JPH1034791A - Food packing material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently develop antibacterial action inexpensively. SOLUTION: A base material 2 having a film shape, a sheet shape or a tray container shape is molded from various synthetic resins, cellophane or paper. A volatile antibacterial agent such as allyl isothiocyanate and a moisture absorbent such as potassium alginate are mixed with a synthetic resin soln. to be applied to one surface of the base material 2 to form a first antibacterial layer 3 in a membrane form. An inorg. antibacterial agent such as zeolite and a moisture absorbent are mixed with a synthetic resin soln. to be applied to the surface of the first antibacterial layer 3 to form a second antibacterial layer 4 in a membrane form. As a synthetic resin of the first and second antibacterial layers is a highly hydrophilic moisture absorbent to form a food packing material. By packing food, moisture diffused from food is absorbed by the first and second antibacterial layers 3, 4. The antibacterial agent becomes easy to volatilize from the first antibacterial layer 3 and is gradually discharged through the second antibacterial layer 4 increased in gas permeability. Antibacterial properties can be efficiently kept over a long period of time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a food packaging material for packaging food such as cooked rice and cooked rice.

[0002]

2. Description of the Related Art Cooked rice has a high water content and is mainly composed of starch, and even immediately after heating, Bacillus spores, which are thermophilic bacteria, are present. In the case of processed foods such as sushi, rice balls, lunch boxes, and sandwiches, bacteria that adhere to food material situations, bacteria that adhere to workers, and fallen bacteria that fall from workers and indoor air during processing and packaging Secondary contamination by bacteria such as Pseudomonas (Pseudomonas), Vibrionaceae, Moraxella, and other bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella, and Vibrio parahaemolyticus, which are bacteria that adhere to packaging materials. It is likely to cause deterioration of preservability such as deterioration of food and generation of off-flavor, and may cause food poisoning.

Therefore, conventionally, when providing foods such as cooked rice, sushi, rice balls, lunches, sandwiches, vegetables, fruits, and seafood, it is necessary to improve the hygiene management of workers during processing.
Thoroughly purify equipment and sanitary control, reduce secondary contamination during food packaging and storage and transportation, as well as salt, vinegar,
Additives such as alcohols, preservatives and antimicrobial agents are added to food to reduce bacterial growth, and after processing, for example, 0-5
Stored and distributed at a low temperature of ℃.

[0004] However, even if these sanitary control and packaging measures are taken, in order to provide stable quality, only a shelf life of 1 to 2 days can be secured even if the product is distributed at a low temperature after production. The amount of food is large and costs increase. In addition, some foods cannot be added because additives such as salt or vinegar change the flavor if added.In recent years, however, consumers have refrained from adding additives such as preservatives. It is desired to provide foods without the addition of antibacterial agents and antibacterial agents.

On the other hand, conventionally, as a packaging material, a sheet or a tray container is formed by mixing an antibacterial agent with a synthetic resin such as polypropylene or polyethylene, and food is packaged with the antibacterial packaging material. The shelf life is increasing.

However, when a packaging material is formed by mixing an antibacterial agent with a synthetic resin, the antibacterial agent that does not come into contact with food present inside the packaging material does not contribute to the antibacterial action and is located on the surface of the packaging material. Since only about 1 to 5% of the whole antibacterial agent exerts an antibacterial action, the cost of the packaging material increases and the antibacterial action of the antibacterial agent cannot be exhibited efficiently.

[0007] Therefore, a synthetic resin containing a volatile antibacterial agent is coated and formed after the synthetic resin is formed in a sheet or a tray container as a base material, and the antibacterial agent is gradually released from the surface to efficiently disinfect the antibacterial agent. Inexpensive packaging materials that exert their effects are known.

