JP7212357B2 - edible printing film - Google Patents

Description

The present invention relates to an edible printing film that can be printed with a printing press loaded with edible inks.

Conventionally, there has been known an edible film on which a picture or letter can be drawn with an edible ink and which can be eaten. Such edible films are placed on, attached to, or wrapped around food or beverages and used as means for decorating them. Among them, an edible printing film that can be printed by a printing machine such as an inkjet printer loaded with edible ink is known.

As an example, in Patent Document 1 (Japanese Patent Laid-Open No. 10-215792) and Patent Document 2 (Japanese Patent Laid-Open No. 2002-176933), an edible printing film is placed on a cake, and a knife is used from above. An edible printing film that can be cut without deforming the cake is described because the film is easily cut when cut.

JP-A-10-215792 JP-A-2002-176933

However, the films exemplified in these documents are extremely weak in strength, and are provided with a backing paper that serves as a support during printing with a printing machine in order to compensate for the strength. Therefore, there are problems such as that it takes time to remove the film from the mount when used for food or beverage, and that it becomes difficult to remove the film from the mount depending on the temperature and humidity. In addition, when such a film is placed (still) on a hot beverage, the disintegration progresses too quickly, making it impossible to enjoy printing (pictures, letters, etc.) on the sheet.

On the other hand, if the film strength of the edible printing film is too high, when the food is placed on the food and cut with a knife or spoon, the film will not be cut and will be embedded in the food, resulting in deformation of the food. , there is a problem that a foreign body feeling is likely to occur when eating.

The present invention has been made in view of the above circumstances, and it is possible to print with a printing machine without a mount, and the film remains for a certain period of time after standing in multiple types of food and beverages with different temperatures and moisture contents. An object of the present invention is to provide an edible printing film which disintegrates when the food on which the film is left still is cut, and which hardly causes a foreign body sensation when eaten.

The present invention solves the above-described problems by means of solving means described below as one embodiment.

The edible printing film according to the present invention contains at least high amylose starch, a dietary fiber material, and a hydrocolloid, the high amylose starch contains 50% by weight or more of amylose, and the dietary fiber material is , cellulose having a water retention capacity of 350 to 2000% by mass (w / w) measured by a method in accordance with JIS K 5101-13-1, and the hydrocolloid being soluble in water at 10 ° C. to 30 ° C. is required.

According to this, it is possible to have the film strength to the extent that printing can be performed by a printing machine without providing a mount. In addition, the film remains unbroken for a certain period of time after standing in multiple types of food and beverages with different temperatures and water contents, and when the food on which the film is left is cut, the film collapses, Appropriate disintegration properties can be obtained in which a feeling of foreign matter is not likely to occur when eaten.

The dietary fiber materials include wheat fiber, oat fiber, sugarcane fiber, potato fiber, corn fiber, citrus fiber, beet fiber, pea fiber, apple fiber, grape seed fiber, rice bran-derived fiber, soybean-derived fiber, It is preferably at least one selected from the group consisting of pulp-derived fibrous cellulose and pulp-derived crystalline cellulose.

The hydrocolloids include pullulan, gum arabic, guar gum, sodium alginate, propylene glycol alginate, sodium CMC, HPC, MC, tara gum, LM pectin, HM pectin, iota carrageenan, lambda carrageenan, gelatin, xanthan gum, succinoglucan, It is preferably at least one selected from the group consisting of fenugreek gum, starch, and modified starch.

The dietary fiber material is preferably contained in an amount of 10 to 90% by weight based on the total weight of the dietary fiber material and the hydrocolloid in the edible printing film.

According to the present invention, it is possible to print with a printing machine without providing a mount, and the film remains for a certain period of time after standing in a plurality of types of food and beverages with different temperatures and moisture contents, so that printing can be enjoyed. Thus, when the food on which the film is left still is cut, the film disintegrates, and when eaten, it is possible to provide an edible printing film that hardly causes a foreign body sensation.

The edible printing film according to the present invention contains at least high amylose starch, a dietary fiber material, and hydrocolloid, the high amylose starch contains 50% by weight or more of amylose, and the dietary fiber The material is cellulose with a water retention capacity of 350 to 2000 [mass% (w/w)] measured by a method conforming to JIS K 5101-13-1, and the hydrocolloid is 10 [° C.] to 30 [° C.]. It is an edible printing film characterized by being soluble in water.
A detailed description will be given below.

