JPH0451852A - Edible film and production thereof - Google Patents

Abstract

PURPOSE:To improve sealability and blocking resistance, by dissolving a water- soluble polysaccharide consisting essentially of carrageenan in a medium comprising a polyhydric alcohol and water and forming the solution into a filmy state. CONSTITUTION:1 pt.wt. water-soluble polysaccharide containing >=50wt.% carrageenan is dissolved in 0.2-1 pt. wt. medium comprising 200.2wt.% polyhydric alcohol (e.g. ethylene glycol) and 80-99.8wt.% water to give a solution, which is formed into a filmy state and dried to give an edible film having <=25wt.% water content, 10-100mum thickness and a weight ratio of the polyhydric alcohol and the polysaccharide of 0.2-1.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a heat-sealable edible film that can be used as a packaging material for encapsulating dry foods, oily foods, etc., and a method for producing the same.

[Prior Art] In general, instant ramen noodles, powdered cup noodle soups, seasoning oils, dried vegetables, etc. are packaged with various packaging materials such as aluminum polyethylene laminate, aluminum polyethylene laminate, etc. to maintain quality and shape.
Enclosed in cellophane-polyethylene laminate or various plastic films.

Also, in the case of cup noodles, ingredients such as dried vegetables may be included without packaging.

However, when powdered soups, seasoning oils, dried vegetables, etc. are packaged, it is not only tedious to tear open the packaging and take out the contents each time you cook, but also because the contents are powdered. In the case of liquid materials, there is a problem in that they tend to spill when the packaging is broken.

In addition, if the product is packaged without packaging, the scent is easy to remove, and it becomes difficult to maintain quality.In addition, it may be difficult to maintain its shape, and if it is shaken during transportation or handling, etc. There was a problem in that the ingredients migrated to the bottom, making it impossible to confirm the presence of the ingredients when opening the cup noodle lid.

As a way to solve these problems, if the above contents are packaged with edible film, the quality and form can be maintained during transportation and storage because the contents are wrapped, and this material is soluble in hot water. In some cases, the packaging can be melted by pouring hot water over it, so there is no need to tear the packaging individually, and even if it is not, it can be eaten together, so there is a demand for packaging with such materials.

Such materials must have sufficient film strength so that the packaging will not tear and the contents will not spill during packaging and handling, and must also be heat sealable for ease of packaging work. is requested. However, conventionally known edible films mainly consist of water-soluble polysaccharides and water-soluble proteins, and although these are excellent in edibility and oxygen barrier properties, they do not have sufficient heat sealability. In some cases, heat sealing is not possible under normal heat sealing conditions, or even if heat sealing is possible, the heat sealing strength is insufficient, and if the heat sealing conditions are made stricter to improve this, the film may shrink or break. There was a problem of doing something like that.

Therefore, in order to improve the heat-sealability of edible films to solve this problem, a method is proposed in which a film is formed by homogeneously mixing and kneading amylose, an alkali metal salt of casein, and a low molecular weight plasticizer (Japanese Patent Laid-Open No. 51-112533). (see Japanese Patent Application Laid-Open No. 1983-1992), a method of dipping a collagen membrane in gelatin or a mixture of glue and a plasticizer, or coating the mixture (Japanese Patent Application Laid-Open No. 52
-11280), a method of laminating a multi-Wide compound with gum arabic, pullulan, starch or gelatin (see JP-A-60-76336), and a method of incorporating solid fat into an edible film (see JP-A-60-76336). 63-59855) etc. have been proposed.

[Problems to be Solved by the Invention] However, it has been found that amylose, alkali metal salts of casein, and low molecular weight plasticizers are uniformly mixed and kneaded, polysaccharides are laminated with gum arabic, pullulan, or starch, and edible films. None of the products containing solid fat have sufficient heat-sealing properties, and the heat-sealing strength of products with collagen membranes or laminated polysaccharides and gelatin is significantly improved, but gelatin is present in the surface layer. Therefore, there was a problem in that the films were significantly blocked with each other, making it difficult to handle the films.

Therefore, there was a strong demand for an edible film with excellent heat sealability and anti-blocking properties.

[Means for Solving the Problems] In view of the above circumstances, the present inventors have worked diligently to create an edible film that has performance as a packaging material, has good heat sealability, and has excellent blocking resistance. As a result of study, we have arrived at the present invention.

