JP7271206B2 - Food packaging sheet - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food packaging sheet for wrapping food.

BACKGROUND ART As disclosed in Patent Documents 1 and 2, food packaging sheets are known in which paper such as glassine paper is laminated on one side of a base sheet made of aluminum foil. In Patent Literature 1, the base sheet and the paper are partially adhered by the adhered portion and the non-adhered portion.
When foods such as rice balls and fried foods are wrapped with the paper of such a food packaging sheet on the inside, excess moisture or oil generated from the food is absorbed by the paper, so that the stickiness of the food can be suppressed. becomes possible.

In addition, as a food packaging sheet, as in Patent Documents 3 and 4, an antibacterial layer made of an organic antibacterial agent such as grapefruit seed extract is provided on at least one side of a base sheet such as an aluminum foil or a resin film. A food packaging sheet is also known.
When food is wrapped with the antibacterial layer of such a food packaging sheet on the inside, the antibacterial action of the antibacterial layer makes it possible to maintain the sanitary condition of the food.

JP-A-3-215028 JP 2013-1406 A JP-A-2000-43952 JP 2010-253852 A

However, there has been no known food packaging sheet having a paper laminated on one side of a base material sheet, in which an antibacterial layer is further provided.

Further, as in Patent Documents 3 and 4, when an organic antibacterial agent is used in the antibacterial layer of the food packaging sheet, there is concern about decomposition or deterioration of the antibacterial agent component.
In particular, the antibacterial agent consisting of grapefruit seed extract has a heat resistance temperature of around 100 ° C. Therefore, when hot foods such as freshly fried tempura and fried food are wrapped in a food packaging sheet containing such an antibacterial agent , the antibacterial agent will be exposed to an environment that exceeds the heat resistance temperature. Therefore, when food is wrapped, the structure of the antibacterial agent may be destroyed in a short time, and the antibacterial effect may be lost.

As for the use of food packaging sheets, rather than eating within a short time after packaging, it is assumed that the food will be carried in a packed state and eaten after a long period of time, such as a boxed lunch. Loss or reduction of antibacterial action is undesirable from a sanitary point of view.

Therefore, the problem to be solved by the present invention is to achieve both the absorption of water or oil from food and the antibacterial action and to maintain the antibacterial action over a long period of time in a food packaging sheet.

In order to solve the above-described problems, the food packaging sheet according to the invention is composed of a base sheet, paper laminated on one side of the base sheet, and paper laminated on the base sheet on the opposite side of the paper. and an antibacterial layer containing an inorganic antibacterial agent laminated on the surface, wherein the base sheet and the paper are partially adhered by an adhesive portion and a non-adhesive portion, and the non-adhesive portion of the base material A gap is formed between the sheet and the paper so that water or oil from the food can enter.

Since the food packaging sheet according to the invention is constructed as described above, when food is wrapped with the antibacterial layer side inside, the antibacterial action of the antibacterial layer makes it possible to maintain the hygienic condition of the food.
The antibacterial layer uses an inorganic antibacterial agent with high heat resistance. The structure of is not destroyed and the antibacterial action can be maintained.
In addition, since the antibacterial layer has high heat resistance, the antibacterial action is not lost even when the food wrapped in the food packaging sheet is heated and cooked in an oven toaster or the like.

Extra water or oil from the food is absorbed by the paper, so the stickiness of the food can be suppressed. At this time, the antibacterial action of the adjacent antibacterial layer suppresses the propagation of germs and the like on the paper that has absorbed moisture.
In addition, some of the moisture and oil permeate the paper and enter the gaps formed in the non-bonded areas between the paper and the base sheet. Even when oil is generated, the food packaging sheet can retain the moisture and oil. At this time, the moisture and oil contained in the gaps of the non-adhesive portions come into contact with the antibacterial layer through the paper, thus suppressing the propagation of germs and the like.

Furthermore, even when storing food packaging sheets before use, inorganic antibacterial agents are highly stable and, unlike organic antibacterial agents, are difficult to decompose, so the antibacterial effect of the antibacterial layer can be maintained for a long time. maintained. In addition, since decomposition of the antibacterial agent does not generate substances that may affect the paper or the base sheet, deterioration of the paper or the base sheet can be prevented.

