JP2005350117A - Food packing method, food packed body and cold insulator - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To eliminate waste by reusing a cold insulator as seasoning and to cook using natural sea water. <P>SOLUTION: In packing living seafood F to be eaten, the seafood is stored in a water permeable inside box 22, the box 22 is stored in a resin packaging bag 21, oxygen is filled in the bag 21 to be sealed, and the bag 21 is stored in an insulating outer box 23 with a cold insulator H. The cold insulator H is made by filling sterilized sea water usable as seasoning in a container 1 and by freezing the seawater in the container 1. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a food packaging method, a food packaging body, and a cold insulator for transporting food such as seafood with high freshness.

In general, the technology for transporting food with high freshness includes, for example, technology for transporting using special vehicles using large equipment such as issuies and cylinders, or packaging and transporting food with a cold insulator. There is technology to do.
Conventionally, as a method for packing food together with this cold insulator, for example, a technique described in Patent Document 1 (Japanese Patent Laid-Open No. 11-103768) is known.
As shown in FIG. 8, this is a package for shelled raw oysters 100 collected from the sea as food. The shell of the shelled raw oysters 100 is sterilized and then irradiated with ultraviolet rays. After purifying the raw oyster 100 by putting it in aseptically treated seawater, the scallops are cut and the shell of the raw oyster 100 is held by a holder made of a shrink sheet made of vinyl chloride. And stored in a plastic packaging bag 102. Then, the packaging bag 102 is placed in a styrene foam outer box 104 laid with ice as a cold insulator 103 and shipped while being cooled.
By shipping in this way, fresh shelled raw oysters 100 can be delivered to consumers.

JP 11-103768 A

By the way, in the conventional food packaging method, the cold insulator 103 made of ice is generally discarded as it is after being transported to the delivery destination, or it is almost always thrown away as melted water. There is a problem that the cold insulator 103 is wasted without being reused.
In addition, when the food is live seafood, when cooking, for example, wash the seafood with tap water and then use a seasoning such as salt in the house. , The nature of seawater is lost, the meat quality as seafood is retreated, the body is no longer in a so-called “freshly picked” state, the crunchiness of the food may fall, and the flavor may be impaired there were.

  The present invention has been made in view of the above-described problems, and can be reused as a seasoning to prevent waste and to perform cooking using natural seawater. It aims at providing the packing method of food, a food packing body, and a cold insulator.

The technical means of the present invention for achieving such an object includes a food packaging method in which food is packaged in a packaging bag, and the packaging bag is stored in an outer box together with the cold insulation body. Sterile seawater that can be used as a seasoning was sealed, and the sterilized seawater in the container was frozen.
As a result, when transporting food, the refrigerated body that has been frozen by putting sterilized seawater into the container is stored in the outer box, so that the cold storage function for keeping the inside of the outer box at a low temperature is exhibited and transported. The freshness of food can be kept high. Further, since it is seawater, the freezing temperature is set low, so that it can be held for a long time.

  Moreover, the sterilized seawater with which the container of the cold insulator is filled can be used as a seasoning. For example, when food is washed with sterilized seawater, not only the cleaning action but also salt and minerals adhere to the food, so that it can be seasoned and function as a seasoning. In particular, when the food is seafood, the sterilized seawater is natural seawater, so the meat quality of the seafood is tightly crisp, giving it a crunchy and flavoring taste, It can be applied and function as a seasoning. When the food is seawater fish and shellfish, the sterilized seawater is extremely compatible with seawater fish and shellfish and can improve the taste.

In addition, for example, if sterilized seawater is used in boiled juice or boiled food, the food can be given a salty taste and can function as a seasoning. When the food is seawater fish and shellfish, it is natural seawater, so it is extremely compatible with seawater fish and shellfish and has a good taste. For example, when boiled crab or the like is boiled, the crab becomes sweeter and boiled, resulting in a very good taste.
Furthermore, sterilized seawater can be used in various ways, such as being added to foods and their cooked products as appropriate, as a seasoning for adding a salty taste to foods.
Thus, even if the sterilized seawater in the cold insulator melts, it can be reused as a seasoning, so that the cold insulator can be prevented from being wasted. Moreover, since cooking using natural seawater can be performed, the flavor of cooking can be improved.

