JPH04142219A - Method for packaging perishable food and its packaging container - Google Patents
Method for packaging perishable food and its packaging containerInfo
- Publication number
- JPH04142219A JPH04142219A JP21478190A JP21478190A JPH04142219A JP H04142219 A JPH04142219 A JP H04142219A JP 21478190 A JP21478190 A JP 21478190A JP 21478190 A JP21478190 A JP 21478190A JP H04142219 A JPH04142219 A JP H04142219A
- Authority
- JP
- Japan
- Prior art keywords
- container
- bag
- water
- ice
- fresh food
- 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.)
- Granted
Links
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims description 26
- 238000000034 method Methods 0.000 title claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 239000006096 absorbing agent Substances 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims 1
- 239000006260 foam Substances 0.000 abstract description 6
- 239000004033 plastic Substances 0.000 abstract description 6
- 229920003023 plastic Polymers 0.000 abstract description 6
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 abstract 2
- 241000220223 Fragaria Species 0.000 description 17
- 235000021012 strawberries Nutrition 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 8
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 description 5
- 244000144972 livestock Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000002985 plastic film Substances 0.000 description 3
- 230000032258 transport Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 150000002926 oxygen Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Vacuum Packaging (AREA)
- Packages (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） この発明は生鮮食品の包装方法及び包装容器に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a packaging method and packaging container for fresh foods.
（従来の技術）
生鮮食品には魚肉、畜肉のような動物性生鮮食品と、果
物や野菜のような植物性生鮮食品とがある。例えば動物
性生鮮食品のマグロはこれをそのまま冷凍しておき、取
り出して解凍して刺身用の切身を作るが、−度切身とな
ったものは、これを再度凍らせるか、冷温状態に置くこ
とが従来の一般的な保存方法である。このことは、牛肉
や豚肉等の畜肉についても同様である。他方、植物性生
鮮食品の中でもイチゴは、大変に傷み易い果物であり、
冷蔵庫に入れておいてもせいぜい３日間位しかもたない
。(Prior Art) Fresh foods include animal-based fresh foods such as fish and livestock meat, and plant-based fresh foods such as fruits and vegetables. For example, tuna, which is a fresh animal product, is frozen as it is, then taken out and thawed to make fillets for sashimi, but if the tuna is cut into 2-degree fillets, it must be frozen again or kept in a cold state. is the conventional and common preservation method. This also applies to livestock meat such as beef and pork. On the other hand, among fresh plant foods, strawberries are extremely perishable fruits.
Even if you keep it in the refrigerator, it will only last for about 3 days at most.
（発明が解決しようとする課題）
魚肉や畜肉の切身はこれを再度冷凍させると、冷凍焼け
が生じて表面が黒つんでしまうので、冷蔵庫に入れて保
存しているが、ホテルや料理店等のように、主として週
末や何かの催し物の時にこれらの魚肉や畜肉の切身を刺
身やステーキとして一度に大量に消費するところでは、
冷蔵庫の容量にも限度のあることから、その準備に苦慮
しているのが実情である。(Problem to be solved by the invention) When fillets of fish or livestock are frozen again, freezer burn occurs and the surface turns black, so they are stored in the refrigerator, but hotels, restaurants, etc. In places where large amounts of these fish and meat fillets are consumed as sashimi or steak at once, mainly on weekends or for some kind of event,
The reality is that refrigerators have limited capacity, making it difficult to prepare them.
また、最終消費者がスーパーやデパート等の食品売場や
魚肉、畜肉店等の専門店で購入して運搬する場合でも適
当な包装容器がないので、長距離を運ぶことには無理が
ある上に、贈答品としてデパート等より発送してもらう
等ということはできないという問題があった。Furthermore, even if the final consumer purchases food from a food section such as a supermarket or department store, or from a specialty store such as a fish or meat store, and transports the product, there is no suitable packaging container, so it is not possible to transport it over long distances. However, there was a problem in that it was not possible to have the item shipped from a department store or the like as a gift.
