KR102299318B1 - Manufacturing method for food packaging - Google Patents

Abstract

The present invention relates to a method of manufacturing a packaging material for use in packaging food.
The present invention is thermoforming in which a non-stretched polypropylene (CPP) layer, a polyethylene (PE) layer, a nylon (NY) layer, the polyethylene (PE) layer, and a non-stretched polypropylene (CPP) layer are laminated in this order from the bottom and can be fired An antibacterial film comprising a thermoforming film manufacturing step of manufacturing a film, a coating solution applying step of forming a coating layer by applying the coating solution on top of a lower second substrate, and a lamination step of laminating a first substrate on top of the coating layer A manufacturing step, and a bonding step of bonding one antibacterial film to another antibacterial film or a thermoforming film to form an accommodation space in which food is accommodated.

Description

Food packaging material manufacturing method

The present invention relates to a method of manufacturing a packaging material for use in packaging food.

Recently, as the number of single-person households increases and living standards improve, the amount of packaging materials used to protect food is increasing.

In general, food packaging materials must have excellent water and oil resistance, and for this purpose, various synthetic resins such as polyethylene, polypropylene, polyvinyl chloride, and urethane, which are general-purpose resins, are coated on the surface of base paper such as paper. When an auxiliary agent is additionally needed to impart adhesiveness and a synthetic resin containing these substances is coated on the packaging material, the elution of harmful substances may adversely affect the human body, and there is a problem of the release of environmental hormones during the disposal process.

In general, a phenomenon in which food is decomposed into low-molecular substances by the action of microorganisms, light rays, oxygen, and chemicals, and thus loses its original qualities such as taste, smell, color, and appearance, is called deterioration or deterioration. In order to suppress this phenomenon, it is necessary to minimize contamination of microorganisms and chemicals through a sanitary manufacturing process, and it is key to minimize contact with the contents from deterioration factors (light, moisture, oxygen, etc.) that affect the contents of food during distribution. am.

In particular, the moisture content of the contents and the oxygen concentration inside the package directly affect the growth of microorganisms and the rancidity of the contents. Application is a very important factor in the development of processed foods.

An object of the present invention is to provide a method for manufacturing a food packaging material that can maintain the freshness of food for a long period of time, exhibit an antibacterial effect without direct contact with the antibacterial material and suppress bacterial spoilage.

The present invention for the purpose of solving the above problems, a non-stretched polypropylene (CPP) layer, a polyethylene (PE) layer, a nylon (NY) layer, the polyethylene (PE) layer and a non-stretched polypropylene (CPP) layer from the bottom A thermoforming film manufacturing step of manufacturing a sinterable thermoforming film by laminating in order, and a coating solution application step of forming a coating layer by applying the coating solution on an upper portion of the lower second substrate, and laminating the first substrate on the upper portion of the coating layer An antibacterial film manufacturing step including a lamination step, and a bonding step of bonding one antibacterial film to another antibacterial film or a thermoforming film to form an accommodation space in which food is accommodated.

In addition, 10 to 30 parts by weight of wasabi extract oil, 5 to 15 parts by weight of solvent, 10 to 20 parts by weight of self-emulsifying epoxy resin, 5 to 10 parts by weight of acrylic modified polyester resin, 1 to 3 parts by weight of deodorizing beads, and 0.1 parts by weight of curing agent It is characterized in that it may further include a coating solution preparation step of preparing the coating solution by mixing 1 part by weight.

In addition, the antibacterial film production step further includes an oil production step of preparing the wasabi extract oil, and the oil production step is a step of steaming the washed wasabi by steaming for 30 to 60 minutes with steam, the steamed Washing horseradish with at least one acid of acetic acid or citric acid, drying the washed horseradish with acid at a temperature of 20 to 22° C. and a humidity of 55 to 60% for 10 to 30 hours, and the dried It is characterized in that it may include the step of extracting the horseradish to prepare an oil.

The food packaging material manufactured by the present invention having the above steps and characteristics can maintain the freshness of food for a long period of time, exhibit an antibacterial effect without direct contact of the antibacterial material with the food, and suppress bacterial spoilage.

