JP2939587B2 - Food packaging - Google Patents
Food packagingInfo
- Publication number
- JP2939587B2 JP2939587B2 JP63324587A JP32458788A JP2939587B2 JP 2939587 B2 JP2939587 B2 JP 2939587B2 JP 63324587 A JP63324587 A JP 63324587A JP 32458788 A JP32458788 A JP 32458788A JP 2939587 B2 JP2939587 B2 JP 2939587B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- food packaging
- packaging material
- antioxidant
- oxidation
- 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.)
- Expired - Fee Related
Links
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Wrappers (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coating Of Shaped Articles Made Of Macromolecular Substances (AREA)
- Laminated Bodies (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はエチレン系重合体に天然抗酸化剤を含有ある
いは塗布し、食品の酸化を防止することを特徴とする食
品包装材に関する。即ち、本発明は食品の酸化による品
質の劣化を抑制あるいは防止するに有効な食品用包装材
を提供するものである。Description: TECHNICAL FIELD The present invention relates to a food packaging material characterized by containing or applying a natural antioxidant to an ethylene polymer to prevent oxidation of food. That is, the present invention provides a food packaging material that is effective in suppressing or preventing deterioration of quality due to oxidation of food.
〔従来の技術〕 油脂及び含油脂組成物を長期間保存した場合、その保
存条件下の酸素濃度，温度，湿度及び光線の影響によ
り、油脂を構成する不飽和脂肪酸あるいはカロチノイド
系色素等が自己酸化し、商品価値及び栄養価を損なうこ
とが知られている。[Prior art] When oils and fats and oil-containing compositions are stored for a long period of time, unsaturated fatty acids or carotenoid pigments constituting the oils and fats are auto-oxidized due to the effects of oxygen concentration, temperature, humidity and light under the storage conditions. It is known that the commercial value and the nutritional value are impaired.
従来、食品の酸化防止の手段としては、大別して抗酸
化剤を直接添加する方法と、包装材により酸化促進因子
である酸素，光線等を遮断する方法が採用されている。
前者では高力価の合成抗酸化剤BHT,BHA［文献 New Fo
od Industry Vol.27,No.8〜９（1985）］やトコフェ
ロール等の天然抗酸化剤［文献 New Food Industry
Vol.27,No.2〜７（1985）］を単独あるいはキレート
剤等のシネルギストと併用して使用する方法が周知の事
実である。しかし、BHT等は使用制限及び発癌性の問題
から好ましくなく、トコフェロール等では価格や効果の
点で不充分である。一方、後者では食品を酸化促進因子
から守るためにガスバリヤー性のものや紫外線遮断機能
を持たせたもの及びそれらをラミネートし多重層とした
ものがあるが、酸化防止の直接的手段とは考えにくい。Conventionally, as a means for preventing the oxidation of food, a method of directly adding an antioxidant and a method of blocking oxygen, light, etc., which are oxidation promoting factors, by a packaging material have been adopted.
In the former, high-titer synthetic antioxidants BHT and BHA [Reference New Fo
od Industry Vol.27, No.8-9 (1985)] and natural antioxidants such as tocopherol [Reference New Food Industry
Vol. 27, No. 2 to 7 (1985)] is a well-known fact that it is used alone or in combination with a synergist such as a chelating agent. However, BHT and the like are not preferable due to the limitation of use and carcinogenicity, and tocopherol and the like are insufficient in price and effect. On the other hand, in the latter case, there is a gas barrier type or a type with ultraviolet blocking function to protect foods from oxidation promoting factors, and a laminate of them to form multiple layers. Hateful.
食品に酸化防止を目的として抗酸化剤を直接添加する
場合、食品が本来持ち合わせている味や臭いを損なうこ
とがある。さらに合成抗酸化剤を添加した場合、安全性
が問題となる。一方、食品用包装材のみではガスバリヤ
ー性を必要とし、包装時に繁雑な操作を要し、かつ欠損
等により穴が生じたときなどの小さなミスにより、酸化
防止効果が著しく低減する。上記の天然抗酸化剤と食品
用包装材とを併用し、食品に対する、より強力な酸化防
止効果を持たせた例はない。When an antioxidant is directly added to food for the purpose of preventing oxidation, the taste and odor originally possessed by the food may be impaired. When a synthetic antioxidant is further added, safety becomes a problem. On the other hand, a food packaging material alone requires gas barrier properties, requires complicated operations at the time of packaging, and a small mistake such as when a hole is formed due to a defect or the like, significantly reduces the antioxidant effect. There is no example in which the above natural antioxidant is used in combination with a food packaging material to provide a stronger antioxidant effect on food.
