KR102263878B1 - Fresh food package - Google Patents

Abstract

The present invention relates to a fresh food packaging material, and more particularly, a microneedle array having a plurality of needle parts is formed on one side of the polymer film, and the other side is a packaging material coated with a freshness indicator composition, wherein the packaging material has a microneedle array Fresh food is located on one side of the product, and the gas generated from the fresh food moves to the freshness indicator composition through the microneedle, so anyone can easily check the freshness of the displayed fresh food without opening it. It relates to fresh food packaging materials that can be controlled in quality.

Description

Fresh food packaging material {Fresh food package}

The present invention relates to a fresh food packaging material that can visually check the freshness of fresh food without opening the package.

In the case of agricultural products, harvesting when the parts of plants used for food are most suitable for edible taste and aroma are better than ripening after harvesting at an immature period. However, fresh foods such as vegetables and fruits do not wait for full ripeness, but rather are harvested during the immature period in the early stages of growth.

In particular, with the recent development of transportation technology, fresh food is being airlifted from production areas around the country to each consumption area. In addition, due to the complicated distribution process, there is a problem that it takes a considerable number of days from being harvested at each production site to reaching the final consumer, so the tendency to harvest at an early stage of immaturity is getting stronger.

However, these fresh foods continue to undergo physiological actions related to quality changes such as respiration, maturation and maturation even after harvest. However, in the case of physiological action after harvest, many are already too mature at the time of actual use by the final consumer, depending on the distribution process and storage conditions in each process.

For example, bamboo shoots and asparagus, etc., are fibrous in the edible part and become hard and bitter. In leafy vegetables such as spinach, lettuce, and green onion, the leaves become dirty and dirty. cavities arise

In particular, compared to other fresh foods, mushrooms have a short shelf life and are difficult to keep fresh because they are prone to discoloration and discoloration by microorganisms due to their active respiration and weak tissues.

Accordingly, in the prior art, when fresh food comes into contact with air, the deterioration of freshness is accelerated, and storage performance is greatly deteriorated. Therefore, it is difficult to detect the freshness from the outside, and it is common to detect the color using carbon dioxide and volatile organic acid after opening, or to use a carbon dioxide concentration sensor.

Korean Patent No. 0314899 Japanese Patent No. 3084630

The present invention was intended to improve the problem that it is difficult to maintain freshness in the distribution process, and it is necessary to check the freshness by opening the package, so that the user cannot check the freshness at the time of purchase.

As a result of research efforts for a long time to solve the above problems, the present inventors include a microneedle that moves volatile gases generated inside the package and a freshness indicator composition that can be visually confirmed by color change, Provides packaging materials to check the freshness of fresh food

The present invention is a fresh food provided with a microneedle capable of moving volatile gas generated inside a packaging material while minimizing damage to the food surface and a specific freshness indicator composition that changes color according to the concentration of the gas moved from the microneedle Packaging materials are provided.

The fresh food packaging material according to the present invention has the advantage that anyone can easily check the quality of the displayed fresh food without opening it.

In addition, since the packaging material for new stone food according to the present invention is used from the initial stage of distribution, there is an advantage that quality control is possible during product distribution.

1 is a schematic view showing the configuration of a fresh food packaging material of the present invention, (a) is a side view of the fresh food packaging material, (b) is a side view of the packaging material applied to the packaging of fresh food.
2 is a photograph showing a packaging material prepared using the freshness indicator composition of Example 1-1 and Comparative Examples 1-1 to 1-3 of the present invention.
3 shows the color change of the indicator according to the temperature and the number of days of storage when using the fresh food packaging material of Example 2 of the present invention.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION The detailed description set forth below in conjunction with the appended drawings is intended to describe exemplary embodiments of the present invention and is not intended to represent the only embodiments in which the present invention may be practiced. The following detailed description includes specific details in order to provide a thorough understanding of the present invention. However, one of ordinary skill in the art to which the present invention pertains will recognize that the present invention may be practiced without these specific details.

In some cases, well-known structures and devices may be omitted or shown in block diagram form focusing on core functions of each structure and device in order to avoid obscuring the concept of the present invention.

Throughout the specification, when a part is said to "comprising or including" a certain element, it means that other elements may be further included, rather than excluding other elements, unless otherwise stated. do. In addition, the term “…unit” described in the specification means a unit that processes at least one function or operation.

Also, "a or an", "one", "the" and like related terms are used differently herein in the context of describing the invention (especially in the context of the claims that follow). Unless indicated or clearly contradicted by context, it may be used in a sense including both the singular and the plural.

In describing the embodiments of the present invention, if it is determined that a detailed description of a well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, the terms to be described later are terms defined in consideration of functions in an embodiment of the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the content throughout this specification.

Hereinafter, the fresh food packaging material according to the present invention will be described in more detail as follows.

