Release agent for container and method for improving releasability of pasty or gel-like filling packed in container

Abstract

The problem to be solved by the present invention is to provide a release agent for a container that suppresses adhesion of a pasty or gel-like filling to the container by being applied to the container to be filled with the pasty or gel-like filling or by being incorporated into the pasty or gel-like filling. The release agent for a container of the present invention includes a fat / oil and at least one emulsifier selected from the group consisting of polyglycerin condensed ricinoleic acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerin fatty acid esters, and lecithin.

Description

Release agent for containers and method for improving the release properties of paste-like or gel-like filling material filled in containers

[0001] The present invention relates to a release agent for containers and a method for improving the release properties of a paste or gel-like filling material filled in a container.

[0002] Conventionally, foods, cosmetics, etc. have been sold in various containers, such as tubes, cans, and bottles.

[0003] On the other hand, when cooking stir-fried vegetables or baking foods such as baked goods or bread, there is a problem that ingredients stick to cooking utensils, so a release oil is applied to facilitate release from the mold. For example, Patent Document 1 discloses a food release agent containing a polyglycerol fatty acid ester and lecithin as active ingredients.

[0004] JP 2009-284868 A

[0005] The poor fluidity of paste-like foods, cosmetics, and other fillings in containers can make them difficult to remove from the container, making it difficult to dispense them completely. To date, few attempts have been made to use release oils to address this problem. The problem that the present invention aims to solve is to provide a container release agent that, when filled with a paste-like or gel-like filling, makes it difficult for the paste-like or gel-like filling to adhere to the inner periphery of the container, allowing it to flow out smoothly from the container, and a method for improving the release properties of a paste-like or gel-like filling filled in a container. The release properties of the container release agent of the present invention refer to the release properties between the filling and the packaging material.

[0006] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that applying a release agent containing a specific emulsifier and oil to the inner periphery of the container or incorporating the paste-like filler or gel-like filler into the container can suppress adhesion of the paste-like filler or gel-like filler to the container. The present invention has been completed based on these findings.

[0007] The present invention relates to a release agent for containers, which contains at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerol fatty acid esters, and lecithin, and an oil or fat. The content of the emulsifier in the release agent is preferably 0.01 to 10% by mass. The release agent is preferably applied to containers containing paste-like or gel-like fillings. The paste-like or gel-like fillings preferably contain paste-like or gel-like foods. The container is preferably a tubular container.

[0008] Furthermore, the present invention relates to a method for improving the releasability of a paste-like or gel-like filling filled in a container, which method includes a step of applying the container release agent to the inner periphery of the container to be filled with the paste-like or gel-like filling, or adding the container release agent to the paste-like or gel-like filling.

[0009] According to the present invention, by applying a container release agent to the inner periphery of a container or by incorporating it into a paste-like filler or a gel-like filler, adhesion of the paste-like filler or gel-like filler to the container is suppressed, and the paste-like filler or gel-like filler can flow out of the container smoothly to the very end.

[0010] The present invention will be explained in more detail. In addition, unless otherwise specified, the "to" in a numerical range indicates from above to below, and both end values ​​are included. Furthermore, when a numerical range is shown, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed. <Release Agent for Containers> The release agent for containers of the present invention contains an emulsifier and an oil or fat.

[0011] (Emulsifier) ​​The release agent for containers of the present invention contains at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, organic acid monoglycerol fatty acid ester, and lecithin. These emulsifiers can be commercially available for food use.

[0012] For example, an example of a polyglycerol condensed ricinoleic acid ester that can be used is "SY Glystar CRS-75" (trade name, average degree of polymerization of polyglycerol: 6) manufactured by Sakamoto Pharmaceutical Co., Ltd. In addition, an example of a polyglycerol fatty acid ester that can be used is "Sunsoft A-173E" (trade name, HLB 7, average degree of polymerization of polyglycerol: 5) or "Sunsoft A-171E" (trade name, HLB 13, average degree of polymerization of polyglycerol: 5) manufactured by Taiyo Kagaku Co., Ltd., "Poem DO-100V" (trade name, HLB 7.4, average degree of polymerization of polyglycerol: 2) manufactured by Riken Vitamin Co., Ltd., or "Ryoto Polyglycerester O-50D" (trade name, HLB 7, average degree of polymerization of polyglycerol: 10) manufactured by Mitsubishi Chemical Corporation.

