JP2011225234A - Method for packaging food, and film for packaging food - Google Patents
Method for packaging food, and film for packaging food Download PDFInfo
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Abstract
Description
本発明は、食品包装方法及び食品包装用フィルムに関する。 The present invention relates to a food packaging method and a food packaging film.
従来から例えばパンといった食品は、紙製の袋、又はオレフィン系のプラスチックフィルムの袋に入れて販売されている。ここで、紙製の袋については、微生物による汚染、塵埃、異物の混入の危険性が常に問題になっている。一方、オレフィン系の袋については、中のパンの風味又は食感を著しく損ねることが問題となっている。特に、フランスパンのように固い食感を特徴とする食品の場合、焼き上がり直後の食品中に含まれる水分のうち結合水を除いた自由水の割合を表す水分活性は0.95(密封雰囲気内の相対湿度の1/100)であるのに対し、適切な食感を与える水分活性は0.90から0.85であり、このような水分活性になるまで放置・乾燥した後に包装しなければ包装系内の全水分量が大きいために硬い食感が損なわれる。水分活性が十分下がる程度に乾燥する前にオレフィン系のプラスチック袋を用いてパンを包装すると、包装袋の高い防湿性のために(透湿性が低いために)中のパンが急激に柔らかくなり、食感を損ねてしまう。一方、フランスパンの包装によく用いられる紙の袋で包装すると、紙の透湿性が高過ぎるために袋の中の水分が過剰に減少して、適切な水分活性である0.85以下にまで低下するため、賞味期限前の2〜3日で中のパンが固くなってこの場合も食感を損ねてしまう。 Conventionally, foods such as bread have been sold in paper bags or olefin plastic film bags. Here, with respect to paper bags, the danger of contamination by microorganisms, dust, and foreign matters has always been a problem. On the other hand, with respect to olefin-based bags, there is a problem that the flavor or texture of bread inside is significantly impaired. In particular, in the case of foods characterized by a hard texture such as French bread, the water activity representing the ratio of free water excluding bound water in the water immediately after baking is 0.95 (sealed atmosphere) The water activity that gives an appropriate texture is 0.90 to 0.85, and it must be packaged after leaving and drying until such water activity is achieved. If the total moisture content in the packaging system is large, the hard texture is impaired. If the bread is packaged with an olefin plastic bag before it dries enough to reduce the water activity, the bread will soften rapidly due to the high moisture resistance of the packaging bag (because of its low moisture permeability) The texture is impaired. On the other hand, when packaging with a paper bag often used for packaging French bread, the moisture permeability of the paper is too high, and the moisture in the bag is excessively reduced to 0.85 or less, which is an appropriate water activity. Since it falls, the bread | bread in inside will become hard in 2 to 3 days before a expiration date, and a texture will also be impaired in this case.
したがって、適切な食感の上限である水分活性0.90までは水蒸気透過率が高く水分を速やかに系外に蒸散させ、その後はなるべく水分が蒸散しない包装フィルムが理想的な包装材料であるが、少なくとも水分活性が0.90になった後は、賞味期限である3日後までは水分活性を0.85以上に保持できる程度の低い水蒸気透過率を有するフィルムが、パンの包装材料として適していることになる。 Therefore, up to a water activity of 0.90, which is the upper limit of the appropriate texture, a water vapor permeability is high and water is quickly evaporated outside the system, and thereafter, a packaging film in which water is not evaporated as much as possible is an ideal packaging material. At least after the water activity reaches 0.90, a film having a water vapor transmission rate low enough to keep the water activity at 0.85 or more until 3 days after the expiration date is suitable as a packaging material for bread. Will be.
オレフィン系のプラスチックフィルムの袋で包装する場合に、上記のような透湿性が低過ぎる問題を解決するため、従来は直径0.5mm〜3mm程度の穴を多数開けた袋を用いていた。しかしながら、このような穴を多数開けたことにより、袋の外からの塵埃の侵入、微生物による汚染の危険性が増すことになった。また、最近、包装袋内に針等を混入させる犯罪が増えており、悪戯を防止する包装(Tamper Resist Packaging)が要請されている。しかしながら、穴が開いていることにより製造の際の混入と店内での悪戯との区別がつきにくくなり、結果として犯罪、悪戯を防ぐことができなくなるという問題がある。このようなことは、例えば、特許文献1にも記載されている。
現在、包装袋に密封された状態で販売されている食品は多数あるが、上記のように本来の食品の風味、食感を著しく損ねることがある。このため、食品の風味、食感を損なわないような材質の包装袋が考え出されている。例えば、医療、工業の分野で広く用いられているポリウレタン樹脂は、その透湿度は食品用としては一般に高く、厚さ30μmにおいて1300〜1500g/(m2・日)であり、特殊なものでは厚さ30μmにおいて6000g/(m2・日)にも達するため、食品の分野にまで用いられることはなかった。また、ポリウレタン樹脂は、柔らかくて粘るために加工しにくく、通常は離型紙(セパレータ)を用いてフィルム加工し、加工後に離型紙から剥がしていた。 Currently, there are many foods sold in a sealed state in a packaging bag, but the flavor and texture of the original food may be significantly impaired as described above. For this reason, packaging bags made of materials that do not impair the flavor and texture of foods have been devised. For example, a polyurethane resin widely used in the medical and industrial fields generally has a high moisture permeability for foods, and is 1300-1500 g / (m 2 · day) at a thickness of 30 μm. Since it reached 6000 g / (m 2 · day) at 30 μm, it was not used even in the field of food. In addition, the polyurethane resin is soft and difficult to process because it is sticky, and is usually processed with a release paper (separator) and then peeled off from the release paper after processing.
また、ポリウレタン樹脂以外の材質として、透湿度の高い不織布、レーヨン紙、セロファン、穴開きフィルム、ポリ乳酸フィルム、厚さ30μm以下のスチレンフィルムが考えられるが、上記のポリウレタン樹脂はヒートシール性(熱密封性)があるために袋状に加工することができるのに対し、不織布等はヒートシール性が無いという問題があり、又そのものだけでは袋状に加工することは不可能であった。 Further, as materials other than polyurethane resin, non-woven fabric with high moisture permeability, rayon paper, cellophane, perforated film, polylactic acid film, and styrene film having a thickness of 30 μm or less can be considered. Since it has a sealing property, it can be processed into a bag shape, whereas a non-woven fabric or the like has a problem that it does not have a heat seal property, and it cannot be processed into a bag shape by itself.
さらに、包装直後の食品の水分活性が高い場合には、高い透湿度により速やかに食品の水分を蒸発させ、食品が適切な水分活性に低下した後は、食品の食感を損ねないように店頭に展示される所定の期間、食品の適切な水分活性を維持し得るような材料の包装袋が望ましい。すなわち、透湿度にある条件の湿度依存性を有する材料の包装袋が、このような水分活性の範囲で適切な食感を得る食品の包装に適している。 Furthermore, if the water activity of the food immediately after packaging is high, the water content of the food is quickly evaporated due to high moisture permeability, and after the food is reduced to an appropriate water activity, the food is not overlooked so as not to impair the food texture. It is desirable to have a packaging bag of material that can maintain the proper water activity of the food for a predetermined period of time. That is, a packaging bag made of a material having a humidity dependency of a condition of moisture permeability is suitable for packaging foods that obtain an appropriate texture in such a range of water activity.
このような透湿度に湿度依存性がある特性を有するフィルムとして親水性のフィルムであるセロファンが挙げられるが、セロファンは湿潤時の強度の低下が大きく、十分な強さを得られない。また、ヒートシール性のある防湿セロファンは、透湿度が小さい。 Cellophane, which is a hydrophilic film, can be cited as a film having such a characteristic that moisture permeability depends on humidity. Cellophane has a large decrease in strength when wet, and cannot obtain sufficient strength. Moreover, moisture-proof cellophane with heat sealability has low moisture permeability.
