JP2019031320A - Packaging material used for package of food including water, food package and manufacturing method of food package - Google Patents

Abstract

To reduce dripping and suppress appearance deterioration of package of food including water.SOLUTION: A packaging material 3 used for package of food including water includes a restricted permeation layer 1 capable of making a part of water exuded from the food permeate therethrough, and a water holding evaporation layer 2 capable of retaining and evaporating the water having permeated through the restricted permeation layer. Of the packaging material 3, the restricted permeation layer 1 is a layer including at least one or more than two kinds selected from the group consisting of ethylene-vinyl alcohol copolymer, bi-axially oriented polypropylene and linear low density polyethylene, the water holding evaporation layer 2 is a layer including at least one or more than two kinds selected from the group consisting of polyamide resin, polylactic acid and polyvinyl chloride resin.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a packaging material used for packaging food containing water, a food packaging body, and a method for producing the food packaging body.

The technology for packaging water-containing foods is important, for example, when displaying and selling cut fruits and the like in supermarkets.
For example, Patent Literature 1 and Patent Literature 2 describe a packaging bag having a shape suitable for a cut watermelon.
Further, when displaying or selling cut fruit, it is often performed to wrap the cut fruit in a biaxially stretched polypropylene bag, or to closely attach a vinyl chloride-based general-purpose food wrap to the cut fruit cut end.

JP 2014-19499 A Japanese Patent Laid-Open No. 2006-172579

As described above, a technique for packaging a food containing moisture is important.
However, when food containing moisture such as cut fruit is packaged in a conventional packaging bag, so-called drip (water oozes out of the food) is likely to occur. The resulting drip may accumulate in the bag, reducing the value of the product, or leaking from the bag and causing sanitary problems.
In addition, foods that contain moisture also have a problem that the commercial value of the foods decreases rapidly, such as deterioration in appearance. For example, in cut fruits such as cut watermelon, the appearance change called “water float” is likely to occur on the cut surface, and there has been a problem of reduction in commercial value.

  The present invention has been made in view of such circumstances. That is, an object of the present invention is to reduce drip and suppress deterioration of appearance in packaging of food containing moisture.

  As a result of the study, the present inventors have found that the above-described problems can be achieved by focusing on the material and layer structure of the packaging material and the invention provided below.

According to the present invention,
A packaging material used for packaging food containing water,
A limited permeation layer capable of permeating a portion of water exuding from the food,
A water retention evaporating layer capable of retaining and evaporating water that has passed through the restricted permeation layer,
The limited transmission layer is a layer containing at least one or more selected from the group consisting of an ethylene-vinyl alcohol copolymer, a biaxially stretched polypropylene, and a linear low density polyethylene,
A packaging material in which the moisture retaining evaporation layer is a layer containing at least one or two or more selected from the group consisting of polyamide resin, polylactic acid, and polyvinyl chloride resin.
Is provided.

Moreover, according to the present invention,
There is provided a food package in which the packaging material is adhered to at least a part of the surface of a food containing moisture.

Moreover, according to the present invention,
A preparation process for preparing food containing moisture;
There is provided a method for producing a food package, comprising: a first packaging step of packaging the food by bringing the packaging material into close contact with at least a part of the surface of the food.

  ADVANTAGE OF THE INVENTION According to this invention, in the packaging of the foodstuff containing a water | moisture content, a drip can be reduced and deterioration of an external appearance can be suppressed.

It is a figure for demonstrating the layer structure of a packaging material. It is a figure for demonstrating the one aspect | mode of a food packaging body. It is a figure for demonstrating another aspect of a food packaging body.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
In all the drawings, the same components are denoted by the same reference numerals, and description thereof will be omitted as appropriate.
In order to avoid complications, (i) when there are a plurality of identical components in the same drawing, only one of them is given a reference, and all are not attached, or (ii) 2 and later, the same components as in FIG. 1 may not be denoted again.
All the drawings are for illustrative purposes only, and the shapes and dimensional ratios of the members in the drawings do not necessarily correspond to actual articles.

