JP5678284B2 - Film-like food and method for producing the same - Google Patents

Description

  The present invention relates to a film-like food material and a method for producing the same, and in particular, a film-like food material that retains the physiologically active function contained in the plant of the genus Yam, can be easily consumed, and can be widely used in cooking and as a packaging material. And a manufacturing method thereof.

  Processed products made from Chinese yam, especially dried foods, have traditionally been freeze-dried products, which have been mainly pulverized and serve as "connecting" in wheat products such as noodles.

  Various bioactive functions of mucous components, which are characteristic of Chinese yam, have been clarified, and mucin in them protects the surface of the gastric mucosa in the nasal mucosa and protects the surface of the gastric mucosa. Has an effect. Also, deoscolan has an inhibitory action on the increase in blood glucose level, and yams contain extremely useful substances. Conventionally, freeze-dried products exist as processed products that retain these viscous substances.

  In addition, the patent documents listed below are intended to provide foods obtained by drying and pulverizing vegetable foodstuffs while keeping the nutrients contained by a drying method that takes advantage of heat drying and freeze drying. And at least a whole dry powder of at least one selected from leaf vegetables, root vegetables (including yams), and fruit vegetables, each drying method using hot air, far infrared A technique for either drying or lyophilization is disclosed.

Japanese Patent Application Laid-Open No. 2006-212025 “Dry Powder Food”

  As described above, conventionally, processed foods made from potatoes are mainly freeze-dried products, and processed foods that directly eat dried products have not yet been proposed or provided. In addition, freeze-dried products, which are processed products that retain useful substances in mucilage deoscolan, such as mucin and deoscolan, require water and are not instantly made. In addition, drying methods other than freeze drying harden the yam tissue, making it difficult to edible. In addition, it can be said that these problems in Chinese yams are common to all edible genus plants.

  Therefore, the problem to be solved by the present invention is based on the problems of the prior art, and retains the physiologically active function contained in the genus Yam, including yam, and can be easily ingested. Furthermore, it is to provide foodstuffs that are convenient for edible use and that can be used in various forms, and methods for producing the same.

The inventor of the present application has conceived that the above-mentioned problems can be solved based on the production of a film-like food material made from yam. And the several subtask (the following (a)-(f)) for this film-form foodstuff production was specified.
(A) When manufacturing a film-form foodstuff, it is necessary to gelatinize the starch contained in a yam, but the functionality and viscosity of a viscous substance lose | disappear by heating.
(B) In general, edible films are manufactured by dissolving gelatin, agar, pectin and the like in a paste form, but the function and viscosity of the viscous material disappear at the heating temperature to obtain these.
(C) In order to ensure film strength, it is necessary to remove bubbles generated from the sticky material of yam.

(D) When a film-like food material is used as a packaging material, an appropriate strength is required.
(E) It should be of a property that can be heat sealed and does not adhere between films.
(F) In order to widen the range of use as a food material, it must be water-resistant to some extent or can be easily dissolved in warm water.

  The inventor of the present application has examined each sub-problem and confirmed that all can be solved. Finally, a yam was formed into a film shape without damaging the substance having a bioregulatory function or viscosity, and a food that can be eaten as it is and can be widely used for cooking, packaging, and the like was obtained. This result is also applicable to other genus Yam plants. That is, the invention claimed in the present application as a means for solving the above-described problems, or at least the disclosed invention is as follows.

(1) A mixing process in which a viscous substance-containing material separated from an edible part of a genus Yam plant and a paste are mixed, and a molding process in which the mixture obtained by the mixing process is molded into a film shape. A film-like food manufacturing method constituted as described above, wherein in the mixing process, the paste is at a temperature at which the viscosity of the viscous substance in the viscous substance-containing material or the viscosity can be prevented from being lost is 55 ° C. or less. The viscous substance-containing material is a supernatant obtained by centrifuging the edible portion of the edible genus plant, and the paste is made from the genus plant. It is a potato genus paste, and the molding process is a process in which the mixture is developed and dried at 50 ° C. or less, and at least one of functionality and viscosity derived from the viscous substance remains. Wherein the Irumu like food material is obtained, a film-like food production process.
(2) The film-like food material according to (1), wherein the potato genus paste is made from a residue obtained by centrifuging the edible portion of the genus plant of the genus Yam plant. Production method.

