| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 枕型包装用包装材料及枕型包装体 | CN201180015055.4 | 2011-01-28 | CN102811922A | 2012-12-05 | 高重真男 |
| 包装材料（1）中，在双轴拉伸尼龙膜（11）的一面层积以CPP为主成分的粘结层（12），在双轴拉伸尼龙膜（11）的另一面层积保护层（13），保护层（13）由PVDC等特定树脂形成。因此，能够提高粘结层（12）的密封强度，能够提高耐冲击性等强度。因此，通过利用粘结层（12）形成枕型包装体的粘结部，而不使用金属扣，得到容易启封且强度高的枕型包装体。此外，由于使用PVDC树脂等特定树脂形成保护层（13），故其耐热性及强度优异。因而，在通过高温热水实施蒸馏处理时，可保护双轴拉伸尼龙膜（11），防止发生破袋等。 | ||||||
| 2 | 用于食品包装的聚酰胺多层管 | CN200980111678.4 | 2009-03-26 | CN101980859B | 2013-08-07 | 栗生裕树; 薮田宏之 |
| 本发明提供一种用于食品包装的聚酰胺类的多层管，其中该多层管的层(C)不引起粘连，并且加工肉或类似的待包装材料与多层管的层(C)之间优选有附着性。本发明的用于食品包装的聚酰胺类的多层管包括下述层(A)、层(B)和层(C)，显示2-10％的低温收缩率，并具有热收缩性能和阻气性能。层(A)包含聚酰胺类树脂。层(B)包含聚烯烃类树脂。与待包装的材料接触的层(C)为，层(C-1)，其包含热变形温度(ISO 75B-1、ISO 75B-2)为60℃或更高且维卡软化点为120℃或更高的聚丙烯类树脂，并且具有35mN/m或更高的表面湿润张力；或层(C-2)，其包含密度为0.92g/cm3或更大且小于0.95g/cm3的线性低密度聚乙烯，并且具有35mN/m或更高的表面湿润张力。 | ||||||
| 3 | 用于食品包装的聚酰胺多层管 | CN200980111678.4 | 2009-03-26 | CN101980859A | 2011-02-23 | 栗生裕树; 薮田宏之 |
| 本发明提供一种用于食品包装的聚酰胺类的多层管，其中该多层管的层(C)不引起粘连，并且加工肉或类似的待包装材料与多层管的层(C)之间优选有附着性。本发明的用于食品包装的聚酰胺类的多层管包括下述层(A)、层(B)和层(C)，显示2-10％的低温收缩率，并具有热收缩性能和阻气性能。层(A)包含聚酰胺类树脂。层(B)包含聚烯烃类树脂。与待包装的材料接触的层(C)为，层(C-1)，其包含热变形温度(ISO 75B-1、ISO 75B-2)为60℃或更高且维卡软化点为120℃或更高的聚丙烯类树脂，并且具有35mN/m或更高的表面湿润张力；或层(C-2)，其包含密度为0.92g/cm3或更大且小于0.95g/cm3的线性低密度聚乙烯，并且具有35mN/m或更高的表面湿润张力。 | ||||||
| 4 | 适合于带包装蒸煮用途的添加剂传送膜 | CN98803372.0 | 1998-01-21 | CN1192051C | 2005-03-09 | C·R·巴莫雷; N·鲁斯拉; W·W·普雷斯莱; W·B·米勒; S·W·贝克维斯 |
| 本发明涉及具有第一层和第二层的多层膜。第一层包括添加剂、粘合剂和交联剂。所述添加剂为调味剂、香料、着色剂、抗菌剂、抗氧化剂、螯合剂和/或气味吸附剂。所述粘合剂为多糖和/或蛋白质。所述交联剂包括具有至少两个羰基的化合物。所述第二层包括一种不溶水的热塑性聚合物，所述聚合物包括选自聚烯烃、聚酰胺、聚酯、聚偏二氯乙烯、聚氯乙烯和聚苯乙烯的至少一员。所述添加剂、粘合剂和交联剂的每一种均存在于第一层的整个厚度中。优选所述第一层涂布在优选为热塑性聚合物如聚烯烃、聚酰胺和/或聚酯的第二层上。对于带包装蒸煮的应用来说所述膜特别有用，其中食品(优选包括未蒸煮的肉)被包装在所述膜中，涂料层直接面对肉。然后将肉蒸煮，所述添加剂转移到所述肉上，并且出汁非常少。本发明也涉及制备熟食制品的方法、制备涂层膜的方法和由所述膜形成的制品例如袋和膜袋。 | ||||||