In addition, the present invention accommodates the live seafood as food in a resin packaging bag, fills the packaging bag with oxygen, seals the packaging bag, and heats the packaging bag together with a cold insulator. In the method for packing food stored in the outer box, the above-described cold insulator is configured such that sterilized seawater that can be used as a seasoning is sealed in a container and the sterilized seawater in the container is frozen.
Oxygen is filled to maintain the amount of oxygen in the water in a certain concentration range and to supplement the amount of oxygen consumed by food during the transportation process. In addition, the inside of the food packaging body is kept at a low temperature by the cold insulator, the temperature inside the transport vehicle is kept in a low temperature range, and the packaging bag is filled in sterilized seawater by vibration of the transport vehicle etc. during transport. Since the gas-liquid mixing and stirring action in which oxygen melts occurs, the food is transported with high freshness and transported to the delivery destination in a fresh state.
Moreover, the sterilized seawater with which the container of the cold insulator is filled can be used as a seasoning as described above. Therefore, even if the sterilized seawater in the cold insulator melts, it can be reused as a seasoning, so that the cold insulator can be prevented from being wasted. Moreover, since cooking using natural seawater can be performed, the flavor of cooking can be improved.

  And if needed, when the food was live seafood, the sterilized seawater was put in the packaging bag. The sterilized seawater is sterilized from the place where live seafood is landed and put in a packaging bag, so it is extremely compatible with seawater seafood, transported with high freshness, and freshly delivered Be transported to.

  Furthermore, if necessary, the live fish and shellfish as the food was put in a water-resistant inner box, and the inner box was put in a resin packaging bag. By transporting seafood that may break the plastic packaging bag, for example, jagged sea urchins such as crabs and sea urchins and seafood with thorns, it can be prevented from coming into direct contact with the packaging bag. Can be ensured.

Furthermore, if necessary, the container of the cold insulator is provided with a resin container body having an opening, and a resin lid that is detachably attached to the opening of the container body by screw means and seals the container body when mounted. It was configured with.
Since the sterilized seawater can be taken in and out only by opening and closing the lid, the sterilized seawater can be easily sealed, and can be easily used when used as a seasoning after the frozen sterilized seawater has melted.

In addition, the technical means of the present invention for achieving the above object includes a packaging bag in which food is packaged, an outer box in which the packaging bag is accommodated, and a cold insulation that is accommodated in the outer box together with the packaging bag. In the food packaging body provided with a body, the cold-reserving body has a configuration in which sterilized seawater that can be used as a seasoning is sealed in a container and the sterilized seawater in the container is frozen.
Thereby, since the cold insulator is frozen and stored in the outer box together with the packaging bag, the low temperature state can be maintained for a long time, and the food can be transported in a “fresh” state. Moreover, the sterilized seawater with which the container of the cold insulator is filled can be used as a seasoning as described above. Therefore, even if the sterilized seawater in the cold insulator melts, it can be reused as a seasoning, so that the cold insulator can be prevented from being wasted. Moreover, since cooking using natural seawater can be performed, the flavor of cooking can be improved.

  The present invention also includes a resin packaging bag containing live fish and shellfish as food and filled with oxygen and sealed, an outer box in which the packaging bag is stored, and the packaging bag in the packaging bag. The refrigerated body is housed together with sterilized seawater that can be used as a seasoning in a container, and the sterilized seawater in the container is frozen. Since the packaging bag is filled with oxygen and hermetically sealed, oxygen is supplied to the live food dissolved in the sterilized seawater and can be transported more freshly. In addition, as described above, the cold insulator is frozen and stored in the outer box together with the packaging bag, so that the low temperature state can be maintained for a long time, and the seafood is transported in a “fresh” state. can do. Moreover, the sterilized seawater with which the container of the cold insulator is filled can be used as a seasoning as described above. Therefore, even if the sterilized seawater in the cold insulator melts, it can be reused as a seasoning, so that the cold insulator can be prevented from being wasted. Moreover, since cooking using natural seawater can be performed, the flavor of cooking can be improved.

