KR20020041601A - A cold rolled steel sheet for ferment food vessel with superior perservation property - Google Patents

A cold rolled steel sheet for ferment food vessel with superior perservation property Download PDF

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KR20020041601A
KR20020041601A KR1020000071265A KR20000071265A KR20020041601A KR 20020041601 A KR20020041601 A KR 20020041601A KR 1020000071265 A KR1020000071265 A KR 1020000071265A KR 20000071265 A KR20000071265 A KR 20000071265A KR 20020041601 A KR20020041601 A KR 20020041601A
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South Korea
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layer
epoxy
steel sheet
rolled steel
cold rolled
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KR1020000071265A
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Korean (ko)
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배대철
장삼규
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이구택
주식회사 포스코
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Publication of KR20020041601A publication Critical patent/KR20020041601A/en

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/18—Layered products comprising a layer of metal comprising iron or steel
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2255/00—Coating on the layer surface
    • B32B2255/06—Coating on the layer surface on metal layer
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2255/00—Coating on the layer surface
    • B32B2255/20—Inorganic coating
    • B32B2255/205—Metallic coating
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2439/00—Containers; Receptacles
    • B32B2439/70—Food packaging

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A cold rolled steel sheet that is coated with epoxy-phenol layer and organosol layer is provided, which is useful for ferment food vessel with superior preservation property. CONSTITUTION: First tin or chrome is plated on the surface of a cold rolled steel sheet. And then an epoxy-phenol is deposited thereon in an amount of 4.8 to 15g/m¬2. Further, an organosol layer is formed on the epoxy-phenol layer in an amount of 5 to 20g/m¬2. The weight ratio of phenol and epoxy of the epoxy-phenol layer is 1.5 to 2.5:8.5 to 7.5.

Description

보존성이 우수한 발효식품용기용 냉연강판{A COLD ROLLED STEEL SHEET FOR FERMENT FOOD VESSEL WITH SUPERIOR PERSERVATION PROPERTY}Cold rolled steel sheet for fermented food containers with excellent preservation {A COLD ROLLED STEEL SHEET FOR FERMENT FOOD VESSEL WITH SUPERIOR PERSERVATION PROPERTY}

본 발명은, 김치와 같은 발효식품을 담는 용기에 적용되는 냉연강판에 관한 것으로, 보다 상세하게는 주석 또는 크롬도금강판에 에폭시 페놀층과 올가노졸 층을 형성시킴으로써, 음식물을 처음상태로 보존할 수 있는 발효식품용기용 냉연강판에 관한 것이다.The present invention relates to a cold rolled steel sheet applied to a container containing fermented food such as kimchi, and more particularly, by forming an epoxy phenol layer and an organosol layer on a tin or chromium plated steel sheet, food can be preserved in an initial state. The present invention relates to a cold rolled steel sheet for fermented food containers.

김치, 막걸리 등의 발효식품은, 시간경과에 따라 산패되는데, 특히 상온에서는 발효속도가 증가하여 산패도 빨리되므로, 먹을 수 있는 기간이 극히 제한되고 상품화나 수출에도 장애가 되고 있다. 이하에서는, 이와 같은 발효식품의 대표라 할 수 있는 김치를 예를 들어 설명한다.Fermented foods, such as kimchi and makgeolli, are rancidized over time. Especially, at room temperature, the fermentation rate increases and the rancidity is also fast. Hereinafter, kimchi, which is a representative of such fermented food, will be described by way of example.

김치는 소금에 절인 배추나 무, 오이 등의 채소에 젓갈류, 양념, 향신료 등을 가미하여 일정기간 숙성, 발효시킨 식품으로서 독특한 향미를 지닌 한국의 대표적인 전통 건강 발효식품이다. 이러한 김치는 알맞게 숙성되었을 때 맛이 좋지만 완숙기가 지나면 산패되는데, 발효속도는 온도에 비례하므로 특히 온도가 높은 하절기에는 하루만 지나도 시어지기 시작하고 2-3일이 경과하면 먹지 못하게 된다. 이에 따라, 김치연구는 주로 신선도 유지기간을 연장하는 방법의 개발에 관련하여 진행되어 왔다. 일례로, 저장능력을 향상시킨 방법으로서 합성보존료 및 천연보존제에 의지하거나, 가열살균 또는 방사선처리에 의해 저장하는 방법도 개발하였으나 아직도 실용화할만한 방법이 없어, 현재는 저온유통으로 산패를 억제하고 있는 실정이다.Kimchi is fermented and fermented with salted cabbages, radishes, cucumbers, salted vegetables, spices and spices for a certain period of time. Such kimchi tastes good when matured, but it is rancidized after ripening. Fermentation rate is proportional to temperature, so especially during high summer season, it starts to soak in only one day and cannot be eaten after 2-3 days. Accordingly, kimchi research has been mainly conducted in relation to the development of a method for extending the freshness retention period. For example, as a method of improving storage capacity, a method of relying on synthetic preservatives and natural preservatives, or storage by heat sterilization or radiation treatment has been developed, but there is still no practical method. to be.

상기 발효식품을 저장하는 또 다른 방법으로서, 장기보관에 따른 김치고유의 맛을 유지하기 위한 캔의 제조방법이 중요하게 되었다. 그러나, 캔은 통상 주석 혹은 크롬도금된 강판을 이용해 식품, 음료 및 각종 내용물의 보존, 저장, 상품화를 위한 포장용 재료로서 널리 사용되고는 있으나, 가열살균처리된 캔 김치를 저장할 경우, 김치 고유의 젖산균의 활동이 억제되어 그 고유의 맛이 사라지고 찌게 맛을 나타내는 문제가 있다. 이에, 숙성된 김치를 캔에 저장-시밍(seaming)하여 초고압 처리후 장기보관하는, 초고압에 의한 김치캔의 제조방법이 개발되었데, 이와 같이 하면 김치를 캔에 저장한 후 상온에서 3개월 이상 보존할 수 있는 장점이 있으나, 캔내부의 락카조성에 의해 김치가 부식되어 그 맛과 외관이 나빠지는 문제가 있다.As another method for storing the fermented food, a method for producing cans for maintaining the taste of kimchi oil according to long-term storage has become important. However, cans are commonly used as packaging materials for preserving, storing, and commercializing food, beverages, and various contents by using tin or chromium plated steel sheets. There is a problem that the activity is suppressed and its inherent taste disappears and tastes steamed. Thus, a method of manufacturing a kimchi can by ultra high pressure has been developed, in which aged kimchi is stored and seamed in a can and stored for a long time after ultra high pressure treatment. There is an advantage that can be preserved, but there is a problem that the kimchi is corroded by the lacca composition in the can deteriorates the taste and appearance.

상기한 캔의 문제를 해결하기 위해서, 대한민국 특허출원 제96-002745호와 제97-061102호에서는, 김치를 병 또는 기타 밀폐가 가능한 용기에 담아 85℃ 이하의 온도에서 살균하는 제조법을 제안하였다. 그러나, 85℃에서 김치를 살균 처리할 경우 김치 본래의 맛과 조직을 상실하게 되는 문제가 있다. 또한, 대한민국 특허출원 제95-001538호와 제96-028812호는 김치에 겨자, 글루코닉, 락톤 및 저당으로 이루어진 첨가물을 첨가함으로써 김치 가식시간을 연장시키는 장기 보존방법을 제안하였으나, 이는 김치 제조방법의 특허로서 스틸캔 등과 같은 저장용기의 언급이 없으다.In order to solve the problem of the can, Korean Patent Application Nos. 96-002745 and 97-061102 propose a method of sterilizing kimchi in a bottle or other sealed container at a temperature of 85 ° C. or lower. However, when the kimchi sterilization treatment at 85 ℃ there is a problem that loses the original taste and texture of kimchi. In addition, Korean Patent Application Nos. 95-001538 and 96-028812 proposed a long-term preservation method for prolonging the kimchi eating time by adding an additive consisting of mustard, gluconic, lactone and mortgage to kimchi. There is no mention of storage containers such as steel cans.

이에, 본 발명자는 상기와 같은 요구에 대응하기 위하여 연구와 실험을 행하고, 그 결과에 근거하여 본 발명을 제안하게 된 것으로, 본 발명은 도금층상에 에폭시 페놀층과 올가노졸층이 형성된 강판을 발효식품용기에 적용함으로써, 음식물의 변색을 방지하고 맛을 처음상태로 보존할 수 있는 발효식품용기용 냉연강판을 제공하는 것을 목적으로 한다.Accordingly, the present inventors conducted research and experiments in order to respond to the above demands, and based on the results, the present invention proposes the present invention. The present invention ferments a steel sheet having an epoxy phenol layer and an organosol layer formed on a plating layer. It is an object of the present invention to provide a cold rolled steel sheet for a fermented food container, which can prevent discoloration of food and preserve the taste in an initial state.

상기한 목적을 달성하기 위한 본 발명은,The present invention for achieving the above object,

강판의 표면에, 주석 또는 크롬도금층이 형성되고,On the surface of the steel sheet, a tin or chromium plating layer is formed,

상기 도금층 위에 페놀과 에폭시의 중량비가 1.5~2.5:8.5~7.5이고 그 두께가 4.8~15g/m2인 에폭시 페놀층이 형성되고, 그리고An epoxy phenol layer having a weight ratio of 1.5 to 2.5: 8.5 to 7.5 and a thickness of 4.8 to 15 g / m 2 is formed on the plating layer, and

상기 에폭시 페놀층 위에 두께가 5~20g/m2인 올가노졸층이 형성되어 있는 보존성이 우수한 발효식품용기용 냉연강판에 관한 것이다.The present invention relates to a cold rolled steel sheet for fermented food containers having excellent preservability in which an organosol layer having a thickness of 5 to 20 g / m 2 is formed on the epoxy phenol layer.

이하, 본 발명에 대하여 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated.

본 발명의 발명자들은 식품용기의 내부가 음식물과 접촉시 변색되지 않고, 또 음식물 자체도 맛과 외관이 손상되지 않는 용기에 대하여 연구하던 중, 내유화 흑변성 및 내약품성, 가공성이 우수하여 음료 및 일반 식관 내면에 가장 널리 사용되고 있는 에폭시 페놀 성분과 내식성 및 내산성이 우수한 올가노졸 성분을 적용하면 좋은 것을 발견하였다.The inventors of the present invention, while studying the container that the inside of the food container does not discolor when contacting the food, and the food itself is not damaged, the taste and appearance, while emulsifying blackness and chemical resistance, processability is excellent It has been found that the most widely used epoxy phenol component and organosol component having excellent corrosion resistance and acid resistance can be applied to the inner surface of general food pipes.

즉, 본 발명의 용기용 냉연강판에는 먼저, 주석 또는 크롬도금층이 형성되어 있고, 그 위에 에폭시 페놀층이 형성되며, 또한 그 위에 올가노졸층이 형성되어 있다.That is, in the cold rolled steel sheet for containers of this invention, a tin or chromium plating layer is formed first, an epoxy phenol layer is formed on it, and the organosol layer is formed on it.

상기 에폭시 페놀층에 적용되는 에폭시 페놀락카는, 고형분이 30~50%인 에폭시 페놀 분말을 용제에 용해시켜 졸 상태로 제조한 것을 이용할 수 있으며, 상기 에폭시 페놀라카중 에폭시와 페놀의 중량비는 1.5~2.5:8.5~7.5로 조정하는 것이 바람직하다. 즉, 에폭시와 페놀의 중량비는 음식의 맛과 표면외관 측면에서 중요한데, 중량비가 상기 범위를 벗어나면 장기 보존성이 나빠지며 내산성이 취약하여 저장후 음식물의 맛과 외관이 열화된다. 이와 같은 에폭시 페놀층은 그 두께가 5~15g/㎡인 것이 바람직한데, 그 이유는 상기 층의 두께가 4.8g/㎡ 미만으로 너무 얇으면 내식성이 떨어지고, 15g/㎡ 이상으로 두꺼우면 도막과의 밀착성이 나빠지기 때문이다.Epoxy phenolic lacka applied to the epoxy phenol layer may be prepared by dissolving an epoxy phenol powder having a solid content of 30 to 50% in a solvent and a sol state, the weight ratio of epoxy and phenol in the epoxy phenol laka is 1.5 ~ It is preferable to adjust it to 2.5: 8.5-7.5. That is, the weight ratio of epoxy and phenol is important in terms of the taste and surface appearance of the food. If the weight ratio is out of the above range, the long-term preservation is poor and the acid resistance is poor, and the taste and appearance of the food deteriorate after storage. It is preferable that such epoxy phenol layer has a thickness of 5 to 15 g / m 2, because the thickness of the layer is less than 4.8 g / m 2, so that the corrosion resistance is poor, and if the thickness is 15 g / m 2 or more, It is because adhesiveness worsens.

