JPH0717575A - Bag for retaining freshness and preservation container by use thereof - Google Patents

Abstract

PURPOSE:To provide a bag for retaining the freshness of food which not only keeps the quality (freshness) of food regarded as an object but also prevents isothiocyanate having antibacterial function as much as possible from transferring to the food and secures its intrinsic taste. CONSTITUTION:A bag 1 for retaining freshness is provided with a retaining agent 7 of freshness including isothiocyanate and a smart bag to for packing toe retaining agent 7 or freshness. The small bag 10 is provided with a first impermeable film 11 which hardly allows isothiocyanate vapor emitted out of the retaining agent 7 of freshness to permeate the film and a second permeable film 13 which easily allows the vapor to permeate the film.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freshness-maintaining bag for packaging a freshness-preserving agent for foods for the purpose of preventing mold, bacteriostatics and sterilization of fresh foods and processed foods during distribution and storage. Is.

[0002]

2. Description of the Related Art Wasabi has long been known to have an antiseptic effect, and isothiocyanate, which is a pungent component, is said to have an effect of preventing fermentation and spoilage comparable to benzoic acid.

Further, it is already known to pay attention to the antibacterial property of isothiocyanic acid ester and to use it to maintain the freshness of foods.

On the other hand, on the other hand, a freshness-retaining agent in which the above-mentioned isothiocyanic acid ester is contained in a small block-shaped carrier by means such as impregnation is already known. The general use of this is to store the small block-shaped carrier impregnated with isothiocyanate in a pouch with a large number of small holes in advance, and to maintain the quality of this pouch. It is carried out by placing it near the food that becomes.

As a result, isothiocyanate ester vapor is emitted from the small hole of the pouch, and the antibacterial action of the isothiocyanate ester acts on the portion contacted with the vapor to achieve the effect of maintaining the freshness of food, that is, the effect of maintaining the quality.

[0006]

However, in the conventional method in which the freshness-retaining agent is stored in a small bag having a large number of small holes in the entire bag, when the small bag directly comes into contact with food,
The high concentration of isothiocyanate vapor touches the food through the small holes, and the wasabi odor is transferred to the food.
There has been a problem that the original umami of food is impaired.

Even if the small bag does not come into direct contact with the food, the isothiocyanate ester vapor is excessively emitted from the small-hole-forming bag, and the food often has the isothiocyanate wasabi smell. However, there is a problem in that the original umami of foods is impaired in the same manner as above.

The present invention was devised based on such circumstances, and the object of the present invention is not only to maintain the quality (freshness) of the food whose quality is to be maintained, but also to have an isothiocyanate ester having an antibacterial action. The object is to provide a bag for keeping freshness that can prevent the shift to foods as much as possible and guarantee the original umami of foods.

[0009]

In order to solve the above problems, the present invention provides a freshness-retaining agent containing an isothiocyanate ester and a pouch for packaging the freshness-retaining agent. A bag body, the pouch body, a first film portion of hardly permeating isothiocyanate vapor emitted from the freshness-retaining agent is difficult to permeate,
The isothiocyanate ester vapor was configured to be provided with a readily permeable second film portion that is easily permeable. And as a preferable aspect, it arrange | positions so that the 1st film part of a sachet may be located in the foodstuff side which is a freshness maintenance object.

[0010]

[Function] The appropriate amount of isothiocyanate vapor gradually goes out of the bag from the easily permeable second film portion through which isothiocyanate vapor easily permeates, thereby exerting an antibacterial action on food. At this time, if the first film portion of the isothiocyanic acid ester vapor that is difficult to permeate is placed toward the food side, the isothiocyanic acid ester vapor that has just come out of the bag will not come into direct contact with the food item. The original umami of foods is retained without a strong wasabi odor (isothiocyanate).

