KR100391779B1 - A manufacturing method of atoxic wrap film uswg pyroligneous liquor - Google Patents

Abstract

The present invention relates to a method for producing a non-toxic wrap film for food packaging based on wood vinegar, more specifically, in the home, various side dishes or food, including food in a certain container in a supermarket or a packaging meat company and a food processing company does not deteriorate It is harmless to human body by mixing a certain amount of wood vinegar into the manufacturing process of film as well as transparency, weather resistance, shrinkage and shielding, and strength reinforcement in the wrap used for storage and distribution. And direct and indirect sterilization, disinfection, and odor removal of fish, and the unique flavor of the food can be maintained for a long time.

Description

Manufacturing method of non-toxic wrap film based on wood vinegar {A MANUFACTURING METHOD OF ATOXIC WRAP FILM USWG PYROLIGNEOUS LIQUOR}

The present invention relates to a method for producing a non-toxic wrap film for food packaging based on wood vinegar.

More specifically, it is not harmful to human body as well as transparency, weather resistance, shrinkage and shielding, strength reinforcement in the wrap used for storing various side dishes, foods and processed foods in a certain container and storing and distributing them in a container. The present invention relates to a non-toxic wrap for food packaging, mainly based on wood vinegar, which improves the freshness of foods, thereby extending its shelf life, direct and indirect sterilization, disinfection, and eliminating odors such as fish.

Wrap in the above refers to an extremely thin film of about 8 to 20 ㎛ for packaging fresh foods and processed foods.

These wraps must possess the following properties:

1) Food Protection

0. Physical properties (appropriate strength, tear strength, expandability, shrinkage)

0. Shielding (moistureproof, waterproof, air resistance, breathable)

0. Stability (Water, Acid, Oil, Heat, Cold Resistance)

0. Hygiene (should be absolutely nontoxic)

2) Workability

0. Should be suitable for packing work (adequate adhesion)

0. Should be easy to cut,

0. Should be released well.

3) Merchandise

0. Transparency (transparency maintained by the film itself and condensation dispersion)

0. Condensation Dispersibility,

0. Glossy smoothness (looks clean)

4) Economics

0. It is a consumable item.

5) Safety and functionality

0. Food corruption prevention function

0. Deodorant (fishy and meaty fishy removal function)

0. Ensure the hygiene and safety of those who eat or drink by improving direct or indirect sterilization function.

0. Minimize carcinogenic potential by neutralizing environmental hormones that may occur in the lab itself.

As such, the wrap must have the properties described above to obtain excellent packaging effects, and in particular, the hygiene and safety of people using it can be obtained due to the improvement of safety and functionality described above. It can secure the function as a friendly product.

Conventional wraps were manufactured using polyvinyl chloride (PVC), polyvinylidene chloride, polybutadiene, EVA, LD-PE (low density polyetherene) as raw materials. LD-PE, PVC, polyvinylidene chloride and polybutadiene are used as raw materials for home use, and only PVC is used as a raw material for commercial use.

However, wraps made of PVC raw materials, which are frequently used for commercial use, generate hydrochloric acid and chlorine gas at high temperatures, are not only carcinogenic, but also have stability problems, such as transparency, but they have harmful wastes. PE had a problem of lack of workability and commerciality, such as low strength and poor transparency.

On the other hand, the present invention is to solve the problems of the conventional food packaging wraps as described above and at the same time add a function that can act as a deodorizing action, direct and indirect sterilization, disinfection to the wrap to further prevent food corruption, To preserve the food's natural flavor and provide an environmentally friendly wrap,

At this time, it was possible to obtain a mixture of wood vinegar, which is a charcoal extract, in a proportion to the composition used for the preparation of the wrap.

Wood liquor in the above is, as is known, is a liquid called wood blood made by cooling the smoke from the chimney of the kiln when burning charcoal.

This wood vinegar is collected between the charcoal kiln temperature 80 ~ 130 ℃.

This liquid is divided into water solubility and oil solubility. The water solubility is wood vinegar, which can be drunk by humans.

Wood liquor is an acidic liquid before and after PH3, which contains acetic acid as its main ingredient.

In addition, it contains about 200 kinds of active ingredients such as fatty acids such as formic acid (formic acid), propionic acid, alcohol acetone such as methanol and propphenol, formaldehyde and phenol components.

Acetic acid in the total solution is about 3% because the main component is acetic acid is about 50% but wood vinegar is about 90% water.

The wood vinegar contains a lot of active ingredients, but also contains a very small amount of harmful components, these harmful substances are removed by milk purification.

Wood vinegar is a colorless or slightly colored transparent liquid, characterized by strong permeability and absorption into the body of plants and animals.

The undiluted liquor is quite strong and irritates the nose. It has a characteristic burning smell, but acetic acid, methanol, formaldehyde, etc., and it is known that smoked products such as ham and sausage are made using this smell.

Neutralizes fishy fish and other fishy smells of wood vinegar.

The present invention solves the problems of the conventional wrap by adding and mixing the wood vinegar at a certain ratio to the composition used in the manufacture of the wrap, while improving the freshness and deodorization of the food, with a bactericidal effect Its main purpose is to further improve the health and safety of users who consume or drink the food packaged and stored by the lab.

Another object of the present invention is to further improve the safety of the product and the user by neutralizing carcinogens, such as environmental hormones that may be generated when the hot vinegar is mixed with other compositions and stored during the storage of hot food.

In order to achieve the above object, the present invention provides a method for preparing a non-toxic wrap film for food packaging based on the following wood vinegar. Prior to explaining the present invention, tarma is an antifogging agent (hereinafter 'tar'). When the antifog additive is manufactured only from raw materials allowed to be used in food packaging materials and added during the production of PE and PP films, a thin antifogging film is formed on the surface of the film to prevent water droplets from forming. It is an additive that maintains the freshness of the contents by forming a water film and makes the contents visible.

First, feed the first mixture of 45% by weight of linear low density polyethylene (LLD-PE), 45% by weight of low density polyethylene (LD-PE), 3% by weight of tarma, 3% by weight of adhesive, and 4% by weight of surfactant. The film is extruded to maintain a thickness of 8 to 20 μm by evenly feeding the film extruder using a feeder (feeder),

The extruded film is placed in a container having a predetermined area of 70% by weight of vegetable oils such as soybean oil, corn oil, vegetable oil, sesame oil, 5% by weight of adhesive, and 25% by weight of aqueous vinegar solution (stock solution). After being passed through for a certain period of time, the present invention provides a method for producing a non-toxic wrap for food packaging, based on wood vinegar, characterized in that wound to a certain length on the film winding tube.

The present invention molded by such a manufacturing method was able to obtain a wrap suitable for homes and businesses, that is, a wrap suitable for packaging food, that is, excellent in pollution-free, cutability and tackiness, good transparency, weather resistance and moderate strength Could get a rap.

According to the present invention, the film was added to the composition used for the preparation of the wrap together at a constant ratio, and mixed with the mixture obtained by winding the film in a state where the film was immersed in the mixture for a predetermined time before the winding-up process of the molded film. The wound wrap was smoothly loosened to facilitate its use, and at the same time, it solved all the problems of the conventional wrap. In this case, the above-mentioned wood vinegar component attached to the surface of the film like a coating solution is directly or indirectly in food. By improving the freshness and deodorization of foods, and gaining bactericidal effect, the lab can not only improve the health and safety of users who consume or drink the food packaged and stored, but also keep hot foods. Fears from mixing with other compositions That it is obvious that invention is very advantageous that obtained with the useful effect, such as to further improve the neutralization sikimeuroseo product and the user's safety, such as carcinogenic substances, such as environmental hormones.

Claims (1)

The first mixture was mixed with 45% by weight of linear low density polyethylene (LLD-PE), 45% by weight of low density polyethylene (LD-PE), 3% by weight of tarma, 3% by weight of adhesive, and 4% by weight of surfactant. The film is extruded to maintain a thickness of 8 to 20 μm by feeding into the film extruder evenly using a feeder). The extruded film is placed in a container having a predetermined area of 70% by weight of vegetable oils such as soybean oil, corn oil, vegetable oil, sesame oil, 5% by weight of adhesive, and 25% by weight of aqueous vinegar solution (stock solution). A method of manufacturing a non-toxic wrap for food packaging, based on wood vinegar, characterized in that after being passed for a certain period of time, it is wound to a film winding paper tube to a certain length.