[0013] The average degree of polymerization of the polyglycerin in the polyglycerin condensed ricinoleic acid ester is not particularly limited, but is preferably 2 or more and 8 or less, and more preferably 3 or more and 6 or less.

[0014] The average degree of polymerization of polyglycerin in the polyglycerin fatty acid ester is not particularly limited, but is preferably from 2 to 12, and more preferably from 2 to 10. The constituent fatty acids are not particularly limited, but are preferably fatty acids having from 12 to 22 carbon atoms, more preferably from 18 to 22 carbon atoms, even more preferably from 18 to 22 carbon atoms, and particularly preferably from 18 carbon atoms, with oleic acid being particularly preferred. The HLB value of the polyglycerin fatty acid ester is preferably from 1 to 16, and more preferably from 4 to 16.

[0015] Examples of sucrose fatty acid esters that can be used include "Ryoto Sugar Ester O-170V" (trade name, HLB 1) manufactured by Mitsubishi Chemical Corporation. Examples of propylene glycol fatty acid esters that can be used include "Rikemal PO-100V" (trade name, HLB 3.6) manufactured by Riken Vitamin Co., Ltd. Examples of organic acid monoglycerin fatty acid esters that can be used include "Sunsoft 623M" (trade name, HLB 7) manufactured by Taiyo Kagaku Co., Ltd. Examples of lecithin that can be used include "Lecithin AY" (trade name) manufactured by J-Oil Mills Co., Ltd.

[0016] The constituent fatty acids of the sucrose fatty acid ester are not particularly limited, but are preferably fatty acids having 12 to 22 carbon atoms, more preferably fatty acids having 18 to 22 carbon atoms, even more preferably fatty acids having 18 carbon atoms, and particularly preferably oleic acid. The HLB value is preferably 1 to 5, more preferably 1 to 3.

[0017] The constituent fatty acid of the propylene glycol fatty acid ester is not particularly limited, but is preferably a fatty acid having from 12 to 22 carbon atoms, more preferably from 18 to 22 carbon atoms, even more preferably from 18 to 22 carbon atoms, and particularly preferably oleic acid. The HLB value is preferably from 2 to 7, and more preferably from 2 to 4.

[0018] Examples of organic acid monoglycerin fatty acid esters include acetate monoglycerin fatty acid esters, lactate monoglycerin fatty acid esters, citrate monoglycerin fatty acid esters, succinate monoglycerin fatty acid esters, etc. A preferred organic acid monoglycerin fatty acid ester is citrate monoglycerin fatty acid ester. The constituent fatty acid of the organic acid monoglycerin fatty acid ester is not particularly limited, but is preferably a fatty acid having 12 to 22 carbon atoms, more preferably a fatty acid having 18 to 22 carbon atoms, even more preferably a fatty acid having 18 carbon atoms, and particularly preferably oleic acid. The HLB value of the organic acid monoglycerin fatty acid ester is preferably 2 to 10, more preferably 3 to 8.

[0019] A preferred example of the container release agent of the present invention is one which contains at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid esters and polyglycerol fatty acid esters, and the HLB value of the polyglycerol fatty acid ester is 6.9 or more and 7.3 or less, and the degree of glycerol polymerization is 9 or less.

[0020] The content of the emulsifier in the release agent for containers of the present invention is not particularly limited, but is preferably in the range of 0.01 to 10% by mass, more preferably 0.03 to 6% by mass, even more preferably 0.06 to 6% by mass, particularly preferably 0.2 to 4% by mass, and most preferably 0.6 to 2.5% by mass. When the content is in the above range, the release properties of the release agent for containers of the present invention are improved and the unpleasant odors resulting from the emulsifier can be suppressed.

[0021] (Oils and fats) Examples of the oils and fats include hydrocarbon oils, silicone oils, and edible oils and fats, but it is preferable to use edible oils and fats. Examples of edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, linseed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, shea butter, monkey fat, cacao butter, palm kernel oil, coconut oil, grapeseed oil, macadamia nut oil, coconut oil, and evening primrose oil; animal oils and fats such as beef tallow, lard, milk fat, chicken oil, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. These oils and fats can also be processed by one or more methods selected from hardening, fractionation, and interesterification. These edible oils and fats may also be flavored by treating them with a flavoring agent such as a vegetable flavoring agent. One or more of these oils and fats can be used.

[0022] The release agent for containers of the present invention may contain additives as long as they do not impair the effects of the invention. Examples of the additives include antioxidants such as ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, and tocopherol, flavoring agents such as fragrances, spice extracts, and animal extracts, emulsifiers other than the above-mentioned emulsifiers, silicones, etc.

