JPS6229239Y2 - - Google Patents
Info
- Publication number
- JPS6229239Y2 JPS6229239Y2 JP18815383U JP18815383U JPS6229239Y2 JP S6229239 Y2 JPS6229239 Y2 JP S6229239Y2 JP 18815383 U JP18815383 U JP 18815383U JP 18815383 U JP18815383 U JP 18815383U JP S6229239 Y2 JPS6229239 Y2 JP S6229239Y2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- resin film
- synthetic resin
- polyvinylidene chloride
- adhesive synthetic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000853 adhesive Substances 0.000 claims description 12
- 229920000098 polyolefin Polymers 0.000 claims description 12
- 229920003002 synthetic resin Polymers 0.000 claims description 12
- 239000000057 synthetic resin Substances 0.000 claims description 12
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 10
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 10
- 229920000298 Cellophane Polymers 0.000 claims description 5
- 239000005022 packaging material Substances 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 description 20
- 238000004806 packaging method and process Methods 0.000 description 14
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 239000012188 paraffin wax Substances 0.000 description 4
- -1 polyethylene Polymers 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000005038 ethylene vinyl acetate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
Landscapes
- Laminated Bodies (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Wrappers (AREA)
Description
【考案の詳細な説明】
本考案はセロフアンの片面にポリ塩化ビニリデ
ン層を形成し、前記ポリ塩化ビニリデン層の表面
にポリオレフイン系熱接着性合成樹脂フイルムを
積層形成し、前記ポリオレフイン系熱接着性合成
樹脂フイルムの全面にエンボス凹凸部を形成して
なるチーズ用包装材に関するものであり、溶融チ
ーズとの密着面積が大きく密着強度が大きく剥離
することがなく、しかもポリオレフイン熱接着性
合成樹脂フイルムの溶融チーズへの溶出がなく衛
生的なものである。[Detailed description of the invention] The present invention forms a polyvinylidene chloride layer on one side of cellophane, laminates a polyolefin heat-adhesive synthetic resin film on the surface of the polyvinylidene chloride layer, and This relates to a packaging material for cheese formed by forming embossed concave and convex portions on the entire surface of a resin film, which has a large adhesion area with molten cheese, has a high adhesion strength, and does not peel off, and also has a polyolefin heat-adhesive synthetic resin film that can be melted. It is hygienic as it does not leak into cheese.
従来一般に提供されているチーズ用包装材はパ
ラフインワツクスを主材とする塗膜を基材に塗布
し、パラフインワツクスを主材とする塗膜を内面
として包装容器、包装袋を形成し、この包装容
器、包装袋内に、約80℃に加熱溶融したチーズを
充填するためにパラフインワツクスを主材とする
塗膜が溶解し、チーズの表面に溶着し、包装容
器、包装袋を除去してチーズを取出した場合、チ
ーズの表面にパラフインワツクスを主材とする塗
膜が付着し、チーズと共に、食することとなり、
食品衛生上害がある等の欠点があつたが、本考案
者は種々実験研究の結果、このような欠点のない
本考案を得たのである。 Conventionally available packaging materials for cheese are made by applying a coating film mainly made of paraffin wax to a base material, and forming a packaging container or a packaging bag with the coating film mainly made of paraffin wax used as an inner surface. In order to fill the packaging container and packaging bag with cheese that has been heated and melted at approximately 80℃, a coating film mainly made of paraffin wax melts and welds to the surface of the cheese, and the packaging container and packaging bag are removed. When the cheese is taken out, a coating mainly made of paraffin wax adheres to the surface of the cheese and is eaten together with the cheese.
Although there were some drawbacks such as being harmful to food hygiene, the inventor of the present invention obtained the present invention without such drawbacks as a result of various experimental studies.
以下本考案の実施例を図面によつて説明する
と、厚さ10〜50μのセロフアン１の片面に厚さ５
〜20μのポリ塩化ビニリデン層２を塗布形成し、
このポリ塩化ビニリデン層２の表面に厚さ20〜
300μのポリエチレンフイルム、ポリプロピレン
フイルム、エチレン−酢酸ビニル共重合体フイル
ムの如きポリオレフイン系熱接着性合成樹脂フイ
ルム３を接着助剤層４を介して接着し、ポリオレ
フイン系熱接着性合成樹脂フイルム３の表面に深
さ10〜100μ、10〜200メツシユのエンボス凹凸部
５を形成してなるものである。 Below, an embodiment of the present invention will be explained with reference to the drawings.
~20μ polyvinylidene chloride layer 2 is applied and formed.
The surface of this polyvinylidene chloride layer 2 has a thickness of 20~
A polyolefin-based heat-adhesive synthetic resin film 3 such as a 300μ polyethylene film, polypropylene film, or ethylene-vinyl acetate copolymer film is adhered via an adhesion aid layer 4, and the surface of the polyolefin-based heat-adhesive synthetic resin film 3 is bonded. Embossed concavo-convex portions 5 having a depth of 10 to 100 μm and 10 to 200 meshes are formed on the surface.
