JP2011098772A - Packaging film adjusted in selective gas permeability, and food taste adjusting method in food packaging bag - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To overcome the problem that the following gases or moisture should be removed to the outside of the bag because carbon dioxide, or an added enzyme and so forth are generated through the respiration of a food in the bag, spoiling the quality of the food in packaging bags of fresh foods, or processed foods. <P>SOLUTION: A synthetic resin film is thinned down to a thickness of 5 to 70 μm by pressing or stretching at a specified position. The thin film section is stretched or expanded by the gasses such as carbon dioxide or moisture which are generated by the content because the thin film section is thinner than other sections. This food packaging bag has a structure wherein the gas or moisture escapes from the thin film section which is even thinner at this time. The food packaging bag of this constitution is provided. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a packaging bag for fruits, vegetables, pickles or processed foods.

Furthermore, it is a packaging bag used to maintain the quality of the contents by adjusting and discharging carbon dioxide, moisture, etc. generated from the contents body when the contents are stored over time.

In the case of fresh foods, processed foods, etc., changes over time occur during shipping and sales, and the quality of the food is impaired.

In addition, the product is manufactured on the assumption of a seasoning that has matured due to a change in taste, assuming a sales period.

At this time, in most fruits and vegetables, carbon dioxide is generated by respiration of food, but in the form of food that requires sealing, the packaging bag expands, so the expiration date must be set short .

Disclosure of prior art

In Japanese Patent Application Laid-Open No. 2006-124015, fine holes with an opening area of 1 mm or less are provided in a 20 to 200 μm film to allow oxygen permeation.

In Japanese Patent Laid-Open No. 2006-158254, one or more micropores are provided in a bag made of a polymer film having a thickness of 10 to 2000 μm.

As seen in the prior art Japanese Patent Application Laid-Open No. 2006-124015 or Japanese Patent Application Laid-Open No. 2006-158254, it is customary to provide micropores or micropores for the permeation of gas and moisture generated.

In these techniques, when a solution such as moisture, sauce, seasoning liquid or the like is included, the contents are oozed and discharged.

Means to try to solve the problem

In the present invention, the structure is such that the gas spontaneously oozes from the thin film portion in accordance with the state of gas generation without providing the packaging film with micropores or micropores in advance.

For this reason, in claim 1, the required position of the synthetic resin film is formed into a thin film shape having a thickness of 5 μm to 70 μm by pressing, and the thin film portion is more than the other portion by a gas such as carbon dioxide or moisture generated by the contents. Since the thin film portion is a thin film, the thin film portion is stretched and expanded. At this time, gas and moisture escape from the thin film portion that is thinner. The thin film part is made thinner by the gas pressure and the permeability is improved, but it is designed to be thin with about 5 μm level from the beginning according to the contents, so that the passage of time can be designed without waiting for the gas pressure to rise. You can do it.

Further, in the second aspect, in a shape where unnecessary stretching can occur in the production of the packaging form, the thin film portion is formed by applying pressure and stretching to the packaging bag during molding in the packaging process of creating the packaging bag. .

Alternatively, as disclosed in claim 3, after putting food in the packaging bag implemented in accordance with claim 1 or claim 2 and placing it in a normal sealed bag, alcohol or flavoring is added to the sealed bag. Then, the alcohol, inert gas, or flavor component that is sealed and vaporized in the sealed bag is transferred to the food inside the product of the present invention, and the food is seasoned.

Alternatively, the present invention product bag for removing gas and moisture is used as an inner bag, and an alcohol-based material is placed in the inner bag, and this and the food are placed in the outer bag. The taste is brought into contact with the food.

In pressing and stretching of a synthetic resin film such as polypropylene, polyethylene, and PET, it is useful to form the thin film portion by simultaneously heating, and pressing and stretching by a press are also effective.

In the present invention, it is possible to adjust the permeation amount and permeation time of gas, moisture and the like, which are assumed in advance, by the thickness and area of the thin film portion.