以上のような課題に鑑みて、本発明は、適切な食感の上限である水分活性までは水蒸気透過率が高くて水分を速やかに系外に蒸散させ、その後、賞味期限までは適切な食感の下限である水分活性以上に水分活性を保持できる食品包装方法及び食品包装用フィルムを提供することを目的とする。 In view of the problems as described above, the present invention has a high water vapor permeability up to the water activity which is the upper limit of an appropriate texture, and quickly evaporates the water out of the system. It is an object to provide a food packaging method and a food packaging film that can maintain water activity above the water activity that is the lower limit of the feeling.
前記課題を解決するために本発明に係る食品包装方法は、係数kを、フィルムの透過水分重量/(フィルムの透湿度×フィルムの表面積×使用日数×包装袋内と周囲雰囲気との相対湿度差/90)と定義し、kの値を、k=A・eBx ただし、xは包装袋内の相対湿度、と表した場合、保存周囲雰囲気(包装袋外)が温度23℃、相対湿度60%RHの時、(1)A=1.1±0.1、(2)B≧0.14である湿度依存性を有する透湿度を有し、且つ、(3)40℃・90%RHの周囲雰囲気、厚さ30μmにおける透湿度が500〜1000/(m2・日)の特性を有するフィルムを用いる。 In order to solve the above-mentioned problems, the food packaging method according to the present invention is characterized in that the coefficient k is expressed as follows: Permeable moisture weight of film / (moisture permeability of film × film surface area × number of days of use × relative humidity difference between packaging bag and ambient atmosphere / 90) and the value of k is expressed as k = A · e Bx , where x is the relative humidity in the packaging bag, and the storage ambient atmosphere (outside the packaging bag) is at a temperature of 23 ° C. and a relative humidity of 60 When% RH, (1) A = 1.1 ± 0.1, (2) B ≧ 0.14 has a moisture permeability having a humidity dependency, and (3) 40 ° C./90% RH A film having a characteristic of moisture permeability of 500 to 1000 / (m 2 · day) at an ambient atmosphere of 30 μm in thickness is used.
また、前記課題を解決するために本発明に係る食品包装用フィルム又はパン包装用フィルムは、係数kを、フィルムの透過水分重量/(フィルムの透湿度×フィルムの表面積×使用日数×包装袋内と周囲雰囲気との相対湿度差/90)と定義し、kの値を、k=A・eBx ただし、xは包装袋内の相対湿度、と表した場合、保存周囲雰囲気(包装袋外)が温度23℃、相対湿度60%RHの時、(1)A=1.1±0.1、(2)B≧0.14である湿度依存性を有する透湿度を有し、且つ、(3)40℃・90%RHの周囲雰囲気、厚さ30μmにおける透湿度が500〜1000/(m2・日)の特性を有する。 Further, in order to solve the above-mentioned problems, the film for food packaging or the film for bread packaging according to the present invention has a coefficient k, the weight permeated moisture of the film / (the moisture permeability of the film × the surface area of the film × the number of days used × the inside of the packaging bag) And relative ambient humidity difference / 90), and the value of k is k = A · e Bx , where x is the relative humidity inside the packaging bag, and the storage ambient atmosphere (outside the packaging bag) Has a moisture permeability that has a humidity dependency of (1) A = 1.1 ± 0.1, (2) B ≧ 0.14, 3) It has a characteristic of moisture permeability of 500 to 1000 / (m 2 · day) at an ambient atmosphere of 40 ° C. and 90% RH and a thickness of 30 μm.
一実施形態の食品包装用フィルムは、ポリウレタン樹脂及びSBSを、所定の混合比で混練してフィルム成型することにより、又は熱接着することにより形成することができる。 The food packaging film of one embodiment can be formed by kneading polyurethane resin and SBS at a predetermined mixing ratio and forming a film, or by heat bonding.
また、前記課題を解決するために本発明に係る食品包装用積層フィルムは、透過性基材の少なくとも片側に、ポリウレタン樹脂及びSBSを具えて構成される食品包装用フィルムを熱接着して積層形成される。 In addition, in order to solve the above-mentioned problems, a laminated film for food packaging according to the present invention is formed by laminating a food packaging film comprising a polyurethane resin and SBS on at least one side of a permeable substrate. Is done.
さらに、上記構成の食品包装用積層フィルムにおいて、透過性基材が、不織布、レーヨン紙、セロファン、穴開きフィルム、ポリ乳酸フィルム、厚さ30μm以下のスチレンフィルムのいずれかであるのが好ましい。 Furthermore, in the laminated film for food packaging having the above-described configuration, it is preferable that the permeable substrate is any one of a nonwoven fabric, rayon paper, cellophane, a perforated film, a polylactic acid film, and a styrene film having a thickness of 30 μm or less.
また、前記課題を解決するために本発明に係る食品包装用袋は、食品包装用積層フィルムを筒状又は袋状に形成する。 Moreover, in order to solve the said subject, the food packaging bag which concerns on this invention forms the laminated | multilayer film for food packaging in a cylinder shape or a bag shape.
さらに、上記構成の食品包装用フィルムにおいて、フィルムを、パン、野菜、果物、肉類、魚介類、サラダ及び惣菜に適用するのが好ましい。 Further, in the food packaging film having the above-described structure, it is preferable to apply the film to bread, vegetables, fruits, meats, seafood, salads, and prepared dishes.
また、上記構成の食品の包装方法において、フィルムを、パン、野菜、果物、肉類、魚介類、サラダ及び惣菜に適用するのが好ましい。 Moreover, in the food packaging method having the above-described structure, it is preferable to apply the film to bread, vegetables, fruits, meats, seafood, salads, and prepared dishes.
本発明の食品包装方法及び食品包装用フィルムによれば、包装内の食品の相対湿度の所定の範囲における変化にしたがって、透湿度が適切に変化する特性を有するフィルムを使用する。すなわち、包装直後の食品の相対湿度が高い場合には、フィルムの高い透湿度により速やかに食品の水分を蒸発させ、食品が適切な相対湿度に低下した後は、食品の食感を損ねないように店頭に展示される所定の期間、食品の適切な相対湿度を維持し得るような特性を有するフィルムを提供し得る。 According to the food packaging method and the food packaging film of the present invention, a film having a characteristic that the moisture permeability changes appropriately according to the change in the relative humidity of the food in the package within a predetermined range is used. That is, if the relative humidity of the food immediately after packaging is high, the moisture of the food is quickly evaporated due to the high moisture permeability of the film, and the food texture is not impaired after the food has fallen to an appropriate relative humidity. The film may have a characteristic that can maintain an appropriate relative humidity of the food for a predetermined period of time displayed at the store.
本発明では、ポリウレタン樹脂とSBSとを組み合わせることにより、従来は食品包装用フィルムの材質として適さなかったポリウレタン樹脂を用いることが可能となる。すなわち、透湿度が高過ぎる点と、柔らか過ぎて離型紙上に製膜するといった加工が難しい点を、SBSと組み合わせることで補うことが可能である。このような両者を組み合わせたフィルムは、その透湿度が500〜1000g/(m2・日)であり、且つ、包装直後の食品の相対湿度が高い場合には、フィルムの高い透湿度により速やかに食品の水分を蒸発させ、食品が適切な相対湿度に低下した後は、食品の食感を損ねないように店頭に展示される所定の期間、食品の適切な相対湿度を維持することができ、特にパンのような食品の包装に最適である。 In the present invention, by combining a polyurethane resin and SBS, it becomes possible to use a polyurethane resin that has not been suitable as a material for food packaging films. That is, it is possible to make up for the point that the moisture permeability is too high and the point that it is too soft and difficult to form a film on the release paper by combining with SBS. Such a combined film has a moisture permeability of 500 to 1000 g / (m 2 · day), and when the relative humidity of the food immediately after packaging is high, the film has a high moisture permeability. After the food has evaporated and the food has fallen to the proper relative humidity, you can maintain the proper relative humidity of the food for a certain period of time that is displayed in the store so as not to damage the food texture, It is especially suitable for food packaging such as bread.