That is, the present invention provides water-soluble poly-Ii whose main components are carrageenan, polyhydric alcohols, and water, and whose water content is 25% by weight or less, and which contains polyhydric alcohols and/or water-soluble poly-II. The present invention provides a heat-sealable edible film and a method for producing the same, which comprises a film layer having a weight ratio of 0.2 to 1. A heat-sealable film comprising a film layer mainly composed of the following, and a sub-film layer mainly composed of an alkali metal salt of casein, soybean protein, or soybean protein and gelatin on at least one surface of the film layer. It provides an edible film.

The present invention also provides a method for producing an edible film comprising at least one layer as described above, wherein the polyhydric alcohol/water weight ratio is from 0.2/99.8 to 20/80. Water-soluble element I whose main component is carrageenan in an aqueous solution! The present invention provides a method for producing the above-mentioned edible film, which includes a step of forming a film from a solution containing a water-soluble polysaccharide and then drying it to reduce the moisture content to 25% by weight or less. A film layer is formed by forming a film from an aqueous solution containing 20% by weight or less, followed by drying, and in the resulting film layer, an aqueous solution containing an alkali metal salt of casein, soybean protein, or soybean protein and gelatin as protein. By coating or dipping the film layer in the aqueous solution and drying it, or by separately preparing the film layer and a sub-film layer containing the protein as the main component, which is then bonded with water or an edible adhesive. Alternatively, the present invention provides a method for producing the edible film, which includes the step of forming a sub-film layer on a film layer by thermally bonding the sub-film layer.

Furthermore, the present invention provides various food storage bags formed using the edible film.

The edible film obtained by the present invention can be heat-sealed including impulse sealing, has excellent strength properties that can be easily dissolved in hot water, low-temperature properties, and has excellent physical properties after being placed in a high-humidity atmosphere. Therefore, it is extremely useful as a packaging material for powdered soups such as instant ramen noodles and cup noodles, ingredients such as seasoning oils and dried vegetables, and various instant foods such as instant coffee and instant soup mixes.

The edible film of the present invention has a film layer containing water-soluble poly-11M as a main component and imparting the basic performance of an edible film, or a sub-film layer containing a specific water-soluble protein as a main component. It is something.

Although the sub-film layer is not an essential component in the present invention, it is an important element since it has the effect of improving the heat sealability and blocking resistance of the edible film of the present invention.

That is, in embodiments using sub-film layers, a film layer having desired performance can be selected from a wider selection range.

Next, the film layer in the present invention will be explained.

The film layer has the basic properties of an edible film, such as edibility, hot water solubility, strength, heat sealability, and blocking resistance, and its main component is water-soluble polysaccharide. It is configured.

Here, water-soluble polysaccharides (hereinafter referred to as polysaccharides) are polysaccharides having water solubility in a broad sense, and are water-soluble polysaccharides (from room temperature to
00°C) and those soluble in water in the pH range of 2 to 12,100, and have a molecular weight that allows the molecules to associate or form a crosslinked structure due to charging action, etc. It is preferable to use one that can be coated, but there are no particular restrictions on the molecular weight.

Examples of polyhydric compounds that can be used in the present invention include alginic acid and its salts such as sodium salts, furcelleran, kappa, iota and lambda, carrageenan,
Gums such as agar, low methoxy pectin, high methoxy pectin, high methoxy pectin, tamarind gum, xanthan gum, guar gum, tara gum, locust bean gum, arabinogalactan, gum arabic, chitin derivatives such as pullulan and chitosan, starch, dextrin, Examples include edible water-soluble cellulose derivatives such as carboxymethyl cellulose, and mixtures of two or more thereof; one type selected from alginic acid and its salts, farcellane, carrageenan, and agar from the viewpoint of film-forming properties, film physical properties, etc. Those containing the above as main components are preferred.

Further, by combining two or more of the above-mentioned multi-Ii types, performance such as strength characteristics can be improved. For example, when carrageenan, which is a polyanionic polysaccharide, is coexisting with chitosan, which is a polycationic polysaccharide, a crosslinking reaction occurs between the two, forming a strong network, so it may be selected and used appropriately depending on the desired physical properties. .

Among the polysaccharides listed above, particularly preferred is carrageenan, and by using this, the edible film of the present invention can be made to have excellent strength properties, heat sealability, hot water solubility, etc. The effect can be fully exhibited by containing carrageenan in an amount of 20% by weight or more, preferably 50% by weight or more.

When the sub-film layer described below is not included, the heat-sealing properties and blocking resistance of the film depend on the properties of the film layer alone, so as mentioned above, carrageenan is added to a large amount of I! It is particularly preferable that the content is 50% by weight or more, and may be 100% by weight. On the other hand, in the case of having a sub-film layer, it is possible to improve heat-sealability or further blocking resistance based on the sub-film layer, so the presence of carrageenan is not necessary, and desired strength characteristics, It may be appropriately adjusted to obtain low-temperature properties, hot water solubility, and the like.

