JPH03289470A - Fishery product package and method of packaging same - Google Patents

Abstract

PURPOSE:To prevent quality deterioration due to drip by a method wherein a package consisting of a water-absorbing sheet having a specific structure for wrapping fishery products and a gas-barrier bag-like wrapping material for forming the outer covering of the aforesaid sheet and the bag-like wrapping material is made heat sealable. CONSTITUTION:A fishery product package consists of a water-absorbing sheet for wrapping fishery products and a gas-barrier bag-like wrapping material for forming the outer covering of said sheet. The water-absorbing sheet consists of a water-permeable sheet adapted to be disposed on the fishery product side, a water-permeable or water-impermeable sheet and a high water-absorbing resin interposed between these two sheets. The gas-barrier bag-like wrapping material is made heat sealable and capable of heat sealing the fishery products under reduced pressure after wrapping therewith, whereby the fishery products can be vacuum packed. Nonwoven fabric, paper, etc., are used as the water- permeable sheet and it is preferable to use the gas-barrier bag like wrapping film or laminated films having an oxygen permeability of at most 200cc/cm<2>.24 hr.atm.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a packaging body for seafood and a method for packaging seafood,
In particular, the present invention relates to a seafood package for vacuum packaging and a seafood packaging method that can prevent deterioration in quality due to dripping.

[Problems to be solved by conventional techniques and inventions] Conventionally,
Seafood such as fish, shrimp, crab, octopus, squid, and shellfish are placed in plastic bags, vacuum-packed, and subjected to distribution, refrigerated storage, frozen storage, and the like.

In this packaging method, drips seep out from the seafood during vacuum packaging, and this drip accumulates in the corners of the bag, and even more drips when thawing after freezing. ooze. For this reason, there are various problems such as not only spoiling the appearance of seafood, but also deterioration of flavor, increase in water activity on the surface, proliferation of various bacteria in the drip, and a decrease in yield due to these problems.

Therefore, an object of the present invention is to provide a seafood package for vacuum packaging and a method for packaging seafood that can prevent deterioration in quality due to dripping.

[Means to solve the problem]

As a result of intensive research in view of the above objectives, the present inventors discovered that deterioration of seafood due to drip oozing can be prevented by first covering seafood with a water-absorbing sheet and then vacuum packaging it with a plastic bag. The inventors have discovered that the above object can be achieved, and have devised the present invention.

That is, the seafood package of the present invention consists of a water-absorbent sheet that covers the seafood and a gas barrier bag-like body that covers the outside of the water-absorbent sheet, and the water-absorbent sheet is located on the seafood side. Consisting of a water-permeable sheet, a water-permeable sheet or a water-impermeable sheet, and a superabsorbent resin sandwiched between the two sheets, the gas barrier bag-like body has heat-sealability and is depressurized after coating. The seafood packaging method of the present invention is characterized in that seafood can be vacuum packaged by heat-sealing the seafood at the bottom. Fish and shellfish are covered with a water-absorbing sheet consisting of a sheet and a super-absorbent resin sandwiched between the two sheets, and then placed in a gas-pari gamma bag with heat-sealing properties and heated under reduced pressure. It is characterized by vacuum packaging by sealing.

The present invention will be explained in detail below.

In the present invention, the water-absorbent sheet includes a water-permeable sheet located on the seafood side, a water-permeable sheet or a water-impermeable sheet, and a superabsorbent resin sandwiched between the two sheets.

Examples of the above-mentioned highly water-absorbent W-type include starch/acrylate graft copolymer, carboxymethyl cellulose crosslinked product, vinyl alcohol/acrylate copolymer, polyacrylonitrile hydrolyzate, crosslinked polyacrylate, modified polyvinyl Alcohol, acrylate polymer, acrylate/acrylamide copolymer, isobutylene/
Examples include maleic anhydride copolymers.

Usually, the above super absorbent resin has a water content of 500 to 1500 c in pure water.
It has a water absorption capacity of c/g.

In addition, these super absorbent resins may be used alone or in combination of two or more kinds.

The amount of such super absorbent resin is preferably 0.1 to 200 g per 1 m of the water absorbent sheet. The amount of super absorbent resin is 0,
If it is less than 1g, it will not be able to exhibit sufficient water absorption, and if it is less than 200g
Even if it exceeds g, it is meaningless as it will only increase the cost. A particularly preferred amount of superabsorbent resin is 1 to 100 g/m'.

Further, the shape of the superabsorbent resin is preferably a powder granule, and the particle size can be from 0.1 to several thousand AIXl.

