JPH0583214B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a packaging method, a preservation method, and a package for meat such as cows and pigs. The present invention relates to a method for packaging meat, a method for preserving meat, and a package that can prevent deterioration in quality of meat, reduction in product yield, and excessive absorption of meat juices.

(Prior Art) Conventionally, meat juice leaking from meat (hereinafter sometimes referred to as surplus meat juice) has been a cause of lowering the commercial value of meat.

To explain in detail, a portion of the meat changes color due to contact with excess meat juice, and it is necessary to remove the discolored portion, resulting in a decrease in product yield. In addition, the above-mentioned surplus meat juice becomes a breeding ground for the growth of common viable bacteria, so the storage period of meat has been shortened.

A method for packaging crustaceans that removes surplus meat juice and prevents deterioration of quality, which has the various problems mentioned above, is proposed in Japanese Patent Application Laid-open No. 71145/1983. However, in this method, if temporary or continuous pressure is applied to the liquid-absorbing member that has absorbed excess meat juice, the absorbed meat juice will seep out onto the surface of the member. For this reason, it is difficult to reduce the contact time between excess meat juice and food, and this has been insufficient to solve the above-mentioned problems, especially when preserving meat that is not covered with a shell.

The applicant has filed Japanese Patent Application No. 1-153159 (June 1999).
(filed on May 15th) proposes a method for preserving meat.

As shown in FIG. 3, this method uses an absorbent sheet 14 in which a superabsorbent 13 is housed in a bag 12 having a liquid-permeable sheet 17 and a liquid-impermeable sheet 18.
The liquid-permeable sheet 17 of the absorbent sheet 14 is the meat 1
1, and the absorbent sheet 14 and the meat 11 are placed in contact with the non-breathable film 15.
After vacuum packaging, it is stored at ice temperature.

According to the method proposed in Japanese Patent Application No. 1-153159, by placing the liquid-permeable sheet 17 in contact with the meat 11, excess meat juice is absorbed more easily than the method disclosed in the above-mentioned publication. It has become possible to improve liquid efficiency and solve the various problems mentioned above.

(Problems to be Solved by the Invention) However, in the method proposed in Japanese Patent Application No. 1-153159, the absorbent sheet not only absorbs excess meat juice but also
It was predicted that there would be cases where even the juices in the meat would be absorbed. As is well known, meat juice is what gives meat its umami flavor, and the loss of this meat juice results in a decrease in the commercial value of meat. Therefore, in order to prevent excessive absorption of meat juice, it is necessary to predict the amount of meat juice that will leak out during the desired storage period, and adjust the amount or rate of liquid absorption based on this predicted amount. Ta.

However, the amount and leakage rate of meat juice leaking from meat vary depending on the size and shape of the meat, or the state of preservation of the meat. Because of this, it is difficult to accurately determine the amount of excess meat juice and the rate of leakage.
Advanced technology was required to preserve meat in a stable state while maintaining its commercial value.

This invention was made in view of the above-mentioned problems, and the problems to be solved are deterioration in product quality, reduction in product yield, and excessive absorption of meat juices from meat.

An object of the present invention is to provide a method for packaging meat, a method for preserving meat, and a package that can prevent deterioration in quality of meat, reduction in product yield, and excessive absorption by absorbing and removing meat juice leaking from meat. It is.

(Means for Solving the Problem) In order to achieve this object, the invention according to claim 1 provides a liquid absorbent material in which an absorbent is sandwiched between a liquid-permeable sheet and a liquid-impermeable sheet. The liquid-impermeable sheet is placed so as to face the meat, and the liquid-absorbing material and the meat are vacuum-packed with an air-impermeable film;
This meat packaging method is characterized in that the meat juice leaked from the meat is absorbed by the liquid-permeable sheet of the liquid-absorbing material.

Moreover, in the invention set forth in claim 2, there is provided a method for preserving meat, characterized in that the meat packaged by the packaging method set forth in claim 1 is refrigerated.

Furthermore, in the invention according to claim 3, at least a non-porous film for vacuum packaging meat, a liquid-permeable sheet facing the non-porous film, and a liquid-impermeable sheet facing the meat. The package is characterized by comprising a liquid absorbent material with an absorbent material housed therebetween.

(Function) According to the method for packaging meat according to claim 1, by vacuum packaging the meat and the liquid-absorbing material, the gap between the meat and the liquid-impermeable sheet and the gap between the non-porous film and the meat are reduced. , and the gap between the impermeable sheet and the liquid-permeable sheet, respectively, where capillary action acts. Therefore, excess meat juice leaking from the meat reaches the liquid-permeable sheet due to this capillary phenomenon. In this way, by applying the method of the present invention, only the meat juice leaked from the meat can be passed through the liquid-permeable sheet described above.
Absorbed by liquid-absorbing material.

(Example) Hereinafter, the meat packaging method, preservation method, and packaging body of the present invention will be explained in detail according to an example shown in the drawings.

First, the meat packaging method according to claim 1 will be explained.

This method consists of () and ().

