KR930008562Y1 - Preserving bag for kimchi - Google Patents
Preserving bag for kimchi Download PDFInfo
- Publication number
- KR930008562Y1 KR930008562Y1 KR2019910017235U KR910017235U KR930008562Y1 KR 930008562 Y1 KR930008562 Y1 KR 930008562Y1 KR 2019910017235 U KR2019910017235 U KR 2019910017235U KR 910017235 U KR910017235 U KR 910017235U KR 930008562 Y1 KR930008562 Y1 KR 930008562Y1
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- South Korea
- Prior art keywords
- kimchi
- gas exhaust
- gas
- packaging bag
- bag
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
내용 없음.No content.
Description
제 1 도는 본 고안의 평면도.1 is a plan view of the present invention.
제 2 도의 제 1 도의 A-A선단면도.A-A cross sectional view of FIG.
제 3 도는 제 1 도의 요부 사시도.3 is a perspective view of main parts of FIG.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
1 : 포장백 4 : 가스배기포(排氣布)1: packing bag 4: gas exhaust bubble
2 : 봉입부 4a : 불투습층2: encapsulation 4a: impervious layer
3 : 접합부 5 : 가스배기관(排氣管)3: junction part 5: gas exhaust pipe
5a : 가스배기관 선단면 5b : 가스배기관 후단면5a: End face of gas exhaust pipe 5b: Back end of gas exhaust pipe
본 고안은 김치의 포장백에 관한 것이다. 종래 김치의 포장백은 합성수지필름등 비통기성 포장재를 제조한 것으로써, 김치가 숙성 발효중에 발생하는 탄산가스등으로 포장백이 팽창하여 파손될 뿐 아니라, 팽대된 포장백안에서 김치가 겉돌아 외관상 상품가치를 저하시키는 폐단이 있었다.The present invention relates to a kimchi bag. Conventionally, Kimchi's packaging bags are made of non-breathable packaging materials such as synthetic resin film, and the kimchi is not only damaged by inflating the packaging bag with carbon dioxide gas generated during fermentation, but also the kimchi's appearance in the expanded packaging bag. There was a letdown.
그리고 포장백이 탄산가스등으로 팽창하여 파손되는 것을 방지하기 위하여 가스투과성이 양호한 포장재를 사용한 김치포장백이 공지되어 있으나, 이것은 탄산가스등으로 인하여 포장백이 팽창하여 파손되는 것은 어느정도 방지할 수 있지만 탄산가스의 배출로 김치의 맛과 향이 나빠지며 또한, 김치의 국물이 베어나올뿐 아니라 김치냄새가 새어나오고 변색되는 등 품질을 저하시키는 결점이 있었다.In order to prevent the bag from being inflated and damaged by carbon dioxide, a kimchi packing bag using a good gas permeability is known, but this can prevent the bag from being expanded and damaged due to carbon dioxide. The taste and aroma of kimchi worsened, and the quality of the kimchi was not only reduced, but also the smell of kimchi leaked and discolored.
본 고안은 종래의 이러한 결점을 해소하기 위한 것으로 이를 첨부도면에 의거 상세히 설명하면 다음과 같다.The present invention is to solve such a drawback of the prior art described in detail based on the accompanying drawings as follows.
비통기성 합성수지필름등으로 봉입부(2)만을 미봉함 상태로 두고 접합한 통상의 김치포장백(1)에 있어서, 가스배기포(4)를 가스배기관(5)에 삽입한 것을 김치포장백(1)의 봉입부(2)에 삽설한 구조의 것이다. 즉, 통상의 김치포장백(1)에 내용물(김치)(도시없음)을 넣은 후 부직포상에 발수제를 코팅하여 불투습층(4a)을 형성한 가스배기포(4)를 합성수지 필름으로 제조한 튜브상의 가스배기관(5)에 삽입한 후 이를 김치포장백(1)의 봉입부(2)에 삽입시켜 가열접착에 의해 봉입부(2)를 접합시키므로서 김치포장백(1)과 접착하여 일체화된 것이다.In the conventional kimchi packaging bag (1) bonded with only the encapsulation part 2 unsealed with a non-breathable synthetic resin film or the like, the kimchi packaging bag is inserted into the gas exhaust pipe (5). It is a structure inserted in the sealing part 2 of 1). That is, after putting the contents (kimchi) (not shown) in the normal kimchi packaging bag (1) and coating the water repellent agent on the nonwoven fabric, the gas exhaust bubble (4) formed the impermeable layer (4a) was made of a synthetic resin film. After inserting into the tube-shaped gas exhaust pipe (5), it is inserted into the encapsulation portion (2) of the kimchi packaging bag (1) and bonded to the kimchi packaging bag (1) by joining the encapsulation portion (2) by heat bonding. It is.
따라서, 김치가 숙성발효중에 발생되는 탄산가스는 가스배기포(4)와 가스배기관(5)를 통하여 외부로 배출되나 김치국물등은 베어나오지 않으며, 또한 가스배기포(4)에 통상의 가스배기관(5)을 통상의 탈취제를 흡착시켜서 사용하므로서 김치냄새가 세어나와 품질을 저하시키는 것을 방지하게 한 것이다.Therefore, the carbon dioxide gas generated during the fermentation of kimchi is discharged to the outside through the gas exhaust bubble 4 and the gas exhaust pipe 5, but the kimchi broth is not cut off, and the gas exhaust pipe 4 is a normal gas exhaust pipe. By using (5) by adsorbing a normal deodorant, the smell of kimchi is counted out and the quality is prevented from being deteriorated.
그리고, 가스배기관(5)은 합성수지의 필름을 원통상으로 접합하여 양단면이 모두 개구된 구조의 것이나, 선단면(5a)은 가스배기포(4)를 삽입하므로서 개구되며, 후단면(5b)은 가스배기관(5)자체 중력으로 협착되어서 탄산가스의 배출을 조절하는 기능이 있게한 것이다. 즉, 김치가 숙성발효되는 과정에서는 김치포장백(1)을 밀폐상태로 유지시켜 줌으로써 김치숙성과정에서 생성되는 탄산가스가 포장백(1)내 기체상태를 혐기 상태로 만들어 주어서 호기성세균의 번식을 억제시켜 줄 뿐 아니라 김치의 조직내 또는 김치 액즙속으로 탄산가스가 스며들어 김치의 맛을 좋게 한다.The gas exhaust pipe 5 has a structure in which both end surfaces of the gas exhaust pipe 5 are cylindrically bonded to each other, but the front end surface 5a is opened by inserting the gas exhaust bubble 4, and the rear end surface 5b is provided. The gas exhaust pipe (5) is constricted by gravity itself, so that the function of controlling the emission of carbon dioxide gas. In other words, during the fermentation process of kimchi, the kimchi packaging bag (1) is kept in a sealed state so that the carbon dioxide gas produced during the kimchi ripening process makes the gas state in the packaging bag (1) anaerobic and thus breeds aerobic bacteria. In addition to suppressing the carbon dioxide gas in the tissue of kimchi or into the juice of kimchi to improve the taste of kimchi.
일반적으로 김치의 맛과 영양에 관여하는 미생물은 주로 통성혐기성균인 유산균으로 알려져 있으며, 호기성균이나, 효모, 곰팡이등은 김치맛을 저하시키는 불쾌한 냄새를 나게하는 원인이 되고 있어 좋은 김치를 만들기 위해서는 최대한 호기성미생물의 생육을 억제하고 유산균의 생육을 촉진시켜 주어야 하며, 또한 김치의 숙성중에 유지되었던 혐기성 환경을 깨뜨리리지 않도록 하는 것이 바람직하다.In general, microorganisms that are involved in the taste and nutrition of kimchi are known as lactic acid bacteria which are mainly anaerobic bacteria, and aerobic bacteria, yeast, and molds cause unpleasant odors that reduce kimchi taste. It is desirable to suppress the growth of aerobic microorganisms and to promote the growth of lactic acid bacteria, and not to break the anaerobic environment maintained during the ripening of kimchi.
그리고 통상 식품의 보전성을 높이기 위해서도 포장용기 내부에 산소가 존재하지 않고 내부압력이 외부압력보다 약간 고압상태로 유지되는 것이 좋다.In addition, in order to improve food integrity, oxygen is not present inside the packaging container, and the internal pressure is preferably maintained at a slightly higher pressure than the external pressure.
따라서, 본 고안은 김치의 숙성과정중 생성된 탄산가스로 인하여 김치 포장백(1)의 내부 압력이 고압상태가 되면 가스배출압에 의해 가스배기관(5)의 후단면(5b) 협착부위가 개구되면서 외부로 가스가 배출되므로 가스로 인하여 김치포장백(1)이 팽창하여 파손되는 것을 방지하게 되며, 가스가 배출되고 나면 가스배기관(5)의 후단면(5b)이 협착되어서 가스배출을 조절하게 되므로 김치포장백(1)의 숙성과정중 형성된 혐기성 환경을 유지시켜 주므로서 김치의 품질 및 보전성을 향상시키는 효과가 있다. 즉, 김치 포장백(1)의 내부압력이 외부압력보다 높으므로 외부공기등 기체가 김치포장백(1)내로 유입할 수 없기 때문에 김치포장백(1)내 기체 상태를 혐기상태로 유지시켜 주게 된다.Therefore, the present invention, when the internal pressure of the kimchi packaging bag (1) due to the carbon dioxide generated during the ripening process of kimchi becomes a high pressure state, the narrowing part of the rear end surface (5b) of the gas exhaust pipe (5) by the gas discharge pressure opening While the gas is discharged to the outside, the kimchi packing bag (1) is prevented from being inflated and damaged by the gas. After the gas is discharged, the rear end surface 5b of the gas exhaust pipe 5 is narrowed to regulate the gas discharge. Therefore, while maintaining the anaerobic environment formed during the aging process of kimchi packaging bag (1) has the effect of improving the quality and integrity of kimchi. That is, since the internal pressure of the kimchi packaging bag (1) is higher than the external pressure, gas such as outside air cannot flow into the kimchi packaging bag (1), thereby maintaining the gas state in the kimchi packaging bag (1) in anaerobic state. do.
본 고안의 가스배기포(4)는 통상의 합성섬유인 부직포(폴리에스터 또는 폴리에칠렌 섬유등) 상에 통상의 섬유용 발수제(실리콘계 발수제등)를 코팅하여 표면에 불투습층(4a)인 발수방수층을 형성하므로써 통기는 되나 불투습성으로 김치포장백(1)내가스(탄산가스등)는 배출되어도 김치국물등 액즙은 침출되지 않게되며, 또한 김치냄새가 새어나와 품질을 저하시키지 않도록 가스배기포(4)에 발수제를 코팅하기전에 통상의 탈취제(안정화 이산화염소등)를 흡착시킨 것이다.The gas exhaust bubble 4 of the present invention is coated with a conventional water repellent agent (silicone-based water repellent agent, etc.) on a nonwoven fabric (such as polyester or polyethylene fiber), which is a conventional synthetic fiber, and a water-repellent waterproof layer that is an impermeable layer 4a on the surface thereof. Although it is ventilated by forming a gas, the juice of Kimchi packaging bag (1) does not leach out even if the gas (carbonic acid gas, etc.) is discharged due to impermeability. 4) is adsorbed with a common deodorant (stabilized chlorine dioxide) before coating the water repellent.
그리고, 가스배기포(4)는 김치포장백(1)에 내용물(김치)의 종류 및 숙성도, 수량등에 따라 발생하는 탄산가스량을 기준하여 충분히 배기가 되며 김치포장백(1)의 필름접합부(3)보다 큰 규격으로 제조하여 사용한다.In addition, the gas exhaust bubble 4 is sufficiently exhausted based on the amount of carbon dioxide gas generated in the kimchi packaging bag 1 according to the type, the degree of maturation, the quantity of the kimchi, and the film bonding portion of the kimchi packaging bag 1 Manufactured and used in larger than standard.
또한, 가스배기관(5)은 가스배기포(4)을 삽입할 수 있는 규격으로 통상의 합성수지필름(PE, PP등)을 접합하여 제조하여 필름의 두께는 제 3 도에서와 같이 후단면(5b)이 용이하게 협착되도록 필름두께가 0.03m/m이하의 얇은 것을 사용하는 것이 바람직하다.In addition, the gas exhaust pipe 5 is manufactured by joining ordinary synthetic resin films (PE, PP, etc.) in a standard capable of inserting the gas exhaust bubble 4, and the thickness of the film is the rear end surface 5b as shown in FIG. It is preferable to use a thin film having a thickness of 0.03 m / m or less so that) is easily constricted.
그리고 김치포장백(1)의 배기상태가 불충분한 경우는 가스배기관(5)의 후단면(5b) 협착부위를 개구하여 배기시킴으로서 인위적으로 가스배기상태를 조절할 수 있다.In the case where the kimchi packing bag 1 has an insufficient exhaust state, the gas exhaust state can be artificially controlled by opening and exhausting the constriction portion of the rear end surface 5b of the gas exhaust pipe 5.
이상과 같이 본 고안은 김치의 숙성발효중 발생하는 탄산가스로 인한 김치포장백(1)의 파손을 방지할 뿐 아니라 김치의 이상적인 숙성발효조건 및 보존 상태인 김치포장백(1)내 기체상태를 혐기상태로 유지시켜 김치의 품질향상 및 보존기간을 연장시킬수 있는 매우 경제적인 유용한 고안이다.As described above, the present invention not only prevents the kimchi packaging bag (1) from being damaged by the carbon dioxide generated during the fermentation of kimchi, but also the gas state in the kimchi packaging bag (1), which is an ideal fermentation condition and preservation state of kimchi. It is a very economical and useful design that can maintain the anaerobic condition and improve the quality and preservation period of kimchi.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR2019910017235U KR930008562Y1 (en) | 1991-10-16 | 1991-10-16 | Preserving bag for kimchi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR2019910017235U KR930008562Y1 (en) | 1991-10-16 | 1991-10-16 | Preserving bag for kimchi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR930007961U KR930007961U (en) | 1993-05-24 |
| KR930008562Y1 true KR930008562Y1 (en) | 1993-12-23 |
Family
ID=19320657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR2019910017235U KR930008562Y1 (en) | 1991-10-16 | 1991-10-16 | Preserving bag for kimchi |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR930008562Y1 (en) |
-
1991
- 1991-10-16 KR KR2019910017235U patent/KR930008562Y1/en not_active IP Right Cessation
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| Publication number | Publication date |
|---|---|
| KR930007961U (en) | 1993-05-24 |
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