さらに、イチゴのように傷み易い果物は、例えばクリス
マスシーズン等においてケーキ等に一時に大量消費する
場合には、保存ができないことから一時的に大量の需要
が生じ、値段が何倍にも弾ね上がってしまうということ
がおこることから、これを予め購入して長期間保存でき
る包装方法なり包装容器があれば大変に便利である。Furthermore, when perishable fruits such as strawberries are consumed in large quantities at one time, such as in cakes during the Christmas season, there is a temporary demand for large quantities because they cannot be preserved, and the price increases many times. It would be very convenient if there was a packaging method or packaging container that could be purchased in advance and stored for a long period of time.
このことはイチゴを贈答用に使う場合にも言うことがで
き、遠く離れた場所へイチゴの鮮度を損なうことなく輸
送できる包装方法及び包装容器があれば好都合であるこ
とに違いない。This also applies when strawberries are used as gifts, and it would be advantageous if there were a packaging method and packaging container that could transport strawberries to distant locations without sacrificing their freshness.
そこで、この発明の目的は、魚肉や畜肉の切身やイチゴ
等の生鮮食品を、長期間その鮮度を損なうことなく保存
できる包装方法及び運搬が容易な包装容器を提供せんと
するにある。SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a packaging method and an easy-to-transport packaging container that can preserve fresh foods such as fish and livestock fillets and strawberries for a long period of time without losing their freshness.
（課題を解決するための手段）
上述した課題を達成するためにこの発明は、生魚の切身
をドリップシートを敷設した第１容器内に収納し、次い
でこの第１容器を耐寒耐水性を有する薄肉シートで構成
した袋体内に収納して脱気させた状態でシールし、この
袋体を周囲にイオン水で作った氷が存在する状態で第２
容器内に収納させるものである。(Means for Solving the Problems) In order to achieve the above-mentioned problems, the present invention stores raw fish fillets in a first container covered with a drip sheet, and then stores this first container in a thin walled container having cold and water resistance. The bag is stored in a bag made of sheets, deaerated and sealed, and then placed in a second container with ice made from ionized water surrounding the bag.
It is stored in a container.
この発明はさらに、生の畜肉の切身をドリップシートを
敷設した上部開放の第１容器内に収給し、次いでこの第
１容器を耐寒耐水性を有する薄肉シートで構成した袋体
内に収納してシールし、この袋体を周囲にイオン水で作
った氷が存在する状態で第２容器内に収納させるもので
ある。The present invention further includes storing raw meat fillets in a first container with an open top covered with a drip sheet, and then storing the first container in a bag made of a thin sheet having cold and water resistance. The bag is sealed and stored in a second container with ice made from ionized water surrounding it.
この発明はさらに、イチゴのような果物や傷み易い野菜
を上部開放の第１容器内に収納し、次いでこの第１容器
を耐寒耐水性を有する薄肉シートで構成した袋体内に入
れて内部に脱酸素剤を入れて真空包装し、この袋体な周
囲にイオン水で作った氷が存在する状態で第２容器内に
収納させるものである。This invention further provides that fruits such as strawberries and perishable vegetables are stored in a first container with an open top, and then this first container is placed inside a bag made of a thin sheet having cold and water resistance. The bag is filled with an oxygen agent, vacuum packaged, and stored in a second container with ice made from ionized water surrounding the bag.
尚、イオン水はこれを真水、水道水、含酸等で作ること
ができる。Note that ionized water can be made from fresh water, tap water, acidic water, and the like.
さらにこの発明は、袋体の周囲を氷で覆うに当り、該袋
体を第２容器に満たした水中に周囲に水が存在する状態
に維持させて水を凍らせたり、或は、まず、第２容器内
に砕氷を敷設し、次いでその上に包装物を置き、その上
にさらに砕氷を散置したりするものである。Furthermore, in covering the bag with ice, the bag is maintained in a state where water is present around the bag in water filled in a second container, or the water is first frozen. Crushed ice is placed in the second container, then a package is placed on top of it, and further crushed ice is scattered on top of it.
