JPH03147739A - Packaging and preservation of edible meat and packaged edible meat - Google Patents
Packaging and preservation of edible meat and packaged edible meatInfo
- Publication number
- JPH03147739A JPH03147739A JP1287193A JP28719389A JPH03147739A JP H03147739 A JPH03147739 A JP H03147739A JP 1287193 A JP1287193 A JP 1287193A JP 28719389 A JP28719389 A JP 28719389A JP H03147739 A JPH03147739 A JP H03147739A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- liquid
- absorbing material
- packaging
- sheet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 134
- 238000004806 packaging method and process Methods 0.000 title claims description 26
- 238000004321 preservation Methods 0.000 title description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 43
- 239000011358 absorbing material Substances 0.000 claims abstract description 39
- 239000002250 absorbent Substances 0.000 claims abstract description 25
- 230000002745 absorbent Effects 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 29
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 abstract description 21
- 229920000058 polyacrylate Polymers 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 229920000642 polymer Polymers 0.000 description 5
- -1 polypropylene Polymers 0.000 description 5
- 239000004743 Polypropylene Substances 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 239000004745 nonwoven fabric Substances 0.000 description 4
- 229920001155 polypropylene Polymers 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 229920001577 copolymer Polymers 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004372 Polyvinyl alcohol Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229920002451 polyvinyl alcohol Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- NLHHRLWOUZZQLW-UHFFFAOYSA-N Acrylonitrile Chemical compound C=CC#N NLHHRLWOUZZQLW-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002785 Croscarmellose sodium Polymers 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- VQTUBCCKSQIDNK-UHFFFAOYSA-N Isobutene Chemical group CC(C)=C VQTUBCCKSQIDNK-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229920000578 graft copolymer Polymers 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229920006267 polyester film Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229920000247 superabsorbent polymer Polymers 0.000 description 1
- 239000004583 superabsorbent polymers (SAPs) Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、牛、豚等の食肉の包装方法、保存方法及び包
装体に間し、詳細には、食肉から漏出する肉汁を吸収除
去することにより、食肉の品質低下、商品収率の減少及
び肉汁の過剰吸収を防止し得る食肉の包装方法、保存方
法及び包装体に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a packaging method, a preservation method, and a packaging body for meat such as cows and pigs. The present invention relates to a method for packaging meat, a method for preserving meat, and a package that can prevent deterioration in quality of meat, reduction in product yield, and excessive absorption of meat juices.
（従来の技術）
従来、食肉から漏出した肉汁（以下、余剰肉汁と称する
場合も有る。）は、食肉の商品価値を低下させる原因と
なっていた。(Prior Art) Conventionally, meat juice leaking from meat (hereinafter sometimes referred to as surplus meat juice) has been a cause of lowering the commercial value of meat.
詳細に説明すれば、余剰肉汁との接触によって食肉の一
部が変色するため、変色部分を取除く必要が有り、商品
の収率低下を来たしていた。また、上述の余剰肉汁は一
般生菌の繁殖の温床となるため、食肉の保存期間を短く
していた。To explain in detail, a portion of the meat changes color due to contact with excess meat juice, and it is necessary to remove the discolored portion, resulting in a decrease in product yield. In addition, the above-mentioned surplus meat juice becomes a breeding ground for general viable bacteria, so the storage period of meat has been shortened.
上記の如き種々の７５８を有する余剰肉汁を除去し、品
質低下を防止するようにした甲殻類の包装方法が、特開
昭６３−７１１４５号公報に提案されている。しかしな
がら、この方法では、余剰肉汁を吸収した吸液部材に、
−時的または継続的な圧力が加わる場合、吸収された肉
汁が当該部材の表面に浸出する。このため、余剰肉汁と
食物との接触時間の低減を図ることが難しく、特に、殻
に覆われていない食肉を保存するに当たっては、前述し
た課題を解決するに不十分であった。JP-A-63-71145 proposes a method for packaging crustaceans that removes surplus meat juices having various 758 concentrations as described above and prevents quality deterioration. However, in this method, the liquid absorbing member that has absorbed excess meat juice
- If temporary or continuous pressure is applied, absorbed meat juices will leach onto the surface of the part. For this reason, it is difficult to reduce the contact time between excess meat juice and food, and this method is insufficient to solve the above-mentioned problems, especially when preserving meat that is not covered with a shell.
