ARTICLE IN THE FORM OF EDIBLE SHEET

Abstract

The present disclosure relates to an article in the form of an edible sheet. The edible sheet of the present disclosure can be processed into a thin form such as a sheet, has excellent adhesiveness to the mucous membrane in the oral cavity, has excellent durability, and is decomposed at an appropriate rate by moisture in the oral cavity, and can be used for various purposes.

Claims

1. An edible sheet comprising hyaluronic acid and hypromellose.

2. The edible sheet according to claim 1, wherein the hyaluronic acid comprises one or more of a cross-linked hyaluronic acid and a non-cross-linked hyaluronic acid.

3. The edible sheet according to claim 1, wherein the hypromellose has a methoxy substitution rate of 10 to 35%, and a hydroxypropyl substitution rate of 1 to 15%.

4. The edible sheet according to claim 1, wherein the edible sheet has a dry thickness of 0.05 to 1 mm.

5. The edible sheet according to claim 1, wherein the edible sheet includes 0.1 to 20 parts by weight of a hyaluronic acid, based on 100 parts by weight of hypromellose.

6. The edible sheet according to claim 1, wherein the edible sheet includes 0.1 to 18 parts by weight of a hyaluronic acid and 82 to 99.9 parts by weight of hypromellose, based on a total of 100 parts by weight of a hyaluronic acid and hypromellose.

7. The edible sheet according to claim 1, wherein the hyaluronic acid has a weight average molecular weight of 10,000 to 1,000,000 g/mol.

8. The edible sheet according to claim 1, wherein the hypromellose has a weight average molecular weight of 100,000 to 1,000,000 g/mol.

9. The edible sheet according to claim 1, further including ions of one or more edible metals selected from the group consisting of zinc, copper, iron, nickel, manganese, chromium, calcium, magnesium, sodium, potassium and selenium.

10. The edible sheet according to claim 9, wherein the hyaluronic acid and the hypromellose are in the form of a complex coordinated around the metal.

11. The edible sheet according to claim 9, wherein the ion of the metal is included in a ratio of 0.01 to 2 moles with respect to a total of 100 g of the hyaluronic acid and the Hypromellose.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0084] FIG. 1 is a graph illustrating the durability evaluation results according to the zinc content of an edible sheet according to an embodiment of the present disclosure.

[0085] FIG. 2 is a graph illustrating the evaluation result of the adhesion force of the edible sheet according to an embodiment of the present disclosure.

[0086] FIG. 3 is a graph illustrating the durability evaluation results of the edible sheet according to an embodiment of the present disclosure.

[0087] FIGS. 4 and 5 are graphs illustrating the evaluation results of the degradability of the edible sheet according to an embodiment of the present disclosure, respectively.

[0088] FIGS. 6 and 7 are graphs illustrating the metal ion dissolution evaluation results of the edible sheet according to an embodiment of the present disclosure, respectively.

DETAILED DESCRIPTION OF THE INVENTION

[0089] Hereinafter, the function and the effect of the invention are presented in more detail through specific examples of the invention. However, the following examples are only for illustrating the invention and the scope of the invention is not limited to or by them.

EXAMPLES

[0090] The reagents used are as follows.

[0091] Hyaluronic Acid: Manufacturer: BLOOMAGE BIOTECHNOLOGY CORP, Product Name: Hyaluronic Acid (HA-F-016)

[0092] Hypromellose: Manufacturer: ES R&D Center, Product name: Hydroxypropylmethylcellulose

[0093] Glycerin: Manufacturer: ES R&D Center, Product Name: Glycerin (Chemical Synthetic Food Additive)

[0094] Catechin: Manufacturer: Healing Co., Ltd. Product name: Catechin 24

[0095] L-Menthol: Manufacturer: Tien Yuan Chemical (PTE) LTD. Product Name: L-Menthol

[0096] Zinc Sulfate: Manufacturer: Serim Food Ingredients, Product Name: Zinc Sulfate

[0097] Preparation of Sheet (Patch) Type Food

Example 1-1 (without Zinc)

[0098] About 500 g of purified water was prepared and heated to about 100° C. 20 g of hypromellose and 2 g of a hyaluronic acid were added and dispersed through stirring.

