JP3849787B2 - Fermented food packaging container - Google Patents

Description

  The present invention relates to a fermented food packaging container using a reactive adsorbent composition, and in particular, in a fermented food container in which fermentation gas generated from the inside of the container passes through the adsorbent and is discharged to the outside, the gas inflow of the lid A non-woven fabric that allows only gas in the state of gas to pass through is installed on the side, and even if the container is turned over during handling, there is no risk of the liquid content flowing out, and it was included in the fermentation gas generated from fermented food Use a porous adsorbent mixed with a reactive adsorbent composition in which a metal salt is supported on a porous adsorbent so that the strongest sulfur compound among volatile flavor components can be deodorized effectively. The fermented food packaging with deodorizing function prevents the contents from flowing out due to expansion by the fermentation gas or damage of the sealed state without contaminating the sales floor with an unpleasant odor even if stored in an open type refrigeration facility Vessel on.

  Over 10 years ago, despite the fact that it was a traditional food packed with the wisdom of the ancestors, the recognition of fermented foods such as kimchi, miso and salty was not so good, and the characteristics of fermented foods were taken into account. Traveling with fermented foods was very inconvenient because the container was not developed.

  Recently, gradually fermented foods are beneficial to the human body in terms of food nutrition, and as a result, the food functional elements unique to fermented foods regulate the bacteria in the intestines to keep the biological activity smoothly, thereby preventing disease occurrence. In addition, it became clear that it has obesity suppression and anticancer effects, and has become a global food due to the unique taste of fermented foods.

  However, unlike other processed foods, fermented foods cannot be used for general food packaging such as sterilization and hermetic packaging, and are therefore very difficult to commercialize.

  Taking Kimchi as an example, the difficulty associated with commercialization of fermented foods can be easily understood.

  Generally, containers for storing fermented food containing kimchi at home or packaging for distribution can be sealed so that the contents do not flow out during handling, and the internal pressure is increased by the gas generated during the fermentation process. When the lid is opened, the contents must not be scattered, the state suitable for good fermentation conditions must be maintained, and the fermented food can be stored for as long as possible.

  The normal closed container consisting of a lid and the container body is in a state where the pressure is increased by the gas generated in the fermentation process when the lid is opened with the internal pressure increased by the gas generated in the fermentation process regardless of the material. There was a problem that things were scattered.

  In addition, in the case of a container that has a fine hole in the lid to ensure air permeability, a problem of avoiding use due to the odor contained in the exhaust gas is caused.

Therefore, the applicant of the present application has developed a fermented food packaging container that can remove the odor during the fermentation process by providing a deodorant (adsorbent) on the gas discharge path in consideration of such points. This may cause liquid contents to adhere to the adsorbent or flow out to the outside through the gas discharge path during handling of the container (see, for example, Patent Document 1).
JP, 11-314679, A Since the outflow way where fermentation gas is discharged from the crevice containing adsorbent is short, when displaying using the refrigeration means opened at the sales floor, after closing without a user When a shrinkage phenomenon occurs due to a temperature change such as a decrease in the refrigeration temperature, the fermented food may be contaminated by the backflow of external air into the packaging container.

  In addition, when only the porous adsorbent was used, most of the volatile flavor components generated from the fermentation gas could be adsorbed, but the most powerful sulfur-containing component of the flavor components generated from the fermented food was removed. Has been found to be inefficient. Therefore, the applicant of the present application has sought a solution for this.

  The purpose of the present invention is to install a non-woven fabric that allows only gaseous gas to pass through on the gas inlet side of the lid in a fermented food packaging container in which fermentation gas generated from the inside of the container passes through the adsorbent and is discharged to the outside It is another object of the present invention to provide a fermented food packaging container with a deodorizing function that eliminates the possibility of liquid contents flowing out to the outside even if the container is turned over during handling.

  Another object of the present invention is to use a reactive adsorbent composition capable of effectively deodorizing the strongest sulfur compound among volatile flavor components contained in fermentation gas generated from fermented food. Therefore, a fermented food packaging container with a deodorizing function that prevents the contents from flowing out due to expansion or sealing damage caused by fermentation gas without polluting the sales floor with an unpleasant odor even when stored in an open refrigeration facility. It is to provide.

  Still another object of the present invention is to provide a fermented food packaging container with a deodorizing function that ensures a long gas outflow path from a recess containing an adsorbent composition and eliminates the possibility of external air flowing back into the container due to temperature changes. It is in.

