JP2013035576A - Food wrapping sheet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food wrapping sheet that is difficult to wrinkle on a coating membrane formed on a surface of a base material sheet and can suppress shrinkage of the sheet.SOLUTION: The food wrapping sheet has, at least on one side of the base material sheet, a coating membrane including the following components (A) and (B); (A) at least one of a water-soluble vegetable fiber selected from galactomannan, hyaluronic acid, alginate, pectin, and linear glucan, and (B) at least one of non-polymer coating membrane forming agent selected from tannin, glucosyl hesperidin, and water-soluble peptide.

Description

  The present invention relates to a food packaging sheet.

  In recent years, consumption of tea and coffee tends to increase as their refreshing action and health / nutrient functions such as polyphenols contained therein have attracted attention. Currently, beverages in plastic bottles and metal cans can be drunk directly regardless of time and place, and beverages with enhanced functionality, for example, by adding more tannins. As a result, it has gained an overwhelming market size.

  On the other hand, tea leaves and roasted coffee powder brewed in teapots and extractors still maintain a large market due to their outstandingly fresh flavor, but they are too large for their convenience. The growth rate can no longer be expected. Tea leaf tea bags and disposable extraction packs of roasted coffee powder have been proposed and widely used in order to improve the convenience of such brewed tea and extracted coffee. The scale is not yet big. In other words, it can be said that it is difficult to obtain great consumer support simply by improving convenience.

  Conventionally, various improvements have been attempted and proposed for fiber sheets or bags used for extraction of tea leaves and roasted coffee powder. For example, it is composed of natural fiber and semi-synthetic fiber as a tea bag sheet that does not clog or leak tea powder even when filled with fine powder tea with good taste, and its basis weight, thickness, density, etc. (Patent Document 1), which uses fibers in a core-sheath structure of modified polypropylene and propylene in order to increase the peel strength of heat seal when used in hot water (Patent Document 2), drying Filter for tea bags in which gaps between filter fibers are closed with a water-soluble film of a water-soluble polymer compound in order to reduce leakage of tea powder in the state (Patent Document 3), heat-fusible polylactic acid as a biodegradable material (Patent Documents 4 and 5) and the like using these fibers have been proposed.

  It has also been proposed to add other new functions such as antibacterial properties to the bag or seat itself. For example, tea bag sheet (Patent Document 6) containing chitosan and chitosan-containing antibacterial and antifungal properties with less flavor deterioration of tea (Patent Document 6), bamboo extract quinone on the surface of virgin pulp-based paper And antibacterial non-woven fabric used for sanitary paper impregnated with water-absorbing thin paper or the like (Patent Document 7), a food-use antibacterial paper coated with catechin of tea extract as an antibacterial agent (Patent Document 7) Patent Documents 8 and 9) have been proposed.

  Furthermore, a cyclodextrin inclusion compound in which a fragrance is included with cyclodextrin and a water-soluble polymer such as polyvinyl alcohol, polyacrylic acid, polymethacrylic acid, dietary fiber polymer, rubber, etc. are applied to a thread or a substrate. , Tea bags (Patent Document 10) that suppress the unpleasant odor when the raw materials are opened, and coating materials for starch degradation products such as dextrin, guar gum, curdlan, locust bean gum, psyllium seed gum, etc. A non-woven fabric having good liquid permeability is dried to form a coated nonwoven fabric, and this coated nonwoven fabric bag is used to add dashi and seasoning into the inside, but the oxidation of the material can be prevented (Patent Document 11), A package that consists of a filter medium and a sealant made of edible foods soluble in water. Orchids, carrageenan, those using dietary fibers such as pectin as a sealing agent (Patent Document 12) have been proposed.

JP 2004-89543 A JP-A-11-169296 JP 2006-143258 A JP 2001-63757 A JP 2002-104506 A JP-A-10-158999 JP 2000-1110099 A JP 2002-242072 A JP 2002-242073 A Japanese Patent Laid-Open No. 03-240665 JP-A-6-269258 Japanese Patent Laid-Open No. 3-14473

Dietary fiber is a material having a health function, and has a sealing property as disclosed in the above-described prior art, and thus is a preferable material for use in a food packaging. However, a sheet formed by applying a dietary fiber to a base sheet by a method such as impregnation and drying to form a film tends to wrinkle the film and cause the sheet to contract easily. It turned out to be in a state.
Therefore, the subject of this invention is providing the sheet | seat for food packaging which can suppress the shrinkage | contraction and nonuniformity of a sheet | seat, and the manufacturing method of the sheet | seat which a wrinkle does not generate | occur | produce easily on the film formed in the base material sheet surface. Another object of the present invention is to provide a tea bag using the food packaging sheet.