なお、ポリウレタン樹脂以外のセロファン、ポリ乳酸フィルム、スチレンフィルムには、ヒートシール性が無く食品の包装としては適さないのに対し、ポリウレタン樹脂はヒートシール性が高く、セロファンと比較して湿潤時の強度の低下が大きくなく、さらにはSBSとの組み合わせで適度な透湿度特性を有し且つ加工が容易な食品包装用フィルムにすることが可能となる。そして、適度な透湿度を有するため、密封しても包装袋の中身の食品の食感を損ねることを防ぐことができる。また、穴を開ける必要が無いため、微生物による汚染、塵埃、異物の混入、悪戯を防止することができ、消費者に対してより安全な商品の提供を実現することが可能となる。さらに、穴が開いていないため、食品の表面に、バター、クリーム、ジャム、ソース、マスタード、ケチャップ、マヨネーズ等、流動性のある調味料が塗られていても、穴を通してそれらが包装袋の外に出ることもなく、購入者の手を汚したり、衣服を汚すこともない。 Cellophane, polylactic acid film, and styrene film other than polyurethane resin do not have heat-sealability and are not suitable for food packaging, whereas polyurethane resin has high heat-sealability and is better when wet than cellophane. It is possible to obtain a food packaging film that does not have a significant decrease in strength, and that has appropriate moisture permeability characteristics and is easy to process in combination with SBS. And since it has moderate moisture permeability, even if it seals, it can prevent impairing the food texture of the foodstuffs of the packaging bag. In addition, since it is not necessary to make a hole, it is possible to prevent contamination by microorganisms, dust, foreign matter, and mischief, and to provide a safer product for consumers. In addition, since there are no holes, even if the food surface is coated with fluid seasonings such as butter, cream, jam, sauce, mustard, ketchup, mayonnaise, etc. There is no chance of getting dirty, and the purchaser's hands are not stained or clothes are not stained.
また、本発明の食品包装用フィルムは、食品としてパンだけではなく、野菜、果物、肉類、魚介類に適用し得る。野菜、果物に適用した場合には水蒸気の蒸散による包装袋内部の結露を減少させることで、食品の劣化を大幅に遅らせることが可能である。肉類、魚介類、サラダ、惣菜に適用した場合には、穴が開いていないことで外部からの汚染を防ぐとともに、内部が結露しにくいことで微生物の増殖を防ぐことが可能である。 Moreover, the film for food packaging of this invention can be applied not only to bread but also to vegetables, fruits, meats, and seafood as food. When applied to vegetables and fruits, it is possible to significantly delay the deterioration of food by reducing condensation inside the packaging bag due to the evaporation of water vapor. When applied to meats, seafood, salads, and prepared dishes, it is possible to prevent contamination from the outside by not having a hole, and to prevent the growth of microorganisms by preventing the inside from condensing.
以下、本発明に係る食品包装用フィルム、食品包装用積層フィルム及びこれを用いた食品包装袋の好ましい実施形態について説明する。 Hereinafter, preferred embodiments of a film for food packaging, a laminated film for food packaging, and a food packaging bag using the same according to the present invention will be described.
本発明に係る食品包装用積層フィルムは、透過性基材の少なくとも片側に、ポリウレタン樹脂及びSBSから成る合成樹脂皮膜を、接着剤によらずに熱接着により貼合して形成されるものである。この合成樹脂皮膜は、食品包装袋の材料となるフィルムで、ポリウレタン樹脂及びSBS(スチレン・ブタジエン・スチレン)から成り、その透湿度は500〜1000g・30μm/(m2・日、40℃・90%RH)である。合成樹脂皮膜は、ポリウレタン樹脂及びSBSを所定の混合比で混練してフィルム成型するか、又はそれらの間に接着層を設けずに両者の薄膜を熱接着して積層形成することで作製される。なお、ポリウレタン樹脂とSBSとの混合比は、重量比で8:2が好適であるが、このような比率に限定されず、SBSは重量パーセントで5%乃至40%の範囲の割合で混合される。また、本発明の特性を損なわない範囲で、合成樹脂皮膜には、添加剤として公知の熱安定剤、酸化防止剤、結晶造核剤、滑り剤、帯電防止剤、光安定剤、遮光剤、鮮度保持剤等を添加しても良い。 The laminated film for food packaging according to the present invention is formed by laminating a synthetic resin film composed of polyurethane resin and SBS on at least one side of a permeable base material by thermal bonding without using an adhesive. . This synthetic resin film is a film used as a material for food packaging bags, and is made of polyurethane resin and SBS (styrene / butadiene / styrene), and has a moisture permeability of 500 to 1000 g · 30 μm / (m 2 · day, 40 ° C. · 90. % RH). The synthetic resin film is produced by kneading polyurethane resin and SBS at a predetermined mixing ratio to form a film, or by thermally laminating both thin films without providing an adhesive layer between them. . The mixing ratio of the polyurethane resin and SBS is preferably 8: 2 by weight, but is not limited to such a ratio, and SBS is mixed at a weight percentage ranging from 5% to 40%. The In addition, as long as the characteristics of the present invention are not impaired, the synthetic resin film has a known heat stabilizer, antioxidant, crystal nucleating agent, slip agent, antistatic agent, light stabilizer, light shielding agent, A freshness retaining agent or the like may be added.
また、透過性基材は、不織布、レーヨン紙、セロファン、穴開きフィルム、ポリ乳酸フィルム、厚さ30μm以下のスチレンフィルム等が好ましい。この透過性基材は、合成樹脂皮膜の引張強度、引裂強度、突刺強度等を補完し、袋内の水蒸気・水分を吸収・吸蔵し、袋内の水分をコントロールし、内容物のクッション材としての機能もあり、また袋を作る時、ヒートシール層となることもでき、ファッション性を付与できる効果も期待できる。 The permeable substrate is preferably a nonwoven fabric, rayon paper, cellophane, a perforated film, a polylactic acid film, a styrene film having a thickness of 30 μm or less, and the like. This permeable substrate complements the tensile strength, tear strength, puncture strength, etc. of the synthetic resin film, absorbs and occludes water vapor and moisture in the bag, controls moisture in the bag, and as a cushioning material for the contents In addition, when making a bag, it can be used as a heat-sealing layer, and it can be expected to give fashion.
透過性基材として使用し得る不織布は、合成繊維、天然繊維等を適当な方法でマット状や薄綿状にして、接着剤や繊維自身の熱によって繊維同士を接合して作る。ここで、合成繊維として、アクリル繊維、アセテート繊維、トリアセテート繊維、ナイロン繊維、レーヨン繊維、ビニロン繊維、ポリエステル繊維、ポリエチレン繊維、ポリプロピレン繊維等が好適である。一方、天然繊維として、木綿繊維、麻繊維等の長繊維、短繊維が好適である。 A non-woven fabric that can be used as a permeable substrate is made by forming synthetic fibers, natural fibers, or the like into mats or thin cotton by an appropriate method, and bonding the fibers together with the adhesive or the heat of the fibers themselves. Here, acrylic fibers, acetate fibers, triacetate fibers, nylon fibers, rayon fibers, vinylon fibers, polyester fibers, polyethylene fibers, polypropylene fibers and the like are suitable as synthetic fibers. On the other hand, as natural fibers, long fibers and short fibers such as cotton fibers and hemp fibers are suitable.
上記のように、本発明に係る食品包装用積層フィルムは、透過性基材の少なくとも片側に、ポリウレタン樹脂及びSBSから成る合成樹脂皮膜を形成して成るものである。その製造方法として、フィルム押出機のTダイにより、190〜220℃の温度で透過性基材上に合成樹脂を押出コーティングする製造方法が挙げられる。また、フィルム押出機のTダイにより、190〜220℃の温度で合成樹脂を押出し、冷却することで得たフィルムと透過性基材とを熱接着することで製造してもよい。 As described above, the laminated film for food packaging according to the present invention is formed by forming a synthetic resin film made of polyurethane resin and SBS on at least one side of a permeable substrate. The manufacturing method includes a manufacturing method in which a synthetic resin is extrusion coated onto a permeable substrate at a temperature of 190 to 220 ° C. by a T die of a film extruder. Moreover, you may manufacture by heat-bonding the film and permeable base material which were obtained by extruding a synthetic resin with the T die of a film extruder at the temperature of 190-220 degreeC, and cooling.
