【０００１】[0001]
【産業上の利用分野】本発明は、畜肉及び魚肉製品、特
にハム、ソーセージやカニ足様カマボコ等の製造におい
て可食性ケーシングフィルムとして使用される肉密着
性、耐熱性、耐水性に優れた多糖類フィルムに関する。BACKGROUND OF THE INVENTION The present invention relates to a meat and fish product, in particular, a meat adhesive film, heat resistance and water resistance, which are used as an edible casing film in the production of ham, sausage, crab-foot-like fish paste and the like. Regarding sugar films.
【０００２】[0002]
【従来の技術および課題】ハム、ソーセージやカニ足様
カマボコなどの加工食品を製造するには、加工時にその
形状を整えるため、原料となる調味した畜肉、魚肉など
を適当な可食性のケーシングで成形しクッキングを行
う。このような可食性ケーシングフィルムとしては、従
来コラーゲンやカラギーナン、寒天、プルラン、アルギ
ン酸などのフィルムが用いられている。2. Description of the Related Art In order to produce processed foods such as ham, sausages and crab-foot-like fish paste, the shape of the foods is adjusted during processing. Mold and cook. As such an edible casing film, conventionally, films of collagen, carrageenan, agar, pullulan, alginic acid, etc. have been used.
【０００３】しかしながら、コラーゲンフィルムは製造
工程が煩雑でありフィルムが脆弱で加工性も低く、また
フィルムが硬いため喫食時の食感も良くない。一方、カ
ラギーナン、寒天、プルラン、アルギン酸などのフィル
ムは、成形した食肉への密着性がなく、加工時の熱と肉
の水分とによってフィルムが溶解し外観や食感が悪くな
る。However, the collagen film has a complicated manufacturing process, is fragile and has low workability, and the film is hard, so that the texture during eating is not good. On the other hand, films of carrageenan, agar, pullulan, alginic acid, etc. do not have adhesion to the formed meat, and the heat and the water content of the film dissolve the film to deteriorate the appearance and texture.
【０００４】本発明の目的は、ハムやカマボコなどのタ
ンパク質の加工食品の本体と密着性を有し、しかも良好
な食感を有する加工食品製造用ケーシングに用いられる
可食性フィルムを提供することにある。An object of the present invention is to provide an edible film which is used as a casing for the production of processed foods, which has good adhesion to the main body of processed foods of proteins such as ham and chamomile and has a good texture. is there.
【０００５】[0005]
【課題を解決するための手段】本発明者等はこのような
状況に鑑み、畜肉及び魚肉製品の成形に適した可食性ケ
ーシングフィルムについて鋭意検討した結果、本発明に
到達したものである。本発明はジェランガムを含有する
多糖類フィルムの少なくとも片面をキトサン塩にて処理
した可食性フィルムおよびこれを用いた加工食品の製造
法を提供するものである。In view of such circumstances, the inventors of the present invention have arrived at the present invention as a result of earnestly examining an edible casing film suitable for forming animal meat and fish meat products. The present invention provides an edible film in which at least one side of a gellan gum-containing polysaccharide film is treated with chitosan salt, and a process for producing a processed food using the same.
【０００６】本発明の可食性フィルムに用いられる多糖
類としては、キサンタンガム、ローカストビーンガム、
グアガム、タラガム、κ−カラギーナン、ι−カラギー
ナン、λ−カラギーナン、寒天、ファーセレラン、タン
マリンドガム、カードラン、低メトキシペクチン、高メ
トキシペクチン、プルラン、アラビアガム、アルギン酸
及びその塩類、カルボキシメチルセルロース、可溶性セ
ルロース誘導体、可溶性デンプン、その塩類及びこれら
の混合物が挙げられる。また、ゼラチン、カゼインなど
フィルム成形性に優れたタンパク質を併用してもよい。
これらフィルム原料のうち、フィルム成形性、キトサン
塩との反応性を考慮すると特にキサンタンガム、アルギ
ン酸及びその塩類、κ−カラギーナン、ファーセレラ
ン、低メトキシペクチン、ゼラチン、カゼイン及びその
塩類から選択するのが好ましい。The polysaccharides used in the edible film of the present invention include xanthan gum, locust bean gum,
Gua gum, tara gum, κ-carrageenan, ι-carrageenan, λ-carrageenan, agar, farceleran, tanmarind gum, curdlan, low methoxy pectin, high methoxy pectin, pullulan, gum arabic, alginic acid and salts thereof, carboxymethyl cellulose, soluble cellulose Derivatives, soluble starch, its salts and mixtures thereof. In addition, proteins having excellent film formability such as gelatin and casein may be used together.