  The purpose is to attach the non-woven fabric attached to the inflow recess portion of the lid where the fermentation gas passes through the adsorbent composition and is discharged, and allows only the fermentation gas to pass but not the liquid contents, and the adsorbent composition A reactive adsorbent comprising a porous adsorbent carrying a metal salt, and a porous structure, including a deodorizing gas discharge path that is bent at least once at a right angle starting from one corner of the recessed portion to be accommodated and extending to the end of the lid This is achieved by a fermented food packaging container which is mixed with an adsorbent so that the most powerful sulfur component among the flavor components of the fermentation gas can be effectively deodorized.

  In the fermented food container in which the fermentation gas generated from the inside of the container passes through the adsorbent and is discharged to the outside, a non-woven fabric that allows only gas in the gas state to pass is installed on the gas inflow side of the lid. Even if the container is turned over during handling, the liquid contents do not flow out to the outside, and the strongest sulfur compound among the volatile flavor components contained in the fermentation gas generated from fermented foods is efficiently By using a mixture of a reactive adsorbent composition in which a metal salt is supported on a porous adsorbent and a porous adsorbent so that it can be deodorized, the inside of the sales floor can be disgusted even if stored in an open type refrigeration facility. There is an effect of having a deodorizing function that prevents the contents from flowing out due to expansion by fermentation gas or damage in a sealed state without being contaminated with odor.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS.

  1 is an exploded perspective view showing a fermented food packaging container according to one embodiment of the present invention, FIG. 2 is a cross-sectional view showing a state immediately after the packaging of the fermented food packaging container shown in FIG. 1, and FIG. It is sectional drawing which shows the state from which fermentation gas pressure rises from atmospheric pressure and fermentation gas is discharged | emitted outside. The fermented food packaging container of the present invention basically includes a container body 10, a lid 20 that is coupled to the container body 10 and seals a storage space for fermented food, and a label member 40 attached to the upper surface of the lid 20. It consists of.

  As shown in FIG. 2, the present invention includes a container body 10 for containing food, an inflow recess 21 having a through hole 22 through which fermentation gas generated from the food in the container body 10 is discharged, and the inflow A close contact protrusion 23 that protrudes around the recess 21 and closes the inflow recess 21 against the first passage 24 when the pressure inside the container body 10 is lower than the atmospheric pressure and the label member 40 is in close contact with the first passage 24. 21 is connected to the first passage 24 by the first passage 24, and the concave portion 26 is connected to the outside by the second passage 25, and is provided so as to be bent at a right angle one or more times starting from one corner of the concave portion 26 to discharge the fermentation gas to the outside. A lid 20 having a second passage 25, and at least one mineral adsorbent 20-30% by weight selected from silica gel, activated clay, zeolite, bentonite and alumina, and a vegetable adsorbent 10 to 30% by weight of charcoal and 30 to 50% by weight of a reactive adsorbent obtained by supporting activated carbon with metal ions obtained by reacting with an inorganic or organic compound are put in the recess 26. The adsorbent composition 30 is attached to the upper surface of the lid 20 and is attached to the inflow recess 21, the label member 40 that blocks the inflow recess 21, the recess 26, and the first and second passages 24, 25 from the outside. The resin material nonwoven fabric 50 allows only the fermentation gas to pass through and does not allow the liquid content to pass through.

  A lower coupling end 11 is provided at the upper edge of the container 10, and an upper coupling end 27 is provided at the edge of the lid 20 to be bonded to the lower coupling end 11 and seal the container body 10. ing.

  The lid 20 is configured to seal the accommodation space of the container main body 10. In addition to the method of attaching the coupling ends 11 and 27 shown in FIGS. 1 to 3, the lid 20 and the container main body 10 Various known structures that can be opened and closed by a one-touch method using a coupling piece with a sealing packing interposed therebetween can be employed.

  Immediately after the vacuum packaging of the fermented food packaging container is completed, that is, in a state where the pressure in the container main body 10 is lower than the atmospheric pressure, the label member 40 comes into close contact with the contact protrusion 23 as shown in FIG. The external air cannot flow back into the container body 10 due to being blocked from the one passage 24.

  In this state, when fermented gas is generated from the fermented food and the internal pressure of the container body 10 becomes higher than the atmospheric pressure, the label member 40 is separated from the contact protrusion 23 as shown in FIG. It is connected to the first passage 24.

  On the other hand, when the container is stored in the open-type refrigeration means, when the storage temperature falls at night when there is no customer and the internal pressure of the container body 10 decreases, the label member 40 comes into close contact with the contact protrusion 23 and the external air flows into the container body 10. Prevents backflow into the interior.

