JP3393526B2 - Food packaging - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package of cheeses individually cut and individually packaged, and more particularly to a package of natural cheese, processed cheese, cheese food or cheese-like food having a mildew grown on the surface thereof. In the food package of the present invention, by providing an oil layer or a cream layer between the cut surface of cheese and the packaging material, after packaging, even if subjected to heat sterilization, etc., the peelability between the cut surface and the packaging material. Is good.

[0002]

2. Description of the Related Art Conventionally, many foods containing protein as a main component such as cheese have been known. And, about these foods, those which are cut and individually packaged are also commercialized.

[0003] For example, in white mold cheese such as Camembert cheese having white mold for food growth on its surface, many products of the type that are heat-sterilized after packaging are distributed for the purpose of extending the shelf life. Since these cheeses are covered with white mold on the surface, the softened cheese does not leak out even when heat-sterilized, and the packaging material has good peeling property. However, in products individually cut and wrapped with these cheeses, heat sterilization may cause softened cheese to leak out,
Since the peeling property of the packaging material becomes worse, it is a problem when commercializing heat-sterilized white mold cheese that is cut and individually packaged.

[0004] Sterilized type cheeses, which are obtained by cutting white mold cheese and individually packaging, are commercially available. For the packaging material used for individual packaging, a special synthetic resin with a wetting index of 42 or less is used. The present situation is that the cut surface of cheese is prevented from adhering to the packaging material. However, this resin has a wetting index
It is a special synthetic resin of 42 or less, and it is desired to develop a technology that can improve the peeling property between the cut surface and the packaging material even when the packaging material used for packaging of ordinary foods is used. It is rare.

[0005]

DISCLOSURE OF THE INVENTION The inventors of the present invention have individually cut and individually packaged cheeses as described above, in particular, white mold cheese such as Camembert cheese having white mold grown on the surface thereof, and cutting after heating. In order to improve the peeling property between the surface and the packaging material, we have been diligently researching it.Applying oil or cream to the cut surface of cheeses and forming an oil layer or cream layer between the cut surface and the packaging material. By providing, even when using nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, etc., which are used as packaging materials for packaging of ordinary foods, the cut surface after heating. The inventors have found that the releasability between the resin and the packaging material can be improved, and have completed the present invention.

Therefore, the present invention uses a nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, etc., which are commonly used for packaging foods, etc. Individually packaged cheeses, in particular, natural cheese with white mold grown on the surface, process cheese, cheese food, an oil layer or cream layer between the cut surface of cheese such as cheese-like food and packaging material. An object of the present invention is to provide a food package having improved peelability after heating.

[0007]

Means for Solving the Problems In the present invention, cut cheeses, in particular, natural cheeses on which white mold is grown, processed cheeses, cheese foods, cheeses such as cheese-like foods, ordinary foods, etc. For individual packaging with nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, etc., used as packaging material for packaging, apply oil or cream to the cut surface of cheese and apply oil. By providing the layer or the cream layer, a food package having good peelability between the cut surface of cheese and the packaging material even when heated is obtained.

The oil used in the present invention may be any oil as long as it is a normal edible oil, and the cream used in the present invention may be any cream such as fresh cream and imitation cream.

Next, with respect to Camembert cheese as an example of cheeses, a test example is shown in which the cut surface is coated with oil or cream, and the effect of improving peelability by providing an oil layer or a cream layer is investigated.

[0010]

[Test Example 1] Nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, which is used as a packaging material for packaging of ordinary foods, is used, and salad oil is applied to the cut surface. With respect to the Camembert cheese coated and individually packaged, and the Camembert cheese individually packaged without applying the salad oil to the cut surface, the releasability from the cut surface of each packaging material was examined. That is, fermentation was started after card making according to the usual Camembert cheese production method. Then, on the 10th day after the start of fermentation, after cutting Camembert cheese into 6 equal parts, immediately, salad oil was applied to the cut surface in the product of the present invention, and salad oil was applied to the cut surface in the control product. Each of the packaging materials was individually packaged without applying. About this individually packaged Camembert cheese, after continuing fermentation for another 7 days, filled in a cup,
The lid material was sealed and sterilized by retort heating at 100 ° C for 20 minutes. Then, with respect to this heat-sterilized individually packaged Camembert cheese, the peelability from the cut surface of the cheese of each used packaging material was examined. The results are shown in Table 1.

[0011]

[Table 1] ───────────────────────────────   Packaging material Invention product Control product ───────────────────────────────   Nitrocellulose resin Good peelability Poor peelability   Aluminum Good peelability Poor peelability   Polystyrene Good peelability Poor peelability   Vinyl chloride vinyl acetate copolymer Good peelability Poor peelability   Polyvinylidene chloride Good peelability Poor peelability ───────────────────────────────

According to this, in the case of a control product using nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer and polyvinylidene chloride as a packaging material and not applying salad oil to the cut surface, Although there was no leakage of cheese due to heat sterilization, the peelability from the cut surface of each packaging material used was poor, and the shape retention of each cut and individually packaged cheese was also poor. On the other hand, in the case of the product of the present invention in which the cut surface is coated with salad oil, there is no leakage of cheese due to heat sterilization, and the peelability from the cut surface of each packaging material used is also good, and the cut The shape retention of each individually packaged cheese was also good.

