JP2006230286A - Method for keeping freshness of live shellfish, packaging material of the live shellfish, and container for keeping the freshness - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for keeping freshness of a fresh product, capable of keeping the freshness of the fresh product including an aquatic product, such as live shellfish, for a longer period than ever. <P>SOLUTION: This method for keeping the freshness is basically composed of procedures as follows: a procedure for putting the fresh product 9, such as the aquatic product, in an encapsulant bag 1 having gas barrier properties; a procedure for filling the bag with oxygen 3, without a liquid nor a spray liquid; and a procedure for hermetically sealing and packaging the encapsulant bag 1 by using a heat-insulating packaging material 5 equipped with a cold reserving means 2. The bag 1 is preferably equipped with a water-absorbing means on a bottom part of the inside thereof. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for maintaining fresh shellfish, a package for fresh shellfish, and a container for maintaining freshness, and in particular, a method for maintaining freshness of fresh shellfish, a package for fresh shellfish, and a freshness capable of maintaining the freshness of live shellfish for a longer period of time. It relates to a holding container.

  In recent years, there has been a demand for a method for transporting seafood from a production area to a consumption area at a low cost while keeping it safe and fresh. Conventional methods for transporting fish as live fish include refrigerated transport by blowing oxygen into a bag containing seawater, and transporting live fish while supplying seawater in an active fish tank and supplying oxygen using an oxygen cylinder. Has been done. Further, there is also a live fish transport method (Patent Document 1) in which the humidity in the transport container is kept at approximately 100% so that the surface of the fish is not dried even in a gas, and this is filled with oxygen or mixed air to fix the live fish in a stationary state. Proposed.

  On the other hand, live shellfish, especially scallops, are transported in the following ways: 1) Put scallops directly in a plastic bag, place them in a styrofoam container, and put ice or a cooling agent on them, and transport 2) seawater. A common method is to put scallops in a plastic bag, put them in a styrene foam container, and then put ice or a cooling agent on them and transport them. By these methods, transportation for about 2 to 3 days is possible as live shellfish.

Japanese Patent Laid-Open No. 1-139385 “Live Fish Transport Device”

  However, in the conventional live shellfish transport method, as described above, there is only a freshness keeping period of about 2 to 3 days, and a technique capable of keeping freshness for a longer period is required. Such a technique can be used not only for live shellfish but also for a technique for maintaining freshness of fresh products.

  The problem to be solved by the present invention is to provide a method for maintaining freshness of shellfish, a package for shellfish, and a container for keeping freshness, which can maintain freshness of shellfish for a longer period of time, excluding the problems of the prior art. Is to provide.

  As a result of examining the above problems, the present inventor has found that the above problems can be solved by changing the oxygen filling method, that is, by filling only oxygen without using a liquid such as seawater or a spray liquid, The present invention has been reached. That is, the invention claimed in the present application, or at least the disclosed invention, as means for solving the above-described problems is as follows.

(1) Put live scallops and other live shells in a gas-sealing encapsulating bag, fill it with oxygen without adding seawater or other liquids or sprayed liquids, and further provide the encapsulating bag with cold insulation means A method for maintaining freshness of live shells, which is hermetically packaged in a cooling package.
(1-2) Put a marine product or other fresh product in an enclosing bag having gas barrier properties, fill it with oxygen without adding a liquid or spray liquid, and further provide the enclosing bag with a cooling means. A method for maintaining the freshness of fresh products, which is hermetically packaged in
(2) The cold-retaining means is a low-temperature heat medium such as ice or a cold-retaining agent, and the package is a container made of a heat-insulating material or other heat-insulating containers, (1) or (1- 2) The method for maintaining freshness of fresh shellfish.
(3) The method for maintaining freshness of fresh shellfish according to (3), wherein a water absorbent for absorbing seawater and other liquids coming from live shellfish is provided in the enclosing bag.

(4) Live scallops or other live shellfish or the packaged or contained live shellfish is put in a sealing bag having a gas barrier property, and seawater or other liquids or sprayed liquids can be put in the sealing bag A package of live shellfish, characterized in that it is filled with oxygen and the encapsulating bag is packaged in a package having a cold insulation means.
(4-2) The fishery product or other fresh product or the packaged or stored fresh product is put in an enclosing bag having gas barrier properties, and the enclosing bag does not contain liquid or spray liquid without oxygen. And the packaging bag is further packaged in a package having a cold insulation means.
(4-3) Place fishery products and other fresh products in a gas-tight or airtight sealed container, apply a cold insulation means in the sealed container, seal the container, and then from the air supply opening provided in the container A method for maintaining the freshness of fresh products, in which oxygen is filled without liquid or spray liquid inside.

