JP2709615B2 - Telescopic net for food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a telescopic net for food which is preferably used for a net used for contracting and molding processed meat such as ham and sausage (hereinafter referred to as a meat net).

[Background Art] A structure conventionally used as a meat net is a cylindrical net made of a covering yarn obtained by covering a cotton yarn in a length direction and a rubber yarn in a circumferential direction. By arranging such a meat net around the shaped meat mass, a contraction force by the rubber thread acts in the center direction during the processing, thereby improving the binding property and imparting uniformity.

[Problems to be Solved by the Invention] The characteristics required for a meat net include a large contraction force, no reduction in the contraction force in the processing step, and deterioration or food resistance during the storage period after production. There is no adverse effect. Meat nets using rubber thread-coated yarns have been most commonly employed in the past, but it can be said that they do not necessarily satisfy the required characteristics. That is, the contraction force is reduced by heat, and depending on the product, repeated use may be desirable in terms of cost reduction. However, this is not performed due to a decrease in elasticity after the heating step. Further, as a problem during the storage period, there is a reduction in commercial value due to oxidative deterioration of rubber. In some cases, talc, which has been surface-treated to prevent the adhesiveness of the rubber thread, may adhere to the product, and needs to be improved.

[Means for Solving the Problems] The present invention has been made to solve such problems, and improves the binding property of a shaped meat mass during the ham and sausage manufacturing process, and imparts uniformity. In order to provide a stretchable net for food that tightens the surface, the structure is as follows.

That is, the inelastic yarn is arranged in the warp direction by the warp knitting machine,
This is a telescopic net for food knitted in a cylindrical shape, in which a coated elastic yarn having a polyurethane elastic yarn as a core and an inelastic yarn as a sheath is spirally arranged in the weft direction.

The improvement in the thermal characteristics of the meat net of the present invention will be described first.

FIG. 2 is a graph showing the elongation characteristics by dry heat treatment of a polyurethane elastic yarn used for the stretchable net for food according to the present invention, and FIG. 3 shows the elongation characteristics of a conventional rubber yarn by dry heat shrinkage treatment. It is a graph.

That is, in FIG. 2, 1680 denier polyurethane elastic yarn ("Operon yarn" (registered trademark) manufactured by Du Pont-Toray Co., Ltd.) is used, and in FIG. 3, a round rubber yarn of No. 33 is used. It is. The 33rd round rubber thread has a diameter of 0.7 mm, and the 1680 denier polyurethane elastic thread has a diameter of 0.451 mm, so the polyurethane elastic thread is about 2/3 less than the round rubber thread.

Each yarn is placed in an atmosphere of 50 ° C (in the figure), 100 ° C (in the figure), and 150 ° C (in the figure) at 100 ° C.
% (Doubling), the sample was rested for 30 minutes while being stretched, the stretch was removed, and the sample was allowed to stand at room temperature with no tension for a day and a night. Thereafter, the results of measuring the load-elongation curve are shown. In the drawing, indicates an untreated yarn.

From FIG. 3, the curve of the rubber thread has shifted significantly downward by the treatment at 150 ° C. for 30 minutes, which indicates that the tensile force required to give a certain elongation is small. That is, the contraction force of the meat net is reduced by about 1/3 by the heat treatment at 150 ° C. On the other hand, in the case of the polyurethane elastic yarn “Operon”, it is shown that the contraction force does not decrease at all even by the heat treatment at 150 ° C. Generally, the heat resistance of rubber yarn is 150 to 160 ° C, and that of polyurethane elastic yarn is 180 to 190 ° C. The heat treatment conditions for ham and sausage are 120 to 150 ° C., and therefore, a meat net using polyurethane elastic yarn can be used repeatedly, thereby achieving a reduction in processing cost.

Further, the figure shows that in the case of a rubber yarn, a tension of about 50 g is required to achieve 100% elongation with an untreated yarn, whereas a tension of about 100 g is required with a polyurethane elastic yarn. In other words, taking into account that the diameter of the test polyurethane elastic yarn is slightly less than 2/3 of the diameter of the round rubber yarn, the meat net using polyurethane elastic yarn has a greater contraction force than the one using rubber yarn. Can be explained as having high characteristics and being stable to heat treatment.

Next, other points of improvement of the above-described rubber thread meet net will be described.

