JP2004276945A - Retort pouch - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a retort pouch wherein even if a low molecular weight component of nylon is slightly eluted from a nylon film layer or a hot-water-resistant nylon film layer, it does not transfer to cooked food received in the pouch for keeping the taste of the food good when the pouch is preserved for a long time as it is frozen while sealed. <P>SOLUTION: A flexible packaging bag 20 in various shapes is made of a resin laminate material and capable of storing the cooked food and heat-treating while sealed. The resin laminate layer is constituted of the nylon film layer 2, a barrier film layer 4, and a sealant layer 5 which are sequentially laminated from the surface. Alternatively, the hot-water-resistant nylon film layer 3 is laminated instead of the nylon film layer 2. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to flexible packaging bags of various shapes made of a resin laminated material (commonly referred to as retort pouches) which can accommodate cooked curries, stews, sauces, etc., and can be heated and tasted while being sealed. .
[0002]
[Prior art]
Conventionally, cooked curries, stews, sauces, etc. can be stored and heat-treated in a sealed state and tasted.From the front side, such as aluminum foil, stretched polyester with aluminum evaporation or ceramic evaporation, etc. A barrier film layer 4 having excellent barrier properties such as oxygen and ultraviolet rays; a nylon film layer 2 such as a normal stretched polyamide film having excellent low-temperature and high-temperature adaptability and tensile and tear strength; A resin laminate material shown in FIG. 3, which is formed by sequentially laminating a sealant layer 5 such as high-density polyethylene and the like having excellent heat sealing properties and sealing properties, for example, as shown in FIG. Flexible packaging of various shapes such as a seal bag (heat seal portion a), a back seal bag as shown in FIG. 1B, and a folded seal bag (gazette bag) as shown in FIG. 1C. (Retort pouch commonly called) is generally widely used.
[0003]
[Problems to be solved by the invention]
However, the conventional flexible packaging bags of various shapes made of the resin laminated material shown in FIG. 3 contain the above-mentioned cooked foods and the like, and are boiled in a sealed state, and then heat-treated at about 100 ° C. Nylon (for example, a resin polymerized with caprolactam as a raw material) from a nylon film layer 2 which is a convenient and excellent flexible packaging bag which can be tasted, but which is excellent in adaptability to low and high temperatures and tensile and tear strength. It is a problem that the low-molecular-weight components and the like are slightly eluted, pass through the sealant layer 5 having an excellent heat-sealing property and sealing property on the inner surface side, and migrate to stored cooked foods and the like, When stored for a long period of time, such as by freezing in a sealed state, the taste of stored cooked curry, stew and sauce may be impaired.
[0004]
Therefore, an object of the present invention is a flexible packaging bag 20 of various shapes made of a resin laminated material, which can store cooked curries, stews, sauces, and the like, and can be heat-sealed and tasted while being sealed. Even when the above-mentioned nylon film layer 2 is slightly eluted from the above-mentioned nylon film layer 2 when stored for a long period of time, for example, while being kept sealed, even if the aforementioned low-molecular-weight components of the nylon etc. It is an object of the present invention to provide a retort pouch which does not have a risk of shifting to a pouch and which maintains a good taste of cooked foods and the like.
[0005]
[Means for Solving the Problems]
The retort pouch according to claim 1 of the present invention is a flexible packaging bag of various shapes made of a resin laminated material capable of containing cooked foods or the like and heat-treating it while keeping it sealed. It is a retort pouch characterized by laminating a nylon film layer, a barrier film layer and a sealant layer in this order from the side, containing cooked foods and the like, which can be heat-treated while being sealed, A flexible packaging bag 20 of various shapes made of a resin laminated material shown in FIG. 1. As shown in FIG. 2A, a nylon film layer 2, a barrier film layer 4, a sealant A retort pouch characterized in that a layer 5 and a layer 5 are sequentially laminated.
[0006]
The retort pouch according to claim 1 of the present invention is a flexible packaging bag 20 of various shapes made of a resin laminate material, which can accommodate cooked foods and the like and can be subjected to heat treatment while being sealed. As shown in (A), this resin laminated material is coated from the surface side with a nylon film layer 2 having the same low-temperature and high-temperature adaptability, tensile and tear strength, etc. The barrier film layer 4 having excellent barrier properties against ultraviolet rays and the like and the sealant layer 5 having excellent heat-sealing properties and sealing properties are laminated in order. Even when the aforementioned low molecular weight components of the nylon are slightly eluted from the above-mentioned nylon film layer 2 when stored, for example, the aluminum foil on the inner surface, the aluminum-coated aluminum foil or the ceramic Since it cannot pass through the barrier film layer 4 having excellent barrier properties against oxygen and ultraviolet rays, such as stretched polyester with vapor deposition, there is no danger of shifting to stored cooked foods, etc. And a retort pouch that satisfactorily retains the taste.
[0007]
The retort pouch according to claim 2 of the present invention is the retort pouch according to claim 1, wherein a heat-resistant water-resistant nylon film layer is laminated in place of the nylon film layer, In the retort pouch shown in FIG. 2A, as shown in FIG. 2B, a heat-resistant water-resistant nylon film layer 3 is laminated in place of the nylon film layer 2, and is constituted. is there.
[0008]
In the retort pouch according to claim 2 of the present invention, as shown in FIG. 2 (B), similar to the above-mentioned conventional, the same conventional stretched polyamide (copolymer containing ε-caprolactam as a main component) film or the like can be used. In place of the nylon film layer 2, a hot water-resistant nylon film layer 3 (for example, Boneal HR: a biaxially stretched polyamide film excellent in hot water resistance described in Patent No. 2917401, manufactured by Mitsubishi Chemical Kojin Pax Co., Ltd.) and the like By stacking layers of excellent low temperature and especially high temperature adaptability and tensile and tear strength etc., it is possible to store cooked foods etc. and heat it with superheated steam while keeping it sealed, about 120 ℃ A retort pouch that can be tasted by heat treatment of the present invention and that also keeps the taste of cooked foods and the like well.
[0009]
That is, in the above-described retort pouch shown in FIG. 2 (A), it is not possible to receive cooked foods and the like and boil it in a sealed state to perform a normal heat treatment (about a boil) at about 100 ° C. However, when the above-described heat treatment (referred to as retort) at about 120 ° C. is performed, the nylon film layer 2 on the surface side shows deterioration in strength and whitening of the surface. ), The nylon film layer 2 is replaced by a hot water-resistant nylon film layer 3 (for example, Boneal HR: manufactured by Mitsubishi Chemical Kojin Pax Co., Ltd .; Japanese Patent No. 2917401). (Biaxially-stretched polyamide film) to eliminate the problems such as deterioration of strength and whitening of the surface. The heat treatment at about 120 ° C., for example, by accommodating the throat and heating with superheated steam in a sealed state is facilitated.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The retort pouch of the present invention and the method of laminating the nylon film layer 2 or the heat-resistant water-resistant nylon film layer 3, the barrier film layer 4, and the sealant layer 5 in this order from the surface side will be described in detail based on the following examples. Will be described.
[0011]
【Example】
The retort pouch of the present invention is as described below.
<Example 1>
1 (A), (B) and (C) are perspective views of a retort pouch (soft packaging bag 20) in Example 1 of the present invention, and FIG. 1 (A) is a three-side seal bag (heat seal). 1 (B) is a back seal bag, and FIG. 1 (C) is a flexible packing bag of various shapes such as a folding seal bag (gusset bag), and FIGS. 1 (D), (E) and (F). FIG. 2 is a sectional view of the resin laminated material of the retort pouch in Example 1 of the present invention.
[0012]
That is, from the surface side, a nylon film layer 2 and a vapor-deposited aluminum thin film layer of a normal stretched polyamide film (for example, having a thickness of 8 to 20 μm, preferably 15 μm) which are excellent in adaptability to low and high temperatures and tensile and tear strength. A stretched polyester (for example, 15 to 25 μm, preferably 20 μm in thickness) with a thickness of 30 to 50 nm (preferably 40 nm) and a barrier film layer 4 excellent in various barrier properties such as oxygen and ultraviolet light; A normal dry lamination method is performed using a sealant layer 5 (for example, having a thickness of 40 to 50 μm, and preferably 45 μm) having excellent heat-sealing properties and sealing properties via a urethane-based adhesive layer (not shown). To produce a resin laminated material shown in FIG. 2 (A).
[0013]
Next, the retort pouch of the present invention according to Example 1 was prepared in the same ordinary bag-making process as in the related art, using the resin laminated material shown in FIG.
[0014]
<Test Example 1>
Next, in a refill pouch of the present invention according to the above-mentioned Example 1 in a usual filling step similar to the conventional one, while accommodating 120 g of one cooked curry soup each, FIG. As shown in FIG. 1B, the three flexible packing bags 20 shown in FIGS. 1B and 1E, the 10 flexible packing bags 20 shown in FIGS. 1B and 1E, and the folding bags shown in FIGS. 1C and 1F. Retort pouches of various shapes of Example 1 with 10 flexible packaging bags 20 of seals (commonly called gusset seals) were produced.
[0015]
Subsequently, five bags of retort pouches, each containing three cooked curry soups, were boiled for 15 minutes in a sealed state, and subjected to a normal heat treatment at 100 ° C. No bagging) and whitening of the surface were observed at all, and the remaining 5 bags of retort pouches were frozen in a sealed state, stored for 3 months, and then sealed for 15 minutes. When the mixture was boiled, no change in taste due to slight elution of the nylon film layer 2 or the like was observed at all, and a retort pouch that could be opened deliciously by opening each was obtained.