(5) A freshness-keeping container capable of hermetically storing fishery products and other fresh products, the container being heat-insulating, and having an air inlet that can supply and fill gas from the outside to the inside. A container for maintaining freshness.
(6) The freshness-keeping container according to (5), wherein the container has a closeable exhaust port for discharging air in the container.
(7) The freshness-keeping container according to (6), wherein each of the air supply port and the exhaust port is made of a flexible tube.

  That is, if it shows in the specific application example at the time of applying this invention to a scallop, it fills and encloses oxygen gas without putting seawater at all in what put a scallop in a bag with high gas barrier property, By putting it in a heat insulating container made of polystyrene foam or the like and putting ice or a cold insulation agent there, it is possible to dramatically extend the storage period as a live shellfish during transportation.

  Since the live shell freshness keeping method, live shell package and freshness keeping container of the present invention are configured as described above, the freshness of fresh products such as live shellfish and other marine products is longer than before. Can be held for a period. For example, when the present invention is applied to a marine product such as live shellfish, the freshness retention period of the fresh product can be extended to about twice or more the conventional one.

Hereinafter, the present invention will be described in detail with reference to the drawings.
FIGS. 1-1, 1-2, 1-3, and 1-4 are explanatory diagrams sequentially illustrating the procedure of the fresh product freshness maintaining method or the fresh shellfish freshness maintaining method of the present invention. As shown in these figures, the freshness-keeping method of the present invention is a method of placing a marine product or other fresh product 9 in a sealing bag 1 having a gas barrier property, filling it with oxygen 3 without adding liquid or spray liquid, Each procedure for sealing and packaging the encapsulating bag 1 with a package 5 having a cold insulation means 2 has a basic configuration. Such a procedure can of course be applied to live scallops and other live shells.

  Since the method for maintaining freshness of fresh products or the method for maintaining freshness of shellfish of the present invention is configured as described above, fishery products and other fresh products 9 are placed in a sealing bag 1 having a gas barrier property, and liquid such as seawater is added thereto. Oxygen 3 is filled and sealed without any spray liquid, and the enclosing bag 1 is hermetically packaged in a package 5 having a cold insulation means 2.

  The procedure shown in FIG. 1-1 will be described in more detail. As the package 5, a container made of a heat insulating material such as a foamed polystyrene container or other known heat insulating container can be suitably used.

  In the case of marine products such as live shellfish, seawater and the like come out from the inside of the fishery product over time. In order to absorb and remove this, the inside of the enclosing bag 1 has a fresh product such as live shellfish 9 A water absorbing body (not shown) for absorbing the seawater or other liquid that comes out may be provided. As the water-absorbing body, for example, a water-absorbing mat, simple paper such as newspaper, or a combination thereof can be suitably used.

  As the gas barrier sealing bag, a commercially available product such as a product made of additive-free polyethylene / nylon resin can be used as appropriate, and the present invention is not limited to that type.

  1-2 will be further described. When the present invention is applied to live shellfish, particularly bivalves as shown in the figure, the shells may be stacked horizontally in the enclosing bag 1.

  Although not shown in the drawings, when applying to live shells using a material such as polyethylene having a high gas barrier property as the enclosing bag 1, in order to eliminate the possibility of breakage of the bag, it is stored in a bundled state. Of course, it is also possible to put it in the bag 1 for enclosing after putting it in a net bag or the like.

  1-3 will be further described. After the fresh product 9 is put in the sealing bag 1, the oxygen gas 3 is filled. When filling, first, the enclosing bag 1 is sufficiently crushed to reduce the remaining air in it, and oxygen 3 is put into the cylinder 4 to push out the air in it, and then oxygen 3 is further filled. Smooth and good filling is achieved. What is necessary is just to fill oxygen in the opening edge part of the bag 1 for enclosure, leaving the margin which can bundle-seal the bag 1. In the figure, “7 to 8 cm” is merely an example.

  1-4 will be further described. After filling with oxygen 3, the mouth of the encapsulating bag 1 is sealed by tying it with a binding band, etc., and an appropriate amount of a low-temperature heat medium such as a cooling agent is put in, the lid 6 of the packaging body 5 is covered, and a gummed tape is simply used. The package 5 is hermetically sealed by, for example, spreading. In this way, a fresh product package or a live shell package is formed.

  In the above, the freshness freshness preservation method, the freshness freshness preservation method, the freshness product packaging body, and the live shell packaging body which utilized the gas barrier sealing bag and heat insulation container which were conventionally available were demonstrated. The following solves the problem of the present application by another configuration.