本出願人は、特願平１−１５３１５９号（平成１年６月
１５日出願）において、食肉の保存方法を提案している
。The present applicant has proposed a method for preserving meat in Japanese Patent Application No. 1-153159 (filed June 15, 1999).
この方法は、第３図に示すように、透液シート（１７）
と非透液シー） （１８）とを有する袋体（１２）の中
に高吸収剤（１３）が収納されてなる吸収シー） （１
４）を、同吸収シー） （１４）の透液シー） （１７
）が食肉（ｌｌ）に接触するように配置すると共に、こ
れら吸収シー） （１４）と食肉（１１）が接触するよ
うに配置すると共に、これら吸収シー） （１４）と食
肉（１１）とを非通気性フィルム（１５）で真空包装し
た後、氷温状態で保存するものである。In this method, as shown in Fig. 3, a liquid-permeable sheet (17)
and an absorbent sheet (18) in which a superabsorbent (13) is housed in a bag (12) having a liquid-impermeable sheet (18).
4), the same absorption sea) (14) liquid permeable sea) (17
) is placed so that it is in contact with the meat (11), and these absorption sheets (14) and meat (11) are placed in contact with each other, and these absorption sheets (14) and meat (11) are placed in contact with each other. After vacuum packaging with an air-impermeable film (15), it is stored at ice temperature.
この特願平ｔ−１５３１５９号に提案される方法によれ
ば、透液シー） （１７）を食肉（１１）に接触配置す
ることによって、前述した公報に開示されている方法に
比べて、余剰肉汁の吸液効率の向上を図ることができ、
前述した種々の課題を解消することが可能となった。According to the method proposed in this patent application No. 153159, by placing liquid-permeable seaweed (17) in contact with meat (11), an excess It is possible to improve the absorption efficiency of meat juice,
It has become possible to solve the various problems mentioned above.
（発明が解決しようとする課題）
しかしながら、特願平１−１５３１５９号に提案された
方法では、吸収シートが余剰肉汁のみならず、食肉内の
肉汁まで吸収してしまう場合が予測されていた。周知の
ように肉汁は食肉のうま味となるべきものであり、この
肉汁が失われることは、食肉の商品価値の低下を招来す
ることになる。従って、肉汁の過剰吸収を防止するため
には、所望とする保存期間に漏出・する肉汁の量を予測
し、この予測量に基づいて、吸液量或は吸液速度を調節
する必要があった。(Problems to be Solved by the Invention) However, in the method proposed in Japanese Patent Application No. 1-153159, it was predicted that the absorbent sheet would absorb not only the excess meat juice but also the meat juice within the meat. As is well known, meat juice is what gives meat its umami flavor, and the loss of this meat juice results in a decrease in the commercial value of meat. Therefore, in order to prevent excessive absorption of meat juice, it is necessary to predict the amount of meat juice that will leak out during the desired storage period, and adjust the amount or rate of liquid absorption based on this predicted amount. Ta.
ところが、食肉から漏出する肉汁の量及び漏出速度は、
食肉の大きさや形状、或は食肉の保存状態によって様々
に変化する。これが為、余剰肉汁の量や漏出速度を正確
に把握することは難しく、商品価値を維持しつつ、食肉
を安定した状態に保存するには高度な技術を必要として
いた。However, the amount and rate of juice leaking from meat are
It varies depending on the size and shape of the meat, and the storage conditions of the meat. For this reason, it is difficult to accurately determine the amount of excess meat juice and the rate of leakage, and advanced technology is required to preserve meat in a stable state while maintaining its commercial value.
この発明は、上述した問題点に鑑みなされたものであり
、その解決しようとする課題は、商品の品質低下、商品
収率の減少、食肉内からの肉汁の過剰吸収である。This invention was made in view of the above-mentioned problems, and the problems to be solved are deterioration in product quality, reduction in product yield, and excessive absorption of meat juices from meat.
本発明の目的は、食肉から漏出する肉汁を吸収除去する
ことにより、食肉の品質低下、商品収率の減少、及び過
剰吸収を防正し得る食肉の包装方法、保存方法及び包装
体を提供することである。An object of the present invention is to provide a meat packaging method, a preservation method, and a packaging body that can prevent meat quality deterioration, product yield reduction, and excessive absorption by absorbing and removing meat juice leaking from meat. That's true.