Among these film raw materials, xanthan gum, alginic acid and salts thereof, κ-carrageenan, furceleran, low methoxypectin, gelatin, casein and salts thereof are particularly preferable in view of film formability and reactivity with chitosan salt.
【０００７】本発明可食性フィルムの多糖類フィルムに
は、必須成分としてポリアニオン多糖類であるジェラン
ガムが配合される。フィルムに対するジェランガムの配
合量は１０重量％以上、好ましくは２０重量％以上であ
る。ジェランガムの配合量が１０重量％より少ないとポ
リカチオン多糖類であるキトサン塩との架橋反応が低下
し可食性フィルムの耐熱水性、肉密着性が悪くなる。Gellan gum, which is a polyanionic polysaccharide, is incorporated as an essential component in the polysaccharide film of the edible film of the present invention. The content of gellan gum in the film is 10% by weight or more, preferably 20% by weight or more. If the content of gellan gum is less than 10% by weight, the crosslinking reaction with the chitosan salt, which is a polycationic polysaccharide, decreases, and the hot water resistance and meat adhesion of the edible film deteriorate.
【０００８】さらに可食性フィルムに柔軟性を付与する
ため多価アルコール類を配合するのが好ましい。このよ
うな多価アルコール類としては、グリセリン、エチレン
グリコール、プロピレングリコールなどの２〜３価のア
ルコール及びソルビット、マンニトール、マルチトー
ル、キシリトール、還元澱粉糖化物等の糖アルコール、
オリゴ糖及びこれらの混合物などが挙げられる。Further, in order to impart flexibility to the edible film, it is preferable to add polyhydric alcohols. Examples of such polyhydric alcohols include dihydric and trihydric alcohols such as glycerin, ethylene glycol, and propylene glycol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, and saccharides of reduced starch.
Examples include oligosaccharides and mixtures thereof.
【０００９】これら多価アルコールの配合量はフィルム
に適度な柔軟性と強度を与えるよう可食性フィルム全体
に対して１５〜４０重量％であるのが好ましい。多価ア
ルコールの配合量が４０重量％を越えるとフィルムがブ
ロッキングを生じ、一方、配合量が１５％より少ないと
フィルム自体が脆くなり製造が困難である。The amount of these polyhydric alcohols to be blended is preferably 15 to 40% by weight based on the whole edible film so as to impart appropriate flexibility and strength to the film. If the blending amount of the polyhydric alcohol exceeds 40% by weight, the film causes blocking, while if the blending amount is less than 15%, the film itself becomes brittle and it is difficult to manufacture.
【００１０】本発明の可食性フィルムの厚さは１０〜５
０μｍであるのが好ましい。フィルムの厚みが１０μｍ
未満であるとフィルム強度が不十分であり加工時にフィ
ルムが破損しやすい。また、フィルムの厚みが５０μｍ
を越えると食感が悪くなり好ましくない。The edible film of the present invention has a thickness of 10-5.
It is preferably 0 μm. Film thickness is 10 μm
If it is less than the above range, the film strength is insufficient and the film is easily damaged during processing. The film thickness is 50 μm.
If it exceeds, the texture becomes unfavorable and it is not preferable.
【００１１】本発明の可食性フィルムには、さらに公知
の着色料、香辛料、香料、甘味料、調味料等を添加した
り表面に付着させてもよい。Known colorants, spices, flavors, sweeteners, seasonings and the like may be added to the edible film of the present invention or may be attached to the surface thereof.
【００１２】本発明可食性フィルムの表面処理層に用い
られるキトサン塩としては、酢酸塩、乳酸塩、クエン酸
塩、リンゴ酸塩および塩酸塩などから選ばれる１種以上
の塩が好ましい。これらキトサン塩は、キトサンを酢
酸、乳酸、クエン酸、リンゴ酸、塩酸等のｐＨ４以下の
酸性溶液に加えることにより得られる。酸の使用量はキ
トサン１重量部に対して１〜３重量部であるのが好まし
い。また、ｐＨ調整のため酢酸ナトリウム、クエン酸三
ナトリウム、乳酸ナトリウム等を添加してもよい。キト
サンと酸とを水溶液中にて反応させるキトサン溶液にコ
ーティングに適した粘度を付与するため、プルラン、可
溶性澱粉、酸化澱粉、デキストリン等の澱粉系物質、あ
るいはこれらの混合物を配合してもよい。The chitosan salt used in the surface-treated layer of the edible film of the present invention is preferably one or more salts selected from acetate, lactate, citrate, malate and hydrochloride. These chitosan salts can be obtained by adding chitosan to an acidic solution such as acetic acid, lactic acid, citric acid, malic acid or hydrochloric acid having a pH of 4 or less. The amount of the acid used is preferably 1 to 3 parts by weight with respect to 1 part by weight of chitosan. Further, sodium acetate, trisodium citrate, sodium lactate or the like may be added for pH adjustment. In order to impart a viscosity suitable for coating to a chitosan solution in which chitosan and an acid are reacted in an aqueous solution, starch-based substances such as pullulan, soluble starch, oxidized starch and dextrin, or a mixture thereof may be added.
