JP2013099292A - Freshness-keeping sheet for food and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freshness-keeping sheet capable of, other than exerting a deoxidizing function, preventing food from excessively drying, increasing efficiency of inspection by a metal detector for food, and also exhibiting bacteriostasis to control the generation of unusual smell.SOLUTION: The freshness-keeping sheet for food is constituted by wrapping a paper mounting 11 including a non-ferrous oxidized agent 12 with an air-permeable film. The paper mounting is constituted by internally adding porous inorganic powder 13 within the fibers composing the same. Also a liquid solution of the non-ferrous oxidized agent 12, ethanol or sustained-release ethanol, and polyallylamine are internally added.

Description

The present invention relates to a sheet for maintaining the freshness of food and a method for producing the sheet.

For example, in foods such as cakes and Japanese confectionery, various measures are taken to maintain the freshness of the food from the time it is manufactured until it is sold. One can be considered.

(1) Excessive drying or wetting of food itself (2) Oxidation by oxygen in the air (3) Proliferation of bacteria and mold “Excessive drying or moistening of food itself” is, for example, paper or film For example, Patent Document 1 and Patent Document 2 disclose various countermeasures for the cause (2) of “oxidation by oxygen in the air”. Has been proposed.
In addition, the above-mentioned Patent Document 1, Patent Document 2, and the like have proposed a technique for eliminating the cause (3) of “proliferation of bacteria and fungi”.
In the technique of Patent Document 1, a food quality preserving agent in which an ethanol vapor generator, an iron powder-based oxygen scavenger, and an anion exchanger coexist has been proposed. According to this food quality preserving agent, acetic acid accompanies acetaldehyde. It is considered that not only the odor but also the generation of other odors can be suppressed and the freshness and flavor of the food can be maintained. Of course, it is considered that the bacteriostatic function by ethanol from the ethanol vapor generator is also exhibited.
On the other hand, Patent Document 2 proposes a food preservative composed of an iron-based oxygen scavenger, ethanol or an ethanol sustained-release agent, a compound having an amino group, and activated carbon. According to this food preservative, It is considered that a deoxygenation function by a system deoxygenating agent and a bacteriostatic function by ethanol from ethanol or an ethanol sustained-release agent are exhibited.
However, in these techniques of Patent Document 1 and Patent Document 2, since "iron powder-based oxygen absorber" or "iron-based oxygen absorber" is used, these react with the metal detector, Thus, the “inspection for contamination” of the packaged food cannot be effectively performed. In packaged foods, metal detectors are used to check whether foreign substances (mainly iron-made needles, machine parts, or parts lacking them) are mixed during manufacture and packaging. If a “food quality-preserving agent” as in Patent Document 1 is used for this food or an “iron-based oxygen scavenger” as in Patent Document 2 is used, This is because the "system oxygen scavenger" and the "iron based oxygen scavenger" are detected by inspection with a metal detector.
In addition, in the techniques of Patent Document 1 and Patent Document 2, an “iron powder-based oxygen absorber” or an “iron-based oxygen absorber” that exhibits a deoxygenation function utilizing iron oxidation is used. For this reason, when iron is oxidized, it generates "heat", but this heat generation may cause the food to be overdried.
Therefore, as proposed by Patent Documents 3 to 5, as the oxide to be deoxygenated, ascorbic acid, erythorbic acid, or a salt thereof is used to form an oxygen scavenger. -ing

JP 2008-109856 A Japanese Patent Laid-Open No. 8-140643 JP 53-46490 A Japanese Patent Laid-Open No. 5-268924 Japanese Patent No. 2658640

However, in Patent Document 3, it is necessary to use “(strong) alkali”, which is not preferable as an interior in a food packaging, which is disclosed in Patent Document 4 and Patent Document. The same applies to technology No. 5.
On the other hand, as a problem in Patent Document 2, when ethanol or an ethanol sustained-release agent for bacteriostasis is used, these cause a chemical change to generate “acetaldehyde”, It will give off an "odour". If a food packaged with an oxygen scavenger gives off a strange odor, even if the freshness of the food itself is maintained, it is very problematic for food consumers.
In summary, the use of “iron powder” or “iron” deoxidizers does not allow for effective inspection of foreign materials by metal detectors, and “iron powder” or “iron” deoxygenation. Due to the exothermic heat based on the function, the food is over-dried, and the use of ethanol or an ethanol sustained-release agent increases the possibility that the food will give off a foul odor caused by “acetaldehyde”.
Therefore, the present inventors do not need to use strong alkali while using ascorbic acid or erythorbic acid, or a salt thereof that is not “iron powder” or “iron”, and ethanol for bacteriostasis. As a result of various studies on how to obtain a freshness-keeping sheet that can use an ethanol sustained-release agent, the present invention has been completed.
That is, the object of the present invention is to exhibit a deoxygenating function, to prevent overdrying of food, to improve the efficiency of food inspection with a metal detector, and to be bacteriostatic and to have a strange odor. An object of the present invention is to provide a freshness-holding sheet capable of suppressing the occurrence of the above.

In order to solve the above problems, first, the means taken by the invention according to claim 1 will be described with reference numerals used in the description of the embodiments described later.
“A food freshness-keeping sheet 10 in which a paper mount 11 containing a non-ferrous oxidizable material 12 is wrapped by a film 14 having air permeability,
The paper mount 11 is a fiber in which a porous inorganic powder 13 is internally added to fibers constituting the paper mount 11, and a solution of the non-ferrous oxidizable material 12, ethanol or an ethanol sustained-release agent, and polyallylamine are contained therein. Food freshness-maintaining sheet 10 characterized by being attached "
It is.
That is, as shown in FIG. 1 (a) or (b), the food freshness-keeping sheet 10 according to claim 1 contains porous inorganic powder 13 such as activated carbon or diatomaceous earth that is completely harmless to the human body. A non-ferrous oxidizable material 12, which is ascorbic acid, erythorbic acid or a salt thereof, ethanol or an ethanol sustained-release agent, and polyallylamine are internally added to the attached paper mount 11.
Further, as shown in FIG. 1, the food freshness retaining sheet 10 according to claim 1 is a paper containing a non-ferrous oxidizable material 12, an ethanol or ethanol sustained-release agent, and a non-ferrous oxidizable material 12 such as polyallylamine. The mount 11 is wrapped with a film 14 having air permeability. As shown in FIG. 3, the non-ferrous oxidizable material 12, the porous material can be put into a package 20 made of a gas barrier film together with food. The non-ferrous oxidizable material 12 such as the inorganic powder 13, ethanol or ethanol sustained release agent, and polyallylamine does not leak into the gas barrier packaging body 20, and therefore the food in the gas barrier packaging body 20. However, they are not fouled by these non-ferrous oxidizable material 12, porous inorganic powder 13, and ethanol or ethanol sustained release agent.
Even if the freshness-keeping sheet 10 according to claim 1 as described above is commercialized by putting it in a gas-barrier packaging 20 together with food, the freshness-keeping sheet 10 is a metal detector. In particular, since it does not contain any iron or oxides thereof, no reaction occurs depending on the presence of the freshness-holding sheet 10. If this metal detector reacts, it means that it has reacted to something other than the freshness-keeping sheet 10 in the gas-barrier packaging 20, so that it can be determined that foreign matter is surely mixed. (Efficient use of metal detectors)
Moreover, when the freshness-keeping sheet 10 according to claim 1 is placed in a gas barrier packaging 20 together with food, the porous inorganic powder 13 adsorbs moisture coming out of the food, and the adsorbed water Oxygen that has entered the film 14 oxidizes the non-ferrous oxidizable material 12 by the catalytic action of the porous inorganic powder 13. When the oxygen in the film 14 is exhausted, the gaseous oxygen still remaining in the package 20 enters the film 14 by the partial pressure, and further oxidizes the non-ferrous oxidizable material 12. By repeating the above, all of the oxygen in the food packaging 20 is consumed for the oxidation of the non-ferrous oxidizable material 12, and as a result, all the gaseous oxygen in the packaging is fixed, and deoxygenation is performed. It is completed. (Prevents oxidation by oxygen in the air)
Since the porous inorganic powder 13 adsorbs moisture in the gas barrier packaging body 20, it is natural that excessive wetting of the food in the packaging body 20 is prevented. When the non-ferrous oxidizable material 12 is oxidized by the catalytic action 13, an exothermic reaction does not occur in the freshness maintaining sheet 10, and the food is not excessively dried.
Of course, the food freshness-keeping sheet 10 according to claim 1 contains water necessary for the oxidation reaction of the non-ferrous oxidizable material 12, and when gaseous oxygen enters, the non-ferrous oxidization is immediately performed by this oxygen. The material 12 is oxidized and is also suitable as an oxygen scavenger for foods that are preferably kept wet, such as Japanese confectionery and sausages. And since the freshness maintenance sheet | seat 10 of this food does not take a water | moisture content out of food, it maintains the wet state which a food requires. (Prevents excessive drying or wetting of the food itself)
On the other hand, ethanol (alcohols) is generated or evaporated from the ethanol or ethanol sustained-release agent attached to the paper mount 11 and diffuses into the gas barrier packaging 20 through the film 14. Since the alcohol diffused in the gas barrier packaging 20 has a bacteriostatic action, the food in the gas barrier packaging 20 grows mold and prevents other sterilization growth. is there. (Preventing the growth of bacteria and mold)
By the way, when ethanol or ethanol generated from an ethanol sustained-release agent comes into contact with the non-ferrous oxidized material 12 which is ascorbic acid, erythorbic acid or a salt thereof, acetaldehyde which is a causative substance of “bad odor” may be generated. However, since the freshness-keeping sheet 10 according to claim 1 has polyallylamine attached to the paper board 11, the polyallylamine immediately fixes and removes acetaldehyde in the film 14. For this reason, acetaldehyde hardly diffuses into the gas barrier packaging body 20, and even if the gas barrier packaging body 20 is opened, no off-flavor is generated. (Removal of off-flavors caused by acetaldehyde)
Therefore, the freshness-keeping sheet 10 according to claim 1 exhibits a deoxygenating function, can prevent the food from being excessively dried, can increase the efficiency of food inspection by a metal detector, and can be bacteriostatic. Therefore, the generation of off-flavors can also be suppressed.
Next, in order to solve the above-mentioned problem, the means taken by the invention according to claim 2 will be described with reference numerals in the best mode to be described later.
“A food freshness-keeping sheet 10 in which a paper mount 11 containing a non-ferrous oxidizable material 12 is wrapped by a film 14 having air permeability,
The paper mount 11 is a fiber in which the porous inorganic powder 13 and polyallylamine are internally added, and a solution of the non-ferrous oxidizable material 12 and ethanol or an ethanol sustained-release agent. Freshness-maintaining sheet 10 for foods characterized by having an internal additive ”
It is.
That is, the food freshness-keeping sheet 10 according to claim 2 is a paper mount 11 in which the fibers constituting the paper mount 11 are internally added with the porous inorganic powder 13 and polyallylamine. As a whole, a solution of the non-ferrous oxidizable material 12 and ethanol or an ethanol sustained-release agent are internally added. On the other hand, the food freshness-keeping sheet 10 according to claim 1 is a paper mount 11 in which a porous inorganic powder 13 is first added internally to fibers constituting the paper mount 11. 11 is a non-ferrous oxidizer 12 solution, ethanol or ethanol sustained-release agent, and polyallylamine added internally, and this is different from the food freshness-keeping sheet 10 of this claim 2. Is. The other points are the same as in the first aspect.
The freshness-keeping sheet 10 for food according to claim 2 also contains water necessary for the oxidation reaction of the non-ferrous oxidizable material 12 as in the case of claim 1, and when the gaseous oxygen enters, the Japanese confectionery. It is more suitable as an oxygen scavenger for foods that are preferably kept wet, such as sausages, and the non-ferrous oxidized material 12 is immediately oxidized by this oxygen. And since the freshness-keeping sheet 10 of the food does not take away moisture from the food, the wet state required by the food continues to be maintained.
Therefore, the food freshness-keeping sheet 10 according to the second aspect of the present invention exhibits a deoxygenation function and can prevent the food from being excessively dried, as in the first aspect, and the efficiency of the inspection of the food by the metal detector. In addition, it can be bacteriostatic and can also suppress the generation of off-flavors.
The food freshness-keeping sheet 10 according to the first aspect can be manufactured by the manufacturing method according to the third aspect. The means taken by the invention according to the third aspect,
“A non-ferrous oxidizable material 12, ethanol or an ethanol sustained release agent, and a paper mount 11 containing polyallylamine are encapsulated by a film 14 having air permeability, and a freshness-keeping sheet 10 for food is manufactured including the following steps. Method.