상기한 에폭시 페놀층 위에는 내산성이 좋고 화학반응에 안정한 올가노졸층을 형성시키는데, 그 두께는 5~20g/㎡인 것이 바람직하다. 그 이유는, 두께가 5g/㎡ 미만이면 내산성이 열화하여 화학 반응성에 안정하지 못하고, 20g/㎡ 이상이면 도막과의 밀착성이 불량하여 김치 맛이 나빠지기 때문이다.The above-mentioned epoxy phenol layer forms an organosol layer having good acid resistance and stable to chemical reaction, and the thickness thereof is preferably 5 to 20 g / m 2. The reason is that if the thickness is less than 5 g / m 2, the acid resistance deteriorates and the chemical reactivity is not stable. If the thickness is 20 g / m 2 or more, the adhesion to the coating film is poor and the kimchi taste deteriorates.

상기 올가노졸층에 적용되는 올가노졸 락카는 고형분이 30~40%인 분말을 용제에 용해시켜 졸상태로 제조한 것을 이용할 수 있고, 상기 올가노졸은 비닐계 올가노졸이 바람직하다.The organosol lacca applied to the organosol layer may be prepared by dissolving a powder having a solid content of 30 to 40% in a solvent and preparing it in a sol state, and the organosol is preferably a vinyl organosol.

이하, 실시예를 통하여 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to Examples.

(실시예)(Example)

주석이 도금된 저탄소 냉연강판에, 하기 표 1에 나타난 바와 같은 조건으로 에폭시 페놀층 및 올가노졸층을 형성시킨 후, 이것을 이용해 캔으로 제조하였다. 여기서 사용된 에폭시 페놀락카는, 고형분이 40%인 에폭시 페놀분말을 MEK(methtl ethyl ketone)용제에서 용해시킨 것을 이용하였고, 비닐계 올가노졸을 고형분이 40%인 비닐 올가노졸 분말을 MEK(methtl ethyl ketone)용제에서 용해시킨 것을 이용하였다. 이 때, 하기 표 1에서, 올가노졸층을 형성시키지 않은 비교예들에 대해서는, 올가노졸층을 대신하여 에폭시 페놀층을 한층 더 형성시켰다.On the tin-plated low carbon cold rolled steel sheet, an epoxy phenol layer and an organosol layer were formed under the conditions as shown in Table 1 below, and then manufactured into a can using the same. The epoxy phenol lacka used herein was obtained by dissolving an epoxy phenol powder having a solid content of 40% in a solvent of MEK (methtl ethyl ketone), and a vinyl organosol powder having a 40% solid content of a vinyl organosol. ketone) dissolved in a solvent. At this time, in Table 1 below, for the comparative examples in which the organosol layer was not formed, an epoxy phenol layer was further formed in place of the organosol layer.

한편, 정선된 채소를 대상으로 8%소금물에 냉장온도 5℃에서 12시간 절인 후 유수에 세척 및 자연 탈수하여 채소를 3~4초 크기로 절단하고, 정해진 양념 배합비에 따라 김치를 만들어 실온에서 발효숙성시켰다. 그 다음, DRD (300) 공관에 일정량씩 양념배추를 충진하고, 4500~5000기압에서 1~5분간 초고압 처리를 실시한 다음, 20℃ 인큐베이터에 3개월 저장하였다.On the other hand, pickled vegetables are pickled in 8% salt water for 8 hours at refrigeration temperature at 5 ℃ and washed in running water and dehydrated. Cut vegetables into 3-4 seconds size, make kimchi according to the seasoning mix ratio, and ferment at room temperature. Aged. Then, the DRD (300) was filled with seasoning cabbage by a certain amount, and subjected to ultra-high pressure treatment for 1-5 minutes at 4500-5000 atm, and then stored in a 20 ℃ incubator for 3 months.