そしてこの発明は包装容器を、ドリップシートを敷設し
内部に生鮮食品を収納させる上部開放の第１容器と、こ
の第１容器を密封させる耐寒耐水性の袋体と、この袋体
をさらに収納させる第２容器と、この第２容器内にあっ
て前記袋体の周囲を覆うイオン水で作った氷とから構成
したものである。In addition, the present invention provides a packaging container that includes a first container with an open top in which a drip sheet is placed and fresh food is stored therein, a cold- and water-resistant bag that seals the first container, and a bag that further stores the bag. It is composed of a second container and ice made of ionized water that is inside the second container and covers the periphery of the bag.
（作用）
魚肉、畜肉の切身やイチゴ等は、袋体内において密閉さ
れた状態におかれるので、その風味や味や香りが損なわ
れることがない上に、イオン水は殺菌性を有し、これを
例えばマイナス４℃で凍らせると、袋体の中身である魚
肉や畜肉の切身やイチゴ等の中身はせいぜいＯ℃〜！’
Ｃの状態に保たれることから、冷凍焼けを生じたり、全
部が凍ってしまうことなく、鮮度をそのまま保持した状
態で長期間保存されるものである。(Function) Fish meat, meat fillets, strawberries, etc. are kept in a sealed state inside the bag, so their flavor, taste, and aroma are not impaired, and ionized water has sterilizing properties. For example, if you freeze it at -4℃, the contents of the bag, such as fish, meat fillets, strawberries, etc., will be at most 0℃~! '
Since the food is kept in state C, it can be stored for a long period of time without causing freezer burn or freezing completely and retaining its freshness.
（実施例）
図面はこの発明の実施例を示す。第１図乃至第３図にお
いて、１は例えばマグロの刺身用の切身であり、この切
身ｌはドリップシート２を敷設した、例えば合成樹脂製
の第１容器３内に収納されている。この第１容器３はさ
らに透明の耐寒耐水性を有するプラスチックシート製の
袋体４内に収納されており、内部な脱気させた上でシー
ルされ密閉されている。この袋体４は内底部に複数の凹
凸５ａ、５ｂを設けた、例えば発泡ウレタン製の第２容
器５内に複数個が並置収納されおり、さらにその上部に
被せた上下部に多数の凹凸６ａ、６ｂ・６ｃ、６ｄと多
数の通水孔６ｅを有する保持部材６を被せ、この保持部
材６の上にさらに複数の袋体４を並置収納させて下部に
多数の凹凸７ａ、７ｂと多数の通水孔７ｃを設けた保持
部材７を被せた状態になっており、各袋体４は第２容器
５の底部より保持部材７の上部にまでまんべんなく注入
させたイオン水を凍らせて成る氷８によってその上下左
右の周囲を覆われている。(Example) The drawings show an example of the invention. In FIGS. 1 to 3, reference numeral 1 indicates a fillet of tuna for sashimi, for example, and this fillet 1 is stored in a first container 3 made of, for example, synthetic resin, on which a drip sheet 2 is laid. This first container 3 is further housed in a transparent bag 4 made of a plastic sheet having cold and water resistance, and is sealed and sealed after the inside is evacuated. A plurality of bags 4 are housed side by side in a second container 5 made of urethane foam, for example, which has a plurality of unevenness 5a, 5b on the inner bottom, and a plurality of unevenness 6a on the upper and lower parts of the bag 4. , 6b, 6c, and 6d are covered with a holding member 6 having a large number of water passage holes 6e, and a plurality of bags 4 are further stored side by side on this holding member 6, and a large number of unevenness 7a, 7b and a large number Each bag body 4 is covered with a holding member 7 provided with a water passage hole 7c, and each bag body 4 is filled with ice made by freezing ionized water that is evenly injected from the bottom of the second container 5 to the top of the holding member 7. 8 covers its top, bottom, left and right sides.