  As a result of various studies in view of the above problems, the present inventors have formed a film containing a specific dietary fiber and a specific film forming agent on at least one surface of the base sheet, thereby generating wrinkles in the film. Thus, the present inventors have found that a sheet for food packaging can be obtained without contraction of the sheet, and with a nonuniform, mottled and uniform film. Furthermore, in addition to the function of packaging the original food, this food packaging sheet can also be given a new function of promoting health with dietary fiber and a specific film-forming agent. And when the present inventors immerse this food packaging sheet in hot water or the like by providing the film formed on the sheet with color, scent or taste, the color of the sheet, the water color of the immersion liquid, It has been found that any change such as scent or taste occurs, and an unexpected effect that the effect can be sensed sensuously through vision, smell, and taste is found.

That is, the present invention provides the following components (A) and (B) on at least one surface of the substrate sheet;
(A) at least one water-soluble dietary fiber selected from galactomannan, hyaluronic acid, alginate, pectin and linear glucan,
(B) A food packaging sheet provided with a film containing at least one non-polymer film-forming agent selected from tannin, glycosylated hesperidin and a water-soluble peptide.

Further, the present invention is a bag comprising the food packaging sheet,
A tea bag comprising an extract to be stored in the bag is provided.

Furthermore, the present invention provides the following components (A) and (B) on at least one surface of the base sheet:
(A) at least one water-soluble dietary fiber selected from galactomannan, hyaluronic acid, alginate, pectin and linear glucan,
(B) Provided is a method for producing a sheet for food packaging, wherein a solution or dispersion containing at least one non-polymer film-forming agent selected from tannin, glycosylated hesperidin and a water-soluble peptide is applied and dried. .

The food packaging sheet of the present invention contains a specific non-polymer film-forming agent together with a specific water-soluble dietary fiber in the film formed on the base sheet, so that the film is less likely to wrinkle. Shrinkage can be suppressed, and a uniform sheet can be obtained without the coating becoming mottled.
Furthermore, when the food packaging sheet of the present invention is immersed in hot water or the like, dietary fibers and non-polymer film-forming agents are eluted from the sheet, and the color of the sheet, the color of the immersion liquid, the scent, the taste, and the like are changed. It can be realized that the health promotion function derived from the dietary fiber and the non-polymer film-forming agent can be greatly expected through vision, smell, and taste.

  The food packaging sheet of the present invention is provided with a coating on at least one surface of a base sheet, and the coating contains a specific water-soluble dietary fiber and a specific non-polymer film-forming agent.

The base sheet is not particularly limited as long as it is formed in the form of a sheet as a whole by interweaving fibers, or by bonding or entanglement of fibers. Non-heat seal type and heat seal type Either can be used. Specifically, a woven fabric, a nonwoven fabric, paper, etc. can be mentioned.
In the present invention, the base sheet can be appropriately selected according to the purpose of use. For example, when a sheet for a tea bag is used, a porous sheet such as a nonwoven fabric or a synthetic resin mesh is used from the viewpoint of liquid permeability. Are preferably used. In this case, the sheet | seat for food packaging may coat | cover not only the surface of a base material sheet but the fiber which comprises a base material sheet with the film.

As the woven fabric and the non-woven fabric, the material is preferably a synthetic fiber such as polylactic acid, polyester, polypropylene, polyethylene, nylon, or a combination of two or more of these synthetic fibers. The basis weight is usually 10 to 50 g / m ² , preferably 10 to 30 g / m ² . The woven fabric preferably has an opening ratio of 30 to 70%, and further 40 to 65%, together with the above-mentioned basis weight.
Further, as the paper, thin paper, papermaking, etc. can be used. The thin paper is made of pulp or pulp / synthetic fiber mixed paper, and has a basis weight of usually 10 to 50 g / m ² , preferably 10 to 30 g / m ² . Papermaking is a mixed paper whose material is 50-100% by mass of synthetic fibers such as polyester, vinylon, polyethylene, polypropylene, etc., and the balance is softwood pulp (NBKP), mercerized pulp, cross-linked pulp, etc. 15 to 25 g / m ² .

  The coating formed on the base sheet contains (A) water-soluble dietary fiber, and (A) water-soluble dietary fiber used in the present invention is composed of galactomannan, hyaluronic acid, alginate, pectin and linear glucan Is at least one selected from As used herein, “water-soluble” is based on the solubility of a 5% by weight aqueous solution at 25 ° C., and is dissolved transparently or opaque under these conditions, but after standing for 5 minutes. The case where the precipitate does not settle is regarded as “water-soluble”. On the other hand, the case where the precipitate is separated into two layers or left to stand for 5 minutes is regarded as “water-insoluble”.