[0008]

However, in the case of a packaging material in which a layer containing a volatile antibacterial agent is provided on the surface of the above-mentioned base material, the antibacterial property is already maintained even after the time of manufacturing the packaging material and packaging the food. Since the agent is volatilized and continues to exhibit an antibacterial action, the amount of the antibacterial agent at the time of packaging is reduced from the time of manufacturing the packaging material, and there is a problem that antibacterial properties at the time of manufacturing the packaging material cannot be obtained.

The present invention has been made in view of the above problems, and has as its object to provide a food packaging material which is inexpensive and exhibits an antibacterial effect efficiently.

[0010]

According to a first aspect of the present invention, there is provided a food packaging material for packaging a food, comprising: a base material; and a volatile material provided on a surface of the base material facing the food. An antimicrobial layer containing an antimicrobial agent, and a coating layer provided on the surface of the antimicrobial layer facing the food and having increased gas permeability due to moisture absorption. An antimicrobial layer containing an antimicrobial agent is provided, and a coating layer is provided on the surface of the antimicrobial layer that faces the food so that the gas permeability increases due to moisture absorption. The gas permeability increases due to the moisture absorption of the coating layer, and the volatile antibacterial agent of the antibacterial layer volatilizes through the absorbed moisture coating layer, and the antibacterial action is exhibited. Contribute.

[0011] The food packaging material according to the second aspect is the first aspect.
In the food packaging material described in the above, the antibacterial layer is a film-like material in which a mixture formed by mixing a volatile antibacterial agent and a wet resin is coated on the surface of the base material, and the gas permeability increases due to moisture absorption. In order to form an antibacterial layer in a film shape in which the mixture of a volatile antibacterial agent and a wettable resin is coated on the surface of the base material facing the food and the gas permeability increases due to moisture absorption. In addition, it is easy to form an antibacterial layer having a high antibacterial property in which an antibacterial agent efficiently contributes to antibacterial.

According to a third aspect of the present invention, there is provided a food packaging material.
Or the food packaging material according to 2, wherein the coating layer is coated with a mixture formed by mixing an antimicrobial material having antimicrobial properties and a wet resin to form a film whose gas permeability increases due to moisture absorption. Formed, a mixture of an antibacterial material having antibacterial properties and a wettable resin is coated on the surface of the antibacterial layer facing the food to form a coating layer in the form of a film whose gas permeability increases due to moisture absorption. Therefore, the antibacterial effect is added to the coating layer that can easily adjust the state of transmission of the volatile antibacterial agent from the antibacterial layer after the food packaging, the antibacterial property is efficiently improved, and the coating layer is easily formed.

According to a fourth aspect of the present invention, there is provided a food packaging material.
4. In the food packaging material according to any one of to 3, the substrate is a gas-impermeable substrate, and a gas-impermeable substrate is used. By layering on the side, the coating layer is difficult to absorb moisture, even if it absorbs moisture, so it is covered with the substrate, preventing the volatile antibacterial agent from evaporating and decreasing during storage I do.

According to a fifth aspect of the present invention, there is provided a food packaging material.
5. In the food packaging material according to any one of the above items 4, the coating layer contains at least one of a water absorbing agent, a moisture absorbing agent and a water retaining agent, and the coating layer contains at least one of a water absorbing agent, a moisture absorbing agent and a water retaining agent. To contain one or the other,
Immediately after packaging of the food, the film layer absorbs moisture by the moisture generated from the food to increase the gas permeability, and easily obtain high gas permeability and high antibacterial property.

[0015] The food packaging material according to the sixth aspect is the second aspect.
5. The food packaging material according to any one of Items 5 to 5, wherein the antimicrobial layer contains at least one of a water absorbing agent, a moisture absorbing agent, and a water retaining agent, and the antimicrobial layer contains at least one of a water absorbing agent, a moisture absorbing agent, and a water retaining agent. To contain one or the other,
The antibacterial layer quickly absorbs moisture through the coating layer, which has increased gas permeability due to moisture absorption after packaging the food, increasing gas permeability, and easily obtaining high gas permeability and increasing the volatilization amount of the antibacterial agent And high antibacterial properties are easily obtained.

