JPH0577510B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention is characterized in that the viscosity containing oil and fat inside is
This relates to plastic containers for highly viscous foods such as mayonnaise and semi-solid dressings of 30,000 cP or more, and more specifically, plastic containers that allow the above-mentioned highly viscous foods adhered to the container to fall quickly. This relates to container manufacturing. Prior Art This type of food container is constructed with a hydrophobic plastic such as polyethylene or polypropylene disposed in the portion that comes into contact with the food for hygiene and economic efficiency (for example, 5521
Publication No.). Problems to be Solved by the Invention However, when highly viscous mayonnaise or semi-solid dressing containing oil and fat is stored in this type of container, after the container is turned upside down and the food is squeezed out from the mouth, the container When held upright,
During use, the food that once moved to the mouth remains in the mouth and does not move easily and sticks to the container, and the food that sticks to the middle of the container does not look beautiful. Furthermore, even when the container is in use, the food inside does not easily move to the mouth even when the container is turned upside down with the mouth facing down, making it difficult to squeeze out the food immediately when desired. Means for Solving the Problems In order to solve the above problems, the present invention is configured as follows. It is a food container that stores highly viscous food containing oil and fat with a viscosity of 30,000 cP or more, and the part that comes into contact with the food is made of hydrophobic plastic. 400ppm for hydrophobic plastic parts
It is a blend of ~50,000ppm of loose resin. In the present invention, fluororesin refers to tetrafluoroethylene-perfluoroalkyl vinyl ether copolymer resin, tetrafluoroethylene-hexafluoropropylene copolymer, tetrafluoroethylene-ethylene resin, trifluorochloroethylene-ethylene These are copolymers, tetrafluoroethylene resins, trifluorochloroethylene resins, vinylidene fluoride resins, and vinyl fluoride resins. The hydrophobic plastics of the present invention include polypropylene, polystyrene, high density or medium density polyethylene, low density polyethylene, polyethylene terephthalate, polybutylene terephthalate,
carbonate, acrylonitrile-styrene-butadiene copolymer, polyphenylene oxide, and modified products thereof, as well as mixtures of the above-mentioned plastics, or fillers such as calcium carbonate, talc, and mica mixed therein as appropriate. It's okay. The parts that come into contact with food are made of hydrophobic plastic.
Blends containing 400 ppm to 50,000 ppm of fluororesin will have the effect of the present invention, but especially if the blended amount of fluororesin is
It is more suitable if it is 1000ppm to 30000ppm.
If the blend amount is less than 400 ppm, sufficient slip properties cannot be obtained, and if it exceeds 50,000 ppm, the slip properties will similarly deteriorate, and the compatibility of the blend itself will deteriorate, resulting in an extremely low moldability. . How it works Mayonnaise is a mixture of egg yolk, vegetable oil, vinegar, and trace amounts of other additives. These ingredients do not originally mix, but by stirring them, the salad oil is formed into fine particles of 2 to 20 μm, and the egg yolk and vinegar are present around each of the fine particles of salad oil, and the fibers of the salad oil particles are formed. It is planned. Because the salad oil is maintained in a fine particle form in this way, its viscosity is extremely high. In general, it can be said that this salad oil is responsible for the poor slipperiness of mayonnaise in containers made of hydrophobic plastic. It is also possible to improve the slipperiness of mayonnaise by forming the portion of the container that comes into contact with the food with fluorine resin, but according to the inventor's experiments, the effect was not sufficient to maintain the effect. Similarly, semi-solid dressings exhibit poor slipperiness within the container due to the particulate oils and fats. Surprisingly, the present invention has achieved a dramatic improvement over hydrophobic plastics or fluororesin by mixing a specific amount of fluororesin, which has poor slipperiness when used alone, into the hydrophobic plastic in the portion that comes into contact with food. It has been discovered that this improves slipperiness. Although the theoretical explanation of this effect is still unclear,
It can be considered as follows. That is, hydrophobic plastics are expected to have poor surface physical conditions during molding, particularly rough surfaces. However, by blending fluororesin with this hydrophobic plastic, the surface of the hydrophobic plastic can be made smooth. Moreover, the fluororesin tends to migrate to the surface that comes into contact with the food during molding and increases, so it is thought that sufficient smoothness can be obtained even with a small amount. Example: In the first extruder (60 mm extruder), low density polyethylene (Sumikasen F108 manufactured by Sumitomo Chemical) was
A blend of 400 ppm tetrafluoroethylene and ethylene resin and a saponified ethylene-vinyl acetate copolymer were heated and melted in a second extruder (25 mm extruder) and sent to an extrusion die. A blend of one extruder is made into the outer layer 11 and the inner layer 13,
The saponified ethylene-vinyl acetate copolymer from the second extruder is placed in the intermediate layer 12, and a tubular parison with an outer diameter of 18 mm is extruded and hangs down, and has a cavity shaped like the container shown in Fig. 1. The plastic food container 1 was obtained by blow molding with a mold, and is composed of a body part 2, a bottom part 3, and a shoulder part 4. This plastic food container 1 has a height (T) from the bottom 3 to the shoulder 4.
200mm, internal capacity 500c.c. Examples 2 to 7, Comparative Examples 1 to 4 The same as Example 1 except that the amount of tetrafluoroethylene-ethylene resin mixed in the inner layer blend was as shown in Table 1.

