JPS61195645A - Resin composition for covering fruits - Google Patents

Abstract

PURPOSE:To form a covering layer to retard aging of fruits and not to cause cracking, etc., of the covered layer caused by expansion of fruits when the fruits are kept in cold storage or frozen after covering, by using a resin composition comprising a vinyl acetate resin and a plasticizer as main components. CONSTITUTION:A resin composition comprising a vinyl acetate resin having about 200-4,000 polymerization degree and about 1-65wt% based on the resin of a plasticizer such as dibutyl phthalate, liquid paraffin, etc. as main components, having about 3,000-150,000cps, preferably about 8,000-100,000cps viscosity at 150 deg.C, is melted under heating, fruits are immersed in the melt, and a covering layer having relatively uniform thickness is formed on the surface of the fruits.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a resin composition suitable for use in coating fruits.

[Conventional technology]

Conventionally, a widely known method for preserving fruits is to simply wrap them in a thin film made of synthetic resin such as polyethylene or polyvinylidene and keep them at low temperatures.

However, such simply packaged fruits usually ripen gradually during storage even if they are kept at low temperatures, and if they are overripe, they have the disadvantage that the cedar tends to come off when eaten.

[Problem that the invention seeks to solve]

Invented by Zero, it is possible to delay the ripening of fruits by completely or partially adhesion covering the surface of the fruit with a synthetic resin compound, and to achieve the above effects by further refrigerating or freezing the fruit. It was completed based on the knowledge that the coating synthetic resin could be used as a container for consumption by setting the thickness of the synthetic resin appropriately.

The object of the present invention is to be able to coat the surface of fruits with a relatively uniform thickness when the fruits are immersed in a heated and molten state, and even after the fruits are refrigerated or frozen, the coating layer is formed by the expansion of the fruits. It is an object of the present invention to provide a resin composition for coating fruits, which does not cause cracking or the like.

[Means for solving problems]

Among the edible fruits of fruits and plants in the present invention,
It refers to wave bundles in general, and specific examples include persimmons, apples, pears, figs, melons, mangoes, and even tomatoes.

Vinyl acetate used in the present invention! The degree of polymerization of M fat is not particularly limited, but if the degree of polymerization is too high, the adhesion to fruits tends to decrease, and if it is too low, the coating becomes too soft and the shapeability decreases. Since it cannot be used as a container, it is usually 200 to 4000, preferably 300 to 1000.
It is said that

Plasticizers can be used as additives for food packaging materials, such as phthalate esters with safety ratings, gold W4 salts such as calcium salts of rough fatty acids, amides of the above-mentioned higher fatty acids, and monovalent polyvalent aliphatic alcohols. Fatty acid esters, silicone oils, rosins, rosin derivatives, etc.: 11
1s+='t-! I constant Z mountain 3, IJ den 1゜ These plasticizers impart appropriate flexibility to the resin coating layer of fruits, increasing impact resistance against dropping to the floor, etc.
By lowering the melting temperature of the resin composition, adverse effects such as peeling, deterioration and discoloration of the skin and pulp when fruits are immersed in the molten composition are reduced.

The amount of the plasticizer having such an effect is generally 1 to 65 parts by weight, more preferably 5 to 40 parts by weight per 100 parts of the vinyl acetate resin.

In addition to the vinyl acetate resin (-F) and the plasticizer, the composition of the present invention may contain a heat stabilizer, a coloring agent, etc., as long as they do not interfere with the purpose of producing wood.

The melt viscosity of the composition of the present invention #'' is about a at 1150°C,
o o o ~ 150,000 cm/-66 F animals are required. A B-type viscometer shall be used to measure the viscosity.

The reason for specifying the viscosity range is that if the viscosity is too high, it will be difficult to soak fruits in a molten state to form a coating layer of approximately uniform thickness, and if the viscosity is too low, the formation of the coating layer itself will be difficult. A more preferable viscosity range is about 8,000 to 100,000 c, p, s.

〔Example〕

Hereinafter, parts simply mean parts by weight.

Example 1 A mixture of 100 parts of vinyl acetate resin with a degree of polymerization of 530 and 10 parts of a plasticizer (digtylphthalate) was placed in a metal can, and 1
It was heated to 50°C and melted.

The viscosity measured by type B viscosity is 17.000c,
It was p,s. Persimmons were immersed in this mixture for about 3 to 4 seconds, then taken out and cooled. As a result, persimmons were obtained that were colorless and transparent, had a coating layer of uniform thickness, and had no abnormalities such as sores on the epidermis.

When this persimmon was frozen at -15°C for 24 hours, there was no damage to the coating layer due to expansion of the persimmon.

When thawed and eaten, the adhesion between the coating layer and the persimmon skin was good, and the pulp alone could be easily eaten with a spoon or the like. Furthermore, the coated layer was dropped onto the floor after being eroded, but no cracks were observed.

Example 2 Plasticizer (
15 parts of dibutyl phthalate) and 1 part of BHT (butylated hydroxytoluene) (L) as a stabilizer were added to prepare a coating composition, and persimmons were immersed under the same conditions as in Example 1. As a result,
The same melted composition as in Example 1 was continuously heated for a long time (10
After maintaining the temperature at about 150° C. for more than an hour, the persimmons were immersed again in the same manner, but the coating layer had almost no coloration and a vinyl acetate resin-coated persimmon fruit with no practical problems was obtained.

An attempt was made to coat persimmons in the same manner, but the melt viscosity of the vinyl acetate resin was high and a coating layer of uniform thickness could not be obtained.

Comparative Example 2 Vinyl acetate resin with a polymerization degree of 530 was placed in a metal can and the polymerization degree was 170.
When melted by heating to 0.degree. C. and immersing persimmons in the solution for 3 to 4 seconds, a transparent and colorless coating layer was initially obtained, but the discoloration became noticeable over time.

Further, when this persimmon was stored frozen at -15°C for 24 hours, the coating layer was damaged due to expansion of the persimmon. Furthermore, when the coating layer was dropped onto the floor after eating persimmons, the breakage rate was extremely high.

〔Effect of the invention〕

The structure of the resin composition for coating fruits of the present invention is as described above, and by immersing fruits in a heated and molten state, a substantially colorless and transparent coating layer with a relatively uniform thickness is formed on the surface of fruits. , and when the fruit is subsequently refrigerated or frozen, there is no damage to the coating layer due to expansion of the fruit, and there is almost no damage due to the fruit falling onto the floor.

Claims (1)

[Scope of Claims] 1. Contains vinyl acetate resin and plasticizer as main components, 150°C
The viscosity at about 3,000 to 150,000 c. p.
s. A resin composition for coating fruits, characterized in that: 2. The resin composition according to item 1, wherein the vinyl acetate resin has a degree of polymerization of about 200 to 4,000. 3. The resin composition according to item 1 or 2, wherein the amount of the plasticizer added is about 1 to 65 parts by weight based on 100 parts by weight of the vinyl acetate resin. 4. Viscosity at 150°C is approximately 8,000 to 100,0
00c. p. s. The resin composition according to any one of Items 1 to 3.