그 후, 상기와 같이 캔에 저장된 김치에 대한 품질평가를 실시하기 위해, 초고압 처리후 관능검사에 의해 맛을 평가하였고, 외관은 육안으로 평가하였다. 그 평가결과는, 하기 표 1에 나타내었다.Then, in order to conduct a quality evaluation of the kimchi stored in the can as described above, the taste was evaluated by the sensory test after ultra-high pressure treatment, the appearance was visually evaluated. The evaluation results are shown in Table 1 below.

구분division 에폭시 페놀층Epoxy phenolic layer 올가노졸층Organosol layer 품질quality 제1층First floor 제2층2nd layer 페놀:에폭시중량비Phenolic: Epoxy weight ratio 두께(g/㎡)Thickness (g / ㎡) 페놀:에폭시중량비Phenolic: Epoxy weight ratio 두께(g/㎡)Thickness (g / ㎡) 두께(g/㎡)Thickness (g / ㎡) 맛flavor 외관Exterior 비교예1Comparative Example 1 1:91: 9 4.54.5 1:91: 9 5.25.2 －－ 불량Bad 불량Bad 비교예2Comparative Example 2 1:91: 9 5.05.0 －－ 55 양호Good 비교예3Comparative Example 3 2:82: 8 5.65.6 2:82: 8 5.65.6 －－ 불량Bad 발명예1Inventive Example 1 4.84.8 －－ 5.15.1 양호Good 양호Good 비교예4Comparative Example 4 4.64.6 2:82: 8 5.45.4 －－ 불량Bad 불량Bad 발명예2Inventive Example 2 10.110.1 －－ 1010 양호Good 양호Good 비교예5Comparative Example 5 5.25.2 2:82: 8 10.510.5 －－ 불량Bad 발명예3Inventive Example 3 8.28.2 －－ 1515 양호Good 비교예6Comparative Example 6 5.85.8 2:82: 8 14.914.9 －－ 불량Bad 발명예4Inventive Example 4 12.212.2 －－ 88 양호Good 발명예5Inventive Example 5 1515 7.57.5 발명예6Inventive Example 6 4.84.8 10.610.6 발명예7Inventive Example 7 5.25.2 8.58.5 발명예8Inventive Example 8 5.65.6 15.215.2 비교예7Comparative Example 7 1717 20.520.5 불량Bad 불량Bad 비교예8Comparative Example 8 3:73: 7 5.75.7 3:73: 7 10.510.5 －－ 불량Bad 양호Good 비교예9Comparative Example 9 4.64.6 －－ 9.59.5 양호Good 불량Bad 비교예10Comparative Example 10 18.918.9 10.810.8 비교예11Comparative Example 11 6.46.4 15.315.3 비교예12Comparative Example 12 5.95.9 10.910.9 비교예13Comparative Example 13 5.25.2 5.65.6

상기 표 1에 나타난 바와 같이, 페놀: 에폭시의 중량비가 2:8이고, 올가노졸 층이 형성되어 있는 발명예(1)~(8)은 맛과 외관이 양호하였다.As shown in Table 1, Inventive Examples (1) to (8) in which the weight ratio of phenol to epoxy was 2: 8 and the organosol layer was formed had good taste and appearance.

반면에, 페놀: 에폭시의 중량비는 2:8이지만, 에폭시 페놀층이 2층으로 형성되어 있고, 올가노졸층은 없는 비교예(3)~(6)은, 맛 또는 외관이 불량하였다.On the other hand, the weight ratio of phenol to epoxy was 2: 8, but Comparative Examples (3) to (6) in which the epoxy phenol layer was formed of two layers and there was no organosol layer had poor taste or appearance.

