JP4200511B2 - Dye transfer type packaging material for shearing and food coloring method using the packaging material - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a packaging material for shirring having a function of transferring a pigment to the surface of cooked meat food or the like by cooking, and a coloring method for foods using the packaging material, and ham, sausage by shirring (folding process) When filling the raw material such as meat, large external stress (external force such as friction) is applied to the packaging material, but even in this case, the transfer dye can be effectively prevented from falling off the packaging material. Provided are those that can reliably transfer the pigment from the packaging material to the surface of the meat food or the like during cooking.
[0002]
BACKGROUND OF THE INVENTION
As a method of filling the wrapping material such as ham and sausage into the cylindrical wrapping material, the long cylindrical wrapping material is shirred with a shard machine (creased into a bellows shape) and folded into the bellows. There is one that fills kneaded meat ingredients while continuously pulling out the ingredients.
On the other hand, there is a method for coloring paste meat foods by transferring the pigment of the packaging material to the surface of the paste meat food by cooking, but it is shirred as it is using a packaging material colored in advance with an edible pigment. Attempting to do so causes various problems.
That is, as a conventional dye transfer type wrapping material, first, a cellophane is impregnated or coated with a transfer dye, cellophane is weak, and the wrapping material itself is easily damaged by stress during shearing, There is a strong possibility that the transfer dye falls off from the cellophane due to the frictional force due to shearing, or that the dyed dye closely adheres adjacently, causing damage or blocking.
In addition, when a transfer dye is applied to a film such as polyethylene, polypropylene, or polyvinylidene chloride, the strength of the packaging material itself is higher than that of cellophane, but these packaging materials are highly hydrophobic. (Aqueous) pigments and the like have low adhesion strength to these packaging materials, and therefore there is a great risk that pigments will fall off the packaging materials due to stress during shearing.
[0003]
[Prior art]
In Japanese Utility Model Laid-Open No. 6-35165, the present applicant applied alkyd resin, vinyl chloride resin, acrylic resin, vinyl acetate resin, etc. to one side of a synthetic resin film such as vinylidene chloride, vinyl chloride, polyethylene, polyester, etc. An intermediate layer dissolved in a solvent such as ester is applied, and on this intermediate layer, various water-soluble substances can be dissolved in a solution in which a natural polymer such as a cellulosic polymer, shellac, dammar, or copal is dissolved in ethanol. By applying a vehicle layer to which food coloring is added and making the intermediate layer have an affinity for both the packaging material and the vehicle layer, the uneven transfer of the pigment to the surface of the paste meat food is eliminated, and the packaging material and the meat surface Disclosed is a dye transfer type packaging material for paste meat food with improved meatiness between the two.
[0004]
[Problems to be solved by the invention]
However, the above prior art is a system in which a sheet-shaped packaging material wound in a roll shape is fused in a cylindrical shape while being drawn out by a continuous automatic filling machine, and at the same time continuously filled with kneaded meat raw material. It is not intended to fill the packaging material with the kneaded meat material (that is, assuming that a large stress is applied to the packaging material).
Therefore, the present invention further improves the above-described conventional technique, and even when a large external stress is applied to the packaging material as the packaging material is filled with the kneaded meat raw material by the shearing method, the packaging material is applied. The technical problem is to smoothly transfer the pigment to the surface of the meat food without dropping off.
[0005]
[Means for Solving the Problems]
The present inventors applied a pigment layer through an intermediate layer containing a plasticizer such as glycerin, sorbit, propylene glycol, etc. on one side of various packaging materials, and during the shearing, this intermediate layer becomes a so-called buffer, The present invention was completed by discovering that it functions to effectively relieve a great amount of stress applied to the packaging material (ie, frictional force during shearing), and that pigment removal is effectively prevented .
[0006]
That is, the present invention 1 is a synthetic resin selected from polyolefins such as polyvinylidene chloride, polyethylene and polypropylene, polyamide and polyester, or a natural polymer single layer film selected from fiber and cellulose, or at least one layer. An edible dye layer was formed on one side of a laminated film composed of these materials through a buffer layer containing an edible plasticizer selected from the group consisting of glycerin, sorbit, mannitol, and propylene glycol. This is a dye transfer packaging material for shirring.
