WO2016143661A1 - Emballage alimentaire et son procédé de fabrication - Google Patents

Emballage alimentaire et son procédé de fabrication Download PDF

Info

Publication number
WO2016143661A1
WO2016143661A1 PCT/JP2016/056598 JP2016056598W WO2016143661A1 WO 2016143661 A1 WO2016143661 A1 WO 2016143661A1 JP 2016056598 W JP2016056598 W JP 2016056598W WO 2016143661 A1 WO2016143661 A1 WO 2016143661A1
Authority
WO
WIPO (PCT)
Prior art keywords
packaging material
packaging
film
meat
drip
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2016/056598
Other languages
English (en)
Japanese (ja)
Inventor
香代子 鬼澤
広瀬　和彦
幹雄 田中
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kureha Corp
Original Assignee
Kureha Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kureha Corp filed Critical Kureha Corp
Publication of WO2016143661A1 publication Critical patent/WO2016143661A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • 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
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage

Definitions

  • the present invention relates to a food package and a method for producing the same.
  • packaging materials such as bags and pouches made of multilayer films have been used for food packaging applications.
  • the packaging material made of heat-shrinkable film is filled with the contents, vacuum packaged, and then the vacuum-packed product is passed through a hot water shower or immersed in hot water.
  • a method for obtaining a food package by heat-shrinking is performed.
  • the inner surface layer in contact with the contents, an intermediate layer adjacent to it, and an outer surface layer.
  • the inner surface layer has an inorganic lubricant and an organic lubricant
  • the intermediate layer has an organic lubricant.
  • a packaging laminate in which the inner surface layer includes a resin selected from single-site catalyst-based polyethylene, LLDPE, and the like and has self-weld properties by heat treatment is known (for example, see Patent Document 1).
  • the packaging laminate is proposed for the purpose of preventing the appearance from deteriorating due to drip collecting in the ears of the packaging material (excess portion of the packaging material after shrinkage) that is produced when vacuum packaging is performed. Is a laminated body for packaging. However, a method for reducing the amount of drip generated in a food package in which meat is vacuum packaged as a content has not yet been fully studied.
  • An object of the present invention is to provide a food package with a reduced drip amount and a method for producing the same.
  • the present inventors have obtained a heat treatment of a packaging material comprising a film having a specific area shrinkage rate and a specific weight of meat at a specific temperature.
  • the present invention was completed by finding that the food packaging produced less drip.
  • the present invention relates to the following (1) to (4).
  • a food packaging body obtained by vacuum-packaging meat using a packaging material comprising a film and then performing a heat treatment to thermally shrink the packaging material, wherein the film is 10 in 80 ° C. hot water.
  • a food packaging body which is a film having an area shrinkage ratio of 70 to 90% when immersed in a second, the heat treatment temperature is 75 to 90 ° C., and the meat is 1 kg or more and 15 kg or less.
  • the food package according to (1), wherein the area shrinkage rate is 70 to 80%.
  • the food packaging body according to (1) or (2), wherein the packaging material is a packaging material having self-weldability when immersed in hot water at 80 ° C. for 10 seconds.
  • a process for vacuum packaging meat using a packaging material comprising a film, a food packaging body having a step of heat-shrinking the packaging material by heat-treating the vacuum packaged body after the step.
  • the film is a film having an area shrinkage of 70 to 90% when immersed in hot water at 80 ° C. for 10 seconds, the heat treatment temperature is 75 to 90 ° C., and the meat is The manufacturing method of the food packaging body which is 1 kg or more and 15 kg or less.
  • the food package of the present invention generates less drip.
  • the food packaging body of the present invention is a food packaging body obtained by vacuum-packaging meat using a packaging material made of a film, and then performing a heat treatment for thermally shrinking the packaging material, wherein the film has a temperature of 80 ° C. It is a film having an area shrinkage of 70 to 90% when immersed in hot water for 10 seconds, the temperature of the heat treatment is 75 to 90 ° C., and the meat is 1 kg or more and 15 kg or less.
  • meat is packaged.
  • the weight of meat to be packaged is 1 kg or more and 15 kg or less, preferably 5 kg or more and 10 kg or less.
  • meat such as a cow, a pig, a sheep, and a bird (for example, a chicken, a turkey, a duck), is mentioned.
  • Each shape is not particularly limited.
  • cuts 5-15 kg meat chunks cut from carcass
  • blocks less than 5 kg meat chunks cut from carcass
  • the packaging material is a packaging material made of a film, and the film may be a film having an area shrinkage of 70 to 90%, and is not particularly limited.
  • the packaging material it is preferable to use a packaging material made of a film having a gas barrier property in order to prevent the meat from being oxidized when the food package is stored and distributed.
  • the area shrinkage when the film is immersed in hot water at 80 ° C. for 10 seconds is 70 to 90%, preferably 70 to 80%.
  • a packaging material made of such a film By using a packaging material made of such a film, a food package with a small amount of drip can be obtained.
  • the amount of drip outflow in the meat package it is necessary to reduce as much as possible the pleats and surplus portions of the film that cause drip propagation and storage so that the film and meat are in close contact.
  • the pressure action will promote the outflow of the drip, so it is possible to achieve the above close contact state (ideal close contact state) without pressing the meat as much as possible. This is important in reducing the drip outflow.
  • the inventors of the present invention estimated that the ideal close contact state was realized and the drip amount was reduced by using a film having an area shrinkage rate within the above range.
  • the area shrinkage rate of the film can be obtained by the method described in Examples described later, the shrinkage rate in the machine direction (MD) of the film and the direction perpendicular to the film direction (TD) is obtained. It can be determined by calculating the area shrinkage rate. For example, when a film with a size of 100 mm (MD) ⁇ 100 mm (TD) is immersed in hot water at a predetermined temperature for 10 seconds, the size becomes 45 mm (MD) ⁇ 48 mm (TD).
  • the packaging material made of the film used in the present invention is preferably uniaxially or biaxially stretched during the production process.
  • the area shrinkage rate of the film can be within the above range.
  • biaxial stretching when biaxial stretching is performed, the molecules are oriented, and therefore biaxial stretching is preferable from the viewpoints of transparency, barrier properties, and strength.
  • a stretched film contracts when a heat amount exceeding the temperature applied during stretching is applied.
  • the shrinkage rate of the film can be appropriately adjusted not only by the material constituting the film but also by the production conditions such as the draw ratio.
  • the packaging material used in the present invention is preferably a packaging material having self-weld property.
  • a packaging material having a self-weld property By using a packaging material having a self-weld property, the amount of drip generated can be further reduced.
  • the packaging material has self-weldability when the food packaging body is manufactured, the ear portion of the packaging material such as a bag or pouch (the surplus portion after the heat shrinkage is referred to as the “ear portion”). It means having the property of fusing by heating at the time.
  • the packaging material having self-weldability means a packaging material having self-weldability when immersed in hot water at 80 ° C. for 10 seconds. Whether or not the packaging material has self-weldability can be determined by the method described in Examples below.
  • the innermost layer of the packaging material is a resin having a melting point of 80 ° C. or lower, or a resin whose melting peak measured by DSC rises from a temperature of 80 ° C. or lower even when the melting point is 80 ° C. or higher.
  • the film may be a single layer or a multilayer.
