JPS584538B2 - casein oak film - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an extrudate of a protein-based material, particularly a casein-based material.

Conventional molded products of protein-based materials include sheets, films, tubes, etc. made of casein, collagen, gelatin, and the like.

Particularly recently, there has been a remarkable increase in the production of casings using collagen films or sheets, and capsules using gelatin sheets.

These molded products using casein have also been reviewed and studied in recent years.

However, conventionally, the manufacturing methods for these water-soluble molded products have all been through the so-called casting method, in which sheets and films are obtained by evaporating water from an alkaline aqueous solution, or using an alkaline solution with a concentration of around 10%, as seen in the case of casein. This is a so-called wet method in which a solution is extruded into an acidic coagulation bath and solidified.

Regarding casein, as has been well researched in the past, aluminum salts are used to impart water resistance to the product.
Usually, a method of treatment in an aqueous solution of calcium salts or a formaldehyde solution is used, and no attempt has been made to put water-soluble molded products into practical use.

Furthermore, there are also examples in which extrusion equipment is used to obtain shaped objects in a step before insolubilization treatment.

However, the conventional method only extrudes a rod-shaped object, and in order to obtain a sheet, an insolubilization treatment is performed after forming using a press, which is an extremely unconsolidated method, and the desired molded product is also water-soluble and edible. There was no idea that it should have a

Since then, with the development of synthetic polymers with excellent water resistance, these protein-based molded products have been in decline.

In addition, in recent years, there has been a desire for water-soluble and easily treatable plastics made from natural products due to pollution problems and the like.

From the viewpoint of water solubility, there are synthetic polymers such as polyvinyl alcohol, polyethylene oxide, polypropylene oxide, polyvinylpyrrolidone, and polyethyleneimine.

However, since these are synthetic polymers, they have no bacterial degradability or are extremely small, so they are not incorporated into the natural cycle and remain indefinitely, so the problem of pollution as waste has not been solved.

There are also many examples of using natural products, and a representative example is:
There are the aforementioned protein substances such as casein, collagen, and gelatin, as well as wafers and amylose products, but most of these products are made by the method described above, so a huge amount of water is evaporated during production. It has major drawbacks such as requiring energy, requiring advanced technology, and therefore being uneconomical.

The present inventors have clearly grasped the situation described above, and have studied various ways to economically and precisely produce protein-based molded products, particularly casein-based edible films and sheets. A new technique has been established in which a mixture of equivalent amounts of an inorganic alkaline substance, water, and various additives such as a hydrophilic edible plasticizer and an edible lubricant is extruded using an extruder.

Instead of this method, a molding material in the form of pellets or powder can be made by mixing alkali or super-alkali metal salts of casein with various edible additives such as plasticizers and lubricants and kneading them under heat. There is a method of manufacturing a casein inedible film having similar properties by forming a composition and then extruding it using an extruder, but the present invention takes it one step further by simplifying the process and reducing the amount of raw materials used. The aim is to reduce the amount of dust, and its industrial value is even higher.

The details of the present invention will be described below.

The casein used in the present invention is mainly casein, but also includes high-purity proteins such as gelatin, albumin, collagen, and yeast extracted protein, and low-purity proteins such as soybean protein, wheat gluten, and glue. Contains substances containing 30% or more protein such as brewer's yeast, baker's yeast, single-cell glioma, and torula yeast. It is also possible to use them together as appropriate.

It is desirable that both be dry products.

The inorganic alkali used in combination with casein in the present invention includes hydroxides, carbonates, bicarbonates, etc. of alkali metals or alkaline earth metals, and caustic soda, sodium bicarbonate, soda ash, etc. are particularly suitable.

Further, the inorganic alkali may be used in the form of an aqueous solution.

The amount of inorganic alkali used in the present invention is preferably an amount (ie, approximately an equivalent amount) sufficient to approximately neutralize the acidic groups (mainly carbogicyl groups, phenolic hydroxyl groups, etc.) contained in casein.

However, since the degree of water solubility of the obtained film sheet can be changed depending on the amount of alkali, it may be adjusted as appropriate depending on the purpose.

In place of the mixture of dry casein and approximately equivalent amount of inorganic alkali in the method of the present invention, a dry powder of an alkali metal or alkaline earth metal salt of a proteinaceous substance such as casein sodium salt is used. Although they are exactly the same in terms of operation and effect, the method of the present invention is clearly simpler and more advantageous than the process.

That is, in the method of the present invention, at the stage of the mixture of casein and inorganic alkali, etc., most of the mixture is simply physically mixed uniformly in the form of fine powder, forming a complete casein salt. This is done during the kneading and extrusion process in an extruder.

One of the features of the present invention is that chlorination is performed in one step simultaneously with kneading and extrusion.

Furthermore, regarding the water used in the present invention, the above-mentioned casein contains about 10% water even if it is a normal dry product, and in most cases there is no need to consciously add water.

It is clear that moisture plays an important role in the method of the present invention, and as a result of studies using completely dried products,
It has been found that water in the range of 1 to 30% by weight is required.

In addition, the edible plasticizers used in the present invention include polyhydric alcohols such as ethylene glycol, propylene glycol, diethylene glycol, dipropylene glycol, glycerin, sorbitol, mannitol, and sucrose, and low molecular compounds such as hydrated carbons. There are several options available, which can be selected and used as appropriate.

These edible hydrophilic low-molecular plasticizers are suitable for the flexibility and various physical properties required of the resulting molded product, the type of casein used, the amount of water, the type and amount of inorganic alkali, the type and amount of various additives, etc. The amount used can be adjusted as appropriate, but it is necessary to add 5% by weight or more (externally, the same applies hereinafter) to the dry casein; if it is less than this, extrusion molding becomes difficult and the obtained The resulting molded product also becomes hard and brittle, making it impractical for practical use.