[0099] The above dispersion was placed in a stainless tray, closed, and left at room temperature for about 3 days. When water droplets formed on the lid were identified while standing, the lid was opened and the water formed on the lid was removed by wiping. After standing for three days, a sol-gel intermediate fluid with high viscosity was obtained.

[0100] Using an applicator, the fluid was uniformly applied to a thickness of about 1.5 mm on a release film (Skyrol SKC Polyester Film. SG00), transferred to a dryer (CORETECH, HQ-D084), and dried at about 100° C. for about 30 minutes to obtain a sheet (patch) type food.

[0101] The dry thickness was found to be about 0.3 mm.

Example 1-2

[0102] About 500 g of purified water was prepared, heated to about 100° C., and about 0.58 g of zinc sulfate was added thereto, and then completely dissolved by stirring.

[0103] 20 g of hypromellose and 2 g of a hyaluronic acid were added and dispersed through stirring.

[0104] The above dispersion was placed in a stainless tray, closed, and left at room temperature for about 3 days. When water droplets formed on the lid were identified while standing, the lid was opened and the water formed on the lid was removed by wiping. After standing for three days, a sol-gel intermediate fluid with high viscosity was obtained.

[0105] Using an applicator, the fluid was uniformly applied to a thickness of about 1.5 mm on a release film (Skyrol SKC Polyester Film. SG00), transferred to a dryer (CORETECH, HQ-D084), and dried at about 100° C. for about 30 minutes to obtain a sheet (patch) type food.

[0106] The dry thickness was found to be about 0.3 mm.

Example 1-3

[0107] About 500 g of purified water was prepared, heated to about 100° C., and about 5.76 g of zinc sulfate was added thereto, and then completely dissolved by stirring.

[0108] 20 g of hypromellose and 2 g of a hyaluronic acid were added and dispersed through stirring.

[0109] The above dispersion was placed in a stainless tray, closed, and left at room temperature for about 3 days. When water droplets formed on the lid were identified while standing, the lid was opened and the water formed on the lid was removed by wiping. After standing for three days, a sol-gel intermediate fluid with high viscosity was obtained.

[0110] Using an applicator, the fluid was uniformly applied to a thickness of about 1.5 mm on a release film (Skyrol SKC Polyester Film. SG00), transferred to a dryer (CORETECH, HQ-D084), and dried at about 100° C. for about 30 minutes to obtain a sheet (patch) type food.

[0111] The dry thickness was found to be about 0.3 mm.

Example 1-4

[0112] About 500 g of purified water was prepared, heated to about 100° C., and about 57.6 g of zinc sulfate was added thereto, and then completely dissolved by stirring.

[0113] 20 g of hypromellose and 2 g of a hyaluronic acid were added and dispersed through stirring.

[0114] The above dispersion was placed in a stainless tray, closed, and left at room temperature for about 3 days. When water droplets formed on the lid were identified while standing, the lid was opened and the water formed on the lid was removed by wiping. After standing for three days, a sol-gel intermediate fluid with high viscosity was obtained.

[0115] Using an applicator, the fluid was uniformly applied to a thickness of about 1.5 mm on a release film (Skyrol SKC Polyester Film. SG00), transferred to a dryer (CORETECH, HQ-D084), and dried at about 100° C. for about 30 minutes to obtain a sheet (patch) type food.

[0116] The dry thickness was found to be about 0.3 mm.

[0117] Durability Evaluation

[0118] The edible sheet prepared in the above examples was cut into a rectangular shape of 5 cm in width and 0.5 cm in length to prepare a specimen.

[0119] About 0.5 cm of the central portion of the specimen was lightly wetted with distilled water, and then the water was wiped off.

[0120] Tensile strength was measured using a physical property analyzer (Yeonjin S-Tech, TXA texture analyzer).

[0121] Measurements were repeated 5 times in the same manner to obtain an average value.

[0122] The measurement results are summarized in FIG. 1 below.

