JP7354518B2 - Bar material for frozen desserts - Google Patents

Description

The present invention relates to bars for frozen desserts.

Plastic is cheap and easy to mold, so it is widely used as a material for various products, and more than 300 million tons of plastic products are produced annually.
Although most plastic products are disposed of properly, some end up in the environment as trash due to poor management or illegal dumping, and end up in the ocean. It is estimated that more than 8 million tons of plastic waste leaks into the ocean every year. Since much of this plastic waste is non-biodegradable, most of it ends up accumulating in the ocean.

A movement has begun to prevent environmental destruction caused by plastic waste, and there is a need to replace disposable plastic products with materials that have a lower environmental impact. Alternative materials for plastic include biodegradable plastic, wood, paper, etc. However, biodegradable plastic and wood tend to become sharp when destroyed, and there is a risk of injuring fingers, the inside of the mouth, etc. There is. Therefore, paper that is inexpensive and has high physical safety is attracting attention.

As alternatives to plastic products using paper, for example, Patent Document 1 proposes a rod-shaped part for frozen desserts, and Patent Document 2 proposes a paper spoon.
However, in the rod-shaped part described in Patent Document 1, after forming a laminated base paper made of polyethylene/paper/polyethylene and punching out the laminated base paper into a predetermined shape and size to create a rod-shaped part whose end surface is not covered, It is manufactured by inserting this rod-shaped part into an injection mold and covering the end face with kneaded resin. The rod-shaped part described in Patent Document 1 requires a punching die and an injection die, and has the problem of a large number of steps. Furthermore, the paper spoon described in Patent Document 2 is insufficient in terms of strength, as it becomes soft when wetted with hot water.

Japanese Patent Application Publication No. 10-070958 Japanese Patent Application Publication No. 10-038660

An object of the present invention is to provide a bar for frozen desserts that has high physical safety and food safety.

Means for solving the problems of the present invention are as follows.
1. Multiple sheets of paper are pasted together with adhesive,
A bar for frozen dessert, wherein the adhesive contains a thermoplastic resin and a rubber component in a solid weight ratio of 90:10 to 50:50.
2. 1. The thermoplastic resin includes an ethylene vinyl acetate resin. Bar material for frozen desserts described in .
3. 1. having a density of 0.40 g/cm ³ or more and 0.89 g/cm ³ or less; or 2. Bar material for frozen desserts described in .
4. 1. At least one of the base papers has a basis weight of 100 g/m ² or more. ~3. The frozen dessert bar according to any of the above.
5. 1. At least one of the base papers has a density of 0.40 g/cm ³ or more and 0.89 g/cm ³ or less. ~4. The frozen dessert bar according to any of the above.
6. 1. The rubber component includes natural rubber. ~5. The frozen dessert bar according to any of the above.
7. 1. The adhesive contains a water-soluble polymer. ~6. The frozen dessert bar according to any of the above.
8. 1. The adhesive contains fine cellulose. ~7. The frozen dessert bar according to any of the above.
9. 1. Characterized by satisfying either or both of the following (A) and (B). ~8. The frozen dessert bar according to any of the above.
(A) Water absorption rate is 30% by weight or more after being immersed in water at room temperature for 10 minutes (B) Water absorption rate is 50% by weight or more after being immersed in water at 80°C for 8 hours

The frozen dessert bar of the present invention is highly safe for food use, and even if pieces of the frozen dessert bar of the present invention are swallowed, there will be little adverse effect on the human body. Moreover, even if it is broken by bending or the like, it does not form a sharp shape, so there is a low risk of injury and high physical safety. Furthermore, frozen dessert bars with a high water absorption rate are easily compatible with water, making it difficult for frozen desserts to fall off.

