JP2015107802A - Food packaging sheet, food packaging container, and food package - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food packaging sheet excellent in antifungal properties of a food product, a food packaging container composed of the food packaging sheet, and a food package including a food product covered with the food packaging container.SOLUTION: A food packaging sheet 10 used for packaging a food product has a base material layer 11 made of a resin material. The base material layer is mixed with an essential oil component having antifungal properties. The essential oil component is preferably one kind or two kinds or more selected from the group consisting of extracts of coriander, perilla, thyme, basil, lemongrass, lemon balm and oregano.

Description

  The present invention relates to a food packaging sheet, a food packaging container, and a food packaging body.

  For example, food products may be packaged by a film such as a polypropylene film or a polyethylene film after production or shipment and before distribution to the market.

  For example, in Patent Document 1, as a method of packaging food, a multi-layer film having at least an innermost layer made of a heat-fusible resin layer has countless fine or non-through holes with a pore diameter of several μm to several tens of μm. A method of packaging food by a freshness-maintaining packaging material that controls the oxygen permeability of the multilayer film by forming the film into a thin film is described.

  However, this method has a problem that it is difficult to keep the freshness of the food because it is not possible to suppress the growth of fungi, particularly mold, which have previously adhered to the food before packaging the food.

JP-A-9-252718

  An object of the present invention is to provide a food packaging sheet having excellent antifungal properties of food, to provide a food packaging container composed of such a food packaging sheet, and to be covered with such a food packaging container It is providing the food packaging body provided with a foodstuff.

Such an object is achieved by the present inventions (1) to (11) below.
(1) A food packaging sheet used for packaging food,
Having a base material layer composed of a resin material;
A food packaging sheet, wherein the base material layer contains an essential oil component having antifungal properties.

  (2) The essential oil component is one or more selected from the group consisting of coriander, perilla, thyme, basil, lemongrass, lemon balm, oregano extract, for food packaging according to (1) above Sheet.

  (3) The said base material layer is comprised with the material containing the 1 type (s) or 2 or more types selected from the group which consists of an extending | stretching polypropylene, polyethylene, polyethylene terephthalate, and polylactic acid, The said (1) or (2) The food packaging sheet according to 1.

(4) a food packaging sheet, temperature: 25 ° C., humidity: 50% volatilization amount of the essential oil component at 24 hours when allowed to stand under the environment 0.05 g / ^{m 2} or more 4g / ^{m 2} or less The food packaging sheet according to any one of (1) to (3) above.

(5) The sheet for food packaging according to any one of (1) to (4), wherein the content of the essential oil component per unit area is 0.5 g / m ² or more and 5 g / m ² or less.

  (6) The food packaging sheet according to any one of (1) to (5), wherein the essential oil component is dispersed in a particulate form in the base material layer.

  (7) The food packaging sheet according to any one of (1) to (6), wherein the essential oil component is dissolved in the resin material in the base material layer.

  (8) A food packaging container, wherein the food packaging sheet according to any one of (1) to (7) is formed into a bag shape.

  (9) The food packaging container according to (8), wherein at least one opening having a length of 0.001 mm to 25 mm is provided.

(10) having a base material layer composed of a resin material;
A food packaging container, wherein the base material layer contains an anti-mold essential oil component.

  (11) A food packaging body comprising the food packaging container according to any one of (8) to (10) above and the food covered with the food packaging container.

  ADVANTAGE OF THE INVENTION According to this invention, the sheet | seat for food packaging excellent in the antifungal property of a foodstuff can be obtained. Moreover, the food packaging container comprised with this food packaging sheet can be obtained. Moreover, the food packaging body provided with the food covered with this food packaging container can be obtained.

BRIEF DESCRIPTION OF THE DRAWINGS It is the figure ((a) is a top view, (b) is the sectional view on the AA line in Fig.1 (a)) which shows typically 1st Embodiment of the food packaging body of this invention. It is an example of sectional drawing of the sheet | seat for food packaging shown in FIG. It is an example of sectional drawing of the sheet | seat for food packaging shown in FIG. It is a figure ((a) is a top view and (b) is a BB line sectional view in Drawing 4 (a)) showing a 2nd embodiment of a food packing object of the present invention typically. The figure which shows typically 3rd Embodiment of the food packaging body of this invention ((a) is a top view, (b) is CC sectional view taken on the line in FIG. 5 (a), (c) is FIG. It is DD line sectional drawing in a).

  Hereinafter, the food packaging sheet, food packaging container, and food packaging body of the present invention will be described in detail based on preferred embodiments shown in the accompanying drawings.

<First Embodiment>
≪Food packaging≫
FIG. 1 is a diagram schematically showing a first embodiment of a food packaging body according to the present invention ((a) is a plan view, (b) is a cross-sectional view taken along line AA in FIG. 1 (a)), FIG. FIG. 3 is an example of a cross-sectional view of the food packaging sheet shown in FIG. 1, and FIG. 3 is another example of the cross-sectional view of the food packaging sheet shown in FIG.

  In the following description, the upper side in FIG. 1 is referred to as “upper”, the lower side is referred to as “lower”, the left side is referred to as “left”, and the right side is referred to as “right”. In addition, the drawings referred to in this specification show part of the configuration in an exaggerated manner, and do not accurately reflect actual dimensions and the like.

  A food packaging body 100 shown in FIG. 1 has a food packaging bag 50 and a food 1 packaged in a state of being sealed with the food packaging bag 50.

  The food 1 is not particularly limited. For example, fruits such as banana, mango, ume, apple, strawberry, mandarin orange, grape, Japanese pear, and pear, radish, carrot, yam, root vegetables such as burdock, Fruit vegetables such as tomato, cucumber, eggplant, bell pepper, green beans, okra, mung bean sprout, soybean sprout, sprout such as cypress, fungi (mushrooms) such as shiitake, shimeji, eringi, maitake, matsutake , Broccoli, Spinach, Komatsuna, Chingensai, Lettuce, Leaf and stem vegetables such as asparagus, chrysanthemum, lily, carnations and other fruits and vegetables, and processed and cooked products thereof (for example, pickles, jams, Fruit sauce, etc.), chicken, pork, beef, fish and other meats and their processed and cooked products (eg, salmon, chikuwa, sausage, Etc.), buns, chocolate, gum, jelly, agar, cookies and other confectionery, milk, yogurt, cheese and other dairy products, soy sauce, miso and other seasonings, liquor, soft drinks and other liquid beverages or jelly-like Examples include beverages, supplements (dietary supplements), health foods such as functional health foods, noodles such as udon and soba, breads, rice, potatoes, etc., or combinations thereof. Can also be packaged in the food packaging bag 50. In addition, as a drink, what is called powder drinks, such as tea leaves, such as teas, such as green tea and hojicha, and tea, various tea packs, cocoa, powdered juice, etc. may be sufficient.

  Such a food 1 is stored in a food packaging bag 50 to form a food packaging body 100, and is displayed and sold in, for example, a market or a retail store.

Hereinafter, the food packaging bag provided in the food packaging body of the present invention will be described.
<Food packaging bag>
A food packaging bag 50 shown in FIG. 1 is a food packaging container used for storing food.

  The food packaging bag 50 is composed of the first sheet 10a and the second sheet 10b having a rectangular shape as the food packaging sheet 10, and the three sides are bonded and melted after overlapping each other. It is formed into a bag shape by joining by sewing or the like. In FIG. 1, the joined portion is shown as a seal portion 52 with shading.

  Further, as shown in FIG. 1, the food packaging bag 50 has a space 53 formed therein, and a sealing portion 54 provided on the right side of the food packaging bag 50 in FIG. ing. This sealing part 54 is obtained by sealing the mouth part opened to the right side in Fig.1 (a) of the food packaging bag 50. FIG. Examples of the method for sealing the sealing portion 54 include a method of caulking the mouth portion with a metal or resin and tying the mouth portion with a rubber band, a tape, a zipper, or the like, or a method of bonding, melting, and sewing the mouth portion. Any method can be used.

