JP4152406B2 - Production method of absorbent paper for food - Google Patents

Description

The present invention relates to a method for producing a food absorbent paper used for food packaging and the like.

When meat is temporarily stored as a block, it is stored in paper to absorb drip that oozes out from the meat. As the paper used for packaging at the time of storage, paper having excellent drip absorption performance is required, and in addition to single-layer crepe paper, multilayer paper (see, for example, Patent Documents 1 and 2) has also been proposed. Yes.
Among them, the multilayer paper is easy to improve the absorption performance, but has problems such as complicated production and high cost, and the crepe paper is preferable in consideration of the disposable use. In addition, for crepe paper, a creping doctor is applied to the dryer surface to separate and crepe the paper, that is, a dry crepe that is creped after drying and a creping doctor to the press roll of the press part to remove the wet paper. And creping, that is, wet crepe that crepes in the state of wet paper, but dry crepe is preferable because it becomes a soft paper suitable for food packaging, drying efficiency is high, and productivity is improved. .
However, the conventional dry crepe paper has low absorption performance, and depending on the amount of drip, it may not be absorbed and may remain on the surface as a film.
JP 2004-330526 A Japanese Patent Laid-Open No. 10-296079

  Then, the main subject of this invention is improving the absorption performance of the absorbent paper for foodstuffs which consists of dry crepe paper.

  The present invention that has solved the above problems is as follows.

<Invention of Claim 1>
In a method for producing absorbent paper for food, after the wet paper is pasted on a Yankee dryer and dried, the creping doctor peels off and creping,
The wet paper contains 0 to 0.5 kg / t of a release agent for the dryer, the moisture content of the wet paper is 5.5 to 7.0%, and the dryer vapor pressure is 0.38 to 0.55 MPa. The said drying is performed, The manufacturing method of the absorbent paper for foodstuffs characterized by the above-mentioned.

(Function and effect)
In the production method of the present invention, the moisture content of the wet paper is maintained at a normal level, the release agent is not used or is reduced, and the vapor pressure of the dryer is kept low, thereby strongly sticking the paper to the surface of the Yankee dryer. As a result, not only creping but also the surface is markedly fluffed during peeling by the creping doctor. By using such a method, an absorbent paper for foods excellent in absorption performance can be obtained.

  As described above, according to the present invention, there are advantages such as excellent absorption performance.

Hereinafter, an embodiment of the present invention will be described in detail.
The absorbent paper according to the present invention can be produced using pulp fiber or the like as a stock. Although it does not specifically limit as a pulp fiber, It is preferable to use hardwood pulp 20 to 60weight%, and to make a residual amount into a conifer pulp. Further, only waste paper pulp fibers or a mixture of waste paper pulp fibers and pulp fibers can be produced as a paper stock.

In the absorbent paper according to the present invention , various additives can be added as necessary. In particular, since the liquid absorbs liquid, it is preferable to add a wet paper strength enhancer. As the wet paper strength enhancer, polyacryl / epichlorohydrin resin, polyamine / epichlorohydrin resin and the like can be used.

The absorbent paper according to the present invention, although the basis weight is directed to a paper sheet in general 30~65g / m ^2, in particular basis weight preferably in the 40~65g / m ^2.

  In the absorbent paper according to the present invention, if the number of fluffs on the surface is too small, there is a problem that the surface area is reduced and the capillary phenomenon is difficult to occur and it is difficult to absorb the drip. There is a problem of becoming.

  The fluffing for obtaining the effect of the present invention is that by sticking the wet paper to the Yankee dryer in the dryer part and drying it, then peeling it with a creping doctor and creping it, Can be achieved. As specific methods, it is possible to reduce the amount of dryer release agent added to the wet paper in advance, reduce the dryer vapor pressure, or the like. These methods are preferably applied in combination. For example, when the moisture content of the wet paper fed to the dryer part is 5.5 to 7.0% (normal level), the amount of the release agent used for the dryer is While normally suppressing 0.8 to 2.0 kg / t to about 0 to 0.5 kg / t, the dryer vapor pressure is normally suppressed to 0.58 to 0.55 MPa from 0.50 to 0.70 MPa. Can be formed. The release agent for the dryer is previously added to the wet paper together with other additives, and known ones such as polyethylene wax chemicals can be used.

In the absorbent paper according to the present invention , the air permeability resistance (air permeability) specified in JIS P 8117 is 0.5 to 3.0 seconds / 300 ml, particularly 0.5 to 1.5 seconds / 300 ml. Is desirable . If the air permeation resistance is too low, there is a problem that the food is easy to dry, and if it is too high, there is a problem that the fiber eyes are clogged and the drip absorbability is poor.

