JP4854463B2 - Transfer food packaging material and food production method using the packaging material - Google Patents
Transfer food packaging material and food production method using the packaging material Download PDFInfo
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Description
本発明は、転写型食品用包材並びにこの包材を用いた食品の製造方法に関して、自動包装機による加工の簡略化と、色素、調味剤、風味剤などの水性改質剤の良好な含浸を同時に達成して、製袋包材に充填した食品の表面に水性改質剤を円滑に転写できるものを提供する。 The present invention relates to a transfer-type food packaging material and a food production method using the packaging material, with simplified processing by an automatic packaging machine and good impregnation with aqueous modifiers such as pigments, seasonings, and flavoring agents. Is achieved so that the aqueous modifier can be smoothly transferred onto the surface of the food filled in the bag-making packaging material.
近年、加工肉製品や水産練り製品などの食品用の包材においては、ガスバリア性、耐水性、耐油性、強度などの機能に加えて、食品の製造工程の簡素化、合理化、長期保管性や安定性などの付加価値を高めることが追及され、調味剤、風味剤、色素、保存剤などの食品改質剤を包材に塗工して、これらの成分を加熱調理により食品表面に良好に転写することが求められている。
上記改質剤は従来では加工性などの見地から有機溶剤を使用していたが、最近では、環境保全や労働衛生の見地から水性改質剤へと移行が進んでいる。
このような水性改質剤を塗工するには、紙や不織布などのような吸水性の良い繊維材層を包材に設けて水性改質剤を保持する必要があるが、繊維材層は単層ではガスバリア性、耐水性、強度などに乏しいため、ヒートシール可能な合成樹脂層を積層することにより、包材を補強し、包材に強度と機械適性を付与している。
In recent years, in food packaging materials such as processed meat products and fish paste products, in addition to functions such as gas barrier properties, water resistance, oil resistance and strength, the food production process has been simplified, streamlined, long-term storage and stable In order to increase added value such as properties, food modifiers such as seasonings, flavors, pigments, and preservatives are applied to the packaging material, and these ingredients are transferred to the food surface by cooking. It is requested to do.
Conventionally, the above-mentioned modifiers have used organic solvents from the viewpoint of processability, but recently, the transition from the viewpoints of environmental protection and occupational health to water-based modifiers is progressing.
In order to apply such an aqueous modifier, it is necessary to provide a fiber material layer with good water absorption, such as paper or nonwoven fabric, on the packaging material to hold the aqueous modifier. Since a single layer has poor gas barrier properties, water resistance, strength, and the like, the packaging material is reinforced by laminating a heat-sealable synthetic resin layer, and strength and mechanical suitability are imparted to the packaging material.
例えば、特許文献１には、合成樹脂層と吸水性を有する繊維材層を積層した食品包材が記載されている。
即ち、合成樹脂層（ポリエチレン／ポリアミド／ポリエチレンの３層）に吸水性の内層である繊維材層（セルロースフリース）を積層した包材であり（段落２５）、この繊維材層は着色剤、芳香剤の担体としての機能を有する（段落２６）。
また、上記合成樹脂層の内側のＰＥ層１ｃは吸水性の内層２のための接着剤として機能することが記載されている（段落３０）。
That is, it is a packaging material in which a fiber layer (cellulose fleece) that is a water-absorbing inner layer is laminated on a synthetic resin layer (three layers of polyethylene / polyamide / polyethylene) (paragraph 25). It functions as an agent carrier (paragraph 26).
Further, it is described that the PE layer 1c inside the synthetic resin layer functions as an adhesive for the water-absorbing inner layer 2 (paragraph 30).
しかしながら、このヒートシール可能な合成樹脂層を外層とし、繊維材層を内層とする積層包材にあっては、繊維材層にヒートシール機能がないため、ピロー包装用の自動包装機を用いて、内層同士を貼り合わせる合掌貼りは勿論、外層と内層を貼り合わせる封筒貼りも実施することができない。
従って、ヒートシール機能のあるオーバーテープ（例えば、包材の外層と同材質）を別途用意し、包材の端部同士を突き合わせ、合成樹脂層（外層）のうちの突き合わせ部にこのオーバーテープをヒートシールすることで、筒状に製袋することが行われる。
このオーバーテープシール方式はオーバーテープを別途必要とするため、上記合掌貼りや封筒貼りを行う従来のピロー式の自動包装機を用いることができず、特殊な設備、包装機が必要であることから、製袋加工方法が複雑化してコスト高になり、包材の加工工程の簡略化、合理化が図れない。
その一方、包材をヒートシール性の合成樹脂層のみで形成し、繊維材層を設けないと、包材の内層に転写に必要とする充分な量の水性改質剤を吸収させることができない。
However, in the laminated packaging material having the heat-sealable synthetic resin layer as the outer layer and the fiber material layer as the inner layer, the fiber material layer does not have a heat seal function, so an automatic packaging machine for pillow packaging is used. Of course, it is not possible to carry out envelope pasting in which the outer layer and the inner layer are pasted together, as well as joint-pasting in which the inner layers are pasted together.
Therefore, an over tape with a heat sealing function (for example, the same material as the outer layer of the packaging material) is prepared separately, the end portions of the packaging material are butted together, and this over tape is put on the butted portion of the synthetic resin layer (outer layer). By heat-sealing, a bag is formed into a cylindrical shape.
Since this over tape sealing method requires an additional over tape, the conventional pillow type automatic packaging machine for gluing and enveloping cannot be used, and special equipment and packaging machines are required. The bag-making process becomes complicated and expensive, and the packaging process cannot be simplified and rationalized.
On the other hand, if the packaging material is formed only of a heat-sealable synthetic resin layer and the fiber material layer is not provided, a sufficient amount of the aqueous modifier necessary for transfer cannot be absorbed in the inner layer of the packaging material. .
本発明は、ヒートシール性の合成樹脂層を外層とし、繊維材層を内層とする積層型食品用包材において食品を充填・包装して加熱調理する際に、強固なシール性能と水性改質剤の良好な転写性能を兼備させることを技術的課題とする。 The present invention provides a strong sealing performance and aqueous modification when a food is filled, packaged and cooked in a laminated food packaging material having a heat-sealable synthetic resin layer as an outer layer and a fiber layer as an inner layer. It is a technical subject to combine good transfer performance of the agent.
本発明者らは、包材の内層が繊維材層であるために自動包装機で製袋できない点と、水性改質剤を充分に含浸するために繊維材層を内層にする必要がある点が問題の基本になっていることに着目し、繊維材層を内層とする包材構造は変えられないことから、繊維材層にヒートーシール性を具備させることで、自動包装機への適用を可能ならしめることを着想した。
即ち、繊維材層と合成樹脂層の間にヒートーシール性の中間樹脂層を形成し、繊維材層の目の粗さと中間樹脂層の溶融粘度を関連付けることで、ヒートーシールの際に、水性改質剤の繊維材層への吸収を妨げない範囲で、溶融樹脂を繊維材層に適正に浸み出させて、包材を合掌貼り、或は封筒貼り方式で自動包装機にて製袋可能にすること、さらには、中間の樹脂層を設ける代わりに、繊維材層に予めヒートーシール性の溶融樹脂を含浸させることでも同じ機能を具備できることを着想して、本発明を完成した。
The inventors of the present invention cannot make a bag with an automatic packaging machine because the inner layer of the packaging material is a fiber material layer, and the fiber material layer needs to be an inner layer in order to sufficiently impregnate the aqueous modifier. Since the packaging structure with the fiber layer as the inner layer cannot be changed, it can be applied to automatic packaging machines by providing the fiber layer with heat-sealability. Inspired to make it.
That is, by forming a heat-sealable intermediate resin layer between the fiber material layer and the synthetic resin layer and associating the coarseness of the fiber material layer with the melt viscosity of the intermediate resin layer, an aqueous modifier As long as it does not interfere with the absorption of the fiber material layer, the molten resin can be properly leached into the fiber material layer, and the packaging material can be attached to the palm or enveloped, making it possible to make bags using an automatic packaging machine. In addition, the present invention has been completed by conceiving that the same function can be achieved by impregnating a fibrous material layer with a heat-sealing molten resin in advance instead of providing an intermediate resin layer.
本発明１は、繊維材層とヒートシール性合成樹脂層をヒートシール性の中間樹脂層を介して積層し、繊維材層に水性改質剤を付着するとともに、
繊維材層の透水度が２００〜３５０Ｌ／ｃｍ 2 ・時であり、ヒートシール性の中間樹脂の溶液指数が４〜１２ｇ／１０分であり、中間樹脂層の厚みが２５〜５０μｍであって、
繊維材層が内側で合成樹脂層が外側に臨む状態で、加熱による中間層から繊維材層へのヒートシール性の溶融樹脂の浸透により、繊維材層同士又は繊維材層と合成樹脂層を筒状にヒートシール可能に構成したことを特徴とする転写型食品用包材である。
The present invention 1 laminates a fiber material layer and a heat-sealable synthetic resin layer via a heat-sealable intermediate resin layer, and attaches an aqueous modifier to the fiber material layer,
The water permeability of the fiber layer is 200 to 350 L / cm 2 · hour , the solution index of the heat-sealable intermediate resin is 4 to 12 g / 10 minutes , and the thickness of the intermediate resin layer is 25 to 50 μm,
With the fiber material layer facing inward and the synthetic resin layer facing outward, the heat sealable molten resin penetrates from the intermediate layer to the fiber material layer by heating, so that the fiber material layers or the fiber material layer and the synthetic resin layer It is a transfer type food packaging material characterized in that it can be heat-sealed in a shape.
本発明２は、ヒートシール性樹脂を含浸した繊維材層とヒートシール性合成樹脂層とを積層し、繊維材層に水性改質剤を付着するとともに、
繊維材層の透水度が２００〜３５０Ｌ／ｃｍ 2 ・時であり、繊維材層に含浸したヒートシール性樹脂の溶液指数が４〜１２ｇ／１０分であって、
加熱による繊維材層に含浸したヒートシール性の溶融樹脂の浸透により、繊維材層同士又は繊維材層と合成樹脂層を筒状にヒートシール可能に構成したことを特徴とする転写型食品用包材である。
The present invention 2 laminates a fiber material layer impregnated with a heat-sealable resin and a heat-sealable synthetic resin layer, and attaches an aqueous modifier to the fiber material layer,
The water permeability of the fiber material layer is 200 to 350 L / cm 2 · hour , and the solution index of the heat-sealable resin impregnated in the fiber material layer is 4 to 12 g / 10 minutes,
Transfer type food packaging characterized in that the fiber material layers or the fiber material layer and the synthetic resin layer can be heat-sealed in a cylindrical shape by penetration of a heat-sealable molten resin impregnated into the fiber material layer by heating. It is a material.