Next, the film layer containing polysaccharide as a main component preferably contains a polyhydric alcohol in order to impart flexibility to the film.

In the present invention, the main component usually refers to a component that accounts for 50% or more of the active ingredients by weight. Therefore, when the main component of the film layer is a polywN compound, it usually means that the main component of the film layer is polywN. ! This means that it contains 50% or more of
The polyhydric alcohol explained next is polyhydric! It may contain water-soluble protein, food coloring, etc. up to the same amount as Group II or less than Group II, and as a result, the content ratio of Group II may be less than 50% by weight.

Polyhydric alcohols that can be used in the present invention are edible and have properties such as moisture retention, such as dihydric alcohols such as ethylene glycol and propylene glycol, trihydric alcohols such as glycerin, sorbitol, and mannitol. , maltitol, xylitol,
Examples include sugar alcohols such as reduced starch saccharides, monosaccharides such as glucose, fructose, galactose, and xylose, class II II sugars such as saccharose, maltose, and lactose, and oligosaccharides such as starch decomposition products. The content of polyhydric alcohol is preferably 0.2 to 1 part by weight per 1 part by weight of polysaccharide If.

In particular, in embodiments without a sub-film layer, it is preferable to use polyhydric alcohol within the above range, and when the weight ratio of polyhydric alcohol and polysaccharide in the film is greater than 1, blocking resistance is improved. Not only is the film strength reduced, but the film strength is also significantly reduced, and the film becomes more prone to cracking during winding. On the other hand, if the weight ratio is less than 0.2, the film becomes brittle, and the peelability of the film from the support during film production tends to be poor. Particularly preferred polyhydric alcohols include a mixture of polyhydric alcohols that are liquid (including semi-liquid) at room temperature and polyhydric alcohols that are solid at room temperature. It can be maintained even at temperatures up to -40''C), and the film does not develop cracks or the like during low-temperature handling, improving environmental stability.

In order to effectively improve such environmental stability, the weight ratio of both is preferably 3/1 to 1/3. Examples of polyhydric alcohols that are liquid at room temperature include propylene glycol, glycerin, or a mixture of both. Examples of polyhydric alcohols that are solid at room temperature include sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, and reduced starch saccharides, monomer class Ii alcohols such as glucose, fructose, galactose, and xylose, and saccharose, maltose, and lactose. Examples include oligosaccharides such as saccharides and starch decomposition products, and two or more of these may be used in combination.

Next, since the moisture content of the film layer affects the blocking resistance, flexibility, etc. of the film, it may be adjusted as appropriate according to the desired characteristics of the film.

That is, if the moisture content is relatively high, flexibility will be improved and resistance to stretching will be exhibited, but blocking resistance will be deteriorated.

Also, if the moisture content is relatively low, the blocking resistance will improve, but the flexibility and heat-sealability will decrease. In this case, the use of polyhydric alcohol is preferable because the flexibility can be effectively improved by adding the polyhydric alcohol.

Therefore, in embodiments using polyhydric alcohols, by reducing the moisture content, it is possible to maintain flexibility and improve blocking resistance. The preferred moisture content is 25% by weight or less, more preferably 20% by weight or less in the presence of a polyhydric alcohol.

Next, the sub-film layer in the present invention will be explained. The sub-film layer is laminated on the above-mentioned film layer for the purpose of improving heat-sealability or further blocking resistance, and it must be formed on the entire surface of the film layer as long as this purpose can be achieved. There isn't.

Additionally, this layer may be formed on both sides of the film layer, but when used for heat sealing with an automatic heat sealer, it must be formed only on the sealing surface from the viewpoint of heat sealing workability. is preferred.

The main components of the subfilm layer are an alkali metal salt of casein, soybean protein, or a water-soluble protein composed of soybean protein and gelatin. Therefore, an alkali metal salt of casein is one in which at least a part of the carboxylic acid groups contained in casein is an alkali metal salt to a degree that makes casein water-soluble.The alkali metals include sodium, An example is potassium. That is, commercially available sodium caseinate or the like may be used as the alkali metal salt of casein, or casein may be dissolved in an aqueous solution of an alkaline substance for food additives such as brine to form the alkali metal salt when forming the sub-film layer. may also be used.

