JP4861094B2 - Crustacean multiple packaging and distribution method thereof - Google Patents

Description

  The present invention relates to a crustacean multi-packaging body capable of suppressing blackening for a long time even after opening a secondary packaging body, and a distribution method thereof.

  Crustaceans such as shrimps and crabs have the problem that their bodies or joints turn black after a while. This is because one of the amino acids contained in shrimps and crabs, tyrosine, melanin, a brown substance, is produced by enzymatic reaction in the presence of oxygen. Shrimp and crabs that have turned black have a poor appearance, and therefore the product value is almost lost.Therefore, it is very important to prevent the shrimp and crabs from blackening and maintain their quality. is important. In order to prevent the blackening of crustaceans, it is important to prevent the influence of oxygen as much as possible, so far, various techniques have been studied to prevent this blackening. For example, a method for preventing crustacean blackening due to oxygen by using an antioxidant such as sodium sulfite, sodium bisulfite (Non-patent Document 1) or ascorbic acid has been used. However, in order to use such an antioxidant, it is necessary to comply with the usage standard (0.10 g / kg), so that there is a problem that it does not necessarily reach an effective amount that can prevent blackening. In addition, when sodium sulfite or sodium hydrogen sulfite is used, there is a problem that formaldehyde which is a toxic substance is generated, and the crustacean meat has an off-flavor and a bad odor, resulting in a bad flavor.

The frozen shrimp that has been quickly frozen is individually stored in a gas-tight sachet filled with nitrogen gas, and a plurality of these sachets are stored in a gas-tight bag together with gas. A method is known in which shrimp feet are lost due to impact and quality deterioration due to shrimp oxidation is prevented (Patent Document 1).
In addition, foods such as hair follicles are shaped and primary packaged in an extensible high molecular weight polyethylene film having shrink properties, heated to a predetermined temperature to shrink the high molecular weight polyethylene film, and then immersed in liquid nitrogen. When the shellfish are stored and packaged in a container filled with a buffer material (Patent Document 2), a porous material is mixed with the buffer material to produce a fresh shellfish waste or the like. A method for removing harmful gas such as ammonia (Patent Document 3) is known.
However, rather than preventing the blackening that occurs during storage of crustaceans, they are preserved and distributed by retaining their shape during storage and distribution of crustaceans or by removing harmful gases such as ammonia. It was to keep the freshness inside.

  Furthermore, as a method of preventing blackening of crustaceans due to oxygen, the thawed shrimp is stored in a packaging bag made of a sheet that completely blocks air permeability, and nitrogen gas or argon gas is injected into the packaging bag for packaging. A method of sealing by replacing with air in a bag is disclosed (Patent Document 4). However, in this method, if the replacement effect of nitrogen gas or argon gas in the packaging bag is insufficient, oxygen remains in the packaging bag, and as a result, blackening of shrimp occurs.

For the purpose of solving these problems, the present inventors have preserved crustaceans such as shrimps and crabs in a space where carbon dioxide exists, so that oxygen is not strictly removed but is present to some extent. Also proposed a method for preventing blackening of crustaceans, which effectively controlled the blackening of crustaceans caused by oxygen and maintained the quality, and a crustacean package in which blackening was prevented (Patent Document 5). .
However, in order to prevent blackening by this method, it is necessary to store crustacean fresh products (including those that are still alive), refrigerated products or frozen products in an atmosphere containing carbon dioxide, To that end, the packaging equipment had to be significantly modified. In the situation where most of the crustaceans consumed in Japan rely on frozen imports from overseas, the producers in each country of origin will be forced to change the packaging equipment described above, which will be a bottleneck in realizing the invention. It was.
JP 2001-314151 A Japanese Patent Laid-Open No. 2-20242 Japanese Patent Laid-Open No. 3-155732 Japanese Patent Laid-Open No. 2003-72858 Japanese Unexamined Patent Publication No. 2006-42800 September 25, 1985 “Food Industry”, page 796

  The present invention provides a multi-packaging body and a distribution method thereof in which blackening is suppressed for a long time even after the secondary packaging is opened without significantly changing existing packaging equipment in the distribution of conventional crustaceans. The issue is to provide.

  As a result of diligent efforts to solve the above problems, the present inventors use a gas permeable or gas permeable material as a packaging material, and close or hermetically wrap the crustaceans to form a primary package, and the primary package. One or a plurality of bodies are hermetically sealed using a plastic packaging material to form a secondary package, a multiple package in which carbon dioxide gas is filled in the secondary package, and the multiple package is refrigerated and stored. It was found that the above-mentioned object can be achieved by a distribution method of transporting, storing and displaying in the state of multiple packaging or after taking out the primary packaging from the secondary packaging after holding for 24 hours or more under conditions.

  In the present invention, the mechanism by which blackening of the crustaceans is suppressed after opening the secondary package is not necessarily clear, but during storage in the refrigerated state, carbon dioxide is contained in the crustaceans. This is considered to inactivate the produced enzyme.

The crustaceans are placed on plastic trays immediately after landing so that they can be distributed to the final consumer as they are after thawing, and the whole is in close contact or hermetically sealed with a pillow packaging machine using a transparent film. And stored frozen (−60 ° C. to −2 ° C.).
In the present invention, it is necessary to use a film having gas permeability or gas permeability as the film. However, since the film is simply changed, existing packaging equipment can be used as it is.

That is, this invention relates to the distribution method of the crustacean multiple package and the crustacean multiple package as follows.
(1) The contents of crustaceans, which are tightly or hermetically wrapped with a gas-permeable or gas-permeable packaging material, are used as the primary package, and one or more of the primary packages are packaged in plastic. Crustacea characterized in that it is a multi-packaging body in which a secondary packaging body is a hermetically packaged material using a material, and the secondary packaging body is filled with carbon dioxide that is 20 times or more the volume of the primary packaging body. Multiple packaging body.
(2) The crustacean multi-packaging body according to (1), wherein the multi-packaging body has a carbon dioxide gas concentration of 90% or more in the primary packaging body under frozen or refrigerated storage conditions.
(3) The crustacean multiple packaging of (1) or (2) above, wherein the crustacean is a fresh product, refrigerated product or frozen product of any of shrimp, crab, hermit crab, or clam body.
(4) The crustacean multiplex package of any one of (1) to (3), wherein an oxygen scavenger is enclosed in the multiplex package.
(5) The multiplex package is kept for 24 hours or more under refrigerated storage conditions, and then transported, stored, and displayed in the state of the multiplex package or the primary package taken out from the secondary package. (1) to (4) a method for distributing a crustacean multi-package.

  According to the multiplex package of the present invention and its distribution method, it is possible to suppress blackening for a long time even after the package is opened without significantly changing existing packaging equipment in the distribution of conventional crustaceans. it can.

Hereinafter, preferred embodiments of the present invention will be described in detail.
The multiple packaging body of the present invention is a primary packaging body obtained by closely or hermetically wrapping shellfish as the contents using a packaging material having gas permeability or gas permeability, and one or more primary packaging bodies. Is a multi-packaging body in which a secondary packaging body is sealed and packaged using a plastic packaging material, and the secondary packaging body is filled with carbon dioxide at least 20 times the volume of the primary packaging body. is there.

Here, examples of the packaging material having gas permeability or gas permeability constituting the primary package include a polyethylene wrapping film, a polymethylpentene wrapping film, and a polyvinyl chloride wrapping film. These wrapping films preferably have a carbon dioxide gas permeability of 30000 cm ³ / m ² · day · atm or more at a temperature of 25 ° C. and a humidity of 90% RH, more than 70000 cm ³ / m ² · day · atm. More preferred are those having 100,000 cm ³ / m ² · day · atm or more. Even those having a thickness of 30000 cm ³ / m ² · day · atm or less can be used if several physical perforations of several millimeters are formed in the film.
Furthermore, it is preferable that the film is transparent so that it can be displayed in the store as it is after thawing.Moreover, it is preferable to wrap the shellfish on a tray from the convenience of handling, preventing damage during distribution, It is not limited to this.

  Any tray can be used as long as it has an appropriate rigidity, except for those containing bubbles such as foamed plastic, but a tray made of plastic such as polystyrene is preferred.