本発明に係る食品包装用積層フィルムを用いた食品包装袋は、以下のようにして製造される。すなわち、食品包装用積層フィルムを三角形、四角形、長方形等の形状に切断し、2枚重ねた状態で食品投入口を残して周囲を熱接着することで袋状に製造される。他の製造方法としては、食品包装用積層フィルムを筒状にして合掌部分を熱接着し、その後筒を扁平にして長手方向に対して直角な横方向に扁平な筒を熱接着する。そして、熱接着した部分と次の熱接着した部分の中間位置と、熱接着部分自体の中間位置とを、袋の長手方向に対して直角方向に切断することで、一端が開口している食品包装袋ができ上がる。食品の袋内への充填は、上記の様にして作った袋の開口部から入れ、開口部を熱接着してもよく、又は、上記袋の製作工程で、食品を先に食品包装用積層フィルム間に入れ、その後食品包装用積層フィルムを切断し又は切断せずに、袋の周辺部を熱接着してもよい。 The food packaging bag using the laminated film for food packaging according to the present invention is produced as follows. That is, it is manufactured in a bag shape by cutting a laminated film for food packaging into a shape such as a triangle, a quadrangle, a rectangle, etc., and heat-bonding the periphery with the food input port left in a state where two sheets are stacked. As another manufacturing method, the laminated film for food packaging is formed into a tube shape, and the palm portion is thermally bonded, and then the tube is flattened and a flat tube in the transverse direction perpendicular to the longitudinal direction is heat bonded. And the food which one end is opening by cutting the middle position of the part which carried out heat bonding, the next part which carried out heat bonding, and the middle position of heat bonding part itself in the direction perpendicular to the longitudinal direction of a bag A packaging bag is completed. The filling of the food bag into the bag may be carried out through the opening of the bag made as described above, and the opening may be heat-bonded, or the food is first laminated in the bag manufacturing process. You may heat-bond the peripheral part of a bag, after putting between films, and cut | disconnecting the laminated | multilayer film for food packaging after that, or not cut | disconnecting.
なお、本発明に係る食品包装袋は、透過性基材と、ポリウレタン樹脂及びSBSから成る合成樹脂皮膜とから構成する場合に限られず、上記のようにして製造された合成樹脂皮膜のみで食品包装袋を構成してもよい。 In addition, the food packaging bag according to the present invention is not limited to the case where the food packaging bag is composed of a permeable base material and a synthetic resin film made of polyurethane resin and SBS, but only the synthetic resin film produced as described above is used for food packaging. You may comprise a bag.
以下に、パンの包装袋を例とした各種試験結果を詳細に説明する。 Hereinafter, various test results using a bread packaging bag as an example will be described in detail.
ここでは、フランスパンを食品用包装袋に入れたときのパンの経時変化を測定した。試験に用いた食品用包装袋は、本発明に係る食品包装用積層フィルムを用いて製造した食品包装袋を含め、6種類とした。 Here, the temporal change of bread when French bread was put in a food packaging bag was measured. Six types of food packaging bags were used including the food packaging bags produced using the laminated film for food packaging according to the present invention.
試験の実施方法は、以下の通りである。
食品:フランスパン 約145g
包装袋の大きさ:160mm×350mm(1120cm2)
試験条件(周囲雰囲気):温度23℃ 湿度60%RH
包装袋の材質:
1.本発明の透湿度700g/(m2・日、40℃・90%RH)の、不織布17g/(ポリウレタン樹脂80% SBS20%)50μmから成る積層フィルム
2.本発明の透湿度1000g/(m2・日、40℃・90%RH)の、不織布17g/(ポリウレタン樹脂80% SBS20%)30μmから成る積層フィルム
3.透湿度1500g/(m2・日、40℃・90%RH)の、不織布17g/(ポリウレタン樹脂)50μmから成る積層フィルム
4.透湿度2000g/(m2・日、40℃・90%RH)の、不織布17g/(ポリウレタン樹脂)30μmから成る積層フィルム
5.透湿度4.3g/(m2・日、40℃・90%RH)の、厚さ35μmのOPP(延伸ポリプロピレン)フィルム
6.重量50gのコピー用紙(対照)
The test implementation method is as follows.
Food: 145g of French bread
Size of packaging bag: 160 mm × 350 mm (1120 cm 2 )
Test conditions (ambient atmosphere): Temperature 23 ° C Humidity 60% RH
Packaging bag material:
1. 1. Laminated film comprising 50 g of nonwoven fabric 17 g / (polyurethane resin 80% SBS 20%) having a moisture permeability of 700 g / (m 2 · day, 40 ° C. · 90% RH). 2. Laminated film composed of 30 g of nonwoven fabric 17 g / (polyurethane resin 80% SBS 20%) having a moisture permeability of 1000 g / (m 2 · day, 40 ° C., 90% RH). 3. Laminated film composed of 50 g of nonwoven fabric 17 g / (polyurethane resin) having a moisture permeability of 1500 g / (m 2 · day, 40 ° C. · 90% RH). 4. Laminated film composed of 30 g of nonwoven fabric 17 g / (polyurethane resin) having a moisture permeability of 2000 g / (m 2 · day, 40 ° C. · 90% RH) 5. OPP (stretched polypropylene) film having a thickness of 35 μm and a moisture permeability of 4.3 g / (m 2 · day, 40 ° C. · 90% RH) Copy paper weighing 50g (control)
試験の方法は、それぞれ、調理の直後に包装袋に入れてから1日経過後、3日経過後、7日経過後にパンを袋から取り出して、図1に示すように、パンの底面を3mm径の円筒形のステンレス鋼製のプローブで押した場合にプローブがパンを突き破った時点での荷重;図2に示すように、パンを輪切りにした断面を、10mm径の円筒形のアルミニウム製のプローブで内部に向けて10mm押した時点での荷重;の測定の2種類とした。なお、プローブの押し込み速度はいずれの試験も1mm/sである。 The test methods were as follows: 1 day after putting in the packaging bag immediately after cooking, 3 days later, 7 days later, the bread was taken out of the bag and the bottom of the bread was 3 mm in diameter as shown in FIG. When the probe is pushed by a cylindrical stainless steel probe, the load when the probe breaks through the pan; as shown in FIG. 2, the cross-section of the pan is cut with a 10 mm diameter cylindrical aluminum probe. Two types of measurement were performed: load at the time when 10 mm was pushed toward the inside. The probe pushing speed is 1 mm / s in all tests.
以下に実験結果を示す。表1は、パンの底面について行った実験結果である。一方表2は、パンの食感について、パンの底面についての好適な荷重範囲と荷重範囲の上限及び下限とを示しており、好適範囲にある場合には食感が良好であり、上限又は下限の範囲にある場合には可食範囲であることを示す。また、表3は、経過日数と荷重との関係を示すグラフである。表1及び表3に示すように、紙の場合、好適な荷重範囲である800g重〜1671g重の範囲内にあるのは、調理から1日経過後までであった。3日経過以後は荷重が当該好適な荷重範囲を大幅に超えて、食に適さない結果となった。 The experimental results are shown below. Table 1 shows the results of experiments conducted on the bottom surface of the bread. On the other hand, Table 2 shows a suitable load range and an upper limit and a lower limit of the load range for the bottom surface of the bread with respect to the texture of the bread. If it is in the range, it indicates that it is an edible range. Table 3 is a graph showing the relationship between elapsed days and load. As shown in Tables 1 and 3, in the case of paper, the preferred load range was 800 g weight to 1671 g weight range from cooking until after the lapse of one day. After 3 days, the load greatly exceeded the suitable load range, and the result was not suitable for food.
