阅读说明：本技术 可食性膜、食品的制造方法和食品用分隔材料 (Edible film, method for producing food, and separator for food ) 是由 汤浅祐辅 鸿原森藏 于 2018-11-28 设计创作，主要内容包括：本发明的课题在于提供一种具有高的水溶性、柔软性、强度、密合性和透明性的可食性膜以及其用途。本发明的可食性膜1具有在水溶性的基材层2的一侧的面上设置有水不溶性的包覆层3的叠层结构。基材层2是含有海藻酸盐作为主成分的水溶性的层。基材层2的厚度为10～50μm。包覆层3是含有虫胶作为主成分的水不溶性的层。包覆层3的厚度为1～10μm。可食性膜1作为食品用分隔材料是有用的。(The present invention addresses the problem of providing an edible film having high water solubility, flexibility, strength, adhesiveness, and transparency, and uses thereof. The edible film 1 of the present invention has a laminate structure in which a water-insoluble coating layer 3 is provided on one surface of a water-soluble base material layer 2. The base layer 2 is a water-soluble layer containing alginate as a main component. The thickness of the substrate layer 2 is 10-50 μm. The coating layer 3 is a water-insoluble layer containing shellac as a main component. The thickness of the coating layer 3 is 1 to 10 μm. The edible film 1 is useful as a food partition material.)

1. An edible film, characterized by:

which is an edible film having a water-insoluble coating layer provided on at least one surface of a water-soluble base material layer,

the base material layer contains alginate as a main component, the thickness of the base material layer is 10-50 mu m,

the coating layer contains shellac as a main component, and the thickness of the coating layer is 1-10 μm.

2. The edible film of claim 1, wherein:

the thickness of the substrate layer is 25-35 mu m.

3. The edible film of claim 1 or 2, wherein:

the base material layer contains 90 mass% or more of alginate.

4. The edible film according to any one of claims 1 to 3, wherein:

the thickness of the coating layer is 1-3 mu m.

5. The edible film of any one of claims 1 to 4, wherein:

the coating layer contains 90 mass% or more of shellac.

6. The edible film of any one of claims 1 to 5, wherein:

the haze is 9% or less.

7. A method of manufacturing a food product, comprising:

the method for producing a food having a shellac-containing coating film provided on the surface of a food main body comprises:

a coating film comprising shellac is provided on the surface of a food body by bringing a base material layer of an edible film according to any one of claims 1 to 6 into contact with the surface of the food body, dissolving the base material layer in the food body, and leaving the coating layer.

8. A partitioning material for food, characterized in that:

comprising the edible film of any one of claims 1-6.

Technical Field

The present invention relates to an edible film, a method for producing food, and a food separator, and more particularly, to an edible film in which a water-insoluble coating layer containing shellac is provided on a water-soluble base material layer containing alginate, a method for producing food using the edible film, and a food separator including the edible film.

Background

Edible films made of edible raw materials have been known and used in the fields of foods, pharmaceuticals, cosmetics, and the like (for example, patent documents 1 to 4).

Patent document 1 discloses an edible film containing starch as a main component and sodium alginate. Patent document 2 discloses an edible film having a water-soluble film layer and a coating layer containing high molecular starch, natural resin, and the like. Patent document 3 discloses an edible film in which a supplement component is held on an edible film made of starch or the like. Patent document 4 discloses an edible film having a base layer containing starch and a polyol and a Shellac (Shellac) containing layer, and also discloses a food packaging member and a food partition member each comprising the edible film.

Disclosure of Invention

Technical problem to be solved by the invention

As a performance generally required for an edible film, a good texture (e.g., water solubility) can be given. When an edible film is used as a food separator, an edible film having excellent ease of handling (e.g., flexibility, strength, and adhesiveness), and good appearance (e.g., transparency) is desired.

Alginates such as sodium alginate are widely used as gelling agents and viscosity increasing agents. When alginate is used as a film material, it is possible to obtain a film particularly excellent in water solubility and transparency. However, in this case, since the viscosity of the alginate solution to be used as the membrane material is high, it is difficult to stably produce a membrane composed of only alginate or a membrane containing alginate as a main component at a predetermined thickness, and the membrane cannot be found in the market. In addition, although there are alginate-containing films, a small amount of alginate has been added as an auxiliary component.

Further, it is considered that an edible film suitable for a food separator or the like can be provided by providing a water-insoluble layer containing shellac on at least one side of the edible film. However, since it is difficult to produce a film composed of only alginate or a film containing alginate as a main component, an edible film in which a layer of shellac is combined with these films is not known.

Accordingly, an object of the present invention is to provide an edible film having a layer containing alginate and a layer containing shellac and having high water solubility, flexibility, strength, adhesiveness and transparency, and use thereof.

