JPH10271981A - Packaging material for perishable food - Google Patents
Packaging material for perishable foodInfo
- Publication number
- JPH10271981A JPH10271981A JP24168397A JP24168397A JPH10271981A JP H10271981 A JPH10271981 A JP H10271981A JP 24168397 A JP24168397 A JP 24168397A JP 24168397 A JP24168397 A JP 24168397A JP H10271981 A JPH10271981 A JP H10271981A
- Authority
- JP
- Japan
- Prior art keywords
- packaging material
- water
- fresh food
- food according
- antibacterial
- 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】生鮮野菜などの包装材として
使用したときに、生鮮食品に対して鮮度保持性と抗菌性
を付与する生鮮食品用包装材に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaging material for fresh food which imparts freshness retention and antibacterial properties to fresh food when used as a packaging material for fresh vegetables and the like.
【０００２】[0002]
【従来の技術】抗菌性を有する包装材として、抗菌性ゼ
オライトを生鮮食品の容器及び包装材に混合する技術、
あるいは抗菌性ゼオライトを含む抗菌性を有する層を容
器内面に設ける技術が知られている。例えば、前者の樹
脂包装材に抗菌性ゼオライトを混入する技術としては、
特開平1-8019号公報に見られるようにポリスチレン、ポ
リエチレン、ポリプロピレン等の熱可塑性樹脂に抗菌性
ゼオライトを混合して食品容器を成形して無菌容器する
ものである。また、後者の包装材内面に抗菌層を設ける
技術としては実開平2-141373号公報があるが、ここでは
青果物や生鮮食品等の品物の輸送時又は店頭陳列等の際
の包装材として包装材シートの内面側に抗菌性ゼオライ
トを含む抗菌層を設けて抗菌性を付与している。さらに
実開平1-89128号公報では、食品等からドリップ吸収、
生花の包装、あるいは植物、葺類の育成促進用シートに
おいて、シートに保持された抗菌性ゼオライトが接触す
る空気中の酸素を活性化することにより抗菌性を発揮
し、カビや雑菌の発生、増殖を妨げる技術が知られてい
る。上記の従来技術は、上記するように食品容器又は包
装材料に抗菌性ゼオライトとして、代表的な銀ゼオライ
トを用い、その中に含まれる銀イオンにより微生物の増
殖を抑制することにより抗菌性を発揮させるものではあ
るけれども、抗菌性と同時に包装内容物の生鮮食品の萎
れや変色を防止して長期間にわたって鮮度を保持する技
術の未だ開発されていなかった。2. Description of the Related Art As a packaging material having an antibacterial property, a technique of mixing an antibacterial zeolite into a container and a packaging material for fresh food,
Alternatively, a technique is known in which an antibacterial layer containing an antibacterial zeolite is provided on the inner surface of the container. For example, as the technology of mixing the antibacterial zeolite into the former resin packaging material,
As disclosed in Japanese Patent Application Laid-Open No. 1-8019, a food container is formed by mixing an antibacterial zeolite with a thermoplastic resin such as polystyrene, polyethylene, or polypropylene to form a sterile container. As the latter technology for providing an antibacterial layer on the inner surface of a packaging material, there is Japanese Utility Model Laid-Open No. 2-141373, but here the packaging material is used as a packaging material for transporting goods such as fruits and vegetables or fresh foods or for display at stores. An antibacterial layer containing an antibacterial zeolite is provided on the inner surface side of the sheet to impart antibacterial properties. Further, in Japanese Utility Model Laid-Open Publication No. 1-89128, drip absorption from food etc.,
In the sheet for promoting fresh flower packaging, or for promoting the growth of plants and roofing, the antibacterial zeolite held on the sheet exerts antibacterial properties by activating oxygen in the air, and the occurrence and growth of mold and various bacteria There are known techniques that prevent this. The above prior art uses a typical silver zeolite as an antibacterial zeolite in a food container or packaging material as described above, and exerts antibacterial properties by suppressing the growth of microorganisms by silver ions contained therein. Although not intended, there has not yet been developed a technique for maintaining the freshness over a long period of time by preventing the freshness of the packaged food from wilting and discoloring at the same time as having antibacterial properties.