In the present invention, an antibacterial agent can be added to the superabsorbent resin for the purpose of preventing the proliferation of bacteria in drips generated from seafood. As the above-mentioned antibacterial agent, zeolite (hereinafter referred to as antibacterial zeolite) which retains metal ions having an antibacterial effect through ion exchange is preferable from the viewpoint of stability and hygiene. As such antibacterial zeolite, for example, JP-A-58-73
No. 61 discloses a natural or synthetic zeolite made of aluminosilicate in which metal ions having an antibacterial effect are retained in the ion-exchangeable portion.

Examples of the metal ions having an antibacterial effect include ions of silver, copper, zinc, tin, lead, bismuth, and the like. As the metal ion, silver, copper, and zinc are particularly preferred. Note that the above-mentioned metal ions may be used alone or in combination of two or more.

In addition, zeolite is generally an aluminosilicate having a three-dimensionally developed skeleton structure, and is expressed by the following general formula based on M2O3: It is a valence metal ion, n is the valence of the metal ion, X is a coefficient indicating the proportion of metal oxide, y is a coefficient indicating the proportion of silica, and Z indicates the proportion of crystal water. coefficient).

Such zeolite is preferably one whose solid particles have a specific surface area of 150 m''/g or more (based on anhydrous zeolite). Also, its constituent components 5i02 and AA
The molar ratio with 20s (S+Oz/Aj220s) is usually 1
It is 4 or less, preferably 11 or less.

The shape of the above-mentioned zeolite is preferably in the form of powder particles, and the particle size is not particularly limited, but is usually 0.1 to several 100 particles.

By using a zeolite having such characteristics, the amount of the antibacterial metal ions retained can be arbitrarily adjusted by an ion exchange method to prepare an antibacterial zeolite having desired antibacterial properties.

The amount of the metal having bactericidal properties is 0.1% by weight to saturation amount based on the entire antibacterial zeolite. Here, the saturated amount is the saturated value of the ion exchange capacity of the zeolite used. A metal content lower than 0.1% by weight does not provide sufficient antibacterial action. The preferred metal content is OJ to 10% by weight.

The amount of antibacterial zeolite added is
0.1 to 100 g per m' is preferable, especially 0°2 to
10g is preferred. Added amount of antibacterial zeolite is 0.1g
/m', sufficient antibacterial properties cannot be exhibited;
There is no meaning in exceeding 0 g/m'.

Further, in the present invention, a deodorizing agent may be added for the purpose of reducing the fishy odor characteristic of seafood.

The deodorizing agent is not particularly limited, but the following materials can be used, for example.

■Physical deodorizers such as neutral activated carbon, fibrous carbon adsorbent, zeolite, activated alumina, acid clay, etc.

■Chemical deodorant Acidic agents, alkaline agents, oxidizing agents, reducing agents, etc.

■Physical/chemical deodorizers Alkaline or acidic impregnated activated carbon, zeolite adsorbed with plant essential oils, etc.

(2) Other iron phthalocyanine derivatives, salts with a desulfurization effect such as zinc oxide, mixtures of iron (II) compounds, L-ascorbic acid and alum, etc.

The content of the deodorizing agent is preferably 0.1 to 100 g per 1 ml of sheet in order to have sufficient deodorizing ability.
In particular, 0.2 to 50 g is preferable. The amount of deodorizer added is 0.
If it is less than 1 g/m', sufficient deodorizing properties cannot be exhibited, and if it exceeds 100 g/m', there is no point.

Note that the above deodorizing agents may be used alone or in combination.

To add the antibacterial zeolite and/or deodorizer to the super absorbent resin, a commonly used method may be used.

For example, super absorbent resin powder and antibacterial agent and/or deodorizer powder are uniformly sprinkled on a sheet, and another sheet is placed on top of that and then heat-pressed, or super absorbent resin powder is applied. A suitable method is to add an antibacterial zeolite and/or a deodorizing agent during preparation.

In addition, other additives that do not pose a hindrance to food hygiene may be appropriately added to the superabsorbent resin for the purpose of modifying the superabsorbent resin. In that case, the addition method may be the same as in the case of the antibacterial zeolite and deodorizer described above.

Further, in the present invention, the sheet used to sandwich the superabsorbent resin must have water permeability, at least on the seafood side. Examples of the water-permeable sheet include nonwoven fabric and paper. Furthermore, the water-permeable sheet does not need to be composed of a single sheet of paper or non-woven fabric, but may be used in combination of two or more sheets of paper, two non-woven fabrics, or two or more sheets of paper and non-woven fabric, depending on the shape and size of the object to be packaged. I can do it. In particular, a combination of two membranes is preferred, with paper on the superabsorbent resin side and nonwoven fabric on the seafood side. Note that the thickness and the like may be appropriately set depending on the shape, size, etc. of the packaged object.