[0023] (Form of the container release agent) The form and shape of the container release agent of the present invention are not limited. That is, it may be in the form of a powder, a solid, a gel formed by gelling with a gelling agent, or a liquid dissolved in fats and oils or a solvent. The container release agent of the present invention is preferably a liquid in which the emulsifier is dissolved in fats and oils.

[0024] <Application of the container release agent> The container release agent of the present invention is used by applying it to the inner periphery of a container filled with the paste-like or gel-like filling, or by adding it to the paste-like or gel-like filling (applying it to a container for a paste-like or gel-like filling). Examples of the paste-like or gel-like filling include food, toothpaste, cosmetics, and pharmaceuticals, and the release agent is preferably used for food. Examples of paste-like or gel-like foods contained in the paste-like or gel-like filling include seasonings containing crushed aromatic vegetables such as wasabi, ginger, garlic, and mustard greens; jellies made by solidifying fruit juice, sugar solution, and the like with gelatin or polysaccharides; gel-like seasonings made by solidifying seasoning liquids such as dashi stock, ponzu sauce, and dressings with gelatin or polysaccharides; paste-like seasonings used in at least one type of cooking selected from the group consisting of Japanese cuisine, Western cuisine, Chinese cuisine, and ethnic cuisine; spreads to be spread on bread, etc., ketchup, tomato sauce, white sauce, demi-glace sauce, etc.; preferred are seasonings containing crushed aromatic vegetables, paste-like seasonings used in at least one type of cooking selected from the group consisting of Japanese cuisine, Western cuisine, Chinese cuisine, and ethnic cuisine, and demi-glace sauce, etc.; more preferred are seasonings containing crushed aromatic vegetables and demi-glace sauce, and even more preferred are seasonings containing crushed aromatic vegetables.

[0025] Examples of paste or gel toothpaste contained in the paste or gel filling include paste toothpaste and gel toothpaste, preferably paste toothpaste. Examples of paste or gel cosmetics contained in the paste or gel filling include hair care products such as hair treatment, hair cream, hair wax, and hair color, and skin care products such as moisturizing cream, foundation, and facial cleanser, preferably hair treatment, hair cream, hair color, moisturizing cream, and facial cleanser, and more preferably suitable for use in hair treatment. Examples of paste or gel pharmaceuticals contained in the paste or gel filling include ointments, creams, and gel-like topical medications.

[0026] The containers targeted by the present invention are not particularly limited, but are preferably tubular containers, cans, and bottles, more preferably tubular containers and cans. The present invention is particularly suitable for flexible and extrudable containers, and is particularly suitable for tubular containers. When the container release agent of the present invention is applied to the inner periphery of a container, the container release agent is applied, for example, in an amount of preferably 10 to 1000 mg / 100 cm relative to the inner surface area of ​​the container. ２ , more preferably 100 to 800 mg / 100 cm ２ The release agent can be applied by spraying it into the container in an amount that satisfies the following formula: adding it to the container and shaking the container, or heating the container to cause the release agent to flow within the container. When the container release agent of the present invention is added to a paste or gel-like filling to be filled into a container, it is preferably added in an amount of 0.01 to 5% by mass, more preferably 0.1 to 5% by mass, and even more preferably 0.1 to 3% by mass, based on the paste or gel-like filling. When the container release agent of the present invention is added to a paste or gel-like filling to be filled into a container, the amount of emulsifier relative to the paste or gel-like filling is preferably 0.5 ppm to 1000 ppm, more preferably 1 ppm to 800 ppm, and even more preferably 3 ppm to 600 ppm. In this way, by applying the container release agent of the present invention to the inner periphery of a container filled with a paste-like or gel-like filling or by adding it to the paste-like or gel-like filling, the paste-like or gel-like filling is less likely to adhere to the inner periphery of the container, and even if the container is long and narrow, such as a tubular container, it can be smoothly removed to the end.

[0027] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0028] <Description of Raw Materials> The raw materials used in the Examples and Comparative Examples are as follows: Emulsifier 1: Polyglycerol condensed ricinoleic acid ester ("SY Glystar CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd., average degree of polymerization of polyglycerol: 6) Emulsifier 2: Polyglycerol fatty acid ester ("Sunsoft A-173E" manufactured by Taiyo Chemical Co., Ltd., HLB 7, average degree of polymerization of polyglycerol: 5) Emulsifier 3: Sorbitan fatty acid ester ("Sunsoft 81S" manufactured by Taiyo Chemical Co., Ltd., HLB 5.1) Emulsifier 4: Sucrose fatty acid ester ("Ryoto Sugar Ester O-170V" manufactured by Mitsubishi Chemical Corporation, HLB 1) Emulsifier 5: Propylene glycol fatty acid ester ("Rikemal PO-100V" manufactured by Riken Vitamin Co., Ltd., HLB 3.6) Emulsifier 6: Organic acid monoglycerol fatty acid ester ("Sunsoft 623M" manufactured by Taiyo Chemical Co., Ltd., HLB 7) Emulsifier 7: Monoglycerin fatty acid ester (Taiyo Chemical Co., Ltd. "Sunsoft O-30V", HLB 2.8) Emulsifier 8: Polyglycerin fatty acid ester (Taiyo Chemical Co., Ltd. "Sunsoft A-171E", HLB 13, average degree of polymerization of polyglycerin 5) Emulsifier 9: Polyglycerin fatty acid ester (Riken Vitamin Co., Ltd. "Poem DO-100V", HLB 7.4, average degree of polymerization of polyglycerin 2) Emulsifier 10: Lecithin (J-Oil Mills Co., Ltd. "Lecithin AY") Emulsifier 11: Polyglycerin fatty acid ester (Mitsubishi Chemical Corporation "Ryoto Polyglycerin O-50D", HLB 7, average degree of polymerization of polyglycerin 10)

[0029] In the examples and comparative examples, various physical properties were measured or calculated as follows. <Release property A of container release agents> 19.8 g of a paste-like food containing ginger powder ("Grated Fresh Ginger" manufactured by House Foods Corporation) and 0.2 g of each container release agent were placed in a 100 mL plastic cup and mixed 100 times with a spoon to obtain each sample. 0.3 g of each sample was placed on the surface of a zippered polyethylene bag ("Unipack GP GPH-4" manufactured by Seisan Nippon Sha, 170 x 240 x 0.04 mm) attached to a tray, and the tray was fixed vertically and left to stand for 1 hour, and the movement distance (mm) of the upper end of each sample mass was measured.

[0030] <Release properties B of container release agents> 19.8 g of each ingredient and 0.2 g of each container release agent were placed in a 60 mL plastic cup and mixed 100 times with a spoon to obtain each sample. 0.3 g of each sample was placed on the surface of a zippered polyethylene bag ("Unipack GP GPH-4" manufactured by Seisan Nippon Sha, 170 x 240 x 0.04 mm) attached to a tray, and the tray was fixed vertically and left to stand for 1 hour, and the movement distance (mm) of the upper end of each sample mass was measured.

[0031] <Releasability C of the container release agent> 19.8 g of each ingredient and 0.2 g of each container release agent were placed in a 60 mL plastic cup and mixed 100 times with a spoon to obtain each sample. 0.3 g of each sample was placed on the surface of a 1 kg stainless steel can, which was then fixed vertically and left to stand for 1 hour, and the movement distance (mm) of the upper end of each sample mass was measured.

[0032] <Release Property D of Container Release Agent> 49.5 g of a paste-like food containing ground ginger ("Honnama Nama Ginger" manufactured by S&B Foods Co., Ltd.) and 0.5 g of each container release agent were placed in a plastic cup and mixed 100 times with a spoon to obtain each sample. The tube containing the paste-like food was then emptied, washed with water, and dried. The end of the tube was then cut with scissors, 40 g of the sample was placed inside, and the tube was sealed with tape. The tube was then held at the outlet end and shaken 10 times to push the sample toward the opposite side of the outlet. The tube was then pressed with a finger from the opposite side of the outlet to push the sample out of the outlet, and the tube was left in a refrigerator for 5 hours. The tube was then cut open, and the sample adhering to the inner periphery of the tube was observed and evaluated according to the following criteria. - Evaluation of Samples Adhering to the Inner periphery of the Tube - Good: A small amount of sample adhered to the wall, and the sample was concentrated toward the outlet side of the tube. Poor: A large amount of the sample was mostly attached to the opposite side of the tube.

[0033] (Examples 1 to 9 and Comparative Examples 1 and 2) 1 g of each of the emulsifiers 1 to 11 was mixed with 99 g of rapeseed oil ("AJINOMOTO" Sarasara (registered trademark) canola oil manufactured by J-Oil Mills Co., Ltd.) to prepare each container release agent. The release property A of each container release agent was measured four times and the average value was calculated. Container release agents that had better release properties (longer sample movement distance) than the container release agent of Control Example 1, which did not contain an emulsifier, were deemed to have passed the test. The results are shown in Table 1.