(1) A paper making process of making a paper mount 11 containing the porous inorganic powder 13 by making a paper by mixing the porous inorganic powder 13 in a slurry for constituting the paper mount 11;
(2) A drying step of drying the paper mount 11 thus made;
(3) A step of cutting the paper mount that has undergone the drying step into a predetermined shape;
(4) Spraying step of spraying the non-ferrous oxidizable material solution, ethanol or ethanol sustained-release agent, and polyallylamine on the paper board that has undergone this cutting step;
(5) A step of wrapping a paper mount containing the non-ferrous oxidizable material with the film "
It is.
That is, the manufacturing method according to claim 3 is for manufacturing the food freshness-keeping sheet 10 according to claim 1, and the paper mount 11 made by adding the porous inorganic powder 13 is dried. After that, the non-ferrous oxidizable material 12, ethanol or ethanol sustained release agent, and paper mount 11 internally added with polyallylamine are packaged by a film 14.
That is, according to the manufacturing method of claim 3, a slurry is formed from the material adopted in the description of claim 1, and a paper mount 11 internally containing the porous inorganic powder 13 is made from the slurry. This is the step (1). In the slurry used in this step (1), materials described in the embodiments described later are used.
In the manufacturing method according to claim 3, the paper board 11 that has been subjected to the paper making step (1) is dried in the drying step (2) and then cut into a predetermined shape in the next cutting step (3). In the step (4), the solution is added internally by spraying a solution of the non-ferrous oxidizable material 12, ethanol or an ethanol sustained-release agent, and polyallylamine.
In this spraying step (4), since the non-ferrous oxidizable material 12 does not come into direct contact with gaseous oxygen, it is not yet oxidized. In addition, a chloride salt such as calcium chloride, magnesium chloride or sodium chloride for accelerating the oxidation of ascorbic acid, erythorbic acid or a salt thereof is dissolved in the solution sprayed in the spraying step (4). May be. Since these chloride salts are water-soluble, they are not only difficult to add internally to the paper mount 11 even if they are dissolved in the slurry in the paper making step (1) described above, but also rust the paper machine. In this case, the solution in the spraying step (4) is optimal.
Finally, in the step (5), the paper mount 11 to which the non-ferrous oxidizable material 12 is added is packaged with the film 14, thereby completing the freshness preservation sheet 10 of the food as a product.
That is, the food freshness-keeping sheet 10 cuts the paper mount 11 that has undergone the drying process, and sprays a solution of the non-ferrous oxidizer 12, ethanol or ethanol sustained release agent, and polyallylamine on each cut paper mount 11. Then, this is wrapped by the film 14.
Therefore, the manufacturing method of claim 3 can surely and continuously manufacture the food freshness-keeping sheet 10 of claim 1.
The food freshness-keeping sheet 10 according to claim 2 described above can be manufactured by the manufacturing method according to claim 4 below, and the means taken by the invention according to claim 4 uses the above-mentioned reference numerals. To explain while using,
“A non-ferrous oxidizable material 12, ethanol or an ethanol sustained release agent, and a paper mount 11 containing polyallylamine are encapsulated by a film 14 having air permeability, and a freshness-keeping sheet 10 for food is manufactured including the following steps. Method.
(1) The paper base paper 11 containing the porous inorganic powder 13 and the polyallylamine is internally prepared by mixing the porous inorganic powder 13 and the polyallylamine into the slurry for forming the paper base 11 and making paper. Paper making process to make paper;
(2) A drying step of drying the paper mount 11 thus made;
(3) a step of cutting the paper mount that has undergone the drying step into a predetermined shape; (4) a solution of the non-ferrous oxidizable material on the paper mount that has undergone the cutting step, or another paper mount that is stacked on the paper mount; and Spraying step of spraying ethanol or ethanol sustained-release agent;

(5) A step of wrapping a paper mount containing the non-ferrous oxidizable material with the film. "
It is.
Paper in which porous inorganic powder 13 and polyallylamine are internally added from a slurry containing porous inorganic powder 13 and polyallylamine after mixing porous inorganic powder 13 and polyallylamine in the slurry to be paper-made The step (1) is to make the mount 11. In the slurry used in this step (1), materials described in the embodiments described later are used, but the polyallylamine also serves as a flocculant.
Therefore, the manufacturing method of claim 4 can also reliably and continuously manufacture the food freshness-keeping sheet 10 of claim 2.

As described above, the freshness maintaining sheet 10 according to the present invention is
“A food freshness-keeping sheet 10 in which a paper mount 11 containing a non-ferrous oxidizable material 12 is wrapped by a film 14 having air permeability,
The paper mount 11 is a fiber in which a porous inorganic powder 13 is internally added to fibers constituting the paper mount 11, and a solution of the non-ferrous oxidizable material 12, ethanol or an ethanol sustained-release agent, and polyallylamine are contained therein. It must be attached "
Alternatively, “a food freshness-holding sheet 10 in which a paper mount 11 including a non-ferrous oxidizable material 12 is wrapped with a film 14 having air permeability,

The paper mount 11 is a fiber in which the porous inorganic powder 13 and polyallylamine are internally added, and a solution of the non-ferrous oxidizable material 12 and ethanol or an ethanol sustained-release agent. ”
The main features of its structure are that it exhibits a deoxidation function, prevents food from being overdried, increases the efficiency of food inspection using a metal detector, and allows bacteriostasis. Thus, it is possible to provide the freshness-holding sheet 10 that can also suppress the generation of a strange odor.

In other words, according to the present invention, the following three causes of reducing the freshness of food:
(1) Excessive drying or wetting of the food itself (2) Oxidation by oxygen in the air (3) Not only can each remove the growth of bacteria and mold, but it is literally "sheet-like" Even if it is put together with food in the gas barrier packaging 20, it is not bulky, and it is extremely effective as an auxiliary product for food packaging.

BRIEF DESCRIPTION OF THE DRAWINGS It is an expanded sectional view of the freshness maintenance sheet | seat of the foodstuff which concerns on this invention, (a) is an expanded sectional view at the time of employ | adopting the single layer paper mount 11, (b) is the case at the time of employ | adopting the multilayer paper mount 11 It is an expanded sectional view. It is the schematic which shows the outline of the manufacturing process of the freshness maintenance sheet | seat. It is the perspective view which showed roughly the movement and effect | action of the sex when the same freshness maintenance sheet | seat was accommodated in the gas-barrier package 20 with the foodstuff. It is a graph which shows the result of oxygen residual concentration at the time of moisture 22%. It is a graph which shows the result of the ethanol transpiration density | concentration in the case of moisture 22%. It is a graph which shows the result of oxygen residual concentration when the moisture is 50%. It is a graph which shows the result of the ethanol transpiration density | concentration when the water | moisture content is 50%. It is a graph which shows the result of oxygen residual concentration when the moisture is 70%. It is a graph which shows the result of the ethanol transpiration density | concentration when the water | moisture content is 70%. It is a graph which shows the result of oxygen residual concentration at the time of 20 degreeC which inject | poured air. It is a graph which shows the result of oxygen residual concentration at the time of 30 degreeC which inject | poured air. It is a graph which shows the result of the ethanol transpiration density | concentration at the time of 20 degreeC which inject | poured air. It is a graph which shows the result of the ethanol transpiration density | concentration at the time of 30 degreeC which inject | poured air. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 1 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round numeral 1 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round numeral 1 in Table 9 into it. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 2 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 2 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round numeral 2 in Table 9. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 3 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when putting the compound of the round number 3 in Table 9. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 3 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 4 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 4 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 4 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 5 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 5 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 5 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 6 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 6 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 6 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 7 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 7 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round numeral 7 in Table 9.

Next, the invention according to each claim configured as described above will be described together with the manufacturing method of the food freshness retaining sheet 10 which is the best mode shown in the drawings.

(First embodiment)
FIG. 1 shows the freshness-holding sheet 10 of the moisture-dependent food, but the freshness-holding sheet 10 of the food shown in FIG. 1A is porous with respect to a single paper mount 11. In contrast, the freshness-preserving sheet 10 of the food shown in FIG. 1 (b) is a porous inorganic material. The paper mount 11 internally added with the powder 13 and the paper mount 11 attached with the non-ferrous oxidizable material 12 are completely separated. The food freshness-keeping sheet 10 shown in FIG. 1A is obtained by uniformly dispersing a porous inorganic powder 13 for promoting the reaction around the non-ferrous oxidizable material 12 to oxidize the non-ferrous oxidizable material 12. 1 is effective, and it effectively adsorbs oxygen and moisture in the outside air from the freshness-keeping sheet 10 of the food comprising the two non-ferrous oxidizable materials 12 shown in FIG. There are merits to do.
Of course, the film 14 wrapping the outside of the paper mount 11 prevents oxygen and moisture in the air from entering the freshness-keeping sheet 10 of the food while preventing leakage of the internally added porous inorganic powder 13 to the outside. The food container containing the freshness-keeping sheet 10 of the food is not soiled, and the deoxidation function and the moisture absorption function can be sufficiently exhibited. In other words, the film 14 constituting the food freshness retaining sheet 10 has a gas barrier property and a powder barrier property, that is, a function of preventing the porous inorganic powder 13 from coming out. It is.
Now, the paper mount 11 is formed by continuous paper making (tapping paper making) in the paper making process of FIGS. 2 and 3. What is important in the paper-making process of the paper mount 11 constituting the food freshness-keeping sheet 10 of the first embodiment was made by adding the porous inorganic powder 13 to the slurry in advance. In other words, the porous inorganic powder 13 is internally added to the paper mount 11.
As a material for the paper mount 11 itself, pulp fibers are suitable, and natural fiber pulp is particularly suitable. The length of the pulp fiber is not particularly limited, but those capable of internally adding the porous inorganic powder 13 described below are suitable.
The non-ferrous oxidant 12 is included in the paper mount 11, but as the non-ferrous oxidant 12, literally, “iron” and “iron oxide” are excluded, and mainly ascorbic acid or erythorbic acid. Or a salt thereof. It is clear that these ascorbic acid or erythorbic acid or salts thereof are weakly acidic and not strongly alkaline as used in Patent Document 3 and the like described above.
As the porous inorganic powder 13, so-called activated carbon is used in this embodiment, but charcoal, peat, lignite, carbon black, acetylene black, graphite or the like may be used. As the porous inorganic powder 13, diatomaceous earth, magnesium hydroxide, zeolite, vermiculite, activated clay pearlite, and the like can be applied.
In other words, the porous inorganic powder 13 is completely harmless to the human body and has a catalytic action that adsorbs moisture present in the food packaging and promotes oxidation of the non-ferrous oxidizable material 12. Therefore, there are carbon black, acetylene black, graphite, zeolite, vermiculite, activated clay and perlite in addition to the above-mentioned activated carbon, coconut husk activated carbon, charcoal, peat, lignite and diatomaceous earth.
Further, as the porous inorganic powder 13, it is necessary to add it internally to the paper mount 11, that is, to incorporate the paper into the paper mount 11. The average particle size is preferably about 10 μm to 1 mm so that uniform internal addition to 11 can be performed. In particular, the food freshness-keeping sheet 10 according to the present invention is literally "sheet-like" and is put into food packaging, and therefore needs to be very thin. It is suitable to employ a porous inorganic powder 13 having an average particle size that can be thinned when it is internally added.
That is, it is preferable that the porous inorganic powder 13 is literally a powder in order to improve dispersion in the slurry during paper making and to improve retention by pulp fibers after paper making, that is, internal addition. It is. In particular, in order to enhance the dispersibility and internal effect of the porous inorganic powder 13, the average particle size of the porous inorganic powder 13 is preferably in the range of 10 μm to 1 mm. When the average particle size of the porous inorganic powder 13 is smaller than 10 μm, the dispersibility is good, but it escapes from the net of the paper machine, and the internal addition to the paper mount 11 is not successful. This is because not only the property is deteriorated, but also the smoothness of the paper mount 11 of the paper machine is impaired.
The paper mount 11 in which the porous inorganic powder 13 is internally added as described above is formed by applying various fibers to a general paper machine and making paper together with the porous inorganic powder 13. Examples of fibers to be used include natural fibers such as wood pulp, non-wood (for example, coconut husk) pulp, hemp and linter pulp, synthetic fibers such as polyester fibers and polyethylene fibers, and inorganic fibers such as carbon fibers and glass fibers.
Of course, as described above, ascorbic acid, erythorbic acid, or a sodium salt thereof is used as the non-ferrous oxidant 12 that is non-ferrous. This is done by spraying on the paper mount 11 which has been made and dried.
The paper mount 11 in which the porous inorganic powder 13 to which the non-ferrous oxidizable material 12 is attached is internally wrapped is surrounded by a film 14. This film 14 is formed with very small holes that allow oxygen and moisture in the air to pass inside but do not allow the porous inorganic powder 13 and pulp fibers inside to be exposed to the outside. When the synthetic fiber in the paper mount 11 is softened by heat, the film 14 is made of a material that can be welded to the softened fiber, thereby reducing the thickness of the food freshness-keeping sheet 10 as a whole. Can be advantageous.
The kind of the porous inorganic powder 13 and the blending ratio of the pulp fiber are as shown in Table 1 below. Table 1 shows examples of the four blending ratios of the components of Examples 1 to 4. It is. By mixing the slurry containing these materials with a mixer using a cation or anion flocculant, the porous inorganic powder 13 is fixed to the pulp fiber, and a paper mount having a basis weight of 200 (g / m 2). It was set to 11.

After that, the paper board 11 thus made was put into a dryer and dried, and a solution having each blending ratio of ascorbic acid shown in Table 1 was sprayed. The paper mount 11 thus formed is cut into a predetermined shape in the cutting step and the packaging step, and is wrapped in the film 14 to provide a freshness-keeping sheet for food as shown in FIG. It is set to 10.

(Second embodiment)
Next, the second example will be described. The freshness-keeping sheet 10 for food has a form as shown in FIG. 1 (a) or (b) as described in the first example. is there.
That is, the papermaking conditions of the paper mount 11 constituting the food freshness-keeping sheet 10 according to the second example are as shown in Table 2 below, and the basis weight is 200 (as in the first example). Paper of g / m2) was made.

The paper board 11 thus made is subjected to a drying process, dried, and then sprayed with a solution of ascorbic acid or erythorbic acid in a blending ratio as shown in Table 2 in the spraying process, and directly into the cutting and packaging process. Then, packaging with the film 14 was performed.
The problem here is the amount of spray of the solution of ascorbic acid or erythorbic acid. In the second embodiment, the paper mount 11 of 5 cm × 5 cm square is shown in Table 2 as Examples 5 to 15 in Table 2. As shown in Table 2, the solution having the concentration shown in FIG.
And the time until the sample of 5 cm × 5 cm square sprayed with the solution is exposed to the air of the 50 non-ferrous oxidizable material 12 and the non-ferrous oxidizable material 12 until oxygen is completely removed, as in the first embodiment. Was measured, and deoxygenation was completed in the number of hours as shown in the second column from the right. In addition, about Example 5 and Example 6, the amount of residual oxygen after 24 hours is shown.
Such a food freshness-keeping sheet 10 that is still wet after being commercialized is the above-mentioned self-reactive type, and if oxygen in the air enters the food freshness-holding sheet 10, Oxygen will oxidize the non-ferrous oxidizable material 12. Such a self-reactive food freshness-keeping sheet 10 is suitable for use in foods that are preferably moist, such as buns, castellas, or sausages.
As shown in FIG. 3, the freshness-holding sheet 10 configured as described above is stored in a gas barrier packaging 20 having a gas barrier property and left for a predetermined time, and then a foreign object inspection is performed using a metal detector or the like. The results shown in Table 3 were obtained as a result of conducting comparisons with commercial products.