  FIG. 2 is a conceptual explanatory view showing the basic configuration of the freshness-keeping container of the present invention. As shown in the figure, this freshness-keeping container is capable of hermetically storing marine products and other fresh products, and the container body 15 and the lid 16 are made of a material such as styrene foam, and are insulated from the outside. It has a basic configuration that it has an air supply port 18 through which gas can be supplied and filled. As the air supply port 18, a hole-closing structure provided in the container main body 15 or the lid 16, a tube structure, or the like can be used as appropriate. In addition, although the figure has shown the structure provided with the member for closing on the outer side of the air inlet 18, this shows notionally that the container for freshness maintenance of this invention is provided with the closing means by some structure. Thus, the present invention is not limited to such a structure.

  2-2 is explanatory drawing which shows the structural example of the container for freshness holding | maintenance of this invention. As illustrated in the figure, the air supply port 28 is configured by using a flexible tube such as a silicon tube, for example, and this is provided in a heat-insulating container 25 made of high-tightness foamed polystyrene or the like to maintain freshness. By using the container, the fresh product is directly put into the container body 25 without using the enclosing bag as described above, and a low-temperature heat medium such as a cooling agent is put, and the container body 25 is covered with the lid 26. Then, after sealing by an appropriate method, oxygen may be filled from the air supply port 28, and work labor can be reduced and processing efficiency can be increased.

  In this case, as shown in the drawing, it is convenient for the oxygen filling work to provide a closeable exhaust port 27 for discharging the air in the container 25. Oxygen supply from the air supply port 28 is started with the exhaust port 27 open, and after the air in the container 25 has been exhausted from the exhaust port 27, the exhaust port 27 is closed to supply oxygen. If care is taken, the inside of the container 25 can be satisfactorily filled with oxygen.

  FIGS. 2-3 is explanatory drawing shown about another structural example of the container for freshness maintenance. As shown in the figure, the air supply port 28B and the exhaust port 27B using the flexible tube as shown in FIG. 2-2 are positioned diagonally on the lid 26B in order to facilitate the exchange of the gas in the container. It can be arranged. In addition, it is more desirable to use a lid 26B that has a groove 26M on the back side and has a higher degree of sealing with a container body having a corresponding shape.

  FIGS. 3-1, 3-2, 3-3, and 3-4 are explanatory diagrams sequentially illustrating the procedure for using the freshness-holding container illustrated in FIG. As shown in these figures, the freshness-keeping container 35 of the present invention having a heat insulating property is used to hermetically contain a fishery product and other fresh products 39 (FIGS. 3A and 3B), and the container is provided by an air supply port 38. Oxygen is supplied to the inside from the outside of 35, the remaining air in the container 35 is discharged from the exhaust port 37, and when the discharge is completed, the exhaust port 37 is closed and further filled with oxygen (FIG. 3-3) When the filling is completed, the air supply port 38 is closed (FIG. 3-4), and the freshness maintaining method using the container 35 is performed.

  The procedure shown in FIG. 3A will be described in further detail. As the freshness-keeping container 35, a container made of a heat insulating material such as a polystyrene foam container or other known heat insulating container can be suitably used.

  In the case of marine products such as live shellfish, seawater and the like emerges from the inside of the fishery product over time. In order to absorb and remove this, fresh food 39 such as live shellfish is provided at the bottom of the freshness-keeping container 35. A water absorbing body (not shown) for absorbing seawater and other liquids coming from the water can be provided. As the water-absorbing body, for example, a water-absorbing mat, simple paper such as newspaper, or a combination thereof can be suitably used. When the present invention is applied to live shellfish, particularly bivalves as shown in this figure, the shells may be stacked horizontally in the container 35.

  3-2 will be further described. A fresh product 39 is accommodated, a suitable amount of a low-temperature heat medium such as a cold-retaining agent is put in, and then the freshness-keeping container 35 is covered with a lid 36, and the container 35 is sealed by gauging with a seam tape. In this way, a fresh product package or a live shell package is formed.

  3-3 will be further described. After the freshness-keeping container 35 is sealed, it is filled with oxygen gas. In the filling, oxygen is introduced through the cylinder 34 while the exhaust port 37 is initially opened, and the air in the container 35 is exhausted from the exhaust port 37. After the air is completely exhausted, the exhaust port 37 is closed. In addition, by continuing the oxygen supply, smooth and good operation can be achieved.

  For example, a flexible tube such as a silicon tube can be used as the exhaust port 37. In this case, the closing is performed simply and reliably using an appropriate binding tool 40 such as a vinyl tape as shown in the figure. Can be.

