JPH0319648A - Method for preserving edible meat - Google Patents
Method for preserving edible meatInfo
- Publication number
- JPH0319648A JPH0319648A JP1153159A JP15315989A JPH0319648A JP H0319648 A JPH0319648 A JP H0319648A JP 1153159 A JP1153159 A JP 1153159A JP 15315989 A JP15315989 A JP 15315989A JP H0319648 A JPH0319648 A JP H0319648A
- Authority
- JP
- Japan
- Prior art keywords
- water
- meat
- sheet
- absorbing
- edible meat
- 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.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 239000002250 absorbent Substances 0.000 claims description 24
- 229920000247 superabsorbent polymer Polymers 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 50
- 238000009461 vacuum packaging Methods 0.000 abstract description 7
- 241000283690 Bos taurus Species 0.000 abstract description 6
- 239000006096 absorbing agent Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 229920000642 polymer Polymers 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 description 13
- 235000013305 food Nutrition 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 8
- 241000282887 Suidae Species 0.000 description 6
- 230000002745 absorbent Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 229920003023 plastic Polymers 0.000 description 5
- 239000004743 Polypropylene Substances 0.000 description 4
- -1 polypropylene Polymers 0.000 description 4
- 229920001155 polypropylene Polymers 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000002411 adverse Effects 0.000 description 3
- 229920001577 copolymer Polymers 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- NLHHRLWOUZZQLW-UHFFFAOYSA-N Acrylonitrile Chemical compound C=CC#N NLHHRLWOUZZQLW-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 101100313164 Caenorhabditis elegans sea-1 gene Proteins 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
- 241000594009 Phoxinus phoxinus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001489212 Tuber 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
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 229920000578 graft copolymer Polymers 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920000058 polyacrylate Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004583 superabsorbent polymers (SAPs) Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業」二の利用分野）
本発明は食肉の保存方法に関する。詳細には、牛、豚等
の食肉から漏出するドリップを効率良くしかも確実に除
去することにより，食肉の品質低下を防止するようにし
た食肉の保存方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Application in Industry) The present invention relates to a method for preserving meat. In particular, the present invention relates to a meat preservation method that prevents deterioration in the quality of meat by efficiently and reliably removing drips leaking from meat such as cows and pigs.
（従来の技術）
従来、牛、豚等の食肉は−３０゜Ｃ程度に冷凍された状
態で輸送され保存されていた。ところが、一・旦冷凍さ
れた食肉は解凍時に肉質が劣化し味が落ちるという不具
合があった。近年に至って冷凍保存に代って氷温保存と
いう手法が多く用いられるようになり，解凍時に味か損
なわれるという冷凍保存における不具合が解消された。(Prior Art) Conventionally, meat such as cows and pigs has been transported and stored frozen at about -30°C. However, once frozen meat has been thawed, the quality of the meat deteriorates and the flavor deteriorates. In recent years, ice-cold storage has come into widespread use as an alternative to frozen storage, and the problem with frozen storage, such as loss of flavor when thawed, has been resolved.
ところか、食肉を氷温状態で保存した場合、食肉からト
リップか漏出していた。ドリップか食肉を包む包装と食
肉との間、特に食肉の下部の方に溜り、食肉と長く接触
することにより、その部分は変色してしまい、商品価値
か損なわれていた。However, when meat was stored in ice-cold conditions, tripping or leakage occurred from the meat. Drips accumulate between the meat package and the meat, especially at the bottom of the meat, and due to prolonged contact with the meat, that area becomes discolored and loses its commercial value.
また、変色した部分は削除しなければならず、その分商
品の収率か落ちるという不具合も生じていた。更に食肉
より１１ＩＳＦＨした１〜リップは−・般生閑の繁殖の
温床となり、食肉の保合期間を短くしていた。In addition, the discolored portion had to be removed, which caused a problem in which the yield of the product decreased accordingly. Furthermore, 1~lip, which is 11ISFH higher than meat, became a hotbed for the breeding of -.