When the paper mount 11 constituting the freshness-holding sheet 10 as described above is divided into the fast-acting type, the slow-acting type, and the general type of the deoxygenating function, the raw materials for making this are shown in the following Tables 4 to 6. Street. Here, the fast-acting type exhibits a deoxygenating function in half a day to 1 day, the slow-acting type exhibits a deoxygenating function in 4 to 6 days, and the general type in 2 to 4 days It is defined as having a deoxygenation function. The “activated carbon P” in Tables 4 to 6 has an average particle diameter of 15 μm, a specific surface area of 1200 g / m 2 and a total pore volume of 0.7 ml / g. "Has an average particle size of 35 μm, a specific surface area of 1250 g / m 2 and a total pore volume of 1.08 ml / g.

(inspection result)
In carrying out the above embodiments, the inventors conducted detailed verification of the following points.
・ Effects of sheet moisture retention on deoxygenation capacity ・ Effects on gas absorption and release by the amount of injected air ・ Removal of acetaldehyde by addition of polyallylamine In this case, 7 shown in circle numbers 1 to 7 in Table 9 above Trials were made by changing the addition of various types of compounds.

(Verification of the effect of sheet moisture retention on deoxygenation capacity)
Add 31% erythorbic acid aqueous solution 0.95-3.05g to this base paper (7cm × 7cm, 3g), impregnate it with ethanol (manufactured by Nacalai Tesque Co., Ltd.), and dry the lime so that it does not come into direct contact with the contents such as food The product was packaged with a gas permeable film for the agent to obtain a multifunctional freshness-holding sheet. The setting conditions at this time were as shown in Table 7.

The gas evaluation test was as follows. In a gas barrier film, a multifunctional type (according to the present invention) freshness-keeping sheet 10 and 350 ml of air are sealed, and an oxygen concentration meter (product name: pack master) manufactured by Iijima Electronics Co., Ltd. is used. The residual oxygen concentration in the gas barrier film under the environment was measured. In the same environment, the ethanol evaporation concentration was measured using a Gastec detector tube (No. 112L for ethanol).
The results of oxygen residual concentration and ethanol transpiration concentration are shown in FIGS. The amount of reducing agent (erythorbic acid) added to the base paper was adjusted so that the moisture retention of the oxygen scavenger base paper was 22% to 70%. From this addition amount, the theoretical value of air that can be deoxygenated per base paper is 179 to 572 ml. On the other hand, when the actual air injection amount is fixed at 350 ml, if the injection air amount exceeds the deoxygenation capacity, the oxygen concentration does not decrease as shown in FIG. is there. Therefore, it is necessary to inject an appropriate amount of air within the deoxygenation capacity range as shown in FIG. 6 or FIG.
Further, it was found that the ethanol transpiration concentration suddenly rose in about 5 hours as shown in FIGS. 5, 7, and 9, and thereafter saturated in the bag. Furthermore, since the amount of ethanol added affects the deoxygenation rate, when aiming for the same deoxygenation within 24 hours as the general type of commercially available iron-based oxygen absorbers, the amount of erythorbic acid added, the amount of ethanol added, and the amount of injected air It is very important to optimize and balance deoxygenation rate and ethanol transpiration rate.

(Verification of the effect of the amount of injected air on gas absorption / release)
Next, 3.05 g of 31% erythorbic acid aqueous solution was added to the oxygen scavenger base paper (7 cm × 7 cm, 3 g) to fix the moisture retention per base paper to 70%. Further, 0.3 g or 0.6 g of ethanol was impregnated and packaged with a gas permeable film. The setting conditions at this time were as shown in Table 8. In the gas evaluation test, a multifunctional freshness-keeping sheet and 200 to 500 ml of air were sealed in a gas barrier film, and the residual oxygen concentration in the film was measured at 20 ° C. or 30 ° C. using an oxygen concentration meter. Moreover, the ethanol transpiration concentration was measured using a gas tech detector tube in the same environment.

FIG. 10 shows the influence on the residual oxygen concentration by the air injection amount (200 to 500 ml) and the ethanol addition amount (0.3, 0.6 g) at an environmental temperature of 20 ° C. Moreover, the same test result in 30 degreeC environment is shown in FIG. From the amount of erythorbic acid added, the amount of air that can be processed per oxygen scavenger base paper was 572 ml, and the smaller the air injection amount, the shorter the time required for deoxygenation. When compared with the amount of ethanol added, the deoxygenation time became longer when the amount added was large. It was also found that the deoxygenation time was significantly shorter than 20 ° C at an environmental temperature of 30 ° C. Under any condition, deoxygenation was completed within about 24 hours, which proved to be practical.
FIG. 12 (environmental temperature 20 ° C.) and FIG. 13 (environmental temperature 30 ° C.) show the influence of the air injection amount on the transpiration ethanol concentration. The transpiration of ethanol was found to be saturated in the film in about 2 days and was almost uniform after 15 days.

(Verification of removal of acetaldehyde by adding polyallylamine)
It has been reported that when an iron-based oxygen scavenger and ethanol are present in the same environment, ethanol is oxidized and acetaldehyde is generated by contact between the main agent and ethanol.
In this system as well, when acetaldehyde was measured, gas generation was confirmed. Therefore, in addition to the addition of erythorbic acid and ethanol, 7 types of polyallylamine drugs (Nitto Boseki Co., Ltd., hereinafter abbreviated as PAA) in Table 9 were added to the oxygen scavenger base paper to examine the reduction of acetaldehyde gas. did. The acetaldehyde concentration was measured using a Gastec detector tube (No. 92, 92M, 92L for acetaldehyde). The setting conditions at this time were as shown in Table 10.

The results of the gas analysis are shown in FIGS. 14 to 34. FIGS. 14 to 16 show the case where (1) PAA-HCL-10L is added, and FIGS. 17 to 19 show (2) PAA-15. 20 to 22 show the case where (3) PAA-U5000 was added, FIGS. 23 to 25 show the case where (4) PAS-92 was added, and FIGS. ) When PAA-D19A is added, FIGS. 29 to 31 show (6) the case where PAS-M-1A is added, and FIGS. 32 to 34 show the case where (7) PAS-92A is added, respectively. Yes.

Comparing the blank (No. 36) with all PAA-added products, there is no significant difference in the deoxygenation time and ethanol evaporation concentration by adding PAA, and PAA addition does not affect the oxygen removal ability and ethanol evaporation ability I understood that. In the case of a blank, the amount of acetaldehyde generated exceeded 1000 ppm in the initial stage, but the concentration decreased due to the decay of acetaldehyde itself as time passed. Even after 15 days, 400 ppm of acetaldehyde gas remained in the film. However, in the case of (6), in the case of adding 0.03 g of various PAAs excluding PAS-M-1A, the acetaldehyde concentration at the initial stage is suppressed to half that of the blank, and even a slow reaction is detected after 9 days. No longer. It can be judged that this is because PAA immediately fixed the acetaldehyde gas generated by the ethanol gas coming into contact with the oxidizing agent.
In addition, as the amount of PAA added increased, the acetaldehyde concentration was suppressed at the initial stage, and when 0.1 g or more was added, it was not completely detected after 2 days, indicating that the addition of PAA was effective. It was also confirmed that no acetaldehyde gas was present after 9 days.
(Summary of verification)
While awareness of food safety is increasing, quality-preserving agents such as oxygen scavengers have become common and become an important component of food packaging materials. As these demands for multifunction are increasing year by year,
1. There is no risk of splashing when broken or accidental ingestion.
2. 2. A metal detector can be used and measures against contamination can be taken. We examined the development of a safe and multifunctional freshness-keeping sheet that has anti-oxidation and fungus, yeast and bacteria and fungus control functions. As a result of investigating high added value by adding ethanol transpiration function to non-metallic deoxygenated sheet, acetaldehyde generated by contact of erythorbic acid and ethanol by adding polyallylamine to this multifunctional deoxygenated sheet It was found that can be removed.
In the future, we will establish a technology to completely remove acetaldehyde generated from this multi-functional deoxygenation sheet, and examine the effects on the deoxygenation function and ethanol evaporation function of erythorbic acid, ethanol and polyallylamine. Optimize drugs. In addition, we will develop a film that prevents the added drug from leaking to the outside while maximizing the deoxygenation function and ethanol evaporation function of the sheet with the drug added. As a result, while maintaining the deoxygenation function and ethanol transpiration function, there is no danger of breakage, the metal detector can be used, and the multi-function freshness-keeping sheet (sheet-like multifunction) that does not overdry the enclosed food Mold quality retainer) has been developed.

DESCRIPTION OF SYMBOLS 10 Freshness preservation sheet of food 11 Paper mount 12 Non-ferrous oxidizable material 13 Porous inorganic powder 14 Film 20 Gas barrier packaging

  The present invention relates to a sheet for maintaining the freshness of food and a method for producing the sheet.

For example, in foods such as cakes and Japanese confectionery, various measures are taken to maintain the freshness of the food from the time it is manufactured until it is sold. One can be considered.
(1) Excessive drying or wetting of food itself (2) Oxidation by oxygen in the air (3) Growth of bacteria and mold

  The above-mentioned cause (1) “excessive drying or wetting of the food itself” can be removed to some extent by packaging with a packaging material such as paper or film, and the cause (2) “in the air” For “oxidation with oxygen”, for example, Patent Document 1 and Patent Document 2 have proposed various countermeasures.

  In addition, the above-mentioned Patent Document 1, Patent Document 2, and the like have proposed a technique for eliminating the cause (3) of “proliferation of bacteria and fungi”.

  In the technique of Patent Document 1, a food quality preserving agent in which an ethanol vapor generator, an iron powder-based oxygen scavenger and an anion exchanger coexist has been proposed. According to this food quality preserving agent, acetic acid accompanies acetaldehyde. It is considered that not only the odor but also the generation of other odors can be suppressed and the freshness and flavor of the food can be maintained. Of course, it is considered that the bacteriostatic function by ethanol from the ethanol vapor generator is also exhibited.

