Frozen confectionery product packaging
阅读说明：本技术 冷冻甜食产品包装 (Frozen confectionery product packaging ) 是由 M·奥德尼奥 于 2018-06-14 设计创作，主要内容包括：本发明提供冷冻甜食产品,其包含冷冻甜食和柔性包装材料,其中所述包装材料的内部材料具有高水汽透过率(WVTR),并且后续材料具有低水汽透过率(WVTR)。冷冻甜食产品的使用减少储存期间冷冻甜食表面上存在的霜的量。(The present invention provides a frozen confectionery product comprising a frozen confection and a flexible packaging material, wherein the inner material of the packaging material has a high Water Vapour Transmission Rate (WVTR) and the subsequent material has a low Water Vapour Transmission Rate (WVTR). The use of a frozen confectionery product reduces the amount of frost present on the surface of the frozen confectionery during storage.)
1. A frozen confectionery product comprising a frozen confection and a flexible flow-wrap packaging material, wherein the flexible flow-wrap packaging material comprises an inner material and at least subsequent materials, wherein the inner material has a moisture vapor transmission rate of at least 300gm-224h, the water vapor transmission rate of the subsequent material is at most 300gm-224 h; wherein the water vapor transmission rate is determined according to the test method:ASTM 1249-13, measured at 38 ℃ and 90% humidity, the frozen confection is adjacent to the inner material and the flexible flow wrap packaging material is closed or sealed.
2. A frozen confectionery product according to claim 1, wherein the inner material comprises a weight of 60-120gm-2The cellulosic material of (a).
3. Frozen confectionery product according to claim 1 or 2, wherein the inner material is a cellulosic material selected from paper.
4. Frozen confectionery product according to any of claims 1 to 3, wherein subsequent materials are selected from the group consisting of polymeric materials, or more metals, coating materials, lacquers and clays.
5. Frozen confectionery product according to any of claims 1-4, wherein the subsequent material is a polymer material selected from the group consisting of polypropylene, polyethylene and polyethylene terephthalate.
6. The frozen confectionery product of any of claims 1-5, wherein the flexible packaging material is a material selected from the group consisting of laminated polypropylene-paper, laminated polyethylene-paper, and laminated polyethylene terephthalate-paper.
7. Frozen confectionery product according to any of claims 4-6, wherein the subsequent material is a coating material which is in contact with the inner material and a further subsequent material.
8. The frozen confectionery product of any of claims 1-7, wherein the flexible flow-wrap packaging material has a thickness of 10 to 70 μ ι η.
9. Frozen confectionery product according to any of claims 1 to 8, wherein the frozen confectionery composition is selected from the group consisting of water ice, milk ice cream, water ice cream, frozen yoghurt, water ice and mixtures thereof.
10. The frozen confectionery product of any of claims 1-9, wherein the outer surface of the frozen confection comprises 30 to 99 wt% water.
11. A method for making a frozen confectionery product comprising a flexible flow-wrap packaging material and a frozen confection according to claims 1 to 10, the method comprising the steps of:
a providing a flexible packaging material;
b, forming the flexible packaging material of the a into a sleeve;
c placing a frozen confection on the surface of the inner material of the sleeve of step b; and
d sealing or closing the sleeve of step c; wherein the frozen confection is present within a sealed or closed flexible packaging material;
wherein the flexible packaging material is prepared by a process selected from the group consisting of: adhesive lamination; extrusion lamination; extrusion coating; and coating of the interior material.
Technical Field
The present invention provides a frozen confectionery product comprising a frozen confection and a flexible packaging material, wherein the inner material of the flexible packaging material has a high Water Vapour Transmission Rate (WVTR) and the subsequent material has a low Water Vapour Transmission Rate (WVTR). The invention also relates to the use of a flexible packaging material for reducing the presence of frost on the surface of a frozen confection, particularly when stored.
Background
Frozen confections generally require stable storage at about-18 ℃ for up to 24 months to achieve satisfactory quality standards. A typical problem that reduces the storage stability of a frozen confection and thus its shelf life is the accumulation of moisture on the surface of the frozen confection, commonly referred to as frost. Frost may form on the surface of a frozen confection by the accumulation and crystallization of moisture on the surface, which moisture may originate from the atmosphere surrounding the frozen confection or from moisture migration of the frozen confection itself. Various solutions have been provided to reduce the formation of frost on the surface of frozen confections or refrigerated foods.