Further, since the vapor of isothiocyanate exits through the film, the vapor of isothiocyanate is not excessively emitted as compared with the conventional type in which a plurality of small holes are formed, and the food is It is possible to suppress the smell of isothiocyanate from wasabi. This preserves the original umami of the food.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The freshness-keeping bag of the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a plan view showing an embodiment of the freshness-maintaining bag 1, and FIG. 2 is a sectional view taken along the line II--II of FIG.

As shown in these figures, the freshness-maintaining bag 1 usually comprises a solid freshness-retaining agent 7 and a pouch 10 for packaging the freshness-retaining agent 7.

The freshness-retaining agent 7 has a carrier 7a for containing an isothiocyanate having antibacterial properties, and an isothiocyanate contained in the carrier 7a.

As the isothiocyanic acid ester in the present invention, various aliphatic and aromatic isothiocyanic acid esters are used, and among them, isothiocyanic acid ester (CH ₂ = CHCH ₂ NCS) and isothiocyanic acid alkyl ester are particularly preferable. (RNCS, R: alkyl group) is used.

In the present invention, as a simple method, mustard oil can be used as it is or in the form of being dissolved in an oily liquid.

Examples of the carrier 7a containing the isothiocyanate include various porous powders, clay minerals, papers, non-woven fabrics, cellulose mats and the like, and any material containing the isothiocyanate may be used. However, it is not particularly limited.

The shape of the carrier 7a (freshness-retaining agent 7) is not particularly limited, and may be granular, sheet-like, mat-like,
Various forms such as a lump form, a kneaded form, and a block form can be adopted.

The content of the isothiocyanic acid ester contained in the carrier 7a may be appropriately determined according to its freshness-retaining effect and freshness-retaining period, but as a standard for setting, it is 0.1 per 1 freshness-retaining agent. It is particularly preferable that the amount be in the range of 100 mg.

When the content of this isothiocyanate is less than 0.1 mg, the amount of isothiocyanate vapor generated is small and the effect of keeping freshness cannot be expected. On the other hand, the content of isothiocyanate is 100 mg.
Even if the amount exceeds 100 mg, the freshness-retaining effect does not increase, and using more than 100 mg is not economical.

With such an isothiocyanate,
Freshness-retaining agent 7 having carrier 7a for holding this
Are stored in the pouch body 10.

The pouch body 10 is composed of a first film portion 11 which is hardly permeable to isothiocyanate ester vapor emitted from the freshness-retaining agent and a second film which is easily permeable to isothiocyanate ester vapor. Part 1
3 is provided.

As shown in FIG. 3, a pouch 10 having a film portion having such two characteristics generally has, for example, two films of approximately the same size, that is, isothiocyanate vapor impermeability. Of the first film (portion) 11a and the second film (portion) 13a of isothiocyanic acid ester vapor-permeable material (of the same size) are overlapped and heat-sealed around the periphery thereof. It can be easily produced (Fig. 2).

In this case, the seal width of the peripheral heat seal portion 15 is usually about 3 to 15 mm.

Further, as shown in FIG. 4, those having different sizes are bonded to each other in a cylindrical shape, and the overlapping portion 1 is formed.
The pouch body 10 may be formed by heat-sealing with 2 and 12 to form a tubular body and then sealing the openings E, E.

In the embodiment shown in FIG. 4, for example, a large film to be bent and used is a first film 1 having a low permeability.
1b, and the small film is used as the easily permeable second film 13b. In this case, there is an advantage that the permeation amount of the isothiocyanate ester can be appropriately controlled by changing the size of the easily permeable second film 13b.

There is no particular limitation on the form and method for forming the first film portion which is permeable to isothiocyanate ester vapor and the second film portion which is permeable to isothiocyanate vapor easily on the pouch 10. , Various forms and methods are adopted.