【０００３】[0003]
【発明を解決しようとする課題】生鮮食品の鮮度保持技
術は、古くから冷凍、冷蔵によるものが知られるが、比
較的新しい技術として貯蔵の雰囲気中の成分調節等によ
り鮮度保持する技術も知られるが、いずれも比較的規模
の大きな単位で実用化された技術であるが、日常的に生
鮮食品の流通輸送から店頭陳列に至るルートで用いる簡
単な包装材の必要は熱望されてはいるけれども、現実に
は有用な実用的な包装材の開示はなかった。上記抗菌性
を付与するための、抗菌剤として活用される抗菌性ゼオ
ライトによりカビや雑菌の増殖を抑えることは食中毒対
策として衛生的にきわめて好ましい剤であるが、この剤
の使用による抗菌対策のみでは有効な鮮度保持対策はで
きなかった。即ち、上記抗菌剤を用いたのでは、生鮮野
菜や果実は、時間経過とともに萎おれてしまい、例えば
視覚的にレタス等の切り口の褐色変化、食肉の暗色化あ
るいは鮮度的に卵の劣化を防ぐことはできなかった。上
記のように、従来、流通輸送から店頭陳列における鮮度
保持の便利なものを望まれていたが、現実的には実用化
された有効な手段はなかった。本発明は、流通輸送から
店頭陳列に用いる生鮮食品用の包装材として簡便な鮮度
保持用の包装材であり、生鮮食品の萎れ、変色あるいは
劣化を防止して鮮度を保持するばかりでなく、同時に抗
菌性をも発揮する包装材を提供するという従来の課題を
解決するものである。As a technique for maintaining freshness of fresh food, a technique of freezing and refrigeration has been known for a long time, but a relatively new technique of maintaining freshness by controlling components in a storage atmosphere is also known. However, although both are technologies that have been put into practical use in relatively large units, although the need for simple packaging materials that are routinely used in the route from distribution and transportation of fresh food to store display is eagerly desired, In reality, there was no disclosure of useful practical packaging materials. In order to impart the above antibacterial properties, suppressing the growth of mold and various bacteria by an antibacterial zeolite utilized as an antibacterial agent is an extremely hygienic agent as a countermeasure against food poisoning. No effective freshness preservation measures could be taken. That is, with the use of the above antibacterial agent, fresh vegetables and fruits are withered over time, for example, visually preventing browning of cuts such as lettuce, darkening of meat or freshly preventing deterioration of eggs. I couldn't do that. As described above, conventionally, there has been a demand for a product that is convenient for maintaining freshness in a storefront display from distribution and transportation, but there has been no practically effective means. The present invention is a packaging material for keeping freshness which is simple as a packaging material for fresh food used for store display from distribution and transportation, and not only keeps freshness by preventing wilting, discoloration or deterioration of fresh food, but also at the same time An object of the present invention is to provide a packaging material that also exhibits antibacterial properties.
【０００４】[0004]
【課題を解決するための手段】本発明の包装材は、ミネ
ラル成分、すなわち、長石、珪石及び粘土質セラミック
ス等からの水溶出物を数ppmから数百ppmを含む水組成液
に抗菌性ゼオライト 0.1〜５重量％（水処理液基準）及
び水溶性糊料成分0.05〜0.5 重量％を添加した水処理液
によってシート基材を含浸処理することによって、生鮮
食品に対する抗菌性と鮮度保持性を保持せしめたことを
特徴とする生鮮食品用包装材である。上記ミネラル成分
は、長石、珪石及び粘土質セラミックス等の天然鉱石か
ら水でミネラルの溶出したものであり、成分的には炭
素、カルシウム、マグネシウム、シリカ、窒素、リン、
カリウム、ナトリウム、鉄、マンガン、塩素、等の各元
素が含有されているが、ミネラル成分が上記数ppmから
数百ppmの使用量より多くても少なくても所期の目的は
達成できない。According to the present invention, there is provided a packaging material containing an antibacterial zeolite in a water composition liquid containing a mineral component, that is, a few ppm to a few hundred ppm of water leaching from feldspar, silica stone, clay-based ceramics and the like. Preservation of antibacterial property and freshness retention for fresh food by impregnating sheet base with water treatment liquid containing 0.1 to 5% by weight (based on water treatment liquid) and 0.05 to 0.5% by weight of water-soluble paste component It is a packaging material for fresh food, characterized by being hampered. The mineral components are minerals eluted with water from natural ores such as feldspar, silica stone and clayey ceramics, and are composed of carbon, calcium, magnesium, silica, nitrogen, phosphorus,
Although each element such as potassium, sodium, iron, manganese, and chlorine is contained, the intended purpose cannot be achieved if the amount of the mineral component is more or less than the above-mentioned several ppm to several hundred ppm.
【０００５】水組成液に添加する抗菌性ゼオライトは、
銀ゼオライトが好ましく、ゼオミック（商品名：シナネ
ンゼオミック株式会社製品）、バクテキラー（商品名：
鐘紡株式会社製品）を用いることが有効である。また、
抗菌性ゼオライトとして銀ゼオライトの外に銀燐酸ジリ
コニウムや銀燐酸カルシウムを用いることも可能である
が、銀ゼオライトに比して抗菌性が劣るので、銀ゼオラ
イトより添加量を多くする必要がある。抗菌性ゼオライ
トは、0.1〜5.0重量％の範囲で用いるが、銀ゼオライト
の場合は、0.1〜3.0重量％で抗菌性が十分発揮される
が、それ以外の抗菌性ゼオライトを用いる場合には、上
限まで用いることが必要である。[0005] The antibacterial zeolite to be added to the water composition liquid is
Silver zeolite is preferable, and zeomic (trade name: product of Sinanen Zeomic Co., Ltd.) and bakutekira (trade name:
It is effective to use Kanebo Corporation product). Also,
It is possible to use zirconium silver phosphate or calcium silver phosphate in addition to silver zeolite as the antibacterial zeolite. However, the antibacterial property is inferior to silver zeolite, so it is necessary to add a larger amount than silver zeolite. The antibacterial zeolite is used in the range of 0.1 to 5.0% by weight. In the case of silver zeolite, the antibacterial property is sufficiently exhibited at 0.1 to 3.0% by weight, but when using other antibacterial zeolites, the upper limit is used. It is necessary to use up to.
