JP2002292811A - Container for package food wherein discoloration of ink layer is suppressed - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for suppressing the coloration or discoloration of the ink layer of a container caused by a coloring substance generated according to circumstances by a delivery period or a storage environment in the container used for food containing at least flavor and sugar. SOLUTION: The container for package food containing at least flavor and sugar as contents, comprises a laminate having at least a polyolefin layer, a polyethylene terephthalate layer, the ink layer and a protective layer from the inside.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for suppressing coloring or discoloration of an ink layer printed on a container used for a specific food, and further relates to a method for suppressing such coloring or discoloration. The present invention relates to the packaged food.

[0002]

2. Description of the Related Art It is common practice to add a flavor to a food to increase the added value of the food. In general, a polyolefin layer such as a polyethylene layer is generally used for the innermost layer of a food container for food hygiene purposes. Ink layer.

[0003] Since many flavors have a property of penetrating the innermost polyolefin layer, they may reach the outer ink layer depending on the storage environment such as the distribution period and temperature. However, the influence of the flavor on the ink layer was small, and even when these components reached the ink layer, coloring or discoloration of the ink layer did not become a major problem.

However, according to the findings of the present inventors,
It has been found that coloring substances that may occur when foods contain flavor and sugar may permeate the polyolefin layer and cause coloring or discoloration of the ink layer.

[0005]

DISCLOSURE OF THE INVENTION The present invention suppresses coloring or discoloration of an ink layer of a container used for food containing at least flavor and sugar due to a coloring substance which may be generated depending on a distribution period or a storage environment. It is another object of the present invention to provide a method and a container in which coloring or discoloration of the ink layer is suppressed and a food in the container.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, by providing a polyethylene terephthalate layer inside the ink layer in the container, the coloring or coloring of the ink layer by the coloring substance has been described. The inventors have found that discoloration is remarkably suppressed and completed the present invention.

That is, the present invention includes the following contents.

(1) A food in a container containing at least flavor and sugar as contents, wherein the container comprises a laminate having at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside. (In which the coloring or discoloration of the ink layer is suppressed).

(2) A packaged food containing at least a flavor carried by sugar as a content, wherein the container comprises a laminate having at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside. A food in a container, characterized in that coloring or discoloration of the ink layer is suppressed.

(3) A food container containing at least flavor and sugar as a content, wherein the container is provided with a polyethylene terephthalate layer provided inside the ink layer. A method for suppressing discoloration.

(4) An ink layer of a container for food containing at least a flavor carried on sugar as a content, wherein a polyethylene terephthalate layer is provided inside the ink layer as a constitution of the container. Of suppressing coloration or discoloration of the ink.

(5) A food container containing at least flavor and sugar as contents, wherein a laminate having at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside of the container is used. A container in which coloring or discoloration of the ink layer is suppressed.

(6) A container for food containing at least a flavor carried on sugar as a content, wherein the container has at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside of the container. A container in which coloring or discoloration of the ink layer is suppressed, characterized by using:

[0014]

DETAILED DESCRIPTION OF THE INVENTION As the innermost polyolefin layer of the laminate constituting the container of the present invention, low density polyethylene is usually preferably used. Polypropylene can also be used, but has crystallinity as compared with polyethylene, and due to this property, the impact resistance of the container may be inferior to the case where polyethylene is used. The thickness of the polyolefin layer is 3
It is preferably from 0 to 80 μm.

As the PET used for the polyethylene terephthalate (hereinafter sometimes referred to as “PET”) layer of the laminate constituting the container of the present invention, commercially available products can be used. Preferred are T4102 manufactured by Toyobo Co., Ltd.
Unitika Corp.'s Emplet PTM, Toyobo Co., Ltd.
Ester film E5102 and Lumilar P of Toray Industries, Inc.
60c and the like. The thickness of the PET affects the coloring or discoloration of the ink. The thicker the PET, the higher the effect of suppressing the coloring or discoloration, and adopts a more appropriate thickness depending on the condition of the container form and contents. be able to. For example, it can be preferably used in the range of 8 to 25 μm,
Furthermore, it can be preferably used in the range of 9 to 15 μm.

The ink layer of the laminate constituting the container of the present invention is provided outside the PET layer, and a commonly used film ink can be used. In particular, an ink which is easily affected by a coloring substance and has a large problem of coloring or discoloration is white. As the white color, titanium white is usually used, and the color often changes to pale yellow depending on the color substance. Other colors other than white are mostly printed on titanium white in order to clarify the hue. Therefore, there is a problem that the original hue does not clearly appear due to the coloring material, and the color becomes yellowish as a whole.

The protective layer of the laminate constituting the container of the present invention may be usually formed of any one of stretched polypropylene (OPP), O-nylon and polyethylene terephthalate. Examples of the OPP film include Pyren Film-OT P2161 manufactured by Toyobo Co., Ltd., and Suntox OP PA2 manufactured by Sun Tox Co., Ltd.
0, Toray Industries, Inc., Trefan BO 2245 type, Taiko FOFOR manufactured by Nimura Chemical Industry Co., Ltd., Alphan S SY-101 manufactured by Oji Paper Co., Ltd., and the like can be used. Since the thickness of the film is intended to protect the printing surface, usually 10 to 30 μm is sufficient.

An adhesive layer is usually provided on the outside and inside of the PET layer of the laminate constituting the container of the present invention. As the adhesive, a polyester-based or polyether-based adhesive for dry lamination is preferably used. For example, in the case of polyester, AD manufactured by Toyo Morton Co., Ltd.
-900, Takeda Pharmaceutical Company Limited A
969V or TM329 manufactured by Toyo Morton Co., Ltd.

The form of the container of the present invention is not particularly limited, and various forms such as a flexible bag-shaped container, a standing pouch container, and a bottle-shaped container can be adopted.

The flavor in the present invention is not particularly limited as long as the effects of the present invention can be exerted. Examples thereof include flavors having an aldehyde group such as citral, cinnamaldehyde, furfural and vanillin, eugenol, anethole and curcumin. And flavors which are cyclic ether compounds such as maltol and furanone derivatives. In addition, compounds that can be used as flavors as derivatives of these compounds can also be mentioned as flavors in the present invention. Examples thereof include derivatives such as maltol derivatives such as ethyl maltol, furanone derivatives such as furaneol and sotolone, and vanillin derivatives such as ethyl vanillin.

Examples of the sugar in the present invention include monosaccharides such as glucose, fructose, sucrose, maltose, lactose, sorbitol and mannitol, oligosaccharides having a low degree of polymerization, and sugar alcohols such as reduced maltose syrup.

Many of the flavors are liquids. For example, when the product is a solid such as a sweetener, powder or granules, it may be used by being supported on a suitable carrier. Sugar can be used as a carrier.

When the flavor and the sugar coexist or the flavor is carried on the sugar for a long time, some reaction or chemical change occurs between the flavor and the sugar, and a color substance may be formed. . Further, since many of such coloring substances pass through a polyolefin layer generally used as a re-inner layer of a food container, the ink layer may be colored or discolored when reaching the ink layer. However, as in the present invention, P
By providing the ET layer, coloring or discoloration of the ink layer can be significantly suppressed.

The food in the present invention is not particularly limited as long as the effects of the present invention can be achieved. Examples of the food include a sweetener containing sugar as a main component.

[0025]

EXAMPLES The present invention will be described in more detail with reference to Examples.

(Exposure Test and Measurement Method) <Exposure Test> After a predetermined amount of various substances to be measured were stored in a container (standing pouch 130 mm × 190 mm), the container was sealed and left at 44 ° C. for 60 days.

<Measurement of discoloration> The container after the exposure test was visually observed from the outside, and the discoloration of the ink layer was compared with a control product not subjected to the exposure test. If no change is noted, titanium white is white. When discoloration was observed, the color after discoloration was shown.

<Measurement of Absorbance> The laminate of the container after the exposure test was cut out, and the color was measured using a spectrophotometer T manufactured by Shimadzu Corporation.
The absorbance was measured at a wavelength of 413.5 nm with C2100.

