JPH11255270A - Method for sealed-stretch-shrink-packaging for fresh meat with filled gas - Google Patents
Method for sealed-stretch-shrink-packaging for fresh meat with filled gasInfo
- Publication number
- JPH11255270A JPH11255270A JP10078398A JP7839898A JPH11255270A JP H11255270 A JPH11255270 A JP H11255270A JP 10078398 A JP10078398 A JP 10078398A JP 7839898 A JP7839898 A JP 7839898A JP H11255270 A JPH11255270 A JP H11255270A
- Authority
- JP
- Japan
- Prior art keywords
- heat
- gas
- raw meat
- tray
- film
- 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
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims description 25
- 235000013372 meat Nutrition 0.000 title abstract description 13
- 229920006257 Heat-shrinkable film Polymers 0.000 claims abstract description 48
- 229920003002 synthetic resin Polymers 0.000 claims abstract description 21
- 239000000057 synthetic resin Substances 0.000 claims abstract description 21
- 235000020995 raw meat Nutrition 0.000 claims description 67
- 230000004888 barrier function Effects 0.000 claims description 13
- 230000035699 permeability Effects 0.000 claims description 6
- 229920005990 polystyrene resin Polymers 0.000 abstract description 4
- 238000002845 discoloration Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 54
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 11
- 239000001301 oxygen Substances 0.000 description 11
- 229910052760 oxygen Inorganic materials 0.000 description 11
- 239000010410 layer Substances 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 229920005989 resin Polymers 0.000 description 5
- 239000011347 resin Substances 0.000 description 5
- 239000004743 Polypropylene Substances 0.000 description 4
- 239000004793 Polystyrene Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- -1 polypropylene Polymers 0.000 description 4
- 229920001155 polypropylene Polymers 0.000 description 4
- 229920002223 polystyrene Polymers 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 239000012792 core layer Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 2
- 108010062374 Myoglobin Proteins 0.000 description 2
- 102000036675 Myoglobin Human genes 0.000 description 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 2
- 239000004840 adhesive resin Substances 0.000 description 2
- 229920006223 adhesive resin Polymers 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000005038 ethylene vinyl acetate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 108010050846 oxymyoglobin Proteins 0.000 description 2
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000001054 red pigment Substances 0.000 description 2
- 229910052709 silver Inorganic materials 0.000 description 2
- 239000004332 silver Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000004794 expanded polystyrene Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229920000092 linear low density polyethylene Polymers 0.000 description 1
- 239000004707 linear low-density polyethylene Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920013716 polyethylene resin Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、トレーに盛り付け
られた生肉がガス充填密封ストレッチシュリンク包装さ
れた際に、生肉の表面が黒ずんだ赤色や褐色に変色し難
いようなガス充填密封ストレッチシュリンク包装方法に
関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gas-filled hermetic stretch shrink package in which the raw meat placed on a tray is hardly discolored to dark red or brown when the raw meat is packaged in a gas-filled hermetic stretch shrink package. It is about the method.
【０００２】[0002]
【従来の技術】最近、小売店やスーパー等では、生肉を
トレーに盛り付けてストレッチ包装し、販売されてい
る。このようなストレッチ包装は、包装フィルムに緊迫
性があり、見栄えが良好である。しかし、ストレッチ包
装は、被包装物に液体が含まれている場合には、該液体
が重ね合わされたフィルム間の隙間を伝わって外部に漏
れ出てしまうと云う問題があった。例えば、生肉の場
合、肉汁が外部に漏れ出て、他の品物を汚していた。そ
こで、最近では、ストレッチ包装のディスプレイ効果に
優れた特性と、シュリンク包装の密封性や高速自動包装
適性に優れた特性とを兼ね備えたストレッチシュリンク
包装が普及してきた。2. Description of the Related Art Recently, at retail stores and supermarkets, raw meat is put on trays, stretch-wrapped, and sold. Such a stretch package has a tightness in the packaging film and has a good appearance. However, stretch packaging has a problem that, when a liquid is contained in an object to be packaged, the liquid leaks outside through a gap between the superposed films. For example, in the case of raw meat, the gravy leaked out and soiled other items. Therefore, recently, stretch shrink wrapping, which has both the excellent properties of the display effect of the stretch wrapping and the properties of the sealing properties of the shrink wrapping and the suitability for high-speed automatic wrapping, has become widespread.