[0123] FIG. 1 is a graph illustrating the durability evaluation results according to the zinc content of an edible sheet according to an embodiment of the present disclosure.

[0124] Referring to FIG. 1, it was clearly identified that the tensile strength value increased from a minimum of two times to a maximum of several tens of times as zinc ions are added. In particular, in the case of Examples 1-3, it was clearly identified that the strength was significantly improved compared to other examples in which zinc ions are added.

[0125] As discussed above, this improvement in tensile strength is thought to be due to electrostatic interactions with metal ions and numerous hydroxy groups present in hyaluronic acid and hypromellose.

Example 2-1 (Addition of Zinc and Other Additives)

[0126] 250 g of purified water, 3.28 g of xylitol and 0.75 g of acesulfame potassium were added, and completely dissolved at room temperature (first liquid).

[0127] Separately, 250 g of purified water was heated to about 100° C., and 24 g of glycerin, 1 g of catechin, 3 g of L-menthol, and 11.52 g of zinc sulfate were added thereto, and then completely dissolved by stirring (second Liquid).

[0128] 20 g of hypromellose and 2 g of a hyaluronic acid were added to the second solution, and dispersed through stirring.

[0129] The first solution and the second solution were mixed, placed in a stainless tray, closed with a lid, and left at room temperature for about 3 days. When water droplets formed on the lid were identified while standing, the lid was opened and the water formed on the lid was removed by wiping. After standing for three days, a sol-gel intermediate fluid with high viscosity was obtained.

[0130] Using an applicator, the fluid was uniformly applied to a thickness of about 1.5 mm on a release film (Skyrol SKC Polyester Film. SG00), transferred to a dryer (CORETECH, HQ-D084), and dried at about 100° C. for about 30 minutes to obtain a sheet (patch) type food.

[0131] The dry thickness was found to be about 0.3 mm.

Examples and Comparative Examples

[0132] In Example 2-1, a sheet (patch) type food was prepared in the same manner as in Example 2-1, except that the contents of hypromellose and hyaluronic acid were different.

[0133] The content is summarized in Table 1 below.

TABLE-US-00001 TABLE 1 Hypromellose (g) hyaluronic acid (g) Example 2-1 21 1 Example 2-2 20 2 Example 2-3 19 3 Example 2-4 18 4 Example 2-5 17 5 Example 2-6 16 6 Example 2-7 15 7 Example 2-8 14 8

[0134] Adhesion Force Evaluation

[0135] For the sheet (patch) type foods prepared in the examples and comparative Examples, the adhesion force in the oral cavity was evaluated by the following method.

[0136] First, in order to create an experimental environment similar to the soft tissue in the oral cavity in terms of adhesion force, subcutaneous tissue of a pig was prepared.

[0137] Pig subcutaneous tissue was cut into a rectangular shape with a width of 1.5 cm and a length of 10 cm, and two pieces thereof were prepared.

[0138] The fat portion of the pig subcutaneous tissue was scraped with a blade to remove the fat layer, and the scraped surface was wiped with 80 wt % ethanol.

[0139] The edible sheet prepared in the Examples and Comparative Examples was cut to the same size as the pig subcutaneous tissue, lightly wetted with distilled water, placed between the two pieces of pig subcutaneous tissue, and then the two pieces of pig subcutaneous tissue were overlapped without applying any pressure other than gravity, and placed on the floor and joined.

[0140] Using a physical property analyzer (Yeonjin S-Tech, TXA texture analyzer), the maximum load applied at this time was measured while pulling the two overlapping pig subcutaneous tissues to both sides and removing the same.

[0141] Measurements were repeated 5 times in the same manner to obtain an average value.

[0142] The measurement results are summarized in FIG. 2 below.

[0143] FIG. 2 is a graph illustrating the evaluation result of the adhesion force of the edible sheet according to an embodiment of the present disclosure.

[0144] Referring to FIG. 2, it was identified that the edible sheet according to an embodiment of the present disclosure has very good adhesion force to the human body. In particular, in the case of Examples 2-1 to 2-3, in which the content of a hyaluronic acid is relatively low, the maximum load required for separation from the pig subcutaneous tissue is about twice or more, compared to other examples, indicating that the adhesion strength was very good.

