JP2958700B2 - How to store dairy products - Google Patents

Description

【発明の詳細な説明】 （産業上の利用分野） 本発明は酪農食用製品や魚、生ウニ等の海産食品の如
き生鮮食品を包装し、保存する方法に関する。The present invention relates to a method for packaging and storing fresh foods such as dairy food products and marine foods such as fish and raw sea urchins.

（従来の技術） 従来より肉、チーズ、バター等の酪農食用製品や生ウ
ニ等の海産食品の如き生鮮食品等の鮮度を保持し腐敗か
ら守るためには、いろいろの技術が提案され、冷凍保存
法から輸送、包装に至るまで広範な分野に渉っている。
本発明の分野である食品包装においてはフィルム（商品
名サランラップ、クレハラップ等）を包材とするものが
主流で単純に包む、あるいはいわゆる真空パックが行わ
れ、透明であって内容物が見える、伸縮性があって美麗
な仕上りになる等それなりの効果を挙げている。(Prior art) Conventionally, various techniques have been proposed for keeping freshness of fresh foods such as dairy food products such as meat, cheese and butter, and marine foods such as raw sea urchins and protecting them from spoilage, and frozen storage. It covers a wide range of fields from law to transportation and packaging.
In the field of food packaging, which is a field of the present invention, those using a film (trade name: Saran wrap, Kureha wrap, etc.) as the wrapping material are mainly used for simple wrapping, or so-called vacuum packing is performed. It has a certain effect, such as having a beautiful finish.

（発明が解決しようとする課題） 上述の技術におけるこれらのフィルムには、食品を酸
化や腐敗から守るために本質的に要求される、ガスバリ
ヤ性や、かび（真菌類）や細菌類の侵入・増殖を防ぐ機
能に乏しく、食品の鮮度保持時間が短かいとか、生鮮食
品に特有の食品自体から出る滲出成分の吸収保持性が全
くなく食品に再吸収されて風味を著しく損なうとか、ガ
スバリア性の欠如からもたらされることであるが、内蔵
された食品が乾燥してしまうとかの、多くの問題点が内
在していた。(Problems to be Solved by the Invention) These films in the above-mentioned technology have gas barrier properties, molds (fungi) and bacteria invasion, which are essentially required to protect foods from oxidation and spoilage. Poor function of preventing growth, short freshness retention time of food, no absorption and retention of exuded components from the food itself, which is peculiar to fresh food, is re-absorbed by food and remarkably impairs flavor, gas barrier properties Many problems inherent in the lack, such as drying of the food contained therein, have been inherent.

本発明者は、上記在来技術の問題点を踏まえ、さらに
鋭意検討を進めた結果、本発明に到達した。即ち、本発
明の目的は、食品を包装し保存し輸送に供される、包材
に必要とされるガスバリア性、かび、細菌類の防止性、
食品乾燥防止や滲出成分吸収保持性を有し、もって肉、
卵、チーズ、バター、ホエー等の酪農食用製品や、生ウ
ニ、エビ、カニ、魚貝類の切身や剥身、海草類等の生鮮
海産食品等や野菜類等の生鮮農産食品等（以下、酪農品
等と称する）の包装、保存、陳列、輸送等に用いられ永
く鮮度を保持する方法を提供することにある。The present inventor has further diligently studied based on the above-described problems of the conventional technology, and has reached the present invention. That is, an object of the present invention is to pack and store food for transportation, and the gas barrier properties required for the packaging material, mold, bacteria prevention,
Prevents food drying and absorbs and retains exuding components.
Dairy food products such as eggs, cheese, butter, whey, etc., raw seafood such as raw sea urchin, shrimp, crab, fish and shellfish, fresh seafood such as seaweeds, and fresh agricultural foods such as vegetables (hereinafter, dairy products) And the like, which is used for packaging, preservation, display, transportation, and the like of the present invention.

（課題を解決するための手段） 上述した本発明の目的は、目付20〜300gr/m²のアクリ
ル繊維布からなる酪農品等用包材により、あるいは特許
請求の範囲に記載の請求項第２項から第４項に記載の包
材により達成される。(Means for Solving the Problems) The above-mentioned object of the present invention is to provide a packaging material for dairy products or the like made of acrylic fiber cloth having a basis weight of 20 to 300 gr / m ² , or claim 2 described in the claims. This is achieved by the packaging material according to any one of Items 4 to 4.