【０００６】上記ゼオライトに併用する水溶性糊料成分
としては、天然又は合成の水溶性糊料であった、例えば
ポリビニルアルコールやその変性物のような水溶性合成
樹脂、デンプン、変性デンプン、セルロース、カーボキ
シメチルセルロースなどの合成又は天然の糊料が使用可
能である。これらの糊料の使用量は、0.02重量％〜1.0
重量％用いればよいが、好適には上記0.05重量％〜0.5
重量％であり、0.02重量％以下では糊料としての添加効
果が乏しいし、1.5重量％以上では逆に処理液の粘度が
高まって、含浸処理の操作に影響する。The water-soluble paste component used in combination with the zeolite is a natural or synthetic water-soluble paste agent, for example, a water-soluble synthetic resin such as polyvinyl alcohol or a modified product thereof, starch, modified starch, cellulose, or the like. Synthetic or natural pastes such as carboxymethylcellulose can be used. The amount of these pastes used ranges from 0.02% by weight to 1.0%.
% By weight, preferably 0.05% by weight to 0.5% by weight.
When the content is less than 0.02% by weight, the effect of adding the paste is poor, and when the content is more than 1.5% by weight, the viscosity of the treatment liquid is increased, which affects the operation of the impregnation treatment.
【０００７】また、本発明の生鮮食品用包装材は、単層
で使用してもよいし、適当なプラスチックフイルムと積
層状態で使用しても所期の目的を達成することができ
る。本発明の生鮮食品用包装材を積層体の一層として用
いる場合、相手側樹脂としては低密度ポリエチレン、中
密度ポリエチレン、高密度ポリエチレン、ポリプロピレ
ン、ポリブチン、ポリペンテンなどのオレフィンの単独
重合体やエチレン−酢酸ビニル共重合体、アイオノマ
−、エチレン−α・オレフィン（炭素数３〜２０のα・
オレフィン）の共重合体、エチレン−（メタ）アクリル
酸共重合体、エチレン−（メタ）アクリル酸エステル共
重合体、エチレン−グリシジル（メタ）アクリレ−ト共
重合体などの二元共重合体やエチレン−（メタ）アクリ
ル酸（エステル）−不飽和カルボン酸共重合体、エチレ
ン−酢酸ビニル−グリシジル（メタ）アクリレ−ト共重
合体などの三元共重合体、あるいはこれらのオレフィン
のホモ又は共重合体を不飽和カルボン酸又はそのエステ
ルでグラフト変性したものなどの広義のポリオレフィン
系樹脂、ポリエステル系樹脂、ポリアミド樹脂、共重合
ポリアミド系樹脂、塩化ビニル系樹脂、塩化ビニリデン
樹脂、アクリル系樹脂、アクリルアミド系樹脂、ビニル
エステル系樹脂、ポリエステルエラストマ−、ポリウレ
タン、ポリカ−ボネ−ト、塩素化ポリエチレン系樹脂、
塩素化ポリプロピレン系樹脂などのプラスチックフイル
ムが挙げられるが、これらに限定されることはない。上
記樹脂のいずれか又は両方に他方の樹脂をブレンドした
り、両樹脂の密着性を向上させる樹脂を配合したりする
ことも可能である。The packaging material for fresh food of the present invention may be used in a single layer or in a laminated state with a suitable plastic film to achieve the intended purpose. When the packaging material for fresh food of the present invention is used as one layer of a laminate, low-density polyethylene, medium-density polyethylene, high-density polyethylene, polypropylene, polybutyne, olefin homopolymer such as polypentene and ethylene-acetic acid are used as the mating resin. Vinyl copolymer, ionomer, ethylene-α-olefin (α-olefin having 3 to 20 carbon atoms)
Olefin), ethylene- (meth) acrylic acid copolymer, ethylene- (meth) acrylate copolymer, ethylene-glycidyl (meth) acrylate copolymer, and other binary copolymers. Terpolymers such as ethylene- (meth) acrylic acid (ester) -unsaturated carboxylic acid copolymer, ethylene-vinyl acetate-glycidyl (meth) acrylate copolymer, and homo- or copolymers of these olefins Broadly defined polyolefin-based resins, polyester-based resins, polyamide resins, copolymerized polyamide-based resins, vinyl chloride-based resins, vinylidene chloride resins, acrylic-based resins, acrylamide such as those obtained by graft-modifying polymers with unsaturated carboxylic acids or their esters Resin, vinyl ester resin, polyester elastomer, polyurethane, polycarbonate - DOO, chlorinated polyethylene resin,
Examples include, but are not limited to, plastic films such as chlorinated polypropylene resins. It is also possible to blend one or both of the above resins with the other resin, or blend a resin that improves the adhesion between the two resins.
