JPH0558693B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides an edible product whose main component is collagen;
This invention relates to a dry string that is flexible and can be tied.

More specifically, tubes obtained by molding an edible natural polymer substance whose main component is collagen;
The present invention relates to an edible, flexible, dry flat or twisted string that can be tied mechanically and is constructed using one or more types of sheets, tapes, ribbons, threads, etc.

Currently, in Japan, the traditional ``Kanpiyo'' is an edible string that is distributed in the food industry. However, kanpiyou has a limited length, and since it is a natural product, the amount of production and supply is unstable. Furthermore, due to its weak strength, it is not possible to mechanize the tying of food products using kanpiyo, and at present the tying of food products using kanpiyo still has to be done manually.

Today, "straw", "rubber", etc. are sometimes used as substitutes for kanpiyo as food tying materials, but these are inedible or inedible and cannot be used as part of food. It is not possible to do so and it is also unsanitary. Further, even if these substitutes are used, the tying work must still be done manually, and the function as a substitute is not fully satisfied. Therefore, the present inventors have developed a material that fully overcomes the shortcomings of kanpiyo as a food tying material, such as limited length and non-mechanical suitability, and which also has the eating habits and appearance of kanpiyo. The present invention was completed by developing an edible and flexible string.

As the edible natural polymer that is the raw material of the present invention, proteins such as collagen, gelatin, gluten, myosin, and albumin; polysaccharides such as starch, alginic acid, and konjac; can be used. However, since collagen alone or a combination of collagen and one or more other raw materials is particularly excellent in terms of strength and raw material supply, the edible string of the present invention can be prepared using collagen alone or in combination with collagen and the above-mentioned edible natural high tubes, tapes, ribbons, sheets,
It is preferable to form a thread or the like.

Tubes, tapes, ribbons, sheet threads, etc. formed in this way (hereinafter referred to as primary moldings) can be made into flat strings as they are or cut as appropriate, or two or more of the primary moldings or their cut products can be glued together. You can make a flat string by doing this. Furthermore, when using two or more primary molded products or cut products thereof, these may be the same type of primary molded products or two or more types of primary molded products may be combined.

On the other hand, when making a twisted string, the desired twisted string product can be produced by twisting one of the primary molded products or its cut products singly or two or more together. When twisting two or more primary molded products, the molded products can be glued to each other during or after twisting.

Adhesion of the flat string and twisted string can be carried out by bringing the primary moldings into contact with each other in a wet state, with or without the use of an adhesive. Furthermore, adhesion can also be achieved by coating or impregnating a dry primary molded product with an adhesive.

Glue agents that can be used in the present invention are edible materials with adhesive properties, such as collagen, gelatin, glue, alginic acid, gluten, starch, konjac, agar, and the like. These materials can be used alone or as a mixture of two or more.

The dimensions of the flat string of the present invention can vary widely depending on the purpose of use, but the width is 2 to 35 mm and the thickness is 0.03 to 1.00 mm.
Preferably, it is about mm. In addition, by further applying gelatin, glue, etc. to the surface of the string,
You can also make strings that are heat-sealable.

On the other hand, in the case of twisted cords, a product with desirable elasticity and flexibility can be obtained by twisting one or more primary molded products or cut products thereof at a rate of 5 to 250 times per meter. I understood.

The string of the present invention has sufficient mechanical strength such as tensile strength and bending strength required for automatic tying, and when attached to an automatic tying machine, it operates smoothly when tying, and can be used as a string or food. It was found that it did not get scratched, tangled, or cut.

In addition, the products of the present invention have good permeability to seasoning liquids during addition of water and cooking, and are excellent in texture and taste after cooking.

The product of the present invention can be widely used as an edible string for various foods, but is particularly useful as a substitute for "kanpiyo".

Next, the advantages of the product of the present invention will be listed.

(1) Since the length of one kanpiyo is usually around 2m, there is a lot of loss in tying when tying food products, but with the string of the present invention, the length of a kanpiyo is around 2m or more. Seamless (so-called endless)
Because it is manufactured in

(2) Since it is homogeneous and has appropriate strength, it can be automatically tied with an automatic tying machine for all types of food.

(3) Since it is an artificial string, it is possible to supply a uniform and stable product at any time without being affected by the natural environment.

(4) Since the appearance of the string is similar to that of kanpiyo, there is no visual discomfort, and since the string swells appropriately when cooked with water and heat, the food has a more traditional volume and appearance. becomes.

(5) Adjust the shape, color, and color of the string to suit the cooking method or purpose.
By freely changing the processing method, it is possible to maintain good appearance and texture at all times.

(6) Heat sealing becomes possible by coating the surface of the string with a mixture of glue, gelatin, etc.

(7) Due to the advantages of (1), (2), and (3) above, comprehensive cost reductions can be realized, such as reductions in labor costs, reductions in manufacturing unit costs, and mass production.

As described above, the edible natural polymer string of the present invention has many significant properties compared to conventional food tying materials, such as kelp rolls, fried tofu pouch ties, cabbage rolls, etc. It is useful for various foods such as strings for shaping hams, grilled pork, etc.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

Example 1 A collagen fiber dispersion liquid and a collagen solution were prepared from adult cow hide and adult cow rawhide, which had been washed to remove foreign matter such as dust and hair, by a well-known method, and the two were mixed to a pH of 2.95. Collagen concentration 3.7 (%), viscosity 340
It was used as a stock solution for Poise molding.

After uniformly dispersing this stock solution, it is vacuum degassed and the temperature
A continuous tubular body was made by extrusion and coagulation molding through an annular rotating nozzle in a saturated saline coagulation bath at 20°C, and after hardening treatment in a water bath containing 2% liquid smoke at pH=10.5, it was washed with water.