(3) The method for producing a film-like food product according to (1), wherein the potato genus paste is made from a steamed product of the edible genus plant.
(4) The steamed product contains yam plant fibers to a degree sufficient to exhibit a water-solubility-reducing effect to such an extent that even when the film-like food to be produced is absorbed, it is not easily dissolved. The film-shaped foodstuff manufacturing method as described in (3) characterized by the above-mentioned.

(5) The method for producing a film-like food material according to any one of (1) to (4), wherein the genus Yam is a Chinese yam.
(6) An applied product of the following <VI> manufactured using the film-like food manufacturing method according to any one of (1) to (5).
<VI> Edible film, packaging for other foods, film for other foods seasoning
(7) A film-like food produced using the film-like food production method according to any one of (1) to (5).

  Since the film-like food material and the method for producing the same according to the present invention are configured as described above, the film-like food material that can be eaten and consumed easily in the form while maintaining the physiologically active function contained in the genus Yam, including yam Can be realized. Moreover, the film-like food material of the present invention can be widely used in cooking and in various forms, both in cooking and as a packaging material.

It is a flowchart which shows the basic composition of this invention film-form foodstuff manufacturing method. It is a flowchart which shows the manufacturing process example of this invention film-form foodstuff. It is a graph which shows the tensile test result of a trial production film, and shows maximum load (g) and hardness (g). It is a graph which shows the tensile test result of a prototype film, and shows intensity | strength (dyn / cm < ² >) and energy (erg / cm < ² >). It is a photograph of the film-form foodstuff of this invention Example. It is a photograph of the usage example of the film-form foodstuff (packaging material) of the Example of this invention.

The present invention will be described in further detail.
The film-like food material of the present invention uses an edible part of a genus Yam plant such as Chinese yam as a raw material. In particular, in the present invention, an example of a yam will be described below. However, the plant of the genus Yam is not limited to a yam. For example, it may be Ginkgo biloba, Tsukuneimo, Tamba Yamanoimo, Yamato potato, Ise imo (hereinafter, Tsukuneimo group), or yam (natural pod). In either case, the part to be used is the edible part (potato).

  In the film-like food of the present invention, one or a plurality of functional substances derived from the viscous substance contained in the raw material of the genus Yam, or at least one of the viscous substances remains after the production process described later. This is the main configuration. In the case where the functional substance remains, any residual one or more functional substances are within the scope of the present invention.

  FIG. 1 is a flowchart showing the basic configuration of the film-like food manufacturing method of the present invention. As shown in the figure, the present production method comprises a mixing process P1 for mixing the viscous material-containing material 1 separated from the edible part of the genus Yam and the paste 2 and a mixture 3 obtained by the mixing process P1 as a film. The main structure is to include a molding process P2 for molding into a shape. In particular, Chinese yam can be used as the raw material of the genus Yam.

  With this configuration, according to the present production method, the viscous material-containing material 1 separated from the edible part of the genus Yam in the mixing process P1 and the paste 2 are mixed to obtain the mixture 3, and then in the molding process P2. The mixture 3 is formed into a film to obtain a film-like food material 5.

  In the mixing process P1, in order to prevent the disappearance of at least one of the functionality and viscosity of the viscous substance in the viscous substance-containing material 1, the paste 2 is applied to the viscous substance-containing material at a temperature that is low enough to prevent this. 1 is to be mixed. The specific temperature depends on the properties of the functional or viscous substance that is desired to prevent disappearance.

  As the viscous substance-containing material 1, a supernatant obtained by subjecting the edible part of the genus Yam plant to a centrifugal separation treatment under appropriate conditions is used. In addition, as the paste 2, a potato genus paste made from a genus genus plant can be used. This is a residue obtained by centrifuging a suspended product of an edible portion of a genus genus plant, That is, the separation residue of the viscous substance-containing material 1 (supernatant) may be used.