本発明者らは上記の実情を鑑み、効果が強く、食品へ
の影響が少なく、かつ安全性の極めて高い新酸化防止手
段に関して鋭意研究した結果、エチレン系重合体に天然
抗酸化剤を含有あるいは塗布させた食品用包装材が、食
品の酸化防止に対して優れた効果を有することを見い出
し、本発明を確立した。In view of the above circumstances, the present inventors have conducted intensive studies on a new antioxidant having a strong effect, a small effect on food, and extremely high safety, and have found that an ethylene polymer contains a natural antioxidant or The present inventors have found that the applied food packaging material has an excellent effect on preventing the oxidation of food, and established the present invention.
本発明の食品用包装材は、エチレン系重合体に天然抗
酸化剤を含有あるいは塗布し、そのものを食品用包装材
に加工することによって得られる。The food packaging material of the present invention can be obtained by containing or applying a natural antioxidant to an ethylene polymer and processing the ethylene polymer into a food packaging material.
本発明の食品用包装剤は、安全性が極めて高く強力な
抗酸化効果を期待できるため、油脂及び油脂を含む食
品，魚介類，畜肉製品等の各種製品に幅広く使用でき
る。Since the food packaging material of the present invention is extremely safe and can be expected to have a strong antioxidant effect, it can be widely used for various products such as oils and fats, foods containing oils and fats, fish and shellfish products, and meat products.
本発明におけるエチレン系不飽和化合物とは、エチレ
ン、プロピレン、ブテン−1,4・メチル・ペンテン−
１、スチレン等のα−オレフィンの他、そのハロゲン置
換体であるハロゲン化ビニル、例えば塩化ビニル、ハロ
ゲン化ビニリデン、例えば塩化ビニリデン、カルボキシ
置換体であるメタアクリル酸、クロトン酸、それらのア
ルキルエステル、特にメチルメタアクリル酸及びターシ
ャリーブチル・クロトン酸、ニトリル置換体であるアク
リロニトリル、アシロキン、特にアセトキシ置換体であ
る酢酸ビニル、多不飽和化合物であるジオレフィン、例
えばブタジエン、イソプレン、クロロプレン、イソアミ
レン、１・４−ペンタジエン、１・５−ヘキサジエン、
１・６−ヘプタジエン等のジエン類があげられる。The ethylenically unsaturated compound in the present invention is ethylene, propylene, butene-1,4-methylpentene-
1, in addition to α-olefins such as styrene, halogenated vinyl halides such as vinyl chloride, vinylidene halide such as vinylidene chloride, carboxy-substituted methacrylic acid, crotonic acid, alkyl esters thereof, In particular, methyl methacrylic acid and tertiary butyl crotonic acid, nitrile-substituted acrylonitrile and acyloquine, particularly acetoxy-substituted vinyl acetate, polyunsaturated diolefins such as butadiene, isoprene, chloroprene, isoamylene, .4-pentadiene, 1.5-hexadiene,
Dienes such as 1,6-heptadiene are exemplified.
本発明においてエチレン系不飽和化合物から得られる
エチレン系重合体とは、該化合物の単独重合体及び共重
合体のものをいう。In the present invention, the ethylene polymer obtained from the ethylenically unsaturated compound means a homopolymer or a copolymer of the compound.
本発明における天然抗酸化剤とはトコフェロール類、
例えばα−，β−，γ−，δ−トコフェロールやフラボ
ン誘導体であるフラボノイド、例えばカテキン，ガロカ
テキンガレート，フラボノール，ケルセチン，コーヒー
酸誘導体である、例えばコーヒー酸，フェルラ酸，オリ
ザノール，アミノ酸及びその誘導体，糖類及び糖アルコ
ール等があげられる。Natural antioxidants in the present invention are tocopherols,
Flavonoids such as α-, β-, γ-, δ-tocopherol and flavone derivatives such as catechin, gallocatechin gallate, flavonol, quercetin and caffeic acid derivatives such as caffeic acid, ferulic acid, oryzanol, amino acids and derivatives thereof , Sugars and sugar alcohols.
酸化の原因である油脂中の不飽和脂肪酸、又は褐色の
原因であるカロチノイド系色素が、それぞれ光や熱によ
り活性化した酸化ラジカルの攻撃を受け、ヒドロペルオ
キシドを形成する。それがさらに酸化生成物（アルデヒ
ド，ケトン，重合体，脂肪酸等）を形成し酸化，褐色が
進行していく。Unsaturated fatty acids in fats and oils that cause oxidation and carotenoid pigments that cause brown are each attacked by an oxidizing radical activated by light or heat to form hydroperoxide. It further forms oxidation products (aldehydes, ketones, polymers, fatty acids, etc.), and oxidation and browning progress.