【００１３】可食性フィルムの製造 本発明の可食性フィルムを製造するには、ジェランガ
ム、その他の水溶性多糖類、多価アルコールを水に分散
させて加熱、溶解し均一な水溶液を調製する。水溶液の
調整にあたっては、使用原水中の金属イオンが多糖類の
溶解性を阻害しないよう金属封鎖剤、例えばクエン酸三
ナトリウム、リン酸二ナトリウム、プロリン酸四ナトリ
ウム、ヘキサメタリン酸ナトリウム酸を添加するのが好
ましい。このようにして得られたフィルムは耐熱性に優
れ、キトサンとの反応性が高い。ついで、この水溶液を
脱泡し、適宜のプラスチックフィルム、ドラム、スチー
ルベルトなどの支持体上に所定の厚みになるように流延
し、これを熱風、赤外線輻射熱あるいは支持体からの伝
熱等によりフィルムの含水率が２０重量％以下となるよ
う乾燥する。Production of edible film To produce the ediblefilm of the present invention, gellan gum, other water-soluble polysaccharides and polyhydric alcohol are dispersed in water and heated to dissolve to prepare a uniform aqueous solution. In adjusting the aqueous solution, a sequestering agent such as trisodium citrate, disodium phosphate, tetrasodium prophosphate, sodium hexametaphosphate is added so that the metal ions in the raw water used do not interfere with the solubility of the polysaccharide. Is preferred. The film thus obtained has excellent heat resistance and high reactivity with chitosan. Then, this aqueous solution is degassed and cast on a support such as an appropriate plastic film, drum, or steel belt so as to have a predetermined thickness, which is then heated by hot air, infrared radiant heat, or heat transfer from the support. The film is dried so that the water content is 20% by weight or less.
【００１４】一方、キトサンをｐＨ４以下の酸性溶液に
溶解して、キトサン塩とし、前記のジェランガムを含有
する水溶性多糖類のフィルム表面にコートし乾燥する。
かかる塗工は、前記水溶性多糖類フィルムの乾燥前後ど
ちらでもよいが、フイルム乾燥前にコートすることが好
ましく、このようにして製膜されたフイルムは、連続し
てロール状に巻き取ることができる。On the other hand, chitosan is dissolved in an acidic solution having a pH of 4 or less to give a chitosan salt, which is coated on the film surface of the water-soluble polysaccharide containing gellan gum and dried.
Such coating may be before or after drying the water-soluble polysaccharide film, but it is preferable to coat before drying the film, and the film thus formed may be continuously wound into a roll. it can.
【００１５】本発明の可食性フイルムはフラットフィル
ムまたはチューブ状とし、キトサン塩をコートした面を
食肉に接するようにして用いる。食肉が充填されたケー
シングは従来と同様のクッキングを行うことにより可食
性フイルムが食肉に密着する。The edible film of the present invention is used in the form of a flat film or a tube, with the surface coated with chitosan salt being in contact with meat. The edible film is brought into close contact with the meat by cooking the casing filled with the meat as in the conventional case.
【００１６】なお、チューブ状にして使用する場合に
は、可食性の接着剤を用いて成形することができる。こ
のような接着剤としてはプルラン、アラビアガム、α−
化澱粉、可溶性澱粉、ゼラチン、カゼイン及びその塩
類、キトサン、アルギン酸及びその塩類が挙げられる。
接着層の厚みは特に限定されるものではないが０.５〜
１０μｍであるのが好ましい。When used as a tube, it can be molded using an edible adhesive. Such adhesives include pullulan, gum arabic, α-
And modified starch, soluble starch, gelatin, casein and its salts, chitosan, alginic acid and its salts.
The thickness of the adhesive layer is not particularly limited, but is 0.5-
It is preferably 10 μm.