（ｙ、題を解決するための手段）
この目的の達成を図るため、請求項１！ａｔの発明にあ
っては、吸収材が透液シートと非透液シートとで挟持さ
れてなる吸液材を、非透液シートが食肉に面するように
配置すると共に、前記吸液材と前記食肉とを非通気性フ
ィルムで真空包装し、食肉から漏出した肉汁を前記吸液
材の透液シートより吸収するようにしたことを特徴とす
る食肉の包装方法とした。(y, means for solving the problem) In order to achieve this purpose, claim 1! In the invention of at, a liquid-absorbent material in which an absorbent material is sandwiched between a liquid-permeable sheet and a liquid-impermeable sheet is arranged such that the liquid-impermeable sheet faces the meat, and the liquid-absorbent material and The meat packaging method is characterized in that the meat is vacuum-packaged with an air-impermeable film, and the meat juice leaking from the meat is absorbed by the liquid-permeable sheet of the liquid-absorbing material.
また、請求項２記載の発明にあっては、請求項１ ｊｉ
ａ載の包装方法により包装された食肉を冷蔵することを
特徴とする食肉の保存方法とした。In addition, in the invention described in claim 2, claim 1 ji
This method of preserving meat is characterized by refrigerating the meat packaged using the packaging method described in item a.
更に、請求項３記載の発明にあっては、少なくとも食肉
を真空包装するための非通気性フィルムと、前記非通気
性フィルムに面する透液シートと前記食肉に面する非透
液シートとの間に吸収材を収納してなる吸液材とを具え
てなることを特徴とする包装体とした。Furthermore, in the invention according to claim 3, at least an air-impermeable film for vacuum packaging meat, a liquid-permeable sheet facing the air-impermeable film, and a liquid-impermeable sheet facing the meat. The package is characterized by comprising a liquid absorbent material with an absorbent material housed therebetween.
（作用）
請求項１記載の食肉の包装方法によれば、食肉と吸液材
とを真空包装とすることによって、食肉と非透液シート
との間隙、非通気フィルムと食肉との間隙、及び非通気
性シートと透液シートとの間隙の夫々には毛細管現象が
働く、従って、食肉より漏出した余剰肉汁は、この毛細
管現象によって、透液シートにまで達する。このように
、この発明の方法を適用することによって、食肉から漏
出した肉汁のみが、上述の透液シートを介して、吸液材
に吸収される。(Function) According to the meat packaging method according to claim 1, by vacuum packaging the meat and the liquid-absorbing material, the gap between the meat and the liquid-impermeable sheet, the gap between the air-impermeable film and the meat, and Capillary action acts in each gap between the non-air permeable sheet and the liquid-permeable sheet. Therefore, excess meat juice leaking from the meat reaches the liquid-permeable sheet by this capillary action. In this way, by applying the method of the present invention, only the meat juice leaked from the meat is absorbed by the liquid-absorbing material through the liquid-permeable sheet described above.
（実施例）
以下、本発明の食肉の包装方法、保存方法及び包装体を
図面に示した一実施例に従って詳細に説明する。(Example) Hereinafter, the meat packaging method, preservation method, and packaging body of the present invention will be described in detail according to an example shown in the drawings.
まず、請求項１記載の食肉の包装方法について説明する
。First, the meat packaging method according to claim 1 will be explained.
この方法は（１）及び（■）の構成からなる。This method consists of (1) and (■).
（１）吸収材（１６）が透液シート（１７）と非透液シ
ート（１８）とで挟持されてなる吸液材（１９）を、非
透液シー） （１Ｂ）が食肉（１１）と面するように配
置すること、（１１）この食肉（１１）と上述した吸液
材（１９）とを非通気性フィルム（１５）で真空包装し
て食肉（１１）から漏出した肉汁を吸液材（１９）の透
液シート（１７）から吸収するようにしたこと。(1) A liquid-absorbing material (19) in which an absorbent material (16) is sandwiched between a liquid-permeable sheet (17) and a liquid-impermeable sheet (18), (1B) is a liquid-absorbing material (19) that is sandwiched between a liquid-permeable sheet (17) and a liquid-impermeable sheet (18). (11) This meat (11) and the above-mentioned liquid-absorbing material (19) are vacuum-packed with a non-porous film (15) to absorb the meat juices leaking from the meat (11). The liquid material (19) is absorbed through the liquid permeable sheet (17).
