JPH0717576A - Bag for retaining freshness ad preservation container by use thereof - Google Patents

Abstract

PURPOSE:To provide a series of bags for retaining freshness which is minimized in deterioration with the passage of time on the retention effect of freshness and reduces the emission of stimulative odor during operation as much as possible and obtains pleasant operation circumstances and a stable preservation effect of freshness at the same time. CONSTITUTION:A small bag 10 has an inside space to contain a retaining agent 7 of freshness and adjacent mutual inside spaces of small bags are connected to one another through heat-sealed joints 30. The serial bags 1 are insulated airtightly as a whole from the external atmosphere. The heat-sealed joint 30 interposed between adjacent small bags 10 is cut off to separate one unit of bag for retaining freshness provided with an independent retaining agent 7 and an independent small bag 10 containing the agent. The inside space of small bag 10 is connected to the external atmosphere and hence, isothiocyanate vapor emitted from the retaining agent 7 of freshness in the small bag is discharged to the external atmosphere.

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. That is, for example, Japanese Patent Laid-Open No. 2-11
Japanese Patent No. 3876 discloses a freshness-retaining agent in which a clay mineral containing an isothiocyanic acid compound is packaged with a packaging material whose volatilization amount is controlled.

[0004]

However, the freshness-retaining agent disclosed in this article is a packing material impermeable to isothiocyanate which is made up of several to several tens in advance due to the mechanism of keeping the freshness. It takes the form of packaging with a pouch. Therefore, it is necessary to collectively store the food in the pouch until just before the food packaging work.

Therefore, it is necessary to open the pouch just before the food packaging work, take out the freshness-retaining agent one by one from the pouch and enclose it with the food, which causes a problem that the packaging work is extremely busy and complicated. there were.

Further, since the isothiocyanate ester starts to volatilize at the same time as the opening of the isothiocyanate-impermeable pouch, the freshness-preserving effect, that is, the remaining amount of the isothiocyanate ester depends on the time from opening, and the pouch first starts. There is also a problem that the freshness-keeping agent taken out and the lastly taken-out freshness agent have slightly different effects and the freshness-keeping effect becomes unstable.

Further, when opening the impermeable pouch,
Since the isothiocyanic acid ester vapor stored inside the pouch is released at one time, the irritating odor during the packaging work process was severe, and the deterioration of the work environment was also a problem. The present invention was created based on such an actual situation, and the object of the present invention is not only to maintain the quality (freshness) of the food subject to quality preservation, but also to reduce deterioration of the freshness keeping effect with time. Another object of the present invention is to provide a continuous freshness-keeping bag in which the occurrence of an irritating odor during work can be reduced as much as possible, and a comfortable working environment and a stable freshness-keeping effect can be obtained at the same time.

[0008]

As a result of various studies conducted by the present inventors in order to solve such a problem, as a result, the unsealed portion is not bonded to the heat-sealed portion where the sachets containing the freshness-retaining agent are connected to each other. The inventors have found that this can be solved by cutting the inside of the width of this heat-sealed portion by making it a communication hole and allowing permeation of isothiocyanate vapor therethrough, and have conceived the present invention.

That is, according to the present invention, there is provided a freshness-keeping agent containing an isothiocyanate ester, and a continuous bag having at least two pouches for accommodating the freshness-keeping agent via a heat-sealing communicating portion. A continuous bag for holding, wherein the pouch has an internal space for accommodating a freshness-retaining agent, and the internal spaces of adjacent pouches communicate with each other via the heat-seal communicating portion. The entire continuous bag body is cut off from the outside atmosphere and ventilation, and cuts within the width of the heat seal communicating portion interposed between the adjacent small bag bodies to store a single freshness-keeping agent and the freshness-keeping agent. By separating into one unit of the freshness-maintaining bag body including a single pouch body, the internal space of the pouch body communicates with the external atmosphere, and the freshness-keeping agent inside the pouch body is generated. Isothiocyanate vapor was arranged to flow out into the ambient atmosphere.