  Further, if necessary, in the case where the food is live seafood, the packaging bag is a packaging bag containing sterilized seawater. The sterilized seawater is sterilized from the place where live seafood is landed and put in a packaging bag, so it is extremely compatible with seawater seafood, transported with high freshness, and freshly delivered Be transported to.

  Furthermore, if necessary, it is provided with an inner box that contains live seafood as the food and is accommodated in the packaging bag. Even if there are sharp parts in the live fish and shellfish to be transported, since the inner box made of resin is provided, it is possible to prevent the packaging bag from being damaged and torn.

  Further, the container of the cold insulator is configured to include a resin container main body having an opening, and a resin lid that is detachably provided to the opening of the container main body by screw means and seals the container main body when mounted. . Since it can be opened and closed simply by opening and closing the lid, sterilized seawater can be enclosed and used as a seasoning.

  And in order to achieve the said objective, this invention exists in the cold insulator comprised from the container and the sterilized seawater which can be used as a seasoning and can be frozen in this container. If this cold insulator is used for various types of cold insulation, the cold insulator that has been frozen by sterilized seawater is stored, so that a cold insulation function that maintains a low temperature is exhibited. Further, since it is seawater, the freezing temperature is set low, so that it can be held for a long time.

  Moreover, the sterilized seawater with which the container of the cold insulator is filled can be used as a seasoning as described above. Therefore, even if the sterilized seawater in the cold insulator melts, it can be reused as a seasoning, so that the cold insulator can be prevented from being wasted. Moreover, since cooking using natural seawater can be performed, the flavor of cooking can be improved.

Further, if necessary, the container includes a resin container body having an opening, and a resin lid that is detachably attached to the opening of the container body by screw means and seals the container body when mounted. did.
Thereby, since it seals only by opening and closing a cover, filling of sterilized seawater and freezing become easy, and a cold insulator is manufactured by a simple method. Further, when cooking, when using sterilized seawater in the cold-reserved body, it is only necessary to open and close the lid, and the method of use becomes easy.

  According to the food packaging method, food packaging body, and cold insulator of the present invention, sterilized seawater that can be used as a seasoning is enclosed in a container of the cold insulator, and the sterilized seawater in the container is frozen to be used for cold storage. Can maintain high freshness. Moreover, since sterilized seawater can be used as a seasoning for cooking after transportation, it can be reused without throwing away the cold insulator, and since natural seawater is used as a seasoning, the flavor of cooking can be improved.

  Hereinafter, a food packaging method, a food packaging body, and a cold insulator according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

First, the cold insulator according to the embodiment of the present invention will be described.
As shown in FIG. 1, the cold insulator H is composed of a container 1 and sterilized seawater K that is enclosed in the container 1 and can be used as a seasoning and can be frozen. The container 1 includes a resin container body 3 having an opening 2 and a resin lid 5 that is detachably provided on the opening 2 of the container body 3 by screw means 4 and seals the container body 3 when mounted. ing.

The sterilized seawater K enclosed in the container 1 of the cold insulator H is manufactured as follows.
As shown in FIG. 2, the surrounding seawater where food is landed is collected and sterilized in an ultraviolet sterilization tank 10 (for example, using an ultraviolet ray 15W × 3 units, Toshiba GL-15, a stirring pump Five Plan PF-200). . The temperature of the seawater at this time shall be 5-15 degreeC, and ultraviolet irradiation time is 10 to 12 hours.
The sterilized seawater K sterilized in the ultraviolet sterilization tank 10 is pumped up by a pressure pump (Terada well pump THP-80) and filtered. Filtration was performed with a prefilter (ADVANTEC TCW-5N-PPS) having a filtration diameter of 5 μm with a filter (housing ADVANTEC 1PP-FS), and subsequently with a filter with a filter diameter of 1 μm (ADVANTEC TCPD-1). Filtered with a housing ADVANTEC 1PP-MS).
Note that it is also effective to use an adsorbent such as activated carbon as a measure for preventing contamination of the sterilized seawater K.