【０００３】更に、生肉の包装は、鮮度保持期間を少し
でも長くするために、ガス充填包装、例えば、特定の濃
度比を有する酸素と窒素との混合ガス等を充填して包装
されている。そして、このような生肉のガス充填包装に
は、ガス遮断性に優れたフィルムが使用されている。し
かし、ガス遮断性に優れたフィルムが生肉の表面に密着
すると、その表面が黒ずんだ赤色や褐色に変色し、商品
価値を低下していた。特に、ガス充填密封ストレッチシ
ュリンク包装では、包装用の熱収縮性フィルムが生肉の
表面に密着し易く、しかも、該熱収縮性フィルムにはガ
ス遮断性に優れたフィルムが使用されているために、該
熱収縮性フィルムの密着した生肉の表面は黒ずんだ赤色
や褐色に変色し、商品価値を低下させていた。Further, in order to prolong the freshness retention period, fresh meat packaging is packed with a gas-filled package, for example, filled with a mixed gas of oxygen and nitrogen having a specific concentration ratio. For such raw meat gas-filled packaging, a film having excellent gas barrier properties is used. However, when the film having excellent gas barrier properties adheres to the surface of the raw meat, the surface is discolored to dark red or brown, lowering the commercial value. In particular, in a gas-filled hermetic stretch shrink wrap, the heat-shrinkable film for packaging easily adheres to the surface of raw meat, and because the heat-shrinkable film is a film excellent in gas barrier properties, The surface of the raw meat to which the heat-shrinkable film adhered was discolored to dark red or brown, which reduced the commercial value.
【０００４】尚、ガス充填密封ストレッチシュリンク包
装方法とは、まず、ガス遮断性を有する熱収縮性フィル
ムで被包装物の周囲にできるだけ空間を持たせずに充填
用のガスを封入させ、しかも、一般のシュリンク包装の
ように空気排出用の小孔を設けずに密封状態に包被す
る。そして、熱収縮トンネル等により該熱収縮性フィル
ムを熱収縮させてストレッチ包装のように緊迫性を持た
せる包装方法のことである。即ち、ガス充填密封ストレ
ッチシュリンク包装方法では、被包装物を包被させる際
に、ストレッチ包装のように包装体の裏面に折り返され
たフィルム端部を単に密着させるだけではなく、完全に
密封シールさせる。[0004] The gas-filled hermetic stretch shrink wrapping method is to first fill a gas for filling with a heat-shrinkable film having a gas barrier property with as little space as possible around the article to be packaged. It is wrapped in a sealed state without providing a small hole for air discharge like a general shrink wrap. And, it is a packaging method in which the heat-shrinkable film is heat-shrinked by a heat-shrink tunnel or the like to have tightness like stretch packaging. That is, in the gas-filled hermetic stretch shrink packaging method, when the object to be packaged is wrapped, the film end folded back on the back surface of the package is not simply brought into close contact like a stretch package, but is completely hermetically sealed. .
【０００５】具体的には、フラットなガス遮断性を有す
る熱収縮性フィルムをフォーマー等により筒状に形成
し、その中に充填用のガスを吹き付けながら被包装物を
挿入し、しかも、該フィルムの両端部を引き寄せながら
重ね合わせ、該重ね合わせ部をヒートシールする。そし
て、スポンジロールやスポンジ板により余分の充填用ガ
スを排出させた後、、被包装物の前後をできるだけ被包
装物に接近させて熱収縮性フィルムを溶断ヒートシール
してガス充填密封包被体を得る。得られた包装体を熱収
縮トンネル内に導き、熱収縮性フィルムを熱収縮させ
る。簡単な方法としては、半折された熱収縮性フィルム
の間に被包装物を挟み込み、Ｌ型包装機を用いて、該被
包装物をガス充填密封包被させる方法もある。Specifically, a heat-shrinkable film having a flat gas barrier property is formed into a cylindrical shape by a former or the like, and an object to be packaged is inserted into the heat-shrinkable film while blowing a filling gas into the film. Are overlapped while drawing both ends, and the overlapped portion is heat-sealed. Then, after the excess filling gas is discharged by a sponge roll or a sponge plate, the front and rear parts of the package are brought close to the package as much as possible, and the heat-shrinkable film is melted and heat-sealed to form a gas-filled sealed package. Get. The obtained package is guided into a heat shrink tunnel to heat shrink the heat shrinkable film. As a simple method, there is a method in which an object to be packaged is sandwiched between heat-shrinkable films folded in half, and the object to be packaged is gas-filled and sealed using an L-type packaging machine.