In the food packaging sheet according to the invention, it is preferable to employ a configuration in which the non-bonded portion between the base sheet and the paper communicates in a longitudinal or transverse direction of the base sheet.

With this configuration, water and oil generated from food and permeating through the paper can escape to the outside of the food packaging sheet through the gap formed between the non-bonded portion of the paper and the base sheet. Therefore, it is possible to further suppress the stickiness of food and the propagation of bacteria.

In the food packaging sheet according to the invention, it is preferable that the antibacterial layer has a structure in which an inorganic antibacterial agent is added to wax.

With this configuration, it becomes easy to uniformly laminate the antibacterial layer on the entire surface of the paper, thereby preventing uneven antibacterial action of the food packaging sheet.
In addition, since wax has a peeling effect, it becomes easy to peel food from the food packaging sheet when the food is tightly wrapped or after it has been wrapped for a long period of time. are restrained from doing so.
In addition, the blocking effect of the wax prevents the water absorbed by the paper and the water contained in the non-bonded portion from returning to the side of the food, further suppressing the stickiness of the food.

In the food packaging sheet according to the invention, it is preferable that the inorganic antibacterial agent is composed of fine particles in which metallic silver is supported on calcium phosphate.

It is possible to maintain the antibacterial effect over a long period of time by using fine particles in which metallic silver is supported on calcium phosphate, which has extremely high heat resistance and excellent chemical stability even when used under high temperature conditions.

In the food packaging sheet according to the invention, it is preferable that the paper is glassine paper.

Since the glassine paper has a high paper density, the components of the antibacterial layer are suppressed from permeating or being buried inside the paper, thereby preventing the deterioration of the antibacterial effect. In addition, since the penetration of the adhesive used in the bonding portion with the base sheet into the paper is suppressed, the adhesive is prevented from coming into contact with food, and the amount of adhesive used can be reduced.

Since the present invention is configured as described above, it has become possible in the food packaging sheet to achieve both the absorption of moisture or oil generated from food and the antibacterial action, and to maintain the antibacterial action over a long period of time. .

(a) is a plan view and (b) is a cross-sectional view of the food packaging sheet according to the embodiment. FIG. 2 is a perspective view showing the state of use of the food packaging sheet according to the embodiment;

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
The food packaging sheet 10 of the embodiment is used to wrap foods such as rice balls and fried foods, and maintains the sanitary condition of the foods by its antibacterial action, and absorbs moisture and oil generated from the foods. It also suppresses stickiness.

As shown in FIG. 1 , the food packaging sheet 10 of the embodiment includes a base sheet 11 , paper 12 and an antibacterial layer 13 . The plan view shape of the food packaging sheet 10 is not particularly limited, and for example, it may be wound into a roll and cut into a desired size for use. ing.

As shown in FIG. 1, one side of the base sheet 11 is provided with a printed layer 11a for designability.
Although the type of the base sheet 11 is not limited, it is preferably a sheet with high heat resistance, and food wrap films and metal foils can be exemplified.
The material of the food wrap film is not particularly limited, but polyvinyl chloride, polyvinylidene chloride, polyethylene, and polyolefin can be exemplified. A material for the metal foil is not particularly limited, but aluminum, copper, and iron can be exemplified.
A particularly preferred example of the base sheet 11 is aluminum foil, which is easy to process and relatively inexpensive.
As the base material sheet 11, a plurality of types of food wrap films or metal foils may be laminated.
The thickness of the base sheet 11 is also not particularly limited, but in the case of an aluminum foil, it is preferably 5 μm to 30 μm. When the thickness is less than 5 μm, it is too thin and is easily broken, and when it exceeds 30 μm, it is too thick and is difficult to deform along the outer surface of the food.

