JPS5831182B2 - Kashyokusei Film no Seizouhouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a molding material composition comprising amylose, an alkali metal salt of casein, and a low molecular edible plasticizer.
The present invention relates to a method for producing an edible extruded film, which comprises introducing the film into an extruder barrel, kneading it to form a fluid homogeneous mass, and extruding it through a die.

Conventionally, as a method for obtaining an amylose film, a so-called cast film method (wet method) has been used in which a product is obtained by evaporating water using an aqueous solution of the substance.

However, despite the unique properties of the resulting sheet or film, the manufacturing method itself has fatal flaws, and as a result, the production of other plastics is currently at a completely sluggish rate compared to the phenomenal growth in production of other plastics. .

In other words, these fatal drawbacks are: (1) There is no suitable industrial solvent as a solvent for amylose, so water has to be used; therefore, a huge amount of heat is required to remove water and obtain the product, making it uneconomical. It becomes expensive.

(2) Since it is a cast film method, generally only thick products can be obtained, and the process requires sheets.

Products are limited to films, etc.

(3) The obtained film becomes brittle under low humidity conditions, and if a large amount of a low-molecular plasticizer such as glycerin is mixed in to avoid this, a bleed phenomenon will occur under high humidity conditions.

(4) Advanced manufacturing technology and highly accurate equipment are required.

etc.

On the other hand, in order to eliminate these drawbacks, a so-called dry production method b' using an extruder has been proposed, but this method involves chemically derivatizing amylose, giving it processability, and adding various plasticizers to it. This method is significant in that it simplifies the manufacturing method by casting, which is made into a molding material composition by adding a molding agent.

However, using amylose as a derivative has the disadvantage that the original properties of amylose are essentially impaired.

In other words, the mechanical properties derived from the high crystallinity (strong hydrogen bonding) of untreated amylose and the moisture and water resistance may be sacrificed to improve processability, or other properties such as edibility may be sacrificed by derivatization. The drawback is that the unrivaled performance of plastics is sacrificed.

Furthermore, as an improvement to this method, untreated amylose is treated with water and glycerin, ethylene glycol, probilene/glycol, dimethylformamide, etc. at 100°C.
A method has been proposed in which a high-temperature homogeneous fluid obtained by mixing an organic plasticizer having a vapor pressure of Qmm or less and applying a high shear force is extruded through a die.

However, as a result of experiments, it has been found that the method of adding these low-molecular-weight organic plasticizers alone has a fatal drawback.

That is, (1) since it is a low-molecular plasticizer, its compatibility with amylose is limited, and if more than 40 parts of plasticizer is added to 100 parts of amylose, it becomes a soft and brittle substance with low viscosity during hot extrusion. In this case, the tension for winding cannot be lowered, making it extremely difficult to thin the film by pulling.

(2) As is well known, amylose products are hard and brittle when dry, so they require a large amount of plasticizer, but if a large amount of plasticizer is added, a so-called breathing phenomenon will occur after the product is made, making it unusable as a product. This phenomenon is particularly noticeable when the product is exposed to high humidity.

(3) When considered from the perspective of edibility, the number of low-molecular organic plasticizers that are compatible with untreated amylose is limited, and only a few include water, glycerin, nrubitol, maltitol, and mannitol. It is.

These plasticizers have poor plasticizing effect under low humidity conditions and are prone to bleed under high humidity conditions.

(4) Furthermore, it has been proposed to add a water-soluble polymer such as polyvinyl alcohol in combination with water, but this is good from the viewpoint of breathing phenomenon and tensile and elongation strength when heated, but it is not edible. In that sense, it is completely out of the question.

etc. In response to these current circumstances, we have developed a product that is edible, can be stretched during high-temperature extrusion, does not cause blocking, has good flexibility when dried, and is breathable under high humidity. Through ground-breaking research aimed at obtaining an economical extruded film that does not cause any phenomenon, the inventors achieved an invention that satisfies these conditions.

