JPH0542966A - Processed food packaging material with edible film formed thereon - Google Patents

Abstract

PURPOSE:To make an edible film material shiftable uniformly and securely on the surface of the food being processed at the time of cooking in a processed food packaging material adapted to shift thereon an Edible film having pigment, seasoning and spice attached to its surface. CONSTITUTION:A processed food packaging material having a difficultly water- soluble, edible film formed thereon is produced by dissolving or adding polysaccharides, protein, edible oils and fats and dye in either aqueous organic acid or alkaline solution having chitosan dissolved therein, coating the surface of the packaging material with the resulting two different aqueous solutions successively and drying them.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food packaging material for forming an edible film containing a pigment, a seasoning, a spice, etc. on the surface of a processed meat product or the like.

[0002]

2. Description of the Related Art There are various methods for simply covering the surface of food with an edible film or forming an edible film for the purpose of coloring or seasoning. Among them, the inner surface of a packaging material for packaging food is known. There have been disclosed a number of methods in which a desired film is formed in advance by coating, the food is filled or packaged, and the film is transferred to the surface of the food by heating during cooking.

In these methods, there are various kinds of foods to be used, and the user for the film to be formed depends on the amount of water contained in the foods, the cooking method, the work procedure, the storage method, the packaging material, etc. There are various requests. However, no matter what these demands are, after all, there is no peeling or deviation of the film during filling or packaging in the food manufacturing process, and the film adheres to the food during cooking. In addition, products that have strength, water resistance, and water retention properties that prevent film deterioration due to coatings are required from the stage of products being put on the shelves to the hands of consumers.

[0004]

Depending on the coating material used, when the coating has strength but is hard or brittle, the adhesion to the object is not good and the transfer is uneven. Occurs. In addition, when pigments, seasonings, spices and the like are mixed in the film, the weak film causes the film to peel or shift due to the pressure at the time of filling the raw material, resulting in unevenness of the film. Furthermore, in the case of a water-soluble coating material, even if the coating can be formed, immediately after filling or packaging the raw material, the water content of the raw material causes the transfer of the coating to begin to vary, making it difficult to form a uniform coating.
Even after the transfer, the film is sticky and defects such as reduced product value occur.

Therefore, conventionally, as a means for imparting strength to the film, a material that constitutes the poorly water-soluble film, such as shellac resin or casein, has been used as an alkaline solution (mainly, mainly
Ammonia water) may be used and the product may be applied and dried, but with this method, the strength may be slightly improved, but with the passage of time, unevenness due to color flow on the surface of the filled food material may occur before cooking. The film is displaced, and the above defects have not been eliminated yet.

[0006]

The inventor has found that such problems do not occur, there is no hardness or brittleness, and the flexibility and flexibility satisfy the conditions such as strength, water resistance and water retention. As a result of repeated research on a film having water resistance, it was found that a film having flexibility and flexibility and high water resistance can be obtained by using a dilute acidic aqueous solution of chitosan for forming the film. Thus, the present invention has been completed.

[0007] Chitosan is a chitin obtained by removing inorganic substances such as calcium carbonate and proteins from the shells of arthropods such as crabs and shrimp and the like, by adding an aqueous solution of sodium hydroxide or potassium hydroxide and heating the mixture to remove it. The product obtained by acetylation is insoluble in water but soluble in various organic acid aqueous solutions.

In the present invention, as a primary coating, a transfer packaging material is first coated with a dilute aqueous acid solution prepared by dissolving chitosan in an organic acid such as acetic acid, citric acid, malic acid, tartaric acid, or the like, or ， Chitosan film is formed without drying. In this state, the coating does not yet have water resistance. However, when an alkaline aqueous solution is applied and dried thereon, the chitosan film becomes acidic to neutral or weakly alkaline, making it less water soluble and forming a film. This film has flexibility, flexibility, and high water resistance.

On the contrary to the above, an alkaline aqueous solution may be applied as a primary coating, and then a chitosan-containing acidic aqueous solution may be applied thereon.

Generally, polysaccharides, proteins, edible resins, pigments, etc., which are constituent materials of the film, are often dissolved or mixed in an alkaline aqueous solution, but these are dissolved or mixed in a chitosan-containing acidic aqueous solution. Is also good.

