JPH05308910A - Water-resistant edible film good in heat sealability - Google Patents

Abstract

PURPOSE:To provide the edible film suitable for molding meat or fish processed products such as hams or sausages and for maintaining their shapes and excellent in the water resistance and heat sealability. CONSTITUTION:The water-resistant edible film good in the heat sealability is characterized in that a crosslinkable polysaccharide capable of being crosslinked with multi-valent metal ions is contained in a hydrophilic polymeric substance constituting the film and that a part of the polysaccharide is crosslinked with the multi-valent metal ions. In the film, >=10% of sodium alginate and a polyhydric alcohol as a plasticizer are preferably contained in the crosslinkable polysaccharide.

Description

Detailed Description of the Invention

[0001]

[Object of the Invention]

FIELD OF THE INVENTION The present invention is suitable for forming and maintaining the shape of processed meat and fish meat products such as ham and sausage.
The present invention relates to an edible film having excellent water resistance and heat sealability.

[0002]

2. Description of the Related Art In general, processed meat and fish meat products such as ham and sausage are molded with various packaging materials such as cellophane, polyethylene, polyethylene terephthalate and other various plastic films in order to mold and maintain the shape.
Although packaged, these plastic films are not edible and require labor to remove the packaging during cooking and eating.

Therefore, by packaging the above-mentioned object to be packaged with an edible film, such a problem can be solved, and the original shape can be maintained at the time of manufacturing and processing, transportation and storage, and packaging at the time of cooking or eating is possible. You can eat it without removing it.

Therefore, it is possible to use an edible film as a packaging material instead of the synthetic resin film.
Since existing water-soluble films using pullulan, carrageenan, agar, gelatin, etc. have no water resistance, they cannot be used for this purpose. On the other hand, a water-resistant film containing soybean protein, curdlan, konjac, etc. as a main material is unsuitable in terms of heat sealability.

[0005]

In view of the above situation, the present invention is suitable for forming and maintaining the shape of processed meat and fish meat products such as ham and sausage, and is excellent in water resistance and heat sealability. The purpose is to provide a film.

In order to solve the above-mentioned problems, the present invention contains a crosslinkable polysaccharide which is crosslinked with a polyvalent metal ion in a hydrophilic polymer substance constituting a film, and a part of the polysaccharide is A water-resistant edible film film having a good heat-sealing property, which is crosslinked with a polyvalent metal ion. The matters related to the constitution of the invention will be described below.

Water-Soluble Polymeric Substance As the hydrophilic polymer substance used in the present invention,
Examples thereof include pullulan, carrageenan, agar, xanthan gum, locust bean gum, furceleran, tara gum, arabinogalactan, tanmarind gum, gelatin, casein, sodium caseinate, cellulose, and a mixture of two or more thereof, but film formation is possible. From the standpoint of properties and physical properties of the film, it is preferable that 50% or more of the hydrophilic polymer substance constituting the film is pullulan.

Crosslinkable Polysaccharides As the crosslinkable polysaccharides that can be crosslinked with a polyvalent metal salt, for example, sodium alginate, gellan gum, carrageenan, glucomannan, pectin, methylcellulose, sodium fibrin glycolate (carboxymethylcellulose) Sodium), propylene glycol alginate, and the like, or a mixture of two or more thereof, and from the viewpoint of film physical properties and the like, sodium alginate is preferably contained in the crosslinkable polysaccharide constituting the film in an amount of 10% or more.

Examples of the polyvalent metal salt that crosslinks with the above crosslinkable polysaccharides include calcium chloride, calcium lactate, calcium carbonate, calcium hydroxide, calcium sulfate, calcium acetate, calcium citrate, and monophosphate. Examples thereof include calcium salts such as calcium hydrogen and aluminum salts such as aluminum chloride and banban. From the viewpoint of water solubility, calcium chloride and calcium lactate are preferable, and the concentration of these aqueous solutions is preferably 1 to 10%.

Plasticizer In the film comprising the hydrophilic polymer substance and the crosslinked polysaccharide described above, it is preferable to contain a polyhydric alcohol as a plasticizer for giving flexibility to the film. Examples of polyhydric alcohols used for this purpose include glycerin, propylene glycol, ethylene glycol and sorbitol, xylitol, maltitol, sugar alcohols of reduced starch saccharification, glucose, fructose, galactose, xylose and other monosaccharides, naccharose, maltose. , Disaccharides such as lactose, and oligosaccharides such as starch enzymatic degradation products, and it is preferable that one or two or more of these are contained in the solid content of the film in an amount of 5 to 50%.

Cross-linking method, etc. As the cross-linking reaction method of the film containing the water-soluble hydrophilic polymer substance and the cross-linkable polysaccharide capable of cross-linking with the polyvalent metal salt and the polyvalent metal salt aqueous solution, dipping method, coating method, A spray method or the like can be optionally used.