以下、本発明を詳述する。 Hereinafter, the present invention will be described in detail.

先ず、本発明に必須の布はアクリル繊維でなければな
らず、アクリル繊維とは構成々分がアクリルニトリル
（以下、ANと略称する）を主成分とする重合体から形成
された繊維を意味し、他の共重合可能なモノマーを共重
合した共重合体であってもかまわない。AN成分の比率
は、30〜100重量％のものが用いられる。First, the fabric essential to the present invention must be an acrylic fiber, and the acrylic fiber means a fiber whose constituent components are formed from a polymer mainly containing acrylonitrile (hereinafter abbreviated as AN). Alternatively, a copolymer obtained by copolymerizing another copolymerizable monomer may be used. An AN component having a ratio of 30 to 100% by weight is used.

該繊維からの布の形成は常法が使用でき、通常の織
布、編布の他に例えばニードルパンチ法、熱融着法、湿
式法等による不織布をあげることが出来る。Fabrics from the fibers can be formed by a conventional method, and include nonwoven fabrics obtained by, for example, a needle punch method, a heat fusion method, a wet method, etc., in addition to ordinary woven and knitted fabrics.

斯くして形成される布は目付が20〜300gr/m²であるこ
とが必須である。目付が20gr/m²に満たない布は、包装
の取扱いが困難であることや後述するガスバリア性、制
菌性が不足し本発明が達成されない。目付が300gr/m²を
超えるときは、布の形成自体及び包装の取扱いが困難に
なるのみならず、包装の仕上りの良さや包材費用面の有
利性も失われるので好ましくない。取扱いや費用の有利
性を含めて、さらに好適な態様としては目付30〜200gr/
m²が推奨される。なお、布形成の常法に従いアクリル繊
維にアクリル繊維以外の繊維、例えば熱融着性繊維の如
きバインダーになり得る繊維や増量を意図して添加する
繊維を混合することは何等差しつかえない。これらの繊
維の例としては、ポリエチレン、ポリプロピレン、ナイ
ロン、エステル、ポリビニルアルコール、レーヨン、
綿、麻等合成繊維、半合成繊維、天然繊維が挙げられ
る。Thus the fabric is formed by is it essential basis weight is 20~300gr / m ^2. Cloths having a basis weight of less than ²⁰ gr / m ² are difficult to handle in packaging and lack gas barrier properties and bacteriostatic properties as described below, and the present invention cannot be achieved. If the basis weight is more than 300 gr / m ² , it is not preferable because not only the formation of the fabric and the handling of the package become difficult, but also the finish of the package and the advantage of the cost of the packaging material are lost. Including the advantages of handling and cost, as a more preferred embodiment is a basis weight of 30 to 200 gr /
m ² is recommended. It should be noted that there is no problem in mixing acrylic fibers with fibers other than acrylic fibers, for example, fibers that can serve as a binder, such as heat-fusible fibers, or fibers that are added for the purpose of increasing the amount, in accordance with the usual method of fabric formation. Examples of these fibers include polyethylene, polypropylene, nylon, esters, polyvinyl alcohol, rayon,
Examples include synthetic fibers such as cotton and hemp, semi-synthetic fibers, and natural fibers.

本発明の布はそのまゝで酪農品等用包材に用いられる
が、該布とフィルムとの積層物も、さらに好適に包材に
用いられる。かかる積層物に用いられるフィルムは、市
販のものが有利に用いられ、素材としてはポリエチレ
ン、ポリプロピレン、ナイロン、エステル、ポリ塩化ビ
ニル、ポリ塩化ビニリデン、ポリビニルアルコール等が
推奨される。積層の方法には常法を用い得るが、例えば
熱ロール法、熱ピン法等が好適に採用される。かかるフ
ィルムとの積層物の場合は、フィルムに細い孔を設ける
のが好ましく熱ピン法では積層化と該孔の形成が一工程
で行なえるので有利である。The fabric of the present invention is used as it is for a packaging material for dairy products, etc., and a laminate of the fabric and a film is more preferably used for the packaging material. Commercially available films are advantageously used for such laminates, and polyethylene, polypropylene, nylon, ester, polyvinyl chloride, polyvinylidene chloride, polyvinyl alcohol and the like are recommended as materials. A conventional method can be used for the lamination method. For example, a hot roll method, a hot pin method, or the like is suitably employed. In the case of a laminate with such a film, it is preferable to provide fine holes in the film, and the hot pin method is advantageous because lamination and formation of the holes can be performed in one step.

