JPS584897B2 - Method for manufacturing food binding film - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a production technique for extracting collagen fibers from animal connective tissues, bones, and adipose tissues and forming them into a film without any "tanning" operation to produce an edible double-sided binding film. It is something.

The present invention is novel in that it has developed a method for producing a double-sided binding film for food by forming collagen fibers into a film without any "tanning" operation and drying as necessary.

Traditionally, starch, zein,
Agar, etc., is used, but in general, the binding power of such materials is weak, especially in the case of pieces of meat that contain a lot of fat. The reality is that a satisfactory binding material that can effectively and strongly bind the existing tissues has not yet been obtained.

Moreover, conventional binders are powder-like and have the disadvantage of being complicated to use.

In view of the above-mentioned current situation, the present inventors focused on collagen fibers contained in adipose tissue, oil skin, etc., separated collagen fibers from animal tissues, and formed them into a film without tanning. It has been found that it can be used as a double-sided binding film.

In addition, the present inventors have recognized the fact that the binding power of the collagen used can be greatly affected by its processing method, and when it is completely denatured like gelatin, its binding power becomes weaker, and when it is heated, it can be submerged in water. However, in the case of the undenatured or slightly denatured collagen used in the present invention, the binding strength is significantly increased and the amount eluted when heated is also significantly small. I discovered that.

That is, the collagen used in the present invention is either undenatured or partially denatured by an appropriate degree of denaturation treatment.

The method for producing the edible double-sided bonding film according to the present invention will be specifically explained in detail with reference to Examples, but the outline will be explained as follows.

Collagen fibers separated from animal tissues are dissolved in an acidic aqueous solution using an organic acid, then passed through a nozzle into a coagulation bath consisting of hydrochloric acid and an alkaline aqueous solution and formed into a film, washed with water as necessary and left undried. Alternatively, it can be made into a dry film.

At this time, the film-forming stock solution in which collagen fibers are dissolved preferably has a pH in the range of 1.5 to 4.

Examples of the organic acids used include lactic acid, acetic acid, and citric acid.

In order to quickly coagulate the film-forming stock solution into a film, it is necessary to adjust the pH to an alkaline side that provides good coagulation conditions.

However, in the case of a strong alkali with a pH of 10 or higher, it will conversely cause collagen to denature and swell, making it difficult to coagulate.

Therefore, the pH of the coagulation bath in the present invention is preferably in the range of 6 to 10, and the temperature needs to be maintained at 25 to 30°C.

Since the collagen solution is acidic, the pH of the coagulation bath changes as the action progresses, so it is necessary to keep the pH, salt concentration, and temperature constant.

The collagen film thus formed is cut into appropriate lengths, washed with water if necessary, and then dried at low temperature without being subjected to any "tanning" treatment.

Depending on the purpose, the bound food obtained by using the double-sided binding film for food obtained by the method described above can be frozen and then processed into fillet-shaped frozen food using a slicer or the like.
Furthermore, by applying pressure and heating, it is possible to obtain a food product that is extremely strongly bound.

The thickness of the film used in the present invention can be freely selected by changing the nozzle type, but it is preferable to use a film having a dry thickness of 0.2 mm or more.

When producing a bound food using the double-sided binding film for food according to the present invention, it is necessary to arrange the meat to be bound on both sides of the film, bring them into close contact, and then pressurize the film.

The optimal pressure during pressurization is 1 to 2 kg/cm2, and 1 k
If it is less than 2 kg/cm2, binding will be insufficient;
When it exceeds m2, the feel of the product deteriorates.

There is no need to heat during the binding process for the quality that consumers heat during cooking.

Further, washing and drying are not essential requirements, and if they are incorporated into the production process of whale bacon, for example, fresh or frozen products may be used.

However, a dry film is easier to handle during use.

Freezing is optional depending on the type of product, but for example, in the case of whale bacon, freezing is not necessary.

However, products such as layered meat blocks require slicing and must be frozen.

A specific example of a method for producing a double-sided binding film for food will be shown below.