  On the other hand, it is also possible to use a steamed product of the edible part of the genus Prunus as a raw material as a paste made of the genus Prunus. In addition, when using a steamed product, it is possible to use a steamed product containing potato plant fiber to such an extent that it does not easily dissolve even when the film-like food finally produced is absorbed. .

  The film-like food material of the present invention is, for example, an edible film-like material that can be eaten as it is, a packaging material for wrapping other foodstuffs such as strawberries, or a seasoning treatment of this film-like food material in advance. As such, it can be used as an edible food as it is, or for seasoning the other food by placing other food on the food.

Seven technical points in a typical example of the production method of the present invention, particularly when yam is used as a raw material, are described. Needless to say, the present invention is not limited to this example.
1. Chinese yam paste (Part 1)
Steamed Chinese yam, heat the crushed whilst adding 1-2 times the amount of Chinese yam weight (1.5 times the optimum) in a food processor, and use it as a paste.
2. Chinese yam paste (Part 2)
After squeezing down the yam, centrifuge at 7000 rpm for 30-40 minutes, separate the supernatant and residue, which are viscous material-containing materials, and add the residue as it is, or more desirably after drying and powdering, Either one is heated and gelatinized to obtain a paste for film production.
3. Auxiliary glue As a glue, in addition to the above-mentioned glue made of yam, a predetermined amount of auxiliary glue such as gelatin, agar, glycerin and xylitol is used.

4). Mixing process When the paste is mixed with the supernatant, the paste is heated and dissolved and cooled in order to prevent the functionality of the useful substances contained in the supernatant such as mucin or the viscous material from being deactivated. (Preferably cooled to 55 ° C. or lower), a predetermined amount of the centrifuged supernatant is added and mixed.
5. Film-shaped forming After defoaming with a rotating / revolving mixer, a predetermined amount is developed on a film or tray made of plastic, polypropylene, polyethylene or the like and dried at 50 ° C. or lower.

6). Giving poor solubility In order to give poor solubility, steamed and crushed potatoes containing a lot of coarse potato fibers are used as a paste.
7). Addition of solubility In order to give solubility, gelatin, powder after centrifugation and the like are used as a paste.

  FIG. 2 is a flowchart showing an example of a production process of a typical film-like food material of the present invention, particularly when yam is used as a raw material. As shown in the figure, this film-like food is prepared by adding a supernatant to a centrifuge supernatant (viscous material-containing material) and a paste made from either a centrifuge residue or steamed Chinese yam. It is obtained by mixing, defoaming, and finally developing into a film and drying. In the figure, the path indicated by a broken line is a case where steamed Chinese yam is used.

  Nagai paste and auxiliary paste are mixed and then heated and gelatinized, but before the paste is mixed with the supernatant, the function or viscosity related substances in the supernatant are prevented from being deactivated. Therefore, it is desirably cooled to 55 ° C. or lower. In addition, when using a centrifugal separation residue, it is desirable to dry and grind | pulverize this, but then add water, but this invention is not limited to this.

Hereinafter, the present invention will be further described by way of examples using Chinese yam, but the present invention is not limited to such examples. In addition, it is set as an Example by description of the some experiment conducted for completion of this invention and its result.
<I film using steamed Chinese yam paste>
<I-1. Method>
(1) Preparation of film paste After washing and peeling off the potatoes and cutting 500 g into 1 cm wide slices, using a steamer (Multi Cooker, Kitazawa Sangyo Co., Ltd./PARUX) at a predetermined internal temperature Steamed. Steamed Chinese yam was stirred and ground for 30 seconds with a food processor (Robocoup (registered trademark) R-301U · FMI), and distilled water was gradually added thereto to homogenize it sufficiently.

(2) Preparation of film A predetermined amount of film paste is put into a 200 mL tall beaker, mixed materials are added thereto, and the mixture is sufficiently kneaded in a boiling water bath, using a revolving mixer (AR-100, manufactured by THINKY). After defoaming at a rotation of 800 rpm / revolution of 2000 rpm, it was spread on a polypropylene disposable tray (DT-4: 250 × 175 × 31 mm). This was dried with a ventilator (DK64, manufactured by Yamato Kagaku) adjusted to 50 ° C. for 2 to 3 hours, and then allowed to stand at room temperature, and the film-like dried product was carefully peeled off from the tray to obtain a film.

