JP2940985B2 - Cooking bread packaging material - Google Patents

Description

The present invention relates to a cooking bread packaging material. More specifically, the present invention relates to a cooking bread packaging material having a moisture-permeability, which packages a cooking bread containing side dishes such as hamburgers, hot dogs, and meat buns.

[Conventional technology]

Cooking bread with side dishes such as hamburgers, hot dogs, and meat buns are sold in the food service industry, fast food shops, convenience stores, and the like. In recent years, the number of cooked breads brought back to the store or home and heated by a heater such as a microwave oven has been increasing.

Conventional cooking bread packaging materials are synthetic paper, paraffin paper, etc., which have almost no moisture permeability, so when heated by a heating device such as a microwave oven, steam emitted from the cooking bread is not released to the outside, and inside the packaging. There is a problem in that dew condensation occurs and adheres to the cooking pan, and the pan becomes moist, and the taste and texture are extremely reduced.

[Problems to be solved by the invention]

SUMMARY OF THE INVENTION An object of the present invention is to provide a cooking bread packaging material having moisture permeability, which prevents dew condensation inside the packaging material, which is the above problem, and prevents the taste of the cooking bread from lowering.

[Means for solving the problem]

The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, have finally reached the present invention.

That is, the present invention provides a cooking pan characterized by using a moisture-permeable sheet having a moisture permeability of 300 g / m ^{2 for} 24 hours or more, an average pore diameter of 50 μm or less, and a total light transmittance of 35% or less, at least in part. It is a packaging material.

Here, the moisture permeability is a value measured by ASTM E96. The average pore size is a value measured by a mercury intrusion method. The total light transmittance is a value measured by JIS K 7105.

In the present invention, the moisture-permeable sheet refers to a sheet having substantially moisture-permeable properties such as a single moisture-permeable film, a laminate of perforated paper and a moisture-permeable film, a laminate of a nonwoven fabric or the like and a laminate of a moisture-permeable film, and the like.

At least partially using the moisture-permeable sheet is the area to be used, and depends on the moisture permeability of the moisture-permeable sheet to be used, the contents to be packaged, the size of the packaging material, etc. On the other hand, it is preferably at least 10%, more preferably at least 20%.

The moisture permeability of the moisture permeable sheet used in the present invention is 300 g / m ² 24h
or r is necessary, preferably at 500 g / m ² 24hr or more, further 1000 g / m ² or more 24hr are preferred. If it is less than 300 g / m ² , the moisture permeability is insufficient, so that when the cooking pan is packaged and heated, dew condensation occurs and the bread becomes moist, and the taste and texture deteriorate.

Those having an average pore diameter of 50 μm or less can be used. It is preferably at most 20 μm, more preferably at most 10 μm. 50μ
If it exceeds m, the pores become too large and the paste or liquid seasoning such as mustard, ketchup, oil and the like exudes and adheres to hands and the like, giving a feeling of discomfort.

Those having a total light transmittance of 35% or less can be used. Preferably it is 25% or less. If it exceeds 35%, even if it is packaged, the cooked bread will be seen through, the appearance will be reduced, and the appetite will be lost.

A feature of the present invention is a packaging material for a cooking pan at least partially using a moisture-permeable sheet having specified moisture permeability, average pore diameter, and total light transmittance, which is eaten by heating with a heater such as a microwave oven. In this case, the taste, texture, appearance, etc. are significantly improved.

The configuration of the packaging material using the moisture-permeable sheet may be a single moisture-permeable film, or may be laminated with another base material such as a nonwoven fabric, a perforated paper, or a cloth.

Nylon, polyester, polypropylene, polyethylene and the like can be preferably used as the nonwoven fabric,
Usually, the basis weight is preferably from 10 to 100 g / m ² .

As the perforated paper, a known paper obtained by perforating a paraffin paper, a synthetic paper or the like with a needle roll, a laser beam or the like can be used. The aperture of the perforated paper needs to be such that the moisture permeability of the moisture-permeable film, which is a feature of the present invention, is not extremely impaired. The thickness of perforated paper should be between 20 and
100 μm is preferred.