| 5 | 适合于带包装蒸煮用途的添加剂传送膜 | CN98803372.0 | 1998-01-21 | CN1250456A | 2000-04-12 | C·R·巴莫雷; N·鲁斯拉; W·W·普雷斯莱; W·B·米勒; S·W·贝克维斯 |
| 本发明涉及具有第一层和第二层的多层膜。第一层包括添加剂、粘合剂和交联剂。所述添加剂为调味剂、香料、着色剂、抗菌剂、抗氧化剂、螯合剂和/或气味吸附剂。所述粘合剂为多糖和/或蛋白质。所述交联剂包括具有至少两个羰基的化合物。所述第二层包括一种不溶水的热塑性聚合物,所述聚合物包括选自聚烯烃、聚酰胺、聚酯、聚偏二氯乙烯、聚氯乙烯和聚苯乙烯的至少一员。所述添加剂、粘合剂和交联剂的每一种均存在于第一层的整个厚度中。优选所述第一层涂布在优选为热塑性聚合物如聚烯烃、聚酰胺和/或聚酯的第二层上。对于带包装蒸煮的应用来说所述膜特别有用,其中食品(优选包括未蒸煮的肉)被包装在所述膜中,涂料层直接面对肉。然后将肉蒸煮,所述添加剂转移到所述肉上,并且出汁非常少。本发明也涉及制备熟食制品的方法、制备涂层膜的方法和由所述膜形成的制品例如袋和膜袋。 | ||||||
| 6 | 식품 포장용 폴리아미드계 다층 튜브 | KR1020107022441 | 2009-03-26 | KR101384607B1 | 2014-04-11 | 쿠리우히로키; 야부타히로유키 |
| 본 발명은 다층 튜브 (C)층이 블로킹을 일으키지 않고, 피 포장물로서 가공 육류 등과 다층 튜브 (C)층과의 밀착성이 좋은 식품 포장용 폴리아미드계 다층 튜브를 제공하는 것을 주요 목적으로 한다. 본 발명은 하기 (A)층, (B)층 및 (C)층이 있고, 저온 수축률이 2~10 %이고, 열수축성과 가스 배리어성이 있는 식품 포장용 폴리아미드계 다층 튜브에 있어서: (A)층은 폴리아미드계 수지를 함유하고, (B)층은 폴리올레핀 수지를 함유하고, 피 포장물과 접촉하는 (C)층은 열변형온도(ISO 75B-1, ISO 75B-2) 60 ℃ 이상, Vicat 연화점 120 ℃ 이상인 폴리프로필렌계 수지를 함유하고 표면의 습윤장력이 35 mN/m 이상인 (C-1)층, 또는 밀도가 0.92 g/cm
3 이상 0.95 g/cm
3 미만인 직쇄상 저밀도 폴리에틸렌을 함유하고 표면의 습윤장력이 35 mN/m 이상인 (C-2)층이다.
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| 7 | 필로우 포장용 케이싱재 및 필로우 포장체 | KR1020127021209 | 2011-01-28 | KR1020120115401A | 2012-10-17 | 다카시게마사오 |
| 케이싱재 (1) 에서는, 2 축 연신 나일론 필름 (11) 의 일면에 CPP 를 주성분으로 하는 접착층 (12) 을 적층하고, 2 축 연신 나일론 필름 (11) 의 타면에 보호층 (13) 을 적층하고, 보호층 (13) 은 PVDC 등의 특정 수지에 의해 형성하였다. 그 때문에, 접착층 (12) 의 시일 강도를 높일 수 있어, 내충격성 등의 강도를 향상시킬 수 있다. 따라서, 접착층 (12) 에 의해 필로우 포장체의 접착부를 형성함으로써, 금속 클립을 사용하지 않고, 개봉이 용이하고 고강도의 필로우 포장체를 얻을 수 있다. 또, PVDC 수지 등의 특정 수지를 사용하여 보호층 (13) 을 형성하였기 때문에, 내열성 및 강도가 우수하다. 따라서, 고온 열수에 의한 레토르트 처리시에 2 축 연신 나일론 필름 (11) 을 보호할 수 있어, 파대 등을 방지할 수 있다.