【００１７】[0017]
【作用】キトサンは酢酸、塩酸など酸が存在すると塩を
つくって溶解しカチオン性高分子コロイドとなる。この
カチオン性高分子コロイドはジェランガム、キサンタン
ガム、アルギン酸ナトリウム等のアニオン性高分子コロ
イドと架橋反応しゲル生成を起こし、また、タンパク質
を凝集させる。このためアニオン性高分子コロイドを含
有するフィルムと食肉の密着層となるものと考えられ
る。[Function] Chitosan forms a salt and dissolves in the presence of an acid such as acetic acid or hydrochloric acid to form a cationic polymer colloid. This cationic polymer colloid causes cross-linking reaction with anionic polymer colloids such as gellan gum, xanthan gum, sodium alginate, etc. to cause gel formation, and also causes proteins to aggregate. For this reason, it is considered to be an adhesion layer between the film containing the anionic polymer colloid and the meat.
【００１８】[0018]
【実施例】つぎに本発明を実施例によりさらに具体的に
説明する。EXAMPLES Next, the present invention will be described more specifically by way of examples.
【００１９】［実施例１］ジェランガム２重量部、キサ
ンタンガム１重量部、ローカストビーンガム１重量部お
よびグリセリン２重量部をイオン交換水１００重量部に
分散させ、９５℃に加熱し６０分間攪拌して溶解し、ス
モーク色素としてキビ色素１重量部を加えた。この液を
８０℃で減圧脱泡した後、厚み２５μｍのポリエチレン
テレフタレート（ＰＥＴ）フィルム上に連続して流延し
た。その上にキトサン２重量部を２％酢酸水溶液１００
重量部に溶解した液をスプレーでコートした。ついでこ
のフィルムを熱風乾燥機中で１１０℃の熱風にて乾燥
し、ＰＥＴフィルムと一緒に巻き取った。ＰＥＴフィル
ムより剥離して得られた可食性フィルムは、厚み２０μ
ｍ、含水率１７％であった。このフィルムを、接着層に
プルランを用いてキトサン塩コート面が内面となるよう
に直径５０ｍｍ×長さ１５０ｍｍのチューブに成形し
た。このチューブにピックル液を１２５％加水した豚肉
３００ｇを充填し同時に弾性ネットを被着した。この肉
を７０℃−湿度５％にて３０分間乾燥した後、温度８０
℃−湿度９９％で９０分間蒸煮し、続いて、温度５℃−
湿度３０％で１５時間冷却してボイルハムを得た。Example 1 2 parts by weight of gellan gum, 1 part by weight of xanthan gum, 1 part by weight of locust bean gum and 2 parts by weight of glycerin were dispersed in 100 parts by weight of ion-exchanged water, heated to 95 ° C. and stirred for 60 minutes. After dissolution, 1 part by weight of millet dye was added as a smoke dye. This liquid was degassed under reduced pressure at 80 ° C., and then continuously cast on a polyethylene terephthalate (PET) film having a thickness of 25 μm. 2 parts by weight of chitosan and 100 parts of 2% acetic acid aqueous solution
The solution dissolved in 1 part by weight was coated with a spray. Then, this film was dried in a hot air drier with hot air at 110 ° C., and was wound together with the PET film. The edible film obtained by peeling from the PET film has a thickness of 20 μm.
m, and the water content was 17%. This film was molded into a tube having a diameter of 50 mm and a length of 150 mm by using pullulan for the adhesive layer so that the surface coated with the chitosan salt was the inner surface. This tube was filled with 300 g of pork which was hydrolyzed with 125% of pickle liquid, and at the same time, an elastic net was applied. After drying this meat for 30 minutes at 70 ° C. and a humidity of 5%, the temperature was set to 80.
℃ -90% humidity steamed for 90 minutes, followed by temperature 5 ℃-
It was cooled at a humidity of 30% for 15 hours to obtain a boiling ham.
【００２０】多糖類フィルムは溶解することなく肉に密
着しておりハム表面に燻煙加工を行ったと同様のスモー
ク色を付けることができた。また、弾性ネットも容易に
剥離しネットの肉およびフィルムへの食い込みはなく、
従来のフィルムに比べ歩留りも向上するとともに、カッ
ト加工や調理においてもフィルムの剥離は見られず、見
栄えの良いハムが製造できた。The polysaccharide film was intimately adhered to the meat without being dissolved, and it was possible to give the same smoke color as when the ham surface was smoked. In addition, the elastic net easily peels off and does not bite into the meat and film of the net.