Technical solution for solving technical problem

One embodiment of the present invention is an edible film comprising a water-insoluble coating layer provided on at least one surface of a water-soluble base material layer, wherein the base material layer contains alginate as a main component and has a thickness of 10 to 50 μm, and the coating layer contains shellac as a main component and has a thickness of 1 to 10 μm.

The edible film of the present embodiment is a film in which a coating layer containing shellac is provided on a base material layer containing alginate. In the edible film of the present embodiment, the base layer contains alginate as a main component and has a thickness in a predetermined range, and therefore has high water solubility, flexibility, strength, adhesiveness, and transparency. Further, since the coating layer contains shellac as a main component and has a thickness within a predetermined range, sufficient strength and water resistance can be maintained by the coating layer even after the base material layer is dissolved.

The phrase "containing … … as the main component" means that the content is 50% by mass or more.

The thickness of the substrate layer is preferably 25 to 35 μm.

Preferably, the base material layer contains 90 mass% or more of alginate.

The thickness of the coating layer is preferably 1 to 3 μm.

Preferably, the coating layer contains 90 mass% or more of shellac.

The haze is preferably 9% or less.

Another aspect of the present invention is a method for producing a food having a coating film containing shellac provided on the surface of a food main body, the method comprising bringing a base material layer of the edible film into contact with the surface of the food main body, and dissolving the base material layer in the food main body while leaving the coating layer, thereby providing the coating film containing shellac on the surface of the food main body.

The present embodiment relates to a method for producing a food product. In this embodiment, the base layer of the edible film is brought into contact with the surface of the food main body, and the base layer is dissolved in the food main body while the coating layer is left. Thus, a food having a coating film containing shellac on the surface of the food main body was obtained. According to this aspect, a coating film of shellac can be easily provided on foods of various shapes.

Another aspect of the present invention is a food separator comprising the edible film.

According to this aspect, a food separator having high water solubility, flexibility, strength, adhesiveness, and transparency can be provided.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, an edible film having excellent water solubility, flexibility, strength, adhesiveness, and transparency, and use thereof can be provided.

Drawings

Fig. 1 is a sectional view showing a laminated structure of an edible film according to an embodiment of the present invention.

Detailed Description

As shown in fig. 1, an edible film 1 according to an embodiment of the present invention has a laminated structure in which a coating layer 3 is provided on one surface of a base layer 2.

The base layer 2 is a water-soluble layer containing alginate as a main component. As described above, "… … is contained as the main component" means that the content is 50% by mass or more. The content of the alginate in the base layer 2 is preferably 70 mass% or more, more preferably 80 mass% or more, and particularly preferably 90 mass% or more. The base material layer 2 is most preferably a layer composed of only alginate.

The thickness of the substrate layer 2 is 10 to 50 μm, preferably 15 to 45 μm, more preferably 20 to 40 μm, and particularly preferably 25 to 35 μm. If the thickness is less than 10 μm, the strength of the edible film 1 may not be maintained. On the other hand, if the thickness exceeds 50 μm, the flexibility of the edible film 1 may not be maintained. Further, the use amount of alginate is increased, which is disadvantageous in terms of cost.

The type of the alginate is not particularly limited, and sodium alginate, potassium alginate, and the like can be exemplified. Among these, sodium alginate is preferably used from the viewpoint of low cost and easy availability. The alginate can be extracted and refined from seaweed such as herba Zosterae Marinae.

The base layer 2 may contain components other than alginate within a range that does not impair the performance (water solubility, etc.). Examples of the component include carboxymethylcellulose (CMC), an antifoaming agent, and Dextrin (for example, Cluster Dextrin available from esaki corporation).

The coating layer 3 is a water-insoluble layer containing shellac as a main component. As described above, "… … is contained as the main component" means that the content is 50% by mass or more. The content of shellac in the coating layer 3 is preferably 70% by mass or more, more preferably 80% by mass or more, and particularly preferably 90% by mass or more. The coating 3 is most preferably a layer consisting of shellac only.

The thickness of the coating layer 3 is 1 to 10 μm, preferably 1 to 8 μm, more preferably 1 to 5 μm, and particularly preferably 1 to 3 μm. If the thickness is less than 1 μm, the strength of the coating layer 3 itself may not be maintained. On the other hand, if the thickness exceeds 10 μm, the flexibility of the edible film 1 as a whole may not be maintained. Further, bitterness may increase during eating.

The type of shellac is not particularly limited, and various commercially available shellacs can be used. For example, highly purified shellac, bleached white shellac, and the like can be used.

The coating layer 3 may contain components other than the pyrethrum gum within a range that does not impair the performance (gloss, water resistance, etc.). Examples of the component include edible wax and beeswax.

The edible film 1 includes a base layer 2 containing alginate and a coating layer 3 containing shellac, and therefore has excellent transparency and low haze (haze). For example, the haze is 9% or less according to JIS K7136.