The thickness of the film of the present invention is appropriately designed according to the purpose, but is 10 to 1 when it is intended for molding and packaging.
00 μm is preferable, and the water content is preferably 20% or less.

[0013]

The edible film according to the present invention contains a cross-linked polysaccharide in a substrate composed of an edible hydrophilic polymer substance, and therefore has water resistance despite having heat-sealing property, Moreover, its gas barrier property is also good. Therefore, as a film for molding and packaging livestock meat or fish meat paste products such as ham, sausage, fish meat sausage or kamaboko, bamboo rings, etc., the effect of being able to be directly used for eating or processing without peeling the outer skin film is exerted.

[0014]

EXAMPLES Hereinafter, embodiments of the invention will be described with reference to examples and comparative examples, but the exemplification is merely for the purpose of explanation, and does not imply limitation or restriction of the inventive idea.

Example 1 3 g of sodium alginate, 17 g of pullulan, and 6 g of glycerin were added to 100 ml of ion-exchanged water, stirred and dissolved, defoamed under reduced pressure, cast on a polyethylene terephthalate film, and cast. A 5% calcium lactate solution was applied to the surface of the product and dried with hot air to obtain a film having a water content of 15% and a thickness of 20 μm. The measurement results of the heat seal strength and water resistance of this film are shown in Table 1 (the same applies to Examples 2 to 3 and Comparative Examples 1 and 2 below).

Example 2 2 g of sodium alginate was added to 100 ml of ion-exchanged water, heated to 60 ° C., stirred and dissolved, and gelatin 18 was added thereto.
g and 4 g of glycerin were added, stirred and dissolved, degassed under reduced pressure while maintaining the temperature at 60 ° C, cast on a polyethylene terephthalate film, immersed in a 5% calcium chloride solution for 5 seconds, and then dried with hot air. Done, moisture 12%, thickness 28
A film of μm was obtained.

Example 3 2 g of sodium alginate, 2 g of carrageenan, 12 g of pullulan and 4 g of glycerin were added to 100 ml of ion-exchanged water, stirred and dissolved while heating at 80 ° C., and degassed under reduced pressure while maintaining the same temperature. After casting on a polyethylene terephthalate film, a 5% calcium chloride solution was sprayed on the surface of the film, followed by hot air drying to obtain a film having a water content of 14% and a thickness of 26 μm.

Comparative Example 1 Pullulan (30 g) was added to ion-exchanged water (100 ml), heated to 60 ° C., stirred and dissolved. Next, after degassing under reduced pressure while maintaining the same temperature, the film was cast on a polyethylene terephthalate film and then dried with hot air to obtain a film having a water content of 10% and a thickness of 20 μm.

Comparative Example 2 4 g of sodium alginate and 2 g of glycerin were added to 100 ml of ion-exchanged water, stirred and dissolved, degassed under reduced pressure, cast on a polyethylene terephthalate film, and 5% calcium lactate was applied to the surface thereof. After coating, hot air drying was performed to obtain a film having a water content of 15% and a thickness of 15 μm.

[0020]

Note) Test method * Heat seal strength: << Fuji Impulse Sealer F
I-200-10W type >> was used, heat-sealing was performed at scales 4 to 6, and measurement was performed in accordance with JIS Z 0238. ** Water resistance: The sample cut into 5 cm x 5 cm is immersed in a 200 ml beaker containing 100 ml of deionized water and heated in an autoclave at 100 ° C for 10 minutes.
Visually observe the presence or absence of film.

As is clear from the above table, the film (Example 1) obtained by using pullulan as the main material of the hydrophilic polymer and adding alginic acid as the crosslinkable polysaccharide to the film (Example 1) was the pullulan alone (Comparative Example 1). It is found that not only the heat seal strength is excellent, but it is completely insoluble in water.
The film containing only alginic acid as the main material (Comparative Example 2) is
Although water resistance is improved by crosslinking, it has almost no heat sealability.

[0023]

INDUSTRIAL APPLICABILITY As described above, the present invention can provide an edible film having excellent water resistance and heat sealability, which is suitable for molding and maintaining the shape of processed meat and fish meat products such as ham and sausage. This contributes to the profits of those skilled in the art and consumers.

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Claims (3)

[Claims] 1. A hydrophilic polymer substance constituting a film contains a crosslinkable polysaccharide crosslinked with a polyvalent metal ion, and a part of the polysaccharide is crosslinked with a polyvalent metal ion. A water resistant edible film with good heat sealability. 2. The film according to claim 1, wherein the crosslinkable polysaccharide constituting the film contains 10% or more of sodium alginate. 3. The film comprises polyhydric alcohol.
Or film of 2.