On the other hand, both the sub-film layer containing soybean cap white matter as the main component and the sub-film layer containing soy protein and gelatin as the main components both provide films with excellent heat-sealability and anti-blocking properties, but a comparison of the two is made. Then, the former has a feature of being more excellent in blocking resistance, and the latter has a feature of being more excellent in heat sealing property.

In the latter case, if the ratio of gelatin to the total amount of soy protein and gelatin is 80% by weight or less, gelatin 100%
%, and although it depends on the requirements of the process, it is possible to provide a level of blocking resistance that is usually not a problem in practice. The ratio of this gelatin is 70% by weight.
It is preferably at most 60% by weight, more preferably at most 60% by weight.

The soybean protein used in the present invention is obtained by separating and concentrating the proteins contained in soybean seeds or their defatted products to increase the protein content, and generally accounts for a higher protein content in the total protein derived from the main raw material. It is preferable that the proportion is higher than 50% by weight, but the protein content is not limited to a specific value.

As the soybean protein used in the present invention, commercially available soybean-derived powder protein can be used.

When gelatin is also used in the present invention, any grade of gelatin can be used as long as it is edible, and generally commercially available powdered gelatin can be suitably used.

Note that additives such as food coloring and fragrance may also be added to the sub-film layer.

The moisture content of the sub-film layer is preferably 25% by weight or less, and more preferably 20% by weight or less, similar to the film layer, but it does not have to be the same as the film layer. For example, even if the moisture content of the film layer is high, the sub-film Substantially good heat sealability can be maintained by lowering the moisture content of the layer.

In addition, the alkali metal salt of casein has a slightly characteristic milky odor, and the aqueous solution of the metal salt has a relatively fast spoilage rate, which poses some restrictions on the formation of the sub-film layer, but it has good heat sealability. Moreover, it is relatively hard in terms of flexibility and strength characteristics. On the other hand, when soybean protein is used, the above-mentioned problems are almost absent and the blocking resistance is excellent, but the sub-film is slightly colored.

Next, the thickness of the film layer is not particularly limited, but if it is intended for packaging, it is preferably about 10 to 100 mm in consideration of impulse sealing properties, but if ordinary heat sealing is applied may be greater than that. The thickness of the sub-film layer is mainly intended to impart heat-sealing properties and anti-blocking properties to the film, so it should be approximately 0.1 to 10-1, particularly when using an alkali metal salt of casein, approximately 1 to 10-1. is preferable, and even if it is made thicker than this, it is not possible to expect much benefit from making it thicker.

In addition, in the present invention, the provision of a colored layer separately as a laminated structure of the film, the provision of a gas barrier layer to provide gas barrier properties, and the use of multiple sub-film layers are all within the technical scope of the present invention. It is included in.

With the above configuration, it has excellent strength and physical properties,
It is an edible film that dissolves in hot water, has excellent heat-sealing properties, and has excellent blocking resistance, making it suitable for packaging food materials.

Next, a method for producing an edible film of the present invention will be explained.

First, a film layer can be produced by forming a film from an aqueous solution of Poly Ii, which is the main component of the film layer, and then drying it, but the concentration of Poly*i in the aqueous solution is The content is preferably 20% by weight or less, more preferably 10% by weight or less. This is because if the concentration of multiple Ii compounds exceeds 20% by weight, it becomes difficult to completely dissolve the multiple Ii compounds in the aqueous solution.

When using a polyhydric alcohol, add polyhydric alcohol to an aqueous polyhydric alcohol solution with a weight ratio of polyhydric alcohol/water of 0.2/99.8 to 20/80. You can dissolve it and do the same thing.

In preparing an aqueous polysaccharide solution, it is preferable to accelerate the dissolution of polysaccharide under conditions of heating to 70° C. or higher.

Further, if necessary, the multi-II compound may be swollen in water in advance to promote dissolution. The p' of an aqueous solution is usually 6 to 9.
Poly II, whose dissolution is promoted in the alkaline region
For example, for polysaccharides such as alginic acid, the pH range of the aqueous solution may be appropriately adjusted to the alkaline side. The resulting polysaccharide aqueous solution is degassed and then cast onto a support such as a drum, steel belt, polytetrafluoroethylene-impregnated glass fabric, or various plastic films/sheets to a predetermined thickness, and heated by electric heat from the support side. A film layer can be formed by drying with hot air or infrared radiation so that the moisture content in the film layer is 25% by weight or less, preferably 20% by weight or less. Even when the film thus obtained is continuously wound into a roll, blocking hardly occurs.

When drying the film layer, the polyhydric alcohol does not substantially evaporate and substantially all of it remains in the film layer, so the concentration of the polysaccharide dissolved in this aqueous solution and the desired polysaccharide/polyhydric alcohol ratio are determined. The concentration of polyhydric alcohol in the polyhydric alcohol aqueous solution may be determined by taking this into account.

To form the sub-film layer on the film layer, apply an aqueous solution of an alkali metal salt of casein to the film layer obtained above, or immerse the film in an aqueous solution of an alkali metal salt of casein, and then dry it. This can be carried out by separately preparing the film layer and a sub-film layer containing an alkali metal salt of casein as a main component, and bonding them together using an adhesive made of water and an edible substance or by heat. The concentration of the casein aqueous solution used to form the sub-film layer on the film layer by dipping or coating may be approximately 1 to 5% by weight, and if it is formed separately, it may be formed by the same means as the film layer. can do. Furthermore, by coating, the sub-film layer can be easily formed only on the sealing surface.

Similarly, when forming a sub-film layer containing soybean protein as the main component, the above film layer is coated with a soybean protein aqueous solution or gelatin further dissolved therein, or the film layer is immersed in this solution and then dried. Alternatively, by creating a sub-film layer from an aqueous solution containing soy protein or further gelatin, laminating this and the film layer and bonding with an adhesive made of water and an edible substance or by heat. It can be carried out.

The sub-film layer is also preferably dried until the moisture content becomes 25% by weight or less, more preferably 20% by weight or less.

Next, a food material enclosing and packaging bag molded using the edible film of the present invention will be described.

The edible film of the present invention has excellent heat sealability including impulse sealability, and also has good water resistance, cold resistance, moisture resistance, moisture resistance, etc. It can be used in a wide variety of applications, including dried solid foods such as ingredients such as dried vegetables, oil-based foods such as seasoning oil, and instant foods for frozen storage, and can be attached to various instant foods such as cup noodles and instant noodles. As for the form of the bag, it has excellent heat sealability and impulse sealability, so it is 4-sided sealed,
It can be processed into commonly used forms such as three-sided stickers, back stickers, and gazettes, and can also be easily adapted to shapes such as rigid types. When using a sub-film layer, the core layer may be provided only in the adhesive portion.

Furthermore, this edible film has excellent printability, so
Any printing can be done using edible ink.

In addition, the physical properties of the edible film vary depending on the presence or absence of the sub-film layer, type, polyhydric alcohol content, type, type of polysaccharide, moisture content, etc., so they should be appropriately selected and manufactured according to the intended use form. do.

Hereinafter, the present invention will be explained in more detail using Examples.

First, among the edible films of the present invention, the most basic form (referred to as type A) without a subfilm layer.

) (Examples 1 to 3, Comparative Examples 1 to 3) In addition, each evaluation was performed by cutting out a sample from a film wound up in a paper tube and measuring it at room temperature. Parts are parts by weight.

Tensile strength and tensile elongation: Based on JIS 21707.

Heat seal strength: Fuji Impulse Polylar 21
Heat sealing was carried out using a 0E model with a scale of 7, and measurements were made in accordance with JIS Z 0238.

Puncture strength: Compliant with JAS (standard for retort pouches).

Blocking property: When the film wound on a paper tube is unwound by hand, it is unrolled without any resistance. Good: There is a little resistance, but it is unwound without any problem. Good: The resistance is strong, and the film is torn, etc. If it did, it was considered defective.

Hot water solubility: 3C11X3C1 containing 112kg of sand
Create a sachet from No. 1 by heat sealing, add it to 200 g of 80°C hot water, and stir gently using a glass rod until it completely dissolves within 3 minutes, but some undissolved material remains after 3 minutes. The case was considered defective.

Example 1 (Type A) 7 parts of kappapotassium carrageenan was dispersed in a mixture of 3 parts of glycerin and 100 parts of water, and the temperature was raised to 85°C.
The carrageenan was dissolved by stirring for 0 minutes. The solution thus obtained was degassed under reduced pressure while maintaining the temperature at 85°C, and then continuously cast onto a heated drum by circulating hot water at 95°C inside. It was wound up into a paper tube in 4 minutes to obtain a film with a moisture content of 16% and a thickness of 49 mm. The weight ratio of polysaccharide and polyhydric alcohol was 7:3.

Both the peelability of the film from the drum and the winding property onto a paper tube were good.

The physical properties of the film are shown in Table 1.