【０００６】[0006]
【本発明が解決しようとする課題】本発明は、トレーに
盛り付けられた生肉のガス充填密封ストレッチシュリン
ク包装方法において、熱収縮性フィルムが密着した生肉
の表面が黒ずんだ赤色や褐色に変色しないようにするも
のである。特に、生肉がトレーの側壁よりも高く盛り付
けられ、熱収縮性フィルムが生肉と密着し易い場合で
も、該生肉の表面が黒ずんだ赤色や褐色に変色しないよ
うにするものである。SUMMARY OF THE INVENTION The present invention relates to a method for gas-filled hermetically sealed stretch shrink packaging of raw meat placed on a tray so that the surface of the raw meat on which the heat-shrinkable film adheres does not change color to dark red or brown. It is to be. In particular, even when the raw meat is placed higher than the side wall of the tray and the heat-shrinkable film easily adheres to the raw meat, the surface of the raw meat is not discolored to dark red or brown.
【０００７】[0007]
【課題を解決するための手段】本発明は、上記課題を解
決するために、次のような手段を講じた。即ち、トレー
に盛り付けられた生肉をガス充填密封ストレッチシュリ
ンク包装する際に、トレーに盛り付けられた生肉の表面
が黒ずんだ赤色や褐色に変色しないようにするために、
特に、生肉がトレーの側壁よりも高く盛り付けられてい
る場合に、トレーに盛られた生肉の上にガス透過性を有
する合成樹脂フィルムを被せ、それを熱収縮性フィルム
でガス充填密封包被した後、該熱収縮性フィルムを加熱
収縮させる。According to the present invention, the following means have been taken in order to solve the above-mentioned problems. That is, when the raw meat placed on the tray is gas-filled sealed stretch shrink wrapped, in order to prevent the surface of the raw meat placed on the tray from discoloring to dark red or brown,
In particular, when the raw meat was placed higher than the side wall of the tray, a synthetic resin film having gas permeability was put on the raw meat put on the tray, and it was gas-filled and sealed with a heat-shrinkable film. Thereafter, the heat shrinkable film is shrunk by heating.
【０００８】[0008]
【発明の実施態様】まず、生肉の新鮮な赤色を保持させ
るためには、肉組織に含まれている赤色の色素たん白質
であるミオグロビンをオキシミオグロビンに酸素化させ
ることが必要である。そのためには、生肉の表面は常に
ある程度の酸素と接触していることが必要で有る。生肉
の表面に酸素が供給されなくなると、生肉の表面は黒ず
んだ赤色や褐色に変色してしまう。トレーに盛り付けら
れた生肉をガス充填密封ストレッチシュリンク包装する
と、ガス遮断性を有する熱収縮性フィルムが生肉の表面
に密着し、生肉の表面は酸素との接触が断たれ、該部分
が黒ずんだ赤色や褐色に変色する。DESCRIPTION OF THE PREFERRED EMBODIMENTS First, in order to maintain fresh red color of raw meat, it is necessary to oxygenate myoglobin, a red pigment protein contained in meat tissue, into oxymyoglobin. For that purpose, it is necessary that the surface of the raw meat always be in contact with some oxygen. When oxygen is no longer supplied to the surface of the raw meat, the surface of the raw meat turns into dark red or brown. When the raw meat put on the tray is gas-filled sealed stretch shrink packaging, the heat-shrinkable film with gas barrier property adheres to the surface of the raw meat, the surface of the raw meat loses contact with oxygen, and the part is dark red. Turns brown or brown.
【０００９】本発明に用いられる熱収縮性フィルムとし
ては、特に限定されるものではないが、ガス充填包装す
ることから、酸素遮断に優れたフィルムであることが必
要である。例えば、塩化ビニリデン系樹脂やエチレン−
酢酸ビニル共重合体ケン化物からなる単層フィルム、或
いは、芯層に塩化ビニリデン系樹脂層やエチレン−酢酸
ビニル共重合体ケン化物層を、両外層にポリエチレン系
樹脂層やポリプロピレン系樹脂層を積層させた多層フィ
ルム等が好適に使用される。The heat-shrinkable film used in the present invention is not particularly limited. However, since the film is packed with gas, it is necessary that the film be excellent in oxygen barrier. For example, vinylidene chloride resin or ethylene-
Single-layer film made of saponified vinyl acetate copolymer, or laminated with vinylidene chloride resin layer or saponified ethylene-vinyl acetate copolymer layer on the core layer and polyethylene resin layer or polypropylene resin layer on both outer layers A multilayer film or the like is preferably used.
