JP2002191283A - Biodegradable smokable casing and method for smoking treatment of food - Google Patents
Biodegradable smokable casing and method for smoking treatment of foodInfo
- Publication number
- JP2002191283A JP2002191283A JP2000391995A JP2000391995A JP2002191283A JP 2002191283 A JP2002191283 A JP 2002191283A JP 2000391995 A JP2000391995 A JP 2000391995A JP 2000391995 A JP2000391995 A JP 2000391995A JP 2002191283 A JP2002191283 A JP 2002191283A
- Authority
- JP
- Japan
- Prior art keywords
- casing
- smoke
- polylactic acid
- biodegradable
- smokeable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食品、特にハム、
ソーセージなどの練り肉製品やチーズなどの乳製品をく
ん煙処理するための生分解性を具備したスモーカブルケ
ーシング、並びに当該ケーシングを用いた食品のくん煙
処理方法に関して、良好なくん煙処理性能を備えるとと
もに、製袋加工が容易で、使用後に土壌中に簡便に廃棄
できるものを提供する。TECHNICAL FIELD The present invention relates to a food, especially a ham,
Smokeable casing with biodegradability for smoke treatment of dairy products such as cheese products and meat products such as sausage, and smoke treatment method of food using the casing, good smoke treatment performance. Provided is one that can be provided, is easily formed into a bag, and can be easily disposed of in soil after use.
【０００２】[0002]
【発明の背景】基本的に、ハム、ソーセージなどのくん
煙処理は、食品の保存性の向上と、独特のスモーク風味
とスモーク色の付与を主目的とし、従来では、麻紙にビ
スコース液を含浸したファイブラスケーシング、或はセ
ルロースケーシングなどがスモーカブルケーシングとし
て常用されて来た。しかしながら、例えば、ファイブラ
スケーシングでは、ケーシングの強度を向上させるため
にビスコース液の塗布量を多くするとスモーク性が低下
し、逆に、塗布量を少なくするとスモーク性は改良され
るが、強度が低下するという問題がある。BACKGROUND OF THE INVENTION Basically, smoke and smoke treatment of ham, sausage and the like is mainly intended to improve the preservability of food and to impart a unique smoke flavor and smoke color. An impregnated fibrous casing or a cellulose casing has been commonly used as a smokeable casing. However, in a fibrous casing, for example, increasing the amount of the applied viscose liquid in order to improve the strength of the casing decreases the smoke property. Conversely, reducing the amount of the applied viscose liquid improves the smoke property, but increases the strength. There is a problem of lowering.
【０００３】[0003]
【従来の技術】(1)従来技術１(特開平６−３１２４９４
号公報） ケーシングの強度とスモーク適性を共に保持する目的
で、ポリエチレン、ポリプロピレン、ナイロンなどのヒ
ートシール可能な不織布と、紙とを積層し、この積層面
にビスコース液を浸み込ませて貼り合わせ、いわばビス
コース液を積層シートに部分含浸させた、ハム、ソーセ
ージ又は魚肉練り製品の包装材が開示されている。2. Description of the Related Art (1) Prior art 1 (Japanese Unexamined Patent Publication No. Hei 6-310494)
Publication) Laminate heat-sealable non-woven fabric such as polyethylene, polypropylene, nylon, etc., and paper with the purpose of maintaining both casing strength and smoke suitability, and apply the viscose liquid to the lamination surface. In addition, a packaging material for ham, sausage or fish meat paste products in which a laminated sheet is partially impregnated with a so-called viscose liquid is disclosed.
【０００４】(2)従来技術２(特開平８−９１４７３号公
報) 表面に細孔が開けられ、裏面が凸状に隆起したフィルム
からなるスモーク製品用包装材が開示されている。食品
はフィルムの凸状隆起面に供給されるため、フィルムと
食品との滑り性が良くなり、食品と包装用フィルムとの
位置合わせに支障を来すことがなく包装適性を改善で
き、また、フィルムの細孔を通してくん煙処理されるた
め、食品表面に細かいスモーク斑点が形成される効果が
あることが記載されている(同公報の段落８参照)。(2) Prior art 2 (Japanese Patent Application Laid-Open No. Hei 8-91473) A packaging material for smoked products comprising a film having pores formed on the front surface and a raised back surface is disclosed. Since the food is supplied to the convex raised surface of the film, the slipperiness between the film and the food is improved, and the packaging suitability can be improved without hindering the alignment between the food and the packaging film. It is described that smoke treatment is performed through the pores of the film, so that fine smoke spots are formed on the food surface (see paragraph 8 of the publication).
【０００５】[0005]
【発明が解決しようとする課題】上記従来技術１では、
スモーク適性などは良好に確保できるが、ポリオレフィ
ンやポリアミドなどの熱可塑性合成繊維からなる不織布
を積層シートに使用するため、包装材をそのまま土壌中
に廃棄することはできず、産業廃棄物となってゴミの増
大につながり、環境保全の見地から好ましくない。ま
た、上記従来技術２では、フィルムを材質とする包材に
細孔や隆起の特殊な加工を施すため、製造コストが嵩む
うえ、廃棄問題の解消を目的としたものでもない。一
方、前記ファイブラスケーシングでは、ビスコース液を
全体に含浸することから肉厚で硬質な傾向になるため、
ハム、ソーセージなどの食品原料を充填する際には、予
めケーシングを湯戻しする必要があり、くん煙を含む調
理工程が煩雑になる。In the prior art 1 described above,
Good smoke suitability can be ensured, but the use of nonwoven fabric made of thermoplastic synthetic fibers such as polyolefin and polyamide for the laminated sheet makes it impossible to dispose of the packaging material as it is in the soil, resulting in industrial waste. This leads to an increase in garbage, which is not desirable from the viewpoint of environmental conservation. Moreover, in the above-mentioned prior art 2, since a packaging material made of a film is subjected to special processing of pores and bumps, the production cost is increased, and it is not intended to solve the disposal problem. On the other hand, in the fibrous casing, since the viscose liquid is impregnated into the whole, it tends to be thick and hard.
When filling food ingredients such as ham and sausage, it is necessary to reheat the casing in advance, which complicates the cooking process involving smoke.
【０００６】本発明は、スモーカブルケーシングにおい
て、製袋加工の容易性とスモーク性能を共に良好に確保
するとともに、さらに廃棄の簡便化を図ることを技術的
課題とする。SUMMARY OF THE INVENTION It is a technical object of the present invention to provide a smokeable casing which ensures good ease of bag making and good smoke performance, and which further facilitates disposal.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、ポリ乳酸
をスモーカブルケーシングに利用することを着想し、鋭
意研究した結果、不織布形態のポリ乳酸を紙に積層する
と、その優れた生分解性により積層体全体を土壌中にそ
のまま簡便に廃棄できること、ポリ乳酸のヒートシール
性により積層体の製袋加工が容易になること、さらに
は、スモーク性能も従来のファイブラスケーシングに比
べて遜色がないなどの様々な利点を兼備することを見い
出して、本発明を完成した。Means for Solving the Problems The inventors of the present invention conceived of using polylactic acid for a smokeable casing, and as a result of intensive research, found that when polylactic acid in the form of non-woven fabric is laminated on paper, the excellent biodegradation can be obtained. The ability to easily dispose of the entire laminate as it is in the soil due to its properties, the heat-sealing properties of polylactic acid facilitates the bag making process of the laminate, and the smoke performance is also inferior to the conventional fibrous casing. The present invention has been completed by finding that it has various advantages such as not having.
【０００８】即ち、本発明１は、天然繊維を材質とする
紙又は不織布にポリ乳酸の不織布を積層した生分解性積
層体を、ポリ乳酸不織布の面同士をヒートシールしてケ
ーシングに成形し、生分解性積層体の壁面を介してくん
煙成分をケーシング内の食品原料に接触可能にしたこと
を特徴とする生分解性のスモーカブルケーシングであ
る。That is, the present invention provides a biodegradable laminate obtained by laminating a non-woven fabric of polylactic acid on a paper or non-woven fabric made of natural fiber, and forming a casing by heat-sealing the surfaces of the polylactic acid non-woven fabric, A biodegradable smokeable casing characterized in that a smoke component can be brought into contact with a food material in a casing via a wall surface of the biodegradable laminate.
【０００９】本発明２は、上記本発明１において、生分
解性積層体の内表面に、植物性又は動物性の油脂類、可
食性界面活性剤、糖類などを離型剤として含浸、塗布し
たことを特徴とする生分解性スモーカブルケーシングで
ある。According to a second aspect of the present invention, the biodegradable laminate is impregnated and coated with a vegetable or animal fat or oil, an edible surfactant, a saccharide or the like as a mold release agent. A biodegradable smokeable casing characterized in that:
【００１０】本発明３は、上記本発明１又は２のくん煙
処理ケーシング内に食品原料を収容し、くん煙処理を施
して、生分解性積層体の壁面を透過したくん煙成分を食
品原料に接触させることを特徴とする食品のくん煙処理
方法である。[0010] The present invention 3 provides a food raw material which is contained in the smoke processing casing of the present invention 1 or 2 and is subjected to smoke processing to remove the smoke component transmitted through the wall surface of the biodegradable laminate. A method for treating smoke from food, comprising contacting the food with smoke.
【００１１】[0011]
【発明の実施の形態】本発明は、第一に、天然繊維を材
質とする紙又は不織布とポリ乳酸不織布との積層体をヒ
ートシールによって製袋加工したスモーカブルケーシン
グであり、第二に、このケーシングにハム、ソーセージ
などの食品原料を収容した後、くん煙処理を施して、食
品をくん煙する方法である。上記スモーカブルケーシン
グには、油脂類や可食性界面活性剤などの離型剤を含
浸、塗布することができる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention relates to a smokeable casing made by laminating a laminate of a paper or nonwoven fabric made of natural fiber and a polylactic acid nonwoven fabric by heat sealing. This is a method in which food materials such as ham and sausage are accommodated in this casing and then smoked to treat the food. A release agent such as oils and fats and an edible surfactant can be impregnated and applied to the smokeable casing.