  In the present invention, “adhesive packaging” refers to those in which films are closely adhered to each other when the contents are wrapped with a plastic film, and “sealed packaging” refers to plastic when packaging with plastic packaging materials. A packaging material that is completely fused by heat sealing or the like so that there is no physical void.

Usually, the primary package is then quickly frozen and distributed and stored in a frozen state.
In the frozen state, the activity of the enzyme that produces melanin decreases, and the blackening hardly proceeds. Therefore, one or more of the frozen primary packagings are hermetically sealed using a plastic packaging material, The timing is not limited as long as the primary package is in a frozen state.
At this time, the amount of carbon dioxide filled in the secondary package needs to be 20 times or more the volume of the primary package.
If the amount of carbon dioxide is less than 20 times the volume of the primary package, the concentration of carbon dioxide in the primary package will not increase, and the blackening suppression effect after opening will not be sufficiently obtained. In addition, if the amount of carbon dioxide filled in the secondary package is increased, the effect of suppressing blackening will be increased, but if it exceeds 25 times, there will be almost no difference in the effect, and the volume of the secondary package will be too bulky and distributed. It is not preferable because it may hinder storage.

As a carbon dioxide filling method, a method of directly introducing carbon dioxide gas from a carbon dioxide cylinder or the like into a secondary package, a method of substituting the gas in the package with a carbon dioxide-containing gas using a gas replacement packaging machine, etc., dry ice There is a method of packaging together. When filling the secondary package directly from the carbon dioxide cylinder, the filling amount can be adjusted by filling time through the metering valve. Further, when dry ice is used as the carbon dioxide source, the filling amount can be adjusted by the weight of the dry ice. For example, if the dry ice weight M (g) is to be filled with Xcm ^{3 in} carbon dioxide in a package, the volume of carbon dioxide (molecular weight: 44) at 0 ° C. and 1 atm is 12.4 L (= 22.4 L == 22400 cm ³ ), it can be calculated as M (g) = X / 22400 × 44. There are no particular restrictions on the shape of the dry ice, and it can be divided into general block-shaped dry ice, finer flakes, or powdered dry ice produced by injecting liquefied carbon dioxide from a nozzle. It can be used suitably.

  As the plastic packaging material constituting the secondary package in the present invention, any plastic material can be used as long as it does not have air permeability, but polyolefin, polyamide, polyester, etc. can be suitably used as plastic. One or laminated films, sheets, bottles, cups and the like can be mentioned.

  As the shape of the package, a pouch formed using a film or sheet of the above-mentioned plastic or a single layer (pouch forms include a bottom seal pouch, a three-side seal pouch, etc.), a deep draw form, and a pillow form , Cup form, bottle form and the like. For the laminated films and sheets, gas barrier materials such as conventionally known ethylene vinyl alcohol copolymers, MXD nylon, polyvinylidene chloride, inorganic vapor deposition films such as silicon oxide and aluminum oxide, and polyacrylic acid coated films The thing containing is preferable.

  Moreover, by encapsulating an oxygen scavenger in the primary package or the secondary package, the period until the carbon dioxide in the primary package reaches a predetermined concentration can be shortened, and the blackening progress time can be extended. . Here, examples of oxygen scavengers that can be used include iron oxide scavengers and ascorbic acid scavengers.

  The crustaceans targeted by the present invention are selected from shrimps, crabs, hermit crabs, and clams, and in particular, snow crab, red crab, king crab, flower crab, hairy crab, crab, lobster, tiger shrimp, tiger shrimp , Pink shrimp, sweet shrimp, krill, hermit crab, or clam.

Each shape is not particularly limited, but in the case of crabs, there are round (figure), shoulders or sections (joint of feet and roots), feet (shelled or unshelled), shrimp Has a head or tail (head, chest and legs removed). The crustaceans of the present invention may be any of fresh products, refrigerated products, and frozen products.
Fresh products are distributed to the market one to two days after catching, and refrigerated / frozen products are stored and distributed at a predetermined temperature for one day or more after catching. The present invention can also be applied as a method for preventing blackening of insect larvae, willows, adults, and the like. For example, salmon pupae used for fishing bait are suitable applications.

