JP5936420B2 - Smoked sheet - Google Patents
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- JP5936420B2 JP5936420B2 JP2012092970A JP2012092970A JP5936420B2 JP 5936420 B2 JP5936420 B2 JP 5936420B2 JP 2012092970 A JP2012092970 A JP 2012092970A JP 2012092970 A JP2012092970 A JP 2012092970A JP 5936420 B2 JP5936420 B2 JP 5936420B2
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Description
本発明は、ハムやソーセージ等の燻製食品を得るための燻製シートに関するものである。 The present invention relates to a smoked sheet for obtaining smoked foods such as ham and sausage.
従来のファイブラス等の包装材は、包装用紙に良好な湿潤破裂強さを付与し、伸びの制御の為、各種麻繊維紙に希薄ビスコースを含浸、凝固、再生、水洗、乾燥し、チューブ状に形成してから、高濃度ビスコースを飽充して、再生セルロース膜に紙が埋め込まれた筒状の包装材が提案されている。この包装材を所要長さに切断し、底の部分を縫い合わせて袋状に仕上げて食肉製品等が充填される。なお、使用するビスコースは、パルプを苛性ソーダにて溶解、老成、硫化、熟成、脱泡し作成しており、非常に手間がかかり、コストが高くなっている。また、廃液等の処理にもコストがかかり、環境面の問題からも良くない。 Conventional packaging materials such as FIBRUS give good wet burst strength to the wrapping paper, and to control elongation, various hemp fiber papers are impregnated with dilute viscose, solidified, regenerated, washed with water, dried, tube After being formed into a shape, a cylindrical packaging material in which high-concentrated viscose is saturated and paper is embedded in a regenerated cellulose film has been proposed. This packaging material is cut into a required length, and the bottom portions are sewn together to form a bag and filled with meat products or the like. The viscose used is prepared by dissolving, aging, sulfiding, aging and defoaming pulp with caustic soda, which is very laborious and expensive. In addition, the treatment of waste liquid or the like is costly, which is not good from an environmental problem.
さらに、食肉製品は燻煙処理が行われるが燻煙時間の短縮と燻煙効果の向上を目的として色素やフレーバーを直接包装材の内面に付着させて、燻煙加工により食肉製品表面に転移させる方法により色彩やフレーバーの改善された短時間燻煙処理可能なケーシング製造技術及びケーシングが開発され実用化されている。 In addition, meat products are smoked, but for the purpose of shortening the smoke time and improving the smoke effect, pigments and flavors are directly attached to the inner surface of the packaging material and transferred to the meat product surface by smoke processing. A casing manufacturing technique and casing capable of a short-time smoke treatment with improved color and flavor by the method have been developed and put into practical use.
しかしながら、筒状のケーシングに形成することから、色素やフレーバーの内面への付着が困難なため、反転し外面に付着させ、次いでこれを裏返して内外面を反転させる方法が実用化されている。しかしながら、この方法は特に複雑な作業になるので手間と費用がかかる。 However, since it is formed in a cylindrical casing, it is difficult to attach the pigment or flavor to the inner surface. Therefore, a method of reversing and attaching the pigment to the outer surface and then turning it over to invert the inner and outer surfaces has been put into practical use. However, this method is particularly complicated and is laborious and expensive.
そこで、特許文献１では、紙とヒートシール可能な繊維を含む不織布とを積層してなるシートであって、両層の積層面にビスコース液を浸み込ませて貼り合わせたものを包装材として使用することを提案している。 Therefore, in Patent Document 1, a sheet formed by laminating paper and a non-woven fabric containing heat-sealable fibers, in which a viscose liquid is soaked into a laminated surface of both layers and bonded is a packaging material. It is proposed to be used as
従来のファイブラスケーシングは麻繊維紙にビスコース加工を行うことにより、シール形成及び湿潤破裂強さを付与しているが、手間がかかり高コストとなる。また、ケーシングはビスコース加工により筒状に形成されるため、色素やフレーバーの内面印刷が困難であり、更に底の部分はミシンで縫い合わせて袋状に仕上げているため、手間と費用が大幅にかかるという問題があった。さらに、筒状であるため、ハム寸法を見込んで製品化しており、ハムの寸法変化があるとそれに対応ができない問題点がある。 The conventional fiber casing gives the seal formation and the wet burst strength by performing viscose processing on the hemp fiber paper, but it takes time and costs. In addition, because the casing is formed into a cylindrical shape by viscose processing, it is difficult to print the inner surface of pigments and flavors, and the bottom part is sewn with a sewing machine to finish it into a bag shape. There was a problem that it took. Furthermore, since it is cylindrical, it has been commercialized in anticipation of the ham size, and there is a problem that it cannot cope with changes in the ham size.
