JP2708869B2 - Method for producing transparent edible film - Google Patents
Method for producing transparent edible filmInfo
- Publication number
- JP2708869B2 JP2708869B2 JP1085898A JP8589889A JP2708869B2 JP 2708869 B2 JP2708869 B2 JP 2708869B2 JP 1085898 A JP1085898 A JP 1085898A JP 8589889 A JP8589889 A JP 8589889A JP 2708869 B2 JP2708869 B2 JP 2708869B2
- Authority
- JP
- Japan
- Prior art keywords
- film
- edible film
- soybean protein
- bubbles
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、透明な可食性フィルムの製造に関し、特
に食品を包装した場合、包装材料を透して内容物が明瞭
に識別できる食品を提供するのに用いる透明な可食性フ
ィルムの製造方法に関するものである。Description: TECHNICAL FIELD The present invention relates to the production of a transparent edible film, and in particular, to provide a food product whose contents can be clearly identified through a packaging material when the food product is packaged. The present invention relates to a method for producing a transparent edible film used for the production.
近年、食生活の多様化、或は食品の加工技術の向上等
に伴って、種々の可食性フィルムが開発されている。特
に、着香、着味及び着色等の技術の改良がなされ、可食
性フィルムを利用した食生活のバラエティー化がより一
層進められている。それに伴い、可食性フィルムの用途
範囲も拡がり、更に、多種多様な風味、食感及び外観を
有する可食性フィルム材料の開発が期待されている。In recent years, various edible films have been developed with diversification of eating habits or improvement of food processing techniques. In particular, techniques such as flavoring, flavoring and coloring have been improved, and the variety of eating habits using edible films has been further promoted. Along with this, the range of uses of edible films has been expanded, and furthermore, development of edible film materials having various flavors, textures and appearances is expected.
伝統的には、湯葉、ワンタン、春巻き、ギヨウザ、油
揚に具材を包んだ巾着類及び湯葉で具材を巻いた湯葉巻
類等の可食性被膜乃至可食性被膜を利用した様々な食品
がある。これらは、被膜の特性を上手に利用し、被膜の
食感を味わう為に膜自体を食したり、調理中に分散し易
い具材或は調理液中に溶出する様な具材を捕捉する手段
として被膜が利用されている。Traditionally, there are various foods that use edible or edible coatings such as yuba, wonton, spring rolls, gyoza, drawstring wrapped ingredients in oil fried food, and yuba rolls wrapped with yuba ingredients. . These are means for utilizing the characteristics of the coating film well, eating the film itself in order to taste the texture of the coating film, and capturing ingredients that are easily dispersed during cooking or eluted in the cooking liquid. Is used as a coating.
一方、伝統的な被膜食品に対して、工業的に大量に生
産される大豆たん白の可食性フィルムの製造法（例え
ば、特開昭60−156354）も提案される。On the other hand, a method for producing an edible film of soybean protein which is industrially mass-produced with respect to a traditional coated food (for example, JP-A-60-156354) is also proposed.
しかし、これらの被膜の殆どは、不透明であるため、
これらの被膜を用いた食品、特に具材を被膜で捕捉した
包装食品を食する時に、具材を視覚で確認し、その色或
は形状を楽しみ・味わいながら食する様なことはできな
かった。一般に、食品の味は、舌で味わう味覚だけで決
まるものではなく、嗅覚で感じる臭い、食感としての舌
触り・歯応え、及び視覚で感じる色・形状等が総合され
て決定されるものであると言われている。ところが、適
当な透明度の高い可食性フィルムがないため、具材を被
膜で包んだ食品の殆どは、中に何が入っているのか分か
らず、視覚による具材の確認がなされないまま食されて
いるのが現状であった。However, most of these coatings are opaque,
When eating foods using these coatings, especially packaged foods in which the ingredients were captured with the coating, it was not possible to visually confirm the ingredients and eat while enjoying and tasting the color or shape. . In general, the taste of food is not determined solely by the taste of the tongue, but is determined by the combination of the odor sensed by the sense of smell, the texture / texture as texture, and the color / shape felt visually. It is said. However, because there is no suitable edible film with high transparency, most foods wrapped with ingredients are not known what is in them, and are eaten without visual confirmation of the ingredients. It was the current situation.
