JP2006027722A - Wrapper for fish meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a wrapper for fish meat hardly changed in color to brown and having a sufficient strength capable of being ensured in its distribution channel while making frozen red-colored fish meat such as chopped fatty tuna with green onion containing myoglobin, color immediately at the time of defrosting. <P>SOLUTION: This wrapper for fish meat comprises a laminated structure including a biaxial stretched film having polyolefin as its major substance and its oxygen transmittion quantity is in a range of 2,000 to 6,000 cc/m<SP>2</SP>24 hr atm. The wrapper for fish meat is made of a non-porous plastic film, wherein its film impact strength is 10 kj/m or more at -30°C and its tensile rupture elongation is 150% or less. The laminated structure comprises a first layer made of polyethylene resin and a second layer having a higher film strength than that of the first layer. The second layer is made such that both surfaces of a base member made of perforated polypropylene are laminated with a covering layer made of biaxial stretched film mainly composed of polyolefin and then an oxygen transmittion quantity at the base member is higher than that of the covering layer. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a packaging bag for packaging fish meat.

  In recent years, the restaurant industry has attracted attention to seafood due to the effects of the BSE problem, the bird flu problem, etc., and the amount of red fish meat such as negitro and iron-fired tuna is increasing. Conventionally, tuna and the like are frozen rapidly at a temperature of about −80 ° C. when they are caught, and kept at a temperature of about −50 ° C. after landing to maintain freshness. After that, it is cut into various forms with a band saw. The chopped and processed sachets and minced mince for negitro are packed in nylon bags and stored frozen at about -40 ° C again. In this case, nylon is a gas barrier packaging material and prevents oxidation of myoglobin in fish meat.

  Myoglobin is a muscle pigment in fish meat that contains iron. During freezing, it is reduced due to lack of oxygen and has a magenta color. When this is combined with oxygen, it becomes a bright red color, which is preferable in appearance and a color that promotes human appetite. However, if you continue to touch oxygen, it changes to metmyoglobin and turns brown, which is an indicator of food deterioration. Nylon packaging prevented the formation of metmyoglobin. Conventionally, frozen red fish meat containing such myoglobin pigment is wrapped in a nylon bag and stored frozen, and when used, it is first thawed, then the nylon bag is opened and the fish meat is taken out and waits for the color to change to a bright red color. It has been used since then.

  By the way, in the restaurant industry, the speed from receiving an order to providing it to customers is very important, and a response in a few minutes is required. However, in the case of nylon packaging, the fish meat does not become bright red until a long time has elapsed after opening, and thus there has been a problem that it is difficult to achieve a favorable color that enhances the customer's appetite in a short time.

  On the other hand, it may be possible to speed up the bright red color after thawing by using a polyethylene film that has more oxygen permeation than nylon. There is a drawback that the deterioration due to the formation of the metal becomes faster and the storage period becomes shorter. On the other hand, as reported in Patent Document 1, after wrapping fish meat with an oxygen permeable packaging material such as polyethylene, a method of enclosing carbon dioxide gas as a double bag with a barrier packaging material such as nylon has been devised. However, since this method is costly, it has not yet reached widespread use.

On the other hand, in the food service industry, one packaged package is preferred because it is easy to use. However, in the case of individual packaging with a polyethylene film, since the film break elongation is large, there is a problem that mechanical suitability such as a pillow packaging machine is poor and workability is lowered. In addition, polyethylene film has insufficient strength and may be damaged at the stage of distribution. For example, there is a problem that the bag drop strength is poor under freezing, and the bag is often broken when it is accidentally dropped or handling is complicated.
JP 2002-153207 A

  The present invention has been made to solve such problems. The main object of the present invention is to provide a package for fish meat that wraps frozen red fish such as Negitro and vividly develops the color of fish immediately after thawing, while being resistant to browning and having sufficient strength to withstand distribution. There is to do.

