JP2000110099A - Antibacterial paper for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain antibacterial paper for foods, capable of preventing attachment and proliferation of bacteria and suitable for packaging of fresh foods by applying an antibacterial agent containing catechin of tea extract and quinone of Phyllostachys pubescens extract to paper consisting mainly of natural pulp. SOLUTION: A solution of antibacterial agent is prepared by adding ethyl alcohol as a solvent to antibacterial agent containing catechin of tea extract and quinone of Phyllostachys pubescens extract as ingredients. The solution of the antibacterial agent is applied to the surface of paper consisting of 100% natural pulp in the range of coating amount of 0.2-3.0 g/m2, preferably 0.5-2.0 g/m2 to provide the objective antibacterial paper for foods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial paper for foods, and more particularly to an antibacterial paper for foods used for packaging fresh foods such as meat, fresh fish, seafood, vegetables and fruits.

[0002]

2. Description of the Related Art When storing meat and fresh fish in a refrigerator,
It is most common to wrap it in bleached cotton.
Bleached cotton is a packaging material that prevents overdrying, oxidation and discoloration from progressing, does not impair the freshness of food due to its good moisturizing effect, and is also excellent in preventing surface contamination.

[0003] On the other hand, bleached cotton must be washed and disinfected after meat and fish are once wrapped and before being used again. For this reason, in places where meat, fresh fish, fish eggs, vegetables, etc. are handled in large quantities such as food processing factories, supermarket backyards, restaurant kitchens, etc., bleached cotton may be difficult to sanitize,
Single use disposable packaging materials are often used. Conventionally, the following are generally used as these disposable packaging materials. 1. 1. Packaging material made from 100% pulp material Packaging materials made of plastics and non-woven fabrics This kind of packaging material for fresh foods is required to have good moisture retention and moderate water absorption. In this respect, the packaging material of 100% pulp is a material having excellent water absorption and moisture retention. On the other hand, those made of plastic or nonwoven fabric are difficult to absorb water and retain moisture, but are particularly inexpensive packaging materials.

[0004]

Recently, as food poisoning caused by pathogenic Escherichia coli O157 has become a major social problem, food processing sites are increasingly required to have stricter food hygiene controls. Against this background, there is an increasing demand for disposable packaging materials that have been subjected to antibacterial treatment.

In the past, nonwoven fabrics made of plastics kneaded with an inorganic antibacterial agent were mainly used. However, since disposable products have a problem in disposal, recently, demands for strict hygiene control and environmental problems have been raised. With the rise, the tendency to use pulp as a raw material is shifting. In response to such needs, disposable fresh food packaging materials capable of adding antibacterial properties to the moisturizing effect have been demanded.

Accordingly, an object of the present invention is to solve the above-mentioned problems of the prior art and to provide an environmentally friendly food which has good moisture retention, excellent antibacterial properties and is easy to dispose after use. To provide antibacterial paper for use.

[0007]

In order to achieve the above object, the antibacterial paper for food according to the present invention is obtained by coating an antibacterial agent containing a natural extract as a component on the surface of virgin pulp-based paper. It is a feature.

The antibacterial paper for food of the present invention uses pulp and an antibacterial agent as natural raw materials. Therefore, even if it is disposable, it is easy to dispose of the paper and has no adverse effect on the environment. The pulp-based paper used in the antimicrobial paper for food of the present invention is preferably a paper obtained as follows. First, a mixture obtained by mixing a pulp with a water-resistant agent is dropped onto a continuous band-shaped net rotating in the flowing direction, and is subjected to a homogenization and dehydration treatment to obtain a wet sheet.
Thereafter, the wet sheet is dewatered again in the pressing step, and finally the paper of the material of the present invention is obtained through a drying step by heat. The paper may be creped in the drying step.

[0009] Raw pulp is an aggregate of cellulose fibers extracted from wood or other plants by mechanical or chemical treatment. Due to the OH groups of the cellulose, which is the main component of the cellulose fiber, the pulp-based paper is hydrophilic and the pulp fibers are entangled. Has water absorption.

The purpose of mixing the pulp with a waterproofing agent is to increase the wet strength when water is absorbed into paper.
As the waterproofing agent, epoxy resin, polyamide resin,
And melanin resin.

[0011] Such pulp-based paper having both water absorption and water resistance can absorb the drip (such as soup oozing out of meat and fish) of the contacted food and maintain the strength even in a state containing water. Preferred raw material pulp is 100% natural pulp extracted from wood or the like, not containing pulp extracted from waste paper. This is because used paper often contains various chemical substances, which is not preferable as a material for packaging paper for fresh food.