When a moisture-permeable film and another substrate are laminated, they can be partially adhered by a known method such as a solvent-type adhesive, a hot-melt type adhesive, or a heat seal. Adhesive area ratio, the moisture permeability of the moisture-permeable film is a feature of the present invention,
It is necessary to have a degree that is not extremely disturbing.

A moisture-permeable sheet or a moisture-permeable film may be bonded in stripes to another substrate having no moisture permeability.

In order to improve the appearance, it is preferable to perform printing on the structure of the moisture-permeable sheet.

The structure of the packaging material is not particularly limited as long as the cooking pan can be packaged, but a bag-like or sheet-like structure is preferably used. In the case of a bag shape, a three-sided seal or a two-sided seal may be used. As a sealing method, a known method such as a solvent type adhesive, a hot melt type adhesive, and a heat seal can be used.

The method for producing the moisture-permeable film used in the present invention is described in
46-40119, JP-B-57-47017, JP-A-61-47017
No. 86239, a method of forming micropores between directional lamella crystals and non-crystals,
53-2470, JP-A-57-203520, JP-A-57-203520
No. 47334, JP-A-58-15538, JP-A-58-1499
No. 25, JP-A-59-136334, JP-A-61-129240
JP, JP-A-61-121925, JP-A-62-129321, JP-A-63-210114, JP-A-64-81831, etc. A method in which a melted material is filled, melt-formed, and then subjected to a stretching treatment (hereinafter simply referred to as a stretching method), a polypropylene as disclosed in JP-A-63-199742, JP-A-1-103634 and the like. A method in which a resin is filled with an incompatible material, melt-formed, stretched, and the incompatible material is extracted with a solvent.
As disclosed in JP-A-57-47017, there can be mentioned a method in which an inorganic filler and an organic liquid are mixed with a polyolefin resin, melt-molded, and then the inorganic filler and the organic liquid are extracted from the molded article.

Among the above methods, the stretching method is preferable in terms of productivity, texture, and appearance.

Examples of the polyolefin resin include propylene homopolymer, ethylene-propylene copolymer, high-density polyethylene, linear low-density polyethylene, low-density polyethylene, ethylene-vinyl acetate copolymer, and polybutene.

As the incompatible material, inorganic and organic fillers can be used. As the inorganic filler, for example, barium sulfate, calcium sulfate, barium carbonate, calcium carbonate,
Magnesium hydroxide, aluminum hydroxide, zinc oxide,
Examples thereof include magnesium oxide, titanium oxide, silica, and talc. In particular, barium sulfate, calcium carbonate, and magnesium hydroxide are preferably used. Examples of the organic filler include nylon, polystyrene, wood flour and the like.

These inorganic and organic fillers can be used alone or in a mixture of two or more.

〔Example〕

EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples unless departing from the gist.

 The evaluation in the examples was performed by the following method.

(1) Thickness (μm) Conforms to JIS C 2318 (2) Moisture permeability (g / m ² 24hr) ASTM E 96 Temperature 32.2 ° C Relative temperature 50% (3) Total light transmittance (%) JIS K 7105 (4) Average pore size Measured with a mercury porosimeter (Autopore 9220, manufactured by Shimadzu Corporation).

(5) Dew condensation state Immediately after heating in a microwave oven, the inside of the packaging material was observed, and the condensation state on the surface of the packaging material was evaluated according to the following criteria.

1- No dew condensation 2-Slight dew condensation 3-Condensation 4-Condensation significant (6) Appearance The appearance of the packaging material immediately after being heated in a microwave oven was evaluated according to the following criteria.

1-very good 2-good 3-cooking bread can be seen through 4-seasoning seeping out (7) Bread appearance Immediately after being heated in a microwave oven, take out the contents from the packaging material and take out the surface of the bread surface The condition was evaluated according to the following criteria.

1-Very good 2-Good 3-Bread wrinkles 4-Bread wrinkles (8) Texture Immediately after being heated in a microwave oven, the contents were taken out from the packaging material, tasted and evaluated according to the following criteria. .

1-very good 2-good 3-too soft 4-sticky (9) Taste Immediately after heating in a microwave oven, the contents were taken out of the packaging material, tasted and evaluated according to the following criteria.