従来、透明度の高い可食性フィルムとしては、オブラ
ート等の多糖類系のフィルムが市販されているが、それ
らは調理加工中に水に溶け、調理加工に用いる可食性フ
ィルムとしては適当ではなかった。また、水不溶性であ
っても、調理加工に適する強度が必要であり、調理中に
破れてはならないことと、更には、食品材料として比較
的安価に入手ができねばならないため、前記の様な可食
性被膜で包まれる食品の被膜材として用いることのでき
る透明な可食性フィルムの入手は極めて困難であった。Conventionally, polysaccharide-based films such as oblate have been commercially available as edible films having high transparency, but they are soluble in water during cooking and are not suitable as edible films used for cooking. In addition, even if it is insoluble in water, it must have strength suitable for cooking and must not be broken during cooking, and furthermore, it must be available relatively inexpensively as a food material. It has been extremely difficult to obtain a transparent edible film that can be used as a coating material for food wrapped with an edible coating.
特に、前述の水不溶性であることが必須要件であるの
で、オブラート等の様に透明度が高くても水に溶けてし
まうものは用いることはできない。従って、熱変成等に
より水不溶性となる大豆たん白の被膜が注目される。し
かし、従来の大豆たん白被膜は透明度が低く、包まれて
いる具材を明瞭の識別することができない欠点があっ
た。その為、大豆たん白被膜の実質的な透明度の向上を
図り、膜厚を薄くすることを試みたが、膜厚を薄くする
と強度が極端に低下し、特に湿潤時の強度の低下が著し
いため、調理加工のときに破裂して具材が飛び出した
り、被膜自体を汁物に用いた場合には、被膜自体を箸で
すくいあげることも困難な状態となり使用に耐え得るも
のではなかった。In particular, since the above-mentioned water insolubility is an essential requirement, it is not possible to use a material such as an oblate which is soluble in water even if it has high transparency. Therefore, a soybean protein film that becomes water-insoluble due to thermal denaturation or the like is noted. However, the conventional soybean protein film has a low transparency, and has a disadvantage that the wrapped ingredients cannot be clearly identified. Therefore, we tried to improve the substantial transparency of the soybean protein film and tried to reduce the film thickness.However, when the film thickness was reduced, the strength was extremely reduced, and especially the strength when wet was significantly reduced. If the ingredients burst out during the cooking process and the coating material jumps out, or if the coating film itself is used for soup, it is difficult to scoop up the coating film with chopsticks, and the film cannot be used.
前述の様に、可食性フィルムの多くは調理加工に用い
られるため、湿潤時、特に湿潤加熱時に充分な被膜強度
が要求される。そのため、湿潤によって溶解するような
素材は、可食性フィルムの原料として適当でなく、加熱
変成等によって不溶化する大豆たん白が原料として用い
るのに最も適している。As described above, since most edible films are used for cooking, sufficient film strength is required when wet, particularly when heated and heated. Therefore, a material that dissolves by wetting is not suitable as a raw material for an edible film, and soy protein that is insolubilized by heat denaturation or the like is most suitable for use as a raw material.
しかし、従来の大豆たん白の可食性フィルムは透明度
が低く、油揚、湯葉等の伝統的食品だけでなく、工業規
模で生産される大豆たん白の可食性フィルムであっても
透明度で充分満足できるものは得られていなかった。However, conventional edible films of soy protein have low transparency, so that not only traditional foods such as fried and yuba, but also edible films of soy protein produced on an industrial scale are sufficiently satisfactory in transparency. Things were not obtained.
特に、調理加工中或は食する時に可食性フィルムに対
して外力が働き、その外力に抗しうる膜厚が必要とされ
た。従って、外力に充分に耐え得る強度が維持できる膜
厚が必要で、その膜厚に於いて可食性フィルムは内包す
る具材を識別できる程度の透明度が必要である。例え
ば、透明な大豆たん白の可食性フィルムを巾着類に用い
る場合には、強度的に少なくとも約50μｍの膜厚が要求
される。ところが、工業的に生産される従来の大豆たん
白の可食性フィルムであっても気泡が大量に含有されて
いるため、この程度の膜厚にすると充分な透明度は得ら
れていなかった。In particular, an external force acts on the edible film during cooking or during eating, and a film thickness that can withstand the external force is required. Therefore, a film thickness that can maintain strength enough to withstand an external force is required, and the edible film needs to have such a degree of transparency that the contained ingredients can be identified. For example, when a transparent edible film of soybean protein is used for a purse, a film thickness of at least about 50 μm is required in terms of strength. However, even if the conventional edible film of soybean protein is industrially produced, it contains a large amount of air bubbles, so that sufficient transparency has not been obtained at such a film thickness.