Antibacterial agents include those containing inorganic compounds and organic compounds as components, and those containing extracts from natural products as components. The latter is used as the antibacterial agent used in the antibacterial paper for food of the present invention, and its components include quinone, a component extracted from Moso bamboo, and catechin, a tea extract. Both quinone and catechin are highly safe natural antibacterial agents, and catechin has antioxidant properties in addition to antibacterial properties. Therefore, when the antibacterial agent contains catechin, the effect of maintaining the freshness of the food can be further improved in addition to the effect of preventing the growth of fungi.

[0013] Since the antibacterial agent of such a natural extract is insoluble, alcohol is used as a solvent when applied to paper. Examples of applicable alcohols include ethyl alcohol, isopropyl alcohol, and isobutyl alcohol. Among them, ethyl alcohol is particularly preferred from the viewpoint of safety. Since the alcohol of the solvent contributes to the sterilization of the paper as an incidental effect, the fungus attached in the paper manufacturing process is sterilized.

The application of the antibacterial agent to the paper is performed using a gravure roll plate. The gravure roll plate is obtained by engraving an intaglio plate on the surface of a metal roll. The coated surface of the paper is preferably coated on both surfaces that directly contact the food and those that do not. By this double-sided coating, the antibacterial agent on the surface directly in contact with the food can exhibit an antibacterial effect, and the antibacterial agent on the opposite surface can exhibit antioxidation.

[0015]

Embodiments of the present invention will be described below. Example 1 Towel paper 46 g / m2 (manufactured by Daiko Paper Co., Ltd.) is used as a paper mainly composed of natural pulp and having water absorption and water resistance. Antibacterial agents include quinone-based liquid bamboo legendary conc (trade name, manufactured by Nippon Yushi Co., Ltd.) and catechin-based tea extract 1E
C (product surface manufactured by Toyo Ink Co., Ltd.) is used. Ethyl alcohol is used as a solvent, and the antibacterial agent and ethyl alcohol are mixed at a ratio of 1: 1: 8. This mixture is applied to both sides of the paper with a gravure coater. The coating speed is 1
00m / min, coating amount 1.0g / m2, drying temperature 120
° C.

Example 2 The same procedure as in Example 1 was carried out except that the coating amount of the antibacterial agent was 0.2 g / m 2.

Example 3 The same procedure as in Example 1 was carried out except that the coating amount of the antibacterial agent was 3.0 g / m 2.

[0018]

[Table 1] Table 1 shows the results of the antibacterial test performed on Examples 1 to 3. This antibacterial test was carried out based on the antibacterial test method JIS L 1902 specified in JIS. Here, two sheets of the paper of each example are stacked, and
The four types of bacteria shown in Table 1 were inoculated.

In Table 1, halo is a stop zone which is a transparent portion around a sample in which growth was inhibited after culture of bacteria, and halo width is defined by JIS L 1902.
Shows the width of the stop band calculated according to No halo width indicates no antimicrobial effect. As can be seen from Table 1, Examples 1 to 3 show that all of Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Salmonella typhi have a halo width, and exhibit antibacterial effects against various bacteria that easily propagate in foods. I understand.

In relation to the amount of coating, Example 2 has a small halo width as a whole, and in particular, the halo width of Bacillus subtilis is 1.2 mm.
Therefore, it is considered that the coating amount is close to the lower limit of the coating amount necessary for maintaining the antibacterial property. Example 1 has an appropriate width.

On the other hand, in Example 3, the halo width is large as a whole, especially 9.0 mm for Escherichia coli. Even if the halo width exceeds 10 mm, the antibacterial effect reaches a peak, and it is considered that the coating amount is close to the upper limit in relation to the cost of the expensive antibacterial agent.

To summarize the amount of coating, an antibacterial effect can be obtained by using an appropriate amount of an antibacterial agent.
0 g / m 2, more preferably 0.5 to 2.0 g
/ M2.

[0023]

As is apparent from the above description, according to the present invention, in addition to the original function of absorbing the drip of the meat or fish in contact and maintaining the wet strength, the antibacterial effect of preventing the adhesion and propagation of fungi. Demonstrate. Moreover, since natural products are used as raw materials, disposal is easy even if disposable.
It is not easy to adversely affect the environment.

Claims (3)

[Claims] 1. An antibacterial paper for food, characterized in that an antibacterial agent containing catechin of tea extract and quinone of Moso bamboo extract as components is coated on the surface of paper mainly composed of natural pulp. 2. The antibacterial paper for food according to claim 1, wherein the antibacterial agent is coated using alcohol as a solvent. 3. The coating amount of the antibacterial agent is 0.2 to 3.0.
(G / square meter).
The antibacterial paper for food according to 1.