According to a seventh aspect of the present invention, there is provided a food packaging material.
6. In the food packaging material according to any one of the items 6 to 6, the wet resin forming the coating layer and the antimicrobial layer is a resin forming a thin film by hot-air drying, and the wet resin forming the coating layer and the antimicrobial layer is used. Since a resin that forms a thin film by hot-air drying is used as the resin, the coating layer and the antibacterial layer are easily formed by minimizing the volatilization of the antibacterial agent during the production.

The food packaging material according to claim 8 is the food packaging material according to claim 2.
8. The food packaging material according to any one of items 7 to 7, wherein the wettable resin forming at least one of the coating layer and the antimicrobial layer is ethylene vinyl alcohol resin, polyvinyl alcohol resin, polyether resin, and vinylidene chloride. The resin is a resin containing at least one of the main components of the ethylene-vinyl alcohol-based resin, the polyvinyl alcohol-based resin, the resin containing at least one of the polyether-based resin and the vinylidene chloride-based resin. Since at least one of the coating layer and the antibacterial layer is formed by using the composition, it is easy to form a coating layer or an antibacterial layer that can easily adjust the permeation state of the volatile antibacterial agent after food packaging.

[0018] The food packaging material according to the ninth aspect is the first aspect.
In the food packaging material according to any one of to 8, the volatile antibacterial agent is at least one of allyl isothiocyanate and hinokitiol, and allyl isothiocyanate obtained from a natural plant as the volatile antibacterial agent. Since at least one of hinokitiol is used, highly safe food packaging is possible.

The food packaging material according to claim 10 is the food packaging material according to any one of claims 3 to 9, wherein the antibacterial material is zeolite, and is used as an antibacterial material for forming a coating layer on a human body. Since harmless inorganic zeolite is used, highly safe food packaging is possible.

The food packaging material according to the eleventh aspect is the food packaging material according to the tenth aspect, wherein the zeolite is obtained by ion-exchanging a metal ion having an antibacterial action in the ion exchange part. Since the coating layer is formed using zeolite in which metal ions having an antibacterial action are ion-exchanged in the exchange part, the antibacterial action is further improved.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the food packaging material of the present invention will be described below.

In FIG. 1, reference numeral 1 denotes a food packaging material. The food packaging material 1 has a first surface as an antibacterial layer on one surface of a substrate 2.
The first antibacterial layer 3 is provided in the form of a thin film, and the second antibacterial layer 4 as a coating layer is provided on the surface of the first antibacterial layer 3 in the form of a thin film to form a three-layer structure.

The base material 2 is made of polypropylene, polyethylene, polyester, polystyrene or polyamide alone or in an appropriate combination, cellophane, paper or the like by stretching, vacuum / pressure forming, laminating, blow molding or the like. It is formed into a shape such as a film or sheet having flexibility or elasticity, or a tray container. In the case of forming a film or a sheet using polypropylene, polyethylene, polyester, polystyrene, or polyamide, the thickness is about 10 to 50.
In the case of forming with a thickness of μm and using cellophane or paper, the thickness is 10 to 50 g / m ² . Alternatively, the base material 2 may be formed by further laminating a resin film on a film, a sheet, a tray, or the like.

It is preferable that the substrate 2 is gas-impermeable, in particular, a material which does not transmit oxygen which deteriorates and degrades food freshness and which does not exhibit gas permeability due to moisture absorption.

