JP3365689B2 - Packaging bags for food packaging - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product that can be visually recognized by a consumer or the like, and that the quality of the food product can be reduced even under irradiation of sunlight or the like. The present invention relates to a packaging bag for food packaging that can be prevented. More particularly, the present invention relates to a packaging bag for food packaging suitable for packaging processed marine products (particularly, processed marine products having a water content of 3 to 43% by weight). [0003] Packaging bags formed of a flexible material such as a plastic film (hereinafter sometimes referred to as plastic packaging bags) are used in a large amount for various purposes. [0004] When plastic packaging bags are used for commercial packaging (packaging used in commercial transactions),
It is indispensable to have, as basic functions, a protection function for protecting the contents and a sales promotion function for recognizing the characteristics of the contents to consumers and the like. [0005] When the product to be packed is food,
Due to its nature, it has a protection function according to the nature of the food and the ability to visually recognize the packaged food by the consumer (hereinafter, sometimes referred to as visual recognition). In many cases, it is indispensable to have a sales promotion function that appeals the characteristics of the product through the Internet. [0006] Therefore, a packaging bag for food packaging is required to have each function of mechanical strength, barrier property and stability as a protective function. [0007] The mechanical strength is specifically, tensile strength,
Examples include breaking strength, tear strength, elongation, bending resistance or impact strength. [0008] The barrier property is, specifically, moisture-proof, waterproof, gas-passing-preventing, odor-preventing, light-shielding (for example, ultraviolet shielding) or heat insulating. The stability is, specifically, water resistance, light resistance,
Heat resistance, oil resistance, cold resistance, chemical resistance, solvent resistance, etc. [0010] On the other hand, even if the food is packaged, the quality of the food is often deteriorated by a biological or chemical change easily caused by microorganisms such as bacteria and fungi in the distribution process. Are known. It is a well-known fact that the quality deterioration is further accelerated under irradiation of sunlight or the like (see Reference 2 below). [0012] For this reason, in a packaging bag for food packaging, it is common to form a packaging bag with a plastic film having an enhanced barrier property to impart a protective function to the packaging bag. In order to prevent the biological or chemical change of the packaged food more strongly, a packaging bag is formed from an aluminum foil coated plastic film or the like to block the irradiation of solar rays or the like and the barrier property. Is generally applied to the packaging bag. On the other hand, in the packaging of foods, it is often indispensable for the packaging bag to have visual recognition ability to exhibit the sales promotion function of the packaging bag, so that a transparent barrier plastic film is laminated. It is common to form a packaging bag with a plastic film having improved barrier properties by doing so as to form a packaging bag having visual recognition. [0015] In conventional packaging bags for food packaging, the provision of visual recognition to the packaging bag is substantially only by improving the barrier properties of the plastic film forming the packaging bag. Was being considered. [0016] Therefore, there is no study as to whether or not there is a correlation between the visual recognizability of the packaging bag for food packaging and the transparent portion occupying the surface area of the packaging bag (that is, the transparent region). No suggestion was made. Therefore, there is a correlation between the visual recognition property of the packaging bag for food packaging and the transparent portion occupying the surface area of the packaging bag, and a specific quantitative relationship between the visual recognition property of the packaging bag for food packaging and the sales promotion function. The present inventor has studied the presence or absence of a food, and partially blocks the invasion of sunlight and the like, and has visual recognition characteristics suitable for the food, and also has a protective function suitable for the food. A packaging bag for packaging has been found in the present invention. Here, the present invention provides a sales promotion function by visually recognizing the characteristics of food to consumers (including traders, consumers, etc.) and has excellent protection suitable for food. It is an object to provide a packaging bag for food packaging having a function. An object of the present invention is, in particular, to provide a packaging bag for food packaging which exhibits such a function when used for packaging processed marine products. [0020] A packaging bag according to the present invention comprises:
A packaging bag having one side of a sealed edge as a bottom and a sealed edge at a position opposed thereto as a mouth, wherein the light-shielding portion occupies the entire width direction of the packaging bag on the surface of the packaging bag. It is arranged so as to spread in the direction from the bottom and mouth of the packaging bag toward the center, and the transparent portion is arranged occupying the entire width direction at the center of the surface of the packaging bag, and the light-shielding portion is Vacuum deposition of metal, coating of metal, printing or a combination thereof occupies an area of 15 to 40% (based on the total area based on the light-shielding portion and the transparent portion), and the transparent portion has a barrier property. And used for packaging seafood products having a water content of 3 to 43% by weight (based on the weight of the whole seafood products). Hereinafter, the present invention will be described specifically. <Packaging bag> FIG. 1 is a perspective view showing a specific example of a packaging bag according to the present invention. The specific example of the packaging bag shown in FIG. 1 is an example of a specific example included in the present invention. In the packaging bag 1 shown in FIG. 1, the front surface 2 and the back surface 3 are made of a soft material, and their edges are heat-sealed (so-called heat seal) to form a packaging bag. It was done. The packaging bag 1 has one edge 5 in the width direction.