() Arranging the liquid-absorbing material 19 in which the absorbent material 16 is sandwiched between the liquid-permeable sheet 17 and the liquid-impermeable sheet 18 so that the liquid-impermeable sheet 18 faces the meat 11; and the liquid-absorbing material 19 mentioned above are vacuum-packed with a non-porous film 15, and the meat juices leaking from the meat 11 are transferred to the liquid-permeable sheet 17 of the liquid-absorbing material 19.
Something that I tried to absorb from.

Hereinafter, each of the above-mentioned configurations will be explained in detail with reference to FIG. 1, which shows a schematic cross section of the package.

First, the above-mentioned configuration () will be explained.

In this invention, the liquid-absorbing material 19 is composed of a liquid-permeable sheet 17, a liquid-impermeable sheet 18, and an absorbent material 16 sandwiched between these two sheets. The meat 11 may be in the form of a block as shown in FIG. 1, thinly sliced, or in any other shape. The liquid-permeable sheet 18 is placed so as to face the meat. For this reason, meat 1
1 does not come into direct contact with the liquid-permeable sheet 17 of the liquid-absorbing material 19, so there is no problem that the meat juice in the meat is forcibly absorbed by the liquid-absorbing material and the taste of the meat deteriorates.

In addition, the liquid-impermeable sheet 1 of the meat 11 and the liquid-absorbing material 19
8, but if necessary, a liquid-permeable material (not shown) such as paper may be placed between the meat 11 and the liquid-impermeable sheet 18. An example of such a case is when meat wrapped in paper or the like is vacuum-packed with a non-breathable film together with a liquid-absorbing material.

Next, the above-mentioned configuration () will be explained.

By vacuum packaging the meat 11 and the liquid-absorbing material 19 using the impermeable film 15 in the state of the structure () already described, the meat 11 and the liquid-impermeable sheet 16 and the meat 11 and the impermeable film are packaged in a vacuum. 15, and in the gaps between the liquid absorbent sheet 17 and the impermeable film 15, capillary action acts. For this reason, meat 11
Excess meat juice leaking from the membrane moves to spread on the meat side of the non-porous film 15, and is transferred to the liquid-permeable sheet 17.
After reaching this point, it is absorbed by the liquid absorbing material 19.

According to the inventor's experiments, the degree of vacuum during the above-mentioned vacuum packaging is preferably within the range of 450 to 680 (mmHg). The upper limit of this range may be the value necessary to cause capillary action, and the lower limit is:
This value is necessary to make the meat juice leaking from the meat essentially only surplus meat juice. Specifically, by setting this suitable range, it is possible to prevent the propagation of general viable bacteria caused by surplus meat juice, to prevent misalignment between the liquid absorbing material 19 and the meat 11, and to efficiently absorb surplus meat juice. In addition, various effects can be expected.

Next, the method for preserving meat according to claim 2 will be explained.

Meat vacuum-packed by the packaging method according to claim 1 described above is not frozen and usually -
If the temperature range is about 3 to 6°C, that is, in a refrigerated state, the meat juice will be absorbed by the liquid-absorbing material without freezing. Furthermore, since the temperature is low, it is expected that the proliferation of general viable bacteria will be reduced.

Next, the package according to claim 3 will be explained.

The package of the present invention includes at least an air-impermeable film 15 and a liquid-absorbing material 19 for vacuum packaging meat 11.

The non-breathable film 15 has various properties such as non-breathability, strength, and flexibility that enable vacuum packaging of meat, and is made of materials that do not adversely affect the human body as a food packaging container. It is what it is. Specifically, the conventionally used
Polyester film, polypropylene film, etc. having a thickness of about 40 (μm) are suitable.

The liquid-absorbing material 19 is formed by sandwiching the absorbent material 10 between a liquid-permeable sheet 17 and a liquid-impermeable sheet 18.

In addition to water permeability and water resistance, the liquid permeable sheet 17 has a density (pore diameter) that prevents the absorbent material 16 from leaching out.
Similar to the non-breathable film 15 described above,
Materials that do not adversely affect the human body are preferred. As specific examples of the liquid-permeable sheet, wet-laid nonwoven fabric, spunbond nonwoven fabric, hydrophilic paper, or other materials having strength and elongation that can maintain the sheet shape of the liquid-absorbing material 19 are suitable. Further, although not shown, the liquid-permeable sheet 17 may have a multilayer structure to ensure heat-sealability when forming the liquid-absorbing material 19.

The liquid-impermeable sheet 18 is made of a material that does not allow liquid to pass through, is water resistant, and does not have an adverse effect on the human body as a food packaging container.
A polypropylene film of the order of m) or a two-layer film of about 30 (μm) thick composed of a polypropylene film and a polyethylene film is suitably used.

These liquid-permeable sheets 17 and non-liquid-permeable sheets 18 are overlapped to sandwich the absorbent material 16, and then the above-mentioned method is applied by using an adhesive made of hydrophobic synthetic resin or by heat fusing. It joins the sheets together.