この発明は、前述の様に原料素材、膜厚に制限が加え
られる中で、可食性フィルムを包材として用いた場合に
内包物が判別できる程度の透明度を有し、滑らかな表面
を有する可食性フィルムを製造する方法を提供するもの
である。As described above, in the present invention, the raw material and the film thickness are limited, and when the edible film is used as a packaging material, the edible film has transparency enough to make the inclusions distinguishable and has a smooth surface. It is intended to provide a method for producing an edible film.
この発明は、大豆たん白ペースト乃至溶液の製膜原料
を減圧下で脱泡し、脱泡後の該溶液等を外部の空気を遮
断した条件下で攪拌して残存気泡を微細化分散させて
後、平滑面上に塗膜、乾燥することを特徴とする透明な
可食性フィルムの製造方法に関するものである。In the present invention, the film-forming raw material of the soybean protein paste or solution is defoamed under reduced pressure, and the defoamed solution or the like is agitated under the condition that external air is shut off to finely disperse remaining bubbles. Thereafter, the present invention relates to a method for producing a transparent edible film, characterized by coating and drying on a smooth surface.
従来、大豆たん白の可食性フィルムを製造する際に、
可食性フィルムに柔軟性を付与させること或は工程の簡
略化のために、殆どの場合製膜原料の溶液は気泡が含有
した状態で被膜形成に供給されていた。本発明の目的で
ある透明な可食性フィルムを得ようとするとき、気泡の
存在が大きな障害となり、透明度の向上を阻んでいた。
本発明者らは、気泡の除去による透明度の向上に着目し
研究を重ねたが、完全に脱泡するには装置面、運転費面
で経費が嵩み、採算的に好ましくない結果であった。ま
た、仮に完全脱泡を行っても、本願発明の大豆たん白の
溶液等の場合は、平滑面に塗布するまでの間に大豆たん
白の溶液等がゲル化してしまう。これを防ぐために、該
溶液が塗布工程に至る間は攪拌を継続する。この間に、
該溶液は外部の空気を噛み込み、気泡の数は従前の可食
性フィルムに比較して極端に少ないものの、気泡が点在
し、可食性フィルムの外観を悪くし、その商品価値を著
しく低下させていた。Conventionally, when producing edible films of soy protein,
In most cases, in order to impart flexibility to the edible film or simplify the process, the solution of the film forming raw material is supplied to the film formation in a state containing bubbles. When trying to obtain a transparent edible film, which is the object of the present invention, the presence of air bubbles has become a major obstacle, hindering improvement in transparency.
The inventors of the present invention have focused on improving transparency by removing air bubbles, and have repeatedly conducted research.However, in order to completely remove bubbles, the cost was high in terms of equipment and operation costs, which was not a profitable result. . Even if the defoaming is performed completely, in the case of the soybean protein solution or the like of the present invention, the soybean protein solution or the like gels before being applied to a smooth surface. In order to prevent this, stirring is continued until the solution reaches the coating step. During this time,
The solution entraps external air, and although the number of air bubbles is extremely small as compared with the conventional edible film, the air bubbles are scattered and the appearance of the edible film is deteriorated, and the commercial value is significantly reduced. I was
また、脱泡後、たん白のゲル化を防止するための攪拌
を外部空気の遮断下で行っても、残存気泡を微細化する
に至らない攪拌である場合、得られた可食性フィルムに
は大粒の気泡が残存して、商品かちを極端に低下させて
しまう。これは、例えば可食性フィルムの透明度及び強
伸度等が満足されても商品としての価値がなく、通常、
肉眼で観察される気泡が可食性フィルム１cm2当たり１
〜２個存在すると商品としてのかちは半減する。Also, after defoaming, even if the stirring to prevent gelation of the protein is performed under the shut-off of the external air, if the stirring does not lead to finer residual bubbles, the resulting edible film Large air bubbles remain and extremely reduce the product quality. This is, for example, even if the edible film transparency and high elongation are satisfied, there is no value as a product, usually,
1 bubble per cm 2 of edible film
If there are two or more, the power as a product is halved.
本発明は、この様な大豆たん白の溶液等の脱泡を簡単
な設備で安価な経費にて行い、溶液等には気泡が残存す
る不完全脱泡であっても、得られる可食性フィルムは肉
眼では殆ど気泡の残存が観察されない透明度が高く、表
面が滑らかなものを得る方法を提供するものである。The present invention performs the defoaming of such a soybean protein solution with simple equipment at low cost, and even if the solution etc. is incomplete defoaming in which bubbles remain, the obtained edible film can be obtained. The object of the present invention is to provide a method for obtaining a material having high transparency and a smooth surface in which almost no air bubbles remain with the naked eye.