  At this time, since the second passage 25 provided by being bent at a right angle at least once starting from one corner of the recess 26 is relatively long, the external air is changed by the pressure change in the container body 10 according to the storage temperature. It is expected that the phenomenon of backflow into the container body 10 can be minimized.

  FIG. 4 is a plan view of a lid showing another embodiment of the present invention. According to FIG. 4, fermentation is performed by connecting the first passage 24 to one corner of the recess 26 and connecting the second passage 25 to a corner diagonal to the corner of the recess 26 connected to the first passage 24. The time for the fermentation gas generated from the food to react with the adsorbent 30 was made as long as possible.

  The resin material non-woven fabric 50 attached to the inflow recess 21 has a function of allowing only the gas containing the fermentation gas to pass therethrough and blocking the liquid content.

  The adsorbent composition 30 includes at least one of 20 to 30% by weight of activated carbon widely known as a plant component among porous adsorbents, and mineral series silica gel, activated clay, zeolite, bentonite, and alumina. 10-30% by weight of the mixture selected and mixed with 30-50% by weight of a reactive adsorbent that is effective in adsorbing and deodorizing sulfur compounds having the strongest intensity (intensity) among the volatile flavor components of fermented foods. Used.

The reactive adsorbent is a porous adsorbent in an aqueous solution of a metal salt (a metal salt selected from Ag ⁺ ions, Fe ⁺² ions, Fe ⁺³ ions, and Zn ⁺² ions) obtained by reacting with an inorganic or organic solvent. Is heated at 60-150 ° C. for 1-3 hours under a vacuum of 100-500 mmHg, then vacuum-dried, and activated by heating at 120-200 ° C. for 2-4 hours under a vacuum of 100-500 mmHg. Then, it refers to a granular adsorbent obtained by slowly cooling to room temperature while blowing carbon dioxide and releasing the vacuum.

Further, the porous adsorbent is immersed in an organic potassium permanganate KMnO ₄ aqueous solution, heated at 60 to 150 ° C. for 1 to 3 hours under a vacuum of 100 to 500 mmHg, and then vacuum dried, and under a vacuum of 100 to 500 mmHg. 10 to 20 weights of a granular adsorbent obtained by activating by heating at 120 to 200 ° C. for 2 to 4 hours and then gradually cooling to room temperature while releasing vacuum by blowing carbon dioxide gas % Can also be used.

  In general, the flavor component of kimchi is the process in which sugar contained in vegetables is converted into lactic acid and organic acid by lactic acid bacteria while ripening with Chinese cabbage, radish and other auxiliary materials such as chili powder, bonito, and salty pepper Occurs.

  Here, what is a problem in commercializing fermented foods is odor components as volatile substances.

  Flavor components generated during the fermentation of various vegetables and salted vegetables include volatile aldehydes, ketones, acids, esters, terpenoids compounds, etc. that can be deodorized with a general porous adsorbent. In addition to the flavor component, a volatile sulfur compound or a decomposition product thereof, which cannot be expected to have a sufficient deodorizing effect with a general porous adsorbent and generates a severe odor even in a small amount, can be mentioned. This flavor component includes the following components.

(1) Sulfur-containing amino acids in proteins
(2) Volatile sulfur compounds
(3) Glycosides of volatile sulfur compounds
(4) Non-volatile sulfates
Among these, volatile sulfur components are important in connection with the deodorizing function of the packaging container for fermented foods that ensures air permeability.

  In the present invention, among the adsorbent composition 30, the reactive adsorbent in which the selected metal salt or organic salt is supported on the activated carbon of the porous adsorbent is effective by adsorbing such volatile sulfur components. Play a role in removing.

  In the present invention described above, the fermentation gas generated from the container body 10 first passes through the resin material nonwoven fabric 50.

  At this time, the water-containing contents that come into contact with the nonwoven fabric 50 by scattering due to the internal pressure of the container or tilting or overturning during handling of the container cannot pass through the resin material nonwoven fabric 50.

  The fermentation gas that has passed through the non-woven fabric 50 flows into the inflow recess 21 through the through hole 22 and is generated when the label member 40 is separated from the contact protrusion 23 only when the internal pressure of the container body 10 is higher than atmospheric pressure. It flows into the first passage 24 through the section.

  The fermentation gas that has passed through the first passage 24 passes through the adsorbent composition 30 located in the recess 22, and flavor components such as aldehydes, ketones, acids, esters, terpenoid compounds, etc. are activated carbon of a vegetable adsorbent. The volatile sulfur component of the strong irritating flavor component is removed by reacting with the metal salt or organic salt (potassium permanganate) supported on the activated carbon. .

