JP3080380U - Freshness preservative for packaged food - Google Patents

Abstract

(57) [Abstract] [Problem] A high quality preserving effect of moisture-containing packaged food such as fresh food and frozen food such as vegetables, fruits, seafood and meat, and harmless and inexpensive. Provided is a freshness preserving agent for packaged food which can be reused as an adsorbent, a rice cooker, a fertilizer, etc. [Solution] A freshness preserving agent enclosed in a food package of fresh food, frozen food, etc. The granular activated carbon obtained by activating the shell is enclosed in a flat packaging material having gas permeability and being insoluble in water.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a freshness preserving agent, and more particularly, to a preservative used for preserving freshness and umami of contents by enclosing in freshly wrapped foods, frozen foods and the like in small packages.

[0002]

[Prior art]

 Conventionally, a desiccant for preventing moisture absorption of food and an antioxidant for preventing oxidation have been enclosed and used in packaged foods.

[0003]

[Problems to be solved by the invention]

 Calcium sulfide and silica gel are usually used for the former, and iron sulfide and ascorbic acid are used for the latter, but all of them have a certain effect on dried foods such as confectionery, instant noodles, and glue. However, foods containing moisture such as fresh foods and frozen foods had no effect, were dangerous if eaten incorrectly, and had problems in disposal after use.

[0004] As a countermeasure, it has been proposed to use bincho charcoal granulated. However, bincho charcoal has excellent characteristics as a fuel, but has a small porous surface area. For this reason, even if it can be applied to moisture absorption and antioxidation of dried foods, it is not effective for watery foods such as fresh foods and frozen foods. Therefore, there is a problem that the cost is increased and the bulk of the packaged food is increased.

[0005]

[Problems to be solved by the invention]

 The present invention has been made in order to solve the above-mentioned problems, and an object of the present invention is to provide a high-quality effect of preserving the quality of packaged food containing moisture, such as fresh food and frozen food, and to be harmless and inexpensive. Accordingly, it is an object of the present invention to provide a freshness preservative for packaged foods that can be reused as a water sorbent, a rice cooker, a fertilizer, etc. after use. Fresh food includes all foodstuffs that need to be fresh, such as seafood, meat, seaweeds, vegetables, and fruits. In addition, the present invention can be used as a preservative for freshness and umami of various processed foods such as tofu and its products, sushi, bento, sandwiches, ham, sausage, kamaboko, and hampon in addition to fresh and frozen foods. It is valid.

[0006]

[Means for Solving the Problems]

 In order to achieve the above object, the present invention provides a freshness-preserving agent enclosed in food packaging for fresh foods, frozen foods, and the like, in which granular activated carbon obtained by activating a coconut shell has gas permeability. It is enclosed in a flat packaging material that is insoluble in water.

The packaging material includes an inner layer made of a nonwoven fabric and a polymer sheet layer covering the inner layer and having a large number of pores. And two layers having a printing surface. The coconut shell activated carbon is preferably activated at a temperature of 1000 ° C. or less, and has characteristics of a particle diameter of 1 to 5 mm and a specific surface area of 1500 m ² / g or more.

[0008]

[Embodiment of the invention]

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. 1 and 2 show a first embodiment of a freshness preserving agent for packaged food according to the present invention. Reference numeral 1 denotes coconut shell activated carbon, which is obtained by using coconut shell as a raw material and carbonizing and activating the coconut shell to form granules having an average particle diameter of 1 to 5 mm, preferably 1 to 3 mm, and a specific surface area of 1500 to 2000 m ² / g. have. By reducing the particle size, the contact area with air can be increased.

[0009] Such coconut shell activated carbon is produced, for example, by drying a coconut shell, firing it, pulverizing it to a predetermined particle size, and then activating it in an activation furnace. The coconut shell activated carbon of the present invention has been temperature-adjusted so that minerals are not removed during the treatment in the activation furnace, that is, activated charcoal activated at 1000 ° C. or lower.

Reference numeral 2 denotes an encapsulant filled with the coconut shell activated carbon 1 in an appropriate amount, for example, about 2 to 5 g. In this example, the envelope 2 has a three-layer structure of an inner layer 3, a middle layer 4 and an outer layer 5. The inner layer 3 is made of a non-woven fabric made of a material having gas permeability and being insoluble in water, for example, an organic high molecular compound (for example, polyester or polypropylene), in which coconut shell activated carbon 1 is placed. Is filled. The middle layer 4 is made of an organic polymer compound sheet, the outer layer 5 is made of a transparent organic polymer compound sheet, and between the middle layer 4 and the outer layer 5 is a display printing surface 6 for required items such as a product name, handling precautions, and a manufacturer. Is provided. In the middle layer 4 and the outer layer 5, fine through holes 7 are provided at required intervals so as to communicate with the inner layer 3.

The inner layer 3, the middle layer 4 and the outer layer 5 are formed of a rectangular sheet member, and are folded in two at an intermediate position to overlap three sides of a peripheral edge and superimpose heat or ultrasonic waves to thereby form a seal portion 8. Are formed.