本発明３は、上記本発明１又は２において、繊維材層の坪量が１０〜４０ｇ／ｍ2であることを特徴とする転写型食品用包材である。 Invention 3 is a transfer food packaging material according to Invention 1 or 2, wherein the basis weight of the fiber material layer is 10 to 40 g / m 2 .
本発明４は、上記本発明１〜３のいずれかにおいて、繊維材層が、天然繊維を材質とし、或はさらに合成繊維を混合した紙、布帛、不織布であることを特徴とする転写型食品用包材である。 Invention 4 is a transfer type food according to any one of Inventions 1 to 3 , wherein the fibrous material layer is paper, fabric or nonwoven fabric made of natural fibers or further mixed with synthetic fibers. It is a packaging material.
本発明５は、上記本発明１〜４のいずれかにおいて、ヒートシール性の合成樹脂が、ポリオレフィン樹脂、ポリアミド樹脂、ポリエステル樹脂よりなる群から選ばれた少なくとも一種であることを特徴とする転写型食品用包材である。 Invention 5 is a transfer mold according to any one of Inventions 1 to 4 , wherein the heat-sealable synthetic resin is at least one selected from the group consisting of polyolefin resins, polyamide resins, and polyester resins. It is a packaging material for food.
本発明６は、上記本発明１〜５のいずれかにおいて、水性改質剤が、調味剤、風味剤、色素、くん液剤、抗菌剤、殺菌剤、保存剤、酸化防止剤よりなる群から選ばれた少なくとも一種であることを特徴とする転写型食品用包材である。 Invention 6 is selected from the group consisting of a seasoning agent, a flavoring agent, a pigment, a liquid solution, an antibacterial agent, a bactericidal agent, a preservative, and an antioxidant in any one of Inventions 1 to 5 above. It is a transfer type food packaging material characterized by being at least one kind.
本発明７は、上記本発明１〜６のいずれかの転写型食品用包材を繊維材層が内側に臨む状態で筒状にヒートシールし、乳製品、加工肉製品、水産練り製品などの食品原料を筒状シートに充填し、加熱処理を施すことにより、充填食品の表面に水性改質剤を転写可能にすることを特徴とする食品の製造方法である。 The present invention 7 is a food product such as a dairy product, a processed meat product, a fishery product, etc., wherein the transfer food packaging material according to any one of the present inventions 1 to 6 is heat-sealed in a cylindrical shape with the fiber layer facing inward. A food manufacturing method characterized in that an aqueous modifier can be transferred onto the surface of a filled food by filling a raw material into a cylindrical sheet and subjecting it to a heat treatment.
本発明では、繊維材層と合成樹脂層の間に所定の厚みの中間樹脂層を介在させ、この中間樹脂層から内側の繊維材層に溶融樹脂を浸透可能に構成したため、多量の水性改質剤を繊維材層に吸収して、食品表面に改質剤を良好に転写できるとともに、封筒貼りや合掌貼り方式により自動包装機で簡便、迅速に製袋できる。
即ち、従来の繊維材層と合成樹脂層からなる２層包材を筒状にヒートシールするには、オーバーテープシール方式で特殊な包装機械を用いる必要があったが、本発明では封筒貼りや合掌貼り方式で製袋できるため、特殊な包装機を必要とせず、既存の自動包装機で簡便に製袋でき、コストを抑えて生産性を高めることができる。
また、包材にヒートシール性を付与しながら、調味剤、風味剤、色素などの様々な水性改質剤を包材の繊維材層に担持できるため、製袋した包材に加工肉製品、乳製品などの食品原料を充填して加熱することにより、食品の表面にこれらの改質剤を簡便に転写することができる。
In the present invention, an intermediate resin layer having a predetermined thickness is interposed between the fiber material layer and the synthetic resin layer, and the molten resin can be penetrated from the intermediate resin layer to the inner fiber material layer. The agent can be absorbed into the fiber material layer, and the modifier can be transferred to the surface of the food well, and the bag can be easily and quickly made by an automatic packaging machine using an envelope attachment method or a palm-attachment method.
That is, in order to heat-seal a conventional two-layer packaging material composed of a fiber material layer and a synthetic resin layer into a cylindrical shape, it is necessary to use a special packaging machine with an over tape sealing method. Since it is possible to make a bag by the joint-pasting method, a special packaging machine is not required, and the bag can be easily produced by an existing automatic packaging machine, thereby reducing the cost and increasing the productivity.
In addition, while imparting heat-sealing properties to the packaging material, various aqueous modifiers such as seasonings, flavoring agents, and pigments can be supported on the fiber layer of the packaging material, so that processed meat products can be used on the packaged packaging material, By filling and heating food raw materials such as dairy products, these modifiers can be easily transferred onto the surface of the food.
以上の通り、本発明の包材では、繊維材層の透水度と中間樹脂層の溶液指数を特定化することで、中間樹脂層から繊維材層への溶融樹脂の浸み出し量を適正に制御し、もって、繊維材層に水性改質剤を担持しながら、中間層から繊維材層への溶融樹脂の浸透で包材にヒートシール性を付与できるため、一般的な自動包装機での製袋が可能となる機械適性と水性改質剤を食品表面に付着させる転写性能を良好に兼備できる。
ちなみに、繊維材層にヒートシール性樹脂を含浸した２層タイプの包材（本発明２に対応）においても、繊維材層の透水度と含浸するヒートシール性樹脂の溶液指数を特定化することで、中間樹脂層を備えた３層タイプの包材（本発明１に対応）と同様に、機械適性と改質剤の転写性を有効に兼備できる。
尚、合成樹脂層と繊維材層を積層した食品包材を開示する前記特許文献１には、溶融樹脂を繊維材層（吸収性の内層２）に浸透させてヒートシールする技術的思想はない。
As described above, in the packaging material of the present invention, by specifying the water permeability of the fiber material layer and the solution index of the intermediate resin layer, the amount of molten resin leaching from the intermediate resin layer to the fiber material layer can be appropriately adjusted. Controlling, so that the heat-sealing property can be imparted to the packaging material by infiltrating the molten resin from the intermediate layer to the fibrous material layer while supporting the aqueous modifier in the fibrous material layer. It is possible to combine both the mechanical suitability for bag making and the transfer performance for attaching the aqueous modifier to the food surface.
Incidentally, even in a two-layer type packaging material (corresponding to the present invention 2) in which a fiber layer is impregnated with a heat-sealable resin, the water permeability of the fiber material layer and the solution index of the heat-sealable resin to be impregnated are specified. Thus, as in the case of a three-layer type packaging material (corresponding to the present invention 1) provided with an intermediate resin layer, mechanical suitability and transferability of the modifier can be effectively combined.
In addition, Patent Document 1 that discloses a food packaging material in which a synthetic resin layer and a fiber material layer are laminated does not have a technical idea of infiltrating molten resin into the fiber material layer (absorbent inner layer 2) and heat-sealing. .
本発明は、第一に、繊維材層とヒートシール性合成樹脂層の間に所定の厚みの中間樹脂層を介在させ、この中間樹脂層から内側の繊維材層に溶融樹脂を浸透可能に構成した３層タイプの転写型食品包材であり、第二に、ヒートシール性樹脂を含浸した繊維材層とヒートシール性樹脂とを積層した２層タイプの転写型食品包材であり、第三に、これらの包材を筒状にヒートシールして食品原料を充填し、加熱して食品の表面に水性改質剤を転写可能にする食品の製造方法である。 In the present invention, first, an intermediate resin layer having a predetermined thickness is interposed between the fiber material layer and the heat-sealable synthetic resin layer, and the molten resin can be penetrated from the intermediate resin layer to the inner fiber material layer. A transfer layer food packaging material of a three-layer type, and secondly, a transfer layer food packaging material of a two-layer type in which a fiber layer impregnated with a heat-sealable resin and a heat-sealable resin are laminated. In addition, it is a method for producing a food that heat-seals these packaging materials into a cylindrical shape, fills the food material, and heats it to transfer the aqueous modifier onto the surface of the food.
本発明１の３層タイプの包材において、包材の内層を構成する繊維材層は、本発明４に示すように、天然繊維を材質とし、或はさらに合成繊維を混合した紙、布帛、不織布である。繊維材層としては、紙にビスコース溶液を含浸させたファイブラス紙、或は天然繊維の不織布が好ましい。
天然繊維は木材パルプ、脱墨パルプ、或はバガス、マニラ麻（アバカ）、ケナフ、エスパルト草、ワラなどの非木材パルプから得られる化学パルプ繊維、砕木パルプ（グランドパルプ）繊維、サーモメカニカルパルプ繊維のなどの機械パルプ繊維を、晒し若しくは未晒しの状態で単用又は複用したものなどが使用できる。
尚、例えば、この繊維材層をヒートシール性の合成繊維だけからなる不織布にすると、合成樹脂が浸み出す中間層がなくても、繊維材層（内層）にヒートシール性能が付与できるが、合成樹脂を材質とする繊維材層では水性改質剤の吸収能力がほとんどないため、包材に適正な転写性能を付与するには、繊維材層の材質は天然繊維にする必要がある。
しかしながら、その一方で、本発明の繊維材層は、前述の通り、合成繊維が天然繊維に多少含まれる混抄きの材質であっても良い。
In the three-layer type packaging material of the present invention 1, the fiber material layer constituting the inner layer of the packaging material, as shown in the present invention 4 , is a paper, fabric, made of natural fibers, or further mixed with synthetic fibers, It is a nonwoven fabric. As the fiber material layer, a fiber paper obtained by impregnating paper with a viscose solution or a nonwoven fabric of natural fibers is preferable.
Natural fibers include wood pulp, deinked pulp, or chemical pulp fiber, groundwood pulp, and thermomechanical pulp fiber obtained from non-wood pulp such as bagasse, manila hemp (avaca), kenaf, esparto grass, and straw. A machine pulp fiber such as that used in a single or double state in an exposed or unexposed state can be used.
