JP2019064656A - Packaging bag for food ingredients - Google Patents

Abstract

To provide a packaging bag for food ingredients that does not use petroleum as the raw material and has small environmental load, and is made from a film having water solubility and sealability.SOLUTION: A packaging bag for food ingredients is composed of a water-soluble protein film, and can store food ingredients to seal it. The water-soluble protein film may be a film containing casein or salt thereof, a film containing soybean protein, or an egg white film.SELECTED DRAWING: None

Description

  Field of the Invention The present invention relates to a packaging bag for the production of food.

In the packaging containers for foods such as instant noodles, instant miso soup, and instant teasers, plastic films have been widely used as materials for packaging bags made of kameki which are separately contained in packaging bags. However, with the recent increase in momentum for global environmental protection, research and development have been conducted on films that do not use petroleum as a raw material.
A previously known wafer is a film made of starch and having water solubility. A water-soluble film having improved gas barrier properties by including a coating layer containing a polymeric starch having a hydrophobic group and / or zein on at least one surface of a water-soluble film layer such as starch, gelatin, pullulan, etc. (Patent Document 1).

Patent 4498717 specification

  In the food packaging container, if the material of the sachet packaging bag, which is packaged separately from the main food, is replaced with the water-soluble film from the conventional plastic film, the packaging bag is opened and the sachet is taken out It saves time and effort, and there is no need to discard the opened packaging bag, which is considered to have a small environmental impact. However, the water-soluble film described in Patent Document 1 has poor sealability, and a separate adhesive is required to produce a packaging bag, and it was not suitable for a packaging bag for food sachets.

  The present invention advantageously solves the above-mentioned problems, and provides a packaging bag for the aeration of food using a film having a water-soluble sealing property and having a small environmental load without using petroleum as a raw material. To aim.

  As a result of the research and development of the film for food sachets, the inventor made protein films made from food proteins, which do not use petroleum as a raw material, so the environmental load is small and they are water soluble and sealable. It has been found that the present invention is suitable for use as a sachet for food in order to have

  That is, the sachet for food according to the present invention is characterized by being made of a water-soluble protein film and capable of containing and sealing food haze.

  It is preferable that the above-mentioned water-soluble protein film is a film containing casein or a salt of casein, a film containing soybean protein, or a film containing egg white according to the present invention.

  According to the food packaging bag of the present invention, since the film is used which is a raw material which does not use petroleum and which has a small environmental load, water solubility and sealability, it is possible to save time and effort for opening the packaging bag and removing the haze. There is no need to discard the opened packaging bag, and the environmental impact is small.

  Hereinafter, an embodiment of the packaging bag for food of the present invention will be described more specifically. In addition, the food contained in the packaging bag of the present invention, like instant noodles, instant miso soup and instant tea pickled powder, is contained and sealed in the packaging bag, and it is taken out from the packaging bag. It is included if it is a food to which water or hot water is poured.

  The food sachet according to the present invention is made of a water-soluble protein film and can be sealed by containing it. Specifically, the water-soluble protein film is a film containing casein or a salt of casein, a film containing soybean protein, or an egg white film. The inventors confirmed that the film containing casein or a salt of casein, the film containing soy protein, and the egg white film are all soluble in water and have a sealing property, and they are most suitable as a packaging bag for food protection. . Specific examples of these water-soluble protein films will be described in detail.

[Film containing casein or casein salt]
Casein is a major protein that accounts for the majority of proteins contained in milk. Casein or a film containing a casein salt is, for example, mixed with water, a casein raw material such as casein sodium or casein calcium, and glycerin, and the mixture is poured into a vat and dried at room temperature. can do. The film produced in this manner may be referred to as a casein film in the following description.

  The casein film produced as described above has high oxygen barrier properties. When the inventor actually made a casein film and measured the oxygen permeability, it showed about 6 times the oxygen barrier property of polyethylene terephthalate (PET) of the food packaging material. From this measurement result, a casein film is a film excellent in the long-term preservation property of food because it suppresses the oxidation of food by using it for a packaging bag for the prevention of food.