Further, the outer side of the water-absorbing sheet does not need to be a water-permeable sheet, and may be a water-impermeable sheet.

As the water-impermeable sheet, various synthetic resin films such as polyolefin, polyester, polyamide, etc. can be used. Note that a combination of the above-mentioned water-impermeable sheet and a water-permeable sheet made of nonwoven fabric, paper, or the like can also be used.

A water absorbent sheet made of such two sheets and a super absorbent resin can be prepared by spraying, for example, super absorbent resin powder and, if necessary, antibacterial zeolite and/or deodorant powder onto one sheet. After covering the upper part of the sheet with the other sheet, the sheet can be obtained by heat-pressing the sheet. On this occasion,
When the sheet is made up of two or more films, each film is also heat-pressed at the same time. In addition, in order to improve the adhesion between the two sheets and the super absorbent resin, it is preferable to add an appropriate binder to the powder of the super absorbent resin.

As a binder, polyolefin, polyester,
Examples include thermoplastic resins such as polyamide.

The amount of binder added is 0.1 to 10 g/m', preferably 0.5 to 5 g/m' per 1 m' of water absorbent sheet.
'is.

Further, the addition method may be such that it is sprinkled on the sheet at the same time as or before or after the scattering of the super absorbent resin powder.

In the present invention, the gas barrier bag-like body is made of a gas barrier film or a bonded body of gas barrier films, and can be used in normal vacuum packaging.

The above gas barrier film includes polyolefin,
Materials such as polyester and polyamide can be used. In the case of a laminate, the combination is not particularly limited, but examples include nylon/polypropylene, nylon/low-density polyethylene, nylon/linear low-density polyethylene, nylon/ethylene-vinyl acetate copolymer (8VA)
, nylon/ethylene-vinyl alcohol copolymer (E
V[lH)/polypropylene, nylon/EVOH/
Low density polyethylene, nylon/EVOH/linear low density polyethylene, nylon/EVOH/EVA,
Nylon/polyvinylidene chloride (PVDC)/polypropylene, nylon/PVDC/low-density polyethylene,
Combinations such as nylon/PVDC/linear low density polyethylene and nylon/PVDC/EVA are preferred.

Note that the above-mentioned nylon film also includes a shrinkable nylon film or a film coated with vinylidene chloride.

Such a gas barrier bag film or film bond has an oxygen permeability of 200cc/m'.24
hr, 'atm or less is preferable. Oxygen permeability is 200c
If it exceeds c/m'·24 hr, atm, the seafood will be easily oxidized by oxygen entering the packaging system after packaging, which is not preferable.

In order to package seafood using such a water-absorbent sheet and gas barrier bag, the seafood is first covered with the water-absorbent sheet described above. At this time, the surface of the water-permeable base material is the seafood side. Thereafter, the coated seafood is placed in the above-mentioned bag-like body and vacuum-packaged under reduced pressure.The reduced pressure conditions are preferably 0 to 100 mmHg.

By packaging seafood in this manner, drips exuding from the seafood are absorbed by the water absorbent sheet. Therefore, not only the appearance of the seafood becomes better, but also problems such as suppressing deterioration of flavor due to dripping, preventing increase in water activity, and suppressing the proliferation of various bacteria can be solved.

[For production]

According to the present method for packaging seafood, not only the appearance of seafood is maintained well, but also deterioration of flavor due to dripping, increase in water activity, proliferation of various bacteria, etc. are suppressed.

The reason for this effect is that the water absorbency is made up of a water-permeable sheet located on the seafood side, a water-permeable sheet or a water-impermeable sheet, and a superabsorbent resin sandwiched between the two sheets. Seafood is directly coated with a sheet, then covered with a gas barrier bag and vacuum packed.The super absorbent resin absorbs more water than paper or sponge.
Moreover, since it does not go back up, it is thought that this is because even if a larger amount of drips ooze out than from seafood, it will not remain in the bag.

[Example] Example 1 A super absorbent resin (Aqua Keep 1 manufactured by Sumitomo Seika Aji Co., Ltd.) was placed on paper with a basis weight of 25 g/m' (MSP25 manufactured by Maetel).
0SHP) at 40g/m'', binder (manufactured by Toshi ■)
Chemit R272S) was uniformly spread in an amount of 2 g/m', and this was further covered with the above-mentioned paper having a basis weight of 25 g/m', and the paper was sandwiched and integrated with a heated embossing roll at 80°C.