The yield was improved compared to the conventional film, and no peeling of the film was observed during cutting or cooking, and ham with good appearance was manufactured.
【００２１】［実施例２］ジェランガム２重量部、κ−
カラギーナン１重量部、ローカストビンーガム１重量
部、プルラン１重量部およびグリセリン２重量部をイオ
ン交換水１００重量部に分散させ、９５℃に加熱して６
０分間撹拌し溶解した。この液を厚み２５μｍのＰＥＴ
フィルムの上に流延した。その上にキトサン１重量部、
プルラン９重量部を３％クエン酸溶液１００重量部に溶
解した液を、転写ローラーを用いてフィルム表面にコー
トした。これを実施例１と同様の方法で乾燥し厚み３０
μｍ、水分１５％のフィルムを得た。このフィルムをア
ルギン酸糊により接着して直径１００ｍｍ×長さ２５０
ｍｍのチューブに成形した。このチューブにピックル液
を１００％加水した豚肉５００ｇを充填すると同時に弾
性ネットを被着した。この肉を温度７０℃−湿度３５％
にて１０分間、続いて温度７５℃−湿度１５％にて２０
分間乾燥し、スモークを温度７５℃で２０分間した後、
スチームで温度８０℃−湿度９９％で９０分間蒸煮し、
温度５℃−湿度３０％で１５時間冷却してロースハムを
得た。[Example 2] 2 parts by weight of gellan gum, κ-
1 part by weight of carrageenan, 1 part by weight of locust bin gum, 1 part by weight of pullulan and 2 parts by weight of glycerin were dispersed in 100 parts by weight of deionized water and heated to 95 ° C.
It was stirred for 0 minutes and dissolved. Use this solution with a thickness of 25 μm PET
Cast onto a film. 1 part by weight of chitosan,
A liquid prepared by dissolving 9 parts by weight of pullulan in 100 parts by weight of a 3% citric acid solution was coated on the surface of the film using a transfer roller. This was dried in the same manner as in Example 1 to give a thickness of 30.
A film having a thickness of μm and a water content of 15% was obtained. This film is glued with alginate glue and has a diameter of 100 mm and a length of 250
It was molded into a mm tube. This tube was filled with 500 g of pork which was 100% hydrolyzed with pickle liquid, and at the same time, an elastic net was applied. This meat temperature 70 ℃ -humidity 35%
For 10 minutes, followed by 20 minutes at a temperature of 75 ° C and a humidity of 15%.
After drying for 1 minute and smoke for 20 minutes at a temperature of 75 ° C,
Steam for 90 minutes at 80 ℃ -99% humidity,
Loin ham was obtained by cooling at a temperature of 5 ° C. and a humidity of 30% for 15 hours.
【００２２】得られたハムの可食性フィルムは溶解する
ことなく肉に密着していた。また、スモークの透過性も
よく弾性ネットも容易に剥離しネットの肉への食い込み
はなかった。さらに、従来のフィルムに比べ歩留りも向
上し、カット加工や調理においてもフィルムの剥離は見
られず、食感も良く見栄えに優れたハムができた。The resulting edible film of ham adhered to the meat without dissolving. Also, the smoke permeability was good, and the elastic net easily peeled off, and the net did not bite into the meat. Furthermore, the yield was improved compared to the conventional film, and no peeling of the film was observed during cutting or cooking, and a ham with a good texture and good appearance was produced.
【００２３】［比較例１］多糖類フィルムにキトサン塩
のコートをしなかったこと以外は実施例１と同様にして
可食性フィルムを製造した。得られたフィルムを用い
て、実施例１と同様に肉を包装しハムに加工したが、フ
ィルムの一部が加熱時に溶解した。また、フィルムの肉
に対する密着性も低く見た目も悪かった。[Comparative Example 1] An edible film was produced in the same manner as in Example 1 except that the polysaccharide film was not coated with chitosan salt. Using the obtained film, meat was packaged and processed into ham in the same manner as in Example 1, but a part of the film was melted when heated. In addition, the adhesion of the film to meat was low and the appearance was poor.
【００２４】［比較例２］多糖類フィルムにキトサン塩
のコートをしなかったこと以外は実施例２と同様にして
可食性フィルムを製造した。得られたフィルムを用い
て、実施例２と同様に肉を包装しハムに加工したが、フ
ィルムの一部が加熱時に溶解した。また、フィルムの肉
に対する密着性も低く見た目も悪かった。[Comparative Example 2] An edible film was produced in the same manner as in Example 2 except that the polysaccharide film was not coated with chitosan salt. Using the obtained film, meat was packaged and processed into ham in the same manner as in Example 2, but a part of the film was melted when heated. In addition, the adhesion of the film to meat was low and the appearance was poor.
【００２５】[0025]
【発明の効果】本発明の多糖類を主成分とする可食性フ
ィルムは耐熱性、耐水性に優れ、ハムやカマボコなどの
タンパク質からなる加工食品との密着性がよく、しかも
良好な食感を有するので加工食品製造用ケーシングに好
適である。また、クッキング時に用いる弾性ネットの剥
離が良く、歩留りの良い畜肉及び魚肉製品を得ることが
できる。EFFECT OF THE INVENTION The edible film containing the polysaccharide as the main component of the present invention has excellent heat resistance and water resistance, has good adhesion to processed foods composed of proteins such as ham and cucumber, and has a good texture. Since it has, it is suitable for a casing for manufacturing a processed food. In addition, the elastic net used for cooking can be easily peeled off, and livestock meat and fish meat products with good yield can be obtained.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 // Ｃ０８Ｌ 1:00─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl.6 Identification code Internal reference number FI technical display location // C08L 1:00
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6141244AJPH07322812A (en) | 1994-05-30 | 1994-05-30 | Edible casing film and preparation of processed food using the film |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6141244AJPH07322812A (en) | 1994-05-30 | 1994-05-30 | Edible casing film and preparation of processed food using the film |
| Publication Number | Publication Date |
|---|---|
| JPH07322812Atrue JPH07322812A (en) | 1995-12-12 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6141244APendingJPH07322812A (en) | 1994-05-30 | 1994-05-30 | Edible casing film and preparation of processed food using the film |
| Country | Link |
|---|---|
| JP (1) | JPH07322812A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5919574A (en)* | 1995-12-29 | 1999-07-06 | The United States Of America, As Represented By The Secretary Of Agriculture | Biodegradable laminated films fabricated from pectin and chitosan |
| GB2346063A (en)* | 1999-01-30 | 2000-08-02 | Bioprogress Tech Int Inc | An edible vegetarian casing for food products comprising plasticised gellan gum |
| JP2007308713A (en)* | 1996-12-17 | 2007-11-29 | Warner-Lambert Co Llc | Polymer film composition for capsule |
| JP2010509905A (en)* | 2006-09-20 | 2010-04-02 | モノソル アールエックス リミテッド ライアビリティ カンパニー | Eatable water-soluble film containing flavor enhancer to reduce foaming |
| JP2010136685A (en)* | 2008-12-12 | 2010-06-24 | Ina Food Industry Co Ltd | Water-insoluble laminated edible film, and method for producing the same |
| CN101811596B (en) | 2009-09-18 | 2011-07-20 | 江南大学 | Edible polysaccharide-protein composite packaging film and preparation method thereof |
| US8298583B2 (en) | 2007-10-19 | 2012-10-30 | Monosol Rx, Llc | Film delivery system for tetrahydrolipstatin |
| JP2013505731A (en)* | 2009-10-02 | 2013-02-21 | リビング セル リサーチ インコーポレーテッド | Plant casing film and method for producing tubular sausage casing |
| JP2013116082A (en)* | 2011-12-05 | 2013-06-13 | Ina Food Industry Co Ltd | Edible partition film for food and food |
| RU2532180C1 (en)* | 2013-07-23 | 2014-10-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И.Вавилова" | Edible film coating |
| US8974826B2 (en) | 2010-06-10 | 2015-03-10 | Monosol Rx, Llc | Nanoparticle film delivery systems |
| CN104844840A (en)* | 2015-05-21 | 2015-08-19 | 浙江海洋学院 | Application of thamnaconus modestus fish skin nanoparticle composite edible membrane |
| CN105085991A (en)* | 2015-09-01 | 2015-11-25 | 佛山蓝途科技有限公司 | Degradable crop thin film allowing light to penetrate selectively, and preparation method for thin film |
| JP2017043097A (en)* | 2016-08-24 | 2017-03-02 | 京セラドキュメントソリューションズ株式会社 | Method for manufacturing printed article based on laser irradiation, and laser printing apparatus |
| US9687454B2 (en) | 2009-08-07 | 2017-06-27 | Indivior Uk Limited | Sublingual and buccal film compositions |
| US9855221B2 (en) | 2001-10-12 | 2018-01-02 | Monosol Rx, Llc | Uniform films for rapid-dissolve dosage form incorporating anti-tacking compositions |