또한, 비교예(2) 및 비교예(9)~(13)은 페놀: 에폭시의 중량비가 본 발명 범위를 벗어났고, 비교예(1),(8)은 페놀: 에폭시의 중량비 뿐 아니라, 올가노졸 층도 형성되어 있지 않았다.In Comparative Examples (2) and (9) to (13), the weight ratio of phenol to epoxy was outside the scope of the present invention, and Comparative Examples (1) and (8) were not only a weight ratio of phenol to epoxy, No sol layer was also formed.

한편, 비교예(7)은 페놀:에폭시의 중량비가 본 발명 범위이고, 올가노졸층도 형성되어 있지만, 그 두께가 너무 두꺼워 밀착성이 떨어져서, 품질을 열화시킨 것으로 간주된다.On the other hand, in the comparative example (7), the weight ratio of phenol: epoxy is in the range of the present invention, and although the organosol layer is also formed, its thickness is so thick that the adhesiveness is deteriorated, which is considered to degrade quality.

상기한 바와 같은 본 발명의 냉연강판을 발효식품 용기로 가공하여 사용하면, 내용물의 변색을 방지하고 맛을 처음상태로 보존할 수 있는 효과가 있는 것이다.When the cold rolled steel sheet of the present invention as described above is used by processing into a fermented food container, there is an effect that can prevent the discoloration of the contents and preserve the taste in the initial state.

Claims (1)

강판의 표면에, 주석 또는 크롬도금층이 형성되고,On the surface of the steel sheet, a tin or chromium plating layer is formed, 상기 도금층 위에 페놀과 에폭시의 중량비가 1.5~2.5:8.5~7.5이고 그 두께가 4.8~15g/m2인 에폭시 페놀층이 형성되고, 그리고An epoxy phenol layer having a weight ratio of 1.5 to 2.5: 8.5 to 7.5 and a thickness of 4.8 to 15 g / m 2 is formed on the plating layer, and 상기 에폭시 페놀층 위에 두께가 5~20g/m2인 올가노졸층이 형성되어 있는 보존성이 우수한 발효식품용기용 냉연강판Cold rolled steel sheet for fermented food containers with excellent shelf life in which an organosol layer having a thickness of 5 to 20 g / m 2 is formed on the epoxy phenol layer.
KR1020000071265A 2000-11-28 2000-11-28 A cold rolled steel sheet for ferment food vessel with superior perservation property KR20020041601A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218656A (en) * 1988-02-26 1989-08-31 Hokkai Can Co Ltd Mounting cap for aerosol vessel and aerosol vessel
JPH01278340A (en) * 1988-04-30 1989-11-08 Kobe Steel Ltd Aluminum coating material for can cap
JPH02251434A (en) * 1989-03-27 1990-10-09 Hokkai Can Co Ltd Can lid made of aluminum alloy and beverage can container
JPH03133633A (en) * 1989-10-20 1991-06-06 Nippon Steel Corp Steel sheet suitable for iron-based printed board
JPH05319445A (en) * 1992-05-14 1993-12-03 Japan Crown Cork Co Ltd Metal-made container lid
JP2000234181A (en) * 1998-12-14 2000-08-29 Nippon Steel Corp Steel sheet for laminated vessel excellent in can making workability

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01218656A (en) * 1988-02-26 1989-08-31 Hokkai Can Co Ltd Mounting cap for aerosol vessel and aerosol vessel
JPH01278340A (en) * 1988-04-30 1989-11-08 Kobe Steel Ltd Aluminum coating material for can cap
JPH02251434A (en) * 1989-03-27 1990-10-09 Hokkai Can Co Ltd Can lid made of aluminum alloy and beverage can container
JPH03133633A (en) * 1989-10-20 1991-06-06 Nippon Steel Corp Steel sheet suitable for iron-based printed board
JPH05319445A (en) * 1992-05-14 1993-12-03 Japan Crown Cork Co Ltd Metal-made container lid
JP2000234181A (en) * 1998-12-14 2000-08-29 Nippon Steel Corp Steel sheet for laminated vessel excellent in can making workability

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