【００１０】尚、熱収縮性フィルムに要求される熱収縮
率としては、少なくとも一方向に１００℃で２５％以上
熱収縮するものが好ましい。又、熱収縮性フィルムは、
ヒートシール等のシール性を備えていることが必要であ
る。更に、本発明の包装方法が、包装された生肉の表面
が黒ずんだ赤色や褐色に変色していないことを消費者に
アピールすることを目的していることから、該熱収縮性
フィルムは透明であることが好ましい。更に、熱収縮性
フィルムは、生肉の水分が蒸散・凝縮し、熱収縮性フィ
ルムの内面に水滴となって付着し、銀色を呈して外部か
ら被包装物が見難くなる場合には、防曇剤を塗布した
り、混入させたりしたものが好ましい。The heat shrinkage required for the heat shrinkable film is preferably such that the film shrinks at least in one direction by 25% or more at 100 ° C. Also, the heat shrinkable film is
It is necessary to have sealing properties such as heat sealing. Further, since the packaging method of the present invention aims to appeal to consumers that the surface of the packaged raw meat has not changed to dark red or brown, the heat-shrinkable film is transparent. Preferably, there is. Furthermore, the heat-shrinkable film is anti-fog when the moisture of the raw meat evaporates and condenses and adheres to the inner surface of the heat-shrinkable film as water droplets, giving a silver color and making the packaged object difficult to see from the outside. It is preferable to apply or mix an agent.
【００１１】又、本発明に用いられるトレーとしては、
従来、食品包装に用いられているトレー、例えば、ポリ
スチレン系樹脂等からなる発泡トレーやポリプロピレン
系樹脂等からなる透明トレー等を用いることができる。
更に、トレーの大きさや形状等についても、特に限定さ
れるものではない。The tray used in the present invention includes:
Conventionally, a tray used for food packaging, for example, a foam tray made of a polystyrene resin or the like or a transparent tray made of a polypropylene resin or the like can be used.
Further, the size and shape of the tray are not particularly limited.
【００１２】生肉の上に被せる合成樹脂フィルムとして
は、ガス透過性に優れたフィルムであることが必要であ
る。又、ガス充填密封ストレッチシュリンク包装した後
に、生肉の上に被せた合成樹脂フィルムと、包装用の熱
収縮性フィルムとが密着しないようにさせるためには、
該合成樹脂フィルムは腰の強いフィルムが好ましい。生
肉の上に被せられた合成樹脂フィルムの腰が強いと、該
フィルムの皺の折り目部分が盛り上がるので、緊迫状態
を呈したフラットな熱収縮性フィルムとは密着し難くな
る。更に、前記した如く、本発明の包装方法が、包装さ
れた生肉の表面が黒ずんだ赤色や褐色に変色していない
ことを消費者にアピールすることを目的していることか
ら、生肉の上に被せる合成樹脂フィルムは透明であるも
のが好ましい。As a synthetic resin film to be put on raw meat, it is necessary that the film has excellent gas permeability. Also, after gas-filled sealed stretch shrink packaging, in order to prevent the synthetic resin film overlaid on raw meat and the heat-shrinkable film for packaging from sticking together,
The synthetic resin film is preferably a strong film. If the synthetic resin film overlaid on the raw meat has a strong stiffness, the crease portion of the wrinkle of the film rises, so that it is difficult to adhere to the flat heat-shrinkable film in a tight state. Further, as described above, since the packaging method of the present invention aims to appeal to consumers that the surface of the packaged raw meat has not changed to dark red or brown, The transparent synthetic resin film is preferably transparent.
【００１３】このような条件を備えた合成樹脂フィルム
としては、ポリスチレン系樹脂フィルムや、ポリプロピ
レン系樹脂フィルム等が挙げられる。又、発明に使用さ
れる合成樹脂フィルムの大きさや形状としては、トレー
に盛り付けられた生肉を完全に被わせるものでなくて
も、高く盛り上がった部分だけを被う程度のもので構わ
ない。Examples of the synthetic resin film satisfying such conditions include a polystyrene resin film and a polypropylene resin film. The size and shape of the synthetic resin film used in the present invention may not be such that the raw meat put on the tray is completely covered, but may be such that it covers only a high raised portion.