  Dietary fibers exist from oligomers having a weight average molecular weight of about several hundreds to polymer materials having several millions in gel permeation chromatography (GPC) measurement. If a dietary fiber is used alone to form a coating on the substrate sheet surface, wrinkles are generated in the coating and the sheet tends to shrink, or in some cases, the coating becomes uneven and mottled. The generation of wrinkles is particularly noticeable when high molecular weight dietary fibers are used, and when oligomeric dietary fibers are used, the wrinkles of the film immediately after production are slight, but become apparent with time. On the other hand, in the present invention, wrinkles when a film is formed by combining a specific film-forming agent described later with a specific water-soluble dietary fiber such as galactomannan, hyaluronic acid, alginate, pectin or linear glucan. Generation, sheet shrinkage, and non-uniformity of the film can be suppressed, so that a uniform and good film can be obtained.

  Galactomannan is a polysaccharide composed of units in which mannose and galactose are combined, and specific examples include guar gum, locust bean gum, tara gum, and cassia gum. The ratio of main chain mannose to side chain galactose is, for example, about 2: 1 for guar gum, about 3: 1 for tara gum, and about 4: 1 for locust bean gum. Of these, guar gum is preferred from the viewpoint of physiological effects. Galactomannan can be obtained, for example, by using seeds such as guar and locust bean as a raw material and pulverizing them and extracting them with hot water, or by enzymatic decomposition. Such a galactomannan can also be obtained commercially, for example, Sun Favor R (Guar gum enzyme degradation product, Taiyo Kagaku Co., Ltd.), Sun Fiber HG (Guar gum degradation product, Taiyo Kagaku Co., Ltd.), Dufiber (Guar gum, manufactured by Taisho Pharmaceutical Co., Ltd.) can be used.

  Hyaluronic acid is basically composed of β-D-glucuronic acid and β-DN-acetyl-glucosamine, the 1st position of β-D-glucuronic acid and the 3rd position of β-DN-acetyl-glucosamine. And those having at least one disaccharide unit linked to each other. Hyaluronic acid may be a sugar in which a plurality of disaccharide units are bonded or a sugar in which those elements are bonded, and these derivatives, for example, those having a protective group such as an acyl group introduced should be used. You can also. Hyaluronic acid is extracted from natural products such as animals (for example, biological tissues such as chicken crowns, umbilical cords, skin, joint fluid, etc.), or microorganisms or animal cells are cultured (for example, Streptococcus bacteria). Fermentation method used), or obtained by chemical or enzymatic synthesis, but the weight average molecular weight is usually 10,000 to several million, preferably 100,000 to 1.6 million. Such hyaluronic acid can also be obtained commercially. For example, FCH-A (molecular weight 20,000, manufactured by Kikkoman Biochemifa Co., Ltd.), FCH9 (molecular weight 700,000, manufactured by Kibun Food Chemifa Co., Ltd.) ), FCH-80LE (molecular weight: 60 to 1,200,000, manufactured by Kibun Food Chemifa). As the hyaluronic acid, hyaluronic acid having a low viscosity is particularly preferable.

  Alginate is a highly viscous polyuronic acid salt composed of β-D-mannuronic acid and α-L-guluronic acid, and the salt is preferably an alkali metal salt such as sodium salt or potassium salt. Alginate is abundant in seaweed, especially brown algae, and can be obtained by extraction from it. Alginates can also be obtained commercially, and examples thereof include solgin (manufactured by Kaigen) NSPH2 (manufactured by Kibun Food Chemifa), 500G (manufactured by Kibun Food Chemifa).

  Pectin is a complex polysaccharide contained in plant cell walls and middle leaves, and is mainly composed of polygalacturonic acid with α-1,4-linked galacturonic acid. Pectin is obtained by converting the carboxyl group of galacturonic acid into a methyl ester. Pectin may be extracted from plants or chemically or enzymatically synthesized. It can also be obtained commercially, for example, pectin (manufactured by Wako Pure Chemical Industries, Ltd.), HM pectin (manufactured by Unitech Foods), LM pectin (manufactured by Unitech Foods), etc. Can be mentioned.

  A linear glucan is one in which D-glucose is linked by a glycosidic bond. Although two binding modes may coexist in one glucan, α type and β type are not mixed, and are called α glucan and β glucan, respectively. It is the most abundant polysaccharide in nature. The linear glucan may be extracted from a plant or chemically or enzymatically synthesized. It can also be obtained commercially, for example, beta 1,3 glucan (manufactured by Nakajima Suisan Co., Ltd.), β glucan (manufactured by Unitika Ltd.), pullulan PF20 (manufactured by Hayashibara Co., Ltd.), etc. Can be mentioned.