  On the other hand, Patent Document 2 proposes a food preservative composed of an iron-based oxygen scavenger, ethanol or an ethanol sustained-release agent, a compound having an amino group, and activated carbon. According to this food preservative, It is considered that a deoxygenation function by a system deoxygenating agent and a bacteriostatic function by ethanol from ethanol or an ethanol sustained-release agent are exhibited.

  However, in these techniques of Patent Document 1 and Patent Document 2, since "iron powder-based oxygen absorber" or "iron-based oxygen absorber" is used, these react with the metal detector, Thus, the “inspection for contamination” of the packaged food cannot be effectively performed. In packaged foods, metal detectors are used to check whether foreign substances (mainly iron-made needles, machine parts, or parts lacking them) are mixed during manufacture and packaging. If a “food quality-preserving agent” as in Patent Document 1 is used for this food or an “iron-based oxygen scavenger” as in Patent Document 2 is used, This is because the "system oxygen scavenger" and the "iron based oxygen scavenger" are detected by inspection with a metal detector.

  In addition, in the techniques of Patent Document 1 and Patent Document 2, an “iron powder-based oxygen absorber” or an “iron-based oxygen absorber” that exhibits a deoxygenation function utilizing iron oxidation is used. For this reason, when iron is oxidized, it generates "heat", but this heat generation may cause the food to be overdried.

  Therefore, as proposed by Patent Documents 3 to 5, as the oxide to be deoxygenated, ascorbic acid, erythorbic acid, or a salt thereof is used to form an oxygen scavenger. -ing

JP 2008-109856 A Japanese Patent Laid-Open No. 8-140643 JP 53-46490 A Japanese Patent Laid-Open No. 5-268924 Japanese Patent No. 2658640

  However, in Patent Document 3, it is necessary to use “(strong) alkali”, which is not preferable as an interior in a food packaging, which is disclosed in Patent Document 4 and Patent Document. The same applies to technology No. 5.

  On the other hand, as a problem in Patent Document 2, when ethanol or an ethanol sustained-release agent for bacteriostasis is used, these cause a chemical change to generate “acetaldehyde”, It will give off an "odour". If a food packaged with an oxygen scavenger gives off a strange odor, even if the freshness of the food itself is maintained, it is very problematic for food consumers.

  In summary, the use of “iron powder” or “iron” deoxidizers does not allow for effective inspection of foreign materials by metal detectors, and “iron powder” or “iron” deoxygenation. Due to the exothermic heat based on the function, the food is over-dried, and the use of ethanol or an ethanol sustained-release agent increases the possibility that the food will give off a foul odor caused by “acetaldehyde”.

  Therefore, the present inventors do not need to use strong alkali while using ascorbic acid or erythorbic acid, or a salt thereof that is not “iron powder” or “iron”, and ethanol for bacteriostasis. As a result of various studies on how to obtain a freshness-keeping sheet that can use an ethanol sustained-release agent, the present invention has been completed.

  That is, the object of the present invention is to exhibit a deoxygenating function, to prevent overdrying of food, to improve the efficiency of food inspection with a metal detector, and to be bacteriostatic and to have a strange odor. An object of the present invention is to provide a freshness-holding sheet capable of suppressing the occurrence of the above.

In order to solve the above problems, first, the means taken by the invention according to claim 1 will be described with reference numerals used in the description of the embodiments described later.
“A food freshness-keeping sheet 10 in which a paper mount 11 containing a non-ferrous oxidizable material 12 is wrapped by a film 14 having air permeability,
The paper mount 11 is a fiber in which a porous inorganic powder 13 is internally added to fibers constituting the paper mount 11, and a solution of the non-ferrous oxidizable material 12, ethanol or an ethanol sustained-release agent, and polyallylamine are contained therein. Food freshness-maintaining sheet 10 characterized by being attached "
It is.

  That is, as shown in FIG. 1 (a) or (b), the food freshness-keeping sheet 10 according to claim 1 contains porous inorganic powder 13 such as activated carbon or diatomaceous earth that is completely harmless to the human body. A non-ferrous oxidizable material 12, which is ascorbic acid, erythorbic acid or a salt thereof, ethanol or an ethanol sustained-release agent, and polyallylamine are internally added to the attached paper mount 11.

  Further, as shown in FIG. 1, the food freshness retaining sheet 10 according to claim 1 is a paper containing a non-ferrous oxidizable material 12, an ethanol or ethanol sustained-release agent, and a non-ferrous oxidizable material 12 such as polyallylamine. The mount 11 is wrapped with a film 14 having air permeability. As shown in FIG. 3, the non-ferrous oxidizable material 12, the porous material can be put into a package 20 made of a gas barrier film together with food. The non-ferrous oxidizable material 12 such as the inorganic powder 13, ethanol or ethanol sustained release agent, and polyallylamine does not leak into the gas barrier packaging body 20, and therefore the food in the gas barrier packaging body 20. However, they are not fouled by these non-ferrous oxidizable material 12, porous inorganic powder 13, and ethanol or ethanol sustained release agent.

  Even if the freshness-keeping sheet 10 according to claim 1 as described above is commercialized by putting it in a gas-barrier packaging 20 together with food, the freshness-keeping sheet 10 is a metal detector. In particular, since it does not contain any iron or oxides thereof, no reaction occurs depending on the presence of the freshness-holding sheet 10. If this metal detector reacts, it means that it has reacted to something other than the freshness-keeping sheet 10 in the gas-barrier packaging 20, so that it can be determined that foreign matter is surely mixed. (Efficient use of metal detectors)

  Moreover, when the freshness-keeping sheet 10 according to claim 1 is placed in a gas barrier packaging 20 together with food, the porous inorganic powder 13 adsorbs moisture coming out of the food, and the adsorbed water Oxygen that has entered the film 14 oxidizes the non-ferrous oxidizable material 12 by the catalytic action of the porous inorganic powder 13. When the oxygen in the film 14 is exhausted, the gaseous oxygen still remaining in the package 20 enters the film 14 by the partial pressure, and further oxidizes the non-ferrous oxidizable material 12. By repeating the above, all of the oxygen in the food packaging 20 is consumed for the oxidation of the non-ferrous oxidizable material 12, and as a result, all the gaseous oxygen in the packaging is fixed, and deoxygenation is performed. It is completed. (Prevents oxidation by oxygen in the air)

  Since the porous inorganic powder 13 adsorbs moisture in the gas barrier packaging body 20, it is natural that excessive wetting of the food in the packaging body 20 is prevented. When the non-ferrous oxidizable material 12 is oxidized by the catalytic action 13, an exothermic reaction does not occur in the freshness maintaining sheet 10, and the food is not excessively dried.

  Of course, the food freshness-keeping sheet 10 according to claim 1 contains water necessary for the oxidation reaction of the non-ferrous oxidizable material 12, and when gaseous oxygen enters, the non-ferrous oxidization is immediately performed by this oxygen. The material 12 is oxidized and is also suitable as an oxygen scavenger for foods that are preferably kept wet, such as Japanese confectionery and sausages. And since the freshness maintenance sheet | seat 10 of this food does not take a water | moisture content out of food, it maintains the wet state which a food requires. (Prevents excessive drying or wetting of the food itself)

  On the other hand, ethanol (alcohols) is generated or evaporated from the ethanol or ethanol sustained-release agent attached to the paper mount 11 and diffuses into the gas barrier packaging 20 through the film 14. Since the alcohol diffused in the gas barrier packaging 20 has a bacteriostatic action, the food in the gas barrier packaging 20 grows mold and prevents other sterilization growth. is there. (Preventing the growth of bacteria and mold)

  By the way, when ethanol or ethanol generated from an ethanol sustained-release agent comes into contact with the non-ferrous oxidized material 12 which is ascorbic acid, erythorbic acid or a salt thereof, acetaldehyde which is a causative substance of “bad odor” may be generated. However, since the freshness-keeping sheet 10 according to claim 1 has polyallylamine attached to the paper board 11, the polyallylamine immediately fixes and removes acetaldehyde in the film 14. For this reason, acetaldehyde hardly diffuses into the gas barrier packaging body 20, and even if the gas barrier packaging body 20 is opened, no off-flavor is generated. (Removal of off-flavors caused by acetaldehyde)

  Therefore, the freshness-keeping sheet 10 according to claim 1 exhibits a deoxygenating function, can prevent the food from being excessively dried, can increase the efficiency of food inspection by a metal detector, and can be bacteriostatic. Therefore, the generation of off-flavors can also be suppressed.

Next, in order to solve the above-mentioned problem, the means taken by the invention according to claim 2 will be described with reference numerals in the best mode to be described later.
“A food freshness-keeping sheet 10 in which a paper mount 11 containing a non-ferrous oxidizable material 12 is wrapped by a film 14 having air permeability,
The paper mount 11 is a fiber in which the porous inorganic powder 13 and polyallylamine are internally added, and a solution of the non-ferrous oxidizable material 12 and ethanol or an ethanol sustained-release agent. Freshness-maintaining sheet 10 for foods characterized by having an internal additive ”
It is.

  That is, the food freshness-keeping sheet 10 according to claim 2 is a paper mount 11 in which the fibers constituting the paper mount 11 are internally added with the porous inorganic powder 13 and polyallylamine. As a whole, a solution of the non-ferrous oxidizable material 12 and ethanol or an ethanol sustained-release agent are internally added. On the other hand, the food freshness-keeping sheet 10 according to claim 1 is a paper mount 11 in which a porous inorganic powder 13 is first added internally to fibers constituting the paper mount 11. 11 is a non-ferrous oxidizer 12 solution, ethanol or ethanol sustained-release agent, and polyallylamine added internally, and this is different from the food freshness-keeping sheet 10 of this claim 2. Is. The other points are the same as in the first aspect.