[0007]
In the present invention 2, the packaging material of the present invention 1 is formed into a cylindrical shape with the pigment layer facing inside, and the shirred cylindrical packaging material is filled with the kneaded meat raw material and then cooked to prepare the pigmented kneaded meat. This is a method for coloring a paste meat food using a dye transfer type packaging material characterized by being transferred onto the surface of the food.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The film of the present invention 1 is used for shearing and may be a single layer film or a laminated film. As a single-layer film, it is possible to suppress wear even when stress is applied to the packaging material due to shearing by providing appropriate strength (stress resistance). Specific examples thereof include polyvinylidene chloride (PVCD; including a copolymer with vinyl chloride), polyethylene (including linear low density polyethylene (LLDPE)), polyolefin such as polypropylene, polyamide, polyester, or ethylene Examples thereof include synthetic resin films such as vinyl acetate copolymer (EVA) and ethylene / vinyl alcohol copolymer (EVOH), or natural polymer films such as fiber and cellulose. Therefore, for example, a cellophane monolayer film is not preferred because of its low mechanical strength.
The laminated film is a multilayer film composed of at least one layer of the above-mentioned material having an appropriate strength. For example, since the cellophane has hydrophilicity, it has excellent printability, such as a water-soluble dye, but has a high strength. It is necessary to reinforce with the above material because it is weak. Accordingly, specific examples of the laminated film include polyethylene / cellophane (inner layer), polyethylene / nylon / cellophane (inner layer), polyethylene / nylon / polyethylene, polyvinylidene chloride / nylon / polyethylene, polyvinylidene chloride / nylon / polypropylene, nylon / Examples include EVOH / polyethylene, polyethylene / EVA / nylon / polyethylene, EVA / EVOH / nylon / EVA, and the like.
[0009]
Moreover, the form of the said film does not ask | require a sheet form, a cylinder shape, etc. In this case, from the viewpoint of forming a sheet-like film into a cylindrical shape, heat-sealing polyethylene, polypropylene, polyolefin such as polyvinylidene chloride, or single-layer film such as EVA, or the material faces one side. Laminated films are preferred. Further, in a single layer film such as polyvinylidene chloride or polypropylene (KOP) coated with polyvinylidene chloride, or a laminated film using the material for the outer layer, gas barrier properties can be imparted to the packaging material.
[0010]
The buffer layer of the present invention 1 is a coating layer containing a plasticizer made of edible polyhydric alcohol such as glycerin, sorbit, mannitol, propylene glycol, and basically shellac, rosin, copal, gliadin, corn A vehicle is a solution in which a natural resin such as protein (zein) or hordein is dissolved in alcohol (including water-containing alcohol), an almost neutral aqueous solution dissolved by adding an alkali, or an emulsion emulsified with a surfactant. The plasticizer is added to the vehicle, and the coating film is formed by volatilizing the alcohol by a drying process. Since this coating film contains the above plasticizer, it can be expected to have a moderate flexibility and a buffer function.
[0011]
The pigment that is the main component of the pigment layer of the present invention 1 includes, for example, natural pigments such as Anato pigment, mulberry pigment, red koj pigment, cacao pigment, gardenia pigment, onion pigment, chicory pigment, caramel pigment, and liquid flavor flavor, red Synthetic pigments such as No. 3, No. 106, No. 102, No. 4, No. 5, etc.
The dye layer is basically a solution obtained by dissolving (or dispersing) the dye in the vehicle using an alcohol solution or emulsion of an edible natural resin such as shellac, rosin, or copal as a vehicle. Is formed in a state of being supported on shellac or the like, but in the case of a water-soluble dye, it can be directly dissolved in water or hydrous alcohol. Moreover, when using a cacao pigment | dye, if it substitutes with a natural cacao powder, the deep black color tone can be provided to the surface of kneaded meat food.