As shown in FIG. 1, the paper 12 is laminated on one side of the base sheet 11, the side opposite to the printed layer 11a. The paper 12 can absorb or permeate moisture and oil generated from food.
The type of the paper 12 is not limited, but it preferably has high heat resistance, and examples thereof include glassine paper and imitation paper. A particularly preferable example of the paper 12 is glassine paper, which has a high density and smoothness, and can moderately permeate and absorb water vapor and oil generated from foods. As the paper 12, a plurality of types of base paper may be laminated.
The thickness of the paper 12 is also not particularly limited, but it is preferably 10 μm to 170 μm, more preferably 20 μm to 40 μm, and more preferably 10 g/m ² to 120 g/m ² in terms of basis weight, assuming that it is neither tear-resistant nor bulky. is 20 g/m ² to 40 g/m ² .

As shown in FIG. 1, the paper 12 is partially adhered to the base sheet 11 at the adhered portion 12a, and is not adhered at the remaining non-adhered portion 12b. Between the paper 12 and the base sheet 11 of the non-adhesive portion 12b, a gap is formed that can accommodate moisture and oil generated from food.
Although the method of adhering the paper 12 to the base sheet 11 is not limited, it can be exemplified by a known method such as dry lamination or wet lamination using an adhesive.
The type of adhesive for adhering the paper 12 to the base sheet 11 is also not limited, but in the case of dry lamination, ether-based and ester-based adhesives are exemplified. is preferred.
The adhesion ratio of the paper 12 to the base sheet 11 is also not particularly limited, but (planar view area of the adhered portion/planar view area of the adhered portion and non-adhered portion)×100 (in terms of %) is 5 to 50%. is preferred. If the adhesion ratio is less than 5%, the paper 12 is easily separated from the base sheet 11, and if it exceeds 50%, the ratio of the non-adhesion portion 12b is too small, and the water and oil generated from the food are transferred between the paper 12 and the base sheet. It becomes difficult to accommodate between the material sheets 11 .

The pattern of adhesion of the paper 12 to the base sheet 11 in the adhesion part 12a is not particularly limited, but in a plan view of the food packaging sheet 10, stripes, islands, grids, characters, and drawings can be exemplified.
FIG. 1 shows the dot-shaped adhered portions 12a arranged in a grid pattern, and the non-adhered portions 12b communicate with each other in the longitudinal direction and transverse direction of the food packaging sheet 10 . As a result, water and oil contained in the non-bonded portion 12b can be released to the outside of the food packaging sheet 10. As shown in FIG.

As shown in FIG. 1 , the antibacterial layer 13 is laminated on one side of the paper 12 , the side opposite to the side laminated on the base sheet 11 .
The antibacterial layer 13 is formed by adding an inorganic antibacterial agent to wax, and the antibacterial action of the inorganic antibacterial agent maintains the hygienic condition of the food wrapped in the food packaging sheet 10.例文帳に追加In addition, the inorganic antibacterial agent sterilizes moisture and oil generated from food and absorbed by the paper 12 and contained in the non-adhesive portion 12b, thereby suppressing the propagation of germs.
Furthermore, since the wax of the antibacterial layer 13 is interposed between the food and the paper 12, sticking of the food to the paper 12 is suppressed, and the peelability from the paper 12 when eating the food is also excellent.

Although the thickness of the antibacterial layer 13 is not particularly limited, it is preferably 0.1 μm to 1.0 μm. When the thickness is less than 0.1 μm, it is too thin and easily peels off from the paper 12. When it exceeds 1.0 μm, it is too thick and the cost increases.
The formation mode of the antibacterial layer 13 is not particularly limited, but it can be exemplified by applying a solution obtained by adding an inorganic antibacterial agent to wax on the paper 12 and drying it.
The coating amount is also not particularly limited, but the coating amount after drying can be exemplified from 0.1 g/m ² to 1.0 g/m ² . If the coating amount is less than 0.1 g/m ² , the amount may be too small and the antibacterial action may be insufficient, and if it exceeds 1.0 g/m ² , the amount will be too large and the cost will increase. .

