JP2000139401A - Coloring matter transfer-type wrapping material and coloring of food using the wrapping material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To smoothly transfer a coloring matter coated on a wrapping material onto the surface of a meat paste food such as ham or sausage or the like, including a case where mainly outer stress is applied on the wrapping material, or the like. SOLUTION: On one side of the surfaces of a single-layer film of a synthetic resin of a polyolefin such as polyvinylidene chloride or polyethylene, a polyamide, a polyester or the like, or a natural polymer of fibrous, cellulose or the like, or a laminated film at least one side of whose surfaces is constituted with the above material, an edible coloring-matter layer is formed via a buffer layer containing an edible plasticizer such as glycerol, sorbitol or propylene glycol. Since the buffer layer containing the plasticizer such as glycerol absorbs the stress (shock) burdened on the coloring-matter layer, the falling off of the coloring-matter layer from the inside of a wrapping material is effectively prevented even in the case where friction force or the like is burdened on the wrapping material, and the coloring matter is smoothly transferred onto the surface of food by heat cooking. Thus, the material of the present invention is suitable as a wrapping material for shirring, or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaging material having a function of transferring a dye to the surface of a meat food by heating and cooking, and a method of coloring food using the packaging material.
For example, as in the case of filling the raw meat ingredients such as ham and sausage by shirring (shrinking treatment),
Even when a large external stress (external force such as friction) is applied to the packaging material, the transfer dye is effectively prevented from falling off the packaging material, and the dye is securely applied from the packaging material to the surface of the meat food etc. during cooking. Provide what can be transferred to

[0002]

Background of the Invention As a method of filling a raw material such as ham and sausage into a tubular packaging material, a long tubular packaging material is sheared with a shard machine (corrugated in a bellows shape), and the bellows is filled. There is a method in which a meat material is filled while continuously pulling out a folded cylindrical packaging material. On the other hand, there is a method of coloring the pasted meat food in which the coloring of the packaging material is transferred to the surface of the pasted meat food by heating and cooking. Attempting to do so poses a variety of problems. That is, as a conventional dye transfer type packaging material, first, those obtained by immersing or applying a transfer dye to cellophane are mentioned, but cellophane has low strength, and the packaging material itself is easily damaged by stress during shearing, There is a strong possibility that the transferred dye will fall off from cellophane due to the frictional force caused by the shearing, and that the shirred dye will be in close contact with the cell, causing damage or blocking. In addition, in the case where a transfer dye is applied to a film such as polyethylene, polypropylene, or polyvinylidene chloride, the strength of the packaging material itself is higher than that of cellophane, but since these packaging materials have high hydrophobicity,
For example, a water-soluble (or water-based) dye or the like has a low adhesive strength to these packaging materials, and therefore, there is a high possibility that the dyes may fall off the packaging material due to stress during shearing.

[0003]

2. Description of the Related Art The present applicant discloses in Japanese Utility Model Laid-Open Publication No. 6-35165 that an alkyd resin, a vinyl chloride resin, an acrylic resin, and a vinyl acetate are coated on one surface of a synthetic resin film such as vinylidene chloride, vinyl chloride, polyethylene, or polyester. An intermediate layer in which a resin or the like is dissolved in a solvent such as an alcohol or an ester is applied, and a cellulose resin-based polymer, a natural resin such as shellac, dammar, or copal is dissolved in ethanol on the intermediate layer. By applying a vehicle layer to which various water-soluble edible dyes have been added, and by having the intermediate layer also have an affinity for both the packaging material and the vehicle layer, eliminating uneven transfer of the dye to the surface of the meat food, Disclosed is a dye transfer type packaging material for pasted meat food in which the thickness between the packaging material and the meat surface is also improved.