[0012]
The film formation of the dye layer is basically performed by printing a dye solution (vehicle or aqueous dye solution) on a film with a coater or the like and drying it, but spraying the dye solution onto the film or using the film as a dye solution. It may be immersed. In the case of a water-soluble dye, the dye aqueous solution may be applied to the film with a brush or the like.
If the innermost layer of the film is cellophane or the like, the buffer layer and cellophane may be too close to each other, which may hinder the transfer of dyes. Therefore, the buffer layer has sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, etc. The edible surfactant or oils and fats can be added to moderately reduce the adhesion of the buffer layer to cellophane.
Also, the inner surface of hydrophobic film such as polyethylene is subjected to corona discharge treatment, oxidation treatment with chemicals such as potassium permanganate and potassium dichromate, mechanical treatment such as sandblasting and buffing, or activation treatment such as flame treatment. subjected, in the case of forming countless fine irregularities on the inner surface also, the allowed the addition of such edible surfactant and fats, moderately adjusted to the degree of adhesion of the buffer layer to the film inner surface of the hydrophobic buffer layer Thus, it is possible to effectively prevent the meat of the kneaded meat food from being peeled off.
[0013]
The present invention 2 is characterized by forming the buffer layer on the inner layer side of the film, and using the above-mentioned various packaging materials treated so that the dye layer does not easily fall off from the film even when external stress is applied. This is a method of filling the packaging material with the kneaded meat raw material and transferring the coloring material of the packaging material to the surface of the kneaded meat food by heating and coloring.
That is, the packaging material is formed into a long cylindrical shape with high frequency, ultrasonic wave, hot plate or the like with the dye layer inside, and the cylindrical packaging material is foldable so that it can be stretched into a bellows shape with a shard machine. After filling (i.e., applying shirring) and filling the shirred cylindrical packaging material with the kneaded meat raw material, it is cooked by steaming, boiling, etc., and the pigment of the packaging material is transferred to the surface of the kneaded meat food. is there.
The above-mentioned kneaded meat raw material refers to meat raw materials such as beef, pork, poultry, rabbits, etc., or meat processed from various fish meat, and kneaded meat food is ham, sausage, hamburger, meatballs, or Refers to seafood.
In addition, the present invention 2 is a method of coloring the kneaded meat food material after filling the shirring packaging material of the present invention 1 , and using the packaging material of the present invention 1 , When a food material is filled and a dye is transferred to the surface of the food, the food filling method does not exclude any method other than the shearing method, and can be performed by a method other than shearing.
[0014]
That is, unlike the coloring method of food by the shirring method of the second aspect of the present invention, while using the wrapping material for shearing of the first aspect of the present invention , the food fluidized by heating is supplied to the wrapping material without performing the shearing. Thus, the pigment of the packaging material can be transferred to the surface of the food. Examples of foods that can be fluidized by heating include dairy products such as cheese and butter, rice cakes, gelatin, and agar. The present invention 2 is a method of transferring the pigment to the food surface by cooking after filling the raw material into the cylindrical packaging material, but in this method, the heat of the fluidized food itself, Simultaneously with the supply to the packaging material, the dye can be transferred to the surface of the food.
In this case, the packaging material is formed into a cylindrical shape, and the cylindrical packaging material is filled with food such as cheese that has been heated and fluidized, and the pigment may be transferred to the food in the cylindrical shape, or filled with food. Then, the pigment may be transferred to food (for example, sliced cheese corresponds to this) processed into a sheet by pressing between the outer sides of the packaging material with rollers or the like.
[0015]
[Action]
In the present invention 1, since a coating film (buffer layer) containing a plasticizer such as glycerin becomes an absorber of stress (impact) applied to the pigment layer, it can be folded even when a large external force is applied to the packaging material during shearing. In this case, durability is exerted against the stress applied to the adjacent portion of the packaging material that is folded and strongly adhered, and the pigment layer is effectively prevented from falling off from the inner surface of the packaging material.
Moreover, on the occasion in cooking, and in direct contact with the meat surface dye layer kneading, since there is no obstacle to the transfer of the dye into the meat surface, it can maintain high transfer ability of the dye.
That is, the packaging material of the present invention can be smoothly transferred to the surface of the meat food by heating and cooking because the pigment does not fall off from the packaging material even when external stress is applied due to shearing. .