本発明の課題は、上記問題点を解決することにあり、ビスコース加工を施さなくとも容易にシール形成することができ、より高い強度を保持することが可能であり、色素やフレーバー等の転写が容易であって、容易にヒートシール加工を施すことができるケーシングを提供することにある。 An object of the present invention is to solve the above-described problems, and can easily form a seal without applying viscose processing, can maintain higher strength, and can transfer dyes and flavors. It is easy to provide a casing that can be easily heat-sealed.
本発明者は、製袋加工性に優れ、かつ強度にも優れる材料として、芯部に高融点重合体、鞘部に低融点重合体が配された芯鞘型複合繊維からなる長繊維不織布をケーシングに適用することを試みた。しかしながら、色素やフレーバー等をケーシング材に付与する際には、色素やフレーバーとなる燻煙成分を含有してなる溶液（燻液）を用いるが、燻液が水溶性であるため、長繊維不織布は燻液を保持しにくく、必要量の色素やフレーバーを付与することが難しかった。 The inventor of the present invention is a long-fiber non-woven fabric made of a core-sheath type composite fiber in which a high melting point polymer is arranged in the core part and a low melting point polymer is arranged in the sheath part as a material excellent in bag-making processability and strength. Attempted to apply to casing. However, when a pigment, flavor, or the like is applied to the casing material, a solution (foam) containing a smoke component that becomes a pigment or flavor is used. Was difficult to retain the liquid smoke and difficult to impart the required amount of pigments and flavors.
そこで、本発明者は検討した結果、前記芯鞘型複合繊維からなる長繊維不織布に特定の剤を付与することにより、該不織布に燻液を染み込ませることが可能となり、必要量の色素やフレーバー等を付与することが可能となった。 Accordingly, as a result of the study, the present inventors have made it possible to impregnate the nonwoven fabric with a specific agent by adding a specific agent to the long-fiber nonwoven fabric composed of the core-sheath-type conjugate fiber, so that a necessary amount of pigment or flavor can be obtained. Etc. can be granted.
本発明は、燻製食品を得るための燻製シートであって、
芯成分がポリエチレンテレフタレート、鞘成分がポリエチレンからなる芯鞘型複合繊維によって構成された長繊維不織布からなり、長繊維不織布に燻煙成分とともに蔗糖脂肪酸エステルが付着してなり、
長繊維不織布は、熱エンボス加工が施されることにより該不織布を構成する長繊維同士が部分的に存在する熱圧着部によりに固定され、熱圧着部以外の領域においては、長繊維不織布の少なくとも表層における繊維の交差点が溶融または軟化することにより互いに融着していることを特徴とする燻製シートを要旨とするものである。
The present invention is a smoked sheet for obtaining smoked food,
It consists of a long-fiber nonwoven fabric composed of a core-sheath type composite fiber whose core component is polyethylene terephthalate and sheath component is polyethylene, and the sucrose fatty acid ester is attached to the long-fiber nonwoven fabric together with the smoke component,
The long fiber nonwoven fabric is fixed to a thermocompression bonding portion where the long fibers constituting the nonwoven fabric are partially present by being subjected to heat embossing, and in a region other than the thermocompression bonding portion, at least the long fiber nonwoven fabric is The gist of the smoked sheet is characterized in that the intersections of the fibers in the surface layer are fused together by melting or softening.
本発明の燻製シートは、芯成分がポリエチレンテレフタレート、鞘成分がポリエチレンからなる芯鞘型複合繊維によって構成された長繊維不織布からなる。芯成分にポリエチレンテレフタレートを配することにより強度に優れる。また、極限粘度が０．５以上、さらには０．６以上のポリエチレンテレフタレートは、強度の点からより好ましい。 The smoked sheet of the present invention is composed of a long-fiber non-woven fabric composed of core-sheath composite fibers whose core component is polyethylene terephthalate and whose sheath component is polyethylene. It is excellent in strength by arranging polyethylene terephthalate as the core component. Further, polyethylene terephthalate having an intrinsic viscosity of 0.5 or more, more preferably 0.6 or more is more preferable from the viewpoint of strength.
鞘成分に配するポリエチレンとしては、高密度ポリエチレン、中密度ポリエチレン、低密度ポリエチレン、線状低密度ポリエチレン等が挙げられる。また、ポリエチレンの溶融流量（ＪＩＳＫ ６９２２に記載の方法に準じて測定したＭＦＲ値）は１０〜４０ｇ／１０分であることが好ましい。溶融流量が４０ｇ／１０分を超えると、繊維の均斉度が劣りやすく、長繊維不織布の地合いや強度にムラが生じ易くなる。一方、溶融流量が１０ｇ／１０分未満であると、不織布の製造工程である溶融紡糸の際に高速製糸性に劣る傾向となる。 Examples of the polyethylene disposed in the sheath component include high density polyethylene, medium density polyethylene, low density polyethylene, and linear low density polyethylene. Moreover, it is preferable that the melt flow rate (MFR value measured according to the method of JISK 6922) of polyethylene is 10-40 g / 10min. When the melt flow rate exceeds 40 g / 10 minutes, the uniformity of the fibers tends to be inferior, and unevenness is likely to occur in the texture and strength of the long fiber nonwoven fabric. On the other hand, when the melt flow rate is less than 10 g / 10 minutes, the high-speed spinning property tends to be inferior at the time of melt spinning, which is a process for producing a nonwoven fabric.
