JPS6271647A - Film for packaging chilled beef - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to a chilled beef packaging film that is suitably used for heat shrink packaging of raw meat parts, particularly for heat shrink packaging of bone-in parts. It is.

Traditionally, beef etc. were transported to meat shops as carcasses. However, recently, after being cut into parts at a slaughterhouse, they are packaged in heat-shrink packaging with oxygen-blocking heat-shrinkable film.
Meat is now being transported to meat shops at temperatures close to zero degrees.

The film for packaging chilled peas of the present invention is most suitable for heat-shrink packaging of such meat cuts, especially meat parts with bones.

(Prior art) When heat-shrink packaging bone-in cuts using currently commercially available dild heaf packaging films, the sharp ends of the bones pierce the packaging film during heat shrinkage, resulting in bag breakage. Put it away. Therefore, at present, the bones are covered with "Horn Guard", which is cloth impregnated with something like paraffin, and then heat-shrink wrapped. However, it is still not enough, and bags often break during heat shrink packaging.Furthermore, covering the bones with a "horn guard" like this is a major factor in packaging costs. Connect.

(Problems to be Solved by the Invention) When heat-shrink packaging meat cuts, especially bone-in meat cuts, the present invention uses a "bone guard" that does not cover the bone parts and prevents bag breakage. The purpose is to develop a chilled beef packaging film that can reduce costs. Moreover, the resulting heat-shrinkable package is to have tightness and good appearance, and the contents are to be kept in good condition.

(Another way to solve the problem) When heat-shrink packaging bone-in cuts of meat, etc. using dild beef packaging film, the reason why the bag breaks due to the sharp bone tips is that the packaging film is It is thought that this occurs because the sharp point of the skeleton becomes pierced by the packaging film due to heat shrinkage. The factors that cause the bag to break include the heat shrinkage rate and heat shrinkage stress of the packaging film.
and puncture strength. Moreover, since heat-shrink packaging for meat parts is generally carried out by spraying hot water at 90°C for about 3 seconds, the above factors include the heat shrinkage rate and heat shrinkage stress due to 90°C hot water, and the It is thought that it is related to the strength of the piercing inside.

In other words, if you heat-shrink-package bone-in meat using a dild beef packaging film that has a high puncture strength, but also a dild beef packaging film that has a low heat shrinkage rate or a low heat shrinkage stress, the sharp bones will be removed. Due to the tip, there is less chance of bag breakage. However, a package in which a cut of meat is heat-shrink-wrapped using such a dill beef packaging film with a low heat shrinkage rate or a low heat-shrinkage stress is inferior in tightness. Moreover, a package with such poor tightness not only looks bad, but also tends to accumulate meat juices, which greatly reduces its commercial value.

Therefore, when heat-shrink packaging bone-in cuts with a gelled beef packaging film, we developed a method that would prevent the bag from breaking due to the sharp ends of the bones, without having to cover the bones with a "Bone Guard". The package after shrinking has excellent tightness.
The relationship between heat shrinkage rate and heat shrinkage stress and puncture strength of chilled beef packaging film was investigated.

As a result, as a film for packaging dild beef, 9
Thermal contraction rate in hot water at 0°C is 15 in both the vertical and horizontal directions.
% or more, and the thermal contraction stress S (g/am) in each direction in hot water at 90°C and the puncture strength 'r (g) in hot water at 90°C are as follows ( 1) Formula, and
It has been found that it is necessary to satisfy the following equation (2): 80≦S≦250 (1) T≧1.2s +60 (2) in each direction.

Hereinafter, the content of the present invention will be explained in more detail.

First of all, a film for packaging dill beef must have excellent oxygen barrier properties in order to preserve the meat part contained therein.

For this purpose, it is necessary to use a laminated film in which at least one layer is a thermoplastic resin layer with excellent oxygen barrier properties. As the oxygen barrier resin, it is recommended to use a polyamide resin in consideration of the puncture strength described later, and a copolymer resin of nylon-6 and nylon-66 in consideration of heat shrinkability. preferable. Furthermore, when higher oxygen barrier properties are required, it is preferable to use a laminate in which a saponified edylene-vinyl acetate copolymer layer is laminated on the polyamide resin layer. As the saponified ethylene-vinyl acetate copolymer, it is desirable to use one having an ethylene content of 25 to 50 mol% and a degree of saponification of vinyl acetate in the copolymer of 95% or more.