Example 2 (Type A) 6 parts of sorbitol and 10 parts of water as a polyhydric alcohol aqueous solution
A film with a moisture content of 14% and a thickness of 47 mm was obtained in the same manner as in Example 1, except that a mixed solution consisting of 0 parts was used. Ta 11
The weight ratio of [and polyhydric alcohol] was 7:6.

The peelability of the film from the drum and the winding property onto a paper tube were both good.

The physical properties of the film are shown in Table 1.

Example 3 (Type A) Example 1 except that a mixture of 5 parts of kappa potassium carrageenan and 2 parts of tamarind gum was used as the polysaccharide, and a mixture of 4 parts of glycerin and 100 parts of water was used as the polyhydric alcohol aqueous solution. 15% moisture, thickness 5 (1 m)
obtained the film.

The weight ratio of polysaccharide and polyhydric alcohol was 7:4.

Both the peelability of the film from the drum and the winding property onto a paper tube were good.

The physical properties of the film are shown in Table 1.

Comparative Example 1 The same procedure as in Example 1 was carried out, except that the film remained in the heating drum for 3 minutes, with a moisture content of 28% and a thickness of 55.111 mm.
A film of No. 1 was obtained. Although the peelability of the film from the heating drum was good, the blocking property of the film was significant and a large amount of wrinkles occurred during winding. The physical properties of the film are shown in Table 1.

Comparative Example 2 8 parts of glycerin and 100 parts of water as a polyhydric alcohol aqueous solution
A film with a moisture content of 18% and a thickness of 51 mm was obtained in the same manner as in Example 1, except that a mixed solution consisting of The weight ratio of polysaccharide and polyhydric alcohol was 7:8.

Although the peelability from the heating drum was good, the blocking property of the film was significant, and a large amount of wrinkles occurred during winding. The physical properties of the film are shown in Table 1.

Comparative Example 3 1 part glycerin and 100 parts water as polyhydric alcohol aqueous solution
A film with a moisture content of 14% and a thickness of 47 mm was obtained in the same manner as in Example 1, except that a mixed solution consisting of 1 and 2 parts was used. The weight ratio of polysaccharide to polyhydric alcohol was 7:1.

This film was difficult to dry and was frequently torn when peeled from the drum.

Moreover, the heat sealability was also not satisfactory.

Table 1 Next, an embodiment obtained by mixing liquid and solid polyhydric alcohols at room temperature without a sub-film layer (referred to as type B).

) (Examples 4 to 9, Comparative Example 4.5)
.

The tensile strength, elongation, and puncture strength were determined by cutting a sample from a film wound in a paper tube and leaving it in an atmosphere of 20°C, 65%RH and 20"C, 90%RH for 24±1 hours.
Measured at room temperature. The cut out film was used as it was for low temperature properties, heat seal strength and hot water solubility.

The criteria for determining heat seal strength, blocking property, and hot water solubility are the same as in Examples 1 to 3.

Tensile strength and elongation: Based on JIS Z1707.

Low temperature properties: 5C11X10C1l film at -45℃
After being left in an atmosphere of

Puncture strength: JAS (Standards and standards for retort pouches)
Example 4 (Type B) 7 parts of kappa potassium carrageenan, 3 parts of glycerin,
Dispersed in a mixture of 2 parts of sorbitol and 100 parts of water,
The temperature was raised to 85°C and stirred for 60 minutes to dissolve the carrageenan. The solution thus obtained was degassed under reduced pressure while maintaining the temperature at 85°C, and then continuously cast onto a heated drum by circulating hot water at 95°C, and the residence time on the drum was 4. Rolled up into a paper tube in minutes, moisture 16%, thickness 5
0 tons of film was obtained. The weight ratio of polyhydric alcohol to polyhydric alcohol was 7:5.

Both the peelability of the film from the drum and the winding property onto a paper tube were good.

The physical properties of the film are shown in Table 2.

Example 5 (Type B) A film with a moisture content of 14% and a thickness of 48 mm was prepared in the same manner as in Example 4, except that a mixed solution of 2 parts of glycerin, 3 parts of sorbitol, and 100 parts of water was used as the polyhydric alcohol aqueous solution. I got it. The weight ratio of polyIlls and polyhydric alcohol is 7
: It was 5.

Both the peelability of the film from the drum and the winding property onto a paper tube were good.

The physical properties of the film are shown in Table 2.

Example 6 (Type B) Except for using a mixture of 3 parts of kappa potassium carrageenan and 1 part of locust bean gum as the polysaccharide, and a mixture of 2 parts of glycerin, 1 part of sorbitol, and 100 parts of water as the polyhydric alcohol aqueous solution. A film having a moisture content of 15% and a thickness of 47 μm was obtained in the same manner as in Example 4. The weight ratio of polyhydric alcohol to polyhydric alcohol was 4:3.

