JP2958700B2 - How to store dairy products - Google Patents

Description

The present invention relates to a method for packaging and storing fresh foods such as dairy food products and marine foods such as fish and raw sea urchins.

(Prior art) Conventionally, various techniques have been proposed for keeping freshness of fresh foods such as dairy food products such as meat, cheese and butter, and marine foods such as raw sea urchins and protecting them from spoilage, and frozen storage. It covers a wide range of fields from law to transportation and packaging.
In the field of food packaging, which is a field of the present invention, those using a film (trade name: Saran wrap, Kureha wrap, etc.) as the wrapping material are mainly used for simple wrapping, or so-called vacuum packing is performed. It has a certain effect, such as having a beautiful finish.

(Problems to be Solved by the Invention) These films in the above-mentioned technology have gas barrier properties, molds (fungi) and bacteria invasion, which are essentially required to protect foods from oxidation and spoilage. Poor function of preventing growth, short freshness retention time of food, no absorption and retention of exuded components from the food itself, which is peculiar to fresh food, is re-absorbed by food and remarkably impairs flavor, gas barrier properties Many problems inherent in the lack, such as drying of the food contained therein, have been inherent.

The present inventor has further diligently studied based on the above-described problems of the conventional technology, and has reached the present invention. That is, an object of the present invention is to pack and store food for transportation, and the gas barrier properties required for the packaging material, mold, bacteria prevention,
Prevents food drying and absorbs and retains exuding components.
Dairy food products such as eggs, cheese, butter, whey, etc., raw seafood such as raw sea urchin, shrimp, crab, fish and shellfish, fresh seafood such as seaweeds, and fresh agricultural foods such as vegetables (hereinafter, dairy products) And the like, which is used for packaging, preservation, display, transportation, and the like of the present invention.

(Means for Solving the Problems) The above-mentioned object of the present invention is to provide a packaging material for dairy products or the like made of acrylic fiber cloth having a basis weight of 20 to 300 gr / m ² , or claim 2 described in the claims. This is achieved by the packaging material according to any one of Items 4 to 4.

 Hereinafter, the present invention will be described in detail.

First, the fabric essential to the present invention must be an acrylic fiber, and the acrylic fiber means a fiber whose constituent components are formed from a polymer mainly containing acrylonitrile (hereinafter abbreviated as AN). Alternatively, a copolymer obtained by copolymerizing another copolymerizable monomer may be used. An AN component having a ratio of 30 to 100% by weight is used.

Fabrics from the fibers can be formed by a conventional method, and include nonwoven fabrics obtained by, for example, a needle punch method, a heat fusion method, a wet method, etc., in addition to ordinary woven and knitted fabrics.

Thus the fabric is formed by is it essential basis weight is 20~300gr / m ^2. Cloths having a basis weight of less than ²⁰ gr / m ² are difficult to handle in packaging and lack gas barrier properties and bacteriostatic properties as described below, and the present invention cannot be achieved. If the basis weight is more than 300 gr / m ² , it is not preferable because not only the formation of the fabric and the handling of the package become difficult, but also the finish of the package and the advantage of the cost of the packaging material are lost. Including the advantages of handling and cost, as a more preferred embodiment is a basis weight of 30 to 200 gr /
m ² is recommended. It should be noted that there is no problem in mixing acrylic fibers with fibers other than acrylic fibers, for example, fibers that can serve as a binder, such as heat-fusible fibers, or fibers that are added for the purpose of increasing the amount, in accordance with the usual method of fabric formation. Examples of these fibers include polyethylene, polypropylene, nylon, esters, polyvinyl alcohol, rayon,
Examples include synthetic fibers such as cotton and hemp, semi-synthetic fibers, and natural fibers.

The fabric of the present invention is used as it is for a packaging material for dairy products, etc., and a laminate of the fabric and a film is more preferably used for the packaging material. Commercially available films are advantageously used for such laminates, and polyethylene, polypropylene, nylon, ester, polyvinyl chloride, polyvinylidene chloride, polyvinyl alcohol and the like are recommended as materials. A conventional method can be used for the lamination method. For example, a hot roll method, a hot pin method, or the like is suitably employed. In the case of a laminate with such a film, it is preferable to provide fine holes in the film, and the hot pin method is advantageous because lamination and formation of the holes can be performed in one step.

The packaging material made of a laminate with the film is used such that the surface of the film where the cloth is not present is in contact with food such as dairy products at the time of packaging, and can be opened without sticking fibers to the food. It is easy and the exudate from the built-in food flows out through the fine holes of the film that have been in contact with the food, and this is absorbed and retained by the cloth layer located on the upper layer of the film. Drying is prevented. The above description is an example of laminating a film on one side of a cloth, but does not exclude laminating a film on both sides of the cloth. In such a product in which a film is laminated on both sides, it is preferable that the fine holes provided in the film exist only on one side depending on the purpose of use. The film on the non-contact side with the food is sanitary because the nonwoven fabric of the intermediate layer absorbs and holds the exuding component from the food, which is adsorbed and held, and prevents the diffusion of odor to the periphery.

