TR201705422A2 - SAR-COOKING PAPER - Google Patents

Abstract

A paper layer (12) in contact with food, a metal layer (11) associated with the said paper layer (12) and positioned facing the outer surface, a binding layer that is positioned between said metal layer (11) and the paper layer (12) to adhere to each other. It is a baking paper (10) comprising (13) and it is characterized in that; the amount of said binding layer (13) is 0.1 gsm and above and the binding layer (13) contains 4,4? -methylene diphenyl diisocyanate and o- (p-Isocyanatobenzyl) phenyl isocyanate. Figure 1

Description

DESCRIPTION YELLOW COOKING PAPER SINGLE NICK FIELD The invention relates to a baking paper developed for use in baking dishes. PRIOR ART Aluminum, low price, fast heating and homogeneous heat distribution feature It is a highly preferred kitchen utensil. Separate reflection feature It is also used as a protective layer in foods. True its use is not known by the consumers, so it may cause problems from time to time. are compared. Aluminum; It dissolves by reacting with acids. well It has no acid resistance. In this situation, aluminum dissolves and enters food. causes infection and threatens human health. of aluminum water vapor permeability is close to zero. Therefore, the products cooked by wrapping It allows it to be steamed.

Baking paper does not only cook food without oil, so it does not stick to the tray, but also It is known for not contaminating the tray. high temperature ( it is durable. It does not have the ability to trap the heat of the food it wraps.

Thanks to its permeability, it does not have the feature of cooking food in its own steam.

It can be used in acidic/saucy foods.

As a result, all the above-mentioned problems are a novelty in the relevant technical field. does not make it mandatory.

BRIEF DESCRIPTION OF THE INVENTION The present invention is designed to eliminate the above mentioned disadvantages and It relates to a laminated cooking paper to bring new advantages to the field.

The main purpose of the invention is to produce a cooking paper that does not harm human health. is to put.

Another object of the invention is to produce a baking paper with increased thermal resistance. is to put.

Another object of the invention is to cook food with its own steaming feature. is to reveal the cooking paper.

Another object of the invention is to determine the nutritional value of the food cooked in it. is to present a cooking paper with an increased retention rate.

Another object of the invention is the tray on which it is placed during cooking, such as my pyrex etc. is to present a non-stick cooking paper that does not harm the carrier.

Another object of the invention is to produce a non-adherent cooking product during cooking. to reveal the paper.

Another object of the invention is that the product can be used safely with acidic/saucy foods. is to reveal the cooking paper.

All the above-mentioned purposes that will emerge from the detailed description below. The present invention to realize is a paper layer that comes into contact with food. associated with said paper layer and positioned facing the outer surface. by positioning the metal layer between said metal layer and the paper layer. It is a baking paper with a binder layer that allows them to stick to each other.

Accordingly, the feature of the invention in question is; the maximum amount of said binder layer at least 0.1 gsm and the binding layer is 4.4'-methylene in the range of 5<10% by weight diphenyl diisocyanate and 0,1-<1 wt% o-(p-Isocyanatobenzyl)phenyl It contains isocyanate.

In a preferred embodiment of the invention, the amount of 4,4'-methylene diphenyl diisocyanate It is in the range of 6-9% by weight.

Another preferred embodiment of the invention is o-(p-Isocyanatobenzyl)phenyl The amount of isocyanate is in the range of 0,2 - 0,8 % by weight.

In another preferred embodiment of the invention, the metal layer comprises aluminum.

Another preferred embodiment of the invention is that the metal layer thickness is at least 3 is micron.

Another preferred embodiment of the invention is that the metal layer thickness is at least 5 is micron.

Another preferred embodiment of the invention is one or both sides of the paper layer. Another preferred embodiment of the invention is that the paper layer thickness is at least 10 gsm. is that.

Another preferred embodiment of the invention is that the paper layer thickness is at least 40 gsm. is that.

BRIEF DESCRIPTION OF THE FIGURE In Figure 1, a representative view of the inventive baking paper is given.

