JP2013049463A - Packaging bag - Google Patents

Abstract

PROBLEM TO BE SOLVED: To suppress excessive drying while making extra water vapor get away in packaging of an article, for example, bread or the like, to which maintaining softness is regarded as important.SOLUTION: In a packaging bag 11 composed of sheet material and having an opening 12 and air holes 13, a plurality of air holes 13 are linearly disposed, respectively at intervals, and rows of the air holes 13 are formed on both sides, along a direction orthogonal to a side having the opening 12 and all over from the opening 12 to a bottom seal part 15. Thereby, while achieving entire ventilation for a packaged article, the article is inhibited from being exposed to circulating air. The rows of the air holes 13 are formed in a middle part in a width direction, and the air holes 13 are made to perform ventilating action whenever the article is packaged.

Description

  The present invention relates to a packaging bag suitable for packaging an article containing predetermined moisture such as bread.

  The method of packaging an article is usually changed according to the type of article to be packaged.

  The bread in the above example is stored in a plastic bag in order to maintain a soft state.

  However, when hot bread that is not sufficiently cooled is packaged, water vapor accumulates inside the packaging bag, and the inner surface of the packaging bag often becomes cloudy. Especially in the summer, since the cooling is applied, the temperature difference between the inside and outside of the packaging bag is large, and the condensation inside the packaging bag becomes remarkable. In this case, the bread sucks the water droplets and becomes sticky, which impairs the commercial value.

  For this reason, in order to escape the excess water vapor | steam which comes out of a pan, a vent hole is performed (refer the following patent document 1).

Registered Utility Model No. 3010770

  The packaging bag of patent document 1 is provided with many ventilation holes in the range from the intermediate part of the up-down direction to the slightly lower part in one sheet | seat material of the flat bag with which both right and left sides were sealed. The vent hole has a diameter of 200 μm and is formed in 1 to 10 per square centimeter.

  It is described that with such a configuration, the steam of freshly baked bread can be diffused from the vent hole to the outside to prevent dew condensation and maintain cleanliness.

  However, the ventilation holes are formed intensively on a part of one side, and as described above, the size of the water vapor is much larger than 0.0004 μm. There is a drawback that condensation occurs. In particular, since the air conditioner is usually driven in the store, it is easily dried around the part corresponding to the vent hole, and particularly when the bread is bread, it may become hard enough to impair the commercial value. is there.

  Further, since the vent hole having a diameter of 200 μm is larger than the dust having a size of 1 μm to 100 μm, there is a problem in terms of hygiene.

  Therefore, the main object of the present invention is to make it possible to suppress excessive drying while allowing excess water vapor in the article to be packaged to escape.

  Means therefor is a packaging bag made of a sheet material and having an opening and a vent hole, wherein a plurality of the vent holes are arranged in a straight line with a gap therebetween, and the row of the vent holes is provided. It is the packaging bag formed in the front and back both surfaces of the range which covers the goods packaged at least along the direction orthogonal to the edge | side which has the said opening part.

  Another means includes an opening step of opening the opening of the packaging bag, a storage step of storing the bread from the opening opened in the opening step, and the space between the bread and the packaging bag stored in the storage step. It is a bread wrapping method having an air venting process for discharging air and a closing process for closing the opening while the air is exhausted in the air venting process.

  In the packaging bag, since the plurality of ventilation holes are linearly arranged along the direction orthogonal to the side having the opening, the ventilation holes are entirely formed from the bottom to the opening on both the front and back surfaces of the packaging bag. It is present and prevents the article from being directly exposed to the circulating air while ensuring overall ventilation for the packaged article. Also, depending on the size of the vent hole, the vent hole prevents dust and water from entering from the outside.

  In the bread wrapping method described above, after the opening process and the storing process, hot air between the bread and the packaging bag is discharged in the air venting process, and then the opening is closed in the closing process. Air that is likely to cause condensation can be actively discharged. After the closing process, internal dew condensation is prevented by air circulation through a vent hole provided in a unique manner, and the range in which the bread is directly exposed to the circulating air is kept small.

  According to this invention, it is possible to suppress excessive drying while allowing excess water vapor in the article to be packaged to escape.

The perspective view of the packaging bag which packaged bread. The top view of a packaging bag. Explanatory drawing which shows the manufacturing process of a packaging bag.