以下、上述の各構成につき、包装体の概略断面を示す第
１図に従って詳細に説明する。Hereinafter, each of the above-mentioned structures will be explained in detail with reference to FIG. 1, which shows a schematic cross section of the package.
始めに、上述の構成（ｒ）につき説明する。First, the above configuration (r) will be explained.
この発明において、吸液材（１９）は、透液シート（１
７）及び非透液シー） （１８）と、これら２枚のシー
トに挟持された吸収材（１６）とにより構成されている
。食肉（１１）は、第１図に示すようなブロック状のも
のや、薄くスライスされたもの、または、その他の形状
のものであってもよいが、食肉の一面には上述した吸液
材（１９）が非透液シー） （１８）が食肉に面するよ
うに配置される。このため、食肉（１１〉は吸液材（１
９）の透液シー） （＋７）とは直接接触しないので、
食肉中の肉汁が強制的に吸液材に吸収されて食肉の味が
低下するような問題は起きない。In this invention, the liquid-absorbing material (19) is a liquid-permeable sheet (1
7) and a liquid-impermeable sheet (18), and an absorbent material (16) sandwiched between these two sheets. The meat (11) may be in the shape of a block as shown in FIG. (19) is liquid-impermeable) (18) is placed so as to face the meat. For this reason, meat (11) is a liquid-absorbing material (1
Since it does not come into direct contact with (+7),
There is no problem that the meat juice in the meat is forcibly absorbed by the liquid-absorbing material and the taste of the meat deteriorates.
なお、食肉（１１）と吸液材（１９〉の非透液シー）（
１８）とは通常接触するように配置されるが、必要に応
じて、食肉（１１）と非透液シー）（１８）との間に紙
などの透液材（図示しない）を配してもよい。この様な
場合としては、例えば紙などで包んだ食肉を吸液材と共
に非通気性フィルムで真空包装する場合などがある。In addition, meat (11) and liquid-absorbing material (19> liquid-impermeable seam) (
18), but if necessary, a liquid-permeable material (not shown) such as paper may be placed between the meat (11) and the non-liquid-permeable sheet (18). Good too. An example of such a case is when meat wrapped in paper or the like is vacuum-packed with a non-breathable film together with a liquid-absorbing material.
次に、前述した構成（ＩＩ）につき説明する。Next, the above-mentioned configuration (II) will be explained.
既に述べた構成（Ｉ）の状態で、非通気性フィルム（１
５）を用いて、食肉（１１）と吸液材（１９）とを真空
包装することにより、食肉（１１）と非透液シー）（１
Ｇ）、食肉（１１）と非通気性フィルム（１５）、及び
吸液シー） （１７）と非通気性フィルム（１５）の、
各々の間隙には毛細管現象が働く。このため、食肉（１
１）から漏出した余剰肉汁は非通気性フィルム（１５）
の食肉面側に広がるように移動し、透液シー） （＋７
）に達した後、吸液材（１９〉に吸収される。In the state of configuration (I) already described, the non-breathable film (1
5), by vacuum packaging the meat (11) and the liquid-absorbing material (19), the meat (11) and the liquid-impermeable material (19)
G), meat (11) and non-breathable film (15), and liquid absorbent film (17) and non-breathable film (15),
Capillary action acts in each gap. For this reason, meat (1
Excess meat juice leaking from 1) is covered with non-breathable film (15)
(+7)
), it is absorbed by the liquid-absorbing material (19).
発明者の実験によれば、上述の真空包装時における真空
度としては、４５０〜６８０（ｍｍＨｇ）の範囲内が好
適である。この範囲の上限は毛細管現象を生じせしめる
のに必要な値とすればよく、下限は、食肉から漏出する
肉汁を、実質的に余剰肉汁のみとするに必要な値である
。具体的には、この好適範囲とすることによって、余剰
肉汁に起因する一般生菌の繁殖阻止、吸液材（１９）と
食肉（１１〉とのズレ防止、余剰肉汁の吸収を効率的に
行うといった、種々の効果を期待できる。According to the inventor's experiments, the degree of vacuum during the above-mentioned vacuum packaging is preferably within the range of 450 to 680 (mmHg). The upper limit of this range may be a value necessary to cause capillary action, and the lower limit is a value necessary to reduce the meat juice leaking from the meat to substantially only surplus meat juice. Specifically, by setting it within this suitable range, it is possible to prevent the propagation of general viable bacteria caused by excess meat juice, to prevent misalignment between the liquid absorbing material (19) and the meat (11>), and to efficiently absorb excess meat juice. Various effects can be expected.