【００１４】本発明のガス充填密封ストレッチシュリン
ク包装方法において、生肉の水分が蒸散・凝縮して、生
肉の上に被せられた合成樹脂フィルムの表面に水滴が付
着して銀色を呈し、外部から生肉が見苦しくなる場合に
は、該合成樹脂フィルムに防曇剤を塗布したり混入させ
たりしたものが好ましい。又、防曇剤の種類としては、
従来一般に食品包装用の防曇フィルムに使用されている
ものを用いることができる。更に、防曇剤の塗布方法や
混入方法についても、特に限定されるものではなく、従
来一般に用いられている方法によって行なうことができ
る。In the gas-filled hermetic stretch shrink packaging method of the present invention, the moisture of the raw meat evaporates and condenses, and water droplets adhere to the surface of the synthetic resin film overlaid on the raw meat to give a silver color, and the raw meat is exposed from the outside. Is difficult to see, it is preferable to apply or mix an antifogging agent to the synthetic resin film. Also, as the type of anti-fog agent,
Conventionally, those generally used for antifogging films for food packaging can be used. Further, the method of applying and mixing the antifogging agent is not particularly limited, and can be performed by a method generally used in the related art.
【００１５】本発明のガス充填密封ストレッチシュリン
ク包装方法は、トレーに盛り付けられた生肉の上に合成
樹脂フィルムを被せる以外は、従来のガス充填密封スト
レッチシュリンク包装方法と同様な方法によって行なう
ことができる。例えば、横ピロー方式の自動包装機を用
いて、ガス遮断性を有するフラットな熱収縮性フィルム
を筒状に成形し、該筒状内に充填用のガスを吹き付けな
がらトレーに盛り付けられた生肉を挿入させ、しかも、
熱収縮性フィルムの両端を引き寄せながら重ね合わせて
ヒートシールすると共に、余分の充填用ガスを排出させ
ながらトレーや生肉の周囲にできるだけ空間を生じさせ
ないようにトレーの前後を溶断ヒートシールしてガス充
填密封包被体を得る。得られた包被体を熱収縮トンネル
内に導き、熱収縮性フィルムを熱収縮させてガス充填密
封ストレッチシュリンク包装体を得る。[0015] The gas-filled hermetic stretch shrink packaging method of the present invention can be carried out by the same method as the conventional gas-filled hermetic stretch shrink packaging method, except that a synthetic resin film is put on raw meat put on a tray. . For example, using a horizontal pillow type automatic packaging machine, a flat heat-shrinkable film having gas barrier properties is formed into a cylindrical shape, and the raw meat put on the tray while blowing gas for filling into the cylindrical shape is used. Let it be inserted, and
The heat-shrinkable film is overlapped and heat-sealed while drawing both ends, and the gas is filled by fusing the front and back of the tray so as to create as little space as possible around the tray and raw meat while discharging excess filling gas. Obtain a sealed envelope. The obtained envelope is guided into a heat shrink tunnel, and the heat shrinkable film is heat shrunk to obtain a gas-filled hermetic stretch shrink package.
【００１６】尚、生肉のガス充填包装に用いられる充填
用ガスとしては、酸素と窒素の混合ガスで、酸素の混合
割合が８０容量％乃至６０容量％のものが好適に使用さ
れる。又、本発明における生肉とは、牛肉や豚肉等の
塊、スライス、ミンチ等を意味する。更に、本発明の方
法は、鮪や鰹の切身、或いは、刺し身等の鮮魚をガス充
填密封ストレッチシュリンク包装する際にも好適に利用
されるものである。As the filling gas used for the gas filling packaging of raw meat, a mixed gas of oxygen and nitrogen having a mixing ratio of oxygen of 80% by volume to 60% by volume is preferably used. The raw meat in the present invention means a lump, slice, mince, etc. of beef or pork. Further, the method of the present invention is also suitably used when packing fresh fish such as tuna or bonito fillets or sashimi with gas-filled sealed stretch shrink.