  • the resin constituting the film examples include polyolefin (for example, ultra-low density polyethylene, low density polyethylene, high density polyethylene, linear low density polyethylene, polypropylene), polyamide (for example, nylon 6, nylon 66, nylon 46, nylon). 6-66, nylon MXD, nylon 6I6T (where I represents isophthalic acid, T represents terephthalic acid), polyester (for example, polyethylene terephthalate, copolymerized polyethylene terephthalate (copolymer of ethylene terephthalate and the like) and ethylene terephthalate )), Ethylene / methyl acrylate copolymer, polyvinylidene chloride, ethylene-vinyl alcohol copolymer film, ethylene-vinyl acetate copolymer, ionomer and the like.
  • polyolefin for example, ultra-low density polyethylene, low density polyethylene, high density polyethylene, linear low density polyethylene, polypropylene
  • polyamide for example, nylon 6,
  • the film is formed in multiple layers from the viewpoint of simultaneously exerting performances such as imparting strength of the packaging material, imparting sealing properties, imparting barrier properties, and imparting self-weld properties.
  • the layer structure when the film is formed in multiple layers is not particularly limited, but the layer constituting the outer surface (outer surface layer) and the surface contacting the food (meat) (inner surface layer)
  • ultra-low density polyethylene / ethylene-vinyl acetate copolymer / ethylene-methyl acrylate copolymer / polyvinylidene chloride / ethylene-methyl acrylate copolymer / ethylene-vinyl acetate copolymer / ethylene- Film having a layer structure of vinyl acetate copolymer, ultra-low density polyethylene / ethylene-vinyl acetate copolymer / ethylene-methyl acrylate copolymer / polyvinylidene chloride / ethylene-methyl acrylate copolymer / ethylene-vinyl acetate copolymer Film with polymer / ionomer layer structure, ethylene-vinyl acetate copolymer / polychlorinated Film having a layer structure
  • components other than resin may be contained in the layer which comprises the said film.
  • components other than the resin include various additives, such as lubricants, antifogging agents, antioxidants, ultraviolet absorbers, light stabilizers, antistatic agents, antiblocking agents, dyes, and pigments.
  • the thickness of the film varies depending on the type of film, but is usually 5 to 300 ⁇ m, preferably 20 to 150 ⁇ m.
  • each layer is usually 0.1 to 200 ⁇ m, preferably 0.5 to 100 ⁇ m.
  • the size of the packaging material is not particularly limited, but the packaging material margin is preferably 10 to 40%, and more preferably 15 to 25%.
  • the packaging material margin rate means the size of the packaging bag before heat shrinkage with respect to the contents (meat), and can be measured by the following formula.
  • the inner dimension of the packaging material is the dimension on the side where the contents are in contact.
  • TD packaging material margin ratio (%) [inner dimension of TD of packaging material / (body circumference of TD of contents / 2) ⁇ 1] ⁇ 100
  • the MD circumference of the MD of the contents may not be constant.
  • the portion where the trunk circumference is maximum is the content.
  • the waist circumference of MD is defined as the trunk of the contents.
  • the form of the packaging material made of a film may be a cylindrical shape (pillow shape) or a bag shape (for example, a pouch shape such as a bottom seal pouch or a three-side seal pouch), or a film shape (thin film shape). It may be. It is preferable to use a cylindrical (pillow form) packaging material in that the food packaging body can be manufactured using a continuous filling and packaging machine with excellent productivity.
  • the food package of the present invention can be obtained by the following method for producing a food package.
  • the method for producing a food packaging body of the present invention includes a step of vacuum packaging meat using a packaging material made of a film, and heat-shrinking the packaging material by heat-treating the vacuum-packed packaging body after the step. It is a manufacturing method of the food packaging body which has a process to make.
  • a film having an area shrinkage of 70 to 90% when immersed in hot water at 80 ° C. for 10 seconds is used as the film, and the meat is 1 kg or more and 15 kg or less as described above. Yes, the temperature of the heat treatment is 75 to 90 ° C.