| US9931305B2 (en) | 2001-10-12 | 2018-04-03 | Monosol Rx, Llc | Uniform films for rapid dissolve dosage form incorporating taste-masking compositions |
| US10034833B2 (en) | 2009-08-07 | 2018-07-31 | Aquestive Therapeutics, Inc. | Sublingual and buccal film compositions |
| US10111810B2 (en) | 2002-04-11 | 2018-10-30 | Aquestive Therapeutics, Inc. | Thin film with non-self-aggregating uniform heterogeneity and drug delivery systems made therefrom |
| US10272607B2 (en) | 2010-10-22 | 2019-04-30 | Aquestive Therapeutics, Inc. | Manufacturing of small film strips |
| US10285910B2 (en) | 2001-10-12 | 2019-05-14 | Aquestive Therapeutics, Inc. | Sublingual and buccal film compositions |
| US10757952B2 (en) | 2008-05-07 | 2020-09-01 | Living Cell Research Inc. | Vegetable casing film and method for production of tubular sausage casings |
| US11077068B2 (en) | 2001-10-12 | 2021-08-03 | Aquestive Therapeutics, Inc. | Uniform films for rapid-dissolve dosage form incorporating anti-tacking compositions |
| US11191737B2 (en) | 2016-05-05 | 2021-12-07 | Aquestive Therapeutics, Inc. | Enhanced delivery epinephrine compositions |
| US11207805B2 (en) | 2001-10-12 | 2021-12-28 | Aquestive Therapeutics, Inc. | Process for manufacturing a resulting pharmaceutical film |
| US11273131B2 (en) | 2016-05-05 | 2022-03-15 | Aquestive Therapeutics, Inc. | Pharmaceutical compositions with enhanced permeation |
| US12178217B2 (en) | 2019-04-30 | 2024-12-31 | Viscofan, S.A. | Edible film |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5919574A (en)* | 1995-12-29 | 1999-07-06 | The United States Of America, As Represented By The Secretary Of Agriculture | Biodegradable laminated films fabricated from pectin and chitosan |
| JP2007308713A (en)* | 1996-12-17 | 2007-11-29 | Warner-Lambert Co Llc | Polymer film composition for capsule |
| GB2346063A (en)* | 1999-01-30 | 2000-08-02 | Bioprogress Tech Int Inc | An edible vegetarian casing for food products comprising plasticised gellan gum |
| US10888499B2 (en) | 2001-10-12 | 2021-01-12 | Aquestive Therapeutics, Inc. | Thin film with non-self-aggregating uniform heterogeneity and drug delivery systems made therefrom |
| US11077068B2 (en) | 2001-10-12 | 2021-08-03 | Aquestive Therapeutics, Inc. | Uniform films for rapid-dissolve dosage form incorporating anti-tacking compositions |
| US9931305B2 (en) | 2001-10-12 | 2018-04-03 | Monosol Rx, Llc | Uniform films for rapid dissolve dosage form incorporating taste-masking compositions |
| US9855221B2 (en) | 2001-10-12 | 2018-01-02 | Monosol Rx, Llc | Uniform films for rapid-dissolve dosage form incorporating anti-tacking compositions |
| US10285910B2 (en) | 2001-10-12 | 2019-05-14 | Aquestive Therapeutics, Inc. | Sublingual and buccal film compositions |
| US11207805B2 (en) | 2001-10-12 | 2021-12-28 | Aquestive Therapeutics, Inc. | Process for manufacturing a resulting pharmaceutical film |
| US10111810B2 (en) | 2002-04-11 | 2018-10-30 | Aquestive Therapeutics, Inc. | Thin film with non-self-aggregating uniform heterogeneity and drug delivery systems made therefrom |
| JP2010509905A (en)* | 2006-09-20 | 2010-04-02 | モノソル アールエックス リミテッド ライアビリティ カンパニー | Eatable water-soluble film containing flavor enhancer to reduce foaming |
| US8663696B2 (en) | 2007-10-19 | 2014-03-04 | Monosol Rx, Llc | Film delivery system for tetrahydrolipstatin |
| US8298583B2 (en) | 2007-10-19 | 2012-10-30 | Monosol Rx, Llc | Film delivery system for tetrahydrolipstatin |
| US10757952B2 (en) | 2008-05-07 | 2020-09-01 | Living Cell Research Inc. | Vegetable casing film and method for production of tubular sausage casings |
| JP2010136685A (en)* | 2008-12-12 | 2010-06-24 | Ina Food Industry Co Ltd | Water-insoluble laminated edible film, and method for producing the same |
| US11135216B2 (en) | 2009-08-07 | 2021-10-05 | Indivior Uk Limited | Sublingual and buccal film compositions |