Next, as a film for packaging chilled beef, it is essential that it can be processed into bags. For this purpose, at least one surface layer must be a heat-sealable thermoplastic resin layer. As the heat-sealable thermoplastic resin, commonly used polyethylene resins, polypropylene resins, or ethylene-vinyl acetate copolymer resins can be used. In addition, when considering film formation by coextrusion, modified polyethylene resin, modified polypropylene resin, or modified polypropylene resin in which a polar group is graft-copolymerized so that it can be easily melt-bonded with polyamide resin or saponified ethylene-vinyl acetate copolymer is used. It is preferable to use a modified ethylene-vinyl acetate copolymer resin or a mixture of these modified resins and the above resin.

In addition, considering the sealability against foreign matter, it is preferable to use an ionomer resin.

Next, before explaining the heat shrinkage rate, heat shrinkage stress, and puncture strength of the chill beef packaging film of the present invention, the heat shrinkage rate, heat shrinkage stress, and further,
The method for measuring puncture strength will be described.

First, the heat shrinkage rate is determined by cutting the chill-beef packaging film to be measured into squares of 100 mm in both the vertical and horizontal directions, and immersing the obtained sample in hot water at 90°C for about 3 seconds to shrink the film. The amount of heat shrinkage in each of the longitudinal and lateral directions was calculated as a 100% of the length of the heat shrinkage amount.

Next, the thermal shrinkage stress was determined by cutting the Cheer Beef packaging film to be measured into tanzag shapes with a width of 10 mm in both the vertical and horizontal directions to prepare samples.

The sample is held between chucks spaced at 40 mm intervals without any slack and under no load, and the distance between the chucks is fixed so that the packaging film does not shrink due to heat.

Next, the sample held between the chucks is immersed in hot water at 90°C for 3 seconds. At this time, the maximum stress generated between the chucks is determined as the heat shrinkage stress in units of g/cm.
child.

To measure the puncture strength, the Cheer Beef packaging film to be measured is stretched and fixed on a ring with an inner diameter of 25 mmφ so that there is no slack, and the film is immersed in hot water at 90°C. A punch made of a 10 mm diameter steel rod with a tip angle of 53 degrees and a radius of curvature of 0.3 mm is pierced into the sample stretched on this ring at a speed of 100 mm/min, and the maximum load until the sample breaks is applied. The puncture strength was determined in units of g.

Next, to explain the bag made using the above-mentioned chilled beef packaging film, first, the outer diameter of the meat part should be adjusted to the extent that the work of inserting the meat part into the bag made of the chilled beef packaging film can be carried out efficiently. Also, it is necessary to make the inner diameter of the bag large. Therefore, in order to heat-shrink this thick bag by spraying hot water after insertion and hold the partial meat tightly, it is necessary to keep the heat-shrinkage rate at 15% or more in both the vertical and horizontal directions. Yes. Heat shrinkage rate is 15
If it is less than %, if you try to give tightness to the resulting package, you will not be able to make a margin for the inner diameter of the bag body with respect to the outer diameter of the part meat, and the efficiency of inserting the part meat will be reduced. . or,
If the size of the bag is set so that the insertion of the meat part can be carried out efficiently, the tightness of the resulting package will be poor.

The tightness of such heat-shrinkable packaging is based on the above-mentioned heat shrinkage rate.
Heat shrinkage stress is also an important factor.

That is, even if the heat shrinkage rate is 15% or more, if the heat shrinkage stress is weak, the tightness of the resulting package will be poor even if the bag is large enough to easily insert the partial meat. .

However, if the heat shrinkage stress is too strong, even if the bag is large enough to allow efficient insertion of partial meat, the bag will break at the sealed portion during heat shrinkage. That is, the sole strength during hot water spraying is significantly lower than that at room temperature, and the seal portion of the package cannot withstand the heat shrinkage stress, resulting in seal breakage.