即ち、本発明は、不完全な脱泡の大豆たん白の溶液等
を、外部の空気を遮断した条件下で強攪拌し、残存する
気泡の殆どを粒径50μｍ以下になるように微細化し、し
かる後平滑面に被膜状に塗布し、乾燥することによっ
て、含気状態で乾燥しても気泡の存在を感じさせない透
明度の高い可食性フィルムを得る方法である。一般に
は、各種素材の可食性フィルムを製造する場合、含気状
態で乾燥すると、その気泡が肉眼観察が容易でない程度
に微細化されていても、乾燥中に微細気泡が破裂合体、
或は膨張し大きな気泡に成長して肉眼観察でき、フィル
ムの透明度を低下させる様になる場合が多い。That is, the present invention is a solution of incompletely defoamed soybean protein, etc., is vigorously stirred under conditions in which external air is blocked, and most of the remaining air bubbles are refined to have a particle size of 50 μm or less. Thereafter, the edible film is applied to a smooth surface in a film form and dried to obtain a highly transparent edible film which does not feel the presence of bubbles even when dried in an aerated state. In general, when producing edible films of various materials, when dried in an aerated state, even if the air bubbles are finely divided to the extent that it is not easy to observe with the naked eye, the fine air bubbles burst and coalesce during drying,
Alternatively, it often expands and grows into large bubbles, which can be observed with the naked eye, which often lowers the transparency of the film.
ところが、意外にも本発明の大豆たん白の場合、含気
率を調整することにより残存気泡の膨張、破裂合体等は
みられず透明度の高い可食性フィルムを得ることができ
た。これは、大豆たん白はゲル化能が大きく、溶液等を
平滑面に塗布後直ちにゲル化が始まり、微細気泡を含有
した状態でたん白質の分子構造の骨格が確立する。この
時、乾燥工程での加熱によって微細気泡が膨張しようと
する力と、分子構造の確立に伴いこの膨張を抑制しよう
とする膜自体の力のバランスが含気率の調整でコントロ
ールされる。即ち、特定の含気率以下に調整することに
よって、乾燥工程で気泡を膨化させずに透明度の高い可
食性フィルムを得ることができるのである。However, surprisingly, in the case of the soybean protein of the present invention, by adjusting the air content, an edible film having high transparency was obtained without any expansion of remaining air bubbles, rupture and coalescence, and the like. This is because soy protein has a high gelling ability, gelation starts immediately after applying a solution or the like to a smooth surface, and a skeleton of a protein molecular structure is established in a state containing fine bubbles. At this time, the balance between the force for expanding the microbubbles by heating in the drying step and the force of the film itself for suppressing the expansion with the establishment of the molecular structure is controlled by adjusting the air content. That is, by adjusting the air content to a specific air content or less, an edible film having high transparency can be obtained without expanding bubbles in the drying step.
この様に脱泡攪拌し、平滑面に塗布された被膜状大豆
たん白ペースト乃至溶液は、直ちに乾燥工程に導いて乾
燥してもよいが、該溶液のたん白濃度の低いこと等によ
りゲル化速度が遅い場合、分子構造の骨格の確立には時
間がかかるので、適宜ゲル化を進行させ、所謂スワリ現
象が生じるのを待って乾燥を開始するのが望ましい。The defoaming and stirring, and the coated soybean protein paste or solution applied to the smooth surface may be immediately led to a drying step and dried, but gelation may occur due to the low protein concentration of the solution. When the speed is low, it takes time to establish the skeleton of the molecular structure. Therefore, it is desirable that gelation proceeds appropriately and drying is started after a so-called swirling phenomenon occurs.
本発明の大豆たん白ペースト乃至溶液とは、大豆たん
白及び水の他、任意成分として、油脂、糖類、湿潤剤乃
至可塑剤、乳化剤、色素、調味料、他種たん白等の公知
の原料を含むことができる。The soybean protein paste or solution of the present invention is a soybean protein and water, as well as known ingredients such as oils and fats, sugars, wetting agents or plasticizers, emulsifiers, pigments, seasonings, and other kinds of proteins. Can be included.