The type of the inorganic antibacterial agent is not particularly limited, but those having high heat resistance are preferred, and examples thereof include inorganic substances containing antibacterial metals such as silver and copper. A particularly preferred example is calcium phosphate, which is an inorganic antibacterial agent that has a very high heat resistance of about 1000° C., a long-lasting antibacterial effect, and can easily exhibit antibacterial properties even in a small amount because it is a fine particle. fine particles obtained by A plurality of kinds of inorganic antibacterial agents can also be used in combination.
The fixed amount of metallic silver in the fine particles is not particularly limited, but is preferably 0.001 g/m ² to 0.03 g/m ² . If the fixed amount is less than 0.001 g/m ² , the absolute amount of antibacterial silver metal may ^be insufficient, and the antibacterial action may not be sufficiently exhibited. It gets bulky.
Although the particle size of the fine particles is not particularly limited, it is preferably 0.3 μm to 3 μm. If the particle size is less than 0.3 μm, it becomes a fine powder that is difficult to handle.
Although the content of the inorganic antibacterial agent in the antibacterial layer 13 is not particularly limited, it is preferably 0.25 to 6.0% by weight. If the content is less than 0.25% by weight, the antibacterial action may not be sufficiently exhibited, and if it exceeds 6.0% by weight, the cost will increase.

The type of wax is not limited as long as it can exhibit an effect such as peelability, and various waxes such as vegetable wax, animal wax, mineral wax, petroleum wax, and synthetic wax can be used. .
Preferred examples of waxes include plant-based waxes from the viewpoint of oral safety and sanitation due to contact with food. Among them, carnauba wax has the highest melting point of about 82°C among natural waxes, and is suitable for high-temperature foods such as tempura. It is particularly preferred because of its excellent stability under contact conditions. A plurality of types of waxes can also be used together.

The configuration of the food packaging sheet 10 of the embodiment is as described above, and the method of use thereof will now be described with reference to FIG.

In the drawing, a rice ball F is shown as the food, and as shown in FIG. Place it on your kitchen counter. A rice ball F is placed on the food packaging sheet 10 . The position of the rice ball F is adjusted so that it is positioned at the center of the food packaging sheet 10 in plan view.

From this state, the food packaging sheet 10 is folded along the three sides of the triangular rice ball F as shown by the chain lines in FIG. Wrapping is completed by stacking 10 on top of the rice ball F.
The rice ball F wrapped in the food packaging sheet 10 is carried in that state, and after a certain period of time has passed, the food packaging sheet 10 is unwrapped in the opposite direction to the packaging procedure and eaten.

Next, examples of the present invention and comparative examples will be given to further clarify the content of the present invention.
First, food packaging sheets of Examples and Comparative Examples were prepared as follows.

(Example 1)
An aluminum foil (thickness: 7 µm) was prepared as a base sheet having a printed layer on one side.
In addition, carnauba wax as a wax is diluted with a solvent, and in this carnauba wax diluted solution, fine particles (particle diameter 0.3 μm: Apacider manufactured by Sangi Co., Ltd. (registered Trademark)) was blended to prepare a solution, and this solution was dried on glassine paper (thickness: 27 μm, basis weight: 25.8 g/m ² ). m ² and 0.49875 g/m ² . After that, volatile components in the wax solution were removed in a drying process to form an antibacterial layer on the glassine paper.
The surface of the aluminum foil opposite to the surface provided with the printed layer and the surface of the glassine paper opposite to the surface on which the antibacterial layer was formed were adhered by dry lamination using an ester-based urethane adhesive.
In addition, when bonding, the adhesive is applied so that the bonding area between the aluminum foil and the glassine paper is 7% compared to the case where the case where the aluminum foil and the glassine paper are completely bonded is taken as 100%. A part and a non-bonded part were provided.
As described above, the food packaging sheet of Example 1 was obtained.

(Examples 2-5)
The amounts of inorganic antibacterial agent and wax after drying were 0.00250 g/m ² and 0.49750 g/m ² in Example 2, and 0.00750 g/m ² and 0.49250 g in Example 3, respectively. /m ² , 0.01000 g/m ² and 0.49000 g/m ² in Example 4, and 0.02500 g/m ² and 0.47500 g/m ² in Example 5. Food packaging sheets of Examples 2 to 5 were obtained in the same manner as above.
(Example 6)
A food packaging sheet of Example 6 was obtained in the same manner as in Example 5, except that the type of inorganic antibacterial agent was changed to silver zeolite.