In order to reduce or prevent frost formation due to water migration through the flexible packaging material itself, flexible packaging materials having a low water vapor transmission rate (WVTR, also known as water vapor transmission rate (MVTR)), such as single layer polypropylene films, are commonly used as flexible packaging materials for frozen confections. Examples of such single layer polypropylene film packaging materials include the current ones
In addition or alternatively, an inert gas such as nitrogen or a mixture of nitrogen and carbon dioxide may be introduced into the package prior to sealing, the introduction of the inert gas or gas mixture reduces and/or replaces moisture present in the atmosphere during the packaging process, thus further reducing the occurrence of bloom on the surface of the frozen food product, such processes are exemplified in EP 1449790A 1.
An alternative to reducing the formation of frost on the surface of a frozen confection is to reduce the dehydration of the frozen confection. The dehydration of the frozen confection and the subsequent formation of frost on the surface of the confection occurs by migration of water contained in the frozen confection to the surface of the confection.
US 2,999,758 discloses an ice cream carton comprising sheets of unsintered paperboard laminated to a barrier material, the paperboard lining the inside surface of the finished carton and exhibiting improved ice cream storage stability, reduced dehydration of high moisture content frozen confection, thereby improving storage stability, as compared to the same product stored in a carton having a waxed paperboard inside surface.
There remains a need to provide a flexible packaging material suitable for storing frozen confections that reduces the amount of frost formed on the surface of the frozen confections, particularly high moisture content frozen confections. It would be advantageous if a flexible packaging material were suitable for a single serving of frozen confection, such as a stick product, and the manufacture and use of the packaging material was commercially viable.
Disclosure of Invention
The present invention provides a frozen confectionery product comprising a frozen confection and a flexible packaging material, wherein the inner material of the flexible packaging material has a high Water Vapour Transmission Rate (WVTR) and or more subsequent materials have a low Water Vapour Transmission Rate (WVTR). the invention also relates to the use of the flexible packaging material for reducing frost present on the surface of the frozen confection, in particular upon storage.
Detailed Description
The present invention provides a frozen confectionery product comprising a frozen confection and a flexible packaging material, wherein the flexible packaging material comprises an inner material and or more subsequent materials, wherein the inner material has a Water Vapour Transmission Rate (WVTR) of at least 300gm-224h, and the water vapor transmission rate of the subsequent material is at most 300gm-2/24h。
According to the test method: ASTM 1249-13, typical conditions for measuring WVTR include 38 ℃ and 90% humidity. ASTM is an international standards-setting organization with access to www.astm.org.
The present invention provides a flexible packaging material comprising an inner material and or more subsequent materials, wherein the inner material has a moisture vapour transmission rate of at least 300gm-224h and is bonded to a subsequent material by lamination, optionally with an adhesive, wherein the subsequent material has a water vapor transmission rate of at most 300gm-2And/24 h. Examples of suitable lamination processes are described on
The present invention provides a flexible packaging material comprising an inner material and or more subsequent materials, wherein the inner material has a moisture vapour transmission rate of at least 300gm-224h and coated with a subsequent material, wherein the subsequent material has a water vapor transmission rate of at most 300gm-2And/24 h. An example of a suitable coating process is described in US 3,003,884 column 3, lines 55-58.
The frozen confectionery product may further comprise a gaseous substance by which is meant a composition comprising or more gases, i.e. a gas phase composition, the gases being selected from air, or more inert gases and mixtures thereof the inert gases may comprise, for example, nitrogen or carbon dioxide.
By interior material is meant material that is located inside the flexible packaging material, i.e. material that comprises the surface of the flexible packaging material adjacent to the frozen confection.
The subsequent material refers to the material of the flexible packaging material that is bonded to or coated on the inner material. Alternatively, several subsequent materials may be present in the flexible packaging material, in such embodiments each additional subsequent material is bonded to or coated on a surface of an adjacent subsequent material.
By outer material is meant a subsequent material of the flexible packaging material that is bonded to or coated on the inner material or bonded to or coated on or more adjacent subsequent materials and exposed to the outside atmosphere, i.e. a material comprising the outer surface of the packaging material.
Interior materials, i.e., materials having a high Water Vapor Transmission Rate (WVTR), means that the WVTR is at least 300gm-224h, preferably at least 400gm-2/24h、300-10,000gm-2/24h、1,300-1,600gm-224h of material. Examples of materials having a high WVTR include cellulosic materials. Examples of materials having high water vapor permeability include cellulosic materials selected from paper. Examples of Paper include "Emelcar 1-5" and "Carlux OB" from the Chan Paper Group (http:// www.cham-Group. com): food, non-food, pharmaceutical/flexible packaging, and Gerbier HD paper from Mingshike group (Munksjo, http:// www.munksjo.com).
The amount of cellulosic material present as the interior material may be defined by its weight per square meter. The cellulose was present in an amount of 35gm-2To 120gm-2Preferably 40-80gm-2More preferably 60-70gm-2。
The subsequent material, i.e. a material having a low Water Vapor Transmission Rate (WVTR), means that the WVTR is at most 300gm-2/24h；0-300gm-2/24h；0.1-100gm-2/24h；0.2-30gm-2/24h；0.3-20gm-2/24h；5-15gm-224 h; and 5-10gm-2Examples of materials having low water vapor transmission rates include materials selected from polymeric materials, metals, and coating materials.
The polymer material is selected from polypropylene (PP), Polyethylene (PE), and polyethylene terephthalate (PET). The polymeric material may be uniaxially or biaxially oriented, such as biaxially oriented polypropylene (commonly abbreviated by the name BOPP).
The polymer material can be polymerizedThe surfaces of the composite material comprise the treated surface and the opposite surface of the polymeric material comprises a heat-sealable layer [ see www.jindal.com for a description of the examples provided below]. The polymeric material having a treated surface and a heat sealable layer may be used to prepare a flexible packaging material by a lamination process with an interior material. Examples include polypropylene polymer materials used in lamination processes, i.e. BOPP films, such as Bicor series materials supplied by jindare (Jindal, www.jindalfilms.com); for example: 15MB400 and OPPalyteTM33 ICE. The treated surface of the polymeric material may be a metal and may be in the form of a metallized polymeric material, for example, the polymeric material may be a metallized film. Examples of metallized films include: "MetalytetM", i.e., metallized OPP, PP or PE films, and Metalyte BOPP 15MM488 and 20MM480, available from Jindalie corporation (Jendal, www.jindalfilms.com). The metal comprises aluminum, or the metal is aluminum. The aluminum may be coated on the polymer by a physical vapor deposition process.
The thickness of the polymeric material for lamination to the interior material is at least 8 μm and at most 40 μm, at least 10 μm and at most 40 μm; preferably from about 15 μm to about 33 μm; preferably from about 15 μm to about 33 μm.
The present invention provides a flexible packaging material comprising an inner material having a high Water Vapor Transmission Rate (WVTR) and a subsequent material having a low Water Vapor Transmission Rate (WVTR), wherein the inner material and the subsequent material bonded at can be prepared by adhesive lamination or extrusion lamination.
In embodiments, the flexible packaging material is prepared by adhesive lamination and includes a BOPP-paper packaging material comprising BOPP (20 μm), adhesive (3gsm) and paper (60 gm)-2)。
In another embodiment, the flexible packaging material is prepared by extrusion lamination and includes a BOPP-paper packaging material comprising PP (20 μm), PP (15 gm) and a film of a thermoplastic material-2) Japanese paper (60 gm)-2)。
Flexible packaging materials can also be prepared by coating the interior material with a polymeric material or a coating material.
Examples of resins that can be used to form polymeric materials that are subsequent materials prepared by extrusion coating processes that are bonded to interior materials include DOWTMLDPE 722-TDS (www.dow.com) and Borealis DaployTMWF420HMS(www.borealisgroup.com)。
The polymeric material is present in an amount of 10gm-2To 40gm-2More preferably 15gm-2To 20gm-2。
The coating material is commonly referred to as a "high barrier moisture barrier coating material". Such coating materials that may be used to form subsequent materials that adhere to the interior material include, for example: aquaseal X2258 available from bairemomei corporation (Paramelt, www.paramelt.com); and Joncryl DFC3030 available from BASF (BASF, www.basf.com).
The coating material was present in an amount of 5gm-2To 40gm-2More preferably 10gm-2To 20gm-2。
The subsequent material may also be a coating material of the coated interior material, for example, a coating of the coated cellulosic material. The coating material is selected from the group consisting of metals, lacquers and clays. Examples of the interior material to be coated include: metallized paper, lacquer-coated paper, and clay-coated paper.
When the coating material is a metal, the metal is present in an amount of 0.1gm-2To 10gm-2Preferably 1gm-2To 8gm-2。
When the coating material is paint, the metal is present in an amount of 30gm-2To 55gm-2Preferably 35gm-2To 50gm-2。
In a preferred embodiment, the flexible packaging material is a paper coated with a lacquer; wherein the paint plays the roles of moisture resistance, grease resistance and water resistance. The flexible packaging material has a thickness of 48-58 μm and the lacquer is present in an amount of 42-45gm-2。
The term "bonded" means that two materials are joined by adhesive lamination or extrusion lamination or coating.