【００１７】[0017]
【作用】本発明のガス充填密封ストレッチシュリンク包
装方法は、トレーに盛り付けられた生肉の上に合成樹脂
フィルムが被せられているので、ガス遮断性に優れた熱
収縮性フィルムと生肉とは直接には密着せず、しかも、
該熱収縮性フィルムが緊迫性を有しているために、該熱
収縮性フィルムと該合成樹脂フィルムとの間に隙間が生
じている。そして、生肉の上に被せられている合成樹脂
フィルムがガス透過性を有していることと相俟って、生
肉の表面には常に酸素が供給されるので、赤色の色素た
ん白質であるミオグロビンがオキシミオグロビンに酸素
化されて新鮮な赤色を保持し、黒ずんだ赤色や褐色には
変色しない。In the gas-filled hermetic stretch shrink packaging method of the present invention, since the synthetic resin film is covered on the raw meat put on the tray, the heat-shrinkable film having excellent gas barrier properties and the raw meat are directly connected to each other. Does not adhere, and
Since the heat-shrinkable film has tightness, a gap is formed between the heat-shrinkable film and the synthetic resin film. And, combined with the fact that the synthetic resin film covered on the raw meat has gas permeability, oxygen is always supplied to the surface of the raw meat, so that myoglobin, which is a red pigment protein, Is oxygenated by oxymyoglobin and retains a fresh red color and does not turn dark or reddish brown.
【００１８】所が、トレーに盛り付けられた生肉の上に
ガス透過性を有する合成樹脂フィルムが被せられていな
いと、生肉の表面にはガス遮断性を有する熱収縮性フィ
ルムが密着して被い、生肉の表面には酸素が供給されな
くなるので、黒ずんだ赤色や褐色に変色する。However, if the raw meat put on the tray is not covered with the synthetic resin film having gas permeability, the heat-shrinkable film having gas barrier properties is tightly covered on the surface of the raw meat. However, since oxygen is no longer supplied to the surface of the raw meat, the surface of the raw meat turns dark red or brown.
【００１９】又、生肉がトレーの側壁よりも高く盛り付
けられている場合には、生肉の上に合成樹脂フィルムを
被せていないと、ガス遮断性を有する熱収縮性フィルム
と生肉とが広範囲に渡って密着してしまう。そこで、本
発明の方法は、特に生肉をトレーの側壁よりも高く盛り
付ける場合に、生肉の表面を新鮮な赤色に保持し、黒ず
んだ赤色や褐色に変色させなくするために有効な手段で
ある。When the raw meat is placed higher than the side wall of the tray, the heat-shrinkable film having gas barrier properties and the raw meat are spread over a wide area unless the synthetic resin film is put on the raw meat. And stick to it. Therefore, the method of the present invention is an effective means for keeping the surface of fresh meat fresh red and preventing it from discoloring to dark red or brown, especially when fresh meat is placed higher than the side wall of the tray.
【００２０】[0020]
【実施例】以下、実施例、及び、比較例を示し、本発明
の内容を更に具体的に説明する。尚、本発明は、実施例
に記載された内容のみに限定されるものでないことは明
らかである。 〔実施例１〕発泡ポリスチレン系樹脂からなるトレー
（縦×横×高さ １００ｍｍ×１９５ｍｍ×２５ｍｍ）
に生の牛肉の塊１２０ｇを盛り付け、その上に、透明な
ポリスチレンフィルム（縦×横×厚み ９０ｍｍ×１５
０ｍｍ×２０μｍ）を被せた。熱収縮性フィルムとして
は、芯層がエチレン−酢酸ビニル共重合体ケン化物、両
外層が直鎖状低密度ポリエチレン、そして、両層をポリ
プロピレン系接着性樹脂で接着されたガス遮断性を有す
る多層熱収縮性フィルムを用いた。尚、該熱収縮性フィ
ルムは、酸素透過度が３０ｃｃ／ｍ2／ｄａｙ／ａｔ
ｍ、幅が２９０ｍｍのフィルムであった。又、該熱収縮
性フィルムの厚み構成は、芯層が２μｍ、両外層が３．
５μｍ、そして両接着性樹脂層が３．５μｍであった。
更に、該熱収縮性フィルムの熱収縮率は、１００℃の熱
水中で縦方向３２％、横方向３０％であった。EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. It is obvious that the present invention is not limited to the contents described in the examples. [Example 1] A tray made of expanded polystyrene resin (length x width x height 100 mm x 195 mm x 25 mm)
120g of raw beef lump on top, and a transparent polystyrene film (length x width x thickness 90mm x 15)
0 mm × 20 μm). As the heat-shrinkable film, the core layer is a saponified ethylene-vinyl acetate copolymer, both outer layers are linear low-density polyethylene, and both layers are bonded with a polypropylene-based adhesive resin, and have a gas-barrier multilayer structure. A heat-shrinkable film was used. The heat-shrinkable film has an oxygen permeability of 30 cc / m 2 / day / at.
m and a film having a width of 290 mm. The thickness of the heat-shrinkable film was 2 μm for the core layer and 3 μm for both outer layers.
