JPH07197395A - Paper for simply steaming bag for food and its production - Google Patents

Abstract

PURPOSE:To obtain paper for a simply steaming bag for a food capable of providing a good steamed food by sealing the food to be steamed therein and boiling the bag in hot water. CONSTITUTION:This paper for a simply steaming bag uses papermaking wood pulp and thermoplastic synthetic pulp as main raw materials, uses the main raw materials and further papermaking secondary chemicals such as a sizing agent or a paper strengthening agent as secondary raw materials or is prepared by coating one surface thereof with a heat-resistant water repellent or heating the paper at a higher temperature than the melting point of the thermoplastic synthetic pulp used. Furthermore, this method for producing the paper is provided.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a simple steaming process for foods used for steaming steamed foods such as eel, Chinese eel, bread, gyoza, and sushi in hot water such as a pan without using a steamer. It is about bag paper

[0002]

2. Description of the Related Art Conventionally, steamed foods such as eel, Chinese eel, bread, gyoza, and shimai have been steamed with steam using a steamer such as a basket. A method has been proposed in which steamed foods are enclosed in a special bag, boiled in an ordinary pot or rice bowl, and then poured into boiling water to steam.

That is, using a biaxially stretched polyethylene porous film found in Japanese Utility Model Publication No. 2-44716,
Japanese Patent Application Laid-Open No. 4-129509 proposes and has been used in which cellophane and paper are pasted together with an adhesive, and a bag is made with the paper surface as the inner surface.

[0004]

[Problems to be Solved by the Invention] Steamers have not necessarily become popular in households made up of recent new generation nuclear families, let alone special rice cooking during outdoor cooking such as mountain climbing and auto camping. It is rare to bring a steamer that belongs to a different cooking utensil, and this often hinders the cooking of steamed food. In addition, steamed foods that are steamed and sold at stores are handed to consumers by putting the steamed foods in a steamer in a paper bag or a plastic bag. The water content in the bag is too small and wrinkled to reduce the appearance and taste.In the case of a plastic bag, on the contrary, it absorbs no water, so the water vapor cools and agglomerates, forming water droplets and collecting at the bottom of the bag. There are problems that the steamed food is partially wetted, which also has a negative influence on the taste, and that it is easy to cool.

Focusing on this point, recently, a steaming bag has been introduced in which steamed food is enclosed in a special bag and dropped into boiling water with an ordinary pot or rice bowl for cooking. Is composed of a biaxially oriented polyethylene porous film, so when in use, the film is inferior in heat resistance if it comes into contact with the inner wall of the container, and is easily melt-damaged. There is a defect that water droplets that are condensed from the cooled steam are dropped or adhered to the food to deteriorate the taste and appearance of the steamed food.

Further, Japanese Patent Laid-Open No. 4-129509 discloses a bag made by bonding cellophane and paper with an adhesive, with the paper surface being the inner surface, and is excellent in heat resistance and water absorption. Although it is not available, it is difficult to select the amount and quality of adhesive that does not block the fine pores through which cellophane and paper vapor pass.
Further, there is a problem that the manufacturing cost becomes high because the laminating step is involved.

In the present invention, due to the lack of heat resistance due to the heat-melting plastic, which is a drawback of the conventional simple steaming bag as described above, the wall surface of a pot or the like is melted and broken during cooking, Due to the lack of water absorption, the moisture condensing the permeated water vapor inside the bag does not wet the food to be packaged and deteriorates the taste, and the processing such as bonding with an adhesive when manufacturing steamed bag paper or bags is not required. Therefore, the present invention provides a simple steaming bag paper which is excellent in water resistance and heat resistance and can be heat-sealed during bag manufacturing.

[0008]

The simple steaming bag paper for food of the present invention comprises 35 to 75 parts of wood fiber pulp for papermaking (hereinafter abbreviated as wood pulp) and thermoplastic synthetic pulp (hereinafter abbreviated as wood pulp).
It is abbreviated as synthetic pulp. ) 65-25 parts are blended, beaten, and paper-made to solve the problem. Here, one of the purposes of using the synthetic pulp is to exert heat sealability when the contents are put in the bag and sealed during bag making or cooking. That is, by imparting the heat-sealing property, it is not necessary to use an adhesive at the time of bag making and the like, which is not only convenient for processing but also the trouble of bag breakage due to peeling of the adhesive at the time of cooking can be prevented. Further, if the compounding rate is 25% or less, the heat-sealing property becomes weak and the bag is ruptured from the heat-sealing portion at the time of cooking, and if it is 65% or more, the heat-sealing property is satisfactory, but the strength as paper is high. It was found that the value of the bag paper was not obtained and that it could not be obtained as bag paper.
Also, in order to obtain strength as bag paper, wood pulp is used in an amount of 35-35.
Gurley Air Permeability (JIS P 8117)
According to "Air permeability test method for paper and board". ) 10-10
It is advisable to adjust the beating to make the paper within the range of 0 seconds.
This is because when the air permeability is 100 seconds or more, the steam that has entered the inside of the bag steams the food and then becomes difficult to permeate to the outside of the bag again. This has a negative effect on the hot water and easily penetrates the hot water into the bag for 10 seconds or less. Incidentally, beaten wood pulp may be blended with disintegrated synthetic pulp to make paper.

The most commonly used synthetic pulp is SWP manufactured by Mitsui Petrochemical Co., Ltd. This is a melt-spun fiber of polyethylene resin. In addition, ES fiber with polypropylene made by Chisso as core and polyethylene as sheath, CCP fiber of heat fusion polypropylene resin made by Daiwabo Co., Ltd., high melting point polyester with core, low melting point polyester with polypropylene, polypropylene, polyethylene, etc. A large number of grades such as a fiber having a double structure are commercially available, and Teijin Co., Kuraray Co., etc. also manufacture similar synthetic fibers, any of which can be used in the present invention.
On the other hand, the wood pulp to be blended to maintain the strength is not limited to wood as a raw material, and any vegetable natural fiber pulp can be used.

After papermaking, the properties of the paper are changed by heating it to a temperature above the melting point of the synthetic pulp. The synthetic pulp melted by heating not only bonds the intersections of the fibers of the synthetic pulp and the wood pulp to improve the strength of dry paper and wet paper, but also fills the large voids between the pulps and allows water vapor and water It forms a microporous structure that is impermeable to water. As for the synthetic pulp used in this heat-melt processing method, as a result of a number of tests, those having a relatively long fiber length showed good results.

It has been found that the addition of the sizing agent imparts hydrophobicity to the wood pulp to be blended at the same time or fills voids between the fibers to further enhance the water permeation-preventing effect and more preferable results can be obtained. In other words, moderate heat treatment is necessary to bring out the characteristics of synthetic pulp to a greater extent,
By giving a size effect to wood pulp, the effect can be expected without performing a high-level heat treatment.

As the sizing agent, all of the rosin-based sizing agents, synthetic sizing agents, petroleum resin-based sizing agents, neutral sizing agents, wax-based sizing agents and the like which are widely used for papermaking can be used. , The reinforced rosin sizing agent and the neutral sizing agent of alkyl ketene dimer type are highly effective. It is also possible to use two or more of the various sizing agents in combination. For example, when a large amount of alkyl ketene dimer is used, the obtained paper may be slippery and the heat sealability may be deteriorated.However, if a cationic styrene resin sizing agent is used in combination, the amount used may be reduced. Done,
In addition to solving this problem, it is possible to obtain a product that also satisfies the effect of preventing water infiltration, which is advantageous in terms of cost.

The composition of the synthetic pulp is as follows:
The paper strength may decrease due to the type of wood pulp, the basis weight of the paper produced, etc., and the bag may be broken during bag making work or when the contents are inserted.On the other hand, wet paper strength is expressed by heat treatment but is not sufficient. Bags may break during steam cooking. As a countermeasure, it is preferable to use a dry strength agent and / or a wet strength agent. Dry paper strengthening agents include starch, modified starch, vegetable gum, carboxymethyl cellulose, polyvinyl alcohol, polyacrylic amide, etc.Wet strength enhancing agents include urea-formaldehyde resin, melamine
Formaldehyde resin, dialdehyde starch, epoxy-based polyamide, methylol-based polyamide and the like are widely used for papermaking, and any of them is effective.
Generally, the use of polyacrylic amide and / or epoxy polyamide is effective.

In addition to the method described above, a water repellent having excellent water resistance is applied to one side of the paper by using a size press or other coating device provided in the paper machine in addition to the method described above. It has been found that even better results are obtained when coated.
That is, when used as a bag, this coated surface (hereinafter, this surface is referred to as the surface) is the outside of the bag, and the water repellent used is roughly classified into wax type, silicone type, and fluorine type. However, the most inexpensive wax-based water repellant has poor heat resistance when used in large amounts, so it melts during heating and melting of synthetic pulp and heat sealing during bag making, and is leached on the opposite side of the paper to heat it. A heat-resistant water-repellent agent such as silicon or fluorine is more preferably used because it lowers the seal strength and causes bag breakage. The coating of the water repellent is most easily performed by a size press in terms of cost and is effective, and other on-machine and off-machine coaters can be used. Needless to say, the pulp and chemicals used for the simple steaming bag paper for food according to the present invention should be selected so as not to cause food hygiene problems.

The simple steaming bag paper finished in this manner has fine pores with a diameter of 5 μm or less, which allows water vapor to pass through but not hot water, and excess steam chilled during steam cooking of food is in the form of water droplets. Instead of staying inside the bag, it is released to the outside of the bag through the fine holes again, and new heated steam repeatedly permeates, so the temperature of the food rises well and the steaming time is completed in a short time. It can be used suitably. In addition, since the hydrophilic paper pulp is mixed as the constituent pulp, the bag paper has a moderate water absorbency, and the steam that has penetrated into the steaming bag is absorbed even if it becomes part of the cooling dew after cooking is completed. It was found that the inside of the present invention does not grow into large water droplets and adheres to foods to wet them, and that the quality of steamed foods does not deteriorate, and the present invention has been completed.

[0016]

EXAMPLES The present invention will be described below with reference to examples. Parts and% used herein are parts by weight and% by weight. In addition, the suitability judgment standard and the test method of the simple steaming bag paper for foods in the following examples are as follows.

(1) Heat seal strength 250 g / width 15 mm or more A test piece having a width direction of 15 mm and a flow direction of 300 mm of paper is bent with the surface as the outside so that the width direction becomes a bending side, and a position 20 mm from the bending end is placed. A width of 10 mm is sealed under the conditions of a temperature of 200 ° C., a pressure of 2 kg / cm ² , and a time of 1 second in a width direction with a sealer. Both ends are T-shaped with the seal portion as the center, and the seal portion is attached to a tensile strength tester at a chuck interval of 200 mm and pulled, and the breaking strength (g) of the seal portion is taken as the heat seal strength.

(2) Steam cooking characteristics A test piece having a width direction of 120 mm and a flow direction of 180 mm is bent so that the width direction becomes a bending side with the surface as the outer side, and the side opposite to the bending side and the remaining two sides 1 The sides are heat-sealed under the same conditions as in item (1) to form a vertically long bag. After enclosing the food in this bag, double fold the opening side, put in boiling water, cook for 15 minutes, and then measure or observe the following items. Weight increase rate (%) of the bag (after removing the food) 40% or less Weight increase rate of the food (%) 12% or less Whether or not the bag is damaged during and after cooking, and the state of water leakage, Observe how water drops adhere to the food.

(3) Paper quality of paper As an alternative characteristic of the steaming cooking characteristics of the item (2), Steckigt sizing degree (hereinafter abbreviated as sizing degree) 100 seconds or more JIS P 8122 “Paper's Steckigt sizing degree test method” "by. Hot water size degree 50 minutes or more Apply red chalk on the back surface of a 10 × 10 cm test piece, and bend the four sides with the surface inside to form an ark. Float this in warm water of 80 ° C and measure the time with a Vestopwatch. The time when the water at the head of the matchstick oozes on the chew surface is the end point, and the required time (minutes) is the hot water sizing degree.

Example 1 To 50 parts of softwood bleached kraft pulp (hereinafter abbreviated as NBKP), SWP-manufactured by Mitsui Petrochemical Co., Ltd.
50 parts of E400 was blended and beaten to 360 ml with a TAPPI standard beater (according to "Canadian standard form" of JIS P 8121 "Pulp freeness test method"), and the required amount of each sizing agent was added alone. , Hand machine (J
ISP 8209 "Pulp test handsheet preparation method"
The described device. ), 70 g / m ² of paper was prepared, each steaming cooking characteristic was tested, and the effect of various sizing agents was compared. The results are shown below.

As a result of adding 1.0% of the reinforced rosin-based sizing agent, the sizing degree is 140 seconds and the hot water sizing degree is 120 minutes or more. The weight increase rate after steam cooking is 38% in the bag and 11% in the cooked food.
The appearance was good without the bag getting wet and water droplets not adhering to the food. As a result of adding 1.0% of alkyl ketene dimer type neutral sizing agent, the sizing degree is 190 seconds, the hot water sizing degree is 121 minutes or more, and the weight increase rate after steam cooking is 33% in the bag,
The appearance was also good with 12% of the cooked food. Alkenyl succinic acid-based neutral sizing agent is slightly less effective,
%, The sizing degree was 130 seconds, the hot water sizing degree was 45 minutes, the weight increase rate after steam cooking was 39% in the bag, and the cooked material was 12%. The appearance was almost good. Synthetic sizing agents, petroleum resin-based sizing agents, wax-based sizing agents, etc. could also be used, but in order to obtain the same effect as the former three, it was necessary to add 3 to 5%. As described above, it was found that the reinforced rosin sizing agent and the neutral sizing agent are advantageous as the sizing agent used in the production of the simple steaming bag paper for food of the present invention.

Example 2 MVP, SWP-E6 manufactured by Mitsui Petrochemical Co., Ltd. with respect to 50 parts of NBKP
50 parts of 00 are blended, and the refiner gives 32 freeness.
Beat to 0 ml. With respect to 100 parts of this beaten pulp, 0.35 part of an alkyl ketene dimer sizing agent as a sizing agent and 0.7 of a cationic styrenic sized agent.
Parts, polyacrylic amide 0.4 as a dry paper strengthening agent
Parts, epoxy-based polyamide 0.6 as a wet paper strengthening agent
2 parts of an aluminum sulfate 8% solution were added and stirred to fix these additives to prepare a paper stock, which was then weighed with a Fourdrinier paper machine to a weight of 70 g / m ² . This paper had a sizing degree of 100 seconds, a hot water sizing degree of 120 minutes or more, and a heat seal strength of 370 g. Gurley air permeability is 6
It was 0 seconds. When a bag was prepared from this SWP mixed paper and steaming cooking characteristics were tested, the weight increase rate after the cooking test was 36% for the bag, 11% for the cooked product, and the bag was wet with water, and almost no water droplets adhered to the cooked product. It was in a good steaming state. As described above, by using the cationic styrene-based sizing agent in combination, the steam cooking characteristics equivalent to the use of the alkylketene dimer-based sizing agent alone were obtained without impairing the heat-sealing property.

Example 3 Example 2 except that the mixing ratio of SWP used was 40 parts.
Paper making under the same conditions as above, 240 ° C by hot air heating device,
Heated for 30 seconds. The obtained paper has a Gurley air permeability of 45 seconds,
The size degree is 95 seconds, the hot water size degree is 120 or more, and the molten SWP adheres the intersections of the fibers, and since there is no pressure step at the time of heating, a film-like barrier layer is not formed and large holes are blocked. Has a large number of micropores of 0.1 to 5 μm and is permeable to water vapor but not to hot water, and the steam cooking characteristics have good weight increase rate of 38% in bag and 12% in cooked food. , The effect of heat treatment after papermaking was confirmed.