該フィルムとの積層物でなる包材は、包装の際にはフ
ィルムの布の存在しない面が酪農品等の食品と接するよ
うに使用され、食品に繊維が貼着することもなく開包が
容易であり、食品に接していたフィルムの細い孔から
は、内蔵された食品からの滲出成分が流出しこれがフィ
ルムの上層に位置する布層にて吸着、保持され、食品の
風味の劣化や過乾燥が防がれる。以上の説明は布の片面
にフィルムを積層する例であるが、布の両面にフィルム
を積層することを排除するものではない。かかる両面に
フィルムを積層した物にあっては、フィルムに設ける細
い孔は使用目的によっては片面にのみ存在するのが好ま
しい。食品との非接触側のフィルムは、中間層の不織布
が吸着、保持する食品からの滲出成分の保持能率を向上
させ、周辺への臭気の拡散も防いで衛生的である。The packaging material made of a laminate with the film is used such that the surface of the film where the cloth is not present is in contact with food such as dairy products at the time of packaging, and can be opened without sticking fibers to the food. It is easy and the exudate from the built-in food flows out through the fine holes of the film that have been in contact with the food, and this is absorbed and retained by the cloth layer located on the upper layer of the film. Drying is prevented. The above description is an example of laminating a film on one side of a cloth, but does not exclude laminating a film on both sides of the cloth. In such a product in which a film is laminated on both sides, it is preferable that the fine holes provided in the film exist only on one side depending on the purpose of use. The film on the non-contact side with the food is sanitary because the nonwoven fabric of the intermediate layer absorbs and holds the exuding component from the food, which is adsorbed and held, and prevents the diffusion of odor to the periphery.

さらに本発明は、目付20〜300gr/m²のアクリル繊維布
と超吸水繊維布からなる包材も含む。ここで超吸水繊維
とは、吸水性に富んだ繊維を謂い、その吸水性は吸水倍
率（吸水平衡に達したときの吸収水分重量が乾燥繊維重
量の幾倍であるかを示す）２〜300倍の繊維であり、例
えば市販されているものとしては、日本エクスラン工業
（株）製ランシール、旭化成工業（株）製高吸水カシミ
ロン等が例示できる。Further, the present invention also includes a packaging material composed of an acrylic fiber cloth having a basis weight of 20 to 300 gr / m ² and a super absorbent fiber cloth. Here, the super-absorbent fiber is a fiber having a high water-absorbing property, and its water-absorbing capacity is 2 to 300 (indicating how many times the weight of the absorbed water when the water absorption equilibrium is reached). The doubled fiber, for example, commercially available products include Lanseal manufactured by Nippon Xlan Industrial Co., Ltd. and super-absorbent cashmere manufactured by Asahi Kasei Kogyo Co., Ltd.

かかる超吸水繊維布は、前記した常法を採用して本発
明のアクリル繊維布と同様に布に形成されうる。アクリ
ル繊維布と超吸水繊維布からなる包材は当該の両布を積
層して固定したり、一方の布で他方をサンドイッチ状に
したり、あるいは包埋したりすることも良く、さらには
アクリル繊維と超吸水繊維とを混合（混紡）し、一挙に
布形成を行い包材とすることも好適に実施される。混合
（混紡）によるときのアクリル繊維に対する超吸水繊維
の混合率は超吸水繊維の吸水倍率等にも依るので一概に
は定められないが概ね１〜50重量％（対アクリル繊維）
である。Such a super-absorbent fiber cloth can be formed into a cloth similarly to the acrylic fiber cloth of the present invention by employing the above-mentioned ordinary method. A packaging material composed of an acrylic fiber cloth and a super-absorbent fiber cloth may be fixed by laminating the two cloths together, or sandwiching or embedding the other cloth with one cloth. And the super-absorbent fibers are mixed (blended), and the cloth is formed at a stroke to form a packaging material. The mixing ratio of the superabsorbent fibers to the acrylic fibers when mixed (blended) is not generally defined because it depends on the water absorption ratio of the superabsorbent fibers, but is generally 1 to 50% by weight (based on the acrylic fibers).
It is.

斯くして得られる包材は肉、卵、チーズ、バター、ホ
エー等の酪農食用製品や、生ウニ、エビ、カニ、魚貝類
の切身や剥身、海草類等の生鮮海産食品等や生鮮農産食
品等の包材に用いられ、鮮度を永く保持するのに高い効
果を有する。就中、肉、チーズ、生ウニ、魚貝類の切身
または剥身の包材として極めて優れた効果を奏する。The packaging material thus obtained is a dairy food product such as meat, egg, cheese, butter, whey, fresh seafood such as cut and stripped raw sea urchin, shrimp, crab, fish and shellfish, fresh seafood and the like. It has a high effect to keep freshness for a long time. Above all, it is extremely effective as a packaging material for cutting or stripping meat, cheese, raw sea urchin, fish and shellfish.

斯くして得られる本発明に使用される酪農品等用包材
は、生鮮食品の包製、保存、輸送用に必要とされる包材
の諸性能を兼備していることから、該用途の分野に広く
利用される。The packaging material for dairy products and the like used in the present invention thus obtained has various properties of the packaging material required for packaging, preserving, and transporting fresh food. Widely used in the field.

（作 用） 本発明に使用される酪農品等用包材が、該分野で優れ
た諸性能を発揮する理由は、十分に解明するには至って
いないが概ね次のように考えられる。即ち、アクリル繊
維素材は多分そのニトリル基の電子的性質に由来すると
おもわれるが、かび（真菌類）や細菌類の侵入、増殖を
抑制する制菌作用を有し、もってこれらの原因に由来す
る腐敗から包装内容物を保護する。布形態を採用してい
ることは多数の繊維で形成される微細孔が上記微生物の
侵入を阻止するに寄与し、同時に内容食品からの滲出成
分がこれらの微細孔で吸着保持され、食品風味の低下を
防止する。なお多数の繊維で形成された布は、繊維が不
規則な配列にあることとその総和繊維表面積が大きいこ
とが相俟って、外界雰囲気主に空気と内容食品との拡散
次いで接触への、大きな抵抗を示すことも高性能を発現
する原因であろう。フィルムとの積層物の本発明におい
て使用される包材はこの効果がさらに高められる。(Operation) The reason why the packaging material for dairy products and the like used in the present invention exhibits excellent various performances in this field has not been sufficiently elucidated, but is generally considered as follows. In other words, the acrylic fiber material is probably derived from the electronic properties of its nitrile group, but has a bacteriostatic action that suppresses the invasion and growth of molds (fungi) and bacteria, and thus originates from these causes. Protect the contents of the package from rot. Employing the cloth form contributes to the prevention of the invasion of the microorganisms by the micropores formed by a large number of fibers, and at the same time, the exuded components from the content food are adsorbed and held in these micropores, and the flavor of the food is increased. Prevent drop. In addition, the cloth formed of a large number of fibers, due to the fact that the fibers are arranged irregularly and the total fiber surface area is large, the atmosphere of the outside world mainly to the diffusion of air and the content food, and then to the contact, High resistance may also be the cause of high performance. This effect is further enhanced by the packaging material used in the present invention of a laminate with a film.

超吸水繊維布とからなる本発明において使用される包
材は、内容食品からの滲出成分を積極的に吸収固定する
作用を示し風味の低下を著しく防止する。なお生鮮食品
の保存、輸送は一般に冷蔵庫（車）で行われるが、上述
の超吸水繊維布を予め吸水、次いで凍結せしめてから包
材として用いると、冷蔵でありながら食品の鮮度は極め
て良い。これは超吸水繊維内の結合水は通常の自由水と
異り自由度が低下しており融解が極めて遅いこと、なら
びに凍結層のガスバリア効果が高いことによる。The packaging material used in the present invention, which comprises a super-absorbent fiber cloth, has an effect of actively absorbing and fixing exuding components from the content food, and significantly prevents a decrease in flavor. The storage and transportation of fresh foods are generally carried out in a refrigerator (car). However, if the above-described superabsorbent fiber cloth is used as a packaging material after absorbing water and then freezing, the freshness of the food is extremely good while being refrigerated. This is due to the fact that the bound water in the superabsorbent fiber has a lower degree of freedom than normal free water and has a very low melting degree, and the frozen layer has a high gas barrier effect.

