JPS58183467A - Method of preserving food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to a method for preserving food, which comprises packaging the food in a bag made of a polymeric continuous membrane film with controlled permeability, and sealing the bag together with the food.

More specifically, the bag for enclosing volatile substances is characterized by using a laminated film in which the outer layer is a fully saponified polyvinyl alcohol film or a saponified ethylene-vinyl acetate copolymer film, and the inner layer is an ethylene-vinyl acetate copolymer film. It is something to do.

Conventionally, packaging systems have been filled with inert gases such as carbon dioxide gas and nitrogen gas to prevent changes in the color and aroma of foods, or to suppress the progress of oxidation and spoilage.

In addition, ventilation holes are provided for powders in which vaporizable liquids such as ethyl alcohol are adsorbed onto inorganic powders such as silicic anhydride, pearlite, and synthetic zeolite, and substances that generate carbon dioxide gas through chemical reactions or exchange desorption reactions. A packaging method that achieves the same effect by filling a pouch made of film, paper, etc. and placing it in a packaging system is also used.

However, for example, gas-filled packaging requires special expensive gas-filled cylinders, and special packaging materials with very low gas permeability, such as aluminum foil or vinylidene chloride, are used to maintain the initial gas concentration. Not only is it necessary, but there are also restrictions on the foods that can be used. In addition, when a vaporizable liquid that has a food preservation effect is adsorbed onto an inorganic material and turned into powder, there are problems such as there is a limit to the amount of product that can be adsorbed, and the packaging process is complicated due to the bulk and fluidity. There is. Furthermore, since the perforated pouches are used, there is a risk that powder or adsorbed liquid may come out into the packaging system, and gas generation is also difficult to control.

Furthermore, in recent years, there has been a tendency to avoid food preservatives as food additives, and there is a strong desire for packaging that can prevent microbiological spoilage of foods by controlling the atmosphere within the packaging system using steam.

The present invention has been developed in view of these circumstances, and is effective in preserving food products by packaging highly safe volatile substances in bags made of continuous polymer film with controlled permeability. This is a food preservation method that involves packaging and sealing the food.

Volatile substances that are effective in the present invention include ethyl alcohol, acetic acid, propionic acid, malic acid,
Organic acids such as lactic acid, succinic acid, citric acid and aspartic acid, essential oils of spices such as cinnamon oil, garlic oil, onion oil, mustard oil, pimento berry oil, oregano oil and cassia oil, either one or a mixture thereof. Become.

Further, the above-mentioned volatile substance may not be used as it is, but may be used after being dissolved in ethyl alcohol or a mixed solution of water and ethyl alcohol.

Furthermore, fermented brews and natural extracts containing the above-mentioned volatile substances as components can also be used.

As a usage form, the above-mentioned volatile substances can be used as a viscous fluid by adding a soluble resin to these substances within a range that does not impair vapor volatility.

Examples of the OT bathable resin include partially saponified polyvinyl alcohol, polyvinyl butyral, nitrocellulose, ethylcellulose, hydroxyethylcellulose, and hydroxypropylcellulose.

As a film, the outer layer is completely saponified polyvinyl 7 #
: 7 - vinyl film or ethylene-pinyl acetate copolymer saponified film, inner layer or vinyl acetate-containing violet is 3
It is a laminated film comprising an ethylene-vinyl acetate copolymer film in a range of mol % to 50 mol %, preferably 8 mol % to 53 mol %.

The completely saponified layer polyvinyl alcohol and saponified ethylene-vinyl acetate copolymer used in the laminated film of the packaging bag of the present invention exhibits gas barrier properties under low humidity conditions and reverses under high humidity conditions. It is known that the gas barrier property is lowered by the use of these materials, and these materials have been difficult to use due to their lack of heat sealability.

Furthermore, ethylene-vinyl acetate copolymer has relatively high gas permeability and is known to have a heat flux. Transparency cannot be controlled.

(The present invention has been made possible by combining these materials to seal volatile substances in a bag made of a laminated film that allows control of gas permeability and high-speed sealing.

Hereinafter, the present invention will be described in detail with reference to the drawings.

As shown in Fig. 1, the present invention involves enclosing a volatile substance (1) in a bag (2) made of a laminated film, and packaging and sealing the volatile substance (1) in a container (4) together with iron (2) and food (3). It is a method of preserving food.

As shown in FIG. 2, the bag for enclosing volatile substances has an outer layer (5) made of a completely saponified polyvinyl alcohol film or a saponified ethylene-vinyl acetate copolymer film.

The inner layer (6) is made of ethylene-vinyl acetate copolymer Firno having a vinyl acetate content in the range of 3 mol% to 50 mol%, preferably 8 mol% to 33 mol%.

The thickness of the outer layer (51) is preferably 12μ to 75μ.If the thickness is less than 12μ, it may be damaged due to impact or other force during packaging work or during the distribution stage. If the thickness is 75 μm or more, the initial gas permeation rate under high humidity conditions tends to be too low.
A problem arises in that the rigidity of the mafko film is too high, resulting in poor workability during filling work.

It is desirable that the inner layer (6) has a vinyl acetate content in the range of 5 to 50 mol%, preferably in the range of 8 to 36 mol%, because ethylene -The gas permeability of vinyl acetate polymers has a characteristic that either there is relatively little dependence on the humidity in the atmosphere, or there is a large difference depending on the vinyl acetate content, and the lower the vinyl acetate content, the lower the gas permeability. If the vinyl acetate content is lower than 5 mol%, the gas permeability is too low, so the gas permeability control of the fully saponified outer layer polyvinyl alcohol or saponified ethylene-vinyl acetate copolymer is required. The problem is that the functionality is not utilized. However, if the vinyl acetate content is higher than 50 mol%, the adhesive strength of the film will be strong, resulting in extremely poor slip properties, resulting in problems with workability during filling operations, and moreover, packaging under dry conditions will be difficult. The steam generated from the filling inside the bag passes through the inner layer of ethylene-vinyl acetate copolymer very well, but the completely saponified outer layer is polyvinyl alcohol or a saponified product of ethylene-vinyl acetate copolymer. There is a problem in that the vapor permeability imbalance between the two layers becomes too large, causing vapor to stagnate between the layers, making it easy for bubbles, peeling, etc. to occur.

The thickness of this inner layer (6) is preferably in the range of 20μ to 80μ. When the thickness is less than 20 μm, there is a problem in impact resistance because the degree of heat sealability during bag making is low. Further, if the thickness is 80 μm or more, the initial gas permeation rate becomes low, and there is a problem that the gas permeation rate is not fast-acting.

As described above, the filter bag used in the present invention exhibits gas barrier properties under low humidity conditions, and exhibits high gas permeability under high humidity conditions F, so that gas permeability changes depending on the humidity of the external atmosphere. can be controlled.

The method for preserving food according to the present invention has been explained in detail above. As mentioned above, steam having a food preservation effect exists in the packaging system at a constant concentration and is continuously supplied from the packaging bag. It is possible to maintain the quality of the food and prevent the generation and propagation of bacteria, etc., and it is also possible to use it again after it is once opened.

Furthermore, unlike the conventional direct addition of food preservatives, the present invention has little effect on the taste and odor of food, is superior in terms of safety, and can be administered in small amounts and without bulk. By filling and holding a fluid liquid, it is convenient for packaging operations, has a wide range of applications, and has great utility value in food distribution.

Next, examples of the present invention will be described.

[Example 1] Full contrast polyvinyl alcohol film 50μ (Vinylon-Ul manufactured by Nichirei Film) and vinyl acetate-containing JL
A 40μ film of 14 mol% ethylene-vinyl acetate copolymer was bonded together using a two-component curing urethane/l adhesive (Atocoat 305/Atocoat 355, manufactured by Toyo Morton Co., Ltd.). A bag-like packaging bag with dimensions of 7 crn x 5 crn was prepared by heat-sealing the ends with the polymer side facing inward, and 6 g of ethanol was filled as the contents, and the bag was completely hermetically sealed. Hereinafter, this packaging bag will be referred to as "1 bag 1".

First, a 15μ film of saponified ethylene-vinyl acetate copolymer (Everlu F1 manufactured by Kuraray) and a 40μ film of ethylene-7-vinyl acetate copolymer with a vinyl acetate content of 19 mol% were bonded using a two-component urethane adhesive. Packaging bag for bag-like items with dimensions of 5 cIn x 5 cm, using a film laminated with Atocoat 527/Atocoat 9L-1, Toyo Morton MJ, and heat-sealing the edges to ethylene-vinyl acetate copolymer III' as the inner surface. The container was filled with 4 g of ethanol and sealed completely. Hereinafter, this packaging bag will be referred to as "bag 2."

When both packaging bags filled with ethanol are placed in a humidity-controlled room, the ethanol vapor permeability is determined by the M of each packaging bag.
Table 1 shows the values converted from the amount changes. The concentration of ethanol vapor contained in the air inside the bag was measured using a gas chromatograph when the bag was placed in a bag made of polyvinychloride-1/stretched polypropylene/polyethylene and the humidity of the air inside the bag was adjusted. The values are shown in Table 2.
'(,, t=The volume of air in the bag is 500 m1.0 Table 1 Ethanol vapor permeability (unit: 9/m11124++r, ) Notes: The temperature in the room is constant at 25°C.

Table 2: Concentration of ethanol vapor in the bag (unit: 2%) As described above, the packaging bag used in the present invention almost completely blocks out the vapor of the filled ethanol when the relative humidity in the atmosphere is low, 65% or less. At high humidity levels of 75% or higher, it releases ethanol vapor well and has a vapor release control function. Moreover, the filled ethanol was always released in the form of gas, and no phenomenon of liquid ethanol leaking out of the packaging bag was observed.

In addition, by combining fully saponified polyvinyl alcohol without heat sealing properties, or saponified ethylene-vinyl acetate copolymer and ethylene-vinyl acetate copolymer with heat sealing properties, high-speed heating using a so-called heat bar is possible. There are 6 stickers. Therefore, the work speed during filling work is high, which is advantageous in terms of productivity.

As explained in detail above, the packaging bag used in the present invention does not exhibit gas permeability under low humidity conditions, but only exhibits gas permeability under high humidity conditions. It has a control function, so if the contents are filled with a substance that generates steam that has a food preservation effect, it will not release steam during storage.
During actual use, that is, in the present invention, vapor is released only in high humidity conditions that coexist with food, so it is convenient to handle as a packaging bag for holding food, and the contents are in a liquid state and will not leak out. Therefore, there is no need to worry about the contents adhering to food and spoiling the taste.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram showing an example of the preservation method of the present invention, and FIG.
The figure is a sectional view of a packaging bag used in the present invention. 1... Volatile substance 2... Bag 3... Food 4... Container 5... Outer layer
6... Inner layer patent applicant Toppan Printing Co., Ltd. Figure 1

Claims (1)

[Claims] (11) Volatile substances are contained in a completely saponified polyvinyl alcohol film or a saponified ethylene-vinyl acetate copolymer film in the outer layer, and a vinyl acetate content in the range of 3 mol% to 50 mol% in the inner layer. Enclosed in a bag made of a laminated film made of a certain ethylene-vinyl acetate copolymer film,
A method of preserving food by packaging and sealing iron together with the food. (21 Volatile substances include organic acids such as ethyl alcohol, acetic acid, fropionic acid, malic acid, lactic acid, co-phosphoric acid, citric acid and aspartic acid, cinnamon oil, garlic oil, onion oil, mustard oil, vimento berry oil) A method for preserving a food according to claim 1, which is a fermented brew or a natural extract containing any one of spice essential oils such as , oregano oil and cassia oil. (3) Volatile substances However, organic acids such as ethyl alcohol, acetic acid, propio 7m, malic acid, lactic acid, succinic acid, citric acid and aspartic acid, cinnamon oil, garlic oil,
3. The method for preserving food according to claim 1, which comprises any one of spice essential oils such as onion oil, mustard oil, pimento berry oil, oregano oil, and cassia oil, or a mixture thereof. (4) Volatile substances include organic acids such as ethyl alcohol, acetic acid, propionic acid, malic acid, lactic acid, succinic acid, citric acid, and aspartic acid, cinnamon oil, garlic oil,
Claim 1 consisting of a solution in which any one of spice essential oils such as onion oil, mustard oil, vimento berry oil, oregano oil and cassia oil, or a mixture thereof, is dissolved in a mixture of ethyl alcohol, water and ethyl alcohol. 1Jjt to the method for preserving food according to item 2. (5) Volatile substances include organic acids such as ethyl alcohol, acetic acid, propionic acid, malic acid, lactic acid, succinic acid, citric acid and aspartic acid, cinnamon oil, garlic oil,
Partially saponified polyvinyl alcohol, polyvinyl butyral, nitrocellulose, ethyl cellulose that is soluble in any one of spice essential oils such as onion oil, mustard oil, hymentoberry oil, oregano oil and cassia oil, or a mixture thereof. Soluble 9 such as , hydroxyethylcellulose, hydroxypropylcellulose
A method for preserving food according to claims 1 and 2, wherein a resin is added. (6) The outside thickness of the bag that encloses volatile substances is 12 μm.
75μ and the inner layer has a thickness of 20μ to 80μ.