In addition, for example, if this fiber material layer is made of a non-woven fabric composed only of heat-sealable synthetic fibers, the heat seal performance can be imparted to the fiber material layer (inner layer) without an intermediate layer into which the synthetic resin oozes. Since the fiber layer made of a synthetic resin has almost no ability to absorb an aqueous modifier, the material of the fiber layer needs to be natural fiber in order to give an appropriate transfer performance to the packaging material.
However, on the other hand, as described above, the fiber material layer of the present invention may be a mixed material in which synthetic fibers are included in natural fibers.
本発明１では、繊維材層の透水度は２００〜３５０Ｌ／ｃｍ 2 ・時であることが必要である。
上記繊維材層の透水度は、繊維材のいわば目の粗さ度合を表す指標であり、図１に示す測定器に試料を挟持して測定される。
即ち、大径の円筒体の下部に縮径円筒部を延設し、この縮径円筒部に断面積２ｃｍ2の通路を設け、縮径円筒部の上下方向の中間に、試料を通路に対して直交方向に挟持できる保持部を設け、上記円筒体の上部の横方向に排水口を開け、排水口の下限から資料までの距離を３００ｍｍに設定することで、測定器に挟持した各種繊維材の資料に３００ｍｍ高さの水圧を負荷して、各種繊維材を単位面積（ｃｍ2）当たり１時間に透過する水量（リットル）を測定し、透水度とした。
尚、この透水度の数値が大きいほど、水が通過し易いことを意味する。
繊維材層の透水度が適正範囲より小さいと、繊維材の目が密につまり、中間樹脂が溶融した場合の浸み出し量が不足し、シール強度が不充分となる恐れがある。逆に、透水度が適正範囲より大きいと、繊維材の目の粗さが大き過ぎて、溶融樹脂が多量に浸み出し、水性改質剤の繊維材層への担持量が低減し、転写不良になる恐れがある。
In the present invention 1, the water permeability of the fiber material layer needs to be 200 to 350 L / cm 2 · hr.
The water permeability of the fiber material layer is an index representing the degree of roughness of the fiber material, and is measured by holding a sample between the measuring devices shown in FIG.
That is, a reduced diameter cylindrical portion is extended under the large diameter cylindrical body, a passage having a cross-sectional area of 2 cm 2 is provided in the reduced diameter cylindrical portion, and a sample is placed in the middle of the reduced diameter cylindrical portion in the vertical direction with respect to the passage. Various fiber materials sandwiched between measuring instruments by providing a holding part that can be clamped in an orthogonal direction, opening a drainage port in the lateral direction above the cylindrical body, and setting the distance from the lower limit of the drainage port to the material to 300 mm The water pressure of 300 mm height was loaded on the above material, and the amount of water (liter) per unit area (cm 2 ) permeating each fiber material per hour was measured to obtain the water permeability.
In addition, it means that water is easy to pass, so that this numerical value of water permeability is large.
If the water permeability of the fibrous material layer is smaller than the appropriate range , the fibrous material has a dense mesh, that is, the amount of leaching when the intermediate resin is melted is insufficient, and the sealing strength may be insufficient. On the other hand, if the water permeability is larger than the appropriate range , the coarseness of the fiber material is too large, so that a large amount of molten resin oozes out and the amount of aqueous modifier carried on the fiber material layer is reduced. There is a risk of failure.
本発明１の包材のうち、中間樹脂層はヒートシール性を具備するとともに、加熱により中間層から樹脂が溶融して内層の繊維材層に透み出し、繊維材層同士をヒートシールし（いわゆる合掌貼りを行い）、或は内層の繊維材層と外層の合成樹脂層をヒートシールして（いわゆる封筒貼りを行い）、包材を製袋可能にすることを要件とする。
中間層を構成する樹脂は加熱溶融により水性改質剤の吸収を妨げない範囲で、繊維材層に適度に浸み出すことが重要である。このため、中間樹脂の溶融粘度の指標である溶液指数（ＭＦＲ）は４〜１２ｇ／１０分であることが必要であり、好ましくは６〜１０ｇ／１０分である。但し、樹脂の溶液指数は、JIS K7210（1999）で規定される。
中間樹脂の溶液指数が４ｇ／１０分より小さいと、溶融粘度が大き過ぎて過剰に粘り、繊維材層に樹脂が浸み出し不足になる恐れがある。逆に、溶液指数が１２ｇ／１０分より大きいと、樹脂の粘りが少なく浸み出し過剰になって、繊維材層の水性改質剤に対する保持能が不足する恐れがある。
上記中間樹脂層の材質としては、ポリオレフィン、ナイロン（ＮＹ）、ポリエステルが使用可能であるが、具体的には、ポリエチレンが好ましく、また、ポリエチレンとポリプロピレンのポリマーブレンドなども適している。
Among the wrapping materials of the present invention 1, the intermediate resin layer has heat sealability, and the resin melts from the intermediate layer by heating and penetrates into the inner fiber layer, and the fiber layers are heat sealed ( It is necessary to perform so-called joint-gap attachment) or heat-seal the inner fiber layer and the outer synthetic resin layer (perform so-called envelope attachment) so that the packaging material can be made into a bag.
It is important that the resin constituting the intermediate layer is appropriately leached into the fiber layer as long as it does not hinder the absorption of the aqueous modifier by heating and melting. Therefore, the solution index (MFR), which is an index of the melt viscosity of the intermediate resin, needs to be 4 to 12 g / 10 minutes, and preferably 6 to 10 g / 10 minutes. However, the solution index of the resin is defined in JIS K7210 (1999).
If the solution index of the intermediate resin is smaller than 4 g / 10 minutes, the melt viscosity is too large and excessively viscous, and the resin may bleed out into the fiber layer and become insufficient. On the other hand, if the solution index is larger than 12 g / 10 min, the resin is less viscous and oozes out excessively, and the fiber layer may have insufficient retention capacity for the aqueous modifier.
Polyolefin, nylon (NY) , and polyester can be used as the material for the intermediate resin layer. Specifically, polyethylene is preferable, and a polymer blend of polyethylene and polypropylene is also suitable.
本発明１の包材のうち、外層を構成するヒートシール性の合成樹脂層は、基本的に包材にガスバリア性や強度を付与するためのもので、本発明５に示すように、合成樹脂はポリオレフィン樹脂、ポリアミド樹脂、ポリエステル樹脂よりなる群から選ばれた少なくとも一種をいう。
上記ポリオレフィンは、ポリエチレン、ポリプロピレン、ポリ塩化ビニリデン（ＰＶＣＤ）などであり、ポリエチレンには、直鎖状低密度ポリエチレン（ＬＬＤＰＥ）を初め、酢酸ビニルとの共重合体（ＥＶＡ）、ビニルアルコールとの共重合体（ＥＶＯＨ）などを含む。また、上記ポリ塩化ビニリデンは塩化ビニルとの共重合体を含む。
上記合成樹脂層は単層、複層を問わない。具体的には、ポリエチレンやポリプロビレンの単層を初め、ポリエチレン／ポリアミド、ポリエチレン／ポリアミド／ポリエチレン、ＥＶＯＨ／ポリアミド／ポリエチレン（ＬＬＤＰＥ）、ポリ塩化ビニリデン／ポリアミド／ポリエチレン、ポリ塩化ビニリデン／ポリアミド／ポリプロピレン、ポリアミド／ＥＶＯＨ／ポリエチレン、ポリエチレン／ＥＶＡ／ポリアミド／ポリエチレン、ＥＶＡ／ＥＶＯＨ／ポリアミド／ＥＶＡなどが挙げられる。
また、合成樹脂の材質としては、例えば、ポリエチレンと他のポリオレフィン（例えば、ポリプロピレン）などのポリマーブレンドであっても良い。
本発明の包材を製袋する場合、中間層から繊維材層に浸み出した樹脂と外層の合成樹脂の間でヒートシールされるため、実用性の見地からは、中間樹脂と外層の合成樹脂を共に同材質のポリエチレンにすることが好ましいが、ポリエチレンと他のポリオレフィン（例えば、ポリプロピレン）とのポリマーブレンドとしても有効である。
Among the present 1 of the packaging material, heat-sealable synthetic resin layer constituting the outer layer is intended to impart gas barrier properties and strength essentially packaging material, as shown in the present invention 5, a synthetic resin Means at least one selected from the group consisting of polyolefin resins, polyamide resins, and polyester resins.
Examples of the polyolefin include polyethylene, polypropylene, and polyvinylidene chloride (PVCD). Examples of the polyethylene include linear low density polyethylene (LLDPE), a copolymer with vinyl acetate (EVA), and a copolymer with vinyl alcohol. Polymer (EVOH) and the like. The polyvinylidene chloride includes a copolymer with vinyl chloride.
The synthetic resin layer may be a single layer or multiple layers. Specifically, polyethylene / polypropylene monolayer, polyethylene / polyamide, polyethylene / polyamide / polyethylene, EVOH / polyamide / polyethylene (LLDPE), polyvinylidene chloride / polyamide / polyethylene, polyvinylidene chloride / polyamide / polypropylene, polyamide / EVOH / polyethylene, polyethylene / EVA / polyamide / polyethylene, EVA / EVOH / polyamide / EVA, and the like.
Moreover, as a material of a synthetic resin, polymer blends, such as polyethylene and other polyolefin (for example, polypropylene), may be used, for example.
When making the packaging material of the present invention, heat sealing is performed between the resin leached from the intermediate layer into the fiber layer and the synthetic resin of the outer layer, so from the practical point of view, the synthesis of the intermediate resin and the outer layer is performed. It is preferable to use polyethylene of the same material for both resins, but it is also effective as a polymer blend of polyethylene and another polyolefin (for example, polypropylene).
繊維材層の坪量は、繊維材層への水性改質剤の付着量によって影響を受け、また、坪量が大き過ぎると透水度が低下するため、１０〜４０ｇ／ｃｍ2であり（本発明３参照）、１５〜３０ｇ／ｃｍ2が好ましい。
また、中間樹脂層の溶液指数を適正範囲内に特定した場合でも、中間樹脂層の厚みにより繊維材層への浸み出し量は影響されるため、中間樹脂層の厚みは２５〜５０μｍであり（本発明１参照）、２５〜３５μｍが好ましく、より好ましくは３０μｍ前後である。
包材を製袋する場合、ヒートシールの温度、時間、圧力条件は互いの具体的な数値に影響されるので一概に設定できないが、ヒートシール温度としては１８０〜２３０℃程度が挙げられる。
The basis weight of the fiber layer is affected by the amount of the aqueous modifier attached to the fiber layer, and if the basis weight is too large, the water permeability is lowered, so that the basis weight is 10 to 40 g / cm 2 ( this ( Refer to invention 3 ) 15-30 g / cm < 2 > is preferable.
