JPH07322812A - Edible casing film and preparation of processed food using the film - Google Patents

Abstract

PURPOSE:To produce an edible easing film having excellent water-resistance, adhesiveness to meat and heat-resistance and useful for the easing of processed meat such as ham, sausage or boiled fish paste like crab leg meat by forming a surface-treating layer of a chitosan salt on the surface of a polysaccharide film containing gelan gum. CONSTITUTION:This film is produced by forming a surface-treating layer composed of a chitosan salt (preferably acetate, lactate, citrate or malate of chitosan) on at least one surface of a film of a polysaccharide [preferably xanthan gum, alginic acid(salt), KAPPA-carrageenan, furcellaran, low-methoxy pectin, gelatin or casein) containing preferably >=20wt.% of gelan gum. A meat raw material is packaged with the film contacting the chitosan salt-treated layer with the meat and cooked to produce a processed food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a meat and fish product, in particular, a meat adhesive film, heat resistance and water resistance, which are used as an edible casing film in the production of ham, sausage, crab-foot-like fish paste and the like. Regarding sugar films.

[0002]

2. Description of the Related Art In order to produce processed foods such as ham, sausages and crab-foot-like fish paste, the shape of the foods is adjusted during processing. Mold and cook. As such an edible casing film, conventionally, films of collagen, carrageenan, agar, pullulan, alginic acid, etc. have been used.

However, the collagen film has a complicated manufacturing process, is fragile and has low workability, and the film is hard, so that the texture during eating is not good. On the other hand, films of carrageenan, agar, pullulan, alginic acid, etc. do not have adhesion to the formed meat, and the heat and the water content of the film dissolve the film to deteriorate the appearance and texture.

An object of the present invention is to provide an edible film which is used as a casing for the production of processed foods, which has good adhesion to the main body of processed foods of proteins such as ham and chamomile and has a good texture. is there.

[0005]

In view of such circumstances, the inventors of the present invention have arrived at the present invention as a result of earnestly examining an edible casing film suitable for forming animal meat and fish meat products. The present invention provides an edible film in which at least one side of a gellan gum-containing polysaccharide film is treated with chitosan salt, and a process for producing a processed food using the same.

The polysaccharides used in the edible film of the present invention include xanthan gum, locust bean gum,
Gua gum, tara gum, κ-carrageenan, ι-carrageenan, λ-carrageenan, agar, farceleran, tanmarind gum, curdlan, low methoxy pectin, high methoxy pectin, pullulan, gum arabic, alginic acid and salts thereof, carboxymethyl cellulose, soluble cellulose Derivatives, soluble starch, its salts and mixtures thereof. In addition, proteins having excellent film formability such as gelatin and casein may be used together.
Among these film raw materials, xanthan gum, alginic acid and salts thereof, κ-carrageenan, furceleran, low methoxypectin, gelatin, casein and salts thereof are particularly preferable in view of film formability and reactivity with chitosan salt.

Gellan gum, which is a polyanionic polysaccharide, is incorporated as an essential component in the polysaccharide film of the edible film of the present invention. The content of gellan gum in the film is 10% by weight or more, preferably 20% by weight or more. If the content of gellan gum is less than 10% by weight, the crosslinking reaction with the chitosan salt, which is a polycationic polysaccharide, decreases, and the hot water resistance and meat adhesion of the edible film deteriorate.

Further, in order to impart flexibility to the edible film, it is preferable to add polyhydric alcohols. Examples of such polyhydric alcohols include dihydric and trihydric alcohols such as glycerin, ethylene glycol, and propylene glycol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, and saccharides of reduced starch.
Examples include oligosaccharides and mixtures thereof.

The amount of these polyhydric alcohols to be blended is preferably 15 to 40% by weight based on the whole edible film so as to impart appropriate flexibility and strength to the film. If the blending amount of the polyhydric alcohol exceeds 40% by weight, the film causes blocking, while if the blending amount is less than 15%, the film itself becomes brittle and it is difficult to manufacture.