従って、酸化，褐色の原因である光，熱，酸素の遮断
が酸化防止の基本的考え方である。つまり本発明の食品
用包装剤は、包装剤により紫外線や酸素の遮断が可能で
あるばかりでなく、抗酸化剤がラジカルスカベンジャー
としての役割を果たすため酸化防止に有力な手段とな
る。Therefore, blocking light, heat and oxygen, which are the causes of oxidation and brown, is the basic concept of oxidation prevention. That is, the food packaging material of the present invention is not only capable of blocking ultraviolet light and oxygen by the packaging material, but also an antioxidant, which plays a role as a radical scavenger, and is an effective means for preventing oxidation.
以下に、実施例をもって本発明を具体的に説明する
が、その結果は本発明を限定するものではない。Hereinafter, the present invention will be described specifically with reference to Examples, but the results do not limit the present invention.
実施例1. 塩化ビニル樹脂のペレット1kgと天然抗酸化剤である
カテキン類50gを、溶融押し出し機のホッパーに供給す
る。ここからスクリュー溝に沿って輸送されながら漸次
溶融する。溶融し、押し出しされた樹脂は、狭いスリッ
ト状の間隙をもった幅の広いいわゆるＴ形ダイスを通り
シート状フィルムA1.02kgが得られた。Example 1. 1 kg of vinyl chloride resin pellets and 50 g of catechins, which are natural antioxidants, are supplied to a hopper of a melt extruder. From here, it is gradually melted while being transported along the screw groove. The melted and extruded resin passed through a wide so-called T-die having a narrow slit-shaped gap to obtain 1.02 kg of a sheet-like film A.
実施例2. 塩化ビニル樹脂のペレット1kgを、溶融押し出し機を
用い、シート状フィルムを得る。このフィルムを第１図
のようなグラビアコーティング法により、コーティング
フィルムを得る。即ち、コーティングパンの20％w/vの
カテキン類の浸漬液３をＡロールを経て、均一に移行
させ、過剰の塗布液はドクターナイフＤで除きフィルム
をＣのゴムロールで圧しながら塗布する。このように片
面コーティングを施したフィルムB1.01kgを得た。Example 2 A sheet-like film is obtained from 1 kg of vinyl chloride resin pellets using a melt extruder. A coating film is obtained from this film by a gravure coating method as shown in FIG. That is, the immersion liquid 3 of catechins of 20% w / v in the coating pan is transferred uniformly via the A-roll, and the excess coating liquid is removed by the doctor knife D and the film is applied while pressing the film with the rubber roll C. Thus, 1.01 kg of a film B coated on one side was obtained.
試験例1. 実施例1,2で作製したフィルムA,B及び抗酸化剤無添加
のフィルムＣについて食品に対する保存効果を試験し
た。Test Example 1. The preservative effects of the films A and B prepared in Examples 1 and 2 and the film C without an antioxidant on food were tested.
紅鮭を10％食塩水に１時間浸漬後、A,B,Cでそれぞれ
真空包装を施し、10℃で５日間保存した。その結果、Ｃ
は紅鮭本来の赤身が著しく褪色してしまい、商品価値と
して低いものとなった。一方、A,Bはどちらも大差な
く、紅鮭本来の赤身が維持され褪色防止効果が認められ
た。The red salmon was immersed in 10% saline for 1 hour, vacuum-packed with A, B, and C, respectively, and stored at 10 ° C. for 5 days. As a result, C
The red meat of the red salmon was significantly discolored, resulting in low commercial value. On the other hand, both A and B did not differ much, and the original leanness of red salmon was maintained, and the effect of preventing fading was recognized.
試験例2. 試験例１同様の保存試験を行った。Test Example 2. A storage test similar to Test Example 1 was performed.
市販のマーガリンを購入し、フィルムA,B,Cを用い真
空包装し10℃で保存した。Commercially available margarine was purchased, vacuum-packaged using films A, B, and C and stored at 10 ° C.
油脂食品基準試験法に基づき、過酸化物価を経時的に
測定した結果、下記の如くであった。As a result of measuring the peroxide value over time based on the Oil and Fat Food Standard Test Method, the results were as follows.
試験例3. 試験例１同様の保存試験を行った。 Test Example 3. A storage test similar to Test Example 1 was performed.