(3) Test items The following three items were tested.
A) Amount of water added during manufacture b) Mixed materials The following three types of materials to be mixed as an auxiliary paste were tested.
Super white sugar, glycerin, xylitol film physical properties (tensile strength)

<I-2. Outline of test results>
(1) Amount of water 20g of boiled Chinese yam added with 20-100g of distilled water and developed 20g on a plastic film. It was standard that the amount of water in subsequent tests was 1.5 times the Chinese yam weight.

(2) Mixed material Upper sucrose was judged to be unsuitable because the surface had a strong adhesiveness after drying and the films were in close contact with each other. Glycerin has been conventionally used for edible film production. In this experiment, the addition of the glycerin increased the strength of the film, and it did not adhere. Therefore, it was good as a mixed material. Further, xylitol is less sticky than fine white sugar, and this was also judged to be good.

(3) Film properties For each 20 and 30 g of raw material to which 1.5 times the amount of distilled water is added relative to the weight of potato, a predetermined amount of glycerin or xylitol is added to prepare a film, and the strength is measured by a tensile test. went.
FIG. 3A is a graph showing the tensile test results of the prototype film, and shows the maximum load (g) and hardness (g) (mean value ± SE, n = 10). Also,
FIG. 3B is a graph showing the tensile test results of the prototype film, showing the strength (dyn / cm ² ) and energy (erg / cm ² ) (mean value ± SE, n = 10).

The following results were obtained by a tensile test.
i) In the group where 20 g of potato raw material was added and 100 μL of glycerol was added, and in the group where 20 g of potato raw material was added with 1% xylitol and 2%, peeling from the tray was difficult and could not be used for measurement (“%” was% by weight). The same applies to the following).
ii) As the amount of glycerin added increased, the hardness decreased and the time to break was longer. In the glycerin 750 μL addition group, the films showed a slight tendency to adhere to each other.
iii) When the amount of xylitol added was increased, the hardness tended to decrease in the same manner.

iv) When the oblate was measured as a control, the physical property pattern was the same as in the group to which 30 g of glue and 300 μL of glycerin had been added (the oval box in FIGS. 3A and 3B).
v) The control wafer had no elongation and broke at once, and the area drawn by the fracture curve and the fracture energy were small. On the other hand, addition of 300 μL of 20 g of yam and 450 μL or more of 30 g of potato resulted in elongation from the tension of the film, resulting in a longer elapsed time until breakage and increased energy.

vi) Eventually, it was determined that the amount of glycerin added in this production method was about 1 to 2% relative to the yam paste (W). Moreover, it was judged that the addition amount of about 2 to 3% was appropriate for the addition amount of xylitol with a larger development amount.
vii) When glycerin and xylitol were used in combination, it was considered that 2% to 4% xylitol and 0.5% to 0.8% glycerin were good.

(4) Solubility in water The film produced by this production method was tested for solubility in water at 20, 60, and 90 ° C., and when stirring at about 200 rpm with a stirrer, the film retained its shape without being decomposed. The result was obtained. In addition, although the film was decomposed | disassembled when it contacted with stronger stirring or a jig | tool etc. directly, melt | dissolution did not arise unless such a physical impact was added. Even in hot water of 90 ° C., although it was dispersed, rapid dissolution did not occur.

<II Film with residue from Chinese yam centrifuge>
<II-1. Method>
(1) Preparation of raw material Chinese yam was washed and peeled, and was sprinkled down on a food processor (Robocoup (registered trademark), manufactured by FMI), attached with a disk, and centrifuged at 7000 rpm for 40 minutes. The supernatant after centrifugation (hereinafter referred to as “DCS”) was stored frozen at −60 ° C., and the residue was lyophilized and then pulverized to obtain a powder (hereinafter referred to as “DCP”).