  In the present invention, it is desirable to store the secondary package in a state of at least 3 weeks. If stored for at least 3 weeks, the gas inside or outside of the primary package having gas permeability or gas permeability is in an equilibrium state, the carbon dioxide gas concentration in the primary package exceeds 90%, and a sufficient blackening suppression effect is obtained. I can expect. Here, the carbon dioxide gas concentration in the package can be measured by collecting the gas in the package with an airtight syringe and injecting the gas into a gas chromatography or injecting it into a gas concentration measuring device. it can.

  Furthermore, in order to suppress the blackening after opening the secondary package for a long time, it is necessary to store the secondary package in a refrigerated state for 1-2 days after thawing. Refrigeration here means the temperature of 0 degreeC-10 degreeC. By providing such a storage period, it is possible to suppress the blackening after opening the secondary package for 24 hours or more, and it is possible to display in a state where the blackening is suppressed at the retail store. If the storage period is less than 1 day, the blackening suppression period after opening the secondary package is shortened, and if it exceeds 2 days, the blackening in the package proceeds and the blackening becomes noticeable at the time of opening. .

EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example and a comparative example, this invention is not restrict | limited to a following example.

About 90 g of pink shrimp (sweet shrimp) is placed in a plastic tray (10 x 10 x 1 cm: 100 cm ³ ), one primary package wrapped with polyethylene wrap is placed in a plastic film, and carbon dioxide gas (concentration 100%) (1) 250 cm ³ (Comparative Examples 1 and 5), (2) 500 cm ³ (Comparative Examples 2 and 6), (3) 1000 cm ³ (Comparative Examples 3 and 7) (4) 1500 cm ³ (Comparative Examples 4 and 8) ), (5) 2000 cm ³ (example ^{1,3), (6) 2500cm 3} ( examples 2, 4) and sealed is filled, and a secondary packaging.
Store in a freezer at −20 ° C. for 3 weeks, then store in a refrigerator at 5 ° C. for 1 day (Comparative Examples (1 to 4, Examples 1 and 2) and 2 days (Comparative Examples 5 to 8 and Examples 3 and 4)) The gas composition in the primary package was measured after evaluating the degree of blackening of pink shrimp, and the secondary package was opened and the primary package was taken out and stored in a refrigerator at 5 ° C. for 24 hours. The degree of blackening of pink tiger shrimp was evaluated.
The degree of blackening was evaluated by a five-point scoring system of 4: recognizable, 3: recognizable, 2: slightly recognizable, 1: slightly recognizable, 0: scarce or not recognizable. The points below were judged as practical.
The results are shown in Tables 1 and 2, and the photographs are shown in FIGS.

Photo 1-1 shows the condition of pink lobster immediately after opening at 5 ° C for 1 day. Photo 1-2 shows the condition of pink shrimp 24 hours after opening at 5 ° C for 1 day. Photo 2-1 shows the condition of pink lobster immediately after opening at 5 ° C for 2 days. Photo 2-2 shows the condition of pink lobster 24 hours after opening at 5 ° C for 2 days.

Claims (5)

  The contents of crustaceans that are tightly or hermetically wrapped with gas permeable or gas permeable packaging materials are used as primary packaging, and one or more of the primary packagings are made of plastic packaging materials. A multi-packaging package in which a sealed package is used as a secondary package, and carbon dioxide more than 20 times the volume of the primary package is filled in the secondary package. body.   The crustacean multiplex packaging body according to claim 1, wherein the multiplex packaging body has a carbon dioxide gas concentration of 90% or more in the primary packaging body under frozen or refrigerated storage conditions.   The crustacean multiplex package according to claim 1 or 2, wherein the crustacean is a fresh product, a refrigerated product or a frozen product of any of shrimps, crabs, hermit crabs, and clams.   The multi-packaging body of a crustacean according to any one of claims 1 to 3, wherein an oxygen scavenger is enclosed in the multi-packaging body. 2. The multi-packaging body is kept for 24 hours or more under refrigerated storage conditions, and then transported, stored, and displayed in the state of the multi-packaging body or the primary packaging body taken out from the secondary packaging body. The distribution method of the crustacean multiple package in any one of -4.