From this, the heat shrinkage stress of the chill beef packaging film is 80 g/cm or more, and 250 g/cm or more.
It is necessary to be within a range of cm or less.

When a cut of meat that does not have bones is heat-shrink-wrapped using a chill-beef packaging film having the heat shrinkage rate and heat-shrinkage stress as described above, a good package can be obtained. However, if a chill beef packaging film having only such performance is used to heat-shrink a bone-in portion of meat, the sharp bone ends may cause the bag to break. The reason for this is, as described above, that when the packaging film is heat-shrinked, the sharp bone tips pierce the packaging film, causing the bag to break. The bag breakage is related to the force with which the packaging film is pressed against the tip of the sharp bone, that is, the heat shrinkage stress and puncture strength of the packaging film.

Therefore, the Ministry of the Invention and others heat-shrink-wrapped bone-in cuts using chill-beef packaging films with various heat-shrinkage stress and puncture strengths, and investigated the relationship between heat-shrinkage stress and puncture strength and bag breakage during heat-shrinkage. I investigated the relationship. As a result, the size of the bag that allows the insertion of partial meat to be carried out efficiently is determined by the heat shrinkage stress and puncture strength, as well as the equation (2) above. J
It has been found that when bone-in cut meat is heat-shrink-wrapped using a chill beef packaging film that is satisfactory in all directions, bag breakage does not occur.

Incidentally, the heat shrinkage rate, heat shrinkage stress, and puncture strength of the chill-beef packaging film can be arbitrarily selected by the following various methods.

For example, regarding the heat shrinkage rate, it is possible to obtain a chill-beef packaging film having any heat shrinkage rate by changing the stretching ratio, stretching conditions, heat setting conditions, etc. Furthermore, the heat shrinkage rate is greatly influenced by the type and thickness of the resin used.

Similarly to the heat shrinkage rate, the heat shrinkage stress can be arbitrarily selected depending on the stretching conditions and heat setting conditions. However, the heat shrinkage stress is affected by the type of resin used and the thickness of the film, but it is also affected by the type of resin used for the surface layer because the heat shrinkage is caused by hot water spraying. is large.

The puncture strength can be arbitrarily selected depending on the stretching conditions, heat setting conditions, the resin used and the thickness of the film, and is also greatly influenced by the layer structure of the film. In other words, even if the same resin layer is used, changing the layer structure will greatly change the structure.

The method for producing the chill-beef packaging film of the present invention is not particularly limited, but it is preferable to produce it by the following method because the production process is simple and it is easy to obtain a good film. That is, using a plurality of extruders, a multilayer sheet that satisfies the structure of the chill-beef packaging film of the present invention is coextruded from the multilayer goo. After the multilayer sheet thus obtained is cooled and solidified, it is reheated to a temperature at which it can be stretched, and stretched at least 2.0 times in both the longitudinal and transverse directions.

As for the stretching method, it is possible to use either the tenter method or the inflation method, but for heat-shrink packaging bags for partial meat, it is preferable to make bags from a tube-shaped film, and it is possible to use a tenter method or an inflation method. It seems preferable to use the inflation method because it is easy to make the heat shrinkage characteristics of the two materials the same. However, if the laminated film that has been coextruded and stretched is left to stand, it will deform over time due to the natural shrinkage of the laminated film itself, and the surface condition will deteriorate. Therefore, in order to prevent these problems, it is more preferable to carry out the heat treatment in such a way that the heat shrinkability is not significantly reduced, so that the natural shrinkage m is not reduced.

The total thickness of the chill-beef packaging film of the present invention should be determined based on heat shrinkage stress, puncture strength, etc., but generally 40μ to 150μ is appropriate.