Further, in the absorbent paper according to the present invention , it is preferable that the crepe depth is 50 μm or more and the crepe interval is 200 μm or more. Particularly preferable ranges are a crepe depth of 50 to 150 μm and a crepe interval of 200 to 600 μm. If the crepe is too shallow or too close, the surface area that absorbs the drip is reduced.
When the crepe depth is 50 μm or more and the crepe interval is 200 μm or more, a sufficient surface area for absorbing the drip is secured and excellent absorption performance is exhibited.
As shown in FIG. 1, the crepe depth a according to the present invention means the depth of the valley, that is, the height difference between the apex y1 of the adjacent peak and the bottom y2 of the valley. Moreover, the crepe space | interval a of this invention means the distance between the vertexes y1 and y1 of an adjacent peak part. These can be obtained by observing a cross section of the paper with a microscope and measuring an arbitrary portion.
Absorption performance can be improved by the degree of crepe, but there is a limit to the improvement in performance. Therefore, in the present invention, Ru is daringly improved absorption performance by increasing and capillary action of the surface area due to fluff as fluffed suitable surface of the crepe paper. And by making air permeability resistance into a specific range, the deterioration of the absorptivity by fiber becoming too dense and the drying of the foodstuff by air permeability being too high are avoided. It should be noted that simply increasing the fluff is not sufficient for improving the absorption performance. In accordance with the present invention, the number of fuzz on the surface is made significantly higher than the range normally assumed in the technical field of absorbent paper for food.

Further, in the absorbent paper of the present invention, the absorption rate is preferably 50 to 150 seconds / 50 μl, and particularly preferably 50 to 100 seconds / 50 μl. Moreover, it is preferable that an absorption amount is 200-300 g / m < ² >. If the absorption rate is too slow, there is a problem that it is difficult to absorb the drip, and if it is too fast, there is a problem that the drip is absorbed too much and the food is dried and discolored. Further, if the amount of absorption is too small, there is a problem that the drip is difficult to absorb and the food is discolored, and if too much, the drip is absorbed too much and the food is dried and discolored.
The absorption rate is measured by the following method. That is, the sample sheet is placed on the cup mouth, and the peripheral edge of the sample is fixed to the cup mouth with a rubber band. Use a dropper to drop 50 μl of liquid (viscosity 5-10 mpa · S by adding glycerin) from a height of 8 cm onto the sample, and the droplet is completely sucked into the sample (the droplet part is not directly above) The time until the light no longer reflects when viewed from an oblique direction is measured with a stopwatch, and the absorption rate (seconds / 50 μl) is obtained.
Further, the amount of absorption is measured by the following procedure.
(1) Prepare a sample of 100 mm square and measure the weight before absorption.
(2) Prepare a test solution prepared by adding glycerin to water and adjusting the viscosity to 5 to 10 mpa · S.
(3) Immerse the sample in the test solution for 1 minute, then pull it up and measure the weight after absorption.
(4) The absorption weight (g / m ² ) is obtained by converting the weight of the absorbent (weight after absorption-weight before absorption) into square meters.

Further, in the absorbent paper according to the present invention, the wet tensile strength (JIS P 8135) is preferably 1000 to 2600 CN in the longitudinal direction and 500 to 1400 CN in the lateral direction. If the wet tensile strength is too weak, there is a problem that the drip is absorbed and the paper is torn when wet, and if it is too strong, there is a problem that the drip is difficult to absorb.

  As shown in Table 1, various absorbent papers are manufactured, and the meat is placed on the plate for 1 hour, and the drip absorbency is ◎… very good, ○… good, △… normal, ×… bad Rated by stage. The evaluation results are as shown in Table 1, and Examples 1 to 3 according to the present invention were remarkably superior in drip absorbability as compared with Comparative Examples 1 to 6. Regarding the types of crepes in the table, “dry” means dry crepes, and “wet” means wet crepes.

  The present invention is used for packaging foods such as meat and frozen foods from which liquids such as moisture exude.

It is explanatory drawing of a crepe depth and a crepe space | interval.

Explanation of symbols

  1 ... Crepe, a ... Crepe interval, d ... Crepe depth.

Claims (1)

In a method for producing absorbent paper for food, after the wet paper is pasted on a Yankee dryer and dried, the creping doctor peels off and creping,
The wet paper contains 0 to 0.5 kg / t of a release agent for the dryer, the moisture content of the wet paper is 5.5 to 7.0%, and the dryer vapor pressure is 0.38 to 0.55 MPa. The said drying is performed, The manufacturing method of the absorbent paper for foodstuffs characterized by the above-mentioned.

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