Ｌ記の如く種々の課題を右するトリップを除去し、品質
低ドな防止するように包装した食物の保存プＩ法か特開
昭６３−７１１４５号／７＞報に提案されている。A method for preserving packaged foods that eliminates trips that cause various problems and prevents poor quality has been proposed in Japanese Patent Application Laid-Open No. 71145/1983 as shown in Section L.
この方法は、第５図に示すように、食物（１）（甲殻類
）の表面と接触する郁分な耐熱性プラスチック部材（３
）て包み、これを多層プラスチック（０の袋中に入れて
密封ずるようにしたものであっ゛Ｃ．前記食物（１）と
耐熱性プラスチック部材（３）との間にトリップ吸収部
材（２）を挿入することを特徴とするものである。This method uses a large heat-resistant plastic member (3) that comes into contact with the surface of food (1) (crustacea), as shown in Figure 5.
) and then put it in a multilayer plastic bag and seal it. C. A trip absorbing member (2) is placed between the food (1) and the heat-resistant plastic member (3) It is characterized by the insertion of.
この力法によれば、食物より漏出した１〜リップか、前
記食物（１）と耐熱性プラスチック部材（３）との間に
挿入されたトリップ吸収部材（２）によつ゛Ｃ確実に吸
収されるようになっている。According to this force method, the trip absorbing member (2) inserted between the food (1) and the heat-resistant plastic member (3) reliably absorbs the leakage from the food. It has become so.
（発明か解決しようとする課題）
しかしなから、′ＭｗＩ．時或いは梱包特において、大
きなＩ［力か−侍的又（Ｊ継統的に該包装に加わると、
−目−吸収されたトリップか圧力によって１へリップ吸
収部材表面Ｃ浸出する。浸出した１−リップは食物とト
リップ吸収部材との間、或いは耐熱性プラスチック部材
と１−リップ吸収部材との間の隙間を通して包装内全体
に拡かり、食物と接触するごとになる。包製内全体に拡
かったトリッフは、トリップ吸収部材によって再び吸収
される。(Invention or problem to be solved) However, 'MwI. At the time or packaging, a large amount of force is applied to the packaging.
- Eye - Absorbed trips leached to lip absorbent member surface C due to pressure. The leached 1-lip spreads throughout the package through gaps between the food and the trip absorbent member, or between the heat resistant plastic member and the 1-lip absorbent member, as it comes into contact with the food. The truffles that have spread throughout the package are absorbed again by the trip absorbing member.
この繰り返しか該包装に圧力か加わる度に行なわれるこ
とになる。このため、頻繁にＦｆ二カか加わる場合或い
は継続的に圧力か加わる場合には、食物と１へリップと
の接触時間か長くなり、上記の１へリップを起因とする
種々の不具合を生ぜしぬる結果となっていた。This process is repeated each time pressure is applied to the package. For this reason, if pressure is frequently applied or if pressure is continuously applied, the contact time between the food and the lip will increase, resulting in various problems caused by the lip mentioned above. The result was lukewarm.
本発明Ｃよこのような課題に鑑みなされたものであり、
牛、豚等の食肉から漏出する１〜リップを効＋良〈１，
，かも確実に除去することにより、食肉の品質低下を防
１トするようにした食肉の保存力法を捉供１ることをｔ
Ｊ的とするものである。The present invention C has been made in view of these problems,
Effective against lip leakage from meat such as cows and pigs〈1,
We aim to develop a method for preserving meat that prevents the quality of meat from deteriorating by reliably removing .
It is intended to be J-like.
（課題を解決するためのｆ，段〉
−１、記ＩＩ的を達威ずるｔ一め、請求項ｌ記載の発明
にあっては、牛、豚等の食肉を氷温状態で保持するよう
にした食肉の保合方法に４５いて、透水而と実透水而と
を右する装体の中に高吸水剤か収納されてなる吸水シー
トを同吸水シー１〜の透水面か食肉に接触するように配
δずるとＪ（に、こわら吸木シーＩ−と食肉とを非通気
性フィルｌ１てｎ′く！包装するよう構成１−，た。(F, step for solving the problem) -1. Achieving the objective II. First, in the invention described in claim 1, there is a method for keeping meat such as cows and pigs at an ice temperature. 45, a water-absorbent sheet containing a super-absorbent agent in a body that is water-permeable and actually water-permeable is brought into contact with the water-permeable surface of the water-absorbent sheet 1~ or the meat. When δ is arranged as shown in FIG.