As a method for heat-shrink packaging meat portions using the chill beef packaging film of the present invention, it is preferable to use the following method. That is, the meat part is inserted into a bag made to a size that does not pose any problem in inserting the meat part, and after the inside is evacuated, the opening is heated and rolled. Then, hot water at 90° C. is sprayed onto the packaging body for 3 seconds to avoid heat shrinkage of the packaging film, and then cold water is immediately sprayed to cool the packaging film to obtain a heat-shrinkable packaging body.

(Example) Hereinafter, the present invention will be specifically explained using Examples and Comparative Examples.

Example 1 A polyamide resin (Amiran CM-6041 manufactured by Toshikumai Co., Ltd.), which is a copolymer of nylon-6 and nylon-66, and a modified polyethylene resin (“Tubatic AP-220L” manufactured by Mitsubishi Chemical Corporation (Puri)), In addition, polyethylene resin (
Sumikasen F-208 (manufactured by Sumitomo Chemical Co., Ltd.) was fabricated using three extruders and three types of three-layer circular guides, starting from the outermost layer: a polyamide resin layer, a modified polyethylene resin layer, and a polyethylene resin layer. A laminated unstretched tube having the following order was obtained. The laminated unstretched duplex was stretched by a conventional inflation biaxial stretching method so that it was approximately 3.0 times the size in both the longitudinal and transverse directions, and then heat-treated so that the thickness of each layer was 15μ/15μ/30μ from the outermost layer. A chill-beef packaging film was obtained.

Using the obtained chill beef packaging film, about 10 kg of bone-in meat was vacuum packed in the produced bag without using "Bone Guard", and after spraying with 90°C hot water for about 3 seconds. A heat shrink packaging test was conducted by spraying cold water to cool the product. At this time, the inner diameter of the bag was set to a size that would not cause any difficulty in inserting the bone-in part meat.

As a result, the heat-shrinkable package does not have the bag broken by sharp bone tips during heat-shrinking due to hot water spraying, has excellent tightness properties, and has less meat juice accumulation.
A good heat-shrinkable package was obtained. Furthermore, the package had excellent storage stability for the contents.

The heat shrinkage rate of the chill beef packaging film is 24% and 26% in the vertical and horizontal directions, respectively, and 15% in both directions.
It was more than that. Also, the heat shrinkage stress in 90℃ hot water is 105g/cm and 122g in the vertical and horizontal directions, respectively.
/cm, both are 80g/cm or more, and 25
It was within the range of 0 g/cm or less. Furthermore, the puncture strength in 90°C hot water is 260g, and in the longitudinal direction and
No matter which heat shrinkage stress was applied in the lateral direction, Equation (2) was satisfied.

In this way, the chill-beef packaging film satisfied all the conditions of the present invention.

Example 2 A polyamide resin which is a copolymer of nylon-6 and nylon-66, a saponified ethylene-vinyl acetate copolymer (“Soarnol ET” manufactured by Nippon Gosei Kagaku Kogyo Co., Ltd.), and a modified ethylene-vinyl acetate Copolymer resin (“Tubatic AX-112E” manufactured by Mitsubishi Chemical Industries, Ltd.), and
Edylene-vinyl acetate copolymer resin (“EVATEC A laminated unstretched duplex was obtained in which the saponified vinyl copolymer layer, the modified ethylene-vinyl acetate copolymer resin layer, and the ethylene-vinyl acetate copolymer resin layer were arranged in this order. Then, the laminated unstretched tube was stretched approximately 3.0 times in both the longitudinal and transverse directions using the conventional inflated biaxial stretching method, and then heat-treated to reduce the thickness of each layer to 20 μ/min from the outermost layer. 10
A chill-beef packaging film having μ/10μ/30μ was obtained.

Using the obtained chill-beef packaging film, as in Example 1, without using the "horn guard", about 10k
A heat shrink packaging test was conducted on a vacuum-packed piece of meat with bone.

As a result, as in Example 1, the heat-shrinkable packaging did not break and had excellent tension retention properties. Moreover,
The heat-shrinkable package had better long-term preservation of the meat part contained therein than in Example 1.

