JP3776145B2

JP3776145B2 - Soup food packaging bags

Info

Publication number: JP3776145B2
Application number: JP13654295A
Authority: JP
Inventors: 田穰司本
Original assignee: 福助紙製品株式会社
Priority date: 1995-06-02
Filing date: 1995-06-02
Publication date: 2006-05-17
Anticipated expiration: 2021-05-17
Also published as: JPH08324650A

Description

【０００１】
【産業上の利用分野】
本発明は、ハンバーガ（てり焼きバーガ）、ドーナッツをはじめ、菓子類、惣菜類等、ソースや油分を多く含む含汁食品の包装用袋に関する。
【０００２】
【従来の技術】
近時、ファーストフード店においてハンバーガなどは袋に収納して販売されているが、この種の食品、なかでもソースが多く付着しているてり焼きバーガなどを包装する袋は、袋の外面にソースや油分が滲み出さない材質のシートで形成されたものが用いられている。
【０００３】
従来では、紙にロー引きされたシート、ポリエチレンフイルムがコートされたシート、あるいは紙に不織布が全面熱圧着された貼り合わせシートにより形成された包装袋が用いられており、食品に付着しているソースや油分が外面に滲出せず、手に持ってもべたつくことがないようになされている。
【０００４】
【発明が解決しようとする課題】
しかるに上記従来のシートは、ソースや油分が外面に滲透しないという条件は満していても、食品に接する内面がソースや油分を吸収する能力に乏しいため、袋内で食品がべたつき、延いては味の低下や外観を損ねるという問題点があった。
【０００５】
本発明はこれに鑑み、内面を構成する吸湿性材質の吸収拡散性を高め、包装される食品のべとつき感をなくし、食品の味や外観の劣化をなくすることができる含汁食品包装用袋を提供することを目的とする。
【０００６】
【課題を解決するための手段】
上記従来の技術が有する問題点を解決する手段として、本発明は、ベースとなる紙に不透水性薄膜を貼り合わせ、この薄膜に内面を構成するポリプロピレンからなる不織布を重ね、この不織布の繊維に前記薄膜が不織布の厚み方向の一部に含浸して部分的に熱接着されている包装用シートを形成し、この包装用シートの前記不織布を内面として含汁食品を収納し得る袋としたことを特徴とする。
【０００７】
上記不透水性薄膜は好ましくはポリエチレン製とされ、不織布はポリプロピレン１００％の繊維製とされる。また前記不織布に熱接着する前記薄膜の浸透深さが不織布の厚みに対し１５〜４０％の範囲内とすることが望ましい。
また含汁食品包装用袋とする場合、前記包装用シートを前記不織布が内面となるように重ね合わせ、相隣れる２辺を綴じ他の相隣れる２辺が開放された形態の袋とすることが好ましい。
【０００８】
【作用】
上記含汁食品包装用袋は、内面を構成するポリプロピレン製の不織布に不透水性薄膜がその不織布の厚み方向の一部に部分熱接着され、熱接着されていない部分の不織布の繊維は繊維として生かされているので、この繊維の毛細管現象により食品に付着しているソースや油分を平面方向に十分に拡散して吸収し、これにより食品のべたつき感がなく、味の低下や外観の劣化が防がれる。
【０００９】
【実施例】
以下、本発明を図面に示す実施例を参照して説明する。
【００１０】
本発明による含汁食品包装用袋を構成する包装用シートは、図１にその一部の拡大断面を示すように、外層を構成する紙１に、厚さ６〜３０μ程度のポリエチレン製の不透水性薄膜２が貼着され、この不透水性薄膜２に内層を構成するポリプロピレンの繊維からなる不織布３がその厚み方向の一部に該薄膜２が含浸して部分的に熱接着されている。この熱接着部４部分以外の表面側はポリプロピレンの繊維が圧着されていず、繊維のままの形態を保っている。
【００１１】
したがって上記不織布３を内面として図２のように相隣れる二辺を綴じ合わせて包装用袋５とし、その内部にハンバーガ、てり焼きバーガ等、ソースが多く付着している食品を包装したときそのソース等の液質分は不織布３の繊維間における毛細管現象により早期に平面方向に拡散吸収され、食品のべたつき感がなくなる。
【００１２】
上記不織布３の熱接着される範囲は、不織布３の厚みの１５〜４０％の範囲内であることが好ましく、１５％以下では不織布３の接着強度が十分でなく、繊維の脱落が生じやすいので好ましくない。また４０％以上では不織布３の圧着部分が多くなり過ぎて、ソースや油分の拡散吸収能力が落ちる。
【００１３】
前記紙１、不透水性薄膜２、不織布３の貼り合わせについては、公知の接着剤、熱接着などによる方法であってもよいが、図３に例示するように紙１の供給系６と不織布３の供給系７との最終ロール８，９間に間隔Ｌをあけ、その直上方に設置したダイス１０から溶融ポリエチレンを押し出しラミ方式により紙１と不織布３との間に挟み、三層に形成することがコスト的に有利である。上記ロール８，９間の間隔Ｌを選定することにより、不織布３の圧接力が定められ、溶融ポリエチレンが不織布３に滲み込む深さを決定して前述の部分熱接着状態を得ることができる。
【００１４】
表１は、紙（坪量２１ｇ／ｍ²）のみによるシートと、従来の紙に不織布を全面熱接着されたシートと、本発明に用いるシートとの液質分吸収拡散状況のテスト結果を示しており、このテストに用いた液質分は「サラダオイル」であり、「吸収時間」はサラダオイル１滴を落したのち吸収に要する時間、「拡散面積」はそのサラダオイルが広がった面積を指す。また本発明において用いた不織布は、太さ２デニール、長さ３８ｍｍのポリプロピレン繊維を圧接部の面積率２２％のエンボスロールにより熱接着した坪量２０ｇ／ｍ²のものである。
【００１５】
【表１】