Further, in the storage container of the present invention, a single freshness-keeping agent and a single freshness-keeping agent are stored by cutting the width of the heat-sealing communicating portion interposed between the small bags of the freshness-keeping continuous bag. It is configured to be separated into one unit of the freshness-keeping bag body including the small bag body, and the separated freshness-keeping bag body and the food to be kept freshness are housed in an outer packaging bag.

[0011]

[Function] By cutting the heat-sealing communicating portion interposed between the adjacent pouch bodies and separating it into one unit of the freshness-keeping pouch that includes a single freshness-keeping agent and a single pouch that stores the freshness-retaining agent. The internal space of the pouch body communicates with the external atmosphere so that the isothiocyanate ester vapor generated from the freshness-retaining agent inside the pouch body flows into the external atmosphere.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A continuous freshness bag according to the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a plan view showing an embodiment of a freshness-maintaining continuous bag 1, and FIGS. 2 and 3 are sectional views taken along line II-II and III- of FIG. 1, respectively. III A cross sectional view is shown.

As shown in these figures, the freshness-maintaining continuous bag 1 is usually a solid freshness-retaining agent 7 containing isothiocyanate, and a small bag for packaging the freshness-retaining agent 7. 10 and at least two or more of them are continuously connected to each other via the heat-seal communicating portion 30.

The continuous bag 2 is provided with a plurality of pouches 10. The pouch 10 has an internal space E (FIG. 3) for accommodating the freshness-retaining agent 7 and is adjacent to the pouches 10.
The inner spaces E of the heat seal communicating part 3 are
They communicate with each other through 0.

The heat seal communication portion 30 has a plurality of heat seal sealing portions 32 as shown in detail in FIG.
And a communication portion 35 interposed therebetween,
Due to the presence of the communication portion 35, the pouch body 10 is substantially formed.
The internal spaces E of are communicated with each other.

The heat seal communicating portion 30 as described above is
In heat sealing, it can be easily formed by using a heat-sealing hot plate provided with a groove for communication so that an unbonded portion is produced between the packaging materials for fusion bonding. The unbonded portion (communication portion 35) is not particularly limited as long as it has a width W (FIG. 2) that allows it to communicate with the adjacent pouch body 10, but a width of about 0.5 mm to 5 mm is preferable. . If the width W of the unbonded part (communication part 35) is less than 0.5 mm, the unbonded part may not be formed due to temperature fluctuation during heat sealing. On the other hand, if it exceeds 5 mm, the isothiocyanate-containing freshness-retaining agent may fall out of the bag, which is not preferable.

In this embodiment, a linear shape is illustrated as the shape of the communicating portion 35, but the shape is not limited to this and various shapes can be adopted. In short, it is sufficient that the inner spaces E of the pouch body 10 can communicate with each other.

On the other hand, in the continuous bag as a whole, it is necessary to block the ventilation from the external atmosphere until the small bag 10 is cut and separated. Therefore, in this embodiment, a complete seal portion 60 is formed at one end in the longitudinal direction of the continuous bag body as shown in FIG. Is not shown in the drawing). The complete seal portions 60 and 61 mean that the air permeability between the internal space E of the pouch body 10 and the external atmosphere is blocked through these seal portions.

In this embodiment, since the other end 65 in the longitudinal direction of the continuous bag is used as the folded portion of the film, it is not necessary to provide a complete seal portion at this portion. However, when the two sheets are simply put together and the four sides are heat-sealed without providing the folded portion of the film, the four sides must be a complete sealing portion in order to eliminate airflow from the outside. Of course, either method may be adopted in the present invention, but from the viewpoint of improving productivity, the type in which the folded portion of the film is provided is preferable.

Such a freshness-maintaining continuous bag 1 is cut within the width of the heat-sealing communicating portion 30 interposed between the adjacent small bags 10 (for example, cut along the line AA shown in FIG. 1). By separating into one unit of the freshness-maintaining bag body including the single freshness-keeping agent 7 and the single pouch body 10 that stores the freshness-keeping agent 7, the internal space E of the pouch body 10 communicates with the external atmosphere, The vapor of the isothiocyanate ester generated from the freshness-retaining agent 7 inside the pouch body is designed to flow into the outside atmosphere.