[%] means [% by mass (w/w)] for water retention capacity, and [% by weight] for others. In addition, the edible printing film may be simply referred to as "film". In addition, "sufficient (good) disintegration property" of edible printing film means "the film remains without disintegrating for a certain period of time after standing in multiple types of food and beverages with different temperatures and moisture contents. It means "appropriate disintegration property such that the film disintegrates when the food on which the film is left still is cut, and the food is less likely to cause a foreign body sensation when eaten." Therefore, "sufficient (good) disintegration property is not obtained" means that "the film remains without disintegration for a certain period of time after standing in multiple types of foods and beverages with different temperatures and moisture contents, When food that has been left standing still is cut, the film does not disintegrate (uncut) and burrows into the food and deforms the food, or when eaten, the film remains in the mouth and causes a foreign object sensation. is insufficient disintegration such that there is

[component]
High amylose starch is starch containing 50% by weight or more of amylose. Examples of high amylose starch include, but are not limited to, corn starch. This high amylose starch may be subjected to chemical, physical or biological processing such as esterification, etherification, pregelatinization, moist heat treatment, or enzyme treatment.

The dietary fiber material is cellulose with a water retention capacity of 350 to 2000 [% by mass (w/w)] measured by a method conforming to JIS K 5101-13-1. The water retention capacity is more preferably in the range of 400 to 1500 [% by mass (w/w)]. If the water retention capacity of the dietary fiber material is less than 350 [mass %], the water retention capacity of the edible printing film is too small to obtain sufficient disintegration properties. On the other hand, when the water retention capacity of the dietary fiber material exceeds 2000 [mass %], the water retention capacity of the edible printing film is too large, and the film strength tends to be weak, making it difficult to print with a printing press without a mount. becomes. Furthermore, when producing an edible printing film, the viscosity of the suspension, which will be described later, becomes high (poor fluidity), making the work difficult.

Here, the method in accordance with JIS K 5101-13-1 specifically uses 5.0 [g] of the sample and uses ion-exchanged water instead of refined linseed oil. This is a method according to 13-1. According to this method, a water retention capacity of 100 [mass %] means that 5.0 [g] of a sample retains (absorbs) 5.0 [g] of water. Therefore, the aforementioned water holding capacity of 350 to 2000 [mass %] means that 5.0 [g] of the dietary fiber material has absorbed 17.5 [g] to 100 [g] of water.

The form of the dietary fiber material is not particularly limited, but fibrous or particulate forms are preferred. When the form of the dietary fiber material is fibrous, the average fiber length is preferably in the range of 10 [μm] to 1000 [μm]. When the average fiber length is less than 10 [μm], it is difficult to obtain sufficient disintegration properties of the edible printing film, and furthermore, the powder causes secondary aggregation, the apparent particle size increases, and the film strength decreases. put away. On the other hand, if the average fiber length exceeds 1000 [μm], the strength of the film tends to become weak, and it becomes difficult to print with a printing press without a mount. Furthermore, when producing a film, the viscosity of the suspension, which will be described later, becomes high (the fluidity becomes poor), making the work difficult.

Moreover, when the dietary fiber material is in the form of particles, it is preferable that the average particle size is within the range of 10 [μm] to 150 [μm]. The term "particulate" as used herein includes secondary aggregates, but the term "average particle size" means the average particle size of primary particles. When the average particle size is less than 10 [μm], it is difficult to obtain sufficient disintegration properties of the edible printing film, and furthermore, the powder causes secondary aggregation, the apparent particle size increases, and the film strength decreases. put away. On the other hand, if the average particle size exceeds 150 [μm], the strength of the film tends to be weak, and it becomes difficult to print with a printing machine unless a mount is provided. Furthermore, when producing a film, the viscosity of the suspension, which will be described later, becomes high (the fluidity becomes poor), making the work difficult.

Examples of cellulose include, but are not limited to, wheat fiber, oat fiber, sugarcane fiber, potato fiber, corn fiber, citrus fiber, beet fiber, pea fiber, apple fiber, grape seed fiber, rice bran-derived fiber, and soybean. Naturally derived cellulose such as derived fibers, fibrous cellulose derived from pulp, and crystalline cellulose derived from pulp can be used.

As the fibrous cellulose, those mainly used as dispersion stabilizers for solutions and excipients for tablets can be employed. As the particulate cellulose, those mainly used as excipients for direct compression can be employed. However, it is limited to those within the aforementioned range of water retention (350 to 2000 [mass %]).