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| 8 | 식품 포장용 폴리아미드계 다층 튜브 | KR1020107022441 | 2009-03-26 | KR1020100135253A | 2010-12-24 | 쿠리우히로키; 야부타히로유키 |
| 본 발명은 다층 튜브 (C)층이 블로킹을 일으키지 않고, 피 포장물로서 가공 육류 등과 다층 튜브 (C)층과의 밀착성이 좋은 식품 포장용 폴리아미드계 다층 튜브를 제공하는 것을 주요 목적으로 한다. 본 발명은 하기 (A)층, (B)층 및 (C)층이 있고, 저온 수축률이 2~10 %이고, 열수축성과 가스 배리어성이 있는 식품 포장용 폴리아미드계 다층 튜브에 있어서: (A)층은 폴리아미드계 수지를 함유하고, (B)층은 폴리올레핀 수지를 함유하고, 피 포장물과 접촉하는 (C)층은 열변형온도(ISO 75B-1, ISO 75B-2) 60 ℃ 이상, Vicat 연화점 120 ℃ 이상인 폴리프로필렌계 수지를 함유하고 표면의 습윤장력이 35 mN/m 이상인 (C-1)층, 또는 밀도가 0.92 g/cm
3 이상 0.95 g/cm
3 미만인 직쇄상 저밀도 폴리에틸렌을 함유하고 표면의 습윤장력이 35 mN/m 이상인 (C-2)층이다.
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| 9 | Multilayered polyamide tube for food packaging | US12934869 | 2009-03-26 | US08187683B2 | 2012-05-29 | Hiroki Kuriu; Hiroyuki Yabuta |
| An object of the present invention is to provide a multilayered polyamide-based tube for food packaging that is free from blocking in a Layer (C), and that has an excellent adherence to processed meat or like packaged food. The present invention provides a multilayered polyamide-based tube for food packaging comprising a Layer (A), a Layer (B) and a Layer (C); the multilayered polyamide-based tube having a low-temperature shrinkage ratio of 2 to 10%, and exhibiting heat shrinkage properties and gas barrier properties; the Layer (A) containing a polyamide-based resin; the Layer (B) containing a polyolefin-based resin; and the Layer (C) that comes in contact with the packaged food, the Layer (C) being a Layer (C-1) that contains a polypropylene-based resin having a heat distortion temperature (ISO 75B-1 or ISO 75B-2) of not less than 60° C. and a Vicat softening point of not less than 120° C., and that has a surface wetting tension of not less than 35 mN/m; or the Layer (C) being a Layer (C-2) that contains a linear low-density polyethylene having a density of not less than 0.92 g/cm3 but less than 0.95 g/cm3, and that has a surface wetting tension of not less than 35 mN/m. | ||||||
| 10 | Non-Porous Moisture and Gas Permeable Films | US13110260 | 2011-05-18 | US20110300273A1 | 2011-12-08 | John Chu Chen |
| Disclosed are moisture and gas permeable films which can comprise or be obtained from a blend of a polyamide with a potassium-containing ionomer of an ethylene acid copolymer, an ethylene ester dipolymer, and optional compatibilizer selected from dicarboxylate-containing polymers and ethylene glycidyl ester copolymers. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. | ||||||
| 11 | MULTILAYERED POLYAMIDE TUBE FOR FOOD PACKAGING | US12934869 | 2009-03-26 | US20110027511A1 | 2011-02-03 | Hiroki Kuriu; Hiroyuki Yabuta |
| An object of the present invention is to provide a multilayered polyamide-based tube for food packaging that is free from blocking in a Layer (C), and that has an excellent adherence to processed meat or like packaged food. The present invention provides a multilayered polyamide-based tube for food packaging comprising a Layer (A), a Layer (B) and a Layer (C); the multilayered polyamide-based tube having a low-temperature shrinkage ratio of 2 to 10%, and exhibiting heat shrinkage properties and gas barrier properties; the Layer (A) containing a polyamide-based resin; the Layer (B) containing a polyolefin-based resin; and the Layer (C) that comes in contact with the packaged food, the Layer (C) being a Layer (C-1) that contains a polypropylene-based resin having a heat distortion temperature (ISO 75B-1 or ISO 75B-2) of not less than 60° C. and a Vicat softening point of not less than 120° C., and that has a surface wetting tension of not less than 35 mN/m; or the Layer (C) being a Layer (C-2) that contains a linear low-density polyethylene having a density of not less than 0.92 g/cm3 but less than 0.95 g/cm3, and that has a surface wetting tension of not less than 35 mN/m. | ||||||
| 12 | Process for the preparation of smoke-impregnated tubular casings | US11290253 | 2005-11-30 | US07718207B2 | 2010-05-18 | Anton Krallmann; Kai Warkentin |
| A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausage meat emulsions. | ||||||
| 13 | Multilayer biaxially coriented film or tube | US12217165 | 2008-07-02 | US20090029080A1 | 2009-01-29 | Donna Lynn Visioli; Heiko E. Schenck |
| A process for preparing a multilayer biaxially oriented polyester film is provided wherein at least one layer comprises a blend of a poly(trimethylene terephthalate) resin and an additional polyester resin. Such films are particularly adapted for use in manufacture of packaging films. | ||||||