【０００８】さらに、上記積層相手方の樹脂に対して、
本発明の作用効果が阻害されない程度に酸化防止剤、帯
電防止剤、着色剤、滑剤、充填剤などの添加剤を配合す
ることも、また、フイルム成形物は、必要に応じて熱処
理、圧延処理、一軸又は二軸延伸処理、印刷処理、ドラ
イラミネ−ト処理、溶液又は溶媒コ−ト処理などを施し
ておくこともできる。また、本発明の生鮮食品用包装材
では、上記プラスチックフイルムに代えてアルミニウム
箔を使用することによっても所期の目的を達成すること
ができる。上記積層体とするときの、プラスチックフイ
ルム又はアルミニウム箔の厚みは、特に制限的ではな
く、通常２０μｍから８００μｍ程度の範囲で必要に応
じて適宜選択して用いればよい。Further, with respect to the resin of the mating partner,
Additives such as antioxidants, antistatic agents, coloring agents, lubricants, fillers, etc. may be added to such an extent that the effects of the present invention are not impaired. , Uniaxial or biaxial stretching, printing, dry lamination, solution or solvent coating, etc. Also, in the packaging material for fresh food of the present invention, the intended purpose can be achieved by using aluminum foil instead of the plastic film. The thickness of the plastic film or the aluminum foil when forming the above-mentioned laminate is not particularly limited, and may be appropriately selected and used as needed in the range of usually about 20 μm to 800 μm.
【０００９】本発明で使用する処理液は、一般水を用い
て長石、珪石及び粘土質セラミックの鉱石混合物より８
時間〜20時間かけてミネラル成分を溶出し、得られた組
成水に、ポリビニールアルコールのような合成又は天然
の糊料を0.02〜1.0 重量％を溶解せしめ、次いで銀ゼオ
ライトを 0.１〜5.0重量％を分散して処理液を調製す
る。得られた調製液によりシート基材を含浸処理し、乾
燥する。このとき、含浸処理に代えて、マングルによる
パット法又は塗布或いは噴霧を行っても同等の効果が挙
げられる。[0009] The treatment liquid used in the present invention is prepared by using ordinary water to obtain an ore mixture of feldspar, quartzite and clayey ceramics.
Mineral components are eluted over a period of time to 20 hours, and 0.02 to 1.0% by weight of a synthetic or natural paste such as polyvinyl alcohol is dissolved in the obtained composition water, and then silver zeolite is dissolved in 0.1 to 5.0%. % By weight to prepare a treatment liquid. The sheet substrate is impregnated with the prepared liquid and dried. At this time, the same effect can be obtained even if a pad method using a mangle or application or spraying is performed instead of the impregnation treatment.
【００１０】鮮度保持には、上記組成水におけるミネラ
ル成分、抗菌性ゼオライト及び合成又は天然の糊料成分
の存在を必須とするものであり、野菜のような生鮮食品
の乾燥が進んでくると、必然的に処理に用いた組成水の
減少をきたすから、野菜の萎みが始まる。このとき単純
に表面に一般水を付与するだけでは、かえって腐敗が促
進されることは日常的に経験されるところであるが、こ
れに対して本発明における上記ミネラル成分による鮮度
保持の理由は、定かではないが、ミネラルとして含まれ
る微量元素の水和物が生鮮食品の保湿性の層の形成に関
与して、細胞水の乾燥防止や酸化抑制に有効に機能して
いると考えられる。In order to maintain freshness, the presence of a mineral component, an antibacterial zeolite and a synthetic or natural paste component in the composition water is indispensable. As fresh food such as vegetables progresses drying, Since the composition water used for the treatment is inevitably reduced, the vegetables begin to wither. At this time, simply imparting general water to the surface is rather a daily experience that rot is rather accelerated. On the other hand, the reason for maintaining the freshness by the mineral component in the present invention is not certain. However, it is thought that hydrates of trace elements contained as minerals are involved in the formation of a moisturizing layer of perishable food, and effectively function to prevent drying of cell water and suppress oxidation.
【００１１】本発明の処理液で処理する処理対象のシー
ト基材は、特に制限的ではないが、ドリップ吸収体とし
て吸水性の不織布、紙や発泡シートを用い、単層又は積
層体として通常の包装材と同様にしてが使用できるし、
また、本発明の含浸処理シート基材により直接的に食品
容器又はトレーに形成して使用することができる。ま
た、本発明の生鮮食品用包装材を用いて積層体として使
用するときには、本発明の生鮮食品用包装材Ａ（Ａ1 、
Ａ2 、Ａ3 ・・・）、相手方のポリマ−フイルム（Ｐ
1 、Ｐ2 、Ｐ3 ・・・）、必要に応じて用いられる接着
性樹脂をＤとするとき、Ａ／Ｐ二層構造のみならず、Ａ
／Ｐ／Ａ，Ｐ／Ａ／Ｐ，Ｐ１／Ｐ２／Ａ，Ｐ／Ａ１／Ａ
２，Ａ／Ｐ／Ａ／Ｐ／Ａ，Ａ２／Ａ１／Ｐ／Ａ１／Ａ
２，Ａ／Ｄ／Ｐ，Ａ／Ｄ／Ｐ／Ｄ／Ａ，Ｐ／Ｄ／Ａ／Ｄ
／Ｐ，Ａ／Ｄ／Ｐ／Ｄ／Ａ／Ｄ／Ｐ／Ｄ／Ａなどの構成
が可能である。Although the sheet substrate to be treated with the treatment liquid of the present invention is not particularly limited, a water-absorbent non-woven fabric, paper or foam sheet is used as a drip absorber, and a normal single-layer or laminate is used. It can be used in the same way as packaging,
Further, it can be directly formed into a food container or tray by using the impregnated sheet substrate of the present invention and used. Further, when the packaging material for fresh food of the present invention is used as a laminate using the packaging material for fresh food of the present invention, the packaging material for fresh food A of the present invention (A 1 ,
A 2 , A 3 ...), the other party's polymer film (P
1 , P 2 , P 3 ...), And when the adhesive resin used as required is D, not only A / P two-layer structure but also A
/ P / A, P / A / P, P1 / P2 / A, P / A1 / A
2, A / P / A / P / A, A2 / A1 / P / A1 / A
2, A / D / P, A / D / P / D / A, P / D / A / D
/ P, A / D / P / D / A / D / P / D / A, etc. are possible.