[0145] Durability Evaluation

[0146] The edible sheet prepared in the above examples and comparative examples was cut into a rectangular shape of 5 cm in width and 0.5 cm in length to prepare a specimen.

[0147] About 0.5 cm of the central portion of the specimen was lightly wetted with distilled water, and then the water was wiped off.

[0148] Using a physical property analyzer (Yeonjin S-Tech, TXA texture analyzer), the stress-strain was measured until the specimen broke while pulling both sides of the specimen, and the breaking strength thereof was measured.

[0149] Measurements were repeated 5 times in the same manner to obtain an average value.

[0150] The measurement results are summarized in FIG. 3 below.

[0151] FIG. 3 is a graph illustrating the durability evaluation results of the edible sheet according to an embodiment of the present disclosure.

[0152] Referring to FIG. 3, it was identified that the edible sheet according to an embodiment of the present disclosure was not easily broken even after being wetted with water because of the high breaking strength thereof. In particular, in the case of Examples 2-1 to 2-4, in which the content of a hyaluronic acid is relatively small, the breaking strength value was very high compared to other examples, indicating that the durability thereof was very good.

[0153] Degradability Evaluation

[0154] The edible sheet prepared in the examples and comparative examples was cut into a rectangular shape of 1.5 cm in width and 1 cm in length to prepare three specimens.

[0155] The specimen and 3 ml of phosphate buffer were placed in a conical tube, the lid was closed, and then stored in an incubator at 37° C.

[0156] After 30 minutes, 1 hour, 2 hours, 4 hours, 8 hours, 16 hours, 32 hours, 64 hours, and 96 hours, 1 ml of the solution in each conical tube was extracted and stored in a petri dish, and was again supplemented with 1 ml of phosphate buffer in a conical tube.

[0157] The petri dish was placed into a dryer, dried, and the weight was measured, and the weight of the patch dissolved in the phosphate buffer aqueous solution was measured.

[0158] Measurements were repeated 5 times in the same manner to obtain an average value.

[0159] The measurement results are summarized in FIGS. 4 and 5 below.

[0160] FIGS. 4 and 5 are graphs illustrating the evaluation results of the degradability of the edible sheet according to an embodiment of the present disclosure, respectively.

[0161] Referring to FIG. 4, it was identified that it was most uniformly dissolved when the HPMC:HA ratio was 21:1. Referring to FIG. 5, it was identified that when the HPMC:HA ratio was 21:1, the largest amount remained, even after 96 hours, and the higher the HA ratio, the faster the erosion occurred.

[0162] Zinc Dissolution Evaluation

[0163] The edible sheet prepared in the examples and comparative examples was cut into a rectangular shape of 5 cm in width and 0.5 cm in length to prepare a specimen.

[0164] The specimen and 3 ml of phosphate buffer were placed in a conical tube, the lid was closed, and then stored in an incubator at 37° C. (the experiment was carried out by preparing 10 identical specimen each.).

[0165] Samples were taken out one by one over time, and the concentration of eluted zinc in the specimen was measured.

[0166] Measurements were repeated 5 times in the same manner to obtain an average value.

[0167] The measurement results are summarized in FIGS. 6 and 7 below.

[0168] FIGS. 6 and 7 are graphs illustrating the metal ion dissolution evaluation results of the edible sheet according to an embodiment of the present disclosure, respectively.

[0169] Referring to FIGS. 6 and 7, it was clearly identified that in the edible sheet according to an embodiment of the present disclosure, the release rate of the other components included in the sheet may be controlled according to the ratio of the hydrogel during the preparation of the sheet.

[0170] In particular, in the case of Example 2-2, the R.sup.2 value is about 0.95, which is very close to 1, and it was identified that the components included in the sheet are released almost uniformly according to the time proportion under conditions similar to those of the human body.

[0171] Accordingly, it is considered that the edible sheet according to an embodiment of the present disclosure can be used not only as a simple food, but also as a health functional food containing a specific active ingredient, a patch for drug release, and the like.