| 14 | Backseamed casing and packaged product incorporating same | US09764928 | 2001-01-18 | US06764729B2 | 2004-07-20 | Ram K. Ramesh; Michael J. Rosinski |
| A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications. | ||||||
| 15 | Additive transfer film suitable for cook-in end use | US10655846 | 2003-09-05 | US20040048083A1 | 2004-03-11 | Charles R. Bamore; Narender P. Luthra; Walter B. Mueller; Woodrow W. Pressley; Scott W. Beckwith |
| A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester. The film is especially useful for cook-in applications, in which a food product (preferably comprising uncooked meat) is packaged in the film with the coated layer against the meat. The meat is then cooked and the additive transfers to the meat, and purge can be very low. The invention also pertains to a process for preparing a cooked food product, process for making a coated film, and articles formed from the film, such as bags and casings. | ||||||
| 16 | Additive transfer film suitable for cook-in end use | US09009524 | 1998-01-20 | US06667082B2 | 2003-12-23 | Charles R. Bamore; Narender P. Luthra; Walter B. Mueller; Woodrow W. Pressley; Scott W. Beckwith |
| A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester. The film is especially useful for cook-in applications, in which a food product (preferably comprising uncooked meat) is packaged in the film with the coated layer against the meat. The meat is then cooked and the additive transfers to the meat, and purge can be very low. The invention also pertains to a process for preparing a cooked food product, process for making a coated film, and articles formed from the film, such as bags and casings. | ||||||
| 17 | Backseamed casing and packaged product incorporating same | US08968016 | 1997-11-12 | US06221410B1 | 2001-04-24 | Ram K. Ramesh; Michael J. Rosinski |
| A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing. The second layer of the casing film prevents or reduces necking down on the forming shoe during backseaming. The backseamed casing is especially useful for cook-in applications. | ||||||
| 18 | Package having cooked food product packaged in film having food adhesion layer containing high vicat softening point olefin/acrylic acid copolymer | US669728 | 1996-06-26 | US5843502A | 1998-12-01 | Ram Kumar Ramesh |
| A packaged product has a film configured around a cooked meat product. The cooked meat product is adhered to a meat-contact surface of the film. The meat-contact surface of the film comprises an olefin/acrylic acid copolymer having a Vicat softening point, in .degree.F., of at least 232 minus 5 multiplied by the weight percent of acrylic acid mer in the olefin/acrylic acid copolymer. The cooked meat product comprises at least one member selected from the group consisting of sausage, bologna, mortadella, braunschweiger, and high-wateradded added ham. The olefin/acrylic acid copolymer has been found to adhere well to high fat/low protein meat products is orientable for the formation of heat-shrinkable films, and provides a stronger seal than previously available olefin/acrylic acid copolymers. | ||||||
| 19 | Cooked food product package | US872873 | 1992-04-23 | US5328705A | 1994-07-12 | Darrell L. Wilhoit; Vincent J. Dudenhoeffer |
| A meat product package including an enclosing film having an EVA-containing inside surface and an in situ aqueous medium-cooked meat product in adhering relation to the film inside surface as the meat contacting and adhering surface. Starch particles are preferably dispersed across the meat contacting surface which has been both irradiated and subjected to corona treatment. A method for corona treating a thermoplastic tube inside surface in which small particles within the flat tube separate opposite surfaces providing voids, and the electric discharge crosses the flat tube through the voids. | ||||||
| 20 | Easy open shrinkable laminate | US163449 | 1988-03-03 | US4875587A | 1989-10-24 | Cedric M. Lulham; George D. Wofford; John G. Bradfute; Steven G. Friedrich |
| An easily opened package suitable for food products such as ring sausage and the like includes a first web with a sealant layer of ethylene vinyl acetate copolymer and an ionomer, and a second web including a sealant layer of an ionomer. A resulting package exhibits good self-welding characteristics and seal strength, and an easily peelable seal. | ||||||
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