The heat shrinkage rate of the chill beef packaging film is 25% and 28% in the vertical and horizontal directions, respectively, and 15% in both directions.
It was more than that. In addition, the thermal shrinkage stress in hot water at 90°C is 140 g/cm and 152 g/cm in the longitudinal and transverse directions, respectively.
g/cm, both are 80 g/cm or more, and 2
It was within the range of 50 g/cm or less. Furthermore, the puncture strength in 90°C hot water is 340g, and even if heat shrinkage stress is applied in the longitudinal and lateral directions, the front 32 (2
) was satisfied.

In this way, the chill-beef packaging film satisfied all the conditions of the present invention.

Example 3 Polyamide resin, which is a copolymer of nylon-6 and nylon-66, and modified polyethylene resin (Mitsui Petrochemical Industries, Ltd.)
"Atomer Nl"-550" manufactured by Ishikawa) and polyethylene resin ("Urtozex 20' manufactured by Mitsui Ishiura Chemical Industry Co., Ltd.)
21 F'') was processed using two extruders and a two-type, three-layer circular die to form, from the outermost layer, a mixture resin layer of modified polyethylene resin and polyethylene resin, a polyamide resin layer, and a modified polyethylene resin layer. A laminated unstretched duplex was obtained in which the order of the resin layers was a mixture of polyethylene resin and polyethylene resin.Then, the laminated unstretched duplex was stretched by a conventional inflation biaxial stretching method to about 3.0 mm in both the longitudinal and transverse directions. After stretching to 0 times, heat treatment is performed so that the thickness of each layer is 20 μ/20 tt/2 from the outermost layer.
A chilled beef packaging film having a thickness of 0μ was obtained.

Using the obtained chilled beef packaging film, as in Example 1, without using the "horn guard", about 10 k
A heat shrink packaging test was conducted on a vacuum-packed piece of meat with bone.

As a result, even if the inner diameter of the bag manufactured from the chilled beef packaging film is not much larger than the outer diameter of the bone-in portion, and the insertion work is somewhat difficult, the bag will break. Nothing like that happened.

Needless to say, the obtained package was excellent in tightness, and the preservation of the contents was also good.

In addition, the heat shrinkage rate of the gelled beef packaging film is 26% and 30% in the longitudinal direction and groove direction, respectively, and 15% in both directions.
It was more than that. In addition, the thermal shrinkage stress in hot water at 90°C is 138 g/cm and 152 g/cm in the longitudinal and transverse directions, respectively.
g/cm, both are 80 g/cm or more, and 2
It was within the range of 50 g/cm or less. Furthermore, the puncture strength in hot water at 90°C is 720g, and no matter which heat shrinkage stress is applied in the longitudinal or lateral direction, the above (2)
) was satisfied.

Thus, the chilled beef packaging film satisfied all the conditions of the present invention.

Comparative example I Nylon-6 (Amiran CMIO2 vinyl manufactured by Toshiku Co., Ltd.)
Polypropylene resin (Blen FS-63 manufactured by Sumitomo Chemical Co., Ltd.) was applied to a 20μ thick heat-shrinkable film made of
A film for packaging chilled beef was obtained by laminating a 30 μm thick film consisting of 1V) by a conventional dry lamination method.

Using the obtained chilled beef packaging film, as in Example 1, a heat shrink packaging test was conducted on a vacuum packaged portion of bone-in meat weighing approximately 10 kg.

As a result, when the inner diameter of the bag made from the chilled beef packaging film is made to be larger than the outer diameter of the bone-in portion to a size that allows easy insertion of the portion, The thermal version had a small amount of heat, and only a package with poor tightness was obtained. Moreover, the package contained a lot of meat juice.

The heat shrinkage rate of the chilled peafe packaging film is 11% and 13% in the longitudinal and lateral directions, respectively, and 15% in both the longitudinal and lateral directions.
%, the conditions of the present invention could not be satisfied.

However, the thermal shrinkage stress in hot water at 90° C. was 112 g/cm and 126 g/cm in the longitudinal and transverse directions, respectively, which were both in the range of 80 g/cm or more but 250 g/cm or less. Furthermore, the puncture strength in hot water at 90°C is 440 g/cm, and when applying either longitudinal or lateral heat shrinkage stress, the equation (2) above is calculated by adding '/+:4. Ta.