上述の超吸水繊維に予め吸水せしめてから使用すると
きに、該水に殺菌力を有するアルコール類、食酢等を添
加しておくことは、バクテリア等の進入、繁殖を抑圧す
るのでさらに効果が高まる。また酪農品等の細胞の破壊
及び、又は品質変化を惹起させないため、保存温度を０
℃以下に下げないときには、超吸水繊維に吸水せしめた
水分を高い温度、例えば０℃以上の温度において固化せ
しめるべく、吸水せしめる水にゼラチン、寒天等の成分
を添加しておくと、酪農品等を該繊維布で密封したもの
の包材が０℃以上で固化出来るため、０℃以上での保存
にもかかわらず、酪農品等の細胞の破壊及び、又は品質
変化なく、バクテリア等の進入、繁殖を抑圧して保存が
出来るという効果も発揮する。When the above superabsorbent fiber is used after absorbing water in advance, adding alcohol having bactericidal activity, vinegar, or the like to the water suppresses the invasion of bacteria and the like, and further increases the effect. . In addition, the storage temperature is set at 0 to prevent the destruction of cells such as dairy products and / or the quality change.
If the temperature is not lowered to below ℃, the water absorbed by the superabsorbent fiber is solidified at a high temperature, for example, at a temperature of 0 ° C or higher. Can be solidified at 0 ° C. or higher because the packaging material can be solidified at 0 ° C. or higher. Therefore, despite storage at 0 ° C. or higher, cells such as dairy products are destroyed and / or the quality is not changed and bacteria enter and propagate. The effect of suppressing and preserving is also exhibited.

（実施例） 以下に実施例を示し、本発明を更に具体的に説明する
が、本発明はこれらの実施例の記載によって、その範囲
を何等限定されるものではない。(Examples) Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited in any way by the descriptions of these Examples.

参考例 日本エクスラン工業（株）製アクリル繊維（3d×51m
m）と同社製超吸水繊維（ランシール5d×51mm）及び市
販のポリエチレンフィルムを用意した。アクリル繊維単
位並びにアクリル繊維／超吸水繊維＝70/30（重量比）
で卓上カード機掛け、次いで卓上ニードルパンチ機によ
る常法で、目付100gr/m²の不織布を得た。アクリル繊維
単独でなるものを試料不織布（Ａ）、アクリル繊維／超
吸水繊維の混合でなるものを試料不織布（Ｂ）とする。Reference example Acrylic fiber (3d × 51m) manufactured by Exlan Japan, Ltd.
m), the company's super water-absorbing fiber (Lanseal 5d × 51 mm) and a commercially available polyethylene film. Acrylic fiber unit and acrylic fiber / super-absorbent fiber = 70/30 (weight ratio)
Then, a nonwoven fabric having a basis weight of 100 gr / m ² was obtained by a conventional method using a tabletop card machine and then a tabletop needle punching machine. A sample made of acrylic fiber alone is called a sample nonwoven fabric (A), and a sample made of a mixture of acrylic fiber / superabsorbent fiber is called a sample nonwoven fabric (B).

Ａとポリエチレンフィルムを積層してプレスローラー
に供給し、プレスローラー出口直後に設置した熱ピンに
より固着せしめ同時に細い孔をフィルム面に設けた試料
不織布（Ｃ）を得た。A and a polyethylene film were laminated and supplied to a press roller, and fixed by a hot pin provided immediately after the exit of the press roller to obtain a sample nonwoven fabric (C) having a fine hole provided on the film surface.

実施例1. 解体直後の牛肉塊（フィレ部分）1Kgづつを、参考例
の試料不織布Ａ〜Ｃと市販の食品包装用フィルム（商品
名サランラップ）でそれぞれ包み、包装牛肉塊ａ、ｂ、
ｃ、ｄを得た。これを同時に０℃に維持された冷蔵庫に
入れ40日経過後に取り出して開包し、牛肉外観の肉眼観
察、腐敗時の代表的な菌であるBacillus subtilisの試
料肉片1cm³当りの菌数測定、及び焼肉に調理し５人の試
食者による食味官能検査を行った。Example 1. Each 1 kg of beef chunks (fillet portions) immediately after demolition are wrapped with sample nonwoven fabrics A to C of a reference example and a commercially available food packaging film (trade name Saran Wrap), respectively, and packaged beef chunks a, b,
c and d were obtained. This was simultaneously placed in a refrigerator maintained at 0 ° C., taken out after 40 days, opened and opened, followed by visual observation of the appearance of beef, measurement of the number of bacteria per 1 cm ³ of a sample of Bacillus subtilis, a typical bacterium at the time of decay, And the meat was cooked and the taste sensory test was conducted by five tasters.

