KR20110069257A - Packing materials for maintaining freshness of foods and method for producing thereof - Google Patents

Abstract

PURPOSE: A packing material for the maintaining freshness of the food and a manufacturing method thereof are provided to maintain the freshness of the food by absorbing and removing the packing material of the oxidizing substances such as ethylene gas etc. created from the food. CONSTITUTION: The manufacturing method of the packing material for the maintaining freshness of the agricultural product, the method includes a step of mixing the nucleating agent master batch 2~4 weight%, fresh conservation master batch 3~10 weight% in the synthetic resin 86~94 weight%, and forming the mixed mixture as a packing material. The fresh conservation master batch is composed of by mixing the fresh preserver 2~10 weight% in the synthetic resin 90~98 weight%. The fresh preserver is used with sepiolite and potassium permanganate. The mixed mixture is formed by blowing the foaming agent into the mixed mixture before the forming, and fusing and pressing out the forming material.

Description

Packing materials for maintaining freshness of foods and method for producing etc

The present invention relates to a packaging material for maintaining the freshness of food and a method for manufacturing the same, and more particularly, by additionally including a freshness preservative during the manufacture of the packaging material, the packaging material itself absorbs the oxide material such as ethylene gas generated from the food. To get rid of it.

Agricultural products such as vegetables and fruits continue to breathe even after harvesting, and during the storage period, the products wither or dry through the breathing occurs. In addition, softening phenomenon occurs as the agricultural products mature, and the quality of agricultural products gradually changes, and vegetables and fruits generate ethylene (C ₂ H ₄ ) gas and oxygen (O ₂ ) during the ripening process. Since it is the cause of further promoting the ripening of vegetables or fruits, this eventually causes the vegetables or fruits to soften and decay by the action of microorganisms.

In addition, the agricultural products wither and dry as well as the above-mentioned aging phenomenon, and the transpiration occurs on the surface, and the transpiration is closely related to the respiratory action, so the quality change of the product is largely influenced by the respiratory action. It can be seen.

Therefore, in order to prevent the agricultural products from being easily deteriorated by the respiratory action in the distribution process as described above, when the agricultural products are distributed, the method of storing the agricultural products, such as storage in a low-humidity state is used, but this In addition to the need for various equipment to install, there was a problem that the deterioration of agricultural products can occur more quickly if the agricultural products stored in the storage room suddenly exposed to room temperature.

In order to solve the above problems, a method of packaging agricultural products using cardboard or the like was used as another method. Generally, corrugated paper used as agricultural product packaging material uses an inner paper and an outer paper, and a corrugated paper inserted therebetween. However, the corrugated cardboard does not have a function of adsorbing the gas generated when the agricultural products are stored, and thus it is insufficient to prevent the deterioration of agricultural products.

In addition, "Preparation method of the multifunctional packaging material for maintaining the freshness of agricultural products and packaging materials prepared by the same" of the domestic registered patent No. 10-0788874 No. 60-65% by weight of water, 28-32% by weight of powder composed of zeolite and bentonite and By applying a coating agent mixed with 6 to 10% by weight of the adhesive containing corn starch by using a roller, a multifunctional packaging material for maintaining freshness of agricultural products was prepared. However, the pre-registered patent is not only cumbersome to manufacture by forming a separate coating layer on the packaging material, but also applied to fruits, such as strawberries, hongsi, etc., in which a form of fruit or vegetables must be maintained since only paper or nonwoven fabric can be used as a base paper. There was this difficult issue.

On the other hand, meat and fish and shellfish also have problems such as odor increases as the microstructure grows in the distribution process after packaging, meat elasticity disappears, oxidation progresses, and color changes. Not at this point.

Therefore, an object of the present invention is to solve all the problems of the prior art as described above, by additionally including a freshness preservative in the mixing process of the masterbatch without any additional process when manufacturing the packaging material, ethylene gas generated from food The packaging material absorbs and removes oxides such as these to maintain the freshness of the food as it is.

In addition, when used as a foam packaging material, an additional antistatic agent is included so that the packaging material also absorbs moisture generated from food, that is, meat or fish and shellfish, thereby preventing the deterioration of food and extending the shelf life and reducing the value of the product due to corruption. To prevent.

In the packaging material manufacturing method of the present invention for achieving the above object, a mixture of 86 to 94% by weight of synthetic resin, 2 to 4% by weight of the nucleating agent master batch and 3 to 10% by weight of the freshness preservation master batch, mixing the mixed mixture It is made by molding, but the freshness preservation master batch is made by mixing 2-10 wt% of freshness preservative with 90-98 wt% of synthetic resin, the freshness preservative is sepiolite, potassium permanganate, aluminum hydroxide, silicon tetrachloride and antibacterial metal ion Characterized in that the.

In addition, the mixed mixture is foamed by adding a blowing agent to the mixed mixture before molding, it is characterized in that the molded foam after melt extrusion, and then molded.

In addition, when mixing 2 to 4% by weight of the nucleating agent master batch and 3 to 10% by weight of the freshness preserving master batch to 86 to 94% by weight of the synthetic resin, further comprises 1 to 5% by weight of an antistatic agent master batch, the foamed After melt extruding and molding the foam, it further comprises the step of forming a plurality of absorbing holes in the inner surface of the molding packaging material, wherein the antistatic agent master batch is 90 to 98% by weight of the antistatic agent 2 to 10 Dispersion of the wt%, the antistatic agent is characterized in that one selected from the group consisting of quaternary ammonium compounds, epoxidized amines, fatty acid esters and sulfated waxes.

In addition, the freshness preservative is characterized in that 90 to 95% by weight of sepiolite, 3 to 7% by weight of potassium permanganate, 0.5 to 1.5% by weight of aluminum hydroxide, 0.5 to 1.5% by weight of silicon tetrachloride and 0.1 to 0.5% by weight of antibacterial metal ion. .

In addition, the freshness preservative is characterized in that it further comprises one or two or more consisting of zeolite, hydroxyapatite and calcium phosphate.

In addition, the antibacterial metal ion is characterized in that the silver.

In addition, a mixture of 86 to 94% by weight of the nucleating agent master batch 2 to 4% by weight and the freshness preservation master batch 3 to 10% by weight, which is formed by molding, the freshness preservation master batch is 90 to 98% by weight of synthetic resin and freshness Preservatives 2 to 10% by weight, the freshness preservatives are characterized in that the sepiolite, potassium permanganate, aluminum hydroxide, silicon tetrachloride and antibacterial metal ions.

In addition, the packaging material is an additional 1 to 5% by weight of the antistatic agent master batch is further mixed, the packaging material is foamed, the inner surface of the molded packaging material is made of a plurality of absorption holes are formed, the antistatic agent master batch is The antistatic agent is dispersed in 90 to 98% by weight of synthetic resin, characterized in that the antistatic agent is one selected from the group consisting of quaternary ammonium compounds, epoxidized amines, fatty acid esters and sulfated waxes do.

In addition, the freshness preservative is characterized in that 90 to 95% by weight of sepiolite, 3 to 7% by weight of potassium permanganate, 0.5 to 1.5% by weight of aluminum hydroxide, 0.5 to 1.5% by weight of silicon tetrachloride and 0.1 to 0.5% by weight of antibacterial metal ion. .

According to the present invention, as the freshness of the food is maintained only for a long time, the distribution and storage costs of the food are reduced.

In addition, since freshness is easily reduced after cultivation, agricultural products are discarded as it is, thus increasing farm income and providing an effect of preventing commodity value due to corruption of meat and fish.

Hereinafter, the present invention will be described in detail.

It describes a method for producing a packaging material for maintaining the freshness of agricultural products according to the present invention.

First, a synthetic master batch and a freshness preservation master batch are mixed with the resin.

At this time, the synthetic resin is generally used to be in the form of pellets (Pellet), but it does not necessarily limit to this does not limit the use form. In addition, as the synthetic resin can be used both polypropylene, polyethylene, polystyrene, etc., the type is not limited.

In addition, the master batch refers to a mixture in which the ingredients are first mixed with a synthetic resin at a high concentration for the even dispersion of the active ingredient to be added, and the nucleating materials are general processing additives used for processing a synthetic resin of a desired form. As used herein, the nucleating agent of the present invention also uses a general processing additive. In addition, it is natural to make the synthetic resin used as the subject and the synthetic resin used in the master batch the same.

The nucleating agent master batch of the present invention uses a mixture of 2 to 10% by weight of the nucleating agent to 90 to 98% by weight of synthetic resin, if the nucleating agent is less than 2% by weight the role of the nucleating agent is insignificant This is of course because the dispersion is not good.

And the freshness preservation master batch is made by mixing 2-10 wt% of freshness preservative to 90-98 wt% of synthetic resin, the freshness preservative is Sepiolite (Si ₁₂ Mg ₈ O ₁₀ (OH ₂ ) ₄ · 8H ₂ O ) And potassium permanganate (KMnO ₄ ). The reason for limiting the blending ratio is that the freshness preservative is less than 2% by weight, the effect is insignificant, and if it exceeds 10% by weight, the excess is added more than necessary, but is not necessarily limited.

At this time, the freshness preservative is to remove ethylene gas and oxygen generated from food.

Potassium permanganate used as the freshness preservative acts as a catalyst to remove ethylene gas and oxygen generated from foods with carbon dioxide and water, as shown in Chemical Formula 1 below, in order to effectively destroy ethylene in the air, that is, air and potassium permanganate Contact should be made to the fullest. To this end, the use of sepiolite as a porous adjuvant, the contact surface is secured by surrounding the sepiolite with potassium permanganate.

At this time, the generated carbon dioxide exhibits excellent efficacy in preservation of food, and very effectively inhibits the growth of microorganisms from fruits and vegetables, and suppresses the formation of microstructures of meat, fish and seafood. And the moisture prevents the surface drying phenomenon of the food to prevent color change. In addition, it is unnecessary to use a separate preservative because it inhibits the growth of microorganisms as described above.

Here, as the freshness preservative, aluminum hydroxide (Al (OH) ₃ ), silicon tetrachloride (SiCl ₄ ), and antibacterial metal ions may be further mixed, and the aluminum hydroxide, silicon tetrachloride, and antibacterial metal ions may act as antibacterial agents. It is to act such as to suppress the generation of microorganisms.

In addition, by additionally containing one or two or more of zeolite, hydroxyapatite and calcium phosphate as the freshness preservative, it is possible to increase the contact area of potassium permanganate as much as possible and to suppress the generation of microorganisms. It could be.

As the antimicrobial metal ion, silver (Ag) is preferably used, and copper (Cu) may be further included.

Here, the freshness preservative does not limit the blending ratio, but 100 parts by weight of sepiolite and 3 to 10 parts by weight of potassium permanganate are used based on 100 parts by weight of sepiolite. In addition, the preservative additionally attached is 0.5 to 2 parts by weight of aluminum hydroxide, 0.5 to 2 parts by weight of silicon tetrachloride, 0.1 to 0.5 parts by weight of antibacterial metal ions, 0.1 to 10 parts by weight of zeolite, 0.1 to 10 parts by weight of hydroxyapatite and calcium phosphate It should be used within the range of 0.1 to 10 parts by weight.

The synthetic resin, the nucleating agent master batch, and the freshness preserving master batch are mixed with 86 to 94 wt% of the synthetic resin as a blending ratio of 2 to 4 wt% of the nucleating agent master batch and 3 to 10 wt% of the freshness preserving master batch. If less than 2% by weight or more than 4% by weight, the role as a processing additive is insignificant or excessive, and when the freshness preservation master batch is less than 3% by weight, its role is insignificant, and the effect of preservation of freshness is reduced and 10% by weight is used. If it exceeds, it becomes excess, and a problem, such as a shaping | molding of a paper, may arise.

When the mixing is completed, it is molded and used as a packaging material, the packaging material in the present invention can be used as a packaging material for packaging the fruit after harvesting as well as a packaging material for harvesting and distribution of agricultural products.

In addition, instead of molding the mixture of the synthetic resin, the nucleating agent master batch, and the freshness preserving master batch, the foaming agent is added to the mixed mixture before molding, and the foamed material is melt-extruded, and then molded and foamed packaging material. It can also be used as a packaging tray.

Here, the blowing agent is not particularly limited, and may be used by selecting one type of liquid propane gas, freon gas, butane gas, and carbon dioxide which are generally used. In addition, the blowing agent is preferably used in an amount of about 1 to 6% by weight based on the entire raw material, but is not necessarily limited thereto. In addition, one or more lower alcohols may be mixed with the blowing agent, and as the lower alcohols, methanol, ethanol, propanol, isopropanol, butanol and pentanol may be used.

When foamed as described above it is cooled and extruded and processed into a sheet, it can be molded.

In another embodiment, when the mixture is foamed and molded into a tray, the mixture further includes 1 to 5% by weight of an antistatic agent master batch, and a plurality of absorption holes are formed on the inner side of the molded packaging material. You can also Here, the antistatic agent master batch is to disperse 2 to 10% by weight of the antistatic agent in 90 to 98% by weight of the synthetic resin, the antistatic agent is a group consisting of quaternary ammonium compound, epoxidized amine, fatty acid ester and sulfated wax One selected from among them can be used.

The antistatic agent is an additive that is generally added to plastics or treated on the surface of the finished product to reduce or remove static electricity formed on the surface of the product. In the present invention, the raw material is not a surface treatment of the antistatic agent. By dispersing in and foaming together, the cell structure of the foamed foam to have an open cell form (instead of the conventional independent cell form) to allow the packaging material to absorb moisture, which is an antistatic agent This is because the surface active agent acts as a hydrophilic monomer. That is, the antistatic agent of the present invention is applied to the foam surface of the foam to impart miscibility to a specific liquid or fluid to be absorbed on the foam surface, and to give the foam more hydrophilicity or hydrophobicity to maximize the absorption in the cell. To make it possible.

The reason for preparing the antistatic agent master batch by mixing 2 to 10% by weight of the antistatic agent to 90 to 98% by weight of the synthetic resin is that if the mixing ratio of the antistatic agent is less than 2% by weight, the role is negligible, and 10% by weight If exceeded, sufficient dispersion is not achieved.

In the present invention, when the antistatic agent master batch is used, a sufficient open cell is formed by foaming at a higher temperature in comparison with the conventional foaming temperature, and the operating conditions of the extruder also slightly increase the temperature of the conventional operating conditions. To prevent quenching of the surfactant in the antistatic agent. This is because the foam has an open cell structure instead of an independent cell. The die temperature of the extruder is raised from 140 ° C. to about 150 ° C., and the temperature of the secondary cylinder is also about 150 ° C. to 185 ° C. Raise.

The reason why the plurality of absorption holes are formed on the inner side of the molded packaging material is to allow moisture to be absorbed through the absorption holes and quickly absorbed into the open cell.

That is, when the packaging material of the present invention includes both the freshness preservation masterbatch and the antistatic agent masterbatch as described above, the ethylene gas and oxygen generated from the produce by the freshness preservation masterbatch are converted into carbon dioxide and water, and the generation As the excess water is removed, the use of the antistatic masterbatch should be appropriately selected depending on the type of package. In other words, when storing meat, fish, and seafood, excessive liquids such as blood, washing water, and seawater are generated, so that decay is accelerated. When packaging such food, it is preferable to use an antistatic agent master batch so that the liquid can be absorbed. Produce agricultural products that do not have any additional moisture, such as fruits and vegetables, and refrain from using antistatic agents.

The packaging material for maintaining the freshness of the present invention prepared as described above is made by mixing 2 to 4% by weight of the nucleating agent master batch and 3 to 10% by weight of the freshness preserving master batch to 86 to 94% by weight of synthetic resin, and molding The freshness preservation master batch is 90 to 98% by weight of synthetic resin and 2 to 10% by weight of freshness preservative, and the freshness preservative is sepiolite and potassium permanganate.

In addition, the packaging material may be additionally mixed with 1 to 5% by weight of the antistatic agent masterbatch, the packaging material is foamed, the inner surface of the molded packaging material is made of a plurality of absorption holes are formed, the antistatic agent The master batch is to disperse 2 to 10% by weight of antistatic agent in 90 to 98% by weight of synthetic resin, and the antistatic agent is one selected from the group consisting of quaternary ammonium compounds, epoxidized amines, fatty acid esters and sulfated waxes. will be. And the freshness preservative may further include aluminum hydroxide, silicon tetrachloride and antibacterial metal ions.

As described above, the packaging material according to the present invention is applicable to both flowers, fruits, vegetables, meat, fish, seafood, and the like, and can be used in both production and distribution steps thereof.

The packaging material of the present invention was subjected to the deodorization test as follows.

Example 1

30 g of nucleating agent master batch and 30 g freshness preserving master batch were mixed with 940 g of polypropylene, and the mixed mixture was molded as a packaging material.

At this time, the freshness preservation master batch was prepared by mixing 11g freshness preservative with 100g of polypropylene,

The freshness preservative was prepared by mixing 1 g of potassium permanganate with 10 g of sepiolite.

Example 2

Prepared in the same manner as in Example 1, but 870 g of polypropylene was mixed with 30 g of nucleating agent master batch and 100 g of freshness preserving master batch.

(Comparative Example)

Same as Example 1, but did not mix freshness preservation master batch.

Deodorization tests were performed on the ethylene of Examples 1, 2 and Comparative Examples. At this time, the test method was a gas detection tube method, the test container was 0.5ℓ, the sample size was 100mm × 100mm, and the test environment was carried out at 25 ℃, 65% humidity.

Experiment result Concentration: ppm
Blank
Comparative example Example 1 Example 2 Gas concentration Deodorization rate (%) Gas concentration Deodorization rate (%) Gas concentration Deodorization rate (%) Early 600 600 - 600 - 600 - 30 minutes passed 600 550 8.3 400 33.3 350 41.7 1 hour 600 550 8.3 350 41.7 300 50.0

As shown in Table 1, when using the packaging material of the present invention, it was confirmed that the deodorization rate up to 50%.

As described above, the present invention has been described with reference to the above embodiments, but various modifications can be made without departing from the scope and spirit of the present invention.

Claims (9)

86 to 94% by weight of synthetic resin is mixed with 2 to 4% by weight of the nucleating agent masterbatch and 3 to 10% by weight of the freshness preservation masterbatch, and the mixed mixture is formed as a packaging material, The freshness preservation master batch is made by mixing 2-10 wt% of freshness preservative with 90-98 wt% of synthetic resin, The freshness preservative is a method for producing a packaging material for maintaining the freshness of agricultural products, characterized in that the sepiolite and potassium permanganate. The method of claim 1, The mixed mixture is foamed by adding a blowing agent to the mixed mixture before molding, melt-extruding the foamed foam, and then molding the packaging material for maintaining the freshness of the agricultural product. 3. The method of claim 2, When mixing 2 to 4% by weight of the nucleating agent master batch and 3 to 10% by weight of the freshness preserving master batch to 86 to 94% by weight of the synthetic resin, further comprises 1 to 5% by weight of the antistatic agent master batch, the foamed foam After melt extrusion and molding the water, and further comprising the step of forming a plurality of absorption holes in the inner surface of the molding packaging material, The antistatic agent master batch is to disperse 2 to 10% by weight of antistatic agent in 90 to 98% by weight of synthetic resin, the antistatic agent is a group consisting of quaternary ammonium compound, epoxidized amine, fatty acid ester and sulfated wax Method for producing a packaging material for maintaining the freshness of the agricultural product, characterized in that one selected. The method according to any one of claims 1 to 3, The freshness preservative is a manufacturing method of a packaging material for maintaining the freshness of agricultural products, characterized in that further comprises aluminum hydroxide, silicon tetrachloride and antibacterial metal ions. The method of claim 4, wherein A method for producing a packaging material for maintaining freshness of agricultural products, characterized in that the freshness preservative further comprises one or two or more of zeolite, hydroxyapatite and calcium phosphate. The method of claim 4, wherein The antimicrobial metal ion is a manufacturing method of the packaging material for maintaining the freshness of the agricultural product, characterized in that the silver. In the packaging material for maintaining the freshness of agricultural products, It is made by mixing 86 to 94% by weight of synthetic resin and mixing 2 to 4% by weight of the nucleating agent master batch and 3 to 10% by weight of the freshness preserving master batch. The freshness preservation master batch is 90 to 98% by weight of synthetic resin and 2 to 10% by weight of freshness preservative, wherein the freshness preservative is a packaging material for maintaining the freshness of agricultural products, characterized in that the seopolite and potassium permanganate. The method of claim 7, wherein The packaging material is additionally mixed with 1 to 5% by weight of the antistatic agent masterbatch, the packaging material is foamed, a plurality of absorption holes are formed on the inner surface of the molded packaging material, the antistatic agent masterbatch is made of synthetic resin 2 to 10% by weight of the antistatic agent is dispersed in 90 to 98% by weight, wherein the antistatic agent is one selected from the group consisting of quaternary ammonium compounds, epoxidized amines, fatty acid esters and sulfated waxes Packaging material for maintaining the freshness of agricultural products. The method according to claim 7 or 8, The freshness preservative is a packaging material for maintaining the freshness of agricultural products, characterized in that further comprises aluminum hydroxide, silicon tetrachloride and antibacterial metal ions.