[0016]
【The invention's effect】
(1) As described above, in the present invention 1, since the buffer layer containing a plasticizer such as glycerin becomes an absorber of stress (impact) applied to the pigment layer, the packaging material of the present invention 1 is accompanied by shearing. Even when a great deal of stress is applied from the outside, the pigment does not fall off from the packaging material, and the pigment can be smoothly transferred to the meat surface by cooking.
Therefore, in the field of paste meat foods such as ham and sausage, it is possible to newly provide a dye transfer type packaging material that can be sheared, and by using the packaging material, various paste meat food products can be effectively and easily colored.
Moreover, if the packaging material for shirring of this invention 1 is used, a pigment | dye can be effectively transcribe | transferred also to foods which can be heat-fluidized, such as cheese, butter, and candy.
[0017]
(2) In the case of manufacturing paste meat food, in Europe and the United States, the paste material is often filled with the shirring method. There are many methods of filling the cylindrical packaging material with the kneaded meat raw material while fusing it into a shape.
Therefore, conventionally, in Japan, after a pigment is formed on a single-layer film such as polyvinylidene chloride or a laminated film such as polyvinylidene chloride on the inner layer side, the resulting packaging material is kneaded with the above method other than shearing. In this case, since polyvinylidene chloride and the like are hydrophobic, in the case of forming a coating film before the filling step, particularly with a water-soluble (or water-based) dye, There was a problem that application was not easy. On the other hand, when the cellophane monolayer film or inner layer forms a pigment coating on the cellophane laminated film, the pigment layer adheres strongly to the cellophane and the packaging material is peeled off. The dye to be transferred onto the film has a bad effect that it adheres to the film surface and peels off.
In the shirring packaging material of the present invention, the filling of the raw meat material is performed by the shearing method, and the pigment layer is applied to the inner layer of the film through a buffer layer containing an edible plasticizer. In some cases, the dye layer can be formed well even on hydrophobic film layers such as polyvinylidene chloride layers, and the dye layer can be formed on the cellophane layer with moderately low adhesion strength. it can.
That is, the packaging material of the present invention is applied when filling the meat raw material by the shearing method, but in addition to this, the packaging material of the present invention is filled or supplied by any conventional method. It is not excluded to apply. For example, it is possible to fill the packaging material with the above kneaded meat material without adopting the shearing method, and to transfer the pigment of the packaging material to the surface of the kneaded meat food. Similarly, without using the shearing method, cheese, butter The pigment can be transferred to the above food such as cheese by heating and fluidizing food such as rice cake, filling the food in a cylindrical packaging material, and pressing in a cylindrical shape or in a sheet shape. it can.
[0018]
【Example】
Hereinafter, manufacturing examples of the dye transfer packaging material for shirring will be sequentially described, and a coloring test example in the case of filling the kneaded meat material by shirring using the packaging material and cooking by heating will be described. Moreover, the case where the heat-fluidized cheese is supplied to the packaging material without adopting the shirring method is also described as a coloring reference example.
It should be noted that the present invention is not limited to the following embodiments, and it goes without saying that many modifications can be made within the scope of the technical idea of the present invention.
[0019]
<< Production Example 1 of Dye Transfer Type Packaging Material for Shirring >>
First, a mixture of shellac ethyl alcohol solution (vehicle) with glycerin added as a plasticizer is prepared with the following composition, and the mixture is coated on the cellophane side of a three-layer film of polyethylene / nylon / cellophane using a coater. It was applied and dried in a tunnel dryer, and first, a buffer layer was formed on the film.
Shellac 3.0% by weight
Glycerol 3.0% by weight
Sorbitan fatty acid ester 0.7% by weight
(Emazole, manufactured by Kao Corporation)
Ethyl alcohol 93.3% by weight
[0020]
Next, a solution in which shellac is dissolved in ethyl alcohol and anato dye and quorian dye are dispersed is used as a dye stock solution. A dye solution is prepared with the following composition on the basis of the dye stock solution. The dye solution was applied with a coater, and again passed through a dryer to be dried, whereby a dye layer was formed on the buffer layer in a laminated form.