1 shows the schematic steps of the present invention;
Figure 2 is a view showing the cross-sectional structure of the thermoforming film and the antibacterial film.
Figure 3 is a view showing a winding state of the film.
4 shows a further embodiment of the present invention;

The present invention is intended to be described in detail in the text of the embodiment (態樣, aspect) (or embodiments) can be applied to various changes and can have various forms. However, this is not intended to limit the present invention to the specific disclosed form, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

The terminology used herein is only used to describe a specific embodiment (aspect, aspect, aspect) (or embodiment), and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as comprises or consists of are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It is to be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

~1~, ~2~, etc. described in the present specification will be referred to only to distinguish that they are different components, and are not limited to the order of manufacture, and their names in the detailed description and claims of the invention are may not match.

Hereinafter, a method for manufacturing a food packaging material according to the present invention (hereinafter, this method) will be described in detail with reference to the accompanying drawings.

The present method relates to a method for manufacturing a packaging material used for packaging food, and as shown in FIG. 1 , a thermoforming film manufacturing step (S1) for manufacturing a thermoforming film, manufacturing an antibacterial film for manufacturing an antibacterial film Step (S2), and a bonding step (S3) of bonding the film.

Specifically, the thermoforming film manufacturing step (S1) is a non-stretched polypropylene (CPP) layer, a polyethylene (PE) layer, a nylon (NY) layer, the polyethylene (PE) layer, and a non-stretched polypropylene (CPP) layer from the bottom. It is a step of manufacturing a thermoformable film that can be fired by laminating in order.

The thermoformed film is formed of a multi-layered film layer and is manufactured by thermoforming to form an accommodating space therein, and food can be accommodated and stored in the formed internal accommodating space. This thermoforming film is formed of a multi-layered film layer, and the thermoforming film is a non-stretched polypropylene (CPP) layer and a non-stretched polypropylene (CPP; casting polypropylene) layer (polyethylene) positioned on the upper part. layer, a NY (nylon) layer positioned on the PE (polyethylene) layer, a PE (polyethylene) layer positioned on the NY (nylon) layer, and a non-stretched polypropylene (CPP) positioned on the PE (polyethylene) layer ; casting polypropylene) layer may be included.

In addition, in the present invention, thermoforming consisting of the non-stretched polypropylene (CPP; casting polypropylene) layer, the PE (polyethylene) layer, the NY (nylon) layer, the PE (polyethylene) layer, and the non-stretched polypropylene (CPP; casting polypropylene) layer. By forming the film to have a thickness of 210 to 230 μm, it is possible to increase the physical rigidity and processability of the film container manufactured.

In the above, the non-stretched polypropylene layer is a non-stretched film, manufactured by the T-Die method, has a low price, and has excellent thermal adhesion, so it is widely used as a material for flexible packaging such as food packaging. CPP film is generally a skin layer It is composed of a skin, a core layer, and a sealing layer, and the sealing layer is a portion where adhesion between the sealing layers is made by applying heat, and a polypropylene-based resin having excellent such properties is generally used.

The PE layer is a layer formed of a thermoplastic general-purpose resin, and the PE layer is harmless to the human body, and may be provided to improve adhesion between the non-stretched polypropylene layer and the NY layer positioned in contact with the PE layer. The PE layer is a permeable film, and is provided between the non-stretched polypropylene layer and the NY layer and is thermocompression-bonded to improve the mechanical strength and processability of the manufactured film container.

The NY (nylon) layer is located between the PE layers and the NY layer may be provided to prevent an organic solvent or contamination source from flowing into the container due to external impact or contamination and to maintain the tensile strength of the film container. . The PE layer and the NY layer may be co-extruded to form a co-extrusion film.

In the present invention, the extrusion process of the co-extrusion is performed at an extrusion temperature of 220 to 230 ° C., an extrusion calendar linear pressure of 1 to 1.5 kN, and an extrusion speed of 15 to 20 m/min to produce a coextrusion film formed by bonding the PE layer and the NY layer can do.