The edible film 1 can be produced, for example, as follows.

First, a high-concentration and low-viscosity aqueous solution of an alginate such as sodium alginate (base material solution) for producing the base material layer 2 is prepared. Among them, generally, alginate (solid) is classified by viscosity at 20 ℃ of 1% solution (hereinafter, referred to as "1% viscosity value"). Also, commercially available alginate powders of conventional grade have a 1% viscosity of about 300 to 400 mPas. However, the thickness of the base layer 2 is 10 to 50 μm, and in order to stably obtain a film having a thickness in this range, the 1% viscosity of 300 to 400 mPas is too high, which is not suitable. Therefore, in order to prepare the substrate material solution, an ultra-low viscosity alginate having a 1% viscosity of 80 mPas or less, preferably 50 mPas or less, more preferably 20 mPas or less, and still more preferably 10 mPas or less should be used. Such an ultra-low viscosity alginate can be obtained, for example, from kunhong corporation.

The viscosity measurement can be performed, for example, by using a brookfield type rotational viscometer.

The concentration of the alginate in the base material solution can be selected from the range of, for example, 1 to 20 mass%, 5 to 15 mass%, 10 to 15 mass%, and the like. By using the above-mentioned ultra-low viscosity alginate, a base material solution containing alginate at a high concentration and having a low viscosity can be prepared. The viscosity of the solution can be roughly calculated by multiplying the 1% viscosity value by the concentration (% by mass). For example, the viscosity of a 10 mass% solution of an alginate having a 1% viscosity value of 10 mPas can be calculated to be approximately 100 mPas.

Next, a base material solution was applied to a biaxially stretched polypropylene film (OPP film), and the film was heated and dried with hot air to form an alginate film (base layer 2). The thickness of the alginate film (substrate layer 2) is 10 to 50 μm. Further, by using the base material solution having a high concentration and a low viscosity, the thickness of the base material layer 2 can be easily set to a range of 10 to 50 μm. The dried alginate film (base material layer 2) was sequentially wound up and wound up.

Next, a shellac solution (e.g., 70 to 90% ethanol, 10 to 30% shellac) is applied to one surface of the alginate film (base material layer 2). In this case, the thickness of the dried shellac layer (coating layer 3) is 1 to 10 μm. In this way, a layer of shellac (coating layer 3) was laminated on the alginate film (base layer 2) to form the edible film 1. Finally, the edible film 1 was peeled from the OPP film and recovered.

In the edible film 1 of the present embodiment, the coating layer 3 is provided only on one side of the base layer 2 and on the other side, and is not particularly provided. However, in the present invention, another layer may be provided on a part or all of the surface opposite to the coating layer 3 within a range that does not impair the performance (water solubility, etc.) of the base material layer 2. Similarly, another layer may be provided on a part or the whole of the coating layer 3 within a range not to impair the function (gloss, water resistance, etc.) of the coating layer 3.

The edible film of the present invention can be used as a food separator. For example, the separator can be used as a separator for enclosing western snacks and the like, a separator for separating foods or dishes contained in a lunch provided in a convenience store or the like. When the edible film of the present invention is used as a food separator, the base layer is dissolved by moisture derived from food, leaving only the coating layer containing shellac. The remaining coating layer then acts as a spacer. Further, since shellac has water resistance, even if it is extremely thin, it can sufficiently function as a separator. In addition, the coating layer in the invention is very thin, so the taste is not influenced.

By using the edible film of the present invention, a new food having a coating film of shellac on the surface of the food can be produced. For example, an edible film is coated on the surface of a food main body (e.g., a soft western-style snack) such that a base layer is in contact with the food side and a coating layer is exposed. Thereafter, the base material layer is dissolved in the food main body, and the coating layer remains. This makes it possible to provide a coating film containing shellac on the surface of the food main body and to impart a glossy feel. This method enables easy formation of a shellac coating film even in foods having irregular surface shapes and in which the shellac coating film is difficult to form by coating.

Other uses include a vegetable bag for instant foods such as dry noodles. For example, the bag is formed such that the edible film has a coating layer on the inside and a base layer on the outside. The bag body is sealed with freeze-dried vegetable material. In this case, the shellac contained in the coating layers has a certain degree of heat-sealability, and therefore the coating layers can be bonded to each other by heat-sealing. When eating, the bag containing the vegetable material is placed on dry noodles, etc., and hot water is poured in. Therefore, the substrate layer is instantly dissolved on the dry surface, the coating layer of the ultrathin film is cracked due to the impact of pouring hot water, and the vegetable can be eaten after a specified time. In addition, although the coating layer is not dissolved in hot water or cold water, the taste is not affected by stirring because of the ultrathin film.

The edible film of the present invention may be printed on the coating layer using an edible ink.

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples.