JPS5824094B2 - How do you know what to do? - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a packaging material suitable for packaging processed meat foods such as ham, sausage, fish sausage, mixed ham, etc.

Conventionally, vinyl chloride-vinyritine chloride copolymer films (trade names: Saran, RiV Halon), which have low gas permeability and can be easily sealed using high frequency waves, have been used as packaging materials for processed meat foods. It is used.

However, such a film has the disadvantage that its printability is rather poor, and it is easily damaged and torn.

For this reason, there is a demand for a film that is tougher, has better printability, and has less gas permeability than the above-mentioned copolymer films. The use of synthetic resin films has been proposed.

However, although the above-mentioned heat-shrinkable synthetic resin film has low gas permeability, good printability, and is strong, it is not necessary to make it into a cylinder and fill it with raw material and seal it. It cannot be sealed well enough to have strength.

That is, there is a drawback that so-called heat sealability is not good.

Therefore, when such a heat-shrinkable synthetic resin film is used as a packaging material for processed meat foods, a layer of polyethylene film is formed on one or both sides of the film to form a so-called composite film. The composite film is formed into a cylindrical shape by a gassho-like or envelope-like adhesive method so that the layer is on the inner surface, and raw meat is filled into the cylindrical shape,
Both ends of the composite film are ligated.

The composite film is prepared by a so-called melt extrusion lamination method or by subjecting the polyethylene film to corona treatment to form a dry laminate of polyethylene on the surface of the heat-shrinkable synthetic resin film.

However, the pasted meat food packaged with such a composite film has a strong adhesion between the polyethylene 77 layer of the film and the surface of the stuffed meat, so when the film is peeled off after being used for consumption. The surface of the stuffed meat may be peeled off by the film.

In general, if the surface of the stuffed meat and the packaging film surface are in close contact, the preserved meat food will have a good shelf life.If the surface of the stuffed meat and the packaging film are not in close contact, the pasted meat food will easily spoil, so a suitable degree of adhesion is required. However, as mentioned above, it is undesirable to have such strong adhesion that the surface of the stuffed meat is peeled off when it is peeled off because it reduces the commercial value. In this case, after the package filled with raw meat is heat-treated, the surface of the filled meat and the surface of the packaging film are in good contact with each other, and furthermore, when the packaging film is peeled off from the stuffed meat, the surface of the filled meat is peeled off. Preferably, the composite film possesses unique properties.

The present invention has been made in view of the above-mentioned circumstances, and an object of the present invention is to provide a packaging material for smoked meat foods that has appropriate adhesion to stuffed meat and good releasability.

As a result of research to achieve the above object, the present inventors found that the polyethylene layer (film) in the composite film
A film made of shellac and waxes is formed on top,
When a smoked meat food package was produced by filling raw meat with the product obtained in this manner, it was found that a package with the desired meat content could be obtained.

The present invention has been made based on such research results, and is characterized by the matters described in the claims.

The configuration of the present invention will be explained in detail below.

The composite film used in the present invention is made of a synthetic resin film such as vinylon, polyester, nylon, etc., which has low gas permeability and heat shrinkability, and has a polyethylene film formed on one or both sides thereof. It is a film of.

The packaging material for smoked meat foods of the present invention is characterized in that a film consisting of 7 ranks and waxes is formed on the polyethylene film of this composite film.

In order to form a film made of shellac and waxes on the polyethylene film, for example, shellac, waxes, and ethyl alcohol are put into a ball mill to form an emulsion, and this liquid is applied to the polyethylene film using a gravure printing machine. Just apply it on a polyethylene film and dry it.

The waxes used in the present invention include a wide range of waxes and waxes such as paraffin wax and carnauba wax.

In addition, when forming a film consisting of shellac and waxes, the blending ratio of these is 285 to 95.
The most suitable range is 5 to 15% by weight of the wax.

As mentioned above, in the present invention, it is necessary to form a film made of shellac and waxes on the polyethylene film.

That is, when a shellac-only film is formed on the above-mentioned polyethylene film, there is a drawback that blocking occurs especially in summer when the resulting film is rolled and stored, but it is made of shellac and waxes. By forming a film, it is possible to prevent this kind of blocking from occurring, and by changing the blending ratio of shellac and waxes, it is possible to reduce the amount of meat when producing packaged meat products. This has the advantage that the condition can be adjusted.

To produce a smoked meat food package using the package of the present invention as described above, the package is formed into a cylindrical shape so that the surface of the film made of shellac and wax is the inner surface. The material can be filled with raw meat, and both ends can be ligated and sealed.

According to the present invention, as described above, since a packaging material suitable for packaging smoked meat foods can be obtained, it is believed that the present invention will greatly contribute to the smoked meat food industry.

The present invention will be specifically described below by way of examples.

Example (1) Preparation of coating liquid for film formation; 150 parts of ethanol,
23 parts of purified top rack and 2.3 parts of paraffin wax (grade 155' or lower, manufactured by Hiki Seiro) were placed in a ball mill and rotated for about 24 hours to obtain a shellac alcohol solution in which paraffin wax was dispersed.

(2) The liquid prepared in (1) above was applied by a gravure method onto a composite film in which a polyethylene film was formed on one side of a hot water shrinkable nylon film and dried.

(3) Using a bag-making machine for thermal bonding, the polyethylene surface was turned inside, and both ends of the inner surface were thermally bonded to form a cylindrical shape of about 1 cIn.

(4) Raw sausage meat was filled into the nylon-polyethylene composite film whose inner surface was treated according to the present invention and the same untreated composite film, and the mixture was heated to about 80°C using a conventional method.
The mixture was heat-treated with hot water for 2 hours.

After cooling, a peel test was conducted, and it was found that the film of the untreated film severely removed the meat on the surface of the sausage, whereas the film of the present invention showed little resistance when peeled. 2 had a beautiful inner surface.

In addition, a comparative test was conducted regarding the preservability between the product according to the present invention and the product using Saran film, but no difference was observed.

Claims (1)

[Claims] 1. A composite film formed by forming a polyethylene film on one or both sides of a heat-shrinkable synthetic resin film with low gas permeability, in which a film made of shellac and waxes is formed on the polyethylene film. A packaging material for pasted meat foods, which is characterized by: