JP2010264999A - Food packaging structure for shock wave processing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food packaging structure for a shock wave processing which does not generate pinholes in a packaging material by shock wave when a food is processed by applying the shock wave. <P>SOLUTION: The food packaging structure for packaging the food to soften the food by the shock wave processing, is prepared by storing the food in a storing recessed part of a tray-like bottom film 1 formed by using a heat-shrinkable film as a material by a deep drawing, covering the upper end of the storing recessed part with a top film 4 consisting of a heat-shrinkable film, making a space between the bottom film 1 and the top film 4 under a vacuum condition, and joining the top film 4 on the upper end of the bottom film 1 by heat sealing, and is prepared by heat-shrinking the bottom film 1 and the top film 4 of the package vacuum-packaged. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a food packaging structure for shock wave processing which is packaged when food such as meat is subjected to shock wave processing.

  As a method for softening food by shock wave treatment, a method for softening food by applying a shock wave with a pressure of 1 MPa or more and 500 MPa or less to food is known as disclosed in Patent Document 1. The food processing method disclosed in Patent Document 1 discloses a method of packaging food in a vacuum state with a protective material when the food is processed by shock waves.

WO2006 / 098453 International Publication

  In the food processing method disclosed in the above-mentioned Patent Document 1, for example, the meat cut into an appropriate size for steak is packaged in a vacuum state, and a shock wave is applied to the meat to cut the hard muscles of the meat When the meat is cut into an appropriate size for steak, the surroundings are swollen or dented.When the meat is wrapped in a vacuum with the protective material as described above, the protective material is partially The protective material is in close contact with the entire meat surface temporarily, but the air in the meat comes out over time, and air accumulates in the wrinkled part of the protective material. is there.

  Thus, if there is a portion of air that remains inside the protective material, when shock waves are applied to the meat from outside the protective material, the air accumulated inside the protective material is compressed and generates heat, There was a problem that the protective material (film) was melted by the heat and pinholes were generated.

  An object of the present invention is to solve such problems, and when a food is processed by applying a shock wave, there is provided a food packaging structure for shock wave processing in which a pinhole is not generated in the packaging material by the shock wave. It is to provide.

  The food packaging structure for shock wave treatment according to claim 1 of the present invention is a food packaging structure for wrapping food in order to soften the food by shock wave treatment, and uses a heat shrinkable film as a material. Food is stored in the storage recess of the tray-shaped bottom film formed by drawing, the top of the storage recess is covered with a top film made of heat-shrinkable film, and the space between the bottom film and the top film is evacuated The top film is bonded to the upper end of the bottom film by heat sealing, and the bottom film and the top film of the vacuum packaged package are heat shrunk.

  The food packaging structure for shock wave processing according to claim 2, wherein the food is stored in a bag made of a heat-shrinkable film as a material, the space inside the bag is evacuated, and the opening of the bag is formed. It is characterized by being closed by heat sealing and heat shrinking the bag of the vacuum packaged package.

  As described above, the food packaging structure for shock wave treatment of the present invention is formed by heat-shrinking the bottom film and top film of a vacuum packaged package or the bag film of a vacuum packaged package. Most of the wrinkles disappear, and the film is almost completely adhered to the entire surface of the food. Therefore, since there is no air pocket inside the film that wraps food, there is no problem that when the food is processed by applying a shock wave, the film is melted by the shock wave and a pinhole is generated.

It is a perspective view of the bottom film used for the food packaging structure for the shock wave process in the 1st Embodiment of this invention. It is a perspective view which shows the state which stored the meat for steaks in the storage recessed part of the bottom film. It is a perspective view of the package body which carried out the vacuum packaging. It is a perspective view of the package which heat-shrinked the bottom film and the top film. It is a perspective view of the three-way bag used for the food packaging structure for the shock wave process in the 2nd Embodiment of this invention. It is a perspective view of the package body which accommodated the sliced meat in the three-way bag, and was vacuum-packed. It is a perspective view of the package which heat-shrinked the same three-sided bag.

Embodiments of the present invention will be specifically described below with reference to the drawings.
First, the first embodiment shown in FIGS. 1 to 4 will be described. 1 is a tray-like bottom formed by deep drawing so that a heat shrinkable film is used as a material and a large number of housing recesses 2 are provided. When the meat 3 cut into an appropriate size for steak is stored in the storage recess 2 of the bottom film 1 with a film, and the upper end of the storage recess 2 is covered with the top film 4 made of a heat-shrinkable film in such a state. The space between the bottom film 1 and the top film 4 is evacuated, and the top film 4 is joined to the upper end of the bottom film 1 by heat sealing. The package body vacuum-packed in this way is individually cut by a cutter. The divided state is shown in FIG. 3, and the bottom film 1 and the top film 4 covering the meat 3 come into close contact with the meat 3 because the inside of the package is vacuum.

