JPH09124804A - Eatable collagen film soluble with hot water - Google Patents
Eatable collagen film soluble with hot waterInfo
- Publication number
- JPH09124804A JPH09124804A JP7308585A JP30858595A JPH09124804A JP H09124804 A JPH09124804 A JP H09124804A JP 7308585 A JP7308585 A JP 7308585A JP 30858595 A JP30858595 A JP 30858595A JP H09124804 A JPH09124804 A JP H09124804A
- Authority
- JP
- Japan
- Prior art keywords
- film
- hot water
- collagen film
- meat
- collagen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 55
- 108010035532 Collagen Proteins 0.000 title claims abstract description 55
- 229920001436 collagen Polymers 0.000 title claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 6
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims abstract description 3
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims abstract description 3
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 3
- 239000008103 glucose Substances 0.000 claims abstract description 3
- 239000005022 packaging material Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 230000001678 irradiating effect Effects 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 230000000704 physical effect Effects 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000002844 melting Methods 0.000 description 11
- 230000008018 melting Effects 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- 239000006185 dispersion Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 238000004090 dissolution Methods 0.000 description 6
- -1 polyethylene Polymers 0.000 description 6
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 description 6
- 235000020991 processed meat Nutrition 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 239000004698 Polyethylene Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 229920002799 BoPET Polymers 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Manufacture Of Macromolecular Shaped Articles (AREA)
- Treatments Of Macromolecular Shaped Articles (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は熱水溶解性の可食性
コラーゲンフィルムに関する。さらに具体的には、原料
肉冷凍保存用包装材として適した可食性コラーゲンフィ
ルムに関する。TECHNICAL FIELD The present invention relates to an edible collagen film which is soluble in hot water. More specifically, it relates to an edible collagen film suitable as a packaging material for frozen storage of raw material meat.
【０００２】[0002]
【従来の技術】可食性コラーゲンフィルムとしては、コ
ラーゲンシートを成膜し、塩溶液中に浸漬して線維化さ
せ、紫外線を照射して架橋させたもの（特開昭６２−２
６６０６４号公報参照）、コラーゲン質分散液をダイス
からシート状に押し出し、横方向に引き延ばし強度の異
方性をなくしたシート（特開平１−１７４３３９号公報
参照）などが知られているがいずれも強度の向上等を目
的とするもので、５０℃〜７０℃の熱水で溶解する可食
性コラーゲンフィルムは知られていない。一方、ハム、
ソーセージ用などの原料肉を冷凍保存するに際し、異物
などの混入を防ぐ目的で、たとえば２０kg位の肉塊にし
てこれを包装するフィルム材料が用いられるが、該材料
としては、通常、ポリエチレンフィルムなどの非可食性
材料が用いられているのが現状である。2. Description of the Related Art As an edible collagen film, a collagen sheet is formed into a film, dipped in a salt solution to be fibrous, and irradiated with ultraviolet rays to be crosslinked (JP-A-62-2).
No. 66064), a sheet in which a collagenous dispersion is extruded in a sheet form from a die and stretched in the lateral direction to eliminate strength anisotropy (see JP-A-1-174339), etc. For the purpose of improving the strength, etc., there is no known edible collagen film that dissolves in hot water at 50 ° C to 70 ° C. Meanwhile, ham,
When raw material meat for sausage or the like is stored in a frozen state, a film material is used, for example, in which a lump of meat of about 20 kg is packaged for the purpose of preventing inclusion of foreign matter, and the material is usually a polyethylene film or the like. The present situation is that the non-edible materials are used.