The details of the present invention will be explained below.
The frozen dessert bar of the present invention is made by laminating multiple sheets of base paper with an adhesive, and the adhesive contains a thermoplastic resin and a rubber component in a solid content weight ratio of 90:10 to 50:50. It is characterized by
Here, although the frozen dessert bar of the present invention is for holding frozen desserts, this frozen dessert is naturally intended for human consumption. Therefore, the frozen dessert bar of the present invention satisfies the following food hygiene tests (1) to (3).
(1) PCBs shall not be detected using the test method of Kanshokuka No. 385 of 1971.
(2) Phenol, formaldehyde, and heavy metals shall not be detected by the test method in accordance with Ministry of Health and Welfare Notification No. 370 of 1960.
(3) Fluorescent dyes shall not be eluted by the test method according to Kanshoku No. 244 of 1971 and Food Safety Standards No. 0107001 of 2004.

The food hygiene tests (1) to (3) above have detected substances that have an adverse effect on the human body, and the bars for frozen desserts that do not elute are highly food safe. Even if there is, the negative effect on the human body is small.
In addition to the substances covered by (1) to (3) above, the frozen dessert bar of the present invention preferably does not contain any substances that have an adverse effect on the human body or are of concern, and does not contain food additives as raw materials. It is preferable to use one that is food safe, such as one that has been approved by the FDA or has been FDA certified.

<Base paper>
In the present invention, base paper is a sheet made of pulp, filler, various auxiliary agents, and the like.
Pulps include chemical wood pulps such as softwood bleached kraft pulp (NBKP), unbleached kraft pulp (NUKP), hardwood bleached kraft pulp (LBKP), unbleached kraft pulp (LUKP), and sulfite pulp (SP). , ground pulp (GP), refined ground pulp (RGP), stone ground pulp (SGP), chemical ground pulp (CGP), semi-chemical pulp (SCP), thermomechanical pulp (TMP), chemi-thermomechanical pulp (CTMP) Mechanical pulp of wood such as kenaf, bagasse, bamboo, hemp, straw, etc., non-wood pulp obtained from wood such as kenaf, bagasse, bamboo, hemp, straw, etc., waste paper pulp made from waste paper and the ink contained in the waste paper removed through a deinking process, etc. It is possible to mix and use the pulp as appropriate. Among these, chemical pulps such as LBKP and NBKP, which are less susceptible to foreign matter contamination, are preferred, and it is also preferred that the amount of waste paper pulp blended is small. Specifically, it is preferable that the amount of chemical pulp added is 80% or more, and it is particularly preferable that the amount of chemical pulp added is 100%.

Fillers include talc, kaolin, calcined kaolin, clay, heavy calcium carbonate, light calcium carbonate, white carbon, zeolite, magnesium carbonate, barium carbonate, titanium dioxide, zinc oxide, silicon oxide, amorphous silica, aluminum hydroxide. , inorganic fillers such as calcium hydroxide, magnesium hydroxide, zinc hydroxide, barium sulfate, and calcium sulfate, and organic fillers such as urea-formalin resin, polystyrene resin, phenol resin, and micro hollow particles. Can be done. In addition, in the frozen dessert bar of the present invention, the base paper does not need to use a filler, and it is preferable that no filler is used.

Various auxiliary agents include various internal sizing agents such as rosin, alkyl ketene dimer (AKD), and alkenylsuccinic anhydride (ASA), various nonionic, cationic, and amphoteric retention improvers, and freeness improvers. , paper strength improvers, various starches, polyacrylamide, urea resin, melamine resin, epoxy resin, polyamide resin, polyamide, polyamine resin, polyamine, polyethyleneimine, vegetable gum, polyvinyl alcohol, latex, polyethylene oxide, hydrophilic cross-linked polymer Particle dispersions and their derivatives or modified products, basic aluminum compounds such as aluminum sulfate, aluminum chloride, sodium aluminate, basic aluminum chloride, basic polyaluminum hydroxide, and water-soluble alumina sol that easily decomposes in water. Examples include polyvalent metal compounds such as ferrous sulfate and ferric sulfate, silica sol, antifoaming agents, colored dyes, colored pigments, pH adjusters, pitch control agents, slime control agents, etc. It can be selected and used as appropriate.

The method of manufacturing base paper (paper making) and the type of paper machine are not particularly limited, and may include fourdrinier paper machines, twin wire paper machines, cylinder paper machines, gap formers, hybrid formers (on-top formers), etc. Known manufacturing (paper making) methods and paper machines can be selected. In addition, the pH during papermaking may be any of the acidic region (acidic papermaking), pseudo-neutral region (pseudo-neutral papermaking), neutral region (neutral papermaking), and alkaline region (alkaline papermaking). Afterwards, an alkaline chemical may be applied to the surface of the paper base material.

The basis weight of at least one sheet of the base paper is preferably 100 g/m ² or more, more preferably 200 g/m ² or more, and even more preferably 300 g/m ² or more. Further, the upper limit of the basis weight of at least one sheet of base paper is not particularly limited, but is preferably 650 g/m ² or less, more preferably 640 g/m ² or less, and 630 g/m ² or less. is even more preferable. If the basis weight of at least one sheet of base paper is less than 100 g/m ² , the number of sheets of base paper required to form the frozen dessert bar of the present invention will increase. Further, it is more preferable that all of the base paper constituting the frozen dessert bar of the present invention satisfy the above basis weight.

The density of at least one sheet of the base paper is preferably 0.40 g/cm ³ or more, more preferably 0.50 g/cm ³ or more, and even more preferably 0.55 g/cm ³ or more. . Further, the density of at least one sheet of base paper is preferably 0.89 g/cm ³ or less, more preferably 0.80 g/cm ³ or less, and even more preferably 0.75 g/cm ³ or less. preferable. Further, it is more preferable that all of the base paper constituting the frozen dessert bar of the present invention satisfy the above density.

<Adhesive>
The adhesive for bonding the base paper contains a thermoplastic resin and a rubber component in a solid weight ratio of 90:10 to 50:50. If the solid content weight ratio of the thermoplastic resin is greater than 90, the flexibility after drying and solidification will decrease, the adhesiveness between the base paper and the resin will decrease, and problems may occur on the adhesive surface. If the solid content weight ratio of the thermoplastic resin is less than 50, it will affect the permeability to the base material and the anchoring property, and the initial adhesion strength will be weak when laminating the base paper, and when mechanically laminating. Problems may occur in the lamination process, such as sheet clogging or peeling inside the machine. The solid content weight ratio of the thermoplastic resin and the rubber component is preferably within the range of 80:20 to 60:40. This adhesive is preferably solvent-free or water-based. Further, a heat-melting adhesive that can be heat-treated such as heat sealing can also be used. The adhesive of the present invention may contain components other than the thermoplastic resin and rubber components within a range that does not impair the effects of the present invention.

The thermoplastic resin contained in the adhesive can be used alone or in a mixture of two or more of ethylene vinyl acetate resin, vinyl acetate resin, vinyl chloride resin, acrylic resin, etc. , ethylene vinyl acetate resin is preferred because it has excellent flexibility, impact resistance, and physical safety.

As the rubber component contained in the adhesive, one or both of synthetic rubbers such as styrene-butadiene rubber, acrylonitrile-butadiene rubber, isoprene rubber, ethylene-propylene rubber, chloroprene rubber, and urethane rubber, and natural rubber can be used. Furthermore, two or more of these can also be used in combination. Among these, for food and tableware applications, it is preferable from the viewpoint of safety to contain natural rubber, which is a natural product, rather than synthetic rubber.

Preferably, the adhesive contains a water-soluble polymer. By containing a water-soluble polymer, the viscosity of the adhesive can be easily adjusted, making it easier to handle during bonding. Examples of water-soluble polymers include cellulose derivatives (carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, ethylcellulose), xanthan gum, xyloglucan, dextrin, dextran, carrageenan, locust bean gum, alginic acid, alginate, pullulan, starch, starch powder, Arrowroot flour, modified starch (cationized starch, phosphorylated starch, phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, Acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch), corn starch, gum arabic, gellan gum, polydextrose, pectin, water-soluble chitin, chitosan, casein, albumin, soybean protein solution, peptone, polyvinyl alcohol, polyester Acrylamide, polysodium acrylate, polyvinylpyrrolidone, polyvinyl acetate, polyamino acid, polylactic acid, polymalic acid, polyglycerin, latex, rosin-based sizing agent, petroleum resin-based sizing agent, urea resin, melamine resin, epoxy resin, polyamide resin , polyamide/polyamine resins, polyethyleneimines, polyamines, vegetable gums, polyethylene oxides, hydrophilic crosslinked polymers, polyacrylates, starch polyacrylic acid copolymers, tamarind gum, guar gum, and mixtures of one or more of these.

Among these, cellulose derivatives are preferred from the viewpoint of miscibility with other substances constituting the adhesive, thickening properties, food safety, etc., and carboxymethylcellulose and/or its salts are particularly preferred.
When using carboxymethylcellulose and/or its salt as a water-soluble polymer, it is preferable to use one with a carboxymethyl group substitution degree of 0.01 to 2.5 per anhydroglucose unit, and preferably 0.20 to 1. .6 is more preferred, 0.55 to 1.6 is more preferred, 0.55 to 1.1 is more preferred, and 0.65 to 1.1 is even more preferred. Further, the B type viscosity at 25°C and 600 rpm of a 1% by weight aqueous solution of carboxymethylcellulose and/or its salt is preferably 3 to 14000 mPa·s, more preferably 7 to 14000 mPa·s, and still more preferably 1000 to 8000 mPa·s. preferable.

Preferably, the adhesive contains finely divided cellulose. Fine cellulose is a fiber obtained by mechanically treating a cellulose raw material after chemically modifying it if necessary, and having an average fiber diameter of 2 nm or more and 60,000 nm or less and an average fiber length of 0.1 μm or more and 3,000 μm or less. It is. The upper limit of the average fiber diameter is more preferably 40 μm or less, further preferably 30 μm or less, and even more preferably 20 μm or less. Further, the upper limit of the average fiber length is not particularly limited, but is preferably 1500 μm or less, more preferably 1100 μm or less, and even more preferably 900 μm or less. Including fine cellulose improves adhesive strength, so the amount of adhesive applied can be reduced. Furthermore, by reducing the amount of application, the amount of heat required for the drying process after adhesion is reduced, and the synergistic effect of reducing the amount used can reduce manufacturing costs. The cellulose material is not particularly limited, and examples include plants such as wood, kenaf, hemp, rice, bagasse, and bamboo. Further, chemical modification of cellulose is not limited either, and examples include oxidation, etherification, phosphorylation, esterification, silane coupling, fluorination, and cationization.

Examples of fine cellulose include cellulose nanofibers (CNF) and microfibrillar cellulose (MFC). The average aspect ratio (average fiber length/average fiber diameter) of fine cellulose is usually 10 or more. The upper limit of the aspect ratio is not particularly limited, but is usually 1000 or less. In the case of CNF, the average fiber diameter and average fiber length of fine cellulose are the average fiber diameter and fiber length obtained from the results of observing 200 or more fibers using a field emission scanning electron microscope (FE-SEM). In the case of MFC, it can be determined using an image analysis type fiber analyzer such as L&W Fiber Tester Plus manufactured by ABB Corporation or Fractionator manufactured by Valmet Corporation.

The fine cellulose used in the adhesive of the present invention may be produced, for example, by chemically modifying a cellulose raw material and then subjecting it to mechanical treatment, or by using fine cellulose produced only by chemical modification and chemical treatment or mechanical treatment. You can.
The mechanical treatment of the cellulose raw material may be performed before the cellulose raw material is subjected to the modification treatment, or may be performed after the modification treatment is performed on the cellulose raw material. Further, the mechanical treatment may be performed at once, or the same or different treatments may be performed multiple times. In the case of multiple defibrations, each defibration can be performed at any time.

Mechanical treatments of cellulose include defibration, beating, crushing, and the like.
Defibration or beating can be carried out using a wet type refiner such as a disc type, conical type, cylinder type, etc., a high speed defibration machine, a shear type stirrer, a colloid mill, a high pressure injection dispersion machine, a beater, a PFI mill, a kneader, a disperser, etc. (that is, in the form of a dispersion using water or the like as a dispersion medium), but the present invention is not particularly limited to these devices, and any device that applies mechanical defibrating force in a wet manner may be used. Among these, a high-pressure or ultra-high pressure homogenizer is preferred, and a wet-type high-pressure or ultra-high pressure homogenizer is more preferred. The device is preferably one that can apply strong shearing force to the cellulose raw material or modified cellulose (usually a dispersion). The pressure that can be applied by the device is preferably 50 MPa or more, more preferably 100 MPa or more, and even more preferably 140 MPa or more. The device is preferably a wet high-pressure or ultra-high-pressure homogenizer that can apply the above pressure to the cellulose raw material or modified cellulose (usually a dispersion) and can also apply a strong shearing force. Thereby, defibration can be performed efficiently.
There are two types of pulverization: dry pulverization and wet pulverization. Equipment used for dry pulverization includes impact mills such as hammer mills and pin mills, media mills such as ball mills and tower mills, and jet mills, and equipment used for wet pulverization includes homogenizers. , Mascolloider, Pearl Mill, etc.

The solid content concentration of the adhesive is not particularly limited as long as it functions as an adhesive, but is preferably 40% by weight or more and 70% by weight or less. By setting the adhesive solid content within this range, the adhesive can be uniformly applied to the base paper. If the solid content concentration is less than 40% by weight, moisture may penetrate into the base paper, reducing adhesive strength and causing delamination between the laminated base papers. Further, if the solid content concentration exceeds 70% by weight, uniform application of the adhesive may not be possible.
When the adhesive contains fine cellulose, the amount of fine cellulose blended in the adhesive is 0.01 parts by weight or more and 5 parts by weight or less per 100 parts by weight of the thermoplastic resin and rubber component in solid weight. preferable. In addition, when the adhesive contains a water-soluble polymer, the amount of water-soluble polymer added to the adhesive is 0.1 part by weight per 100 parts by weight of the thermoplastic resin and rubber component in total by solid weight. The amount is preferably 5 parts by weight or less.
The amount of adhesive applied is not particularly limited as long as it can firmly bond the base papers, but it is preferably 1.0 g/m ² or more, more preferably 1.5 g/m ² or more per location between the laminated base papers, Most preferably 2.0 g/m ² or more. If it is less than 1.0 g/m ² , delamination may occur between the laminated base papers.

<Stand material for frozen desserts>
The frozen dessert bar of the present invention is made by laminating a plurality of sheets of the above-mentioned base paper together with an adhesive. The number of sheets of base paper may be selected from two or more sheets depending on the desired thickness of the frozen dessert bar, but in order to simplify the manufacturing process, it is preferably between two and five sheets; More preferably, the number of sheets is three. In addition, in the frozen dessert bar of the present invention, the raw materials, basis weight, density, etc. of the base papers to be bonded may be the same or different.