大豆たん白は、大豆または脱脂大豆の水抽出物、等電
点分離物（所謂分離たん白）、11S分離大豆たん白のよ
うなたん白の分画物、またはそれらの乾燥物の形態で用
いることができる。一般に、粗たん白質（以下CPとい
う）の含量が高いもの程、製品の風味、強度及び透明度
に優れる。大豆たん白固形物中のCPは60％以上のものを
用いるのがよく、大豆たん白ペースト乃至は溶液中に含
まれるCPの量が６〜35％となるような量が使用される。Soy protein is used in the form of an aqueous extract of soybean or defatted soybean, an isoelectric point isolate (so-called isolated protein), a fractionated protein such as 11S isolated soybean protein, or a dried product thereof. be able to. Generally, the higher the content of crude protein (hereinafter referred to as CP), the better the flavor, strength and transparency of the product. The CP in the soybean protein solid is preferably at least 60%, and the CP used in the soybean protein paste or solution is used in an amount of 6 to 35%.
油脂の添加は、製品の風味の向上に役立つが、透明度
の低下に繋がるため、CPに対して40％以下が望ましい。
グリコース、蔗糖、デキストリン、澱粉等の糖類は、被
膜の食感の調整に有用であるが、得られる可食性フィル
ムの透明度及び強度の低下に繋がる傾向にあり、その添
加は極力抑えるのが好ましい。グリセリン、ソルビット
等の湿潤剤乃至可塑剤は、乾燥製品に可塑性、つや等を
与えるのに役立ち、CPに対して１〜50％の範囲で添加す
るのが好ましい。Addition of fats and oils helps to improve the flavor of the product, but leads to a decrease in transparency, so that the content is preferably 40% or less based on CP.
Saccharides such as glucose, sucrose, dextrin, and starch are useful for adjusting the texture of the coating, but tend to reduce the transparency and strength of the resulting edible film, and its addition is preferably suppressed as much as possible. A humectant or a plasticizer such as glycerin or sorbite helps to impart plasticity, gloss, etc. to the dried product, and is preferably added in the range of 1 to 50% with respect to CP.
この様にして配合された製膜原料は、ステファン或は
サイレントカッターで大豆たん白ペースト乃至溶液に調
合されるが、真空ステファン等の減圧下攪拌装置を用い
て、調合と同時に脱泡するか、或は一旦調合した溶液等
を真空脱泡機で脱泡する何れの方法を用いても良い。The film-forming raw material thus compounded is prepared into a soybean protein paste or a solution using a stefan or a silent cutter. Alternatively, any method of defoaming a once prepared solution or the like with a vacuum defoaming machine may be used.
かくして、大豆たん白ペースト乃至溶液は脱泡される
が、脱泡は溶液等の含気率が８容量％以下、更に好まし
くは１容量％以下になるまで行う。含気率が８容量％を
越えると、次の残気泡を微細化分散する工程で気泡は微
細化されても、微細気泡の数が余りにも多いため、乾燥
工程での気泡が膨張、破裂合体される等により肥大化し
た気泡が残存し、乾燥後の可食性フィルムは細孔が生
じ、それに伴い白濁して透明度が低下してしまい好まし
くない。含気率を８％以下にすると、微細気泡は幾分膨
化するが破裂合体するに至らず、白濁は殆ど観察されな
い可食性フィルムが得られる。更に、含気率を１％以下
にすると、ゲル化した被膜の分子構造に伴い被膜の膨化
抑制力が勝ためと考えられる力のバランスによって、気
泡は微細なまま保持され、白濁は認められない非常に透
明な可食性フィルムが得られる。Thus, the soy protein paste or solution is defoamed. Defoaming is performed until the air content of the solution or the like becomes 8% by volume or less, more preferably 1% by volume or less. If the air content exceeds 8% by volume, even if the bubbles are refined in the next step of finely dispersing the remaining bubbles, the number of fine bubbles is too large. The edible film after drying remains undesirably due to the formation of pores, resulting in opacity and opacity resulting in a decrease in transparency. When the air content is 8% or less, an edible film is obtained in which fine bubbles slightly expand but do not burst and coalesce, and almost no cloudiness is observed. Further, when the air content is 1% or less, the bubbles are kept fine and no cloudiness is observed due to the balance of the force which is considered to be due to the force of suppressing the expansion of the film due to the molecular structure of the gelled film. A very transparent edible film is obtained.
含気率を８容量％以下（好ましくは１％以下）まで脱
泡し、しかる後、溶液等を外部の空気を遮断する条件下
にて攪拌し、残存気泡を微細化させる。この様にして得
られる溶液等から製造する可食性フィルムは、透明度が
高く、視覚的な品質低下に繋がる膨化合体気泡による可
食性フィルムの表面及び組織の乱れは全く観察されない
透明度の高い可食性フィルムを製造することができるの
である。The air content is degassed to 8% by volume or less (preferably 1% or less). Thereafter, the solution or the like is stirred under the condition of shutting off the outside air to make remaining bubbles fine. The edible film produced from the solution or the like obtained in this manner has a high transparency, and a highly transparent edible film in which no disturbance of the surface and the structure of the edible film due to swollen coalesced bubbles which leads to visual quality deterioration is observed at all. Can be manufactured.