  The food packaging body 100 as shown in FIG. 1 puts the food 1 into the space 53 of the food packaging bag 50 having such a configuration through the mouth portion, and then seals the mouth portion by the method as described above. Can be obtained. At this time, since the three sides of the food packaging bag 50 are joined by the seal portion 52, the food 1 is prevented from falling off the food packaging bag 50.

  Below, the sheet | seat 10 for food packaging which forms the food packaging bag 50 of such a structure is demonstrated.

<Food packaging sheet>
As shown in FIGS. 2 and 3, the food packaging sheet 10 has a base material layer 11. And the base material layer 11 is comprised with the resin material, and contains the essential oil component which has mold prevention property.

Hereinafter, the material which comprises the base material layer 11 is demonstrated.
(Resin material)
The resin material which comprises the base material layer 11 is a component which mainly contributes to the stability of a shape, the intensity | strength, etc. of the sheet | seat 10 for food packaging.

  Examples of the resin material constituting the base layer 11 include stretched polypropylene, polyethylene, polypropylene, polyethylene terephthalate, polystyrene, nylon (polyamide), ethylene vinyl acetate copolymer (EVA), and ethylene-vinyl alcohol copolymer resin (EVOH). ), Cellophane, polybutylene succinate, polybutylene succinate adipate, polylactic acid, and the like, and one or more of these can be used in combination. Among these, in particular, the resin material constituting the base material layer 11 is composed of a material including one or more selected from the group consisting of stretched polypropylene, polyethylene, polyethylene terephthalate, and polylactic acid. Is preferred.

  Such a resin material has a moderate affinity for the essential oil component, and can volatilize (slow release) the essential oil component at a suitable rate. Moreover, such a resin material can be formed into a relatively thin sheet. For this reason, if such a resin material is used, the base material layer 11 with a comparatively thin film thickness can be shape | molded, and it can contribute to the weight reduction of the sheet | seat 10 for food packaging as a result. Furthermore, since the film thickness can be formed relatively thin, more types of food packaging sheets 10 can be formed according to a wide variety of foods. Moreover, such a resin material is effective when it is easy to form the transparent base material layer 11 and it is desired to make the food 1 packaged in the food packaging bag 50 visible.

  Moreover, as the base material layer 11, the thing of the multilayer film which laminated | stacked two or more layers of the single layer film or the single layer film can be used. In addition, in the case of a multilayer film, it may be comprised with the same material and may be comprised with a different material. For example, in the case of a multi-layer film, those having layers having different essential oil component contents (which may have at least one layer containing an essential oil component and a layer not containing an essential oil component), and mutually essential oil components It may have a layer having a different form of inclusion, or may have different resin material composition.

  Moreover, the base material layer 11 may change a composition continuously (gradient) or discontinuously. For example, the base material layer 11 may have regions having different compositions at each site in the thickness direction, and more specifically, the base material layer 11 is a food packaging bag 50. The area where the content of essential oil components decreases from the surface side (the surface side facing the food 1) toward the outer surface side (the surface side opposite to the surface facing the food 1) when the food packaging bag 50 is formed. (Essential oil component content decreasing part) may be provided. Thereby, the volatilization amount of the essential oil component in the food packaging bag 50 (space 53) can be more suitably prepared while effectively preventing the volatilization of the essential oil component to the outside of the food packaging container. Moreover, the base material layer 11 is the outer surface side (surface facing the food 1) when the food packaging bag 50 is used from the inner surface side (surface facing the food 1) when the food packaging bag 50 is used. You may provide the area | region (essential oil component content increase part) where the content rate of an essential oil component increases toward the opposite surface side. Thereby, the volatilization amount of the essential oil component in the food packaging bag 50 (space 53) can be made to exhibit sufficient antifungal properties over a longer period. This is due to the following reasons. In other words, the volatilization of the essential oil component is likely to proceed at a site close to the surface of the base material layer 11, whereas the volatilization of the essential oil component proceeds at a site far from the surface (towards the inside of the base material layer 11). However, by providing the essential oil component content increasing part as described above, the volatilization amount of the essential oil component can be stably controlled over a longer period of time. For this reason, the volatilization amount of the essential oil component in the food packaging bag 50 (space 53) can be exhibited sufficient antifungal properties for a longer period. Moreover, when the base material layer 11 has both an essential oil component content rate decreasing part and an essential oil component content rate increasing part, an essential oil component content rate increasing part is a food packaging bag rather than an essential oil component content rate decreasing part. It is preferable that it is provided on the inner surface side (surface side facing the food 1) when it is 50. Thereby, both the effect by providing the essential oil component content increasing part as described above and the effect by providing the essential oil component content decreasing part are more effectively exhibited. Moreover, the base material layer 11 may have a region having a different composition at each site in the plane direction. More specifically, for example, the base material layer 11 may have a portion containing an essential oil component and a portion not containing an essential oil component when the food packaging sheet 10 is viewed in plan. When the base material layer 11 has a portion not containing the essential oil component when the food packaging sheet 10 is viewed in plan, the portion containing the essential oil component may be provided in any pattern. For example, a linear shape, a curved shape, or a dotted shape may be provided. The part containing the essential oil component may be provided regularly or may be provided randomly.

  Moreover, the base material layer 11 may laminate | stack metal foil, paper, a nonwoven fabric, etc. on the film (a single layer film and a multilayer film) containing a resin material.

  The content of the resin material in the base material layer 11 is preferably 55 wt% or more and 99.9 wt% or less, and more preferably 80 wt% or more and 99 wt% or less. Thereby, the volatilization amount of the essential oil component can be controlled to be more suitable while the stability, strength, and the like of the shape of the food packaging sheet 10 are sufficiently excellent.

(Essential oil component)
The essential oil component is a substance having antifungal properties and having volatility. Thus, since the essential oil component is a volatile substance, even if the food packaging bag 50 is not in direct contact with the food 1, the growth of mold on the food 1 arranged in the space 53 can be suppressed. Further, since the essential oil component is contained in the base material layer 11, it is prevented from volatilizing in a short time and has a sustained release property, so that it can be exerted over a long period of time. .

  As the essential oil component having antifungal properties having the above-mentioned functions, specifically, Asanomi, Asafetida, Ajowan, Anise, Angelica, Fennel, Turmeric, Allspice, Oregano, Orange peel, Pepper, Cassia, Chamomile, Mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, charlotte, juniper berry, Ginger, Star anise, Spearmint, Horseradish, Celery, Sorrel, Thyme, Onion, Tamarind, Tarragon, Chives, Chervil, Dill, Pepper, Nutmeg, Japanese mugwort, Nigera, Carrot Extract from garlic, basil, parsley, peppermint, vanilla, paprika, hyssop, fenugreek, peppermint, horsemint, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel or wasabi Examples of the extract obtained by distillation include, among these, one or more selected from the group consisting of extracts of coriander, perilla, thyme, basil, lemongrass, lemon balm and oregano. It is more preferable that it is one or more selected from the group consisting of extracts of coriander, perilla, thyme, basil, lemon balm and oregano. Such an essential oil component is a safe substance for the human body used as a food additive. For this reason, the safety | security with respect to the human body which eats the foodstuff 1 which the evaporated essential oil component contacted can be made higher.

  Moreover, the extract of coriander, perilla, thyme, basil, lemon balm and oregano exhibits particularly strong antifungal properties over a longer period. For this reason, if the sheet | seat 10 for food packaging which has the base material 11 formed using such an extract is used, the propagation of the mold | fungi in the food packaging bag 50 (space 53) will be suppressed effectively over a longer period. The freshness of the food 1 arranged in the space 53 can be maintained for a longer period. In addition, many types of molds that are generated in the food 1 are known, but if these extracts are used as essential oil components, more types of mold that can be generated in the food 1, In particular, it can exhibit excellent antifungal properties. Moreover, these extracts generally volatilize moderately at a temperature at which food is stored (-20 ° C to 35 ° C), and particularly excellent antifungal properties over a long period of time within this temperature range. Demonstrate. As described above, these extracts not only correspond to various types of molds, but also can exhibit particularly excellent antifungal properties under a wide temperature environment in which the food 1 can be stored. Moreover, since these extracts have a more favorable affinity for the resin component constituting the base material layer 11, the volatilization rate of the essential oil component can be more reliably controlled within a more suitable range.