In the present specification, the notation “ab” in the description of the numerical range represents a range from a to b unless otherwise specified.
In the notation of a group (atomic group) in this specification, the notation which does not describe substitution or non-substitution includes both those having no substituent and those having a substituent. For example, the “alkyl group” includes not only an alkyl group having no substituent (unsubstituted alkyl group) but also an alkyl group having a substituent (substituted alkyl group).
In this specification, the notation “(meth) acryl” represents a concept including both acrylic and methacryl. The same applies to similar notations such as “(meth) acrylate”.

<Packaging materials>
FIG. 1 shows the layer structure of the packaging material (packaging material 3) of this embodiment.
This packaging material is used for packaging water-containing foods, and a permeation limiting layer (restricting permeation layer 1) capable of permeating a part of water exuded from food, and the permeation limiting permeation layer on one side. A water retention / evaporation layer (water retention / evaporation layer 2) capable of retaining and evaporating the water.
Here, the limited transmission layer 1 is a layer containing at least one or two or more selected from the group consisting of an ethylene-vinyl alcohol copolymer, biaxially stretched polypropylene, and linear low-density polyethylene.
Further, the moisture retaining evaporation layer 2 is a layer containing at least one or two or more selected from the group consisting of polyamide resin, polylactic acid and polyvinyl chloride resin.
In FIG. 1, the limited transmission layer 1 and the moisture retaining evaporation layer 2 are in direct contact with each other, and there is no layer interposed between these layers.

  The mechanism by which such a packaging material can reduce drip and suppress deterioration in appearance in packaging of food containing moisture is not necessarily clear, but is presumed as follows.

The drip that has exuded from the food first comes into contact with the limited transmission layer 1. The drip in contact with the limited transmission layer 1 transmits through the limited transmission layer 1. The drip that has passed through the limited transmission layer 1 is held in the moisture holding evaporation layer 2 and part of it evaporates. As a result, drip is reduced. In addition, since there is a certain “cushion” of the limited permeable layer 1 between the food and the moisture retaining evaporation layer 2, the drip is not “too absorbed” on the side of the packaging material. As a result, it is considered that the moisture of the food is kept moderate and the appearance of the food can be prevented from deteriorating.
In other words, it is considered that the limited permeation layer 1 sends a “suitable amount” of drip to the moisture retaining evaporation layer 2, thereby obtaining a double effect of reducing the drip and suppressing the appearance deterioration of the food. It is done.

  Hereinafter, the packaging material 3 will be described more specifically.

・ Limited transmission layer 1
The restricted permeation layer 1 is a layer containing at least one selected from the group consisting of an ethylene-vinyl alcohol copolymer, biaxially stretched polypropylene, and linear low-density polyethylene. These are common in terms of polyolefin resins, and have microscopic gaps that allow water to permeate appropriately. Therefore, it is considered preferable from the viewpoint of the above-described mechanism (for example, an appropriate amount of drip is sent to the moisture retaining evaporation layer 2).

  The ethylene-vinyl alcohol copolymer is not particularly limited, but from the viewpoint of performance optimization, the ethylene content is preferably 25 to 45 mol%.

  As for the biaxially stretched polypropylene, for example, the raw material polypropylene can be used as the restricted transmission layer 1 by a method of stretching in the coextrusion described later. Alternatively, the restricted transmission layer 1 of a biaxially stretched polypropylene single layer may be formed first, and then the moisture retaining evaporation layer 2 may be formed by a coating method or various laminating methods.

  As the linear low density polyethylene, a copolymer of ethylene and an α-olefin (preferably having 4 to 8 carbon atoms) is usually used. The α-olefin is preferably 1-octene. The density of the linear low density polyethylene is preferably 0.910 to 0.920, and the melt flow rate is preferably 3 to 100.

  The restricted permeation layer 1 may contain at least one of the above three types of resins (ethylene-vinyl alcohol copolymer, biaxially stretched polypropylene, and linear low density polyethylene), and may contain other resins. However, from the viewpoint of fully expressing the function of the limited transmission layer 1, preferably 50% by mass or more of the total amount of the resin constituting the limited transmission layer 1 is formed of any of the above three types of resins. More preferably, 80% by mass or more is composed of any of the three types of resins. Particularly preferably, the limited transmission layer 1 does not contain any resin other than the above three types of resins.

