Edible film

Abstract

To provide an edible film capable of preventing to curve in a direction opposite to food such as rice food or the like and capable of adjusting a shape, a taste, a flavor and so on and a producing method of the edible film.SOLUTION: An edible film containing starch as a raw material and dissolving in the user's oral cavity, comprising a low water content portion and a high water content portion having a higher water content rate than the low water content portion. The edible film of the present invention has either a surface or a back surface of the edible film as the low water content portion, and the other side of the low water content portion of the edible film can be a high water content portion.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to an edible film whose shape, taste, aroma, etc. can be adjusted, and a method for producing the edible film. [Background technology]

[0002] Conventionally, sheet foods made of vegetables, soybeans, kelp, thin fried eggs, etc. are known. Edible films made of dry starch are also known to make bitter oral medications easier to swallow.

[0003] For example, Patent Document 1 discloses a method for producing ingredients for deep-fried foods, which is characterized by wrapping deep-fried ingredients in an edible film such as wafer paper and then coating them with a batter, and an edible film roll for covering deep-fried ingredients, which is characterized by being made of a long edible film such as wafer paper and being wound in a spiral shape with the short dimension as the axis.

[0004] Patent Document 2 discloses a food ingredient sheet for forming a pattern on the surface of food, which is characterized in that a pattern consisting of letters and / or figures is applied in edible ink to the surface of an edible sheet made of a component that dissolves in water.

[0005] Furthermore, Patent Document 3 discloses an edible sheet characterized in that it contains water-soluble microparticles and food inside a water-soluble film formed from a material containing a film-forming agent including hydroxypropyl cellulose, and the water-soluble microparticles are present in a dispersed state. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication 2006-050906 [Patent Document 2] Patent Publication 2017-127237 [Patent Document 3] Patent Publication 2011-155942 Summary of the Invention [Problem to be solved by the invention]

[0007] Conventional sheet foods and edible films have a problem that when wrapped around food such as cooked rice, if the thickness of the sheet food or edible film is too thick, the taste and texture of the sheet are strongly felt, making it difficult to fully appreciate the flavor of the contents.

[0008] The thinner the sheet food or edible film, the more likely it is that it will bend in the opposite direction to food such as cooked rice when wrapped around the food. This causes an operational problem that it is "difficult to wrap" for users, and an aesthetic problem that the sheet food or edible film will separate from the food such as cooked rice even if the user wraps the sheet food or edible film around the food such as cooked rice.

[0009] The problem with thin sheet foods or edible films is that from the standpoint of antibacterial properties, the moisture content of the sheet food or edible film tends to be low overall, and the moisture contained in foods such as cooked rice partially transfers to the sheet food or edible film, reducing the shape retention of the sheet food or edible film. [Means for solving the problem]

[0010] The present inventors conducted intensive research to solve the above problems and have now completed the present invention. That is, the present invention provides an edible film that contains starch as a raw material, dissolves in the mouth of a user, and is characterized by having a low-moisture content portion and a high-moisture content portion that has a moisture content higher than that of the low-moisture content portion.

[0011] According to the above edible film, the low moisture content portion and the high moisture content portion have different shape retention properties, so that it is possible to obtain an edible film in which the high moisture content portion is deformed so as to expand. When the low moisture content portion comes into contact with food such as cooked rice, moisture is transferred from the food to the low moisture content portion, and the deformation is released, resulting in a sheet-like edible film. This makes it possible to prevent the edible film from curving in the opposite direction to the food such as cooked rice.

[0012] In the edible film of the present invention, either the entire front or back surface of the edible film can be the low moisture content portion, and the surface of the edible film opposite the low moisture content portion can be a high moisture content portion.

[0013] According to the above edible film, either the front or back surface of the edible film can be made into a low moisture content portion, so that the edible film has a curved shape. When the curved low moisture content portion comes into contact with food such as cooked rice, moisture is transferred from the food to the low moisture content portion, and the deformation is released, resulting in a sheet-like edible film. The edible film can be prevented from curving in the opposite direction to the food such as cooked rice.

[0014] The edible film of the present invention may have a seasoning powder sprinkled on the surface of the film.

[0015] With the above-described edible film, the transfer of moisture between the seasoning powder and the edible film causes the edible film to dissolve at the contact surface between the seasoning powder and the surface of the edible film, resulting in an edible film with the seasoning powder adhering thereto.