[0011]

Example 1 An aqueous acetic acid solution in which 2% of chitosan was dissolved and adjusted to a pH of 4.8 was applied on cellophane to a thickness of 10 microns and dried, and an aqueous alkaline solution adjusted to a pH of 9.5 with aqueous ammonia was added to the solution. Was applied and dried. When this is adhered to the part of the plate-shaped kamaboko raw material that has been molded and adhered, and the cellophane is peeled off by cooking in the usual way, the film is evenly transferred to the surface of the kamaboko and is glossy, and cellophane easily peels off. I was able to do it.

[0012]

Comparative Example 1 The cellophane used in Example 1 (ordinary cellophane 300 count) was adhered to the surface of the kamaboko raw material without any treatment, and the cellophane was cooked and peeled by a conventional method. The surface of the kamaboko was intimately adhered and it was difficult to peel it off. If it was forcibly peeled off, a part of the kamaboko was attached, and the product surface was uneven and it was not in a state where it could be sold as a product.

[0013]

[Example 2] As in Example 1 above, an aqueous acetic acid solution prepared by dissolving 2% of chitosan and adjusting the pH to 4.8 was added on cellophane.
It was applied to a micron thickness and dried. Next, 0.5% synthetic colorant Red No. 3 and 5% shellac resin were mixed and dissolved in an aqueous ammonia solution (pH 9.3) of a water-soluble annatto dye, which was applied and dried on it to prepare an orange solution. A colored film-forming material was obtained. This film side is made inside and it is made into a bag, and vinylidene chloride film (trade name, Kureharon film, manufactured by Kureha Chemical Industry Co., Ltd.) is further formed on this.
The raw material meat for press ham was filled in a double-bag-shaped casing with the above as an exterior and cooked by a conventional method to produce a press ham. After that, when the casing consisting of these two layers was peeled off, the surface of the press ham was uniformly colored in a clear orange color, and no unevenness in color, peeling, stickiness or the like was observed. Further, during the filling work of the raw meat, neither color flow nor film peeling occurred.

[0014]

Example 3 A smoked protein solution was prepared by the following formulation, and this was used as an SMO of vinylidene chloride film.
It was applied to a type (Kureha Chemical Industry Co., Ltd.) and dried. Wheat protein 14.0% Red malt dye 1.0% Cacao dye 25.0% Water-soluble annatto dye (pH 9.3) 30.0% Propylene glycol 30.0% On this, dissolve chitosan 0.6%. Spray the acetic acid aqueous solution adjusted to pH 4.8 to a thickness of 5 microns to dry,
A casing was manufactured by sealing in a tube shape with the coated surface inside. Raw meat for sausage was filled in the casing and cooked by a conventional method to produce sausage, and then the casing was peeled off. As a result, the smoke color was uniformly transferred to the surface of the sausage.
Further, the film was a strong one that did not shift to the filling pressure when filling the raw material meat, and did not cause color flow.

[0015]

[Example 4] A pink spice-containing protein solution was prepared by the following formulation, and the edible film (trade name
Soafil, manufactured by Mitsubishi Rayon Co., Ltd., thickness 30 μm) was applied and dried. Water-soluble Anato Dye (pH 9.3) 35.0% Red No. 3 Dye 0.5% Wheat Protein 20.0% Propylene Glycol 44.0% All Spice 0.5% Further prepared as in Example 1. The above chitosan-containing acidic aqueous solution was applied to a thickness of 2 μm and dried to obtain a film. A terrine containing crab as a main material was tightly packed with this film as an inner side, stored in a refrigerator for 24 hours, and then the edible film was peeled off. As a result, a film containing a pink spice was transferred to the surface of the terrine. This film does not cause color flow or film shift due to the water content of the material during the work of packaging the terrine, and can prevent the product value from deteriorating due to the weakness of the conventional film. Was able to proceed.