次に、請求項２記載の食肉の保存方法につき説明する。Next, the method for preserving meat according to claim 2 will be explained.
上述した請求項１記載の包装方法により真空包装した食
肉を凍結させない状態であって通常、３〜６℃程度の温
度範囲すなわち冷蔵状態にすれば、肉汁が凍結すること
なく吸液材に吸収される。また、低温であるため、一般
生菌の繁殖の低減が開時てきる。If the meat vacuum-packed by the packaging method according to claim 1 is kept in a non-freezing state, usually in a temperature range of about 3 to 6°C, that is, in a refrigerated state, the meat juices will be absorbed by the liquid-absorbing material without freezing. Ru. Furthermore, since the temperature is low, the proliferation of general viable bacteria is reduced during opening.
次に、請求項３記教の包装体について、説明すこの発明
の包装体は、少なくとも食肉（１１）を真空包装するた
めの非通気性フィルム（１５）と吸液材（１９）とを具
えたものである。Next, the package according to claim 3 will be described. The package according to the present invention includes at least an air-impermeable film (15) for vacuum packaging meat (11) and a liquid-absorbing material (19). It is something that
非通気性フィルム（１５）は、非通気性、強度及び可撓
性といった、食肉の真空包装を実現し得る種々の特性を
具えており、食品包装容器として人体に悪影響を与える
ことがない素材よりなるものである。具体的には、従来
用いられているような４０（μｍ）程度の厚みを有する
ポリエステルフィルムやポリプロピレンフィルム等が好
適である。The non-breathable film (15) has various properties such as non-breathability, strength, and flexibility that enable vacuum packaging of meat, and is made from materials that do not have a negative impact on the human body as a food packaging container. It is what it is. Specifically, a conventionally used polyester film or polypropylene film having a thickness of about 40 (μm) is suitable.
吸液材（１９）は、透液シー） （＋７）と非道液シー
ト（１８〉との間に吸収材（ｌＯ）を挟持してなるもの
である。The liquid-absorbing material (19) is formed by sandwiching an absorbent material (lO) between a liquid-permeable sheet (+7) and a non-liquid sheet (18).
透液シー） （１７）は、透水性及び耐水性に加えて、
吸収材（１６）が浸出しない程度の密度（孔径）を有し
、前述の非通気性フィルム（１５）と同様に、人体に悪
影響を与えない素材が好適である。透液シートの具体的
な例として、湿式不織布やスパンボンド不織布、親水性
を有する紙、またはその他、吸液材（１９）のシート形
状を維持し得る強度及び伸度を備えたものが好適である
。また、図示を省略するが、この透液シー）（１７）を
多層構造として、吸液材（１９）を構成するに当たって
のヒートシール性の確保等を図ったものであっても良い
。(17) In addition to water permeability and water resistance,
It is preferable to use a material that has a density (pore size) that prevents the absorbent material (16) from leaching out and, like the non-breathable film (15) described above, does not have an adverse effect on the human body. As specific examples of the liquid-permeable sheet, wet-laid nonwoven fabric, spunbond nonwoven fabric, hydrophilic paper, or other materials having strength and elongation that can maintain the sheet shape of the liquid-absorbing material (19) are suitable. be. Although not shown, the liquid-permeable sheet (17) may have a multilayer structure to ensure heat-sealability when forming the liquid-absorbing material (19).
非透液シート（１８）は、液を通さず、耐水性があり、
食品包装容器として人体に悪影響を与えることがない素
材よりなり、具体的には、厚さ２５（μｍ）程度のポリ
プロピレンフィルム、または、ポリプロピレンフィルム
とポリエチレンフィルムとで構成された厚さ３０（μＩ
Ｉ１）程度の２層フィルムなどが好適に用いられる。The liquid-impermeable sheet (18) does not allow liquid to pass through and is water resistant.
Food packaging containers are made of materials that do not have a negative impact on the human body, specifically polypropylene films with a thickness of about 25 (μm), or polypropylene films with a thickness of 30 (μI) composed of polypropylene films and polyethylene films.
A two-layer film such as I1) is preferably used.