1 is a schematic diagram showing the configuration of a fresh food packaging material of the present invention, (a) is a side view of the fresh food packaging material, (b) is a side view of the packaging material applied to the packaging of fresh food.

As shown in Fig. 1 (a), in the fresh food packaging material according to the present invention, a microneedle array 20 having a plurality of needle parts is formed on one surface of the polymer film 10, and a freshness indicator composition is applied on the other surface 30. do.

Figure 1 (b) shows, as an example, a packaging container in which fresh food is embedded and a packaging material according to the present invention applied to the packaging container. Specifically, the new stone food 40 is provided in the packaging container 50, and the upper portion of the packaging container 50 is sealed with the fresh food packaging material of the present invention. At this time, in the packaging material, the fresh food 40 is positioned on one surface on which the microneedle array 20 is formed, and the gas generated from the fresh food 40 moves to the freshness indicator composition application layer 30 through the microneedle.

In addition, the microneedle array 20 and the freshness indicator composition application layer 30 may be formed on a part or the whole of the polymer film 10, but the microneedle array 20 with the polymer film 10 interposed therebetween. It is preferable that the freshness indicator composition application layer 30 be in contact with each other.

In the present invention, fresh food includes raw food ingredients such as fruits, vegetables, fish, meat, etc., and foods such as kimchi, Korean food, Chinese food, Western food, white bread, and pizza prepared or prepared with food. In particular, the present invention is suitable for application as a mushroom packaging material among fresh foods.

Polymer film is a gas-permeable polymer film, PTFE (Polytetrafluoroethylene), PFA (Perfluoroalkoxy), FEP (Fluorinated Ethylene Propylene), PVDF (Polyvinylidene Difluoride), PPS (Polyphenylene Sulfide), PP (Polypropylene), PE (Polyethylene), PET (Polyethylene) A polymer such as terephthalate) or a polymer material having gas permeability such as rubber such as butyl rubber or latex may be used.

In addition, in order to prevent a decrease in gas permeability due to moisture, the polymer film is preferably hydrophobic.

The microneedle array is composed of a plurality of needle parts arranged in an array shape on the upper side of the base film. The needle portion is a convex-shaped structure having a tip, and is not limited to a needle shape having a sharp tip, and may have a non-pointed shape.

Examples of the shape of the needle portion include a cone shape, a polygonal pyramid shape (such as a quadrangular pyramid shape), or a spindle shape. For example, the overall shape of the needle part may be a conical shape or a polygonal pyramid shape (such as a quadrangular pyramid shape), or a structure in which the inclination (angle) of the side surface of the needle part is continuously changed. In addition, a two-layer or more multi-layer structure may be adopted in which the inclination (angle) of the side surface of the needle part varies discontinuously.

The amount of protrusion of these microneedles is preferably such that the surface of the fresh food inside the packaging material is not damaged.

The microarray may be directly manufactured or a commercialized one may be purchased and used. When a commercial product is used, it can be used by bonding to one surface of the polymer film using an adhesive generally used in the art. In this case, it is preferable to use a material through which volatile gas is transmitted as the adhesive.

According to the present invention, the freshness of the fresh food can be determined by the color change of the volatile gas flowing from the microneedle.

The freshness indicator composition, which changes color according to freshness, includes calcium hydroxide, citric anhydride, an indicator, and hydroxypropyl methylcellulose (HPMC).

The indicator changes color according to the concentration of the volatile gas and is not particularly limited to those generally used in the art, for example, methyl red, bromocresol blue, and bromocresol green. (Bromocersol green) and the like may be used. Anthocyanins are preferred in consideration of the double pH range and safety in contact with food. This indicator uses 47.2 to 52.2 parts by weight based on 100 parts by weight of calcium hydroxide. If the amount is less than 47.2 parts by weight, the neutral purple color does not appear clearly, and if it exceeds 52.2, the color develops too dark, and the change in contact with the volatile gas may not be detected with the naked eye.

The citric acid anhydride serves to adjust the pH of calcium hydroxide and is added to neutralize the calcium hydroxide having strong basic properties to adjust the indicator to be neutral. 166.6 to 171.6 parts by weight are used based on 100 parts by weight of calcium hydroxide. When the amount used is less than 166.6 parts by weight, the pH is changed to basic with a pH of 7 or more, and when it exceeds 171.6, it is changed to acid and difficult to check the color change may occur.

The hydroxypropyl methylcellulose (HPMC) acts as a binder, and when an indicator is prepared only with calcium hydroxide and anhydrous citric acid, it is easily broken even by a weak external impact, so there is a problem in stability. It is a substance added to improve these problems. 57.2 to 62.2 parts by weight are used based on 100 parts by weight of calcium hydroxide. If the amount is less than 57.2 parts by weight, the binding force is weak and the indicator is easily broken, and when it exceeds 62.2, the viscosity becomes strong when reacting with ethanol, which may cause a problem of difficult spreading.