Hydrocolloids are hydrocolloids used in foods, and are mainly water-soluble polysaccharides or proteins. The hydrocolloid used in the present invention is a cold water-soluble hydrocolloid that dissolves in water at 10[°C] to 30[°C]. However, in addition to the cold water-soluble hydrocolloid, a small amount of a cold water-insoluble hydrocolloid described later may be added in order to control the disintegration speed, as long as the disintegration property is not impaired.

Examples of cold water-soluble hydrocolloids include, but are not limited to, pullulan, gum arabic, guar gum, alginates such as sodium alginate (excluding those insoluble in water such as calcium salts), and propylene glycol alginate (PGA alginate). , carboxymethylcellulose sodium (CMC sodium), hydroxypropylcellulose (HPC), methylcellulose (MC), tara gum, LM pectin, HM pectin, iota carrageenan, lambda carrageenan, gelatin, xanthan gum, succinoglucan, fenugreek gum, starch, modified starch etc.

In addition, in order to obtain an edible printing film for enjoying printing by floating it on a drink without eating it, instead of the above cold water-soluble hydrocolloid, Cold water-insoluble hydrocolloids (hot water-soluble hydrocolloids) that dissolve in water should be used. This makes it possible to produce a printing film that remains in the beverage for an extended period of time without the film crumbling.
Also, as described above, in addition to the cold water-soluble hydrocolloid, a small amount of cold water-insoluble hydrocolloid may be added to the hydrocolloid used in the present invention as long as the disintegration property is not impaired.

Examples of the cold water-insoluble hydrocolloids include agar, kappa carrageenan, deacylated gellan gum, native gellan gum, locust bean gum, cassia gum, tamarind gum, and psyllium seed gum.

The blending amount of the above components is preferably 10 to 90 [wt%], more preferably 20 to 80 [wt%] of the dietary fiber material relative to the total weight of the dietary fiber material and hydrocolloid, and further It is preferable to add 30 to 70 [% by weight]. That is, the blending ratio of the dietary fiber material and hydrocolloid (dietary fiber material: hydrocolloid) is preferably in the range of 1:9 to 9:1, more preferably in the range of 2:8 to 8:2, and further It is preferably within the range of 3:7=7:3. If the content of the dietary fiber material is too low, the water retention capacity of the edible printing film is too low, making it difficult to obtain sufficient disintegration properties. In addition, since the content of hydrocolloid is relatively high, the viscosity of the edible printing film is high, and when eaten, it is easy to feel a sticky feeling and a foreign object feeling. On the other hand, if the dietary fiber content is too high, the hydrocolloid content will be relatively low. As a result, the strength of the film tends to be weak, and it becomes difficult to print with a printing press without a backing paper. Furthermore, when producing a film, the viscosity of the suspension, which will be described later, becomes high (the fluidity becomes poor), making the work difficult.

In addition, the compounding ratio (weight ratio) of each component at the time of film production almost coincides with the weight ratio of the final edible printing film. Therefore, the final edible printing film preferably contains 10 to 90% by weight of the dietary fiber material relative to the total weight of the dietary fiber material and hydrocolloid in the edible printing film. , more preferably 20 to 80 [% by weight], more preferably 30 to 70 [% by weight].

[Edible printing film]
The edible printing film of the present invention contains a high amylose starch, a dietary fiber material, and a hydrocolloid, so that it has a paper-like white color derived from pulp and is formed into a sheet with a uniform surface suitable for printing. be done. The edible printing film disintegrates in about 5 [minutes] to 10 [minutes] when the film cut to 50 [mm square] is placed on 300 [cc] of water at 60 [°C]. is preferred. Also, the tensile strength at break measured by a method conforming to JIS K 7127:1999 is preferably greater than 2 [MPa], more preferably 3 [MPa] or more. When the tensile strength at break is 20 [MPa] or more, it becomes difficult to obtain sufficient disintegration properties. Moreover, when the tensile strength at break is 2 [MPa] or less, it is difficult to print with a printing press without a backing paper.

The thickness of the film is preferably within the range of 30 [μm] to 300 [μm]. If the film thickness is too thin, the strength of the film tends to be weak, and it becomes difficult to print with a printer unless a backing paper is provided. On the other hand, if the film thickness is too thick, it is difficult to obtain a sufficient collapse effect of the film. It is of course possible to equip the edible printing film of the present invention with a mount. In this case, the film thickness can be reduced to about 15 [μm]. For example, a PET film, laminated paper, or the like can be used as the mount.