これら透液シート（１７）と非道液シート（１８）とを
重ね合わせて吸収材（１６）を挟持し、然る後、疎水性
の合成樹脂からなる接着剤を用いたり、あるいは、加熱
融着によって上述のシート同志を接合するのである。These liquid-permeable sheets (17) and non-liquid sheets (18) are overlapped to sandwich the absorbent material (16), and then an adhesive made of hydrophobic synthetic resin is used or heat-fused The above-mentioned sheets are joined together by the above-mentioned method.
吸収材（１６）としては、余剰肉汁を吸収する機能を有
するものであって、食肉を保存するに当たって、人体に
悪影響を及ぼすことがない素材とする必要がある。具体
的には、吸水性ポリマー粉にバルブ等を加えてシート化
した吸水性ポリマーシートが好ましく、さらに、吸水性
ポリマーを含有する、フィルム、不織布またはメツシュ
シート等を用いてもよい。この吸水性ポリマーとしては
、架橋ポリアクリル酸塩、デンプン、アクリロニトリル
グラフト重合体、酢酸ビニル、アクリル酸塩共重合体、
イソブチレン、無水マレイン酸共重合体、ポリビニルア
ルコール（ＰＶＡ）、マレイン酸共重合体、カルボキシ
メチルセルロース（ＣＭＣ）架橋物またはその他、吸水
倍率が５０−１０００倍のものが好ましい。The absorbent material (16) has the function of absorbing excess meat juice, and must be made of a material that does not have a negative effect on the human body when preserving meat. Specifically, a water-absorbing polymer sheet formed by adding a valve or the like to water-absorbing polymer powder is preferable, and a film, nonwoven fabric, mesh sheet, or the like containing a water-absorbing polymer may also be used. This water-absorbing polymer includes cross-linked polyacrylate, starch, acrylonitrile graft polymer, vinyl acetate, acrylate copolymer,
Isobutylene, maleic anhydride copolymer, polyvinyl alcohol (PVA), maleic acid copolymer, crosslinked carboxymethyl cellulose (CMC), or other materials having a water absorption capacity of 50 to 1000 times are preferred.
さらに、第２図に示すように、高吸水性ポリマーを含有
するフィルム、不織布やメツシュシートなどの吸収材（
１６）の両面にバルブシート（２０）を配置した場合に
は、吸収材（１６）のシート形状を、より確実に維持す
ることができ、さらに、吸収材（１６）の全面に渡って
、余剰肉汁の吸収を均一に行うことが期待できる。Furthermore, as shown in Figure 2, absorbent materials such as films containing super absorbent polymers, nonwoven fabrics, and mesh sheets (
16), the seat shape of the absorbent material (16) can be maintained more reliably, and the excess material can be removed over the entire surface of the absorbent material (16). It can be expected that the meat juices will be absorbed evenly.
なお、吸液材（１９）は、透液シー） （１７）と非透
液シート（１８）の間に、吸収材（１６）として前述し
た吸水性ポリマー粉のみを挟持し、封入したものであっ
ても良い。The liquid-absorbing material (19) is made by sandwiching and enclosing only the water-absorbing polymer powder described above as the absorbing material (16) between the liquid-permeable sheet (17) and the liquid-impermeable sheet (18). It's okay to have one.
以上、この出願に係る実施例につき詳細に説明したが、
この発明は、これら実施例にのみ限定されるものではな
いこと明らかである０例えば、この実施例では、１つの
食肉に対して一枚の吸液材を圧接せしめた場合につき例
示したが、複数の吸液材を圧接せしめた場合であっても
よい。The embodiments related to this application have been explained in detail above, but
It is clear that the present invention is not limited only to these examples. For example, in this example, a case where one sheet of liquid-absorbing material is brought into pressure contact with one piece of meat is exemplified. It is also possible to press a liquid-absorbing material into contact with the liquid absorbent material.
なお、本発明において、数値的条件、配置条件、形状及
びその他の条件は、特許請求の範囲に記載した範囲内で
、任意好適な設計の変更及び変形を行うことができるこ
とは明らかである。Note that in the present invention, it is clear that numerical conditions, arrangement conditions, shapes, and other conditions can be arbitrarily modified and modified within the scope of the claims.