In addition, the present invention may form an impermeable film on the coated surface to prevent damage to the applied freshness indicator composition. The impermeable membrane is not particularly limited as long as it can limit the permeation of moisture and volatile gases.

Hereinafter, preferred examples are presented to aid the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. , it is natural that such variations and modifications fall within the scope of the appended claims.

Example 1 and Comparative Example 1: Freshness indicator composition

A freshness indicator composition was prepared by mixing the compositions of Tables 1 and 2 below.

Calcium hydroxide (g) Citric anhydride (g) HPMC(g) Anthocyanins (g) Ethanol (ml) Example 1-1 100 169.1 59.7 49.7 497.3 Example 1-2 100 166.6 57.2 47.2 497.3 Example 1-3 100 167.8 58.4 48.4 497.3 Example 1-4 100 170.3 60.9 50.9 497.3 Example 1-5 100 171.6 62.2 52.2 497.3 HPMC: Hydroxypropyl methylcellulose

Calcium hydroxide (g) Citric anhydride (g) HPMC(g) Anthocyanins (g) Ethanol (ml) Comparative Example 1-1 2.011 - - 1.0 5 (distilled water) Comparative Example 1-2 2.011 3.4 - 1.0 10 Comparative Example 1-3 2.011 - 1.2 1.0 10 Comparative Example 1-4 2.500 4.1 1.2 1.0 10 Comparative Example 1-5 2.000 3.5 1.2 1.0 10 HPMC: Hydroxypropyl methylcellulose

Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-3 maintained neutral pH, but Comparative Example 1-4 had a pH of about 11, and Comparative Example maintained a pH of about 4.5.

Example 2 and Comparative Example 2: Preparation of fresh food packaging material

The solution of Example 1-1 was dropped onto PET (polyethylene phthalate, 12 µm, single-sided corona) with a disposable dropper, spread out in a circle using a spatula, dried in a dry oven at 50° C. for 5 minutes, and then left at room temperature. LDPE (low density polypropylene, 80 μm) was fixed with tape on the PET where the solutions of Example 1 and Comparative Example 1 were dried, and a two-component adhesive was applied on it using a bar coater, and then LDPE was attached. The layered film was put into a laminator at 35 to 40° C. and compressed and then aged.

Thereafter, a microneedle array having a plurality of needle parts was formed on the other side of the PET on which the solution of Example 1-1 was dried to prepare a packaging material.

2 shows photographs of packaging materials prepared using the freshness indicator compositions of Example 1-1 and Comparative Examples 1-1 to 1-3. As shown in FIG. 1 , in Comparative Examples 1-1 to 1-3, it was confirmed that the surface of Comparative Examples 1-1 to 1-3 was broken or a color change occurred as drying progressed, making it difficult to perform a role as an indicator.

Experimental example

200 g of oyster mushroom was sealed with the packaging material prepared in Example 2 (Example 1-1). At this time, the surface on which the microneedle array was formed became the inside. Thereafter, the color change pattern of the freshness indicator was confirmed for a total of 33 days while stored at 0 and 4° C., and the results are shown in Table 3 and FIG. 3 below.

Temperature (℃) Duration (days) L value Temperature (℃) Duration (days) L value 0 0 82.95±0.86 4 0 82.95±0.86 3 82.58±0.16 3 80.80±0.19 6 80.64±0.24 6 80.34±0.08 9 79.54±0.22 9 79.28±0.02 12 79.32±0.19 12 78.43±0.09 15 78.53±0.24 15 77.45±0.33 18 77.90±0.90 18 77.42±0.55 23 77.72±0.01 23 77.26±0.46 28 76.67±0.37 28 75.93±0.24 33 76.35±0.26 33 75.57±0.40

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention. do.

10: polymer film
20: microneedle array
30: freshness indicator composition coating layer
40: Shinseok Food
50: fresh food packaging container

Claims (4)

One side of the polymer film is formed with a microneedle array having a plurality of needle parts, and the other side is a packaging material coated with a freshness indicator composition,
The packaging material is a fresh food packaging material, characterized in that the fresh food is located on one surface on which the microneedle array is formed, and the gas generated from the fresh food moves to the freshness indicator composition through the microneedle.
The method according to claim 1, wherein the freshness indicator composition comprises 100 parts by weight of calcium hydroxide, 166.6 to 171.6 parts by weight of citric anhydride, 47.2 to 52.2 parts by weight of the indicator, and 57.2 to 62.2 parts by weight of hydroxypropyl methylcellulose (HPMC). fresh food packaging material.
The fresh food packaging material according to claim 2, wherein the indicator is at least one selected from the group consisting of anthocyanin, methyl red, and bromocresol blue.
The fresh food packaging material according to claim 1, wherein the polymer film is a gas-permeable film.

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