For example, the lamination process produces an interior material on surfaces of the packaging material and a subsequent material on the opposite surface of the material, which is optionally bonded to or coated with another subsequent material.
The invention also includes an outer material. The outer material may be any subsequent material of the flexible packaging material. Preferably, the outer material is a lacquer or a polymer material as defined above.
The term "surface" is interchangeable with the term "face".
The present invention provides a flexible packaging material, wherein the thickness of the packaging material is from 10 μm to 70 μm, preferably from 15 μm to 60 μm.
Flexible packaging is intended to mean The flexible flow-wrapped (flow-wrapped) packaging described in c.clarke Science of ice cream (The Science of IceCream), RSC 2004 page 100-102. The flexible packaging material is prepared by folding and sealing the flexible packaging material in a flow-wrap process using a machine such as: horizontal filling and sealing machines, Jenkins and Harrington, food Packaging plastic, technical economy Publishing company (horizontal form-fill-seal machine, Jenkins and Harrington, Packaging Foods with Plastics, technical Publishing co. The sealant may be present on a surface substantially at the location on the inner material where the seal is to be formed. The sealant material may be selected from patterned cold seal sealants and patterned heat seal sealants, for example, liopol, available from han gao corporation (Henkel). Examples of suitable pattern sealing processes are described on
The shape of a frozen confection wrapped in a flexible flow-wrap (flow-wrap) packaging material generally does not correspond closely to the shape of the flexible flow-wrap packaging material, i.e. the packaging material is not closely aligned with the contour of the frozen confection, e.g. a waffle cone frozen confection wrapped in a conical packaging material, or a frozen confection shaped by the contour of the package itself, the flexible flow-wrap packaging material is generally rectangular (from a front perspective view) and may comprise frozen confections of any shape, e.g. "rocket-shaped" that narrows from the rod end to the tip of the frozen confection in a rocket shape, or teardrop/oval shape, e.g. "Solero Exotic" frozen confection, or rectangular with rounded corners at end or both, or conical shape with the smallest conical diameter at the tip of the frozen confection, e.g. "fruttare" product.
The frozen confection within the flexible flow wrap packaging material is generally capable of moving in any direction within the flexible flow wrap packaging material. The longest length of the frozen confection (excluding any stick present) is typically 20% to 80% of the longest length of the flow-wrap wrapper of the frozen confection product. Preferably, it is 25% to 75% of the longest length of the flow-wrap wrapper of the frozen confectionery product. More preferably, it is 30% to 70% of the longest length of the flow-wrap wrapper of the frozen confectionery product. The longest length of the frozen confection and the longest length of the flexible flow wrap packaging material are lengths measured in the same linear direction of the frozen confection product.
Frozen confectionery products refer to frozen confections and flexible packaging materials. Preferably, the packaging material is sealed or closed and comprises a frozen confection within the sealed or closed packaging material. Preferably, the wrapper is a flow wrap wrapper, i.e.: prepared by a flow coating process.
The present invention provides a method of manufacturing a frozen confectionery product comprising a flexible packaging material and a frozen confection using a flexible packaging conversion process, the method comprising the steps of:
a providing a flexible packaging material;
b, forming the flexible packaging material of the a into a sleeve;
c placing a frozen confection on the surface of the inner material of the sleeve of step b;
d sealing or closing the sleeve of step c; wherein the frozen confection is present within a sealed or closed flexible packaging material;
wherein the flexible packaging material is prepared from an interior material and or more subsequent materials by a process selected from the group consisting of adhesive lamination, extrusion coating, and coating of the interior material.
The frozen dessert is characterized in that: sweet-tasting processed food products intended to be consumed in the frozen state (i.e., under conditions in which the temperature of the food product is below 0 ℃, and preferably under conditions in which the food product comprises a substantial amount of ice). The frozen dessert composition is selected from the group consisting of water ice, milk ice cream, water ice cream, frozen yogurt, water ice and mixtures thereof. Examples of frozen confections include: available from Union Rihua
The outer surface of the frozen confection comprises greater than 30% water, greater than 40% water, greater than 50% water, greater than 60% water, greater than 70% water. The outer surface of the frozen confection comprises at most 80% water, at most 90% water, at most 95% water, at most 99% water. The outer surface of the frozen confection comprises 30 to 99 wt% water, 40 to 95 wt% water, 50 to 90 wt% water and 60 to 80 wt% water.