Both the peelability of the film from the drum and the winding property onto a paper tube were good.

The physical properties of the film are shown in Table 2.

Example 7 (Type ^) 5 parts of glycerin and 100 parts of water as a polyhydric alcohol aqueous solution
A film with a moisture content of 16% and a thickness of 48 mm was obtained in the same manner as in Example 4, except that a mixed solution consisting of 1 and 2 parts was used. Too many! The weight ratio of alcohol and polyhydric alcohol was 7:5.

The physical properties of the obtained film are shown in Table 2.

Example 8 (Type ^) 5 parts of sorbitol and 10 parts of water as a polyhydric alcohol aqueous solution
A film with a moisture content of 15% and a thickness of 47 mm was obtained in the same manner as in Example 4, except that a mixed solution consisting of 0 parts was used. The weight ratio of polysaccharide and polyhydric alcohol was 7:5.

The physical properties of the obtained film are shown in Table 2.

Example 9 3 parts of sorbitol and 10 parts of water as a polyhydric alcohol aqueous solution
A film having a moisture content of 14% and a thickness of 46JZII was obtained in the same manner as in Example 4 except that a film consisting of 0 parts was used. Its physical properties are shown in Table 2.

Comparative Example 4 A film with a moisture content of 14% and a thickness of 45 izm was obtained in the same manner as in Example 4, except that a mixture of 0.5 parts of glycerin and 0.5 parts of sorbitol was used as the polyhydric alcohol. Multi II
The weight ratio of alcohol and polyhydric alcohol was 7:1. However, it was difficult to adjust the dryness of the film, and the film frequently broke when peeled from the drum. This is because the polyhydric alcohol content is insufficient.

The physical properties of the film are shown in Table 2.

Comparative Example 5 A film with a moisture content of 17% and a thickness of 51 ml was obtained in the same manner as in Example 4, except that an aqueous polyhydric alcohol solution consisting of 4 parts of glycerin, 4 parts of sorbitol, and 100 parts of water was used. The weight ratio of polysaccharides and polyhydric alcohols is 7:8.
Met. During production, the peelability of the film from the heating drum was good, but the blocking property of the film was significant, and a large amount of wrinkles occurred during winding.

Due to polyhydric alcohol excess.

The physical properties of the film are shown in Table 2.

Next, examples of an embodiment (referred to as type C) having a sub-film layer using an alkali metal salt of casein will be shown (Example 10, Comparative Examples 6 to 9).

In addition, each evaluation was measured as follows at room temperature.

Heat seal strength, 8-shi Impulse Polylar 21
0E type, heat seal at scales 1 to 6, JIS
Heat seal strength was measured in accordance with Z0238.

Blocking property: 1.5 CD1 Cut out two samples with a width of 10 cm and overlap them so that the layers containing the alkali metal salt of casein as the main component are in contact with each other. , 5 CI 1 width 10 cm), sandwich the paper and spin the blocking to weigh 70 g of this stacked film.
/d in an atmosphere of 20°C and 65% RH for 24 hours while pressurized.
Leave it for ±1 hour, then take out the sample and make a 5cm
The film was peeled off at a tensile strength of /sin, and the 180 degree peel strength at a width of 1.5 e1 m was measured.

Example 10 (Type C) 7 parts of kappapotassium carrageenan was dispersed in a mixed solution of 4 parts of glycerin and 100 parts of water, and the mixture was heated to 85°C and stirred for 60 minutes to dissolve the carrageenan. The solution thus obtained was defoamed under reduced pressure while maintaining the temperature at 85 DEG C., then cast onto a stainless steel flat plate and dried with hot air to obtain a film with a moisture content of 15% and a thickness of 48 mm. The weight ratio of polysaccharide and polyhydric alcohol was 7:4. Next, a 5% aqueous solution of sodium caseinate was applied on top of this film (one side only) and then dried with hot air again to reduce the moisture content to 15%.
, a film with a thickness of 49 m was obtained.

In addition, as a comparative example, the physical properties of a film (corresponding to type A) before being coated with an aqueous sodium caseinate solution were measured. The heat seal strength and blocking properties of these films were measured (Example 10°).

The results are shown in Table 3.

Comparative Examples 6 to 9 Gelatin at a concentration of 5% was added to each film before coating with the sodium caseinate aqueous solution produced in Example 1O (Comparative Example 6)
, pullulan (Comparative Example 7), gum arabic (Comparative Example 8), and corn starch (Comparative Example 9) were coated and dried with hot air, and the heat seal strength and blocking property of the resulting laminated film were measured. The results are shown in Table 3.