  • the meat is vacuum-packed using a packaging material made of a film, and the vacuum packaging method includes those conventionally used for vacuum packaging of meat.
  • the vacuum packaging method includes those conventionally used for vacuum packaging of meat.
  • the drip sheet may be applied to meat and the meat may be vacuum packaged together with the drip sheet.
  • An example of the vacuum packaging method includes a method having the following steps (1) to (5).
  • Step (1) Place 1 kg or more and 15 kg or less of meat on a film-like packaging material.
  • Step (2) Another film-like packaging material is superimposed on the packaging material on which the meat is placed.
  • Step (3) Two or three sides of the packaging material are heat-sealed, and the packaging material is formed into a cylindrical shape or a bag shape having two or one opening.
  • Step (4) Suction and deaeration are performed from the opening.
  • Step (5) The opening of the degassed cylindrical or bag-shaped packaging material is heat-sealed to obtain a vacuum packaged package.
  • Another example of the vacuum packaging method includes a method having the following steps (a) to (c).
  • Step (a) Placing 1 kg or more and 15 kg or less of meat in a bag-like or cylindrical packaging material.
  • Step (b) Suction and deaeration are performed from the opening.
  • Step (c) Heat-sealing the opening of the degassed cylindrical or bag-shaped packaging material to obtain a vacuum-packaged package.
  • the food package of the present invention can be obtained by performing heat treatment for heat shrinking the packaging material after vacuum packaging.
  • the heat treatment method is not particularly limited. For example, a method of immersing the vacuum packaged package in hot water, a method of showering the vacuum packaged package with hot water, or passing through a hot air tunnel. Methods and the like.
  • the temperature of the heat treatment is usually 75 to 90 ° C., preferably 75 to 88 ° C., more preferably 75 to 85 ° C.
  • it is effective to increase the shrinkage rate.
  • a packaging material made of a stretched film is known to have a higher shrinkage rate when the heat treatment temperature is higher. . For this reason, it is preferable to perform heat processing at 75 degreeC or more.
  • the heat treatment is preferably performed at 90 ° C. or less.
  • the film may be whitened due to the difference in shrinkage of each layer constituting the packaging material during the heat treatment. From this viewpoint, the heat treatment should be performed at 90 ° C or less. Is preferred.
  • the time for the heat treatment is usually 2 to 10 seconds, preferably 2 to 5 seconds.
  • the food packaging body of the present invention uses a film having a specific area shrinkage rate and uses a specific weight of meat, so that the amount of drip is smaller than that of the conventional one, so that it looks good and is excellent in meat quality. Moreover, the weight reduction of the meat by drip is reduced.
  • the temperature during storage and transportation is preferably -1 to 5 ° C.
  • packaging materials 1 to 6 having the following layer structure were used. Note that a film-like packaging material was used as the packaging material.
  • the layer structure of the following packaging material was described in order from the layer (outer surface layer) constituting the outer surface in the experimental example to the layer (inner surface layer) constituting the surface in contact with food (meat). That is, when the layer structure of the packaging material is represented by A / B / C / D, A is a layer that constitutes the outer surface, and D is a layer that constitutes the surface in contact with food (meat). , B and C are intermediate layers.
  • the packaging materials 1 to 6 were produced as a tubular film by the following method, cut out and used.
  • Table 1 shows the resin names, brand names, and abbreviations used in the present specification when the packaging materials 1 to 6 were produced.
  • Table 2 shows the layer structure of the packaging materials 1 to 6 and the thickness of each layer.
  • the packaging material 1 was manufactured by the following method. Six types of resins were extruded separately with six extruders, and each molten polymer was introduced into a coextrusion annular die, where the layer structure from the outer surface layer to the inner surface layer was VLDPE / 18% EVA + MB. / EMA / PVDC / EMA / 19% EVA-2 / 16% EVA were melt-bonded in this order and co-extruded as 7 layers in the die.