| US10821074B2 (en) | 2009-08-07 | 2020-11-03 | Aquestive Therapeutics, Inc. | Sublingual and buccal film compositions |
| US9687454B2 (en) | 2009-08-07 | 2017-06-27 | Indivior Uk Limited | Sublingual and buccal film compositions |
| US10034833B2 (en) | 2009-08-07 | 2018-07-31 | Aquestive Therapeutics, Inc. | Sublingual and buccal film compositions |
| CN101811596B (en) | 2009-09-18 | 2011-07-20 | 江南大学 | Edible polysaccharide-protein composite packaging film and preparation method thereof |
| JP2013505731A (en)* | 2009-10-02 | 2013-02-21 | リビング セル リサーチ インコーポレーテッド | Plant casing film and method for producing tubular sausage casing |
| US8974826B2 (en) | 2010-06-10 | 2015-03-10 | Monosol Rx, Llc | Nanoparticle film delivery systems |
| US10272607B2 (en) | 2010-10-22 | 2019-04-30 | Aquestive Therapeutics, Inc. | Manufacturing of small film strips |
| US10940626B2 (en) | 2010-10-22 | 2021-03-09 | Aquestive Therapeutics, Inc. | Manufacturing of small film strips |
| JP2013116082A (en)* | 2011-12-05 | 2013-06-13 | Ina Food Industry Co Ltd | Edible partition film for food and food |
| RU2532180C1 (en)* | 2013-07-23 | 2014-10-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И.Вавилова" | Edible film coating |
| CN104844840A (en)* | 2015-05-21 | 2015-08-19 | 浙江海洋学院 | Application of thamnaconus modestus fish skin nanoparticle composite edible membrane |
| CN105085991A (en)* | 2015-09-01 | 2015-11-25 | 佛山蓝途科技有限公司 | Degradable crop thin film allowing light to penetrate selectively, and preparation method for thin film |
| US11191737B2 (en) | 2016-05-05 | 2021-12-07 | Aquestive Therapeutics, Inc. | Enhanced delivery epinephrine compositions |
| US11273131B2 (en) | 2016-05-05 | 2022-03-15 | Aquestive Therapeutics, Inc. | Pharmaceutical compositions with enhanced permeation |
| JP2017043097A (en)* | 2016-08-24 | 2017-03-02 | 京セラドキュメントソリューションズ株式会社 | Method for manufacturing printed article based on laser irradiation, and laser printing apparatus |
| US12178217B2 (en) | 2019-04-30 | 2024-12-31 | Viscofan, S.A. | Edible film |
| Publication | Publication Date | Title |
|---|---|---|
| JPH07322812A (en) | Edible casing film and preparation of processed food using the film | |
| JP4748921B2 (en) | Compositions and methods for coating foodstuffs | |
| EP0408164B1 (en) | Food transfer sheet | |
| AU2001294367A1 (en) | Composition and method for coating foodstuffs | |
| CA2271361A1 (en) | Edible casing film formulation | |
| JP2007520235A (en) | Flavoring matrix composition, method for producing the same, method of using the same, and food produced therefrom | |
| GB2050798A (en) | Smoked starch | |
| US10757952B2 (en) | Vegetable casing film and method for production of tubular sausage casings | |
| JP3018095B2 (en) | Polysaccharide string and method for producing the same | |
| JP6017957B2 (en) | Plant casing film and method for producing tubular sausage casing | |
| JPH0775532A (en) | Sheet laver having water resistance imparted thereto and production thereof | |
| JPS6151851B2 (en) | ||
| JP2629638B2 (en) | Manufacturing method of processed meat products | |
| JPH02195860A (en) | Ham-sausages and production thereof | |
| JPH0489841A (en) | Tubular polysaccharide film and its manufacturing method | |
| JP7480949B2 (en) | Food modifier and manufacturing method of modified food | |
| JPH0427353A (en) | Formed food with film and production thereof | |
| WO2016054499A1 (en) | Fine emulsion sausages and method of making | |
| GB2570932A (en) | Ion control method | |
| JPS595107B2 (en) | Method for producing protein coating film | |
| JP2000189068A (en) | Coated and molded food product and its production | |
| JPH03133343A (en) | edible film | |
| JPS63164838A (en) | Coat of smoked food | |
| JPH0458872A (en) | Production of raw sausage | |
| JP2001231504A (en) | Retort-sterilized food in a container and its manufacturing method |