On the other hand, in the thermoforming film, an ethylene vinyl alcohol (EVOH) layer with excellent oxygen barrier properties is added between the NY layer and the PE layer in order to extend the storage period of the food contained therein by blocking oxygen passing through. may include The ethylene vinyl alcohol (EVOH; Ethylene vinyl alcohol) layer is a film layer formed of ethylene vinyl alcohol, and the ethylene vinyl alcohol is saponified by copolymerizing (copolymerization) of ethylene and vinyl acetate under high pressure and then drying by neutralizing excess alkali. can be manufactured by

Next, the antibacterial film manufacturing step (S2) is a step of manufacturing the antibacterial film 10 for sealing the container, and referring to FIG. ), a coating solution application step to form, and a lamination step of laminating the first substrate (100a) on top of the coating layer.

In the above, the antibacterial film manufacturing step (S2) is 10 to 30 parts by weight of wasabi extract oil, 5 to 15 parts by weight of solvent, 10 to 20 parts by weight of self-emulsifying epoxy resin, 5 to 10 parts by weight of acrylic modified polyester resin, It is characterized in that it may further include a coating solution preparation step of preparing the coating solution by mixing 1 to 3 parts by weight of deodorizing beads and 0.1 to 1 parts by weight of a curing agent.

In addition, the antibacterial film manufacturing step (S2) further includes an oil manufacturing step of preparing the wasabi extract oil, and the oil manufacturing step is a step of steaming the washed wasabi by steaming for 30 to 60 minutes with steam. , washing the steamed horseradish with at least one acid of acetic acid or citric acid, drying the washed wasabi with the acid at a temperature of 20 to 22° C. and a humidity of 55 to 60% for 10 to 30 hours; and It is characterized in that it may include the step of extracting the dried wasabi to prepare an oil.

Specifically, as the polypropylene film used as the first substrate 100a and the second substrate 100b in the present invention, a commercially available polypropylene film may be used. For convenience of description, a detailed description of the polypropylene film will be omitted.

The coating layer 300 is positioned between the first substrate 100a and the second substrate 100b, is coated on the surfaces of the first substrate 100a and the second substrate 100b, and is formed, and the coating layer 300 is formed. By including wasabi extract oil, the freshness of food can be maintained for a long period of time, and the antibacterial substance can show an antibacterial effect without direct contact with the food and suppress bacterial spoilage.

The coating layer 300 may be prepared by mixing the coating solution composition in a certain weight ratio, and the coating solution composition includes wasabi extract oil and a solvent, and the coating solution composition is 10 to 30 parts by weight of wasabi extract oil. and 5 to 15 parts by weight of the solvent, and ethyl alcohol (ethanol) may be used as the solvent.

In a specific embodiment, the wasabi extract oil prepared by the following method may be used.

In order to prepare the wasabi extract oil, first, the wasabi may be prepared and then washed cleanly in water. And the washed wasabi may be steamed. In the above step, the steaming process can be performed by steaming the washed wasabi for 30 minutes to 60 minutes with steam. And, when it is performed in excess of the above-described upper limit range, the difference in the effect according to the increase of the steaming time may be insignificant.

As a next step, the steamed horseradish may be washed with any one or more of acetic acid and citric acid. The washing of the steamed wasabi in the above step has an effect of improving the flavor and color of the produced wasabi extract oil by washing the surface of the steamed wasabi with any one or more acids of acetic acid or citric acid.

Then, the wasabi washed with the acid may be dried. The drying may be performed by drying the wasabi at a temperature of 20 to 22° C. and a humidity of 55 to 60% for 10 to 30 hours in order to prevent the chlorophyll of the wasabi from being destroyed and the useful components from volatilizing when drying in sunlight. have.

Next, the dried wasabi may be extracted to prepare a wasabi extract oil. As a method of extracting the dried wasabi to obtain a wasabi extract oil, for example, there are various known methods such as a steam distillation method, a compression method, an extraction method, and the method for preparing the oil in the present invention is as described above. A variety of known methods may be used, and for convenience of explanation and clarity of the technical idea of the present invention, a detailed description of the method for obtaining wasabi extract oil by extracting the fermented wasabi will be omitted.