OPPフィルムの場合は、いずれの場合も800g重未満であり、1日経過の時点で、すでに柔らか過ぎる結果となった。一方、本発明の透湿度700g(以下、g/(m2・日、40℃・90%RH)という単位を適宜省略する)の包装袋を用いた場合は、7日経過した時点では好適な荷重範囲を超えているものの、3日経過後までは1672g重未満であり、3日経過後までは良好であることが分かった。本発明の透湿度1000gの包装袋を用いた場合は、3日経過後には好適な荷重範囲を超えたが、可食範囲にある2164g重であった。透湿度1500gの包装袋及び2000gの包装袋を用いた場合は、いずれも3日経過後で好適な荷重範囲を大幅に超えており、3日経過した時点で固くなり過ぎることが分かった。 In the case of the OPP film, the weight was less than 800 g in any case, and the result was already too soft when one day had passed. On the other hand, when a packaging bag having a moisture permeability of 700 g (hereinafter, the unit of g / (m 2 · day, 40 ° C. · 90% RH) is omitted as appropriate) of the present invention is used, it is suitable when 7 days have passed. Although it exceeded the load range, it was found to be less than 1672 g weight until 3 days later, and good until 3 days later. When the packaging bag having a moisture permeability of 1000 g according to the present invention was used, the load range exceeded a suitable load range after 3 days, but the weight was 2164 g in the edible range. When a packaging bag with a moisture permeability of 1500 g and a packaging bag of 2000 g were used, it was found that both exceeded the suitable load range significantly after 3 days, and became too hard after 3 days.
次に、パンの内部について行った実験結果を示す。表4は、パンの内部について行った実験結果である。表5は、パンの内部についての好適な荷重範囲と荷重範囲の上限及び下限とを示しており、好適な荷重範囲にある場合には良好であり、上限又は下限の範囲にある場合には可食範囲であることを示す。また、表6は、経過日数と荷重との関係を示すグラフである。表4及び表6に示すように、紙の場合、好適な荷重範囲である79g重〜256g重の範囲内にあるのは、調理から1日経過後までであった。3日経過以後は荷重が当該好適な荷重範囲を大幅に超えて、固くなり過ぎる結果となった。 Next, the results of experiments conducted on the inside of the bread will be shown. Table 4 shows the results of experiments conducted on the inside of the bread. Table 5 shows the preferred load range and the upper and lower limits of the load range for the inside of the pan, which is good when in the preferred load range and acceptable when in the upper or lower range. Indicates that it is in the range of meals. Table 6 is a graph showing the relationship between elapsed days and load. As shown in Tables 4 and 6, in the case of paper, the preferred load range was 79 g to 256 g. After 3 days, the load greatly exceeded the preferred load range, and the result was too hard.
OPPフィルムの場合は、7日経過しても好適な荷重範囲であった。一方、本発明の透湿度700gの包装袋を用いた場合は、3日経過した時点で好適な荷重範囲を超えるものの、荷重の上限に収まっており、3日経過後まで可食範囲であることが分かった。本発明の透湿度1000gの包装袋及び透湿度1500gの包装袋を用いた場合も同様であり、3日経過後まで可食範囲であることが分かった。一方、透湿度2000gの包装袋を用いた場合は、3日経過後で好適な荷重範囲を大幅に超えてしまい、3日経過した時点で固くなり過ぎることが分かった。 In the case of the OPP film, the load range was suitable even after 7 days. On the other hand, when the packaging bag of 700 g of moisture permeability according to the present invention is used, it exceeds the suitable load range when 3 days have passed, but it is within the upper limit of the load and is within the edible range until after 3 days. I understood. The same applies to the case of using the packaging bag having a moisture permeability of 1000 g and the packaging bag having a moisture permeability of 1500 g according to the present invention, and it was found that the edible range was maintained after 3 days. On the other hand, when a packaging bag having a moisture permeability of 2000 g was used, it was found that the suitable load range was greatly exceeded after 3 days, and it became too hard after 3 days.
以上の結果をまとめて以下の表7に示す。ここで、表7の数値は、上記好適な荷重範囲内であった場合を50点とし、荷重の上限又は下限にあった場合を25点として、パンの底面についての結果と内部についての結果とを足し合わせた数値である。ここで、100点の場合は作りたてに近く、75点の場合は良好であり、50点の場合は商品として提供できるものの限界であり、25点の場合は商品として供するのが不可である。通常、パンの賞味期限は2〜3日であるため、表7の3日経過後の欄で試験結果を比較すると、本発明の透湿度700gの包装袋を用いた場合が総合点数が75点であり、パンの包装に最も適した透湿度であった。すなわち、本発明の透湿度700gの包装袋を用いた場合に賞味期限を通して中の食品の品質が最も良好であることが分かった。次に総合点数が高いのは、本発明の透湿度1000gの包装袋を用いた場合であり(50点)、これらのことから、パンの包装に適した透湿度は、透湿度700gでは1日後が75点で可食限界の50点以上であることから、本発明の500g/(m2・日、40℃・90%RH)〜1000g/(m2・日、40℃・90%RH)ということができる。また、上記以外の透湿度を有するフィルムを用いた場合には、賞味期限内で良好な品質は得られなかった。なお、使用するフィルムの表面積、中に入れるパンの量によって、好適な透湿度は変化すると推測される。 The above results are summarized in Table 7 below. Here, the numerical values in Table 7 are 50 points when the load is within the above suitable load range, 25 points when the load is at the upper limit or lower limit of the load, It is the numerical value that added together. Here, the case of 100 points is close to freshly made, the case of 75 points is good, the case of 50 points is a limit of what can be provided as a product, and the case of 25 points cannot be provided as a product. Usually, the shelf life of bread is 2 to 3 days, so when comparing the test results in the column after the passage of 3 days in Table 7, the total score is 75 points when the packaging bag of 700 g of moisture permeability of the present invention is used. The moisture permeability was most suitable for bread packaging. That is, it was found that the quality of the food inside during the best-before date was the best when the packaging bag having a moisture permeability of 700 g of the present invention was used. Next, the total score is higher when the packaging bag with a moisture permeability of 1000 g according to the present invention is used (50 points). From these facts, the moisture permeability suitable for packaging bread is one day after the moisture permeability of 700 g. since There is at least 50 points of edible limit at 75 points, the present invention 500g / (m 2 · day, 40 ℃ · 90% RH) ~1000g / (m 2 · day, 40 ℃ · 90% RH) It can be said. Moreover, when the film which has moisture permeability other than the above was used, the favorable quality was not obtained within the expiration date. In addition, it is estimated that suitable moisture permeability changes with the surface area of the film to be used, and the quantity of bread | pan put in.
次に、ポリウレタン樹脂及びSBSを混合したフィルムを用いた包装袋の中に様々な重量のシリカゲルとともに入れたフランスパンについて、所定の時間乾燥した後、上記のようにしてパンの底面をプローブで押した場合に(図1(a))、プローブがパンを突き破った時点での荷重を測定する試験を行った。試験結果を以下の表8に示す。なお、包装袋に入れたシリカゲルの重量は、0g(試料0)、9.35g(試料1)、21.43g(試料2)、37.44g(試料3)である。 Next, the French bread put together with various weights of silica gel in a packaging bag using a film in which polyurethane resin and SBS are mixed is dried for a predetermined time, and then the bottom surface of the bread is pushed with a probe as described above. (Fig. 1 (a)), a test was performed to measure the load when the probe broke through the pan. The test results are shown in Table 8 below. In addition, the weight of the silica gel put into the packaging bag is 0 g (sample 0), 9.35 g (sample 1), 21.43 g (sample 2), and 37.44 g (sample 3).