本発明の効果を損なわない範囲であれば、前記した芯成分及び鞘成分中に、必要に応じて、艶消し剤、顔料、結晶核剤、耐候剤、難燃剤あるいは酸化防止剤等の各種添加剤を添加してもよい。 As long as the effects of the present invention are not impaired, various additives such as a matting agent, a pigment, a crystal nucleating agent, a weathering agent, a flame retardant, or an antioxidant are added to the above-described core component and sheath component as necessary. An agent may be added.
本発明における芯鞘型複合繊維の芯成分と鞘成分の複合比は、用途に応じて適宜決定すればよいが、機械的強度やヒートシール強度を考慮して、芯成分：鞘成分が１：２〜２：１の範囲で選択するのが好ましい。 The composite ratio of the core component to the sheath component of the core-sheath-type conjugate fiber in the present invention may be appropriately determined according to the use, but the core component: sheath component is 1: 2 in consideration of mechanical strength and heat seal strength. It is preferable to select in the range of 2 to 2: 1.
芯鞘型複合繊維の単糸繊度は、１〜５デシテックスの範囲が好ましい。単糸繊度が１デシテックス未満であると強度が劣る傾向となり、一方、単糸繊度が５デシテックスを超えると、通気度が大きくなり、また、不織布が毛羽立ちやすくなるため、燻製シートとしては適用しにくくなる。 The single yarn fineness of the core-sheath type composite fiber is preferably in the range of 1 to 5 dtex. If the single yarn fineness is less than 1 dtex, the strength tends to be inferior. On the other hand, if the single yarn fineness exceeds 5 dtex, the air permeability increases and the non-woven fabric tends to fluff, making it difficult to apply as a smoked sheet. Become.
本発明における長繊維不織布は、前記した芯鞘型複合繊維によって構成されるが、不織布は、熱エンボス加工が施されることにより構成繊維同士が部分的に存在する熱圧着部によりに固定されている。熱圧着部は、その箇所にある繊維が熱と圧力が付加されることにより、繊維の少なくとも一部が樹脂化した部分であるが、本発明における長繊維不織布が熱可塑性重合体のなかでも柔軟性を有するポリエチレンを鞘成分に配した芯鞘型複合長繊維により構成されるので、熱圧着部により形態保持してなるにもかかわらず、不織布は優れた柔軟性を有するものとなる。不織布全面積に対する全熱圧着部の面積の比、すなわち圧着面積率は４〜５０％が好適である。圧着面積率が４％未満であると、不織布の強力や寸法安定性が劣り、しかも毛羽が立ち易くなる。一方、圧着面積率が５０％を超えると、不織布の風合いが硬く柔軟性に劣ることとなる。 The long fiber nonwoven fabric in the present invention is composed of the above-described core-sheath type composite fiber, but the nonwoven fabric is fixed to a thermocompression bonding portion where the constituent fibers partially exist by being subjected to heat embossing. Yes. The thermocompression bonding part is a part in which at least a part of the fiber is converted into a resin by applying heat and pressure to the fiber in the part, but the long fiber nonwoven fabric in the present invention is flexible among the thermoplastic polymers. The nonwoven fabric has excellent flexibility even though the shape is maintained by the thermocompression bonding portion because it is composed of the core-sheath type composite continuous fiber in which the polyethylene having the properties is arranged in the sheath component. The ratio of the area of the total thermocompression bonding portion to the total area of the nonwoven fabric, that is, the pressure bonding area ratio is preferably 4 to 50%. When the crimping area ratio is less than 4%, the strength and dimensional stability of the nonwoven fabric are inferior and fluff is likely to stand. On the other hand, when the crimping area ratio exceeds 50%, the nonwoven fabric is hard and inferior in flexibility.