  The thickness of the limited transmission layer 1 is preferably 0.5 to 10 μm, more preferably 0.5 to 7 μm, and further preferably 0.5 to 5 μm. By setting this thickness, it is considered that the amount of the drip sent to the moisture retaining evaporation layer 2 by the limited transmission layer 1 is optimized, and the effect of reducing the drip and suppressing the appearance deterioration of the food can be further obtained.

The moisture permeability of the limited transmission layer 1 will be supplemented.
Water vapor permeability can be used as an indicator of moisture permeability. When the film having the above thickness is formed of an ethylene-vinyl alcohol copolymer, biaxially stretched polypropylene or linear low density polyethylene, the upper limit of the water vapor transmission rate is not particularly limited, but is usually 30 g / (m ² · Day), specifically 29 g / (m ² · day), more specifically 20 g / (m ² · day). The lower limit is not particularly limited, usually ^{1g / (m 2 · day)} , in particular can be a ^{2g / (m 2 · day)} .
By designing the water vapor transmission rate of the limited transmission layer 1 to be smaller than the water vapor transmission rate of the water retaining evaporation layer 2, it is considered that the above-described drip suppression estimation mechanism is likely to work. In the design of the packaging material 3, the absolute value of the difference between the water vapor transmission rate of the limited transmission layer 1 and the water vapor transmission rate of the water retaining evaporation layer 2 is preferably 1 to 200 g / (m ² · day), more preferably 2 ˜190 g / (m ² · day).

Incidentally, the specific value of the water vapor transmission rate is about 29 g / (m ² · day) in the case of the ethylene-vinyl alcohol copolymer, and about 4 g / (m ² · day) in the case of the biaxially stretched polypropylene, In the case of linear low density polyethylene, it is about 15 g / (m ² · day). If these materials are used for the restricted permeation layer 1 and the following materials are used for the moisture retaining evaporation layer 2, the moisture permeability of the restricted permeation layer 1 is naturally designed to be smaller than that of the moisture retaining evaporation layer 2. can do.

・ Moisture retention evaporation layer 2
The moisture retaining evaporation layer 2 is a layer containing at least one or two or more selected from the group consisting of polyamide resin, polylactic acid, and polyvinyl chloride resin.
These materials have relatively high water vapor permeability when formed into a film. The present inventor has learned that these materials having a high water vapor permeability hold “liquid water (drip)” and tend to evaporate easily, and the material of the moisture-holding evaporation layer 2 Adopted as.

Specific examples of the polyamide resin include aliphatic polyamide resins and amorphous aromatic polyamide resins.
Examples of the aliphatic polyamide resin include nylon 6 polymer, nylon 6-66 copolymer, nylon 6-12 copolymer, nylon 6-66-12 copolymer, and the like.
Examples of the amorphous aromatic polyamide include a polycondensate of an acid component mainly composed of isophthalic acid and / or terephthalic acid and an aliphatic diamine. In particular, from the viewpoint of versatility, there can be mentioned an amorphous nylon copolymer whose aliphatic diamine is composed of hexamethylene alone and is commonly called nylon 6I-6T (Ny6I-6T).
The polyamide resin may be stretched or unstretched, but is biaxially stretched nylon from the viewpoint of ease of production of packaging materials (e.g., ease of dimensional adjustment during film production). It is considered preferable.

  Polylactic acid is a polymer containing L-lactic acid, D-lactic acid or DL lactic acid unit as a main component, or a mixture of these polymers. However, optical isomers of lactic acid can be copolymerized. Polylactic acid may contain other hydroxycarboxylic acid or the like as a copolymerization component, and may contain a chain extender residue.

  Monomers such as copolymerization components that can be copolymerized with polylactic acid include glycolic acid, 3-hydroxybutyric acid, 4-hydroxybutyric acid, 2-hydroxy-n-butyric acid, 2-hydroxy-3, 3-dimethylbutyric acid, 2- Examples thereof include bifunctional aliphatic groups such as hydroxy-3-methylbutyric acid, 2-methyllactic acid, and 2-hydroxycaproic acid, and lactones such as hydroxycarboxylic acid, caprolactone, butyrolactone, and valerolactone.