In other words, by mixing untreated amylose with an edible low-molecular-weight plasticizer to an extent that does not interfere with the work, and further adding an alkali metal salt of casein, all the drawbacks of conventional untreated amylose-only film sheets can be overcome. Once the problem was resolved, a method was established to obtain an epoch-making product.

That is, we have discovered effects resulting from the combination of amylose and caseino alkali metal salts as shown in the table below.

The details of the present invention will be described below.

The amylose used in the present invention refers to fractionated amylose obtained by fractionating various starches such as corn starch, potato starch, Tahioka starch, and rice starch, and so-called amylose with an amylose content of 50% or more obtained through breeding. It is a composition of loose pie amylose starch, and a mixture of general starch or amylopectin and fractionated amylose, and has an amylose content of 50% or more.

Further, the alkali metal salt of casein used in the present invention includes sodium caseinate, potassium caseinate, etc., and includes all salts of a carboxyl group and an alkali metal constituting casein.

Although the reaction mixture can be selected as appropriate, caseinate treated with an alkali metal compound in an amount approximately equivalent to the carboxyl group in casein is preferable.

However, for applications requiring water resistance, it is preferable to use casein in which only a portion of the casein is chlorinated with an alkali metal.

Furthermore, it is desirable to use a commercially available alkali metal salt of casein such as sodium caseinate, but if economic efficiency is important, it is preferable to add a small amount of an aqueous solution of an alkaline food additive such as kansui to commercially available casein and extrude it. Forming caseinate in the machine barrel is also an effective method for forming caseinate and film in one step.

In addition, when selecting an alkali metal salt of casein, the present inventors used similar substances such as casein, glue, gelatin, soybean protein, collagen, alkali metal salts of various proteins such as proteins extracted from various yeasts, and sodium alginate. We have also examined the application of
It has been discovered that alkali metal salts of casein are particularly excellent.

The amount used is 1 for 100 parts by weight of amylose.
It can be appropriately selected within the range of 0 parts by weight to 1000 parts by weight.

Furthermore, the edible low-molecular-weight plasticizer used in the present invention is limited to edible low-molecular organic compounds and water that are substances that have the ability to swell and plasticize amylose and alkali metal salts of casein.

Typical examples include monofatty acid esters of water, glycerin, sorbitol, mannitol, maltitol, or glycerin, and alkyl esters of sucrose.

Among these, water and glycerin, or a combination of both, are particularly preferred from the viewpoint of compatibility with amylose.

Amylose as described above, an alkali metal salt of casein, a low-molecular edible organic plasticizer, and water if necessary are homogeneously mixed to form a molding material composition and then introduced into the extruder, but there are various methods for this mixing. There is a method.

That is, a method of simply blending using a stirring mixer, a method of simply blending using a stirring mixer, a method of blending using a heating kneading device such as a kneading roll, a pressure kneader-1 extruder, etc.
・There is a method of using a powder or granular molding material composition obtained by mixing the wires by cooling and pulverizing or granulating the mixture.

In particular, when using the latter method, it is desirable from the viewpoints of uniform charging of the extruder hopper, relaxation of extrusion cross-wire conditions, and uniform composite formation of the extruded film.

Next, the composition is charged into an extruder, heated and kneaded in the extruder set at 100° C. or higher, and passed through a die to obtain a film or sheet.

When extruding, use a vented extruder, select a talmage type screw with a compression ratio of 1.5 to 4.5, use water cooling under the hopper, a barrel temperature of 80 to 170°C, and T.
Die or coat hanger die temperature 80 to 120℃
It is preferable to carry out the test under these conditions.

In addition, in order to measure long-term operability and stability of extrusion amount during extrusion film production, for 100 parts by weight of charge material,
It has been found that tri-blending 0.1 to 3.0 parts by weight of edible fatty acid esters such as glycerin fatty acid ester and sucrose fatty acid ester produces an effect without impairing edibility.