  • the molten annular body obtained by coextrusion was cooled with cold water at 10 to 20 ° C. to obtain a flat annular body.
  • the flat annular body was irradiated with an electron beam from the outside of the annular body in an electron beam irradiation apparatus having an acceleration voltage of 300 kiloelectron volts to give an absorbed dose of 80 kilogrey.
  • the tube is passed through a 82 ° C. hot water tank and simultaneously biaxially stretched 3.4 times in the vertical direction and 3.1 times in the horizontal direction by an inflation method while cooling with an air ring to obtain a tube having a width of 400 mm. It was.
  • the packaging material 2 was manufactured by the following method. Six types of resins were extruded separately with six extruders, and each molten polymer was introduced into a coextrusion annular die, where the layer structure from the outer surface layer to the inner surface layer was VLDPE / 19% EVA. -1 / EMA / PVDC / EMA / 19% EVA-2 / 16% EVA were melt-bonded in this order, and co-extruded as 7 layers in the die.
  • the molten annular body obtained by coextrusion was cooled with cold water at 10 to 20 ° C. to obtain a flat annular body.
  • the flat annular body was irradiated with an electron beam from the outside of the annular body in an electron beam irradiation apparatus having an acceleration voltage of 300 kiloelectron volts to give an absorbed dose of 80 kilogrey.
  • the tube is passed through a 82 ° C. hot water tank and simultaneously biaxially stretched 3.4 times in the vertical direction and 3.1 times in the horizontal direction by an inflation method while cooling with an air ring to obtain a tube having a width of 400 mm. It was.
  • the packaging material 3 was manufactured by the following method. Six types of resins were extruded separately with six extruders, and each molten polymer was introduced into a coextrusion annular die, where the layer structure from the outer surface layer to the inner surface layer was VLDPE / 19% EVA. -1 / EMA / PVDC / EMA / 19% EVA-2 / IO + MB were melt bonded together and coextruded as 7 layers in the die.
  • the molten annular body obtained by coextrusion was cooled with cold water at 10 to 20 ° C. to obtain a flat annular body.
  • the flat annular body was irradiated with an electron beam from the outside of the annular cylindrical body in an electron beam irradiation apparatus with an acceleration voltage of 300 kiloelectron volts to give an absorbed dose of 80 kilogrey.
  • the tube is passed through a 82 ° C. hot water tank and simultaneously biaxially stretched 3.4 times in the vertical direction and 3.1 times in the horizontal direction by an inflation method while cooling with an air ring to obtain a tube having a width of 400 mm. It was.
  • the packaging material 4 was manufactured by the following method. Four types of resins were separately extruded by four extruders, and each molten polymer was introduced into a coextrusion annular die, where the layer structure from the outer surface layer to the inner surface layer was 16% EVA / PVDC. / 16% EVA / VLDPE were melt bonded together and co-extruded as 4 layers in a die.
  • the molten annular body obtained by coextrusion was cooled with cold water at 10 to 20 ° C. to obtain a flat annular body.
  • the flat annular body was irradiated with an electron beam from the outside of the annular body in an electron beam irradiation apparatus having an acceleration voltage of 300 kiloelectron volts to give an absorbed dose of 80 kilogrey.
  • the tube is passed through a 85 ° C. hot water tank and simultaneously biaxially stretched 3.0 times in the longitudinal direction and 3.0 times in the transverse direction by an inflation method while cooling with an air ring to obtain a tube having a width of 400 mm. It was.
  • the packaging material 5 was manufactured by the following method. Four types of resins were separately extruded by four extruders, and each molten polymer was introduced into a coextrusion annular die, where the layer structure from the outer surface layer to the inner surface layer was Ny6-66 / 18. % EVA / PVDC / 18% EVA / LLDPE were melt bonded together and coextruded as 5 layers in the die.
  • the molten annular body obtained by coextrusion was cooled with cold water at 10 to 20 ° C. to obtain a flat annular body.