(2) Production of film Raw materials (gelatin, agar, DCP, glycerin, etc.) that serve as auxiliary pastes are heated and dissolved, and a predetermined amount of DCS (thawed) is added and mixed. The product was defoamed at a rotation speed of 800 rpm / revolution of 2000 rpm using a 100. THINKY Co., Ltd., and then developed on a polyethylene disposable tray (DT-4: 250 × 175 × 31 mm). This was allowed to stand at room temperature and then dried for 2 to 3 hours with a ventilator (DK64, manufactured by Yamato Kagaku) adjusted to 50 ° C., and the resulting film-like dried product was carefully peeled from the tray to obtain a film.

(3) Test items a Microorganism test (Coliform bacteria, general viable count, Cristoria genus)
Study of mixed materials

<II-2. Outline of test results>
(1) Microbiological examination The pasteurization (50-65 degreeC for 30 minutes) of DCS used as a raw material was examined. Coliform bacteria and Cristoridia were not detected. The number of general viable bacteria in the untreated group was 9.0 × 10 ² cfu, and the number of bacteria decreased as the temperature increased, and it was not confirmed at 6.0 × 10 cfu at 50 ° C. and 65 ° C. In order to further enhance the practicality of the present invention, it was considered effective to control initial germs with hypochlorous acid or the like.

(2) Mixed material As a paste material, steamed yam, gelatin, low melting point agar, glycerin, DCP, etc. were examined. By mixing these at a predetermined ratio, it is possible to produce a film having the viscosity of yam. there were. The details of the examination of mixed materials and the results are described below.

(2) -1 Basic mixing study 30 g of DCS (centrifugal supernatant) was used as a reference.
i) DCS only.
DCS alone did not form a film.
ii) DCS added with 0.6 g potato starch and 0.6 g glycerin.
iii) DCS added with 20 g gelatin, 1 g pectin, 4 mL glycerin, and 50 mL distilled water.
iv) DCS added with 20 g of gelatin, 1 g of pectin, 4 mL of glycerin and 100 mL of distilled water.
All of these had problems with the solubility of pectin and were inappropriate.
v) DCS with 1.2 mL of glycerin added.
The film did not dry well and could not be produced.

vi) DCS added with glycerin 0, 1, 2, 3, 4 mL, gelatin 10 g, rapidly soluble agar 0.1 g, and distilled water 100 mL.
The amount of development on DT-4 was 10 g, 15 g, and 20 g, and film production was attempted with each of the above glycerin amounts.
With 0 mL of glycerin, depending on the amount of development, it became an easily cracked wafer, a cellophane that was easily broken, and a thick cellophane. All were judged to be unsuitable physical properties for the food of the present invention. The same result was obtained even when the amount of glycerin was 1 mL.

When the amount of glycerin was 2 mL or 3 mL, depending on the amount of development, a flexible vinyl-like, packaging pouch-like or inexpensive vinyl rain-like film was obtained. Moreover, in the case of 4 mL, it became a vinyl film with strong adhesiveness used for the food wrap film shape, the thick food wrap film shape, and the garden house depending on the developed amount.
From the above results, it was determined that about 2 to 3 mL of glycerin was appropriate in a combination example of 10 g of gelatin, 0.1 g of quick-dissolving agar, and 100 mL of distilled water.

(2) -2 Study of mixing balance and flavor addition of auxiliary glue Xylitol can be used as an auxiliary glue like glycerin. The balance between the amount of xylitol added and the amount of glycerin added was examined, and flavor addition was also examined.
The base formulation was 10 g gelatin, 0.1 g instantly soluble agar, 100 mL distilled water, and 2 mL glycerin. A film was prepared by adding 1-5 g of xylitol and flavor (apple, orange) to this base formulation.

  As a result, there was a difficulty that the apple flavored ones were not easily attached to the tray. In addition, when 5 g of xylitol was used, it was recognized that it was necessary to reduce the amount of glycerin in order to obtain a good film. A blend of 10 g of gelatin, 0.1 g of quick-dissolving agar, 100 mL of distilled water, 1 mL of glycerin, and 5 g of xylitol produced a good film but had high adhesion. When 10 g of gelatin, 0.5 g of quick-dissolving agar, 100 mL of distilled water, 1 mL of glycerin, 5 g of xylitol and 5 mL of orange flavor were added to 30 g of DCS, xylitol was completely dissolved and a good film was produced.

