JPH0258549A - Food packaging film - Google Patents

Abstract

PURPOSE:To provide a food packaging film containing porous inorganic particles and an anti-fogging agent, having remarkably improved gas-permeability, anti- fogging property and deterioration-preventive effect for feeds and suitable especially for the sealed packaging of perishable foods. CONSTITUTION:The objective food packaging film contains (A) 0.1-10wt.% (preferably 2-6wt.%) of porous inorganic particles having pore diameter of 2-2,800Angstrom and particle size of finer than 350 mesh (e.g., Oya-ishi, activated carbon and cristobalite) and (B) 0.1-10wt.% (preferably 1-5wt.%) of an anti-fogging agent (e.g., sorbitan fatty acid ester and glycerol fatty acid ester). The film can be produced by pulverizing the component A to fine powder, adding the powder to a raw material for film (preferably polyethylene), adding the component B to the mixture and forming the composition into a film.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application This invention relates to packaging films for livestock, products and processed products thereof, foods such as sweets, vegetables, fruits, bread, and noodles.

The present invention relates to a packaging film that preserves the quality of the food by hermetically packaging the food.

(B) Conventional technology Conventionally, when storing vegetables, fruits, and other fruits and vegetables, denaturation of the fruits and vegetables has been prevented by appropriately controlling the composition of environmental gases (oxygen, nitrogen, carbon dioxide, ethylene, etc.). It has been known. The physiological effects of fruits and vegetables include respiration, which absorbs oxygen and generates carbon dioxide, transpiration, which produces moisture, and production of ethylene, a ripening hormone.

So far, plastic films mixed with porous materials have the ability to adsorb ethylene, and also absorb oxygen, carbon dioxide, and
It improves the permeability of gases such as ethylene and water vapor, adjusts the gas inside the film appropriately, and prevents denaturation of fruits and vegetables (
JP-A-62-184035) and the like are known.

(c) Problems to be Solved by the Invention However, with the film shown in the above publication, when foods that evaporate moisture, such as fruits and vegetables, are hermetically packaged, condensation immediately forms on the inner surface of the film, leading to decomposition and deterioration. There was a problem with starting.

(d) Means for solving the problem As a result of intensive research to solve this problem, it was discovered that incorporating porous inorganic particles and an antifogging agent into the film is effective in preventing food denaturation.

That is, the present invention provides a food packaging film containing porous inorganic particles and an antifogging agent.

Porous inorganic particles used in this invention include Oya stone, activated carbon, cristobalite, zeolite, activated alumina,
Examples include silica gel, and silica gel with pores of 2 to 2,800 angstroms and intergranular meshes of 350 or more meshes is used.

Further, examples of the antifogging agent include sorbitan fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, and the like.

Film materials include polyethylene, polypropylene, polybutadiene, polyvinyl acetate, polyester,
Polyamide or the like is used. Among these, polyethylene, which has a relatively high gas permeability, is preferred.

The film of the present invention can be manufactured by a normal film forming method, for example, by first grinding porous inorganic particles into a fine powder, adding and mixing it into a film material, and adding an antifogging agent to this. can.

The amount of porous inorganic particles added in the film is 0.1 to 10% by weight, preferably 2 to 6% by weight, and the amount of antifogging agent added is O.
It is 1 to 10% by weight, preferably 1 to 5% by weight.

The film produced in this way can be used for food, especially livestock,
Suitable for packaging marine products and their processed products, vegetables, fruits, sweets, bread, noodles, etc. Especially fresh food,
By tightly packaging vegetables, fruits, livestock, and marine products,
There are two ways to keep it fresh for a long time.

(e) Examples Hereinafter, the present invention will be explained in more detail with reference to Examples.

Production Example 1 Production of the film of the present invention Oya stone was crushed to a particle size of 350 mesh or more, added and mixed in polyethylene at 5% by weight, or 2.5%, and further mixed with 4% sorbitan fatty acid ester to a thickness of 40 μm.
(No, l, l').

Test Example 1 Using broccoli IQg (use broccoli of approximately the same size), two of them were placed on the above film (No., L).
Seal the container, stand vertically in a resin cylindrical container, and store 5 to 10 liters.
Stored at one temperature of 0°C. For comparison, a film containing 5% by weight of only Oya stone (No. 2) and a film containing 5% by weight of only sorbitan fatty acid ester (No. 2),
No. 3), film without any additives (No. 4)
and a polyethylene film (commercial product, No. 5) with open pores (5x, x diameter), and sealed and packaged 2@ each, and stored under the same conditions.

Table 1 shows the ripeness of broccoli and the dew condensation on the inner surface of the film immediately after the start of storage for each sample.

4...Polyethylene film without any addition/mixing 5...Pore-opened polyethylene film 1st
As shown in the table, in the polyethylene film (No. 2) to which only Oya stone was added and mixed, dew condensed immediately after packaging, and the broccoli buds deteriorated after 8 days.

In addition, the polyethylene film (No. 3) to which only sorbitan fatty acid ester was added and mixed did not form a mist after 3 days, but large water droplets adhered to the inner surface of the film and formed broccoli buds, which deteriorated after 8 days. .

For the above two types of films (No. 0.2 and No. 3), when compared with the polyethylene film (No. 4) that is not mixed with any additives, the deterioration time is only extended by one day, and it is not very effective. No effect was observed and f2.

On the other hand, the film (No, I) in which Oya stone and sorbitan fatty acid ester were added and mixed did not deteriorate even after 12 days, and no dew condensation was observed on the inner surface of the film.

Test Example 2 100g of chicken meat (meat, hand-picked at a supermarket) was placed in a styrene foam tray, which was 1) sealed and packaged with the film of this invention described above (No, l'), and 2) nothing was added or mixed. After sealing and packaging with polyethylene film (No. 4) and storing both at 0° C. for 4 days, the items shown in Table 2 were measured.

It is known that monium is generated and pI increases accordingly, and in this sense, denaturation is prevented.

Test Example 3 Regarding the film (No. 4) that was not mixed with the film of this invention (No. 1), the moisture permeability was as shown in Table 2 above. The result was that odor and color deterioration were prevented compared to the case wrapped in ordinary polyethylene film (Jo, 4).

In addition, film No. 1' shows lower values for volatile amines and surface pH, but this is because when food that consists mainly of protein, such as chicken, rots, it is decomposed by proteolytic enzymes, and amines and As a result, the film of this invention (No. 1) had lower moisture content, O7, and COt.
Both have high moisture permeability numbers, indicating that these gases can pass through them well.

(f) Effects of the invention By incorporating a porous material and an antifogging agent into the film, gas permeability and antifogging properties are significantly improved, thereby improving the effect of preventing food denaturation. It has improved dramatically.

In addition to broccoli and chicken, it has also been found to be effective on vegetables and fruits such as raw pickles, shimeshi, strawberries and cauliflower, and processed foods such as chirimen mantis shrimp, so it can be applied to all foods.

Claims (1)

[Claims] 1. A food packaging film characterized by containing porous inorganic particles and an antifogging agent.