JP3469549B2 - Tray packaging method for raw meat food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for putting raw meat food such as raw fish and raw meat in a tray and packaging it.

[0002]

2. Description of the Related Art Generally, raw meat foods such as raw fish and raw beef meat are put in plastic trays and wrapped with plastic wraps, which are then placed in cold storage shelves for sale. Exuded water such as mixed water or water accompanied by oil oozes out and the image as a fresh product deteriorates,
There was a problem that the fishy smell became noticeable.

Therefore, conventionally, there is also known a packaging method in which a tray is provided with a sheet of white paper pieces such as a sponge sheet or a non-woven fabric whose surface is coated with vinyl to absorb exuded water.

[0004]

The sheet-like sheet such as a sponge sheet or a non-woven fabric used for conventional tray packaging of raw meat has an image of paper, which is inferior in appearance and luxury as a product. Since water mixed with blood or water with oil penetrates and stains red or brown, the product image deteriorates, and there is a drawback that the bad smell caused by corrosion from raw meat with time cannot be absorbed. Furthermore, there is a problem that the waste pollution problem may occur when the waste is discarded.

[0005]

In order to solve the above-mentioned conventional problems, the present invention is to wash natural bamboo leaves with fresh water, dry them, and press flat them by heating.
Alternatively, after washing natural bamboo leaves with fresh water, soaking them in fresh water containing a freshness-retaining material for 30 minutes or more, drying them and pressing them flat with a press machine, further natural bamboo leaves Boiled for a predetermined time with water, dry it and press it flat to spread the required number of bamboo leaves on the bottom of the tray, and place raw meat food such as raw fish or raw meat on it. , With the natural bamboo leaves with a natural green color as a background, it creates a good-looking and high-class product, and the exuded water and the smell of the fresh meat are surely absorbed by the bamboo leaves and exude to the tray. It is possible to prevent unpleasant odors from being emitted.

[0006] After using these bamboo leaves, they can be disposed of as pollution that naturally decays without pollution.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Dried natural bamboo leaves, which have been hygienically (sterilized and antibacterial property retained) preserved, are laid on a tray to decorate the raw meat food placed on the tray. It improves the appearance and absorbs the exuded water from raw meat foods inconspicuously to maintain a good product image.

[0008]

EXAMPLE The bamboo leaves used in the present invention are processed by processing the natural bamboo leaves collected as described below, which are hygienic (disinfection and antibacterial property retention) and have a leaf color close to that of natural leaves and curls and wrinkles. Keeps the leaf shape for a long time. "First Example" First, put water in a pan and add about 3 to 10% by weight of salt or citric acid (add chlorophyll, copper chlorophyll, and other harmless coloring agents to a green human body as necessary. Put the required amount of natural bamboo leaves in it and simmer for 2 minutes or more at a temperature of 70 to 100 ° C to sterilize (when using a coloring agent, simmer the coloring agent to the leaves well). Permeate).

Then, after removing bamboo leaves having antibacterial properties by adhering or penetrating salt or citric acid and exposing them to fresh water, the leaves are dried and heated by a heating roller press machine, a heating flat plate press machine or the like. The leaf is hot-pressed flat at a temperature at which the leaf tissue is not damaged (not burnt or brittle), for example, at a temperature of about 70 to 130 ° C.

Here, the food freshness-maintaining agent (also referred to as a shelf life improving agent) means that the decay and discoloration of fresh foods such as vegetables, fruits, fresh fish and meat are kept constant by their antibacterial action, bactericidal action or oxidation inhibiting action. It has the effect of preventing the period or suppressing its progress, and products of various components are currently on the market, for example, "BioEfica EX" manufactured by Nimiko Co., Ltd., "Takeguard" manufactured by Takex Techno Co., Ltd., Sanko Co., Ltd. Mineral ion concentrate "SK-"
1 "" SK-1α "," Aqua.
Sun 70 "or the like is used.

If a copper pot is used as the stew pot, the period during which the treated bamboo leaves do not curl or change in color is longer than in the case of using another metal pot such as iron.
A more preferable result is obtained in terms of durability performance, and when using another metal pot such as iron, it is preferable to add a copper wire or a copper material.

The hot press suppresses the curling and wrinkling of the leaves even during long-term storage, and the sterilization and drying are performed by the heating.

As the bamboo leaves to be used, those from Southeast Asia such as Thailand and Indonesia and those from China have a larger leaf shape than domestic ones, and more preferable results in terms of durable storage performance were obtained. "Second Example" First, natural bamboo leaves are washed with fresh water containing an appropriate amount of salt or citric acid to wash away stains and bacteria, and the leaves retain antibacterial properties.

Next, the bamboo leaves are immersed in fresh water containing a freshness-retaining agent for 30 minutes or more (the time required for the freshness-retaining agent to sufficiently penetrate the leaf tissue), preferably 1 to 3 hours.

After the immersion, the product is naturally dried at a temperature as low as possible such as a refrigerator in which dust and bacteria are not adhered, and then, at a temperature at which leaf tissue is not damaged by a pressing machine as in the first embodiment, for example, 70. Heat press flatly at temperatures around 140 ° C.

In this second embodiment, the freshness-retaining agent is permeated into the leaves without simmering the leaves, which has the advantage of retaining the natural leaf color for a long time (one month or more) without using a coloring agent.

Further, since sterilization is performed by hot pressing, there is no problem even if it is used for food without sterilization by boiling as in the first embodiment. "Third Example" First, natural bamboo leaves are washed with fresh water containing an appropriate amount of salt or citric acid to wash away stains and bacteria, and the leaves retain antibacterial properties.

Next, after naturally drying at a temperature as low as possible in a place where dust and bacteria do not adhere, a temperature is set to a level at which the leaf tissue is not damaged by a press or the like as in the above-mentioned embodiment, for example, 7.
Heat press flatly at a temperature of about 0 to 140 ° C.

In this case, since the freshness keeping material is not used,
Although the leaf color retention period is slightly inferior to that of the second embodiment, there is no problem in using it for tray packaging of the raw meat food of the present invention (even if the leaf color becomes poor, it returns to a leaf color close to natural after water absorption). .

The dried bamboo leaves, which have been subjected to a durable preservation treatment in appearance and hygiene (sterilization and antibacterial property retention) as described above, are cut into various shapes as they are or for food decoration to prepare raw meat foods. Used for tray packaging.

That is, on a bottom surface of a plastic tray 1 used for packaging raw meat foods such as raw fish and raw meat, a required number of dried bamboo leaves 2 obtained by the above-mentioned treatment are spread,
The raw meat food 3 is placed on this, and the whole is wrapped in wrap and packaged.

By thus putting the bamboo leaves 2 in the tray 1 and wrapping them, the appearance and the high-class feeling are brought out as a product against the background of the natural bamboo leaves that have a durable natural green hue. Moreover, the exuded water and the odor of the raw meat that are emitted from the raw meat can be surely absorbed by the bamboo leaves and exude to the tray, and the unpleasant odor can be prevented from being emitted.

An experimental example in which the packaging method of the present invention is carried out will be shown below.

Experimental Example 1 : As test pieces, one set of tuna chopped at a supermarket was used, and four sets of similar test pieces having almost the same weight (weight of about 215 g, quantity of 7 to 12 pieces) were used. A sample of the tray-packaged product as it is purchased without any leaves, B) a bamboo leaf according to the present invention having a length of 33 to 37 cm and a maximum width of 5 to 5.5 cm (hereinafter referred to as S size bamboo leaf). Samples that were taken from a commercial product and transferred to a wrapped tray, and wrapped and wrapped. C) Three trays of S size bamboo leaves were taken from the commercially available product, transferred, and wrapped and wrapped. Sample, D) Length 38-40 cm, maximum width 9.5-1
Samples of 0.5 cm of the present invention (hereinafter referred to as LL size bamboo leaves) according to the present invention, each of which is prepared by wrapping the contents taken from a commercially available product and wrapping the wrapping, are prepared for home use. The change in the condition of each sample per unit time was recorded for each of them in the refrigerator.

The results are shown in Tables 1 to 4.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

[Table 4] First, from the results in Table 1, the sample A) is a commercial product as it is, so some exudate has already accumulated at the start of the experiment, and a considerable amount of exudate accumulated with the passage of time. I understand that there is.

In the samples B), C), and D), the weight of the bamboo leaves after the lapse of time was measured, and the exuded water permeated into the bamboo leaves was compared with the weight of the bamboo leaves before use. Was calculated (the same applies to Experimental Example 2 and Experimental Example 3 shown below).
Most of the exudate was absorbed by bamboo leaves until the time passed, and it was observed that only the sample of B) accumulated exudate in the tray in an extremely small amount. Not surprisingly, it was found that by adding more bamboo leaves, and the larger the size of the bamboo leaves, the more exudate was absorbed.

The fishy odor of the test body was also absorbed by the addition of bamboo leaves, so it was found that the samples B), C) and D) hardly smell until 24 hours have passed. (A slight fishy odor was felt when judged to be a little bad).

Further, while the shade of bamboo leaves is slightly light green in a dry state before use, it changes to dark green by absorbing exudate, but the blood contained in exudate The color of oil and oil did not appear.

When the dried bamboo leaves before use were folded in two, they were brittle and easily cracked, but the water-absorbed leaves regained their softness and exhibited properties similar to those in a natural and lively state.

The change in the color tone of the test body itself (the red one turns darker in the slightly bad judgment state) is A),
It seems that there is not much difference between the samples of B), C), and D) (the test sample is commercially available, and there is a difference in quality at the time of purchase, and it was touched during transfer, so I can't tell the difference in the changes in state exactly).