[0016] Another aspect of the present invention provides a method for producing an edible film, comprising: a raw material aqueous solution producing step of mixing raw materials with water and stirring; a gelatinized product generating step of heating and stirring the raw material aqueous solution; a forming step of molding the gelatinized product into a thin film; a drying step of drying the gelatinized product molded into a thin film; and a step of changing the moisture content of a portion of the dried gelatinized product.

[0017] According to the above manufacturing method, it is possible to obtain an edible film that contains starch as a raw material, dissolves in the user's mouth, and is characterized by having a low moisture content portion and a high moisture content portion that has a higher moisture content than the low moisture content portion.

[0018] The method for producing an edible film of the present invention can include a step of sprinkling a seasoning powder after the step of changing the moisture content.

[0019] According to the above manufacturing method, in addition to the above configuration, an edible film having seasoning powder adhered to the surface can be obtained. Effect of the Invention

[0020] It is possible to provide an edible film and a method for producing an edible film that can be prevented from curving in the opposite direction to food such as cooked rice and that allows the shape, taste, aroma, etc. to be adjusted. [Brief description of the drawings]

[0021] [Figure 1] FIG. 1 is a perspective view according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] The starch used as the raw material for the edible film of the present invention can be any starch that is used for an edible film that dissolves in the mouth of the user. There are also no particular limitations on the raw material, and examples of the raw material include corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and modified starches, gelatinized, acetylated, etherified, crosslinked starches, or combinations thereof.

[0023] For the purpose of adjusting the physical properties of the edible film of the present invention, a gelling agent or thickening agent can be used as a raw material. For example, tamarind gum, xanthan gum, guar gum, locust bean gum, alginic acid ester, alginate, agar, gelatin, pectin dammar resin, Aeromonas gum, Agrobacterium succinoglycan, Azotobacter vinelandii gum, amacead gum, almond gum, arabinogalactan, aloe vera, welan gum, Erwinia mitsiensis gum, elemi resin, Enterobacter gum, Enterobacter shimanasuga Examples of thickening polysaccharides include polysaccharide thickeners such as cellulose gum, oligoglucosamine, cassia gum, curdlan, aloe arborescens extract, chitin, glucosamine, yeast cell wall, psyllium seed gum, desert mugwort seed gum, sclerogum, sesbania gum, triacanthos gum, aoi, natto gum, microfibrous cellulose, fukuronori, pullulan, macrophomopsis gum, peach resin, rhamsan gum, and levan, as well as their extracts, hydrolysates, and enzyme-treated products. The content of the gelling agent or thickening agent may be 0 to 3 parts by mass of the thickening agent relative to 100 parts by mass of starch, and more preferably 1 to 2 parts by mass of the thickening agent.

[0024] The edible film of the present invention may contain an emulsifier and fats and oils in order to promote peeling after film formation. The emulsifier is not particularly limited as long as it is for food use. Examples include lecithin, monoglycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactate, and the like. Depending on the ratio of water and lipids in the raw materials, either O / W type or W / O type can be selected without restriction. The fats and oils are not particularly limited as long as they are suitable for food use, such as animal fats and oils, vegetable fats and oils, hardened vegetable fats and oils, and transesterified vegetable fats and oils. Specific examples of such fats and oils include butter, beef tallow, lard, chicken oil, olive oil, rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cacao butter, palm kernel oil, and the like, hydrogenated oils or interesterified oils thereof, and solid fats obtained by fractionating such fats and oils. These may be used alone or in combination of two or more kinds.

[0025] The raw material aqueous solution can be prepared by mixing 250 to 350 parts by mass, more preferably 280 to 320 parts by mass, of water with 100 parts by mass of the above starch raw material. If the amount of water is too little relative to the raw material, gelatinization in the subsequent steps will not be sufficiently promoted, and if the amount of water is too much relative to the raw material, the viscosity required for the drying step will not be obtained, making it difficult to produce a suitable edible film.

[0026] The gelatinization of the starch in the raw material is promoted and a gelatinized product can be produced by stirring the raw material aqueous solution while heating it to 80 to 100° C., more preferably 93 to 97° C. In this case, if the heating temperature is too high, it may cause burning, whereas if the heating temperature is too low, gelatinization is not sufficiently promoted, making it difficult to produce a suitable edible film.