[0013]

[Test Example 2] The same test as in Test Example 1 was carried out using a fresh cream having a fat content of 40% instead of the salad oil. The results are shown in Table 2.

[0014]

[Table 2] ───────────────────────────────   Packaging material Invention product Control product ───────────────────────────────   Nitrocellulose resin Good peelability Poor peelability   Aluminum Good peelability Poor peelability   Polystyrene Good peelability Poor peelability   Vinyl chloride vinyl acetate copolymer Good peelability Poor peelability   Polyvinylidene chloride Good peelability Poor peelability ───────────────────────────────

According to this, in the case of the control product which uses nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer and polyvinylidene chloride as a packaging material and does not apply fresh cream to the cut surface,
Although there was no leakage of cheese due to heat sterilization, the peelability from the cut surface of each used packaging material was poor, and the shape retention of each cheese individually cut and wrapped was also poor. On the other hand, in the case of the product of the present invention in which the fresh cream is applied to the cut surface, there is no leakage of cheese due to heat sterilization, and the peelability from the cut surface of each packaging material used is also good, and the cut The shape retention of each individually packaged cheese was also good. As described above, it was found that by applying oil or cream to the cut surface of Camembert cheese and providing the oil layer or the cream layer, the peeling property between the packaging material and the cut surface can be improved even when heat sterilized.

[0016] In addition, in a package of processed cheese, cheese food, cheese-like food, etc., in which white mold is growing on the surface, packaging material is closely adhered to the cut surface and individually packaged, and which is heat sterilized. It was also found that the peelability between the packaging material and the cut surface can be improved by applying oil or cream to the cut surface and providing an oil layer or a cream layer.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The food package of the present invention is a cut cheese, in particular, a cut surface of cheese such as natural cheese having surface mildew grown thereon, process cheese, cheese food, cheese-like food and the like. By applying oil or cream to form an oil layer or a cream layer, the cut surface is prevented from adhering to the packaging material due to heating and the releasability is improved. Then, by performing such a treatment, it is individually packaged with nitrocellulose resin, which is used as a packaging material for packaging of ordinary foods, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, etc. Also, it is possible to obtain a food package that maintains good peelability.

In the present invention, when cutting cheeses, the size and shape are not particularly limited as long as they can be individually packaged.

The oil or cream applied to the cut surface of cheese is not particularly limited as long as it can be used for foods, and it may be vegetable or animal. It may be one. The amount of oil or cream applied to the cut surface of cheese should be such that it covers the entire cut surface. For example, in the case of Camembert cheese, 3-5 mg / cm ²
With this amount, oil or cream can be applied to the entire cut surface without interruption. In addition, as a method of applying oil or cream to the entire cut surface without interruption, a method of applying oil or cream to the entire cut surface with a brush, or contacting the cut surface with oil or cream placed in a tray A coating method and the like are simple and preferable.

Next, the present invention will be described in detail by showing examples.

[0021]

Example 1 A Camembert cheese individually packaged by using nitrocellulose resin as a packaging material and applying salad oil to the cut surface was produced. That is, fermentation was started after card making according to the usual Camembert cheese production method. Next, on the 10th day after the start of fermentation, Camembert cheese was cut into 6 equal parts, and immediately the cut surface was coated with salad oil and individually packaged with nitrocellulose resin. Then, about the individually packaged Camembert cheese, after continuing the fermentation for 7 days, fill the cup, seal the lid, and sterilize by retort heating at 100 ° C for 20 minutes. Made cheese.

Further, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer and polyvinylidene chloride were used as a packaging material, and heat-sterilized individually packaged Camembert cheese was produced in the same manner.

[0023]

Example 2 A Camembert cheese individually packaged by using a nitrocellulose resin as a packaging material and applying fresh cream having a fat content of 40% to the cut surface was produced. That is, fermentation was started after card making according to the usual Camembert cheese production method. Next, on the 10th day after the start of fermentation, Camembert cheese was cut into 6 equal parts, and then fresh cream was immediately applied to the cut surface and individually packaged with nitrocellulose resin. Then, after continuously fermenting the individually packaged Camembert cheese for 7 days, fill it in a cup, seal the lid material, and leave at 20 ° C at 20 ° C.
Retort heat sterilization was performed for minutes to produce individually heat-sterilized type Camembert cheese.

Aluminum, polystyrene, vinyl acetate vinyl acetate copolymer and polyvinylidene chloride were used as the packaging material, and heat-sterilized individually packaged Camembert cheese was produced in the same manner.

[0025]

EFFECTS OF THE INVENTION As in the present invention, cut cheeses,
In particular, natural cheese with mildew grown on the surface, process cheese, cheese food, by applying oil or cream to the cut surface of food such as cheese-like food, it is used as a packaging material in the packaging of ordinary food and the like. Even if these cut cheeses are individually packaged using nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, and polyvinylidene chloride, the cut surface and the packaging material will not adhere to each other due to heating. It is possible to obtain a food package that does not occur and has extremely good peelability between the cut surface and the packaging material.

Claims (2)

(57) [Claims] 1. A packaging material used for packaging ordinary foods.
It is a food package of cheese to be heat-sterilized after individually wrapped, by increasing the peelability after heating by applying oil or cream to the cut surface of cheese to prevent cheese leakage.
A food package having a good shape retention property . 2. The food package according to claim 1, wherein the cheeses are natural cheese having surface mildew grown thereon, process cheese, cheese food or cheese-like food.