Further, the present invention also includes a packaging material composed of an acrylic fiber cloth having a basis weight of 20 to 300 gr / m ² and a super absorbent fiber cloth. Here, the super-absorbent fiber is a fiber having a high water-absorbing property, and its water-absorbing capacity is 2 to 300 (indicating how many times the weight of the absorbed water when the water absorption equilibrium is reached). The doubled fiber, for example, commercially available products include Lanseal manufactured by Nippon Xlan Industrial Co., Ltd. and super-absorbent cashmere manufactured by Asahi Kasei Kogyo Co., Ltd.

Such a super-absorbent fiber cloth can be formed into a cloth similarly to the acrylic fiber cloth of the present invention by employing the above-mentioned ordinary method. A packaging material composed of an acrylic fiber cloth and a super-absorbent fiber cloth may be fixed by laminating the two cloths together, or sandwiching or embedding the other cloth with one cloth. And the super-absorbent fibers are mixed (blended), and the cloth is formed at a stroke to form a packaging material. The mixing ratio of the superabsorbent fibers to the acrylic fibers when mixed (blended) is not generally defined because it depends on the water absorption ratio of the superabsorbent fibers, but is generally 1 to 50% by weight (based on the acrylic fibers).
It is.

The packaging material thus obtained is a dairy food product such as meat, egg, cheese, butter, whey, fresh seafood such as cut and stripped raw sea urchin, shrimp, crab, fish and shellfish, fresh seafood and the like. It has a high effect to keep freshness for a long time. Above all, it is extremely effective as a packaging material for cutting or stripping meat, cheese, raw sea urchin, fish and shellfish.

The packaging material for dairy products and the like used in the present invention thus obtained has various properties of the packaging material required for packaging, preserving, and transporting fresh food. Widely used in the field.

(Operation) The reason why the packaging material for dairy products and the like used in the present invention exhibits excellent various performances in this field has not been sufficiently elucidated, but is generally considered as follows. In other words, the acrylic fiber material is probably derived from the electronic properties of its nitrile group, but has a bacteriostatic action that suppresses the invasion and growth of molds (fungi) and bacteria, and thus originates from these causes. Protect the contents of the package from rot. Employing the cloth form contributes to the prevention of the invasion of the microorganisms by the micropores formed by a large number of fibers, and at the same time, the exuded components from the content food are adsorbed and held in these micropores, and the flavor of the food is increased. Prevent drop. In addition, the cloth formed of a large number of fibers, due to the fact that the fibers are arranged irregularly and the total fiber surface area is large, the atmosphere of the outside world mainly to the diffusion of air and the content food, and then to the contact, High resistance may also be the cause of high performance. This effect is further enhanced by the packaging material used in the present invention of a laminate with a film.

The packaging material used in the present invention, which comprises a super-absorbent fiber cloth, has an effect of actively absorbing and fixing exuding components from the content food, and significantly prevents a decrease in flavor. The storage and transportation of fresh foods are generally carried out in a refrigerator (car). However, if the above-described superabsorbent fiber cloth is used as a packaging material after absorbing water and then freezing, the freshness of the food is extremely good while being refrigerated. This is due to the fact that the bound water in the superabsorbent fiber has a lower degree of freedom than normal free water and has a very low melting degree, and the frozen layer has a high gas barrier effect.

When the above superabsorbent fiber is used after absorbing water in advance, adding alcohol having bactericidal activity, vinegar, or the like to the water suppresses the invasion of bacteria and the like, and further increases the effect. . In addition, the storage temperature is set at 0 to prevent the destruction of cells such as dairy products and / or the quality change.
If the temperature is not lowered to below ℃, the water absorbed by the superabsorbent fiber is solidified at a high temperature, for example, at a temperature of 0 ° C or higher. Can be solidified at 0 ° C. or higher because the packaging material can be solidified at 0 ° C. or higher. Therefore, despite storage at 0 ° C. or higher, cells such as dairy products are destroyed and / or the quality is not changed and bacteria enter and propagate. The effect of suppressing and preserving is also exhibited.

(Examples) Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited in any way by the descriptions of these Examples.

Reference example Acrylic fiber (3d × 51m) manufactured by Exlan Japan, Ltd.
m), the company's super water-absorbing fiber (Lanseal 5d × 51 mm) and a commercially available polyethylene film. Acrylic fiber unit and acrylic fiber / super-absorbent fiber = 70/30 (weight ratio)
Then, a nonwoven fabric having a basis weight of 100 gr / m ² was obtained by a conventional method using a tabletop card machine and then a tabletop needle punching machine. A sample made of acrylic fiber alone is called a sample nonwoven fabric (A), and a sample made of a mixture of acrylic fiber / superabsorbent fiber is called a sample nonwoven fabric (B).

A and a polyethylene film were laminated and supplied to a press roller, and fixed by a hot pin provided immediately after the exit of the press roller to obtain a sample nonwoven fabric (C) having a fine hole provided on the film surface.