  The constituent materials of such essential oil components include α-terpinene, camphene, α-farnesene, α-humulene, α-bergamoten, γ-casinene, germaniclene D, bicyclogelmacrene, β-serinene, β-volbonene, α -Terpene hydrocarbons such as cobaene, δ-casinene, cis-β-oscene, α-ferrandolene, terpinolene, tricyclene, β-ferrandolene + 1.8-sioneer, beryla alcohol, t-casminal, nerolidol, nerol Terpene alcohols such as citronellol, phenols such as carvacrol, isoeugenol, eugenol, methyl eugenol, esters such as bornyl acetate, octyl acetate, esters, linalyl acetate, ethers such as estellagol, cis-linalool oxide , Oxides such as trans-linalooloxy And ketones such as methyl heptenone and camphor, and aldehydes such as citral, berylaldehyde, benzalcohol and citronellal.

  Among these, the components of the essential oil component include β-selinene, β-volvonene, tricyclene, beryl alcohol, nerol, citronellol, carvacrol, isoeugenol, octyl acetate, cis-linalool oxide, methylheptenone, berylaldehyde , Linalool, geranyl acetate, citronellol, citronellal, 1.8 cineol, geraniol, eugenol, citral and benzalcohol, preferably one or more. By including such a constituent material, for example, immediately after the food 1 is packaged, a particularly excellent antifungal property can be exhibited over a longer period thereafter. Moreover, by including such a constituent material, it is possible to exhibit more excellent antifungal properties against more types of mold that can occur in the food 1. In addition, since the essential oil component contains these constituent materials, the affinity of the essential oil component to the resin component constituting the base material layer 11 is more preferable, and thus the volatilization rate of the essential oil component is more preferable. Can be controlled within a wide range.

  The content of the essential oil component in the base material layer 11 is preferably 0.1 wt% or more and 45 wt% or less, and more preferably 1 wt% or more and 20 wt% or less. Thereby, the volatilization amount of the essential oil component can be controlled to be more suitable while the stability, strength, and the like of the shape of the food packaging sheet 10 are sufficiently excellent.

Food packaging sheet 10 configured as described above is preferably content is 0.5 g / ^{m 2} or more 5 g / ^{m 2} or less of essential oil components per unit area, 0.5 g / ^{m 2} or more 4g / m ² or less is more preferable, and 0.5 g / m ² or more and 2 g / m ² or less is more preferable. When the content of the essential oil component is less than the lower limit, depending on the type of the essential oil component, the growth of mold attached to the food 1 may not be sufficiently suppressed. Moreover, when content of an essential oil component exceeds the said upper limit, the increase of the effect beyond the content rate of a resin material cannot be anticipated relatively.

  The ratio of the content of the essential oil component to the content of the resin material in the base material layer 11 (value obtained by dividing the content of the essential oil component by the content of the resin material) is 0.001 or more and 0.818 or less. Preferably, it is 0.01 or more and 0.25 or less. Thereby, the volatilization amount of the essential oil component can be controlled to be more suitable while the stability, strength, and the like of the shape of the food packaging sheet 10 are sufficiently excellent.

  Moreover, the constituent material of the base material layer 11 may contain, for example, a plasticizer, an antioxidant, a colorant, a filler, etc., as necessary, in addition to the resin material and the essential oil component as described above.

  The base material layer 11 only needs to contain a resin material and an essential oil component. For example, as shown in FIG. 2, a particulate material composed of an essential oil component is formed on a resin material portion 111 composed of a resin material. The essential oil-containing part 112 may be dispersed, or the essential oil component may be dissolved in a resin material as shown in FIG. That is, the essential oil component may be dispersed in the base material layer 11 in the form of particles, or may be dissolved in the resin material in the base material layer 11.

  In particular, as shown in FIG. 2, when the base material 11 is a resin material part 111 made of a resin material and a particulate essential oil containing part 112 made of an essential oil component is dispersed, the essential oil molecules It gradually diffuses outward at a more suitable rate.

  As shown in FIG. 2, when the essential oil component is dispersed in the base material layer 11 in the form of particles, the average particle size of the particles is not particularly limited, but is 1 μm or more and 30 μm or less. It is preferably 5 μm or more and 20 μm or less, more preferably 5 μm or more and 10 μm or less. When the average particle size of the particulate essential oil component is within the above range, the volatilization amount of the essential oil component can be controlled to be more suitable, and sufficient antifungal properties can be exhibited over a longer period of time. be able to. In the present specification, the average particle diameter means a volume-based average particle diameter measured according to Japanese Industrial Standard unless otherwise specified. Moreover, an average particle diameter can be calculated | required by the measurement using a laser Doppler type particle size analyzer (made by Nikkiso Co., Ltd.).

  As shown in FIG. 2, the base material layer 11 in which the essential oil component is dispersed in the form of particles can be suitably formed as follows, for example.

  That is, the essential oil component is mixed with the water dispersibility-imparting component and the clathrate component to obtain a mixture, and then the mixture is kneaded with the resin material and formed into a predetermined shape, so that the essential oil component becomes particulate. The base material layer 11 in a dispersed state can be suitably obtained.

  Examples of the water dispersibility-imparting component include cleansing oil for washing, monoglycerin fatty acid ester, diglycerin fatty acid ester, triglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin polyfatty acid ester, stearic acid glycerin fatty acid ester, and sucrose fatty acid. Esters can be used.

  As the inclusion component, for example, water-soluble dextrin, hydroxypropylated starch, porous water-soluble starch, polydextrose, and the like can be used, and among them, water-soluble dextrin is preferable.

  The average particle diameter of the clathrate component used as a raw material is not particularly limited, but is preferably 0.3 μm or more and 500 μm or less, more preferably 0.5 μm or more and 50 μm or less, and 1 μm or more and 20 μm or less. Further preferred.

  In addition, as shown in FIG. 3, when the base material 11 is one in which the essential oil component is dissolved in the resin material, the essential oil component diffuses to the outside in a shorter time and is effective also for fast growing mold. The effect that growth can be suppressed is obtained.

Food packaging sheet 10, temperature: 25 ° C., humidity: volatilization of the essential oil component at 24 hours when allowed to stand under 50% environment, is 0.05 g / ^{m 2} or more 4g / ^{m 2} or less Is more preferably 0.2 g / m ² or more and 3.5 g / m ² or less, and further preferably 0.3 g / m ² or more and 3 g / m ² or less. Thereby, sufficient antifungal property with respect to the foodstuff 1 can be exhibited over a long period of time. On the other hand, when the volatilization amount of the essential oil component is less than the lower limit value, sufficient antifungal properties may not be obtained depending on the type of the essential oil component. Moreover, when the volatilization amount of an essential oil component exceeds the said upper limit, depending on content etc. of an essential oil component, the sustainability of an antifungal effect may fall.

Further, when the food packaging sheet 10 is left in an environment of temperature: 25 ° C. and humidity: 50%, the content of the essential oil component reaches from 0.5 g / m ² to 0.1 g / m ² . The time H required until the time is preferably 2 h or more and 40 h or less, and more preferably 7 h or more and 20 h or less. Thereby, sufficient antifungal property with respect to the foodstuff 1 can be exhibited over a long period of time. On the other hand, if the time H is less than the lower limit value, sufficient antifungal properties may not be obtained depending on the type of the essential oil component. Moreover, when time H exceeds the said upper limit, depending on content of an essential oil component, etc., when the foodstuff 1 is preserve | saved in a high temperature (25 degreeC-35 degreeC) environment, the anti-mold effect with respect to the foodstuff 1 is maintained over a long term. It may be difficult.