尚、第２容器５の内底部に設ける凹凸は、これを独立の
板状を敷設することによって設けても良く、保持部材６
はその上部にさらに袋体４を収納させる場合は、第２容
器５と係合するように構成しなくとも良い。各凹凸の形
状や数は実施例のものに限定されず、種々のものが考え
られよう。また、第２容器５内へ収納させる袋体４の数
、しかして第２容器５の大きさには限定はないが、持ち
運びができる程度であることが望ましいであろう。さら
に、保持部材６、７の形状についても限定はなく、要す
るに水中で袋体４が浮上してしまうことを防止し、かつ
、水が自由に流通できる構造であれば足りる。この保持
部材６，７は袋体４が第２容器５内で浮き上がらないも
のであり、かつ−列に並置するだけであれば必ずしも必
要ではないであろう。しかし、この袋体４を２段３段と
第２容器５内に積み重ねる場合には、上部の袋体４との
間に氷の層を存在させる為に必要となろう。Incidentally, the unevenness provided on the inner bottom of the second container 5 may be provided by laying an independent plate shape, and the holding member 6
If the bag body 4 is further stored in the upper part of the bag body 4, it is not necessary to configure the bag body 4 to engage with the second container 5. The shape and number of each unevenness are not limited to those of the embodiment, and various shapes may be considered. Furthermore, there is no limit to the number of bags 4 to be stored in the second container 5, nor to the size of the second container 5, but it is desirable that the bag be of a size that allows for portability. Furthermore, there are no limitations on the shape of the holding members 6, 7, and any structure is sufficient as long as it prevents the bag 4 from floating underwater and allows water to flow freely. The holding members 6 and 7 are not necessarily necessary if the bag 4 does not float up in the second container 5 and are only arranged side by side in a row. However, if the bags 4 are stacked in two or three layers in the second container 5, it will be necessary to have a layer of ice between the bags 4 at the top.
さらに、この保持部材６．７と第２容器５との係合方法
にも限定はない。要するに袋体４が浮き上がって来てし
まうのを防止できれば足りる。第２容器５の上部を覆う
蓋体の存在は、実施例では表示してないが任意に選択し
て良い。Furthermore, there is no limitation on the method of engagement between this holding member 6.7 and the second container 5. In short, it is sufficient to prevent the bag body 4 from floating up. Although the presence of a lid covering the upper part of the second container 5 is not shown in the embodiment, it may be selected arbitrarily.
第４図は個人消費者向けのものであり、第２容器１０は
上述したようにして構成した袋体１１を１個かせいぜい
数値までを収納できる大きさとなっており、その内底部
に設けた複数の凹凸１０ａ、１０ｂの形状は先のものと
相違するが、これは任意に選択できる事項である。FIG. 4 is for individual consumers, and the second container 10 has a size that can accommodate one bag 11 constructed as described above or at most a number of bags, and a second container 10 is provided at its inner bottom. The shape of the plurality of unevenness 10a, 10b is different from the previous one, but this is a matter that can be arbitrarily selected.
保持部材は、購入者が外部より袋体１０の中身である魚
の切身１２が氷１４の層を通して見えることが望ましい
ので、例えば十文字形状や大きな網目形状の保持部材】
３とし、第２容器ｌＯと係合させる構造とする。そして
、この場合にはさらにこれを贈答用とする時には、運搬
中にこの第２容器ｌＯをさらに包装する必要のあること
から、蓋体１５を第２容器１０の上部へ被せることが必
要となろう。Since it is desirable for the purchaser to be able to see the fish fillet 12, which is the contents of the bag 10, from the outside through the layer of ice 14, the holding member may have a cross shape or a large mesh shape, for example.]
3, and has a structure in which it is engaged with the second container IO. In this case, if the second container 10 is to be given as a gift, it is necessary to further wrap the second container 10 during transportation, so it is necessary to cover the top of the second container 10 with the lid 15. Dew.
尚、以上の実施例では、魚の切身の包装容器について説
明したが、牛肉、豚肉等の畜肉の切身の場合でも後述す
るように包装方法は若干具なるが全く同じ包装容器を使
用し得る。In the above embodiment, a packaging container for fish fillets has been described, but the same packaging container can be used for fillets of livestock meat such as beef and pork, although the packaging method is slightly different, as will be described later.
第５図はイチゴの包装容器を示し５図面によれば上述し
た実施例のものと同じ材質の第１容器２０内には軟質性
のシート２１が敷設され、その上に複数のイチゴ２２が
収納されている。FIG. 5 shows a packaging container for strawberries. According to FIG. 5, a soft sheet 21 is laid in a first container 20 made of the same material as that of the above-mentioned embodiment, and a plurality of strawberries 22 are stored on the first container 20. has been done.
尚、このイチゴ２２は上面の一部を除いて軟質性のシー
トで覆うようにしても良い。実施例では複数個上下方向
に重ねられて収納されたものが示されているが、これは
−段に並置するようにしても良い。さらに、第１容器２
０内にはその上部に脱酸素剤２４が載置されているが、
この脱酸素剤２４の収納位置に限定はない。第１容器２
０はさらに上述した実施例のものと同じ材質の薄肉シー
トで構成した袋体２３内に収納されており、この袋体２
３は真空排気された上で一端部をシールすることにより
、密閉構造となっている。Note that this strawberry 22 may be covered with a soft sheet except for a part of the upper surface. In the embodiment, a plurality of containers are shown stacked one on top of the other in the vertical direction, but they may be arranged side by side in negative stages. Furthermore, the first container 2
0, an oxygen absorber 24 is placed on top of it,
There is no limitation to the storage position of this oxygen absorber 24. First container 2
0 is further housed in a bag body 23 made of a thin sheet made of the same material as that of the above-mentioned embodiment, and this bag body 2
3 has a sealed structure by being evacuated and sealing one end.
このように構成した袋体２３を単数または複数個、第２
容器内に収納してその周囲を氷で覆うことは先の実施例
のものと同じであるので説明を省略する。One or more bags 23 configured in this way can be used as a second
Storing it in a container and covering its surroundings with ice is the same as in the previous embodiment, so the explanation will be omitted.
第６図は氷に砕氷を用いる場合を示し、イオン水で作っ
た砕氷３２が第２容器３０内に収納させた袋体３１の周
囲を覆っている。FIG. 6 shows a case where crushed ice is used as the ice, and crushed ice 32 made of ionized water covers the bag 31 housed in the second container 30.
このように実施した場合には、第２容器３０の内底部に
凹凸を設けたり、保持部材等を必要としない利点がある
。When carried out in this manner, there is an advantage that it is not necessary to provide unevenness on the inner bottom of the second container 30 or to require a holding member or the like.
以上、いずれの実施例の場合でも、イオン水には真水、
水道水、含酸水が適宜選択して用いられる。In any of the above examples, the ionized water includes fresh water,
Tap water and acid-containing water are appropriately selected and used.
（実施例１．）
マグロの刺身用の切身３００ｇを、縦
７ｃｍ、横１５ｃｍ、深さ４ｃｍの角皿状を呈したプラ
スチック製の第１容器内のドリップシートを敷設した上
に収納させ、次いでこの第１容器をプラスチック製の薄
肉シートで構成した袋体内に収納させ、脱気をさせた後
にその入口を熱シールして密閉させた。次いでこの袋体
を発泡ウレタン製の、縦１１ ｃｍ、横２０ｃｍ、深さ
８ｃｍの第２容器内へ収納させ、これをその丁度中央位
置に維持させた状態にして該第２容器内へ水道水のイオ
ン水を注入し、マイナス４℃でこのイオン水を凍らせた
。(Example 1.) 300 g of tuna fillets for sashimi were stored in a first plastic container in the shape of a rectangular plate measuring 7 cm in length, 15 cm in width, and 4 cm in depth on top of a drip sheet. This first container was housed in a bag made of a thin plastic sheet, and after it was deaerated, the entrance was heat sealed to make it airtight. Next, this bag was stored in a second container made of urethane foam, measuring 11 cm long, 20 cm wide, and 8 cm deep, and while keeping this in the exact center position, tap water was poured into the second container. of ionized water was injected and the ionized water was frozen at -4°C.
この凍らせた状態で約３ケ月を経過した後に、解氷して
切身を取り出したところ、何らの冷凍焼けも所見するこ
とがなかった。次いで、これを岨の上に置いて包丁を入
れたところ、容易に包丁が通り、かつ、中汁も出ること
がなく、鮮度、味等が損なわれることなく維持されてお
り、美味しく食することができた。After about three months had passed in this frozen state, when the fillets were thawed and taken out, no freezer burn was found. Next, when I placed this on top of the ridge and inserted a knife into it, the knife passed through it easily, and no liquid came out, so the freshness and taste were maintained without loss, making it delicious to eat. was completed.
（実施例２．）
牛肉のステーキ用の切身３００ｇを角皿状を呈したプラ
スチック族の第１容器内のドリップシートを敷設した上
に収納させ、次いで、この第１容器をプラスチック族の
薄肉シートで構成した袋体内に収納させ、その入口を熱
シールして密閉させた。次いで、この袋体を発泡ウレタ
ン製の第２容器内へ収納させ、これをその丁度中央位置
に保持させた状態にして該第２容器内の水道水のイオン
水を注入し、マイナス４℃でこのイオン水を凍らせた。(Example 2.) 300 g of beef steak fillet was stored in a square plate-shaped first plastic container on which a drip sheet was laid, and then this first container was covered with a plastic thin sheet. It was stored in a bag made of , and the entrance was heat-sealed to make it airtight. Next, this bag was stored in a second container made of urethane foam, and while it was held in the exact center position, ionized water from the tap water in the second container was injected, and the bag was heated at -4°C. This ionized water was frozen.
この凍らせた状態で約３ケ月を経過した後に、解氷して
切身を取り出したところ、何らの冷凍焼けも所見するこ
とがなかった。次いで、これを坦の上に置いて包丁を入
れたところ、容易に包丁が通り、かつ、中汁も田ること
がなく、鮮度、味等が維持されており、美味しく食する
ことができた。After about three months had passed in this frozen state, when the fillets were thawed and taken out, no freezer burn was found. Next, when I placed this on a flat surface and inserted a knife into it, the knife passed through it easily, and the soup didn't run out, maintaining its freshness and taste, making it delicious to eat. .
（実施例３．）
太き目のハウス栽培のイチゴ２０粒を柔かいシートを敷
設したプラスチック族の第１容器内に収納し、次いで５
この第１容器を脱酸素剤と共にプラスチックシート製の
袋体内に収納して真空パックさせた。この袋体を発泡ウ
レタン製の第２容器内へ収納させ、実施例１．のように
水を凍らせて、４０日を経て取り出したところ、イチゴ
自身はほとんど凍ることなく、鮮度、風味、香り等を維
持した状態にあり、美味しく食することができた。(Example 3.) 20 strawberries grown in a greenhouse were stored in a first plastic container covered with a soft sheet, and then
This first container was housed together with an oxygen absorber in a bag made of plastic sheet and vacuum packed. This bag body was stored in a second container made of urethane foam, and the bag body was stored in a second container made of urethane foam. When the water was frozen and taken out after 40 days, the strawberries themselves remained almost unfrozen, maintaining their freshness, flavor, aroma, etc., and were delicious to eat.
尚、イチゴの場合には、一部がまだ青い完熟していない
ものを用いた場合には、所謂低温熟成も同時に達成でき
、鮮度、風味、味等を維持した全体として赤いイチゴを
得ることができた。In addition, in the case of strawberries, when using strawberries that are not fully ripe and are partially green, so-called low-temperature ripening can be achieved at the same time, and it is possible to obtain strawberries that are completely red while maintaining their freshness, flavor, and taste. did it.