In addition, the coating solution composition may be prepared by including a self-emulsifying epoxy resin, an acrylic modified polyester resin, a deodorizing bead, and a curing agent in addition to the wasabi extract oil and solvent, thereby providing effects such as antibacterial and deodorizing properties.

That is, the coating solution composition contains 10 to 30 parts by weight of wasabi extract oil, 5 to 15 parts by weight of solvent, 10 to 20 parts by weight of self-emulsifying epoxy resin, 5 to 10 parts by weight of acrylic modified polyester resin, 1 to 3 deodorizing beads. It may be prepared by mixing parts by weight and 0.1 to 1 parts by weight of the curing agent in a weight ratio.

The self-emulsifying epoxy resin is an epoxy resin having an active group that can be emulsified in itself, and the self-emulsifying epoxy resin is a self-emulsifying modified epoxy resin having an epoxy equivalent of 200 to 230 g/eq. , weather resistance, water resistance, etc. can be significantly improved.

The acrylic-modified polyester resin is a hydroxyl group by condensation polymerization of a polyhydric alcohol containing 80 to 90% by weight of a diol and 10 to 20% by weight of a triol with a polybasic acid containing 40 to 50% by weight of anhydrous acid and 50 to 60% by weight of an aliphatic acid A polyester resin having a value of 45 to 65 mgKOH / g, an acid value of 3 mgKOH / g or less, a glass transition temperature of 5 to 20 ° C. and a weight average molecular weight (Mw) of 2,500 to 3,500 is prepared, and the polyester resin is 50 to 60 weight % and 40-50 wt% of acrylic monomers are grafted to have a weight average molecular weight (Mw) of 5,000 to 7,000, a hydroxyl value of 50 to 60 mgKOH/g, an acid value of 3 mgKOH/g or less, and a glass transition temperature of 10 to 20 ° C. It is possible to prepare an acrylic-modified polyester resin in the range.

The deodorant beads are used to alleviate and remove unpleasant odors that may occur in packaged foods, and as an example, a mixed solution in which a water-soluble ethylenically unsaturated monomer, a hydrophilic additive and a crosslinking agent are mixed in a certain weight ratio can be prepared. , The mixed solution may be mixed in a weight ratio of 200 to 300 parts by weight of a water-soluble ethylenically unsaturated monomer, 30 to 50 parts by weight of a hydrophilic additive, and 10 to 20 parts by weight of a crosslinking agent. After adding purified water to the mixed solution in which the water-soluble ethylenically unsaturated monomer, the hydrophilic additive and the crosslinking agent are mixed, a polymerization initiator is added to the mixed solution in which the purified water is mixed to form a polymer, and the polymer is dried and then pulverized to prepare a polymer powder, and a deodorizing solution may be mixed with the polymer powder to prepare deodorizing beads.

In particular, the deodorant is sodium citrate, sodium lactate, glycerin, potassium chloride, sodium chloride, vitamin B1 lauryl sulfate, sodium benzoate, grapefruit seed extract, hwangchil tree leaf extract and purified water, the deodorant is sodium citrate 1 to 3 weight parts, sodium lactate 2 to 4 parts by weight, glycerin 3 to 6 parts by weight, potassium chloride 0.5 to 1.5 parts by weight, sodium chloride 0.1 to 0.5 parts by weight, vitamin B1 lauryl sulfate 0.5 to 1.5 parts by weight, sodium benzoate 1 to 3 parts by weight, It may be included in a weight ratio of 0.5 to 1.5 parts by weight of grapefruit seed extract, 0.1 to 0.3 parts by weight of hwangchil tree leaf extract, and 5 to 10 parts by weight of purified water. A specific method for producing deodorant beads comprising the composition is to follow a known technique.

Next, the bonding step (S3) is a step of bonding one antibacterial film to another antibacterial film or a thermoforming film to form an accommodation space in which food is accommodated. The implementation of the specific bonding step (S3) may be performed through common knowledge and well-known techniques of those skilled in the art.

According to this method, it is possible to provide a food packaging material capable of maintaining the freshness of food for a long period of time, exhibiting an antibacterial effect without direct contact of the antibacterial material with the food, and suppressing bacterial spoilage.