FIG. 4 shows a state diagram in which the inside of the width of the heat seal communicating portions 30 on both sides of the pouch body 10 is cut. In this case, the vapor of the isothiocyanate ester generated from the freshness-retaining agent inside the pouch body 10 flows out into the outside atmosphere from the cut heat seal communicating portions 30 on both sides of the pouch body 10. The term “cut within the width” means cutting within the width of the heat-seal communicating portion 30.
Therefore, a part of the heat seal communicating portion 30 remains at the end of the cut pouch body 10.

Freshness preserving agent 7 contained in the pouch 10
Has a carrier 7a for containing an isothiocyanate having antibacterial properties, and an isothiocyanate contained in the carrier 7a.

As the isothiocyanic acid ester used in the present invention, various aliphatic and aromatic isothiocyanic acid esters are used. 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, but 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 depending on its freshness-retaining effect and the freshness-retaining period. 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 as described above.

The pouch 10 is preferably formed of a film having a low permeability, which is difficult for permeation of isothiocyanate vapor emitted from the freshness-retaining agent.

Specific non-permeable films include polyester film, polyamide film, polyacrylonitrile film, polyvinylidene chloride film, polyvinylidene chloride coat film, saponified ethylene-vinyl acetate copolymer film, polyvinyl alcohol film. , Aluminum foil, aluminum vapor-deposited film, inorganic vapor-deposited film (for example, a film obtained by vapor-depositing an inorganic substance such as Al ₂ O ₃ , SiO _x, etc.), and particularly having heat sealability. Is preferred.

The pouch body 10 thus cut from the heat-seal communicating portion 30 is immediately stored in the packaging container 50 together with the food 20 to be preserved, as shown in FIG. (The entire product is referred to as a storage container 40).

Then, an appropriate amount of isothiocyanic acid ester vapor gradually flows out of the pouch body 10 from the heat-sealing communicating portion (of course, the cut-out part) of the pouch body 10 and fills the packaging container 50. As a result, the antibacterial action on the food 20 works and the freshness of the food is maintained.

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 ester 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 a film and a sheet made of a material which easily adsorbs isothiocyanate vapor, a film and a sheet which 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.

By configuring the packaging container 50 as described above, the concentration of the isothiocyanate ester in the packaging container 50 can be adjusted (particularly 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.

The forming material inside the packaging container 50 is a film or sheet of a material which easily adsorbs isothiocyanate vapor, and the forming material outside thereof is an oxygen barrier film or sheet, whereby an oxygen barrier is formed. 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-keeping agent 7 containing 10 mg of isothiocyanic acid allyl ester.

Then, as shown in FIG. 1, a width of 60 mm
Polyethylene terephthalate (thickness 12 μm) / polypropylene (thickness 30 μm) laminated film is half-folded and heat-sealed continuously in a width direction of 5 mm,
The complete seal portion 60 was formed. Then, heat sealing was performed at a pitch width of 45 mm in a direction perpendicular to the flow at a width of 10 mm to form a heat seal communicating portion 30, and the freshness-retaining agent 7 containing the isothiocyanic acid allyl ester.
Were continuously packaged. Here, the heat-seal communication portion 30 in the direction perpendicular to the flow was provided with five seal removal portions (communication portion 35) having a width of 2 mm. In addition, a complete seal portion 61 was formed at both lateral ends of the film.

In this way, the pouch 1 in which the freshness-retaining agent 7 containing isothiocyanic acid allyl ester is packed.
A continuous bag 1 for keeping freshness in which 0s were continuously connected was produced.

Using such a freshness-keeping continuous bag 1, one unit of freshness-holding bag 200 mm × 3
Pouch (packing container 5) made of 00 mm stretched nylon (thickness 15 μm) / polypropylene (thickness 30 μm)
In 0), 10 pieces of cut rice cake (thickness 15 mm, width 40 mm, length 60 mm) were enclosed together, and when actually carrying out the packaging work for producing the storage container 40, by cutting the pouches, It was confirmed for the first time that the freshness-retaining effect was exhibited, so that the deterioration of the freshness-retaining effect over time was small, and the pungent odor during work was also significantly reduced.