In the first embodiment, the inner layer 4 may be independent of the outer middle layer 4 and the outer layer 5. That is, the inner layer 4 may be formed of a bag body filled and sealed with the coconut shell activated carbon 1. Further, it is not always necessary to provide three layers, and printing may be performed on the surface of the inner layer 3 and only one transparent outer layer may be covered on the outside.

FIG. 3 shows a second embodiment of the preservative for packaged food according to the present invention. In this embodiment, the envelope 2 'is made of a non-woven cloth made of a gas-permeable and water-insoluble material, for example, an organic polymer compound (for example, polyester or polypropylene), and has a coconut inside. The shell activated carbon 1 is filled, and a sealing portion 8 is formed on the periphery of the envelope 2 ′. Display printing with an insoluble water-based ink is performed on the outer surface of the envelope 2 '. This second embodiment is suitable for relatively low moisture foods such as dried fish.

[0014]

Operation of the embodiment

 To explain the operation of the present invention, FIG. 4 illustrates the use state of the freshness preserving agent according to the present invention, where C is a packaged food. Reference numeral 9 denotes a tray made of urethane foam or the like. Fresh food A such as sashimi is disposed on the tray 9, and the present invention freshness preserving agent B is enclosed in an appropriate position on the tray. It is encapsulated by a packaging material 10.

When the freshness retaining agent B used in the first embodiment is used, the outer layer 5 of the envelope 2 comes into contact with the fresh food A. Labels such as the brand name, efficacy, and handling precautions are indispensable for the freshness preservative B. However, since the printing surface 6 on which the label is displayed is not exposed on the outer surface of the envelope 2, the printing ink is directly applied. There is no danger that the printing ink will be transferred to the fresh food A because it does not come into contact with the fresh food A and the commercial value will be reduced.

The outer layer 5 and the inner layer 4 communicate with the inner layer 3 through a large number of through holes 7, and the inner layer 3 is gas-permeable, and is filled with coconut shell activated carbon 1. Therefore, the atmosphere and moisture from the packaged food C and the fresh food A come into contact with the coconut shell activated carbon 1 through the through holes 7.

The coconut shell activated carbon 1 has a porous structure with an extremely large surface area and an extremely large number of voids. For this reason, when gas or odor is generated in the packaged food C, or when moisture is contaminated, it can be efficiently adsorbed and removed by the surface adsorption force and the capillary adsorption force by the micropores. Carbon, which is the main component of the coconut shell activated carbon 1, has the property of releasing negative ions to the oxidized substance, so that umami can be increased by antioxidation and reduction. However, the coconut shell activated carbon 1 of the present invention is treated at a temperature of 1000 ° C. or less at the time of activation, and contains a large amount of minerals such as iron, calcium, sodium, and magnesium. For this reason, since such mineral components are eluted and added to the fresh food A, umami can be maintained. In addition, since the coconut shell activated carbon 1 is alkaline, it is possible to obtain a bactericidal effect of bacteria that easily propagate in food.

Further, the coconut shell activated carbon 1 has a porous structure having an extremely large surface area and an extremely large number of voids. When a certain amount of water is accumulated and external moisture decreases, the activated carbon is accumulated. Releases moisture. For this reason, fresh and frozen foods do not become too dry, and good commercial value can be maintained.

After use, the product is taken out of the packaged food C, washed with water, and dried to regenerate its function, so that it can be easily used as a small deodorant, as well as kettles, pots, and the like. It can remove the smell of chlorine by loading it into the water or rice cooker, and elute the contained minerals to make delicious water and cooked rice.

The results of examining the performance of the freshness retaining agent B according to the present invention are shown below. Prepare a transparent cup containing 180 cc of water, take bincho charcoal into granules (comparative product), and take out 3g of the freshness preservative according to the present invention from the packaging, and charge each cup. Was measured visually. As a result, several bubbles rose in 3 seconds from the carbonized product. On the other hand, in the freshness preservative according to the present invention, countless bubbles vigorously foamed from the carbide as if it were carbonated water from the moment of charging. From this result, it can be seen that the freshness retaining agent according to the present invention has an extremely high porosity and a large surface area.

A component analysis test of the freshness preserving agent according to the present invention was performed. The results are as follows. Iron: 729 ppm (by o-phenanthroline absorption spectrophotometry), potassium: 5. 16% (by potassium permanganate volumetric method), sodium: 725 ppm (by atomic absorption spectrophotometry), magnesium: 3410 ppm (by atomic absorption spectrophotometry). From these results, it can be seen that the freshness preservative according to the present invention not only has an adsorptive property but also contains a large amount of minerals and has an effect of retaining the umami of food when enclosed in food packaging.

The chlorine removal performance of the freshness preserving agent according to the present invention was tested. Water having a residual chlorine concentration set to 1.0 mg / L is prepared, and about 20 g of a freshness preserving agent according to the present invention shown in FIG. 1 is placed in a 2 l PET bottle, 1.8 l of prepared water is added thereto, and the mixture is allowed to stand. After 5 minutes, two vibrators vibrated up and down 20 times vigorously were prepared and used as sample waters a and b. A control water was prepared by adding 1.8 liters of prepared water to a 2 liter PET bottle and operating in the same manner. The sample water and the control water were each left still in a thermostat (5 ± 1 ° C.). After the first interval, 100 ml of each of the sample water and the control water was collected and filtered with a filter paper under suction, and the residual chlorine was measured by the ortho-tolidine method (detection limit: 0.01 mg / l). As a result, the control water was 0.85 mg / L, whereas the sample water a. b. No residual chlorine was detected for. From these results, it is understood that the freshness retaining agent according to the present invention has excellent adsorption performance.