As the packaging material for the first film portion 11 which is hard to permeate isothiocyanate and is difficult to permeate, polyester film, polyamide film, polyacrylonitrile film, polyvinylidene chloride film, polyvinylidene chloride coat film, ethylene- Includes at least one or more of saponified vinyl acetate copolymer film, polyvinyl alcohol film, aluminum foil, aluminum vapor deposition film, and inorganic vapor deposition film (for example, inorganic vapor deposition film such as Al ₂ O ₃ and SiO _x ) Of these, those having heat sealability are particularly preferable.

On the other hand, as a packaging material for the easily permeable second film portion 13 through which isothiocyanate vapor easily permeates, polyethylene film, ethylene-vinyl acetate copolymer film, polypropylene film, polystyrene film, ionomer film, One or more films selected from a vinyl chloride film, a polybutadiene film, a polymethylpentene film, or a bonded product of one or more of these films and a breathable packaging material, which is particularly preferably a heat-sealable film . Here, as the breathable packaging material, one or more kinds of paper, non-woven fabric, plastic film subjected to fine communication processing, and plastic film subjected to stretching processing by adding an inorganic filler are preferable.

In order to ensure the heat-sealing between the first film portion 11 and the second film portion 13, the inner surface of the hardly permeable first film portion 11 is provided with an easily permeable second film. It is also a preferred embodiment to preliminarily laminate or coat the same material as the material for forming the inner surface of the film portion.

The freshness-maintaining bag 1 as described above is
As shown in FIG. 5, the food container 20 to be stored is housed in a packaging container 50 to form a storage container 40. In this case, it is preferable to dispose the isothiocyanate ester vapor-impermeable first film portion 11 side of the freshness-keeping bag 1 toward the food 20 side. By doing so, the isothiocyanic acid ester vapor does not come into contact with the food, so that the original umami of the food is maintained without fear that the wasabi odor is transferred to the food.

The form of the packaging container 50 is a pouch shape, a tray + film shape, a tray + lid material shape, a tray + wrap film shape, a tray + lid material + wrap film shape, a paper carton shape, Etc., and any other form is possible.

Further, as shown in FIG. 5, a part or all of the packaging container 50 can be used as a packaging material for adjusting the isothiocyanate vapor concentration. This figure is an example in which one packaging material 53 is a film having a low permeability to isothiocyanate ester vapor and the other film 51 is a film for adjusting the isothiocyanate ester vapor concentration.

Here, examples of the packaging material for adjusting the isothiocyanate vapor concentration include films and sheets made of a material that easily adsorbs isothiocyanate vapor, films and sheets that easily transmit isothiocyanate vapor, and the like. To be In addition, it is naturally possible to provide a communication hole in a part of the packaging container 50 or to provide a gap between the tray and the lid member in order to let the isothiocyanic acid ester vapor flow out of the packaging container 50.

With such a structure of the packaging container 50, the concentration of the isothiocyanate ester in the packaging container 50 can be adjusted (especially when the concentration is excessive).

Of course, the packaging container may be an ordinary packaging container which does not have the function of adjusting the isothiocyanate concentration.

Further, by forming the film forming material inside the packaging container 50 into a film or sheet of a material which easily adsorbs isothiocyanate vapor, and forming the film forming outside thereof into an oxygen barrier film or sheet, an oxygen barrier can be obtained. The effect is added. In this case, it is possible to fill the packaging container 50 with an oxygen absorber or fill it with an inert gas.

The present invention will be described in more detail below by showing concrete experimental examples. Experimental Example 1 1 part by weight of isothiocyanic acid allyl ester was added to corn oil 9
Diluted with 9 parts by weight, and this is 1 mm thick and 20 mm wide
× 1 g was adsorbed on a cellulose mat (support) having a length of 30 mm to prepare a freshness-retaining agent containing 10 mg of isothiocyanic acid allyl ester.

Next, this freshness-retaining agent was used as a first film of polyethylene terephthalate (thickness: 12 μm) / polypropylene (thickness: 30 μm) which was impermeable to vapor of isothiocyanate and polypropylene (thickness: 30 μm).
The isothiocyanic acid ester vapor-permeable second film of m) was overlapped and stored in a pouch whose four edges were heat-sealed to prepare a bag for keeping freshness.