Further, the gas permeation according to the present invention acts as a sealing lid effective for holding food when it is used as a lid portion of a container or a sealing material in a packaging form with different resins.

The invention's effect

In the present invention, gas permeation inherent to food is performed with time by configuring the thickness of the thin film portion set in advance in stages, so that it can be stored without impairing the taste.

In the present invention, the thin film portion permeates in accordance with the vaporization of gas and moisture, and since no micropores or micropores are provided in advance, leakage of water-soluble contents and bleeding are prevented.

In the case of fermented foods such as pickles and kimchi, the fermentation proceeds during the preservation of the food, so the thickness of the thin film portion is configured in stages in consideration of the amount of salt and preservatives. Therefore, the fermentation rate can be adjusted, the taste can be improved, and the shelf life can be extended.

In addition, in vegetable foods such as vegetables and fruits, if the thickness of the thin film portion is configured to be an arbitrary stepwise thickness, unnecessary moisture can escape as water vapor while adjusting the internal oxygen gas. It can be done. It prevents the water from being tampered with and reducing its freshness.

Alternatively, if the donuts or the like contained in the sachet having the thin film portion according to claim 1 or 2 are packed in an ordinary outer bag containing alcohol, the alcohol gas permeates into the sachet and tastes good. Can be adjusted.

In the case of gases having different transmittances such as carbon dioxide and oxygen, and flavor components, the permeation of selective specific components can be promoted by setting a thin film thickness adapted to each component.

The required position of the synthetic resin film 1 such as polyethylene or polypropylene is formed into a stepped thin film having a thickness of 5 μm to 70 μm by pressing or stretching.

At this time, the thin film portion 2 formed by pressing or stretching is made of a material that can be sealed without any micropores.

Alternatively, a packaging bag is made of a synthetic resin film 1 such as polyethylene, polypropylene, or PET. In the process of manufacturing the sachet, the thin film portion 2 is provided at a desired location by pressing or stretching.

Due to the gas such as carbon dioxide, oxygen, and moisture generated by the contents filled in the packaging bag constituted by the film, the thin film portion is stretched and expanded because the thin film portion is thinner than other portions. It is.

At this time, the gas and moisture generated by the contents from the thinner thin film portion penetrate into the thin film having an arbitrary thickness and are selectively discharged.

As a means for pressing and stretching for forming the thin film portion, rotating gear tooth-like pressing or pressing and stretching by pressing are useful. At this time, the resin film may be heated to use plasticity. In addition, it is useful in terms of thin film design to provide a difference in hardness between the presser and the receiver, such as using high-speed steel for the presser teeth on the pressing side and an iron material having a normal hardness on the receiving side.

When applying pressure from the surface, a slight curved surface is formed on the pressing mold surface and a flat thin plate can be formed by using a flat flat plate for the receiving part, but if a receiving surface corresponding to this pressing mold curved surface is used, A uniform thin film can be expected.

The shape of the thin film portion is determined in consideration of gas and moisture permeation amount and time. That is, when the thin film is thin and the area is set larger, the transmittance is also increased.

In the present invention, since no micropores or the like are provided on the film surface, there is no leakage of water-soluble contents as seen in conventional porous processing, and permeation of unnecessary gas in response to carbon dioxide and water vapor with time changes. The product is discharged and the quality of the food can be maintained.

Moreover, alcohol, an inert gas, a flavor component, etc. can be given to the foodstuff in packing over time, and quality maintenance can be performed with seasoning.