塗布被膜は、被膜中の大豆たん白のゲル化状態に応じ
て乾燥工程で加熱されるが、その加熱の方法は特に限定
されない。一般に、大豆たん白被膜の乾燥に用いられて
いる加熱方法には、熱風による雰囲気加熱方法、塗布面
である平滑面を加熱する方法及び遠赤外線又は電磁波を
用いてフィルムの内部からの加熱方法、或はこれらを併
用する方法等があるが、それらの何れもが適用できる。The applied coating is heated in the drying step according to the gelation state of the soybean protein in the coating, but the heating method is not particularly limited. In general, the heating method used for drying the soybean protein film includes an atmosphere heating method using hot air, a method for heating a smooth surface that is a coated surface, and a heating method from the inside of the film using far infrared rays or electromagnetic waves, Alternatively, there is a method of using these in combination, and any of them can be applied.
大豆たん白ペースト乃至溶液を塗布する平滑面は、該
溶液等が均一に塗布でき、乾燥後の塗布膜の剥離性が良
いものであれば何れも採用される。通常は、ポリテトラ
フルオロエチレン（商品名：テフロン）等のフッ素化合
物が用いるられる。Any smooth surface to which the soy protein paste or solution is applied can be used as long as the solution or the like can be applied uniformly and the coated film after drying has good releasability. Usually, a fluorine compound such as polytetrafluoroethylene (trade name: Teflon) is used.
かくして得られた可食性フィルムは、高い透明度を有
し、水に戻しても強度及び歯応えがあり、それ自体、透
明な湯葉様食品として汁物の具材として用いることがで
きる他、他の具材を包むことのできる包材としても用い
られる。例えば、この可食性フィルムを包材として用
い、ギョウザ、春巻、ロールキャベツ、湯葉巻様の食品
等を得ることができ、内包物の形状、色合を明瞭に識別
できる食品を得ることができる。The edible film thus obtained has high transparency, has strength and crispness even when returned to water, and can itself be used as a transparent soybean-like food as a soup ingredient, and other ingredients. It is also used as a packaging material capable of wrapping. For example, using this edible film as a packaging material, foods such as gyoza, spring rolls, roll cabbage, and yuba-maki can be obtained, and foods in which the shape and color of inclusions can be clearly identified can be obtained.
以下この発明を実施例で説明する。 Hereinafter, the present invention will be described with reference to examples.
実施例１ 粉末状分離大豆たん白（「フジプロ−Ｒ」不二製油
（株）製造；粉末中のCPは85％）100部、湿潤剤40部、
乳化剤２部、及び水560部をサイレントカッター中で乳
化し、次いで60mmHgの真空下で脱泡（含気率0.3容量
％）した後、インラインミキサー（（株）エバラ製作所
製）で回転数10000rpmの攪拌を行い、残存気泡を完全に
微細化し、常圧下では残存気泡が殆ど観察されない大豆
たん白溶液を得た。得られた溶液を直ちにテフロン（商
品名）コーティングした無端ベルト上に、厚さ0.5mmに
なるように展延し、しかる後、２分間常温部を通過後加
熱部に入るようにしてベルトを進め、加熱部は、遠赤外
線照射部（通過時間30秒）及び熱風（105℃）乾燥部
（通過時間３分）からなり、加熱部通過後の被膜は水分
約10％に乾燥し、次いで連続的に剥離、巻き取りを行っ
て大豆たん白の可食性フィルムを得た。Example 1 100 parts of powdery separated soybean protein (manufactured by “Fujipro-R” Fuji Oil Co., Ltd .; CP in powder is 85%);
After emulsifying 2 parts of an emulsifier and 560 parts of water in a silent cutter and then defoaming (air content: 0.3% by volume) under a vacuum of 60 mmHg, the number of rotations was set to 10,000 rpm with an in-line mixer (manufactured by Ebara Corporation). Stirring was performed to make the remaining air bubbles completely fine, and a soybean protein solution in which almost no remaining air bubbles were observed under normal pressure was obtained. The resulting solution was immediately spread on an endless belt coated with Teflon (trade name) so as to have a thickness of 0.5 mm, and then passed through a room temperature section for 2 minutes and then advanced into the heating section. The heating section consists of a far-infrared ray irradiating section (passing time 30 seconds) and a hot air (105 ° C) drying section (passing time 3 minutes). After passing through the heating section, the coating is dried to about 10% moisture and then continuously. The edible film of soybean protein was obtained by peeling and winding.
