JP4847698B2 - Stretch film - Google Patents
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- JP4847698B2 JP4847698B2 JP2004370722A JP2004370722A JP4847698B2 JP 4847698 B2 JP4847698 B2 JP 4847698B2 JP 2004370722 A JP2004370722 A JP 2004370722A JP 2004370722 A JP2004370722 A JP 2004370722A JP 4847698 B2 JP4847698 B2 JP 4847698B2
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- polyvinyl chloride
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- 229920006302 stretch film Polymers 0.000 title claims description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 45
- 229920000915 polyvinyl chloride Polymers 0.000 claims description 25
- 239000004800 polyvinyl chloride Substances 0.000 claims description 24
- -1 adipate ester Chemical class 0.000 claims description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 14
- 229930195729 fatty acid Natural products 0.000 claims description 14
- 239000000194 fatty acid Substances 0.000 claims description 14
- 229940105990 diglycerin Drugs 0.000 claims description 11
- 229920005989 resin Polymers 0.000 claims description 11
- 239000011347 resin Substances 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 230000035699 permeability Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 7
- 239000004014 plasticizer Substances 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 229910052698 phosphorus Inorganic materials 0.000 claims description 4
- 239000011574 phosphorus Substances 0.000 claims description 4
- 238000002845 discoloration Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 7
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- OAOABCKPVCUNKO-UHFFFAOYSA-N 8-methyl Nonanoic acid Chemical compound CC(C)CCCCCCC(O)=O OAOABCKPVCUNKO-UHFFFAOYSA-N 0.000 description 4
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 4
- 238000006116 polymerization reaction Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- OJMIONKXNSYLSR-UHFFFAOYSA-N phosphorous acid Chemical compound OP(O)O OJMIONKXNSYLSR-UHFFFAOYSA-N 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 241001649081 Dina Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical group CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 229920001577 copolymer Polymers 0.000 description 2
- 229940049964 oleate Drugs 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- HVLLSGMXQDNUAL-UHFFFAOYSA-N triphenyl phosphite Chemical compound C=1C=CC=CC=1OP(OC=1C=CC=CC=1)OC1=CC=CC=C1 HVLLSGMXQDNUAL-UHFFFAOYSA-N 0.000 description 2
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 description 1
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N 2-Propenoic acid Natural products OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- DUUKZBGYNMHUHO-UHFFFAOYSA-N 253MC0P0YV Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)COCC(O)CO DUUKZBGYNMHUHO-UHFFFAOYSA-N 0.000 description 1
- YPIFGDQKSSMYHQ-UHFFFAOYSA-N 7,7-dimethyloctanoic acid Chemical compound CC(C)(C)CCCCCC(O)=O YPIFGDQKSSMYHQ-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-M 9-cis,12-cis-Octadecadienoate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC([O-])=O OYHQOLUKZRVURQ-HZJYTTRNSA-M 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- IMROMDMJAWUWLK-UHFFFAOYSA-N Ethenol Chemical compound OC=C IMROMDMJAWUWLK-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 241000146764 Papulaspora byssina Species 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000005215 alkyl ethers Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 239000002981 blocking agent Substances 0.000 description 1
- 238000012662 bulk polymerization Methods 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- GLOQRSIADGSLRX-UHFFFAOYSA-N decyl diphenyl phosphite Chemical compound C=1C=CC=CC=1OP(OCCCCCCCCCC)OC1=CC=CC=C1 GLOQRSIADGSLRX-UHFFFAOYSA-N 0.000 description 1
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000007720 emulsion polymerization reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010528 free radical solution polymerization reaction Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-N hexanedioic acid Natural products OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 1
- 229920001519 homopolymer Polymers 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940070765 laurate Drugs 0.000 description 1
- 229940049918 linoleate Drugs 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229940105132 myristate Drugs 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920005670 poly(ethylene-vinyl chloride) Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011342 resin composition Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000010557 suspension polymerization reaction Methods 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- CNUJLMSKURPSHE-UHFFFAOYSA-N trioctadecyl phosphite Chemical compound CCCCCCCCCCCCCCCCCCOP(OCCCCCCCCCCCCCCCCCC)OCCCCCCCCCCCCCCCCCC CNUJLMSKURPSHE-UHFFFAOYSA-N 0.000 description 1
- ILLOBGFGKYTZRO-UHFFFAOYSA-N tris(2-ethylhexyl) phosphite Chemical compound CCCCC(CC)COP(OCC(CC)CCCC)OCC(CC)CCCC ILLOBGFGKYTZRO-UHFFFAOYSA-N 0.000 description 1
- QQBLOZGVRHAYGT-UHFFFAOYSA-N tris-decyl phosphite Chemical compound CCCCCCCCCCOP(OCCCCCCCCCC)OCCCCCCCCCC QQBLOZGVRHAYGT-UHFFFAOYSA-N 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
- 239000004711 α-olefin Substances 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Wrappers (AREA)
- Manufacture Of Macromolecular Shaped Articles (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Description
本発明は、きのこ類、特にマッシュルームのトレー包装に用いられるポリ塩化ビニル系ストレッチフィルムに関する。 The present invention relates to a polyvinyl chloride stretch film used for tray packaging of mushrooms, particularly mushrooms.