Comparative Example 2 A polyamide resin, which is a copolymer of nylon-6 and nylon-66, a modified ethylene-vinyl acetate copolymer resin, and an ethylene-vinyl acetate copolymer resin were prepared in the same way as in Example I. Using an extruder and a three-layer circular die, the unlaminated layers are formed in the following order from the outermost layer: a polyamide resin layer, a modified ethylene-vinyl acetate copolymer resin layer, and an ethylene-vinyl acetate copolymer resin layer. A stretched duplex was obtained. Then, the laminated unstretched duplex is stretched approximately 30 times in both the longitudinal and transverse directions using the conventional inflation biaxial stretching method, and then heat treated to adjust the thickness of each layer starting from the outermost layer! A dild beef packaging film having a size of 2μ/8μ/10μ was obtained.

Using the obtained chilled beef packaging film, a heat shrink packaging test was conducted in the same manner as in Example 1, in which about 10 kg of bone-in meat was vacuum packaged.

As a result, if the inner diameter of the packaging bag is set to a size that allows easy insertion of the meat part, it will have weak heat shrinkage stress, poor tension retention, and a lot of meat juices. Ta.

In addition, the heat shrinkage rate of the gelled beef packaging film is 27% and 32% in the vertical and horizontal directions, respectively, and 15% in both directions.
It was more than that. However, the heat shrinkage stress in hot water at 90°C was 58g/in both the longitudinal and transverse directions.
cm and 72g/cm, both of which are 80g/cm or less,
However, the conditions of the present invention could not be satisfied. In addition, 90℃
The puncture strength in hot water is 180g,
Regardless of whether heat shrinkage stress is applied in the longitudinal or transverse direction, the
2) was satisfied.

Comparative Example 3 Polyamide resin, which is a copolymer of nylon-6 and nylon-66, and modified polyethylene resin (
The outermost layer was prepared in the same manner as in Example 1 and Comparative Example 2 by using a mixture of "Atomer NF-550") and a polyethylene resin ("Urtzex 2021P") and an ethylene-vinyl acetate copolymer resin. A polyamide resin layer, a mixture resin layer of modified polyethylene resin and polyethylene resin, and an ethylene-vinyl acetate copolymer resin layer are used, and the thickness of each layer is 50μ1 from the outermost layer.
A 50μ/20μ chill beef packaging film was made.

Using the obtained chill beef packaging film, a heat shrink packaging test was conducted in the same manner as in Example 1, after vacuum packaging approximately 10 kg of bone-in meat.

In addition, during bag making, the seal line was made to be parallel to the lateral direction of the film.

As a result, although the inner diameter of the bag manufactured from the chill beef packaging film was set to be larger than the outer diameter of the partial meat so that the partial meat could be easily inserted, the heat shrinkage stress was too strong and the heat shrinkage stress was too strong. The bag broke at the sealed part during shrinkage.

The heat shrinkage rate of the chill beef packaging film is 23% and 19% in the vertical and horizontal directions, respectively, and is 15% in both directions.
%. However, the thermal shrinkage stress in hot water at 90°C is 270% in both the longitudinal and transverse directions.
g/cm and 220 g/cm, the longitudinal heat shrinkage stress is 2
It exceeded 50 g/cm, and could not satisfy the conditions of the present invention. The puncture strength in hot water at 90° C. was 520 g, which satisfied Equation (2) even when heat shrinkage stress was applied in both the longitudinal and lateral directions.

Comparative Example 4 Polyamide resin, which is a copolymer of nylon-6 and nylon-66, and modified polyethylene resin flit (“Atmer N
Example 1 and Comparative Example 2 by using polyethylene resin (“Urtozex 2021 F”).
Furthermore, in the same manner as Comparative Example 3, a polyamide resin layer, a modified polyethylene resin layer, and a polyethylene resin layer are formed from the outermost layer, and the thickness configuration of each layer is 8μ/12μ/30μ from the outermost layer. made a film.