【００１２】上記ポリ乳酸は、ポリＬ−乳酸、ポリＤ−
乳酸、或は、Ｌ−乳酸とポリＤ−乳酸の共重合体であ
り、乳酸から直接に脱水重縮合し、或は、ラクチド、グ
リコリド、ε−カプロラクトンなどを開環重合し、又は
その他の公知の方式で製造することができ、分子量は特
に限定されるものではない。また、本発明のポリ乳酸
は、乳酸とグリコール酸、ヒドロキシ酪酸などの他のオ
キシカルボン酸との共重合体も含む概念である。ポリ乳
酸の不織布は、上記ポリ乳酸の短繊維及び／又は長繊維
をスパンボンド、サーマルボンド、メルトブロー、水流
絡合などの公知の方式で不織布に製造したものである。The above-mentioned polylactic acid is poly-L-lactic acid, poly-D-
Lactic acid or a copolymer of L-lactic acid and poly-D-lactic acid, which is directly dehydrated and polycondensed from lactic acid, or is subjected to ring-opening polymerization of lactide, glycolide, ε-caprolactone, or other known compounds. And the molecular weight is not particularly limited. Further, the polylactic acid of the present invention is a concept including a copolymer of lactic acid and another oxycarboxylic acid such as glycolic acid or hydroxybutyric acid. The non-woven fabric of polylactic acid is obtained by manufacturing the short fibers and / or long fibers of the polylactic acid into a non-woven fabric by a known method such as spun bonding, thermal bonding, melt blowing, and hydroentanglement.
【００１３】天然繊維を材質とする紙又は不織布をポリ
乳酸不織布に積層するのは、ケーシングの強度を保持す
るためである。上記天然繊維は、コットン、カポック、
亜麻、大麻、黄麻、ラミー、マニラ麻、バガス、ケナ
フ、エスパルト草、羊毛、モヘヤ、絹などの植物性、或
は動物性の任意の繊維をいい、生分解性保持の見地から
合成繊維は排除されるが、レーヨン、アセテートなどの
再生繊維を排除するものではない。天然繊維を材質とす
る紙は、公知の湿式抄造法によって製造される。天然繊
維の不織布は、ポリ乳酸不織布と同様に、公知の方式で
製造される。The reason why the paper or nonwoven fabric made of natural fibers is laminated on the polylactic acid nonwoven fabric is to maintain the strength of the casing. The natural fibers are cotton, kapok,
Any fiber of plant or animal origin such as flax, hemp, jute, ramie, manila hemp, bagasse, kenaf, esparto grass, wool, mohair, silk, etc., and synthetic fibers are excluded from the viewpoint of biodegradability retention. However, it does not exclude regenerated fibers such as rayon and acetate. Paper made of natural fibers is produced by a known wet papermaking method. The nonwoven fabric of a natural fiber is produced by a known method, similarly to the polylactic acid nonwoven fabric.
【００１４】上記本発明１の生分解性積層体は、例え
ば、天然繊維の不織布上にポリ乳酸の不織布を載置し、
適正な温度と圧力条件で熱プレス処理を行って積層体に
成形される。紙とポリ乳酸不織布を積層する場合も基本
的にこれと同様であるが、天然起源の結合剤を介して両
者を貼着しても差し支えない。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などが好ま
しい。スモーク適性を具備させる見地から、生分解性積
層体の厚みは０.０５〜０.５ｍｍ程度、積層体のうちの
ポリ乳酸不織布の通気性は２０〜５００ｃｃ／ｃｍ2／
ｓ程度である。The biodegradable laminate according to the first aspect of the present invention comprises, for example, placing a non-woven fabric of polylactic acid on a non-woven fabric of natural fibers,
A hot press process is performed under appropriate temperature and pressure conditions to form a laminate. The same applies to the case of laminating a paper and a polylactic acid non-woven fabric. However, both may be adhered via a binder of natural origin. Examples of the binder include various dextrins, pullulan, gum arabic, guar gum, xanthan gum, gum arabic, gum tamarind,
Preferred are natural gums such as locust bean gum, water-soluble or alcohol-soluble pastes such as alginate, mannan, pectin, gelatin, zein, shellac and the like. From the viewpoint of providing smoke suitability, the thickness of the biodegradable laminate is about 0.05 to 0.5 mm, and the breathability of the polylactic acid nonwoven fabric in the laminate is 20 to 500 cc / cm 2 /.
s.
