JPS63167779A - Filmy food - Google Patents

Abstract

PURPOSE:To obtain a filmy food having good taste and flavor, extremely excellent softness to the palate, by adding an enzymatic hydrolyzate of food to an edible high polymer material and forming the material into a filmy state. CONSTITUTION:Any of foods or food ingredients is hydrolyzed with an enzyme capable of hydrolyzing the food to give a liquid or pasty hydrolyzate. An edible high polymer material such as pullulan, gelatin, soybean protein, etc., is blended with 1-80wt.% enzymatic hydrolyzate of the food and formed into a filmy state with 10-1,000mu thickness.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a film-like food product made by adding food or an enzymatic decomposition product of the material to an edible polymeric material and molding the product into a thin film. It is.

By forming food into a film, a wide variety of foods can be made by wrapping other foods with the film or sandwiching the food between other foods. Seaweed has been known for a long time as an example of such a film-shaped food. Furthermore, thinly baked eggs can also be considered a type of film-like food.

However, whether it is seaweed or thinly baked eggs, the taste and flavor are fixed and cannot be changed. Even if some changes can be made with seasonings and spices, it is impossible to completely change the taste and flavor of seaweed and thinly baked eggs to the taste and flavor of other foods.

Conventional Technology In view of these circumstances, in recent years, edible polymeric materials such as soybean protein, gelatin, and pullulan have been formed into films as main raw materials, and powders of desired foods have been mixed therein to improve the taste and taste of various foods. Flavored film foods are now being provided.

Problems to be Solved by the Invention However, in these film-form foods, the food mixed into the edible polymer material is a powder obtained by grinding, drying, and pulverizing the food. . Foods are dried using methods such as sunlight, hot air, and freezing, but these processes tend to reduce the flavor of the food and cause it to lack umami.

Furthermore, in these film-form foods, since food powder is mixed into the edible polymer material, the edible polymer material and the food mixed therein are not completely mixed. Therefore, when you eat this, the food powder becomes grainy during the day, and the edible polymer material itself has no taste or flavor, and there are food powders with concentrated taste and flavor scattered throughout it. However, the taste and flavor of the film-like food itself cannot necessarily be said to be good.

The present invention has been made in view of the above circumstances, and consists of uniformly mixing enzymatic decomposition products of various foods into an edible polymer material, which is sufficiently delicious in itself, and which can be used to wrap other foods. The object of the present invention is to provide a film-like food product that can be used in a variety of dishes by sandwiching it between food products, and can be used for a wide range of purposes.

As a means to solve the problem, the present invention includes an edible polymeric material containing 1 to 80% of food or an enzymatically decomposed product of food material;
It is characterized by being molded into a film with a thickness of 000μ.

The edible polymer material used in the present invention is one that is solid in itself, can be molded into a film, has appropriate strength in the molded state, and is not edible by itself. It needs to have a good texture on the tongue during the day.

Specific examples include pullulan, gelatin, soybean protein, starch, and processed starch.

Furthermore, the enzymatic decomposition product of food used in the present invention is obtained by decomposing a desired food using an enzyme that can decompose the food and making it into a liquid or paste form. Unlike physically finely divided foods, these enzymatically decomposed foods retain the original color of the food and are superior in taste, aroma, nutritional value, etc. It has a smooth texture and an extremely excellent texture.

Foods that can be used as such enzymatically decomposed products include, for example, vegetables such as carrots, wasabi, ginger, spinach, cabbage, Chinese chrysanthemum, green onions, onions, kapocha, and chili peppers, and fruits such as oysters, oranges, and apples. , beans such as azuki beans and soybeans, mushrooms such as shiitake and matsutake, seaweed such as kelp, nori, and wakame, seafood such as krill, shrimp, seaweed, scallops, and dried whitebait, stone fruits such as pickled plums and raisins, etc. Various foods can be used. Moreover, these foods are not limited to raw foods, but can also be used by further enzymatically decomposing processed foods.

Next, an example of a method for enzymatically decomposing food according to the present invention will be described. FIG. 1 shows an enzyme reaction apparatus for carrying out the present invention, in which a vertical drive shaft 2 is rotatably inserted into the center of a jacketed closed tank 1 from above. The upper end of the shaft 2 is connected to a drive mechanism (not shown) that rotationally drives the drive shaft 2, and an anchor mixer 3 shaped along the bottom and inner wall of the closed tank 1 is attached to the lower end of the shaft 2. There is. The bottom surface of the sealed tank 1 is formed to be inclined so that the center is the lowest, and a discharge port 4 is formed in the center, and a raw material input port 5 is provided on the upper end surface of the sealed tank 1. .

The discharge port 4 is connected to a pump 7 by a pipe 6, and the outlet of the pump 7 is further connected to a pipeline mixer 8.
is connected to. The outlet of the pipeline mixer 8 is connected to a discharge port 11 formed in the upper part of the closed tank 1 via a pipe 10 having a valve 9. Further, a take-out pipe 12 branches off from a pipe 10 between the pipeline mixer 8 and the valve 9, and the take-out pipe 12 is connected to a filtration process (not shown).

Further, an air suction port 13 is provided in the upper part of the sealed tank 1, and the air suction port 13 is connected to the pressure reducing pump 1.
It is connected to 4.

In order to form an enzymatically decomposed product of a food using the above-mentioned apparatus, the food is first heat-treated to lose the activity of the enzymes contained in the food itself, the food is pulverized, and the pulverized product is added to the food. and an enzyme capable of decomposing it into the sealed tank 1 through the raw material input port 5.

As the enzyme capable of decomposing food, an appropriate enzyme is used depending on the type of food. For example, in the case of plant foods, cellulase, hemicellulase, amylase,
Pectinases, proteases or mixtures thereof are suitable, and in the case of animal foods, suitable proteolytic or lipolytic enzymes are used.

After putting the specified materials into the sealed tank 1, the pressure inside the sealed tank 1 is reduced to 30 to 70 CmH (), and the temperature is set to 30 to 5 cm.
Set the temperature to 0°C and set the anchor mixer 3 to 30-12 O.
Rotate at rpm to mix and knead the contents. After 5 to 10 minutes have elapsed since the enzyme was added, the contents are sent into the pipeline mixer 8 by the pump 7, and the food softened by the enzyme is sheared and pulverized in the pipeline mixer 8, and the food is It goes through plumber 0 again, returns to sealed tank 1, and undergoes an enzymatic reaction. Thus, the food undergoes repeated enzymatic reaction in the closed tank 1 and pulverization in the pipeline mixer 8, and its structure is rapidly pulverized and finally decomposed into a smooth paste. The required time is approximately 30 to 120 minutes.

The decomposed food is taken out from the takeout plumber 2 when the valve 9 is closed, and is taken out as an enzymatic decomposition product of the food through an r-passing process.

Effects of the Invention According to the present invention, since the enzymatic decomposition product of food is mixed into the edible polymer material, the mixed food is enzymatically decomposed and becomes liquid or paste, and the edible polymer material is evenly mixed.

Therefore, the mixed food powder in the film-shaped food will not feel rough on the tongue, and the taste and flavor of the mixed food will be uniformly imparted to the entire film-shaped food, unlike conventional film-shaped foods. Unlike tasteless edible polymeric materials scattered with strong-tasting food powders, the film-like food itself has the taste and flavor of the added food, making it pleasant to the touch and extremely delicious. It becomes something.

This film-like food can be used to wrap or sandwich other foods to impart a unique taste and flavor to other foods. For example, by wrapping rice balls in the film-like food of the present invention with a desired taste instead of seaweed,
It can be made into a unique onigiri that is different from seaweed rolls, and it can also be sandwiched with bread to make a unique sandwich.

Furthermore, by sandwiching a wasabi-flavored film-like food between the sushi rice and toppings of nigiri sushi, nigiri sushi can be easily made without preparing wasabi.

