JPH05130829A - Film or sheet for preserving meat and fish and shellfish - Google Patents

Abstract

PURPOSE:To obtain the subject film sheet excellent in long-term freshness retaining property, weight loss preventing property and bacterial proliferation preventing property of meat and fishes and shellfishes by inserting a freshness retaining material such as a sugar alcohol between specific two kinds of films or sheets. CONSTITUTION:The objective composition obtained by inserting freshness retaining material of a composition consisting essentially of a sugar alcohol of tritol, glycerin, etc., or a sugar alcohol consisting of the sugar alcohol and Vaseline between a film or a sheet made of a synthetic resin consisting of ABS resin, AS resin, butadiene resin, etc., and a permeable film or sheet consisting of cellophane, acetate or nonwoven fabric. Furthermore, germicide, antioxidant and paste, etc., is preferably added to the freshness retaining material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention freezes meat and seafood at a relatively high temperature, thereby significantly reducing power consumption during frozen storage and cooking as it is without thawing after removing it from the freezer. It is possible to prevent the growth of bacteria during freezing and the destruction of cell tissues such as meat by preventing the growth of bacteria during freezing by covering the meat with a film or sheet. The present invention relates to a film and sheet for preserving meat and seafood that retains the freshness of the seafood for a long period of time.

[0002]

BACKGROUND OF THE INVENTION The main bacteria that cause a decrease in freshness of meat and seafood are psychrotrophic bacteria such as Gram-negative bacillus Pseudomonas, Flavobacterium, Achromobacter, Alcaligenes, and especially in the case of seafood. It exists in the mucus on the body surface, gills, and digestive tract, and when it becomes less fresh, it invades the meat and propagates and spoils.

This cold bacterium cannot prevent the reproduction of meat or seafood even if it is cooled to around 0 ° C., so that it can be used as sashimi,
For safe eating, it can only be stored at -1 to -2 ° C for about one week, and if it is intended to be stored for a longer period, it must be frozen.

Microorganisms involved in food spoilage are roughly classified into common bacteria called Bacillus, yeast, and mold.
In the case of fresh meat and fresh seafood with high water content, bacteria usually breed best. Bacteria include anaerobic bacteria that thrive in oxygen-deficient conditions, aerobic bacteria that thrive in the presence of oxygen, and semi-aerobic bacteria that adaptively grow in both conditions. Anaerobic bacteria prefer saccharides as a nutrient source and, like yeast, propagate well under slightly acidic conditions. Aerobic bacteria prefer sugars and nitrogen compounds and grow well in neutral or slightly alkaline conditions. Many bacteria that attach to molds prefer lipids as a nutrient source.

[0005] These bacteria decompose the components of meat and seafood, take them in as a nutrient source, regenerate them into the components of bacterial cells, grow and propagate, and spoil the meat and the like to generate a rotten odor. This putrefaction odor can be easily sensed by the sense of smell, which is an effective means for determining the freshness of seafood.

The main components of the rotten odor are N-compounds such as NH ₃ , trimethylamine and isoamylamine, hydrogen sulfide formed by decomposition of cystine, S-compounds such as methylmercaptan formed by decomposition of methionine,
Lower fatty acids such as acetic acid, propionic acid, lactic acid, and isovaleric acid are the main components, and in addition, small amounts of indole and skatole are present.

Meat and seafood generally have about 10 ² to 10 ⁴ bacteria unless they are sterilized. Therefore, in order to suppress the reproduction of these bacteria and the action of enzymes in the body, it is effective to keep them at as low a temperature as possible, and the action of bacteria and enzymes weakens as the temperature decreases, but as described above, psychrophilic bacteria When it breeds near 0 ° C and stores fresh meat and fresh seafood at around 0 ° C, it rots in about a week, but it does not rot at a low temperature such as -20 ° C.