An embodiment for carrying out the present invention will be described below with reference to the drawings.
FIG. 1 is a perspective view showing a usage state of the packaging bag 11, and in this example, a bread bread X as an example of an article to be packaged is packaged. FIG. 2 is a plan view of the packaging bag 11.

  As shown in these drawings, the packaging bag 11 is made of a transparent or translucent synthetic resin sheet material, and has an opening 12 for taking in and out the article and a plurality of ventilation holes 13 for venting inside and outside. is doing.

  The packaging bag 11 is manufactured using the tube-shaped base material 14 which has the folding part 14a folded inward on both right and left sides, as shown to Fig.3 (a). One end (bottom portion) of the base material 14 in the longitudinal direction is a bottom seal portion 15, and the opening 12 is formed at the other end (upper end).

  The vent holes 13 are arranged in a straight line with a gap, and are formed on both front and back surfaces of the entire packaging bag 11 in the longitudinal direction. This row of vent holes 13 is formed along a direction orthogonal to the side having the opening 12. Specifically, it is formed at an intermediate portion in the width direction of the packaging bag 11.

  This is because the base material 14 has the folded portion 14a, so that the vent hole 13 can be formed only on both the front and back surfaces, and the vent hole 13 can exhibit a desired venting action. When the article to be stored is bread bread X, the outer skin (so-called Mimi) Xa of bread bread X is housed toward the folding portion 14a of the packaging bag 11, so that both the front and back surfaces of the packaging bag 11 have the inner phase ( It becomes a surface corresponding to the surface where the normal white portion other than the skin Xa) Xb is exposed.

  The size and arrangement of the vent holes 13 are appropriately set according to the properties of the article to be packaged.

  When the article to be packaged is a table of bread bread X, the vent hole 13 is set to a size d that allows water vapor to pass and is smaller than 1 μm in diameter. Specifically, the diameter is about 0.3 μm or more and smaller than 1 μm, more preferably 0.5 μm to 0.7 μm. This is because the water vapor is 0.0004 μm so that sufficient ventilation is possible, and the dust is 1 μm or more, so that entry of dust can be prevented. The distance a between the vent holes 13 in the row of vent holes 13 may be set to about 5 mm to 10 mm, for example.

  Further, in the case of the vent holes 13 having such a size d and interval a, in the illustrated example, two rows of the vent holes 13 are provided, and the positions of the two rows of vent holes 13 are the vent holes 13 in the row. Half of the distance a between each other is shifted from each other along the longitudinal direction of the row. The interval b in the width direction of each row may be set to about 5 mm to 10 mm, for example, similarly to the interval a between the vent holes 13.

  Similarly, even in the case of the packaging bag 11 that wraps the bread loaf X, the number of rows of the vent holes 13 may be one or three or more depending on the size and arrangement of the vent holes 13.

  When it is not necessary to consider the intrusion of dust, such as humus for example, the size of the vent hole 13 may be 1 μm or more.

  The packaging bag having such a configuration is formed with an appropriate punching device 21 as shown in FIG. 3B while conveying the base material 14 as shown in FIG. 3A in the longitudinal direction of the base material 14. A desired ventilation hole 13 is formed in the entire longitudinal direction of the base material 14 and then cut into a predetermined length by a welding cut device 22 that performs sealing and cutting (see FIG. 3C).

  As the perforating device 21, a laser processing device is preferably used because the vent hole 13 is fine. Since the laser processing apparatus does not generate dust, it is good in terms of preventing deterioration of the work environment and hygiene.

  Moreover, since the row | line | column of the vent hole 13 is formed in front and back both surfaces along the direction orthogonal to the edge | side which has the opening part 12, in the bottom seal type packaging bags 11 as mentioned above, conveying the base material 14 Since the ventilation hole 13 can be processed and sealing and cutting can be performed by this processing and a series of operations, workability is good.

  In addition, since the row of the vent holes 13 is formed at the intermediate portion in the width direction, it can be formed only on both the front and back surfaces, avoiding the folding portion 14a, and the increase in the number of the vent holes 13 is suppressed. The size of the vent hole 13 is easy to process, and a certain degree of ventilation can be secured so that it is not too fine.