【０００３】[0003]
【発明が解決しようとする課題】前記した、ハム、ソー
セージなどに加工される冷凍保存される原料肉を包装す
る材料として、ポリエチレンフィルムなどを用いた場
合、例えばこれを加工現場に運搬し、解凍してこの肉を
使用するに際し、ポリエチレンフィルムを剥がさなけれ
ばならない。この剥ぎ取りは肉が凍結しているために極
めて困難であり、非常に手間のかかる工程であって、加
工肉の処理現場においては見逃せない重大な問題であ
る。しかもフィルムを完全に剥ぎ取ることが困難なため
に、フィルム屑が異物として肉表面に残ってしまうこと
があるが、このような場合加工肉製品の品質に重大な影
響を及ぼすことはいうまでもない。従って、包装材料と
しての本来の機能に加えて、作業性に優れ、かつ食肉自
体の品質に悪影響を及ぼすことのない包装材料が強く望
まれていた。When a polyethylene film or the like is used as a material for packaging the above-mentioned raw material meat that is frozen and preserved to be processed into ham, sausage, etc., it is transported to the processing site and thawed, for example. When using this meat, the polyethylene film must be peeled off. This peeling is extremely difficult because the meat is frozen, is a very laborious process, and is a serious problem that cannot be overlooked at the processing site of processed meat. Moreover, since it is difficult to completely peel off the film, film scraps may remain on the meat surface as foreign matter. In such a case, it goes without saying that the quality of processed meat products is seriously affected. Absent. Therefore, in addition to the original function as a packaging material, a packaging material which is excellent in workability and does not adversely affect the quality of meat itself has been strongly desired.
【０００４】[0004]
【発明を解決するための手段】上記の問題を解決するた
めに、本発明者らが鋭意研究した結果、５０℃〜７０℃
の熱水で溶解する可食性コラーゲンフィルムが原料肉冷
凍保存用包装材として十分な強度を具備し、かつ、原料
肉を解凍して加工する際に該フィルムが溶解するのでこ
れを剥がす必要がなく、しかも可食性なので溶解したフ
ィルムをそのままミンチ等の加工作業に付して、加工肉
に混入した状態でユーザーに供給しても何ら問題がない
ため、加工肉の作業現場での作業効率が大幅に改善され
ることを見いだし本発明を完成した。As a result of intensive studies by the present inventors in order to solve the above problems, as a result, 50 ° C. to 70 ° C.
The edible collagen film that dissolves in hot water has sufficient strength as a packaging material for frozen storage of raw meat, and since the film dissolves when the raw meat is thawed and processed, it is not necessary to peel it off. Moreover, since it is edible, there is no problem if the melted film is directly subjected to processing work such as minced meat and it is supplied to the user in a state mixed with the processed meat, so the work efficiency of the processed meat at the work site is greatly improved. The present invention has been completed by finding out that it is improved.
【０００５】本発明の可食性コラーゲンフィルムは、常
法によりコラーゲン分散液に可塑剤を加え、混練脱泡し
た後乾燥してコラーゲンフィルムを成膜し、これを適度
の加熱処理または紫外線照射により、熱水溶解性を付与
することによって得ることができる。本発明の可食性コ
ラーゲンフィルムの熱水溶解温度として、原料肉冷凍保
存用包装材料に適しているのは、５０℃〜７０℃であ
り、とくに好ましいのは５０℃〜６０℃である。The edible collagen film of the present invention is prepared by adding a plasticizer to a collagen dispersion liquid by a conventional method, kneading and defoaming, and then drying to form a collagen film, which is subjected to an appropriate heat treatment or ultraviolet irradiation. It can be obtained by imparting hot water solubility. The hot water dissolution temperature of the edible collagen film of the present invention is 50 ° C to 70 ° C, and particularly preferably 50 ° C to 60 ° C, which is suitable for the packaging material for raw material frozen storage.
【０００６】熱水溶解性の付与を加熱処理によるか紫外
線照射によるかは、基本的には任意であるが、フィルム
の着色が問題となる場合は、紫外線照射を選択すること
が好ましく、一方マーキングの意味で着色させたい場合
は加熱処理を選択することが好ましい。加熱処理の処理
温度としては熱水溶解性付与の目的上、８０℃以上が好
ましく、また成膜したコラーゲンフィルムの変形を抑え
るために１２０℃以下が好ましく、溶解温度のコントロ
ールのためにより好ましくは１００℃〜１０５℃であ
る。It is basically optional whether the hot water solubility is imparted by heat treatment or UV irradiation, but when coloring of the film is a problem, UV irradiation is preferably selected, while marking is performed. When it is desired to color in the sense, it is preferable to select heat treatment. The treatment temperature of the heat treatment is preferably 80 ° C. or higher for the purpose of imparting hot water solubility, and is preferably 120 ° C. or lower in order to suppress the deformation of the formed collagen film, and more preferably 100 for controlling the dissolution temperature. C to 105C.
