JP2010057382A - Freshness-keeping package for food, and method for keeping freshness of food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a freshness-keeping package for food suitable for keeping freshness of food: and to provide a method for keeping the freshness of food using the package. <P>SOLUTION: The freshness-keeping package for food is such that pasty substance containing at least allyl isothiocyanate, sugar alcohol, vegetable oil, ethanol and salt is packaged with an air permeable package material at least a part of which is made of nonwoven fabric. The pasty substance contains 0.1-2.0 wt.% of the allyl isothiocyanate. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a food freshness-maintaining package made of allyl isothiocyanate (hereinafter referred to as AIT), which is a component of allyl mustard oil, and a method for maintaining food freshness using this package.

  Fresh foods such as fruits and vegetables such as fruits and vegetables and processed fishery products are deteriorated in the course of distribution due to deterioration and discoloration of flavor due to ripening and oxidation, as well as spoilage and mold caused by microorganisms, and the product value deteriorates. There's a problem. For this reason, it is generally desirable to store the product at as low a temperature as possible and use an antioxidant or antibacterial agent to create a sterile environment in the food distribution process. And there are economic limitations.

  In order to maintain the freshness of food, there is an attempt to apply the antibacterial, antifungal, and insect repellent power of AIT, which is a plant extract such as wasabi and coconut, which is highly safe to the human body. A method of adding extracted oil directly to food (Patent Document 1), a method of immersing food in an aqueous solution emulsified with AIT (Patent Document 2), and a method of contacting evaporated gas of AIT extracted oil with food (Patent Document 2) Document 3) has been proposed. However, since AIT has a unique odor, the method in which AIT is brought into direct contact with these foods has the disadvantage of altering the flavor of the food.

  In addition, a method for maintaining the freshness of food by making use of the transpiration of AIT, bringing AIT gas into contact with the food, and a method for packaging food with a film containing AIT (Patent Document 4) or containing AIT There have been proposed a method in which a molded product of gel to be brought into contact with food (Patent Document 5), a method using a preparation in which a carrier that has absorbed AIT is packaged (Patent Documents 6 and 7), and the like.

  However, each of these methods aims to evaporate AIT having a concentration of 20 ppm or more, preferably 100 ppm or more, in which the antibacterial performance of AIT gas is remarkably exhibited. A odor peculiar to AIT is attached, and the original flavor of food is impaired.

JP 2002-119242 A JP-A-57-99182 Japanese Utility Model Publication No. 03-10794 JP 2000-343640 A Japanese Patent Laid-Open No. 07-112018 Japanese Patent Laid-Open No. 03-178902 JP 2001-136 A

  The objective of this invention is providing the freshness maintenance package suitable for the freshness preservation | save of a foodstuff, and the freshness preservation method of a foodstuff using the same.

  As a result of intensive research on freshness reduction of foods such as fruits, the present inventors have used a package in which a packaging material made of a specific packaging material is filled with an AIT-containing preparation having a specific composition, By maintaining the AIT concentration at 0.2 to 10 ppm, it was discovered that the food can be suitably kept fresh without causing a bad odor to adhere to the food, and the present invention has been completed. Note that the AIT concentration described in the present specification is a concentration represented by a volume ratio (volume of AIT / volume in a container).

  That is, the present invention is a freshness-maintaining packaging body in which a paste-like material containing at least AIT, sugar alcohol, vegetable oil, ethanol and salt is packaged with a breathable packaging material using a nonwoven fabric at least in part. The package is a freshness-keeping package containing 0.1 to 2% by weight of AIT.

In the present invention, the paste-like material contains 20 to 60% by weight of sugar alcohol, 2 to 10% by weight of vegetable oil, 2 to 10% by weight of ethanol, and 5 to 15% by weight of salt, and the air permeability. The packaging material is a packaging material in which a heat-resistant perforated film, a nonwoven fabric, and a low softening point film are laminated in this order from the outer surface, and the oxygen permeability of the heat-resistant perforated film is 2,000 ml / (m ² · MPa · D) Hereinafter, the porosity is 0.1 to 30%, the softening point of the nonwoven fabric is 200 ° C. or more, the basis weight is 20 to 50 g / m ² , and the oxygen permeability of the low softening point film is 10,000 ml. / (M ² · MPa · D) or more, and the thickness is preferably 20 to 60 μm.