  FIG.5 and FIG.6 is sectional drawing which shows the other Example with respect to the coupling | bond part of the container main body 10 and the lid | cover 20 of the packaging container for fermented foods based on this invention. As shown in the figure, an upper end edge of the container body 10, that is, a close contact portion 10 a that is bent inward at a predetermined angle along the outer periphery of the lower coupling end 11, and the lid 20 includes a packing assembly groove 20 a and A packing 20b and a close contact portion 20c are provided.

  The packing assembly groove 20a of the lid 20 is recessed along the lower surface that contacts the upper end surface of the container body 10 when coupled to the container body 10, and the packing 20b is inserted into the packing assembly groove 20a for sealing. The close contact portion 20c is the same as the close contact portion 10a along a predetermined position of the edge of the lid 20, that is, the upper coupling end 27, so as to be detachably attached to the close contact portion 10a of the container body 10. It is provided by being bent inward at an angle.

  In such a coupling structure, the packing 20b can be in close contact with the upper end surface of the container body 10 when the container body 10 and the lid 20 are coupled, and the sealed state can be maintained by the contact portions 10a and 20c. The lid 20 can be easily opened and closed from the container body 10 by the snap coupling of the lid 20 and the lid 20.

  As mentioned above, although this invention was limited and demonstrated to the Example, this invention is not limited to this, Various deformation | transformation implementation is possible, without deviating from the technical idea of this invention.

It is a disassembled perspective view which shows the packaging container for fermented foods based on one Example of this invention. It is sectional drawing which shows the state immediately after completion of the packaging of this invention. It is sectional drawing which shows the state which the fermentation gas pressure of this invention rises from atmospheric pressure, and is discharged | emitted outside. It is a top view of the lid which shows other examples of the present invention. It is a disassembled sectional view which expands partially and shows other examples to a joint part of a packaging container for fermented foods concerning the present invention. FIG. 6 is a cross-sectional view showing a partially enlarged view of the coupling state of the coupling section shown in FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Container body 11 Lower joint end 20 Lid 21 Inflow recessed part 22 Through-hole
23 Adhesion protrusions 24, 25 Passage 26 Recess 27 Upper joint end 30 Adsorbent composition 40 Label member 50 Non-woven fabric

Claims (4)

An inflow recess (21) provided with a container body (10) for containing food, and a through hole (22) for discharging fermentation gas generated from the food in the container body (10), the inflow recess When projecting around (21) and the internal pressure of the container body (10) is lower than atmospheric pressure, the label member (40) comes into close contact with the inflow recess (21) against the first passage (24). From one corner of the contact protrusion (23), the inflow recess (21) and the recess (26) connected by the first passage (24) and the outside by the second passage (25), and the recess (26). A lid (20) provided with a second passage (25) for discharging the fermentation gas to the outside, and one selected from silica gel, activated clay, zeolite, bentonite, and alumina. At least 20-30% by weight of one mineral adsorbent, 10-30% by weight of activated carbon of a plant adsorbent, and 30-50 of a reactive adsorbent obtained by supporting metal ions obtained by reacting with an inorganic or organic compound on activated carbon. An adsorbent composition (30) obtained by mixing wt%, packaged and placed in the recess (26), and an inflow recess (21) attached to the upper surface of the lid (20) and connected to each other, A label member (40) for blocking the recess (26) and the first and second passages (24), (25) from the outside and the inflow recess (21), allowing only the fermentation gas to pass through and the liquid content A fermented food packaging container comprising a non-permeable resin material nonwoven fabric (50). 2. The fermented food packaging container according to claim 1, wherein the adsorbent composition (30) is further mixed with 10 to 20% by weight of activated carbon carrying an organic salt of potassium permanganate. The first passage (24) is connected to one corner of the recess (26), and the second passage (25) is connected to a corner diagonal to the corner of the recess (26) connected to the first passage (24). The fermented food packaging container according to claim 1, wherein The container body (10) includes a close contact portion (10a) provided by being bent inward at a predetermined angle along an upper edge that contacts the lid (20), and the lid (20) A packing assembly groove (20a) recessed along a lower surface contacting the upper end surface of the container body (10), a packing (20b) inserted into the packing assembly groove (20a), and the container body (10 ) And the close contact portion (10a) of the lid (20) along a predetermined position of the edge portion of the lid (20) so as to be detachably attached to the close contact portion (10a). The fermented food packaging container according to claim 1, further comprising a portion (20 c).

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