1- Very delicious 2- Delicious 3- Lack of taste 4- Not delicious Reference Example 1 (F-1 to F-5) Incorporation of linear low-density polyethylene and inorganic filler in the proportions shown in Table 1 After 50 kg, 0.2 kg of zinc stearate was added. This mixture was mixed with a Henschel mixer, melt-kneaded with a twin-screw extruder, and pelletized. The obtained pellets were melt-formed with a 65 mm diameter T-die single-screw extruder, cooled and solidified with a chill roll, using a roll stretching machine,
Stretched 6.0 times in the longitudinal direction at a preheating temperature of 75 ° C,
And heat-fixed with a hot roll to obtain a moisture-permeable film. Table 1 shows the physical properties of the moisture-permeable film.

REFERENCE EXAMPLE 2 (F-6 to F-7)
The melt was formed into a film by a single screw extruder and cooled and solidified by a chill roll. Table 1 shows the physical properties of the film.

Examples 1 to 4 The moisture-permeable films F-1 to F-4 obtained in Reference Example 1 were sealed three-sided with an impulse sealer to form a bag (width 15 cm, length).
25 cm). After that, a hamburger (manufactured by McDonald's) at room temperature was put in the bag-like material, the unsealed portion was turned three times, and the sample was fastened with cellophane tape.

Microwave oven manufactured by Matsushita Electric Industrial Co., Ltd. (Erie, NE-M330
Mold), the sample was heated for 1 minute. The sample was taken out from the microwave oven, and the appearance of the packaging material, the dew condensation inside the packaging material, and the appearance of the hamburger were observed. After that, 10 people sampled and evaluated the texture and taste. Table 2 shows the results.

Comparative Examples 1 to 3 The moisture-permeable film and the moisture-impermeable film F obtained in Reference Example 1.
Evaluation was performed in the same manner as in Example 1 except that -5 to F-7 were used. Table 2 shows the results.

Comparative Example 4 Evaluation was performed in the same manner as in Example 1 except that Syntex (20 g / m ² product), a nonwoven fabric manufactured by Mitsui Petrochemical Industries, Ltd. was used. Table 2 shows the results. Due to the large pore size, the ketchup and oily seasoning exuded, and the seasoning adhered to the plate and hands.

Example 5 The moisture-permeable film of F-1 obtained in Reference Example 1 and the nonwoven fabric used in Comparative Example 4 were partially adhered with a hot roll at a temperature of 120 ° C. to obtain a moisture-permeable sheet. Using the sheet, evaluation was made in the same manner as in Example 1. Table 2 shows the results.

Example 6 The moisture-permeable film of F-1 obtained in Reference Example 1 was used for the upper member,
The evaluation was performed in the same manner as in Example 1 except that the lower member of the moisture-impermeable film of -6 was used. Table 2 shows the results.

〔The invention's effect〕

The present invention uses a moisture-permeable sheet having specified moisture permeability, average pore diameter, and total light transmittance, so that when a cooking pan is heated with a heater such as a microwave oven and eats, the conventional packaging material having no moisture permeability is used. Compared with the packaging material, there is no condensation, taste,
The texture, appearance, etc. are significantly improved.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) B65D 65/38 B32B 7/02 B32B 3/24 C08J 9/00 C08J 9/26

Claims (5)

(57) [Claims] (1) a water vapor transmission rate of at least 300 g / m ^{2 for} 24 hours and an average pore diameter of 50
μm or less, a total light transmittance of 35% or less
Cooking bread packaging material characterized by being used at least partially. 2. The cooking bread packaging material according to claim 1, wherein the moisture-permeable sheet is a single moisture-permeable film. 3. The cooking bread packaging material according to claim 1, wherein the moisture-permeable sheet is formed by laminating perforated paper and a moisture-permeable film and partially bonding them. 4. A moisture-permeable sheet comprising a fabric and a moisture-permeable film overlapped and partially adhered.
Cooking bread packaging material as described. 5. A moisture-permeable film comprising a polyolefin resin and an incompatible material.
A packaging material for cooking bread according to any one of the above.