（発明の効果）
上述した説明からも明らかなように、請求項１記載の食
肉の包装方法によれば、非透液シートが食肉に画するよ
うに吸液材を配置しているため、食肉内の肉汁を吸収す
ることがない。さらに、非通気性フィルムで食肉と吸液
材とを真空包装するため、前述した毛細管Ｕ４象を利用
して、漏出した余剰肉汁を透液シートにまで運んで、吸
液材内に吸収することができる。(Effects of the Invention) As is clear from the above explanation, according to the method for packaging meat according to claim 1, since the liquid-absorbing material is arranged so that the liquid-impermeable sheet borders the meat, It does not absorb the meat juices inside. Furthermore, in order to vacuum package the meat and the liquid-absorbing material using a non-breathable film, the leaked excess meat juice is carried to the liquid-permeable sheet and absorbed into the liquid-absorbing material using the capillary tube U4 described above. Can be done.
従って、余剰肉汁と食肉表面との接触を回避し、食肉の
変色による商品価値の低下、商品収率の低下を防止する
ことができる。また、膨潤による吸液材の体積増加によ
って、吸液材が非通気性フィルムに押し付けられるため
、当該材に吸収された余剰肉汁の逆戻りを解消すること
が期待できる。Therefore, it is possible to avoid contact between excess meat juice and the surface of the meat, thereby preventing a decrease in product value and a decrease in product yield due to discoloration of the meat. Furthermore, since the volume of the liquid-absorbing material increases due to swelling, the liquid-absorbing material is pressed against the impermeable film, so it can be expected to eliminate the return of excess meat juices absorbed by the material.
特に、包装体の運搬時あるいは梱包時に、−時的または
継続的な圧力が加わった場合であっても、このような圧
力と上述の体積増加に伴う押圧とが相まって、透液シー
トを介した余剰肉汁の逆戻りを低減することができる。In particular, even if temporary or continuous pressure is applied during transportation or packaging of the package, such pressure combined with the pressure associated with the above-mentioned increase in volume will cause the liquid to pass through the liquid-permeable sheet. Backflow of excess meat juice can be reduced.
また、請求項２記載の食肉の保存方法によれば、請求項
１及び３に記載した技術を適用するに当たり、真空包装
後の食肉を冷蔵することにより、前述した商品価値の低
下、商品収率の減少、過剰吸収、食肉からの余剰肉汁の
除去に伴う、種々の技術的課題を達成することができる
。In addition, according to the method for preserving meat according to claim 2, when applying the techniques described in claims 1 and 3, by refrigerating the meat after vacuum packaging, the above-mentioned reduction in product value and product yield can be reduced. Various technical tasks can be achieved with the reduction of meat, over-absorption and removal of excess meat juices from meat.
また、請求項３記載の包装体によれば、前述の構成とし
たことにより、以下の効果を奏する。Moreover, according to the package according to claim 3, the following effects can be achieved by having the above-mentioned configuration.
この包装体によれば、吸液材の非透液シートが食肉に面
するように配置されていると共に、吸液材の透液シート
が非通気性フィルムに面するように配置されているため
、余剰肉汁は、毛細管現象によって、吸液材に間接的に
吸収される。従って、この包装体は、上述した請求項１
記載の包装方法に用いて好適であり、商品品質の安定化
、商品収率の安定化、肉汁の過剰吸収防止を図ることか
できる。According to this package, the liquid-impermeable sheet of the liquid-absorbing material is arranged so as to face the meat, and the liquid-permeable sheet of the liquid-absorbing material is arranged so as to face the non-breathable film. , excess meat juice is indirectly absorbed by the liquid-absorbing material by capillary action. Therefore, this package can be used as claimed in claim 1 above.
It is suitable for use in the described packaging method, and can stabilize product quality, stabilize product yield, and prevent excessive absorption of meat juices.
第１図は、この発明の食肉の包装に使用する包装体を示
した拡大断面図、第２図は、吸液材を拡大した拡大断面
図、第３図は、従来技術の包装体を示す拡大断面図であ
る。
符号の説明
１１二 食肉、１２： 袋体、１３： 高吸収剤、１４
：吸収シート、１５：非通気性フィルム、１８：非透液
シート、１９：吸液材、
２０：バルブシート。FIG. 1 is an enlarged sectional view showing a packaging body used for packaging meat according to the present invention, FIG. 2 is an enlarged sectional view showing a liquid-absorbing material, and FIG. 3 is a packaging body of the prior art. It is an enlarged sectional view. Explanation of symbols 112 Meat, 12: Bag, 13: Super absorbent, 14
: Absorbent sheet, 15: Non-breathable film, 18: Liquid-impermeable sheet, 19: Liquid-absorbing material, 20: Valve seat.