In order to achieve the above object, a fish meat packaging body of the present invention is a fish meat packaging body having a laminated structure including a biaxially stretched film mainly composed of polyolefin, the oxygen permeation amount of 2000 to 6000 cc / m ² · 24 hr · atm. Polyolefin is a resinous material composed of olefin polymerization, and includes polyethylene, polypropylene, polybutene, and the like.

  In another fish meat package of the present invention, the fish meat package is made of a non-porous plastic film and has a film impact strength of 10 kj / m or more at -30 ° C.

  Furthermore, the other package for fish meat of the present invention has a tensile elongation at break of 150% or less of the package for fish meat.

  Furthermore, the other package for fish meat of this invention consists of a 1st layer which a laminated structure consists of polyolefin resin, and a 2nd layer whose film strength is higher than a 1st layer.

  Furthermore, in another package for fish meat according to the present invention, the second layer is formed by laminating both surfaces of a base made of breathable polypropylene with a coating layer made of a biaxially stretched film mainly composed of polyolefin. Oxygen permeation amount is higher than that of the coating layer.

  The package for fish meat of the present invention can promote brightening in the process of thawing and prevent browning by packaging the fish meat using this packaging material by adjusting the oxygen permeability to a specific range. Realize the excellent feature of being able to. As a result, frozen red fish meat containing tuna saku and myoglobin such as leeks, minced bonito, etc. can be rapidly thawed with running water while being wrapped, and the red fish meat can be developed in a bright color that promotes the customer's appetite It is possible, and the speed greatly contributes to shortening the cooking time in the food service industry, and it is possible to suppress browning and maintain good preservation during freezing. In addition, by reducing the tensile elongation at break and improving the film impact strength at low temperatures, it is excellent in bag drop strength and as a packaging for fish with good mechanical suitability, eliminating the need for large-scale equipment and reducing production losses Thus, workability can be improved.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, the embodiment described below exemplifies a fish meat package for embodying the technical idea of the present invention, and the present invention does not specify the fish meat package as follows. Further, the present specification by no means specifies the members shown in the claims to the members of the embodiments. In particular, the dimensions, materials, shapes, relative arrangements, and the like of the component parts described in the embodiments are not intended to limit the scope of the present invention unless otherwise specified, and are merely explanations. It's just an example. Note that the size, positional relationship, and the like of the members shown in each drawing may be exaggerated for clarity of explanation. Furthermore, in the following description, the same name and symbol indicate the same or the same members, and detailed description thereof will be omitted as appropriate. Furthermore, each element constituting the present invention may be configured such that a plurality of elements are constituted by the same member and the plurality of elements are shared by one member, and conversely, the function of one member is constituted by a plurality of members. It can also be realized by sharing.

  FIG. 1 is a cross-sectional view showing the structure of a package for fish according to an embodiment of the present invention, FIG. 2 is an enlarged cross-sectional view showing the structure of the second layer of FIG. 1, and FIG. Sectional drawing which shows an example which wraps fish meat using is shown, respectively. The package 100 for fish shown in these drawings is formed of a non-porous plastic film that can be vacuum-packed. As a result, when bags are made, water is prevented from entering the inside even when flowing water is thawed, and the contents are protected from being contaminated with bacteria. Moreover, the package 100 for fish meat is made into the 2 layer laminated structure which adhere | attached the 1st layer 10 and the 2nd layer 20 like FIG. Further, the second layer 20 has a three-layer structure in which the substrate 22 is covered with a covering layer 24 as shown in FIG. The second layer 20 is a layer having a high film strength, and by laminating the first layer 10 having a sufficient oxygen permeation amount, it is possible to maintain a sufficient strength while increasing the oxygen permeation amount.