  The present invention also relates to a method for maintaining freshness of food, wherein the food is stored in a container together with the freshness-maintaining package, and the AIT concentration in the container is 0.2 to 10 ppm.

  According to the present invention, it is possible to adjust the AIT concentration in the container to a concentration suitable for maintaining the freshness of the food, delaying the ripening of fruits and vegetables, and maintaining the original quality of the food.

  The food in the present invention specifically refers to fruits such as strawberries, sweet potatoes, grapes, melons and kiwis, vegetables such as beans and root vegetables, and fresh foods such as marine products, which are distributed at room temperature or under refrigeration. Applicable to food.

  In the present invention, the paste-like product contains at least AIT, sugar alcohol, vegetable oil, ethanol and sodium chloride, and contains 0.1 to 2% by weight of AIT. Moreover, as a component of a paste-form thing, it is preferable to contain 20-60 weight% of sugar alcohols, 2-10 weight% of vegetable oil, 2-10 weight% of ethanol, and 5-15 weight% of salt. By adjusting these components, AIT can be appropriately and gradually released when AIT is encapsulated in a paste to form a package.

  As the AIT used when preparing the paste-like product of the present invention, an artificially chemically synthesized AIT or an AIT derived from a natural product can be used. In addition, an essential oil such as allyl mustard oil containing AIT may be used. As the allyl mustard oil, natural wasabi and mustard essential oils are used, and those containing several kinds of isocyanate components in addition to 80 to 95% by weight of the AIT component are preferably used. As the sugar alcohol, which is a viscosity-generating component used when preparing the paste-like product, a 50 to 70% by weight sorbite aqueous solution is preferably used. Vegetable oil is used as a dissolution diluent, and examples thereof include salad oil, rapeseed oil, soybean oil, corn oil, etc. Among them, salad oil is preferably used. Ethanol is used as a volatilization promoting component, and salt is used as a water retention component. Each of these components acts synergistically with the function of the packaging material used when making the package, and exhibits a suitable AIT transpiration rate.

  In the present invention, as a packaging material for a sachet to be filled with a paste-like material containing AIT, a breathable packaging material using a nonwoven fabric at least partially is used. A packaging material in which a heat-resistant perforated film, a nonwoven fabric, and a low softening point film are laminated in this order is preferable.

The nonwoven fabric is preferably made of plastic fibers having a softening point of 200 ° C. or higher, a basis weight of 20 to 50 g / m ² and a Gurley air permeability of 20 seconds or less. As specific materials, polyamide and polyethylene terephthalate are preferably used.

The heat-resistant perforated film means a film having a softening point of 200 ° C. or higher and a small hole having a diameter of 0.2 to 1.5 mm. As a heat-resistant perforated film, small pores are uniformly dispersed and applied with an opening rate of 0.1 to 30%, and the oxygen permeability is 2,000 ml / (m ² · MPa · D) or less. A film is preferred. As the film, in addition to polyamide such as nylon 6 and polyethylene terephthalate, these stretched films and films in which these and a sealant are laminated are suitably used. Moreover, as a sealant, low density polyethylene, an ethylene vinyl acetate copolymer, etc. are used suitably.

The low softening point film means a film having a softening point of 150 ° C. or lower. A film having a thickness of 20 to 60 μm is preferably used as the low softening point film, and the oxygen permeability is preferably set to 10,000 ml / (m ² · MPa · D) or more. Specifically, low density polyethylene, ethylene vinyl acetate copolymer and the like are preferably used.