On the other hand, the first antibacterial layer 3 is composed of a volatile antibacterial agent such as allyl isothiocyanate or hinokitiol, and an ethylene-vinyl alcohol-based resin, a polyvinyl alcohol-based resin, or a polyether-based resin as a resin for forming a thin film by hot air drying. Resin, a 3-20% solution of a resin having high wettability and hygroscopicity, such as a vinylidene chloride-based resin alone or in an appropriately combined resin, and silica gel, starch syrup, sugar, sugars, salts, calcium alginate, A mixture is formed by mixing a water-absorbing agent such as a polyethylene glycol-based resin, a moisture-absorbing agent, and a carrier for a water-retaining agent or a combination thereof as appropriate. Then, this mixture is applied to one surface of the substrate 2 so as to have a thickness of, for example, 0.5 to 10 g / m ² and dried by, for example, hot air, so that the first antibacterial layer 3 is formed in a thin film.

The first antibacterial layer 3 has a thickness of 0.5 g /
When thinner than m ^2, since a small amount of antimicrobial agent to be contained,
During the period from when the food packaging material 1 is formed to when it is not used until the food is packaged, moisture in the air is absorbed and the antibacterial agent volatilizes, and an effective amount of antibacterial is not obtained before the food is packaged, and the antibacterial property is reduced. In addition, it is difficult to form a thinner layer than this thickness. On the other hand, if the thickness is more than 10 g / m ² , uniform moisture absorption cannot be obtained even inside, and the antibacterial agent does not volatilize efficiently, and it is difficult to produce the antibacterial agent because the production is difficult and the cost increases. For this reason, it is preferable to set the thickness of the first antibacterial layer 3 to be 0.5 to 10 g / m ² .

The second antibacterial layer 4 is made of, for example, an inorganic antibacterial material such as zeolite, and ethylene vinyl alcohol resin, polyvinyl alcohol resin, polyether resin, vinylidene chloride as a resin for forming a thin film by hot air drying. A solution of a resin having high wettability and hygroscopicity, such as a hydrophilic resin, or a resin solution appropriately combined with the resin, and a water absorbing agent such as silica gel, starch syrup, sugar, saccharides, salts, calcium alginate, polyethylene glycol resin, A mixture is formed by mixing the carrier of the moisture absorbent and the water retention agent or a combination thereof as appropriate. Then, the mixture is applied to the surface of the first antibacterial layer 3 by, for example, 0.5 to 5 g / m
² , preferably 2 g / m ² and dried by hot air, for example, to form a second antimicrobial layer 4 in a thin film.

As the hygroscopic resin having high hydrophilicity used for the second antibacterial layer 4, a resin which does not cause changes in physical properties, adhesiveness, deliquescent, etc. due to moisture absorption is preferable.

The thickness of the second antibacterial layer 4 is 0.5 g /
When the thickness is smaller than m ^2, it is difficult to obtain a uniform dispersion of the antibacterial material, it is difficult to form a uniform film thickness, the antibacterial property is reduced, and the first antibacterial layer 3 having an uneven film thickness is formed.
Of the antibacterial agent due to a decrease in the barrier property against volatilization of the antibacterial agent. On the other hand, if the thickness is more than 5 g / m ² , uniform moisture absorption to the inside cannot be obtained, and the permeation speed of the antibacterial agent from the first antibacterial layer 3 is decreased due to an increase in permeation resistance. In addition, efficient antibacterial cannot be achieved. Therefore, the second antibacterial layer 4
Is preferably set to be 0.5 to 5 g / m ² .

On the other hand, zeolite is obtained by ion-exchanging a metal ion having an antibacterial action such as silver, copper, zinc, tin, lead, and chromium at a specific ratio in an ion-exchange portion, and further exchanges with moisture and oxygen in the air. May be used to promote the reaction of the above to further improve the antibacterial property.

The resin solution, water-absorbing agent, moisture-absorbing agent and water-retaining agent used for the first antibacterial layer 3 and the second antibacterial layer 4 are appropriately adjusted according to the properties of the resin and the film thickness depending on the intended use. Further, the amount of the mixed antibacterial agent with the resin is similarly adjusted depending on the properties and the film thickness of the antibacterial agent.