Next, the food packaging body according to the embodiment will be described. As shown in FIG. 3, the food package 20 contains a plastic packaging bag 21 that contains live fish and shellfish F as food, is filled with oxygen, and is sealed with live fish and shellfish F. An inner box 22 accommodated in the bag 21, an outer box 23 in which the packaging bag 21 is accommodated, and the above-described cold insulator H accommodated in the outer box 23 together with the packaging bag 21 are provided.
In the case of the seawater fish and shellfish F where the food is alive, the packaging bag 21 uses a resin-made thick vinyl bag that can contain sterilized seawater K and is hard to break. The inner box 22 is formed by opening a hole in a resin box so as to have water permeability, and the live fish and shellfish F as food is placed in the inner box 22 and accommodated in the packaging bag 21. The outer box 23 is made of polystyrene foam, and the packaging bag 21 and the cold insulator H are accommodated and transported.

  Next, the food packaging method according to the embodiment of the present invention will be described. As shown in FIG. 4, the case of packing sea urchins as live seafood F as food will be described as follows.

(1) Inner Box Storage As shown in FIG. 4, the inner box 22 (two in the embodiment) is put in the packaging bag 21. Since the inner box 22 is made of resin and has hardness, it can also be used for seafood with sharp thorns such as sea urchins. Moreover, since the packaging bag 21 is thick, it is hard to tear even if the corner of the inner box 22 hits.

(2) Food storage Sea urchins are stored in both inner boxes 22 and sterilized seawater K in an amount sufficient to immerse the sea urchins is added. In the case of the embodiment, about 1.5 liters are added. The sterilized seawater K is hygienic because it is sterilized by the above-described method. Since the inner box 22 is perforated and has water permeability, the sterilized seawater K enters and exits between the inner box 22 and the packaging bag 21.

(3) Oxygen filling Next, the opening of the packaging bag 21 is left about 1 cm, and oxygen (O ₂ ) is supplied from the outside so that the inside of the packaging bag 21 is in an oxygen-enriched atmosphere, and then is closed by thermocompression bonding.

(4) Sealing the packaging bag The remaining opening is thermocompression bonded. At this time, the opening may be tightly twisted and tied with a resin string or the like.
Oxygen is kept in a certain concentration range in the water and filled to replenish the oxygen consumed by the food in the transport process, and the inner box 22 is under a certain amount of oxygen enrichment.
Regarding the amount of oxygen in water, “If a gas with a low solubility (such as oxygen) is dissolved in the liquid, the ratio between the concentration in the gas and the concentration in the solution is constant if the temperature is constant” ( According to Henry's Law, published by Asahi Shoten, Chemistry Theory p136 Considering the fact that the temperature in the garage is kept within a certain range during transportation, and that there is a gas-liquid mixing and stirring action due to vibration during the transportation process during transportation, oxygen can be dissolved in the sterilized seawater K. I can expect.

(5) Storage of cool body This packaging bag 21 is put in an outer box 23 made of polystyrene foam. Along with the packaging bag 21, an appropriate number of cold insulators H are placed in the space of the packaging bag 21 in the outer box 23.

(6) Outer box packing The outer box 23 is covered with a lid 5 and closed with an adhesive tape to form a food package 20, and various kinds of seals are attached to the package 20 for shipping.

  Therefore, when transporting the food package 20 in which the seafood F is packed, the refrigerated body H in which the sterilized seawater K is put into the container 1 and frozen in the container 1 is stored in the outer box 23. The cold-retaining function for keeping the food at a low temperature is exhibited, and the freshness of the food being transported can be kept high. Further, since it is seawater, the freezing temperature is set low, so that it can be held for a long time.

  Moreover, as shown in FIG. 5, the package delivered to the transportation destination is opened and used for cooking. In the cold insulator H, if the internal sterilized seawater K is melted, it is melted as it is, and if it is not melted, it is melted at room temperature or the like. And the sterilized seawater K with which the container 1 of such a cold insulator H is filled can be used as a seasoning. For example, when food is washed with sterilized seawater K, not only the cleaning action but also salt and minerals adhere to the food, so that it can be seasoned and function as a seasoning. In particular, when the food is seafood F, since the sterilized seawater K is natural seawater, the meat quality of the seafood F is in a “freshly picked” state, and can be crunchy and flavored. It can also be used as a seasoning. When the food is seawater fish and shellfish F, the sterilized seawater K is extremely compatible with the seawater fish and shellfish F and can have a good taste. For example, when used for cleaning the inside of a sea urchin, it is possible to prevent the ovary from collapsing, and to maintain the umami of the sea urchin itself while imparting the salty taste of seawater.