  In the packaging material of the present invention, a non-woven fabric layer is provided between the heat-resistant perforated film having a small oxygen permeability on the outer surface and the low softening point film having a high oxygen permeability on the inner surface. In this way, a fine void can be formed, and lamination can be performed without blocking the hole. For this reason, in the freshness-maintaining package of the present invention, the AIT permeability of the low softening point film is not limited to only the small holes on the outer surface, and the AIT contained in the paste-like material is in a container containing food. Can be continuously maintained at 0.2 to 10 ppm.

  By setting the AIT concentration in the container containing the freshness-maintained packaging body and food of the present invention to 0.2 ppm to 10 ppm, preferably 0.2 ppm to 5 ppm, the freshness retaining effect of the food can be exhibited. When the AIT concentration in the container is higher than 10 ppm, the AIT odor is not preferable because it remains in the food, and when it is lower than 0.2 ppm, it is not preferable because the effect of maintaining freshness does not appear.

  In the present invention, the freshness-maintaining package and the container for storing the food are not particularly limited as long as the air permeability from the outside of the container is ensured, and any volume, shape, material, etc. are suitable for storing food. Can be adopted.

  The freshness-keeping package of the present invention continuously transpirations a small amount of AIT during the distribution process, and the transpiration AIT is dissipated from the food when the food is used. For this reason, AIT is not excessively accumulated in the food, and the freshness of the food such as fruit is suitably maintained by maintaining the above concentration range.

  The freshness-maintaining package of the present invention can easily adjust the amount of AIT generated by adjusting the composition of the paste-like material according to the size and quantity of food and filling and packaging the packaging material.

  Next, it demonstrates still in detail according to an Example. In addition, this invention is not limited to a following example.

Example 1
A mixture of 50 parts by weight of a 70% by weight sorbite aqueous solution and 5 parts by weight of salad oil was mixed with 0.5 parts by weight of allyl mustard oil having an AIT content of 93%, 6 parts by weight of sodium chloride, and 5 parts by weight of ethanol. A paste-like product having a weight of 7% by weight was obtained. Using a three-side seal type automatic filling and packaging machine, holes with a diameter of 0.5 mm are opened at intervals of 2.5 mm in the top and bottom of polyethylene terephthalate (thickness: 12 μm) with an oxygen permeability of 1,200 ml / (m ² · MPa · D). A non-woven polyethylene terephthalate nonwoven fabric (basis weight: 40 g / m ² ) having a softening point of 260 ° C. and a Gurley air permeability of 0.2 seconds, an oxygen permeability of 50,000 ml / ( m ² · MPa · D) Low density polyethylene (thickness: 40 µm) laminated packaging material, 2 g of the above paste-like material is packed per package and packaged to maintain freshness with a 35 mm x 45 mm three-side seal A package was obtained (the packaging material was a low density polyethylene surface on the inside).

80 sweet cherry (Sato Nishiki) immediately after harvesting is packed in a polystyrene tray, 2 trays are stored in a cardboard box, 40 μm thick, and oxygen permeability of 50,000 ml / (m ² · MPa · D together with the above packaging. ) In a polyethylene bag.
After standing at 20 ° C., the AIT concentration in the polyethylene bag after 2 days and 4 days was measured using a gas chromatograph, and the properties of sweet cherry were examined visually and by taste.
The results of AIT concentration are shown in Table 1, and the results of changes in the properties of sweet cherry are shown in Table 2.

(Comparative Example 1)
A film with a porosity of 3% obtained by subjecting polyethylene terephthalate (thickness: 12 μm) having an oxygen permeability of 1,200 ml / (m ² · MPa · D) to a hole with a diameter of 0.5 mm at intervals of 2.5 mm above and below, A packaging material obtained by laminating low-density polyethylene (thickness: 40 μm) having an oxygen permeability of 50,000 ml / (m ² · MPa · D) is filled with the paste-like material of Example 1 and packaged, and is 35 mm × 45 mm. A three-side sealed package was obtained (the packaging material had a low density polyethylene surface as the inner surface).