Is the bottom, and the other widthwise edge 6 at the position facing the bottom is the mouth. At the time of packaging the food, the mouth is opened, the food is filled from there, and after the filling, the edge is formed by heat welding. The surface 2 of the packaging bag 1 has light-shielding portions 2a,
a and a transparent portion 2b. The surface 2 of the packaging bag 1 has light-shielding portions 2a, 2a
a and the transparent portion 2b and another film or sheet and connected at the boundary to form a continuous one.
Regions that can block light (that is, light-shielding portions 2a, 2a) may be added to a continuous transparent plastic film or the like. The term “plastic film” used in the present specification is used in a broad sense to refer to a plastic film whose thickness is not specified.
It may be used in the meaning of a film-like plastic of less than mm (for example, JISZ0108). In the present specification, the term “plastic film” is used in a broad sense without specifying the thickness. Strictly, a term such as a plastic film is used to indicate that the film-like plastic (for example, JISZ0108) having a thickness of 0.25 mm or more is used. That is, in the packaging bag according to the present invention, there is no restriction on the thickness of the plastic film or the like constituting the front and back sides. The light-shielding portions 2a, 2a can be formed of any material having a function of blocking or blocking the transmission of light rays such as sunlight (preferably a function of blocking the transmission of light rays). The area by vacuum evaporation (typically, aluminum vacuum evaporation) is
This is desirable because it can completely block light rays and provide high barrier properties. Since the packaging bag 1 is formed into a bag shape by heat-welding the edges of the material forming the front surface 2 and the back surface 3, at least the ends of the light-shielding portions 2a, 2a are heat-weldable. It is desirable to keep. Hereinafter, the light-shielding portion and the transparent portion of the packaging bag will be described in detail. Light-shielding portion In the packaging bag according to the present invention, the surface is occupied by 12 to 58% (based on the total area of the light-shielding portion and the transparent portion), preferably 15 to 40%, by the light-shielding portions 2a and 2a. . The numerical ranges are those found by tests under practical conditions (see Examples 1 and 2 described later). The numerical ranges may be found by tests under practical conditions as ranges indicating the specific quantitative relationship between visual recognition and the transparent portion of the packaging bag surface in food packaging bags. is there. In the packaging bag 1 shown in FIG.
a occupies the surface 2 of the packaging bag 1 from both sides of the edge 5 (the bottom of the packaging bag 1) and the edge 6 (the mouth of the packaging bag 1) toward the center of the packaging bag 1. The light-shielding portions 2a, 2a correspond to the packaging bag 1 of FIG.
As shown in the figure, when the packaging bag 1 is arranged so as to occupy the entire width direction from the edge portions 5 and 6 and extend in the direction toward the central portion, it occupies about 58% of the surface area of the packaging bag 1. This is because the present invention has found that it is possible to provide a user with visual recognition of foods (especially processed marine products). Further, when the light-shielding portions 2a, 2a are arranged as shown in FIG. 1, it is found by a test under practical conditions according to the present invention that the deterioration in quality, which is considered to be caused by direct or indirect interposition of light rays, is low. (See Example 1 below). The two light-shielding portions 2a, 2a may have the same area or may have different areas. This is because in any case, it has been found in the present invention that the quality deterioration caused by light rays can be prevented (see Example 1 described later). When the light-shielding portion 2a is provided on one side of the surface of the packaging bag 1, it is desirable to occupy a small area from the viewpoint of visual recognition. The light-shielding portions 2a, 2a can be made of a single layer or multiple layers of any type of material as long as the material has a light-shielding function. The light-shielding portions 2a, 2a are formed, for example, by forming a light-shielding material itself into a film or the like (typically, a metal foil), and laminating it with a plastic film or the like (which may be a laminated film). It is possible to use a plastic film or the like whose surface is made light-shielding (typically, a plastic film or the like whose surface is subjected to metal vacuum deposition). Typical examples of the metal foil include an aluminum foil. A typical example of a metal vacuum deposition process for a plastic film or the like is an aluminum vacuum deposition process. Typical examples of the laminate of the metal foil and the plastic film include, for example, a laminated film of an aluminum foil and a plastic film (or a laminated film). Further, in the present invention, the light-shielding portion 2