Dye stock solution 70.0% by weight
Emazole 3.0% by weight
Glycerol 3.0% by weight
Ethyl alcohol 17.0% by weight
7.0% by weight of water
The surfactant (emazole) added to the buffer layer and the dye layer is for preventing the buffer layer from excessively adhering to the cellophane layer and the dye layer to the buffer layer.
[0021]
The two layers of the double-coated film are butted at both ends, and a separately prepared tape-like polyethylene seal is placed in a bridge shape between the outermost polyethylene layers facing both ends. Sealed and formed into a long cylindrical packaging material with the coating surface facing inward. Then, this tubular packaging material was squeezed (sheared) in a shard machine so as to be stretched, and the kneaded meat material was continuously filled into the sheared packaging material. As the paste meat, 50 parts of pork mince, 1.6 parts of salt, 0.3 part of phosphate, 0.01 part of sodium nitrite and 0.05 part of L-ascorbic acid together with 16 parts of frozen ice water are silently added. Mix with a cutter, add 2 parts of vegetable protein and 20 parts of pork fat along with 9 parts of ice water, then add a seasoning consisting of 0.2 parts of sodium glutamate, 0.2 parts of sugar and 0.3 parts of spices, Furthermore, a sausage raw material obtained by adding and kneading 3 parts of starch was used.
Next, the kneaded meat material filled in the packaging material was boiled in water at 80 ° C. for 40 minutes, subjected to heat cooking and coloring treatment at the same time, and then immediately quenched in cold water to produce a sausage.
[0022]
[Coloring results with the above packaging materials]
When the sausage packaging material is peeled off immediately after cooling and visually observed, the surface of the sausage is uniformly colored with a beautiful yellow-brown to brown luster and color tone, and the meat surface is stripped without uneven color. It never happened.
From the above-mentioned coloring degree of the meat surface, it was confirmed that the pigment layer was securely held by the packaging material without dropping off during shearing, and was smoothly transferred to the meat surface during cooking.
[0023]
On the other hand, when shearing is performed on the cellophane side of the three-layer film of polyethylene / nylon / cellophane using a packaging material in which only the pigment layer is applied without applying a buffer layer, the pigment layer is partially separated from the packaging material. It has been observed that it has fallen off or has fallen off.
In addition, subsequently, the packaging material was filled with kneaded meat ingredients and cooked, and when the finished sausage packaging material was peeled off, partial sagging occurred on the sausage surface, and discoloration and uneven color were observed, A uniform coloring result was not obtained.
Furthermore, using a packaging material in which a water-soluble pigment was applied to a three-layer film of polyethylene / nylon / polyethylene instead of the packaging material, and the degree of coloring was observed by the same operation, the water-soluble pigment was converted into hydrophobic polyethylene. On the other hand, since the coating degree is low, compared with the above-mentioned packaging material in which the innermost layer is cellophane, the removal of the pigment during shirring further proceeds, and thus the coloring degree after cooking is outside the allowable range in terms of practical level. there were.
[0024]
<< Production Example 2 of Dye Transfer Type Packaging Material for Shearing >>
In the production example 1, a three-layer film of polyethylene / nylon / cellophane was used, but in this example 2, a three-layer film of polyethylene / nylon / polyethylene was used and a polyethylene layer on one side of the three-layer film was used. A buffer layer and a dye layer were sequentially coated on the substrate.
That is, a mixture of shellac ethyl alcohol solution (vehicle) with glycerin added as a plasticizer was prepared with the following composition, and the mixture was applied to one side of a polyethylene / nylon / polyethylene three-layer film using a coater. Then, it was dried in a tunnel-type dryer to form a buffer layer on the film.
Shellac 10.0% by weight
Glycerin 5.0% by weight
Ethyl alcohol 85.0% by weight
However, since the coating film formation on the hydrophobic polyethylene layer was not as smooth as that on the cellophane layer of Example 1, the surfactant (emazole) used in Example 1 was not added in Example 2. .