[0004]

However, in the above-mentioned prior art, the sheet-like packaging material wound into a roll is melted into a cylindrical shape while being pulled out by a continuous automatic filling machine, and at the same time, the meat material is continuously filled. This method is not intended to fill the packaging material with the raw material of the meat by shearing (that is, it is assumed that a large stress is applied to the packaging material). Therefore, the present invention is a further improvement of the above-described conventional technique, and is also applicable to a case where a large external stress is applied to the packaging material, such as a case where the packaging material is filled with a meat material or the like by a shearing method. It is an object of the present invention to smoothly transfer the applied pigment to a surface of a meat food or the like without falling off.

[0005]

Means for Solving the Problems The present inventors apply a dye layer on one surface of various packaging materials via an intermediate layer containing a plasticizer such as glycerin, sorbitol, or propylene glycol. As a buffer, to fulfill the function of effectively relieving a large amount of stress applied to the packaging material (for example, frictional force during shearing), or
Conversely, if a certain protective film is formed on the upper surface of the dye layer applied to the packaging material, it will not hinder the transfer of the dye and effectively prevent the dye from falling off when a stress is applied to the packaging material. We have found and completed the present invention.

That is, the present invention 1 relates to polyvinylidene chloride,
Polyolefins such as polyethylene and polypropylene,
One side of a synthetic resin such as polyamide and polyester, or a monolayer film of a natural polymer such as fibrous and cellulose, or a laminated film in which at least one layer is composed of these materials, glycerin, sorbit, mannitol, propylene A dye transfer type packaging material characterized in that an edible dye layer is formed via a buffer layer containing an edible plasticizer such as glycol.

The present invention relates to a monolayer film of a polyolefin such as polyvinylidene chloride, polyethylene and polypropylene, a synthetic resin such as polyamide and polyester, or a natural polymer based film such as fibrous and cellulose.
Or at least one layer forms an edible dye layer on one side of a laminated film composed of these materials, and furthermore, the dye layer is a protective film containing a natural polymer compound such as shellac, corn protein, dammar, gliadin, and rosin. A dye transfer type packaging material characterized by being coated with:

According to a third aspect of the present invention, the packaging material according to the first or second aspect of the invention is formed into a tubular shape with the dye layer being on the inside. This is a method of coloring a pasty meat food using a dye transfer-type packaging material, which is characterized in that a pigment is transferred onto the surface of the pasty meat food by cooking.

The present invention 4 provides a foodstuff such as cheese, butter, candy and the like, which is heated and fluidized, to the packaging material of the present invention 1 or 2 wherein the pigment layer is on the inside, and the pigment is added to the foodstuff. This is a method of coloring food using a dye transfer type packaging material characterized by being transferred onto the surface of a food.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The films of the present invention 1 and 2 are not limited to single-layer films and laminated films. By having appropriate strength (stress resistance) as a single-layer film,
For example, even when stress is applied to the packaging material as in the case of shearing or the like, wear can be suppressed. Specific examples thereof include polyvinylidene chloride (PVCD; including a copolymer with vinyl chloride), polyethylene (including linear low-density polyethylene (LLDPE)), polyolefin such as polypropylene, polyamide, polyester, and ethylene. Vinyl acetate copolymer (EVA), ethylene
Examples include a synthetic resin film such as a vinyl alcohol copolymer (EVOH), or a natural polymer film such as fibrous or cellulose. Therefore, for example, a monolayer film of cellophane or the like has a low mechanical strength and is not preferable. Further, the laminated film is a multilayer film in which at least one layer is made of the above-mentioned material having an appropriate strength. For example, since the above-mentioned cellophane and the like have a hydrophilic property, they are excellent in printability such as a water-soluble dye, but have a high strength. It is necessary to reinforce with the above material because it is weak. Therefore, specific examples of the laminated film include polyethylene / cellophane (inner layer), polyethylene / nylon / cellophane (inner layer), polyethylene / nylon / polyethylene, polyvinylidene chloride / nylon / polyethylene, polyvinylidene chloride / nylon / polypropylene, nylon / EVO
H / polyethylene, polyethylene / EVA / nylon /
Polyethylene or EVA / EVOH / Nylon / EV
A and the like.