【００１２】さらにシート基材の単層又は積層体をその
ままあるいは容器として用いる外に、容器を形成するこ
となく、プラスチック、陶磁器、木質材のような適宜の
天然材料で予め形成された容器やトレーの内側底面部に
接着剤を用いるか又は熱接着等の適宜の手段により含浸
処理シートを接着することによっても鮮度保持と抗菌効
果を発揮できる。また、含浸処理シート基材の単層又は
積層体を製袋加工して袋状として、生鮮食品などをこの
袋に入れることによっても同様に鮮度保持及び抗菌性を
発揮することができる。上記シート基材が不織布、紙又
は発泡性シートのようなシート材料の場合には、含浸処
理基材によってパック用に成形しておき、この中に生鮮
食品、特に鶏卵等を保管することにより、生鮮食品の鮮
度保持と同時にサルモネラ系細胞の増殖抑制に有効であ
る。Further, in addition to using a single layer or a laminate of a sheet substrate as it is or as a container, without forming a container, a container or tray formed in advance of an appropriate natural material such as plastic, porcelain, wood or the like is used. The freshness retention and the antibacterial effect can also be exhibited by using an adhesive on the inner bottom surface portion or bonding the impregnated sheet by an appropriate means such as thermal bonding. The freshness retention and antibacterial properties can also be exerted by forming a single layer or a laminate of the impregnated sheet base material into a bag shape and putting fresh food or the like in the bag. When the sheet substrate is a nonwoven fabric, a sheet material such as paper or a foamable sheet, it is molded for a pack with an impregnated substrate, and fresh foods, especially chicken eggs and the like are stored therein. It is effective in keeping freshness of fresh food and suppressing the growth of Salmonella cells.
【００１３】[0013]
【実施例１】アルミニウム・ナトリウム・カルシウムを
含む硅酸質鉱物である長石粉砕物及びコウ結性ケイ岩粉
砕物を７０：３０の重量比で合計量２．７ｋｇ、粘土質
セラミックス０．９ｋｇ，石英安山岩粉砕物２．７ｋｇ
を充填カラムに一般水水を12時間循環、溶出させてミネ
ラル成分を溶出させる。得られた組成水の元素成分に
は、炭素14ppm、カルシウム36ppm、マグネシウム6.8pp
m、ナトリウム 30ppm、シリカ20.3ppm、リン0.1ppm、カ
リウム1.9ppm、鉄0.17ppm、イオウ1.5ppm等が含有され
ている。上記組成水の蒸散度 (20℃) は、精製水を 100
％として76％であり、表面張力は75ダイン/cm(20℃) で
あった。上記組成水にポリビニールアルコールを 0.2重
量％を溶解し、さらに銀セラミックとして、"ゼオミッ
ク AW-10N”(商品名：シナネンゼオミック株式会社製
品) を 1.0重量％を添加して撹拌して分散せしめ、処理
液を調製した。次いで、上記処理液にコットン不織布
(目付40g/m2) を浸漬してマングルを用いて 100％絞液
し、100℃で乾燥して、本発明の包装材を形成した。上
記コットン不織布包装材によって、青果物を包装すると
長期間（10日間）にわたり萎れや変色することがなく、
鮮度保持に有効であった。また、別法として含浸処理コ
ットン不織布を食肉用の発泡スチロール容器の内側底面
に接着剤により接着固定してドリップ吸収体とした。そ
の結果、ドリップを吸収すると共に微生物の増殖を抑制
し、更に食肉の変色を抑えることができ鮮度保持に有効
であった。さらに、上記含浸処理不織布に0.02mm厚のポ
リエチレンフイルムを積層してテストを行ったが、同様
の鮮度保持効果が得られた。これに対して、"ゼオミッ
ク AW-10N”(同上）のみによって処理したコットン不織
布の場合、抗菌性の上では同等であったが、鮮度保持の
面で、数日にして萎れてしまい、鮮度保持効果のないこ
とが確かめられた。EXAMPLE 1 A total of 2.7 kg of crushed feldspar and pulverized siliceous silica, which are siliceous minerals containing aluminum, sodium and calcium, in a weight ratio of 70:30, 0.9 kg of clay ceramics, 2.7 kg of crushed quartz andesite
Is circulated through a packed column for 12 hours to elute mineral components. In the elemental components of the obtained composition water, carbon 14ppm, calcium 36ppm, magnesium 6.8pp
m, 30 ppm of sodium, 20.3 ppm of silica, 0.1 ppm of phosphorus, 1.9 ppm of potassium, 0.17 ppm of iron, 1.5 ppm of sulfur, etc. The transpiration rate of the above composition water (20 ° C)
%, And the surface tension was 75 dynes / cm (20 ° C.). Polyvinyl alcohol was dissolved in the above composition water in an amount of 0.2% by weight, and as a silver ceramic, 1.0% by weight of "Zeomic AW-10N" (trade name: product of Sinanen Zeomic Co., Ltd.) was added and stirred to disperse. A treatment liquid was prepared. Next, a cotton non-woven fabric is added to the treatment liquid.
(A basis weight of 40 g / m 2 ), squeezed 100% using a mangle, and dried at 100 ° C. to form a packaging material of the present invention. When the fruits and vegetables are wrapped with the above-mentioned cotton nonwoven packaging material, they do not wilt or discolor for a long time (10 days),
It was effective in keeping freshness. As another method, an impregnated cotton nonwoven fabric was adhered and fixed to the inner bottom surface of a styrofoam container for meat with an adhesive to obtain a drip absorber. As a result, it was possible to absorb the drip, suppress the growth of microorganisms, and further suppress the discoloration of meat, which was effective in maintaining freshness. Further, a test was performed by laminating a polyethylene film having a thickness of 0.02 mm on the impregnated nonwoven fabric, and a similar freshness retaining effect was obtained. On the other hand, the cotton non-woven fabric treated only with "Zeomic AW-10N" (same as above) had the same antibacterial properties, but it withered in a few days in terms of keeping freshness, and kept freshness It was confirmed that there was no effect.
【００１４】[0014]
【実施例２】実施例１に用いた組成水に、ポリビニール
アルコールを 0.4重量％を溶解し、銀セラミックとし
て"ゼオミック AJ-10N"(商品名：シナネンゼオミック株
式会社製品) を 2.0重量％を添加して撹拌して分散し
て、処理液を調製した。上記処理液を発泡スチロールシ
ートの全面に塗布し、80℃で乾燥した。得られた処理シ
ートを用いて鶏卵用凹部成形して、鶏卵包装パック材と
した。上記パック材に鶏卵を入れて、20℃で保存した結
果、２週間経過後も新鮮であった。これに対して、従来
のパック材（未処理）による包装の場合には、１週間で
鮮度の低下した。また、パック前の鶏卵表面より大腸菌
が検出されたが、本発明のパック材による場合には、２
週間経過後も大腸菌の検出はなかった。Example 2 Polyvinyl alcohol (0.4% by weight) was dissolved in the composition water used in Example 1, and 2.0% by weight of "Zeomic AJ-10N" (trade name: product of Sinanen Zeomic Co., Ltd.) was used as silver ceramic. The mixture was added, stirred, and dispersed to prepare a treatment liquid. The treatment liquid was applied to the entire surface of the styrene foam sheet, and dried at 80 ° C. Using the obtained treated sheet, a concave portion for chicken eggs was formed to obtain a chicken egg packaging pack material. As a result of putting the eggs in the above-mentioned pack material and storing at 20 ° C., the eggs were still fresh after 2 weeks. On the other hand, in the case of packaging using a conventional pack material (untreated), freshness was reduced in one week. In addition, Escherichia coli was detected from the egg surface before packing, but in the case of the packing material of the present invention,
No E. coli was detected after a week.
【００１５】[0015]
【実施例３】実施例１に用いた組成水にポリビニルアル
コール0.4重量％を溶解し、銀セラミックとしてゼオラ
イト"AJ-10N"2.0重量％を添加し、撹拌、分散させた。
上記分散液をレーヨン不織布目付35g/m2に100％含浸し
て100℃で乾燥した。上記処理不織布を用いて30cm幅×6
0cm深さの寸法の袋を形成し、中に"もやし"を入れて冷
蔵庫に保管した。上記本発明の袋では１０日後ももやし
に萎れもいたみもなく、鮮度が保持できた。さらに、上
記不織布に0.02mm厚のアルミニウム箔を積層して鮮度テ
ストを行ったところ、ほとんど変わらない鮮度保持効果
が得られた。これに対して、従来のプラスチックによる
ラップ包装では、４日後には既にいたみが始まってい
た。Example 3 0.4% by weight of polyvinyl alcohol was dissolved in the water composition used in Example 1, and 2.0% by weight of zeolite "AJ-10N" was added as a silver ceramic, followed by stirring and dispersion.
The above dispersion was impregnated with 100% of a rayon nonwoven fabric weight of 35 g / m 2 and dried at 100 ° C. 30cm width x 6 using the above treated nonwoven fabric
A bag having a depth of 0 cm was formed, and "sprouts" were put in the bag and stored in a refrigerator. With the bag of the present invention, freshness could be maintained after 10 days without wisdom or sprouts. Further, when a freshness test was performed by laminating an aluminum foil having a thickness of 0.02 mm on the nonwoven fabric, a freshness maintaining effect that was almost the same was obtained. In contrast, with conventional plastic wrap packaging, damage had already begun four days later.
【００１６】[0016]
【発明の効果】本発明の包装材には、ｐｐｍ単位のミネ
ラル成分、 0.1〜５重量％の抗菌性ゼオライト及び0.01
〜0.70重量％の水溶性糊料成分を添加した水処理液によ
って含浸処理したシート基材又は積層体により生鮮食品
の包装することによって、生鮮食品に対して予期し得な
い抗菌性と鮮度保持性を保持せしめることができる。The packaging material of the present invention contains a mineral component in ppm, 0.1 to 5% by weight of an antibacterial zeolite and 0.01% by weight.
