JPH07121201B2 - Edible sheet material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a material in which a food having a form such as flakes, powder or particles is formed into a sheet using a binder. Flexible, less hygroscopic,
The present invention relates to an edible sheet material suitable for wrapping materials such as unrolled rice balls, rice balls, and rice cake confectionery.

<Prior Art> Dry seaweed is an essential material for Japanese people's diet as a wrapping material for unrolled rice balls and rice balls, but in recent years, edible sheet materials intended for similar usage have been studied. These are mainly sheets of dried seafood powder,
Since a strong sheet cannot be obtained from the raw materials alone, a sheet is formed using a solidifying agent. This caking agent contains starch,
Edible water-soluble glues such as gelatin, CMC and pullulan are used. (JP-A-59-111817, JP-A-59-15183
3, JP-A-61-128842, etc.) As a method of forming a sheet, a method of mixing a raw material and an aqueous solution of a solidifying agent and casting and drying, or a method of spraying or applying an aqueous solution of the solidifying agent onto a press sheet of the raw material and drying Method, slicing a press block from a mixture of raw material and aqueous binder solution, and the like.

However, conventional edible sheet materials using a water-soluble sizing agent as a binder are easily affected by humidity, and when the humidity is high or other foods that come in contact with it have a lot of moisture, they become sticky or have a bad shape. It collapses. Originally, many foods such as cooked rice combined with roasted seaweed have a high water content, and thus tend to cause problems during use.

<Means for Solving Problems> A large amount of fibrous substances such as cellulose, chitin and chitosan are naturally present, and in recent years, those purified on an industrial scale have been produced. Although these are hydrophilic, they are insoluble in water, and when beaten to form a slurry, a sheet having sufficient strength can be formed by a papermaking method. When the fiber material is cellulose, it is “paper” itself. Therefore, it is possible to add shavings and dried crushed products to the slurry to form a sheet by a papermaking method, and the obtained sheet has sufficient resistance to moisture from foods. However, sheeting by papermaking method
This results in the loss of water extractables from food flakes and powders, which means the loss of umami components of the food. Further, the fibrous substance in the obtained sheet is coarse and hard and cannot be edible.

In recent years, a method for microfibrillating cellulose fibers by a special method has been developed. This is because the cellulose fiber is suspended in water, passed through a small diameter orifice with a pressure difference of at least 200 kg / cm ² , collides against the vessel wall at high speed and rapidly decelerates, and by repeating the operation of applying shearing force, , Cellulose fibers are divided into microfibril units. (Japanese Patent Publication No. 60-3855) Gaulin is a suitable device for making fibers into microfibrils.
There is a company homogenizer.

The suspension of microfibrillated cellulose fibers in this way forms a dense, flexible film by the casting method. We have obtained similar microfibrillated fibers for chitin and chitosan. (Japanese Patent Application No. 59-270415, Japanese Patent Application No. 60-701) A slurry of cellulose, chitin or chitosan thus microfibrillated is mixed with foods such as powder, flakes and small particles, and the mixture is spread on a suitable substrate. When cast, a sheet containing those foods is obtained. In this case, all the umami components dissolved in water remain in the sheet. The microfibrillated fiber material has a good texture when eaten. Further, since the microfibrillated fibrous substance has a significantly higher carrying capacity for foods such as powders, flakes, and small particles than non-microfibrillated ones,
It has been found that the food ingredient content in the sheet can be increased.

<Structure of the Invention> The present invention relates to an edible sheet material comprising a flaky, powdery or small particle food as a main component and containing microfibrillated water-insoluble natural fiber as a binder. It is a thing.

The water-insoluble natural fiber used for producing the sheet material of the present invention contains cellulose, chitin or chitosan as a main component. Cellulose can be particularly advantageously used, but it is also possible to use purified pulse, purified lint, and those containing almost no other components such as purified linter, but also bean skin, fruit skin, bean paste, A substance containing other components such as squeezed lees of sugar cane can be used as long as it can be made into a slurry and can be made into microfibrils.

Flake, powder or small particle food is flakes or powder such as bonito, salmon, blowfish, sea bream, sardines, mackerel, shellfish, etc.
In addition to dried products of small animals such as shrimp, sardines and oakami, dried powder of plant materials with strong taste and fragrance such as shiso leaves, ginger, pepper, pepper and sesame.

In the edible sheet material of the present invention, an appropriate ratio of the solidifying agent varies depending on the nature and the solidifying agent of the food, but in the case of the solidifying agent made from refined pulp, the solidifying agent is added to the food 100. 1
It is about 30 (solid content).

<Effects of the Invention> The sheet material of the present invention has a good texture, a high food content, is resistant to moisture, and is highly flexible, so that it is useful as a wrapping material for cooked rice and rice cake confectionery. , It is also excellent in its storability.

The present invention is described below with reference to examples, but the present invention is not limited thereto.

Example 20 20 g of powder obtained by crushing paper was suspended in 1000 ml of water and charged in a homogenizer (15M-8TA manufactured by Gaulin), 420 kg / cm.
A pressure of ² was applied to pass 30 times to obtain a microfibrillated cellulose suspension.

Take 100 ml of the above suspension and add 10 g of ground shavings to 100 m of water.
It was mixed with the slurry suspended in 1 l, cast on a polyester substrate film and dried to obtain a scraped sheet.

The above-mentioned sheet was flexible and did not become sticky even when it came into contact with freshly cooked cooked rice nigiri, and was suitable for wrapping cooked cooked rice and eating.

Comparative Example Using the aqueous solution containing 2% of pullulan having a molecular weight of about 200,000 in place of the suspension of microfibrillated cellulose of Example 1, a scraped sheet was similarly obtained.

Although this sheet is flexible and can wrap rice balls, it tends to be sticky due to the water content of the cooked rice and peck on the hands.

Claims (2)

[Claims] 1. An edible sheet material containing microfibrillated water-insoluble natural fibers as a binder. 2. A water-insoluble natural fiber containing cellulose, chitin or chitosan as a main component.
Edible sheet material