  Polyvinyl chloride resin is not only a homopolymer of vinyl chloride, but also a copolymer of a monomer copolymerizable with vinyl chloride (hereinafter also referred to as “vinyl chloride copolymer”), and this vinyl chloride copolymer. Examples thereof include a graft copolymer obtained by graft-copolymerizing vinyl chloride to a polymer other than the polymer (hereinafter also referred to as “vinyl chloride-based graft copolymer”).

  As the monomer copolymerizable with vinyl chloride, any monomer having a reactive double bond in the molecule may be used. For example, α-olefins such as ethylene and propylene, vinyl esters such as vinyl acetate, vinyl ethers such as butyl vinyl ether; unsaturated carboxylic acids such as acrylic acid and methacrylic acid, methyl acrylate, ethyl methacrylate, and phenyl methacrylate (Meth) acrylic acid esters, aromatic vinyls such as styrene and α-methylstyrene, vinyl halides such as vinylidene chloride, N-substituted maleimides such as N-phenylmaleimide and N-cyclohexylmaleimide, and the like. It is done. These can be used alone or in combination of two or more.

  As the polymer other than the vinyl chloride copolymer, any polymer capable of graft copolymerization with vinyl chloride may be used. For example, ethylene / vinyl acetate copolymer, ethylene / vinyl acetate / carbon monoxide copolymer, ethylene / ethyl acrylate copolymer, ethylene / ethyl acrylate / carbon monoxide copolymer, ethylene / methyl methacrylate copolymer, ethylene -A propylene copolymer, an acrylonitrile butadiene copolymer, a polyurethane, chlorinated polyethylene, a chlorinated polypropylene etc. can be mentioned, These can be used individually or in combination of 2 or more types.

  The moisture retaining evaporation layer 2 may contain at least one of the above three types of resins (polyamide resin, polylactic acid and polyvinyl chloride resin), and may contain other resins. However, from the viewpoint of fully expressing the function of the moisture retaining evaporation layer 2, preferably 50% by mass or more of the total amount of the resin constituting the moisture retaining evaporation layer 2 is composed of any of the above three types of resins. More preferably, 80% by mass or more is composed of any of the three types of resins. Particularly preferably, the moisture retaining evaporation layer 2 does not contain any resin other than the above three types of resins.

  The thickness of the moisture retaining evaporation layer 2 is preferably 15 to 80 μm, more preferably 15 to 60 μm, and still more preferably 15 to 40 μm. With this thickness, it is considered that a necessary and sufficient amount of drip can be held.

It supplements about the moisture retention of the moisture retention evaporation layer 2.
Water vapor permeability can be used as an index of water retention (a high water vapor permeability means that it has a high affinity with water and tends to retain water). When the film having the above thickness is formed of polyamide resin, polylactic acid or polyvinyl chloride resin, the lower limit of the water vapor transmission rate is not particularly limited, but is usually 30 g / (m ² · day), specifically 31 g. / (M ² · day), more specifically 100 g / (m ² · day). The upper limit is not particularly limited, but is, for example, 500 g / (m ² · day), specifically 300 g / (m ² · day), and more specifically 250 g / (m ² · day).
By designing the water vapor transmission rate of the moisture retaining evaporation layer 2 to be larger than the water vapor transmission rate of the limited transmission layer 1, it is considered that the above-described drip suppression estimation mechanism is likely to work. In addition, the absolute value of the difference between the water vapor transmission rate of the limited transmission layer 1 and the water vapor transmission rate of the water retaining evaporation layer 2 is as described above.
In the present embodiment, if the restricted permeable layer 1 and the moisture retaining evaporation layer 2 are designed using the materials mentioned, naturally the water vapor permeability of the restricted permeable layer 1 is greater than the water vapor permeability of the moisture retaining evaporation layer 2. Can be designed small.

Incidentally, as the specific value of the water vapor transmission rate, when the polyamide resin 170~190g ^/ (m 2 · day) approximately, in the case of polyvinyl chloride is 31g ^/ (m 2 · day) approximately.

Additive component The restricted permeation layer 1 and / or the moisture retaining evaporation layer 2 may contain an additive component other than the resins listed above.
For example, the limited transmission layer 1 and / or the moisture retaining evaporation layer 2 may include an antifogging agent. Specific examples of the antifogging agent include glycerol laurate, diglycerol laurate, decaglycerol laurate, glycerol monostearate and sorbitan stearate.
In particular, when the moisture retaining evaporation layer 2 contains an antifogging agent, not only drip reduction but also dew condensation can be expected, and it is considered that deterioration of the packaged food can be further reduced. When the moisture retention evaporation layer 2 contains an antifogging agent, the amount thereof is usually 0.2 to 10 parts by mass, preferably 0.5 to 5 masses with respect to 100 parts by mass of the resin of the moisture retention evaporation layer 2. Part.
When the limited transmission layer 1 contains an antifogging agent, the amount thereof is the same as described above.
Further, the limited transmission layer 1 and / or the moisture retaining evaporation layer 2 may contain a known plasticizer.

-Other layers Although the packaging material 3 contains the restricted permeation | transmission layer 1 and the water | moisture-content retention | evaporation layer 2 at least, it is not excluded including other layers. For example, there may be additional layers such as a sealant layer and a layer for improving ink printability / labeling suitability.
From the viewpoint of the above estimation mechanism, the restricted permeable layer 1 and the moisture retaining evaporation layer 2 may be in direct contact (no other layer is interposed between the restricted permeable layer 1 and the moisture retaining evaporation layer 2). preferable.

-Food The food which is the packaging target of the packaging material 3 is not particularly limited as long as it is water-containing food.
From the viewpoint of utilizing the effects obtained by the packaging material 3 to the maximum extent, it is preferable that the food has a property that the drip exudes. Such foods typically include cut fruits. Cut fruits include cut watermelon, cut melon, and cut pineapple. In particular, when the packaging material 3 is used for packaging cut watermelon, it is effective in reducing drip and suppressing appearance deterioration.
Further, since drip is also generated from meat and fish, meat and fish are also preferably mentioned as the packaging target of the packaging material 3.

-The shape of the packaging material 3 etc. The shape of the packaging material 3 is not specifically limited as long as the foodstuff containing water can be packaged.
As one aspect, the packaging material 3 may be a single film. By wrapping the food in the film-shaped packaging material 3, the effect of reducing drip and suppressing appearance deterioration can be obtained.
At this time, the whole food does not necessarily have to be wrapped by the packaging material 3, and a part of the surface of the food may directly come into contact with the outside air. However, for example, when the food is a cut fruit, at least a part of the cut surface (preferably the entire cut surface) is wrapped with the film-shaped packaging material 3 (the film-shaped packaging material 3 is It is preferably in contact with the cut surface.

As another aspect, the packaging material 3 may be a bag body having an opening. There is no restriction | limiting in particular in the magnitude | size of this bag body, and it can set suitably based on the quantity and volume of the foodstuff which it is going to package. Although it is an example to the last, a bag body can be designed so that the internal surface area may become 200-2000 cm < ² >, Preferably it is 300-1750 cm < ² >.
From the viewpoint of the mechanism described above, when the packaging material 3 is a bag, it is preferable that the restricted transmission layer 1 is inside the bag and the moisture retaining evaporation layer 2 is outside the bag. More specifically, the inner surface of the bag is preferably composed of the restricted transmission layer 1.

  The packaging material 3 is preferably used such that the restricted permeation layer 1 is in contact with food from the viewpoint of sufficiently expressing the above-described mechanism and obtaining the maximum effect. Furthermore, it is more preferable that the restricted permeation layer 1 is used so as to be in close contact with a part of food (for example, a cut surface of cut fruit).

