JPH0131028Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Field of Application] This invention relates to an edible stick that can be used as a gripper or gripper for pasted products, ice cream, and the like.

[Prior art and purpose of invention]

Traditionally, wooden or plastic objects have been used to hold and hold things such as paste products, ice cream candy, and confectionery, but these objects are thrown away after use and often become a source of garbage that detracts from the aesthetics of the environment. I was getting used to it. Additionally, it is often difficult to keep food traces out of the storage area.
Even if you are a person of good moral character, it is a good idea to carry food with traces of food (sometimes sticky or staining your hands) until you find a suitable place to dispose of it. There is discomfort that must be felt.

However, by making the sticks edible, the inventors of the present invention have realized that the sticks can be eaten as food even after being used as a gripping or gripping body, so there is less possibility that the sticks themselves become waste. We came up with this idea by remembering that it is possible to eat the entire stick without having to take the trouble of separating the parts that are attached to the stick.

[Means to achieve the purpose]

That is, this invention is an edible stick for food gripping bodies or gripping bodies, in which protein membranes are wound or folded and laminated, and the membranes on at least one end piece are adhered.

The protein film itself can be manufactured by a known method, and generally contains protein, plasticizer, water, and other ingredients as necessary, such as flavoring agents, emulsifiers, seasonings, pigments,
It is obtained by applying a liquid material to which additives such as fragrances and excipients are added to a casting or releasable surface to form a film, followed by drying and/or heating.

Films with a thickness of about 0.15 to 2 mm can be used, but
When the lamination is performed by winding or folding as described below, the thickness is such that the lamination work is easy;
A thickness of about 0.2 to 0.4 mm is suitable.

Examples of protein sources include collagen, oilseed protein, and especially soybean protein, and those with a high protein content, such as isolated soybean protein, are generally preferred because of their excellent film-forming properties.

Examples of plasticizers include polyhydric alcohols such as glycerin, sorbitol, ethylene glycol, and propylene glycol, which make it easy to process membranes into sticks. On the other hand, it is preferable to limit the amount to the same amount or less.

Any amount of water can be used as long as the raw material can be spread, but it is usually 4 to 20% water per soy protein.
Appropriately, it should be about 30% or less in the film after drying.

Flavoring agents include fats and oils, cream, ganatsu, vegetable cream, butter, margarine, cheese, jam, fruit juice, pulp paste, dried fruits, nut powder, coconut powder, coffee, powdered thiokolate, cocoa, bitters, cacao mass, matcha, Kelp powder, cola powder, cinnamon, vanilla, peppermint, paprika, and various other flavoring materials are selected singly or in combination depending on the purpose. The total amount of these flavoring agents is preferably 20% or less based on the basic composition consisting of soy protein, plasticizer, and water.

As the seasoning amount, sweeteners, salt, chemical seasonings, etc. can be used, and as the coloring matter, either natural or synthetic ones can be used. In addition, starch gums, casein, and the like can also be used as excipients insofar as they do not impair the film-forming ability of the base protein.

The protein films obtained as described above are laminated, but rather than simply stacking protein films, it is better to stack one protein film by winding or folding it (in a strand-like or scroll-like manner). preferred from the viewpoint of resistance to bending,
Also, laminating by winding is preferable from the viewpoint of ease of adhesion as described below.

It is preferable that at least one end portion between the laminated films is adhered, and the adhesion is achieved by applying an aqueous paste of heat-coagulable protein such as surimi, soybean protein, or egg white to the adhesion area as an adhesive and heating it, or, in particular, by heating it. This can be done by means such as a heat sealer without using an adhesive.

The edible staple thus obtained is
It can be used as a gripping body or gripping body for pastry products, ice cream candy, sweets, etc.

〔Example〕

Example 1 500 parts of water was placed in a high-speed cutter, and while stirring, 100 parts of powdered isolated soybean protein ("New Fuji Pro R" manufactured by Fuji Oil Co., Ltd.), 30 parts of soybean oil, 20 parts of glycerin, and D- 20 parts sorbitol, 20 parts starch, salt
3.5 parts, 13 parts of coloring and 10 parts of chili pepper and spread the paste on a Teflon sheet in a thick layer.
The sheet was spread to a thickness of 0.6 mm, irradiated with far infrared rays from one side of the sheet for about 30 seconds, and then dried with hot air at 105°C for 4 minutes. Film thickness: 0.25 mm, moisture: 10%, 136 g/m ²
A protein film was obtained.

This film was cut into a size of 5 cm x 10 cm, wound into a strand, and both ends were adhered with a heat sealer to obtain an edible stick with a thickness of 4 mm and a length of about 12 cm. This thing had about 5 turns (10 layers) near the center of the stake, and about 2 turns (3 to 5 layers) near the end pieces.

Application example: Fill about 4 cm of the tip of the stick obtained in Example 1 with 20 gr of fish meat surimi, dry it in an air stream at 55°C for 10 minutes,
After smoking at 65°C for 10 minutes, it was steamed and heated at 70°C for 20 minutes to obtain a dough having the shape shown in Figure 2.

Example 2 An edible stick was obtained in the same manner as in Example 1, except that the surimi paste was applied only to the end binding portion where the film was wound into a twisted shape, and then the portion was bonded by heating.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing the edible stick of Example 1, and FIG. 2 is a perspective view showing an application example of the product of the present invention.

Claims (1)

[Scope of utility model registration request] The protein film is rolled or folded and laminated,
An edible stick for a food gripping body or a gripping body, the edible stick being adhesively bonded between the membranes of at least one end portion.