比較例として、インラインミキサーの回転数を500rpm
に落とす以外は実施例１と全く同様にして大豆たん白の
可食性フィルムを得た。As a comparative example, the rotational speed of the inline mixer was set to 500 rpm.
A soybean protein edible film was obtained in exactly the same manner as in Example 1 except that the edible film was dropped.
各々の可食性フィルムの物理特性は第１表に示す通り
である。The physical properties of each edible film are as shown in Table 1.
比較例で得られた可食性フィルムには、視覚で観察さ
れる気泡が多数あり、商品価値を著しく低下させてい
た。これに対し、本実施例のものは、気泡の存在は全く
確認されない商品価値として優れたものであった。 The edible film obtained in the comparative example had a large number of visually observed air bubbles, which significantly reduced the commercial value. In contrast, the product of this example was excellent in commercial value, in which the presence of bubbles was not confirmed at all.
但し、透明度とは、空気の光透過量に対する可食性フ
ィルムの光透過量の割合を意味する。However, the transparency means the ratio of the light transmission amount of the edible film to the light transmission amount of air.
実施例２ 粉末状分離大豆たん白（「フジプロ−Ｒ」不二製油
（株）製造；粉末中のCPは85％）100部、湿潤剤40部、
乳化剤２部、及び水580部を真空ステファンで60mmHgの
真空下で調合、脱泡（含気率0.2容量％）した後、イン
ラインミキサー（（株）エバラ製作所製）で回転数1000
0rpmの攪拌を行い、残存気泡を完全に微細化し、常圧下
では残存気泡が殆ど観察されない大豆たん白溶液を得
た。得られた溶液を直ちにテフロン（商品名）コーティ
ングした無端ベルト上に、厚さ0.5mmになるように展延
し、しかる後、２分間常温部を通過後加熱部に入るよう
にしてベルトを進め、加熱部は、遠赤外線照射部（通過
時間30秒）及び熱風（105℃）乾燥部（通過時間３分）
からなり、加熱部通過後被膜は水分約10％に乾燥し、次
いで連続的に剥離、巻き取りを行って大豆たん白の可食
性フィルムを得た。Example 2 100 parts of powdery separated soybean protein (manufactured by “Fujipro-R” Fuji Oil Co., Ltd .; CP in powder is 85%), 40 parts of wetting agent,
After mixing 2 parts of emulsifier and 580 parts of water with a vacuum stefan under a vacuum of 60 mmHg, defoaming (air content: 0.2% by volume), the number of revolutions was 1000 using an in-line mixer (manufactured by Ebara Co., Ltd.).
Stirring was performed at 0 rpm to completely refine the remaining air bubbles to obtain a soybean protein solution in which almost no remaining air bubbles were observed under normal pressure. The resulting solution was immediately spread on an endless belt coated with Teflon (trade name) so as to have a thickness of 0.5 mm, and then passed through a room temperature section for 2 minutes and then advanced into the heating section. The heating unit is a far-infrared irradiation unit (passing time 30 seconds) and a hot air (105 ° C) drying unit (passing time 3 minutes).
After passing through the heating section, the coating was dried to a water content of about 10%, and then continuously peeled off and wound up to obtain an edible film of soybean protein.
比較例として、真空ステファンを220mmHgの真空度と
する以外は、実施例２と同様にして調合、脱泡し、含気
率14容量％の溶液を得た。この溶液から実施例２と同様
にして大豆たん白の可食性フィルムを得た。As a comparative example, a solution having an air content of 14% by volume was obtained in the same manner as in Example 2 except that the vacuum stefan had a degree of vacuum of 220 mmHg. From this solution, an edible film of soybean protein was obtained in the same manner as in Example 2.
各々の可食性フィルムの物理特性は第２表に示す通り
である。The physical properties of each edible film are as shown in Table 2.