In addition, even when the solution index of the intermediate resin layer is specified within an appropriate range, the thickness of the intermediate resin layer is affected by the thickness of the intermediate resin layer, so the thickness of the intermediate resin layer is 25 to 50 μm . ( Refer to this invention 1 ) 25-35 micrometers is preferable, More preferably, it is around 30 micrometers.
When making a packaging material, the temperature, time, and pressure conditions of the heat seal are influenced by each other's specific values and cannot be set unconditionally, but the heat seal temperature is about 180 to 230 ° C.
繊維材層に付着させる水性改質剤は、調味剤、風味剤、色素、くん液剤、抗菌剤、殺菌剤、保存剤、酸化防止剤よりなる群から選ばれた少なくとも一種である。
これらの改質剤を付着した包材に練り肉原料などの食品原料を充填すると、加熱調理に際して、包材の内層の繊維材層から食品表面に転写される。
水性改質剤を付着するには、シート状の包材において、改質剤を含有する溶液又は分散液を塗布、含浸又は噴霧することにより処理される。
上記調味剤としては、醤油、ウスターソース、みそ、焼肉タレ、ニンニク、粉末のり、粉末ゴマ、ペパー（黒胡椒など）、ジンジャー、チリ、ナツメグ、パプリカ、キャラウェー、ハツカ、ワサビ、酵母エキス、肉エキス、カニエキス、カツオエキス、グルタミン酸ナトリウム、イノシン酸ナトリウム、食塩、砂糖などの天然調味料、燻結晶、炒り麦粉、粉末チーズ、バター、マーガリン、お茶類などが挙げられる。
上記風味剤としては、スモークフレーバー、バナナ、イチゴ、オレンジ、メロン等の果汁フレーバー、ビーフフレーバー、ポークフレーバー、チキンフレーバー、カツオフレーバー、ウメフレーバーなどが挙げられる。
上記色素としては、アナトー、コウリャン、シアナット、ウコン、モナスカス、カカオ、ベニバナ、クチナシ、コチニール、クロレラ、スピルリナ、カラメル、シソ、タマネギ、アカネなどの天然色素、食用赤色２号、３号、１０２号、１０６号、同黄色４号、５号、同青色１号などの合成色素が挙げられる。
上記くん液剤は食品に主にスモーク臭と保存性を付与するもので、市販品が使用できる。
上記保存剤としては、ソルビン酸類、デヒドロ酢酸、安息香酸、或はこれらの塩、プロタミン、ε−ポリリジンなどが挙げられる。
上記抗菌剤はいわば鮮度保持剤であり、からし、わさび、これらの抽出物、抗菌性カルシウム、キトサン、グレープフルーツ種子抽出物などのような、保存剤より機能が緩いが、短期の制菌作用を有するものをいう。
上記酸化防止剤としては、トコフェロール、没食子酸プロピルなどのポリフェノール類、グアヤク脂、Ｌ−アスコルビン酸、各種フラボノイド類などが挙げられる。
The aqueous modifier attached to the fiber material layer is at least one selected from the group consisting of a seasoning agent, a flavoring agent, a pigment, a smoky liquid agent, an antibacterial agent, a bactericidal agent, a preservative, and an antioxidant.
When a food material such as kneaded meat is filled in the packaging material to which these modifiers are attached, the food material is transferred from the inner fiber layer of the packaging material to the food surface during cooking.
In order to attach the aqueous modifier, the sheet-like packaging material is treated by applying, impregnating or spraying a solution or dispersion containing the modifier.
The above seasonings include soy sauce, Worcester sauce, miso, grilled meat sauce, garlic, powdered glue, powdered sesame, pepper (black pepper, etc.), ginger, chili, nutmeg, paprika, caraway, hatsuka, wasabi, yeast extract, meat extract , Crab extract, bonito extract, sodium glutamate, sodium inosinate, salt, sugar and other natural seasonings, rice cake crystals, roasted flour, powdered cheese, butter, margarine, teas and the like.
Examples of the flavoring agent include smoked flavors, fruit flavors such as bananas, strawberries, oranges and melons, beef flavors, pork flavors, chicken flavors, cut-off flavors, and ume flavors.
As the above-mentioned pigments, natural pigments such as Anato, Kourian, Sheanut, Turmeric, Monascus, Cacao, Safflower, Gardenia, Cochineal, Chlorella, Spirulina, Caramel, Perilla, Onion, Akane, Edible Red No. 2, No. 3, No. 102, Synthetic pigments such as No. 106, No. 4, No. 5, No. 5, and No. 1 of Blue.
The above-mentioned squeeze solution mainly imparts a smoke odor and storage stability to foods, and commercially available products can be used.
Examples of the preservative include sorbic acids, dehydroacetic acid, benzoic acid, or salts thereof, protamine, and ε-polylysine.
The antibacterial agent is a so-called freshness-preserving agent, which is less functional than preservatives such as mustard, wasabi, extracts thereof, antibacterial calcium, chitosan, grapefruit seed extract, but has a short-term antibacterial effect. What you have.
Examples of the antioxidant include polyphenols such as tocopherol and propyl gallate, guaiac fat, L-ascorbic acid, and various flavonoids.
尚、上記調味料、風味剤、色素などの改質剤は繊維材層の内面に直接付着しても良いが、改質剤の付着を強化する見地から、改質剤に結合剤を含有させることができる。
上記結合剤としては、各種デキストリン、プルラン、アラビアガム、グアーガム、キサンタンガム、アラビアガム、タマリンドガム、ローカストビーンガムなどの天然ガム類、アルギン酸塩、マンナン、ペクチン、ゼラチン、ゼイン、シェラックなどの水溶性或はアルコール溶解性の糊料が挙げられる。
結合剤を使用する場合には、通常、結合剤を水又は、水とエタノールなどの加水アルコール類に溶解し、次いで、上記改質剤を混合した液を繊維材層の内面に付着するか、結合剤の水溶液を繊維材層に塗布・含浸した後、上記改質剤を振り掛け状に付着させても良い。
The modifiers such as seasonings, flavors, and pigments may directly adhere to the inner surface of the fiber layer, but from the viewpoint of enhancing the adhesion of the modifier, the modifier is incorporated with a binder. be able to.
Examples of the binder include natural gums such as various dextrins, pullulan, gum arabic, guar gum, xanthan gum, gum arabic, tamarind gum, locust bean gum, water-soluble or alginate, mannan, pectin, gelatin, zein, shellac, etc. Is an alcohol-soluble paste.
When using a binder, usually the binder is dissolved in water or water and a hydroalcohol such as ethanol, and then the liquid mixed with the modifier is attached to the inner surface of the fiber layer, After the aqueous solution of the binder is applied and impregnated on the fiber layer, the modifier may be sprinkled on.
本発明２の２層タイプの包材は、繊維材層とヒートシール性合成樹脂層を積層し、この繊維材層にヒートシール性樹脂を含浸したものである。
前記本発明１の３層タイプの包材では、加熱により中間樹脂層から溶融した樹脂が内層の繊維材層に浸み出して、内層同士又は内層と外層（ヒートシール性合成樹脂）の間でヒートシールすることで包材を製袋するが、本発明２の２層タイプの包材では、繊維材層にヒートシール性樹脂を当初から含浸することで、これが加熱溶融して包材を製袋可能にするものである。
従って、本発明２の繊維材層の材質、透水度、その他の要件は、本発明１の３層タイプの包材の内層である繊維材層と同様である。
本発明２の繊維材層に含浸するヒートシール性樹脂の材質、溶液指数、その他の要件は、本発明１の包材で使用した中間樹脂と同様である。
本発明２のヒートシール性合成樹脂の材質、その他の要件は、本発明１の包材の外層であるヒートシール性合成樹脂と同様である。
The two-layer packaging material of the present invention 2 is a laminate in which a fiber material layer and a heat-sealable synthetic resin layer are laminated, and the fiber material layer is impregnated with a heat-sealable resin.
In the three-layer packaging material according to the first aspect of the present invention, the resin melted from the intermediate resin layer by heating oozes out into the inner fiber layer, and between the inner layers or between the inner layer and the outer layer (heat-sealable synthetic resin). Although the packaging material is made by heat sealing, in the case of the two-layer packaging material of the present invention 2, the fiber material layer is impregnated with a heat-sealable resin from the beginning, and this is heated and melted to produce the packaging material. It is something that allows bags.
Therefore, the material, water permeability, and other requirements of the fiber material layer of the present invention 2 are the same as those of the fiber material layer that is the inner layer of the three-layer packaging material of the present invention 1.
The material, solution index, and other requirements of the heat-sealable resin impregnated in the fiber material layer of the present invention 2 are the same as those of the intermediate resin used in the packaging material of the present invention 1.
The material of the heat-sealable synthetic resin of the present invention 2 and other requirements are the same as those of the heat-sealable synthetic resin that is the outer layer of the packaging material of the present invention 1.
一方、前記３層タイプの包材の繊維材層において説明したが、繊維材層を例えば、天然繊維と合成繊維の混抄き紙、或は混抄き不織布として、この混抄き繊維材層（内層）とヒートシール性の合成樹脂層（外層）を積層して２層タイプの包材を形成すると、繊維材層にヒートシール性の合成樹脂を含浸する本発明２の包材とは別に、ヒートシール性と改質剤の転写性能を兼備する、新たな２層タイプの包材を提供することが可能である。
但し、この混抄き繊維材層（内層）では、ヒートシール性を良好に具備させるために合成繊維の含有量を増す必要があるが、合成繊維量の増加は水性改質剤の吸収性能の低下をもたらすため、この吸収性能を充分に担保するには、繊維材層をかなり厚く形成する必要があり、包材の柔軟性や生産性が低下するという問題が残る。
On the other hand, the fiber layer of the three-layer type packaging material has been described. The fiber layer is, for example, a mixed paper of natural fibers and synthetic fibers or a mixed nonwoven fabric, and this mixed fiber layer (inner layer). And a heat-sealable synthetic resin layer (outer layer) to form a two-layer packaging material, the heat-sealing is separate from the packaging material of the present invention 2 in which the fiber material layer is impregnated with the heat-sealable synthetic resin. It is possible to provide a new two-layer packaging material that combines the properties and transfer performance of the modifier.