また、請求ｆｊｉ Ｚ記赦の発明にあっては、高吸水剤
と１ノて高吸木＋＋ボリマーシ一トを用いた。In addition, in the invention claimed in claim fji Z, a super absorbent agent and a super absorbent wood ++ polymer sheet were used.
（発明の作用）
請東ｉｎ ｌ記載の食肉の保存力法において、吸木二ン
ー １−ケ回吸水シー１への透水而か食肉に接触するよ
うに配置することにより，食肉より翻出したｌ〜リップ
は透水面を通して吸水シート内の，９７−，吸水剤に吸
水されるようになっている。また、吸水シートの食肉に
接触する而以外は非透水而により形成されており、透水
面は食肉て覆われていることから、団搬時あるいは梱包
ＩＩＩｆ等に大きな圧力か加わって６、−ｔ：．Ｌ吸水
された１へリップか透水而及び非透水面を通して該吸水
シート外に漏出しないようになる。(Function of the invention) In the method for preserving meat described in Shoto in 1, by arranging the suction wood so that water permeates through the water absorption sheet 1 twice and in contact with the meat, the suction tree is placed so as to be in contact with the meat. Water is absorbed by the water-absorbing agent in the water-absorbing sheet through the water-permeable surface of the lip. In addition, since the water-absorbing sheet is made of non-water-permeable material except for the part that comes into contact with the meat, and the water-permeable surface is covered with meat, large pressure may be applied during group transport or packaging. :． The lip of the absorbed water is prevented from leaking out of the water-absorbing sheet through the water-permeable and non-water-permeable surfaces.
また、吸水シー１〜と食肉とを非通気性フィルムて真空
包装することにより、吸水シーｌ一及ひ食肉の相Ｒｃｒ
）位置のズレか少なくなり、吸水シー１−の透水面か確
実に食肉に接触ｌノ、１〜リップか効率艮〈吸水される
ようになっている。In addition, by vacuum packaging the water-absorbing sheets 1 to 1 and the meat with a non-porous film, the water-absorbing sheets 1 and 1 and the meat phase Rcr
) The displacement of the position is reduced, and the water-permeable surface of the water-absorbing seam 1- is securely in contact with the meat, and the water is absorbed by the lip.
また、請求ＪＪ′１２記載の立肉の保イトカ法において
、箕肉より漏出したＦ ＩＪツプは吸水シーｌ一の透水
面を通して吸水シー１〜内の高吸水剤に吸水される。高
吸水性ボリマーシー１〜よりなる高吸水剤はｌ−リップ
を含んて膨潤ずるようになっている。In addition, in the method for preserving standing meat according to Claim JJ'12, the FIJ sap leaked from the minnow is absorbed by the super water absorbent in the water absorbing sheets 1 to 1 through the water permeable surface of the water absorbing seal 1. The super-absorbent agent made of super-absorbent Polymer Sea 1~ contains an L-lip and swells.
（実施例冫
以下、本発明の食肉の保存方法を図面に示したー実施例
に従って詳細に説明する。(Examples) Hereinafter, the meat preservation method of the present invention will be explained in detail according to examples shown in the drawings.
本発明の食肉の保存力法は以下に示す構成によりなる。The meat preservation method of the present invention has the following configuration.
■・透水面と非透水面とを有する袋体の中に高吸水剤か
収納されてなる吸水シートを同吸水シートの透水面が牛
、豚等の食肉に接触するように配置すること、
２：吸水シートと食肉とを非通気性フイルムて真空包装
すること、
３：真空包装された食肉を氷温状態で保持すること。■・Arranging a water-absorbent sheet made of a super-absorbent agent housed in a bag having a water-permeable surface and a non-water-permeable surface so that the water-permeable surface of the water-absorbent sheet comes into contact with meat such as beef, pigs, etc.; 2. : Vacuum packaging the water-absorbing sheet and meat using a non-porous film; 3: Maintaining the vacuum-packed meat at ice temperature.