【００１５】上記スモーカブルケーシングは、上記生分
解性積層体のうちのポリ乳酸不織布の面同士をヒートシ
ールして製袋加工される。即ち、ポリ乳酸の不織布面を
外面にして折り畳み方式、合掌方式で重ね合わせ、或は
ピロー方式によりヒートシールして各種形状の袋に製袋
加工される。また、テープ状のポリ乳酸不織布を別に用
意して、ポリ乳酸の不織布面の耳を突き合わせ、上記ポ
リ乳酸テープをこの突き合わせ部に載置してヒートシー
ルしても差し支えない。上記スモーカブルケーシング
は、ポリ乳酸不織布と天然繊維を材質とする紙又は不織
布との積層体なので、ケーシング全体に優れた生分解性
を付与できる。The above-mentioned smokeable casing is formed into a bag by heat-sealing the surfaces of the polylactic acid nonwoven fabric of the biodegradable laminate. That is, the nonwoven fabric surface of the polylactic acid is placed on the outer surface, and the sheets are superposed by a folding method or a joint method, or heat-sealed by a pillow method to form bags of various shapes. Alternatively, a tape-shaped non-woven fabric of polylactic acid may be separately prepared, the ears of the non-woven fabric surface of polylactic acid may be butted, and the polylactic acid tape may be placed on the butted portion and heat-sealed. Since the above-mentioned smokeable casing is a laminate of polylactic acid nonwoven fabric and paper or nonwoven fabric made of natural fiber, excellent biodegradability can be imparted to the entire casing.
【００１６】一般に、くん煙処理した後にケーシングを
食品から剥離すると、食品表面がケーシング側に剥がし
取られて付着してしまう現象が起こり易いが、本発明２
は、このような肉付きを防止して、食品表面に美麗なス
モーク色を付与することを目的として、スモーカブルケ
ーシングの内面に離型剤を付着させたものである。上記
離型剤には、大豆油、綿実油、オリーブ油、コーン油、
米油、ごま油、パーム油、紅花油、サフラワー油、菜種
油などの植物性油脂、ラード、牛脂などの動物性油脂、
シリコン油、可食性界面活性剤、或は糖類などが使用で
きる。上記可食性界面活性剤は、レシチン、ソルビタン
脂肪酸エステル、ショ糖脂肪酸エステル、脂肪酸グリセ
リドなどである。上記糖類としては、各種デキストリン
類、水あめ、各種オリゴ糖、或はソルビット、マンニッ
トなどの糖アルコール類などが挙げられる。離型剤のス
モーカブルケーシングへの付着方式としては、製袋加工
する前の積層体シートの段階で、天然繊維を材質とする
紙又は不織布の面にコーターで塗布し、或は、スプレー
で噴霧することなどによって実施される。ケーシング全
体を離型剤の溶液又は分散液に浸漬しても良い。スモー
カブルケーシングに対する離型剤の付着量は離型剤の種
類、或は濃度によっても異なるが、概ね０.５ｇ／ｃｍ2
〜１０ｇ／ｃｍ2である。In general, when the casing is peeled off from the food after the smoke treatment, the phenomenon that the surface of the food is peeled off and adhered to the casing is likely to occur.
In order to prevent such fleshiness and impart a beautiful smoke color to the food surface, a release agent is attached to the inner surface of the smokeable casing. The release agent includes soybean oil, cottonseed oil, olive oil, corn oil,
Vegetable fats such as rice oil, sesame oil, palm oil, safflower oil, safflower oil, rapeseed oil, animal fats such as lard, tallow, etc.
Silicone oil, edible surfactants or sugars can be used. The edible surfactant includes lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, fatty acid glyceride and the like. Examples of the saccharides include various dextrins, starch syrup, various oligosaccharides, and sugar alcohols such as sorbitol and mannitol. As a method of adhering the release agent to the smokeable casing, at the stage of the laminated sheet before bag making, the release agent is applied to the surface of paper or non-woven fabric made of natural fibers by a coater, or sprayed with a spray. And so on. The entire casing may be immersed in a solution or dispersion of a release agent. The amount of the release agent adhered to the smokeable casing varies depending on the type or concentration of the release agent, but is generally about 0.5 g / cm 2.
〜１０10 g / cm 2 .
【００１７】上記離型剤に可食性界面活性剤を選択する
と、ケーシングに離型機能を付与できるうえに、くん煙
成分の透過率を制御することが期待でき、スモーク色や
スモーク風味の調整が可能となる。ちなみに、離型剤は
スモーカブルケーシングの内面に付着させることが必須
であるが、くん煙透過率を制御する目的で可食性界面活
性剤を付着させる場合には、ケーシングの内面に限ら
ず、外面に付着させても良いことは勿論である。When an edible surfactant is selected as the release agent, not only can the release function be imparted to the casing, but also the transmittance of the smoke component can be controlled, and the smoke color and smoke flavor can be adjusted. It becomes possible. Incidentally, it is essential that the release agent adheres to the inner surface of the smokeable casing, but when the edible surfactant is attached for the purpose of controlling smoke transmission, it is not limited to the inner surface of the casing, but the outer surface. Of course.