However, in this mixed fiber material layer (inner layer), it is necessary to increase the content of synthetic fiber in order to provide a good heat sealability, but the increase in the amount of synthetic fiber decreases the absorption performance of the aqueous modifier. Therefore, in order to sufficiently secure this absorption performance, it is necessary to form the fiber layer to be considerably thick, and there remains a problem that the flexibility and productivity of the packaging material are lowered.
本発明７は、上記３層又は２層タイプの転写型食品包材を利用して、包材を筒状に製袋した後、食品原料を包材に充填し、加熱調理して食品表面に各種の改質剤を転写する食品の製造方法である。
包材を製袋する場合、本発明１の３層タイプ又は本発明２の２層タイプの包材のいずれにおいても、繊維材層を内側に、また、合成樹脂層を外側に臨ませて筒状にヒートシールし、包材の長さ方向の一端を結紮して食品原料を充填した後、包材の他端を結紮して加熱調理する。
製袋の方法は、前述した通り、内層の繊維材層同士を合掌貼り方式で筒状にシールしても良いし、或は、内層の繊維材層と外層の合成樹脂層とを封筒貼り方式で筒状にシールしても良い。
この場合、例えば、３層タイプの包材では、繊維材層の透水度と中間樹脂層の溶液指数を特定化することで、中間層から繊維材層に溶融する樹脂量を制御できるので、繊維材層への水性改質剤の吸収を阻害しないで、繊維材層に中間樹脂が浸み出し、この浸み出し樹脂同士（合掌貼りに対応）、或は浸み出し樹脂と外層の合成樹脂とが（封筒貼りに対応）互いに熱融着して筒状にシールされる。
本発明の転写型包材の適用できる食品原料は乳製品、加工肉製品、水産練り製品などである。乳製品はチーズなどである。加工肉製品は、ハム、ソーセージを代表例とする畜肉、家禽などの練り肉製品をいう。水産練り製品はかまぼこ、ちくわなどである。
本発明の包材を筒状に製袋し、食品原料を充填して加熱調理すると、自動包装機の適用による簡便な製袋性（機械適性）と、水性改質剤の食品表面への良好な転写性の両方を円滑に達成できる。
The present invention 7 uses the above three-layer or two-layer transfer type food packaging material, forms the packaging material into a bag, fills the packaging material with the food material, and cooks it on the food surface. It is the manufacturing method of the foodstuff which transcribe | transfers various modifiers.
In the case of making a packaging material, in either the three-layer type of the present invention 1 or the two-layer type of the present invention 2, the fiber material layer faces the inside and the synthetic resin layer faces the outside. After heat-sealing into a shape and ligating one end of the packaging material in the length direction to fill the food material, the other end of the packaging material is ligated and cooked.
As described above, the bag making method may be such that the inner fiber layers are sealed in a tubular shape by a palm-bonding method, or the inner fiber material layer and the outer synthetic resin layer are sealed by an envelope. It may be sealed in a cylindrical shape.
In this case, for example, in a three-layer type packaging material, the amount of resin melted from the intermediate layer to the fiber material layer can be controlled by specifying the water permeability of the fiber material layer and the solution index of the intermediate resin layer. Without interfering with the absorption of the aqueous modifier into the material layer, the intermediate resin oozes out into the fiber layer, and these leaching resins (corresponding to the palm-fitting) or between the leaching resin and the outer resin (Corresponding to envelope sticking) are heat-sealed to each other and sealed in a cylindrical shape.
Food raw materials to which the transfer-type packaging material of the present invention can be applied are dairy products, processed meat products, marine products and the like. Dairy products are cheese. Processed meat products refer to meat products such as ham and sausage, and meat products such as poultry. Seafood products include kamaboko and chikuwa.
When the packaging material of the present invention is formed into a cylindrical shape, filled with food ingredients and cooked, simple bag-making (mechanical suitability) by applying an automatic packaging machine and good water-based modifier on the food surface Smooth transferability can be achieved smoothly.
以下、本発明の食品用包材の製造実施例、実施例で得られた包材によるヒートシール試験例、包材を用いた食品への転写試験例を順次説明する。下記の実施例、試験例中の「部」、「％」は基本的に重量基準である。
尚、本発明は下記の実施例、試験例に拘束されるものではなく、本発明の技術的思想の範囲内で任意の変形をなし得ることは勿論である。
Hereinafter, examples of production of food packaging materials according to the present invention, examples of heat seal tests using the packaging materials obtained in the examples, and examples of transfer tests to foods using the packaging materials will be described. “Parts” and “%” in the following examples and test examples are basically based on weight.
The present invention is not limited to the following examples and test examples, and it is needless to say that arbitrary modifications can be made within the scope of the technical idea of the present invention.
《食品用包材の製造実施例》
下記の実施例１〜５は水性改質剤を付着する前の状態の３層タイプの包材であり、このうち、実施例１〜３は包材の中間樹脂の溶液指数（ＭＦＲ）を一定に固定して、繊維材層の透水度を適正範囲内で変化させた例、実施例１と実施例４は繊維材層の材質と透水度が同じで、中間樹脂の溶液指数を変化させた例である。また、実施例５は包材の繊維材層の透水度と中間樹脂層の溶液指数が実施例１と同じで、中間樹脂層の厚みを減少させた例である。
一方、下記の比較例１〜４のうち、比較例１〜３は包材の中間樹脂層の溶液指数を一定に固定し、繊維材層の透水度を本発明の適正範囲の下限（２００Ｌ／ｃｍ2・時）より小さくした例であり、比較例４は上記実施例１と繊維材層の材質と透水度が同じで、中間樹脂の溶液指数を本発明の適正範囲の下限（４ｇ／１０分）より小さくした例である。
尚、参考例１は繊維材層の透水度が本発明の適正範囲の範囲外であるが、その下限に近い例である。
<Examples of manufacturing food packaging materials>
Examples 1 to 5 below are three-layer type packaging materials before the aqueous modifier is attached, and among these, Examples 1 to 3 have a constant solution index (MFR) of the intermediate resin of the packaging material. Example 1 in which the water permeability of the fiber material layer was changed within an appropriate range, Example 1 and Example 4 were the same in material and water permeability of the fiber material layer, and the solution index of the intermediate resin was changed. It is an example. Example 5 is an example in which the water permeability of the fiber layer of the packaging material and the solution index of the intermediate resin layer are the same as those of Example 1, and the thickness of the intermediate resin layer is reduced.
On the other hand, among Comparative Examples 1 to 4 described below, Comparative Examples 1 to 3 fix the solution index of the intermediate resin layer of the packaging material constant, and set the water permeability of the fiber material layer to the lower limit ( 200 L) of the appropriate range of the present invention. / cm at 2 ·) is smaller than the example, Comparative example 4 is a material and water permeability of example 1 and the fiber material layer is the same, the proper scope of the present invention the solution index of the intermediate resin lower (4g / 10 minutes).
Reference Example 1 is an example in which the water permeability of the fiber material layer is outside the appropriate range of the present invention, but is close to the lower limit.
(1)実施例１
透水度が２１７Ｌ／ｃｍ2・時であるファイブラス原紙（ＦＢ２３.５、日本大昭和板紙(株)製、坪量２３ｇ／ｃｍ2）を内層側の繊維材層とし、複層のヒートシール性合成樹脂層（エコラップEX-NA、日本エコラップ(株)製）を外層として、ヒートシール性の中間樹脂（溶液指数は後述のヒートシール試験例１の結果表のＭＦＲ参照；実施例２〜３も同じ）にサンテックLDL 6810（旭化成ケミカルズ(株)製）を用いて、プレスロールにシリコンロールを使用しながら、外層と内層の間に上記中間樹脂を押出樹脂温度３２５℃、加工速度１００ｍ/分の条件で押出しラミネーションを行い、中間樹脂層の厚さが３０μｍである３層タイプの食品用包材を製造した。
尚、上記外層の合成樹脂層は、外側に低密度で直鎖状のポリエチレン樹脂フィルム、その内側にポリアミド樹脂フィルム、ＥＶＯＨ樹脂フィルム、同ポリエチレン樹脂フィルムを順番に積層した４層の複層フィルムである。中間層の樹脂は低密度で直鎖状のポリエチレン樹脂である。
また、押し出しラミネーションにより、繊維材層のうちの中間樹脂に臨む側ではヒートシール性の中間樹脂が一部含浸した状態を呈したが、内側寄りでは繊維材のままの状態を保持し、改質剤の付着に問題はなかった。
(1) Example 1
Fibres base paper with a water permeability of 217 L / cm 2 · hr (FB 23.5, manufactured by Nippon Daishowa Paperboard Co., Ltd., basis weight 23 g / cm 2 ) is used as the inner fiber layer and heat sealing properties of multiple layers A synthetic resin layer (Eco Wrap EX-NA, manufactured by Nippon Eco Wrap Co., Ltd.) is used as an outer layer, and a heat sealable intermediate resin (refer to the MFR in the result table of Heat Seal Test Example 1 described later for the solution index; Examples 2 to 3 also The same) using Suntech LDL 6810 (manufactured by Asahi Kasei Chemicals Co., Ltd.), while using a silicon roll as a press roll, the intermediate resin was extruded between the outer layer and the inner layer at an extrusion resin temperature of 325 ° C. and a processing speed of 100 m / min. Extrusion lamination was performed under the conditions to produce a three-layer type food packaging material having an intermediate resin layer thickness of 30 μm.
The outer synthetic resin layer is a four-layer film in which a low-density, linear polyethylene resin film on the outside, a polyamide resin film, an EVOH resin film, and the polyethylene resin film on the inside are sequentially laminated. is there. The intermediate layer resin is a low-density, linear polyethylene resin.
In addition, due to extrusion lamination, the side of the fiber layer facing the intermediate resin was partially impregnated with the heat-sealable intermediate resin, but the inner side kept the state of the fiber material and modified. There was no problem with the adhesion of the agent.