  Although the thickness (average thickness) of the base material layer 11 is not particularly limited, it is preferably 0.01 mm or more and 1.0 mm or less, more preferably 0.015 mm or more and 0.1 mm or less. More preferably, it is 020 mm or more and 0.08 mm or less. When the average thickness of the base material layer 11 is less than the lower limit, depending on the constituent material of the food packaging sheet 10, there is a possibility that the shape stability and strength cannot be sufficiently obtained. Moreover, when the average thickness of the base material layer 11 exceeds the said upper limit, the softness | flexibility of the food packaging sheet 10 may fall depending on the constituent material of the food packaging sheet 10, etc.

  Note that the first sheet 10a and the second sheet 10b may have the same configuration or different configurations. For example, the film thicknesses and constituent materials of the first sheet 10a and the second sheet 10b may be different from each other.

Second Embodiment
FIG. 4 is a view schematically showing a second embodiment of the food packaging body of the present invention ((a) is a plan view, and (b) is a sectional view taken along line BB in FIG. 4 (a)).

  Hereinafter, the second embodiment of the food packaging sheet, the food packaging bag, and the food packaging body of the present invention will be described with reference to FIG. 4. The explanation of matters is omitted.

  As shown in FIG. 4, this embodiment is different from the above-described embodiment in that an opening 51 is formed in the food packaging sheet 10 constituting the food packaging bag 50.

  Specifically, as shown in FIG. 4, the first sheet 10a has openings 51 (openings 511a, 511b, 511c, and 511d). Moreover, the opening part 51 is provided in locations other than the seal part 52 and the sealing part 54 of the 1st sheet | seat 10a.

  By providing the opening 51, it is possible to prevent the food packaging bag 50 from unintentionally expanding due to an increase in the pressure in the space 53 when the volatility of the essential oil component is particularly high. Thereby, it can prevent exactly that the food packaging bag 50 looks bad, and the ease of display of the food packaging body 100 in the shop improves.

  Moreover, by having such an opening 51, when the food 1 to be packaged is fruits and vegetables, it is possible to realize an oxygen transmission rate and a carbon dioxide transmission rate that match characteristics such as the respiration rate of the fruits and vegetables. As a result, the effect (MA effect) that the food packaging body 100 can maintain the oxygen concentration and the carbon dioxide gas concentration suitable for preservation of fruits and vegetables can be obtained. That is, MA (Modified Atmosphere) packaging can be realized.

  In the present embodiment, the shape of the opening 51 is one linear type (I-shaped) in a plan view in a state where the food 1 is not put in the food packaging bag 50. The shape is not limited to this. For example, a shape having a curved portion such as an S shape, a U shape, a semicircle, and a wave shape, a V shape, an X shape, an L shape, an H shape, and a T shape. A shape having corners such as a mold, a W shape, and a U shape may be used. Further, the shape of the first opening 511 may be a shape having a hole such as a round shape, a square shape, or a star shape in a plan view in a state where the food 1 is not put in the food packaging bag 50. In particular, when the food 1 is fruits and vegetables, if the shape of the first opening 511 is a single linear shape, the oxygen concentration suitable for preserving the fruits and vegetables in the food packaging bag 50 (space 53). And it becomes particularly easy to keep the carbon dioxide concentration.

  Further, the opening 51 may be formed by cutting with a sharp blade such as a cutter, or by punching with a mold that allows the opening 51 to have a desired shape. You may make it carry out by punching a hole, and you may form the opening part 51 by processing the through-hole by a laser. In addition, for example, the two food packaging sheets 10 are overlapped, and the outer peripheral portion other than the portion that can become the opening 51 is joined, so that the portion that is not joined becomes the opening 51. Also good.

  Further, the processing time of the opening 51 is not particularly limited, and may be performed when the food packaging sheet 10 is manufactured. At the same time as or after the food packaging sheet 10 is formed into a bag shape. You may go.

  More specifically, for example, when the opening 51 is processed in the food packaging sheet 10 in a roll state, the opening 51 can be processed simultaneously with the formation of printing, slits, and the like. It can also be processed when the food 1 is packaged by an automatic packaging machine such as a machine or a vertical pillow machine. Further, the processing of the opening 51 can be performed manually, and can be easily manufactured even with a single bag.

  Further, as shown in FIG. 4A, the opening 511a, the opening 511b, the opening 511c, and the opening 511d are uniformly formed without being unevenly distributed at predetermined positions of the first sheet 10a. ing. Thereby, when the foodstuff 1 is fruit and vegetables, it can suppress or prevent exactly that the oxygen concentration in the food packaging bag 50 and a carbon dioxide gas concentration generate | occur | produce.

  The length L of the opening 51 in a state where the food 1 is not put in the food packaging bag 50 is preferably 0.001 mm or more and 25 mm or less, more preferably 0.01 mm or more and 20 mm or less. More preferably, it is 1 mm or more and 5 mm or less. By setting the length L of the opening 51 within the above range, even if the essential oil component is particularly volatile, the pressure in the space 53 can be reduced without impairing the fungicidal effect of the essential oil component. It can prevent that the food packaging bag 50 expands unintentionally by increasing. Moreover, when the food 1 is fruit and vegetables, the food package 100 can maintain more reliably the oxygen concentration and carbon dioxide gas concentration more suitable for preservation | save of the food 1, As a result, the food package 100 is further excellent. The MA effect is demonstrated. On the other hand, when the length L of the opening 51 is less than the lower limit, when the food 1 is fruit and vegetables, the food packaging body 100 may be difficult to maintain the oxygen concentration and the carbon dioxide concentration more suitable for the preservation of the food 1. is there. In addition, when the length L of the opening 51 exceeds the upper limit, depending on the material of the essential oil component, it may not be possible to sufficiently obtain the fungicide effect of the essential oil component. In addition, foreign matter or the like may be easily mixed into the space 53 from the opening 51.

  In addition, when the shape of the opening 51 forms a round hole, the length L of the opening 51 in a state where the food 1 is not put in the food packaging bag 50 is 0.01 mm or more and 1.2 mm or less. Preferably, it is 0.02 mm or more and 0.8 mm or less, and more preferably 0.08 mm or more and 0.4 mm or less.

Hereinafter, the case where fruits and vegetables are used as the food 1 will be mainly described.
In the food packaging body 100 including the food packaging bag 50 having such an opening 51, the oxygen concentration in the inside (in the space 53) is 0.04% or more and 19% or less, and the carbon dioxide concentration is 2%. It is preferable that it is 26% or less, the oxygen concentration is 0.1% or more and 10% or less, and the carbon dioxide concentration is more preferably 5% or more and 15% or less. If the oxygen concentration is less than the lower limit value or the carbon dioxide (carbon dioxide) concentration exceeds the upper limit value, depending on the type of fruits and vegetables to be packaged, the fruits and vegetables may cause a gas failure and deteriorate due to odor, troquet, internal browning, May be more likely to occur. On the other hand, when the oxygen concentration exceeds the upper limit value or the carbon dioxide concentration is less than the lower limit value, the respiratory effect of fruits and vegetables tends to be reduced, and the fruits and vegetables need to be wrapped for a long time. And the like may cause yellowing prevention, browning prevention, content component reduction, and the like.

  As described above, by configuring the food packaging bag 50 to have the opening 51, it is possible to achieve an oxygen transmission rate and a carbon dioxide transmission rate that match characteristics such as the respiration rate of the fruits and vegetables to be packaged. As a result, the food packaging body 100 can maintain the oxygen concentration and the carbon dioxide gas concentration as described above. That is, MA (Modified Atmosphere) packaging can be realized.

  Furthermore, the maximum width W of the opening 51 in a state where fruits and vegetables having a volume of 1/2 of the food packaging bag 50 are packaged in the food packaging bag 50 (hereinafter, this state is referred to as “state A”). It is preferably set to 0.001 mm or more and 25 mm or less.

  As described above, the width of the opening 51 in the state where the fruits and vegetables are not wrapped in the food packaging bag 50 but in the state where the fruits and vegetables are packaged in the food packaging bag 50 corresponds to the oxygen concentration and the carbon dioxide gas concentration in the food packaging bag 50. Further, by defining the maximum width of the opening 51, the oxygen concentration and the carbon dioxide gas concentration can be set more reliably within a range suitable for storage of fruits and vegetables. And by setting the maximum width W of the opening 51 in the state A within the above range, the food packaging body 100 can more reliably maintain the oxygen concentration and the carbon dioxide concentration more suitable for the preservation of fruits and vegetables. As a result, the food packaging bag 50 exhibits a more excellent MA effect.

  Further, the maximum width W of the opening 51 in the state A is preferably set to 0.001 mm or more and 25 mm or less, but more preferably set to 0.01 mm or more and 1 mm or less. By setting the maximum width W of the opening 51 within the above range, the effect can be exhibited more remarkably.

  Furthermore, it is preferable that the maximum width W of the opening in the state B in which the fruits and vegetables having a volume of 3/4 with respect to the food packaging bag 50 are packaged in the food packaging bag 50 is 0.0013 mm or more and 33 mm or less. It is more preferable that it is not less than 015 mm and not more than 1.5 mm. Thus, not only the state A but also the maximum width W of the opening 51 in the state B in which the fruits and vegetables having a volume of 3/4 with respect to the food packaging bag 50 are packaged in the food packaging bag 50 is set within the above range. Thus, the food packaging bag 50 can exert an excellent MA effect regardless of the volume of fruits and vegetables to be packaged in the food packaging bag 50.

  The volume of the food packaging bag 50 is determined by measuring the volume of water stored in the food packaging body 100 when the opening 51 is sealed with the food packaging bag 50 filled with water, for example. Desired. Moreover, the volume of the fruits and vegetables to be packed overflowed from such containers by wrapping these fruits and vegetables with a wrap etc. and immersing them in a fully filled container until the whole is present in the water. It is determined by measuring the volume of water.

  In addition, the width of the opening 51 is that when the opening 51 having the shape as described above is formed in the food packaging sheet 10, the opening 51 has a long side and a short side. The length (size) of the short side. The maximum width W of the opening 51 means the maximum value of the length of the short side in the opening 51, and the maximum width of each of the opening 511a, the opening 511b, the opening 511c, and the opening 511d. The average value calculated | required from the sum total of is represented. Furthermore, the length of the opening 51 to be described later refers to the length of the long side of the opening 51 and is obtained from the total length of each of the opening 511a, the opening 511b, the opening 511c, and the opening 511d. Represents the average value obtained.

  Furthermore, the ratio W / T between the maximum width W of the opening 51 and the thickness T of the food packaging sheet 10 in the state A is preferably 0.01 or more and 2500 or less, and is 0.25 or more and 40. The following is more preferable. By setting W / T within the above range, the food packaging bag 50 can more reliably exhibit the MA effect. In addition, when W / T is set to be less than the lower limit, depending on the type of the food packaging sheet 10, there is a possibility that the food packaging sheet 10 is difficult to be processed, and when the upper limit is exceeded, Depending on the type of the food packaging sheet 10, the opening 51 tends to open and the width of the opening 51 tends to increase, and thus there is a risk of exceeding the target oxygen transmission rate and carbon dioxide transmission rate.

  Further, the length L of the opening 51 in the state A is preferably 0.01 mm or more and 25 mm or less, and more preferably 0.1 mm or more and 5 mm or less. Not only is the maximum width W of the opening 51 set within the above range, but also the length L of the opening 51 is set within the above range, so that the food packaging body 100 can have an oxygen concentration and carbon dioxide that are more suitable for storing fruits and vegetables. The gas concentration can be maintained more reliably, and as a result, the food packaging bag 50 exhibits a more excellent MA effect.

  Furthermore, the ratio L / W between the length L of the opening 51 and the maximum width W of the opening 51 in the state A is preferably 0.2 or more and 2500 or less, and is 2 or more and 500 or less. Is more preferable.

  By setting the ratio L / W within the above range, the food packaging body 100 can more reliably maintain the oxygen concentration and carbon dioxide concentration more suitable for storage of fruits and vegetables, and as a result, the food packaging bag. 50 exhibits a more excellent MA effect.

  Moreover, when there are a plurality of openings 51 as in this embodiment, the plurality of openings 51 may have the same configuration or different configurations.

When the opening part 51 is formed in the sheet | seat 10 for food packaging like this embodiment, the sheet | seat 10 for food packaging is 24 hours at the time of leaving still in an environment of temperature: 25 degreeC and humidity: 50%. volatilization amount of the essential oil component is preferably at 0.05 g / ^{m 2} or more 4g / ^{m 2} or less, and more preferably at 0.1 g / ^{m 2} or more 4g / ^{m 2} or less in, 0.2 g / m ² or more 4g / ^{m 2} or less and even more preferably. Thereby, the food packaging bag 50 which has the opening part 51 can exhibit sufficient anti-mold property with respect to the foodstuff 1 over a long period of time.

Moreover, when the opening part 51 is formed in the sheet | seat 10 for food packaging like this embodiment, when the sheet | seat 10 for food packaging is left still in the environment of temperature: 25 degreeC and humidity: 50%. The time H required for the essential oil component content to reach 0.5 g / m ² to 0.1 g / m ² is preferably 1 h or more and 20 h or less, and more preferably 7 h or more and 18 h or less. . Thereby, the food packaging bag 50 which has the opening part 51 can exhibit sufficient anti-mold property with respect to the foodstuff 1 over a long period of time.

<Third Embodiment>
FIG. 5 is a diagram schematically showing a third embodiment of the food packaging body of the present invention ((a) is a plan view, (b) is a cross-sectional view taken along the line CC in FIG. 5 (a)), and (c). FIG. 6 is a sectional view taken along line DD in FIG.

  Hereinafter, the third embodiment of the food packaging sheet, the food packaging bag, and the food packaging body of the present invention will be described with reference to FIG. The explanation of matters is omitted.

  In the second embodiment described above, the opening 51 is provided in the first sheet 10a. However, in this embodiment, the opening 51 is provided in both the first sheet 10a and the second sheet 10b. It has been.

  Specifically, as shown in FIG. 5, as the opening 51, the first opening 511 (opening 511a, opening 511b, opening 511c, and opening 511d) is formed in the first sheet 10a. The second sheet 512 is provided with second openings 512 (opening 512a, opening 512b, opening 512c, and opening 512d).

  Further, each of the first opening 511 and the second opening 512 has a single straight (I-shaped) notch shape in plan view when the food 1 is not put in the food packaging bag 50. ing.

  In addition, the length L1 of the opening of the first opening 511 is longer than the length L2 of the second opening 512.

  Here, the length L1 of the first opening 511 represents an average value obtained from the sum of the lengths of the opening 511a, the opening 511b, the opening 511c, and the opening 511d, and the second opening 511a. The length L1 of the portion 512 represents an average value obtained from the sum of the lengths of the opening 512a, the opening 512b, the opening 512c, and the opening 512d.

  By providing the first opening portion 511 and the second opening portion 512, when the volatility of the essential oil component is particularly high, the food packaging bag 50 unintentionally expands due to the increased pressure in the space 53. Can be more effectively prevented. Thereby, it can prevent more precisely that the food packaging bag 50 looks bad, and the ease of display of the food packaging body 100 in the shop improves.

  Further, by providing the opening 51 in both the first sheet 10a and the second sheet 10b, the air permeability in the food packaging body 100 (space 53) is further enhanced. For this reason, when the food 1 to be packaged is fruits and vegetables, the oxygen transmission rate and the carbon dioxide gas transmission rate can be realized in accordance with characteristics such as the respiration rate of the fruits and vegetables. As a result, the food package 100 stores the fruits and vegetables. It is possible to maintain an oxygen concentration and a carbon dioxide gas concentration suitable for the above.