  Further, in the second layer 20, the base 22 is made of a polyolefin resin, particularly breathable polypropylene, and the coating layer 24 covering the surface is made of a biaxially stretched film mainly composed of polypropylene. A biaxially stretched polypropylene film (OPP film) is excellent in heat resistance and strength and can be suitably used as a packaging material. The base 22 is made of breathable polypropylene so that the amount of oxygen permeation is higher than that of the coating layer 24, and both surfaces thereof are protected by the coating layer 24, thereby strengthening the strength while increasing the amount of oxygen permeation of the entire layer. In this embodiment, such a multilayer structure is intended to achieve both oxygen permeability (gas barrier property) and strength maintenance. In the present invention, the structure of the fish meat package is not limited to a two-layer structure, and it is needless to say that a single-layer structure or a multilayer structure of three or more layers can be used. For example, it can be an extruded film or laminated film having three or more layers. Similarly, the layer configuration of the second layer may be two layers or less or four layers or more. For example, one covering layer of the second layer may be used as the first layer. In addition, as a method for laminating these layers, a known method or a method developed in the future can be appropriately employed. In addition to an adhesion method by heat sealing, a co-extrusion method, an extrusion lamination method, or the like can be appropriately employed.

  On the other hand, as shown in FIG. 1, the first layer 10 bonded to the upper surface of the second layer 20 can use a polyolefin-based resin, and has a high density polyethylene (HDPE) having various densities and various melt flow indexes (MFI). ), Medium density polyethylene (MDPE), low density polyethylene (LDPE), linear low density polyethylene (LLDPE), ethylene vinyl acetate copolymer (EVA), ethylene and ethyl acrylate copolymer (EEA), unstretched Polypropylene (CPP), an ethylene propylene copolymer, etc. can be used suitably. Preferably, linear low density polyethylene (LLDPE) is used. For laminating the first layer 10 and the second layer 20, a known method can be adopted, and besides the dry laminating method, methods such as a poly sand laminating method and an extrusion laminating method can be exemplified. However, the dry lamination method is preferable in that the obtained laminate has less odor and dimensional change, and the adhesive layer 30 is a known adhesive such as a polyether compound, an organic titanium compound, an isocyanate compound, a polyester compound, and a polyurethane compound. Can be used. In the case of the polysand lamination method, the adhesive layer 30 is an ethylene polymer, a propylene polymer, a butene polymer, or a copolymer thereof, and an α-olefin having 3 to 10 carbon atoms mainly composed of ethylene. Olefin polymers such as copolymers with one or more comonomers selected from dienes having 4 to 15 carbon atoms, vinyl acetate, acrylic acid esters, methacrylic acid esters, etc., polyesters, Examples thereof include polyamide and polyacrylonitrile. Among them, an unstretched polypropylene resin (CPP) layer, an ethylene-butene-polypropylene copolymer resin layer, or a linear low density polyethylene resin (LLDPE) layer is preferably used, and further in a metallocene catalyst. Polymerized LLDPE is also preferably used. Further, the thickness of the adhesive layer 30 is not particularly limited, but is preferably 5 μm or more (more preferably 10 to 80 μm) in order to prevent deformation of the laminate and the packaging bag. Furthermore, the melting point of the resin used for the adhesive layer 30 is preferably 150 ° C. or lower (more preferably 70 to 150 ° C.). When the melting point exceeds 150 ° C., the difference in melting point from the PP of the base material becomes small, so that the PP of the base material tends to shrink during heat sealing, and the appearance of the packaging bag may deteriorate. It is also preferable to provide a printing layer at the adhesive interface. The printing surface can be any surface of the adhesive interface. For printing, a known printing method and apparatus such as gravure printing, flexographic printing, and screen printing, and ink can be used.

Further, in a state where the first layer 10 and the second layer 20 are joined, the oxygen permeation amount of the fish package is 2000 to 6000 cc / m ² · 24 hr · atm. Adjust material and thickness. When the present inventor conducted an experiment, although it is possible to carry out the oxygen gas permeation amount of the non-porous plastic film constituting the package for fish meat outside the above range, it is less than 2000 cc / m ² · 24 hr · atm. When thawed with running water, sufficient color was not obtained, and when it was 6000 cc / m ² · 24 hr · atm or more, it was found that methodization progressed and the color turned brown. Therefore, it is desirable to adjust to the above range. Further, when the impact strength of the film at −30 ° C. is 10 kJ / m or more and the tensile elongation at break of the film is 150% or less, the mechanical suitability and drop strength of the bag are improved.

  In addition, the non-porous plastic film constituting the fish meat package is not limited to the above-described materials, and if the multi-layered fish meat package satisfies the conditions for achieving the above oxygen permeation amount as a whole, the material, It can select suitably regardless of a structure. Moreover, although the thickness of each layer is based also on the material to be used, generally it is preferable that it is a thickness of about 40-250 micrometers.

  The fish meat packaging body configured as described above can be used in various shapes as a packaging material for fish meat. For example, bags are made for vacuum packaging, and fresh fish meat A such as frozen red fish meat is packaged as shown in FIG. Fish meat to be packaged can be packaged in various forms such as fillet, block, sac, fillet, sashimi, mince or paste. Fillet refers to a state where the head and internal organs are removed from the fish body and then the product is unwrapped into three pieces, with or without skin. Fish loin refers to a state in which a fillet-like fish meat is divided into two parts, and a block obtained by further dividing the loin is a block. The sac is in a state of being cut out in a plate shape from the block so as to be easily stabbed. A piece of sac made of meat pieces with a thickness exceeding 10 mm is a fillet, and a piece of meat having a thickness of 10 mm or less is sashimi. In addition, mince refers to the form of meat extruded into a cylindrical shape with a diameter of about 3 to 10 mm using a chopper, and the paste refers to the form of meat that is further finely kneaded using a food cutter or the like. Examples of minced or paste include fish meat. Furthermore, the food containing myoglobin may include a processed product obtained by lightly cooking the above raw fish meat, a processed product seasoned with edible fats and oils, and the like. Processed products include foods typified by “bonito octopus” that lightly baked the surface of fish meat, red fish meat that has been soaked in a liquid containing an antioxidant, and negitoro with edible oils and fats added. .

  As a procedure for wrapping such fish meat in a package for fish meat, for example, the fish meat is put into a package for fish meat formed in a film or bag shape, and the headspace volume ratio is controlled while degassing with a vacuum pump etc. Enclose. Alternatively, the oxygen easy-permeable packaging material may be closely attached to the food by deep drawing deaeration (vacuum) packaging using a deep drawing deaeration packaging machine. As the shape of the container, a pouch container or a tray-shaped molded container can be used.

Hereinafter, the results of creating examples and comparative examples according to the above will be described. First, as Example 1, an OPP / PE film having a film oxygen transmission rate at 23 ° C. of 4000 cc / m ² · 24 hr · atm (measured with a gas permeability measuring device Gasperm-100 type manufactured by JASCO Corporation) is 150 mm × 120 g of Negitro which was made into a 160 mm three-sided bag and stored frozen at −40 ° C. was filled in a CO ₂ gas environment, and vacuum packaged at a vacuum degree of −0.06 Mpa. This was stored again at −40 ° C. for freezing, and two days later, the package was thawed with running water at 15 ° C. to 35 ° C. for 10 minutes while being packaged. As a result, Negitro developed a bright red color. When this was stored in a refrigerator at 5 ° C., the effect lasted for 10 hours.

Further, as Example 2, the film oxygen permeation amount at 23 ° C. is 4000 cc / m ² · 24 hr · atm, and the film impact strength at −30 ° C. (impact head diameter 12.7 mm with a film impact tester manufactured by Toyo Seiki Co., Ltd., capacity 2 .9J, and shock was applied from the outer layer side.) A 16KJ / m OPP / PE film, a 150mm x 160mm three-sided bag was made, and 120g of Negitro stored frozen at -40 ° C was CO ₂ gas. Filled under vacuum and vacuum packed. This was stored again at −40 ° C. for freezing, and after 2 days, it was dropped once from a height of about 50 cm onto a flat tile floor. As a result, 1 out of 100 samples did not show pinholes or edge breakage. .