(2)参考例１
上記実施例１を基本として、繊維材層を透水度が１６６Ｌ／ｃｍ2・時であるファイブラス原紙（ＦＢ１８（坪量１８ｇ／ｍ2）、日本大昭和板紙(株)製）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(2) Reference example 1
Based on the above Example 1, except that the fiber layer was replaced with a fiber base paper (FB18 (basis weight 18 g / m 2 ), Nippon Daishowa Paperboard Co., Ltd.) having a water permeability of 166 L / cm 2 · hr. Was processed in the same manner as in Example 1 to produce a food packaging material.
(3)実施例２
上記実施例１を基本として、繊維材層を透水度が３１３Ｌ／ｃｍ2・時であるビスコース繊維不織布（ＴＣＦ６０２、フタムラ化学(株)製）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(3) Example 2
Treated in the same manner as in Example 1 except that the fiber material layer was replaced with a viscose fiber nonwoven fabric (TCF602, manufactured by Futamura Chemical Co., Ltd.) having a water permeability of 313 L / cm 2 · h based on Example 1 above. Thus, a food packaging material was manufactured.
(4)実施例３
上記実施例１を基本として、繊維材層を透水度が３２６Ｌ／ｃｍ2・時であるビスコース繊維不織布（ＴＣＦ２０２５、フタムラ化学(株)製）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(4) Example 3
Treated in the same manner as in Example 1 except that the fiber material layer was replaced with a viscose fiber nonwoven fabric (TCF2025, manufactured by Futamura Chemical Co., Ltd.) having a water permeability of 326 L / cm 2 · h based on Example 1 above. Thus, a food packaging material was manufactured.
(5)実施例４
上記実施例１を基本として、中間樹脂を溶液指数が４.０ｇ／１０分であるサンテックLDL2340（旭化成ケミカルズ(株)製）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(5) Example 4
Based on the above Example 1, except that the intermediate resin was replaced with Suntec LDL2340 (manufactured by Asahi Kasei Chemicals Corporation) having a solution index of 4.0 g / 10 min. A packaging material was produced.
(6)実施例５
上記実施例１を基本として、中間樹脂層の厚みが２５μｍになるように押し出し条件を変化させた以外は、実施例１と同様に処理して、食品用包材を製造した。
(6) Example 5
Based on Example 1, the food packaging material was manufactured in the same manner as in Example 1 except that the extrusion conditions were changed so that the thickness of the intermediate resin layer was 25 μm.
(6)比較例１
上記実施例１を基本として、繊維材層を透水度が５８Ｌ／ｃｍ2・時であるフィルター用紙（ＧＰＳ−２２、南国パルプ工業(株)製）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(6) Comparative example 1
Based on Example 1 above, except that the fiber layer was replaced with filter paper (GPS-22, manufactured by Nankoku Pulp Co., Ltd.) having a water permeability of 58 L / cm 2 · hr, as in Example 1. Processed to produce food packaging.
(7)比較例２
上記実施例１を基本として、繊維材層を透水度が６０Ｌ／ｃｍ2・時であるケーク紙（２０Ａ、南国パルプ工業(株)製）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(7) Comparative example 2
Based on the above Example 1, the fiber material layer was treated in the same manner as in Example 1 except that it was replaced with cake paper (20A, manufactured by Nankoku Pulp Co., Ltd.) having a water permeability of 60 L / cm 2 · hr. Food packaging materials were manufactured.
(8)比較例３
上記実施例１を基本として、繊維材層を透水度が２３Ｌ／ｃｍ2・時である薄用紙（坪量１８ｇ／ｃｍ2）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(8) Comparative Example 3
Based on the above Example 1, except that the fiber layer was replaced with a thin paper (basis weight 18 g / cm 2 ) having a water permeability of 23 L / cm 2 · hour, the same treatment as in Example 1 was carried out to produce a food. A packaging material was produced.
(9)比較例４
上記実施例１を基本として、中間樹脂を溶液指数が２.０ｇ／１０分であるサンテックLDL1920（旭化成ケミカルズ(株)製）に代替した以外は、実施例１と同様に処理して、食品用包材を製造した。
(9) Comparative Example 4
Based on the above Example 1, except that the intermediate resin was replaced with Suntech LDL1920 (Asahi Kasei Chemicals Co., Ltd.) having a solution index of 2.0 g / 10 minutes, it was treated in the same manner as in Example 1 for food use. A packaging material was produced.
《ヒートシール試験例１》
そこで、中間樹脂層の溶液指数（ＭＦＲ）が同じであり、繊維材層の透水度が異なる上記実施例１〜３、比較例１〜３及び参考例１の各食品用包材について、下記の要領でヒートシール試験を行って、シール強度の優劣を評価した。
［ヒートシール試験方法］
包材のうち、外層の合成樹脂層と内層の繊維材層を重ね合わせ、ヒートシールテスター（東洋精機工業(株)製）にてシール幅１０mm、圧力１kg/cm2、シール温度２００℃、時間５秒の条件で封筒貼りシールを行い、シール幅方向に１５mmの試料を切り出し、ロードセル型引張試験機（島津製作所(株)製）により、引張速度５００mm/分、９０度の剥離角度で測定し、破断時の強度をシール強度とした。
<< Heat seal test example 1 >>
Then, the solution index (MFR) of the intermediate resin layer is the same, and the food packaging materials of Examples 1 to 3, Comparative Examples 1 to 3, and Reference Example 1 having different water permeability of the fiber material layer are as follows. A heat seal test was conducted as described above to evaluate the superiority or inferiority of the seal strength.
[Heat seal test method]
Out of the packaging material, the outer synthetic resin layer and the inner fiber material layer are overlapped and sealed with a heat seal tester (manufactured by Toyo Seiki Co., Ltd.) with a seal width of 10 mm, a pressure of 1 kg / cm 2 , a seal temperature of 200 ° C., and a time Sealed with an envelope under 5 seconds condition, cut out a 15mm sample in the seal width direction, and measured with a load cell type tensile tester (manufactured by Shimadzu Corp.) at a pulling speed of 500mm / min and 90 ° peel angle. The strength at break was defined as the seal strength.
下表はその試験結果である。
繊維材層 透水度 ＭＦＲ 中間層厚み シール強度
実施例１ ＦＢ23.5 ２１７ １０.０ ３０ １１.１０
参考例１ ＦＢ18 １６６ １０.０ ３０ １１.０４
実施例２ ＴＣＦ602 ３１３ １０.０ ３０ １１.１４
実施例３ ＴＣＦ2025 ３２６ １０.０ ３０ １１.１６
比較例１ ＧＳＰ22 ５８ １０.０ ３０ ３.０５
比較例２ ケーク紙20A ６０ １０.０ ３０ ４.３６
比較例３ 薄用紙18 ２３ １０.０ ３０ ０.５４
尚、透水度の単位はＬ／ｃｍ2・時、ＭＦＲの単位はｇ／１０分、中間層厚みの単位はμｍ、シール強度の単位はＮ／15mmである。
The table below shows the test results.
Fiber material layer Water permeability MFR Intermediate layer thickness Seal strength Example 1 FB23.5 217 10.0 30 11.10
Reference Example 1 FB18 166 10.0 30 11.04
Example 2 TCF602 313 10.0 30 11.14
Example 3 TCF2025 326 10.0 30 11.16
Comparative Example 1 GSP22 58 10.0 30 3.05
Comparative Example 2 Cake paper 20A 60 10.0 30 4.36
Comparative Example 3 Thin paper 18 23 10.0 30 0.54
The unit of water permeability is L / cm 2 · h, the unit of MFR is g / 10 minutes, the unit of intermediate layer thickness is μm, and the unit of seal strength is N / 15 mm.
上表によると、中間樹脂の溶液指数が４〜１２ｇ／分の適正範囲にあり、且つ、繊維材層の透水度が２００〜３５０Ｌ／ｃｍ2・時の適正範囲にある実施例１〜３では、中間樹脂の繊維材層への浸み出しを良好に制御でき、すべて実用レベルに耐えるのに充分なシール強度を示した。
これに対して、中間樹脂の溶液指数は４〜１２ｇ／１０分の適正範囲にあるが、繊維材層の透水度が２００Ｌ／ｃｍ2・時より小さい（つまり、繊維材の目が過剰に密である）比較例１〜３では、中間層からの樹脂の浸み出しが不充分であり、シール強度不足になり、特に、薄用紙を用いた比較例３は中間樹脂の浸み出しがほとんどなかった。
従って、繊維材層の透水度を２００〜３５０Ｌ／ｃｍ2・時の適正範囲に調整することの重要性が確認できた。
尚、繊維材層の透水度が３５０Ｌ／ｃｍ2・時より大きい場合、繊維材の目はかなり粗くなって、中間層からの溶融樹脂が繊維材層の全体にまで浸透し、水性改質剤の吸収性を大きく阻害し、もって、転写型包材の生産性を大幅に低下させるため、透水度の適正範囲の上限を越える例を比較例として挙げなかった。
According to the above table, there solution index of the intermediate resin is within a proper range of 4～12G / min, and, Examples 1 3 water permeability of the fibrous material layer is in the proper range of at 200~350 L / cm 2 · Shows good seal strength enough to control the penetration of the intermediate resin into the fiber layer and to withstand all practical levels.
On the other hand, the solution index of the intermediate resin is in an appropriate range of 4 to 12 g / 10 minutes, but the water permeability of the fiber material layer is smaller than 200 L / cm 2 · h (that is, the fiber material has excessive eyes). In Comparative Examples 1 to 3, the resin leaching from the intermediate layer is insufficient and the sealing strength is insufficient. In particular, Comparative Example 3 using thin paper does not bleed the intermediate resin. There was almost no.
Therefore, the importance of adjusting the water permeability of the fiber material layer to an appropriate range of 200 to 350 L / cm 2 · h could be confirmed.
If the water permeability of the fiber material layer is greater than 350 L / cm 2 · h, the fiber material becomes considerably rough and the molten resin from the intermediate layer penetrates to the entire fiber material layer, resulting in aqueous modification. An example exceeding the upper limit of the appropriate range of the water permeability was not given as a comparative example in order to greatly inhibit the absorbability of the agent and thereby greatly reduce the productivity of the transfer-type packaging material.