The quality of food such as meat, that is, the criterion for judging whether or not it can be safely eaten, is 1 g of food or 1 cm ^{3 of} food.
It is indexed by the number of bacteria per unit, but generally 10 ⁴ to 10 ⁵
Has almost no effect on the human body, and has a bad influence on the human body at 10 ⁶ to 10 ⁷ (initial decay state), and becomes a decay state at 10 ⁸ or more. To prevent this decay, low temperature freezing, especially − Freezing below 20 ° C is an effective means.

Therefore, recently, with the development of a freezing technique for foods, particularly meat and seafood, the cryopreservation of meat and seafood has been actively carried out.

Concretely, for example, various modern freezing techniques and partial freezing are utilized, food distribution technique, 1988, Vol. 17, No. 5, page 4,
Food Distribution Technology, 1988, Vol. 17, No.
5, page 13, food distribution technology, 1987, Vol.
16, No. 4, page 14, etc. are proposed.

[0011]

These methods are extremely effective in freezing meat and seafood and preventing spoilage thereof for a long period of time, but have various problems as described below.

That is, when meat and seafood are frozen, generally, freezing causes tissue damage due to an increase in internal pressure called frost damage, and a surface dry state called lyophilization damage occurs. The loss of meat and the like inside becomes severe, and the phenomenon of promoting the oxidation of lipids and pigments also occurs.

In general, frozen storage of meat and seafood is-
It is carried out at about 20 to -25 ° C, but at this temperature, meat etc. are completely frozen and become extremely hard, so it is impossible to cut and process with a kitchen knife etc. during cooking. Before, it must be thawed.

This thawing is an operation of thawing frozen food such as meat and returning it to its original state. The most important point in quality change during frozen storage is that it is difficult to restore during thawing. Instead, thawing is done by raising the temperature,
Bacteria propagate during the thawing time, causing deterioration and spoilage.

Therefore, in this thawing method, it is important to restore the original state without changing the quality in the shortest possible time, but it is extremely difficult to prevent the drip that occurs during the thawing. .. In particular, when thawing in a general household, it is often the case that frozen meat or the like is transferred from a freezer to a refrigerator and left in the refrigerator to thaw, but this leaving period is two days or more, depending on the case. It may be left for about a week, and bacteria will propagate during the thawing time, causing deterioration and spoilage.

That is, when frozen foods are thawed, liquid juice is separated, which is called drip. When protein is denatured, a large amount of extruded drip is generated. Since the drip contains taste components and nutrients such as water-soluble vitamins, there are problems such as spoiling the taste and loss of nutrition due to the outflow of the drip.

Further, in order to freeze and preserve meat and seafood at about -20 to -25 ° C., it is difficult to increase the size by an ordinary refrigerating method, and a large amount of energy is required to cool the meat and the like. There are problems such as an increase in power consumption during frozen storage and a significant increase in storage cost.

In the present invention, when a freshness-keeping material is interposed between a synthetic resin film sheet and a moisture-permeable film sheet, the freshness-keeping material is formed of sugar alcohol or a composition containing sugar alcohol as an essential component. By freezing, meat and seafood are frozen at relatively high temperatures, which significantly reduces power consumption during cryopreservation,
It can be cooked as it is without taking it out from the freezer and thawed.By covering it with a film sheet, the loss of meat etc. during frozen storage can be suppressed, and the proliferation of bacteria during storage and the destruction of cell tissues such as meat can be prevented. It is an object of the present invention to provide a film sheet for preserving meat and seafood which prevents the freshness of the meat and seafood for a long period of time by preventing it.

[0019]

In order to solve the above-mentioned problems, the present invention aims to solve the above-mentioned problems by, from the viewpoint of cell physiology of living organisms, living by cold resistance of living organisms such as insects and thawing after freezing insects. We have earnestly studied about the reason.

As a result, although the definite reason for this is unknown, sugar alcohols are neutral and, compared with the corresponding monosaccharides,
Since it easily penetrates the cell membrane, it is harmless to cells even if it accumulates in a large amount, and it is clear from the results described below that it suppresses bacterial growth and has a strong freezing point lowering action.