本発明における長繊維不織布は、上記した熱圧着部以外の領域においては、長繊維不織布の少なくとも表層における繊維の交差点が溶融または軟化することにより互いに融着している。これは、熱エンボス加工処理の後に、表面平滑な熱ロールに沿わせる、あるいは、熱風処理を施す等の熱処理を施すことによって、長繊維不織布の少なくとも表層における構成繊維を軟化または溶融させて、繊維の交差点で互いに融着させることにより得られる。特に表面平滑な熱ロールに沿わせることにより、長繊維不織布表面がより平滑になり毛羽立ちが抑えることができるため好ましく、表面平滑な熱ロールを用いて加圧しながら処理することが好ましい。熱圧着部を有することに加え、熱圧着部以外の領域において、長繊維不織布の少なくとも表層における繊維の交差点が溶融または軟化することによって互いに融着したものであることから、長繊維不織布表面が平滑となり、また、シート強度が優れ、かつ高モジュラスなものとなるため、型保持性が良好な包装材を得ることができる。特に、長繊維不織布表面の平滑性を向上させることにより、包装した食品を剥離する際の剥離性が良好となり、着色剤やスパイスなどの燻煙成分を印刷等により良好に付与しやすく、熱エンボス加工にて付与された熱圧着部による凹凸差を小さくする効果もある。一般に不織布は、フィルムや紙と比較すると、繊維間空隙を有することから、通気性が大きく、水分等を厚み方向に透過しやすいが、本発明の長繊維不織布は、上記したように少なくとも不織布の表層における繊維の交差点が溶融または軟化することにより表面が平滑化し繊維間空隙が小さくなっていることから、通気性が適度に制御され、水分等が透過しにくい。したがって、包装する食肉の水分が多い場合であっても、食肉が保有する水分が燻製シートを通過しにくく、フレーバーや色を良好に転写することができる。 In the region other than the above-described thermocompression bonding part, the long-fiber nonwoven fabric in the present invention is fused to each other by melting or softening at least the fiber intersections in the surface layer of the long-fiber nonwoven fabric. This is because, after the heat embossing treatment, the constituent fibers in at least the surface layer of the long-fiber nonwoven fabric are softened or melted by applying a heat treatment such as applying a hot roll having a smooth surface or performing a hot air treatment, Obtained by fusing each other at the intersection. In particular, it is preferable to follow a hot roll having a smooth surface because the surface of the non-woven fabric becomes smoother and fluffing can be suppressed, and it is preferable to perform treatment while applying pressure using a hot roll having a smooth surface. In addition to having a thermocompression bonding part, in the region other than the thermocompression bonding part, at least the surface of the long fiber nonwoven fabric is fused to each other by melting or softening, so that the surface of the long fiber nonwoven fabric is smooth. In addition, since the sheet strength is excellent and the modulus is high, a packaging material with good mold retention can be obtained. In particular, by improving the smoothness of the surface of the long-fiber nonwoven fabric, the peelability when peeling the packaged food becomes good, and it is easy to impart smoke components such as colorants and spices easily by printing, etc. There is also an effect of reducing the unevenness difference due to the thermocompression bonding portion provided by processing. In general, a nonwoven fabric has a gap between fibers compared to a film or paper, and therefore has a high air permeability and easily transmits moisture and the like in the thickness direction. Since the intersection of the fibers in the surface layer is melted or softened, the surface is smoothed and the inter-fiber voids are reduced. Therefore, the air permeability is appropriately controlled and moisture or the like is hardly transmitted. Therefore, even when the moisture of the meat to be packaged is high, the moisture held by the meat is difficult to pass through the smoked sheet, and the flavor and color can be transferred well.
本発明における燻製シートの目付は５０〜１００ｇ／ｍ２であり、通気度（ＪＩＳ Ｌ １０９６ 通気性Ａ法 フラジール形法）は０．１〜３０ｇ／ｍ２・秒の間にあることが好ましい。目付を５０ｇ／ｍ２以上とすることにより、十分な強度を保持することができ、１００ｇ／ｍ２以下とすることにより軽量化が図れる。通気度は小さすぎると、燻煙成分の食肉への移行が抑制される傾向となる。また、通気度が大きすぎると肉汁等の水分が過度に通過する傾向となり、水分と一緒にフレーバーや着色成分も通過して、良好に転写できない恐れがある。通気度は、長繊維不織布の熱圧着部以外の領域における構成繊維同士の融着度合によって制御することができるため、熱ロールを施す際の加圧量や熱量により制御するとよい。 The basis weight of the smoked sheet in the present invention is 50 to 100 g / m 2 , and the air permeability (JIS L 1096 Breathability Method A Frazier type method) is preferably between 0.1 and 30 g / m 2 · sec. By setting the basis weight to 50 g / m 2 or more, sufficient strength can be maintained, and by setting the basis weight to 100 g / m 2 or less, the weight can be reduced. If the air permeability is too small, the transition of smoke components to meat tends to be suppressed. Further, if the air permeability is too high, moisture such as gravy tends to pass excessively, and there is a possibility that flavor and coloring components pass along with moisture and transfer cannot be performed well. Since the air permeability can be controlled by the degree of fusion between the constituent fibers in the region other than the thermocompression bonding portion of the long-fiber nonwoven fabric, the air permeability may be controlled by the amount of pressurization or the amount of heat at the time of applying the heat roll.