Hereinafter, the case where fruits and vegetables are used as the food 1 will be mainly described.
In the present embodiment, the length of the first opening 511 and the thickness of the first sheet 10a are set to L1 (mm) and T1 (mm), respectively, in a state where the food 1 is not put in the food packaging bag 50. When the length of the second opening 512 and the thickness of the second sheet 10b are L2 (mm) and T2 (mm), respectively, the relationship L1 / T1> L2 / T2 is satisfied. By satisfying such a relationship, the first sheet 10a exhibits an excellent oxygen transmission rate and carbon dioxide transmission rate as compared with the second sheet 10b. Therefore, since the food packaging body 100 can be stored and displayed in a direction that matches the conditions at the time of transportation or display of the food packaging body 100, the food packaging bag 50 exhibits a more excellent MA effect. It will be a thing.

  For example, when the first sheet 10a is a printing surface on which a printed matter such as a trade name, a production area, a producer, and a price is printed, and the second sheet 10b is a non-printing surface on which no printed matter is printed. The food packaging body 100 having such a configuration is usually displayed with the first sheet 10a (printing surface) as the upper side and the second sheet 10b (non-printing surface) as the lower side. Therefore, oxygen mainly permeates from the first sheet 10a located on the upper side, and carbon dioxide gas mainly permeates from the second sheet 10b located on the lower side. Further, as described above, the food packaging sheet 10 satisfies the relationship of L1 / T1> L2 / T2, and therefore, in the food packaging body 100 with the first sheet 10a on the upper side, the oxygen transmission rate is the same as the carbon dioxide transmission rate. Compared to faster. Therefore, a moderate low oxygen and high carbon dioxide environment can be formed reliably.

  Moreover, the opening part 511a and the opening part 512a are provided in the position which overlaps in planar view in the state which does not put the foodstuff 1 in the food packaging bag 50. FIG. Similarly, the opening 511b and the opening 512b, the opening 511c and the opening 512c, and the opening 511d and the opening 511d are respectively in a state in which the food 1 is not put in the food packaging bag 50 in a plan view. Are provided at overlapping positions. As described above, the first opening 511 and the second opening 512 are formed in the thickness direction of the first sheet 10a and the second sheet 10b, and the ones that are formed at the closest positions, respectively. It is preferable that they are provided at overlapping positions. Thereby, the number of the 1st opening part 511 and the 2nd opening part 512 can be made the same, and the effect acquired by satisfying the relationship of L1 / T1> L2 / T2 can be exhibited more reliably. Can do.

  Further, as specific values of L1 / T1 and L2 / T2, L1 / T1 is preferably 2.5 or more and 250 or less, and L2 / T2 is preferably 1 or more and 100 or less, and L1 / T1 Is 10 or more and 180 or less, and L2 / T2 is more preferably 5 or more and 50 or less. By setting L1 / T1 and L2 / T2 within the above ranges, the food packaging bag 50 can more reliably exhibit the MA effect. In addition, when L1 / T1 and L2 / T2 are set to be less than the lower limit, depending on the type of the food packaging sheet 10, the food packaging sheet 10 may be difficult to be processed, and the upper limit. When the value is exceeded, depending on the type of the food packaging sheet 10, the first opening 511 and the second opening 512 are likely to open, and the target oxygen permeation rate and carbon dioxide permeation rate may be exceeded. is there.

  Furthermore, in the state where the food 1 is not put in the food packaging bag 50, the length L1 of the first opening 511 is 0.05 mm or more and 12 mm or less, and the length L2 of the second opening 512 is 0.00. Preferably, the length L1 of the first opening 511 is 0.3 mm or more and 8 mm or less, and the length L2 of the second opening 512 is 0.05 mm or more and 3 mm or less. More preferably. If the upper limit is exceeded, volatilized essential oil components may be scattered outside the food packaging bag 50 more than necessary. Further, depending on the type of the food packaging sheet 10 and the thickness thereof, the first opening 511 and the second opening 512 are more easily opened than necessary due to the deformation of the food packaging sheet 10. Therefore, it may be difficult to control the oxygen transmission rate and the carbon dioxide transmission rate. On the other hand, when the essential oil component has a particularly high volatility when the value is less than the lower limit, the food packaging bag 50 may easily expand unintentionally due to an increase in pressure in the space 53. Moreover, in order to obtain the effects as described above, it is necessary to form a large number of openings 51. As a result, depending on the type of the food packaging sheet 10 and the thickness thereof, the processing becomes difficult, and the food packaging bag. There is a risk that it will not be suitable for mass production of 50.

  Further, the thickness T1 of the first sheet 10a and the thickness T2 of the second sheet 10b are each preferably 0.01 mm or more and 0.1 mm or less, and 0.01 mm or more and 0.065 mm or less. Is more preferable. By setting the thickness T1 of the first sheet 10a and the thickness T2 of the second sheet 10b within the above ranges, oxygen and carbon dioxide gas from the first opening 511 and the second opening 512 respectively included in the first sheet 10a. Can be reliably transmitted. Moreover, when it becomes less than the said lower limit, there exists a possibility that intensity | strength may not fully be obtained depending on the material of the sheet | seat 10 for food packaging. Furthermore, if the upper limit is exceeded, the cost may increase.

  As mentioned above, although embodiment of the sheet | seat for food packaging of this invention, a food packaging container, and a food packaging body was demonstrated, this invention is not limited to these.

  For example, each part which comprises the sheet | seat for food packaging of this invention, a food packaging container, and a food packaging body can be substituted with the thing of the arbitrary structures which can exhibit the same function. Moreover, arbitrary components may be added.

  Moreover, in the said embodiment, although the food packaging bag demonstrated as what formed two sheets for food packaging on the bag shape, it is not limited to this, For example, one sheet for food packaging is used. It may be formed into a bag shape by being folded in two and joining two opposing sides. When a food packaging bag is formed by folding a single food packaging sheet into two, one side is the first sheet and the other side is the second, with the folded portion as a boundary. It will be used as a sheet.

  The food packaging bag may be, for example, a bag in the form of a gusset bag or the like, and further, the food packaging bag is filled with food in a tray, cup, etc. and packaged in a food packaging bag. Also good.

  Moreover, in the said embodiment, although the food packaging bag was entirely comprised with the sheet | seat for food packaging, the whole food packaging bag does not need to be comprised with the sheet | seat for food packaging. For example, the food packaging bag may be a combination of a food packaging sheet containing an essential oil component and a sheet not containing the essential oil component.

  Moreover, although the said embodiment demonstrated the food packaging bag as an example of the food packaging container of this invention, the form of a food packaging container is not limited to a bag shape. For example, a tray, a cup, etc. may be sufficient. Moreover, the food packaging container is not limited to one constituted by one member, and may be constituted by a plurality of members. In this case, only one member of the plurality of members may be constituted by the food packaging sheet of the present invention. For example, in the case of a food packaging container composed of two members, a container main body partially opened and a lid provided so as to close the opening of the container main body, only the lid is the food packaging sheet of the present invention. It may be configured by.

  Moreover, in the said embodiment, as shown in FIG. 2, FIG. 3, although the sheet | seat for food packaging was demonstrated as what consists of a base material layer containing an essential oil component and a resin component, it is not limited to this. A structure other than the base material layer may be provided. For example, you may provide structures other than a base material layer. More specifically, when a food packaging container is used, it has a function of preventing volatilization of essential oil components from the base material layer on the side facing the outer surface (the side opposite to the side facing the food). A volatilization prevention layer may be provided. As a result, for example, the amount of the essential oil component volatilized in the food packaging container can be made sufficiently large, while the essential oil component can be effectively prevented from volatilizing outside the food packaging container. Mold growth can be effectively suppressed over a longer period. Moreover, when it is set as a food packaging container, the protective layer which has the function which prevents volatilization of an essential oil component comprised so that it can peel from a base material layer on the surface side (surface side which opposes food) which faces an inner surface side May be provided. By providing such a protective layer, it is possible to prevent the essential oil component in the base material layer from voluntarily volatilizing before the food is packaged by the food packaging sheet. Moreover, what is necessary is just to peel a protective layer when packaging a foodstuff.

  Hereinafter, specific examples of the present invention will be described. Note that the present invention is not limited to this.