Example Preparation of double-sided binding film for food Whale skin was frozen at -30°C, sliced into 2.5 mm thick pieces, and hung on a chopper.

First, I changed it to 5mm, then changed to 2mm, and used a two-step chopper.

Next, an equivalent amount of water was added and the mixture was ground using a colloid mill.

The resulting pulverized product was placed in a mesh basket, and the fat was removed under running water.

This product was dissolved in an aqueous lactic acid solution to obtain a final solution with a collagen concentration of about 4% and a pH of 2.

This solution was taken into a tank and degassed by suction using a vacuum pump to remove air bubbles.

The degassed collagen solution was transferred to a tank connected to a discharge pump and discharged through a nozzle with a height of 2 mm and a width of 100 mm into a coagulation bath filled with a saturated solution of common salt and adjusted to pH 9.

Discharge was performed at a speed of 5 m/min.

After solidification, it was washed with water and dried at low temperature.

Reference example 1 Use of binding film Cut whale roe into pieces approximately 3 cm thick and 10 cm wide, and place them in an aqueous solution containing 1.5% salt and 0.1% sodium nitrite.
Marinated for a day.

On the other hand, cut the real whale skin into strips about 10 cm wide,
% salt for 4 days.

After salting, the real leather was taken out and excess moisture was wiped off with a cloth.

The double-sided binding film produced in Example 1 was placed on the inner surface of the main skin, the salted pork meat was tightly attached thereon, a lid was placed on it, and the film was placed in a boiling tank while being pressurized with a screw. 100℃
The mixture was thoroughly boiled for 3.5 hours.

Thereafter, the mixture was cooled, the lid was removed, the contents were removed, and the mixture was sliced in the stacking direction to obtain a food product similar to whale bacon.

The bound meat thus obtained was made into thin pieces that did not come apart even when both ends were pulled, and a whale bacon-like food product was obtained which did not appear to be made of bound pieces of meat, as it was in the form of an integrated blubber tissue.

Reference Example 2 Residue meat such as neck meat, linch meat, and tail meat obtained during the production of canned salmon was run through a meat sampling machine to obtain ground meat.

The above fallen salmon was spread to a thickness of 1 cm on the double-sided binding film produced in Example 1, and then the double-sided binding film was placed on top.

This situation is shown in the figure. In the figure, reference numeral 1 indicates fallen salmon, and 2 indicates a double-sided binding film, in which the fallen salmon is bound with salt, prodyne, or the like.

Similarly, fallen salmon meat and double-sided binding film were alternately laid out and brought into close contact with each other, six layers were stacked, and the mixture was frozen while being pressurized.

Thereafter, the product was sliced perpendicularly to the stacking direction to obtain a salmon block-like food product.

Even though this material is a block made from leftover meat when heated in a cooking method such as steak or frying, it can be peeled off in layers with chopsticks, just like the original fish tissue.
It turned out to be a delicious salmon fillet.

[Brief explanation of the drawing]

The figure is an explanatory cross-sectional view of the case where fallen salmon meat is bound in layers in Reference Example 2. In the figure, 1... salmon drop, 2... double-sided binding film.

Claims (1)

[Scope of Claims] 1 Collagen fibers are separated from animal tissue and then dissolved in an aqueous solution of an organic acid to produce a stock solution for film formation, and then passed through a nozzle into a coagulation bath consisting of hydrochloric acid and an aqueous alkaline solution to form a film. A method for producing a food binding film that does not undergo a "tanning" hardening process. 2. The method for producing a food binding film according to claim 1, wherein the organic acid is lactic acid. 3. The method for producing a food binding film according to claim 1, wherein the organic acid is acetic acid. 4. The method for producing a food binding film according to claim 1, wherein the organic acid is citric acid. 5. The method for producing a film for food binding according to any one of claims 1 to 4, wherein the pH of the film-forming stock solution is within the range of 1.5 to 4. 6. The method for producing a food binding film according to any one of claims 1 to 5, wherein the pH of the coagulation bath is within the range of 6 to 10.