Cut this sheet into 300 mm x 210 mm and use non-woven fabric (manufactured by Kura LL NA240JP209).
6) The upper and lower nonwoven fabrics were folded into the side of the base paper. Furthermore, a nonwoven fabric was fed from the top, and the side portions were heat-sealed at 120°C using a gear roll. The end portions were heat-sealed at 130°C using a seal bar, and the whole was then passed through a heated embossing roll and clamped and integrated at 80t. - After the companion, 310mm x 22 at the end
A water absorbent sheet was prepared by cutting the sheet to 0 mm and sandwiching the above super absorbent resin layer between two upper layers and two lower layers of laminated material.

After covering 1 kg of tuna block meat with the water-absorbent sheet obtained in this way, it was placed in a shrink nylon/linear low-density polyethylene pouch (width 250 mm, length 300 mm), and a 50+ nm ) After vacuum packaging at a reduced pressure of Ig, 60 tons of warm air was blown to completely adhere the film to the meat.

This tuna meat packaging pouch was left at 10 tons for 6 hours, then opened, and after removing the tuna meat, the amount of drip remaining in the pouch was measured.

In addition, after leaving the tuna meat packaging pouch at -30℃ for 24 hours,
After leaving it at 3℃ for 48 hours to thaw, open the pouch,
After removing the tuna meat, the amount of drip remaining in the pouch was measured.

Furthermore, after leaving the tuna meat packaging pouch at 10℃ for 24 hours,
Contact area between meat and pouch (contact area with water absorbent sheet)
The number of viable bacteria was measured.

The results of these measurements are shown in Table 1.

Example 2 A super absorbent resin (Aqua Keep 1, manufactured by Sumitomo Seika Chemical Co., Ltd.) was placed on paper with a basis weight of 25 g/m' (MSP25, manufactured by Maetel).
0SHP) at 40 g/m', antibacterial zeolite (Bacte Killer BM501A manufactured by Kanebo ■) at 2 g/m', and binder (Chemit R272S manufactured by Toshi ■) at 1 g/m'.
Spread it evenly with the amount of 25g of the above basis weight
/m'' paper and sandwiched with a heated embossing roll at 80°C.

This sheet was cut to 300 mm x 210 mm, and a nonwoven fabric (manufactured by Kuraray ■ NA240JP2096
) and folded the lower nonwoven fabric into the side of the base paper.

Furthermore, a nonwoven fabric was fed from the top, and the side portions were heat-sealed at 120°C using a gear roll. The end portions were heat-sealed at 130°C using a seal bar, and then passed through a heated embossing roll to be sandwiched and bonded at 80°C. - After the companion, 310mm x 22 at the end
A water absorbent sheet was prepared by cutting the sheet to 0 mm and sandwiching the above super absorbent resin layer between two upper layers and two lower layers of laminated material.

After covering 1 kg of tuna block meat with the water-absorbent sheet obtained in this way, it was placed in a shrink nylon/linear low-density polyethylene pouch (width 250 mm, length 300 mm), and heated to 50 mmHg. After vacuum packaging at a reduced pressure of , warm air at 60°C was blown to completely adhere the film to the meat.

The drip amount of this tuna meat packaging pouch after being left at 10℃ for 6 hours, the drip amount after freezing → thawing, and the drip amount after leaving at 10℃ for 24 hours.
The number of viable bacteria after standing for a period of time was measured in the same manner as in Example 1.

The results are also shown in Table 1.

Comparative Example 1 In Example 1, tuna meat was placed directly into a shrinkable nylon/linear low-density polyethylene pouch (width 250 mm, length 300 mm) without using a water absorbent sheet, and
After vacuum packaging at a reduced pressure of mmHg, warm air at 60°C was blown to completely adhere the film to the meat, forming a packaging pouch.

The drip amount of this tuna meat packaging pouch after being left at 10℃ for 6 hours, the drip amount after freezing → thawing, and the drip amount after leaving at 10℃ for 24 hours.
The number of viable bacteria after standing for a period of time was measured in the same manner as in Example 1.

The results are also shown in Table 1.

As is clear from Table 1, the tuna meat packaging pouch produced by the packaging method of the present invention has both a drip amount after being left at 10°C for 6 hours and a drip amount when thawed after being frozen.
It was c. On the other hand, the tuna meat packaging pouch of Comparative Example 1 had a large drip amount of 18 cc after being left at 10° C. for 6 hours, and a large drip amount of 63 cc when thawed after freezing.