[0011] The form of the film may be sheet-like or tubular. In this case, if the sheet-like film is put into a cylindrical shape, heat-sealing polyethylene, polypropylene, polyolefin such as polyvinylidene chloride, or a single-layer film such as EVA, or the material faces one side. Laminated films are preferred. Furthermore, a single-layer film such as polyvinylidene chloride or polypropylene (KOP) coated with polyvinylidene chloride,
Alternatively, in the case of a laminated film using the material for the outer layer, a gas barrier property can be imparted to the packaging material.

The buffer layer of the present invention 1 is a coating layer containing a plasticizer made of an edible polyhydric alcohol such as glycerin, sorbit, mannitol, propylene glycol, etc., and is basically composed of shellac, rosin, copal, A solution prepared by dissolving a natural resin such as gliadin, corn protein (zein), or hordein in an alcohol (including aqueous alcohol), an almost neutral aqueous solution obtained by adding an alkali, or an emulsion emulsified with a surfactant. A vehicle is formed, the plasticizer is added to the vehicle, and alcohol is volatilized by a drying treatment to form a coating film. Since this coating film contains the above-mentioned plasticizer, it has a moderate flexibility and can be expected to have a buffer function.

The dyes which are the main components of the dye layers of the present invention 1 and 2 include, for example, annatto dyes, kouryan dyes, red koji dyes, cacao dyes, gardenia dyes, onion dyes, chicory dyes, caramel dyes, and spice liquid flavors. And synthetic dyes such as Red No. 3, No. 106, No. 102, Yellow No. 4, No. 5, and the like. The dye layer is basically,
A solution of an edible natural resin such as shellac, rosin, copal or the like in an alcohol solution or an emulsion is used as a vehicle, and the above dye is dissolved (or dispersed) in this vehicle. Although a film is formed, in the case of a water-soluble dye, it can be directly dissolved in water or a hydrous alcohol. In addition, when a cocoa pigment is used, if a natural cocoa powder is used, a deep black color tone can be imparted to the surface of the ground meat food.

The formation of a coating film of the above-mentioned dye layer is basically performed by printing a dye solution (vehicle or aqueous dye solution) on a film with a coater or the like and then drying the film. It may be immersed in a dye solution. In the case of a water-soluble dye, an aqueous solution of the dye may be applied to the film with a brush or the like. If the innermost layer of the film is cellophane or the like, the dye layer (or buffer layer) and cellophane may be too close to each other and hinder the transfer of the dye. An edible surfactant such as a fatty acid ester, a sucrose fatty acid ester, and lecithin, or an oil or the like can be added to appropriately reduce the degree of adhesion of the dye layer (or buffer layer) to cellophane. In addition, corona discharge treatment, oxidation treatment with chemicals such as potassium permanganate and potassium dichromate, mechanical treatment such as sandblasting and buffing, or activation treatment such as flame treatment are performed on the inner surface of a hydrophobic film such as polyethylene. Application, even when forming an infinite number of minute irregularities on the inner surface, if the edible surfactant or oils and fats are added to the dye layer (or buffer layer), the dye layer (or buffer) on the hydrophobic inner surface of the film is added. By appropriately adjusting the degree of adhesion of the layer, it is possible to effectively prevent the meat meat food from being fleshed out when the packaging material is peeled off.

The protective film according to the second aspect of the present invention provides a stress load on the packaging material.
The main purpose is to protect the dye layer from peeling during (for example, shearing). The natural polymer compound as the main component of the protective film is a natural resin such as shellac, rosin, copal, gliadin, zein, hordein, and the like. The protective film was formed by dissolving these compounds in alcohol or the like and forming a coating film. Things. When a water-soluble pigment is applied to a film, the application of this protective film also has the effect of preventing the pigment from flowing out of the packaging material due to the moisture of the raw meat material before cooking. The coating film formed by dissolving the above-mentioned shellac, corn protein, etc. in alcohol etc. has an affinity for the dye (it can easily carry the dye), so when cooking, the dye passes through the protective film and smoothly on the meat surface Move to In addition, when the unevenness powder such as silicon, white carbon, and talc is added to the protective film to increase the voids in the protective film, the transfer of the dye is further promoted. still,
A protective film containing corn protein as a main component can form a softer coating film than a protective film containing natural resins such as shellac and copal as a main component, and is therefore particularly suitable for a packaging material for shearing, for example.

[0016] The present invention relates to the above-mentioned various packages which are formed by forming a buffer layer or a protective film on the inner layer side of the film so that the dye layer does not easily fall off the film even when an external stress is applied. This is a method in which the raw material is filled in a packaging material by a shirring method, and the coloring of the packaging material is transferred to the surface of the raw meat food by heating and coloring. That is, high-frequency, ultrasonic, or by a hot plate or the like, the packaging material is formed in a long cylindrical shape with the dye layer inside,
This tubular packaging material is shirred in a bellows-like manner with a shard machine so that it can be stretched (i.e., subjected to shearing), and after filling the raw material into the shirred tubular packaging material, it is cooked by steaming, boiling and the like. Then, the pigment of the packaging material is transferred to the surface of the meat paste. The above-mentioned condensed meat raw material refers to meat raw materials obtained by kneading beef, pork, poultry, rabbit or other meat, or various fish meats, etc., and the condensed meat food is ham, sausage, hamburger, meatball, or meat meat or fish meat. Means Kamaboko foods. In addition, the present invention 3 is a method of filling the packaging material of the present invention 1 or 2 with the raw material of the pasted meat by the shearing method and then coloring the pasty meat food. The method of filling the packaging material with the raw meat material, other food materials, or other foods may be any method other than the shearing method.

As described above, the present invention 4 includes the present inventions 1 and 2
The food fluidized by heating is supplied to (contacted with) the packaging material without applying shearing to the packaging material, and the coloring material of the packaging material is transferred to the surface of the food. The food is fluidizable by heating, and specifically,
Dairy products such as cheese and butter, candy, gelatin, agar and the like. The present invention 3 is a method of transferring the pigment to the food surface by heating and cooking after filling the raw material into the cylindrical packaging material. The coloring method of the present invention 4 is the method of the present invention 3 Unlike the heat of fluidized food itself,
The dye is intended to be transferred to the surface of the food at the same time as the supply to the packaging material. In the case of the present invention 4, the packaging material may be formed in a tubular shape, and the tubular packaging material may be filled with a food such as a cheese which has been heated and fluidized, and the dye may be transferred to the food in the tubular shape. After the food is filled, the pigment may be transferred to a food processed into a sheet (for example, sliced cheese) by pressing the package from both outer sides with a roller or the like.

[0018]

According to the present invention, a coating film (buffer layer) containing a plasticizer such as glycerin serves as an absorber of stress (impact) applied to the dye layer. In the present invention, a protective film containing shellac or the like literally forms a dye. When a large amount of external force is applied to the packaging material (e.g., shearing) to protect the layer from direct stress loading, the adjacent parts of the packaging material that are folded and tightly adhered together It exhibits durability against stress and the like, and effectively prevents the pigment layer from falling off from the inner surface of the packaging material. Moreover, at the time of cooking by heating, in the present invention 1, the pigment layer is in direct contact with the dough surface, and there is no problem in transferring the pigment to the meat surface.
Since the protective film of the present invention 2 is a coating film containing shellac, corn protein or the like as a main component, the protective film has an affinity for the dye, the dye can be smoothly transferred to the meat surface via the protective film, and the transferability of the dye can be improved. Can be kept high. That is, the packaging material of the present invention, even when external stress is applied (for example, when shirring is performed), since the pigment does not fall off from the packaging material, the pigment is kneaded by heating and cooked on the surface of the meat food. Transfers smoothly.

[0019]

(1) As described above, in the present invention 1, the buffer layer containing a plasticizer such as glycerin serves as an absorber for stress (impact) applied to the dye layer, and in the present invention 2, shellac or the like is used. A protective film that includes literally protects the dye layer from being stressed directly. For this reason, in the packaging materials of the present invention 1 and 2, a great deal of stress is applied from the outside (for example,
In the case where the raw material is filled in a shirring method), the pigment does not fall off the packaging material, and the pigment can be smoothly transferred to the meat surface by heating and cooking. Therefore, in the field of pasted meat foods such as ham and sausage, for example, it is possible to newly provide a dye-transferable packaging material capable of shearing, and to color various pasted meat products effectively and easily by using the packaging material. . When the packaging materials of the present invention 1 and 2 are used, the pigment can be effectively transferred to foods that can be heated and fluidized, such as cheese, butter, and candy.

(2) In the case of producing a meat paste product, in the United States and Europe, packing materials are often filled with a paste material in a shirring method, but in Japan, as described at the outset, a package in the form of a sheet wound into a roll is used. There are not a few systems in which the meat material is filled into the cylindrical packaging material while the material is fused in a cylindrical shape. Therefore, conventionally, in Japan, after a pigment is formed on a single-layer film such as polyvinylidene chloride or a laminated film such as polyvinylidene chloride on the inner layer side, the obtained packaging material is kneaded by the above-described method other than shearing. In some cases, the raw materials may be filled.In this case, since polyvinylidene chloride and the like are hydrophobic, at the time of coating film formation before the filling step, particularly for water-soluble (or water-based) dyes, There was a problem that application was not easy. On the other hand, when the monolayer film of cellophane or the inner layer forms a coating film of the dye on the laminated film of cellophane, the dye layer strongly adheres to the cellophane, and when the packaging material is peeled off, it is good for the meat food. There is a fleshy effect that the dye to be transferred to the film is peeled off in close contact with the film surface. In the packaging material of the present invention, regardless of whether or not the filling of the raw meat material is performed by the shirring method, the pigment layer is applied to the inner layer of the film via the buffer layer containing the edible plasticizer, and the like. A dye layer can be formed well on a hydrophobic film layer such as a vinylidene layer, and a dye layer can be formed on a cellophane layer or the like with a moderately low adhesive strength. That is, the packaging material of the present invention is suitable for filling the raw meat material in a shearing method, but is not limited to the packaging material for shearing, and in addition to this, can be filled by any conventional method. Needless to say, they can be supplied. For example, the above-mentioned pasted meat raw material may be filled in a packaging material without using the shearing method, and the coloring material of the packaging material may be transferred to the surface of the pasted meat food. As shown in FIG. 4, foods such as cheese, butter, and candy are heated and fluidized, and the foods are filled in a tubular packaging material and pressed in a tubular shape or in a sheet shape so that the pigment is cheese. It may be transcribed to the above foods.

[0021]

EXAMPLES Hereinafter, the production examples of the dye transfer type packaging material will be described sequentially, and a coloring test example in the case where the raw material is filled with the packaging material by the shearing method and cooked by heating will be described. A coloring test example in a case where the fluidized cheese is supplied to the packaging material without using the shearing method will also be described. Incidentally, the present invention is not restricted to the following embodiments, and it goes without saying that many modifications can be made within the scope of the technical idea of the present invention.

<< Manufacture Example 1 of Dye Transfer Type Packaging Material for Shearing >> First, a solution of shellac in ethyl alcohol
(Vehicle) was prepared with the following composition in which glycerin was added as a plasticizer, and the mixed solution was applied to the cellophane side of a three-layer film of polyethylene / nylon / cellophane using a coater, and was then dried in a tunnel dryer. To form a buffer layer on the film. Shellac 3.0% by weight Glycerin 3.0% by weight Sorbitan fatty acid ester 0.7% by weight (Emazole; manufactured by Kao Corporation) Ethyl alcohol 93.3% by weight

Next, a solution obtained by dispersing an anato dye and a Kouryan dye in a solution obtained by dissolving shellac in ethyl alcohol was used as a dye stock solution. Based on this dye stock solution, a dye solution having the following composition was prepared. The dye solution was applied thereon with a coater, and again passed through a drier to be dried, whereby a dye layer was formed on the buffer layer in a layered manner. Dye stock solution 70.0% by weight Emazole 3.0% by weight Glycerin 3.0% by weight Ethyl alcohol 17.0% by weight Water 7.0% by weight The surfactant (emazole) added in the buffer layer and the dye layer is This is for preventing the buffer layer from adhering excessively to the cellophane layer and the dye layer to the buffer layer.