The frozen dessert bar of the present invention was prepared using a test piece with a width of 10 mm and a length of 95 mm, under conditions of a temperature of 23°C and a humidity of 50%, with a span of 40 mm, and a loading rate of 30 mm/min using a pressing jig with a tip diameter of 2 mm. It is preferable that the bending strength (load at the time when the maximum strength is exhibited) when pressurized is 40 N or more. If this bending strength is 40N or more, it has sufficient strength as a bar for frozen desserts. This bending strength is more preferably 50N or more, and even more preferably 60N or more.
The thickness of the frozen dessert bar of the present invention is preferably 0.60 mm or more. If the thickness is less than 0.60 mm, the strength may be insufficient. The thickness of the frozen dessert bar is more preferably 0.65 mm or more, even more preferably 0.85 mm or more, and most preferably 1.35 mm or more. The upper limit of the thickness of the frozen dessert bar is not particularly limited, but is preferably 4 mm or less, more preferably 3.5 mm or less, and even more preferably 3 mm or less.
The density of the frozen dessert bar of the present invention is preferably 0.89 g/cm ³ or less. If the density exceeds 0.89 g/cm ³ , it may become difficult to cut the paper after mechanical lamination or process it into paper products. The density of the frozen dessert bar is more preferably 0.85 g/cm ³ or less, and even more preferably 0.8 g/cm ³ or less. The lower limit of the density of the frozen dessert bar is preferably 0.40 g/cm ³ or more, more preferably 0.50 g/cm ³ or more, and even more preferably 0.55 g/cm ³ or more. .

It is preferable that the frozen dessert bar of the present invention satisfies either or both of the following (A) and (B).
(A) Water absorption rate is 30% by weight or more after being immersed in water at room temperature for 10 minutes. (B) Water absorption rate is 50% by weight or more after being immersed in water at 80°C for 8 hours. A frozen dessert bar that satisfies either or both of these requirements is easily compatible with water, and therefore can easily hold objects containing a large amount of water. Therefore, it can be suitably used as a frozen dessert bar for holding frozen desserts. It is more preferable that the water absorption rate after being immersed in water at room temperature for 10 minutes is 35% by weight or more. Moreover, it is more preferable that the water absorption rate after being immersed in water at 80° C. for 8 hours is 60% by weight or more.

The frozen dessert bar of the present invention can be manufactured from a laminate in which multiple sheets of base paper are bonded together with an adhesive. The processing method for producing frozen dessert bars from the laminate is not limited, and examples include punching, cutting, and winding. The frozen dessert bar can also be formed into a hollow shape by winding a laminate into a cylinder, square tube, or the like. Further, the main surface of the bar or plate may be either a surface parallel to the base paper or a surface perpendicular to the base paper.

EXAMPLES The present invention will be explained below with reference to examples, but the present invention is not limited to the following examples.

"Example"
Three sheets of base paper with a basis weight of 537 g/m ² (paper thickness 0.7 mm, paper density 0.77 g/cm ³ ) containing 100% by weight of softwood kraft pulp, a thermoplastic resin containing ethylene vinyl acetate and natural rubber (70% by weight) :30), carboxymethylcellulose, and cellulose nanofiber (manufactured by Musashino Chemical Co., Ltd., coating amount 8.5 g/m ² per location between stacked base papers, total coating amount 17.0 g/m ² ) to obtain a laminate.

The obtained laminate was cut into pieces with a width of 10 mm and a length of 95 mm to obtain frozen dessert bars (test pieces), and the physical properties were measured and evaluated as described below. The results are shown in Table 1.
・Bending strength The test piece was pressed at a loading rate of 30 mm/min with a pressing jig with a tip diameter of 2 mm at a span of 40 mm at a temperature of 23°C and a humidity of 50%. (Unit: N) was taken as the bending strength.
・Drip water absorption: Except for setting the amount of dripping water to 1 μL, the results are as per the Paper and Pulp Technology Association J. TAPPI No. Measurements were made with reference to the drip water absorption specified in 32-2:2000. Specifically, a test piece for the drip water absorption test is obtained from the obtained impregnated sheet, and 1 μL of water droplets are dropped on the paper surface (surface parallel to the base paper), and the water droplets on the paper surface are absorbed and disappear. The number of seconds until In addition, if the water droplets did not disappear even after 600 seconds or more had passed, it was determined that the sample had "water resistance".