[Production method]
The edible printing film of the present invention can be produced by preparing a suspension in which raw materials such as high amylose starch, a dietary fiber material, and hydrocolloid are dispersed in a solvent, forming a film, and drying the suspension. can. The suspension can be prepared by mixing and stirring powdered components and a solvent, or by mixing components previously dissolved in a solvent. Examples of solvents include water. When preparing the suspension, the mixed liquid is usually heated to about 50 [° C.] to 100 [° C.], but since the hydrocolloid used in the present invention is a cold water-soluble hydrocolloid, the mixed liquid should not be heated. The mixture may be stirred at room temperature. The stirring time is about 1 [minute] to 60 [minute].

A well-known method can be used for film-forming of a suspension. Specifically, for example, a casting method, an inflation method, a spray method, a printing method, and the like can be mentioned. Examples of the support in the case of the casting method include a PET film, a plate-like plate, and the like. After that, an edible printing film can be obtained by drying the formed sheet. The drying temperature is about 60 [° C.] to 100 [° C.], and the drying time is about 1 [minute] to 60 [minute].

EXAMPLES The present invention will now be described more specifically based on examples. However, the scope of the present invention is not limited to these examples.

1. Physical property evaluation test of edible printing film [Method]
An edible printing film containing high amylose starch, dietary fiber material and hydrocolloid was prepared. Cornstarch was used as the high amylose starch. Among the dietary fiber materials shown in Table 1, those having a water retention capacity of 350 [mass % (w/w)] or more were used. Cold water soluble hydrocolloids shown in Table 2 were used as hydrocolloids.
On the other hand, as a comparative example, a film was produced using a dietary fiber material having a water retention capacity of less than 350 [% by mass (w/w)] among the dietary fiber materials shown in Table 1. As another comparative example, a film was produced using the cold water-insoluble hydrocolloids shown in Table 3. As another comparative example, an edible printing film containing no dietary fiber material or high amylose starch was produced.
A plasticizer (glycerin) and an emulsifier are added to make the film.
The disintegration property (disintegration time) and film strength (tensile breaking strength) of the films of the above examples and comparative examples were measured.
In this test, no hydrocolloid-containing edible printing film was produced. This is because it is difficult to form a film using only high amylose starch and a dietary fiber material without adding hydrocolloid, and therefore it is difficult to produce a film itself that does not contain hydrocolloid.

(Method for producing edible printing film)
The amount of each component is weighed and the ingredients are added to the water. Next, the temperature of the liquid is raised to about 90° C., and the raw material solution (suspension) is prepared by appropriately stirring and mixing for about 2 hours. Thereafter, the raw material solution was cast on a support and dried at about 90° C. for about 5 minutes to obtain an edible printing film. The thickness of the final film was 100 μm to 190 μm.

(Method for measuring water retention capacity of dietary fiber material)
It was measured by a method based on JIS K 5101-13-1. Specifically, using 5.0 [g] of the sample (dietary fiber material), using ion-exchanged water instead of refined linseed oil, the sample ( The water retention capacity ([% by mass (w/w)]) of the dietary fiber material) was measured.

(Method for measuring average fiber length and average particle size of dietary fiber material)
Fibrous matter was determined by microscopy. The particulate matter was measured using Microtrac MT3000 (manufactured by Nikkiso Co., Ltd.) and using 99[%] ethanol as a dispersion solvent. In addition, for some dietary fiber materials, the measurement results disclosed by the manufacturer are cited.
The above water retention capacity, average fiber length and average particle size of the dietary fiber material have been previously measured by the inventors and are already publicly known.

(Method for measuring disintegration property of edible printing film)
The edible printing film cut to 50 [mm] square is left to float on 300 [cc] of water adjusted to 20 [° C.] or 60 [° C.] in a beaker, and the change in the film ( collapse) was visually confirmed. When the film begins to disintegrate, the film on the water surface collapses to the bottom of the water (bottom of the beaker). In the property evaluation test, the time from when the edible printing film was allowed to stand until the film reached a state where it collapsed about halfway was measured as the collapse time ([minutes]).

(Method for measuring film strength of edible printing film)
It was measured by a method based on JIS K 7127:1999. Specifically, an edible printing film cut into a dumbbell shape (120 [mm] × 25 [mm]) of “1: Tensile No. 1” was analyzed with a texture analyzer TA. XT Plus (manufactured by Eiko Seiki Co., Ltd.) was used to measure the tensile strength at break ([MPa]) at a test speed (tensile speed) of 50 [mm/min] and an environmental temperature of 23 [°C].