Printed portions on a transparent plastic film or the like can be used as a and 2a. For example, a case in which a transparent plastic film or the like (which may be a laminated film) is partially printed so that the printed portions are light-shielding portions 2a and 2a and the non-printed portions are transparent portions 2b It is. Even in such a case, it has been found in the present invention that the deterioration of the quality of foods (especially processed marine products having a low moisture content) which are considered to be generated or accelerated by the presence of sunlight or the like can be prevented to some extent. (See Example 3 below). Transparent portion In the present invention, the transparent portion 2b occupies about half or more of the surface of the packaging bag, imparts visual recognition of food to the packaging bag, and has a sales promotion function based on visual recognition. Is attached to the bag. The transparent portion 2b typically uses a barrier transparent plastic film or the like, and the film or the like may be a single layer or a laminate. When the light-shielding portions 2a and 2a are partially provided on the barrier transparent plastic film or the like, the transparent portion 2b and the light-shielding portions 2a and 2a share the same material. . Specific examples of the synthetic resin used for the material such as a barrier transparent plastic film include the following. Poly (ethylene), poly (propylene),
In the present invention, the bag is made of expanded poly (propylene), nylon, expanded nylon, poly (ethylene terephthalate), ethylene-vinyl acetate copolymer, poly (vinyl chloride), poly (vinylidene chloride), or the like. The body surface is
What is necessary is just to have the light-shielding part 2a, 2a and the transparent part 2b. Therefore, the surface of the bag main body is
a, 2a and the transparent portion 2b,
They may occupy substantially most of the bag body surface. The phrase “substantially occupies most of the surface of the bag body” means, for example, a case where it occupies 80% or more (based on the area of the surface of the bag body) of the surface of the bag body. <Other Specific Embodiments of Packaging Bag> Some of the other specific embodiments of the packaging bag according to the present invention are as follows. It is also possible to attach another material such as a nonwoven fabric inside the light shielding portions 2a, 2a (inside the bag body). When a non-woven fabric is attached, the non-woven fabric functions as a moisture absorbing material, so that an additional effect of absorbing the moisture generated inside the bag body can be imparted to the packaging bag 1. <Packaged Food> It is food that packages the packaging bag in the present invention. As far as food is concerned, there is in principle no restriction on its type. However, it has been found in the present invention that when the food is a processed marine product, the effects of the present invention can be more enjoyed. When the food is a processed marine product having a relatively small water content, typically a dried product or a seasoned product, the effects of the present invention can be obtained by packaging them. It has been found in the present invention that the enjoyment is significantly increased (see Example 4 below). The processed marine product is a dried product obtained by reducing the water activity of various fish and shellfish shrimp or various seaweeds by drying in various modes. [0062] Seasoned seafood is obtained by seasoning various fish and shellfish shrimp or various seaweeds with a concentrated seasoning liquid to reduce water activity. Typical dry products of processed fishery products include dried products (dried fish and shell shrimps as they are), dried salt products (dried fish and shell shrimp soaked in salt), and dried sardines Products (boiled and dried fish and shellfish shrimp), smoked products (fish and shellfish dried with smoke and hot air), dried seaweed products and the like. It has been reported that the lower limit of the water content at which bacteria can grow on dried fish and shellfish products is about 40%. Since there are types that grow, even if fish and shellfish are dried products and the water content is reduced, there is a possibility that mold development and quality deterioration due to the mold may occur. Typical seasonings of processed fishery products include tsukudani, dried seasonings (typically roast seasonings, dried mirin) and the like. According to the findings of the present inventors, processed marine products having a water content of 3 to 43% by weight (based on the weight of processed marine products) (particularly dried products and seasonings).