The edible film of the present invention has a thickness of 10-5.
It is preferably 0 μm. Film thickness is 10 μm
If it is less than the above range, the film strength is insufficient and the film is easily damaged during processing. The film thickness is 50 μm.
If it exceeds, the texture becomes unfavorable and it is not preferable.

Known colorants, spices, flavors, sweeteners, seasonings and the like may be added to the edible film of the present invention or may be attached to the surface thereof.

The chitosan salt used in the surface-treated layer of the edible film of the present invention is preferably one or more salts selected from acetate, lactate, citrate, malate and hydrochloride. These chitosan salts can be obtained by adding chitosan to an acidic solution such as acetic acid, lactic acid, citric acid, malic acid or hydrochloric acid having a pH of 4 or less. The amount of the acid used is preferably 1 to 3 parts by weight with respect to 1 part by weight of chitosan. Further, sodium acetate, trisodium citrate, sodium lactate or the like may be added for pH adjustment. In order to impart a viscosity suitable for coating to a chitosan solution in which chitosan and an acid are reacted in an aqueous solution, starch-based substances such as pullulan, soluble starch, oxidized starch and dextrin, or a mixture thereof may be added.

Production of edible film To produce the edible film of the present invention, gellan gum, other water-soluble polysaccharides and polyhydric alcohol are dispersed in water and heated to dissolve to prepare a uniform aqueous solution. In adjusting the aqueous solution, a sequestering agent such as trisodium citrate, disodium phosphate, tetrasodium prophosphate, sodium hexametaphosphate is added so that the metal ions in the raw water used do not interfere with the solubility of the polysaccharide. Is preferred. The film thus obtained has excellent heat resistance and high reactivity with chitosan. Then, this aqueous solution is degassed and cast on a support such as an appropriate plastic film, drum, or steel belt so as to have a predetermined thickness, which is then heated by hot air, infrared radiant heat, or heat transfer from the support. The film is dried so that the water content is 20% by weight or less.

On the other hand, chitosan is dissolved in an acidic solution having a pH of 4 or less to give a chitosan salt, which is coated on the film surface of the water-soluble polysaccharide containing gellan gum and dried.
Such coating may be before or after drying the water-soluble polysaccharide film, but it is preferable to coat before drying the film, and the film thus formed may be continuously wound into a roll. it can.

The edible film of the present invention is used in the form of a flat film or a tube, with the surface coated with chitosan salt being in contact with meat. The edible film is brought into close contact with the meat by cooking the casing filled with the meat as in the conventional case.

When used as a tube, it can be molded using an edible adhesive. Such adhesives include pullulan, gum arabic, α-
And modified starch, soluble starch, gelatin, casein and its salts, chitosan, alginic acid and its salts.
The thickness of the adhesive layer is not particularly limited, but is 0.5-
It is preferably 10 μm.

[0017]

[Function] Chitosan forms a salt and dissolves in the presence of an acid such as acetic acid or hydrochloric acid to form a cationic polymer colloid. This cationic polymer colloid causes cross-linking reaction with anionic polymer colloids such as gellan gum, xanthan gum, sodium alginate, etc. to cause gel formation, and also causes proteins to aggregate. For this reason, it is considered to be an adhesion layer between the film containing the anionic polymer colloid and the meat.

[0018]

EXAMPLES Next, the present invention will be described more specifically by way of examples.

Example 1 2 parts by weight of gellan gum, 1 part by weight of xanthan gum, 1 part by weight of locust bean gum and 2 parts by weight of glycerin were dispersed in 100 parts by weight of ion-exchanged water, heated to 95 ° C. and stirred for 60 minutes. After dissolution, 1 part by weight of millet dye was added as a smoke dye. This liquid was degassed under reduced pressure at 80 ° C., and then continuously cast on a polyethylene terephthalate (PET) film having a thickness of 25 μm. 2 parts by weight of chitosan and 100 parts of 2% acetic acid aqueous solution
The solution dissolved in 1 part by weight was coated with a spray. Then, this film was dried in a hot air drier with hot air at 110 ° C., and was wound together with the PET film. The edible film obtained by peeling from the PET film has a thickness of 20 μm.
m, and the water content was 17%. This film was molded into a tube having a diameter of 50 mm and a length of 150 mm by using pullulan for the adhesive layer so that the surface coated with the chitosan salt was the inner surface. This tube was filled with 300 g of pork which was hydrolyzed with 125% of pickle liquid, and at the same time, an elastic net was applied. After drying this meat for 30 minutes at 70 ° C. and a humidity of 5%, the temperature was set to 80.
℃ -90% humidity steamed for 90 minutes, followed by temperature 5 ℃-
It was cooled at a humidity of 30% for 15 hours to obtain a boiling ham.