ポリ塩化ビニル系ストレッチフィルムは、その優れた透明性、光沢、ハンドリング性などの特性により、スーパーマーケットの増加にともなうプリパッケージングの普及と相まって、精肉、鮮魚、青果およびきのこ類などの食品包装用プリパッケージングの包装材料として多量に使用されている。ポリ塩化ビニル系ストレッチフィルムは、きのこ類の中のホワイトマッシュルームの包装にも使用される。マッシュルーム等のきのこ類は、水分率が高く、菌類であるため包装後も呼吸作用が活発に行われ、変色、カビの問題や、包装したフィルムの内面に水滴が付着して商品の見栄えを低下させる問題があった。また、フィルム内面の水滴は、きのこ類の変色、腐敗を早める原因であるといわれている。これらの問題を解決するために、菌類の活性を抑制し、きのこ類の保存期間を延長させることが提案されている。 Polyvinyl chloride-based stretch films are used for food packaging such as meat, fresh fish, fruit and mushrooms due to their excellent transparency, gloss, and handling properties, coupled with the widespread use of prepackaging as supermarkets increase. It is used in large quantities as packaging material for packaging. Polyvinyl chloride stretch films are also used for packaging white mushrooms in mushrooms. Mushrooms such as mushrooms have a high moisture content and are fungi, so the respiratory action is active even after packaging, causing discoloration and mold problems, and water drops on the inner surface of the packaged film, reducing the appearance of the product There was a problem to make. In addition, water droplets on the inner surface of the film are said to cause discoloration and decay of mushrooms. In order to solve these problems, it has been proposed to suppress fungal activity and extend the shelf life of mushrooms.
特許文献１は、合成樹脂フィルムに無機系抗菌剤と防曇剤としてモノ、ジ又はポリグリセリン脂肪酸エステルを添加した、きのこ用ストレッチフィルムに関するものであり、きのこの生鮮保存性に優れ、また、防曇性、透明性、自己粘着性に優れていることが記載されている。しかしながら、マッシュルームを包装したときではマッシュルームの変色が進み、外観上好ましくないといった問題がある。 Patent Document 1 relates to a stretch film for mushrooms in which a mono-, di- or polyglycerin fatty acid ester is added to a synthetic resin film as an inorganic antibacterial agent and an antifogging agent. It is described that it is excellent in cloudiness, transparency and self-adhesiveness. However, when mushrooms are packaged, there is a problem that discoloration of the mushrooms progresses and is not preferable in appearance.