1. Examination of food packaging sheet, food packaging bag and packaging (food packaging) (Example 1A)
1-1. Manufacture of packaging body <1> Manufacture of sheet for food packaging First, what pulverized the seed of coriander with the mixer was put into the distiller.

  Oil that contains fragrance components evaporated by steaming with heat and steam is collected in a pipe, cooled, then reduced to liquid, and the one that floats on the surface is used as an extract did.

  After adding stearic acid glyceryl fatty acid ester as a water dispersibility imparting component to the obtained extract, this mixture is added to a powdery water-soluble dextrin (average particle size: 10 μm) as an inclusion component, A mixture containing an extract, a water dispersibility-imparting component and an inclusion component was obtained.

Next, the mixture obtained as described above (extract, mixture containing a water dispersibility-imparting component and an inclusion component) and polypropylene as a resin material are kneaded, and the obtained kneaded product is biaxial. By extending | stretching to the direction, it was set as the film form of thickness 0.04mm, and the sheet | seat for food packaging which consists of a base material layer containing a resin material and an essential oil component was obtained. In the obtained food packaging sheet, the essential oil component was dispersed in a particulate form in the base material layer. The average particle diameter of the essential oil component particles in the base material layer was 10 μm. The content of essential oil components per unit area of food packaging sheet was 2 g / m ^2.

<2> Production of Food Packaging Bag Next, a part of the obtained food packaging sheet was cut out to prepare two rectangular sheets (first sheet and second sheet) having the same dimensions. Thereafter, the first sheet and the second sheet were overlapped with each other, and three sides were fused by heat sealing. Thereby, a food packaging bag having an inner size of 130 × 280 mm was produced.
Moreover, the same operation was performed and many food packaging bags were manufactured.

<3> Production of Package (Food Package) Next, a sterilized petri dish was prepared, and an agar medium was prepared in the petri dish. Next, one platinum loop of separately cultivated mold (Botrytis cinerea) was taken and placed near the center of the agar medium.

Next, the petri dish was put in one food packaging bag instead of food. At this time, the bottom part of the petri dish was positioned on the first sheet side, and the opening side of the petri dish was positioned on the second sheet side. And the part (mouth part) which the food packaging bag has opened was sealed with heat seal, and the package (food packaging body) was obtained.
Moreover, the same operation was repeated and two of these packaging bodies were produced.

(Example 2A to Example 14A)
A food packaging sheet, a food packaging bag and a package were obtained in the same manner as in Example 1A except that the configuration of the food packaging sheet was as shown in Table 1.

(Example 15A)
The structure of the food packaging sheet is as shown in Table 1, and the food is the same as in Example 1A except that four I-shaped openings with a length of 4.7 mm are provided in the first sheet. A packaging sheet, a food packaging bag and a package were obtained.

  The four openings are provided with four design knives on the first sheet after the food packaging sheet is manufactured and before the first sheet and the second sheet are overlapped to manufacture the food packaging bag. Formed by pressing.

(Example 16A to Example 18A)
The structure of the food packaging sheet is as shown in Table 1, and the four openings provided in the first sheet have the maximum width W (average value of the four openings) shown in Table 1. Except having formed in this way, it carried out similarly to the said Example 15A, and obtained the sheet | seat for food packaging, the food packaging bag, and the package.

  In Examples 15A to 18A, the openings were uniformly formed without being unevenly distributed at predetermined positions of the first sheet.

(Example 19A)
The structure of the food packaging sheet is as shown in Table 1, except that each of the first sheet and the second sheet is provided with one I-shaped opening having a length as shown in Table 1. In the same manner as in Example 1A, a food packaging sheet, a food packaging bag and a package were obtained.

  After opening the first sheet and the second sheet and fusing the three sides by heat sealing, the opening is placed with the design knife from the first sheet side with the first sheet facing upward. By pressing at one place, each of the first sheet and the second sheet was provided with one opening. The opening was formed near the center of the first sheet and the second sheet, respectively.

(Example 20A)
The openings are formed in the first sheet and the second sheet by pressing the design knife at two locations from the first sheet side with the first sheet facing upward, A food packaging sheet, a food packaging bag, and a package were obtained in the same manner as in Example 19A except that two openings were provided in each of the first sheet and the second sheet.

(Example 21A)
The openings in the first sheet and the second sheet are formed by pressing design knives at four locations from the first sheet side with the first sheet facing upward. A food packaging sheet, a food packaging bag, and a package were obtained in the same manner as in Example 19A, except that four openings were provided in each of the first sheet and the second sheet.

(Example 22A)
The openings in the first sheet and the second sheet are formed by pressing design knives at four locations from the first sheet side with the first sheet facing upward. A food packaging sheet, a food packaging bag, and a package were obtained in the same manner as in Example 19A, except that four openings were provided in each of the first sheet and the second sheet.

  In Examples 20A to 22A, the openings were formed uniformly without being unevenly distributed at predetermined positions of the first sheet.

(Comparative Example 1A)
A food packaging sheet, a food packaging bag and a package were obtained in the same manner as in Example 1A except that a polypropylene film containing no essential oil component was formed into a film by stretching in a biaxial direction.

(Comparative Examples 2A, 3A)
A food packaging sheet, a food packaging bag, and a package were obtained in the same manner as in Example 15A except that the essential oil component was not used and the configuration of the food packaging bag was as shown in Table 1.

(Comparative Example 4A)
A food packaging sheet, a food packaging bag, and a package were obtained in the same manner as in Example 19A except that the essential oil component was not used and the configuration of the food packaging bag was as shown in Table 1.

Table 1 shows the configurations of the packaging bags of each example and each comparative example.
In Table 1, the biaxially stretched polypropylene film is “OPP”, the polyethylene terephthalate is “PET”, the polylactic acid film is “PLA”, the cellophane film coated with acrylic resin is “cellophane”, and is formed on the first sheet. The opened portion is indicated as “first opening”, and the opening formed in the second sheet is indicated as “second opening”. Moreover, as for the sheet | seat for food packaging, in Examples 1-6, 10-12, 15-19, 21, 22 in which the essential oil component was disperse | distributed in the particulate form in the base material layer, all are the essential oil component in a base material layer. The average particle size of the particles was a value in the range of 1 μm to 30 μm. The average particle diameter is a volume-based average particle diameter measured in accordance with Japanese Industrial Standard, and is a value obtained by measurement using a laser Doppler particle size analyzer (manufactured by Nikkiso Co., Ltd.).

  Moreover, about each Example and each comparative example, a part of remaining food packaging sheet was cut out, and two 130 * 280 mm food packaging sheets were prepared.

  One of the food packaging sheets was allowed to stand in an environment of temperature: 25 ° C. and humidity: 50% for 24 hours, and the volatilization amount of the essential oil component in 24 hours was measured.

The other food packaging sheet and the essential oil component were left in an environment of temperature: 25 ° C. and humidity: 50% until the content of the essential oil component reached 0.5 g / m ² . And about the food packaging sheet | seat of each Example and each comparative example, content of an essential oil component is 0.5g / m < ² > -0.1g / m in the environment of temperature: 25 degreeC and humidity: 50%. The time H to reach ² was measured.

  These results are also shown in Table 1. Moreover, the content rate of the resin material in the base material layer of the food packaging sheet of each example was a value within the range of 80 wt% or more and 99 wt% or less. Moreover, the content rate of the essential oil component in the base material layer of the sheet | seat for food packaging of each Example was a value within the range of 1 wt% or more and 20 wt% or less.

1-2. Storage of packaging body One of the two manufactured packaging bodies obtained in each Example and each Comparative Example was placed on a flat plate so that the first sheet was on the upper side. Stored at 0 ° C. for 3 days.

  Moreover, the other packaging body obtained in each Example and each Comparative Example was placed at 25 ° C. with the first sheet placed on the flat plate so that the first sheet was on the upper side. Stored for 6 days.

1-3. Evaluation <1> Evaluation of Antifungal Property <1-1> Evaluation of Antifungal Property (3 Days) About the packaging of each Example and Comparative Example stored at 25 ° C. for 3 days, the occurrence of mold is visually observed. The situation was observed and evaluated according to the following evaluation criteria.