【０００７】一方、紫外線照射の照射強度としては、あ
まり照射強度が強すぎると急激に架橋が入ってしまい、
溶解温度のコントロールが困難となるため、３００μＷ
／cm2以下、より好ましくは２００μＷ／cm2以下の強度
で照射し、照射時間によって溶解温度を制御することが
好ましい。On the other hand, with respect to the irradiation intensity of ultraviolet irradiation, if the irradiation intensity is too high, crosslinking will occur rapidly,
Since it is difficult to control the melting temperature, 300 μW
/ Cm 2 or less, more preferably 200 μW / cm 2 or less, and it is preferable to control the dissolution temperature by irradiation time.
【０００８】さらに溶解温度を適度にコントロールする
ためには上記コラーゲンフィルムの成膜に先立ちコラー
ゲン分散液に還元糖を添加して成膜しておくと加熱処理
の処理温度が比較的低温ですみ（この場合の処理温度は
８０℃〜１００℃が好ましい温度範囲となる）、また紫
外線照射の照射量も比較的少量ですむので、より安全で
あり、またより一層作業性が向上する。上記の還元糖と
してはグルコース、リボース、アラビノース、キシロー
スなどがあげられる。Further, in order to control the dissolution temperature appropriately, if a reducing sugar is added to the collagen dispersion prior to the formation of the collagen film to form a film, the heat treatment temperature is relatively low ( In this case, the treatment temperature is preferably 80 ° C. to 100 ° C.), and the irradiation amount of ultraviolet irradiation is relatively small, so that it is safer and the workability is further improved. Examples of the reducing sugar include glucose, ribose, arabinose and xylose.
【０００９】このようにして作成されたコラーゲンフィ
ルムは原料肉冷凍保存用包装材料として適度の強度を有
するため、例えば冷凍運搬時に肉汁が漏れたり解凍時に
破れが発生することがなく、また適度の溶解温度を有す
ることにより、原料肉を解凍してハム、ソーセージ等に
加工する際の温度によって該フィルムが溶解するので、
これを剥がす必要がなく、しかも加工製品中に溶解して
混入されるため食べた時の感触に全く違和感をもたらさ
ない。Since the collagen film thus produced has an appropriate strength as a packaging material for frozen storage of raw material meat, for example, broth does not leak or break during thawing during frozen transportation, and it also dissolves appropriately. By having a temperature, since the film is melted by the temperature when the raw meat is thawed and processed into ham, sausage, etc.,
It does not need to be peeled off, and since it dissolves in the processed product and is mixed in, it does not give any uncomfortable feeling when eating.
【００１０】[0010]
【実施の形態】以下に本発明の可食性コラーゲンフィル
ムの製造方法をより具体的に説明する。まず、苛性アル
カリと硫酸ナトリウムの水溶液を用い、または蛋白質分
解酵素を用いて１. ５〜２. ０％濃度のコラーゲン分散
液を調製する。これに可塑剤としてグリセリンまたはソ
ルビットをコラーゲンに対し１０〜３０％加え、還元糖
も添加する場合はこれをコラーゲンに対して０. １〜１
０％添加する。この混合液を１０Torr以下の減圧混練機
を用い、０〜１０℃で２時間混練脱泡し、ＰＥＴフィル
ム上に塗布する。その後室温で風乾または送風乾燥機を
用いて乾燥し成膜する。この成膜された可食性フィルム
を乾燥機を用いて８０〜１２０℃で５〜６０分加熱する
か、フィルムの両面に紫外線量３００μＷ／cm2以下で
片面５〜６０分間照射し、熱溶解性フィルムとする。BEST MODE FOR CARRYING OUT THE INVENTION The method for producing an edible collagen film of the present invention will be described in more detail below. First, a collagen dispersion having a concentration of 1.5 to 2.0% is prepared by using an aqueous solution of caustic alkali and sodium sulfate or a proteolytic enzyme. To this, glycerin or sorbit as a plasticizer is added to collagen in an amount of 10 to 30%, and when reducing sugar is also added, this is added to collagen in an amount of 0.1 to 1%.