(2) -3 Use of DCP (residue) powder The base formulation was examined. In the case of blending 1 to 1 g of DCP and 0.1 to 1 g of fast-dissolving agar to 100 mL of distilled water, the film became an oblate shape. With a formulation in which 2 g of DCP / 100 mL of distilled water, 1 mL of glycerin and 0.5 g or 1.0 g of agar were added, the film produced became harder as the amount of agar increased. When 30 grams of DCP was mixed and 3 grams of DCS was added and no agar was used, no film was formed. Further, when 1 to 3 mL of glycerin was added, a film was formed, but it was difficult to dry, and it was determined that the amount of glycerin was excessive in this formulation.

(2) -4 Gelatin Base / DCP Utilization When 10 g of gelatin, 3 g of DCP, 100 mL of distilled water, 2 mL of glycerin, and 30 g of DCS were added, the film became hard and cracks occurred. When 5 g of xylitol was added, 1 mL of glycerin, 80 mL of water and DCS were increased to 50 g, a good film was formed. Hardness could be adjusted by the amount of development and the amount of gelatin and agar. This recipe could be the basis for the film-like food of the present invention.

(2) -5 Examination of steamed Chinese yam base Since gelatin-based blending is highly soluble, its use is limited. Therefore, the composition of steamed Chinese yam base was examined. The target was a seasoned seaweed that could prevent the shape from collapsing to some extent. By blending 30 g of steamed Chinese yam (× 1.5 water) and 500 μL of glycerin, good film formation could be obtained. In addition, when 1 g of gelatin or 1 g of gelatin and 10 mL of distilled water was added to this blend, the film was hard and easily broken, which was inappropriate.

(2) -6 Manufacture of steamed Chinese yam base seasoning film An attempt was made to prepare a film with 30 g of steamed yam (× 1.5 water), 500 μL of glycerin, 750 μL of soy sauce, and 20 g of DCS, and a good seasoning film could be obtained. When the amount of glycerin was increased to 750 μL, 1 mL, etc., the produced film became highly adherent. The seasoning degree was adjustable. Further, the film did not dissolve even when it was brought into contact with hot rice. In addition, it seemed that it was desirable to make a film thick to some extent for the use as a side dish of rice.

(2) -7 Film Yield When the change in weight before and after drying was investigated at a development amount of 15 to 35 g, the yield was about 14% in any of the blending examples.

(2) -8 Mucin Ingestion Film Trial A mucin ingestion film for direct eating was prototyped. In order to improve the flavor, addition of flavors (peppermint oil, spearmint oil) was examined.
In the combination of 1 mL of fragrance, 10 g of gelatin, 3 g of DCP, 5 g of xylitol, 1 mL of glycerin, 80 mL of distilled water, and 50 g of DCS, peppermint was better in flavor than spearmint. Moreover, when the amount of xylitol was increased to 6 g with the same composition, the film became softer. However, when the amount of xylitol was increased further, it was observed that the adhesion tends to be high.

<III Uses and formulation examples of film-like foods>
FIG. 4 is a photograph of the film-like food produced according to the embodiment of the present invention described above. The example of the usage method of this film-form foodstuff is shown below.
(1) Direct eating application_Portable film for ingestion of mucilage 20mm This film, cut into a size inside and outside of a 20mm square, is stored and carried in a special case, for example, taken out when necessary, and slowly dissolved on the tongue Or, preferably, a film is attached to the upper jaw of the oral cavity, and the film is gradually dissolved to take in the viscous material.

An example of blending a portable film for ingesting mucilage (less mucous material) is as follows.
30 g of Chinese yam centrifugation supernatant, 3 g of dried Chinese yam residue powder, 10 g of gelatin, 5 g of xylitol, 80 mL of distilled water, 1 mL of glycerin, 1 mL of peppermint oil.

A blending example of a portable film for taking mucilage (more mucilage) is as follows.
Nagato centrifugation supernatant 50 g, Chinese yam centrifugation residue dry powder 3 g, gelatin 10 g, xylitol 5 g, distilled water 80 mL, glycerin 1 mL, peppermint oil 1 mL.