Further, the coating contains (B) a non-polymer film-forming agent. The (B) non-polymer film-forming agent used in the present invention is at least one selected from tannin, glycosylated hesperidin and a water-soluble peptide. These are all water-soluble. Here, “water-soluble” also refers to the above definition.
Here, the tannin in the present invention is preferably “tea tannin” derived from tea. “Tea tannins” include “green tea tannins”, “Oolong tea tannins”, “black tea tannins” and the like, and the tannins referred to in the present invention include all of them. Among these, it is preferable to use non-polymer catechins contained in a large amount in “green tea tannin” from the viewpoints of colorability of the sheet, color change when immersed in hot water, and the like. Here, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate and the like. It is a general term that includes all body catechins, and the content of non-polymer catechins is defined based on the total amount of the above eight types.
In the present invention, the tea extract can be used as (B) a non-polymer film-forming agent. As the tea extract, it is preferable to use a tannin content in the solid content of 10 to 100% by mass, further 15 to 100% by mass, and further 20 to 95% by mass, for example, green tea extract or black tea extract. And oolong tea extract. As used herein, “solid content” refers to a residue obtained by drying at 105 ° C. for 2 hours to remove volatile substances. The extraction method is not particularly limited, and a known method can be employed. Moreover, it is also possible to use a commercially available tannin preparation as the tea extract. For example, the trade name “Polyphenone” (manufactured by Mitsui Norin), the trade name “Theafranc” (manufactured by ITO EN), and the trade name “Sunphenon” (Made by Taiyo Kagaku Co., Ltd.).

The transglycosylated hesperidin is a solution in which a sugar is bonded to hesperidin to improve water solubility. Specifically, α-monoglucosyl hesperidin, α-diglucosyl hesperidin, α-triglucosyl hesperidin, α-tetra Examples thereof include glucosyl hesperidin and α-pentaglucosyl hesperidin. Such a sugar-transferred hesperidin can be obtained commercially, for example, Hesperidin S (manufactured by Hayashibara Co., Ltd.), αG Hesperidin (manufactured by Glico Co., Ltd.), Hesperidin P (Minami Healthy Foods Co., Ltd.) For example).
The method for quantifying transglycosylated hesperidin can be measured using high performance liquid chromatography in accordance with the usual method for quantifying flavonoids ("Food Discoloration Chemistry" edited by Susumu Kimura et al., Mitsutoshi, 1995). In particular, the content of hesperidins can be measured by the method described in the following paper (Biosci. Biotech. Biochem., 58 (11), 1990, 1994).

As water-soluble peptides, elastin peptides, collagen peptides, casein phosphopeptides, sardine peptides, soy protein hydrolysates or enzymatic degradation products obtained by hydrolysis or enzymatic decomposition using fish and animal elastin, collagen, casein, etc. as raw materials And soy peptide, silk fibroin protein hydrolyzate or enzymatic degradation product. These are all non-polymeric oligomers having a molecular weight of less than several thousand (at most, less than about 10,000, preferably less than about 5,000, more preferably less than about 3,000). Such a water-soluble peptide can be obtained commercially. For example, marine collagen oligo (molecular weight 1000, manufactured by Chisso Corporation), collagen peptide (molecular weight 3000, manufactured by Nitta Gelatin Co., Ltd.), elastin peptide ( Molecular weight 3000, manufactured by Nippon Ham Co., Ltd.).
As a method for quantifying the water-soluble peptide, a gradient method using acetonitrile / H ₂ O 0.1% TFA is generally used using a reverse phase column.

The content of the water-soluble dietary fiber (A) in the coating is preferably 10 to 50 g / m ² , more preferably 15 to 47 g / m ² , and still more preferably 20 to 40 g / m per unit surface area as an active ingredient. ² .
The content of the (B) non-polymer film-forming agent in the film is preferably 10 to 50 g / m ² , more preferably 15 to 47 g / m ² , and still more preferably 20 per unit surface area as an active ingredient. ˜46 g / m ² .
Furthermore, the mass ratio [(B) / (A)] of (A) water-soluble dietary fiber and (B) non-polymer film-forming agent in the coating is preferably less than 2 per unit surface area as an active ingredient. More preferably, it is 1.9 or less, More preferably, it is 1.8 or less, On the other hand, a minimum is preferably 0.4, More preferably, it is 0.5.

In addition, the non-polymer film-forming agent (B) used in the present invention preferably has a water activity at room temperature in the range of 0.05 to 0.4 when the volatile content is 5% by mass. Here, “water activity (A _W )” means the equilibrium water vapor pressure P in the container when the food component to be measured is sealed in a fixed container at a constant temperature, and the equilibrium water vapor pressure of water under the same conditions. it is a numeric value represented as the ratio between _{P 0 (P / P 0)} . Therefore, the water activity is expressed as A _W = P / P ₀ (“Comprehensive Food Dictionary (Dobunshoin), page 489;“ Food Processing Knowledge ”(Shoshobo), pages 13-17;“ Food and Water Activity ”John A. Troller, JHB Christian, Takashi Hirata, Toru Hayashi, Academic Publishing Center, 1985). In this specification, “volatile matter” is a value calculated from loss on drying at 105 ° C. for 2 hours.