Add 0%. This mixed solution is kneaded and defoamed for 2 hours at 0 to 10 ° C. using a reduced pressure kneader having a pressure of 10 Torr or less, and coated on a PET film. Then, it is dried at room temperature using an air dryer or a blow dryer to form a film. The edible film thus formed is heated at 80 to 120 ° C. for 5 to 60 minutes by using a dryer, or both sides of the film are irradiated with an ultraviolet ray amount of 300 μW / cm 2 or less on one side for 5 to 60 minutes to obtain thermal solubility. The film.
【００１１】[0011]
例Ａ） コラーゲン２％分散液にグリセリンをコラーゲン分に対
して２０％加え、これを混練脱泡機で、５Torrで２時間
撹拌脱泡する。この液を、ポリエチレンテレフタレート
製フィルム上に成膜機にて塗布する。これを室温で風乾
することにより成膜した。得られたフィルムの両面に紫
外線を５０μＷ／cm2で片面６０分間ずつ照射し、熱水
溶解性の可食性コラーゲンフィルムを得た。このフィル
ムの溶解温度は７０℃であった（Ａ−４）。成膜した同
じフィルムを紫外線照射強度及び時間を変えて紫外線照
射処理を施し、同様に熱水溶解性可食性コラーゲンフィ
ルムを得た（Ａ−１〜Ａ−１４）。これら得られたフィ
ルムの溶解温度は表１に示される。Example A) Glycerin was added to a collagen 2% dispersion liquid in an amount of 20% based on the collagen content, and the mixture was degassed with stirring by a kneading defoaming machine at 5 Torr for 2 hours. This liquid is applied on a polyethylene terephthalate film by a film forming machine. This was air-dried at room temperature to form a film. Both sides of the obtained film were irradiated with ultraviolet rays at 50 μW / cm 2 for 60 minutes on each side to obtain a hot water-soluble edible collagen film. The melting temperature of this film was 70 ° C. (A-4). The same film thus formed was subjected to ultraviolet irradiation treatment while changing the ultraviolet irradiation intensity and time, and hot water-soluble edible collagen films were similarly obtained (A-1 to A-14). The melting temperatures of these resulting films are shown in Table 1.
【００１２】例Ｂ） 例Ａにおける風乾により得られたフィルムを紫外線照射
に代えて、乾燥機を使って１０５℃で２０分間加熱し、
熱水溶解性の可食性コラーゲンフィルムを得た。このフ
ィルムの溶解温度は６０℃であった（Ｂ−１９）。成膜
した同じフィルムを加熱温度及び処理時間を変えて、熱
処理を施し、同様に熱水溶解性可食性コラーゲンフィル
ムを得た（Ｂ−１〜Ｂ−２９）。これら得られたフィル
ムの溶解温度は表２に示される。Example B) The film obtained by air-drying in Example A was heated at 105 ° C. for 20 minutes using a drier instead of UV irradiation.
A hot water soluble edible collagen film was obtained. The melting temperature of this film was 60 ° C. (B-19). The same film thus formed was subjected to heat treatment by changing the heating temperature and the treatment time, and hot water-soluble edible collagen films were similarly obtained (B-1 to B-29). The melting temperatures of these resulting films are shown in Table 2.
【００１３】例Ｃ） コラーゲン２％分散液にグリセリンをコラーゲン分に対
して２０％とＤ−グルコースを１０％加え、これを混練
脱泡機で５Torrで２時間撹拌脱泡する。この液を、ポリ
エチレンテレフタレート製フィルム上に成膜機にて塗布
する。これを室温で風乾することにより成膜した。得ら
れたフィルムの両面に紫外線を５０μＷ／cm2で片面３
０分間ずつ照射し、熱水溶解性の可食性コラーゲンフィ
ルムを得た。このフィルムの溶解温度は７０℃であった
（Ｃ−３）。成膜した同じフィルムを紫外線照射強度及
び時間を変えて紫外線照射処理を施し、同様に熱水溶解
性可食性コラーゲンフィルムを得た（Ｃ−１〜Ｃ−１
５）。これら得られたフィルムの溶解温度は表３に示さ
れる。Example C) Glycerin (20%) and D-glucose (10%) were added to a collagen 2% dispersion liquid, and D-glucose (10%) was added thereto. The mixture was degassed by stirring with a kneading defoaming machine at 5 Torr for 2 hours. This liquid is applied on a polyethylene terephthalate film by a film forming machine. This was air-dried at room temperature to form a film. Ultraviolet rays are applied to both sides of the obtained film at 50 μW / cm 2 on one side 3
Irradiation was performed for 0 minutes each to obtain a hot water-soluble edible collagen film. The melting temperature of this film was 70 ° C. (C-3). The same film thus formed was subjected to ultraviolet irradiation treatment by changing the ultraviolet irradiation intensity and time, and similarly a hot water-soluble edible collagen film was obtained (C-1 to C-1).