Table 3 Next, examples of embodiments (referred to as type D) having a sub-film layer using soybean protein or soybean protein and gelatin are shown (Examples 11 to 13, Comparative Examples 1O to 1).
3).

In addition, the heat seal strength and blocking property are as shown in Example 10.
The odor sensory test was conducted in the same manner as described below.

Odor sensory test: A 10cm x 10cm sample was cut out from the film, and 5 panelists smelled the sample individually. Samples that smelled of the coating substance were scored as 1, and samples that did not smell at all were scored as 0. Ranked as below.

0-1 No odor (described as absent in Table 4) 2-3 Slight odor (described as slight in Table 4) 4-5 Odor present (described as present in Table 1) Example 11 (
Type D) 7 parts of kappa potassium carrageenan was dispersed in a mixture of 4 parts of glycerin and 100 parts of water, heated to 85°C, and
The carrageenan was dissolved by stirring for 0 minutes. The solution thus obtained was defoamed under reduced pressure while maintaining the temperature at 85° C., then cast onto a stainless steel flat plate, and dried with hot air to obtain a film with a moisture content of 15% and a thickness of 484 mm. The weight ratio of polysaccharide and polyhydric alcohol was 7:4. Next, a 5.0% aqueous solution of soybean protein (Fuji Pro R1 manufactured by Fuji Oil Co., Ltd.) was applied to the entire surface (one side only) of this film, and then dried again with hot air to obtain a strength with a moisture content of 15% and a thickness of 49 mm. A film with excellent properties was obtained. The heat seal strength of this film,
Table 4 shows the measurement results of pro-linkability and the results of the odor sensory test.

For comparison, the film before application of soybean protein aqueous solution (
The physical properties of type A) were also measured in the same manner (Example 11). The results are also shown in Table 4.

Example 12 (Type Pro) A mixed aqueous solution of 2.5% of the film (Fuji Pro R) and 2.5% of gelatin (S-4, manufactured by Nitta Gelatin Co., Ltd.) was applied to the film before application of the soybean protein aqueous solution produced in Example 11. After that, the film was dried with hot air again to obtain a film with a moisture content of 15% and a thickness of 49 II m, which had excellent strength characteristics.
It was evaluated in the same way. The results are shown in Table 4.

Example 13 (Type D) 3 parts of kappa potassium carrageenan and 1 part of purified locust bean gum were dispersed in a mixed solution of 2 parts of glycerin, 1 part of sorbitol, and 100 parts of water, and the temperature was raised to 85°C.
Stir for a minute to dissolve. Example 11 except that this solution was used
A film having a moisture content of 15% and a thickness of 4,711 m was obtained in the same manner as above. After applying a soybean protein aqueous solution with a concentration of 3.0% to one side of this film, it was dried with hot air again to reduce the moisture content to 15%.
A film with a thickness of 47.6 mm and excellent strength properties was obtained.

The physical properties of this film were evaluated in the same manner as in Example 11. Furthermore, as a comparative example, a film (type ^) before application of the soybean protein aqueous solution was also evaluated. These results are shown in Table 4.

Comparative Examples 10 to 13 Gelatin (Comparative Example 10) and pullulan (Comparative Example 10) and pullulan (
Comparative Example 11), gum arabic (Comparative Example 12), and cornstarch (Comparative Example 13) aqueous solutions were coated and dried with hot air, and the physical properties of the films obtained were evaluated in the same manner as in Example 11. The results are shown in Table 4. In addition, the physical properties of a film (corresponding to type C) obtained by applying an aqueous solution of sodium zeinate in the same manner are listed as a reference (reference example).

Table 4 Patent applicant: Mitsubishi Rayon Co., Ltd.

Claims (2)

[Claims] (1) The main components are a water-soluble polysaccharide containing carrageenan, a polyhydric alcohol, and water, the moisture content is 25% by weight or less, and the weight ratio of the polyhydric alcohol to the water-soluble polysaccharide is 0. A heat-sealable edible film having at least one component of a film layer of .2 to 1. (2) The weight ratio of polyhydric alcohol/water is 20/80 to 0.
A solution of a water-soluble polysaccharide containing carrageenan as a main component is formed into a film in a medium with a water content of 2/99.8, and then dried. 1. A method for producing a heat-sealable edible film, characterized in that the film has a weight ratio of 0.2 to 1 with respect to a polysaccharide.