In addition, regarding the number of viable bacteria, the tuna meat packaging pouches of Examples 1 and 2 had a number of viable bacteria that was one-tenth or less of that of Comparative Example 1. In particular, it can be seen that the product in which antibacterial zeolite is added together with the superabsorbent resin has an extremely excellent bacterial growth inhibiting effect, which is about 1/100 of that of Comparative Example 1.

〔Effect of the invention〕

As detailed above, according to the seafood packaging method of the present invention, a water-permeable sheet located on the seafood side, a water-permeable sheet or a non-water-permeable sheet, and a high Seafood is coated with a water-absorbing sheet made of water-absorbing resin, then placed in a gas-barrier bag with heat-sealing properties, and vacuum-packed by heat-sealing under reduced pressure, ensuring that no dripping occurs. It not only maintains the appearance of seafood well, but also suppresses deterioration of flavor due to dripping, increase in water activity, and proliferation of various bacteria.

Claims (14)

[Claims] (1) A seafood package consisting of a water-absorbent sheet covering the seafood and a gas barrier bag-like body covering the outside thereof, wherein the water-absorbing sheet is a water-permeable sheet located on the seafood side. , consisting of a water-permeable sheet or a water-impermeable sheet and a super absorbent resin sandwiched between the two sheets, and the gas barrier bag-like body has heat-sealing properties and can be heat-sealed under reduced pressure after coating. A packaging body for seafood, characterized in that the seafood can be vacuum packaged by doing so. (2) The seafood package according to claim 1, wherein the water-permeable sheet is made of paper and/or nonwoven fabric. (3) In the seafood package according to claim 1 or 2, the gas barrier bag-like body has a gas barrier capacity of 200 cc/m^2.2.
A seafood package characterized by having an oxygen permeability of 4 hours/atm or less. (4) Cover the seafood with a water-absorbent sheet consisting of a water-permeable sheet located on the seafood side, a water-permeable sheet or a non-water-permeable sheet, and a superabsorbent resin sandwiched between the two sheets. Then, by placing it in a gas barrier bag-like body with heat-sealing properties and heat-sealing it under reduced pressure,
A method for packaging seafood, characterized by vacuum packaging. (5) The method according to claim 4, wherein the gas barrier bag-like body has an oxygen permeability of 200 cc/m^2.24 hr.atm or less. (6) In the method according to claim 4 or 5, the water-permeable sheet is composed of two or more membranes of paper and/or nonwoven fabric, and the two or more membranes are bonded together by heat-pressing. A distinctive method of packaging seafood. (7) A method for packaging seafood according to claim 6, characterized in that the water permeable sheet is a laminate of paper located on the super absorbent resin side and nonwoven fabric. (8) A method for packaging seafood according to any one of claims 4 to 7, characterized in that an antibacterial agent and/or a deodorizing agent are added to the superabsorbent resin. (9) The method according to claim 8, wherein the antibacterial agent is
It retains metal ions with antibacterial effects through ion exchange, has a specific surface area of 150 m^2/g or more, and is SiO_
2 and Al_2O_3 (SiO_2/Al_2
A method for packaging seafood, characterized in that O_3) is zeolite solid particles of 14 or less. (10) In the method according to claim 9, the zeolite solid particles are A-type zeolite, X-type zeolite, Y-type zeolite,
A method for packaging seafood, characterized by comprising one or more types selected from type zeolite and mordenite. (11) The method according to claim 9 or 10, wherein the metal ion having an antibacterial effect is one or more metal ions selected from silver, copper, and zinc. Packaging method. (12) The method according to claim 8, wherein the amount of the antibacterial agent and/or deodorizing agent added is 0.1 to 100 g per 1 m^2 of the water absorbent sheet. . (13) The method according to any one of claims 4 to 12, wherein the superabsorbent resin is a starch/acrylate graft copolymer, a carboxymethyl cellulose crosslinked product, a vinyl alcohol/acrylate copolymer, One or more selected from polyacrylonitrile hydrolyzate, crosslinked polyacrylate, modified polyvinyl alcohol, acrylate polymer, acrylate/acrylamide copolymer, isobutylene/maleic anhydride copolymer. A packaging method for seafood, characterized by: (14) The method for packaging seafood according to any one of claims 4 to 13, characterized in that the amount of the super absorbent resin is 1 to 200 g per 1 m^2 of the water absorbent sheet.