  In addition, casein films have a light transmittance that is transparent or close to that. Therefore, the casein film can be easily visually recognized as the content of the package by using it for a sachet of a food.

  Also, casein films can be dissolved in water. Therefore, the casein film can save time and effort for opening the package by using it for a sachet of food, and also reduces the volume of waste since there is no need to discard the sachet after removing the sachet. Together with not using petroleum as a raw material, it can be made into a packaging bag with low environmental impact.

  In addition, the casein film has a sealing property. Therefore, the casein film can be heat-sealed by pressing the casein films while facing each other. Therefore, it is not always necessary to form a laminated structure separately provided with a seal layer and an adhesive layer by using a casein film for a sachet of food. However, this invention does not exclude using a casein film for the said base material layer of the laminated | multilayer film provided with a base material layer and a sealing layer at least, or the said sealing layer.

  In addition to the above-mentioned oxygen barrier property, transparency, water solubility, and sealability, casein film has oil resistance that does not cause deterioration or deformation even when it is indirectly indirect to food oil, and wraps packaging containers and bags. The inventors confirmed that when opened, the shape as it was opened can be maintained, and it has a dead-hold property that does not return to the original state when left standing.

  In the packaging bag according to the present invention, the film containing casein or a salt of casein is a film containing casein as a main component and containing a smaller amount of additives than casein, in addition to the film consisting of casein It is also good. Examples of the additive include water retention agents such as glycerin, polysaccharides such as pectin, sugar alcohols such as sorbitol, food dyes such as anthocyanin, and the like.

Examples of the method for producing a film containing casein include the methods described below. A casein raw material, for example, sodium caseinate or calcium caseinate, glycerin as a water retention agent, water, and an additive as needed are mixed, stirred, and stored for about 1 day under refrigeration for antifoaming. The mixture is poured in a predetermined amount into a vat, and dried at normal temperature, for example, 25 ° C. for about 24 hours, to obtain a film of a predetermined thickness. The blending ratio of glycerin to sodium casein is preferably about 20 g to 40 g of glycerin relative to 100 g of sodium caseinate in terms of mass ratio.
[Film containing soy protein]

  Soy protein is a protein derived from soybean. The soy protein film can be made into a film by pouring the mixture into a vat and drying it at room temperature, after mixing and stirring, for example, water, soy protein raw material such as soy protein powder, and glycerin.

  The soy protein film produced as described above has high oxygen barrier properties. The inventors actually prepared a soy protein film and measured the oxygen permeability, and it showed about 4 times the oxygen barrier property of polyethylene terephthalate (PET) of the food packaging material. From this measurement result, the soy protein film is a film excellent in the long-term preservation property of food because it suppresses the oxidation of the food by using it for the packaging bag for the sachet of the food.

  Also, soy protein films have a brown clear high light transmission. Therefore, the soybean protein film can easily visually recognize the food which is the contents of the package by using it for the packaging bag for the food.

  Also, soy protein films can be dissolved in water. Therefore, the soy protein film can be saved in the process of opening the package by using it for a sachet of food, and the waste can be reduced because it is not necessary to discard the package after the sample is taken out. It can be used as a packaging bag with low environmental impact, combined with the fact that it does not use petroleum as a raw material.

  Moreover, the soy protein film has a sealing property. Therefore, a soy protein film can be heat-sealed by making a soy protein film face each other and pressurizing, heating. Therefore, it is not always necessary to form a laminated structure provided with a seal layer and an adhesive layer separately by using a soybean protein film for a food packaging bag. However, this invention does not exclude using the said soy protein film for the said base material layer of the laminated | multilayer film provided with a base material layer and a sealing layer at least, or the said sealing layer.