・Water absorption amount and water absorption rate After immersing the test piece whose weight was measured in advance in water at room temperature for 10 minutes, gently wipe off the water adhering to the surface with industrial paper rag (manufactured by Nippon Paper Crecia Co., Ltd., trade name: Kim Towel), and then soak it again. The weight was measured, and the water absorption amount and water absorption rate were measured.
- Hot water resistance A test piece whose weight was measured in advance was placed in a constant temperature bath containing boiling water at 80°C for 8 hours. After 8 hours, check to see if the adhesive layer has peeled off, gently wipe off the water adhering to the surface with an industrial paper rag (manufactured by Nippon Paper Crecia Co., Ltd., trade name: Kim Towel), measure the weight again, and check the amount of water absorbed. Hot water resistance was evaluated by calculating the ratio.
Note that the water absorption amount and water absorption rate were calculated based on the following formula.
Water absorption (g/m ² ) = Basis weight after test (g/m ² ) - Basis weight before test (g/m ² )
Water absorption rate (weight %) = water absorption amount (g/m ² ) ÷ basis weight before test (g/m ² ) x 100

・Food safety To evaluate food safety, the following tests (1) to (3) were conducted for PCBs, phenol, formaldehyde, heavy metals, and fluorescent dyes based on the Ministry of Health, Labor and Welfare notification.
(1) 1971 Environmental Food Research No. 385 test (PCB).
(2) Tests (phenol, formaldehyde, heavy metals) in accordance with Ministry of Health and Welfare Notification No. 370 of 1965.
(3) Test (fluorescent dye) in accordance with Kanshoku No. 244 of 1972 and Food Safety Standards No. 0107001 of 2004.

- Bending resistance The test piece was bent by hand approximately 90 degrees, and the condition of the bent portion was checked.

"Comparative example"
When an attempt was made to produce a frozen dessert bar in the same manner as in the example except that an adhesive made of 100% natural rubber was used, the base papers could not be bonded together and a laminate could not be produced. In addition, in the comparative example, since the laminate could not be manufactured in the first place, no tests were conducted.
"Reference example"
A wooden bar made of white birch (commercially available bar for frozen desserts) with a width of 10 mm and a length of 150 mm, both lengthwise ends of which were cut into semicircles, was evaluated in the same manner as in the examples. Note that the thickness was 2.0 mm and the density was 0.55 g/cm ³ . Although the reference example was made of wood, it was evaluated in the same manner as the example.

The frozen dessert bars manufactured in Examples of the present invention did not have a sharp shape even when bent, and were excellent in physical safety. Furthermore, PCBs, phenol, formaldehyde, heavy metals, and fluorescent dyes were not detected or eluted, and the product was excellent in food safety. Furthermore, it was confirmed that it has water absorbency equivalent to that of white birch bar material, making it difficult for frozen desserts to fall off.

Claims (8)

Multiple sheets of paper are pasted together with adhesive,
The adhesive contains a thermoplastic resin and a rubber component in a solid weight ratio of 90:10 to 50:50,
A frozen dessert bar having a density of 0.40 g/cm ³ or more and 0.89 g/cm ³ or less . The frozen dessert bar according to claim 1, wherein the thermoplastic resin includes an ethylene vinyl acetate resin. The frozen dessert bar according to claim 1 or 2 , wherein at least one of the base papers has a basis weight of 100 g/m ² or more. The frozen dessert bar according to any one of claims 1 to 3 , wherein at least one of the base papers has a density of 0.40 g/cm ³ or more and 0.89 g/cm ³ or less. The frozen dessert bar according to any one of claims 1 to 4 , wherein the rubber component contains natural rubber. The frozen dessert bar according to any one of claims 1 to 5 , wherein the adhesive contains a water-soluble polymer. The frozen dessert bar according to any one of claims 1 to 6 , wherein the adhesive contains fine cellulose. The frozen dessert bar according to any one of claims 1 to 7 , which satisfies either or both of the following (A) and (B).
(A) Water absorption rate is 30% by weight or more after being immersed in water at room temperature for 10 minutes (B) Water absorption rate is 50% by weight or more after being immersed in water at 80°C for 8 hours