(2) Packaging material such as instant soup FIG. 5 is a photograph of an example of using the film-like food material (packaging material) of the embodiment of the present invention. In this way, the film-like food material is formed into a bag shape by heat sealing, powdered seasonings and dried vegetables are put inside and sealed again to make a product such as instant soup. At the time of use, this is put into a soup bowl or a cup, hot water is poured and dissolved, and the whole packaging material can be eaten as it is, and can be provided as a soup that does not require a non-food packaging material.

The following is an example of a film that is suitable for packaging materials such as instant soup and is easy to dissolve in warm water.
30 g of Chinese yam centrifugation supernatant, 3 g of dried yam centrifugation residue, 10 g of gelatin, 5 g of xylitol, 80 mL of distilled water and 1 mL of glycerin.

Moreover, the following compounding examples may be sufficient.
30 g of Chinese yam centrifugation supernatant, 3 g of dried yam centrifugation residue, 10 g of gelatin, 80 mL of distilled water, and 2 mL of glycerin.

(3) Form to be used for packaging when eating (part 1)
Using this film-like food material like an wafer, wrap the food and eat it as it is.
(4) Form used as a packaging material during eating (part 2)
In particular, this film-like food material having poor water solubility is used as it is or after water absorption, and then wraps vegetables and eats.

A formulation example of a film that is suitable for this application and does not dissolve easily is as follows.
Steamed Chinese yam 1.5 times hydrolyzed Chinese yam 1.5 times, 1.2 ml glycerin.

(5) Seasoned film-like ingredients The film-like ingredients are seasoned in advance to a predetermined taste and eaten like seasoned nori. Alternatively, it is used as a seasoning film for seafood and meat.

A blending example of the seasoning film is as follows.
Steamed Chinese yam 1.5-fold water 30 g, Chinese yam centrifugal supernatant 30 g, powdered miso 1 g, glycerol 0.75 mL. Or the following compounding example may be sufficient.
30 g of steamed Chinese yam 1.5 times, 30 g of Chinese yam centrifuged supernatant, 1 g of powdered soy sauce, 0.75 mL of glycerin.

  According to the film-like food material and the method for producing the same according to the present invention, useful ingredients contained in the genus Yam plant including Chinese yam can be provided in the form of food that can be directly eaten, and packaging materials such as edible soup and other various foods It can be provided as a form. Therefore, the invention is highly useful in the food manufacturing industry and related industries.

DESCRIPTION OF SYMBOLS 1 ... Viscous substance containing material 2 ... Paste 3 ... Mixture 5 ... Film-like foodstuff P1 ... Mixing process P2 ... Molding process

Claims (7)

A mixing step of mixing the viscous substance-containing material is separated and paste from edible parts of Dioscorea plants, and is configured by a molding process for molding a mixture obtained by the mixing process into a film In the mixing process, the paste is cooled to 55 ° C. or lower, which is a temperature at which the viscosity of the viscous substance in the viscous substance-containing material or the loss of viscosity can be prevented. And the viscous substance-containing material is a supernatant obtained by centrifuging the edible portion of the edible plant of the genus Yam plant, and the paste is made from the genus Yam plant. A film in which the mixture is developed and dried at 50 ° C. or less, and at least one of functionality and viscosity derived from the viscous substance remains. Wherein the food is obtained, a film-like food production process. The Dioscorea made paste is the residue obtained by centrifugation of the grated product of the Dioscorea plants edible parts, characterized in that a raw material, a film-like food material production method according to claim 1. The Dioscorea made paste is characterized in that the steaming of the Dioscorea plants edible parts and material, film-like food material production method according to claim 1. The steamed product contains yam plant fibers to a degree sufficient to exhibit a water-solubility-reducing effect to the extent that the film-like food to be produced is not easily dissolved even when water is absorbed. The film-shaped foodstuff manufacturing method of Claim 3 . The method for producing a film-like food material according to any one of claims 1 to 4 , wherein the plant of the genus Yam is a Chinese yam. The applied product of the following < VI > manufactured using the film-like food manufacturing method according to any one of claims 1 to 5 .
< VI > Edible film, packaging for other ingredients, film for seasoning other ingredients A film-like food produced using the film-like food production method according to claim 1.