  In addition to the above-mentioned oxygen barrier property, transparency, water solubility, and seal property, soybean protein film has an oil resistance which does not cause deterioration or deformation even when it is indirectly indirect to food oil, a packaging container or a packaging bag. The inventors confirmed that when folded back and opened, the shape as it was opened can be maintained, and it has a dead-hold property that does not return to the original state when left standing.

  In the sachet for food according to the present invention, the film containing soybean protein is a film having a composition containing soybean protein as a main component and containing a smaller amount of additive than soybean protein, in addition to the film consisting of soybean protein, It is also good. Examples of the additive include water retention agents such as glycerin, polysaccharides such as pectin, sugar alcohols such as sorbitol, food dyes such as anthocyanin, and the like.

  Examples of the method for producing a film containing soy protein include the methods described below. Soy protein raw material, for example, soy protein powder, glycerin as a water retention agent, water and, if necessary, additives are mixed, stirred, and stored for about 1 day under refrigeration for antifoaming, The mixture is poured into a vat in a predetermined amount, and dried at normal temperature, for example, 25 ° C. for about 24 hours, to obtain a film of a predetermined thickness. The blending ratio of glycerin to soy protein powder is preferably about 20 g to 40 g of glycerin with respect to 100 g of soy protein powder as a mass ratio.

[Film containing egg white]
Egg white is a protein derived from egg whiteness. An egg white film can be made into a film by pouring and mixing a liquid mixture in a vat after mixing and stirring water, an egg white raw material, for example, dried egg white, glycerol, and sorbitol, as an example.

  The egg white film produced as described above has high transparency and white transparency. Therefore, the egg white film can be easily visually recognized as the content of the package by using it for the sachet of the food.

  Also, egg white films can be dissolved in water. Therefore, the egg white film can save time and effort for opening the package by using it as a packaging bag for the reduction of food, and also reduces waste since there is no need to discard the package after removing the haze. It can be used as a packaging bag with low environmental impact, combined with the fact that it does not use petroleum as a raw material.

  In addition, the egg white film has a sealing property. Therefore, the above-mentioned egg white film can be heat-sealed by making the egg white films face each other and pressing while heating. Therefore, it is not always necessary to form a laminated structure separately provided with a seal layer by using an egg white film for a food packaging bag. However, this invention does not exclude using the said egg-white film for the said base material layer of the laminated | multilayer film provided with a base material layer and a sealing layer at least, or the said sealing layer.

  In addition to the transparency, water solubility, and sealability described above, the inventors have confirmed that the egg white film has oil resistance that does not cause deterioration or deformation even if it is indirectly indirect to the edible oil.

  In the sachet for food according to the present invention, the film containing egg white may be a film containing egg white as a main component and containing a smaller amount of additive than egg white, in addition to the film consisting of egg white. Examples of the additive include water retention agents such as glycerin, polysaccharides such as pectin, sugar alcohols such as sorbitol, food dyes such as anthocyanin, and the like.

As a method for producing a film containing egg white, there are, for example, the methods described below. Mix egg white ingredients such as dried egg white, glycerin, sorbitol, water, and additives as required, stir, store for about 1 day under refrigeration for antifoaming, then mix in vat By pouring the solution in a predetermined amount and drying at normal temperature, for example, 25 ° C. for about 24 hours, a film of a predetermined thickness is obtained.
The egg white material is, for example, dried egg white. Glycerin is formulated as a liquid water retention agent. Sorbitol is formulated as a solid water holding material. It was possible to form a film by adding not only glycerin but also solid water-holding material sorbitol. Sorbitol makes the film flexible and makes it applicable to packaging. If only glycerin is incorporated as an appropriate amount as a water-retaining agent without using sorbitol, it becomes a nonflexible membrane and breaks like a thin piece when taken out from the pad, or it does not become a membrane, or glycerin is incorporated too much. It did not solidify and did not form a film.
The blending ratio of glycerin and sorbitol to egg white is preferably about 10 g to 40 g of glycerin and about 5 g to 40 g of sorbitol with respect to 100 g of egg white as a mass ratio.