The polyurethane elastic yarn retains its properties for a long period of three years or more, but the rubber yarn is oxidatively degraded within a short period of one year or less depending on storage conditions, and may have a strong decrease. Polyurethane elastic yarns have less tackiness on the surface than rubber yarns, and no surface treatment with talc is required.To improve the processability of coated yarns, a small amount of a smoothing agent such as silicone or mineral oil is usually applied. However, this does not pass through the coated inelastic yarn (usually cotton yarn) and adhere to the surface of the processed meat.

In knitting the meat net, as a non-elastic yarn arranged in the warp direction, usually two or more thick cotton yarns of 40 count or less are twisted, and two or more are aligned and used as a total count.
It is common to use one with 2.5 to 10th.
On the other hand, as the elastic covering yarn arranged in the weft direction, using a polyurethane elastic yarn of 500 to 2500 denier as the core yarn,
It is recommended that the circumference is double-coated with a cotton thread and that the combination of the thickness of the lower thread and the upper thread is 3 to 10 in total.

As the polyurethane elastic yarn, a fiber yarn obtained by spinning a linear elastomer block-copolymerized with a high molecular weight diol, a diisocyanate, and a low-molecular bifunctional active hydrogen compound as a chain extender is used. An ether type using PTMG (polytetramethylene glycol) as a raw material polymer diol, an ester type using adipate-based polyester diol, and a type using a mixture of these are produced. Further, as the raw material diisocyanate 4,4'-MDI (diphenylmethane _{diisocyanate) 4,4'-H 12 -MDI, HDI} ( hexamethylene diisocyanate), IPDI (isophorone diisocyanate), etc. is often used.

The knitting machine is generally a double needle bed Russell type and is generally knitted in a cylindrical shape with 12 to 22 needles. The knitting structure is usually a chain stitch in the warp direction, but a tortoiseshell knit is also applied. In the case where the warp direction is a chain stitch in order to increase the elasticity in the weft direction, the coated elastic yarn is inserted in the weft direction.

FIG. 1 is an organization diagram showing an embodiment of a stretchable net according to the present invention, in which a warp direction is a chain knit with an inelastic yarn 1, a weft direction is a polyurethane elastic yarn 2 as a core, and the periphery thereof is inelastic. The inelastic yarns 3 and 4 are spirally arranged by the coated elastic yarns 5 wound in opposite directions (S, Z) by the yarns 3 and 4, and are knitted into a cylindrical shape.

Depending on the size of the processed meat, the length and diameter of the meat net change, and the thickness of the non-elastic yarn and the elastic covering yarn also changes.
Further, the net pattern also includes an oblique pattern (diamond pattern), a turtle pattern, and the like in addition to the most common vertical and horizontal orthogonal patterns.

In addition, cotton yarns usually dyed in red, yellow, and brown colors are used.

[Example] An example of a knitting condition is shown below.

 Knitting machine Meyer DR5SS 3 gauge Threading Warp: Cotton yarn 20/3 x 2 yarns Weft: core "Operon yarn" 1120 denier sheath ... Upper yarn-cotton yarn 20/2 x 3 yarns Lower yarn-cotton yarn 20/2 x Composition 3 needles Number of needles 18 Knitted fabric warp 80 mmφ Vertical structure: Chain stitch (37.5 course / 10 cm) Horizontal structure: Insertion (10 lines / 10 cm) [Effect of the Invention] The present invention has the following effects.

1) It exhibits excellent contracting force as a meat net, does not reduce the contracting force due to the heat treatment step, can be used repeatedly if necessary, and can achieve a reduction in processing cost.

2) A meat net with stable performance that can withstand long-term storage of processed meat can be obtained.

[Brief description of the drawings]

FIG. 1 is an organization diagram showing one embodiment of a telescopic net according to the present invention. FIG. 2 is a graph showing the elongation characteristics of the polyurethane elastic yarn used in the stretchable net for food according to the present invention by dry heat treatment. FIG. 3 is a graph showing the elongation characteristics of a conventional rubber yarn by dry heat shrinkage treatment.

Claims (1)

(57) [Claims] An inelastic yarn is arranged in a warp direction by a warp knitting machine.
An elastic net for food that is knitted in a cylindrical shape by arranging a coated elastic thread with a polyurethane elastic thread as a core and an inelastic thread as a sheath in a spiral shape in the weft direction.