  Incidentally, water contained in food includes bound water and free water. Bound water is strongly bound and bound to food ingredients and does not act as a solvent. On the other hand, free water is not constrained by food components and functions as a solvent, and microorganisms and the like propagate using this water. The more free water, the greater the water activity, and the water activity of pure water with 100% free water is 1. In this sense, the water activity represents the amount of water as free water contained in food and the like, and is an index that represents the properties of the food material. Since the water activity is generally not greatly affected by the temperature at a room temperature of 15 to 35 ° C., the water activity in this temperature range is referred to as “water activity at room temperature” in the present invention.

  The water activity of the (B) non-polymer film-forming agent in the present invention shows a small value even at a high volatile content, and the water contained in the (B) non-polymer film-forming agent is low in free water, Since there is much bound water, a uniform and good film is formed. Therefore, (A) water-soluble dietary fiber tends to wrinkle by itself or forms a non-uniform film, but (B) the film incorporated with the non-polymer film-forming agent does not wrinkle the sheet surface. A continuous and uniform film is formed.

  The film formed on the base sheet may contain components other than the above-mentioned (A) water-soluble dietary fiber and (B) non-polymer film-forming agent, depending on the purpose of use. Examples of such components include sweeteners, acidulants, seasonings, fragrances, colorants, health functional foods, and the like. In particular, when a change in color or fragrance is given when immersed in hot water or the like, it is preferable to contain a fragrance, a colorant or the like.

Next, the manufacturing method of the food packaging sheet of the present invention will be described.
The food packaging sheet of the present invention is manufactured by applying a solution or dispersion containing (A) water-soluble dietary fiber and (B) a non-polymer film-forming agent to a base sheet, and then drying it. Can do.

  As the solvent contained in the solution or dispersion, water and / or alcohol is preferable, and ethanol is suitably used as the alcohol.

  As a method for applying the solution or dispersion to the base sheet, a usual method such as impregnation, brush coating, curtain coating, spray coating, calendar coating, knife coating, gravure coating, T-die coating, or roll coating is adopted. be able to.

  The total concentration of the active ingredients in the solution or dispersion is preferably 0.5 to 60% by mass, more preferably 1 to 50% by mass. With such a concentration, it becomes possible to efficiently remove moisture by heating, and since the fluidity is good with an appropriate viscosity, it can be applied uniformly. Moreover, each compounding quantity of (A) water-soluble dietary fiber and (B) non-polymer film-forming agent is each content of (A) water-soluble dietary fiber and (B) non-polymer film-forming agent in a film, and The mass ratio [(B) / (A)] is appropriately adjusted so as to be within the above-mentioned range.

Wet sheet after coating is preferably deposited amount in the range of 10~222g / m ^2. By setting it within such a range, adhesion and loss to the coating apparatus can be suppressed, and the solution or dispersion can be prevented from overflowing from the base sheet.

  In order to prevent the solution or dispersion from leaking to the back surface of the base material sheet, the base material sheet may be placed on a support such as a water-repellent sheet and applied and dried. Examples of the support include water-repellent synthetic resins such as polytetrafluoroethylene, polycarbonate, polypropylene, high-density polyethylene, and rigid polyvinyl chloride, and synthetic rubber sheets such as silicone rubber. Of these, polytetrafluoroethylene, polycarbonate, and silicone rubber are preferable from the viewpoint of heat resistance.

  Drying methods include vented box-type drying equipment by convection heat transfer drying, tunnel drying equipment, band drying equipment, box-type shelf drying equipment by radiant heat transfer drying, tunnel drying equipment, band drying equipment, or conduction heat transfer. A heat drying method such as a rotary drum drying device by drying can be employed. The heating temperature is preferably 20 to 90 ° C., more preferably 30 to 80 ° C., from the viewpoint of suppressing deterioration of the coating. Drying is preferably performed until the volatile content of the sheet is 9% by mass or less. Thereby, it can prevent that a sheet | seat shows adhesiveness and it mutually adheres or blocks.

  In this way, the food packaging sheet of the present invention can be obtained, but the conveyance, lamination, packaging and storage of the food packaging sheet are to suppress the sheet from absorbing moisture and sticking to each other and having blocking properties. Furthermore, it is preferable to carry out in a certain temperature and humidity range. For example, when the temperature is 30 ° C., the relative humidity is 60% RH or less, when the temperature is 40 ° C., the relative humidity is 40% RH or less, when the temperature is 50 ° C., the relative humidity is 30% RH or less, and when the temperature is 60 ° C., the relative humidity is 20% RH. It is desirable to deal with the following. More specifically, it is possible to apply such conditions to the roll winding process during the production of the food storage sheet of the present invention, the storage of the roll of the rolled sheet and the temperature and humidity management when packaging tea leaves, etc. desirable.