[0016]

Example 5 As in Example 1, 2% chitosan was dissolved to prepare an aqueous acetic acid solution adjusted to pH 4.8, coated on cellophane to a thickness of 5 μm and dried. Next, a solution obtained by dissolving glucomannan 0.5% (manufactured by Shimizu Chemical Co., Ltd.) in water was adjusted to pH 8 with ammonia water, and this solution was 80%.
A liquid obtained by mixing 20% of a natural pigment of Publica Color (manufactured by Glico Nutrition Food Co., Ltd.) was applied onto the chitosan film and dried to form an orange film on cellophane. Raw meat for bacon was wrapped with this cellophane, molded into a flat mold with a retainer, and steam cooked by a conventional method to produce bacon. When the cellophane was peeled off, an orange-colored, strong film that did not cause color flow or stickiness was transferred to the surface of the product evenly. In this manufacturing process, color bleeding did not occur even if raw meat was packaged and left as it was before being cooked. Conventionally, the water-soluble film of mannan was weak in film strength, and after the product was commercialized, the film had a sticky film and uneven color. However, due to the composite film of chitosan and mannan, such a drawback It was completely eliminated.

[0017]

[Example 6] As in Example 1, a solution prepared by mixing 5% of green laver powder and 5% of egg white in an acetic acid aqueous solution in which 2% of chitosan was dissolved and adjusted to pH 4.8 was prepared and applied on cellophane. Dry and water-soluble annatto dye solution (pH 9.3) on it
Was applied and dried to obtain a yellow film containing green laver powder. In the same manner as in Example 2, a double-bag casing having a vinylidene chloride film as an exterior was made into a casing, the raw material meat for chicken ham was filled in the casing, and cooked by a conventional method to produce chicken ham. When this double casing was peeled off, yellow and green laver powder was directly transferred to the surface of chicken ham. When green seaweed powder was adhered onto cellophane with a conventional film (such as shellac or casein), the adhesive strength was weak and the green seaweed powder was often peeled off from cellophane during sticking and packaging. Since it is strongly covered with a water-resistant film, peeling or deviation during work does not occur.

[0018]

[Comparative Example 2] 0.5% of a synthetic coloring agent Red No. 3 and 5% of shellac resin were mixed and dissolved in an aqueous ammonia solution (pH 9.3) of a water-soluble annatto dye, and the resulting solution was applied to cellophane and dried. It was This film is slightly water-insoluble,
When this was used as a bag-shaped casing and filled with sausage raw meat, a color flow immediately occurred, and the meat surface became uneven in color. Further, when casein was mixed in the above liquid instead of shellac resin, the same result was obtained by the obtained film.

The chitosan film, depending on the organic acid used,
Differences occur in the strength and water resistance of the film after addition of the alkaline aqueous solution. Further, the thickness of the coating varies depending on the object to be applied, and the thickness of the coating is appropriately selected from about 1 to 2 microns to about 10 microns. In addition, there are various materials that dissolve or mix in an alkaline aqueous solution or a chitosan-containing acidic aqueous solution as the film-constituting material, and these also cause differences in film forming strength and water resistance. It is necessary to adjust the coating by various combinations depending on the transition conditions. Ammonia water is suitable as the alkaline aqueous solution, but sodium hydroxide, potassium hydroxide, sodium carbonate or the like may be used.

In the above examples, synthetic colorants. Although the case of using spices has been described, it is naturally possible to use seasonings instead of or together with spices.

The transfer packaging material used is paper, cellophane, plastic film and container, edible film and container, and non-woven fabric, cotton cloth and the like can also be used.

[0022]

EFFECTS OF THE INVENTION Since the present invention has the above-mentioned structure, the drawbacks of the conventional products have been solved. That is,
The film adheres to the object during cooking without peeling or deviation of the film during filling or packaging in the food manufacturing process,
It is possible to provide a packaging material having strength, water resistance, and water retention.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location A23L 1/31 Z 8931-4B // A23L 1/325 101 E 7236-4B

Claims (2)

[Claims] 1. A processed food package having an edible film, characterized in that a poorly water-soluble film is formed on the surface of a packaging material such as paper, cellophane, plastic film, etc. by any one of the following methods A or B. Material. A. An organic acid aqueous solution in which chitosan is dissolved is applied and dried or not dried, and then an alkaline aqueous solution is applied and dried. B. An alkaline aqueous solution is applied and dried, or not dried, and then an organic acid aqueous solution in which chitosan is dissolved is applied and dried. 2. The processed food packaging material having the edible film according to claim 1, wherein the chitosan-containing acidic aqueous solution or alkaline aqueous solution is a solution or mixture of a polysaccharide, a protein, an edible resin, a pigment and the like.