本発明の燻製シートは、前記した長繊維不織布に燻煙成分とともに蔗糖脂肪酸エステルが付着している。燻煙成分を付着させるには、燻液すなわち水に燻煙等のフレーバー成分を溶かしたものを基材である不織布に浸み込ませることにより行うことができ、これが付着していることにより燻製シートとなり、食肉に燻製シートを巻くことにより燻製成分が転写されてソーセージやハム等の燻製食品が得られる。本発明においては、長繊維不織布に、燻煙成分とともに蔗糖脂肪酸エステルを付与することにより、長繊維不織布に燻煙成分を均一かつ良好に付着させることができる。蔗糖脂肪酸エステルとしては、蔗糖ラウリン酸モノエステル、蔗糖ラウリン酸ジエステルの混合物とする蔗糖ラウリン酸エステルを主成分するものが好ましい。蔗糖脂肪酸エステルを長繊維不織布に付与する際には、蔗糖脂肪酸エステルの水溶液を用いるとよいが、長繊維不織布への付着性向上のために、当該水溶液にエタノールを少量添加したものを用いてもよい。なお、蔗糖脂肪酸エステルは、長繊維不織布の質量に対して、固形分で０．１〜０．２質量％程度付与すればよい。また、蔗糖脂肪酸エステルおよび燻煙成分を長繊維不織布に付与する方法としては、（１）蔗糖脂肪酸エステルの水溶液を用いて、長繊維不織布に蔗糖脂肪酸エステルを付与した後に燻液を付与する方法、（２）燻液中に蔗糖脂肪酸エステルを溶かした溶液を長繊維不織布に付与する方法のいずれでもよく、水溶液や燻液は、塗布、含浸等の公知の方法で付与する。 In the smoked sheet of the present invention, a sucrose fatty acid ester is attached to the above-described long-fiber nonwoven fabric together with a smoke component. The smoke component can be attached by immersing a smoke solution or other flavor component in smoke solution, that is, water, soaking it in the non-woven fabric that is the base material. A smoked component is transferred by winding a smoked sheet around meat to obtain a smoked food such as sausage or ham. In the present invention, by adding a sucrose fatty acid ester together with a smoke component to the long fiber nonwoven fabric, the smoke component can be uniformly and satisfactorily adhered to the long fiber nonwoven fabric. As the sucrose fatty acid ester, those containing sucrose laurate as a mixture of sucrose laurate monoester and sucrose laurate diester are preferred. When applying the sucrose fatty acid ester to the long-fiber nonwoven fabric, it is preferable to use an aqueous solution of the sucrose fatty acid ester, but in order to improve the adhesion to the long-fiber nonwoven fabric, a solution obtained by adding a small amount of ethanol to the aqueous solution may be used. Good. In addition, what is necessary is just to give about 0.1-0.2 mass% of sucrose fatty acid ester by solid content with respect to the mass of a long-fiber nonwoven fabric. In addition, as a method of applying the sucrose fatty acid ester and the smoke component to the long fiber nonwoven fabric, (1) a method of applying a sucrose fatty acid ester to the long fiber nonwoven fabric using an aqueous solution of the sucrose fatty acid ester, (2) Any method of applying a solution in which sucrose fatty acid ester is dissolved in the sachet to the long-fiber nonwoven fabric may be used, and the aqueous solution or sachet is provided by a known method such as coating or impregnation.
本発明の燻製シートには、食紅などの着色剤やコショウなどのスパイス成分を印刷等により付与してもよい。着色剤やスパイス成分が付与することにより、得られるソーセージやハムの外観が良好となり、味の改善を図ることができる。また、着色剤やスパイスは、長繊維不織布の構成繊維間の空隙に保持されやすいため、着色剤やスパイスが繊維間空隙に存在することにより、肉汁などの液体が燻製シートを透過することを制御しやすくなり好ましい。また、食品と燻製シートとの剥離性が良好になる。また、スパイス成分等の印刷を行うことにより、スパイス成分等を含む印刷層が構成されることから、この印刷層の存在によっても肉汁などの液体移動の抑制にもなる。 The smoked sheet of the present invention may be provided with a coloring agent such as food red or a spice component such as pepper by printing or the like. By adding the colorant and the spice component, the appearance of the obtained sausage and ham becomes good, and the taste can be improved. In addition, since colorants and spices are easily held in the gaps between the constituent fibers of the long-fiber nonwoven fabric, the presence of the colorants and spices in the gaps between the fibers controls the permeation of liquid such as gravy through the smoked sheet. This is preferable. Moreover, the peelability between the food and the smoked sheet is improved. Moreover, since the printing layer containing a spice component etc. is comprised by printing spice components etc., it will also become the suppression of liquid movements, such as gravy, by presence of this printing layer.