Experimental Example 2 As test bodies, two sets of sweet and salted cod fillets purchased at a supermarket were used as one set, and four sets of similar test bodies having almost the same weight were used. A) Bamboo leaves were not purchased at all. A sample of the tray-packaged product as it is (weight 235 g), B) a sample in which the contents (204 g) of the commercially available product are taken out from a commercially available product and transferred to the tray and wrapped in a wrap, which is a tray laid with one S size bamboo leaf according to the invention, C) A sample in which the contents (205 g) are taken from a commercially available product and transferred to a tray and wrapped in a wrap in a tray in which three S size bamboo leaves are laid, D) The LL according to the present invention
Samples were prepared by wrapping the contents (205g) taken from a commercially available product with one size bamboo leaf and wrapping them on top of each, put each in a household refrigerator, and each for each unit time The change in condition of the sample was recorded.

The results are shown in Tables 5 to 8.

[0037]

[Table 5]

[0038]

[Table 6]

[0039]

[Table 7]

[0040]

[Table 8] From the results of Tables 5 to 8, it was found that the same tendency as in Experimental Example 1 was observed in Experimental Example 2.

Experimental Example 3 : As a test body, for aged domestic beef curry stew purchased at a supermarket (10 slices)
As one set, using four sets of similar test bodies of approximately the same weight,
A) A sample of the tray-wrapped product purchased without any bamboo leaves as it is (weight 433 g), B) Contents of the commercially available product (433 g) on a tray with one S size bamboo leaf according to the present invention laid. Sample taken out, transferred to a tray and wrapped and wrapped, C)
A sample obtained by taking out the contents (416 g) from a commercially available product in a tray on which three S-size bamboo leaves are laid and transferring them to the tray and wrap-packing, D) One LL-size bamboo leaf according to the present invention,
Samples each prepared by wrapping the contents (425 g) taken from a commercial product and wrapping them were prepared, placed in a household refrigerator, and the change in the state of each sample per unit time was recorded for each sample.

The results are shown in Tables 9-12.

[0043]

[Table 9]

[0044]

[Table 10]

[0045]

[Table 11]

[0046]

[Table 12] From the results of Tables 9 to 12, it was found that the same tendency as in Experimental Example 1 was observed in Experimental Example 3.

Further, 50 g (45 sheets) of LL size bamboo leaves before use according to the present invention were immersed in water, and after 1 hour, most of the water on the surface was drained and the total weight was measured. Ten
It increased to 0g (we absorbed 50g of water), and after 3 hours, it was measured in the same way and it increased to about 150g (about 100g).
Absorbed water).

[0048]

EFFECTS OF THE INVENTION As described above, according to the present invention, the appearance and quality of a fresh meat product are produced against the backdrop of natural bamboo leaves having a natural green color, and the exuded water and the smell of the fresh meat from the fresh meat are produced. Can be reliably absorbed by the bamboo leaves, and can be prevented from seeping out into the tray, or the release of unpleasant odors.

Further, even if exuded water is absorbed by the bamboo leaves, the dirty color of blood or oil does not appear on the leaves as it is and the color is dark green, which does not impair the product image and absorbs water. Bamboo leaves regain vibrant green color closer to natural than they were before they were in a dry state, recovering flexibility and eliminating cracks due to bending.

Since this bamboo leaf can be manufactured at a lower cost than a conventional vinyl-coated sheet even after a durable storage treatment, the packaging cost can be kept low and various shapes can be cut. It is possible to further improve the aesthetics of the product by using the same.

Moreover, after using these bamboo leaves, they can be disposed of as pollution that does not decay naturally and burning as pollution without pollution.

[Brief description of drawings]

FIG. 1 is a plan view showing a state in which a bamboo leaf according to the present invention is spread on a tray.

FIG. 2 is a plan view showing a state in which a bamboo leaf according to the present invention is laid on a tray and raw meat food is placed on the tray. 1 Tray 2 Bamboo leaf 3 Raw meat food

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Claims (5)

(57) [Claims] 1. Bamboo leaves prepared by washing natural bamboo leaves with fresh water, then drying and flatly pressing the leaves with a press at a temperature that does not damage the leaf tissue are used as the bottom of the tray. A tray packaging method for raw meat foods, which comprises laying a number of raw meats and placing raw meat foods such as raw fish and fresh meats on the sheets. 2. After washing natural bamboo leaves with fresh water,
After soaking in fresh water containing 0.2 to 0.8% by weight of a freshness-retaining material for 30 minutes or more, the bamboo leaves are dried and dried by a pressing machine to a flat heat press at a temperature that does not damage the leaf tissue. A tray packaging method for raw meat foods, characterized in that a desired number of raw meat foods such as raw fish and fresh meat are placed on the bottom surface. 3. Bamboo leaves obtained by boiling natural bamboo leaves with water for a predetermined period of time, drying the leaves and pressing them flat with a pressing machine at a temperature that does not impair the leaf tissue, the bottom of the tray. A tray packaging method for raw meat foods, characterized in that a required number of sheets are spread on top of this, and raw meat foods such as raw fish and fresh meat are placed on top of this. 4. The tray packaging method for raw meat food according to claim 1, wherein the fresh water is obtained by adding a required amount of salt. 5. The tray packaging method for raw meat food according to claim 1, wherein the fresh water is obtained by adding a required amount of citric acid.