It is the formation example of the thin film part in Claim 1. It is an enlarged reference view of the process of forming a thin film by pressing. It is a reference figure which adds a press at the time of sachet molding in Claim 2, and makes a thin film. In the figure, the material film is folded in half by a feed roller and formed into a bag shape by heat sealing. It is a reference figure explaining the permeation | transmission of the shape of a thin film part, gas, and a water | moisture content. In the drawing (FIG. A) is a thin film portion pressed vertically. (FIG. B) is a cross-section of the packaging bag of the present invention containing food. A thin film portion is formed in a material film state, and a pressing portion is provided on the inner side of the wrapping bag in a subsequent wrapping bag forming process. (FIG. C) shows the situation where the moisture generated or evaporated due to the respiration of the food inflates the bag and expands the thin film portion. These gases and moisture permeate from the thinned film portion and are released to the outside. The permeation amount and permeation time of gas, moisture, etc. are set by the thickness and area of the thin film. (D) and (E) are reference schematic diagrams for explaining permeation of carbon dioxide, moisture and the like in the present invention. (D) shows an example in which the thin film portion is thinned step by step, and (E) shows an example in which the thin film portion is made evenly thin. In this figure, food is enclosed in the inner bag 14 shown in claim 3, and alcohol, an inert gas, and a flavoring agent are sealed together with the inner bag 14 in the outer bag 15. It is explanatory drawing which the alcohol, the inert gas, and the flavor which expanded by the time-dependent change and permeate | transmitted the thin film part of the said inner bag 14 transfer to the foodstuff 13 in the said inner bag 14. FIG. The outer bag 15 is sealed by heat sealing. In the double-structured packaging bag consisting of the inner bag 14 and the outer bag 15 of a normal sealing material as shown in claim 3, alcohol and flavor that have permeated from the inner bag 14 of the present invention product are contained in the outer bag 15. It is explanatory drawing which transfers to the foodstuff 13. FIG. The outer bag 15 is sealed by heat sealing.

DESCRIPTION OF SYMBOLS 1 Packaging material film, such as polyethylene, polypropylene, PET 2 Thin film part 2 'Expanded thin film part 3 Film roll 4 Pressing and pressing part 5 Holding part receiving 6 Feeding roller 7 Heat seal part 8 Rotating direction 9 Film feeding direction 10 Fresh Food 11 Generated gas, water vapor 11 ′ Permeated and discharged gas, water vapor 12 Alcohol-based additive or flavoring agent 13 Donut 14 In the embodiment of claim 1 or claim 2, Seal bag and outer bag in the figure

Claims (3)

The desired position of the synthetic resin film 1 is formed into a thin film having a thickness of 5 μm to 70 μm by pressing or stretching, and at this time, no thin holes are formed in the thin film portion 2 formed by pressing or stretching, Since the thin film portion 2 is thinner than other portions, the thin film portion 2 is stretched and expanded by gas such as carbon dioxide and moisture generated by the contents filled in the packaging bag constituted by the film. In this case, the gas and moisture generated by the contents from the thin film portion 2 having a smaller thickness are selectively permeated by constituting a thin film thickness and area. A packaging film having permeability. Vegetables filled in the packaging bag by partially forming a thin film portion 2 of arbitrary thickness by pressing, stretching, etc. from the outside to the packaging bag being formed of a material such as PP, PE, or PET resin. The packaging bag is characterized in that carbon dioxide, moisture generated from pickles, fresh foods, etc. increase over time, so that the thin film portion 2 is expanded by internal pressure and is sequentially permeated from the extremely thinned portion. In this case, the packaging bag is provided with a selective gas permeation function by performing a necessary amount of pressing and a necessary area stretching in advance, assuming a target gas or moisture permeation amount. The bag of claim 1 or claim 2 is used as an inner bag 14 to enclose food, and the inner bag 14 is put inside an outer bag 15 of a normal sealing film, and then put into the outer bag 15 of the sealing film. Since the outer bag 15 is sealed with alcohol, inert gas, flavor, etc. in the outer bag 15 in the food that encloses alcohol, inert gas, flavor, and has been put in the inner bag 14 due to changes over time, A taste adjustment method in a food packaging bag, which penetrates and permeates the inside of the inner bag 14 through the thin film portion 2 of the inner bag 14 and moves to the food inside the inner bag 14 to adjust the taste.