It is a so-called edible lubricant. When amylose is used alone in this method for obtaining an extruded film, if only an amount of low-molecular plasticizer is added to maintain flexibility during drying, the kneaded fluidized mass becomes extremely soft and brittle. Due to storage, the formability of the film is significantly reduced.
In the case of sheets, etc., countless cracks occur.

In addition, since it has no viscosity when heated, it cannot be stretched and cannot be made into a thin film by stretching.

According to the inventors' opinion, it is practically impossible to add 40 parts by weight or more of a low-molecular plasticizer such as glycerin to 100 parts by weight of dry amylose.

Even if it were possible, the problem of freezing under high humidity cannot be solved.

On the other hand, we have discovered the revolutionary fact that this problem can be solved at once by using the alkali metal salt of casein specified in the present invention, and we have also discovered various effects as shown in the table above. It's arrived.

If necessary, the film sheet obtained by extrusion can be further calender-processed to increase its commercial value, or the obtained sheet can be moistened to a desired moisture content and then packaged. Methods can also be used as appropriate.

The film obtained in this way has no floraking phenomenon even when rolled up, no precipitating phenomenon of low-molecular plasticizers even under high humidity, and is strong even under low humidity.
It was an unprecedented film that had heat-sealing properties, oxygen barrier properties, and economic efficiency.

This film is ideal as a film for edible packaging of edible oils and fats, solid food additives, etc., and has a wide range of uses.

Specific examples of the present invention are listed below.

Example 1 High amylose corn starch (amylose content 60% water content 8%) 50 parts by weight Sodium zeinate 50 parts by weight Glycerin for food additives 40 parts by weight Sorbitol for food additives 10 parts by weight The above formulation was heated to a surface temperature of 12
The mixture was kneaded using a kneading roll set at 0°C to form a sheet while evaporating water, and the resulting sheet was pulverized using a cooling fan impact type pulverizer to obtain a granular molding material composition.

Thereafter, 1 part by weight of glycerin fatty acid ester was added to 100 parts by weight of the pulverized granules to perform triblending.

After that, humidity was adjusted under high humidity conditions. Next, the above composition was introduced into an extruder equipped with a Dullmage screw with a compression ratio of 18, and the rotation speed was 60 revolutions, and the internal temperature of the cylinder was 120~
160" C1 was extruded under the conditions of a die temperature of 420°C and a die slip interval of 0.1 mm, and stretched with a drawing device to 60"
A micron film was obtained.

The obtained film was a light brown translucent film with excellent physical properties, and was flexible even under conditions of 20°C and relative humidity of 20%, and did not exhibit any bleeding phenomenon even under high humidity conditions of 25°C and 80 °C. There wasn't.

Example 2 High amylose and 5 sorghum starch (amylose content 75%, water content 10%) 60 parts by weight Casein 40 parts by weight Glycerin for food additives 50 parts by weight Kansui (manufactured by Oriental Yeast Co., Ltd., trade name Hiryujirushi powder) 20 parts by weight of an aqueous solution of 20 parts by weight of glycerin monofatty acid ester 1 part by weight The above composition was stirred at a high speed of 12Q Or, p, m using a Henschel mixer, and mixed and granulated. A granular molding material composition was obtained containing casein in which the groups were completely alkali metal chlorinated.

The obtained granular composition was extruded under the same conditions as in Example 1.
A 0 micron film was obtained.

However, the take-up speed was made faster than in Example 1 to achieve a thinner film.

The obtained film is a pale yellow, translucent film with excellent physical properties, and has excellent blocking properties even under conditions of relative humidity of 65%.
There was no breathing at all, and the film remained flexible even under low humidity conditions of 20φ.

When a bag was made from this film by heat sealing and margarine was stuffed inside, a good package was obtained.

Claims (1)

[Claims] 1. A blended composition containing amylose, an alkali metal salt of caseino, and a low-molecular edible plasticizer as main components is uniformly mixed or kneaded to obtain a molding material composition, and the composition is charged into an extruder. Knead to form a fluid homogeneous mass,
1. A method for producing an edible film, which comprises obtaining a film by extruding it into a film through a die.