  The freshness-keeping sheet 10 for food according to claim 2 also contains water necessary for the oxidation reaction of the non-ferrous oxidizable material 12 as in the case of claim 1, and when the gaseous oxygen enters, the Japanese confectionery. It is more suitable as an oxygen scavenger for foods that are preferably kept wet, such as sausages, and the non-ferrous oxidized material 12 is immediately oxidized by this oxygen. And since the freshness-keeping sheet 10 of the food does not take away moisture from the food, the wet state required by the food continues to be maintained.

  Therefore, the food freshness-keeping sheet 10 according to the second aspect of the present invention exhibits a deoxygenation function and can prevent the food from being excessively dried, as in the first aspect, and the efficiency of the inspection of the food by the metal detector. In addition, it can be bacteriostatic and can also suppress the generation of off-flavors.

The food freshness-keeping sheet 10 according to the first aspect can be manufactured by the manufacturing method according to the third aspect. The means taken by the invention according to the third aspect,
“A non-ferrous oxidizable material 12, ethanol or an ethanol sustained release agent, and a paper mount 11 containing polyallylamine are encapsulated by a film 14 having air permeability, and a freshness-keeping sheet 10 for food is manufactured including the following steps. Method.
(1) A paper making process of making a paper mount 11 containing the porous inorganic powder 13 by making a paper by mixing the porous inorganic powder 13 in a slurry for constituting the paper mount 11;
(2) A drying step of drying the paper mount 11 thus made;
(3) A step of cutting the paper mount that has undergone the drying step into a predetermined shape;
(4) Spraying step of spraying the non-ferrous oxidizable material solution, ethanol or ethanol sustained-release agent, and polyallylamine on the paper board that has undergone this cutting step;
(5) A step of wrapping a paper mount containing the non-ferrous oxidizable material with the film "
It is.

  That is, the manufacturing method according to claim 3 is for manufacturing the food freshness-keeping sheet 10 according to claim 1, and the paper mount 11 made by adding the porous inorganic powder 13 is dried. After that, the non-ferrous oxidizable material 12, ethanol or ethanol sustained release agent, and paper mount 11 internally added with polyallylamine are packaged by a film 14.

  That is, according to the manufacturing method of claim 3, a slurry is formed from the material adopted in the description of claim 1, and a paper mount 11 internally containing the porous inorganic powder 13 is made from the slurry. This is the step (1). In the slurry used in this step (1), materials described in the embodiments described later are used.

  In the manufacturing method according to claim 3, the paper board 11 that has been subjected to the paper making step (1) is dried in the drying step (2) and then cut into a predetermined shape in the next cutting step (3). In the step (4), the solution is added internally by spraying a solution of the non-ferrous oxidizable material 12, ethanol or an ethanol sustained-release agent, and polyallylamine.

  In this spraying step (4), since the non-ferrous oxidizable material 12 does not come into direct contact with gaseous oxygen, it is not yet oxidized. In addition, a chloride salt such as calcium chloride, magnesium chloride or sodium chloride for accelerating the oxidation of ascorbic acid, erythorbic acid or a salt thereof is dissolved in the solution sprayed in the spraying step (4). May be. Since these chloride salts are water-soluble, they are not only difficult to add internally to the paper mount 11 even if they are dissolved in the slurry in the paper making step (1) described above, but also rust the paper machine. In this case, the solution in the spraying step (4) is optimal.

  Finally, in the step (5), the paper mount 11 to which the non-ferrous oxidizable material 12 is added is packaged with the film 14, thereby completing the freshness preservation sheet 10 of the food as a product.

  That is, the food freshness-keeping sheet 10 cuts the paper mount 11 that has undergone the drying process, and sprays a solution of the non-ferrous oxidizer 12, ethanol or ethanol sustained release agent, and polyallylamine on each cut paper mount 11. Then, this is wrapped by the film 14.

  Therefore, the manufacturing method of claim 3 can surely and continuously manufacture the food freshness-keeping sheet 10 of claim 1.

The food freshness-keeping sheet 10 according to claim 2 described above can be manufactured by the manufacturing method according to claim 4 below, and the means taken by the invention according to claim 4 uses the above-mentioned reference numerals. To explain while using,
“A non-ferrous oxidizable material 12, ethanol or an ethanol sustained release agent, and a paper mount 11 containing polyallylamine are encapsulated by a film 14 having air permeability, and a freshness-keeping sheet 10 for food is manufactured including the following steps. Method.
(1) The paper base paper 11 containing the porous inorganic powder 13 and the polyallylamine is internally prepared by mixing the porous inorganic powder 13 and the polyallylamine into the slurry for forming the paper base 11 and making paper. Paper making process to make paper;
(2) A drying step of drying the paper mount 11 thus made;
(3) A step of cutting the paper mount that has undergone the drying step into a predetermined shape;
(4) A spraying step of spraying the solution of the non-ferrous oxidizable material and ethanol or an ethanol sustained-release agent on the paper mount that has undergone the cutting step or another paper mount stacked on the paper mount;
(5) A step of wrapping a paper mount containing the non-ferrous oxidizable material with the film. "
It is.

  Paper in which porous inorganic powder 13 and polyallylamine are internally added from a slurry containing porous inorganic powder 13 and polyallylamine after mixing porous inorganic powder 13 and polyallylamine in the slurry to be paper-made The step (1) is to make the mount 11. In the slurry used in this step (1), materials described in the embodiments described later are used, but the polyallylamine also serves as a flocculant.

  Therefore, the manufacturing method of claim 4 can also reliably and continuously manufacture the food freshness-keeping sheet 10 of claim 2.

As described above, the freshness maintaining sheet 10 according to the present invention is
“A food freshness-keeping sheet 10 in which a paper mount 11 containing a non-ferrous oxidizable material 12 is wrapped by a film 14 having air permeability,
The paper mount 11 is a fiber in which a porous inorganic powder 13 is internally added to fibers constituting the paper mount 11, and a solution of the non-ferrous oxidizable material 12, ethanol or an ethanol sustained-release agent, and polyallylamine are contained therein. It must be attached "
Or
“A food freshness-keeping sheet 10 in which a paper mount 11 containing a non-ferrous oxidizable material 12 is wrapped by a film 14 having air permeability,
The paper mount 11 is a fiber in which the porous inorganic powder 13 and polyallylamine are internally added, and a solution of the non-ferrous oxidizable material 12 and ethanol or an ethanol sustained-release agent. ”
The main features of its structure are that it exhibits a deoxidation function, prevents food from being overdried, increases the efficiency of food inspection using a metal detector, and allows bacteriostasis. Thus, it is possible to provide the freshness-holding sheet 10 that can also suppress the generation of a strange odor.

In other words, according to the present invention, the following three causes of reducing the freshness of food:
(1) Excessive drying or wetting of the food itself (2) Oxidation by oxygen in the air (3) Not only can each remove the growth of bacteria and mold, but it is literally "sheet-like" Even if it is put together with food in the gas barrier packaging 20, it is not bulky, and it is extremely effective as an auxiliary product for food packaging.

BRIEF DESCRIPTION OF THE DRAWINGS It is an expanded sectional view of the freshness maintenance sheet | seat of the foodstuff which concerns on this invention, (a) is an expanded sectional view at the time of employ | adopting the single layer paper mount 11, (b) is the case at the time of employ | adopting the multilayer paper mount 11 It is an expanded sectional view. It is the schematic which shows the outline of the manufacturing process of the freshness maintenance sheet | seat. It is the perspective view which showed roughly the movement and effect | action of the sex when the same freshness maintenance sheet | seat was accommodated in the gas-barrier package 20 with the foodstuff. It is a graph which shows the result of oxygen residual concentration at the time of moisture 22%. It is a graph which shows the result of the ethanol transpiration density | concentration in the case of moisture 22%. It is a graph which shows the result of oxygen residual concentration when the moisture is 50%. It is a graph which shows the result of the ethanol transpiration density | concentration when the water | moisture content is 50%. It is a graph which shows the result of oxygen residual concentration when the moisture is 70%. It is a graph which shows the result of the ethanol transpiration density | concentration when the water | moisture content is 70%. It is a graph which shows the result of oxygen residual concentration at the time of 20 degreeC which inject | poured air. It is a graph which shows the result of oxygen residual concentration at the time of 30 degreeC which inject | poured air. It is a graph which shows the result of the ethanol transpiration density | concentration at the time of 20 degreeC which inject | poured air. It is a graph which shows the result of the ethanol transpiration density | concentration at the time of 30 degreeC which inject | poured air. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 1 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round numeral 1 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round numeral 1 in Table 9 into it. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 2 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 2 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round numeral 2 in Table 9. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 3 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when putting the compound of the round number 3 in Table 9. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 3 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 4 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 4 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 4 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 5 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 5 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 5 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 6 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 6 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round number 6 in Table 9 into. It is a graph which shows the result of oxygen residual concentration when the compound of the round numeral 7 in Table 9 is put. It is a graph which shows the result of ethanol transpiration density | concentration when the compound of the round number 7 in Table 9 is put. It is a graph which shows the result of acetaldehyde generation | occurrence | production density | concentration when putting the compound of the round numeral 7 in Table 9.

  Next, the invention according to each claim configured as described above will be described together with the manufacturing method of the food freshness retaining sheet 10 which is the best mode shown in the drawings.