REFERENCE NUMBERS IN THE FOLLOWING baking paper 11 metal layers 12 paper layers 13 Binding layer DETAILED DESCRIPTION OF THE INVENTION In this detailed description, a baking paper (10) which is the subject of the invention is only more with examples that will not have any limiting effect for better understanding. is explained.

The cooking paper (10) mentioned with reference to Figure 1 is a metal layer (11); said a paper layer (12) associated with the metal layer (11) and said paper layer (12) and a bonding layer (13) that allows the metal layer (11) to stick to each other. contains. The paper layer (12) is the part of the cooking paper (10) that comes into contact with food. on the inside, and the metal layer (11) on the outside of the cooking paper (10). is located.

In the preferred embodiment of the invention; as metal layer (11), insulating food Ease of use thanks to its ability to 'form' and 'form' food aluminum is used. One or both as a paper layer (11) Paper that is coated with a special food-grade chemical is used. In this way It provides ease of use by preventing it from sticking to the products cooked in it.

The binding layer (13) is made of high temperature resistant material.

The thickness of the metal layer (11) is at least 3 microns. Metal in one embodiment of the invention layer (11) thickness is at least 5 microns. Metal layer in preferred application (11) thickness is at least 7 microns. Thus, during cooking, most of the heat The baking paper (10) remains in the baking paper (10) without being deformed. is provided.

The paper layer (12) is at least 10 gsm thick. In an application of the invention The paper layer (12) is at least 20 gsm thick. Find an alternative in its application, the thickness of the paper layer (12) is at least 40 gsm. Choice In the application, the thickness of the paper layer (12) is 43 gsm. So don't cook Cooking without deforming the paper layer (12) due to the heat increase during can be completed.

For the migration value of the binder weight used in the binder layer (13), specified in the codex communiqué on plastics and materials in contact with food. may cause it to exceed migration values. specified in the notification The amount of binder layer (13) used in the cooking paper (10) which is the subject of the invention is at least It has a value of 0.1 gray'm2. In one embodiment of the invention, the amount of binder layer (13) is 6- It is in the range of 8 gr."m2. In the preferred application, the amount of binding layer (13) is 7 gray'm2" is. Thus, the metal layer (11) and the paper layer (12) While it is ensured to adhere without delamination, at the same time, Turkish Food It has been ensured that the migration limit specified in the Kotex communiqué is not exceeded.

The binding layer (13) may be of thermoplastic or thermoset structure. Choice The binding layer (13) used in the application is thermoset. Process post-binding layer (13) heat at 40 degrees Celsius and 50% relative humidity is undergoing curing. As a result of curing, it turns into a cross-linked structure and high It prevents the risk of delamination or degradation by melting at temperatures.

Binding layer (13) 4,4”-methylene diphenyl diisocyanate and O-(p-Isocyanatobenzyl) Contains phenyl isocyanate. 4,4'-methylene in the binding layer (13) The amount of diphenyl diisocyanate is between 5 - <10% by weight. find one 4,4'-methylene diphenyl used in the binding layer (13) in the application The amount of diisocyanate is in the range of 6-9% by weight. Invention preferred The amount of 4,4'-methylene diphenyl diisocyanate used in the application of 7-8% by weight 0-(p-Isocyanatobenzyl)phenyl in the binding layer (13) The amount of isocyanate is in the range of 0.1% - <1 wt%. In an application of the invention o-(p-lsocyanatobenzyl)phenyl used in the binder layer (13) The amount of isocyanate is in the range of 0.2-0.8% by weight. Invention preferred The amount of o-(p-lsocyanatobenzyl)phenyl isocyanate used in the application According to the Turkish Food Codex communiqué on plastic materials and materials in contact with food Products suitable for oven cooking should be tested under the following conditions.