（発明の効果）
以上詳細に説明したようにこの発明に係る包装方法によ
れば、生鮮食品を冷凍焼けを生じさせることなく、その
鮮度や風味、香り等を損なうこともなく長期間に渡って
保存でき５また、この発明に係る包装容器は持ち運びが
容易であり、かつ袋体の周囲を覆う氷によって内容物の
生鮮食品が保護されるので運搬中に破損する恐れもなく
、その上冷凍車を必要としないので、これらの商品の流
通に大きな革命をもたらすことができるものである。(Effects of the Invention) As explained in detail above, according to the packaging method of the present invention, fresh foods can be stored for a long period of time without causing freezer burn and without losing their freshness, flavor, aroma, etc. In addition, the packaging container according to the present invention is easy to carry, and since the fresh food inside is protected by the ice surrounding the bag, there is no risk of it being damaged during transportation. Because it does not require any
図面はこの発明の実施例を示し、第１図は内部にマグロ
の切身を収納した第１容器を密封して成る袋体の斜視図
、第２図は第１図のＡ−Ａ線断面図、第３図はこの袋体
の複数のものを収納させた第２容器の縦断面図、第４図
は袋体の単数を収納させた第２容器の縦断面図、第５図
はイチゴを第１容器ごと収納密封させた袋体の縦断面図
、第６図は砕氷を用いた場合の実施例１を示す第２容器
の縦断面図である。
１．１２・・・切身
２・・・ドリップシート
３．２０・・・第１容器
４．１１．２３５．３１・・・袋体
５．１０．３０・・・第２容器
６．７．１３・・・保持部材
８．１４・・・氷
２１・・・軟質シート
２２・・・イチゴ
２４・・・脱酸素剤
３２・・・砕氷The drawings show an embodiment of the present invention, and FIG. 1 is a perspective view of a bag formed by sealing a first container containing a tuna fillet therein, and FIG. 2 is a sectional view taken along the line A-A in FIG. 1. , Fig. 3 is a vertical cross-sectional view of the second container storing a plurality of bags, Fig. 4 is a longitudinal cross-sectional view of the second container storing a single bag, and Fig. 5 is a vertical cross-sectional view of the second container storing a plurality of bags. FIG. 6 is a vertical cross-sectional view of the bag in which the first container is housed and sealed, and FIG. 6 is a vertical cross-sectional view of the second container showing Example 1 in which crushed ice is used. 1.12... Fillet 2... Drip sheet 3.20... First container 4.11.235.31... Bag body 5.10.30... Second container 6.7.13 ...Holding member 8.14...Ice 21...Soft sheet 22...Strawberry 24...Oxygen absorber 32...Crushed ice
Claims (1)
に収納し、次いでこの第１容器を耐寒耐水性を有する薄
肉シートで構成した袋体内に収納して脱気させた状態で
シールし、この袋体を周囲にイオン水で作った氷が存在
する状態で第２容器内に収納させることを特徴とする、
生鮮食品の包装方法。 ２、生の畜肉の切身をドリップシートを敷設した上部開
放の第１容器内に収納し、次いでこの第１容器を耐寒耐
水性を有する薄肉シートで構成した袋体内に収納してシ
ールし、この袋体を周囲にイオン水で作った氷が存在す
る状態で第２容器内に収納させることを特徴とする、生
鮮食品の包装方法。 ３、果物や野菜を上部開放の第１容器内に収納し、次い
でこの第１容器を耐寒耐水性を有する薄肉シートで構成
した袋体内に脱酸素剤と共に入れて真空包装し、この袋
体を周囲にイオン水で作った氷が存在する状態で第２容
器内に収納させることを特徴とする、生鮮食品の包装方
法。 ４、果物がイチゴであることを特徴とする、特許請求の
範囲第３項記載の生鮮食品の包装方法。 ５、前記袋体の周囲を氷で覆うに当り、該包装物を第２
容器に満たした水中に周囲に水が存在する状態に維持さ
せ、水を凍らせることを特徴とする、特許請求の範囲第
１項乃至第３項記載の生鮮食品の包装方法。 ６、前記袋体の周囲を氷で覆うに当り、まず、第２容器
内に砕氷を敷設し、次いでその上に該袋体を置き、その
上にさらに砕氷を散置することを特徴とする、特許請求
の範囲第１項乃至第３項記載の生鮮食品の包装方法。 ７、氷が真水で作られていることを特徴とする、特許請
求の範囲第１項乃至第３項記載の生鮮食品の包装方法。 ８、氷が水道水で作られていることを特徴とする、特許
請求の範囲第１項乃至第３項記載の生鮮食品の包装方法
。 ９、氷が食酸を含んだ水で作られていることを特徴とす
る、特許請求の範囲第１項乃至第３項記載の生鮮食品の
包装方法。 １０、ドリップシートを敷設し、内部に生鮮食品を収納
させる上部開放の第１容器と、この第１容器を密封させ
る耐寒耐水性の袋体と、この袋体をさらに収納させる第
２容器と、この第２容器内にあって前記袋体の周囲を覆
うイオン水で作った氷とから構成したことを特徴とする
、生鮮食品の包装容器。 １１、ドリップシートが軟質性のシートである、特許請
求の範囲第１項記載の生鮮食品の包装方法。[Claims] 1. Raw fish fillets are stored in a first container covered with a drip sheet, and then this first container is stored in a bag made of a thin sheet having cold and water resistance to degas it. the bag body is sealed in a state in which it is ionized, and the bag body is stored in a second container in a state in which ice made from ionized water is present around the bag body;