The manufactured food packaging material 1 is made of the second
In order that the antibacterial layer 4 does not absorb moisture, the side that is in direct contact with air on the outer surface side is the base material 2 and the side that is not in direct contact with air on the inner surface side is the second antibacterial layer 4. Roll and store.

Next, the operation of the above embodiment will be described.

Food such as cooked rice, sushi, rice balls, lunches, sandwiches, vegetables, fruits and seafood is packaged in a commonly used packaging machine. At the time of this packaging, the second antibacterial layer 4 of the food packaging material 1 is set on the food side.

The food packaging material 1 before packaging has the second antibacterial layer 4 that is kept from contacting with air immediately after production, so that it does not absorb moisture and has little gas permeability.
The volatile antibacterial agent of the first antibacterial layer 3 is in a state of being sealed by the base material 2 and the second antibacterial layer 4. further,
The first antibacterial layer 3 protected by the second antibacterial layer 4 that has not absorbed moisture has not absorbed moisture and has no gas permeability.
For this reason, the volatile antibacterial agent of the antibacterial layer 3 hardly volatilizes from the food packaging material 1, and a sufficient antibacterial effective amount is maintained. Since the surface of the second antibacterial layer 4 is protected by the substrate 2 so as not to come into contact with air immediately after the production, bacteria in the air hardly adhere. In addition, due to the antibacterial action of the second antibacterial layer 4 by the zeolite, even if bacteria in the air adhere during the unused period between the time of production and the time of food packaging, the bacteria do not proliferate.

When the food is wrapped, the hydrophilic second antibacterial layer 4 absorbs moisture by the water radiating from the food, thereby improving gas permeability. Then, the hydrophilic first antibacterial layer 3 further inside absorbs moisture via the second antibacterial layer 4 having the increased gas permeability. Due to the moisture absorption of the first antibacterial layer 3,
The gas permeability is increased and the volatile antibacterial agent is easily diverged, and this antibacterial agent is used to increase the gas permeability of the second antibacterial layer 4.
, The antibacterial gas gasified by volatilization of the volatile antibacterial agent passes through the second antibacterial layer 4 and is released, and the antibacterial gas from the first antibacterial layer 3 is Spreads in packaging. The antibacterial action of the diffused antibacterial gas and the direct antibacterial action of the zeolite of the second antibacterial layer 4 caused by direct contact with food can prevent the growth of bacteria and the like for a long time.

According to the above-described embodiment, a mixture of an antimicrobial agent and a resin is formed into a thin film on the base material 2, which is different from the conventional method of forming a food packaging material 1 by mixing an antimicrobial agent with a resin. In particular, in a tray container having a large thickness, the ratio of the antibacterial agent contributing to the antibacterial action increases, the amount of the antibacterial agent used can be reduced, and the food packaging material 1 can be formed at low cost.

Further, by forming the first antibacterial layer 3 and the second antibacterial layer 4 in a thin film, the volatile antibacterial agent of the first antibacterial layer 3 can be easily released, and the antibacterial action can be increased. .

Since a highly hydrophilic and hygroscopic resin is used as a resin for forming a thin film of the first antibacterial layer 3 and the second antibacterial layer 4, the second antibacterial layer on the surface before food packaging is used. 4 has almost the same antibacterial action as a conventional antibacterial food packaging material. However, after the food is packaged, the first antibacterial layer 3 absorbs moisture from the food and absorbs moisture. The action of a volatile antibacterial agent is added, the antibacterial action is increased, and bacterial growth can be prevented for a long period of time, and food preservability can be improved.

Further, since the antibacterial action of the volatile antibacterial agent can be obtained after the food is packaged, the antibacterial agent can be prevented or suppressed from volatilizing before the packaging, and the antibacterial action can be maintained for a long time.