Unexpected antibacterial properties and freshness retention for fresh foods by packaging fresh foods with sheet substrates or laminates impregnated with a water treatment liquid containing up to 0.70% by weight of a water-soluble glue component Can be held.
フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ｂ６５Ｄ 81/28 Ｂ６５Ｄ 81/28 Ｃ Ｃ０８Ｊ 5/10 Ｃ０８Ｊ 5/10 // Ａ２３Ｂ 4/00 Ａ２３Ｂ 7/00 １０１ 5/00 4/00 Ａ 7/00 １０１ 5/00 Ａ (72)発明者 中村 憲司 大阪府大阪市東淀川区西淡路６丁目３番41 号 中村物産株式会社淡路工場内 (72)発明者 中村 興司 大阪府大阪市東淀川区西淡路６丁目３番41 号 中村物産株式会社淡路工場内 (72)発明者 松尾 茂 愛媛県越智郡菊間町佐方58ミネラル鉱石セ ラミックス研究所内Continued on the front page (51) Int.Cl. 6 Identification code FI B65D 81/28 B65D 81/28 C C08J 5/10 C08J 5/10 // A23B 4/00 A23B 7/00 101 5/00 4/00 A 7/00 101 5/00 A (72) Inventor Kenji Nakamura 6-3-41 Nishi-Awaji, Higashi-Yodogawa-ku, Osaka-shi, Osaka Inside Nakamura Bussan Awaji Plant (72) Inventor Koji Nakamura Nishi-Higashi-Yodogawa-ku, Osaka-shi, Osaka 6-3-41 Awaji Nakamura Bussan Co., Ltd. Awaji Plant (72) Inventor Shigeru Matsuo 58 Mineral Ore Ceramics Research Laboratories, Sakata, Kikuma-cho, Ochi-gun, Ehime Prefecture
Claims (11)
の水溶出のミネラル成分、抗菌性ゼオライト及び水溶性
の天然又は合成糊料よりなる混合成分がシート基材に固
定されてなる生鮮食品の抗菌性及び鮮度保持を有するこ
とを特徴とする生鮮食品用包装材。An antibacterial property of a fresh food in which a water-eluting mineral component from feldspar, quartzite and viscous ceramic, a mixed component comprising an antibacterial zeolite and a water-soluble natural or synthetic paste are fixed to a sheet substrate. And a packaging material for fresh food, characterized by having freshness retention.
の水溶出のミネラル成分が数ppm〜数百ppm、抗菌性ゼオ
ライトが0.1〜5.0 重量％（処理液基準）及び水溶性の
天然又は合成糊料が0.05〜0.5重量％（同）の処理液で
シート基材を処理して上記混合成分を固定したことを特
徴とする請求項１の生鮮食品用包装材。2. A water-soluble natural or synthetic paste which contains several ppm to several hundred ppm of a mineral component eluted from water from feldspar, quartzite and viscous ceramics, 0.1 to 5.0% by weight of antibacterial zeolite (based on a treatment liquid). 2. The packaging material for fresh food according to claim 1, wherein said mixed component is fixed by treating the sheet base material with a treating solution of 0.05 to 0.5% by weight (the same).
使用することを特徴とする請求項１又は請求項２のいず
れかに記載の生鮮食品用包装材。3. The packaging material for fresh food according to claim 1, wherein silver zeolite is used as the antibacterial zeolite.
性樹脂、デンプン、変性デンプン、セルロース、変性セ
ルロースを用いることを特徴とする請求項１乃至請求項
３のいずれかに記載の生鮮食品用包装材。4. The fresh food according to claim 1, wherein a water-soluble resin, starch, modified starch, cellulose, or modified cellulose is used as the water-soluble natural or synthetic paste. Packaging material.
ル又はその変性物を用いることを特徴とする請求項１乃
至４のいずれかに記載の生鮮食品用包装材。5. The packaging material for fresh food according to claim 1, wherein polyvinyl alcohol or a modified product thereof is used as the water-soluble resin.
発泡体シートより選ばれた一種以上よりなることを特徴
とする請求項１乃至５のいずれかに記載の生鮮食品用包
装材。6. The packaging material for fresh food according to claim 1, wherein the sheet base is made of at least one selected from a water-absorbent nonwoven fabric, paper and a foam sheet.
び又はアルミニウム箔との積層体であることを特徴とす
る請求項１乃至６のいずれかに記載の生鮮食品用包装
材。7. The packaging material for fresh food according to claim 1, wherein the sheet substrate is a laminate with a plastic film and / or an aluminum foil.
とを特徴とする請求項１乃至７のいずれかに記載の生鮮
食品用包装材。8. The packaging material for fresh food according to claim 1, wherein the sheet substrate is formed in a container.
とする請求項１乃至７のいずれかに記載の生鮮食品用包
装材。9. The packaging material for fresh food according to claim 1, wherein the sheet base material is formed from a bag.
又はトレーの底部に配置されていることを特徴とする請
求項１乃至７のいずれかに記載の生鮮食品用包装材。10. The packaging material for fresh food according to claim 1, wherein the sheet substrate is disposed on a bottom of a preformed food container or tray.