Further, in order to check the safety of the freshness preserving agent according to the present invention, a water quality test was carried out under a water content. In a 2 l PET bottle, add about 20 g of the freshness preservative according to the present invention shown in Fig. 1, add 1.8 l of tap water, vibrate vigorously 20 times in the vertical direction, and settle in a thermostat (5 ± 1 ° C). After 24 hours, the sample was filtered by suction with filter paper to obtain sample water. This sample water was tested for cadmium and the like in accordance with Article 1 of the First Food D of the standard for food additives and the like. As a result, none of cadmium, mercury, lead, arsenic, and hexavalent chromium were detected. These results show that the freshness preservative of the present invention is harmless and highly safe.

The deodorizing effect of the freshness preserving agent according to the present invention was tested. Two bags of the freshness preservative (containing 3 g) according to the present invention are placed in a desiccator, and methyl mercaptan is added so as to have a gas concentration of about 50 ppm, and this is left at room temperature. The gas concentration in the desiccator was measured using a detector tube. At the same time, the same operation was performed without the sample, and this was used as a blank test. As a result, in the blank test, after 2 minutes: 61 ppm, after 5 minutes: 50 ppm, after 10 minutes: 50 ppm, and after 30 minutes: 50 ppm. In contrast, the product of the present invention had a content of 30 ppm after 2 minutes, 20 ppm after 5 minutes, 9 ppm after 10 minutes, and 1 ppm or less after 30 minutes. From this result, it can be seen that the freshness preserving agent according to the present invention has an extremely good deodorizing effect.

[0025]

[Effect of the invention]

 According to claim 1 of the present invention described above, a freshness-preserving agent enclosed in a food package such as fresh food or frozen food, wherein granular activated carbon obtained by activating a coconut shell is used as a gas. Since it is enclosed in a flat packaging material that is permeable and insoluble in water, it can be placed in a food package containing moisture such as fresh food or frozen food, and the surface area is extremely large and countless. Due to the porous structure having voids, gas, odor, and contaminants generated in the packaged food C can be efficiently adsorbed and removed by the surface adsorption force and the capillary adsorption force due to the fine pores. The excellent effect that the quality such as can be maintained for a long time can be obtained. In addition, since it is harmless, it is highly safe, and can be reused as a water adsorbent, rice cooker, fertilizer, etc. even after use, and has an excellent effect of eliminating waste treatment.

According to claim 2, the packaging material has an inner layer made of a nonwoven fabric, and a polymer sheet layer covering the inner layer and having a large number of pores, and the polymer sheet layer has a printing surface in the middle. Because it contains two layers, there is no concern that printing ink will adhere to fresh or frozen food even if it comes into direct contact with the packaging, and gas, odor, and pollution will pass through the pores. An excellent effect is obtained in that the components can be efficiently adsorbed and removed by the surface adsorption force and the capillary adsorption force by the micropores.

According to the third aspect, the coconut shell activated carbon has a particle diameter of 1 to 3 mm and a specific surface area of 1500 m ² / g or more, so that the surface adsorption force and the capillary adsorption force by the fine pores can be increased, and Since it is activated at a temperature of 1000 ° C or less, it contains a mineral component, and when it is eluted, it has an excellent effect of increasing or maintaining the umami of fresh food and frozen food. .

[Brief description of the drawings]

FIG. 1 is a partially cutaway perspective view showing a first embodiment of a packaged food freshness preserving agent according to the present invention.

FIG. 2 is a partially enlarged sectional view of FIG.

FIG. 3 is a partially cutaway perspective view showing a second embodiment of the packaged food freshness preserving agent according to the present invention;

FIG. 4 is a cross-sectional view illustrating a usage state of the freshness preserving agent for packaged food according to the present invention.

[Explanation of symbols]

 Reference Signs List 1 coconut shell activated carbon 2, 2 'envelope 3 inner layer 4 middle layer 5 outer layer 6 display printing surface 7 pore

Claims (3)

[Utility model registration claims] 1. A freshness preserving agent enclosed in a food package such as fresh food or frozen food, wherein a granular activated carbon obtained by activating a coconut shell has gas permeability and water. A freshness preservative for packaged foods, which is enclosed in a flat packaging material that is insoluble in contrast. 2. A packaging material comprising: an inner layer made of a non-woven fabric; and a polymer sheet layer covering the inner layer and having a large number of pores. The freshness preserving agent for packaged foods according to claim 1, which comprises: 3. The coconut shell activated carbon is activated at a temperature of 1000 ° C. or less, has a particle size of 1 to 5 mm, and has a specific surface area of 1 to 5.
Packaging for food freshness retaining agent according to claim 1 or 2 500 meters ² / g ^or more.