【００１８】本発明３は、上記スモーカブルケーシング
を用いた各種食品のくん煙処理方法である。即ち、上記
スモーカブルケーシング内に食品原料を収容し、くん煙
処理を施すことにより、生分解性積層体の壁面を介して
くん煙成分を透過させ、食品にスモーク色とスモーク風
味を円滑に付与するのである。基本的に、スモーカブル
ケーシングに充填・封入された食品原料は、乾燥処理を
施された後、くん煙処理を経て、蒸煮などの加熱を施さ
れる。本発明のスモーカブルケーシングを適用できる食
品は特に限定されることなく任意であり、ハム、ソーセ
ージなどの練り肉製品、かまぼこ、はんぺんなどの水産
練り製品、チーズなどの乳製品などが好ましい。The third aspect of the present invention is a method for treating smoke from various foods using the above smokeable casing. That is, the food ingredients are accommodated in the above-mentioned smokeable casing, and smoke processing is performed to allow smoke components to pass through the wall surface of the biodegradable laminate, and smoothly impart smoke color and smoke flavor to the food. You do it. Basically, a food material filled and sealed in a smokeable casing is subjected to a drying treatment, a smoke treatment, and a heating such as steaming. Foods to which the smokeable casing of the present invention can be applied are not particularly limited and are arbitrary. Preferred are meat products such as ham and sausage, fishery products such as kamaboko and starch, and dairy products such as cheese.
【００１９】[0019]
【発明の効果】(1)ポリ乳酸は優れた生分解性を有する
ため、本発明のスモーカブルケーシングは、くん煙処理
を含めた調理後に、食品から剥離してそのまま生ゴミと
して土壌中に簡便に廃棄でき、環境保全に有益である。
このため、合成樹脂の不織布を使用した前記従来技術１
のように、産業廃棄物として廃棄する必要がないので、
廃棄の処理コストを大幅に軽減できる。(1) Since polylactic acid has excellent biodegradability, the smokeable casing of the present invention can be easily peeled off from food and cooked in the soil as raw garbage after cooking including smoke treatment. Can be discarded, which is beneficial for environmental protection.
Therefore, the prior art 1 using a synthetic resin nonwoven fabric
It is not necessary to dispose as industrial waste like
The disposal cost can be greatly reduced.
【００２０】(2)ポリ乳酸はヒートシール性があるた
め、生分解性積層体を袋状、筒状などに簡便に成形で
き、製袋加工がきわめて容易である。(2) Since polylactic acid has a heat sealing property, the biodegradable laminate can be easily formed into a bag shape, a tubular shape, or the like, and the bag making process is extremely easy.
【００２１】(3)フィルム形態ではなく、不織布形態の
ポリ乳酸を使用することにより、良好なくん煙透過能力
を確保できるため、本発明のスモーカブルケーシング
は、後述の試験例に示すように、従来のファイブラスケ
ーシングに比べてもくん煙処理性能に遜色がなく、食品
表面に美麗なスモーク色と特有のスモーク風味を円滑に
付与できる。従って、ハム、ソーセージなどの練り肉製
品や、チーズなどの乳製品用のスモーカブルケーシング
として特に好適である。また、ファイブラスケーシング
は使用前に湯戻しする必要があるが、本発明のスモーカ
ブルケーシングはこのような煩雑な処理は要らず、簡
便、迅速にくん煙処理を行える。さらに、前記従来技術
２のように、包材に細孔や隆起などの特殊加工を施す必
要もない。(3) By using polylactic acid in the form of non-woven fabric instead of in the form of a film, good smoke-absorbing ability can be ensured. Therefore, the smokeable casing of the present invention has the following features. Compared with the conventional fibrous casing, the smoke treatment performance is comparable to that of the conventional fibrous casing, and a beautiful smoke color and a unique smoke flavor can be smoothly applied to the food surface. Therefore, it is particularly suitable as a smokeable casing for pasted meat products such as ham and sausage, and dairy products such as cheese. Further, the fibrous casing needs to be reconstituted before use. However, the smokeable casing of the present invention does not require such complicated processing, and can easily and quickly perform smoke treatment. Further, unlike the prior art 2, there is no need to perform special processing such as pores and bumps on the packaging material.
【００２２】[0022]
【実施例】以下、本発明の生分解性スモーカブルケーシ
ングの製造実施例、当該ケーシングを用いたスモーク性
能試験例、並びに当該ケーシングの生分解性試験例を順
次述べる。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。EXAMPLES Examples of the production of the biodegradable smokeable casing of the present invention, smoke performance test examples using the casing, and biodegradability test examples of the casing will be described in order. It should be noted that the present invention is not limited to the following examples and test examples, and it is needless to say that any modifications can be made within the technical idea of the present invention.