以下、Ｌに示した各構成について詳細に説明する。Each configuration shown in L will be described in detail below.
まず、吸水シートを同吸水シートの透水面か牛、豚等の
食肉に按触するように配置することについて説明する。First, a description will be given of arranging the water-absorbing sheet so that the water-permeable surface of the water-absorbing sheet touches meat such as cows and pigs.
本発明に使用する吸水シートは、透水面と非透水面とを
有する袋体と、袋体の中に収納される高吸水剤とから構
成されている。The water-absorbent sheet used in the present invention is composed of a bag body having a water-permeable surface and a water-impermeable surface, and a superabsorbent agent housed in the bag body.
第１図及び第２図に示すように、袋体（１６）は、透水
シート（ｌ２）と非透水シート（１３）とからなるもの
である。透水シート（１２）は、透水性と耐水性と高吸
水剤（ｌ４）が浸出しない程度の密度とを有しており、
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。また、透水シ一ト（１２）は高
吸水剤（Ｉ４）かドリップを吸水したとき、該吸水シー
ト（１１）のシート形状を保持し得る強度と伸度とを備
えているものである。具体的には、ポリエステル、ポリ
プロピレンの二層構造よりなる湿式不織布やスパンボン
ド不織布あるいは親水性の紙等が透水シート（】２）と
して好適に用いることができる。非透水シート（ｌ３）
は非透水性と耐水性とを有しており、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て
ある。具体的には４０ｐＬの厚みを有するポリプロピレ
ンフィルムや３０ＪＬの厚みを有するポリエステル及ボ
リブロピレンからなるフィルムか好適に用いることかて
きる。そして、これら透水シーＴ− （１２）と非透水
シート（１３）とを重ね合わせ、周縁を疎水性の合成樹
脂よりなる接着剤或いは加熱溶着により接合することに
よって袋体（１６）が構成されている。このため，該袋
体（１６）の透水シート（１２）よりなる一面は透水面
となり、袋体（１６）の非透水シート（１３）よりなる
他面は非透水面となるのてある。このように構成された
袋体（１６）の中に高吸水剤（１４）か収納されている
。As shown in FIGS. 1 and 2, the bag (16) is composed of a water-permeable sheet (12) and a water-impermeable sheet (13). The water-permeable sheet (12) has water permeability, water resistance, and a density that prevents the superabsorbent agent (l4) from leaching out.
Food packaging containers are made of materials that do not adversely affect the human body. Further, the water-permeable sheet (12) has strength and elongation that can maintain the sheet shape of the water-absorbing sheet (11) when it absorbs water from the super-absorbent agent (I4) or drips. Specifically, wet-laid nonwoven fabric or spunbond nonwoven fabric having a two-layer structure of polyester or polypropylene, hydrophilic paper, or the like can be suitably used as the water-permeable sheet (2). Non-water permeable sheet (l3)
It is water-impermeable and water-resistant, and is made of a material that does not adversely affect the human body as a food packaging container. Specifically, a polypropylene film having a thickness of 40 pL or a film made of polyester and polypropylene having a thickness of 30 JL can be suitably used. Then, the bag body (16) is constructed by overlapping the water-permeable sheet T- (12) and the water-impermeable sheet (13) and joining the periphery with an adhesive made of hydrophobic synthetic resin or heat welding. There is. Therefore, one side of the bag (16) made of the water-permeable sheet (12) becomes a water-permeable surface, and the other side of the bag (16) made of the water-impermeable sheet (13) becomes a water-impermeable surface. A super absorbent agent (14) is housed in the bag (16) constructed in this manner.
高吸水剤（１４）はドリップ吸収機能を有するものてあ
って、保存時あるいは使用時に人体に悪影響を与えるこ
とかない素材よりなるものであれば何でも良い。具体的
には高吸水性ポリマーにパルブ等を加えてシート化した
高吸水性ポリマーシ一トか好ましい。高吸水性ボリマー
としては架橋ボリアクリル酸塩、デンプン・アクリロニ
トリルグラフト重合体、酢ビ・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、ＰＶＡ・無水
マレイン酸共重合体、ＣＭＣ架橋物等の吸水倍率か５０
〜１０００倍のものであって、粉状あるいはｍｔａ状の
ものか好ましい。更に、高吸水剤（１４）たる高吸水性
ポリマーシ一トの両面にティッシュ（１５）を配置した
ならば、該高吸水性ボリマーのシート形状を一層確実に
保持することかできる。なお、第３図に示すように、こ
の高吸水性ボリマーシ一トよりなる高吸水剤（ｌ４）は
、食肉より漏出したトリップを含んて膨潤するため、食
肉を真空包装してなる包装がクッション機能を備えるこ
とになる。The super-absorbent agent (14) may be of any material as long as it has a drip-absorbing function and does not adversely affect the human body during storage or use. Specifically, it is preferable to use a super absorbent polymer sheet made by adding pulp or the like to a super absorbent polymer. Examples of super absorbent polymers include crosslinked polyacrylates, starch/acrylonitrile graft polymers, vinyl acetate/acrylate copolymers,
The water absorption capacity of isobutylene/maleic anhydride copolymer, PVA/maleic anhydride copolymer, CMC crosslinked product, etc. is 50.
~1000 times as large, preferably in powder or mta form. Furthermore, if tissues (15) are placed on both sides of the superabsorbent polymer sheet, which is the superabsorbent agent (14), the sheet shape of the superabsorbent polymer can be maintained even more reliably. As shown in Fig. 3, the superabsorbent agent (l4) made of superabsorbent polymer sheet swells as it swells with the trips leaked from the meat, so the packaging made by vacuum packaging the meat has a cushioning function. will be prepared.
なお、吸水シート（１１）としては、粉状の高吸水剤（
Ｉ４）を前記透水シート（１２）と非透水シート（１３
）との間に挟んで、これを封入したものても良い。In addition, as the water absorbent sheet (11), a powdered super absorbent agent (
I4) into the water-permeable sheet (12) and the water-impermeable sheet (13).
) may be enclosed between the two.
また、第４図に示すように、吸水シート（１１）１０
か、透水シー Ｉへ（ｌ２）どＪＩ透水ジー ト（１３
）とによ，）゛Ｃ形成ざれた複数の小室からなる袋休（
１ｈ）の小本内に粉状０）高叫水剤（Ｉ４）か封入され
たものてあつ゛ｃ ｂ良い。この場合、，Ｘ：，吸水剤
（１４）か袋体（１６）の複数の小室内に分けて封入ざ
れることになるため． ｉ＋ｌｉ搬Ｉ４あるい（：Ｙ梱
包峙等に高吸水剤（１４）か筒所に因まる恐れかなくな
る。In addition, as shown in Fig. 4, either the water absorption sheet (11) 10 or the water permeable sheet I (l2) or the JI water permeable sheet (13)
)toyo、)゛C-formed bag rest (
It's good to have a small book of 1h) with powdered 0) liquid medicine (I4) enclosed. In this case, the water-absorbing agent (14) will be separately sealed in multiple chambers of the bag (16). There is no need to worry about the super water absorbent agent (14) getting stuck in the tube during transport.
この吸水シーｈ（Ｉ１）の透水１ｎｌを食肉に接触する
ように配置するの゛Ｃある。This water absorbing seam h (I1) is arranged so that 1 nl of permeable water is in contact with the meat.