本発明の燻製シートを用いてハムやソーセージ等を包装するにあたっては、燻製シートを適宜の大きさに裁断した後、ヒートシールによって合掌貼りあるいは封筒貼りして、所定の径を有する筒状体の形状を呈した包装材とすることが好ましい。本発明においては、このようにして得られた筒状体の包装材内にハムやソーセージの材料となる食肉を充填し、燻煙成分等を転写させてハムやソーセージ等の燻製食品を得ることができる。筒状体の包装材を得るためのヒートシールにおいては、構成繊維のうち鞘成分であるポリエチレンのみを溶融させて接着成分とする。シール部では、構成繊維のうち芯成分のポリエチレンテレフタレートは溶融せず、ポリエチレンのみが接着成分となるため、シール部およびシール部付近における引張強度や引裂強度が非常に高く、耐破袋強度の向上を図ることができる。その結果、食肉を充填する際の充填速度を上げることができ、歩留りが向上し、さらには流通段階で包装材が破れるという問題が生じない。 In packaging ham, sausage, etc. using the smoked sheet of the present invention, after cutting the smoked sheet into an appropriate size, heat-sealing or affixing envelopes, the cylindrical body having a predetermined diameter A packaging material having a shape is preferable. In the present invention, the cylindrical packaging material obtained in this way is filled with meat serving as a material for ham and sausage, and smoked foods such as ham and sausage are obtained by transferring smoke components and the like. Can do. In heat sealing for obtaining a cylindrical packaging material, only polyethylene which is a sheath component among constituent fibers is melted to form an adhesive component. In the sealed part, polyethylene terephthalate, which is the core component of the constituent fibers, does not melt, and only polyethylene becomes the adhesive component, so the tensile strength and tear strength in the seal part and the vicinity of the sealed part are extremely high, and the resistance to bag breaking is improved. Can be achieved. As a result, the filling speed at the time of filling meat can be increased, the yield is improved, and further, the problem that the packaging material is broken at the distribution stage does not occur.
本発明の燻製シートは、前記した長繊維不織布によって構成されていることから、シート強度が高く、さらにはヒートシールした際のヒートシール部およびヒートシール部付近の強度が高い。しがたって、直径が大きいハムや長手方向にかなり長いソーセージであっても、充填物の重みに耐え破袋することなく適用可能である。また、高モジュラスのため、肉充填後の型保持性が良好であり、吊るした際に、重みが集中する下部が型崩れしない。また、燻製シートは、適度に通気性を有していることから、燻煙成分が良好に移行する。 Since the smoked sheet of the present invention is composed of the above-described long-fiber nonwoven fabric, the sheet strength is high, and further, the heat seal part and the vicinity of the heat seal part when heat-sealed are high. Therefore, even a ham having a large diameter or a sausage that is considerably long in the longitudinal direction can be applied without enduring the weight of the filling material and breaking the bag. In addition, because of the high modulus, the mold retainability after filling the meat is good, and when hung, the lower part where the weight is concentrated does not collapse. Moreover, since the smoked sheet has moderate air permeability, the smoke component migrates well.
本発明の燻製シートは、燻煙成分が蔗糖脂肪酸エステルとともに付与されているため、シートに対して、均一でかつ良好に燻煙成分を付与することができるため、品質のよい燻製食品を得ることができる。 In the smoked sheet of the present invention, since the smoke component is added together with the sucrose fatty acid ester, the smoke component can be uniformly and satisfactorily applied to the sheet, so that a high quality smoked food is obtained. Can do.
以下、実施例により本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。なお、実施例における各特性値は、以下のようにして求めた。
（１）ポリエステルの極限粘度［η］；フェノールと四塩化エタンとの等質量比の混合溶媒１００ｃｃに試料０．５ｇを溶解し、２０℃で測定した。
（２）融点（℃）；パーキンエルマー社製の示差走査熱量計ＤＳＣ−７型を用い、昇温速度２０℃／分で測定した。
（３）ポリエチレンのメルトフローレート（ｇ／１０分）；ＪＩＳ Ｋ ６９２２に記載の方法により測定した（温度１９０℃、荷重２１．１８Ｎ）。
EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to these Examples. In addition, each characteristic value in an Example was calculated | required as follows.
(1) Intrinsic viscosity [η] of polyester: 0.5 g of a sample was dissolved in 100 cc of a mixed solvent having an equal mass ratio of phenol and ethane tetrachloride and measured at 20 ° C.
(2) Melting point (° C.): Measured using a differential scanning calorimeter DSC-7 manufactured by Perkin Elmer Co., Ltd., at a heating rate of 20 ° C./min.