  The sachet of the food of the present invention may have a single-layer structure of any of the film containing casein or a salt of casein, a film containing soybean protein, and a film containing egg white as described above, or may have a laminated structure. In the case of the laminated structure, for example, among the laminated structure including at least the substrate layer and the seal layer, any of the film in which the substrate layer contains casein or a salt of casein, the film containing soy protein, and the film containing egg white The sealing layer may be any of a film containing casein or a salt of casein, a film containing soybean protein, and a film containing egg white. In any case, in the case of a laminated structure, all layers must be water soluble films. Furthermore, in the case of the laminated structure, a film containing casein or a salt of casein, another film containing casein, a film containing soy protein, a film containing soy protein and a film containing egg white like a film containing soy protein It is also possible to have a structure in which a plurality of films selected from among them are laminated.

The thickness of the sachet for the food of the present invention may be a thickness suitable for the packaging of the sachet. For example, in both the case of a single layer structure and the case of a laminated structure, the thickness of each film of casein or a film containing a casein salt, a film containing soy protein, and a film containing egg white should be about 10 μm to 200 μm. it can. The adjustment of the thickness of the film can be made, for example, by the film thickness when the mixed solution at the time of production is extended to a flat surface such as a bat.
The form of the food packaging bag is not particularly limited, and for example, it can be used as a packaging bag for food, such as stick packaging, three-way sealing packaging, four-way sealing packaging, and the like.

  In order to confirm that the invention can be applied to the sachet for food according to the present invention, a casein film, a soy protein film and an egg white film were prepared, and their water solubility, sealability and the like were evaluated.

Example 1
9 g of casein sodium and 3 g of glycerin are mixed in 68 g of water, stirred, stored for 1 day under refrigeration, poured in a predetermined amount into the vat, dried at 25 ° C. for 24 hours, 40 μm and 150 μm thick Films of different transparency and flexibility.

(Example 2)
9 g of soy protein powder and 3 g of glycerin are mixed in 68 g of water, stirred, stored for 1 day under refrigeration, poured in a predetermined amount into the vat, dried at 25 ° C. for 24 hours, 40 μm and 150 μm thick Two brown transparent and flexible films having different thicknesses were obtained.

(Example 3)
12 g of dried egg white, 4 g of glycerin and 4 g of sorbitol are mixed in 50 g of water, stirred, stored for 1 day under refrigeration, poured in a predetermined amount into the vat, dried at 25 ° C. for 24 hours, 40 μm thick Two 150 μm thick, clear, flexible films of different thickness were obtained.

(Example 4)
12 g of dried egg white, 4 g of glycerin and 1 g of sorbitol are mixed in 50 g of water, stirred, stored for 1 day under refrigeration, poured in a predetermined amount into the vat, dried at 25 ° C. for 24 hours, 40 μm thick Two 150 μm thick, clear, flexible films of different thickness were obtained.

(Comparative example 1)
In 50 g of water, 12 g of dried egg white and 4 g of glycerin were mixed, stirred, stored for 1 day under refrigeration, poured in a predetermined amount into the vat, and dried at 25 ° C. for 24 hours. .
(Comparative example 2)
12 g of dried egg white and 8 g of glycerin were mixed in 50 g of water, stirred, stored for 1 day under refrigeration, poured into a vat for a predetermined amount of liquid, and dried at 25 ° C. for 24 hours. .

[Measurement of film characteristics]
(Oxygen permeability)
The oxygen permeability of the casein film of Example 1 and the soybean protein film of Example 2 each having a thickness of 150 μm prepared was measured by a measurement method according to JIS-K7126B.

(Solubility in water)
In a beaker, water was added, and samples of the casein film of Example 1 having a thickness of 150 μm, the soy protein film of Example 2 and the egg white films of Example 3 and Example 4 were added, and gently agitated and confirmed after 24 hours.