結果を第１表に示す。 The results are shown in Table 1.

第１表に示す如く本発明の包材を使用したとき、従来
の食品包製用フィルムに較べ極めて優れた鮮度保持性が
あり、制菌作用も大であることが理解される。 As shown in Table 1, it is understood that when the packaging material of the present invention is used, it has an extremely excellent freshness retention property and a large bacteriostatic action as compared with a conventional food packaging film.

実施例2. 市販のチーズ１ポンドを開包し２等分した。これを参
考例の不織布Ａと市販の食品包装用フィルム（商品名ク
レハラップ）でそれぞれ包み５℃に維持した冷蔵庫に同
時に入れた。１日経過毎に開包してチーズ表面の肉眼観
察を行い、再包装して冷蔵庫に戻した。これを繰り返し
てカビの発生までの日数を調べると、不織布Ａのチーズ
は３週間経過しても青カビの発生を認めなかったのに対
して、市販フィルムのチーズは４日目に青カビの発生を
認めた。なお不織布Ａのチーズを３週間目で試食したが
食味、風味に変化はなかった。本発明の包材が酪農品の
保存に極めて優れていることが判る。Example 2. One pound of commercially available cheese was opened and divided into two equal parts. This was wrapped with the nonwoven fabric A of the reference example and a commercially available food packaging film (trade name: Kureha Wrap), and simultaneously placed in a refrigerator maintained at 5 ° C. The package was opened every day, and the surface of the cheese was visually observed, repackaged, and returned to the refrigerator. By repeating this and examining the number of days until the occurrence of mold, the cheese of the non-woven fabric A showed no occurrence of blue mold even after 3 weeks, whereas the cheese of the commercial film showed the occurrence of blue mold on the fourth day. recognized. The cheese of nonwoven fabric A was tasted in the third week, but there was no change in taste and flavor. It turns out that the packaging material of the present invention is extremely excellent for preserving dairy products.

実施例3. 水揚げされたばかりの食用生ウニの棘皮殻を破ってウ
ニを取り出し食品用トレー２個に同量づつ入れ、それぞ
れを参考例の不織布Ｃの包材と市販のセルロース系繊維
シートで蓋をして、10℃の陳列ケースに入れ実施例２と
同一の方法で観察した。寿司板前に判定させると不織布
Ｃの生ウニは１週間経過後でも寿司種に用い得るにの対
して、市販シートのウニは２日目までしか寿司種になら
なかった。Example 3 The sea urchins of freshly caught fresh sea urchin were broken and sea urchins were taken out and placed in two food trays in equal amounts, each of which was covered with a nonwoven fabric C packaging material and a commercially available cellulose fiber sheet. And placed in a display case at 10 ° C., and observed in the same manner as in Example 2. Judging before the sushi plate, the raw sea urchin of the nonwoven fabric C could be used as a sushi variety even after one week, whereas the sea urchin on the commercial sheet was only a sushi variety until the second day.

実施例4. 活魚槽のタイを３枚におろし得られた２枚のタイ肉片
を、それぞれ参考例の不織布Ｂと市販のセルロース系繊
維シートで包み氷温冷凍庫に入れた。なお不織布Ｂは使
用前に超吸水繊維に水を吸収させておいた。１日経過後
に冷凍庫から取り出し直ちに開包してタイ肉片の触感を
みると不織布Ｂの肉片は圧迫すれば十分な反撥弾力があ
ったが市販シートの肉片には全く反撥弾力が感じられな
かった。両肉片を室温に戻した後刺身に調理して食味を
試験すると、不織布Ｂの刺身には十分な歯応えがあった
が、市販シートの刺身は極めて軟かくかつ濶いの乏しい
ものであった。本発明の包材が吸収した凍結水の作用で
内容物の過冷や過乾燥を防止していることが理解され
る。Example 4. Two pieces of Thai meat obtained by lowering the size of a live fish tank into three pieces were wrapped with a nonwoven fabric B of a reference example and a commercially available cellulose fiber sheet, respectively, and placed in an ice temperature freezer. The non-woven fabric B had water absorbed by the super absorbent fiber before use. One day later, the meat piece of the non-woven fabric B was sufficiently resilient when pressed, but the meat piece of the commercially available sheet showed no resilience at all. When both pieces of meat were returned to room temperature and then cooked on sashimi and tested for taste, the sashimi of non-woven fabric B was sufficiently chewy, but the sashimi of the commercially available sheet was extremely soft and poor in breadth. It is understood that the frozen water absorbed by the packaging material of the present invention prevents overcooling and overdrying of the contents.