(3) Melt flow rate of polyethylene (g / 10 min); measured by the method described in JIS K 6922 (temperature 190 ° C., load 21.18 N).
実施例１
鞘成分が融点１３４℃のポリエチレン、芯成分が融点２５８℃のポリエチレンテレフタレート、芯成分と鞘成分の質量比が１：１、単糸繊度３．３デシテックスの芯鞘型複合長繊維からなる目付７０ｇ／ｍ２のスパンボンド法により得られた長繊維不織布を用意した。この長繊維不織布は、圧着面積率４０％の織目柄の熱圧着部が熱エンボス加工により形成されたものであり、熱エンボス加工を施した後、１３５℃に加熱してなる１対の平滑ロール間（線圧５０Ｎ／ｃｍ）に通したものである。
Example 1
70 g per unit area consisting of polyethylene having a melting point of 134 ° C., polyethylene terephthalate having a melting point of 258 ° C., a core-to-sheath component having a mass ratio of 1: 1, and a single-seat fineness of 3.3 dtex A long fiber nonwoven fabric obtained by a spunbond method of / m 2 was prepared. This long fiber non-woven fabric is formed by heat embossing a heat-bonded part with a textured pattern with a crimping area ratio of 40%. After applying the heat embossing, the pair of smooth fibers is heated to 135 ° C. It was passed between the rolls (linear pressure 50 N / cm).
この長繊維不織布を、蔗糖脂肪酸エステルを溶かした水溶液に浸漬し、所定の絞り率にマングルで絞り乾燥させて、蔗糖脂肪酸エステルを不織布質量に対して０．１質量％付着させた。 This long-fiber non-woven fabric was immersed in an aqueous solution in which sucrose fatty acid ester was dissolved, and was squeezed and dried with a mangle at a predetermined squeezing rate, so that 0.1% by mass of sucrose fatty acid ester was adhered to the mass of the non-woven fabric.
蔗糖脂肪酸エステルが付着してなる長繊維不織布の片面に燻煙成分を付与した。詳しくは、ロールコーターを用いて、燻液中の燻煙成分が０．５ｇ／ｍ２付着するように塗布し、乾燥させて、燻製シートを得た。 A smoke component was imparted to one side of the long fiber nonwoven fabric to which the sucrose fatty acid ester was adhered. Specifically, using a roll coater, the smoke component in the smoke liquid was applied so that 0.5 g / m 2 was adhered, and dried to obtain a smoked sheet.
得られた燻製シートを裁断して、幅２９０ｍｍの長尺ロールとし、ハム自動充填包装機を用いて、前記の燻煙成分が塗工されてなる面が内側となるように、長尺ロールの幅方向が円周（口部分）となる筒状体の包装材を封筒貼り方式でヒートシールしながら、ハムの練り肉原料をこの筒状包装材に充填した後、チャンバー内でスチームにて２時間加熱調理して、ハムを製造した。 The obtained smoked sheet is cut into a long roll having a width of 290 mm, and using a ham automatic filling and packaging machine, the surface of the long roll is placed so that the surface coated with the smoke component is on the inside. The cylindrical packaging material whose width direction is the circumference (mouth part) is heat-sealed by the envelope sticking method, and after filling the ham paste meat material into the cylindrical packaging material, it is steamed in the chamber. Cooked for hours to produce ham.
実施例１の本発明の包装材は、ヒートシール強度が強いために、ヒートシール中に充填食品原料がシール部からこぼれ出すこともなく、また加熱調理中に食品の膨張により包材が破れることもなかった。また、製造後に包材を剥離して、得られたハムの表面を確認したところ、色素（燻煙成分）が食品表面にムラなく良好に転写されていた。 Since the packaging material of the present invention of Example 1 has high heat seal strength, the filled food material does not spill out from the seal part during heat sealing, and the packaging material is torn due to the expansion of food during cooking. There was not. Moreover, when the packaging material was peeled after manufacture and the surface of the obtained ham was confirmed, the pigment | dye (smoke component) was transcribe | transferred favorably on the food surface uniformly.
実施例２
燻製シートを得る際、蔗糖脂肪酸エステルと燻製成分を同時に付与したこと以外は、実施例１と同様にして得た。すなわち、燻液に、蔗糖脂肪酸エステルを溶液質量に対して１．０質量％添加させた溶液を準備し、長繊維不織布の片面に、ロールコーターを用いて、燻煙成分が０．５ｇ／ｍ２付着するよう塗布、乾燥させて、燻製シートを得た。なお、不織布質量に対する蔗糖脂肪酸エステルの付着量は、０．１質量％である。
Example 2
When obtaining the smoked sheet, it was obtained in the same manner as in Example 1 except that the sucrose fatty acid ester and the smoked component were simultaneously added. That is, a solution in which 1.0% by mass of a sucrose fatty acid ester is added to the lysate is prepared with respect to the mass of the solution. A roll coater is used on one side of the long-fiber nonwoven fabric, so that the smoke component is 0.5 g / m. 2 was applied and dried to adhere to obtain a smoked sheet. In addition, the adhesion amount of sucrose fatty acid ester with respect to the nonwoven fabric mass is 0.1 mass%.