  The food packaging sheet of the present invention can be used for packaging various food materials. The most typical use is a tea bag wrapped with an extract such as tea leaves. Examples of extracts include, for example, green tea leaves, black tea leaves, oolong tea leaves, jasmine tea, tochu tea leaves, pearl barley tea, hub tea, guava tea, dried ganoderma, dried crust, dried perilla leaves, brown rice, dried herbs, dried Examples include kelp and dried koji, among which green tea leaves, black tea leaves, and oolong tea leaves are preferred.

The tea bag of the present invention can be produced by an appropriate method using the food packaging sheet of the present invention. For example, although the following method can be mentioned according to the kind of base material sheet, it is preferable to shape | mold so that the film formation surface of a base material sheet may be exposed to the outer surface side of a tea bag.
1) When the base sheet is a non-heat seal type, for example, a predetermined amount of tea leaves are placed on the tea bag sheet, and then passed through two crimping gears that rotate the sheet in such a manner as to wrap the tea leaves. The sheets are bound together, then folded in half, and at the same time the bottom is formed into a W-shaped gusset fold, and then the upper portion of the bag is folded.
2) When the base sheet is a heat seal type, for example, a base sheet made of heat-sealing fibers is used to form a bag by heat sealing, and then a predetermined amount of tea leaves are filled into the bag, and then the bag How to fold the upper part of the body.

As a shape of the tea bag, for example, a hanging strap or a member for hooking the bag body on an opening of a container such as a cup can be attached to the bag body.
In addition, it can also be used as a coffee extraction bag or the like wrapped with roasted coffee powder or the like obtained by pulverizing roasted coffee beans with a mill.

The taste of a tasteful beverage such as tea is often influenced not only by the taste but also by the light blue color and aroma of the beverage. Regarding the light blue color, the tea leaf decoction has a different light blue color depending on various conditions such as the leaf picking time, production area, and type of tea leaves. If it is green tea, it exhibits a faint green, amber, brown, etc. If it is black tea, it exhibits a faint, pink, red, etc. Apart from the recommendations of experts, such light blue preferences are changing, particularly among younger people, and various light blue tea-like beverages are desired. For example, (B) When tannin is used as a non-polymer film-forming agent, the food packaging sheet has a beautiful reddish appearance, and when immersed in hot water, the tannin is eluted from the sheet. In addition to fading, it is possible to impart a beautiful light blue color and aroma with a bright yellow color. With such a tea bag, it can be realized that a health promoting function derived from water-soluble dietary fiber and tannin can be greatly expected through appearance change and aroma when immersed in hot water or the like.
In addition, in order to have a color change when immersed in hot water or the like, (A) a water-soluble dietary fiber and (B) a solution or dispersion containing a non-polymer film-forming agent, Natural pigments such as cochineal pigment, lac pigment, red cabbage pigment, red radish pigment, purple corn pigment, berry pigment, grape skin pigment, grape juice pigment, perilla pigment, purple potato pigment, cacao pigment, safflower yellow pigment, and yellow No. 4 (Tartrazine), Yellow No. 5 (Sunset Yellow FCF), artificial pigments such as blue pigments, and the like may be included.

  The food packaged with the food preservation sheet of the present invention is sealed with a gas barrier packaging material, for example, an ethylene-vinyl alcohol copolymer resin film, various types of aluminum vapor deposition, or an aluminum laminate film, and is exposed to air or light. It is desirable to put on the exterior in a blocked state.

1. Measurement of Tannin The amount of tannin was determined by the iron tartrate method, using polyphenone 70A with a non-polymer catechin content of 94% by mass as a standard solution, and a conversion amount of non-polymer catechins (reference: “green tea polyphenols”). "Functional material effective utilization technology series No. 10 for food and drink". A sample of 5 mL was developed with 5 mL of iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer solution, the absorbance was measured at 540 nm, and the amount of tannin was determined from a calibration curve using non-polymer catechins.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate (Rochelle salt) were made up to 100 mL with distilled water.
Preparation of phosphate buffer: 1/15 mol / L disodium hydrogen phosphate solution and 1/15 mol / L sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.

2. Measurement of water-soluble dietary fiber Conform to the analytical method described in the 5th Amendment Japanese Food Standard Composition Table. More specifically, dietary fiber was measured by applying the Prosky modified method as a quantitative method based on the idea that “the total amount of indigestible components in foods that are not digested by human digestive enzymes”.

3. Measurement of water activity The water activity of various powder samples used as a film forming agent was measured using a water activity meter (product name: CX-2, manufactured by Nippon General Co., Ltd.). A cylindrical plastic sample cup having a height of 1 cm and a diameter of 4 cm was filled with the sample powder and sealed, and the water activity was measured at 25 ° C. The water activity of the saturated aqueous sodium chloride solution at 27.5 ° C. was measured to be 0.751, which almost coincided with the literature value of 0.753 (25 ° C.). The volatile content of various powder samples used was varied from 0% completely dry up to the first decimal place to around 20%. When about 20 kinds of powder samples were measured for the relationship between the volatile content of the powder and the water activity, the volatile content of the powder was in the range of 0% to 20%, and the water activity increased linearly from 0 with increasing volatile content. Since it showed a behavior that increased and reached a nearly constant value, [(water activity measurement value ÷ volatile content of the measured sample) x volatile content 5%] By the calculation method, the water activity at a volatile content of 5% was calculated and used as the value of the water activity in the examples.