[result]
(1) Test example 1
As Test Example 1, an edible printing film was produced with the composition shown in Table 4. As hydrocolloids, pullulan, sodium alginate (“Na alginate” in the table), CNC sodium (“CMC-Na” in the table), and MC were used.
Table 5 shows the results. In all the descriptions below, the term "dietary fiber material compounding amount (%)" indicates the compounding amount (addition amount) (%) of the dietary fiber material relative to the total weight of the dietary fiber material and hydrocolloid.

As shown in Table 5, regardless of the type of dietary fiber material and hydrocolloid (cold water soluble hydrocolloid), the disintegration time in water at 60 [° C.] in all examples with a water retention capacity of 350 to 1200 [mass%] was 5 [minutes] to 10 [minutes] and good disintegration was obtained. On the other hand, comparative examples (Comparative Examples 1, 2, 5, 6, 9, 10, 13, 14), and Comparative Examples containing no dietary fiber material (Comparative Examples 3, 7, 11, 15) all have good disintegration properties, with a disintegration time in water of 60 [° C.] of 10 [minutes] or more. I couldn't.

Moreover, regardless of the type of dietary fiber material and hydrocolloid (cold water-soluble hydrocolloid), good film strength was obtained with a tensile breaking strength of 3 to 8 [MPa] in all the examples. On the other hand, the comparative examples (Comparative Examples 4, 8, 12, 16) that do not contain high amylose starch (cornstarch) are all extremely weak at 2 [MPa] and have a strength that makes it difficult to print with a printing machine unless a mount is provided. Met. In these comparative examples, the disintegration time in water at 60 [°C] is 1 [minute] to 3 [minutes], and even in water at 20 [°C], it is 2 [minutes] to 5 [minutes]. was extremely fast.

(2) Test example 2
As Test Example 2, edible printing films were produced with the formulations shown in Tables 6 to 8, respectively. In these formulations, in particular, the blending amount (addition amount) of the dietary fiber material with respect to the total weight of the dietary fiber material and hydrocolloid was changed. As hydrocolloids, gum arabic, HPC, guar gum, and PGA alginate were used.
Table 9 shows the results.

As shown in Table 9, in all examples with a dietary fiber material content of 33.3 to 70.0 [% by weight] subjected to this experiment, compared to each comparative example, water at 60 [° C.] The disintegration time is 5 [minutes] to 10 [minutes] and good disintegration properties are obtained, and the tensile strength at break is 4 [MPa] to 11 [MPa], and 4 [MPa] to 9 [MPa] except for one example. ] and good film strength were obtained.
Also in the above-mentioned "Test Example 1" (Table 5), good disintegration properties and good film strength were obtained in all the examples in which the blending amount of the dietary fiber material was 50.0 [% by weight].
As a result, good results were obtained in all examples within the range of 33.3 to 70.0 [% by weight] (dietary fiber material: hydrocolloid = 5:10 to 7:3) used in all tests. Disintegrability and film strength were obtained.

(3) Test Example 3
As Test Example 3, an edible printing film was produced with the composition shown in Table 10. In this test, a cold water-insoluble hydrocolloid was used as a hydrocolloid for comparison in all the examples. Agar, kappa-carrageenan (“κ-carrageenan” in the table), and gellan gum were used as cold water-insoluble hydrocolloids.
Table 11 shows the results.

As shown in Table 11, in all comparative examples using a cold water-insoluble hydrocolloid as the hydrocolloid, regardless of the type of dietary fiber material and hydrocolloid (cold water-insoluble hydrocolloid), the disintegration time in water at 60 [° C.] A good disintegration property of 10 [minutes] or more was not obtained.

2. Sensory evaluation test of edible printing film [Method]
Next, for a plurality of examples selected from the examples and comparative examples in the above physical property evaluation test, predetermined printing was performed using an inkjet printer equipped with edible ink on each film produced by the same method as these. Next, this film is placed on a plurality of types of foods and beverages with different temperatures and water contents, such as jelly, pudding, omelet, shortcake, corn potage, coffee, and orange juice, in a space at a predetermined temperature shown in Table 12. After standing at rest for a predetermined time, these were eaten and a sensory evaluation test was performed.

In the sensory evaluation test, the above foods and beverages were eaten by 20 monitors. ) was requested to be evaluated in five grades shown in Table 14.
Table 15 shows the results.