食肉（Ｓ）はフロック状のもの、薄くスライスされたも
の等何ても良いか、この食肉（Ｓ）に前記吸水シー何一
（１１）の透水シー１〜（＋２）よりなる透水面か当る
ように配訳′４−るの゛Ｃある。これにより、食肉（Ｓ
）より漏出した１〜リップは透水而を通し“Ｃ吸水シー
ｉ−（Ｉ＋）内の高吸水剤（ｌ４）に吸水される。また
、運搬蒔あるいは梱包時等に大きな圧力か加わっても、
吸水ジー１〜（１１）の食肉（Ｓ）に接触ずる］ｎｊ以
外はノ１透水而により形成されており、透水面は食肉（
Ｓ）て覆わ．ｉ′ｌていることから、−４吸水された１
−リップは逆戻りしないようになる。なお、第３図に示
すように、『９１１吸水剤（１４）か高吸水性ポリマー
シー１・てある場合、該高吸木剤（Ｎ）ｉ；ｋｌ’ノッ
プを含ん″ｉ″膨潤するごとになる。．ｒのため１膨潤
した吸水シート（１ｌ）の透水面か食肉（Ｓ）に強く押
しイ｛１けられることになり、トリップの逆戻り防１［
効果を一唐高めることかできる。The meat (S) may be anything in the form of a flock, thinly sliced, etc., or the meat (S) should be hit by the water-permeable surface consisting of water-permeable seams 1 to (+2) of the water-absorbing seams (11). There is a translation '4-runo'C like this. As a result, meat (S
) leaks from 1 to 1 through the water permeable membrane and is absorbed by the super absorbent agent (l4) in the water absorbing seam (I+).Also, even if large pressure is applied during transportation or packaging,
Water absorbing surfaces 1 to (11) that come into contact with the meat (S)]nj are formed by water permeability of No.1, and the water permeable surfaces contact the meat (S)
S) covered. Since i'l is -4 water absorbed 1
-The lip will no longer revert. In addition, as shown in Fig. 3, when "911 water absorbing agent (14) or super absorbent polymer sheet 1. become. ．． r, the permeable surface of the swollen water absorption sheet (1l) will be strongly pushed against the meat (S), and the trip will be prevented from returning.
You can dramatically increase the effect.
なお 食肉（Ｓ）の接触面と番；ｆぼＩ１１シ大きさの
吸水シー１〜を用いるかあるいは、接触而となるべき食
肉（Ｓ）の−面の大きさに合わせて、複数の吸水シー１
−（Ｉ１）を並べて配首したならば、運搬時あるいは梱
包時等に大きな圧力か加わっても、吸水シート（１１）
の透水面令体か食肉（Ｓ）て覆われることになるため、
トリップの逆戻りを−Ｍ確実に肋１トすることかできる
。In addition, the contact surface of the meat (S) and the number of water absorbing sheets 1 to 11 are used, or multiple water absorbing sheets are used depending on the size of the - side of the meat (S) that is to be in contact. 1
- If (I1) are arranged side by side, even if large pressure is applied during transportation or packaging, the water absorption sheet (11)
Because the permeable surface of the body will be covered with meat (S),
Trip reversal can be reliably prevented.
Ｌ記の如く、吸水シート（Ｉ＋）の透水而を食肉（Ｓ’
）に接触するように配若ずることによって、食１ｌ
肉（Ｓ）より漏出した１〜リップは吸水シー１〜〔１１
）の透水面を通して効率良く該吸水シート（１ｌ）内に
吸木され、−・「１〜吸水されたドリップは該吸水シー
ト（１１）内に確実に保持されるようになる。As shown in L, the water permeability of the water absorption sheet (I+) is absorbed into meat (S'
), the lip leaking from the meat (S) is absorbed into the water-absorbing seam 1-[11
) is efficiently sucked into the water-absorbing sheet (1l) through the water-permeable surface, and the absorbed drips are reliably retained within the water-absorbing sheet (11).
次に、吸水シー１〜（Ｉ＋）と食肉（Ｓ）とを非通気性
フィルム（２１）て真窄包装する。Next, the water-absorbing seams 1 to (I+) and the meat (S) are tightly packaged using an air-impermeable film (21).
非通気性フィルム（２０としては、真空状尻を実現し得
る非通気性と強度と伸度とを備えており食品角装容器と
して人体に悪＃響をケ．えることかない素材よりなるも
のである。具体的には４０井のＪゾみを右ずるボリエス
デル及びボリプロビレンからなるフ−イルムが好適に用
いることかてきる。The non-porous film (20) is made of a material that has non-porous properties, strength, and elongation to realize a vacuum-like bottom, and does not cause any negative effects on the human body when used as a square food container. Specifically, a film consisting of Boriesdel and polypropylene having a 40-well J diameter can be suitably used.