特許文献２はモノグリセリン脂肪酸エステルおよび／またはポリグリセリン脂肪酸エステル、脂肪酸ジアルコールアミンおよび／または脂肪族ジアルコールアミン、ポリオキシエチレンアルキルエーテルの界面活性剤を含むきのこ類包装用フィルムに関し、きのこ類の鮮度を長期に保存することができると記載されている、しかしながら、マッシュルームを包装したときではマッシュルームの変色が進み、外観上好ましくないといった問題がある。
本発明は、防曇性を有し、特にマッシュルームを包装したときの変色を抑制し、長期間で保存できるポリ塩化ビニル系ストレッチフィルムを提供することを課題とする。 An object of the present invention is to provide a polyvinyl chloride stretch film that has antifogging properties, suppresses discoloration particularly when a mushroom is packaged, and can be stored for a long period of time.
すなわち本発明は、ポリ塩化ビニル系樹脂１００質量部に対し、アジピン酸エステル系可塑剤を３０〜４５質量部、エポキシ化植物油を５〜１５質量部、ジグリセリン脂肪酸エステルおよびステアリン酸モノグリセライドからなる防曇剤を０．５〜１．５質量部、及び安定剤からなるポリ塩化ビニル系ストレッチフィルムである。本発明のフィルムの透湿度は、５００〜５０００ｇ／日・ｍ２であり、その厚みが７〜１２μmであることが好ましい。そして本発明のストレッチフィルムは、マッシュルーム包装用として優れている。 That is, the present invention provides an anti-blocking agent comprising 30 to 45 parts by mass of an adipate ester plasticizer, 5 to 15 parts by mass of epoxidized vegetable oil, diglycerin fatty acid ester and stearic acid monoglyceride with respect to 100 parts by mass of the polyvinyl chloride resin. This is a polyvinyl chloride stretch film comprising 0.5 to 1.5 parts by mass of a clouding agent and a stabilizer. The film according to the present invention has a moisture permeability of 500 to 5000 g / day · m 2 and a thickness of 7 to 12 μm. The stretch film of the present invention is excellent for mushroom packaging.
本発明は、きのこ類の中で特にマッシュルームをポリ塩化ビニル系ストレッチフィルムで包装したときにフィルムの添加剤によるマッシュルームの変色を抑制し、透湿を向上させることでマッシュルームから排出される水分をフィルムの外側に透過させることでマッシュルームの変色を抑制し保存期間を長めることのできるポリ塩化ビニル系ストレッチフィルムである。 The present invention suppresses discoloration of mushrooms caused by film additives when mushrooms are packaged with a polyvinyl chloride stretch film, particularly among mushrooms, and improves moisture permeability to remove moisture discharged from mushrooms. It is a polyvinyl chloride stretch film that can suppress the discoloration of mushrooms and extend the shelf life by allowing it to permeate outside.
以下、本発明を詳しく説明する。本発明のポリ塩化ビニル系フィルムは、ポリ塩化ビニル系樹脂に、可塑剤、エポキシ化植物油、防曇剤、安定剤を配合した樹脂組成物からなる。 The present invention will be described in detail below. The polyvinyl chloride film of the present invention comprises a resin composition in which a plasticizer, an epoxidized vegetable oil, an antifogging agent, and a stabilizer are blended with a polyvinyl chloride resin.
本発明で使用されるポリ塩化ビニル系樹脂としては、重合度７００〜１７００の塩化ビニル単独重合体、または塩化ビニルを主体とした共重合体であることが好ましく、塩化ビニルと共重合可能なモノマー、例えば、α−オレフィン、塩化ビニリデン、ビニルアルコール、酢酸ビニル、アクリル酸、フマル酸、マレイン酸などとの共重合体が挙げられる。これら塩化ビニル系樹脂は、乳化重合、懸濁重合、溶液重合、塊状重合などのように従来公知の重合法で得られたものであれば、いずれであってもよい。これらの樹脂の中で、エチレンが５％以下で、重合度が１１００〜１４００であるエチレン−塩化ビニル共重合体がストレッチフィルムとしての強度が優れており、より好ましい。 The polyvinyl chloride resin used in the present invention is preferably a vinyl chloride homopolymer having a polymerization degree of 700 to 1700, or a copolymer mainly composed of vinyl chloride, and a monomer copolymerizable with vinyl chloride. Examples thereof include copolymers with α-olefin, vinylidene chloride, vinyl alcohol, vinyl acetate, acrylic acid, fumaric acid, maleic acid and the like. These vinyl chloride resins may be any of those obtained by a conventionally known polymerization method such as emulsion polymerization, suspension polymerization, solution polymerization, bulk polymerization and the like. Among these resins, an ethylene-vinyl chloride copolymer having an ethylene content of 5% or less and a polymerization degree of 1100 to 1400 is more preferable because of its excellent strength as a stretch film.
本発明で使用される可塑剤は、アジピン酸エステル系可塑剤が好ましく、具体例としては、アジピン酸-ジ-イソノニル （ＤＩＮＡ）・アジピン酸 -ジ-ｎ-アルキル ・アジピン酸-ジ-アルキルが挙げられ、これらの中ではアジピン酸-ジ-イソノニルがマッシュルームと接触したときの変色が少ないので好ましい。 The plasticizer used in the present invention is preferably an adipate ester plasticizer. Specific examples include adipic acid-di-isononyl (DINA), adipic acid-di-n-alkyl, adipic acid-di-alkyl. Among them, adipic acid-di-isononyl is preferable because it causes less discoloration when it comes into contact with mushrooms.
本発明で使用されるアジピン酸エステル系可塑剤の添加量は、より多く添加する程、透湿度が上がり、マッシュルームをトレー包装したときに、マッシュルームが呼吸により発生させる水分を包装容器系外に排出することができる。これによりマッシュルームの保存性を長期に保つことができるが、本発明のストレッチフィルムにおいては、ポリ塩化ビニル系樹脂１００質量部に対し、３０〜４５質量部が好ましい。３０質量部未満であると十分な透湿度が得られず、４５質量部より大きいとフィルムが柔らかくなりすぎる。 The amount of adipic acid ester plasticizer used in the present invention increases as the amount increases, and the moisture permeability increases. When the mushrooms are tray-wrapped, the water generated by the mushrooms by breathing is discharged out of the packaging container system. can do. Thereby, although the preservability of a mushroom can be maintained for a long time, in the stretch film of this invention, 30-45 mass parts is preferable with respect to 100 mass parts of polyvinyl chloride-type resin. If it is less than 30 parts by mass, sufficient moisture permeability cannot be obtained, and if it is greater than 45 parts by mass, the film becomes too soft.
本発明で使用されるエポキシ化植物油は、可塑剤と安定剤の両面の作用があり、具体的には、エポキシ化大豆油（ＥＳＢＯ）、エポキシ化アマニ油、エポキシ化サフラワー油が好ましく、特にエポキシ化大豆油が好ましい。このエポキシ化植物油の添加量は、ポリ塩化ビニル系樹脂１００質量部に対し、５〜１５質量部が好ましい。５質量部未満であるとフィルムの熱安定性が劣り、１５質量部を超えるとフィルムが柔らかくなりすぎる。 The epoxidized vegetable oil used in the present invention has both functions of a plasticizer and a stabilizer. Specifically, epoxidized soybean oil (ESBO), epoxidized linseed oil, and epoxidized safflower oil are preferable. Epoxidized soybean oil is preferred. The addition amount of the epoxidized vegetable oil is preferably 5 to 15 parts by mass with respect to 100 parts by mass of the polyvinyl chloride resin. If it is less than 5 parts by mass, the film has poor thermal stability, and if it exceeds 15 parts by mass, the film becomes too soft.
本発明で用いる防曇剤は、ジグリセリン脂肪酸エステルおよび、ステアリン酸モノグリセライドであることが好ましい。特にジグリセリン脂肪酸エステルとステアリン酸モノグリセライドの質量比率は、９０／１０〜７０／３０が好ましい。ステアリン酸モノグリセライドの比率が１０質量％以下となるとフィルムのマッシュルームから排出される水分によりフィルムが曇る。ステアリン酸モノグリセライドの比率が３０質量％以上であるとフィルムが白濁する。 The antifogging agent used in the present invention is preferably diglycerin fatty acid ester and stearic acid monoglyceride. In particular, the mass ratio of diglycerin fatty acid ester and stearic acid monoglyceride is preferably 90/10 to 70/30. When the ratio of stearic acid monoglyceride is 10% by mass or less, the film is clouded by moisture discharged from the mushroom of the film. If the ratio of stearic acid monoglyceride is 30% by mass or more, the film becomes cloudy.
本発明で用いるジグリセリン脂肪酸エステルは、炭素原子数が１２〜１８の飽和または不飽和脂肪酸のモノグリセリンエステルが他のものと比べて、ポリ塩化ビニル樹脂に配合したときに防曇性が得られやすいので好ましい。具体的にはジグリセリンラウレート、ジグリセリンミリステート、ジグリセリンパルミテート、ジグリセリンステアレート、ジグリセリンオレート、ジグリセリンリノレートが挙げられる。 The diglycerin fatty acid ester used in the present invention has antifogging properties when a monoglycerin ester of a saturated or unsaturated fatty acid having 12 to 18 carbon atoms is blended with a polyvinyl chloride resin as compared with other ones. It is preferable because it is easy. Specific examples include diglycerin laurate, diglycerin myristate, diglycerin palmitate, diglyceryl stearate, diglycerin oleate, and diglycerin linoleate.
本発明の防曇剤の添加量は、ポリ塩化ビニル系樹脂１００質量部に対し、０．５〜１．５質量部が好ましい。０．５質量部未満であるとマッシュルームから排出される水分によりフィルムが曇る。１．５質量部を超えるとマッシュルームが変色する。 The addition amount of the antifogging agent of the present invention is preferably 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the polyvinyl chloride resin. If it is less than 0.5 parts by mass, the film becomes cloudy due to moisture discharged from the mushroom. When the amount exceeds 1.5 parts by mass, the mushroom changes color.
本発明で用いる安定剤は、２−エチルヘキシル酸、高級脂肪酸、クエン酸、グルコン酸、ソルビン酸、安息香酸、イソデカン酸、ネオデカン酸などのカルシウム塩類および２−エチルヘキシル酸、高級脂肪酸、イソデカン酸、ネオデカン酸などの亜鉛塩類からなるＣａ−Ｚｎ高級脂肪酸塩類が挙げられ、これらは１種または２種以上の組み合わせで使用される。 Stabilizers used in the present invention are calcium salts such as 2-ethylhexylic acid, higher fatty acid, citric acid, gluconic acid, sorbic acid, benzoic acid, isodecanoic acid, neodecanoic acid, and 2-ethylhexylic acid, higher fatty acid, isodecanoic acid, neodecane. Ca-Zn higher fatty acid salts comprising zinc salts such as acids can be mentioned, and these are used alone or in combination of two or more.
本発明の安定剤はりん化合物を含んではならない。りん化合物は、フィルムの表面に移行し、マッシュルームと接触することでマッシュルームが変色する。りん化合物の具体例としては、トリスノニルフェニルホスファイト、トリフェニルホスファイト、ジフェニルデシルホスファイト、トリデシルホスファイト、トリス（２−エチルヘキシル）ホスファイト、トリステアリルホスファイト、４，４-ブチリデン（３−メチル６−ｔ−ブチルフェニルジトリデシル）ホスファイト、オクチルジフェニルホスファイトのホスファイト化合物等を挙げることができる。 The stabilizer of the present invention should not contain a phosphorus compound. The phosphorus compound moves to the surface of the film, and the mushroom changes color when it comes into contact with the mushroom. Specific examples of the phosphorus compound include trisnonylphenyl phosphite, triphenyl phosphite, diphenyldecyl phosphite, tridecyl phosphite, tris (2-ethylhexyl) phosphite, tristearyl phosphite, 4,4-butylidene (3 -Methyl 6-t-butylphenyl ditridecyl) phosphite, octyl diphenyl phosphite phosphite compound and the like.