4). Evaluation of Food Packaging Sheet The coating state of the obtained food packaging sheet was evaluated according to the following criteria by visual observation and hand touch.
a: No fine powder is generated on the surface, the whole is a uniform film, and is not sticky.
b: The film is uneven and mottled.
c: Wrinkles occur in the coating, and the sheet shrinks in some cases.

5. Raw materials The raw materials used in this example are as follows.
(1) Water-soluble dietary fiber Galactomannan: Sun Favor R, guar gum enzyme degradation product, Taiyo Kagaku Co., Ltd.
Hyaluronic acid: FCH-A (Molecular weight 20,000, manufactured by Kikkoman Biochemifa Corporation)
Sodium alginate: Sorgin (Molecular weight 300,000, manufactured by Caygen)
Pectin: Pectin (Molecular weight 200,000, Wako Pure Chemical Industries, Ltd.)
Linear glucan: Pullulan PF-20 (molecular weight 200,000, Hayashibara Co., Ltd.)

(2) Non-polymer film forming agent Tannin: Polyphenone 70A, manufactured by Mitsui Norin Co., Ltd., water activity 0.25
Glucose transfer hesperidin: Hesperidin S, manufactured by Hayashibara Co., Ltd., water activity 0.30
Water-soluble peptide: Marine collagen oligo, manufactured by Chisso Corporation, water activity 0.30

Example 1
A polytetrafluoroethylene sheet having a width x length x thickness of 150 mm x 250 mm x 1 mm was used as a support, and a 9 cm x 15 cm porous substrate sheet (T-Bag, non-heat seal) was formed thereon as a substrate sheet. Paper, basis weight 12 g / m ² , manufactured by Nippon Daishowa Paperboard Co., Ltd.) was placed. Next, (A) an aqueous solution containing galactomannan as water-soluble dietary fiber, (B) tannin as a non-polymer film-forming agent, (A) water-soluble dietary fiber and (B) non-polymer in the dried film It was uniformly applied from above the base sheet with a spatula so that each content of the film forming agent was 25 g / m ² per unit surface area (total 50 g / m ² ) as an active ingredient. Next, the coated substrate sheet and the support were dried for 6 hours at 20 ° C. in an electric dryer without any operation such as draining. After drying, the sheet was peeled from the support by hand to obtain a tea bag sheet.
About the obtained food packaging sheet, the coating state of the sheet was evaluated. The results are shown in Table 1.

Example 2
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 1 except that hyaluronic acid was used in place of galactomannan as the water-soluble dietary fiber. The results are shown in Table 1.

Example 3
(A) A sheet for food packaging is produced and evaluated in the same manner as in Example 1 except that hyaluronic acid is used instead of galactomannan as the water-soluble dietary fiber, and hyaluronic acid and tannin are increased respectively. It was. The results are shown in Table 1.

Example 4
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 1 except that sodium alginate was used as the water-soluble dietary fiber instead of galactomannan. The results are shown in Table 1.

Example 5
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 1 except that pectin was used instead of galactomannan as the water-soluble dietary fiber. The results are shown in Table 1.

Example 6
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 1 except that linear glucan was used instead of galactomannan as the water-soluble dietary fiber. The results are shown in Table 1.

Example 7
A food packaging sheet was produced and evaluated in the same manner as in Example 2 except that the content of (B) tannin in the coating was adjusted to 12.5 g / m ² per unit surface area as an active ingredient. Went. The results are shown in Table 1.

Example 8
A food packaging sheet was produced and evaluated in the same manner as in Example 2 except that the content of (B) tannin in the coating was adjusted to 45.5 g / m ² per unit surface area as an active ingredient. Went. The results are shown in Table 1.

Example 9
(B) A food packaging sheet was produced and evaluated in the same manner as in Example 1 except that sugar-transferred hesperidin was used in place of tannin as the non-polymer film-forming agent. The results are shown in Table 2.

Example 10
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 9 except that hyaluronic acid was used in place of galactomannan as the water-soluble dietary fiber. The results are shown in Table 2.

Example 11
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 9 except that sodium alginate was used as the water-soluble dietary fiber instead of galactomannan. The results are shown in Table 2.

Example 12
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 9 except that pectin was used instead of galactomannan as the water-soluble dietary fiber. The results are shown in Table 2.

Example 13
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 9 except that linear glucan was used in place of galactomannan as the water-soluble dietary fiber. The results are shown in Table 2.

Example 14
(B) A food packaging sheet was produced and evaluated in the same manner as in Example 1 except that a water-soluble peptide was used in place of tannin as the non-polymer film-forming agent. The results are shown in Table 3.