Next, it was immersed in a plasticizing bath containing 1.7% glycerin and 0.005% glucose for 30 minutes, and then dried by blowing air into the tubular body under forced ventilation at 50°C.

The dried tubular body thus obtained had a folded diameter of 45 mm (when the air inside the tubular body was removed and stretched flat) and a film thickness of 40 μm. This tubular body was divided into six 15 mm wide pieces to make six tapes, each 500 m long. Two of these are made into a set and put through a string twister per 1m.
By twisting 130 times, a twisted string with a diameter of about 1.4 mm was obtained. Further, this twisted string was wound up and heat-cured at 83° C. for 5 hours, after which 15% moisture was added to the total weight of the string in order to improve mechanical suitability. When we conducted a tying test by attaching the twisted cord finished in the above process to an automatic tying machine for kelp winding, there was no tangle or breakage at all during the process, and it was found that a human would normally be able to tie the cord by hand. We were able to produce 8 to 10 times the amount of kombumaki that could be produced.

In addition, since the rope is wrapped in a single 500m length, there is no need to frequently replace the cord while the tying machine is in operation, so there is almost no loss in production time. When I heated and cooked this tied kelp roll in a normal seasoning liquid, there were no problems such as the string breaking or melting, and the appearance was voluminous and attractive, and the texture was not too hard. It was good, not too soft and very similar to natural kanpiyo.

Example 2 Using the same molding solution as in Example 1, the slit width was
It was extruded into a saturated ammonium sulfate coagulation bath with a pH of 11 through a flat nozzle with a width of 0.8 mm and a width of 12 mm, and was completely neutralized without being hardened with liquid smoke and then washed with water.

The plasticizing bath was adjusted to 2.0% glycerin and 0.003% glucose, and the washed string was immersed in this for 35 minutes. Then, it was dried under forced air at about 50° C., and the obtained tape-like flat string had a width of about 5 mm and a thickness of about 0.3 mm. This flat string was wound into a 500 m roll and heat-cured at 83° C. for 4 hours, followed by adding 15% moisture based on the total weight of the string in the same manner as in Example 1. When the flat string finished in the above process was attached to an automatic tying machine and a rice cake was placed in the fried tofu and the opening was tied into a purse-string knot, the string did not break midway and the tying work was the same as in Example 1. did it. or,
When this deep-fried tofu pouch knot was cooked for 13 minutes in a normal seasoning liquid, the flat string swelled moderately and had an appearance very similar to natural kanpiyo, despite the short cooking time. It was almost indistinguishable from natural kanpiyo, which had been cooked all at once. Moreover, the texture was also very good.

Example 3 Add 3 parts of dried konjac powder to 97 parts of collagen dry weight to the same molding stock solution as in Example 1, disperse it evenly, let it stand for a while to sufficiently swell the konjac, and then cut the slit width. It was extruded into a saturated saline coagulation bath through a flat nozzle with a width of 1.0 mm and a width of 30 mm, and the curing, washing, and plasticization were performed in exactly the same manner as in Example 1. It was then dried under forced air at approximately 50°C, resulting in a flat string with a width of approximately 10 mm and a thickness of 0.4 mm.
It was warm in mm. This flat string was cut into two equal parts at the center to form two flat strings with a width of about 5 mm. One of the strings was subjected to the same heat curing treatment as in Example 1, and then attached to an automatic tying machine, and When the coil was manufactured, the rope did not break during the work, and the tying work was similar to that in Examples 1 and 2. Also, add this kelp roll to 30% with regular seasoning liquid.
When cooked for a minute, it did not break or melt, had an appearance very similar to natural kanpiyo, and had a good texture.

Example 4 Using the same molding solution as in Example 1, a tubular body is extruded from an annular rotating nozzle into an ammonia atmosphere, and the tube is expanded with a mixture of air and ammonia gas to solidify and mold. Further, water washing and plasticization were performed in the same manner as in Example 1. The continuous tubular body was then dried by introducing air into the tubular body under forced ventilation at approximately 50°C, and the continuous tubular body had a folded diameter of 24 mm and a film thickness of 30 μm. This tubular body was sprayed with a dilute aqueous gelatin solution and twisted using a string twisting machine at a rate of 100 twists per meter, followed by drying to obtain an edible twisted string stuck with gelatin. This twisted cord was subjected to the same heat curing treatment as in Example 2, and then kelp rolls were manufactured using an automatic tying machine. The cord did not break during the operation, and the work efficiency was good. Moreover, it did not break or melt even when cooked normally, and had a good appearance and texture.

Claims (1)

[Scope of Claims] 1. A mechanically tyable edible string made of a dried molded edible natural polymer substance containing collagen as a main component. 2. Tubes, tapes, sheets, etc. made from edible natural polymeric substances whose main component is collagen.
One or two of one or more types of thread or ribbon
2. A twisted string according to claim 1, which is made up of at least 100 strands of strands and is twisted at a rate of 5 to 250 twists per meter, and is dried before or after the twisting. 3. The twisted string according to claim 2, wherein the twisted string is not glued or glued with or without an adhesive. 4. Tubes, tapes, sheets, etc. made from edible natural polymeric substances whose main component is collagen.
One or two of one or more types of thread or ribbon
Consists of more than one book, width 2mm~35mm, thickness 0.03mm~
The string according to claim 1, which is a flat string having a thickness of 1.00 mm and is dried before or after being made into a flat string. 5. Is the flat string made of the tape or sheet?
or one or more of the molded products are glued together with or without an adhesive.
Flat cord as described in section. 6. The adhesive consists of one or a mixture of two or more of collagen, gelatin, glue, alginic acid, gluten, starch, konnyaku, agar, etc.
A string according to claim 2 or 4.