[Table] Commercially available mayonnaise in these containers (viscosity
220000cP)
Shown in the table. Sliding test Each container is divided into two along the parting line PL to create two walls, and points 50 mm away from the center of the body in the vertical direction are designated as points a and b, respectively. Place 2g of mayonnaise on point a, stand upright, measure the time until the entire amount slides down to point b, 100 mm away from point a, and use the average time (seconds) of the two sheets as the initial slip test result. Next, in the initial slip test, the inner layer wet with mayonnaise is wiped to remove the mayonnaise, and the time (seconds) for the mayonnaise to move from point a to point b is measured, and the average of the two sheets is taken as the wet slip test result.

[Table] Table 2 shows that when 400 ppm or more of tetrafluoroethylene-ethylene resin is blended into the low-density polyethylene of the inner layer, the initial slip test results are dramatically improved.
In the case of low-density polyethylene alone, it took 3712 seconds, but it can be seen that it will slide down in less than 1000 seconds, which is less than 1/3 of the previous time. The wet slip test result is also 400ppm.
Below, it can be seen that it can be reduced dramatically especially at 1000 ppm or less. Moreover, when the blend amount of tetrafluoroethylene-ethylene resin becomes 100,000 ppm, the initial slip test is 1,200 seconds, exceeding 1,000 seconds, and the wet slip test also increases to 170 seconds. Effects of the Invention In the present invention, the hydrophobic plastic in the part that comes into contact with food contains at least 400 ppm or more of fluororesin, so the fluidity of the liquid content can be improved and the viscosity can be increased to 30,000 cP or more. It is possible to efficiently flow even high-quality foods, and it is also possible to quickly remove food that has adhered to the inside of the container, so that the appearance of the container can be maintained beautifully, and furthermore, it is possible to keep the appearance of the container clean before use. If you turn the container upside down with the mouth facing down, you can quickly squeeze out the food inside.

[Brief explanation of drawings]

FIG. 1 is an overall perspective view of a plastic food container according to an embodiment of the present invention, and FIG. 2 is a main sectional view of the body. 1...Plastic food container, 2...Body part,
3...Bottom part, 4...Shoulder part.

Claims (1)

[Claims] 1 A food container that accommodates highly viscous food containing oil and fat with a viscosity of 30,000 cP or more, and the part that comes into contact with the food is made of hydrophobic plastic, and the part that comes in contact with the food. For hydrophobic plastics of
A plastic food container characterized by blending 400ppm to 50000ppm of fluororesin.