Moreover, for example, if sterilized seawater K is used for boiling or soup of food, the food can be given a salty taste and can function as a seasoning. When the food is seawater fish and shellfish F, since it is natural seawater, compatibility with seawater fish and shellfish F is very good and the taste is good. For example, when boiled crab or the like is boiled, the crab becomes sweeter and boiled, resulting in a very good taste. Moreover, when cooking the seawater fish and shellfish F, it is good also for soups, such as salmon soup, and seafood-cooked rice, for example.
Furthermore, the sterilized seawater K can be used in various ways, for example, as a seasoning for adding a salty taste to foods, by adding an appropriate amount to foods and cooked products thereof.
Thus, since the sterilized seawater K in the cold insulator H can be reused as a seasoning, waste of the cold insulator H can be prevented. Moreover, since cooking using natural seawater can be performed, the flavor of cooking can be improved.

Experimental example 1

Next, an experimental example is given. First, the sterilization effect experiment was conducted in the sterilized seawater filled in the cold insulator.
For sterilized seawater, the number of bacteria in the seawater pumped before sterilization was measured. Sterilization was performed in the same manner as in the embodiment, and the number of bacteria in the sterilized seawater after sterilization was measured. As in the embodiment, sterilized seawater is filled into a container made of a resin container body having an opening, and a resin lid that is provided detachably by screw means at the opening of the container body and seals the container body when mounted, After freezing at −20 ° C., it was stored in the outer box together with the food contained in the packaging bag, the refrigerated body was thawed during transportation, and the number of bacteria in the sterilized seawater in the thawed refrigerated body was measured.
As a control, the pumped seawater whose number of bacteria was measured was filled into a cold insulator container, frozen and transported to a frozen body while being transported. It was measured.

The number of general bacteria is 3.0 × 10 ² cells / ml in the pumped seawater (raw water), which is far from the drinking water management value (<1.0 × 10 ² cells / ml). As a result, the sterilization effect is great.

Experimental example 2

  Next, the cold insulation capacity of the cold insulator was measured. As shown in FIG. 6, a product dummy (packaging bag in which 500 ml of sterilized seawater at 17 ° C. is enclosed) and a cold insulator according to the embodiment (packaging in which 500 ml of sterilized seawater is enclosed and frozen at −20 ° C. are contained in the container. The container was stored in a refrigerator at 4 ° C., and the temperature change over time of the product dummy was measured with a temperature sensor. Also, a product dummy similar to the above and a cold insulator according to a comparative example (a packaging bag in which 500 ml of fresh water is sealed and frozen at −20 ° C.) are placed, and this container is stored in a 4 ° C. refrigerator compartment, The time-dependent temperature change of the product dummy was measured by the sensor. And from the measurement result, the cooling capacity of the cold insulator which concerns on an Example and a comparative example was compared.

  The results are shown in FIG. From this result, it can be seen that the cold insulator according to the example has higher cooling ability. That is, seawater ice has already reached the temperature of less than 5 ° C., which is used as the management value of the courier, at 225 minutes after the start of measurement, and keeps the low temperature range after 3000 minutes. It was found that its cooling capacity is as great as that of fresh water ice.

Experimental example 3

An experiment was conducted on the survival rate of purple sea urchins after transporting them after storing them in a sardine and landing them.
The sterilized seawater used is UV-sterilized seawater near the fishing ground, sterilized by UV irradiation, filtered in two stages, and then placed in the inner box to the extent that the sterilized seawater is sufficiently submerged with the sea urchin itself. After that, oxygen was passed through the packaging bag from an oxygen cylinder to fill it with oxygen, and the void in the packaging bag was made oxygen-enriched. Next, the refrigerated body frozen in the outer box was stored together with the packaging bag, sealed with a special tape, and then entrusted to a courier. The delivery time was 48 hours at maximum.
After arriving at the delivery address, the urine of the sea urchin was compared with the one washed with fresh water tap water and with the sterilized seawater melted in the cold storage body.