5). The melting temperatures of these resulting films are shown in Table 3.
【００１４】例Ｄ） 例Ｃにおける風乾により得られたフィルムを紫外線照射
に代えて、乾燥機を使って９０℃で３０分間加熱し、熱
水溶解性の可食性コラーゲンフィルムを得た。このフィ
ルムの溶解温度は６０℃であった（Ｄ−７）。成膜した
同じフィルムを加熱温度及び処理時間を変えて、熱処理
を施し、同様に熱水溶解性可食性コラーゲンフィルムを
得た（Ｄ−１〜Ｄ−２１）。これら得られたフィルムの
溶解温度は表４に示される。Example D) The film obtained by air-drying in Example C was heated at 90 ° C. for 30 minutes using a dryer in place of UV irradiation to obtain a hot water-soluble edible collagen film. The melting temperature of this film was 60 ° C. (D-7). The same film thus formed was subjected to heat treatment while changing the heating temperature and the treatment time, and hot water-soluble edible collagen films were similarly obtained (D-1 to D-21). The melting temperatures of these resulting films are shown in Table 4.
【００１５】例Ｅ） コラーゲン２％分散液にグリセリンをコラーゲン分に対
して２０％とＤ−リボースを０. ５％加え、これを混練
脱泡機で５Torrで２時間撹拌脱泡する。この液を、ポリ
エチレンテレフタレート製フィルム上に成膜機にて塗布
する。これを室温で風乾することにより成膜した。得ら
れたフィルムを乾燥機を使って１００℃で１５分間加熱
し、熱水溶解性の可食性コラーゲンフィルムを得た。こ
のフィルムの溶解温度は７０℃であった（Ｅ−１０）。
成膜した同じフィルムを加熱温度及び処理時間を変え
て、熱処理を施し、同様に熱水溶解性可食性コラーゲン
フィルムを得た（Ｅ−１〜Ｅ−１２）。これら得られた
フィルムの溶解温度は表５に示される。Example E) Glycerin (20%) and D-ribose (0.5%) were added to a collagen 2% dispersion liquid, and D-ribose (0.5%) was added thereto, and the mixture was degassed with stirring by a kneading defoaming machine at 5 Torr for 2 hours. This liquid is applied on a polyethylene terephthalate film by a film forming machine. This was air-dried at room temperature to form a film. The obtained film was heated at 100 ° C. for 15 minutes using a dryer to obtain a hot water-soluble edible collagen film. The melting temperature of this film was 70 ° C. (E-10).
The same film thus formed was subjected to heat treatment by changing the heating temperature and the treatment time, and hot water-soluble edible collagen films were similarly obtained (E-1 to E-12). The melting temperatures of these resulting films are shown in Table 5.
【００１６】実験例１ 上記実施例Ａ〜Ｅで得られたフィルムを１cm角に切った
ものを４０〜８０℃の設定した水浴に１０分間浸しその
直後のフィルムの状態を観察した。その状態の評価は、
「５：形状維持 ４：収縮変形 ３：膨潤 ２：溶解途
中 １：溶解」の５段階で行った。また、同時にフィル
ムの着色状態についても観察した。その着色状態を、
「無印：無色 ＊１：薄黄色 ＊２：黄色 ＊３：濃黄
色 ＊４：褐色」の５段階で示した。以下各実施例のフ
ィルムの熱水溶解性及び着色変化についての結果を表１
〜表５に示す。Experimental Example 1 The films obtained in the above-mentioned Examples A to E were cut into 1 cm square pieces, immersed in a water bath set at 40 to 80 ° C. for 10 minutes, and the state of the film immediately after that was observed. The evaluation of the state is
It was carried out in five stages of "5: shape maintenance 4: shrinkage deformation 3: swelling 2: dissolution in progress 1: dissolution". At the same time, the colored state of the film was also observed. The coloring state
"No mark: colorless * 1 : light yellow * 2 : yellow * 3 : dark yellow * 4 : brown" was shown in 5 levels. The results of hot water solubility and color change of the films of the respective examples are shown in Table 1 below.