  In the case of packaging bread bread X as an example with the packaging bag 11 manufactured as described above, the following may be performed.

  First, the opening 12 of the packaging bag 11 is opened (opening process). Next, the bread B sliced from the opening 12 opened in the opening process is stored (storage process). At this time, the outer skin Xa of the bread B is stored in the folding portion 14a so that the inner phase Xb corresponds to both the front and back surfaces. As a result, the row of the vent holes 13 faces the inner phase Xb of the bread bread X.

  Subsequently, the air between the bread bread X stored in the storing process and the packaging bag 11 is discharged (air releasing process), and the opening 12 is closed with the vinyl tie 31 or the like while the air is extracted in the air releasing process (closing process) ). Thereby, since the hot water vapor surrounding the bread X immediately after storage is exhausted at once, air that is likely to cause dew condensation can be positively removed. In this state, the ventilation holes 13 formed on the front and rear surfaces realize natural ventilation and prevent excessive drying by the ventilation holes 13 provided in a unique manner while allowing excess water vapor to escape.

  Since the row of the vent holes 13 faces the inner phase Xb of the bread pan X as described above, excess water vapor from the inner phase Xb containing more water vapor can be released.

  As a result, in summer, even if there is a temperature difference between the inside and outside of the packaging bag 11, it is possible to eliminate a situation in which large water droplets are formed on the inner surface of the packaging bag 11 and are absorbed by the bread bread X. At the same time, it is possible to suppress the drying of the internal phase Xb of the bread loaf X.

  Moreover, since the row | line | column of the vent hole 13 is formed in front and back both surfaces over the whole longitudinal direction along the direction orthogonal to the edge | side which has the opening part 12, it is an air passageway from the end to the end of the article | item to be packed. It is possible to ensure overall ventilation.

  Further, since the row of the vent holes 13 is formed in the intermediate portion of the packaging bag 11 in the width direction, the vent holes 13 are always separated by the article when the article is packaged, so that the ventilation function can be reliably obtained.

  In addition, since the vent hole 13 is provided, the vent hole 13 plays a role of venting air when an article is stored in the packaging bag 11, so that the packaging operation is easy and the packaging state is stable.

  Since it has such effects, it is effective for packaging of other breads, pizza, hot dogs, sushi rice, cooked rice and other foods in addition to the aforementioned bread B.

  The above configuration is an embodiment for carrying out the present invention, and a configuration other than the above-described configuration can also be adopted.

  For example, the packaging bag is not a bottom seal type, and may have a structure in which the left and right sides are sealed, or a structure in which the left and right sides and the bottom are sealed.

  Further, the article to be packaged may be various articles such as fertilizer, in addition to the aforementioned bread, sushi rice, humus and the like.

  Further, the size and interval of the ventilation holes may be set so that the row of ventilation holes functions as a perforation that can be used when opening the packaging bag.

  The row of vent holes may be formed in a part rather than being formed from end to end of the packaging bag.

DESCRIPTION OF SYMBOLS 11 ... Packaging bag 12 ... Opening part 13 ... Vent hole 14a ... Folding part X ... Bread Xa ... Outer skin Xb ... Inner phase

Claims (6)

A packaging bag composed of a sheet material and having an opening and a vent hole,
A plurality of the vent holes are arranged in a straight line with a gap between them,
A packaging bag formed on both front and back surfaces of a range covering at least an article to be packaged along a direction orthogonal to the side having the opening portion of the row of the vent holes. The packaging bag according to claim 1, wherein the row of vent holes is formed at an intermediate portion in the width direction. The packaging bag according to claim 1 or 2, wherein the vent hole is formed on a surface corresponding to a surface on which an inner phase of the bread to be accommodated is exposed. The packaging bag according to any one of claims 1 to 3, further comprising a folded portion that is folded inward on both the left and right sides. The packaging bag according to any one of claims 1 to 4, wherein the vent hole is set to a size smaller than a diameter of 1 µm through which water vapor passes. An opening step of opening the opening of the packaging bag according to any one of claims 1 to 5,
A storing step of storing bread from the opening opened in the opening step;
An air venting process for discharging air between the bread loaf and the packaging bag stored in the storing process;
A bread wrapping method comprising a closing step of closing an opening while the air is being removed in the air venting step.

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