Furthermore, the film-like food of the present invention can be finely chopped and eaten in the form of furikakes.Furthermore, since the film-like food of the present invention is water-soluble, the film-like food of the present invention can be mixed with other foods to create a desired taste. It can also be used to add flavor and flavor, and can also be used to make dashi by dissolving it in soups.

Furthermore, by cutting the film-form food of the present invention into appropriate shapes or making desired shapes such as artificial flowers, a wide variety of decorations for cakes, Japanese sweets, etc. can be obtained.

Examples Example 1 First, a method for producing a film food having the taste and flavor of carrots will be explained.

First, the carrots are washed with water, the surface is scraped, and the slices are cut into rounds with a thickness of about 5 cr, and the slices are steamed at 100°C for 20 minutes. Next, after crushing the steamed carrots into pieces with a diameter of about 0.5 to 5 mm, 0.1 to 0.4% of enzyme (cellulase or a mixture of cellulase, hemicellulase, and pectinase) was added and placed in a sealed tank 1. throw into. When the reaction is carried out for 30 to 60 minutes under the above-mentioned conditions, a paste of enzymatically decomposed carrot is obtained. After removing this paste from the closed tank 1, it is heated at 100° C. for 5 minutes to inactivate the enzyme. The solid content of the resulting carrot paste was about 10% by weight.

Next, 50 parts by weight of water for 100 parts by weight of this carrot paste.
10 parts by weight of pullulan, 5 parts by weight of sodium alginate, 5 parts by weight of potato starch, and 0.2 parts by weight of sucrose fatty acid ester are further dissolved, and some seasonings are added to obtain a film stock solution.

Apply this film stock solution onto a polyester film,
Dry with hot air at 60 to 80°C, cool and adjust humidity, and then wind up into a roll. The thickness of film food is approximately 5-150μ
It is.

Example 2 100 parts by weight of dried kelp ground into 1-5 mm pieces was immersed in 800 parts by weight of water for 24 hours, boiled for 20 minutes, cooled, and then treated with enzymes (e.g. cellulase, amylase, hemicellulase, etc.). protease mixture〉0.2
% by weight and put into a closed tank 1. When the reaction is carried out for about 60 minutes under the above-mentioned conditions, a paste of enzymatically decomposed kelp is obtained.

50 parts by weight of water are added to 100 parts by weight of this kelp paste, and 1 part by weight of Pullulan 15 parts by weight, 5 parts by weight of potato starch, and 15 parts by weight of vegetable protein are added to prepare a film stock solution. This film stock solution was prepared using the conventional method for manufacturing wafers, with a diameter of 2 mm.
It is coated through a slit on the surface of a steam-heated cast iron rotary roller, dried, and wound up into a roll to obtain a film food.

Example 3 Add 300 parts by weight of water to 100 parts by weight of ground plum pulp, add 0.2% by weight of an enzyme (for example, a mixture of hemicellulase, cellulase, and pectinase), and place in a sealed tank 1.
Put it inside. A umeboshi paste is obtained by carrying out the reaction for 60 minutes under the above conditions.

To 100 parts by weight of this umeboshi paste, 50 parts by weight of water, 20 parts by weight of pullulan, 5 parts by weight of sodium alginate, and 0.5 parts by weight of food grade carboxymethyl cellulose are added to prepare a film stock solution. This stock solution is formed into a film on a polyester film in the same manner as described above to obtain a pickled plum film food.

The film foods obtained in each example are all uniform and smooth films, and when eaten, the taste and flavor of the raw food can be felt during the day, and the film food itself does not contain any unpleasant smells. It had a good flavor and did not feel gritty on the tongue and had a mellow flavor.

[Brief explanation of the drawing]

The drawing is a drawing showing the layout of an apparatus for producing an enzymatically decomposed food product according to the present invention.

Claims (1)

[Claims] 1. A film-like food product, characterized in that an edible polymeric material contains 1-80% of a food or an enzymatic decomposition product of a food material, and is formed into a film with a thickness of 10-1000μ.