上記テスト結果からも分るように、紙のみによるものでは液質分の吸収は全く期待することはできず、また紙に不織布を全面熱接着された従来品では吸収に１２分という時間が掛っているのに対し、本発明品では３分という従来品の１／４の短い時間で吸収され、かつ広がりも十分に大きいことが分る。
【００１６】
【発明の効果】
以上説明したように本発明によれば、内層を構成するポリプロピレンからなる不織布が不透水性薄膜に対し部分的に熱接着されているので、食品に付着しているソース類や油分が不織布の繊維間の毛細管現象によって早期に拡散吸収され、これにより食品のべたつきがなく、また、不織布の繊維が繊維状のままにおかれる部分が多いので通気性が確保され、味の劣化をきたすことがなく、外観を損うこともない。
【図面の簡単な説明】
【図１】本発明による含汁食品包装用袋に用いる包装用シートの一実施例を示す一部の拡大断面図。
【図２】同、部分拡大図。
【図３】本発明による含汁食品包装用袋の一実施形態を示す斜視図。
【図４】図１の包装用シートの製造手段の一例を示す説明図。
【符号の説明】
１紙
２不透水性薄膜
３不織布
４熱接着部
５包装用袋
６紙供給系
７不織布供給系
８，９最終ロール
１０ダイス[0001]
[Industrial application fields]
The present invention relates to a packaging bag for juice- containing foods containing a large amount of sauce and oil, such as hamburgers (teriyaki burgers), donuts, confectionery, side dishes, and the like.
[0002]
[Prior art]
Recently, hamburgers are sold in bags at fast food stores, but bags that wrap this kind of food, especially teriyaki burgers with a lot of sauce attached, are on the outside of the bag. What is formed with the sheet | seat of the material which does not ooze a sauce and an oil component is used.
[0003]
Conventionally, a packaging bag formed of a sheet drawn on paper, a sheet coated with polyethylene film, or a laminated sheet in which a nonwoven fabric is entirely thermocompression bonded to paper is used, and is attached to food. Sauce and oil do not ooze to the outside and are not sticky when held in hand.
[0004]
[Problems to be solved by the invention]
However, even if the above-mentioned conventional sheet satisfies the condition that the sauce and oil do not penetrate into the outer surface, the inner surface in contact with the food has a poor ability to absorb the sauce and oil, so that the food becomes sticky in the bag. There was a problem that the taste was deteriorated and the appearance was impaired.
[0005]
In view of this, the present invention enhances the absorption and diffusibility of the hygroscopic material constituting the inner surface, eliminates the sticky feeling of the food to be packaged, and eliminates the deterioration of the taste and appearance of the food. The purpose is to provide.
[0006]
[Means for Solving the Problems]
As a means for solving the problems of the above-mentioned conventional techniques, the present invention is a method in which a water-impermeable thin film is bonded to a base paper, and a nonwoven fabric made of polypropylene constituting the inner surface is laminated on the thin film. Forming a packaging sheet in which the thin film is partially impregnated in the thickness direction of the nonwoven fabric and partially thermally bonded, and the bag is a bag that can contain juice-containing foods with the nonwoven fabric as the inner surface. It is characterized by.
[0007]
The impermeable thin film is preferably made of polyethylene, and the nonwoven fabric is made of 100% polypropylene fiber. Moreover, it is desirable that the penetration depth of the thin film thermally bonded to the nonwoven fabric is within a range of 15 to 40% with respect to the thickness of the nonwoven fabric.
The case of the含汁food packaging bag, the packaging sheet superposed so that a said non-woven fabric inner surface and two sides bag open form to next other phases stitching the two sides that are adjacent phase It is preferable to do.
[0008]
[Action]