Example 1 OPP (Toyobo Co., Ltd. P2161 thickness: 20 μm), printing layer ink (Toyo Ink Manufacturing Co., Ltd., New)
Fine), adhesive (AD-90 manufactured by Toyo Morton Co., Ltd.)
0), PET (Toyobo Co., Ltd. T4102 thickness 12 μm), polypropylene (CPP) (Idemitsu Petrochemical Co., Ltd. RS50)
3C having a thickness of 40 μm) was laminated by a dry lamination method. A sample in which a standing pouch was manufactured from this laminated film, and 200 g of powdered reduced maltose starch syrup (97.2%), aspartame (2.1%), and a fragrance (“Pal Sweet” (registered trademark) manufactured by Ajinomoto Co., Inc.) were sealed. A sample was prepared in which 50 g of flavor A having 2.5 g of maltol and 2.5 g of vanillin supported on 95 g of dextrin was sealed, and an exposure test was performed. Then, after measuring the discoloration property of the standing pouch container, a laminate of 20 mm × 40 mm in the white ink layer portion was cut out, and the absorbance of this film was measured. The results are shown in Table 1.

[0030]

[Table 1]

Example 2 OPP (Toyobo Co., Ltd. P2161 thickness: 20 μm), printing layer ink (Toyo Ink Manufacturing Co., Ltd. New)
Fine), adhesive (AD-90 manufactured by Toyo Morton Co., Ltd.)
0), PET (Toyobo Co., Ltd. T4102 thickness: 12 μm), polyethylene (L to LDPE) (Tamapoly Co., Ltd., UB-1 thickness: 4)
0 μm) was laminated by a dry lamination method. A standing pouch is manufactured from this laminated film, and powdered reduced maltose starch syrup (97.2%), aspartame (2.1%) and a fragrance (“Pal Sweet” (registered trademark) manufactured by Ajinomoto Co., Inc.)
200g sealed sample and furfural 5g
Is loaded on 95 g of dextrin,
g sealed samples were prepared and subjected to an exposure test. Then, after measuring the discoloration property of the standing pouch container, the laminate 20 mm x 40 mm of the white ink layer portion was cut out,
The absorbance of this film was measured. The results are shown in Table 1.

Example 3 OPP (Toyobo Co., Ltd. P2161 thickness: 20 μm), printing layer ink (Toyo Ink Manufacturing Co., Ltd. New)
Fine), adhesive (AD-90 manufactured by Toyo Morton Co., Ltd.)
0), PET (Toyobo Co., Ltd. T4102 thickness 12 μm), polyethylene (L-LDPE) (UB-1 thickness 6 manufactured by Tamapoli Co., Ltd.)
0 μm) was laminated by a dry lamination method. A standing pouch is manufactured from this laminated film, and powdered reduced maltose starch syrup (97.2%), aspartame (2.1%) and a fragrance (“Pal Sweet” (registered trademark) manufactured by Ajinomoto Co., Inc.)
200 g sealed sample and flavor C containing 5 g of cinnamaldehyde on 95 g of dextrin
A sample in which 50 g was sealed was prepared and subjected to an exposure test. Then, after measuring the discoloration property of the standing pouch container, a laminate of 20 mm × 40 mm in the white ink layer portion was cut out, and the absorbance of this film was measured. The results are shown in Table 1.

Comparative Example 1 OPP (Toyobo Co., Ltd. P2161 thickness 20 μm), printing layer ink (Toyo Ink Manufacturing Co., Ltd. New)
Fine), polyethylene (L ~ LDPE) (Tamapoly Co., Ltd. U
B-1 having a thickness of 60 μm) was laminated by a dry lamination method. A sample in which a standing pouch was manufactured from this laminated film, and 200 g of powdered reduced maltose starch syrup (97.2%), aspartame (2.1%), and a fragrance (“Pal Sweet” (registered trademark) manufactured by Ajinomoto Co., Inc.) were sealed. 2.5 g of maltol and 2.5 g of vanillin in dextrin 9
A sample in which 50 g of flavor D supported on 5 g is sealed, a sample in which 50 g of flavor E in which 2.5 g of maltol and 2.5 g of vanillin are supported in 95 g of maltose, a sample in which 50 g of aspartame is sealed, and 194.4 g of maltose And aspartame 4.2g
, A sample in which 200 g of maltose was sealed, and a sample in which 200 g of dextrin were sealed, and an exposure test was performed. Then, after measuring the discoloration property of the standing pouch container, a laminate of 20 mm × 40 mm in the white ink layer portion was cut out, and the absorbance of this film was measured. The results are shown in Table 2.