Regarding the sea urchin survival rate, 100% survival according to the present invention was reliably observed when 48 hours passed.
Regarding freshness, the freshwater-treated meat of the sea urchin ovary is in a molten state until it does not remain in its original shape, whereas the seawater-treated sea urchin ovarian meat is `` as is ''. The difference was remarkable.

It is a fragmentary sectional view which shows the cold insulator which concerns on embodiment of this invention. It is a figure which shows the manufacturing apparatus of the sterilized seawater of the cold insulator which concerns on embodiment of this invention. It is a figure which shows the food packaging body which concerns on embodiment of this invention. It is process drawing which shows the food packaging method which concerns on embodiment of this invention. It is a figure which shows the state at the time of using the cold insulator which concerns on embodiment of this invention as a seasoning. It is a figure which concerns on the experiment example of this invention and shows the cooling capacity measuring method of a cold insulator. It is a figure which concerns on the experiment example of this invention, and shows the result of the cold insulation capability measurement of a cold insulator. It is a perspective view which shows an example of the conventional food packing method, a food packing body, and a cold insulator.

Explanation of symbols

H Cooled body K Sterilized seawater F Seafood 1 Container 2 Open 3 Container body 4 Screw means 5 Lid 10 Ultraviolet sterilization tank 20 Food packaging body 21 Packaging bag 22 Inner box 23 Outer box (1) Inner box storage (2) Food storage ( 3) Oxygen filling (4) Sealing packaging bag (5) Cooling body storage (6) Outer box packing

Claims (12)

In a food packaging method for packaging food in a packaging bag and storing the packaging bag together with a cold insulator in an outer box,
A food packaging method, wherein the cold insulator is filled with sterilized seawater that can be used as a seasoning in a container, and the sterilized seawater in the container is frozen. The live fish and shellfish as the food is stored in a plastic packaging bag, the packaging bag is filled with oxygen, the packaging bag is sealed, and the packaging bag is stored in a heat insulating outer box together with a cold insulator. In the food packaging method,
A food packaging method, wherein the cold insulator is filled with sterilized seawater that can be used as a seasoning in a container, and the sterilized seawater in the container is frozen.   3. The food packaging method according to claim 2, wherein when the food is live seafood, the sterilized seawater is put in the packaging bag.   4. The method for packing food according to claim 2, wherein the live fish and shellfish as the food is put in a water-resistant inner box, and the inner box is put in a resin packaging bag.   The container of the cold insulator is provided with a resin container body having an opening, and a resin lid that is detachably provided in the opening of the container body by screw means and seals the container body when mounted. 5. The method for packing food according to claim 1, 2, 3 or 4. In a food packaging body comprising a packaging bag in which food is packaged, an outer box in which the packaging bag is stored, and a cold insulator stored in the outer box together with the packaging bag,
A food package comprising the above-mentioned cold-reserved body in which a container is filled with sterilized seawater that can be used as a seasoning, and the sterilized seawater in the container is frozen. Resin packaging bag containing live fish and shellfish as food and filled with oxygen and sealed, outer box in which the packaging bag is stored, and cold insulator stored in the outer box together with the packaging bag And
A food package comprising the above-mentioned cold-reserved body in which a container is filled with sterilized seawater that can be used as a seasoning, and the sterilized seawater in the container is frozen.   8. The food package according to claim 7, wherein when the food is live seafood, the packaging bag is a packaging bag containing sterilized seawater.   9. The food package according to claim 6, 7 or 8, further comprising an inner box in which live seafood is placed as the food and stored in the packaging bag.   The container of the cold insulator is provided with a resin container body having an opening, and a resin lid that is detachably provided in the opening of the container body by screw means and seals the container body when mounted. The food package according to claim 6, 7, 8, or 9.   A cold insulator comprising a container and sterilized seawater enclosed in the container and usable as a seasoning and capable of freezing.   The container comprises a resin container body having an opening, and a resin lid that is detachably provided in the opening of the container body by screw means and seals the container body when mounted. The cold insulator according to claim 11.

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