《ヒートシール試験例２》
前記試験例１では、中間樹脂の溶液指数を固定し、繊維材層の透水度を変化させた場合のシール強度を調べたが、本試験例２では、逆に、繊維材層の透水度を固定し、中間樹脂の溶液指数（ＭＦＲ）を変化させることで、シール強度の優劣を評価した。
即ち、繊維材層の透水度が同じであり、中間樹脂層の溶液指数が異なる上記実施例１と４並びに比較例４の各食品用包材について、前記試験例１と同様の要領でヒートシール試験を行った。
<< Heat seal test example 2 >>
In Test Example 1, the solution index of the intermediate resin was fixed, and the seal strength when the water permeability of the fiber layer was changed was examined. In Test Example 2, the water permeability of the fiber layer was reversed. The sealing strength was evaluated by changing the solution index (MFR) of the intermediate resin.
That is, for each food packaging material of Examples 1 and 4 and Comparative Example 4 having the same water permeability of the fiber layer and different solution indexes of the intermediate resin layer, heat sealing was performed in the same manner as in Test Example 1. A test was conducted.
下表はその試験結果である。
繊維材層 透水度 ＭＦＲ 中間層厚み シール強度
実施例１ ＦＢ23.5 ２１７ １０.０ ３０ １１.１０
実施例４ ＦＢ23.5 ２１７ ４.０ ３０ １０.４９
比較例４ ＦＢ23.5 ２１７ ２.０ ３０ ４.４２
The table below shows the test results.
Fiber material layer Water permeability MFR Intermediate layer thickness Seal strength Example 1 FB23.5 217 10.0 30 11.10
Example 4 FB23.5 217 4.0 30 10.49
Comparative Example 4 FB23.5 217 2.0 30 4.42
上表において、実施例４と実施例１を比較すると、実施例５は実施例１と繊維材層の透水度は同じであり、中間樹脂層の溶液指数は実施例１よりかなり低く設定したが（１０.０→４.０ｇ／１０分）、実施例１に準じたシール強度を示した。
しかしながら、中間樹脂層の溶液指数を適正範囲の下限(４.０ｇ／１０分)より低くすると、繊維材層への中間樹脂の浸み出しが不充分になり、シール強度不足になった（１１.１０→４.４２Ｎ／15mm）。
従って、本試験例２にあっては、中間樹脂層の溶液指数を４〜１２ｇ／１０分の適正範囲に調整することの重要性が確認できた。
尚、中間樹脂層の溶液指数が１２ｇ／１０分を越えると、樹脂の分子量が小さくなり、樹脂自体の強度が低下し、実用上適当でなくなるため、溶液指数の上限を越える例を比較例として挙げなかった。
In the above table, when Example 4 is compared with Example 1, Example 5 has the same water permeability as that of Example 1 and the fiber material layer, and the solution index of the intermediate resin layer is set to be considerably lower than that of Example 1. (10.0 → 4.0 g / 10 min), the seal strength according to Example 1 was shown.
However, when the solution index of the intermediate resin layer is made lower than the lower limit (4.0 g / 10 min) of the appropriate range, the intermediate resin is not sufficiently leached into the fiber layer, resulting in insufficient seal strength (11 .10 → 4.42N / 15mm).
Therefore, in Test Example 2, the importance of adjusting the solution index of the intermediate resin layer to an appropriate range of 4 to 12 g / 10 minutes could be confirmed.
If the solution index of the intermediate resin layer exceeds 12 g / 10 min, the molecular weight of the resin decreases, the strength of the resin itself decreases, and is not suitable for practical use. I didn't list it.
《ヒートシール試験例３》
本試験例３では、中間樹脂層の溶液指数と繊維材層の透水度を固定し、中間樹脂層の厚みを変化させてシール強度の優劣を評価した。
即ち、繊維材層の透水度と中間樹脂層の溶液指数が同じであり、中間樹脂層の厚みが異なる上記実施例１と５の各食品用包材について、前記試験例１と同様の要領でヒートシール試験を行った。
<< Example 3 of heat seal test >>
In Test Example 3, the solution index of the intermediate resin layer and the water permeability of the fiber material layer were fixed, and the thickness of the intermediate resin layer was changed to evaluate the superiority or inferiority of the seal strength.
That is, the water permeability of the fiber material layer and the solution index of the intermediate resin layer are the same, and the food packaging materials of Examples 1 and 5 having different thicknesses of the intermediate resin layer are the same as in Test Example 1. A heat seal test was conducted.
下表はその試験結果である。
繊維材層 透水度 ＭＦＲ 中間層厚み シール強度
実施例１ ＦＢ23.5 ２１７ １０.０ ３０ １１.１０
実施例５ ＦＢ23.5 ２１７ １０.０ ２５ ７.８６
The table below shows the test results.
Fiber material layer Water permeability MFR Intermediate layer thickness Seal strength Example 1 FB23.5 217 10.0 30 11.10
Example 5 FB23.5 217 10.0 25 7.86
実施例５は、実施例１と繊維材層の透水度と中間樹脂層の溶液指数は同じであるが、中間樹脂層の厚みが実施例１より少し薄いため（３０→２５μｍ）、繊維材層に浸み出す樹脂量が低減し、シール強度は実施例１より後退したが、実用可能な範囲内にはあると判断できた。
以上の通り、繊維材層に浸み出す樹脂量を制御して適正なシール強度を担保する見地から、中間層の厚みは２５μｍ以上が適正であることが分かった（厚みの上限は５０μｍ程度が適正である）。
In Example 5 , the water permeability of the fiber material layer and the solution index of the intermediate resin layer are the same as in Example 1, but the thickness of the intermediate resin layer is slightly thinner than that of Example 1 (30 → 25 μm). The amount of the resin that oozes out is reduced, and the seal strength is set back from that in Example 1, but it can be determined that it is within the practical range.
As described above, it was found that the thickness of the intermediate layer is appropriate to be 25 μm or more from the viewpoint of ensuring an appropriate seal strength by controlling the amount of resin that oozes into the fiber material layer (the upper limit of the thickness is about 50 μm). Is appropriate ).
そこで、上記実施例１〜４及び比較例１〜４の各包材に水性改質剤を塗工して転写型食品用包材を作成し、この包材をヒートシールにより筒状に製袋し、筒状包材中に食品原料を充填して加熱調理し、実際の食品製造でのシール強度と改質剤の転写性能の優劣を評価した。
《転写型食品用包材を用いて食品製造する際のシール強度及び転写性能試験例》
下記では、実施例や比較例の各包材を用いて、カニ風味蒲鉾とソーセージの２種類の食品を造り分けて、製造食品別の評価試験を行った。
Therefore, an aqueous modifier is applied to each of the packaging materials of Examples 1 to 4 and Comparative Examples 1 to 4 to prepare a transfer-type food packaging material, and the packaging material is formed into a cylindrical shape by heat sealing. Then, the food material was filled in the cylindrical packaging material and cooked, and the superiority or inferiority of the seal strength and the transfer performance of the modifier in actual food production was evaluated.
《Examples of seal strength and transfer performance test when food is manufactured using transfer-type food packaging materials》
Below, using each packaging material of an Example and a comparative example, two types of foods, crab-flavored miso and sausage, were made separately, and the evaluation test according to manufactured food was performed.
(1)カニ風味蒲鉾の製造法Ａ
シート状の各包材の繊維材層（内層）にカニエキス（調味料）とモナスカス色素の混合液をコーターで付着量３５ｇ／ｃｍ2の条件で含浸、乾燥させ、転写型食品用包材を製造した。
次いで、この包材をスリットして幅７０ｍｍの長尺ロールに仕上げ、ピロー方式の自動充填包装機（ONPACK-2030ST、オリヒロ(株)製）を用いて、前記混合液の塗工層が内側に臨む状態で、上記幅方向が円周となる筒状に包材を合掌貼り方式でヒートシールしながら、カニ身と魚肉擂り身の混合物をこの筒状包材に充填した後（つまり、円筒棒状に充填・包装した後）、スチームで２０分間に亘り加熱調理して、ジャンボなカニ棒（カニ風味蒲鉾）を製造した。
この場合、水性改質剤を構成する上記カニエキス（調味料）とモナスカス色素の混合液の組成については、モナスカス色素液６９部にカニエキス２９部とデキストリン２部を加えて合計１００部とした。
また、食品原料を構成する上記カニ身と魚肉擂り身の混合物の組成については、擂り身（スケソー鱈）４４部、カニ身１０部、馬鈴薯デンプン４部、卵白３部、みりん２部、食塩１.４部、砂糖１部、アミノ酸２部と水を加えて１００部とし、サイレントカッターで擂り潰したものを食品原料とした。
(1) Crab-flavored miso manufacturing method A
A sheet-type packaging material (inner layer) is impregnated with a mixed solution of crab extract (condiment) and monascus pigment on a coater under the condition of 35 g / cm 2 and manufactured as a transfer type food packaging material. did.
Next, this packaging material is slit and finished into a long roll having a width of 70 mm, and the coating layer of the mixed solution is placed inside by using a pillow type automatic filling and packaging machine (ONPACK-2030ST, manufactured by ORIHIRO Co., Ltd.). After filling the cylindrical packaging material with a mixture of crab and fish meat (that is, cylindrical rod shape) And then cooked with steam for 20 minutes to produce a jumbo crab stick (crab-flavored miso).
In this case, about the composition of the mixed solution of the crab extract (condiment) and the monascus pigment constituting the aqueous modifier, 29 parts of crab extract and 2 parts of dextrin were added to 69 parts of monascus pigment to make a total of 100 parts.
Moreover, about the composition of the said crab body and fish-meat-skin mixture which comprises a foodstuff raw material, 44 parts of surimi (skewer soup), crab body 10 parts, potato starch 4 parts, egg white 3 parts, mirin 2 parts, salt 1 .4 parts, 1 part of sugar, 2 parts of amino acid, and water were added to make 100 parts.
(2)ソーセージの製造法Ｂ
シート状の各包材の繊維材層（内層）に唐辛子抽出液と黒胡椒エキスの混合液をコーターで付着量４０ｇ／ｃｍ2の条件で含浸、乾燥させ、転写型食品用包材を製造した。
次いで、この包材をスリットして幅２９０ｍｍの長尺ロールに仕上げ、ソーセージ自動充填包装機（シーラーHS−3、TipperTie社製）を用いて、前記混合液の塗工層が内側に臨む状態で、上記幅方向が円周となる筒状に包材を封筒貼り方式でヒートシールしながら、ソーセージの練り肉原料をこの筒状包材に充填した後（つまり、円筒棒状に充填・包装した後）、チャンバー内でスチームにて２時間加熱調理して、ソーセージを製造した。
水性改質剤を構成する上記唐辛子抽出液と黒胡椒エキスの混合液の組成については、唐辛子抽出液３０部、黒胡椒エキス３０部、デキストリン２部、アルコール５部及び水３３部を混合し、合計１００部とした。
また、食品原料を構成する上記ソーセージの練り肉原料の組成については、豚肉６０部、豚脂１８部、大豆蛋白３部、食塩１.６部と少量のリン酸塩、香辛料、亜硝酸ソーダ、アスコルビン酸を添加し、さらに水を加えて１００部とし、サイレントカッターで擂り潰したものを食品原料とした。
(2) Sausage production method B
A transfer type food packaging material was produced by impregnating and drying a mixed solution of pepper extract and black pepper extract on a sheet layer of the packaging material (inner layer) with a coater under the condition of an adhesion amount of 40 g / cm 2 . .
