JP3036355U - Packaging container for liquid seasonings - Google Patents

Abstract

(57) [Abstract] [PROBLEMS] To prevent deterioration of liquid seasonings due to oxidation. SOLUTION: A packaging container having a low oxygen permeability is filled with a liquid seasoning and a deoxidizer filled in a small plastic container, and an opening is sealed with a heat seal. [Effect] Prevent deterioration due to oxidation.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a packaging container for liquid seasonings used for hermetically packaging soy sauce, sauce and the like.

[0002]

[Prior art]

 Conventionally, when packaging foods, in order to prevent deterioration and deterioration of quality due to food spoilage, mold development, etc. during the distribution process, food deterioration inhibitors have been added in advance or deoxidizers have been enclosed. There is.

Further, as shown in FIGS. 1 and 2, the food packaging bag according to Japanese Utility Model Application Laid-Open No. 58-125175 is obtained by synthesizing an oxygen-impermeable synthetic pouch 4 containing an oxygen scavenger 5. It is placed in the bottom of a resin outer bag A, and the outer bag A is adhered in a dotted line to accommodate the small bag 4 on the bottom side. After being stored in the opening side of the partitioned outer bag A, the opening of the outer bag A is closed to seal the pouch 4 and the inner bag B, and the outside is connected through the communication passage 2 formed by bonding in a dotted line. Deterioration of food is prevented by removing oxygen remaining on the opening side and bottom side of bag A.

Also, sushi and bento are accompanied by soy sauce filled in a small plastic container (polyethylene container).

[0005]

[Problems to be solved by the device]

 The cause of soy sauce deterioration is the reaction of oxidized sugars with amino acids due to oxygen (amino-carbonyl reaction) sunlight (ultraviolet) and temperature (high temperature) glutamic acid changes to pyroglutamic acid (pyrolysis), resulting in loss of taste. Yes, there is. Of these, oxidation by oxygen is a major cause. The color change is easily visible due to deterioration, and as a result of the browning of the color, the taste and aroma are deteriorated and precipitates are formed.

Further, in order to prevent deterioration of quality due to food spoilage, generation of mold, etc., a method of adding an alteration inhibitor to food in advance is originally not preferable, and additive-free food is favorably eaten. It is even more inappropriate today.

Further, in the method of enclosing the oxygen absorber, the oxygen absorber does not react when a large amount of water adheres to the surface of the oxygen absorber, and is therefore unsuitable for packaging foods with high water content.

On the other hand, the packaging bag of Japanese Utility Model Application Laid-Open No. 58-125175 is suitable for packaging foods with high water content, but it is troublesome because the outer bag A needs to be bonded in a dotted line. On the other hand, when packing and storing liquid seasonings such as soy sauce or sauce in small plastic sea bream containers, such as sushi and bento boxes, for storage and sale, the packaging bag should be an inner bag and an outer bag. It is not necessary to divide it into two parts, and it is not necessary to bond the lower part of the outer bag in a dotted line to provide a communication passage. However, in the case of this container, the deterioration speed is faster because the surface area relative to the internal volume is larger than that of a 1.8 l packed glass bottle or a PET container.

Although there is a conventional technique in which an oxygen scavenger is used for the purpose of preventing the deterioration of food, the oxygen scavenger is used together with a small plastic container filled with soy sauce or sauce for the purpose of preventing discoloration of the food. There is no enclosed packaging container.

However, foods, especially brewed foods such as soy sauce, miso, and wine, are markedly darkened and darkened when they come into contact with oxygen, and the effects of darkening (browning) and oxygen are remarkable.

FIG. 3 shows patterns of oxidative browning and non-oxidative browning of soy sauce. In the figure, ΔE555 indicates a change in color density, and the larger this number, the darker the color. In other words, the browning reaction becomes remarkable (Science and Technology of Soy Sauce, page 301, by Tatsuro Itakura, published by The Japan Brewing Association).

From this, it can be seen that the color of soy sauce is stable in the absence of oxygen, but is significantly unstable in the presence of oxygen.

Generally, when eating a food, not only the taste is tasted with the tongue, but the eyes also enjoy its color and shape. Although the color of food appeals to the subjectivity of the individual, the food is selected, purchased, Or it is one of the important factors when you taste.

In particular, soy sauce is commonly called by the color name “Murasaki”, and it is not an exaggeration to say that the color tone determines the commercial value. In food, the color is used to judge its value. There are also those that make up the most important element.

Therefore, an object of the present invention is to provide a packaging container for preventing color increase and darkening of foods, particularly liquid seasonings, and preventing deterioration of taste and color.

[0016]

[Means for Solving the Problems]

 In the present invention, soy sauce, sauce, etc. are filled in a small plastic sea bream container, etc., and three sides with high gas barrier properties, which are difficult to pass oxygen, are sealed, and a plastic film with one side opened. The oxygen absorber is enclosed in a packaging bag, and the opening is sealed with heat seal.

[0017]

[Embodiment of the invention]

 As shown in FIG. 4, soy sauce 6 is filled in a plastic snapper-shaped small container 7, and together with the oxygen scavenger 8, it is packed in a plastic bag 9 with one side that is difficult to allow oxygen to pass through. 9a is sealed with heat seal.

Test for improving the preservability of soy sauce in a small plastic container Objective: To delay the deterioration of soy sauce filled in a small plastic container (2.5 ml) and extend the expiration date. Method: Fill a plastic (polyethylene) snapper container (2.5 ml) and a plastic film (nylon polylaminate) bag (2.5 ml) with soy sauce.

The soy sauce used is a brewed soy sauce and a soy sauce for sushi.

In the deoxidation test section, 10 soy sauce containers were packed in a plastic bag (vinylidene chloride) having a gas barrier property, and a deoxidizer and an oxygen checker were put in the heat seal.

As the oxygen scavenger, a self-reactive general type AW 0.95 or less is used.

The control test section 1 was put in a general plastic (polyethylene) pouch having a low gas barrier property.

Storage conditions: room temperature and 40 ° C. in the deoxidation test section: 40 ° C. in the control test section 1 Measurement item: Color number of soy sauce Absorbance OD550 nm (5 to 100 times dilution): Sensory test (color, taste, fragrance)

[0024]

[Effect of the invention]

 1. The improvement of the preservability of soy sauce was divided into a deoxidation test section and a control test section in which an oxygen scavenger was not enclosed. In the sensory test, ± indicates no change, and as the number of + increases, the change becomes more remarkable, and an oxidative odor due to oxidation and a deteriorated odor are produced and the taste becomes bad. The smaller the number is, the darker the color is. The OD550 indicates the absorbance at 550 nanometer, and the larger the number is, the darker the color is. This means that a so-called browning reaction occurs. Table 1 shows the state of the inspection start date, Table 2 shows the state of the 15th day after the start, Table 3 shows the state of the first month after the start, Table 4 shows the state of the second month after the start, and Table 5 Shows the status of the third month after the start.

From the results of this experiment, the color of soy sauce became darker as the number of test days increased in the control test group where the oxygen scavenger was not enclosed. It can be seen that it is preserved without changing for a long time compared to the ward.

[0026]

[Table 1] Test results: 0 months (Start '96 .6.06)

[0027]

[Table 2] Test Results: Day 15 ('96 .06.21)

[0028]

[Table 3] Test result: 1st month ('96 .7.05)

[0029]

[Table 4] Test results: Second month ('96 .8.06)

[0030]

[Table 5] Test results: Third month ('96 .09.10) 2. The deterioration of soy sauce can be delayed and the shelf life can be extended. 3. Easy control of production and inventory. 4.Returns and claims are reduced, and reliability is greatly improved as a high-quality product that can be relieved. 5. Since the ability to maintain freshness is improved, it is possible to develop new health-conscious products such as low salt, low sugar and no additives. 6. Unlike additives, it does not mix with food, so it is safe in terms of flavor and safety.

[Brief description of the drawings]

FIG. 1 is a partially cutaway front view showing an outer bag of a conventional packaging container.

FIG. 2 is a front view showing the same inner bag.

FIG. 3 is a diagram showing patterns of oxidative browning and non-oxidative browning of soy sauce.

FIG. 4 is a front view showing an embodiment of the present invention.

[Explanation of symbols]

7, sea bream container 8, oxygen scavenger 8, plastic film

Claims (1)

[Utility model registration claims] 1. A liquid seasoning characterized by enclosing a liquid seasoning and a deoxidizer filled in a small plastic container in a packaging container made of a material having low oxygen permeability, and then sealing the opening. Container for packaging materials.