(Comparative example 1)
An organic antibacterial agent composed of grapefruit seed extract was used in place of the inorganic antibacterial agent, and the amount of the organic antibacterial agent and wax applied after drying was 0.01500 g/m ² and 0.50000 g/m ² . A food packaging sheet of Comparative Example 1 was obtained in the same manner as in Example 1, except that
(Comparative example 2)
A food packaging sheet of Comparative Example 2 was obtained in the same manner as in Example 1, except that the wax was left as it was and the inorganic antibacterial agent was removed (the amount of wax applied was 0.50000 g/m ² ).

Next, these food packaging sheets of Examples and Comparative Examples were subjected to an antibacterial test based on JIS Z 2801 (antibacterial processed products-antibacterial test method/antibacterial effect) to evaluate antibacterial properties. Table 1 shows the results.
The bacteria to be tested were Staphylococcus aureus and Escherichia coli. was obtained by subjecting the food packaging sheets of Examples and Comparative Examples to an antibacterial test after holding them in an atmosphere of 180° C. for 5 minutes.
○ in the table indicates that the antibacterial activity value is 3 or more, △ in the table indicates that the antibacterial activity value is 2 or more less than 3, and × in the table indicates that the antibacterial activity value is less than 2. show.

From the table, it can be seen that all of Examples 1 to 5 have good antibacterial properties, especially at high temperatures. On the other hand, in Comparative Example 1, the antibacterial property at high temperature is insufficient, and in Comparative Example 2, the antibacterial property is not exhibited at both room temperature and high temperature.

The embodiments and examples disclosed this time are illustrative in all respects and are not restrictive. The scope of the present invention is indicated by the claims, and includes all modifications and variations within the scope of the claims and equivalents thereof.

In the embodiment, the printed layer 11a is provided on one side of the base sheet 11 of the food packaging sheet 10, but the printed layer 11a can be omitted. Further, the printed layer 11a can be provided on both sides of the base sheet 11, or the printed layer can be provided on the paper 12 as well.
In the embodiment, the non-bonded portion 12b communicates in two directions, ie, the longitudinal direction and the transverse direction of the food packaging sheet 10, but may communicate in only one direction.
In the embodiment, the antibacterial layer 13 is provided only on the outer surface of the food packaging sheet 10 on the paper 12 side, but an antibacterial layer may also be provided on the outer surface on the base sheet 11 side.
The food packaging sheet 10 according to the invention may contain elements other than the base sheet 11, the paper 12 and the antibacterial layer 13, and the elements may be provided on the outer surface of the food packaging sheet 10, or the base sheet 11, It may be provided between the paper 12 and the antibacterial layer 13 . For example, an anti-slip layer may be provided on the outer surface of the food packaging sheet 10 .

10 Food packaging sheet of embodiment 11 Base sheet 11a Printed layer 12 Paper 12a Bonded portion 12b Non-bonded portion 13 Antibacterial layer F Rice ball

Claims (4)

a base sheet;
paper laminated on one side of the base sheet;
An antibacterial layer containing an inorganic antibacterial agent laminated on the surface opposite to the surface laminated on the base sheet of the paper,
The base sheet and the paper are partially adhered by the adhered portion and the non-bonded portion, and water and oil generated from the food can enter between the base sheet and the paper in the non-bonded portion. A food packaging sheet in which a gap is formed,
The antibacterial layer is formed by adding the inorganic antibacterial agent to wax,
The amount of the antibacterial layer after drying on the paper is 0.1 g/m ² to 1.0 g/m ² ,
The food packaging sheet, wherein the wax is natural wax . 2. The food packaging sheet according to claim 1, wherein the non-bonded portion between the base sheet and the paper communicates in a longitudinal or transverse direction of the base sheet. 3. The food packaging sheet according to claim 1 , wherein said inorganic antibacterial agent comprises fine particles of calcium phosphate supporting metallic silver. The food packaging sheet according to any one of claims 1 to 3 , wherein the paper is glassine paper.

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