Both ends of the double-coated three-layer film are abutted, and a tape-shaped polyethylene seal prepared separately is placed between the outermost polyethylene layers facing the both ends in a bridging manner. Then, it was heat-sealed to form a long tubular packaging material with the coating surface facing inside.
Then, the tubular packaging material was stretched (sheared) by a shard machine so as to be stretchable, and the shredded packaging material was continuously filled with the meat paste material. The minced meat raw material includes, in 50 parts of minced pork, 1.6 parts of salt, 0.3 part of phosphate, 0.01 part of sodium nitrite and 0.05 part of L-ascorbic acid.
Mix with a silent cutter with 16 parts of frozen ice water,
After adding 2 parts of vegetable protein and 20 parts of lard to 9 parts of ice water, 0.2 parts of sodium glutamate and 0.2 parts of sugar were added.
A sausage raw material obtained by adding a seasoning consisting of 2 parts and 0.3 parts of spices and further adding and kneading 3 parts of starch was used. Next, the above-mentioned raw meat material filled in the packaging material is
After heating and coloring at the same time by boiling in water at 40 ° C. for 40 minutes, it was immediately quenched in cold water to produce sausages.

[Coloring Result by the Packaging Material] After cooling, the packaging material of the sausage is immediately peeled off and visually observed.
The surface of the sausage was uniformly colored with a beautiful yellowish-brown luster and color tone, there was no color unevenness, and the meat surface was not peeled off. From the degree of coloring on the meat surface, it was confirmed that the pigment layer was securely held by the packaging material without falling off during shirring, and was smoothly transferred to the meat surface during heating and cooking.

On the other hand, when shirring is applied to the cellophane side of the three-layer film of polyethylene / nylon / cellophane using a packaging material in which only the dye layer is applied alone without applying a buffer layer, the dye layer is wrapped. It was observed that the material was partially dropped or dropped. In addition, subsequently filling the packaging material with the pasty meat material, heating and cooking, and peeling the packaging material of the completed sausage, partial flesh occurred on the sausage surface, color fading and color unevenness were recognized, No uniform coloring results were obtained. Furthermore, the degree of coloring was observed by the same operation using a packaging material in which a water-soluble dye was applied to a polyethylene / nylon / polyethylene three-layer film instead of the above-described packaging material, and the water-soluble dye was converted to hydrophobic polyethylene. On the other hand, since the degree of coating is low, compared to the packaging material in which the innermost layer is cellophane, the dropout of the pigment at the time of shearing further proceeds, and thus the degree of coloring after cooking is out of an allowable range in terms of a practical level. there were.

<< Production Example 2 of Dye Transfer Type Packaging Material for Shearing >> In Production Example 1, a three-layer film of polyethylene / nylon / cellophane was used, but in this Example 2, polyethylene / nylon / polyethylene was used. Using a three-layer film, a buffer layer and a dye layer were sequentially applied on the polyethylene layer on one side of the three-layer film. That is, a mixed solution in which glycerin is added as a plasticizer to a solution of shellac in ethyl alcohol (vehicle) is prepared with the following composition, and the mixed solution is applied to one surface of a three-layer film of polyethylene / nylon / polyethylene using a coater. Then, the film was dried in a tunnel drier to form a buffer layer on the film. Shellac 10.0% by weight Glycerin 5.0% by weight Ethyl alcohol 85.0% by weight However, since the formation of a coating film on the hydrophobic polyethylene layer is not as smooth as that on the cellophane layer of Example 1, the above Example 1 was used. The surfactant (emazole) used in Example 2 was not added in Example 2.