Since the laminate structure is different between the embodiment and the comparative example, the absorbance and the degree of color cannot be directly compared. Therefore, in order to facilitate comparison, the absorbance of the hollow bodies of Examples 2 and 3 in which the innermost layer of the laminate structure of the comparative example is the same as the polyethylene layer is 0.3.
The average of 0.2362 of 2323 and 0.2401 was used as a control. Next, in Examples 2 and 3, the PET layer 12 was used in a laminate structure with respect to the comparative example.
μm, taking into account the effect on absorbance,
The corrected absorbance value of Comparative Example 1 was determined by assuming the presence of a PET layer by proportional calculation. The results are shown in Table 2.

[0035]

[Table 2]

From the results of the examples and comparative examples, it can be seen that all of the coloring substances for coloring or discoloring the ink layer are formed in the presence of flavor and sugar. On the other hand, aspartame, which is a raw material of pal sweet, has an amino group, but no change was observed in the ink layer in this exposure test even when coexisting with sugar.

From the above results, it was found that PET was applied inside the ink layer.
It can be seen that the adoption of the layered body provided with the layer in the container significantly suppresses the coloring or discoloration of the ink layer of the container due to the coloring substance generated by the coexistence of flavor and sugar for a long time.

[0038]

According to the present invention, in a packaged food containing at least flavor and sugar as a content, the coloring or discoloration of the ink layer of the container due to a coloring substance which may be caused by the distribution period or the storage environment is markedly reduced. Can be suppressed.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Sachiyo Ito 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Production Technology Development Center (72) Inventor Masaharu Igoda 1646 Nasugawa, Nakatsugawa-shi, Gifu F-term in the ace package of 39 stock company (reference) 3E064 AB23 BA55 BB03 BC20 EA30 3E086 AB01 AD01 AD04 BA04 BA15 BA24 BB15 CA01 4F100 AK03 AK03A AK42B AT00D BA04 BA07 CC00C EH23 GB23 JN28

Claims (9)

[Claims] 1. A packaged food containing at least flavor and sugar as contents, wherein the container comprises a laminate having at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside. Food in a container. 2. A food in a container containing at least a flavor carried on sugar as a content, wherein the container comprises a laminate having at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside. A packaged food characterized by the following. 3. The method according to claim 1, wherein the flavor is at least one member selected from the group consisting of the following compounds and derivatives thereof.
Food in containers described: citral, cinnamaldehyde, furfural, vanillin, eugenol, anethole, curcumin, maltol and furanone derivatives. 4. A container for food containing at least flavor and sugar as a content, wherein a polyethylene terephthalate layer is provided inside the ink layer as a constitution of the container. How to control. 5. A container for food containing at least a flavor carried by sugar as a content, wherein the container is provided with a polyethylene terephthalate layer inside the ink layer. A method for suppressing coloring or discoloration. 6. The flavor according to claim 4, wherein the flavor is at least one member selected from the group consisting of the following compounds and derivatives thereof.
Methods described: citral, cinnamaldehyde, furfural, vanillin, eugenol, anethole, curcumin, maltol and furanone derivatives. 7. A container for food containing at least flavor and sugar as a content, wherein the container has a laminated structure having at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside. A container in which coloring or discoloration of the ink layer is suppressed. 8. A container for food containing at least a flavor carried on sugar as a content, comprising a laminate having at least a polyolefin layer / polyethylene terephthalate layer / ink layer / protective layer from the inside of the container. A container in which coloring or discoloration of the ink layer is suppressed. 9. The flavor according to claim 7, wherein the flavor is at least one member selected from the group consisting of the following compounds and derivatives thereof.
Containers described: citral, cinnamaldehyde, furfural, vanillin, eugenol, anethole, curcumin, maltol and furanone derivatives.