The packaging material 3 may or may not have holes or cuts. This is appropriately selected depending on the presence or absence of breathing of the food packaged with the packaging material 3. For example, when the packaging material 3 is a bag having an opening and the opening is closed without gaps by heat sealing, holes and / or cuts are provided depending on the respiration rate of the food to be packaged. Also good. The number of such holes and / or cuts is typically 1-20 per bag.
Here, the “hole” or “cut” means a size that can be visually confirmed. The hole is, for example, a punch hole having a diameter of 2 to 6 mm.

Moreover, about a hole, you may apply the technique called the so-called MA packaging (Modified Atomology Packaging) which makes the inside of a packaging system a high carbon dioxide and a low oxygen state using the respiration effect | action of a foodstuff. Specifically, for example, it is conceivable to provide pores having a diameter of 20 to 600 μm at a density of about 1 to 2000 / m ² .

-Manufacturing method of packaging material 3 The packaging material 3 can be manufactured by arbitrary methods.
For example, a monolayer film of the moisture retaining evaporation layer 2 is first prepared, and the limited transmission layer 1 is formed by coating an appropriate liquid resin raw material (resin composition) on one side, and the packaging material 3 is manufactured. A method is mentioned.
Contrary to the above, a single-layer film of the limited transmission layer 1 is first prepared, and a moisture-retaining evaporation layer 2 is formed by coating an appropriate liquid resin raw material (resin composition) on one side thereof, and a packaging material. 3 may be manufactured.

Moreover, the film-shaped packaging material 3 can be manufactured (film-forming) by applying well-known film forming methods, such as coextrusion, inflation, and calendering. Of these, production by coextrusion is preferred.
During film formation, the above-described additive components (antifogging agents) and the like may be added to the raw material resin, or two or more resins may be mixed and used as the raw material. In film formation, a stretching process or an annealing process may be performed. Some printing may be performed on the surface.

Furthermore, the packaging material 3 may be manufactured by applying various laminating methods.
For example, a dry lamination method can be applied. Specifically, the limited permeation layer 1 and the moisture retaining evaporation layer 2 may be formed separately, and they may be manufactured by thermocompression bonding with an adhesive thin layer interposed therebetween.
An extrusion laminating method can also be applied. Specifically, (1) one of the limited permeation layer 1 or the moisture retaining evaporation layer 2 is formed in advance, and (2) the formed surface is anchored (coating with an adhesion aid), 3) You may manufacture in the process of extruding a melt raw material to the surface by which the anchor process was carried out, and forming the other side of the restriction | limiting permeation | transmission layer 1 or the water | moisture content retention | evaporation layer 2.

  The packaging material 3 for the bag body can be manufactured by a known appropriate method (for example, heat sealing using an impulse sealer) using the film-shaped packaging material 3 manufactured by the above-described manufacturing method. . In this case, from the viewpoint of the above-mentioned mechanism, it is preferable to manufacture such that the restricted transmission layer 1 is on the inside of the bag and the moisture retaining evaporation layer 2 is on the outside of the bag.

<Food packaging and its manufacturing method>
The food packaging body of this embodiment can be manufactured by packaging food containing water with the packaging material 3 described above. More specifically, it can be obtained, for example, by a preparation step of preparing a food containing moisture and a first packaging step of packaging the food by bringing the packaging material 3 into close contact with at least a part of the surface of the food. .

The food packaging body is preferably one in which the packaging material 3 is adhered to at least a part of the surface of the food containing moisture. At this time, it is preferable that the surface of the limited transmission layer 1 of the packaging material 3 is in close contact with the surface of the food. Further, for example, when the food is a cut fruit such as cut watermelon, the food packaging body is such that at least a part of the cut surface of the food and at least a part of the restricted transmission layer 1 of the packaging material 3 are in close contact with each other. It is preferable that
By packaging in this way, it is considered that the effects of drip suppression and appearance deterioration suppression by the above-described mechanism can be further obtained.

A mode (2 examples) in case a food packaging body is a cut watermelon packaging body is shown in FIG. 2 and FIG.
FIG. 2 shows a food package in which cut watermelon 10 is packaged with film-shaped packaging material 3. FIG. 2A is an overhead view of the food packaging body, and FIG. 2B is a cross-sectional view taken along a plane P in FIG. 2A.
As shown in FIG. 2B, the packaging material 3 is wound around the cut watermelon 10 so that the cut surface of the cut watermelon 10 (the surface where the pulp is exposed) and the limited transmission layer 1 are in close contact.

FIG. 3 shows a food package in which cut watermelon 10 is packaged with a packaging material 3 for a bag. FIG. 3A is an overhead view of the food packaging body, and FIG. 3B is a cross-sectional view taken along a plane P in FIG. 3A.
The opening of the packaging material 3 of the bag is closed by a binding member 15.
As shown in FIG. 3B, the cut surface (the surface from which the pulp is exposed) of the cut watermelon 10 and the limited transmission layer 1 are in close contact. In order to make it adhere | attach in this way, there exists the method of forming in accordance with the cut watermelon 10 the three-dimensional shape of the packaging material 3 of a bag body. As another method, the packaging material 3 of a normal rectangular bag is used for the shape, the cut watermelon 10 is wrapped and the opening is closed, and then the surplus portion of the packaging material 3 is gathered in one place. A method such as fixing with an adhesive tape is also possible. In this way, the packaging material 3 of the bag can be used not only for the cut watermelon 10 but also for cut fruits of other shapes.

The binding member 15 may be anything as long as it can close the opening. For example, a back sealing tape, a cable tie, a rubber band, caulking, etc. can be mentioned. Among these, the back sealing tape is preferable from the viewpoints of simplicity and reliable binding properties.
In addition, the method of closing the opening part of a bag may be not a method using the binding member 15 but a method using heat sealing. This method is particularly preferred when sealing is required.

The food packaging body of the present embodiment may be a food packaging body as shown in FIGS. 2 and 3, for example, packaged using another packaging material. In other words, the food packaging body of the present embodiment is manufactured by double packaging the food packaging body obtained in the first packaging process described above by the second packaging process of packaging using another packaging material. May be. By wrapping twice, it can be expected that the drip can be prevented from leaking to the outside even when the amount of drip is large, and that the purchaser can easily carry the food package.
Another packaging material used in the second packaging process may be the same (same material) as the packaging material used in the first packaging process, but is preferably different from the viewpoint of cost and the like. . For example, the bag etc. which were comprised with films, such as biaxially-stretched polypropylene, are mentioned.

  As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and can employ | adopt various structures other than the above. Further, the present invention is not limited to the above-described embodiment, and modifications, improvements, and the like within the scope that can achieve the object of the present invention are included in the present invention.

  Embodiments of the present invention will be described in detail based on examples and comparative examples. In addition, this invention is not limited to an Example.

<Manufacture of packaging materials>
[Preparation of packaging materials]
The packaging materials of Examples 1 and 2 were prepared as follows.
First, a 25 μm thick biaxially stretched nylon film “Emblem ONBC-25” (trade name) manufactured by Unitika Ltd. was prepared as a material for the moisture retaining evaporation layer. On one side of this film, a solution type (product number 16DX) of an ethylene-vinyl alcohol copolymer “Soarnol” series manufactured by Nippon Synthetic Chemical Industry Co., Ltd. was uniformly applied using a gravure coater. Thereafter, the film was dried at 100 ° C. for 15 seconds to form a limited transmission layer (thickness 1 μm) made of an ethylene-vinyl alcohol copolymer. Through the above steps, a film having a moisture retaining evaporation layer containing a polyamide resin and a limited transmission layer containing an ethylene-vinyl alcohol copolymer was obtained.

As the packaging material of Comparative Example 1, a vinyl chloride resin single-layer film “Riken Wrap” (trade name) sold by Riken Fabro was used as it was.
As a packaging material of Comparative Example 2, a biaxially stretched polypropylene resin single layer film “MV2” (trade name) sold by Gunze was used as it was.

<Packing of cut watermelon>
A cut watermelon prepared by cutting watermelon from Kumamoto Prefecture into 1/8 was prepared. This cut watermelon was packaged by the method described in Table 1 as “Packaging Form” with the packaging materials of each Example and Comparative Example. At this time, the side of the limited transmission layer was in contact with the cut surface of the cut watermelon.
And by putting the packaged cut watermelon into a bag made of biaxially oriented polypropylene (8 punch holes) having a size of 310 × 200 mm as an outer package, and closing the opening by the method described in Table 1, A cut watermelon package was prepared.
In each example and comparative example, the weight of the package including the packaging material was around 800 g.
In order to carry out various evaluations, three or more packages were prepared in each example and comparative example.