In the case of (1), it has been found that the effect of preventing quality deterioration in the ordinary distribution process is great (see Example 4 described later). Even if the processed marine product has a small water content (for example, several percent by weight), the quality thereof may be actively deteriorated due to oxidation or the like by irradiation of a light beam (for example, ultraviolet rays). However, according to the present invention, such a quality deterioration can be prevented, and the packaging bag can be provided with a sales promotion function of a product for which visual recognition is essential. Hereinafter, the present invention will be described specifically with reference to examples, but the examples are specific examples of the present invention and do not limit the present invention. EXAMPLES The following Examples 1 to 4 were all performed by sensory tests. The sensory test was carried out on seven groups, each group consisting of seven testers of mixed ages. When the majority of the testers in each group (ie, four) made the same judgment, the judgment was regarded as the conclusion of the group. When the majority of the groups (ie, 4 groups) made the same judgment on the same test item, the judgment was regarded as the conclusion of the test item. <Embodiment 1> A sensory test for visual recognition was performed on the packaging bag shown in FIG. 1 by changing the area of the light-shielding portions 2a and 2a. In the packaging bag, the transparent portion 2b is a high barrier transparent plastic film (specifically, a laminated film containing polyethylene terephthalate),
a and 2a were aluminum foils. As the food to be packaged, a food which is generally referred to as a "delicacy" belonging to a dry seasoned product was used. The packaging bag has a longitudinal length of about 20 to 30.
Three types having different sizes of cm were prepared. The observation was performed from a diagonal direction at a distance about 40 to 50 cm directly above the packaging bag. According to the conclusion,
If the area of the light-shielding portions 2a, 2a is small, the tester
The group determined that the contents were clearly visible (that is, there was visual recognition), but when the total area of the light-shielding portions 2a, 2a exceeded about 40%, it was determined that the contents could not be determined. The judgment of not knowing increased when the area of the light-shielding portions 2a and 2a was about 46 to 53%, and considerably increased when the area exceeded about 58%. Therefore, in order to impart visual recognition to the packaging bag of FIG. 1, the upper limit of the total area of the light-shielding portions 2a, 2a is preferably set to about 40%, and it is possible to set the upper limit to about 58%. Turned out to be. <Example 2> Seven types of test packaging bags were prepared in which the area of the light-shielding portions 2a and 2a was 58% or less and the areas of the light-shielding portions 2a and 2a were different. In the test packaging bag, the light shielding portions 2a, 2a
High barrier transparent plastic film (specifically,
An aluminum foil was laminated with a laminated film containing polyethylene terephthalate) to form light-shielding portions 2a and 2a, and the regions as they were were made transparent portions 2b. The food to be packed was the same as in Example 1. The packaging bags were left in a state of being exposed to sunlight after applying vibration to the packaging bags in order to bring them into the same state as encountered in the distribution process. For dry products or seasonings,
Appearance (color), flavor (aroma, taste) and the like are generally determined by a sensory test as indices indicating the quality deterioration. Therefore, also in the present example, the flavor was evaluated on a five-point scale by a sensory test to determine the quality deterioration. The five-grade evaluation is: 5: very good, no change in taste, 4: good, extremely low taste, 3: slightly deteriorated odor and taste, 2: deteriorated odor.
The taste is considerably reduced and 1: a strong deterioration smell / taste is significantly reduced. At one to two week intervals, the flavor is tested, and discoloration,
Testing was terminated when any signs of corruption or other changes were noted. In parallel, a packaging bag made of only the high barrier transparent plastic film and containing the same contents was prepared as a comparative packaging bag and stored under the same conditions. As a result, after about 1 month to about 1.5 months, the flavor evaluation of the contents of the comparative packaging bag was shifted to 4 to 3, but at this stage, the content of the test packaging bag was 5 to 5. Was evaluated. After a lapse of two to three months, the flavor evaluation of the contents of the comparative packaging bag was shifted to 1 or 2. At this stage, the flavor of the contents of the test packaging bag having a large light-shielding portion 2a, 2a was still higher. The rating was 5. Even if the light-shielding portions 2a and 2a are small test packaging bags of about 15%, when the flavor evaluation of the contents of the comparative packaging bag has shifted to 4 to 3, the contents of the test packaging bag are not changed. Had a rating of 5. The area of the light-shielding portions 2a, 2a is about 1
It has been confirmed that even with the test packaging bag of 2%, the decrease in the flavor of the contents is delayed as compared with the comparative packaging bag. <Embodiment 3> Ten packages each having a front surface and a back surface formed of a high barrier transparent plastic film (similar to that of the first embodiment) are prepared.
The printed material was pasted on the same high barrier transparent plastic film. Then, five packages as shown in FIG. 1 were prepared with the light-shielding portions 2a and 2a covered by printing, and these were used as test packages. A package to which five printed materials were not attached was used as a comparative package. The packaged food was the same as in Example 1. The test package and the comparative package were subjected to a sensory test in the same manner as in Example 2 by observing a decrease in the quality of the contents. According to the results, it was found that the quality of the test package was delayed more than that of the comparative package. However, the test packaging bag of Example 1 was superior in preventing quality deterioration. <Example 4> Several types of test packaging bags were prepared in which the area of the light-shielding portions 2a and 2a was 58% or less and the areas of the light-shielding portions 2a and 2a were different. Then, foods having different moisture contents and types were functionalized in the same manner as in Example 2. According to this, in the case of a processed marine product from which the water content of dried products and seasonings has been removed, the water content is about 43%.