食塩 4.5 g 重合リン酸塩 1.1 g 上白糖 2.0 g コーンシロップ 4.0 g デキストリン＃220 4.0 g 亜硝酸Na 0.08g アスコルビン酸Na 0.4 g ビーフエキス 0.4 g カゼイネート 5.0 g 卵白粉末 4.0 g 水 74.52g豚ロース 200.0 g 全 量 300.0 g 上記配合処方により、ロースハムを試作，スライス
し、フィルムA,B,Cを用いスライスパックを作り、10℃
で10日間保存した。Salt 4.5 g Polymerized phosphate 1.1 g Upper sugar 2.0 g Corn syrup 4.0 g Dextrin # 220 4.0 g Na nitrite 0.08 g Na ascorbate 0.4 g Beef extract 0.4 g Caseinate 5.0 g Egg white powder 4.0 g Water 74.52 g Pork loin 200.0 g Amount of 300.0 g According to the above formulation, roast ham is prototyped and sliced, and slice packs are made using films A, B, and C.
For 10 days.
その結果、Ｃはハムの赤色が褪色し、酸敗臭が生じ
た。またＡとＢは大差なく赤色を保持し、酸敗臭も認め
られなかった。As a result, in C, the red color of the ham faded, and a rancid smell occurred. A and B retained red color without much difference, and no rancidity was observed.
本発明はこれまでの食品保存の考え方である、食品包
装と天然抗酸化剤の長所をかね備え、互いの効果が相乗
的に発揮されるものである。The present invention combines the advantages of food packaging and natural antioxidants, which are the concepts of food preservation, so that the effects of each other are synergistically exhibited.
従って、食品に抗酸化剤を入れる手間とコストが節約
でき、しかもこれまでの食品流通のサイクルを十分に延
長することが可能となる。Therefore, the labor and cost for adding an antioxidant to food can be saved, and the cycle of food distribution can be extended sufficiently.
第１図は、グラビアコーティング法である。 FIG. 1 shows a gravure coating method.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ｃ０８Ｌ 101/00 Ｃ０８Ｌ 101/00 // Ｂ６５Ｄ 65/38 Ｂ６５Ｄ 65/38 85/50 85/50 Ａ Ｃ０８Ｊ 7/04 Ｃ０８Ｊ 7/04 Ｚ (56)参考文献 特公 昭46−24555（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 3/00 101 ──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. 6 Identification code FI C08L 101/00 C08L 101/00 // B65D 65/38 B65D 65/38 85/50 85/50 A C08J 7/04 C08J 7 / 04 Z (56) References JP-B-46-24555 (JP, B2) (58) Fields investigated (Int. Cl. 6 , DB name) A23L 3/00 101
Claims (2)
ばれる１種以上をエチレン系重合体に含有させることを
特徴とする食品用包装材。A food packaging material characterized in that at least one selected from a flavone derivative and a caffeic acid derivative is contained in an ethylene polymer.
ばれる１種以上をエチレン系重合体表面に塗布すること
を特徴とする食品用包装材。2. A food packaging material characterized in that at least one selected from flavone derivatives and caffeic acid derivatives is applied to the surface of an ethylene polymer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63324587A JP2939587B2 (en) | 1988-12-22 | 1988-12-22 | Food packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63324587A JP2939587B2 (en) | 1988-12-22 | 1988-12-22 | Food packaging |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02171171A JPH02171171A (en) | 1990-07-02 |
| JP2939587B2 true JP2939587B2 (en) | 1999-08-25 |
Family
ID=18167481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63324587A Expired - Fee Related JP2939587B2 (en) | 1988-12-22 | 1988-12-22 | Food packaging |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2939587B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960423A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Special compound preservative for fish |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047924C (en) * | 1995-07-19 | 2000-01-05 | 中山大学 | Antioxygenic fishy removing method for sea-product extraction liquid |
| KR20000005592A (en) * | 1998-06-02 | 2000-01-25 | 김권 | Polymer composition comprising natural stabilizer |
| US6379797B1 (en) * | 1999-02-04 | 2002-04-30 | Tohoku Munekata Co Ltd | Resin additive |
| US20030212167A1 (en) * | 2002-05-08 | 2003-11-13 | Teknor Apex Company | Oxygen-scavenging polymer compositions |
| ES2221565B1 (en) | 2003-05-16 | 2006-02-16 | Artibal, S.A. | ANTIOXIDANT ACTIVE VARNISH. |
| DE102009014856A1 (en) * | 2009-03-30 | 2010-10-07 | H.C. Starck Clevios Gmbh | Polymer coatings with improved UV and temperature stability |
-
1988
- 1988-12-22 JP JP63324587A patent/JP2939587B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960423A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Special compound preservative for fish |
| CN102960423B (en) * | 2012-12-11 | 2014-08-20 | 浙江海洋学院 | Special compound preservative for fish |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02171171A (en) | 1990-07-02 |
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