Furthermore, as Example 3, an OPP / PE film having a film oxygen permeation amount at 23 ° C. of 4000 cc / m ² · 24 hr · atm and a tensile breaking elongation of the film at 23 ° C. of about 100% is applied to a pillow packaging filling machine (Orihiro Co., Ltd.). When the Negitro was packaged using the product, it was packaged at a speed of 50 bags / min.

Comparative Example 1

As Comparative Example 1 corresponding to Example 1, an ONY / PE film having a film oxygen permeation amount of 40 cc / m ² · 24 hr · atm at 23 ° C. is made into a three-sided bag of 150 mm × 160 mm and filled with Negitro as in Example 1. Two days after vacuum packaging, when thawed with running water for 10 minutes with packaging, Negitro was reddish purple, which is the color tone of reduced myoglobin, and did not develop much color.

Comparative Example 2

Similarly, as Comparative Example 2 corresponding to Example 1, a three-sided bag of 150 mm × 160 mm was prepared using a special PO / PE film having a film oxygen transmission rate of 10,000 cc / m ² · 24 hr · atm at 23 ° C. 2 days after filling with Negitro and vacuum packaging, and thawing with running water for 10 minutes with packaging, Negitro developed a bright red color, but when stored in a refrigerator at 5 ° C, the effect did not last long and browned in 5 hours. became.

Comparative Example 3

Further, as Comparative Example 3 corresponding to Example 2, a film oxygen permeation amount at 23 ° C. is 4000 cc / m ² · 24 hr · atm, and an LLDPE film having a film impact strength at −30 ° C. of 7 KJ / m is 150 mm × 160 mm. The three-sided bag was prepared, 120 g of Negitro, which was stored frozen at −40 ° C., was filled in a CO ₂ gas environment and vacuum-packed. When this was dropped in the same manner as in Example 2, pinholes, edge breaks, etc. occurred in 10% of 100 samples.

Comparative Example 4

Furthermore, as Comparative Example 4 corresponding to Example 3, a PP / PE film having an oxygen permeation amount of 4000 cc / m ² · 24 hr · atm and a tensile breaking elongation of about 530% at 23 ° C. When it was hung, troubles such as film stretching occurred and it did not work well.

  As described above, it is confirmed that the fish packaging according to the example has a bright red color in a short time, the bag drop strength is sufficient, and the packaging by the pillow packaging filling machine can be smoothly performed. It became.

  The package for fish meat of the present invention can be suitably used as a packaging bag for packaging fresh fish meat and processed products thereof.

It is sectional drawing which shows the structure of the package for fish meat which concerns on one embodiment of this invention. It is an expanded sectional view which shows the structure of the 2nd layer of FIG. It is sectional drawing which shows an example which packages fish meat using the package for fish meat of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 100 ... Fish packaging body 10 ... 1st layer 20 ... 2nd layer 22 ... Base | substrate 24 ... Covering layer 30 ... Adhesion layer A ... Fresh fish meat

Claims (5)

A package for fish meat comprising a laminated structure comprising a biaxially stretched film mainly composed of polyolefin,
A package for fish meat, wherein the oxygen permeation amount is 2000 to 6000 cc / m ² · 24 hr · atm. The package for fish meat according to claim 1,
The fish meat package is made of a non-porous plastic film and has a film impact strength of 10 kj / m or more at −30 ° C. The package for fish meat according to claim 1 or 2,
The fish package, wherein the fish package has a tensile elongation at break of 150% or less. A package for fish meat according to any one of claims 1 to 3,
The laminated structure is a first layer made of a polyolefin resin;
A package for fish meat, comprising a second layer having a film strength higher than that of the first layer. A package for fish meat according to claim 4,
The second layer is formed by laminating both surfaces of a base made of breathable polypropylene with a coating layer made of a biaxially stretched film mainly composed of polyolefin, and the oxygen transmission amount of the base is higher than that of the coating layer. Characteristic packaging for fish meat

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