得られた燻製シートを用いて、実施例１と同様に包装材およびハムを製造した。実施例２の本発明の包装材は、ヒートシール強度が強いために、ヒートシール中に充填食品原料がシール部からこぼれ出すこともなく、また加熱調理中に食品の膨張により包材が破れることもなかった。また、製造後に包材を剥離して、得られたハムの表面を確認したところ、色素（燻煙成分）が食品表面にムラなく良好に転写されていた。 Using the obtained smoked sheet, a packaging material and ham were produced in the same manner as in Example 1. Since the packaging material of the present invention of Example 2 has high heat seal strength, the filled food material does not spill out of the seal part during heat sealing, and the packaging material is torn due to the expansion of food during cooking. There was not. Moreover, when the packaging material was peeled after manufacture and the surface of the obtained ham was confirmed, the pigment | dye (smoke component) was transcribe | transferred favorably on the food surface uniformly.
比較例１
実施例１において、蔗糖脂肪酸エステルを付着させなかったこと以外は、実施例１と同様にして行ったところ、長繊維不織布の片面にロールコーターを用いて、燻液を付与しようとした際、燻液が不織布に載りにくく、均一に燻煙成分を付与することができず斑が目立ち、平米あたり０．５ｇ付着させることができなかった。また、得られた燻製シートを用いて、実施例１と同様にしてハムを製造したが、包装材を剥離すると、ハム表面は色素ムラがあるものであった。
Comparative Example 1
In Example 1, except that the sucrose fatty acid ester was not adhered, it was carried out in the same manner as in Example 1. When trying to apply the sachet using a roll coater on one side of the long fiber nonwoven fabric, It was difficult for the liquid to be placed on the nonwoven fabric, the smoke component could not be uniformly applied, and the spots were conspicuous, and 0.5 g per square meter could not be adhered. Moreover, using the obtained smoked sheet, ham was produced in the same manner as in Example 1. However, when the packaging material was peeled off, the ham surface was uneven in pigment.
Claims (3)
芯成分がポリエチレンテレフタレート、鞘成分がポリエチレンからなる芯鞘型複合繊維によって構成された長繊維不織布からなり、長繊維不織布に燻煙成分とともに蔗糖脂肪酸エステルが付着してなり、
長繊維不織布は、熱エンボス加工が施されることにより該不織布を構成する長繊維同士が部分的に存在する熱圧着部によりに固定され、熱圧着部以外の領域においては、長繊維不織布の少なくとも表層における繊維の交差点が溶融または軟化することにより互いに融着していることを特徴とする燻製シート。 A smoked sheet for obtaining smoked food,
It consists of a long-fiber nonwoven fabric composed of a core-sheath type composite fiber whose core component is polyethylene terephthalate and sheath component is polyethylene, and the sucrose fatty acid ester is attached to the long-fiber nonwoven fabric together with the smoke component,
The long fiber nonwoven fabric is fixed to a thermocompression bonding portion where the long fibers constituting the nonwoven fabric are partially present by being subjected to heat embossing, and in a region other than the thermocompression bonding portion, at least the long fiber nonwoven fabric is A smoked sheet characterized in that the intersections of the fibers in the surface layer are fused together by melting or softening.
A smoked packaging material, wherein the smoked meat sheet according to claim 1 or 2 is formed into a cylindrical body by heat sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012092970A JP5936420B2 (en) | 2012-04-16 | 2012-04-16 | Smoked sheet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012092970A JP5936420B2 (en) | 2012-04-16 | 2012-04-16 | Smoked sheet |
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| JP2013221222A JP2013221222A (en) | 2013-10-28 |
| JP5936420B2 true JP5936420B2 (en) | 2016-06-22 |
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| JPS55104846A (en) * | 1979-01-13 | 1980-08-11 | Ritsuo Shigeoka | Preparation of processed marine product |
| JPH0633483U (en) * | 1992-03-30 | 1994-05-06 | 大阪化学合金株式会社 | Tube for transferring food materials |
| JPH10262546A (en) * | 1997-03-24 | 1998-10-06 | Osaka Kagaku Gokin Kk | Tray kept-type smoking treatment of food and cooking tray suitable for smoking treatment |
| JP2000125814A (en) * | 1998-10-20 | 2000-05-09 | Osaka Kagaku Gokin Kk | Tray for heat-cookable meat paste food and tray- receiving type heat-cooking of meat paste food |
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