JPH07205381A - Laminated bag for packaging food - Google Patents

Abstract

PURPOSE:To provide a laminated bag for packaging food improved in falling impact strength and using a stabilizer safe to a human body. CONSTITUTION:In a laminated bag for packaging food having a non-stretched film composed of polyolefin as the innermost layer, the polyolefin film being the innermost layer contains at least one kind of a stabilizer selected from sesamol, quercetin, morin, ferulic acid, catechin and chlorogenic acid. This laminated bag for packaging food is heat-treated at temp. from 70 deg.C to the m.p. of polyolefin.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a laminated bag for food packaging, particularly impact strength suitable for packaging of foods which are heat-sterilized when the layer in contact with the content food (hereinafter referred to as innermost layer) is polyolefin. The present invention relates to a large laminated bag for food packaging.

[0002]

2. Description of the Related Art When polyolefin is used as the innermost layer of a laminated bag for heat-sterilized food packaging, it has a good heat-sealing property and a relatively high heat resistance, and is a suitable material. In terms of, it is not always satisfactory. Further, these polyolefins are usually heated to 200 to 300 ° C. during the molding process. At this time, these polyolefins undergo thermal oxidative deterioration. Further, even when used as a laminated bag for food packaging, oxidative deterioration gradually progresses. In order to prevent such quality deterioration due to oxidative deterioration during molding and use, it has been conventionally practiced to add a sterically hindered phenolic synthetic stabilizer such as BHT.

[0003] Synthetic stabilizers of this kind have been pointed out to have safety problems, and there is a demand for safer natural products. There is also a problem that the addition of this type of stabilizer cannot improve the drop impact strength of the laminated bag for food packaging with polyolefin as the innermost layer. From this point of view, Japanese Patent Publication No. 57-42035
The publication discloses that vitamins, particularly vitamin E, is used as a natural stabilizer, and the drop impact strength is improved by heat treatment after addition. However, not only the above-mentioned vitamin E but also many highly safe natural stabilizers are desired to be used.

[0004]

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and an object thereof is a stabilizer which is improved in drop impact strength and is safe for the human body. It is to provide a laminated bag for food packaging using the.

[0005]

Means for Solving the Problems The present invention is a laminated bag for food packaging having an unstretched film made of a polyolefin as an innermost layer, wherein the innermost layer of the polyolefin film is sezamol, quercetin, morin, ferulic acid, catechin, A laminated bag for food packaging containing at least one stabilizer such as chlorogenic acid. Further, it is a laminated bag for food packaging, which is obtained by heat-treating the laminated bag for food packaging at 70 ° C. or higher at a temperature not higher than the melting point of the polyolefin.

In the present invention, examples of the polyolefin that can be used for the innermost layer film are polyethylene, polypropylene, ethylene-propylene copolymer and the like.

The amount of the stabilizer used is polyolefin 10
0.005 to 2 parts by weight, preferably 0.01 to 0.5 parts by weight, is suitable for 0 part by weight.

The polyolefin and the stabilizer are mixed by a known means, formed into a film or a sheet, laminated with other layers, and a packaging bag is prepared from the laminated body, filled with the content food, and sealed. Although it becomes a packaging bag, this food packaging bag needs to be heat-treated at a temperature of 70 ° C. or higher and a melting point of polyolefin or less, preferably 90 ° C. to 150 ° C., and this heat treatment markedly improves drop impact strength. A film is obtained. This heat treatment time varies depending on the heat treatment temperature, but is usually about 1 minute to 2 hours. Further, this heat treatment can be performed in combination with the heat sterilization treatment.

In the laminated bag of the present invention, the other layers laminated on the innermost layer are not particularly limited, and any material used in conventional laminated bags for food packaging for heat sterilization can be used. . However, it is preferable that the resin layer has heat resistance, and in the resin layer, a thermoplastic resin or a thermosetting resin having a melting temperature or a decomposition temperature higher than the heat sealing temperature of the innermost layer is suitable.

Examples of these resins are polyesters such as polyethylene terephthalate, polyethylene terephthalate-isophthalate, polycaprolactam, polylaurinlactam, polyamides such as polyhexamethylene adipamide, and poly-dioxydiphenylmethane carbonate. , Poly-dioxydiphenyl-2,
Polycarbonates such as 2-propane carbonate, and fluororesins such as polytetrafluoroethylene. A biaxially stretched isotactic polypropylene film can also be used. In addition, various infusible resins,
For example, a heat-resistant polymer having a heterocyclic ring such as an imide ring, an imidazopyrrolone ring, an imidazole ring, and a thiazole ring in the molecular chain can be used. Further, an aluminum foil layer may be provided as an intermediate layer of the laminate.

Each layer of the food packaging laminate need not have a particular thickness, but the total thickness is in the range of 10 to 500 microns, preferably 30 to 200 microns. Each of these layers is made into a laminate by any known means.

Any known method from the laminate described above,
For example, one pair of laminated products having a size to be used are stacked so that the innermost layers face each other, and the peripheral portion is excluding the food filling port, and is welded by an arbitrary sealing method, for example, a heat sealing method, to obtain one food product. You can make laminated bags for packaging. The laminate thus obtained is filled with food, and if necessary, any known method, for example, vacuum degassing, degassing the inside of the bag by a method such as hot filling degassing, and then food The filling port is sealed by any sealing method, for example, heat sealing.

The food packaging bag filled with food can be heat-sterilized. The heat sterilization treatment is performed in the temperature range of 70 ° C to 150 ° C.

The food packaging bag of the present invention can seal and sterilize a wide range of foods. Examples of foods particularly suitable for filling and sealing the food packaging bag of the present invention include curries, stews, tomato sauce, Chinese sauce, marbo tofu, cooking sauces such as white sauce, various side dishes, hamburgers. , Such as meatballs, cooked foods of seafood such as kamaboko or livestock products, cooked rice such as porridge, cooked rice, red rice, and noodles such as spaghetti, ramen, udon, and soba noodles.

[0015]

The laminated bag for food packaging of the present invention is dropped by using a polyolefin containing at least one of sezamol, quercetin, morin, ferulic acid, catechin, rutin and chlorogenic acid as the innermost layer material of the bag. A food packaging bag having improved impact strength and harmless to the human body can be obtained.

[0016]

EXAMPLES Examples will be described below. <Example 1> Three-layer lamination of a 12-micron-thick polyethylene terephthalate film, a 9-micron-thick aluminum foil, and a 70-micron-thick polypropylene containing 0.1 part by weight of sezamol (based on 100 parts by weight of polypropylene). 170mm in length, 130mm in width using body
A bag was prepared, filled with 180 g of a suspension of water and oil, and then sealed. After heat-treating this under each condition shown in (Table 1), the product temperature of this package is kept at 5 ° C. and dropped vertically from the height of 1.2 m onto the concrete floor. Each of 50 bags was dropped three times in total, and the number of broken bags was examined. The results are shown in Table 1.

[0017]

[Table 1]

Example 2 A packaging bag made of a laminate prepared by changing sezamol to another stabilizer and changing the compounding ratio was evaluated by the same method as in Example 1 (Table 2). It was

[0019]

[Table 2]

[0020]

EFFECTS OF THE INVENTION According to the present invention, it is possible to improve the drop impact strength of laminated bags for food packaging, and to use a wide range of stabilizers derived from natural products in place of synthetic stabilizers of which safety is a concern. Is possible.

Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location B29K 23:00 B29L 31:00

Claims (2)

[Claims] 1. A laminated bag for food packaging, comprising an unstretched film made of polyolefin as the innermost layer, wherein the innermost polyolefin film is sezamol, quercetin,
A laminated bag for food packaging containing at least one stabilizer such as morin, ferulic acid, catechin and chlorogenic acid. 2. The laminated bag for food packaging according to claim 1, wherein the laminated bag for food packaging is heat-treated at a temperature of 70 ° C. or higher and a temperature not higher than the melting point of the polyolefin.