As in Example 1, 80 sweets (Sato Nishiki) immediately after harvesting were packed in a polystyrene tray, 2 trays were stored in a cardboard box, and together with the package, the thickness was 40 μm, and the oxygen permeability was 50,000 ml / ( m ² · MPa · D) in a polyethylene bag.
After standing at 20 ° C., the AIT concentration in the polyethylene bag after 2 days and 4 days was measured using a gas chromatograph, and the properties of sweet cherry were examined visually and by taste.
The results of AIT concentration are shown in Table 1, and the results of changes in the properties of sweet cherry are shown in Table 2.

(Comparative Example 2)
A mixture of 50 parts by weight of a 70% by weight sorbite solution and 5 parts by weight of salad oil is mixed with 5 parts by weight of allyl mustard oil having an AIT content of 93%, 6 parts by weight of salt and 5 parts by weight of ethanol, and the AIT concentration is 6.5 parts by weight. % Of a paste was obtained. Using a three-side-seal type automatic filling and packaging machine, 2 g of the above paste-like material is packed into the same packaging material as in Example 1 and packaged to obtain a 35 mm × 45 mm three-side sealed package. (The packaging material was a low-density polyethylene surface on the inside).

As in Example 1, 80 sweets (Sato Nishiki) immediately after harvesting were packed in a polystyrene tray, 2 trays were stored in a cardboard box, and together with the package, the thickness was 40 μm, and the oxygen permeability was 50,000 ml / ( m ² · MPa · D) in a polyethylene bag.
After standing at 20 ° C., the AIT concentration in the polyethylene bag after 2 days and 4 days was measured using a gas chromatograph, and the properties of sweet cherry were examined visually and by taste.
The results of AIT concentration are shown in Table 1, and the results of changes in the properties of sweet cherry are shown in Table 2.

  As is clear from Tables 1 and 2, in Comparative Example 1 in which the packaging material of the present invention was not used, the AIT concentration in the container remained at a low concentration, and the freshness of sweet cherry could not be maintained. Further, in Comparative Example 2 using a high-concentration paste-like material having an AIT concentration of 6.5% by weight, the AIT concentration in the container was high, so that the freshness of sweet cherry could be maintained. Taste and wasabi odor adhered. On the other hand, in Example 1 using the freshness-keeping packaging body of the present invention, the AIT concentration in the container was appropriately maintained, so that the freshness of the cherry can be maintained without adhering a pungent taste or wasabi odor. I was able to.

Claims (5)

A freshness-maintained packaging body in which a paste-like material containing at least allyl isothiocyanate, sugar alcohol, vegetable oil, ethanol and sodium chloride is packaged with a breathable packaging material using a nonwoven fabric at least in part, the paste-like material being isothiocyanate A freshness-maintaining package containing 0.1 to 2% by weight of allyl acid. The freshness-keeping package according to claim 1, wherein the pasty material contains 20 to 60% by weight of sugar alcohol, 2 to 10% by weight of vegetable oil, 2 to 10% by weight of ethanol, and 5 to 15% by weight of sodium chloride. . The freshness-keeping packaging body according to claim 1 or 2, wherein the breathable packaging material is a packaging material in which a heat-resistant perforated film, a nonwoven fabric, and a low softening point film are laminated in this order from the outer surface. The heat-resistant perforated film has an oxygen permeability of 2,000 ml / (m ² · MPa · D) or less, a porosity of 0.1 to 30%, a softening point of the nonwoven fabric of 200 ° C. or more, and a basis weight. There is a 20 to 50 g / ^{m 2,} the low oxygen permeability of the softening point film ^{10,000ml / (m 2 · MPa ·} D) above, a thickness of 20 to 60 [mu] m, freshness-keeping packaging according to claim 3, wherein body. The freshness of a foodstuff which stores a foodstuff in a container with the freshness maintenance package of any one of Claims 1 thru | or 4, and sets the density | concentration of allyl isothiocyanate in this container to 0.2-10 ppm (volume ratio). Retention method.