The polysaccharide film was intimately adhered to the meat without being dissolved, and it was possible to give the same smoke color as when the ham surface was smoked. In addition, the elastic net easily peels off and does not bite into the meat and film of the net.
The yield was improved compared to the conventional film, and no peeling of the film was observed during cutting or cooking, and ham with good appearance was manufactured.

[Example 2] 2 parts by weight of gellan gum, κ-
1 part by weight of carrageenan, 1 part by weight of locust bin gum, 1 part by weight of pullulan and 2 parts by weight of glycerin were dispersed in 100 parts by weight of deionized water and heated to 95 ° C.
It was stirred for 0 minutes and dissolved. Use this solution with a thickness of 25 μm PET
Cast onto a film. 1 part by weight of chitosan,
A liquid prepared by dissolving 9 parts by weight of pullulan in 100 parts by weight of a 3% citric acid solution was coated on the surface of the film using a transfer roller. This was dried in the same manner as in Example 1 to give a thickness of 30.
A film having a thickness of μm and a water content of 15% was obtained. This film is glued with alginate glue and has a diameter of 100 mm and a length of 250
It was molded into a mm tube. This tube was filled with 500 g of pork which was 100% hydrolyzed with pickle liquid, and at the same time, an elastic net was applied. This meat temperature 70 ℃ -humidity 35%
For 10 minutes, followed by 20 minutes at a temperature of 75 ° C and a humidity of 15%.
After drying for 1 minute and smoke for 20 minutes at a temperature of 75 ° C,
Steam for 90 minutes at 80 ℃ -99% humidity,
Loin ham was obtained by cooling at a temperature of 5 ° C. and a humidity of 30% for 15 hours.

The resulting edible film of ham adhered to the meat without dissolving. Also, the smoke permeability was good, and the elastic net easily peeled off, and the net did not bite into the meat. Furthermore, the yield was improved compared to the conventional film, and no peeling of the film was observed during cutting or cooking, and a ham with a good texture and good appearance was produced.

[Comparative Example 1] An edible film was produced in the same manner as in Example 1 except that the polysaccharide film was not coated with chitosan salt. Using the obtained film, meat was packaged and processed into ham in the same manner as in Example 1, but a part of the film was melted when heated. In addition, the adhesion of the film to meat was low and the appearance was poor.

[Comparative Example 2] An edible film was produced in the same manner as in Example 2 except that the polysaccharide film was not coated with chitosan salt. Using the obtained film, meat was packaged and processed into ham in the same manner as in Example 2, but a part of the film was melted when heated. In addition, the adhesion of the film to meat was low and the appearance was poor.

[0025]

EFFECT OF THE INVENTION The edible film containing the polysaccharide as the main component of the present invention has excellent heat resistance and water resistance, has good adhesion to processed foods composed of proteins such as ham and cucumber, and has a good texture. Since it has, it is suitable for a casing for manufacturing a processed food. In addition, the elastic net used for cooking can be easily peeled off, and livestock meat and fish meat products with good yield can be obtained.

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Claims (4)

[Claims] 1. An edible casing film comprising a polysaccharide film containing gellan gum and a surface-treated layer of a chitosan salt provided on at least one surface of the polysaccharide film. 2. The edible casing film according to claim 1, containing 10% by weight or more of gellan gum. 3. The edible casing film according to claim 1, wherein the chitosan salt is at least one chitosan salt selected from acetate, lactate, citrate and malate of chitosan. 4. A process for producing a processed food, which comprises forming the chitosan salt-treated layer of the edible casing film according to claim 1 so as to come into contact with a meat raw material, and cooking this.