  • the flat annular body was irradiated with an electron beam from the outside of the annular body in an electron beam irradiation apparatus having an acceleration voltage of 300 kiloelectron volts to give an absorbed dose of 80 kilogrey.
  • the tube is passed through a 85 ° C. hot water tank and simultaneously biaxially stretched 3.0 times in the longitudinal direction and 3.0 times in the transverse direction by an inflation method while cooling with an air ring to obtain a tube having a width of 400 mm. It was.
  • the packaging material 6 was manufactured by the following method. Five types of resins were extruded separately with five extruders, and each molten polymer was introduced into a coextrusion annular die, where the layer structure from the outer surface layer to the inner surface layer was PET / Ad / Ny6 + Ny6I6T. / EVOH / Ad / VLDPE were melt-bonded in this order, and coextruded as 6 layers in a die.
  • the molten annular body obtained by coextrusion was cooled with cold water at 10 to 20 ° C. to obtain a flat annular body.
  • the flat annular body was passed through a hot water tank at 87 ° C. and simultaneously biaxially stretched 2.7 times in the vertical direction and 2.9 times in the horizontal direction by an inflation method while cooling using an air ring.
  • the biaxially stretched film obtained by the stretching was introduced into a heat treatment tower having a tube length of 2 m to form a bubble-shaped annular film, heated to 68 ° C. with steam, 7.5% in the vertical direction, and the horizontal direction Then, heat treatment was performed for 2 seconds while relaxing 8.5% to obtain a tube having a width of 400 mm.
  • the area shrinkage rate of the packaging material was measured by the following method. A film obtained by cutting packaging materials 1 to 6 into 100 mm (MD) ⁇ 100 mm (TD) was immersed in hot water at 80 ° C. for 10 seconds, and then taken out and cooled in water at room temperature.
  • the packaging material 3 it carried out similarly except having changed the hot water of 80 degreeC into the hot water of 70 degreeC, and calculated
  • the length of MD and the length of TD are measured with a ruler. From the length of MD before immersion and the length of TD, the shrinkage of MD, the shrinkage of TD, and the area shrinkage was calculated respectively.
  • the area shrinkage ratio was determined by [1 ⁇ (length of MD after shrinkage ⁇ length of TD after shrinkage) / (length of MD before shrinkage ⁇ length of TD before shrinkage)] ⁇ 100.
  • the packaging body in which the plastic pieces were packaged was taken into consideration so as not to float, immersed in hot water at 80 ° C. for 10 seconds, taken out, and immediately cooled in water at room temperature.
  • the packaging film from which the plastic pieces have been removed from the package after immersion and cooling is left in a constant temperature room at 23 ° C. and 50% relative humidity for 24 hours, and then the peeling force (inner surface) of the part where the inner surfaces of the ears are fused together
  • the measurement of the fusing force was performed under the following measurement conditions using a tensile tester Tensilon RTM-100 manufactured by Orientec. The measured value was shown by average intensity (unit: g / 15 mm). Sample width: 15 mm Length of fused part: 30mm Distance between grippers: 20mm Grasping tool speed: 200 mm / min Measurement ambient temperature: 23 ° C. Measurement ambient humidity: 50% relative humidity
  • Table 3 shows whether or not the packaging material has an MD shrinkage rate, a TD shrinkage rate, an area shrinkage rate, and a self-weld property.
  • Example 1 A drip sheet is applied to beef thigh meat (weight is about 5 kg), and vacuum packaging is performed with the packaging materials shown in Table 4 (using the AGW160 vacuum packaging machine made by MULTIVAC). . Then, it preserve
  • the vacuum packaging uses two film-shaped packaging materials of about 251 mm ⁇ about 361 mm as packaging materials, heat seals using an impulse sealer (using Fuji Impulse Sealer), and the inner dimensions after vacuum packaging are 250 mm ⁇ A 360 mm bag was used.
  • beef thigh was put in the bag, and the vacuum packaging machine was set as a vacuum dial 5 and a seal dial 5. In addition, it tested twice for every packaging material, The average weight of the beef leg meat was set to 5.2 kg.