【００２３】《生分解性スモーカブルケーシングの製造
実施例》市販のポリ乳酸不織布(テラマック；ユニチカ
社製)と麻紙を熱プレス処理して積層し、麻紙の表面に
レシチンを２ｇ／ｍ2の付着量で塗布して、生分解性積
層体を得た。次いで、レシチンを塗布した上記麻紙面を
内側にし、ポリ乳酸不織布面を外側にして、上記積層体
を筒状に折り曲げ、この折り曲げた耳の部分を３ｍｍ幅
で重ね合わせるとともに、別に用意した１０ｍｍ幅のポ
リ乳酸不織布の封止テープをこの重なり部分に載置して
からヒートシールを行い、大きさ１２０ｍｍ×３００ｍ
ｍの生分解性スモーカブルケーシングを製造した。ケー
シングの厚みは０.０８ｍｍであった。また、ポリ乳酸
不織布の通気量は４０ｃｃ／ｃｍ2／ｓであった。<< Production example of biodegradable smokeable casing >> A commercially available polylactic acid nonwoven fabric (Terramac; manufactured by Unitika Ltd.) and hemp paper are laminated by hot pressing, and lecithin of 2 g / m 2 is adhered to the hemp paper surface. And a biodegradable laminate was obtained. Next, the laminated body was folded into a tubular shape with the hemp paper surface coated with lecithin on the inside and the polylactic acid nonwoven fabric surface on the outside, and the folded ear portions were overlapped with a 3 mm width, and a separately prepared 10 mm width After placing the sealing tape of the polylactic acid nonwoven fabric on this overlapping portion, heat sealing is performed, and the size is 120 mm × 300 m.
m of biodegradable smokeable casings. The thickness of the casing was 0.08 mm. The ventilation volume of the polylactic acid nonwoven fabric was 40 cc / cm 2 / s.
【００２４】そこで、上記スモーカブルケーシングを用
いてくん煙処理を実施し、スモーク色やスモーク風味の
度合を観察することにより、スモーク性能試験を行っ
た。 《ケーシングによるスモーク性能試験例》即ち、前記実
施例のスモーカブルケーシングにハム原料を充填し、ケ
ーシングの両端を結紮した後、下記の〜の手順で調
理を行い、ロースハムを製造した。その後、ケーシング
を剥離して、ハムの表面を目視観察するとともに、色差
計(Z−300A；日本電色工業社製)を用いて客観測定を行
った。 ６０℃で３０分間乾燥した。 ７０℃で２０分間くん煙処理した。 ８０℃で６０分間蒸煮した。 さらに、５０℃で１０分間乾燥した。 一方、市販のファイブラスケーシング(トーホーファイ
ブラスケーシングＥＰ；東邦セロファン社製)を比較例
として、実施例と同じ調理条件でくん煙処理してロース
ハムを製造し、ハムの表面を目視と色差計で観察した。Therefore, smoke treatment was carried out using the smokeable casing, and a smoke performance test was conducted by observing the degree of smoke color and smoke flavor. << Example of Smoke Performance Test Using Casing >> That is, the smokeable casing of the above example was filled with a ham material, and both ends of the casing were ligated, and then cooked according to the following procedures to produce roast ham. Thereafter, the casing was peeled off, the surface of the ham was visually observed, and an objective measurement was performed using a color difference meter (Z-300A; manufactured by Nippon Denshoku Industries Co., Ltd.). Dry at 60 ° C. for 30 minutes. Smoke treatment was performed at 70 ° C. for 20 minutes. Steamed at 80 ° C. for 60 minutes. Furthermore, it dried at 50 degreeC for 10 minutes. On the other hand, a commercially available fibrous casing (Toho fibrous casing EP; manufactured by Toho Cellophane Co., Ltd.) was used as a comparative example, and smoked under the same cooking conditions as in the example to produce loin ham. Observed.
【００２５】上記目視観察による評価基準は次の通りで
ある。 (1)スモーク色 ○：美麗なスモーク色を呈した。 △：スモークの色調は均質でなくバラツキがあった。 ×：スモーク色は薄かった。 (2)スモーク風味 ○：スモーク風味は充分であった。 ×：スモーク風味は薄かった。The evaluation criteria based on the visual observation are as follows. (1) Smoke color ：: A beautiful smoke color was exhibited. Δ: The color tone of the smoke was not uniform but varied. X: The smoke color was light. (2) Smoke flavor ：: Smoke flavor was sufficient. ×: Smoke flavor was light.
【００２６】上記色差計を用いた観察では、上記の乾
燥をしてからのくん煙処理をする前と、加熱調理後
(即ち、上記の乾燥後)のハムの表面のＬ、ａ、ｂの各
数値を夫々測定し、スモーク色を客観的に判定した。こ
の場合、Ｌ値は測定対象の明度を表し、数値が大きいほ
ど明るく、小さいほど暗くて褐変度合が増していること
を示す。ａ値は測定対象の赤系統の色相を表し、数値が
大きいほど赤みが増す。ｂ値は測定対象の黄系統の色相
を表し、数値が大きいほど黄みが増す。In the observation using the above color difference meter, it was confirmed that the above-mentioned drying was performed before the smoke treatment, and after the heating and cooking.