[0016]
By the way, 15 bags of the retort pouches of various shapes obtained in the above-mentioned Example 1 were heated under superheated steam for 5 minutes while being sealed, using a pressure cooker with a gauge pressure of 2.3 kg as a more severe test condition. After heat treatment at 120 ° C., a decrease in seal strength was observed in 4 of the 15 bags, and light whitening of the surface was observed in all 15 bags.
[0017]
<Example 2>
FIGS. 1A, 1B, and 1C are perspective views of various shapes of retort pouches (soft packaging bags 20) according to a second embodiment of the present invention. , (F) is a cross-sectional view thereof, and FIG. 2 (B) is a cross-sectional explanatory view of a resin laminated material of a retort pouch in Example 2 of the present invention.
[0018]
That is, from the surface side, a stretched polyamide film (for example, Bonyl HR: a biaxially stretched polyamide film excellent in hot water resistance described in Japanese Patent No. 2917401, manufactured by Mitsubishi Chemical Kojin Pax Co., Ltd., having a thickness of 10 to 20 μm, Stretched polyester (with a thickness of 35 to 45 nm, preferably 40 nm) with a hot water-resistant nylon film layer 3 which is excellent in adaptability at low temperature, particularly high temperature of 15 μm, particularly high temperature, and tensile and tear strength. For example, the same barrier film layer 4 as in Example 1 having a thickness of 15 to 25 μm (preferably 20 μm) and the same as in Example 1 of linear low-density polyethylene (eg, 40 to 50 μm, preferably 45 μm). Normal dry lamination with the sealant layer 5 via a urethane-based adhesive layer (not shown) Are laminated in this order by law, to produce a resin laminated material shown in FIG. 2 (B).
[0019]
Next, a retort pouch of the present invention according to Example 2 was prepared in the same ordinary bag-making process as in the past, using the resin laminated material shown in FIG. 2B.
[0020]
<Test Example 2>
Next, in a normal filling step similar to the conventional one, while accommodating 120 g of one cooked curry soup each in the retort pouch of the present invention according to Example 2 above, FIGS. As shown in FIG. 1B, the three flexible packing bags 20 shown in FIGS. 1B and 1E, the 10 flexible packing bags 20 shown in FIGS. 1B and 1E, and the folding bags shown in FIGS. 1C and 1F. Retort pouches of various shapes of Example 2 with 10 flexible packaging bags 20 of seals (commonly called gusset seals) were produced.
[0021]
Subsequently, five bags of retort pouches, each containing three cooked curry soups, were sealed with superheated steam using a pressure cooker (commonly referred to as a retort cooker) with a gauge pressure of 2.3 kg. After heating for 5 minutes and performing a heat treatment at 120 ° C., no deterioration in strength (bag breakage) or whitening of the surface was observed at all, as in Example 1. The retort pouch was superior in heat resistance performance. The remaining 5 bags of retort pouches were frozen for 3 months in a sealed state and then heated for 5 minutes with superheated steam in a sealed state. No change in taste due to any eluted material was observed, and a retort pouch that could be tasted delicious by opening each was obtained.
[0022]
【The invention's effect】
In the retort pouch of the present invention, cooked curries, stews, sauces, and the like can be stored and heat-treated at about 100 ° C. in a sealed state, and heat-treated at about 120 ° C. in a sealed state. A flexible packaging bag 20 of various shapes made of a resin laminated material, which can be tasted and stored for a long period of time, such as by freezing in a sealed state, for example, when the nylon film layer 2 or the hot water-resistant nylon film layer 3 is used. Thus, even if a low molecular weight component of nylon or the like is slightly eluted, it is possible to provide a retort pouch that does not have a risk of migrating into stored cooked foods and the like, and that retains a good taste of cooked foods and the like. it can.
[Brief description of the drawings]
FIGS. 1A, 1B and 1C are perspective views of a retort pouch (soft packaging bag 20) according to Embodiments 1 and 2 of the present invention, and FIG. , (E) and (F) are cross-sectional views thereof.
FIGS. 2A and 2B are explanatory cross-sectional views of a resin laminated material of a retort pouch in Examples 1 and 2 of the present invention.
FIG. 3 is an explanatory sectional view of a resin laminated material of a conventional soft packaging bag.
[Explanation of symbols]
2: Nylon film layer 3: Hot water-resistant nylon film layer 4: Barrier film layer 5: Sealant layer 20: Soft packaging bag a: Heat-sealed part

Claims (2)

A flexible packaging bag of various shapes made of a resin laminate material capable of containing cooked foods and heat-treating it while keeping it sealed. A retort pouch characterized by being laminated in this order. The retort pouch according to claim 1, wherein a heat-resistant water-resistant nylon film layer is laminated instead of the nylon film layer.

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