  • the drip amount was calculated as follows. The amount of drip absorbed by the drip sheet was calculated by subtracting the weight of the unused drip sheet from the weight of the drip sheet after absorbing the drip. Next, apply paper that has been weighed in advance (Kim towel: Nippon Paper Crecia Co., Ltd.) to beef thigh meat to absorb the drip, and drip that has come out in the packaging material and drip attached to the packaging material All wiped with Kim towel. The weight was measured, and the amount of drip absorbed by the Kim towel was calculated from the difference in the weight of the Kim towel before and after drip absorption. The drip amount absorbed by the drip sheet and the drip amount absorbed by Kim Towel were added up.
  • Drip amount (g) (Weight of Kim Towel after Absorbing Drip (g) ⁇ Weight of Unused Kim Towel (g)) + (Weight of Drip Sheet after Absorbing Drip ⁇ Weight of Unused Drip Sheet (g))
  • the reason why the drip was absorbed by Kim Towel was that the meat lump was large and it was difficult to measure the weight of the whole food package.
  • Drip rate (%) Drip amount (g) ⁇ Meat weight before vacuum packaging (g) ⁇ 100
  • the experiment example which uses the packaging materials 2 and 3 as a packaging material corresponds to the Example of this invention, and each experiment example is set to Example 1, 2, respectively.
  • experimental examples using packaging materials 4 to 6 as packaging materials are comparative examples, and each experimental example is referred to as comparative examples 1 to 3, respectively.
  • two film-shaped packaging materials of about 260 mm ⁇ about 370 mm are used as packaging materials, heat sealed using an impulse sealer (using a sealer manufactured by Fuji Impulse), and the inner dimension after vacuum packaging is 250 mm ⁇ A 360 mm bag was used.
  • the drip amount and drip rate were determined by the same method as in Experimental Example 1.
  • the experiment example which uses the packaging materials 1 and 2 as a packaging material is equivalent to the Example of this invention, and each experiment example is set as Example 3 and 4, respectively.
  • the results of Experimental Example 2 are shown in Table 5.
  • the vacuum packaging uses two film-shaped packaging materials of 250 mm ⁇ 300 mm as packaging materials, heat seals using an impulse sealer (using a sealer manufactured by Fuji Impulse), and the inner dimensions after vacuum packaging are 240 mm ⁇ 290 mm This was done using a bag.
  • the packaging material margin ratio was determined by the following method in the case of packaging materials 1 and 2 with the MD circumference of the beef leg meat being 400 mm and the TD circumference being 480 mm.
  • the drip amount and drip rate were determined by the same method as in Experimental Example 1.
  • the vacuum packaging uses two 280 mm ⁇ 310 mm film-shaped packaging materials as packaging materials, and heat seals using an impulse sealer (using Fuji Impulse Sealer) in the same manner as in Example 1, and after vacuum packaging This was carried out using a bag having an inner size of 270 mm ⁇ 300 mm.
  • beef thigh was put in the bag, and the vacuum packaging machine was set as a vacuum dial 5 and a seal dial 5. In addition, it tested 3 times for every packaging material, and it was made for the average weight of beef leg meat to be 2.5 kg.
  • Example 7 the experiment example using the packaging material 3 as a packaging material and using 80 degreeC hot water corresponds to the Example of this invention, and this experiment example is set to Example 7.
  • FIG. 7 an experimental example using the packaging material 5 using 80 ° C. hot water and an experimental example using the packaging material 3 using 70 ° C. hot water are comparative examples, Experimental examples are referred to as Comparative Examples 4 and 5, respectively.
  • the results of Experimental Example 4 are shown in Table 7.
  • Experimental Examples 1 to 4 show that when a packaging material made of a film having an area shrinkage of 70 to 90% is used, the amount of drip generated is small. From Experimental Examples 1 to 4, it can be seen that the drip amount can be further reduced by using a film having a self-weld property.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Evolutionary Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Toxicology (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)