(First embodiment)
FIG. 1 shows the freshness-holding sheet 10 of the moisture-dependent food, but the freshness-holding sheet 10 of the food shown in FIG. 1A is porous with respect to a single paper mount 11. In contrast, the freshness-preserving sheet 10 of the food shown in FIG. 1 (b) is a porous inorganic material. The paper mount 11 internally added with the powder 13 and the paper mount 11 attached with the non-ferrous oxidizable material 12 are completely separated. The food freshness-keeping sheet 10 shown in FIG. 1A is obtained by uniformly dispersing a porous inorganic powder 13 for promoting the reaction around the non-ferrous oxidizable material 12 to oxidize the non-ferrous oxidizable material 12. 1 is effective, and it effectively adsorbs oxygen and moisture in the outside air from the freshness-keeping sheet 10 of the food comprising the two non-ferrous oxidizable materials 12 shown in FIG. There are merits to do.

  Of course, the film 14 wrapping the outside of the paper mount 11 prevents oxygen and moisture in the air from entering the freshness-keeping sheet 10 of the food while preventing leakage of the internally added porous inorganic powder 13 to the outside. The food container containing the freshness-keeping sheet 10 of the food is not soiled, and the deoxidation function and the moisture absorption function can be sufficiently exhibited. In other words, the film 14 constituting the food freshness retaining sheet 10 has a gas barrier property and a powder barrier property, that is, a function of preventing the porous inorganic powder 13 from coming out. It is.

  Now, the paper mount 11 is formed by continuous paper making (tapping paper making) in the paper making process of FIGS. 2 and 3. What is important in the paper-making process of the paper mount 11 constituting the food freshness-keeping sheet 10 of the first embodiment was made by adding the porous inorganic powder 13 to the slurry in advance. In other words, the porous inorganic powder 13 is internally added to the paper mount 11.

  As a material for the paper mount 11 itself, pulp fibers are suitable, and natural fiber pulp is particularly suitable. The length of the pulp fiber is not particularly limited, but those capable of internally adding the porous inorganic powder 13 described below are suitable.

  The non-ferrous oxidant 12 is included in the paper mount 11, but as the non-ferrous oxidant 12, literally, “iron” and “iron oxide” are excluded, and mainly ascorbic acid or erythorbic acid. Or a salt thereof. It is clear that these ascorbic acid or erythorbic acid or salts thereof are weakly acidic and not strongly alkaline as used in Patent Document 3 and the like described above.

  As the porous inorganic powder 13, so-called activated carbon is used in this embodiment, but charcoal, peat, lignite, carbon black, acetylene black, graphite or the like may be used. As the porous inorganic powder 13, diatomaceous earth, magnesium hydroxide, zeolite, vermiculite, activated clay pearlite, and the like can be applied.

  In other words, the porous inorganic powder 13 is completely harmless to the human body and has a catalytic action that adsorbs moisture present in the food packaging and promotes oxidation of the non-ferrous oxidizable material 12. Therefore, there are carbon black, acetylene black, graphite, zeolite, vermiculite, activated clay and perlite in addition to the above-mentioned activated carbon, coconut husk activated carbon, charcoal, peat, lignite and diatomaceous earth.

  Further, as the porous inorganic powder 13, it is necessary to add it internally to the paper mount 11, that is, to incorporate the paper into the paper mount 11. The average particle size is preferably about 10 μm to 1 mm so that uniform internal addition to 11 can be performed. In particular, the food freshness-keeping sheet 10 according to the present invention is literally "sheet-like" and is put into food packaging, and therefore needs to be very thin. It is suitable to employ a porous inorganic powder 13 having an average particle size that can be thinned when it is internally added.

  That is, it is preferable that the porous inorganic powder 13 is literally a powder in order to improve dispersion in the slurry during paper making and to improve retention by pulp fibers after paper making, that is, internal addition. It is. In particular, in order to enhance the dispersibility and internal effect of the porous inorganic powder 13, the average particle size of the porous inorganic powder 13 is preferably in the range of 10 μm to 1 mm. When the average particle size of the porous inorganic powder 13 is smaller than 10 μm, the dispersibility is good, but it escapes from the net of the paper machine, and the internal addition to the paper mount 11 is not successful. This is because not only the property is deteriorated, but also the smoothness of the paper mount 11 of the paper machine is impaired.

  The paper mount 11 in which the porous inorganic powder 13 is internally added as described above is formed by applying various fibers to a general paper machine and making paper together with the porous inorganic powder 13. Examples of fibers to be used include natural fibers such as wood pulp, non-wood (for example, coconut husk) pulp, hemp and linter pulp, synthetic fibers such as polyester fibers and polyethylene fibers, and inorganic fibers such as carbon fibers and glass fibers.

  Of course, as described above, ascorbic acid, erythorbic acid, or a sodium salt thereof is used as the non-ferrous oxidant 12 that is non-ferrous. This is done by spraying on the paper mount 11 which has been made and dried.

  The paper mount 11 in which the porous inorganic powder 13 to which the non-ferrous oxidizable material 12 is attached is internally wrapped is surrounded by a film 14. This film 14 is formed with very small holes that allow oxygen and moisture in the air to pass inside but do not allow the porous inorganic powder 13 and pulp fibers inside to be exposed to the outside. When the synthetic fiber in the paper mount 11 is softened by heat, the film 14 is made of a material that can be welded to the softened fiber, thereby reducing the thickness of the food freshness-keeping sheet 10 as a whole. Can be advantageous.

The kind of the porous inorganic powder 13 and the blending ratio of the pulp fiber are as shown in Table 1 below. Table 1 shows examples of the four blending ratios of the components of Examples 1 to 4. It is. The slurry containing these materials is mixed with a mixer using a cation or anion flocculant to fix the porous inorganic powder 13 to the pulp fiber, and a paper having a basis weight of 200 (g / m ² ). This is the mount 11.

  After that, the paper board 11 thus made was put into a dryer and dried, and a solution having each blending ratio of ascorbic acid shown in Table 1 was sprayed. The paper mount 11 thus formed is cut into a predetermined shape in the cutting step and the packaging step, and is wrapped in the film 14 to provide a freshness-keeping sheet for food as shown in FIG. It is set to 10.

(Second embodiment)
Next, the second example will be described. The freshness-keeping sheet 10 for food has a form as shown in FIG. 1 (a) or (b) as described in the first example. is there.

That is, the papermaking conditions of the paper mount 11 constituting the food freshness-keeping sheet 10 according to the second example are as shown in Table 2 below, and the basis weight is 200 (as in the first example). (g / m ² ) paper was made.

  The paper board 11 thus made is subjected to a drying process, dried, and then sprayed with a solution of ascorbic acid or erythorbic acid in a blending ratio as shown in Table 2 in the spraying process, and directly into the cutting and packaging process. Then, packaging with the film 14 was performed.

  The problem here is the amount of spray of the solution of ascorbic acid or erythorbic acid. In the second embodiment, the paper mount 11 of 5 cm × 5 cm square is shown in Table 2 as Examples 5 to 15 in Table 2. As shown in Table 2, the solution having the concentration shown in FIG.

  And the time until the sample of 5 cm × 5 cm square sprayed with the solution is exposed to the air of the 50 non-ferrous oxidizable material 12 and the non-ferrous oxidizable material 12 until oxygen is completely removed, as in the first embodiment. Was measured, and deoxygenation was completed in the number of hours as shown in the second column from the right. In addition, about Example 5 and Example 6, the amount of residual oxygen after 24 hours is shown.

  Such a food freshness-keeping sheet 10 that is still wet after being commercialized is the above-mentioned self-reactive type, and if oxygen in the air enters the food freshness-holding sheet 10, Oxygen will oxidize the non-ferrous oxidizable material 12. Such a self-reactive food freshness-keeping sheet 10 is suitable for use in foods that are preferably moist, such as buns, castellas, or sausages.

As shown in FIG. 3, the freshness-holding sheet 10 configured as described above is stored in a gas barrier packaging 20 having a gas barrier property and left for a predetermined time, and then a foreign object inspection is performed using a metal detector or the like. The results shown in Table 3 were obtained as a result of conducting comparisons with commercial products.

When the paper mount 11 constituting the freshness-holding sheet 10 as described above is divided into the fast-acting type, the slow-acting type, and the general type of the deoxygenating function, the raw materials for making this are shown in the following Tables 4 to 6. Street. Here, the fast-acting type exhibits a deoxygenating function in half a day to 1 day, the slow-acting type exhibits a deoxygenating function in 4 to 6 days, and the general type in 2 to 4 days It is defined as having a deoxygenation function. “Active carbon P” in Tables 4 to 6 has an average particle diameter of 15 μm, a specific surface area of 1200 g / m ² and a total pore volume of 0.7 ml / g. “S” has an average particle size of 35 μm, a specific surface area of 1250 g / m ² and a total pore volume of 1.08 ml / g.

(inspection result)
In carrying out the above embodiments, the inventors conducted detailed verification of the following points.
・ Effects of sheet moisture retention on deoxygenation capacity ・ Effects on gas absorption and release by the amount of injected air ・ Removal of acetaldehyde by addition of polyallylamine In this case, 7 shown in circle numbers 1 to 7 in Table 9 above Trials were made by changing the addition of various types of compounds.

(Verification of the effect of sheet moisture retention on deoxygenation capacity)
Add 31% erythorbic acid aqueous solution 0.95-3.05g to this base paper (7cm × 7cm, 3g), impregnate it with ethanol (manufactured by Nacalai Tesque Co., Ltd.), and dry the lime so that it does not come into direct contact with the contents such as food The product was packaged with a gas permeable film for the agent to obtain a multifunctional freshness-holding sheet. The setting conditions at this time were as shown in Table 7.

  The gas evaluation test was as follows. In a gas barrier film, a multifunctional type (according to the present invention) freshness-keeping sheet 10 and 350 ml of air are sealed, and an oxygen concentration meter (product name: pack master) manufactured by Iijima Electronics Co., Ltd. is used. The residual oxygen concentration in the gas barrier film under the environment was measured. In the same environment, the ethanol evaporation concentration was measured using a Gastec detector tube (No. 112L for ethanol).

  The results of oxygen residual concentration and ethanol transpiration concentration are shown in FIGS. The amount of reducing agent (erythorbic acid) added to the base paper was adjusted so that the moisture retention of the oxygen scavenger base paper was 22% to 70%. From this addition amount, the theoretical value of air that can be deoxygenated per base paper is 179 to 572 ml. On the other hand, when the actual air injection amount is fixed at 350 ml, if the injection air amount exceeds the deoxygenation capacity, the oxygen concentration does not decrease as shown in FIG. is there. Therefore, it is necessary to inject an appropriate amount of air within the deoxygenation capacity range as shown in FIG. 6 or FIG.

  Further, it was found that the ethanol transpiration concentration suddenly rose in about 5 hours as shown in FIGS. 5, 7, and 9, and thereafter saturated in the bag. Furthermore, since the amount of ethanol added affects the deoxygenation rate, when aiming for the same deoxygenation within 24 hours as the general type of commercially available iron-based oxygen absorbers, the amount of erythorbic acid added, the amount of ethanol added, and the amount of injected air It is very important to optimize and balance deoxygenation rate and ethanol transpiration rate.

(Verification of the effect of the amount of injected air on gas absorption / release)
Next, 3.05 g of 31% erythorbic acid aqueous solution was added to the oxygen scavenger base paper (7 cm × 7 cm, 3 g) to fix the moisture retention per base paper to 70%. Further, 0.3 g or 0.6 g of ethanol was impregnated and packaged with a gas permeable film. The setting conditions at this time were as shown in Table 8. In the gas evaluation test, a multifunctional freshness-keeping sheet and 200 to 500 ml of air were sealed in a gas barrier film, and the residual oxygen concentration in the film was measured at 20 ° C. or 30 ° C. using an oxygen concentration meter. Moreover, the ethanol transpiration concentration was measured using a gas tech detector tube in the same environment.

  FIG. 10 shows the influence on the residual oxygen concentration by the air injection amount (200 to 500 ml) and the ethanol addition amount (0.3, 0.6 g) at an environmental temperature of 20 ° C. Moreover, the same test result in 30 degreeC environment is shown in FIG. From the amount of erythorbic acid added, the amount of air that can be processed per oxygen scavenger base paper was 572 ml, and the smaller the air injection amount, the shorter the time required for deoxygenation. When compared with the amount of ethanol added, the deoxygenation time became longer when the amount added was large. It was also found that the deoxygenation time was significantly shorter than 20 ° C at an environmental temperature of 30 ° C. Under any condition, deoxygenation was completed within about 24 hours, which proved to be practical.

  FIG. 12 (environmental temperature 20 ° C.) and FIG. 13 (environmental temperature 30 ° C.) show the influence of the air injection amount on the transpiration ethanol concentration. The transpiration of ethanol was found to be saturated in the film in about 2 days and was almost uniform after 15 days.

(Verification of removal of acetaldehyde by adding polyallylamine)
It has been reported that when an iron-based oxygen scavenger and ethanol are present in the same environment, ethanol is oxidized and acetaldehyde is generated by contact between the main agent and ethanol.

In this system as well, when acetaldehyde was measured, gas generation was confirmed. Therefore, in addition to the addition of erythorbic acid and ethanol, 7 types of polyallylamine drugs (Nitto Boseki Co., Ltd., hereinafter abbreviated as PAA) in Table 9 were added to the oxygen scavenger base paper to examine the reduction of acetaldehyde gas. did. The acetaldehyde concentration was measured using a Gastec detector tube (No. 92, 92M, 92L for acetaldehyde). The setting conditions at this time were as shown in Table 10.

The results of the gas analysis are shown in FIGS. 14 to 34. FIGS. 14 to 16 show the case where (1) PAA-HCL-10L is added, and FIGS. 17 to 19 show (2) PAA-15. 20 to 22 show the case where (3) PAA-U5000 was added, FIGS. 23 to 25 show the case where (4) PAS-92 was added, and FIGS. ) When PAA-D19A is added, FIGS. 29 to 31 show (6) the case where PAS-M-1A is added, and FIGS. 32 to 34 show the case where (7) PAS-92A is added, respectively. Yes.

  Comparing the blank (No. 36) with all PAA-added products, there is no significant difference in the deoxygenation time and ethanol evaporation concentration by adding PAA, and PAA addition does not affect the oxygen removal ability and ethanol evaporation ability I understood that. In the case of a blank, the amount of acetaldehyde generated exceeded 1000 ppm in the initial stage, but the concentration decreased due to the decay of acetaldehyde itself as time passed. Even after 15 days, 400 ppm of acetaldehyde gas remained in the film. However, in the case of (6), in the case of adding 0.03 g of various PAAs excluding PAS-M-1A, the acetaldehyde concentration at the initial stage is suppressed to half that of the blank, and even a slow reaction is detected after 9 days. No longer. It can be judged that this is because PAA immediately fixed the acetaldehyde gas generated by the ethanol gas coming into contact with the oxidizing agent.

  In addition, as the amount of PAA added increased, the acetaldehyde concentration was suppressed at the initial stage, and when 0.1 g or more was added, it was not completely detected after 2 days, indicating that the addition of PAA was effective. It was also confirmed that no acetaldehyde gas was present after 9 days.

(Summary of verification)
While awareness of food safety is increasing, quality-preserving agents such as oxygen scavengers have become common and become an important component of food packaging materials. As these demands for multifunction are increasing year by year,
1. There is no risk of splashing when broken or accidental ingestion.
2. 2. A metal detector can be used and measures against contamination can be taken. We examined the development of a safe and multifunctional freshness-keeping sheet that has anti-oxidation and fungus, yeast and bacteria and fungus control functions. As a result of investigating high added value by adding ethanol transpiration function to non-metallic deoxygenated sheet, acetaldehyde generated by contact of erythorbic acid and ethanol by adding polyallylamine to this multifunctional deoxygenated sheet It was found that can be removed.

  In the future, we will establish a technology to completely remove acetaldehyde generated from this multi-functional deoxygenation sheet, and examine the effects on the deoxygenation function and ethanol evaporation function of erythorbic acid, ethanol and polyallylamine. Optimize drugs. In addition, we will develop a film that prevents the added drug from leaking to the outside while maximizing the deoxygenation function and ethanol evaporation function of the sheet with the drug added. As a result, while maintaining the deoxygenation function and ethanol transpiration function, there is no danger of breakage, the metal detector can be used, and the multi-function freshness-keeping sheet (sheet-like multifunction) that does not overdry the enclosed food Mold quality retainer) has been developed.

DESCRIPTION OF SYMBOLS 10 Freshness preservation sheet of food 11 Paper mount 12 Non-ferrous oxidizable material 13 Porous inorganic powder 14 Film 20 Gas barrier packaging

Claims (4)

A food freshness-holding sheet in which a paper mount containing a non-ferrous oxidizable material is wrapped with a breathable film,
The paper mount is a fiber in which a porous inorganic powder is internally added in the fibers constituting the paper mount, and the solution of the non-ferrous oxidizable material, ethanol or an ethanol sustained-release agent, and polyallylamine are internally added. A freshness-preserving sheet for foods characterized by being made. A food freshness-holding sheet in which a paper mount containing a non-ferrous oxidizable material is wrapped with a breathable film,
The paper board is obtained by internally adding a porous inorganic powder and polyallylamine into the fibers constituting the paper mount, and the solution of the non-ferrous oxidizable material and ethanol or an ethanol sustained release agent. A food freshness maintaining sheet characterized by internal addition. A method for producing a freshness-preserving sheet for food, in which a non-ferrous oxidant, ethanol or an ethanol sustained-release agent, and a paper board containing polyallylamine are wrapped with a breathable film, including the following steps.
(1) A paper making step of making the paper board internally containing the porous inorganic powder by making a paper by mixing the porous inorganic powder in a slurry for constituting the paper board;
(2) a drying step of drying the paper board that has been made;
(3) A step of cutting the paper mount that has undergone the drying step into a predetermined shape;
(4) Spraying step of spraying the non-ferrous oxidizable material solution, ethanol or ethanol sustained-release agent, and polyallylamine on the paper board that has undergone this cutting step;
(5) A step of wrapping a paper mount containing the non-ferrous oxidizable material with the film. A method for producing a freshness-preserving sheet for food, in which a non-ferrous oxidant, ethanol or an ethanol sustained-release agent, and a paper board containing polyallylamine are wrapped with a breathable film, including the following steps.
(1) Paper making the paper board internally containing the porous inorganic powder and polyallylamine by making paper making by mixing the porous inorganic powder and polyallylamine in the slurry for constituting the paper mount. Paper making process;
(2) a drying step of drying the paper board that has been made;
(3) A step of cutting the paper mount that has undergone the drying step into a predetermined shape;
(4) A spraying step of spraying the solution of the non-ferrous oxidizable material and ethanol or an ethanol sustained-release agent on the paper mount that has undergone the cutting step or another paper mount stacked on the paper mount;
(5) A step of wrapping a paper mount containing the non-ferrous oxidizable material with the film.