JPH04281736A - Production of cylinder for packaging food - Google Patents

Abstract

PURPOSE:To provide a method for producing a food-packaging cylinder used for filling and packaging a meat product such as ham or sausage or any other food. CONSTITUTION:Albumen as an adhesive is coated on at least one edge of a soybean protein film, or a mixture of the albumen with agar is coated on at least one edge of a collagen film. Both the edges of either of the films is superposed on each other through the coating layer to form the film into a cylinder, and the superposed edges are heated and pressed to adhesively bond the edges to each other through the adhesive layer. Both the edges of the soybean film or the collagen film can be simply, surely and strongly bonded to each other.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a food packaging cylinder used for packaging foods such as ham and sausages.

0002

BACKGROUND OF THE INVENTION Conventionally, when meat is fumigated and heat-processed to produce foods such as hams and sausages, meat nets made of natural fibers such as tinsel are used to wrap the meat. However, the use of such nets may damage the food or cause damage when removing the net from the food after processing.
Some of the net may remain in the food.

[0003] Therefore, in order to avoid this,
Publication No. 124355 proposes wrapping meat in an edible collagen film and covering it with a meat net.

0004

However, in the method for covering meat with a collagen film according to the above-mentioned publication, both side edges of the film are simply overlapped, and the both side edges are not bonded. This makes it difficult to package food, and the film may open when the net is removed.

[0005] For this reason, it is desired to form a cylindrical body with both side edges of such a film adhered, but in this case, since the cylindrical body is for packaging food, it must be non-toxic and edible. It is desirable that the adhesive used to bond both side edges of the film be non-toxic and edible.

The present invention was made in response to the above-mentioned needs, and uses an edible film that is most suitable for packaging meat products and other foods as described above, and easily and reliably adheres both side edges of the film. An object of the present invention is to provide a method for manufacturing a cylinder for food packaging, which can be formed into a cylinder by bonding the cylinder and maintain non-toxicity during the adhesion.

[0007]

[Means and effects for solving the problems] As a result of intensive studies to achieve the above object, the present invention has found that when a soybean protein film is used as a film for food packaging, egg white is used, and a collagen film is used. In this case, a mixture of egg white and agar was used as an adhesive, and this adhesive was applied to at least one side edge of the film, the both side edges were overlapped to form a cylinder shape, and the overlapping part was bonded by thermocompression. In this case, the inventors discovered that both side edges are firmly adhered for the first time, and that this method is suitable for food packaging because both the adhesive and the adhesive operation are non-toxic, and this led to the creation of the present invention. .

Therefore, in the present invention, egg white is applied as an adhesive to at least one side edge of a soybean protein film, and both side edges of the film are overlapped with each other via this adhesive layer to form the film into a cylindrical shape. A method for producing a cylinder for food packaging, characterized in that the overlapping portion is bonded by thermocompression and the both side edges are bonded by the adhesive layer, and egg white is applied to at least one side edge of the collagen film. A mixture with agar is applied as an adhesive, and the film is formed into a cylindrical shape by overlapping both side edges of the film with this adhesive layer interposed therebetween, and this overlapping portion is thermocompressed to form a cylindrical shape. Provided is a method for producing a food packaging cylinder, characterized in that the above-mentioned adhesive layer is used to adhere the cylindrical body.

[0009] The present invention will be described in more detail below.The method for producing a food packaging cylinder of the present invention uses a soybean protein film or a collagen film. These films are
Both are edible and have a thickness of 20 mm.
A thickness of ~200 μm is preferably used.

In the present invention, both side edges of these films are overlapped to form a cylindrical shape. At this time, an adhesive is applied to one side edge or both side edges, and the film is bonded through the adhesive layer. Overlap the edges on both sides. Here, as the adhesive, egg white is used in the case of soybean protein film. Egg whites may be of ordinary quality and may be used as they are, but if necessary, they may be diluted with a non-toxic solvent such as water. In particular, dried egg white is preferably used as the egg white, and can be used by dissolving it in hot water. On the other hand, in the case of collagen film, a mixture of egg white and agar is used as the adhesive. As for the mixing ratio of egg white and agar, it is preferable that a 30% agar solution is mixed in a weight ratio of 5 to 90 parts per 100 parts of egg white. In order to mix the agar solution with the egg white, it is preferable to gradually add the agar solution heated to about 60° C. to the egg white and stir to form a uniform mixed solution. In the case of adhering a collagen film, if you use egg white alone, the egg white will float because the collagen surface is oily, so if you dissolve agar in water, mix it with egg white, and apply it to the collagen film, the agar solution will be applied to the collagen film. It penetrates into the skin, prevents the albumen from lifting, and creates a strong bond. In addition, although the thickness of the said adhesive layer is selected suitably, it can be normally set to 2-10 micrometers.

[0011] In the present invention, the overlapping portions of the above-mentioned both side edges are then thermocompression bonded, thereby curing the above-mentioned adhesive layer and at the same time firmly adhering the both side edges. As the thermocompression bonding method, it is preferable to employ a method such as a so-called heat sealing method in which a heating plate is directly applied to the bonding area, a high frequency heating method, or the like.

The cylindrical body formed as described above is filled and packaged with food such as meat. In this case, when filling with meat, it is preferable to cover the outside with a meat net and perform processing such as fumigation according to a conventional method. In addition,
The adhesive can be applied to the side edges of the film using conventional application methods such as brushing or roller coating. The cylindrical body can be manufactured continuously by continuously overlapping the edges, forming the cylinder into a cylinder, and continuously performing thermocompression bonding. Therefore, in the case of meat packaging, continuous filling of meat and continuous covering with net can be performed in accordance with the continuous production of cylinders, and therefore, for example, the apparatus described in JP-A-61-124355 can be used. Inventive methods can be incorporated.

[0013]

[Examples] The present invention will be specifically explained below with reference to Examples, but the present invention is not limited to the following Examples.

[Example 1] Egg white was applied to one side edge of a 50 μm thick soybean protein film to a thickness of 10 μm at the same concentration, and both side edges of the film were overlapped with this egg white layer interposed therebetween. Heat-pressed. As a result, as the egg white layer hardened, both side edges were firmly adhered to each other, and when the adhesive portion was pulled to be peeled off, the film itself was torn before the adhesive portion was peeled off.

[Example 2] One side edge of a 30 μm thick collagen film was coated with egg white and 30% heated to about 60°C.
When the mixture was applied to a thickness of 6 μm and the same procedure as in Example 1 was performed, strong adhesion was obtained as in Example 1.

[0016]

Effects of the Invention According to the present invention, a cylinder can be formed by simply and reliably adhering both side edges of a soybean protein film or a collagen film. It is non-toxic and poses no safety problems for use in food packaging. Furthermore, when filling the cylinder with food or removing the net covering the outside of the cylinder, the adhesion between the two side edges is strong, so the cylinder will not open and the cylinder will not open. It has excellent handling properties.

Claims (2)

[Claims] 1. Applying egg white as an adhesive to at least one side edge of a soybean protein film, and overlapping both side edges of the film via the adhesive layer to form the film into a cylindrical shape, A method for manufacturing a cylinder for food packaging, characterized in that the overlapping portion is thermocompressed and the both side edges are adhered by the adhesive layer. 2. A mixture of egg white and agar is applied as an adhesive to at least one side edge of the collagen film, and the both side edges of the film are overlapped via this adhesive layer to form the film into a cylindrical shape. A method for manufacturing a cylinder for food packaging, characterized in that the overlapping portion is bonded by thermocompression and the both side edges are bonded by the adhesive layer.