Abstract

L'objet de la présente invention est de fournir un emballage alimentaire avec lequel il est possible de réduire la quantité du goutte-à-goutte qui se produit. Cet emballage alimentaire est obtenu par l'emballage de la viande sous vide à l'aide d'un matériau d'emballage comprenant un film, suivi par un traitement thermique destiné à rétrécir thermiquement le matériau d'emballage, ledit film présentant un taux de rétrécissement de surface de 70 à 90 % lorsqu'il est immergé dans de l'eau chaude à 80 °C pendant 10 secondes, la température du traitement thermique étant de 75 à 90 °C, et la quantité de viande étant de 1 à 15 kg, inclus.
PCT/JP2016/056598 2015-03-09 2016-03-03 Emballage alimentaire et son procédé de fabrication Ceased WO2016143661A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-046095 2015-03-09
JP2015046095 2015-03-09

Publications (1)

Publication Number Publication Date
WO2016143661A1 true WO2016143661A1 (fr) 2016-09-15

Family

ID=56879375

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/056598 Ceased WO2016143661A1 (fr) 2015-03-09 2016-03-03 Emballage alimentaire et son procédé de fabrication

Country Status (1)

Country Link
WO (1) WO2016143661A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01297243A (ja) * 1988-05-25 1989-11-30 Mitsubishi Plastics Ind Ltd 熱収縮性複合延伸フイルム
JP2006076601A (ja) * 2004-09-09 2006-03-23 Best Pack Kk 部分肉の真空個包装体の印字方法
WO2013121874A1 (fr) * 2012-02-16 2013-08-22 株式会社クレハ Film multicouche thermorétractable

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01297243A (ja) * 1988-05-25 1989-11-30 Mitsubishi Plastics Ind Ltd 熱収縮性複合延伸フイルム
JP2006076601A (ja) * 2004-09-09 2006-03-23 Best Pack Kk 部分肉の真空個包装体の印字方法
WO2013121874A1 (fr) * 2012-02-16 2013-08-22 株式会社クレハ Film multicouche thermorétractable

Similar Documents

Publication Publication Date Title
JP4495264B2 (ja) 熱収縮性多層フィルム
JP4864177B2 (ja) 延伸多層フィルムケーシング
ES2663514T5 (es) Películas termocontraíbles de barrera de multicapa PVDC
JPH0358908B2 (fr)
JP6436719B2 (ja) スキンパック用熱収縮性延伸多層フィルム、それを用いたスキンパック包装体、及びスキンパック用熱収縮性延伸多層フィルムの製造方法
JP4848020B2 (ja) 延伸積層フィルム及び袋
CN109195790B (zh) 阻气可热收缩膜
WO2007140118A2 (fr) Film multicouche à valeur de transmission de l'oxygène élevée et à modulus élevé
BRPI0707768A2 (pt) filme de méltiplas camadas termo-contrÁtil, e, materiais de embalagem para bolsa, de embalagem para saco, de embalagem para embalagem de travesseiro, de embalagem para comformaÇço por estampagem profunda e de tampa para embalagem de bandeja
EP1137534B1 (fr) Film multicouche thermoretractable
US6365248B1 (en) Easily tearable laminated barrier film and bag product using the same
EP2679518A1 (fr) Structures barrieres multicouches, procedes de structures multicouches, emballages et procedes de fabrication de structures multicouches
JPWO2017169208A1 (ja) 熱収縮性フィルム及び熱収縮フィルムの製造方法
WO2004080803A2 (fr) Structures multicouches thermoplastiques
AU2017300427B2 (en) Heat-shrinkable multilayer film
JP2016128330A (ja) 食品包装体
JP7190141B2 (ja) 熱収縮性ガスバリアフィルム
JPS625061B2 (fr)
JPS625062B2 (fr)
WO2011149386A2 (fr) Conditionnement synthétique de saucisses à base de polyamide capable d'être rempli sans s'étirer et son procédé de production
JPS588644A (ja) 熱収縮性多層フィルム及びその包装体
JPS625063B2 (fr)
JP4817858B2 (ja) 蓋材
CN113352719A (zh) 一种在线成型收缩底膜和盖膜及其制备方法
US4925687A (en) Turkey package

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16761631

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16761631

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: JP