Example 1. Each 1 kg of beef chunks (fillet portions) immediately after demolition are wrapped with sample nonwoven fabrics A to C of a reference example and a commercially available food packaging film (trade name Saran Wrap), respectively, and packaged beef chunks a, b,
c and d were obtained. This was simultaneously placed in a refrigerator maintained at 0 ° C., taken out after 40 days, opened and opened, followed by visual observation of the appearance of beef, measurement of the number of bacteria per 1 cm ³ of a sample of Bacillus subtilis, a typical bacterium at the time of decay, And the meat was cooked and the taste sensory test was conducted by five tasters.

 The results are shown in Table 1.

As shown in Table 1, it is understood that when the packaging material of the present invention is used, it has an extremely excellent freshness retention property and a large bacteriostatic action as compared with a conventional food packaging film.

Example 2. One pound of commercially available cheese was opened and divided into two equal parts. This was wrapped with the nonwoven fabric A of the reference example and a commercially available food packaging film (trade name: Kureha Wrap), and simultaneously placed in a refrigerator maintained at 5 ° C. The package was opened every day, and the surface of the cheese was visually observed, repackaged, and returned to the refrigerator. By repeating this and examining the number of days until the occurrence of mold, the cheese of the non-woven fabric A showed no occurrence of blue mold even after 3 weeks, whereas the cheese of the commercial film showed the occurrence of blue mold on the fourth day. recognized. The cheese of nonwoven fabric A was tasted in the third week, but there was no change in taste and flavor. It turns out that the packaging material of the present invention is extremely excellent for preserving dairy products.

Example 3 The sea urchins of freshly caught fresh sea urchin were broken and sea urchins were taken out and placed in two food trays in equal amounts, each of which was covered with a nonwoven fabric C packaging material and a commercially available cellulose fiber sheet. And placed in a display case at 10 ° C., and observed in the same manner as in Example 2. Judging before the sushi plate, the raw sea urchin of the nonwoven fabric C could be used as a sushi variety even after one week, whereas the sea urchin on the commercial sheet was only a sushi variety until the second day.

Example 4. Two pieces of Thai meat obtained by lowering the size of a live fish tank into three pieces were wrapped with a nonwoven fabric B of a reference example and a commercially available cellulose fiber sheet, respectively, and placed in an ice temperature freezer. The non-woven fabric B had water absorbed by the super absorbent fiber before use. One day later, the meat piece of the non-woven fabric B was sufficiently resilient when pressed, but the meat piece of the commercially available sheet showed no resilience at all. When both pieces of meat were returned to room temperature and then cooked on sashimi and tested for taste, the sashimi of non-woven fabric B was sufficiently chewy, but the sashimi of the commercially available sheet was extremely soft and poor in breadth. It is understood that the frozen water absorbed by the packaging material of the present invention prevents overcooling and overdrying of the contents.

(Effects of the Invention) (1) The packaging material for dairy products and the like used in the present invention is an acrylic fiber cloth, a laminate of the cloth and a film, and a packaging material composed of the cloth and a super-absorbent fiber cloth. Not to mention that it is stable and easy to handle, it has gas barrier properties and drying prevention function important for food packaging, absorbs and retains exuding components from food, and is thought to be derived from the nitrile group of acrylic fiber. It is a special feature of the present invention that it has a high bacteriostatic property that does not allow the growth and proliferation of bacteria and is used for packaging of fresh food in general, and can provide great convenience for storage, storage, display, transportation, etc. The effect should be.

(2) Use of the following for a high bacteriostatic effect which does not allow the growth and proliferation of molds and bacteria possessed by acrylic fibers and acrylic fibers as packaging materials for dairy products and the like used in the present invention. There are ways.

By laying the member made of the acrylic fiber cloth or the like of the present invention inside the shoe, there is an effect of suppressing so-called fungi such as athlete's foot.

By laying a member made of the acrylic fiber cloth or the like of the present invention inside a tongue or the like, there is an effect of suppressing the growth and proliferation of molds, paper fish, insects eating clothes, and the like.

The effect of the present invention is that the above-mentioned effect is not only acrylic fiber, but also a fiber made of a copolymer with a halogen, for example, a chlorine-containing vinyl monomer, has a greater synergistic effect in combination with the bactericidal property of the halogen. The effect is.

Claims (4)

(57) [Claims] 1. A method for storing dairy products and the like, wherein the dairy products and the like are packaged in an acrylic fiber cloth having a basis weight of 20 to 300 gr / m ² and an acrylonitrile component ratio of 30 to 100% by weight. 2. A method for storing dairy products and the like, wherein the dairy products and the like are packaged with the laminate of the cloth and the film according to claim 1. 3. A method for storing dairy products and the like, which is packaged with a packaging material comprising the cloth according to claim 1 and a super-absorbent fiber cloth. 4. The method according to claim 1, wherein the dairy product is meat, cheese, fish or raw sea urchin.