比較例からは、無数の気泡を含有した濁りの有る可食
性フィルムが得られ、それは透明度低く、引張強伸度の
低いものであった。これに対して、本実施例の可食性フ
ィルムは、優れた透明度、並びに引張強伸度を有し、こ
の可食性フィルムを用いて挽き肉、きのこ及び野菜類を
細かく刻んでなる具材を詰め、袋状にヒートシールした
巾着様食品は、内包物が明瞭に確認できる興味ある食品
であった。 The turbid edible film containing countless bubbles was obtained from the comparative example, which had low transparency and low tensile strength and elongation. On the other hand, the edible film of the present example has excellent transparency, and tensile strength and elongation, and the edible film is used to pack minced meat, mushrooms and vegetables into finely chopped ingredients, The drawstring-like food heat-sealed in a bag shape was an interesting food in which the inclusions could be clearly confirmed.
Claims (2)
減圧下で脱泡し、脱泡後の大豆たん白ペースト乃至溶液
を外部の空気を遮断した条件下で撹拌して残存気泡を微
細化（粒径50μｍ以上の気泡数を可食性フィルム１平方
cm当たり１未満）分散させて後、平滑面上に塗膜、乾燥
することを特徴とする透明な可食性フィルムの製造方
法。1. A method for defoaming a film-forming raw material of a soybean protein paste or solution under reduced pressure, and stirring the defoamed soybean protein paste or solution under conditions in which external air is shut off to reduce residual air bubbles. (The number of bubbles with a particle size of 50μm or more is reduced to 1 square
a method for producing a transparent edible film, which comprises dispersing, then coating and drying on a smooth surface.
気率を８容量％以下に脱泡する特許請求の範囲１項記載
の方法。2. The method according to claim 1, wherein the air content of the soybean protein paste or solution is defoamed to 8% by volume or less under reduced pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1085898A JP2708869B2 (en) | 1989-04-04 | 1989-04-04 | Method for producing transparent edible film |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1085898A JP2708869B2 (en) | 1989-04-04 | 1989-04-04 | Method for producing transparent edible film |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02265444A JPH02265444A (en) | 1990-10-30 |
| JP2708869B2 true JP2708869B2 (en) | 1998-02-04 |
Family
ID=13871689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1085898A Expired - Fee Related JP2708869B2 (en) | 1989-04-04 | 1989-04-04 | Method for producing transparent edible film |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2708869B2 (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11207805B2 (en) | 2001-10-12 | 2021-12-28 | Aquestive Therapeutics, Inc. | Process for manufacturing a resulting pharmaceutical film |
| US8765167B2 (en) | 2001-10-12 | 2014-07-01 | Monosol Rx, Llc | Uniform films for rapid-dissolve dosage form incorporating anti-tacking compositions |
| US8603514B2 (en) | 2002-04-11 | 2013-12-10 | Monosol Rx, Llc | Uniform films for rapid dissolve dosage form incorporating taste-masking compositions |
| US20110033542A1 (en) | 2009-08-07 | 2011-02-10 | Monosol Rx, Llc | Sublingual and buccal film compositions |
| US7357891B2 (en) | 2001-10-12 | 2008-04-15 | Monosol Rx, Llc | Process for making an ingestible film |
| US10285910B2 (en) | 2001-10-12 | 2019-05-14 | Aquestive Therapeutics, Inc. | Sublingual and buccal film compositions |
| US20190328679A1 (en) | 2001-10-12 | 2019-10-31 | Aquestive Therapeutics, Inc. | Uniform films for rapid-dissolve dosage form incorporating anti-tacking compositions |
| EP2063864A4 (en) * | 2006-09-20 | 2012-03-14 | Monosol Rx Llc | Edible water-soluble film containing a foam reducing flavoring agent |
| US8298583B2 (en) | 2007-10-19 | 2012-10-30 | Monosol Rx, Llc | Film delivery system for tetrahydrolipstatin |
| US8475832B2 (en) | 2009-08-07 | 2013-07-02 | Rb Pharmaceuticals Limited | Sublingual and buccal film compositions |
| US8974826B2 (en) | 2010-06-10 | 2015-03-10 | Monosol Rx, Llc | Nanoparticle film delivery systems |
| US9149959B2 (en) | 2010-10-22 | 2015-10-06 | Monosol Rx, Llc | Manufacturing of small film strips |
| EP3452023A1 (en) | 2016-05-05 | 2019-03-13 | Aquestive Therapeutics, Inc. | Enhanced delivery epinephrine compositions |
| US11273131B2 (en) | 2016-05-05 | 2022-03-15 | Aquestive Therapeutics, Inc. | Pharmaceutical compositions with enhanced permeation |
| US20230248020A1 (en) * | 2020-06-09 | 2023-08-10 | Spiber Inc. | Meat-Like Food Composition |
-
1989
- 1989-04-04 JP JP1085898A patent/JP2708869B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02265444A (en) | 1990-10-30 |
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