Table 1: Turkish Food Codex test conditions Test Name Test Condition Source I Method Total Migration - Food 220°C / 2 hours (If this condition is not applicable Commission Regulation - 3% instead of similar DZ (If this condition is not applicable Acetic Acid 100 °C / 2 hours Similar to E - MPPO - Tenax 10/2011 175°C I 2 hours) Commission Regulation 2016/1416 Total Migration - Food 175 °C / 2 hours Total Migration - Food ethanol Similar instead of D2 - 95% 60°Ch Total Migration - Food Similar to D2 substitute - Izooctan 60°C I 4 hours The cooking paper (10) subject to the invention was tested according to the above conditions. and the results are listed below. As can be seen from the test results, It provides migration limits.

TEST NAME FCM-All Volatile In Plastic Materials- Total Substance Pass of Non-Matter (Acetic acid 3%) Total migration with MPPO (TENAX) TEST CONDITION 2 Hours at 175 °C (in practice 2 Hours at 175 °C 2 Hours at 175 °C (6 Hours at 60 “C in practice) 2 Hours at 175 “C (4 Hours at 60 “C in practice) In the products used in the cooking process, the following heavy metal and other contents must also be at certain limit values.

Again the test According to the result of the invention, the specified contents of the cooking paper (10) does not contain.

TEST RESULT Total Heavy Metal- Course Content Passed Total Heavy Metal- Arsenic Content Passed Titanium Dioxide (Ti02) Content Passed Polychlorobiphenyl (PCBs) Content Passed Halogen Chlorine (CI) Content Passed Thanks to the Sar-Baker cooking paper (10), which is the subject of the invention, aluminum foil and cooking paper paper with superior features by combining the features in a single product. provides product formation. The subject of the invention is in the cooking door (10) to the user. provides the following advantages.

- Having content that will not endanger human health, - Keeps food warm, speeds up warming and prevents icing - Thanks to the physical properties of the aluminum used in the metal layer (11) takes the shape of food and isolates it - One or both sides of the product are special, suitable for food paper layer (12) coated with an anti-adhesive chemical it cuts off the metal layer (11) contact and provides safer use. 0 The tray does not need to be lubricated, the food is cooked without sticking . Turkish Food Codex plastic materials and materials in contact with food It has values below the migration values specified in the communiqué. . All foods, whether acidic (tomato paste, meat foods), sauces or oily It can be used in cooking without any problem.

- Keeps food in its own steam thanks to its near-zero vapor permeability value . Thanks to its reflective feature, it allows the food to be cooked without burning. The scope of protection of the invention is stated in the appended claims and it is absolutely detailed explanation cannot be limited to what is told for the purpose of illustration. Because in technique of an expert. the above without departing from the main theme of the invention It is clear that similar structuring can occur in the light of this.

Claims (1)

REQUIREMENTS 1. A paper layer (12) in contact with food is associated with said paper layer (12) and a metal layer (11) positioned to face the outer surface is positioned between said metal layer (11) and paper layer (12) and provides adhesion to each other. it is a baking paper (10) containing a binding layer (13), and its feature is; that the amount of said binder layer (13) is at least 0.1 gsm and that the binder layer (13) is 5 to <10% by weight of 4,4'-methylene diphenyl diisocyanate and 0,1-<1 percent by weight of o-(p- Isocyanatobenzyl) It is a cooking paper (10) according to claim 1 and its feature is; The amount of 4,4”-methylene diphenyl diisocyanate is in the range of 6-9% by weight. It is a cooking paper (10) according to claim 1 and its feature is; The amount of o-(p-Isocyanatobenzyl)phenyl isocyanate is in the range of 0.2-0.8% by weight. It is a cooking paper (10) according to claim 1 and its feature is; the metal layer (11) contains aluminum. It is a cooking paper (10) according to claim 1 and its feature is; the thickness of the metal layer (11) is at least 3 microns. It is a cooking paper (10) according to claim 1 and its feature is; the thickness of the metal layer (11) is at least 5 microns. . It is a cooking paper (10) according to claim 1 and its feature is; is that the paper layer (12) is paper coated on one or both sides with a special food-grade chemical that prevents adhesion. . It is a cooking paper (10) according to claim 1 and its feature is; the thickness of the paper layer (12) is at least 10 gsm. 9. It is a cooking paper (10) according to claim 1 and its feature is; the thickness of the paper layer (12) is at least 40 gsm.