The frost refers to moisture accumulated on the surface of the frozen dessert. The moisture may originate from the atmosphere surrounding the frozen confection or from moisture migration from the body of the frozen confection to and over the surface of the frozen confection. The frost may be ice.
The present invention provides the use of a flexible packaging material according to the invention for storing a frozen confection at about-18 ℃. The present invention provides the use of a flexible packaging material according to the invention for storing a frozen confection at about-20 ℃.
The present invention provides the use of a flexible packaging material for reducing frost on the surface of a frozen confection, wherein the frost is present on the surface of the frozen confection in an amount of from 2 wt% to 5 wt% after storage at about-18 ℃ for 3 weeks; the frost is present on the surface of the frozen confection after storage at about-18 ℃ for 3 weeks at from 2.25 wt% to 4 wt%; after 3 weeks of storage at about-18 ℃, the frost was present on the surface of the frozen confection at 2.5 wt% to 3 wt%.
The present invention provides the use of a flexible packaging material for reducing frost on the surface of a frozen confection, wherein the frost is present on the surface of the frozen confection in an amount of from 0 wt% to 10 wt% after storage at about-18 ℃ for 6 weeks; the frost is present on the surface of the frozen confection at 0 to 7.5 wt% after storage at about-18 ℃ for 6 weeks; the frost is present on the surface of the frozen confection in an amount of 0 to 5 wt% after storage at about-18 ℃ for 6 weeks; preferably, the frost is present on the surface of the frozen confection in an amount of 0 to 4 wt% after storage at about-18 ℃ for 6 weeks.
The present invention provides the use of a flexible packaging material for reducing frost on the surface of a frozen confection, wherein the frost is present on the surface of the frozen confection in an amount of from 0 wt% to 15 wt% after storage at about-18 ℃ for 14 weeks; the frost is present on the surface of the frozen confection at 0 to 13 wt% after storage at about-18 ℃ for 14 weeks; the frost is present on the surface of the frozen confection at 0 to 11 wt% after storage at about-18 ℃ for 14 weeks; preferably, the frost is present on the surface of the frozen confection in an amount of 0 to 10 wt% after storage at about-18 ℃ for 14 weeks.
The present invention provides the use of a flexible packaging material wherein the frozen confection can be stored at about-18 ℃ for 6 months or more, 9 months or more, 12 months or more, 18 months or more, 24 months or more and the percentage of frost present on the surface of the frozen confection is from 0 wt% to 50 wt% of the total amount of frost present.
About-18 ℃ refers to the storage temperature of a commercial or household freezer, the storage temperature of a commercial or household freezer may vary from-15 ℃ to-30 ℃, it is also intended that "about-18 ℃" refers to the average storage temperature experienced by the frozen confection, for example, as a result of opening and closing of the freezer/storage compartment or as a result of temperature fluctuations experienced by the frozen confection as it is transported between the point of distribution and the point (center) where the frozen confection is sold to customers.
The present invention provides the use of a flexible packaging material for reducing frost on the surface of a frozen confection, wherein the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 3 weeks is from 0 wt% to 5 wt%; the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 3 weeks is from 0 wt% to 4 wt%; the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 3 weeks is from 0 wt% to 3 wt%; wherein the storage temperature may fluctuate by up to about 2 ℃.
The present invention provides the use of a flexible packaging material for reducing frost on the surface of a frozen confection, wherein the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 6 weeks is from 0 wt% to 10 wt%; the percentage of frost present on the surface of the frozen confection after 6 weeks storage at about-20 ℃ is from 0 wt% to 7.5 wt%; the percentage of frost present on the surface of the frozen confection after 6 weeks of storage at about-20 ℃ is from 0 wt% to 5 wt%; preferably, the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 6 weeks is from 0 wt% to 4 wt%; wherein the storage temperature may fluctuate by up to about 2 ℃.
The present invention provides the use of a flexible packaging material for reducing frost on the surface of a frozen confection, wherein the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 14 weeks is from 0 wt% to 15 wt%; the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 14 weeks is from 0 wt% to 13 wt%; the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 14 weeks is from 0 wt% to 11 wt%; preferably, the percentage of frost present on the surface of the frozen confection after storage at about-20 ℃ for 14 weeks is from 0 wt% to 10 wt%; wherein the storage temperature may fluctuate by up to about 2 ℃.
The total amount of frost present refers to the amount of frost present on the surface of the frozen confection and the amount of frost present on the flexible packaging material. The total amount of frost present refers to the amount of frost present within the sealed flexible packaging material containing the frozen confection.