Example 15
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 14 except that hyaluronic acid was used in place of galactomannan as the water-soluble dietary fiber. The results are shown in Table 3.

Example 16
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 14 except that sodium alginate was used as the water-soluble dietary fiber instead of galactomannan. The results are shown in Table 3.

Example 17
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 14 except that pectin was used instead of galactomannan as the water-soluble dietary fiber. The results are shown in Table 3.

Example 18
(A) A food packaging sheet was produced and evaluated in the same manner as in Example 14 except that linear glucan was used in place of galactomannan as the water-soluble dietary fiber. The results are shown in Table 3.

Comparative Example 1
(B) A food packaging sheet was produced and evaluated in the same manner as in Example 1 except that the non-polymer film-forming agent was not used. The results are shown in Table 4.

Comparative Example 2
(B) A food packaging sheet was produced and evaluated in the same manner as in Example 2 except that the non-polymer film-forming agent was not used. The results are shown in Table 4.

Comparative Example 3
(B) A food packaging sheet was produced and evaluated in the same manner as in Example 4 except that the non-polymer film-forming agent was not used. The results are shown in Table 4.

Comparative Example 4
(B) A food packaging sheet was produced and evaluated in the same manner as in Example 5 except that the non-polymer film-forming agent was not used. The results are shown in Table 4.

Comparative Example 5
(B) A food packaging sheet was produced and evaluated in the same manner as in Example 6 except that the non-polymer film-forming agent was not used. The results are shown in Table 4.

Example 19
Using the food packaging sheet obtained in Example 1, 2 g of tea leaves were packaged to produce a tea tea bag. This tea tea bag has a beautiful reddish appearance. When it is immersed in warm water at 60 ° C, tannin is eluted from the outer surface of the tea bag, and in addition to the light blue color from the tea leaves, It was confirmed that a tea beverage with a beautiful light blue color and aroma of black tea was obtained. Through such appearance changes and aromas, I was able to realize that the health enhancement function derived from tannins can be greatly expected.

Example 20
A tea bag similar to that in Example 19 was prepared except that polyphenone HG (manufactured by Mitsui Norin Co., Ltd.) was used instead of polyphenone 70A, and 2 g of green tea leaves were packaged. This green tea tea bag has a beautiful appearance with a bright yellow color, and when immersed in hot water, the tannin elutes from the outer surface of the tea bag and discolors, and the beautiful light blue color and aroma of the bright yellow color. It was confirmed that a green tea beverage with standing was obtained. Through such appearance changes and aromas, I was able to realize that the health enhancement function derived from tannins can be greatly expected.

Claims (12)

On at least one side of the base sheet, the following components (A) and (B):
(A) at least one water-soluble dietary fiber selected from galactomannan, hyaluronic acid, alginate, pectin and linear glucan,
(B) A food packaging sheet comprising a film containing at least one non-polymer film-forming agent selected from tannin, glycosylated hesperidin and a water-soluble peptide. The food packaging sheet according to claim 1, wherein the content of the component (A) in the coating is 10 to 50 g / m ² per unit surface area as an active ingredient. The food packaging sheet according to claim 1 or 2, wherein the content of the component (B) in the coating is 10 to 50 g / m ² per unit surface area as an active ingredient.   The content mass ratio [(B) / (A)] of the component (A) and the component (B) in the film is less than 2 per unit surface area as an active component, according to any one of claims 1 to 3. Food packaging sheet.   The component (B) is a sheet for food packaging according to any one of claims 1 to 4, wherein the water activity at normal temperature when the volatile content is 5% by mass is in the range of 0.05 to 0.4.   The food packaging sheet according to any one of claims 1 to 5, wherein the base sheet is a porous sheet selected from thin paper, papermaking, non-woven fabric and woven fabric.   The coating film according to any one of claims 1 to 6, wherein the coating is obtained by applying and drying a solution or dispersion containing the component (A) and the component (B) on at least one surface of the substrate sheet. Food packaging sheet.   The food packaging sheet according to any one of claims 1 to 7, which is a tea bag sheet. A bag comprising the food packaging sheet according to any one of claims 1 to 8,
A tea bag comprising an extract to be stored in the bag.   The tea bag according to claim 9, wherein the extract is a tea leaf selected from green tea leaves, black tea leaves, and oolong tea leaves. On at least one side of the base sheet, the following components (A) and (B):
(A) at least one water-soluble dietary fiber selected from galactomannan, hyaluronic acid, alginate, pectin and linear glucan,
(B) A method for producing a sheet for food packaging, wherein a solution or dispersion containing at least one non-polymer film-forming agent selected from tannin, glycosylated hesperidin and a water-soluble peptide is applied and dried.   The manufacturing method of Claim 11 in which a solution or a dispersion liquid contains water and / or alcohol as a solvent.