Further, since the base material 2 is formed by imparting oxygen impermeability and gas impermeability due to moisture absorption, it is possible to prevent a decrease in food freshness or deterioration due to permeated oxygen, and to prevent the first antibacterial layer 3 Can be sealed with the second antibacterial layer 4 to prevent the volatile antibacterial agent from penetrating through the base material 2 and to provide a sufficient antibacterial effective amount up to food packaging. The antibacterial effect can be maintained, efficient antibacterial can be performed, the antibacterial action can be maintained for a long time after food packaging, and the food preservation period can be further extended.

Since the resin of the second antibacterial layer 4 has high moisture absorption stability, the resin does not adhere to food due to moisture absorption.

Further, since allyl mustard oil collected from natural plants, such as allyl isothiocyanate and hinokitiol, is used as a volatile antibacterial agent, it can be safely used in food packaging materials without harm.

Further, since the second antibacterial layer 4 which comes into contact with food is made of zeolite which is free from inorganic poisons, it can be safely used as a packaging material for food, and can absorb zeolites after packaging the food. Since the antibacterial property is improved, the antibacterial action can be further improved.

Further, since the zeolite of the second antibacterial layer 4 has no volatility, an antibacterial effect can be obtained for a long time, so that the storage period of the food can be further extended.

Further, since at least one of a water absorbing agent, a moisture absorbing agent and a water retaining agent is mixed, the first antibacterial layer 3
And since the hygroscopicity of the second antibacterial layer 4 is increased and the gas permeability can be further improved, even after packaging the food, the antibacterial agent can be quickly and efficiently permeated with moisture generated from the food, High antibacterial properties are easily obtained.

As these water-absorbing agents, moisture-absorbing agents and water-retaining agents, non-toxic silica gel, starch syrup, sugar, sugars,
Since salts, calcium alginate, polyethylene glycol resins and the like are used, they can be used safely for food packaging materials.

In the above embodiment, the description has been made by mixing zeolite in the second antibacterial layer 4. However, any antibacterial agent which is stable and highly safe for food can be used. It is not necessary to use it. And the second antibacterial layer 4
Any resin can be used as long as it is formed of a resin whose gas permeability is improved by moisture absorption.

Similarly, as the volatile antibacterial agent of the first antibacterial layer 3, any antibacterial agent which is stable and highly safe for food may be used.

Further, as the base material 2, resin, rubber,
Any material such as paper, ceramics, and metal can be used.

[0051]

EXAMPLE An antibacterial evaluation test was conducted on a substrate provided with a layer having a hygroscopic property, that is, a layer whose gas permeability increases due to moisture absorption or a non-hygroscopic layer. As the layer whose gas permeability increases due to moisture absorption, 0.7 g of a material obtained by mixing polyvinyl alcohol with 3% by weight of silver ion-based zeolite and 5% by weight of calcium alginate as a hygroscopic agent is used as a base material. / M
Sample ² was formed by coating with ² . Further, a material obtained by mixing polyvinyl alcohol with a silver ion-based zeolite at a weight ratio of 3% was coated and formed on a substrate at 0.7 g / m ² to obtain a sample 2. An EB-cured resin (epoxy acrylate-based) was used as a non-hygroscopic layer. Resin) with 3% by weight of silver ion zeolite
Sample 3 was used in which a mixed material was coated on a base material at 2-3 g / m ² .

Then, these samples were compared in antibacterial properties by using a film adhesion method based on the silver anti-ken test method. That is, E. coli (Escherichia coli IFO 3972) and Staphylococcus aureus IFO 12732 strains were respectively inoculated into ordinary bouillon medium, cultured at 35 ° C for 24 hours, and diluted 100 times with sterile purified water for inoculation. Make a bacterial solution. Then, both sides of the sample cut into 5 cm squares were gently wiped with ethanol-impregnated gauze to disinfect the sample, and the sample was placed in a sterile petri dish.
2 ml was inoculated, covered with a cover film, covered with a petri dish, and stored at 35 ° C. and a relative humidity of 90% or more for 24 hours and 48 hours. Thereafter, the bacteria remaining on the sample and the cover film were washed out, and the number of viable bacteria was determined by a pour plate method. Table 1 shows the results.