このＪ［通気性フィルム（２１）て、食肉（Ｓ）と、前
記透氷而を食肉（Ｓ）に接触させた透水シート（１２）
とをｊ′ｆ空包装１−るのてある。包′！ＡＩ＋￥にお
ＬＪる真空度は４５０−、６８０ｍｍＨｇか奸まし〈、
これにより、ｌ−り・・ノブ内における−・般生閑の繁
殖が阻Ｉ１一さわることになる。また、吸水シーｈ（Ｉ
Ｉ）と食肉１ ２
（Ｓ）とか相７ノ：にズレなくなり、吸水シー１− （
１１）の透水面か確実に食肉（Ｓ）に接触し、トリップ
か効率良く吸水されるようになる。This J [breathable film (21), meat (S), and a water-permeable sheet (12) in which the permeable ice is brought into contact with the meat (S)
and j′f empty package 1-ru. Bao! The degree of vacuum in AI+￥ is 450-680mmHg.
As a result, the breeding of the genus in the l-l-knob is inhibited. In addition, the water absorption sea h(I
I) and Meat 1 2 (S) and Phase 7: No misalignment, water absorption Sea 1- (
The water-permeable surface of 11) will surely come into contact with the meat (S), and water will be efficiently absorbed by the trip.
次に、Ｌ述した如く、真空包装された食肉（Ｓ）を氷温
状態て保持ずるのてある。な４｝、氷温状態とは食肉を
凍結させない範囲て，てきるたけ低い温度に保つことを
−Ｊい、通常−３℃〜６゜Ｃの温度範囲か用いられる。Next, as mentioned above, the vacuum-packed meat (S) is kept at an ice temperature. 4}, freezing temperature means keeping the meat as low as possible without freezing it, and a temperature range of -3°C to 6°C is usually used.
（発明の効果）
以Ｊ−．述べた如く、本発明の食肉の保存方法｛］ト記
Ｍｌ成をイｉずることにより、以下の効果を奏する。(Effect of the invention) J-. As mentioned above, the meat preservation method of the present invention achieves the following effects.
請求項１記載の食肉の保存方法において、食肉より漏出
したトリップは透水面を通して吸水シー１〜内の高吸水
剤に吸水されるようになっている。In the method for preserving meat according to claim 1, triplets leaked from the meat are absorbed by the super absorbent agent in the water absorbing seams 1 through the water permeable surface.
また、吸水シー１一の食肉に接触する面以外は非透水面
により形成されており、透水面は食肉て覆われているこ
とから，−上ｌ吸水されたトリップは該吸水シー１〜内
に保持されるようになっている。In addition, since the surface of the water-absorbing seam 11 other than the surface that comes into contact with the meat is formed of a non-water-permeable surface, and the water-permeable surface is covered with meat, the absorbed water is absorbed into the water-absorbing seam 1. It is meant to be retained.
また、吸水シー１一と食肉とを非通気性フイルムて真空
包装することにより、吸水シート・及び食肉の相瓦の位
置のズレが少なくなり，吸水シートの透水面か確実に食
肉に接触し、トリップか効率良く吸水されるようになっ
ている。In addition, by vacuum packaging the water-absorbing sheet 11 and the meat using an impermeable film, the displacement of the position of the water-absorbing sheet and the tile of the meat is reduced, and the water-permeable surface of the water-absorbing sheet is securely in contact with the meat. Water is absorbed efficiently by tripping.
このため、大きな圧力か−・蒔的又は継続的に食肉を真
空包装してなる包装に加わっても，トリップを吸水シー
ト内に確実に保持することかてきトリップを効率良くし
かも確実に除去することがてきる。この結果、食肉の品
質低下も防ＩＥすることかできる。For this reason, even if large pressure is applied to packaging made by vacuum-packing meat either repeatedly or continuously, the trips can be reliably retained within the water-absorbing sheet and removed efficiently and reliably. It's coming. As a result, IE can be prevented from deteriorating the quality of meat.