(Solubility in oil)
The salad oil was placed in a beaker, samples of the casein film of Example 1 having a thickness of 150 μm, the soy protein film of Example 2 and the egg white films of Example 3 and Example 4 were placed, and gently agitated and confirmed after 24 hours.

(Heat sealability)
The casein films of Example 1 having a thickness of 150 μm were superposed on each other with a heat sealing machine, and heat sealing was performed at 120 ° C. to confirm the presence or absence of sealing property.
Further, with respect to each of the soybean protein film of Example 2 and the egg white films of Example 3 and Example 4, the presence or absence of the sealability was confirmed in the same manner as the casein film of Example 1.

(Dead hold)
Each of a 150 μm thick casein film and a 40 μm thick casein film was bent, and the presence or absence of return was visually confirmed.
Further, with respect to each of the soybean protein film of Example 2 and the egg white films of Example 3 and Example 4, the presence or absence of dead-hold property was confirmed in the same manner as the casein film of Example 1.

(Dissolution / disintegration when packaging kayaku)
Each of the casein film of Example 1 having a thickness of 40 μm, the soy protein film of Example 2 and the egg white films of Example 3 and Example 4 are stacked one on another and heat sealed on three sides to make a bag. After putting in the pouch, it was heat-sealed to make a pouch. Hot water at 95 ° C. was placed in a beaker, and the above-mentioned bag was put into the beaker while stirring, and the presence of dissolution and disintegration of the bag was confirmed.

[Evaluation results]
(Oxygen permeability)
The oxygen permeability of the casein film of Example 1 having a thickness of 150 μm was 1.68 cc / m ² · day · atm. This oxygen permeability was shown to have about six times the oxygen barrier property of a normal PET film.
In addition, the oxygen permeability of the 150 μm thick soybean protein film of Example 2 was 2.59 cc / m ² · day · atm. This oxygen permeability was shown to have about 4 times the oxygen barrier property of a normal PET film.

(Solubility in water)
The casein film of Example 1, the soybean protein film of Example 2, and the egg white films of Example 3 and Example 4 were all confirmed to have water solubility since the films were disintegrated and dissolved immediately after the sample was introduced. It was done.

(Solubility in oil)
All of the casein film of Example 1, the soy protein film of Example 2, and the egg white films of Example 3 and Example 4 maintain the shape as they were after 24 hours after the sample was introduced. It confirmed that it had sex.

(Heat sealability)
About heat sealability, it was confirmed that the casein films of Example 1 can be sealed. Moreover, it confirmed that the soy protein films of Example 2 could be sealed. Furthermore, it was confirmed that the egg white films of Example 3 and the egg white films of Example 4 can be sealed.

(Dead hold)
Further, regarding the dead-hold property, each of the casein film of Example 1, the soy protein film of Example 2, and the egg white films of Example 3 and Example 4 is a film with a thickness of 40 μm and a film with a thickness of 150 μm. After bending the film, it was confirmed that the shape did not return.

(Dissolving and collapsing properties when packing kayaku)
With regard to the dissolution and disintegratability at the time of packaging the kamen, it was confirmed that the casein film of Example 1 disintegrates and dissolves immediately after sample introduction. The soy protein film of Example 2 and the egg white films of Examples 3 and 4 were denatured with hot water, and the membrane of soybean protein for Example 2 and the egg white membrane of Examples 3 and 4 remained. However, it was confirmed that the film itself was disintegrated and that the inside of the film was eluted. The film of soybean protein and the film of egg white which are not dissolved in the hot water may be used as a tool for miso soup and instant noodles depending on the use.

Claims (4)

  What is claimed is: 1. A food packaging bag comprising a water-soluble protein film, which is capable of containing and sealing a pod.   The food sachet according to claim 1, wherein the water-soluble protein film is casein or a film containing a casein salt.   The sachet for food according to claim 1, wherein the water-soluble protein film is a film containing soybean protein.   The sachet for food according to claim 1, wherein the water-soluble protein film is a film containing egg white.