[0027] The gelatinized material is molded into a thin film having a thickness of 20 to 60 μm, more preferably 30 to 40 μm, after drying. If it is molded to a thickness of more than 40 μm, the taste and texture of the sheet will be strong and the flavor of the contents will not be fully felt, while if it is molded to a thickness of more than 60 μm, it will be difficult to obtain sufficient shape retention as an edible film.

[0028] The gelatinized material molded into a thin film is dried in a drying process. The drying process can be, for example, a process of spreading the gelatinized material molded into a thin film on a drying plate made of a heat-conductive material such as metal and drying it. Alternatively, the gelatinized material molded into a thin film can be attached to a drying roller, the outer periphery of the drying roller is heated, and hot air is blown onto the gelatinized material attached to the drying roller to dry it.

[0029] The surface of the drying plate and drying roller can be set to 90 to 120° C., more preferably 95 to 105° C. If the surface temperature of the drying plate and drying roller is too high, the gelatinized material tends to foam and become cloudy, or holes tend to appear in the gelatinized material after drying. If the surface temperature of the drying plate and drying roller is too low, lowering the surface temperature of the drying section increases the time required to sufficiently dry the gelatinized material, promoting the β-formation of the gelatinized material, which makes it difficult for the product to dissolve in the mouth of the user.

[0030] By changing the moisture content in a portion of the dried gelatinized material, an edible film can be produced that has a low moisture content portion and a high moisture content portion that has a moisture content higher than that of the low moisture content portion. Specifically, the step of changing the moisture content in a portion of the dried gelatinized material may be a step of spraying steam onto a portion or all of the edible film after the drying step, or a step of providing a difference in the drying time or temperature and humidity between the front and back sides in the drying step. Alternatively, the step may be a step of laminating multiple edible films with different moisture contents.

[0031] The moisture content of the edible film in this specification indicates the mass % of moisture relative to the entire raw material, and the moisture content of the low moisture content part of the edible film is preferably in the range of 10 to 15%, and the moisture content of the high moisture content part of the edible film is preferably in the range of 15 to 20%. If the moisture content of the low moisture content part is lower than 10%, the strength of the edible film tends to be weak and easy to break, and if the moisture content of the high moisture content part is higher than 20%, it becomes a cause of bacteria growth in the edible film. Within the preferred range of moisture content of the edible film, if the difference in moisture content between the low moisture content part and the high moisture content part (for example, 5 to 10%) becomes large, the elongation of the high moisture content part is promoted, so the moisture content can be adjusted according to the desired shape.

[0032] The production method of the present invention may include a step of sprinkling a seasoning powder after the step of changing the moisture content. Due to the moisture transfer between the seasoning powder and the edible film, the edible film dissolves at the contact surface between the seasoning powder and the surface of the edible film, thereby obtaining an edible film to which the seasoning powder adheres.

[0033] The seasoning powder in the present invention may be any powdered seasoning material generally used in food production, such as salt, sugar and other saccharides, powdered vinegar, powdered soy sauce, powdered mirin, powdered miso, sodium glutamate, powdered oils and fats, powdered spices, powdered egg, powdered soup stock, various seasonings, etc. These seasoning powders preferably have a lower moisture content than the edible film during the drying process.

[0034] The seasoning powder may contain various additives. Examples of the additives include flavorings, pH adjusters, stabilizers, anti-caking agents, and excipients. Examples of the flavorings include butter flavorings, caramel flavorings, cheese flavorings, and fruit flavorings. Examples of the pH adjusters include citric acid, gluconic acid, succinic acid, lactic acid, potassium carbonate, sodium bicarbonate, and alum. Examples of the stabilizers include polysaccharide thickeners, starch, dextrin, cellulose, dietary fiber, and other polysaccharides. Examples of the anti-caking agents include calcium carbonate and silicon dioxide. Examples of the excipients include various sugars, dextrin, starch hydrolyzates such as oligosaccharides, starch, thickening polysaccharides, and sugar alcohols. These may be used alone or in combination of two or more.

[0035] The edible film of the present invention can also be formed by laminating a plurality of edible films each containing different types of seasoning powder.