The absorbent material 16 must be made of a material that has the function of absorbing excess meat juice and does not have any adverse effects on the human body when preserving meat. Specifically, a water-absorbing polymer sheet made by adding pulp or the like to water-absorbing polymer powder is preferable, and a film, nonwoven fabric, mesh sheet, or the like containing a water-absorbing polymer may also be used. Examples of this water-absorbing polymer include crosslinked polyacrylate, starch-acrylonitrile graft polymer, vinyl acetate-acrylate copolymer, isobutylene-maleic anhydride copolymer, and polyvinyl alcohol (PVA)-maleic acid copolymer. Carboxymethyl cellulose (CMC)
Crosslinked materials or other materials with a water absorption capacity of 50 to 1000 times are preferred.

Furthermore, as shown in FIG. 2, when pulp sheets 20 are placed on both sides of the absorbent material 16 such as a film, nonwoven fabric, or mesh sheet containing a superabsorbent polymer, the sheet shape of the absorbent material 16 can be more accurately determined. In addition, the absorbent material 1
It can be expected that the excess meat juice will be absorbed uniformly over the entire surface of the meat.

The liquid-absorbing material 19 may be one in which only the water-absorbing polymer powder described above as the absorbing material 16 is sandwiched and sealed between the liquid-permeable sheet 17 and the liquid-impermeable sheet 18.

Although the embodiments of this application have been described in detail above, it is clear that the present invention is not limited only to these embodiments. For example, in this embodiment, one sheet of liquid-absorbing material is brought into pressure contact with one piece of meat, but a plurality of liquid-absorbing materials may be brought into pressure contact with one piece of meat.

Note that in the present invention, it is clear that numerical conditions, arrangement conditions, shapes, and other conditions can be arbitrarily modified and modified within the scope of the claims.

(Effect of the invention) As is clear from the above explanation, claim 1
According to the described meat packaging method, the liquid-absorbing material is arranged so that the liquid-impermeable sheet faces the meat;
It does not absorb the juices in the meat. Furthermore, since the meat and liquid-absorbing material are vacuum-packaged using a non-breathable film, the capillary phenomenon described above can be used to transport excess meat juices that leak out to the liquid-permeable sheet and absorbed into the liquid-absorbing material. can.

Therefore, it is possible to avoid contact between excess meat juice and the surface of the meat, thereby preventing a decrease in product value and product yield due to discoloration of the meat. Furthermore, since the volume of the liquid-absorbing material increases due to swelling, the liquid-absorbing material is pressed against the impermeable film, so that it can be expected to prevent excess meat juice absorbed by the material from returning. In particular, even if temporary or continuous pressure is applied during transportation or packaging of the package, such pressure and the pressure associated with the above-mentioned increase in volume may cause the liquid to pass through the liquid-permeable sheet. Backflow of excess meat juice can be reduced.

In addition, according to the method for preserving meat according to claim 2, when applying the techniques described in claims 1 and 3, by refrigerating the meat after vacuum packaging, the above-mentioned reduction in product value and product yield can be reduced. decrease in
Overabsorption, associated with the removal of excess juice from meat,
Various technical tasks can be achieved.

Further, according to the package according to claim 3, the above-described configuration provides the following effects.

According to this package, the liquid-impermeable sheet of the liquid-absorbing material is arranged so as to face the meat, and the liquid-permeable sheet of the liquid-absorbing material is arranged so as to face the non-breathable film. , excess meat juice is indirectly absorbed by the liquid-absorbing material by capillary action. Therefore, this package is suitable for use in the packaging method according to claim 1 described above, and can stabilize product quality, stabilize product yield, and prevent excessive absorption of meat juices.

[Brief explanation of the drawing]

FIG. 1 is an enlarged sectional view showing a packaging body used for packaging meat according to the present invention, FIG. 2 is an enlarged sectional view showing a liquid-absorbing material, and FIG. 3 is a packaging body of the prior art. It is an enlarged sectional view. Explanation of symbols, 11: Meat, 12: Bag, 13:
Super absorbent, 14: Absorbent sheet, 15: Non-breathable film, 16: Absorbent material, 17: Liquid permeable sheet, 1
8: Liquid-impermeable sheet, 19: Liquid-absorbing material, 20: Valve seat.

Claims (1)

[Scope of Claims] 1. A liquid-absorbent material in which an absorbent material is sandwiched between a liquid-permeable sheet and a liquid-impermeable sheet is arranged so that the liquid-impermeable sheet faces meat, and the liquid-absorbent material and the liquid-impermeable sheet are A method for packaging meat, characterized in that the meat is vacuum-packaged with an air-impermeable film, and the meat juice leaking from the meat is absorbed by the liquid-permeable sheet of the liquid-absorbing material. 2. A method for preserving meat, which comprises refrigerating meat packaged by the packaging method according to claim 1. 3. A liquid absorbent comprising at least an impermeable film for vacuum packaging meat, a liquid-permeable sheet facing the impermeable film, and an absorbent material housed between the liquid-impermeable sheet facing the meat. A packaging body used in a meat packaging method, characterized by comprising: