JP3050067U - Packaging bag - Google Patents

Abstract

(57) [Summary] [Problem] When a warm meat bean paste, bean paste bean paste and the like are put in a normal paper bag, the soft skin adheres to the inner surface of the bag and peels off when taken out. Also, in the case of a plastic bag, the steam emitted from the meat bun does not escape to the outside and turns into water droplets, which oozes into the skin of the meat bun and becomes soft and sticky. In each case, the taste becomes significantly worse. SOLUTION: The melting point is 90 to 120 ° C. so as to prevent the skin of warm meat and the like from adhering to one surface of the paper 1.
In, to form a wax layer of moisture permeability · 20~50g / m ² / 24hr transmits about half the vapor generated from the hot meat buns and the like. A cylindrical body is formed with the wax layer as an inner surface, and one end of the cylindrical body is folded to form a square bottom bag. If warm meat is stored in this bag, the epidermis of the meat does not adhere to the inner surface of the bag, and the steam can escape moderately and can be eaten deliciously.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a packaging bag for foods, and more particularly to a packaging bag suitable for meat, bean jam, brown rice bread, prepared foods, and other solid and warm prepared foods.

[0002]

[Prior art]

 Conventionally, when steamed meat or bean paste is wrapped in ordinary wrapping paper or put in a paper bag or polyethylene bag, the skin of the bun adheres to the inner surface of the bag, and when eating, the smooth skin peels off and the surface becomes smooth. It becomes rough and uneven, loses its taste, and has a poor appearance. Also, in the case of polyethylene bags, since the steam from the meat bun does not escape to the outside of the bag, water droplets adhere to the inner surface of the bag and soak into the skin of the meat bun and become soft and sticky. From this, the taste becomes remarkably worse.

In some cases, warm meat and the like are wrapped in oil-resistant paper and then put in a polyethylene bag, but the skin of the meat and the like adheres and peels off, and the steam makes the skin soft and sticky. Cannot be sufficiently prevented. In addition, they are put in a container with a lid made of synthetic resin connected by a hinge, and then sealed in a paper bag. In this case, although steam escapes from the paper bag, it is stored and taken out of the container. Is complicated. In addition, although this may be put in a paper bag without being put in a polyethylene bag and sealed, the adhesion and softening of the epidermis cannot be sufficiently prevented. In each case, two types of packaging materials are used, so that packaging is troublesome, eating is complicated, and packaging costs are high.

[0004]

[Problems to be solved by the invention]

 The present invention can maintain a reliable and good packaging condition while preventing the skin of warm cooked foods such as meat and bean paste from peeling off and making the skin sticky and soft due to the vaporized water vapor. Also, it is intended to provide a material having good biodegradability and easy incineration after use.

[0005]

[Means for Solving the Problems]

 According to the present invention, a wax layer is formed on one side of paper, a bag is formed with the wax layer inside, and the above-mentioned wax layer prevents the attachment of warm cooked foods such as meat buns and the steam generated from the foods. It is installed so that it can pass through about half of the time, without sticking warm foods, preventing stuffiness and maintaining a favorable storage state, so that the foods contained inside can be eaten deliciously.

[0006]

[Embodiment of the invention]

A wax layer 2 is formed on one surface of the paper 1 described above. As the paper 1, wrapping paper such as roll paper or imitation paper or other air-permeable paper can be used. The thickness of the paper 1 is about 20 to 300 g / m ² , preferably about 30 to 300 g / m ^2. It is better to use one with 100 g / m ² . The melting point of the wax layer 2 provided on one side of the paper is preferably set to a relatively high level of about 90 to 120 ° C. For example, it is preferable to use a high melting point wax having a melting point of about 100 to 105 ° C. and to form a wax layer having a thickness of about 10 to 25 μm, preferably about 15 to 20 μm.

The wax layer is more preferably a mixture of a wax such as the above-described high melting point wax and ethylene vinyl acetate (EVA). It is preferable to use such an EVA having an ethylene / vinyl acetate ratio (weight ratio) of about 85:15 to 65:35 in the copolymer, and an MFR (MELT FLOW RATE) value of about 13 to 17; Preferably, about 14 to 16 are used.

The mixing ratio (weight ratio) of the EVA to the high melting point wax is preferably about 98: 2 to 80:20, and it is preferable not to mix too much. Wettability) is reduced. If necessary, a small amount of a rosin-based, polyterpene resin-based, petroleum resin-based tackifier can be added. Paper 1 formed with these wax layer 2 is about 20~50g / m ² / 24hr: so as to have a (J IS · Z0208 hereinafter the same) of about breathable.

The wax layer 2 is formed on one side of the paper 1 with an ear left, and the ear is adhered to the other side of the paper so that the wax layer is on the inner side. A bag 3 is formed by folding and bonding one end side to a square bottom shape 4. Since the square bottom bag has the flat bottom 4, the food can be kept in an upright state with the opening 5 facing upward when the food is put in, and the food can be easily stored and taken out.

[0010] In the case of forming the above-mentioned square bottom bag, it is preferable to make the bag by bonding using a starch-based, acrylic emulsion-based, vinyl acetate-based or other adhesive. The bag formed in this manner has a moisture permeability about 3 to 5 times higher than that of a polyethylene bag, and can maintain a heat-retaining state while appropriately dissipating steam (moisture). .

The square bottom bag 3 can be kept in an upright state if the opening 5 is widened and the bottom 4 is placed on a desk or the like, so that the warm steamed meat bun 6 can be smoothed. Can be stored. Although the meat inside is in contact with the inner surface of the bag, the inner surface is a wax layer 2 so that the skin of the meat does not adhere, and the vapor radiated from the warm meat can pass through this wax layer 2 through the paper 1. Since the bag escapes moderately outside the bag, it can be held without causing water droplets on the inner surface of the bag. When the bag is opened, the skin on the surface is not peeled, and the skin is not greasy because of the moisture. The warm meat can be taken out smoothly and the delicious meat can be eaten.

[0012] Furthermore, even if the meat is cooled over time, if the bag is opened and the bag is put into a microwave oven and heated, the steam generated by the heating will also diverge without becoming water droplets. Also, since the skin does not adhere to the bag, it is possible to remove warm and delicious meatballs from the bag and eat it.

In this packaging bag, in addition to the above-mentioned meat bun and bean jam bun, hamburger, fried chicken, takoyaki, sweet potato, okonomiyaki, prawns, and various other warm cooked foods are stored. Similarly, it can be maintained in a delicious state.

[0014]

【Example】

A wax obtained by mixing a high melting point wax having a melting point of 100 ° C. and EVA of MFR15 (ethylene: vinyl acetate = 70: 30) in a 96: 4 ratio (weight ratio) on one side of a high-quality paper 1 having a basis weight of 50 g / m ^2. Was applied to a thickness of 20 .mu.m leaving the ears to form a wax layer 2. FIG. With the wax layer 2 inside, the bottom 4 was made into a rectangle of 15 cm × 9 cm, and a square bottom bag having a height of 28 cm was formed. This square-bottomed bag was laminated using a vinyl acetate adhesive. The square bottom bag was 38g / m ² / 24hr was measure the moisture permeability of the packaging material having a wax layer to form a.

[0015] Toko filtrate was measured moisture permeability of a high density polyethylene having a thickness of 25μ was used as a comparative example, was 9g / m ² / 24hr. Moreover, the same high quality paper above embodiment, the moisture permeability of the conventional from coming were Melting point 70 ° C. which is used in wax paper paraffin was applied to the same thickness 20μ was packaging material, 280g / m ² / 24hr met Was. In the case of the above embodiment, the moisture permeability is about four times larger than that of the polyethylene bag, and is about 1/7 lower than that of the conventional paraffin paper system, and has an appropriate moisture permeability. Vapor permeated from those stored inside can be appropriately permeated, and good quality can be maintained without adhering to the bag.

[0016]

[Effect of the invention]

 As described above, the present invention does not adhere to the skin of warm cooked foods such as meat buns and peel off the surface of the foods. The quality of the food stored in the bag is maintained good and the food can be eaten at any time. In addition, since it is not necessary to use an expensive silicon-based material, it can be manufactured economically, has excellent biodegradability after use, and can avoid environmental pollution.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a packaging bag according to an embodiment of the present invention.

FIG. 2 is an end view showing a part of the packaging bag of FIG. 1;

FIG. 3 is a perspective view showing a state where meat buns are stored in the packaging bag of FIG. 1;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Paper 2 Wax layer 3 Square bottom bag 4 Bottom of bag 5 Opening of bag 6 Nikuman

Claims (5)

[Utility model registration claims] 1. A moisture-permeable material having a melting point of 90 to 120 ° C. and a passage of about half of vapor generated from the food so as to prevent the adhesion of warm solid cooked food to one side of paper.
0~50g / m ² / 24hr wax layer of formed leaving ears of appropriate width, by bonding the ears to the wax layer and inner opposite surfaces of the wax layer to form a tubular body, the A packaged bag for warm cooked food in which one end of the tubular body is folded into a square bottom and adhered. 2. The packaging bag according to claim 1, wherein said wax layer is formed of a mixture of wax and ethylene vinyl acetate. 3. The mixing ratio (weight ratio) of the wax and ethylene vinyl acetate in the wax layer is from 98: 2 to 80:
The packaging bag according to claim 2, which is 20. 4. The wax of the wax layer has a melting point of 10.
The packaging bag according to claim 2 or 3, which is a high melting point wax of 0 to 105 ° C, and wherein the ethylene vinyl acetate has an MFR of 13 to 17. 5. The paper of the packaging bag has a basis weight of 20 to 300 g /
Packaging bag according to claim 1 is m ^2.