[0036] From the viewpoint of suppressing the growth of bacteria in the edible film, the water activity of the entire edible film after the step of changing the moisture content in a portion of the dried gelatinized material is preferably 0.6 or less. When the step of spraying seasoning powder is included after the step of changing the moisture content, the water activity of the entire edible film after the step of spraying seasoning powder is preferably 0.6 or less. If the water activity of the entire edible film is 0.6 or more, it may be adjusted to 0.6 or less by a second drying step.

[0037] The present invention will be described in more detail below based on examples. Note that the following embodiments are merely examples for embodying the technical ideas of the present invention, and the present invention is not limited to these examples. In addition, the configurations and processing functions described in the above embodiments can be combined in any way, and it is obvious that a person skilled in the art can adopt modified forms based on the technical ideas and teachings of the present invention.

[0038] Example 1 After weighing out 16g of starch, it was placed in a drum tank together with 84ml of water and stirred with a screw mixer to produce a starch solution, which was then sent to the paste tank. Next, an appropriate amount of salad oil and lecithin mixture was added to the paste tank, and the starch solution was boiled in the paste tank while being stirred by blowing in steam at about 170°C until it became gelatinized.

[0039] Next, the gelatinized material is pumped into a drum-type dryer, which is rotated while its surface is heated to 100°C. In this state, the pumped gelatinized material is thinly coated on the surface of the rotating drum and dried. Then, during one rotation of the drum, the gelatinized material is dried in a thin film state, and the gelatinized material (primary edible film) is peeled off from the drum (for example, the thickness of the primary edible film is 30 to 50 μm). Next, steam is sprayed onto the surface of the primary edible film, forming a high moisture portion in the primary edible film.

[0040] As shown in Fig. 1, dried bonito powder, dried mackerel powder, and dried flying fish powder (seasoning powder 102) were sprayed onto the high moisture content portion 103 from a spray pipe 101 (for example, 200 to 300 g per 1 m2 of primary edible film or gelatinized material). Then, due to moisture transfer between the high moisture content portion and the seasoning powder, moisture moved from the surface of the high moisture content portion to the surface layer of the seasoning powder, which has a lower moisture content, at the contact surface between the high moisture content portion and the seasoning powder, and the primary edible film and the seasoning powder became adhered to each other. The edible film was cut into 10 cm x 4 cm pieces for use.

[0041] Example 2 Two primary edible films were produced in the same manner as in Example 1. Steam was sprayed onto one of the primary edible films so that the entire film became a high moisture content portion, and seasoning powder was sprinkled onto it in the same manner as in Example 1. The films were then laminated and rolled together, after which they were dry-heat dried at 100 to 105°C for 3 minutes and cut into 10 cm x 4 cm pieces.

[0042] The edible film obtained in this manner had been deformed so that the high moisture content portion stretched. The edible film was then placed on the inside so that the low moisture content portion was in contact with the cooked rice and rolled up. The deformation of the edible film was then released and the edible film curved outward, making the edible film flat and easy to roll.

[0043] In this specification, unless otherwise specified, "parts" indicates parts by mass and "%" indicates % by mass. [Explanation of symbols]

[0044] 101 Ejection pipe 102 Seasoning powder 103 (primary edible film) high moisture content

Claims

1. An edible film containing starch as an ingredient and dissolving in the mouth of a user, A low moisture portion; and a high-moisture content portion having a higher moisture content than the low-moisture content portion.

2. Either the entire surface or the entire back surface of the edible film is the low moisture content portion, The edible film according to claim 1 , wherein the surface of the edible film opposite the low moisture content portion is a high moisture content portion.

3. The edible film according to claim 1 or 2, wherein a seasoning powder is sprinkled on the surface of the edible film.

4. A raw material aqueous solution producing process in which the raw material and water are mixed and stirred; a gelatinization step of heating and stirring the raw material aqueous solution; a forming step of forming the gelatinized material into a thin film; a drying step of drying the gelatinized material formed into a thin film; The method for producing an edible film according to claim 1 or 2, further comprising a step of changing the moisture content of a portion of the dried gelatinized material.

5. The method for producing an edible film according to claim 4 , further comprising the step of sprinkling a seasoning powder on a surface of the edible film after the step of changing the moisture content.

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