[0053]

[Table 1] From the results shown in Table 1, it can be seen that the viable cell count of the samples 2 and 3 provided with the non-hygroscopic and low-hygroscopic layers showed little or no decrease in the number of viable cells,
It can be seen that those provided with a layer having increased moisture permeability, that is, gas permeability due to moisture absorption, have no viable cell count and have very good antibacterial properties. That is, in the samples 2 and 3, only the antibacterial material located on the layer surface acts on the antibacterial, but in the sample 1, the antibacterial material inside the layer also acts on the antibacterial due to moisture absorption. . This effect is 2
The same was true for a layered structure.

[0054]

According to the food packaging material of the first aspect,
Generated from food when packaging, because the antibacterial layer containing a volatile antibacterial agent provided on the surface facing the food on the base material is provided with a coating layer that increases the gas permeability due to moisture absorption on the surface facing the food. The film layer absorbs moisture, and the gas permeability increases, and the volatile antibacterial agent of the antibacterial layer penetrates through the absorbed film layer and exerts an antibacterial action. , The antibacterial action can be maintained for a long time, and the food storage period can be extended.

According to the food packaging material of the second aspect, in addition to the effect of the food packaging material of the first aspect, a mixture of a volatile antibacterial agent and a wet resin is opposed to the food of the base material. The antibacterial layer is formed by coating on the surface to be formed, so that an antibacterial layer having high antibacterial properties can be easily formed, and the antibacterial agent can be easily formed into a thin film in which the release of a volatile antibacterial agent is improved. As a result, the antibacterial action can be efficiently used, and the cost can be reduced by reducing the amount of the antibacterial agent used.

According to the food packaging material of the third aspect, in addition to the effects of the food packaging material of the first or second aspect, a mixture of an antimicrobial material having antimicrobial properties and a wet resin is used as an antimicrobial layer. In order to form a coating layer by coating on the surface facing the food of
The antibacterial effect is added to the coating layer, which can easily adjust the state of transmission of the volatile antibacterial agent from the antibacterial layer, and the antibacterial property can be improved. It can be easily formed even in a thin film form in which the antibacterial effect is improved, the antibacterial action can be efficiently used by forming the thin film form, and the cost can be reduced by reducing the use amount of the antibacterial agent.

According to the food packaging material according to the fourth aspect, in addition to the effect of the food packaging material according to any one of the first to third aspects, a gas-impermeable base material is used. By laminating the base material on the outer surface side after forming the coating layer, the coating layer is hard to absorb moisture, even if it absorbs moisture, so it is coated with the base material. Can be prevented from being reduced by volatilization, an efficient antibacterial action of the antibacterial agent can be obtained, the antibacterial action can be maintained for a long time, and the food storage period can be extended.

According to the food packaging material of the fifth aspect, in addition to the effects of the food packaging material of any one of the first to fourth aspects, at least one of a water absorbing agent, a moisture absorbing agent and a water retaining agent is added to the coating layer. In order to contain, the coating layer absorbs moisture with moisture generated from the food immediately after packaging of the food, thereby increasing the gas permeability, easily obtaining high gas permeability, and easily obtaining high antibacterial property. .

According to the food packaging material of the sixth aspect, in addition to the effects of the food packaging material of any one of the second to fifth aspects, the antibacterial layer has at least one of a water absorbing agent, a moisture absorbing agent and a water retaining agent. The antimicrobial agent absorbs moisture after packaging of the food and increases the gas permeability by quickly absorbing the antimicrobial layer via the coating layer having increased gas permeability. And the high antibacterial property can be easily obtained.