  3-4 will be further described. When the freshness-keeping container 35 is sufficiently filled with oxygen, the intake is stopped and the intake 38 is closed. Similarly, the closing in that case can be performed simply and reliably using an appropriate binding tool 40 such as a vinyl tape. When the freshness-keeping container 35 is made of, for example, polystyrene foam, since the container has some flexibility, the state of oxygen filling can be determined by the degree of swelling of the container 35.

  Even if the oxygen in the container 35 leaks to the outside to some extent, the internal pressure is kept higher than the external pressure, so that the external air does not enter the container 35 and is filled with oxygen. The freshness maintaining effect of the present invention is not impaired.

Examples of the present invention will be described below, but the present invention is not limited to the examples.
<Example 1>
As the enclosing bag, an additive-free polyethylene / nylon resin bag was used. The thickness is 0.07 mm, the moisture permeability is 4.8 g / m ² 24 h, and the oxygen permeability is 57.15 cm ³ / m ² 24 atm. The size is 750 mm long and 650 mm wide.
As the package (container), a polystyrene foam box with a holeless lid was used. The size is 322, 392, 240 (mm) for the vertical, horizontal, and height of the outer surface, and 272, 342, and 221 (mm) for the vertical, horizontal, and height of the inner surface.

  The encapsulating bag was put in a container, and a water-absorbing mat was laid on the bottom of the bag, and fresh scallops were stacked horizontally on top of that. The bag was then filled with oxygen gas. Oxygen was filled to such an extent that a portion 7 to 8 cm from the open end of the bag was squeezed and sealed with a binding material. As a binding material, a 66 nylon binder (length 145 mm, width 3.4 mm) was used. About 500-1000 g of a cooling agent was added and the container was sealed. Thereafter, it was stored at an average cooling temperature of 2 ° C., and changes in scallop state, weight, etc. were traced.

<Comparative Example 1>
The treatment was performed in the same manner as in Example 1 except that a general plastic bag having a thickness of 0.07 mm was used and neither seawater nor oxygen was filled.

<Freshness retention effect>
FIG. 4 is a graph showing the transition of vitality of the scallops of Example 1,
FIG. 5 is a graph showing the transition of vitality of the scallop of Comparative Example 1,
FIG. 6 is a graph showing the change in the total weight of the scallop of Example 1,
FIG. 7 is a graph showing a soft body weight change of the scallop of Example 1,
FIG. 8 is a graph showing changes in scallop weight of scallops of Example 1,

  As shown in these figures, in Comparative Example 1, scallops whose scallops had already stopped moving were observed from the first day after catching, and scallops that died from the third day were also seen. From the fifth day, there were no shells with moving scallops and a strange odor was generated. However, in Example 1 of the present invention, all scallop scallops moved even on the third day, and all scallops were alive even on the fifth day. It was shown that the freshness retention effect can be prolonged.

  Moreover, in Example 1, although the weight of a soft body part decreased compared with the time of fishing, the weight of a scallop has maintained the same weight as it was at the time of fishing even after 7 days, and in addition to the effect of maintaining freshness, the yield It has also been shown to have a maintenance effect.

<Example 3>
A freshness-keeping container was produced using the configuration shown in FIG. A foamed polystyrene box with a lid was used. The size of the box used in this example is 322, 392, 240 (mm) for the vertical, horizontal, and height of the outer surface, and 272, 342, 221 (mm) for the vertical, horizontal, and height of the inner surface. In addition, those having a size larger than this, for example, those whose outer, vertical, horizontal, and height are 350, 550, and 160 (mm) and whose inner surface is 300, 500, and 143 (mm) in height, width, and height, etc. Needless to say, an appropriate specification can be used.

  A total of two through holes were provided at the opposite corners of the lid, and each was attached through a silicon tube to serve as an air supply / exhaust port. A silicon tube having an inner diameter of 8 mm and an outer diameter of 10 mm was used. The length was about 15 cm on the outer side and about 5 cm on the inner side. Gum tape was used for sealing the container, and vinyl tape was used for closing the air supply port.

  A water absorbent body such as newspaper was laid on the bottom of the container, and 7-8 kg of fresh scallops were stacked horizontally on the absorbent body. When the large capacity box was used, about 10 kg of fresh scallops were stored. Next, about 500 to 1000 g of a cooling agent was added and the container was sealed. Gum tape was used to seal the container.

  After sealing the container, oxygen gas was filled into the interior from the air supply port. At first, the exhaust port was opened, the air inside the container was expelled, and then the silicon tube of the exhaust port was bent from about half the length and tied with vinyl tape and closed. Further, the oxygen supply was continued, and when the container expanded slightly, the supply of oxygen was stopped, and the silicon tube at the supply port was closed in the same manner as the exhaust port. Then, it stored at the average cooling temperature of 2 degreeC like Example 1, and tested the freshness maintenance effect. As a result, it was confirmed that the same freshness maintaining effect as in Example 1 was obtained.

  Since the live shell freshness keeping method, live shell package and freshness keeping container of the present invention are configured as described above, it is possible to keep freshness of fresh products such as live shellfish for a longer period than before. it can. For example, when the present invention is applied to marine products such as live shellfish, the freshness keeping period of fresh products can be extended to about twice or more of the conventional products, and it is not necessary to put seawater into the transportation cost. Can be greatly reduced. Therefore, the invention is particularly useful in the agriculture, forestry and fisheries industry, food processing industry, distribution industry and the like that handle fresh foods.

It is explanatory drawing which shows the first procedure among the procedures of the fresh product freshness keeping method or the fresh shellfish freshness keeping method of the present invention. It is explanatory drawing which shows the procedure following FIG. 1-1 among the procedures of the fresh product freshness keeping method or the fresh shellfish freshness keeping method of this invention. It is explanatory drawing which shows the procedure following FIG. 1-2 among the procedures of the fresh product freshness keeping method or the fresh shellfish freshness keeping method of this invention. It is explanatory drawing which shows the procedure following FIGS. 1-3 among the procedures of the fresh product freshness keeping method or the fresh shellfish freshness keeping method of this invention. It is a conceptual explanatory drawing which shows the basic composition of the container for freshness holding | maintenance of this invention. It is explanatory drawing which shows the structural example of the container for freshness holding | maintenance of this invention. It is explanatory drawing shown about another structural example of the container for freshness maintenance. It is explanatory drawing which shows the first procedure among the usage procedures of the container for freshness holding | maintenance shown to FIGS. 2-2. It is explanatory drawing which shows the procedure following FIG. 3-1, among the usage procedures of the container for freshness holding shown in FIG. It is explanatory drawing which shows the procedure following FIG. 3-2 among the usage procedures of the container for freshness maintenance shown to FIGS. It is explanatory drawing which shows the procedure following FIG. 3-3 among the usage procedures of the freshness-keeping container shown in FIG.

It is a graph which shows transition of the vitality of the scallop of Example 1. It is a graph which shows transition of vitality of the scallop of the comparative example 1. 3 is a graph showing a change in the total weight of scallops of Example 1. 3 is a graph showing a change in the weight of the soft body part of the scallop of Example 1. FIG. 2 is a graph showing changes in scallop weight of scallops of Example 1. FIG.

Explanation of symbols

1 ... Encapsulating bag 2 ... Cooling means (cooling agent)
3 ... oxygen 4 ... cylinder 5 ... package (container)
6 ... Packaging lid 9 ... Fresh products 15, 25, 35 ... Container for maintaining freshness (main body)
16, 26, 26B, 36 ... Lid 26M ... Groove 27, 27B, 37 ... Exhaust port 18, 28, 28B, 38 ... Air supply port 39 ... Fresh product 40 ... Bundling tool

Claims (7)

Put live scallops and other live shells in an encapsulating bag with gas barrier properties, fill it with oxygen without adding seawater or other liquid or its sprayed liquid, and then put the encapsulating bag into a package with cooling means A method for maintaining freshness of live shells that is sealed and packaged. The fresh shellfish preservation of claim 1, wherein the cold insulation means is a low temperature heat medium such as ice or a cold insulation agent, and the package is a container made of a heat insulating material or other heat insulating container. Method. The method for maintaining freshness of live shellfish according to claim 2, wherein a water absorbing body for absorbing seawater and other liquids coming out of the live shellfish is provided in the enclosing bag. Live scallops or other live shellfish or the packaged or contained live shellfish is put in a sealing bag having a gas barrier property, and oxygen is not put into the sealing bag without seawater or other liquids or sprayed liquids thereof. A live shell packaging, which is filled, and further, the encapsulating bag is packaged in a packaging having a cold insulation means. A freshness-keeping container capable of hermetically storing fishery products and other fresh products, the container being heat-insulating, and having an air inlet that can supply and fill gas from the outside to the inside A container for maintaining freshness. The freshness-keeping container according to claim 5, further comprising a closeable exhaust port for discharging air in the container. The freshness-keeping container according to claim 6, wherein each of the air supply port and the exhaust port is made of a flexible tube.

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