な天然質素材より形成された容器又はトレーを使用する
ことを特徴とする請求項９の生鮮食品用包装材。11. The packaging material for fresh food according to claim 9, wherein a container or a tray formed of a natural material such as plastic, ceramics, or wood is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24168397A JPH10271981A (en) | 1997-01-29 | 1997-08-25 | Packaging material for perishable food |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9-28304 | 1997-01-29 | ||
| JP2830497 | 1997-01-29 | ||
| JP24168397A JPH10271981A (en) | 1997-01-29 | 1997-08-25 | Packaging material for perishable food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10271981A true JPH10271981A (en) | 1998-10-13 |
Family
ID=26366374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24168397A Pending JPH10271981A (en) | 1997-01-29 | 1997-08-25 | Packaging material for perishable food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10271981A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2322227A (en) * | 1995-12-18 | 1998-08-19 | Seagate Technology | Method of detecting and isolating defective servo bursts |
| KR20000006722A (en) * | 1999-10-27 | 2000-02-07 | 정영희 | An Anti- bacterial Bioceramics Packaging Film And A Preparation Method Thereof |
| KR20010104010A (en) * | 2000-05-12 | 2001-11-24 | 김상근 | Functional plastic products having superior food stuff preservation ability prepared from ceramic compositions |
| KR100402363B1 (en) * | 2000-11-06 | 2003-10-17 | 이충순 | Packing materials |
| EP1403192A1 (en) * | 2002-09-26 | 2004-03-31 | Comital Cofresco S.p.A. | Sheet-shaped metallic material for foodstuff packing |
| EP1525802A1 (en) * | 2003-10-22 | 2005-04-27 | Perlen Converting AG | Ethylene adsorption for the control of ripening of fruit and vegetables |
| KR100837014B1 (en) | 2004-07-20 | 2008-06-10 | 김유승 | Method for manufacturing forming material using HDPE |
| JP2009201440A (en) * | 2008-02-28 | 2009-09-10 | Shindo:Kk | Freshness-retaining sheet |
| WO2010147025A1 (en) * | 2009-06-16 | 2010-12-23 | 日本たばこ産業株式会社 | Oral tobacco product |
| WO2011078567A3 (en) * | 2009-12-24 | 2011-11-10 | 김대현 | Functional food-packaging material and method for manufacturing same |
| US20120328833A1 (en) * | 2011-06-22 | 2012-12-27 | Chien-Hsin Chao | Double-face Antiskid Mat |
| WO2019215766A1 (en) * | 2018-05-11 | 2019-11-14 | Sidharth Sareen | Shelf life extension film for fresh produce including vegetables, fruits and flowers |
| WO2019215763A1 (en) * | 2018-05-11 | 2019-11-14 | Sidharth Sareen | Shelf-life extending sheet for fresh fruits, vegetables and flowers and a process for preparation thereof |
-
1997
- 1997-08-25 JP JP24168397A patent/JPH10271981A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2322227A (en) * | 1995-12-18 | 1998-08-19 | Seagate Technology | Method of detecting and isolating defective servo bursts |
| GB2322227B (en) * | 1995-12-18 | 2000-01-26 | Seagate Technology | Method of detecting and isolating defective servo bursts |
| KR20000006722A (en) * | 1999-10-27 | 2000-02-07 | 정영희 | An Anti- bacterial Bioceramics Packaging Film And A Preparation Method Thereof |
| KR20010104010A (en) * | 2000-05-12 | 2001-11-24 | 김상근 | Functional plastic products having superior food stuff preservation ability prepared from ceramic compositions |
| KR100402363B1 (en) * | 2000-11-06 | 2003-10-17 | 이충순 | Packing materials |
| EP1403192A1 (en) * | 2002-09-26 | 2004-03-31 | Comital Cofresco S.p.A. | Sheet-shaped metallic material for foodstuff packing |
| EP1525802A1 (en) * | 2003-10-22 | 2005-04-27 | Perlen Converting AG | Ethylene adsorption for the control of ripening of fruit and vegetables |
| KR100837014B1 (en) | 2004-07-20 | 2008-06-10 | 김유승 | Method for manufacturing forming material using HDPE |
| JP2009201440A (en) * | 2008-02-28 | 2009-09-10 | Shindo:Kk | Freshness-retaining sheet |
| WO2010147025A1 (en) * | 2009-06-16 | 2010-12-23 | 日本たばこ産業株式会社 | Oral tobacco product |
| JPWO2010147025A1 (en) * | 2009-06-16 | 2012-12-06 | 日本たばこ産業株式会社 | Oral tobacco products |
| WO2011078567A3 (en) * | 2009-12-24 | 2011-11-10 | 김대현 | Functional food-packaging material and method for manufacturing same |
| US20120328833A1 (en) * | 2011-06-22 | 2012-12-27 | Chien-Hsin Chao | Double-face Antiskid Mat |
| WO2019215766A1 (en) * | 2018-05-11 | 2019-11-14 | Sidharth Sareen | Shelf life extension film for fresh produce including vegetables, fruits and flowers |
| WO2019215763A1 (en) * | 2018-05-11 | 2019-11-14 | Sidharth Sareen | Shelf-life extending sheet for fresh fruits, vegetables and flowers and a process for preparation thereof |
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