In addition, if 300 parts by weight or more is added, there will be disadvantages such as significant breathing at high humidity and loss of the excellent performance of the protein.

In addition to the above-mentioned plasticizers, the edible additives of the present invention include lubricants, colorants, fungicides, antibacterial agents, anti-aging agents, and other various additives as long as they are within the edible range. You may.

Among these, edible grade higher fatty acid esters (glycerin-based or sucrose-based), lecithin, etc. are preferable as lubricants, and since the action of the lubricant can stabilize long-term extrusion operation, they are used in the present invention. It is desirable to add it.

A mixture of casein, inorganic alkali, water, and various edible additives as described above is mixed and introduced into an extruder.
There are various methods for this mixing.

Among these, in the present invention, a method (so-called dry blending method) of simply blending using an ordinary stirring/mixing device (for example, a Henschel type mixer) is preferable.

At this time, it is preferable to seal the container to prevent moisture from escaping and to heat it appropriately.

Alternatively, a powder or granules obtained by kneading the materials using a heating kneading device such as a kneading roll, pressure kneader, extruder, or co-kneader, cooling the mixture, and pulverizing it or pulverizing it and granulating it. There are two methods, but the former method is superior in terms of process simplification.

Even when using the former method, by adjusting the above blending ratio, the charge from the extruder hopper can be made uniform, the extrusion conditions can be relaxed, the uniformity of the extruded product can be improved, and the humidity of the material can be adjusted before being fed into the extruder. From these points of view, it is possible to obtain a molding material composition in the form of a powder lump.

Next, the molding material composition is introduced into the extruder barrel, heated, kneaded, and passed through a die to obtain a desired shape. Extrusion conditions can be selected as appropriate, but the temperature inside the cylinder is set to 100 ° C. or higher, It is desirable to set the die temperature to 100° C. or less in order to avoid the formation of cavities due to boiling of water.

In addition, the use of a natural polymer plasticizer is effective in avoiding cracks caused by physical friction within the cavity and die.

Further, if cavities are formed during extrusion, methods such as further high-temperature calender treatment or passing the obtained continuous molded product through a humidity control zone before winding it up can be adopted as appropriate.

The resulting extruded products, such as sheets, films, and tubes, have added plasticizers, so they remain flexible even when dry, have excellent oxygen barrier properties and high-speed heat sealing properties, and are transparent with blocking resistance. Otherwise, it was an excellent translucent molded product.

In particular, if edible additives are appropriately selected from among the various additives mentioned above, the product is edible and can be applied to applications such as casings and capsules.

Furthermore, the product obtained according to the present invention had exactly the same performance as that obtained by the casting method.

Examples of the present invention are listed below.

Example 1 100 parts by weight of milk casein (93 parts by weight in terms of dry matter),
30 parts by weight of caustic soda, 50 parts by weight of glycerol, 1 part by weight of water
0 parts by weight of stearic acid glycerin monoester and 2 parts by weight were stirred and mixed to form a uniform dispersion.

Next, the dispersion was kneaded using a kneading roll set at 110° C. and taken out as a sheet.

This sheet was then crushed into granules using an impact crusher.

Next, the above granules were introduced into an extruder equipped with a Dalmage screw with a compression ratio of 1.8 and a vent mechanism.
Rotation speed of 0 rotation, cylinder temperature 120-150℃
, 0.3 through the die at a die temperature of 100°C.
A sheet with a thickness of mm was extruded.

The obtained sheet was a slightly brownish transparent sheet.

Furthermore, this sheet was completely edible, had very low oxygen permeability, and had excellent flexibility that allowed it to be heat-sealed.

Example 2 100 parts by weight of dry gelatin (91 parts by weight in terms of dry matter),
Using a super mixer, 30 parts by weight of soda carbonate, 130 parts by weight of sorbitol, and 3 parts by weight of soybean lecithin are stirred and mixed while heating to 40 to 60°C under high humidity, then cooled and coarsely ground to form a powder. A bulk molding material composition was obtained.

Next, apply this molding material to a cylinder temperature of 1301 to 16
Exactly Example 1 except that the die temperature was 0°C and the die temperature was 120°C.
Under the same conditions as above, a tube with an outer diameter of 50 mm and a wall thickness of 2 mm was extruded.

This tube was a brown transparent flexible tube that could be rolled up.

Example 3 100 parts by weight of dry beer yeast (89 parts by weight in terms of dry matter)
, 50 parts by weight of casein (45 parts by weight in terms of dry matter), 50 parts by weight of potassium carbonate, 50 parts by weight of sodium alginate, 25 parts by weight of ethylene glycol, and 1 part by weight of sucrose fatty acid ester were stirred and mixed under the same conditions as in Example 2. Kneading was performed with a mixer to obtain a powder lump.

The obtained powder mass was extruded under the same extrusion conditions as in Example 1.
A 4 mm sheet was extruded.

The obtained sheet was a brown translucent sheet, and was an edible water-soluble sheet that was cheaper than conventional edible sheets.

Claims (1)

[Claims] 1. Casein and a mixture of an edible additive consisting of an inorganic alkali and water in an approximately equivalent amount to the casein, an edible hydrophilic low-molecular plasticizer, and an edible lubricant are introduced into a high-temperature extruder barrel and kneaded to obtain a homogeneous product. A method for producing a casein-based edible film/sheet, which comprises forming into a lump and extruding it through a die.