~ Shown in Table 5.
【００１７】[0017]
【表１】 表１ 紫外線照射をフィルム( 膜厚４７〜５２μｍ) に
対して行った結果 [Table 1] Table 1 Results of UV irradiation of film (film thickness 47 to 52 μm)
【００１８】[0018]
【表２】 表２ 加熱処理をフィルム( 膜厚４７〜５２μｍ) に対
して行った結果 [Table 2] Table 2 Results of heat treatment of the film (film thickness 47 to 52 μm)
【００１９】[0019]
【表３】 表３ 紫外線照射をＤ−グルコース１０％添加フィルム
（膜厚５０〜５８μｍ）に対して行った結果 [Table 3] Table 3 Results of UV irradiation of D-glucose 10% added film (film thickness 50 to 58 μm)
【００２０】[0020]
【表４】 表４ 加熱処理をＤ−グルコース１０％添加フィルム
（膜厚５０〜５８μｍ）に対して行った結果 [Table 4] Table 4 Results of heat treatment of D-glucose 10% -added film (film thickness 50 to 58 μm)
【００２１】[0021]
【表５】 表５ 加熱処理をＤ−リボース０. ５％添加フィルム
（厚膜４１〜４７μｍ）に対して行った結果 Table 5 Table 5 Results of heat treatment of D-ribose 0.5% added film (thick film 41 to 47 μm)
【００２２】実験例２ 本発明による熱水溶解性コラーゲン可食性フィルムの機
械的強度（引っ張りによる破れ度合）について実施例Ａ
−１０、Ｂ−１３、Ｃ−１１及びＤ−７のフィルムを用
いて熱水溶解性付与処理を施していないフィルム（Ａ−
１）と比較観察した。実験は包装直後の肉包装体及び解
凍後の肉包装体に対し、夫々肉包装体の肉との接触面を
引っ張ったときの破れ度合として、Ａ：切れない、Ｂ：
ある程度引っ張ると切れてしまう、Ｃ：簡単に切れる、
の３段階で評価した。表６に示される結果から分るよう
に、本発明のフィルムは、未処理のフィルムに比べとく
に解凍後の肉包装体としての機械的強度に優れ、肉包装
材料として適したものである。Experimental Example 2 Mechanical strength (degree of tearing by tearing) of the hot water-soluble collagen edible film according to the present invention Example A
-10, B-13, C-11 and D-7 films which are not subjected to hot water solubility imparting treatment (A-
Comparative observation was made with 1). In the experiment, the degree of breakage when pulling the contact surface of the meat packaging body with the meat immediately after packaging and the meat packaging body after thawing was A: not cut, B:
It will break if pulled to some extent, C: breaks easily,
Was evaluated in three steps. As can be seen from the results shown in Table 6, the film of the present invention is excellent in mechanical strength as a meat package after thawing, as compared with the untreated film, and is suitable as a meat packaging material.
【００２３】[0023]
【表６】 表６ 肉包装体の肉との接触面の引っ張りによる破れ度
合 [Table 6] Table 6 Degree of tear due to pulling of the surface of the meat package that contacts the meat
【００２４】[0024]
【発明の効果】本発明の熱水溶解性可食性コラーゲンフ
ィルムは、包装材料とりわけ食肉用包装材料として十分
な物性を有し、またこれを原料肉冷凍保存用の包装材料
として用いた場合にはハム、ソーセージ等に加工処理す
る際に熱水で溶解してしまうため、該可食性コラーゲン
フィルムが加工肉中に何らの異物感もなく混入されるこ
とになる。従って原料肉を加工処理するに際しこれをわ
ざわざ剥ぎ取る手間が省略でき、作業効率が大幅に改善
されることになり、産業上極めて有益である。INDUSTRIAL APPLICABILITY The hot water-soluble edible collagen film of the present invention has sufficient physical properties as a packaging material, especially a packaging material for meat, and when it is used as a packaging material for frozen storage of raw meat. Since the edible collagen film is dissolved in hot water during processing into ham, sausage and the like, the edible collagen film is mixed into processed meat without any feeling of foreign matter. Therefore, when processing the raw meat, it is possible to omit the trouble of peeling it off, and the working efficiency is greatly improved, which is extremely useful in industry.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｃ０８Ｌ 89/00 ＬＳＥ Ｃ０８Ｌ 89/00 ＬＳＥ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical indication C08L 89/00 LSE C08L 89/00 LSE
Claims (10)
コラーゲンフィルム。1. An edible collagen film which is soluble in hot water at 50 ° C. to 70 ° C.