また、吸水シートと食肉とを非通気性フイルムて真空包
装したことにより、トリップ内における一般生菌の繁殖
を阻＋ｈずることかてき、食肉の保存期間を長くするこ
とかてきる。In addition, by vacuum packaging the water-absorbing sheet and the meat using an air-impermeable film, it is possible to inhibit the growth of general viable bacteria within the bag, and the shelf life of the meat can be extended.
また、請求項２記載の食肉の保存方法によれば、高吸水
性ボリマーシートよりなる高吸水剤が食肉より漏出した
トリップを含んて＊潤するため、該包装かクッション機
能を備えることになり、運搬時や梱包時等の圧力によっ
て食肉がキズ付いたりすることがない。Furthermore, according to the method for preserving meat according to claim 2, the superabsorbent agent made of a superabsorbent polymer sheet contains triplets leaked from the meat and moisturizes it, so the packaging has a cushion function and is transported. Meat will not be damaged by pressure during packaging or packaging.
第Ｉ図は本発明の食肉の保存方法により、食肉に吸水シ
ー１一を接触させたものを真空包装した状態を示す断面
図，第２図は吸水シートを模式的に示した拡大断面図、
第３図は食肉より発生したトリップを吸水した状態を模
式的に示した拡大断面図、第４図は吸水シートの別の例
を模式的に示した拡大断面図、第５図は従来の包装な示
す断面図てある。
符号の説明
１１・・・吸水シート、
１２・・・透水シート、
１３・・・非透水シート、
１４・・・高吸水剤、
ｌ ５
２１・・・非通気性フイルム。
ｌ ６Fig. I is a cross-sectional view showing a vacuum-packaged state of meat in which the water-absorbing sheet 11 has been brought into contact with the meat according to the meat preservation method of the present invention, and Fig. 2 is an enlarged cross-sectional view schematically showing the water-absorbing sheet.
Fig. 3 is an enlarged cross-sectional view schematically showing a state in which trips generated from meat are absorbed, Fig. 4 is an enlarged cross-sectional view schematically showing another example of a water-absorbing sheet, and Fig. 5 is a conventional packaging. A cross-sectional view is shown. Explanation of the symbols 11...Water-absorbing sheet, 12...Water-permeable sheet, 13...Water-impermeable sheet, 14...Super water-absorbing agent, 15 21... Non-breathable film. l 6
Claims (2)
食肉の保存方法において、 透水面と非透水面とを有する袋体の中に高吸水剤が収納
されてなる吸水シートを同吸水シートの透水面が食肉に
接触するように配置すると共に、これら吸水シートと食
肉とを非通気性フィルムで真空包装するようにしたこと
を特徴とする食肉の保存方法。(1) In a meat preservation method in which meat such as beef or pork is kept at freezing temperatures, a water-absorbing sheet consisting of a super-absorbent agent housed in a bag having a water-permeable surface and a non-water-permeable surface is used. A method for preserving meat, characterized in that the water-absorbing sheet is arranged so that the water-permeable surface is in contact with the meat, and the water-absorbing sheet and the meat are vacuum-packed with an air-impermeable film.
特徴とする請求項１記載の食肉の保存方法。(2) The method for preserving meat according to claim 1, wherein the superabsorbent agent is a superabsorbent polymer sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1153159A JPH0319648A (en) | 1989-06-15 | 1989-06-15 | Method for preserving edible meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1153159A JPH0319648A (en) | 1989-06-15 | 1989-06-15 | Method for preserving edible meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0319648A true JPH0319648A (en) | 1991-01-28 |
Family
ID=15556327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1153159A Pending JPH0319648A (en) | 1989-06-15 | 1989-06-15 | Method for preserving edible meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0319648A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734248A (en) * | 2013-12-30 | 2014-04-23 | 上海海洋大学 | Vacuum cold inducing device and vacuum cold inducing method of fresh fish fillet |
-
1989
- 1989-06-15 JP JP1153159A patent/JPH0319648A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734248A (en) * | 2013-12-30 | 2014-04-23 | 上海海洋大学 | Vacuum cold inducing device and vacuum cold inducing method of fresh fish fillet |
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