Further, when the storage container 40 was stored at 30 ° C. for 1 year, it was confirmed that the odor was not transferred to the rice cake and the original taste of the rice cake was maintained without being spoiled by microorganisms such as mold. Was done.

[0046]

The freshness-keeping bag of the present invention comprises at least two freshness-retaining agents containing an isothiocyanate ester, and at least two pouches for accommodating the freshness-retaining agents via the heat-sealing communicating portions. A continuous bag for maintaining freshness, comprising a continuous bag, wherein the pouch has an internal space for storing a freshness-retaining agent, and the internal spaces of adjacent pouches are the heat-seal communicating portion. The continuous bag body is cut off within the width of the heat seal communicating portion interposed between the adjacent small bag bodies, and the fresh atmosphere is isolated from the outside atmosphere as a whole. By separating into one unit of the freshness-maintaining bag body having a holding agent and a single pouch for containing the same, the internal space of the pouch body and the external atmosphere communicate with each other, and the freshness-keeping agent inside the pouch body Since et generated isothiocyanate vapor and then flows out into the outside atmosphere, an effect that deterioration with time in the freshness retaining effect is small, and irritating odor during working it is also significantly reduced. Thereby, a comfortable working environment and a stable freshness keeping effect can be obtained at the same time. It is also suitable for automation of packaging.

[Brief description of drawings]

FIG. 1 is a plan view showing an embodiment of a freshness-maintaining continuous bag 1 according to the present invention.

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

3 is a sectional view taken along the line III-III of FIG.

FIG. 4 is provided with a single freshness-keeping agent and a single pouch for storing the freshness-cutting agent, which is cut within the width of the heat-sealing communicating portion.
FIG. 3 is a plan view of a freshness-maintaining bag body of the unit.

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

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Continuous bag for freshness maintenance 7 ... Freshness maintenance agent 10 ... Small bag 20 ... Food product 30 ... Heat seal communication part 32 ... Heat seal sealing part 35 ... Communication part 40 ... Storage container 50 ... Packaging container

Claims (5)

[Claims] 1. A freshness-retaining continuous comprising: a freshness-retaining agent containing an isothiocyanate ester; and a continuous bag provided with at least two or more small bags for accommodating the freshness-retaining agent via a heat-sealing communicating portion. A bag body, wherein the pouch body has an internal space for storing a freshness-retaining agent, and the inner spaces of adjacent pouch bodies communicate with each other via the heat-seal communicating portion, The whole continuous bag is cut off from the outside atmosphere and ventilation, and cuts within the width of the heat-seal communicating portion interposed between the adjacent small bags to obtain a single freshness-keeping agent and a single small bag containing the freshness-retaining agent. The isothiocyanate generated from the freshness-retaining agent inside the pouch body by separating the pouch body from the freshness-maintaining bag body by communicating with the internal space of the pouch body. A continuous bag for maintaining freshness, characterized in that acid ester vapor is allowed to flow into an external atmosphere. 2. The continuous freshness-retaining agent according to claim 1, wherein the freshness-retaining agent is an isothiocyanate impregnated into any of porous powder, paper, non-woven fabric or cellulose mat. Bag. 3. The freshness-keeping continuous bag according to claim 1 or 2, wherein the heat-seal communicating portion comprises a plurality of heat-seal sealing portions and a communicating portion interposed therebetween. body. 4. The packaging material forming the continuous bag is a polyester film, a polyamide film, a polyacrylonitrile film, a polyvinylidene chloride film, a polyvinylidene chloride coat film, an ethylene-vinyl acetate copolymer saponified film, polyvinyl. The continuous bag for keeping freshness according to any one of claims 1 to 3, which comprises at least one of alcohol film, aluminum foil, aluminum vapor deposition film, and inorganic vapor deposition film. 5. The width of the heat seal communicating portion interposed between the small bags of the freshness maintaining continuous bag according to claim 1, is cut,
A container for packaging the freshness-maintaining bag and the food that is the object of freshness-retaining, which is separated into one unit of the freshness-maintaining bag that includes a single freshness-keeping agent and a single small bag that stores the freshness-retaining agent. A storage bag characterized by being stored inside.