Each value of L, a, and b on the surface of the ham (that is, after the above-mentioned drying) was measured, and the smoke color was objectively determined. In this case, the L value represents the lightness of the measurement object, and a larger value indicates a brighter color, and a smaller value indicates a darker color and an increased degree of browning. The a value represents the hue of the red system to be measured, and the larger the value, the more reddish. The b value represents the hue of the yellow system to be measured, and the larger the numerical value, the more yellowish.
【００２７】実施例と比較例の目視観察の結果は下表の
通りである。 スモーク色 スモーク風味 実施例 ○ ○ 比較例 ○ ○The results of visual observation of the examples and comparative examples are as shown in the table below. Smoke color Smoke flavor Example ○ ○ Comparative example ○ ○
【００２８】また、実施例と比較例の色差計による測定
結果は下表の通りである。 The measurement results of the color difference meter of the example and the comparative example are as shown in the following table.
【００２９】上記目視による官能試験結果では、実施例
と比較例の間でスモーク色及びスモーク風味に差異はな
く、スモークのかかり具合は良好であった。色差計によ
る客観測定でも、実施例と比較例１の間で、明度、赤
み、黄みにあまり変化はなかった。但し、詳細な比較で
は、くん煙後のＬ値(明度)は実施例の方が比較例より若
干小さく、スモーク色のかかりが良くて褐変度合が勝る
(明度が落ちる)傾向を示した。このことは、くん煙後の
ａ値とｂ値を見ても実施例の方が比較例より共に若干大
きく、赤みと黄みが増している点とも一致する。従っ
て、ポリ乳酸不織布をベースとする実施例のスモーカブ
ルケーシングは、スモーク性能において、従来のファイ
ブラスケーシングからなる比較例に比べても遜色がない
か、若干上回る水準を示すことが明らかになった。According to the results of the above-mentioned visual sensory test, there was no difference in smoke color and smoke flavor between the example and the comparative example, and the degree of smoke application was good. Also in the objective measurement by the color difference meter, there was not much change in lightness, redness, and yellowness between the example and the comparative example 1. However, in a detailed comparison, the L value (brightness) after smoking is slightly smaller in the example than in the comparative example, and the degree of smoke color is good and the degree of browning is superior.
(Lightness decreased). This is consistent with the fact that the values of the a and b values after smoking are slightly larger in the example than in the comparative example, and the redness and yellowness are increased. Therefore, it was revealed that the smokeable casing of the example based on the polylactic acid nonwoven fabric has the same or slightly higher level of smoke performance than the comparative example composed of the conventional fiber casing. .
【００３０】《スモーカブルケーシングの生分解性試験
例》実施例のスモーカブルケーシングの基本となるポリ
乳酸不織布と麻紙の積層体(厚さは０.０８mm)を５cm×
５cmの矩形に裁断してこれを試料とし、市販の家庭用コ
ンポスト(生ゴミイーター；松下電工社製)内に載置し
て、生分解される速度を目視観察した。その結果、試料
のうちのポリ乳酸不織布の部分は麻紙より速く、ほぼ７
日程度で生分解されて完全に消失してしまったが、麻紙
の部分が分解し終えるのには２０日程度の日数を要し
た。これにより、ポリ乳酸不織布の迅速な生分解性能が
確認され、この不織布と紙の積層体の全体を廃棄しても
環境に無用の負荷を掛ける恐れは全くなく、もって、本
発明のスモーカブルケーシングが良好な環境保全能を具
備することが判明した。<< Example of biodegradability test of smokeable casing >> A laminate (having a thickness of 0.08 mm) of a polylactic acid nonwoven fabric and linen paper, which is the basis of the smokeable casing of the example, was 5 cm ×
The sample was cut into a rectangle of 5 cm, and this was used as a sample. The sample was placed in a commercial household compost (garbage eater; manufactured by Matsushita Electric Works, Ltd.), and the rate of biodegradation was visually observed. As a result, the polylactic acid nonwoven fabric part of the sample was faster than hemp paper,
Although it was biodegraded in about a day and completely disappeared, it took about 20 days for the part of hemp paper to be completely decomposed. As a result, the rapid biodegradation performance of the polylactic acid nonwoven fabric was confirmed, and even if the entire laminate of the nonwoven fabric and paper was discarded, there was no danger of imposing unnecessary load on the environment. Was found to have good environmental preservation ability.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 3E035 AA04 AA05 AB10 BC01 BD01 BD06 3E086 AA22 AB01 AD12 BA04 BA14 BA15 BA19 BA24 BA29 BA42 BB01 BB51 BB90 CA04 4B011 DA04 DB01 DC01 ────────────────────────────────────────────────── ─── Continued on the front page F term (reference) 3E035 AA04 AA05 AB10 BC01 BD01 BD06 3E086 AA22 AB01 AD12 BA04 BA14 BA15 BA19 BA24 BA29 BA42 BB01 BB51 BB90 CA04 4B011 DA04 DB01 DC01
Claims (3)
リ乳酸の不織布を積層した生分解性積層体を、ポリ乳酸
不織布の面同士をヒートシールしてケーシングに成形
し、生分解性積層体の壁面を介してくん煙成分をケーシ
ング内の食品原料に接触可能にしたことを特徴とする生
分解性スモーカブルケーシング。1. A biodegradable laminate obtained by laminating a polylactic acid nonwoven fabric on paper or nonwoven fabric made of natural fibers, and forming a casing by heat sealing the surfaces of the polylactic acid nonwoven fabric. A biodegradable smokeable casing characterized in that the smoke component can be brought into contact with food ingredients in the casing via the wall surface of the casing.
動物性の油脂類、可食性界面活性剤、糖類などを離型剤
として含浸、塗布したことを特徴とする請求項１に記載
の生分解性スモーカブルケーシング。2. The method according to claim 1, wherein the biodegradable laminate has an inner surface impregnated with a vegetable or animal fat or oil, an edible surfactant, a saccharide or the like as a mold release agent, and applied. The biodegradable smokeable casing of the description.
ーシング内に食品原料を収容し、くん煙処理を施して、
生分解性積層体の壁面を透過したくん煙成分を食品原料
に接触させることを特徴とする食品のくん煙処理方法。3. A food material is accommodated in the smokeable casing according to claim 1 or 2, and smoke treatment is performed.
A method for treating smoke from food, comprising contacting the smoke component permeating the wall surface of the biodegradable laminate with a food material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000391995A JP4238477B2 (en) | 2000-12-25 | 2000-12-25 | Biodegradable smokeable casing and method for smoke treatment of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000391995A JP4238477B2 (en) | 2000-12-25 | 2000-12-25 | Biodegradable smokeable casing and method for smoke treatment of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002191283A true JP2002191283A (en) | 2002-07-09 |
| JP4238477B2 JP4238477B2 (en) | 2009-03-18 |
Family
ID=18858051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000391995A Expired - Fee Related JP4238477B2 (en) | 2000-12-25 | 2000-12-25 | Biodegradable smokeable casing and method for smoke treatment of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4238477B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006504439A (en) * | 2002-09-26 | 2006-02-09 | カセマティック， エセ． ア． デ． セ． ウベ | Polymer-based sausage casing |
| GB2452227A (en) * | 2007-08-28 | 2009-03-04 | Portabrands Ltd | Packaging materials |
| WO2009027741A1 (en) * | 2007-08-28 | 2009-03-05 | 13/04 International Limited | Packaging material |
| WO2013178870A1 (en) * | 2012-05-31 | 2013-12-05 | Ahlstrom Corporation | Multilayer article comprising a biodegradable polymer-based layer and a cellulose-fiber based support; method of manufacturing multilayer article and food accessory comprising a multilayer article |
-
2000
- 2000-12-25 JP JP2000391995A patent/JP4238477B2/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006504439A (en) * | 2002-09-26 | 2006-02-09 | カセマティック， エセ． ア． デ． セ． ウベ | Polymer-based sausage casing |
| JP4828939B2 (en) * | 2002-09-26 | 2011-11-30 | カセマティック， エセ． ア． デ． セ． ウベ | Polymer-based sausage casing |
| GB2452227A (en) * | 2007-08-28 | 2009-03-04 | Portabrands Ltd | Packaging materials |
| WO2009027741A1 (en) * | 2007-08-28 | 2009-03-05 | 13/04 International Limited | Packaging material |
| GB2465102A (en) * | 2007-08-28 | 2010-05-12 | 13 04 Internat Ltd | Packaging material |
| WO2013178870A1 (en) * | 2012-05-31 | 2013-12-05 | Ahlstrom Corporation | Multilayer article comprising a biodegradable polymer-based layer and a cellulose-fiber based support; method of manufacturing multilayer article and food accessory comprising a multilayer article |
| EP2841263A4 (en) * | 2012-05-31 | 2015-05-20 | Ahlstroem Oy | Multilayer article comprising a biodegradable polymer-based layer and a cellulose-fiber based support; method of manufacturing multilayer article and food accessory comprising a multilayer article |
| RU2587442C1 (en) * | 2012-05-31 | 2016-06-20 | Альстром Корпорейшн | Multilayer article containing biodegradable polymer-based layer and substrate based on cellulose fibre, method for production of multilayer article and device for food products containing multilayer article |
| US9956741B2 (en) | 2012-05-31 | 2018-05-01 | Ahlstrom-Munksjö Oyj | Multilayer article comprising a biodegradable polymer-based layer and a cellulose-fiber based support; method of manufacturing multilayer article and food accessory comprising a multilayer article |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4238477B2 (en) | 2009-03-18 |
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