5 μm, and both adhesive resin layers were 3.5 μm.
Further, the heat shrinkage of the heat shrinkable film was 32% in the vertical direction and 30% in the horizontal direction in hot water at 100 ° C.
【００２１】このフラットな熱収縮性フィルムを横ピロ
ーガス充填包装機のフォーマーにより筒状に成形し、そ
の中に上記トレーに盛り付けられ、上記ポリスチレンフ
ィルムを被せた生の牛肉の塊を挿入し、該熱収縮性フィ
ルムの両端部を引き寄せながら重ね合わせ、該重ね合わ
せ部をヒートシールする。そして、酸素と窒素の混合割
合が７０：３０（容量比）の混合ガスを該筒状体内に吹
きつけ、その上からスポンジ板により軽く押さえた後、
トレーの前後に隣接して溶断ヒートシールを施し、ガス
充填密封包被体を得た。得られた包被体を、１２０℃に
コントロールされた熱収縮トンネル内を３秒間で通過さ
せ、ガス充填された密封ストレッチシュリンク包装体を
得た。得られた生肉の塊のガス充填密封ストレッチシュ
リンク包装体は、冷蔵のショーケース（１０℃以下）に
５日間陳列していても、ポリスチレンフィルムで被われ
た生肉の塊の表面が黒ずんだ赤色や褐色に変色せず、新
鮮な赤色を保っていた。The flat heat-shrinkable film is formed into a cylindrical shape by a former of a horizontal pillow gas filling and packaging machine, and a raw beef lump which is placed on the tray and covered with the polystyrene film is inserted therein. The heat-shrinkable films are overlapped while drawing both ends, and the overlapped portions are heat-sealed. Then, a mixed gas having a mixing ratio of oxygen and nitrogen of 70:30 (volume ratio) is blown into the cylindrical body, and lightly pressed thereon by a sponge plate.
A fusing heat seal was applied adjacent to the front and back of the tray to obtain a gas-filled sealed envelope. The obtained envelope was passed through a heat shrink tunnel controlled at 120 ° C. for 3 seconds to obtain a gas-filled sealed stretch shrink package. The gas-filled sealed stretch shrink package of the obtained raw meat mass is displayed in a refrigerated showcase (10 ° C. or lower) for 5 days, but the surface of the raw meat mass covered with the polystyrene film has a dark red color. It did not turn brown and kept a fresh red color.
【００２２】〔比較例１〕実施例１において、トレーに
盛り付けられた生肉の塊の上に、ポリスチレンフィルム
を被せない以外は、実施例１と同様なガス遮断性を有す
る熱収縮性フィルムを用い、しかも、実施例１と同様な
方法によってガス充填された密封ストレッチシュリンク
包装体を得た。得られた生肉の塊のガス充填密封ストレ
ッチシュリンク包装体は、冷蔵のショーケース（１０℃
以下）に５日間陳列していると、熱収縮性フィルムが密
着している生肉の塊の表面が黒ずんだ赤色や褐色に変色
し、新鮮な赤色を失っていた。Comparative Example 1 A heat-shrinkable film having the same gas barrier properties as in Example 1 was used except that the polystyrene film was not placed on the raw meat mass placed on the tray in Example 1. In addition, a gas-filled sealed stretch shrink package was obtained in the same manner as in Example 1. A gas-filled sealed stretch shrink package of the obtained raw meat mass is placed in a refrigerated showcase (10 ° C.).
When the heat-shrinkable film was adhered to it for 5 days, the surface of the raw meat mass to which the heat-shrinkable film adhered turned dark red or brown and lost fresh red.