On the other hand, in carrying out this method, in order to improve the easiness of bonding and automation, the above-described thermoforming film and antibacterial film are wound through a winding device to form a roll as shown in FIG. It is preferable to practice That is, the method is characterized in that, before the bonding step (S3), a winding step of making the thermoforming film and the antibacterial film into a roll form using a winding equipment may be further included.

The first roller R1 and the second roller R2 need to apply a predetermined tension to the winding target in order to wind the film to be wound without play. And there is also a need to adjust the degree of tension added according to the work environment, the amount of the winding target is wound or the material of the winding target.

Accordingly, in the food packaging material manufacturing method according to the present invention, in order to realize this, a first roller (R1) on which a winding object is wound and disposed on one side, and the winding object input by the first roller (R1) are rewound and discharged, and the other It further includes a winding equipment including a tension adjusting unit provided between the second roller (R2) disposed on the side.

Here, the winding target is input by the first roller (R1) and is wound after passing through the second roller (R2). The key feature is the first roller (R1) and the second roller (R2) It is that the degree of tension of the object to be wound can be adjusted through the tension adjusting unit provided therebetween. And here, the winding target may be a thermoforming film and an antibacterial film.

As shown in FIG. 4 , the tension adjusting unit includes a guide frame T2 and a tension roller R3 on which both ends of a central axis R31 are supported on the guide frame T2 .

In addition, the guide frame T2 includes a guide rod T20 on which the central axis R31 is guided along the longitudinal direction of the guide frame T2. Thus, the tension roller R3 can move along the guide rod T20.

Accordingly, the first area corresponding to the area where the winding target spans from the first roller R1 to the tension roller R3 and the winding target span from the tension roller R3 to the second roller R2. A tension angle, which is an angle formed by the second region corresponding to the region, can be adjusted.

The tension adjusting unit is configured to reduce the tension angle by 10 degrees from the non-setting step corresponding to 180 degrees as an embodiment, so that the tension angle can be adjusted up to the ninth setting step corresponding to 90 degrees. .

Thus, the tension angle can be adjusted by 10 degrees from the first setting step in which the tension angle corresponds to 170 degrees to the ninth setting step in which the tension angle corresponds to 90 degrees. In addition, as the ninth setting step progresses, the tension can act to be greater.

In addition, the guide rod T20 includes a main rod formed in the longitudinal direction in the center, and one side sub-rod T21 extending outward from one side of the main rod and arranged in plurality with a predetermined separation distance; It is formed extending outward from the other side, and includes a sub-rod including a plurality of other-side sub-rods T22 arranged with a predetermined separation distance.

For example, when you want to adjust the tension angle from the first setting step on one side to the second setting step on the one side, the central axis R31 seated on the first sub-rod is separated from the first sub-rod on the one side and moved along the main rod. After making it, it can be seated on one side of the second sub-rod. In this case, as a result, the seating angle is changed from 170 degrees to 160 degrees. (Of course, in the case of the other side sub-rod T22, which will be described later, the tension angle is adjusted from the first setting step of the other side to the second setting step of the other side, and the tension angle is 175. It becomes possible to change from the figure to 165 degrees.)

And this one side sub-rod (T21) is composed of one side of the first sub-rod that can make the tension angle of 170 degrees to the one-side ninth sub-load that can make the tension angle of 90 degrees, and the other side sub-load (T22) has the tension angle. It consists of a first sub-rod on the other side that can make 175 degrees, and a ninth sub-rod on the other side that can make a tension angle of 95 degrees.

Here, the difference between the one sub-rod T21 and the other sub-rod T22 is that they are alternately arranged in a zigzag manner. By being staggered in this way, the interval of the tension angle can be more finely adjusted, and there is an advantage that it can be implemented by integrating it within the guide frame T2 within a limited range.

Because if each of the sub-rods T21 and the other sub-rods T22 are not configured to extend in different directions on one side and the other side, but are configured to face the same direction, the tension angle is lowered to 5 degrees or less. This is because the volume of the guide frame T2 is inevitably increased in order to perform fine adjustment.

In addition, the sub-rod is composed of an entry part T211 formed at a point connected to the main rod and a fixing part T212 connected at the entry part T211 and bent in the direction of the main rod.

In addition, the fixing part T212 further includes a seating space corresponding to a space in which the central axis R31 is seated, and the width of the fixing part T212 is gradually reduced toward the seating space. This is to stably seat the central axis R31 in the seating space.

And the central axis (R31) further includes a seating portion to be seated in the seating space, and the seating roller further includes a separation prevention unit (R32) on the inside and outside of the seating portion. The separation prevention unit (R32) has a cylindrical shape and also serves to guide the central axis (R31) when changing each setting step while contacting the guide frame (T2).

And one end of the central axis (R31) further includes a handle (T50), wherein the characteristic point is that the handle (T50) includes a grip portion (T51) formed to be bent inwardly of the handle (T50), That is, the tangent line of the center of the curved portion and the longitudinal direction of the guide rod T20 may be formed to be perpendicular. Through this, it has the advantage that it is easy to guide the central axis R31 along the guide rod T20.

The present invention described above with reference to the accompanying drawings is capable of various modifications and changes by those skilled in the art, and such modifications and changes should be construed as being included in the scope of the present invention.

10: antibacterial film
100a: first substrate
100b: second substrate
300: coating layer

Claims (4)

From the bottom, the non-stretched polypropylene (CPP) layer, the polyethylene (PE) layer, the nylon (NY) layer, the polyethylene (PE) layer and the non-stretched polypropylene (CPP) layer are laminated in this order to produce a sinterable thermoformable film. thermoforming film manufacturing step;
An antibacterial film manufacturing step comprising: a coating solution application step of forming a coating layer by applying a coating solution on an upper portion of a lower second substrate; and a lamination step of laminating a first substrate on top of the coating layer; and
Including a bonding step of bonding one antibacterial film to another antibacterial film or a thermoforming film to form an accommodation space in which food is accommodated,
Before the bonding step, further comprising a winding step of making the thermoforming film and the antibacterial film corresponding to the winding target in a roll form using a winding equipment,
The winding equipment includes a first roller on which the winding target is wound and disposed on one side, a second roller disposed on the other side and a second roller disposed on the other side to rewind and discharge the winding target input by the first roller, and the first roller and the second roller Including a tension control unit provided between the two rollers,
The tension control unit,
It includes a guide frame and a tension roller on which both ends of the central axis are supported by the guide frame,
The guide frame includes a first region corresponding to a region in which the winding target spans from the first roller to the tension roller and a second region corresponding to a region in which the winding target spans from the tension roller to the second roller. and a guide rod through which the central axis is guided along the longitudinal direction of the guide frame to adjust the tension angle, which is an angle to
The guide rod includes a main rod formed in the longitudinal direction at the center, one side of the main rod extending outward from the main rod, one side of the sub-rod extending in a plurality of spaced apart distances from each other, and the other side extending outwardly. However, it includes a sub-rod including a plurality of other sub-rods having a predetermined separation distance,
The one side sub-rod and the other side sub-rod are alternately arranged in a zigzag,
The sub-rod is a food packaging material manufacturing method, characterized in that it is composed of an entry portion formed at a point connected to the main rod and a fixing portion formed by bending in the direction of the main rod at the entry portion.
The method according to claim 1,
The antibacterial film manufacturing step,
10 to 30 parts by weight of wasabi extract oil, 5 to 15 parts by weight of a solvent, 10 to 20 parts by weight of a self-emulsifying epoxy resin, 5 to 10 parts by weight of an acrylic modified polyester resin, 1 to 3 parts by weight of deodorizing beads, and 0.1 to a curing agent Food packaging material manufacturing method, characterized in that it further comprises a coating solution manufacturing step of preparing the coating solution by mixing 1 part by weight.
3. The method according to claim 2,
The antibacterial film manufacturing step further comprises an oil manufacturing step of preparing the wasabi extract oil,
The oil production step includes: steaming the washed wasabi with steam for 30 to 60 minutes; A method for manufacturing a food packaging material, comprising the steps of: drying at a temperature of 20 to 22° C. and a humidity of 55 to 60% for 10 to 30 hours; and extracting the dried wasabi to prepare oil.
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