（発明の効果） （１） 本発明において使用される酪農品等用包材はア
クリル繊維布、該布とフィルムの積層物及び該布と超吸
水繊維布からなる包材であり、化学的に安定で取扱い容
易であることは言うに及ばず、食品包装に重要なガスバ
リア性や乾燥防止機能、食品からの滲出成分の吸収保持
性を備え、さらにアクリル繊維のニトリル基に由来する
と考えられる、かび、細菌類の生育、増殖を許さない高
度の制菌性を有し、もって生鮮食品一般の包装に用いら
れ、保存、貯蔵、陳列、輸送等に大きく利便を提供しう
ることが本発明の特筆すべき効果である。(Effects of the Invention) (1) The packaging material for dairy products and the like used in the present invention is an acrylic fiber cloth, a laminate of the cloth and a film, and a packaging material composed of the cloth and a super-absorbent fiber cloth. Not to mention that it is stable and easy to handle, it has gas barrier properties and drying prevention function important for food packaging, absorbs and retains exuding components from food, and is thought to be derived from the nitrile group of acrylic fiber. It is a special feature of the present invention that it has a high bacteriostatic property that does not allow the growth and proliferation of bacteria and is used for packaging of fresh food in general, and can provide great convenience for storage, storage, display, transportation, etc. The effect should be.

（２） 本発明において使用される酪農品等用包材であ
るアクリル繊維及びアクリル系繊維等の有するかび、細
菌類の生育・増殖を許さない高度の制菌性効果には下記
のような利用方法もある。(2) Use of the following for a high bacteriostatic effect which does not allow the growth and proliferation of molds and bacteria possessed by acrylic fibers and acrylic fibers as packaging materials for dairy products and the like used in the present invention. There are ways.

靴の内部に、本発明のアクリル繊維布等でなる部材
を敷設することにより、所謂、水虫等の菌類を抑圧する
効果がある。By laying the member made of the acrylic fiber cloth or the like of the present invention inside the shoe, there is an effect of suppressing so-called fungi such as athlete's foot.

タンス等の内部に、本発明のアクリル繊維布等でな
る部材を敷設することにより、かび又は紙魚、衣類を喰
う虫等の生育・増殖を抑圧する効果がある。By laying a member made of the acrylic fiber cloth or the like of the present invention inside a tongue or the like, there is an effect of suppressing the growth and proliferation of molds, paper fish, insects eating clothes, and the like.

上述の効果はアクリル繊維でも、とくにハロゲン、例
えば塩素を含有するビニルモノマーとの共重合体からな
る繊維等の方が、ハロゲンのもつ殺菌性とも相俟って相
乗効果が大きいことも本発明の効果である。The effect of the present invention is that the above-mentioned effect is not only acrylic fiber, but also a fiber made of a copolymer with a halogen, for example, a chlorine-containing vinyl monomer, has a greater synergistic effect in combination with the bactericidal property of the halogen. The effect is.

Claims (4)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】目付20〜300gr/m²でアクリロニトリル成分
の比率が30〜100重量％のアクリル繊維布で酪農品等を
包装する酪農品等の保存方法。1. A method for storing dairy products and the like, wherein the dairy products and the like are packaged in an acrylic fiber cloth having a basis weight of 20 to 300 gr / m ² and an acrylonitrile component ratio of 30 to 100% by weight. 【請求項２】請求項１記載の布とフィルムとの積層物で
酪農品等を包装する酪農品等の保存方法。2. A method for storing dairy products and the like, wherein the dairy products and the like are packaged with the laminate of the cloth and the film according to claim 1. 【請求項３】請求項１記載の布と超吸水繊維布からなる
包材で包装する酪農品等の保存方法。3. A method for storing dairy products and the like, which is packaged with a packaging material comprising the cloth according to claim 1 and a super-absorbent fiber cloth. 【請求項４】酪農品が肉、チーズ、魚または生ウニであ
る請求項１記載の酪農品等の保存方法。4. The method according to claim 1, wherein the dairy product is meat, cheese, fish or raw sea urchin.