表8に示すように、パンのERH(平衡相対湿度、水分活性の100倍の値)は、シリカゲルを入れなかった試料(試料0)が最も高く、シリカゲルの重量が増えるにしたがってERHの値が低下し、試料3では最も低い値となった。パンの水分も試料0の場合が最も高く、シリカゲルの重量が増えるにしたがって低下して試料3が最も低かった。一方、パンの荷重強さは、試料0が最も低くて240g重程度であり、シリカゲルの重量が増えるにしたがって上昇し、試料3では3000g重を超えた。 As shown in Table 8, the bread ERH (equilibrium relative humidity, 100 times the water activity) is highest in the sample without the silica gel (sample 0), and the ERH value increases as the weight of the silica gel increases. It decreased and became the lowest value in the sample 3. The water content of the bread was also highest for sample 0, and decreased as the weight of silica gel increased, and sample 3 was the lowest. On the other hand, the load strength of the bread was lowest for sample 0, about 240 g weight, and increased as the weight of silica gel increased, and for sample 3, it exceeded 3000 g weight.
表8のデータを元に、パンのERH、水分及びの荷重強さをグラフ化した結果を以下の表9に示す。表9では、横軸にERH(%)、左の縦軸にパンの水分(%)、右の縦軸にパンの荷重強さ(g重)を表している。グラフの各曲線は、それぞれ4点の値を基に求めた近似曲線である。ここで、表2に示すように適切な荷重強さを690乃至2160g重程度とすると、その場合の水分活性(ERHの1/100)は表9の荷重強さに関する曲線から0.82乃至0.91程度と推定される。また、表9の水分に関する曲線からそのときのパンの水分は、18.5%乃至25.8%程度であると推定される。このようにして、パンの好適な水分活性及び水分を推定することが可能である。 Table 9 below shows the results of graphing the ERH, moisture, and load strength of bread based on the data in Table 8. In Table 9, the horizontal axis represents ERH (%), the left vertical axis represents bread moisture (%), and the right vertical axis represents bread load strength (g weight). Each curve in the graph is an approximate curve obtained based on the values of four points. Here, as shown in Table 2, when an appropriate load strength is about 690 to 2160 g, the water activity (1/100 of ERH) in that case is 0.82 to 0 from the curve regarding the load strength in Table 9. It is estimated to be about .91. Further, the moisture content of the bread at that time is estimated to be about 18.5% to 25.8% from the moisture-related curve in Table 9. In this way, it is possible to estimate the preferred water activity and moisture of the bread.
なお、焼きたてのパンの水分は、表8のシリカゲルを入れなかった場合の31.0%程度であると考えられる。また、焼いてから1日経過後の荷重強さは、表1のOPPの1日経過後の値から630g重程度とすると、焼いてから1日経過しても、表9から水分は26.0%以上であると推定される。 In addition, it is thought that the water | moisture content of a fresh bread is about 31.0% when the silica gel of Table 8 is not put. Also, assuming that the load strength after 1 day from baking is about 630 g weight from the value after 1 day of OPP in Table 1, even after 1 day from baking, the moisture content is 26.0% from Table 9. It is estimated that this is the case.
パンは、焼成後、粗熱を取りながら水分を除去させて任意の温度まで冷却し、後工程(スライス、包装)に搬送する。冷却や水分の除去が不足している場合、包装後の製品表面への水分の凝縮によるカビの発生や、製品の軟化によるケービング(腰折れ)又はスライス不良を引き起こす。一方、冷却過剰の場合には、冷却中の水分ロスが大きくなり、表面の硬化など食感に大きな影響を及ぼす。パンは、一般に店頭に展示されてから3日程度を販売期間とするため、パンの包装袋の材料となるフィルムは、パンの水分を焼きたての31.0%から冷却後に25.8%まで下げ、その後少なくとも3日間は18.5%を保持させるような特性を有するのが好ましい。また、表9より、水分が31.0%である焼きたての場合、相対湿度は90%RH以上であるため、相対湿度90%RH以上において透過する水分重量が大きいフィルムが好ましい。 After baking, the bread removes moisture while taking rough heat, cools it to an arbitrary temperature, and conveys it to a subsequent process (slicing, packaging). Insufficient cooling or removal of moisture causes mold generation due to condensation of moisture on the surface of the product after packaging, caving due to softening of the product, or poor slicing. On the other hand, in the case of overcooling, water loss during cooling increases, which greatly affects the texture such as surface hardening. Since bread is generally sold for about 3 days after it is displayed in stores, the film used as the material for bread packaging bags is from 31.0% freshly baked to 25.8% after cooling. It is preferable to have a characteristic of maintaining 18.5% for at least 3 days thereafter. Further, from Table 9, in the case of freshly baked water having a moisture content of 31.0%, the relative humidity is 90% RH or higher, so that a film having a large moisture weight to be transmitted at a relative humidity of 90% RH or higher is preferable.
このような条件を考慮すると、パンの包装に適したフィルムは、具体的には、係数kを、フィルムの透過水分重量/(フィルムの透湿度×フィルムの表面積×使用日数×包装袋内と周囲雰囲気との相対湿度差/90)と定義し、kの値を、
k=A・eBx ただし、xは包装袋内の相対湿度
と表した場合、保存周囲雰囲気(包装袋外)が温度23℃、相対湿度が60%RHの時、(1)A=1.1±0.1、(2)B≧0.14である湿度依存性を有する透湿度を有し、且つ、(3)40℃・90%の周囲雰囲気、厚さ30μmにおける透湿度が500〜1000/(m2・日)の特性を有するフィルムである。このように、パンの包装に適したフィルムは、上記のようにして定義される係数k(又は透湿度)が、湿度依存性を有するものである(高湿度下で透湿度が大きい)。
In consideration of such conditions, a film suitable for bread packaging specifically has a coefficient k, the weight of permeated moisture of the film / (the moisture permeability of the film × the surface area of the film × the number of days used × the inside and the surroundings of the packaging bag) Relative humidity difference with the atmosphere / 90), and the value of k is
k = A · e Bx where x is the relative humidity in the packaging bag, when the ambient atmosphere (outside the packaging bag) is 23 ° C. and the relative humidity is 60% RH, (1) A = 1. 1 ± 0.1, (2) having a moisture permeability having a humidity dependency of B ≧ 0.14, and (3) an ambient atmosphere of 40 ° C. and 90%, a moisture permeability at a thickness of 30 μm of 500 to It is a film having a characteristic of 1000 / (m 2 · day). Thus, a film suitable for bread wrapping has a coefficient k (or moisture permeability) defined as described above having humidity dependency (the moisture permeability is high under high humidity).
ここで、ポリウレタン樹脂及びSBSを混合したフィルムの透過水分重量から、フィルムの包装内の相対湿度x%RHに対する係数kを実際に測定したときの測定値を以下の表10に示す。表10のグラフの横軸は包装内の相対湿度x(%RH)で、縦軸は上記のようにして定義される係数kの値を示す。グラフの曲線は、40℃・90%RHの周囲雰囲気、厚さ30μmにおける透湿度が、700g/(m2・日)及び1000g/(m2・日)の場合について、保存周囲雰囲気(包装袋外)を温度23度、相対湿度60RHとした場合の、それぞれ測定した合計6点の測定値から回帰分析を行って求めた近似曲線である。 Here, Table 10 shows the measured values when the coefficient k for the relative humidity x% RH in the packaging of the film is actually measured from the permeated moisture weight of the film in which the polyurethane resin and SBS are mixed. The horizontal axis of the graph of Table 10 is the relative humidity x (% RH) in the package, and the vertical axis indicates the value of the coefficient k defined as described above. The curve in the graph shows the storage ambient atmosphere (packaging bag) for the ambient atmosphere of 40 ° C. and 90% RH and the moisture permeability at a thickness of 30 μm is 700 g / (m 2 · day) and 1000 g / (m 2 · day). It is an approximated curve obtained by performing regression analysis from a total of six measurement values measured when the outside) is 23 degrees Celsius and the relative humidity is 60 RH.