According to the food packaging material of the seventh aspect, in addition to the effect of the food packaging material of any one of the second to sixth aspects, hot air drying as a wet resin for forming the coating layer and the antibacterial layer is provided. Since the resin that forms a thin film is used, volatilization of the antibacterial agent during production can be minimized, and the coating layer and antibacterial layer can be formed quickly and easily, improving the manufacturability and evaporating the antibacterial agent during production. As a result, it is possible to prevent the antibacterial effective amount from decreasing.

According to the food packaging material of the eighth aspect, in addition to the effects of the food packaging material of any one of the second to seventh aspects, an ethylene vinyl alcohol-based resin, a polyvinyl alcohol-based resin, and a polyether-based resin are provided. To form a coating layer or an antibacterial layer using a resin containing at least one of vinylidene chloride-based resin and a main component, a coating layer or an antibacterial layer that can easily adjust the permeation state of a volatile antibacterial agent, It can be easily formed into an inexpensive thin film with improved release of volatile antibacterial agents, and the antibacterial action can be efficiently used by forming it into a thin film to reduce costs by reducing the amount of antibacterial agent used. I can do it.

According to the food packaging material of the ninth aspect, in addition to the effects of the food packaging material of any one of the first to eighth aspects, allyl isothiocyanate obtained from a natural plant as a volatile antibacterial agent and Since at least one of hinokitiol is used, highly safe food packaging can be performed.

According to the food packaging material of the tenth aspect,
In addition to the effects of the food packaging material according to any one of claims 3 to 9, since zeolite, which is an inorganic substance harmless to the human body, is used as the antibacterial material forming the coating layer, food packaging with high safety can be performed.

According to the food packaging material of the eleventh aspect,
In addition to the effect of the food packaging material according to the tenth aspect, since the coating layer is formed using zeolite obtained by ion-exchanging metal ions having an antibacterial action in the ion exchange section, the antibacterial action can be further improved.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view showing one embodiment of a food packaging material of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Food packaging material 2 Base material 3 First antibacterial layer as antibacterial layer 4 Second antibacterial layer as coating layer

Claims (11)

[Claims] 1. A food packaging material for packaging food, comprising: a base material; an antimicrobial layer provided on a surface of the base material facing the food, the antimicrobial layer containing a volatile antimicrobial agent; And a coating layer provided on a surface opposite to the above and having increased gas permeability due to moisture absorption. 2. The antimicrobial layer is formed in a film shape in which a mixture formed by mixing a volatile antimicrobial agent and a wet resin is coated on a surface of a base material, and gas permeability is increased by moisture absorption. The food packaging material according to claim 1, wherein: 3. The coating layer is coated with a mixture formed by mixing an antibacterial material having an antibacterial property and a wet resin, and is formed in a film shape in which gas permeability increases due to moisture absorption. The food packaging material according to claim 1 or 2, 4. The packaging material for food according to claim 1, wherein the substrate is gas-impermeable. 5. The packaging material for food according to claim 1, wherein the coating layer contains at least one of a water absorbing agent, a moisture absorbing agent and a water retaining agent. 6. The food packaging material according to claim 2, wherein the antimicrobial layer contains at least one of a water absorbing agent, a moisture absorbing agent, and a water retaining agent. 7. The food packaging material according to claim 2, wherein the wet resin forming the coating layer and the antibacterial layer is a resin forming a thin film by hot air drying. 8. The wet resin forming at least one of the coating layer and the antimicrobial layer is at least one of ethylene vinyl alcohol resin, polyvinyl alcohol resin, polyether resin, vinylidene chloride resin and latex. The food packaging material according to any one of claims 2 to 7, wherein the packaging material is a resin containing one as a main component. 9. The food packaging material according to claim 1, wherein the volatile antibacterial agent is at least one of allyl isothiocyanate and hinokitiol. 10. The food packaging material according to claim 3, wherein the antibacterial material is zeolite. 11. The food packaging material according to claim 10, wherein the zeolite is obtained by ion-exchanging a metal ion having an antibacterial action in an ion exchange portion.