本考案は適宜の製凾手段、製袋手段によつて適
宜形状の包装容器、包装袋を、エンボス凹凸部５
を内面として形成し、内部に約80℃に加熱溶融し
ているチーズを流込み充填するものである。 The present invention uses an appropriate case making means and bag making means to produce appropriately shaped packaging containers and packaging bags with embossed concave and convex portions.
is formed as an inner surface, and cheese heated and melted at approximately 80°C is poured into the interior and filled.
本考案はセロフアン１の片面にポリ塩化ビニリ
デン層２を形成し、前記ポリ塩化ビニリデン層２
の表面にポリオレフイン系熱接着性合成樹脂フイ
ルム３を積層形成し、前記ポリオレフイン系熱接
着性合成樹脂フイルム３の全面にエンボス凹凸部
５を形成してなるチーズ用包装材であり、エンボ
ス凹凸部５を内面として包装容器、包装袋に適用
され、それらの内部に流込み充填した溶融チーズ
との密着面積が大きく密着強度が大きく輸送中、
使用中にチーズが包装容器、包装袋より剥離する
ことなく、チーズの風味を低下させることなくチ
ーズの保存性に優れ、しかもチーズと密着してい
るポリオレフイン系熱接着性合成樹脂フイルム３
の溶融チーズへの溶出がなく、接触面のチーズの
変質がないものであり、またセロフアン１とポリ
塩化ビニリデン層２とによつてチーズの水分、芳
香を外部に発散することなくチーズを極めて良好
な状態に保持するものであり、さらに最内面のポ
リオレフイン系熱接着性合成樹脂フイルム３によ
つて包装容器、包装袋を熱接着によつて形成する
ことのできるものである。 The present invention forms a polyvinylidene chloride layer 2 on one side of the cellophane 1, and the polyvinylidene chloride layer 2
This is a packaging material for cheese, in which a polyolefin-based heat-adhesive synthetic resin film 3 is laminated on the surface of the polyolefin-based heat-adhesive synthetic resin film 3, and embossed uneven portions 5 are formed on the entire surface of the polyolefin-based heat-adhesive synthetic resin film 3. It is applied to packaging containers and packaging bags as the inner surface, and has a large contact area with the melted cheese poured inside them and has a high adhesion strength during transportation.
A polyolefin-based heat-adhesive synthetic resin film 3 that has excellent preservation properties for cheese without causing the cheese to peel off from the packaging container or packaging bag during use and without reducing the flavor of the cheese, and which also adheres closely to the cheese.
There is no elution into the melted cheese, there is no deterioration of the cheese on the contact surface, and the cellophane 1 and polyvinylidene chloride layer 2 prevent the moisture and aroma of the cheese from escaping to the outside, making the cheese extremely good. Furthermore, a packaging container or a packaging bag can be formed by thermal adhesion using the polyolefin heat-adhesive synthetic resin film 3 on the innermost surface.
図面は拡大部分斜視図である。
１……セロフアン、２……ポリ塩化ビニリデン
層、３……ポリオレフイン系熱接着性合成樹脂フ
イルム、５……エンボス凹凸部。
The drawing is an enlarged partial perspective view. DESCRIPTION OF SYMBOLS 1... Cellophane, 2... Polyvinylidene chloride layer, 3... Polyolefin thermal adhesive synthetic resin film, 5... Embossed uneven portion.
Claims (1)
を形成し、前記ポリ塩化ビニリデン層２の表面に
ポリオレフイン系熱接着性合成樹脂フイルム３を
積層形成し、前記ポリオレフイン系熱接着性合成
樹脂フイルム３の全面にエンボス凹凸部５を形成
してなるチーズ用包装材。 Polyvinylidene chloride layer 2 on one side of cellophane 1
, a polyolefin heat-adhesive synthetic resin film 3 is laminated on the surface of the polyvinylidene chloride layer 2, and embossed uneven portions 5 are formed on the entire surface of the polyolefin heat-adhesive synthetic resin film 3. packaging material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18815383U JPS6096029U (en) | 1983-12-07 | 1983-12-07 | Packaging material for cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18815383U JPS6096029U (en) | 1983-12-07 | 1983-12-07 | Packaging material for cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6096029U JPS6096029U (en) | 1985-06-29 |
| JPS6229239Y2 true JPS6229239Y2 (en) | 1987-07-27 |
Family
ID=30405970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18815383U Granted JPS6096029U (en) | 1983-12-07 | 1983-12-07 | Packaging material for cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6096029U (en) |
-
1983
- 1983-12-07 JP JP18815383U patent/JPS6096029U/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6096029U (en) | 1985-06-29 |
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