<Storage test>
Each package obtained above was stored at a temperature of 10 ° C. and a humidity of about 78% for a maximum of 3 days. And the following was evaluated.

[Drip amount]
After storage for 3 days, the amount of drip that had flowed down from the cut surface of the cut watermelon was evaluated.

[Changes in weight of packaging materials]
The weight change of each packaging material was evaluated before the storage test and after the storage test for 3 days. When a numerical value exceeds 100%, it is guessed that the packaging material (especially moisture retention evaporation layer) hold | maintains a drip and suppresses flowing down.

[appearance]
After the storage test for 2 days, the cut surfaces of the cut watermelons of the examples and comparative examples were observed, and the presence or absence of changes in appearance that affected the commercial value of the cut watermelon, such as water floating, was evaluated.
Evaluation was performed by the following four-point evaluation. And the average score when the external appearance of three watermelons was evaluated by each Example and the comparative example was made into the final evaluation result.
4: Good 3: Deteriorated slightly, but with commercial value 2: Clearly deteriorated, no commercial value 1: Remarkably deteriorated, considerable disposal

  The results are shown in Table 1. In addition, about the weight change of the packaging material of the comparative example 1, since the weight measurement of the packaging material before a storage test was forgotten, it is not described.

  As can be seen from the comparison between the example and the comparative example, when the food containing moisture is packaged with the packaging material of the present embodiment (including the limited permeation layer and the moisture retaining evaporation layer), the occurrence of drip is suppressed (the drip flow is prevented). It was possible to suppress the change in appearance.

DESCRIPTION OF SYMBOLS 1 Limit permeation | transmission layer 2 Moisture retention evaporating layer 3 Packaging material 10 Cut watermelon 15 Bundling member

Claims (12)

A packaging material used for packaging food containing water,
A limited permeation layer capable of permeating a portion of water exuding from the food,
A water retention evaporating layer capable of retaining and evaporating water that has passed through the restricted permeation layer,
The limited transmission layer is a layer containing at least one or more selected from the group consisting of an ethylene-vinyl alcohol copolymer, a biaxially stretched polypropylene, and a linear low density polyethylene,
A packaging material in which the moisture retaining evaporation layer is a layer containing at least one or two or more selected from the group consisting of polyamide resin, polylactic acid, and polyvinyl chloride resin. The packaging material according to claim 1,
The packaging material whose thickness of the said limitation permeation | transmission layer is 0.5-10 micrometers. The packaging material according to claim 1 or 2,
The packaging material whose thickness of the said moisture retention evaporation layer is 15-80 micrometers. The packaging material according to any one of claims 1 to 3,
Packaging material used for packaging cut fruits. The packaging material according to claim 4,
A packaging material in which the cut fruit is a cut watermelon.   The food packaging body which made the packaging material of any one of Claims 1-5 contact | adhered to at least one part of the surface of the foodstuff containing a water | moisture content. The food package according to claim 6, wherein
The packaging material is a bag having an opening,
The food package wherein the food is contained in the bag and the opening is closed by back sealing tape or heat sealing.   The food packaging body which packaged the food packaging body of Claim 6 or 7 further using the packaging material different from the packaging material of any one of Claims 1-5. The food packaging body according to any one of claims 6 to 8,
A food package wherein the food is a cut fruit. A food package according to claim 9,
A food package, wherein the cut fruit is a cut watermelon. A preparation process for preparing food containing moisture;
A first packaging step of packaging the food by bringing the packaging material according to any one of claims 1 to 5 into close contact with at least a part of the surface of the food;
The manufacturing method of the food packaging body containing this. A method for producing a food package according to claim 11,
Production of a food packaging body including a second packaging step of packaging the food packaging body obtained in the first packaging step using a packaging material different from the packaging material according to any one of claims 1 to 5. Method.

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