本発明のフィルムの透湿度は、温度が４０℃、相対湿度が９０％の環境下で保管したときに５００〜５０００ｇ／日・ｍ２であることが好ましい。５００ｇ／日・ｍ２未満であるとマッシュルームが包装されたときにマッシュルームから排出された水分がフィルムとマッシュルームの間に蓄積されて、マッシュルームが変色する。５０００ｇ／日・ｍ２を越えると逆に容器の外部から水分が入り込みマッシュルームが変色する。フィルムの透湿度が本発明の範囲であるとマッシュルールから排出された水分がフィルムの間に蓄積されることなく、適度に水分がフィルムを透過することで変色を抑制することができ、保存期間を長期化することができる。 The moisture permeability of the film of the present invention is preferably 500 to 5000 g / day · m 2 when stored in an environment where the temperature is 40 ° C. and the relative humidity is 90%. When the amount is less than 500 g / day · m 2 , moisture discharged from the mushroom when the mushroom is packaged is accumulated between the film and the mushroom, and the mushroom changes color. If it exceeds 5000 g / day · m 2 , moisture enters from the outside of the container and the mushroom changes color. When the moisture permeability of the film is within the range of the present invention, the moisture discharged from the mash rule is not accumulated between the films, and the moisture can be appropriately transmitted through the film to suppress discoloration, and the storage period Can be prolonged.
本発明のフィルムの厚みは７〜１２μmであることが好ましい。７μｍ未満であるとフィルムが薄くなり、破れやすくなる。１２μmを超えると透湿度が低くなりすぎてマッシュルームが変色する。 The thickness of the film of the present invention is preferably 7 to 12 μm. When the thickness is less than 7 μm, the film becomes thin and easily broken. If it exceeds 12 μm, the moisture permeability becomes too low and the mushroom changes color.
本発明のフイルムを製造するには、一般的に行われている公知の方法を用いることができる。即ち、前記の原料をヘンシェルミキサー等の公知の混合機を用いて混合した後、Ｔダイ押出法等の公知の製膜方法を用いることができる。 In order to produce the film of the present invention, a publicly known method can be used. That is, after the raw materials are mixed using a known mixer such as a Henschel mixer, a known film forming method such as a T-die extrusion method can be used.
本発明のフィルムできのこ類を包装する方法は、特に限定されるものではなく、一般的に行われている方法で用いることができる。例えばＰＳＰ等のトレーに、商品であるきのこ類を入れ、それをハンドラッパーや自動包装機を用いて本発明のフィルムをオーバーラップするような包装ができる。 The method for wrapping the mushrooms of the film of the present invention is not particularly limited, and can be used by a generally performed method. For example, mushrooms which are commodities are put in a tray such as PSP, and the film of the present invention can be wrapped by using a handler upper or an automatic packaging machine.
以下実施例により、本発明を更に詳細に説明する。尚、各実施例及び比較例で作成したフィルムについて、下記の方法でその特性を評価した。
（１） 透湿度
ＪＩＳ Ｚ０２０８に準拠して行った。尚、温湿度条件は次の通りとした。
条件Ｂ 温度４０℃ 相対湿度 ９０％
（２） マッシュルーム変色性
ホワイトマッシュルーム２００ｇをＰＳＰトレー（１５０×２００ｍｍ）に盛り上がる様に入れて、各実施例／比較例のフィルムでオーバーラップ包装した。
包装した容器を温度３０℃相対湿度８０％の環境下に２４時間保管し、マッシュルームの変色の程度を表３に示す指標により評価した。
（３） 防曇性
前項（２）と同様にして包装した容器を、温度３０℃相対湿度８０％の環境下に２４時間保管し、フィルムの曇りの程度を表３に示す指標により評価した。
The following examples further illustrate the present invention. In addition, about the film created by each Example and the comparative example, the characteristic was evaluated by the following method.
(1) Moisture permeability It was performed according to JIS Z0208. The temperature and humidity conditions were as follows.
Condition B Temperature 40 ° C Relative humidity 90%
(2) Mushroom discoloration 200 g of white mushroom was placed in a PSP tray (150 × 200 mm) so as to rise, and overlap-wrapped with the film of each example / comparative example.
The packaged container was stored for 24 hours in an environment at a temperature of 30 ° C. and a relative humidity of 80%, and the degree of discoloration of the mushroom was evaluated according to the index shown in Table 3.
(3) Antifogging property A container packaged in the same manner as in the previous item (2) was stored for 24 hours in an environment of a temperature of 30 ° C. and a relative humidity of 80%, and the degree of fogging of the film was evaluated according to the index shown in Table 3.
（実施例１）
重合度が１３００の塩ビ樹脂（大洋塩ビ社製 ＴＥ−１３００）１００質量部と、ＤＩＮＡを３５質量部とＥＳＢＯを１０質量部と防曇剤としてジグリセリンオレート０．８質量部とステアリン酸モノグリセリド０．２質量部と、定剤としてＣａ−Ｚｎ高級脂肪酸塩類１質量部を添加しヘンシェルミキサーにより混練した後、東芝機械製６５ｍｍ単軸押出機でＬ／Ｄ＝２８のスクリューを使用し、ダイ幅５５０ｍｍ、ダイリップ０．７ｍｍのＴダイを用い、設定温度１７０℃〜２００℃で引取り速度５０ｍ／分で行い、厚さ１１μｍ、幅３００ｍｍのポリ塩化ビニル系フィルムを得た。
Example 1
100 parts by weight of a PVC resin having a polymerization degree of 1300 (TE-1300 manufactured by Taiyo PVC Co., Ltd.), 35 parts by weight of DINA, 10 parts by weight of ESBO, 0.8 part by weight of diglycerin oleate as an antifogging agent, and 0 stearic acid monoglyceride After adding 2 parts by weight and 1 part by weight of Ca-Zn higher fatty acid salt as a qualifying agent and kneading with a Henschel mixer, using a screw of L / D = 28 with a 65 mm single screw extruder manufactured by Toshiba Machine, die width Using a T die of 550 mm and a die lip of 0.7 mm, a polyvinyl chloride film having a thickness of 11 μm and a width of 300 mm was obtained at a set temperature of 170 ° C. to 200 ° C. at a take-up speed of 50 m / min.
（実施例２−４）
表１に示す配合表に従い、実施例１と同様にポリ塩化ビニル系フィルムを得た。
(Example 2-4)
According to the recipe shown in Table 1, a polyvinyl chloride film was obtained in the same manner as in Example 1.
（比較例１−４）
原料の配合比率を表２に変更した以外は、実施例１と同様にしてポリ塩化ビニル系フィルムを得た。
(Comparative Example 1-4)
A polyvinyl chloride film was obtained in the same manner as in Example 1 except that the blending ratio of the raw materials was changed to Table 2.
（比較例５）
安定剤としてＣａ−Ｚｎ高級脂肪酸塩類０．８質量部と４，４-ブチリデン（３−メチル６−ｔ−ブチルフェニルジトリデシル）ホスファイト０．２質量部とした以外は実施例１と同様にしてポリ塩化ビニル系フィルムを得た。
(Comparative Example 5)
As in Example 1, except that 0.8 parts by mass of Ca-Zn higher fatty acid salts and 0.2 parts by mass of 4,4-butylidene (3-methyl 6-tert-butylphenylditridecyl) phosphite were used as stabilizers. Thus, a polyvinyl chloride film was obtained.
実施例１〜４では、前記の３０℃、相対湿度８０％、２４時間の条件では、マッシュルームの変色が全く見られないのに対して、比較例３を除いた他の比較例では、何らかのマッシュルームの変色が見られた。比較例３では、マッシュルームの変色は見られないものの、水滴の不均一な付着が見られた。 In Examples 1 to 4, no mushroom discoloration was observed under the conditions of 30 ° C., 80% relative humidity, and 24 hours, whereas in other comparative examples except Comparative Example 3, some mushrooms were used. The discoloration of was seen. In Comparative Example 3, although no mushroom discoloration was observed, non-uniform adhesion of water droplets was observed.
Claims (3)
The polyvinyl chloride stretch film for mushroom packaging according to claim 1 or 2 .
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| TWI604029B (en) * | 2016-08-25 | 2017-11-01 | Nanya Plastics Corp | Transparent insulation PVC tape and its preparation method |
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