Using the obtained chill beef packaging film, in the same manner as in Example 1, a heat shrink packaging test was conducted for vacuum-packing approximately 10 kg of bone-in part meat and vacuum-packing part meat without bones.

As a result, when the inner diameter of the bag was large enough to cause no problem in inserting the meat part, a good heat-shrinkable package was obtained for the meat part without bones. but,
In the case of bone-in cuts, when using "Bone Guard", there is no chance of bag breakage during heat shrinkage, but
When "Bone Guard" was not used, many bags broke during heat shrinkage.

The heat shrinkage rate of the chill beef packaging film is 22% and 26% in the vertical and horizontal directions, respectively, and 15% in both directions.
In addition, the thermal shrinkage stress in hot water at 90°C is 12g/cm and 125g/cm in the longitudinal and transverse directions, respectively.
g/cm, both are 80 g/cm or more, and 2
It was within the range of 50 g/cm or less, and both items met the conditions of the present invention /l: 4 feet. but,
The puncture strength in hot water at 90°C is 170g, and no matter which heat shrinkage stress is applied in the longitudinal or lateral direction,
The above formula (2) could not be satisfied.

Comparative Example 5 Similar to Comparative Example 3, using a commercially available chill beef packaging film, we vacuum-packed a bone-in part and a part without a bone. A packaging test was conducted.

In addition, the commercially available film for packaging field beef is a laminate consisting of, from the outermost layer, an ethylene-vinyl acetate copolymer resin layer, a vinylidene chloride resin layer, and an ethylene-vinyl acetate copolymer resin layer. Thickness is 60μ
Met.

As a result, as in Comparative Example 3, if the inner diameter of the bag is large enough to cause no problem in inserting the meat part, the heat-shrinkable packaging is good for meat parts that do not have bones. was gotten. However, in the case of bone-in cuts,
Even with the use of "Guard," the bag sometimes broke during heat shrinkage. Of course, when "Bone Guard" was not used, almost all bags broke during heat shrinkage.

The heat shrinkage rate of the film for packaging Dild beef is 40% and 53% in the vertical and horizontal directions, respectively, and 15% in both directions.
In addition, the thermal shrinkage stress in hot water at 90°C is 104g/cn+ and 198g/cn+ in the longitudinal and transverse directions, respectively.
g/cm, both are 80 g/cm or more, and 25
It was within the range of 0 g/cm or less, and both items satisfied the conditions of the present invention. However, the puncture strength in hot water at 90° C. was 70 g, and the equation (2) could not be satisfied no matter which heat shrinkage stress was applied in the longitudinal direction or the lateral direction.

(Effects of the Invention) The film for packaging gilded beef of the present invention has been designed to reduce the bone part of bone-in meat by specifying the heat shrinkage rate and heat shrinkage stress in 90°C hot water, as well as the puncture strength.・
Even without covering with "Guard", it is possible to obtain a package with excellent tightness without causing the bag to break during heat shrink packaging, and also has excellent preservation of the meat part inside. . Bone Guard is used for packaging bone-in meat cuts.
Since heat-shrinkable packaging can be done without the use of packaging materials, the process is not only simple, but also leads to significant cost reductions. Furthermore, the chilled beef packaging film of the present invention can be used not only for heat-shrink packaging of meat parts, especially meat parts with bones, but also for heat-shrink packaging of foods with sharp edges such as "crab" and "shrimp." It also exhibits excellent performance when used for commercial purposes.

Claims (1)

[Scope of Claims] 1. A laminated film comprising at least one thermoplastic resin layer with excellent oxygen barrier properties and a thermoplastic resin layer of which at least one surface layer is heat-sealable, the laminated film comprising: The heat shrinkage rate at 90℃ is 1 in both the vertical and horizontal directions.
5% or more, and the heat shrinkage stress S (g/cm) in each direction in hot water at 90°C and the puncture strength T (g) in hot water at 90°C are as follows ( A film for chilled beef packaging characterized by satisfying formula 1) and formula (2) 80≦S≦250 (1) T≧1.25+60 (2) in both vertical and horizontal directions. .