% By weight (based on the weight of processed marine products), especially 3-1
Even with a marine processed product having a small water content of about 5% by weight, it was possible to prevent deterioration in quality. Reference Example 1 Reference Example 1 shows test results published on the preservation of baked laver which is a dried product of a processed marine product. In this test, grilled laver is put in a packaging bag, sealed, and stored in a room at 25 ° C., and a sensory test of grilled laver is performed every day. The packaging bag is formed from a laminated film of a poly (ethylene terephthalate) film and a poly (ethylene) film obtained by aluminum vacuum deposition. According to the results of the sensory test, at the time when about 3 months had passed, the appearance was the best 5 out of 5 evaluations,
It is reported that the flavor (fragrance / taste) had a slightly altered odor on a scale of 3 out of 5. It is reported that after 12 months, the appearance was rated 2 on a 5-point scale and the flavor (aroma / taste) was 1 on a 5-point scale. The appearance was evaluated on a 5-point scale: 5: very good (bright green), 4: good (slightly green),
3: slightly discolored (yellowish green) 2: discolored (yellowish green)
And 1: Discoloration progress (no yellow / green). The five-grade evaluation of flavor was 5: very good,
4: good, 3: slightly deteriorated odor, 2: deteriorated odor / taste reduced, and 1: strong deteriorated odor / taste reduced. Reference Example 2 Reference Example 2 is a published test result showing how the oxidation of the oil contained in the fried rice cracker changes depending on the environmental conditions of storage. FIGS. 2 and 3 show test results when the fried rice crackers stored in the container were stored under various environmental conditions. FIG. 2 shows how the oxygen concentration (%) in the container changes depending on the environmental conditions of storage. In FIG. 2, line 20 is stored under sunlight irradiation, line 21 is stored in a dark place at 40 ° C., line 22 is stored under fluorescent light, and line 23 is Each of the cases when stored in a dark place at room temperature is shown. From FIG. 2, it can be seen that when stored under sunlight irradiation (line 20), the oxygen concentration in the container decreases first (that is, oxygen is consumed for the oxidation of oil), and It is shown that the traveling speed is high. FIG. 2 shows that prevention or permeation prevention of sunlight through the packaging bag is important for preservation of food. FIG. 3 shows how the peroxide value (meq / kg) of the oil in the fried rice cracker in the container changes according to the environmental conditions of storage. FIG. 3 is a diagram directly showing the progress of the oxidation of the oil component of the oil fried rice cracker. In FIG. 3, line 30 is stored under sunlight irradiation, line 31 is stored in a dark place at 40 ° C., line 32 is stored under fluorescence irradiation, and line 33 is Each of the cases when stored in a dark place at room temperature is shown. According to the packaging bag of the present invention, food can be visually recognized, a sales promotion function based on visual recognition is provided, and an excellent protection function for food is provided. It becomes possible to have. Further, the packaging bag of the present invention can be used for processed marine products, especially processed marine products having a small moisture content, such as dried products and seasonings.
It is possible to have such a function by using it for packaging.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing a specific example of a packaging bag. FIG. 2 is a diagram showing a daily change of oxygen concentration in a container in a reference example. FIG. 3 is a diagram showing the change over time of the peroxide value in a reference example. [Description of Signs] 1 Packaging bag 2 Bag main body surface 2a Light-shielding portion 2b Transparent portion 3 Bag main body back surface 5 Edge 6 Edge

Claims (1)

(57) [Claim 1] A packaging bag having one side of a sealed edge portion as a bottom portion and a sealed edge portion at a position facing the sealed edge portion as a mouth, wherein the surface of the packaging bag has a surface. The light-shielding portion occupies the entire width direction of the packaging bag, and is disposed so as to extend in the direction from the bottom and the mouth toward the center portion of the packaging bag. The light-shielding part is vacuum-deposited with metal, coated with metal,
15-40% area by printing or their combination
(Based on the total area based on the light-shielding part and the transparent part)
The transparent part is a layer of a plastic having a barrier property, and is used for packaging a marine product having a water content of 3 to 43% by weight (based on the weight of the whole marine product). Packaging bag to do.