[0034]

[0035] The release properties of the container release agent of Comparative Example 1, which contains a sorbitan fatty acid ester, and the container release agent of Comparative Example 2, which contains a monoglycerin fatty acid ester, were lower than the release properties of the container release agent of Control Example 1, which does not contain an emulsifier. On the other hand, the release properties of the container release agents of Examples 1 to 9, which contain specific emulsifiers, were higher than the release properties of the container release agent of Control Example 1.

[0036] (Examples 10 to 21) Each release agent for containers was prepared by mixing emulsifier 1 or 2 and the rapeseed oil in the amounts shown in Table 2. A paste-like food containing ground ginger (grated fresh ginger manufactured by House Foods Corporation) was used as the ingredient, and the release property B of each release agent for containers was measured three times and the average value was calculated. The results are shown in Table 2.

[0037]

[0038] The release properties of the container release agents of Examples 10 to 21, which contained 0.05 to 5% by weight of a specific emulsifier, were higher than the release properties of the container release agent of Control Example 2, which did not contain an emulsifier. Furthermore, the release properties of the container release agents increased as the content of the emulsifier increased. Furthermore, no unusual flavor was detected when eating the paste-like foods containing the container release agents of Examples 10 to 21.

[0039] (Examples 22 to 25) 1 g of emulsifier 1 or 2 was mixed with 99 g of the above-mentioned rapeseed oil to prepare a container release agent. As the ingredient, a paste-like food containing ground garlic (grated fresh garlic manufactured by S&B Foods Co., Ltd.) or a paste-like food containing ground wasabi (grated fresh wasabi manufactured by AEON TOPVALU Co., Ltd.) was used. The release property B of the container release agent for each packaging material was measured three times, and the average value was calculated. The results are shown in Table 3. Note that each control example shows the release property B of the container release agent made of the above-mentioned rapeseed oil that does not contain an emulsifier.

[0040]

[0041] The releasability of the container release agents of Examples 22 to 25, which contained 1% by mass of a predetermined emulsifier, was higher than the releasability B of the container release agents of Control Examples 3 and 4, which did not contain an emulsifier.

[0042] (Examples 26 and 27) 1 g of emulsifier 1 or 2 was mixed with 99 g of the above-mentioned rapeseed oil to prepare each release agent for containers, and the release properties D of these release agents were observed. The results are shown in Table 4. Note that each control example shows the release properties D of the release agent for containers made of the above-mentioned rapeseed oil, which does not contain an emulsifier.

[0043]

[0044] The release properties of the container release agents of Examples 26 and 27, which contained 1% by mass of the specified emulsifier, were higher than the release properties of the container release agent of Control Example 5, which did not contain an emulsifier.

[0045] (Examples 28 and 29) 1 g of emulsifier 2 and 99 g of the above rapeseed oil were mixed to prepare a container release agent. A hair treatment (Pantene Treatment in Conditioner Extra Damage Care, manufactured by P&G Japan) or demi-glace sauce (manufactured by Heinz Japan Co., Ltd.) was used as the ingredient, and the release properties B and C of the container release agent for each packaging material were measured three times each, and the average values ​​were calculated. The results are shown in Table 5. Note that each control example shows the release properties of a container release agent made of the above rapeseed oil that does not contain an emulsifier.

[0046]

[0047] Regardless of the ingredients and packaging materials, it was found that the release properties of the container release agent containing emulsifier 2 were higher than the release properties of the container release agent not containing emulsifier.

Claims

1. A container release agent comprising at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerol fatty acid esters, and lecithin, and an oil or fat.

2. The release agent for containers according to claim 1, characterized in that the content of the emulsifier in the release agent is 0.01 to 10% by mass.

3. The container release agent according to claim 1, which is applied to containers filled with paste or gel.

4. The release agent for containers according to claim 3, wherein the paste-like or gel-like filling contains a paste-like or gel-like food product.

5. The release agent for containers according to claim 1, characterized in that the container is a tubular container.

6. A method for improving the releasability of a paste or gel-like filling filled in a container, comprising the step of applying the container release agent according to any one of claims 1 to 5 to the inner periphery of the container into which the paste or gel-like filling is to be filled, or adding the agent to the paste or gel-like filling.