[0025]
Next, a dye layer having the same composition as in Example 1 was formed on the buffer layer in a layered manner under the same processing conditions as in Example 1. However, one end edge portion of the three-layer film was provided with an ear portion having a predetermined narrow width on which the buffer layer and the dye layer were not formed to provide convenience when the film was formed into a cylinder.
[0026]
The ear part of one end side of the double-coated three-layer film is overlapped with the other end, and heat sealing is performed in a state where the innermost layer of the one end and the outermost polyethylene layer of the other end are in close contact with each other (that is, the coating film A long cylindrical packaging material was formed by attaching an envelope with the surface inside.
Then, this tubular packaging material is squeezed by a shard machine (shearing), and under the same conditions as in Production Example 1, the kneaded meat material is filled into the sheared packaging material, and cooking and cooling are performed. To obtain a sausage.
[0027]
[Coloring results with the above packaging materials]
After cooling, the sausage packaging material was immediately peeled off and visually observed. In Example 2 in which a double-layered coating was formed on the hydrophobic polyethylene layer, a manufacturing example in which a coating was formed on the cellophane layer. As in No. 1, the surface of the sausage was uniformly colored with a beautiful yellow-brown to brown luster and color tone, and there was no uneven color and the meat surface was not stripped.
[0028]
Examples 1 and 2 above are examples in which a kneaded meat material is filled in a packaging material by a shirring method, and cooking is performed. In the following, cheese that has been fluidized by heating is used as a packaging material without adopting a shearing method. A reference example of supplying and transferring the pigment of the packaging material to the cheese surface by the heat of the cheese itself will be described.
《Reference example of cheese using dye transfer type packaging material》
First, an activated polypropylene (OPP) monolayer film was activated by corona discharge, and a mixture of zein and shellac ethyl alcohol solution (vehicle) with glycerin added as a plasticizer was prepared with the following composition. The mixed solution was applied to the activation surface side of the OPP film using a coater and dried in a tunnel dryer, and first, a buffer layer was formed on the film.
Zein 10.0% by weight
Shellac 3.0% by weight
Glycerol 3.0% by weight
Sorbitan fatty acid ester 3.0% by weight
(Nissan Nonion; manufactured by NOF Corporation)
Ethyl alcohol 81.0% by weight
[0029]
Next, a dye solution having the same composition as in Production Example 1 is prepared. The dye solution is applied onto the buffer layer with a coater, and again passed through a dryer to be dried. The layers were formed into a laminated film.
In this packaging material, the dye layer was formed into a coating pattern.
[0030]
Next, the packaging material is continuously supplied in a cylindrical shape with the dye layer side inside, and the cheese that has been fluidized by heating to 85 ° C. is filled into the packaging material at a reduced density supply density. Processed into a sheet shape while pinching from the outside, squeezed the packaging material while the cheese is in a fluid state, adjusted the shape, cooled, then cut the cheese into a rectangular shape together with the packaging material, and sliced the pattern Cheese was manufactured.
[0031]
[Coloring results with the above packaging materials]
After cooling, the sliced cheese packaging material was immediately peeled off and visually observed. As a result, the pattern was clearly and uniformly colored on the surface of the cheese, and there was no partial omission (ie, flesh) of the pattern. Thereby, it has confirmed that the pigment | dye of the packaging material was smoothly transcribe | transferred on the cheese surface with the heat | fever of cheese itself.

Claims (2)

  A synthetic resin selected from polyolefins such as polyvinylidene chloride, polyethylene and polypropylene, polyamide and polyester, or a natural polymer single layer film selected from fiber and cellulose, or at least one layer is composed of these materials. An edible dye layer is formed on one side of the laminated film through a buffer layer containing an edible plasticizer selected from the group consisting of glycerin, sorbit, mannitol, and propylene glycol. Dye transfer type packaging material. The packaging material according to claim 1 is formed into a cylindrical shape with the pigment layer facing inside, and after filling the kneaded meat raw material into the sheared cylindrical packaging material, cooking is performed, and the pigment is applied to the surface of the kneaded meat food. A method for coloring a paste meat food using a dye transfer type packaging material characterized by being transferred.