How to package fresh food. 2. Store raw meat fillets in a first container with an open top covered with a drip sheet, then store this first container in a bag made of a thin cold- and water-resistant sheet and seal it. A method for packaging fresh food, comprising storing the bag in a second container in a state where ice made from ionized water is present around the bag. 3. Store fruits and vegetables in a first container with an open top, then place this first container together with an oxygen absorber in a bag made of a thin sheet that is resistant to cold and water, and vacuum pack the bag. A method for packaging fresh food, characterized by storing the food in a second container in the presence of ice made from ionized water. 4. The method for packaging fresh food according to claim 3, wherein the fruit is a strawberry. 5. When covering the bag with ice, place the package in a second layer.
4. A method for packaging fresh food according to claims 1 to 3, characterized in that water filled in a container is maintained in a state in which water is present in the surrounding area, and the water is frozen. 6. When covering the periphery of the bag with ice, first, crushed ice is placed in the second container, then the bag is placed on top of it, and crushed ice is further scattered on top of it. , a method for packaging fresh food according to claims 1 to 3. 7. The method for packaging fresh food according to claims 1 to 3, characterized in that the ice is made of fresh water. 8. The method for packaging fresh food according to claims 1 to 3, characterized in that the ice is made from tap water. 9. The method for packaging fresh food according to claims 1 to 3, wherein the ice is made of water containing edible acid. 10. A first container with an open top in which a drip sheet is laid and fresh food is stored therein; a cold- and water-resistant bag that seals this first container; and a second container that further stores this bag; A packaging container for fresh food, characterized in that it is comprised of ice made of ionized water that is placed in the second container and covers the periphery of the bag. 11. The method for packaging fresh food according to claim 1, wherein the drip sheet is a flexible sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21478190A JPH0741888B2 (en) | 1990-08-14 | 1990-08-14 | Packaging method for fresh food and packaging container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21478190A JPH0741888B2 (en) | 1990-08-14 | 1990-08-14 | Packaging method for fresh food and packaging container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04142219A true JPH04142219A (en) | 1992-05-15 |
| JPH0741888B2 JPH0741888B2 (en) | 1995-05-10 |
Family
ID=16661432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21478190A Expired - Lifetime JPH0741888B2 (en) | 1990-08-14 | 1990-08-14 | Packaging method for fresh food and packaging container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0741888B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5223195A (en) * | 1988-03-18 | 1993-06-29 | Honda Giken Kogyo Kabushiki Kaisha | Sintered ceramic article |
| JP4565525B1 (en) * | 2010-02-12 | 2010-10-20 | 株式会社濱虎 | Defrosted easy sashimi tuna |
| CN109205056A (en) * | 2017-07-03 | 2019-01-15 | 广元公正科技有限公司 | The portable equipment for buying frozen product |
-
1990
- 1990-08-14 JP JP21478190A patent/JPH0741888B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5223195A (en) * | 1988-03-18 | 1993-06-29 | Honda Giken Kogyo Kabushiki Kaisha | Sintered ceramic article |
| JP4565525B1 (en) * | 2010-02-12 | 2010-10-20 | 株式会社濱虎 | Defrosted easy sashimi tuna |
| JP2011162263A (en) * | 2010-02-12 | 2011-08-25 | Hamatora:Kk | Easy-to-thaw sliced raw fish tuna |
| CN109205056A (en) * | 2017-07-03 | 2019-01-15 | 广元公正科技有限公司 | The portable equipment for buying frozen product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0741888B2 (en) | 1995-05-10 |
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