The sachet packaging bag has a non-permeable thin film partially bonded to the nonwoven fabric made of polypropylene constituting the inner surface of the nonwoven fabric in the thickness direction, and the non-heat bonded portion of the nonwoven fabric fiber is a fiber. because we are alive, and absorbed sufficiently diffused source and oil adhering to the food by the capillary phenomenon of the fiber in the planar direction, thereby no sticky feel of the food, taste reduction and appearance of degradation It is prevented.
[0009]
【Example】
Hereinafter, the present invention will be described with reference to embodiments shown in the drawings.
[0010]
The packaging sheet constituting the sachet packaging bag according to the present invention is made of polyethylene having a thickness of about 6 to 30 μm on the paper 1 constituting the outer layer, as shown in FIG. A water-permeable thin film 2 is adhered, and a non-woven fabric 3 made of polypropylene fibers constituting an inner layer of the water-impermeable thin film 2 is partially impregnated with the thin film 2 in the thickness direction and partially thermally bonded. . Polypropylene fibers are not pressure-bonded on the surface side other than the thermal bonding portion 4 portion, and the shape of the fibers is maintained.
[0011]
Accordingly, when the non-woven fabric 3 is used as the inner surface, two adjacent sides are bound together as shown in FIG. 2 to form a packaging bag 5, and foods with a lot of sauce, such as hamburgers and teriyaki burgers, are packaged therein. The liquid content such as the sauce is diffused and absorbed in the plane direction at an early stage due to the capillary phenomenon between the fibers of the nonwoven fabric 3, and the stickiness of the food is lost.
[0012]
The range where the non-woven fabric 3 is thermally bonded is preferably in the range of 15 to 40% of the thickness of the non-woven fabric 3, and if it is 15% or less, the non-woven fabric 3 has insufficient adhesive strength and the fibers are likely to fall off. It is not preferable. On the other hand, if it is 40% or more, the pressure-bonded portion of the nonwoven fabric 3 becomes too large, and the ability to diffuse and absorb the source and oil is reduced.
[0013]
The paper 1, the water-impermeable thin film 2, and the nonwoven fabric 3 may be bonded together by a known adhesive, thermal bonding, or the like, but as illustrated in FIG. 3, the paper 1 supply system 6 and the nonwoven fabric. 3 is formed between the paper roll 1 and the nonwoven fabric 3 by laminating the molten polyethylene from the die 10 placed immediately above the gap L between the final rolls 8 and 9 with the supply system 7 and forming in three layers. This is advantageous in terms of cost. By selecting the distance L between the rolls 8 and 9, the pressure contact force of the nonwoven fabric 3 is determined, the depth at which the molten polyethylene penetrates into the nonwoven fabric 3 is determined, and the above-mentioned partial thermal bonding state can be obtained.
[0014]
Table 1 includes a sheet only by paper (basis weight 21g / m ^2), a seat which is bonded entirely heat the nonwoven fabric to conventional paper, the test results of liquid quality fraction absorbed diffusion status of the sheet Ru used in the present invention The liquid component used in this test is “salad oil”, “absorption time” is the time required for absorption after dropping one drop of salad oil, and “diffusion area” is the area where the salad oil spreads Point to. The nonwoven fabric used in the present invention has a basis weight of 20 g / m ² in which polypropylene fibers having a thickness of 2 denier and a length of 38 mm are heat-bonded by an embossing roll having an area ratio of 22% at the press contact portion.
[0015]
[Table 1]