コラーゲンフィルムに紫外線照射して熱水溶解性を付与
したものであることを特徴とする請求項１に記載の可食
性コラーゲンフィルム。2. The edible collagen film according to claim 1, wherein the edible collagen film is obtained by irradiating a formed collagen film with ultraviolet rays to impart hot water solubility.
を添加して成膜したものであることを特徴とする請求項
２に記載の可食性コラーゲンフィルム。3. The edible collagen film according to claim 2, wherein the formed collagen film is formed by adding reducing sugar.
であることを特徴とする請求項２または３に記載の可食
性コラーゲンフィルム。4. The edible collagen film according to claim 2, which has an ultraviolet irradiation intensity of 300 μW / cm 2 or less.
コラーゲンフィルムに加熱処理して熱水溶解性を付与し
たものであることを特徴とする請求項１に記載の可食性
コラーゲンフィルム。5. The edible collagen film according to claim 1, wherein the edible collagen film is obtained by heat-treating a formed collagen film to impart hot water solubility thereto.
ることを特徴とする請求項５に記載の可食性コラーゲン
フィルム。6. The edible collagen film according to claim 5, wherein the temperature of the heat treatment is 80 ° C. to 120 ° C.
を添加して成膜したものであることを特徴とする請求項
５又は６に記載の可食性コラーゲンフィルム。7. The edible collagen film according to claim 5, wherein the formed collagen film is formed by adding reducing sugar.
ることを特徴とする請求項７に記載の可食性コラーゲン
フィルム。8. The edible collagen film according to claim 7, wherein the temperature of the heat treatment is 80 ° C. to 100 ° C.
ノース、キシロースから選ばれるものであることを特徴
とする請求項３または７に記載の可食性コラーゲンフィ
ルム。9. The edible collagen film according to claim 3 or 7, wherein the reducing sugar is selected from glucose, ribose, arabinose, and xylose.
れる請求項１〜９のいずれかに記載の可食性コラーゲン
フィルム。10. The edible collagen film according to claim 1, which is used as a packaging material for frozen storage of raw material meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7308585A JPH09124804A (en) | 1995-11-02 | 1995-11-02 | Eatable collagen film soluble with hot water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7308585A JPH09124804A (en) | 1995-11-02 | 1995-11-02 | Eatable collagen film soluble with hot water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09124804A true JPH09124804A (en) | 1997-05-13 |
Family
ID=17982810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7308585A Pending JPH09124804A (en) | 1995-11-02 | 1995-11-02 | Eatable collagen film soluble with hot water |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09124804A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998018841A3 (en) * | 1996-10-11 | 1998-10-22 | Grace W R & Co | Process for increasing the solubility rate of a water soluble film |
| WO2021120600A1 (en) * | 2019-12-20 | 2021-06-24 | 华南农业大学 | Edible film for improving essential oil release efficiency, and preparation method therefor |
-
1995
- 1995-11-02 JP JP7308585A patent/JPH09124804A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998018841A3 (en) * | 1996-10-11 | 1998-10-22 | Grace W R & Co | Process for increasing the solubility rate of a water soluble film |
| AU735115B2 (en) * | 1996-10-11 | 2001-06-28 | Cryovac, Inc. | Process for increasing the solubility rate of a water soluble film |
| WO2021120600A1 (en) * | 2019-12-20 | 2021-06-24 | 华南农业大学 | Edible film for improving essential oil release efficiency, and preparation method therefor |
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