この近似曲線は、k=A・eBxなる式で表される。ここで、A、Bは定数で、A=1.1±0.1、B≧0.14であり、eはオイラー数である。この曲線は、相対湿度90%RH以上ではk値が高いが、相対湿度が下がるにつれてk値が急激に減少しており、k値の湿度依存性を良く表している。また、相対湿度が92%RHでk値がほぼ0.0045、相対湿度が87%RHでk値がほぼ0.0030、相対湿度が82%RHでk値がほぼ0.0010となっており、上記の係数kに関する条件に良く適合している。パンの包装用のフィルムとしては、表10のグラフの曲線で表されるようなk値を特性として有する材料のフィルムを使用するのが好ましいが、上記のようにしてk=A・eBxなる式によって回帰分析したときA=1.1±0.1、B≧0.14である場合、パンの包装に適しているものと考えられる。 This approximate curve is expressed by the equation k = A · e Bx . Here, A and B are constants, A = 1.1 ± 0.1, B ≧ 0.14, and e is the Euler number. This curve shows a high k value at a relative humidity of 90% RH or more, but the k value sharply decreases as the relative humidity decreases, and well represents the humidity dependence of the k value. In addition, the relative humidity is 92% RH, the k value is approximately 0.0045, the relative humidity is 87% RH, the k value is approximately 0.0030, the relative humidity is 82% RH, and the k value is approximately 0.0010. It is well suited to the above-mentioned conditions regarding the coefficient k. As a film for wrapping bread, it is preferable to use a film of a material having a k value as a characteristic as represented by the curve in the graph of Table 10, but k = A · e Bx as described above. When A = 1.1 ± 0.1 and B ≧ 0.14 when regression analysis is performed according to the equation, it is considered suitable for bread packaging.
透湿度の高いフィルムにはスチレン、軟質の塩化ビニル等のフィルムがあるが、このような疎水性のフィルムは、透湿度の湿度依存性を有しない。透湿度に湿度依存性を有する親水性のフィルムのうち、結晶性のポリマーナイロンやEVOH(エチレン―ビニルアルコール共重合樹脂)のフィルムは、高湿度下で透湿度が大きくなく透湿度の湿度依存性を有しない。また、親水性のフィルムのうち、セロファンは透湿度の湿度依存性が大きいが、湿潤時の強度の低下が大きく、十分な強さを得られない。また、ヒートシール性のある防湿セロファンは、高湿度下での透湿度が小さい。 Examples of the film having high moisture permeability include films of styrene and soft vinyl chloride, but such a hydrophobic film does not have humidity dependency of moisture permeability. Among the hydrophilic films that have humidity dependency on moisture permeability, crystalline polymer nylon and EVOH (ethylene-vinyl alcohol copolymer resin) films do not have high moisture permeability under high humidity, and the moisture dependency of moisture permeability Does not have. Of the hydrophilic films, cellophane is highly dependent on moisture permeability, but the strength when wet is greatly reduced, and sufficient strength cannot be obtained. Further, the moisture-proof cellophane having heat sealability has low moisture permeability under high humidity.
このようなことから、上記の表1、表9及び表10等の結果から、透湿度が高く、透湿度に温度依存性があるパンの包装に適したフィルムは、親水性のウレタン樹脂に疎水性の樹脂(SBS、EVA(エチレン酢酸ビニル共重合樹脂等)を混合した本発明に係る食品包装用フィルムである。 Therefore, from the results shown in Table 1, Table 9 and Table 10 above, a film suitable for bread packaging having high moisture permeability and temperature dependency on moisture permeability is hydrophobic to hydrophilic urethane resin. It is the film for food packaging which concerns on this invention which mixed the resin (SBS, EVA (ethylene vinyl acetate copolymer resin etc.)).
なお、上記の実施例では、食品として(フランス)パンを例に説明したが、本発明が対象とする食品はパンに限らず他の食品も可能である。例えば、本発明を野菜、果物の包装に使用しても水蒸気の蒸散による包装袋内部の結露を防止し得るとともに、包装された野菜や果物から発生する水蒸気を包装袋の外に速やかに放出することで、食品の劣化を大幅に遅らせることが可能であり、さらには微生物による汚染も防止し得る。また、肉類、魚介類、サラダ、惣菜の包装も同様であり、穴が開いていないことで外部からの汚染を防ぐとともに、内部が結露しないことで微生物の増殖を防ぐことが可能である。 In the above embodiment, (French) bread has been described as an example of food, but the food targeted by the present invention is not limited to bread, and other foods are possible. For example, even if the present invention is used for packaging vegetables and fruits, it is possible to prevent condensation inside the packaging bag due to evaporation of water vapor, and to quickly release water vapor generated from the packaged vegetables and fruits to the outside of the packaging bag. Thus, it is possible to greatly delay the deterioration of the food, and further prevent contamination by microorganisms. The same applies to the packaging of meat, seafood, salads, and side dishes. The absence of holes prevents contamination from the outside, and prevents condensation from occurring inside, thereby preventing the growth of microorganisms.
以上、本発明の食品包装方法及び食品包装用フィルムに関する好適な実施例を説明したが、本発明によれば、包装直後の食品の相対湿度が高い場合には、フィルムの高い透湿度により速やかに食品の水分を蒸発させ、食品が適切な相対湿度に低下した後は、食品の食感を損ねないように店頭に展示される所定の期間、食品の適切な相対湿度を維持し得るような、透湿度が相対湿度に対して適切な湿度依存性を有するフィルムを提供し得る。また、ポリウレタン樹脂とSBSとを組み合わせることにより、従来は食品包装用フィルムの材質として適していなかったポリウレタン樹脂を用いることが可能となる。すなわち、透湿度が高過ぎる点と、柔らか過ぎて離型紙上に製膜するなどの加工が難しい点を、SBSと組み合わせることで補うことが可能である。このような両者を組み合わせたフィルムは、その透湿度が40℃・90%RHで500〜1000g/(m2・日)であり、特にパンといった食品の包装に最適である。 As mentioned above, although the suitable Example regarding the food packaging method of this invention and the film for food packaging was described, when the relative humidity of the food immediately after packaging is high, according to this invention, it is promptly by the high moisture permeability of a film. After the food has evaporated and the food has fallen to the proper relative humidity, it can maintain the proper relative humidity of the food for a certain period of time that is displayed at the store so as not to damage the food texture. It is possible to provide a film whose moisture permeability has an appropriate humidity dependency with respect to relative humidity. Further, by combining the polyurethane resin and SBS, it is possible to use a polyurethane resin that was not conventionally suitable as a material for food packaging films. That is, it is possible to compensate for the point that the moisture permeability is too high and the point that it is too soft and difficult to form a film on the release paper by combining with SBS. Such a film combining the two has a moisture permeability of 500 to 1000 g / (m 2 · day) at 40 ° C. and 90% RH, and is particularly suitable for packaging food such as bread.
なお、ポリウレタン樹脂以外のセロファン、ポリ乳酸フィルム、スチレンフィルムには、ヒートシール性が無く食品の包装としては適さないのに対し、ポリウレタン樹脂はヒートシール性が高く、セロファンと比較して湿潤時の強度の低下は大きくなく、さらにはSBSとの組み合わせで適度な透湿度を有し且つ加工が容易な食品包装用フィルムにすることが可能となる。そして、適度な透湿度を有するため、包装袋の内部に水分が結露しにくく、包装袋の中身の食品の食感を損ねることを防ぐことができる。また、穴を開ける必要が無いため、微生物による汚染、塵埃、異物の混入、悪戯を防止することができ、消費者に対してより安全な商品の提供を実現することが可能となる。さらに、穴が開いていないため、食品の表面に、バター、クリーム、ジャム、ソース、マスタード、ケチャップ、マヨネーズ等、流動性のある調味料が塗られていても、穴を通してそれらが包装袋の外に出ることもなく、購入者の手を汚したり、衣服を汚すこともない。 Cellophane, polylactic acid film, and styrene film other than polyurethane resin do not have heat-sealability and are not suitable for food packaging, whereas polyurethane resin has high heat-sealability and is better when wet than cellophane. The decrease in strength is not large, and further, in combination with SBS, it becomes possible to obtain a food packaging film having an appropriate moisture permeability and easy to process. And since it has moderate water vapor transmission rate, it is hard to condense a water | moisture content inside a packaging bag, and it can prevent impairing the food texture of the foodstuffs of a packaging bag. In addition, since it is not necessary to make a hole, it is possible to prevent contamination by microorganisms, dust, foreign matter, and mischief, and to provide a safer product for consumers. In addition, since there are no holes, even if the food surface is coated with fluid seasonings such as butter, cream, jam, sauce, mustard, ketchup, mayonnaise, etc. There is no chance of getting dirty, and the purchaser's hands are not stained or clothes are not stained.