Next, a dye layer having the same composition as in Example 1 was formed on the buffer layer in a laminated manner under the same processing conditions as in Example 1. However, an ear portion was formed at one edge of the three-layered film, on which a buffer layer and a dye layer were not formed with a predetermined narrow width, for convenience in forming the film into a tube.

The double-coated three-layer film is overlapped on one end with the ear at one end, and heat-sealed with the innermost layer at one end and the outermost polyethylene layer at the other end in close contact with each other (ie, Then, an envelope was stuck with the coating surface inside) to form a long tubular packaging material. Then, the cylindrical packaging material is stretched over a shard machine so as to be stretchable.
(Shearing), under the same conditions as in Production Example 1,
The shredded wrapping material was filled with the pasty meat material, cooked and cooled to obtain a sausage.

[Coloring Result by the Packaging Material] After cooling, the packaging material of the sausage was immediately peeled off and visually observed. In Example 2 in which a hydrophobic polyethylene layer was double-coated, a double coating was formed. The surface of the sausage is uniformly colored with a beautiful yellowish-brown luster and color tone, without color unevenness, and the meat surface may be peeled off, similarly to Production Example 1 in which a coating film is formed on the cellophane layer. Did not.

The packaging materials of Examples 1 and 2 are examples in which a buffer layer and a dye layer are sequentially applied to a three-layer film, but in Example 3 below, a dye layer and a protective film are provided on a three-layer film. An example of application in order will be described. << Manufacture Example 3 of Shearing Dye Transfer Type Packaging Material >> First, an aqueous dye liquid containing an annatto dye and an edible dye as main components was prepared with the following composition, and the aqueous dye liquid was formed into three layers of polyethylene / nylon / cellophane. The film was coated on the cellophane side using a coater and dried in a tunnel drier. First, a water-soluble dye layer was formed on the film. Anato colorant 10.0% by weight Food color (Red No. 3) 1.0% by weight Thickener (sodium alginate) 1.0% by weight Glycerin 3.0% by weight Water 85.0% by weight In place of sodium alginate, various pastes such as guar gum, locust bean gum, xanthan gum, gellan gum, and tragacanth gum can be used.

Next, shellac and corn protein (zein) were selected as natural resins, and a solution (vehicle) of ethyl alcohol of the shellac and zein was prepared with the following composition, and this solution was further placed on the dye layer. The composition was applied with a coater, passed through a dryer again and dried, and a protective film was overcoated on the dye layer. Shellac 15.0% by weight Zein 7.0% by weight Glycerin 5.0% by weight Ethyl alcohol 73.0% by weight The glycerin in the dye layer and the protective film is added as a plasticizer as described above.

Both ends of the double-coated three-layer film are abutted, and a tape-shaped polyethylene seal prepared separately is placed between the outermost polyethylene layers facing the both ends in a bridging manner. And heat-sealed to form a long tubular packaging material with the coating surface facing inside. Then, the tubular packaging material was shirred (sheared) so as to be extensible by using a shard machine, and the same sausage raw material as in Production Example 1 was continuously filled in the sheared packaging material. Next, the sausage raw material filled in the packaging material was stored frozen at -35 ° C. or less for one day and night, and after thawing,
Boiled in hot water of 0 ° C. for 40 minutes and immediately quenched in cold water to obtain sausages.

[Results of Coloring by the Packaging Material] After cooling, the packaging material of the sausage was immediately peeled off and visually observed. A water-soluble dye layer, which is easy to flow with moisture, was applied to the cellophane layer, and the protective film was formed. Also in the overcoated Example 3, the surface of the sausage was uniformly colored with beautiful orange to orange-red gloss and color tone, and there was no color migration. In this case, since both the pigment layer and the protective film of the present packaging material contain glycerin as a plasticizer, it is considered that the buffer function at the time of shirring is also performed to some extent. Also, during this frozen storage, the water-soluble dye did not cause color migration on the meat surface due to the moisture of the raw meat material. Judging from the result of the observation of the degree of coloring, it was confirmed that the pigment layer was securely held by the packaging material without falling off during shearing, and was uniformly and smoothly transferred to the meat surface during cooking.

In Examples 1 to 3 above, the raw material was filled in the packaging material by the shearing method, and the cooking was carried out. In Example 4, the cheese fluidized by heating was subjected to the shearing method. The following describes an example in which the color of the packaging material is transferred to the cheese surface by using the heat of the cheese itself and supplying the coloring material to the packaging material without using the cheese. << Production Example 4 of Cheese Using Dye-Transfer Type Packaging Material >> First, a single-layer film made of stretched polypropylene (OPP) was activated by corona discharge, and dissolved in a zein and shellac ethyl alcohol solution (vehicle). Prepare a mixed solution having glycerin added as a plasticizer with the following composition,
The mixed solution was applied to the side of the activated surface of the OPP film using a coater, and dried in a tunnel drier. First, a buffer layer was formed on the film. Zein 10.0% by weight Shellac 3.0% by weight Glycerin 3.0% by weight Sorbitan fatty acid ester 3.0% by weight (Nissan Nonion; manufactured by NOF Corporation) Ethyl alcohol 81.0% by weight

Next, a dye solution having the same composition as that of Production Example 1 was prepared, and the dye solution was coated on the buffer layer with a coater, and passed through a drier again to be dried. A dye layer was formed thereon to form a coating film. In this case, in the packaging material, the dye layer was formed into a coating in a pattern.

Next, the packaging material is continuously supplied in a cylindrical shape with the pigment layer side as the inner side, and the cheese fluidized by heating to 85 ° C. is filled into the packaging material at a supply density of a reduced amount. Process it into a sheet while pressing it from both outsides with rollers,
While the cheese was in a fluid state, the packaging material was squeezed to adjust the shape, and after cooling, the cheese was cut into a rectangular shape together with the packaging material to produce a sliced cheese with a colored design.

[Results of coloring with the packaging material] After cooling, the packaging material of the sliced cheese is immediately peeled off and visually observed. The pattern on the cheese surface is clear and uniform, and the pattern is partially There were no significant omissions (ie flesh).
Thus, it was confirmed that the pigment of the packaging material was smoothly transferred to the cheese surface by the heat of the cheese itself.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3E086 AA22 AC07 AD01 AD03 BA04 BA15 BA29 BB01 BB41 BB49 BB59 BB63 BB74 CA04 CA05 CA07 4B018 LB01 LB06 LB07 LE01 MB03 MB05 MC01 MC04 MF14 4B042 AC02 AD03 AE03 AK03AP08 AP08

Claims (4)

[Claims] 1. A monolayer film of a polyolefin such as polyvinylidene chloride, polyethylene or polypropylene, a synthetic resin such as polyamide or polyester, or a monolayer film of a natural polymer such as fibrous or cellulose, or at least one layer composed of these materials. A dye transfer type packaging material, wherein an edible dye layer is formed on one side of a laminated film to be formed via a buffer layer containing an edible plasticizer such as glycerin, sorbitol, mannitol, propylene glycol or the like. 2. A monolayer film of a polyolefin such as polyvinylidene chloride, polyethylene or polypropylene, a synthetic resin such as polyamide or polyester, or a monolayer film of a natural polymer such as fibrous or cellulose, or at least one layer made of these materials. An edible dye layer is formed on one side of the laminated film to be formed, and the dye layer is further formed of shellac, corn protein, dammar, gliadin,
A dye transfer type packaging material characterized by being coated with a protective film containing a natural polymer compound such as rosin. 3. The packaging material according to claim 1 or 2 is formed into a cylindrical shape with the pigment layer inside, and the shirred tubular packaging material is filled with a raw meat material and then cooked by heating. A method of coloring a pasty meat food using a dye transfer type packaging material, wherein the paste is transferred onto the surface of the pasty meat food. 4. The method according to claim 1, wherein the dye layer is located inside.
Or the packaging material according to 2, the cheese fluidized by heating,
A food coloring method using a dye transfer type packaging material, characterized in that food such as butter and candy is supplied and a dye is transferred onto the surface of the food.