A: The mold range did not spread at all.
B: The range of mold was hardly expanded.
C: The range of the mold was hardly expanded, but was growing on the spot.
D: The range of mold was widened.
E: Mold was spreading as a whole.

<1-2> Evaluation of antifungal property (6 days) About the packaging body of each Example and Comparative Example stored at 25 ° C. for 6 days, the occurrence of mold was visually observed, and the following evaluation criteria It evaluated according to.

A: The mold range did not spread at all.
B: The range of mold was hardly expanded.
C: The range of the mold was hardly expanded, but was growing on the spot.
D: The range of mold was widened.
E: Mold was spreading as a whole.
Table 2 shows the evaluation results of each example and each comparative example.

  From the evaluation results of the antifungal property (3 days) in Table 2, the package of each Example was inhibited from growing mold in the food packaging bag. Thereby, even if the package of each Example is a case where a foodstuff is installed in a food packaging bag, it is estimated that mold | fungi can propagate to the foodstuff.

  In addition, from the evaluation results of the antifungal property (for 6 days) in Table 2, in particular, the packaging bodies of Examples 1A to 6A, 15A, 16A, and 19A to 21A can propagate the mold in the food packaging bag over a longer period. It was found that it can be suppressed. Thereby, even if the packaging body of Examples 1A-6A, 15A, 16A, 19A-21A installs a foodstuff in a food packaging bag, it suppresses that a mold propagates to the food for a long period of time. It is speculated that it can.

  On the other hand, satisfactory results were not obtained in the packaging bodies of the comparative examples that did not contain the essential oil component in the base material layer.

2. 2. Examination of packaging body (food packaging body) when banana is packaged as food 2-1. Production of packaging (food packaging) (Example 15B)
The package of Example 15B was the same as Example 15A except that three Ecuadorian bananas (green chip state) (total 450 g) were put in a food packaging bag and the mouth was sealed with a heat seal. Got.

The volume of the food packaging bag obtained by filling the water with water is 1115 mm ³ , and the maximum size of the opening in the state A in which 558 mm ³ bananas (three in total) are packaged with this food packaging bag. Large W (average value of four openings) was 1.5 mm. Further, the length L of the opening (average value of the four openings) was 4.5 mm. Furthermore, the maximum width W (average value of four openings) in the state B where 837 mm ³ bananas were packaged in this food packaging bag was 1.8 mm. The length L of the opening (average value of four openings) was 4.3 mm.

(Example 16B to Example 18B, Comparative Examples 2B and 3B)
Except that three Ecuadorian bananas (green chip state) (total 450 g) were put in a food packaging bag and the mouth was sealed with a heat seal, as in Examples 16A to 18A and Comparative Examples 2A and 3A. Thus, packaging bodies of Example 16B to Example 18B and Comparative Examples 2B and 3B were obtained.

For the packages of Example 15B to Example 18B, Comparative Example 2B, and Comparative Example 3B, W / T, L / W based on the maximum width W and length L of the opening formed in the food packaging sheet, respectively. Was calculated.
These results are shown in Table 3.

(Example 19B to Example 22B, Comparative Example 4B)
Except that one 250 g Ecuadorian banana (green chip state) was put in a food packaging bag and the mouth was sealed with a heat seal, the same as in Examples 19A to 22A and Comparative Example 4A. The packaging bodies of Example 19B to Example 22B and Comparative Example 4B were obtained, respectively.

2-2. Storage of Packaging (Food Packaging) About the packaging bodies of Example 15B to Example 21B, Comparative Example 2B, and Comparative Example 3B, respectively, with the first sheet placed on the flat plate so that the first sheet is on the upper side, Stored at 20 ° C. for 5 days.

  Moreover, about each packaging body of Example 22B, it stored at 20 degreeC for 5 days in the state mounted in the 2nd sheet | seat so that it might become an upper side on a flat plate.

2-3. Evaluation The oxygen concentration (%) and carbon dioxide concentration (%) in the package after 5 days were measured for the packages of Example 15B to Example 22B and Comparative Examples 2B to 4B.

  Furthermore, for the packaging bodies of Examples 15B to 22B and Comparative Examples 2B to 4B stored at 20 ° C. for 5 days, the appearance, color tone, taste, smell, etc. of the bananas in the packaging after 5 days were observed, respectively. Evaluation was performed according to the evaluation criteria.

Evaluation criteria A: Good B: Slightly good C: Bad D: Remarkably bad These evaluation results are shown in Table 4.

  From the results of Table 3 and Table 4, the packaging bodies of Example 15B to Example 18B are more appropriate than the atmosphere by forming openings in the food packaging sheet so that the maximum width W is in an appropriate range. As a result, it was possible to maintain a low oxygen and high carbon dioxide environment and to reduce banana deterioration and ripening. Moreover, generation | occurrence | production of mold | fungi was not recognized by the banana in the package of Example 15B-Example 18B.

  Furthermore, the packaging bodies of Example 15B to Example 18B were able to further reduce banana degradation and ripening by setting W and W / T in a more appropriate range.

  Moreover, from the results of Table 1 and Table 4, the packaging bodies of Example 19B to Example 22B are respectively applied to the first sheet and the second sheet so as to satisfy the relationship of L1 / T1> L2 / T2. By forming the first opening and the second opening, it is possible to maintain a moderately low oxygen and high carbon dioxide environment than the atmosphere, and the result that the deterioration and ripening of the banana are reduced became. Moreover, generation | occurrence | production of mold | fungi was not recognized by the banana in the package of Example 19B-Example 22B.

Furthermore, the packaging bodies of Examples 19A to 22B are set to have L1, L2, L1 / T1, L2 / T2, ΣL1 (100 g), and ΣL2 (100 g) in appropriate ranges, thereby deteriorating and adding bananas. It was possible to further reduce ripening.
On the other hand, with the packaging bodies of Comparative Examples 2B to 4B, satisfactory results were not obtained.

1: Food 10: Food packaging sheet 10a: First sheet 10b: Second sheet 11: Base material layer 111: Resin material part 112: Essential oil containing part 50: Food packaging bag 51: Openings 511a, 511b, 511c 511d: opening (first opening)
512a, 512b, 512c, 512d: opening (second opening)
52: Seal part 53: Space 54: Sealing part 100: Food packaging

Claims (11)

A food packaging sheet used for packaging food,
Having a base material layer composed of a resin material;
A food packaging sheet, wherein the base material layer contains an essential oil component having antifungal properties.   The food packaging sheet according to claim 1, wherein the essential oil component is one or more selected from the group consisting of extracts of coriander, perilla, thyme, basil, lemongrass, lemon balm and oregano.   The said base material layer is comprised by the material containing the 1 type (s) or 2 or more types selected from the group which consists of an extending | stretching polypropylene, polyethylene, a polyethylene terephthalate, and polylactic acid. Sheet. Food packaging sheet, temperature: 25 ° C., humidity: 50% of the essential oil component at 24 hours when allowed to stand in an environment volatilization amount is 0.05 g / ^{m 2} or more 4g / ^{m 2} or less is claimed Item 4. The food packaging sheet according to any one of Items 1 to 3. The food packaging sheet according to any one of claims 1 to 4, wherein a content of the essential oil component per unit area is 0.5 g / m ² or more and 5 g / m ² or less.   The said essential oil component is a sheet | seat for food packaging of any one of Claim 1 thru | or 5 currently disperse | distributed to the said base material layer at the particle form.   The food packaging sheet according to any one of claims 1 to 6, wherein the essential oil component is dissolved in the resin material in the base material layer.   A food packaging container, wherein the food packaging sheet according to any one of claims 1 to 7 is formed into a bag shape.   The food packaging container according to claim 8, wherein at least one opening having a length of 0.001 mm to 25 mm is provided. Having a base material layer composed of a resin material;
A food packaging container, wherein the base material layer contains an anti-mold essential oil component.   A food package comprising the food packaging container according to any one of claims 8 to 10 and a food covered with the food packaging container.

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