Claims (3)
てなる吸液材を、非透液シートが食肉に面するように配
置すると共に、前記吸液材と前記食肉とを非通気性フィ
ルムで真空包装し、食肉から漏出した肉汁を前記吸液材
の透液シートより吸収するようにしたことを特徴とする
食肉の包装方法。(1) A liquid-absorbent material in which an absorbent material is sandwiched between a liquid-permeable sheet and a liquid-impermeable sheet is arranged so that the liquid-impermeable sheet faces the meat, and the liquid-absorbent material and the meat are separated. A method for packaging meat, characterized in that the meat is vacuum packaged with a breathable film, and the meat juices leaking from the meat are absorbed through a liquid-permeable sheet of the liquid-absorbing material.
を冷蔵することを特徴とする食肉の保存方法。(2) A method for preserving meat, which comprises refrigerating meat packaged by the packaging method according to claim 1.
ィルムと、前記非通気性フィルムに面する透液シートと
、前記食肉に面する非透液シートとの間に吸収材を収納
してなる吸液材とを具えてなることを特徴とする食肉の
包装方法に使用する包装体。(3) An absorbent material is housed between at least a non-breathable film for vacuum packaging meat, a liquid-permeable sheet facing the non-breathable film, and a liquid-impermeable sheet facing the meat. A packaging body used in a method for packaging meat, characterized by comprising a liquid-absorbing material.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1287193A JPH03147739A (en) | 1989-11-02 | 1989-11-02 | Packaging and preservation of edible meat and packaged edible meat |
| AU57601/90A AU630201B2 (en) | 1989-11-02 | 1990-06-20 | Methods for packing and storing meat and package |
| DK258690A DK175741B1 (en) | 1989-11-02 | 1990-10-26 | Process for packaging meat and packaging therefor |
| NZ23591590A NZ235915A (en) | 1989-11-02 | 1990-10-31 | Vacuum-packaged meat; liquid-impermeable sheet of liquid absorber |
| US07/807,967 US5250310A (en) | 1989-11-02 | 1991-12-11 | Method for packing and storing meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1287193A JPH03147739A (en) | 1989-11-02 | 1989-11-02 | Packaging and preservation of edible meat and packaged edible meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03147739A true JPH03147739A (en) | 1991-06-24 |
| JPH0583214B2 JPH0583214B2 (en) | 1993-11-25 |
Family
ID=17714278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1287193A Granted JPH03147739A (en) | 1989-11-02 | 1989-11-02 | Packaging and preservation of edible meat and packaged edible meat |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPH03147739A (en) |
| AU (1) | AU630201B2 (en) |
| DK (1) | DK175741B1 (en) |
| NZ (1) | NZ235915A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ286840A (en) * | 1996-06-18 | 1998-09-24 | Aep Ind Nz Ltd Change Of Name | Bag for packaging meat includes liquid absorbent assembly constrained to one of top and bottom plies |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4382507A (en) * | 1979-11-23 | 1983-05-10 | Cellu Products Company | Absorbent pad |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU415492B2 (en) * | 1967-12-22 | 1971-07-23 | American Can Company | Deoxygenated package |
| AU614063B2 (en) * | 1986-08-18 | 1991-08-22 | Sorba - Freeze Ltd | Storage process |
-
1989
- 1989-11-02 JP JP1287193A patent/JPH03147739A/en active Granted
-
1990
- 1990-06-20 AU AU57601/90A patent/AU630201B2/en not_active Expired
- 1990-10-26 DK DK258690A patent/DK175741B1/en not_active IP Right Cessation
- 1990-10-31 NZ NZ23591590A patent/NZ235915A/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4382507A (en) * | 1979-11-23 | 1983-05-10 | Cellu Products Company | Absorbent pad |
Also Published As
| Publication number | Publication date |
|---|---|
| DK258690D0 (en) | 1990-10-26 |
| NZ235915A (en) | 1994-01-26 |
| JPH0583214B2 (en) | 1993-11-25 |
| AU5760190A (en) | 1991-05-09 |
| DK258690A (en) | 1991-05-03 |
| AU630201B2 (en) | 1992-10-22 |
| DK175741B1 (en) | 2005-02-07 |
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