【００２３】[0023]
【発明の効果】本発明の方法によって得られた生肉のガ
ス充填密封ストレッチシュリンク包装体は、生肉の表面
が黒ずんだ赤色や褐色に変色し難く、長期間新鮮な赤色
を保持させることができるので、小売店やスーパー等に
陳列するに好適である。しかも、本発明の方法によって
包装された生肉は、流通期間を長くすることができるの
で、小売店やスーパー等には非常に有益である。又、本
発明の方法は、高速自動包装にも適しているので、加工
工場等での多量包装に適している。更に、本発明の方法
は、生肉をトレーの側壁よりも高く盛り付けても、生肉
の表面が黒ずんだ赤色や褐色に変色し難いので、生肉を
トレーの側壁よりも高く盛り付けて包装することができ
るので、商品としてのディスプレー効果に優れたものが
得られる。The raw meat gas-filled and sealed stretch shrink package obtained by the method of the present invention is less likely to discolor the surface of the raw meat to dark red or brown, and can retain fresh red for a long period of time. It is suitable for display at retail stores and supermarkets. In addition, the raw meat packaged by the method of the present invention can be used for a long period of time, which is very useful for retail stores and supermarkets. Also, the method of the present invention is suitable for high-speed automatic packaging, and thus is suitable for large-volume packaging in a processing factory or the like. Furthermore, according to the method of the present invention, even if the raw meat is placed higher than the side wall of the tray, the surface of the raw meat is hardly discolored to dark red or brown, so that the raw meat can be placed higher than the side wall of the tray and packed. Therefore, a product excellent in display effect as a product can be obtained.
Claims (2)
ガス透過性を有する合成樹脂フィルムを被せ、更に、ガ
ス遮断性を有する熱収縮性フィルムでガス充填させて密
封包被した後、該熱収縮性フィルムを熱収縮させること
を特徴とする生肉のガス充填密封ストレッチシュリンク
包装方法。1. A raw meat is placed on a tray, a synthetic resin film having gas permeability is put on the raw meat, and the raw meat is gas-filled with a heat-shrinkable film having a gas barrier property, and the raw meat is hermetically sealed. A gas-filled hermetic stretch shrink packaging method for raw meat, which comprises heat shrinking a heat shrinkable film.
けられていることを特徴とする請求項１記載の生肉のガ
ス充填密封ストレッチシュリンク包装方法。2. The method of claim 1, wherein the raw meat is placed higher than the side wall of the tray.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10078398A JPH11255270A (en) | 1998-03-10 | 1998-03-10 | Method for sealed-stretch-shrink-packaging for fresh meat with filled gas |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10078398A JPH11255270A (en) | 1998-03-10 | 1998-03-10 | Method for sealed-stretch-shrink-packaging for fresh meat with filled gas |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11255270A true JPH11255270A (en) | 1999-09-21 |
Family
ID=13660926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10078398A Pending JPH11255270A (en) | 1998-03-10 | 1998-03-10 | Method for sealed-stretch-shrink-packaging for fresh meat with filled gas |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11255270A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60148479A (en) * | 1984-11-30 | 1985-08-05 | 三菱樹脂株式会社 | Collecting packaging method |
| JPS6311358U (en) * | 1986-07-08 | 1988-01-25 | ||
| JPH04267771A (en) * | 1991-02-19 | 1992-09-24 | Asahi Chem Ind Co Ltd | Packing of dressed meat |
| JPH04294719A (en) * | 1991-03-19 | 1992-10-19 | Asahi Chem Ind Co Ltd | Manufacture of gas-pack package |
| JPH08173025A (en) * | 1994-06-30 | 1996-07-09 | Wr Grace & Co Connecticut | Barrier package of raw meat article |
| JPH08244723A (en) * | 1995-01-12 | 1996-09-24 | W R Grace & Co | Packaging method |
-
1998
- 1998-03-10 JP JP10078398A patent/JPH11255270A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60148479A (en) * | 1984-11-30 | 1985-08-05 | 三菱樹脂株式会社 | Collecting packaging method |
| JPS6311358U (en) * | 1986-07-08 | 1988-01-25 | ||
| JPH04267771A (en) * | 1991-02-19 | 1992-09-24 | Asahi Chem Ind Co Ltd | Packing of dressed meat |
| JPH04294719A (en) * | 1991-03-19 | 1992-10-19 | Asahi Chem Ind Co Ltd | Manufacture of gas-pack package |
| JPH08173025A (en) * | 1994-06-30 | 1996-07-09 | Wr Grace & Co Connecticut | Barrier package of raw meat article |
| JPH08244723A (en) * | 1995-01-12 | 1996-09-24 | W R Grace & Co | Packaging method |
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