The bag for keeping freshness is 200 mm in size.
In a pouch made of drawn nylon (thickness 15 μm) / polypropylene (thickness 30 μm) of 300 mm, 10 pieces of mochi (thickness 15 mm, width 40 mm, length 60 mm) were enclosed together and stored at 30 ° C. for 1 year. However, it was confirmed that the original taste of the rice cake was maintained without any odor transfer to the rice cake and no spoilage by microorganisms such as mold.

[0042]

The bag for freshness preservation of the present invention comprises a freshness-retaining agent containing an isothiocyanate ester, and a pouch for packaging the freshness-retaining agent. Maintains quality because it is configured to have a first film part that is difficult to permeate the emitted isothiocyanate vapor and is difficult to permeate, and a second film part that is easy to permeate the isothiocyanate vapor to easily permeate. In addition to maintaining the quality (freshness) of the target food, transfer of isothiocyanate having an antibacterial action to food is prevented as much as possible, and the original umami of the food can be guaranteed.

[Brief description of drawings]

FIG. 1 is a plan view showing an embodiment of a bag for freshness maintenance 1 of the present invention.

FIG. 2 is a sectional view taken along the line II-II of FIG.

FIG. 3 is a perspective view in which two kinds of films are placed in opposition to each other for making a pouch used in the present invention.

FIG. 4 is a perspective view in which two kinds of films are stuck together to make a pouch used in the present invention.

FIG. 5 is a cross-sectional view showing a state where the freshness-maintaining bag 1 of the present invention is housed in a packaging container together with food.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Freshness maintaining bag 7 ... Freshness maintaining agent 10 ... Small bag 11 ... First film part 13 ... Second film part 15 ... Heat-sealing part 20 ... Food 50 ... Packaging container

Claims (5)

[Claims] 1. A freshness-maintaining bag comprising a freshness-retaining agent containing an isothiocyanate ester and a pouch for packaging the freshness-retaining agent, wherein the pouch is emitted from the freshness-retaining agent. A bag for keeping freshness, comprising: a first film portion having a low permeability, which is difficult for permeate isothiocyanate vapor to permeate, and a second film portion, which is easily permeable, for permeating isothiocyanate vapor. 2. The freshness-keeping bag according to claim 1, wherein the freshness-keeping agent is an isothiocyanate impregnated into any of porous powder, paper, nonwoven fabric, and cellulose mat. body. 3. The non-permeable first film portion comprises:
Polyester film, polyamide film, polyacrylonitrile film, polyvinylidene chloride film,
A polyvinylidene chloride coated film, an ethylene-vinyl acetate copolymer saponified film, a polyvinyl alcohol film, an aluminum foil, an aluminum vapor deposition film, an inorganic vapor deposition film, and at least one or more of the above, and the second easily permeable second layer. The film portion is one or more films selected from polyethylene film, ethylene-vinyl acetate copolymer film, polypropylene film, polystyrene film, ionomer film, vinyl chloride film, polybutadiene film, polymethylpentene film, or one of them. The freshness-keeping bag according to claim 1 or 2, which is a bonded product of at least one species and a breathable packaging material. 4. The breathable packaging material is one of paper, non-woven fabric, a plastic film that has been subjected to fine communication processing, and a plastic film that has been stretched by adding an inorganic filler.
The freshness-keeping bag according to claim 3, wherein the bag is at least one kind. 5. A storage bag body in which the freshness-keeping bag body according to claim 1 and a food item to be kept freshness are stored in an outer bag for packaging, wherein the small bag body of the freshness-keeping bag body comprises: A storage container, characterized in that the first film portion, which is difficult to permeate the vapor of the isothiocyanate ester and is hardly permeable, is placed toward the food.