Example 4 Paper was made in the same manner as in Example 2 except that the SWP used was E400, which had a smaller fiber length than E600, and the compounding ratio was 35 parts. A 12% solution of a fluorinated water repellent is applied to one side of the paper by a size press to a solid content of 0.3 g / m ² and weighed 70 g / m ^2.
Paper was made. This paper has a Gurley air permeability of 90 seconds, a sizing degree of 120 seconds, and a hot water sizing degree (the water-repellent side to which the water repellent is applied) 12
The heat seal strength was 320 g for 0 minutes or longer. A bag was prepared with the water-repellent coating surface on the outside, and the steam cooking characteristics were tested.
At 2%, the appearance was also good. That is, the same results as in Example 2 were obtained by applying the water repellent agent even if the SWP was E400 having a small fiber length and the compounding ratio was reduced to 35 parts, and the water repellent agent was applied in terms of quality and economy. The effectiveness of was confirmed.

[0025]

The steaming bag paper for food according to the present invention can be heat-sealed by using the heat-melting synthetic pulp, and it is not necessary to use an adhesive or the like at the time of bag making.
In addition to the hydrophobicity of the heat-meltable synthetic pulp, a sizing agent,
By internally adding a paper-strengthening agent and, if necessary, coating a water-repellent agent on one side of the paper with a size press, or by heat-treating the obtained paper, water vapor passes but hot water passes. No steaming bag paper can be provided. The main steaming bag paper does not melt and rupture by contacting the wall surface of the pan during cooking, which is seen in conventional plastic steaming bags. It has an advantage that it can be supplied at a low price without deteriorating.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁶ Identification number Internal reference number FI Technical display location B65D 81/34 P D21H 17/65 (72) Inventor Masao Shimizu 3 Imafuku Nishi, Joto-ku, Osaka City, Osaka Prefecture 2-24, Nexta Co., Ltd. (72) Inventor Hideki Asahi 3-24-24, Imafukunishi, Joto-ku, Osaka City, Osaka Prefecture

Claims (8)

[Claims] 1. A ratio of 35 to 75 parts of wood fiber pulp for papermaking and 65 to 25 parts of thermoplastic synthetic pulp, wherein the fibers of the thermoplastic synthetic pulp are melt-bonded at the intersections with the adjacent pulp fibers. Simple steaming bag paper for food. 2. A simple steaming bag paper for foods, which is obtained by treating the wood fiber pulp for papermaking according to claim 1 with a sizing agent. 3. A simple steaming bag paper for foods, comprising the wood fiber pulp for papermaking according to claim 1 or 2 and a thermoplastic synthetic pulp mixed with a dry paper strength enhancer and / or a wet paper strength enhancer. 4. A simple steam-bag sheet for food, which is obtained by coating a heat-resistant water-repellent resin on one surface of the simple-steam bag sheet for food according to claim 1. 5. A mixture of 35 to 75 parts of wood fiber pulp for papermaking and 65 to 25 parts of thermoplastic synthetic pulp, beaten and paper-made at a melting temperature of the thermoplastic synthetic pulp in a drying step or after paper making. A method for producing a simple steaming bag paper for food, which is characterized by heat treatment. 6. The method for producing a simple steam-bag bag for food according to claim 5, wherein wood fiber pulp for papermaking and thermoplastic synthetic pulp are mixed, a sizing agent is added to the slurry after beating, and aluminum sulfate is used for papermaking. A simple steaming bag paper for food, characterized by being fixed on wood fiber pulp. 7. The method for producing a simple steaming bag paper for food according to claim 5 or 6, wherein a wood fiber pulp for papermaking and a thermoplastic synthetic fiber pulp are blended, and the slurry after beating is mixed with a dry paper strengthening agent and A method for producing a simple steaming bag paper for foods, which comprises adding a wet paper strengthening agent, and fixing the wood fiber pulp for papermaking and the thermoplastic synthetic pulp with aluminum sulfate. 8. The method for producing a simple steam-bag sheet for food according to claim 5, 6 or 7, wherein the simple steam-bag sheet for food is produced using a size press in a drying step of a paper making machine or an off coater. A method for producing a simple steaming bag paper for foods, characterized in that 0.3% or more of a heat-resistant water-repellent resin is coated on one side and then dried.