  However, the meat 3 cut to an appropriate size for steak has a swelled or recessed periphery, and when the meat 3 is packaged in a vacuum state as described above, the film has uneven portions around the meat 3. However, the protective material is in close contact with the entire surface of the meat 3 temporarily, but the air contained in the meat 3 has come out over time and the film has become wrinkled. Air may accumulate in the area.

  Therefore, in the present embodiment, the bottom film 1 and the top film are almost free from wrinkles by allowing the vacuum-wrapped package to pass through the heating device and causing the bottom film 1 and the top film 4 to thermally shrink. 4 is in a state of being almost completely adhered to the entire surface of the meat 3. This state is shown in FIG. Therefore, even if the air contained in the meat 3 is about to come out, there is no portion where the air is accumulated, so that the air contained in the meat 3 is prevented from going out.

  In such a packaging state, the meat 3 is subjected to a treatment such as applying a shock wave with a pressure of 1 MPa or more and 500 MPa or less to cut the hard streaks of the meat 3, but there is no air pocket inside the film at that time. The problem that the film is melted by shock waves and pinholes are generated can be solved.

  The meat 3 subjected to the shock wave treatment as described above is sold in a store wrapped in the bottom film 1 and the top film 4, and the consumer who purchases the meat 3 by peeling off the bottom film 1 and the top film 4. Just do it.

  By the way, as a film used in this embodiment, a heat-shrinkable film made of polyethylene or polypropylene having a single layer structure may be used, but a laminated film in which two or more films are stacked may be used. In the case of this laminated film, the innermost layer is a heat-sealable film made of polyethylene or polypropylene, and a heat-shrinkable film made of, for example, nylon or the like may be used for one layer located outside the laminated film.

The above-described packaging structure for food is suitable as a packaging structure for meat chunks before being cut to an appropriate size in addition to the meat 3 cut to an appropriate size for steak.
In the second embodiment shown in FIG. 5 to FIG. 7, sliced sliced meat 5 is stored in a three-sided bag 6 made of the same heat-shrinkable film as that of the above-described embodiment. The internal space is evacuated and the opening 7 of the three-sided bag 6 is closed by heat sealing, and the three-sided bag 6 packaged in vacuum is thermally contracted. This also eliminates almost all the wrinkles of the film, which is the material of the three-sided bag 6, so that the three-sided bag 6 is almost completely in close contact with the entire surface of the meat 5. The state is shown in FIG. Therefore, even if the air contained in the meat 5 is about to come out, there is no portion where the air is accumulated, so that the air contained in the meat 5 is prevented from going out.

  In such a packaged state, the meat 5 is subjected to a treatment such as applying a shock wave with a pressure of 1 MPa or more and 500 MPa or less to cut the hard streaks of the meat 5. Since there is no pool, it is possible to solve the problem that the film is melted by shock waves and pinholes are generated.

  Needless to say, the form of the bag may be other than the three-way bag.

  The food packaging structure of the present invention is for shock wave treatment that eliminates air accumulation between the food packaging film and the food, and prevents the film from generating pinholes due to heat generated during compression of the shock wave. This is a food packaging structure.

DESCRIPTION OF SYMBOLS 1 Bottom film 2 Storage recessed part 3 Meat 4 Top film 5 Meat 6 Three-sided bag 7 Opening part

Claims (2)

It is a food packaging structure that wraps food to soften the food by shock wave treatment, and stores the food in the storage recess of the tray-like bottom film formed by deep drawing using a heat shrinkable film as the material, The top of the storage recess is covered with a top film made of heat-shrinkable film, the space between the bottom film and the top film is evacuated, and the top film is joined to the top of the bottom film by heat sealing. A food packaging structure for shock wave treatment, wherein the bottom film and the top film of the package are heat-shrinked. Food is stored in a bag made of heat-shrinkable film as the material, the space inside the bag is evacuated, the opening of the bag is closed by heat sealing, and the bag of this vacuum packaged package is heat-shrinked A food packaging structure for shock wave treatment, characterized in that

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