Next, the packaging material is slit and finished into a long roll having a width of 290 mm. Using an automatic sausage filling and packaging machine (sealer HS-3, manufactured by TipperTie), the coating layer of the mixed solution faces inward. After filling the cylindrical packaging material with the sausage paste meat material while heat-sealing the packaging material in a cylindrical shape in which the width direction is the circumference (that is, after filling and packaging into a cylindrical rod shape) ), Cooked with steam in the chamber for 2 hours to produce sausages.
About the composition of the mixed solution of the above-mentioned pepper extract and black pepper extract constituting the aqueous modifier, 30 parts of pepper extract, 30 parts of black pepper extract, 2 parts of dextrin, 5 parts of alcohol and 33 parts of water, The total was 100 parts.
Moreover, about the composition of the sausage paste meat raw material which comprises a food raw material, 60 parts of pork, 18 parts of pork fat, 3 parts of soybean protein, 1.6 parts of salt, and a small amount of phosphate, spice, sodium nitrite, Ascorbic acid was added, and water was further added to make 100 parts.
一方、本試験例では、下記の通り、２層タイプの包材を実施例６とし、また、冒述の特許文献１に準拠した包材を比較例５として、これらの包材についても、食品製造でのシール強度と転写能力の優劣を夫々評価した。
(1)実施例６
前記実施例１で内層に用いた繊維材層（透水度２１７Ｌ／ｃｍ2・時のファイブラス原紙）に、溶液指数が１０ｇ／１０分であるポリエチレンの水性エマルション（ケミパール、三井化学工業(株)製）をコンマコーターで３０ｇ／ｃｍ2の付着量で片面リッチに含浸付着し、この繊維材層の片面リッチ面を、同じく実施例１で外層に用いた合成樹脂層（エコラップEX−NA）に臨ませながら、ポリエチレン分散液を含浸した繊維材層と合成樹脂層とを１４０℃、３０ｍ／分の条件で熱ラミネーションし、２層タイプの転写型食品用包材を製造した。
On the other hand, in this test example, as described below, the packaging material of the two-layer type is set as Example 6, and the packaging material based on the above-mentioned Patent Document 1 is set as Comparative Example 5, and these packaging materials are also used for food. The superiority and inferiority of the sealing strength and transfer ability in the production were evaluated.
(1) Example 6
An aqueous emulsion of polyethylene having a solution index of 10 g / 10 min (Kemipearl, Mitsui Chemicals, Inc.) on the fibrous material layer (Fibrous base paper having a water permeability of 217 L / cm 2 · h) used for the inner layer in Example 1 Ltd.) impregnated adhered to one surface rich at a coverage of 30 g / cm 2 with a comma coater, one side rich surface of the fibrous material layer, like the synthetic resin layer used in the outer layer in example 1 (Ekorappu EX-NA) While facing, the fiber layer impregnated with the polyethylene dispersion and the synthetic resin layer were thermally laminated at 140 ° C. and 30 m / min to produce a two-layer type transfer food packaging material.
(2)比較例５
繊維材層と合成樹脂複合フィルムとを積層した、セルロース／ＰＥ／ＮＹ／ＰＥのラミネーションフィルム（ＮＰＰ、ＯＣＩ(株)製）を比較例５とした。
尚、当該比較例５では、製造法Ｂの封筒貼り方式のみで試験した。
(2) Comparative Example 5
A cellulose / PE / NY / PE lamination film (NPP, manufactured by OCI Co., Ltd.) obtained by laminating a fiber material layer and a synthetic resin composite film was used as Comparative Example 5.
In Comparative Example 5, the test was carried out only by the manufacturing method B envelope pasting method.
製造法Ａによりカニ風味蒲鉾を製造した場合、実施例１〜４の３層タイプの各包材の合掌貼りシールでは、多くの調味料及び色素を含浸しているにも拘わらず、調理に耐え得る強固なシール強度が確認できた。
また、製造後に包材を剥離すると、調味料と色素の混合物からなる改質剤層が食品表面に円滑に転写されており、試食するとカニ風味が良好に感じられた。
実施例６の２層タイプの包材にあっても、上記実施例１〜４の３層タイプの包材と同様に、強固なシール強度と改質剤の良好な転写性能が認められた。
これに対して、比較例１〜４の３層タイプの各包材では、シール強度が弱いために、ヒートシール中に充填食品原料がシール部から一部こぼれ出すとともに、加熱調理中に食品の膨張により包材が破れてしまい、実用性は低かった。
When crab-flavored miso is produced by production method A, the three-layer type packaging materials of Examples 1 to 4 endure cooking despite being impregnated with many seasonings and pigments. The strong seal strength obtained was confirmed.
Moreover, when the packaging material was peeled off after production, the modifier layer composed of a mixture of seasonings and pigments was smoothly transferred to the food surface, and when tasted, the crab flavor was felt good.
Even in the two-layer packaging material of Example 6, as in the three-layer packaging materials of Examples 1 to 4 , strong sealing strength and good transfer performance of the modifier were recognized.
On the other hand, in each of the three-layer type packaging materials of Comparative Examples 1 to 4, since the sealing strength is weak, the filled food raw material partially spills from the seal part during heat sealing, and the food material during cooking is heated. The packaging material was torn due to expansion, and its practicality was low.
一方、封筒貼りでヒートシールし、ソーセージを製造した製造法Ｂにおいても、実施例１〜５はすべて製造法Ａと同様に、強固なシール強度と良好な転写性能を示したが、比較例１〜４はすべて製造法Ａと同様に、シール強度不足で包材としての実用性は低かった。 また、冒述の特許文献１に準拠した比較例５では、紙とポリエチレンとの間にわずかな熱融着性能しかなく、シール強度がほとんどないため、封筒貼りシールができず、従って包装充填作業は中止した。 On the other hand, also in the manufacturing method B which heat-sealed by envelope sticking and manufactured the sausage, Examples 1-5 all showed the strong sealing intensity | strength and the favorable transfer performance like the manufacturing method A, but the comparative example 1 As in the case of Production Method A, all of ˜4 were insufficient in sealing strength and were less practical as packaging materials. Moreover, in Comparative Example 5 based on the above-mentioned Patent Document 1, since there is only a slight heat-sealing performance between paper and polyethylene and there is almost no sealing strength, sealing with an envelope cannot be performed, and thus packaging filling work Canceled.
以上の通り、繊維材層の透水度、或は中間樹脂層の溶液指数が適正範囲から外れる比較例では、シール強度が弱く、食品の充填が困難であるのに対して、繊維材層の透水度と中間樹脂層の溶液指数を共に適正範囲に特定化した実施例では、中間層から繊維材層への溶融樹脂の浸み出し量を制御することで、強固なシール性能と水性改質剤の良好な転写性能を兼備できることが裏付けられた。 As described above, in the comparative example in which the water permeability of the fiber layer or the solution index of the intermediate resin layer is out of the appropriate range, the sealing strength is weak and the filling of the food is difficult. In an example in which both the temperature and the solution index of the intermediate resin layer are specified within an appropriate range, by controlling the amount of molten resin leaching from the intermediate layer to the fiber material layer, strong sealing performance and aqueous modifier It was proved that it was possible to combine good transfer performance.
Claims (7)
繊維材層の透水度が２００〜３５０Ｌ／ｃｍ 2 ・時であり、ヒートシール性の中間樹脂の溶液指数が４〜１２ｇ／１０分であり、中間樹脂層の厚みが２５〜５０μｍであって、
繊維材層が内側で合成樹脂層が外側に臨む状態で、加熱による中間層から繊維材層へのヒートシール性の溶融樹脂の浸透により、繊維材層同士又は繊維材層と合成樹脂層を筒状にヒートシール可能に構成したことを特徴とする転写型食品用包材。 While laminating the fiber material layer and the heat-sealable synthetic resin layer via the heat-sealable intermediate resin layer, and attaching the aqueous modifier to the fiber material layer,
The water permeability of the fiber layer is 200 to 350 L / cm 2 · hour , the solution index of the heat-sealable intermediate resin is 4 to 12 g / 10 minutes , and the thickness of the intermediate resin layer is 25 to 50 μm,
With the fiber material layer facing inward and the synthetic resin layer facing outward, the heat sealable molten resin penetrates from the intermediate layer to the fiber material layer by heating, so that the fiber material layers or the fiber material layer and the synthetic resin layer A transfer-type food packaging material characterized in that it can be heat-sealed in a shape.
繊維材層の透水度が２００〜３５０Ｌ／ｃｍ 2 ・時であり、繊維材層に含浸したヒートシール性樹脂の溶液指数が４〜１２ｇ／１０分であって、
加熱による繊維材層に含浸したヒートシール性の溶融樹脂の浸透により、繊維材層同士又は繊維材層と合成樹脂層を筒状にヒートシール可能に構成したことを特徴とする転写型食品用包材。 Laminating a fiber layer impregnated with a heat-sealable resin and a heat-sealable synthetic resin layer, and attaching an aqueous modifier to the fiber layer,
The water permeability of the fiber material layer is 200 to 350 L / cm 2 · hour , and the solution index of the heat-sealable resin impregnated in the fiber material layer is 4 to 12 g / 10 minutes,
Transfer type food packaging characterized in that the fiber material layers or the fiber material layer and the synthetic resin layer can be heat-sealed in a cylindrical shape by penetration of a heat-sealable molten resin impregnated into the fiber material layer by heating. Wood.
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| JP2002165565A (en) * | 2000-11-30 | 2002-06-11 | Osaka Kagaku Gokin Kk | Sheet for transcribing food material using polylactic acid and method for cooking and preserving food |
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