As can be seen from the above test results, absorption of liquid content cannot be expected at all with paper alone, and it takes 12 minutes to absorb with a conventional product in which a nonwoven fabric is thermally bonded to paper entirely. On the other hand, it can be seen that the product of the present invention is absorbed in a short time of 1/4 of the conventional product of 3 minutes and the spread is sufficiently large.
[0016]
【The invention's effect】
As described above, according to the present invention, the nonwoven fabric made of polypropylene constituting the inner layer is partially thermally bonded to the water-impermeable thin film, so that the sources and oil adhering to the food are fibers of the nonwoven fabric. It is diffused and absorbed at an early stage due to the capillarity between them, so that there is no stickiness of the food, and there are many parts where the fibers of the nonwoven fabric are left in a fibrous state, so that air permeability is ensured and taste does not deteriorate , Without damaging the appearance.
[Brief description of the drawings]
FIG. 1 is a partial enlarged cross-sectional view showing an embodiment of a packaging sheet used in a bag for packaging juice-containing foods according to the present invention.
FIG. 2 is a partially enlarged view of the same.
FIG. 3 is a perspective view showing an embodiment of a sachet food packaging bag according to the present invention .
4 is an explanatory view showing an example of means for producing the packaging sheet of FIG. 1. FIG.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Paper 2 Water-impermeable thin film 3 Nonwoven fabric 4 Thermal bonding part 5 Packaging bag 6 Paper supply system 7 Nonwoven fabric supply system 8, 9 Final roll 10 Dice

Claims

An impervious thin film is bonded to the base paper, a non-woven fabric made of polypropylene constituting the inner surface is laminated on the thin film, and the thin film is impregnated in a part of the non-woven fabric in the thickness direction and partially thermally bonded. A sachet packaging bag characterized by forming a wrapping sheet and storing the sachet food with the non-woven fabric of the packaging sheet as an inner surface.

The packaging sheet according to claim 1, wherein the packaging sheet is overlapped so that the nonwoven fabric is an inner surface, two adjacent sides are bound, and the other two adjacent sides are opened. Bags for soup food packaging.

The sachet food packaging bag according to claim 1 or 2 , wherein the material of the water-impermeable thin film is polyethylene, and the material of the nonwoven fabric is made of 100% polypropylene fibers .

The sachet food packaging bag according to any one of claims 1 to 3, wherein a penetration depth of the thin film thermally bonded to the nonwoven fabric is in a range of 15 to 40% with respect to a thickness of the nonwoven fabric.