本発明に係る食品包装用フィルム、食品包装用積層フィルム及びこれを用いた食品包装袋は、パンといった食品の包装に適用することができる。 The film for food packaging, the laminated film for food packaging, and the food packaging bag using the same according to the present invention can be applied to food packaging such as bread.
Claims (9)
係数kを、フィルムの透過水分重量/(フィルムの透湿度×フィルムの表面積×使用日数×包装袋内と周囲雰囲気との相対湿度差/90)と定義し、kの値を、
k=A・eBx ただし、xは包装袋内の相対湿度
と表した場合、保存周囲雰囲気(包装袋外)が温度23℃、相対湿度60%RHの時、(1)A=1.1±0.1、(2)B≧0.14である湿度依存性を有する透湿度を有し、且つ、(3)40℃・90%RHの周囲雰囲気、厚さ30μmにおける透湿度が500〜1000/(m2・日)の特性を有するフィルムを用いることを特徴とする食品包装方法。 A food packaging method comprising:
The coefficient k is defined as the permeated moisture weight of the film / (the moisture permeability of the film × the surface area of the film × the number of days used × the relative humidity difference between the inside of the packaging bag and the ambient atmosphere / 90), and the value of k is defined as
k = A · e Bx where x is the relative humidity inside the packaging bag, when the storage ambient atmosphere (outside the packaging bag) is at a temperature of 23 ° C. and a relative humidity of 60% RH, (1) A = 1.1 ± 0.1, (2) having a moisture permeability having a humidity dependency of B ≧ 0.14, and (3) an ambient atmosphere of 40 ° C. and 90% RH, a moisture permeability of 500 μm at a thickness of 30 μm. A food packaging method using a film having a characteristic of 1000 / (m 2 · day).
係数kを、フィルムの透過水分重量/(フィルムの透湿度×フィルムの表面積×使用日数×包装袋内と周囲雰囲気との相対湿度差/90)と定義し、kの値を、
k=A・eBx ただし、xは包装袋内の相対湿度
と表した場合、保存周囲雰囲気(包装袋外)が温度23℃、相対湿度60%RHの時、(1)A=1.1±0.1、(2)B≧0.14である湿度依存性を有する透湿度を有し、且つ、(3)40℃・90%RHの周囲雰囲気、厚さ30μmにおける透湿度が500〜1000/(m2・日)の特性を有することを特徴とする食品包装用フィルム。 A film for food packaging,
The coefficient k is defined as the permeated moisture weight of the film / (the moisture permeability of the film × the surface area of the film × the number of days used × the relative humidity difference between the inside of the packaging bag and the ambient atmosphere / 90), and the value of k is defined as
k = A · e Bx where x is the relative humidity inside the packaging bag, when the storage ambient atmosphere (outside the packaging bag) is at a temperature of 23 ° C. and a relative humidity of 60% RH, (1) A = 1.1 ± 0.1, (2) having a moisture permeability having a humidity dependency of B ≧ 0.14, and (3) an ambient atmosphere of 40 ° C. and 90% RH, a moisture permeability of 500 μm at a thickness of 30 μm. A food packaging film having a characteristic of 1000 / (m 2 · day).
係数kを、フィルムの透過水分重量/(フィルムの透湿度×フィルムの表面積×使用日数×包装袋内と周囲雰囲気との相対湿度差/90)と定義し、kの値を、
k=A・eBx ただし、xは包装袋内の相対湿度
と表した場合、保存周囲雰囲気(包装袋外)が温度23℃、相対湿度60%RHの時、(1)A=1.1±0.1、(2)B≧0.14である湿度依存性を有する透湿度を有し、且つ、(3)40℃・90%RHの周囲雰囲気、厚さ30μmにおける透湿度が500〜1000/(m2・日)の特性を有することを特徴とするパン包装用フィルム。 A film for wrapping bread,
The coefficient k is defined as the permeated moisture weight of the film / (the moisture permeability of the film × the surface area of the film × the number of days used × the relative humidity difference between the inside of the packaging bag and the ambient atmosphere / 90), and the value of k is defined as
k = A · e Bx where x is the relative humidity inside the packaging bag, when the storage ambient atmosphere (outside the packaging bag) is at a temperature of 23 ° C. and a relative humidity of 60% RH, (1) A = 1.1 ± 0.1, (2) having a moisture permeability having a humidity dependency of B ≧ 0.14, and (3) an ambient atmosphere of 40 ° C. and 90% RH, a moisture permeability of 500 μm at a thickness of 30 μm. A film for bread packaging characterized by having a characteristic of 1000 / (m 2 · day).
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3170633A2 (en) | 2015-11-17 | 2017-05-24 | Seiji Kagawa | High-moisture-permeability, microporous plastic film, and its production method and apparatus |
JP2021062874A (en) * | 2019-10-10 | 2021-04-22 | 信越ポリマー株式会社 | Packaging film for condensation water attachment |
CN113507840A (en) * | 2019-03-01 | 2021-10-15 | 悠亚布莱德公司 | Method for producing frozen food packaged product, film for food packaging, and frozen food packaged product |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH03275458A (en) * | 1990-03-13 | 1991-12-06 | Mitsui Toatsu Chem Inc | Bread packaging material |
JPH05310980A (en) * | 1992-05-11 | 1993-11-22 | Nitto Denko Corp | Production of stretchable porous film or sheet |
JP2004182916A (en) * | 2002-12-05 | 2004-07-02 | Shinwako Kasei Kk | Moisture-permeating resin composition and moisture-permeating elastic film |
JP2007203527A (en) * | 2006-01-31 | 2007-08-16 | Daio Paper Corp | Sheet for packing |
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2010
- 2010-04-16 JP JP2010095041A patent/JP5038458B2/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03275458A (en) * | 1990-03-13 | 1991-12-06 | Mitsui Toatsu Chem Inc | Bread packaging material |
JPH05310980A (en) * | 1992-05-11 | 1993-11-22 | Nitto Denko Corp | Production of stretchable porous film or sheet |
JP2004182916A (en) * | 2002-12-05 | 2004-07-02 | Shinwako Kasei Kk | Moisture-permeating resin composition and moisture-permeating elastic film |
JP2007203527A (en) * | 2006-01-31 | 2007-08-16 | Daio Paper Corp | Sheet for packing |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3170633A2 (en) | 2015-11-17 | 2017-05-24 | Seiji Kagawa | High-moisture-permeability, microporous plastic film, and its production method and apparatus |
EP3170633A3 (en) * | 2015-11-17 | 2017-05-31 | Seiji Kagawa | High-moisture-permeability, microporous plastic film, and its production method and apparatus |
US10875259B2 (en) | 2015-11-17 | 2020-12-29 | Seiji Kagawa | High-moisture-permeability, microporous plastic film, and its production method and apparatus |
US11931972B2 (en) | 2015-11-17 | 2024-03-19 | Seiji Kagawa | High-moisture-permeability, microporous plastic film, and its production method and apparatus |
CN113507840A (en) * | 2019-03-01 | 2021-10-15 | 悠亚布莱德公司 | Method for producing frozen food packaged product, film for food packaging, and frozen food packaged product |
JP2021062874A (en) * | 2019-10-10 | 2021-04-22 | 信越ポリマー株式会社 | Packaging film for condensation water attachment |
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