なお、「スプーン通りが良い」とは、フィルムが静置された食品にスプーンを入れた際に当該フィルムが崩壊することによって、食品が変形せずに食品にスプーンが入る状態をいい、「スプーン通りが悪い」とは、逆にフィルムが崩壊しないことによって、当該フィルムがスプーンと共に食品にめり込んで食品が変形してしまう状態をいう。

In addition, "good spoon passage" refers to a state in which the film collapses when the spoon is put into the food on which the film has been left standing, so that the food does not deform and the spoon can be inserted into the food. Conversely, "poor passage" means a state in which the film does not disintegrate, and the film sinks into the food together with the spoon, resulting in deformation of the food.

As shown in Table 15, regardless of the types of dietary fiber materials and hydrocolloids (cold water-soluble hydrocolloids), the evaluation scores in the examples were all within the range of 3.8 to 5.0. For food, 32 cases (88.9 [%]), excluding 4 cases, were 4.0 or higher, and for beverages, 20 cases (74.1 [%]), excluding 7 cases of orange juice, were 4.0 or higher. rice field.

Therefore, in the examples, all of the foods were easy to pass through a spoon, and some of them had a slight foreign-body sensation when eaten, but most of them did not have a foreign-body sensation. In addition, in all beverages, the film remained even after standing for 5 [minutes], and the orange juice had a slight foreign body sensation when eaten, but the other corn potage and coffee had a foreign body sensation. was almost non-existent.

On the other hand, in the comparative examples, the water retention capacity is 2.4 to 2.9 in Comparative Example 1 using pulp fiber (2), which is a dietary fiber material with a water retention capacity of 260 [mass%], and Comparative Example 3 containing no dietary fiber material. 2.1 to 2.8, and 1.0 to 2.1 in the comparative examples (Comparative Examples 33, 41, 49) in which cold water-insoluble hydrocolloid was used as the hydrocolloid, all of which were below 3.0. In these comparative examples, good disintegration properties were not obtained even in the physical property evaluation test described above, and in the comparative examples using the cold water-insoluble hydrocolloid, the film strength tended to be relatively high. Therefore, food was difficult to pass through a spoon, and when food and beverages were eaten, a film remained in the mouth, resulting in a foreign body sensation.

In addition, in Comparative Example 4, which does not contain high amylose starch (corn starch), there was a variation of 2.8 to 4.3 in foods, and 1.4 to 2.5 in beverages, which was below 3.0. In Comparative Example 4, the film strength was extremely weak in the physical property evaluation test described above, and the progress of disintegration tended to be extremely rapid. Therefore, when the film was placed on multiple types of foods with different temperatures and moisture contents, the film collapsed when it was left standing. There was also variation in the quality of food (jelly and pudding) that caused problems with spoonability and texture (feeling of foreign matter), and the film characteristics were influenced by the type of food. In the case of beverages, part or all of the printed film was dissolved or disintegrated at the time of eating, and the printing was not well understood.

From the above results, according to the edible printing film of the present invention, it is possible to print with a printing machine without a mount, and it is constant after standing in multiple types of food and beverages with different temperatures and moisture contents. It was shown that the film remains for a while, allowing printing to be enjoyed, and that the film disintegrates when cut, making it possible to provide an edible printing film that does not easily cause a foreign body sensation when eaten.

Claims (4)

containing at least a high amylose starch, a dietary fiber material, and a hydrocolloid;
The high amylose starch contains 50% by weight or more of amylose,
The dietary fiber material is cellulose having a water retention capacity of 350 to 2000% by mass (w/w) as measured by a method conforming to JIS K 5101-13-1,
The edible printing film, wherein the hydrocolloid is soluble in water at 10°C to 30°C. The dietary fiber materials include wheat fiber, oat fiber, sugarcane fiber, potato fiber, corn fiber, citrus fiber, beet fiber, pea fiber, apple fiber, grape seed fiber, rice bran-derived fiber, soybean-derived fiber, and pulp-derived fiber. 2. The edible printing film according to claim 1, wherein the edible printing film is at least one selected from the group consisting of fibrous cellulose and pulp-derived crystalline cellulose. The hydrocolloids include pullulan, gum arabic, guar gum, sodium alginate, propylene glycol alginate, sodium CMC, HPC, MC, tara gum, LM pectin, HM pectin, iota carrageenan, lambda carrageenan, gelatin, xanthan gum, succinoglucan, fenugreek gum. 3. The edible printing film according to claim 1, wherein the edible printing film is at least one kind selected from the group consisting of , starch, and modified starch. 4. The dietary fiber material is contained in an amount of 10 to 90% by weight based on the total weight of the dietary fiber material and the hydrocolloid in the edible printing film. The edible printing film according to .