By the way, it is clear that there are two types of resistance to the cold winter of insects, and the first type is that the outside temperature becomes 0 ° C. during winter due to the freezing point depressing action. However, there are insects that live without freezing, that is, supercooling type, and another type is an insect that can survive even if it freezes even if it freezes once, that is, a freeze-resistant type. It is an insect. And, in both of these types, the existence of sugar alcohols has been confirmed mysteriously, and the present inventor has paid attention to this point, and meat and seafood have the same biological system. I was extremely interested in what kind of results would be obtained when applied to preservation, and after repeated studies,
In comparison with the case where meat was covered with a sheet, it was found that the case where the film is covered with a laminated film / sheet interposing sugar alcohol not only prevents the destruction of cells but also suppresses the growth of bacteria. It was

Next, when meat and seafood were taken out from the freezer and investigated for the temperature at which they could be cooked as they were, the temperature was limited to about -5 ° C, and at this temperature, the preservability of meat and the like and sugar alcohol were increased. After investigating the relationship with
The present invention has been completed based on the finding that sugar alcohol gives extremely good results on the freshness of meat and the like during high temperature frozen storage (storage at -5 ° C).

That is, in order to achieve the above object, the present invention provides a storage film comprising a synthetic resin film sheet and a moisture permeable film sheet with a freshness-retaining material interposed therebetween.
A sheet, characterized in that the freshness-retaining material is composed of sugar alcohol or a composition containing sugar alcohol as an essential component.

The present invention will be described in detail below. The synthetic resin film / sheet used in the present invention is not particularly limited, but ABS resin, AS resin, butadiene resin, ethylene / vinyl acetate copolymer, nylon (polyamide), polybutene-1, polycarbonate,
Polyethylene (PE) (low density polyethylene, high density polyethylene), polyethylene terephthalate (polyester), methacrylic resin, polymethylpentene, polypropylene, polystyrene (polystyrene for general use, polystyrene for impact resistance, polystyrene foam), polyvinyl chloride, polychlorination Examples thereof include films and sheets formed of vinylidene, ethylene vinyl alcohol copolymer, ionomer and the like, and these may be used alone or in combination of two or more kinds. Among these, those having low air permeability are desirable in order to prevent oxidation or deterioration of meat or the like.

The thickness of the synthetic resin film / sheet is not particularly limited as long as it is not damaged during handling, and it generally varies from 10 to 250 μm, although it varies depending on the kind of synthetic resin used. Is desirable. If this thickness is less than 10 μm, it may be difficult to handle or may be damaged during handling. On the other hand, if it exceeds 250 μm, it will be too thick and not only easy to handle, but also heavy and meaningless. Moreover, it is uneconomical.

Further, the moisture-permeable film used in the present invention
The sheet is not particularly limited as long as it is a hygienic film sheet having a certain degree of water resistance, and specifically, for example, cellophane, acetate, non-woven fabric, synthetic fiber cloth, cotton cloth, Japanese paper, Examples include various papers such as synthetic paper, glassine paper, parchment paper, and thermoplastic resin films / sheets having fine pores, and these may be used alone or in combination of two or more kinds. The moisture permeability may be controlled by this stacking.

This moisture-permeable film / sheet has a freshness-retaining material, which will be described later, interposed between the moisture-permeable film / sheet and the synthetic resin film / sheet, and prevents direct contact between the freshness-retaining material and meat or seafood. The thickness thereof is the same as the thickness of the synthetic resin film / sheet for the same reason.

By the way, the freshness-retaining material used in the present invention is highly safe, and there is no problem even if it exudes when packing meat or the like.

The present invention has a great feature in that a sugar alcohol is interposed between the synthetic resin film sheet and the moisture permeable film sheet, and the sugar alcohol is a sugar aldehyde group and There is no particular limitation as long as the ketone group is reduced into a primary alcohol and a secondary alcohol group, and examples thereof include not only chain-like ones but also cyclic ones such as inosit.

Concretely, for example, trit, glycerin, tetrit, D, L-trait, D, L-trait, erythritol, penchit, D, L-arabit, lipit (adnit), xylit, D, L-richit ( D, L-arabit), hexite, D, L
-Glucit (D, L-sorbit), D, L-mannite, D, L-idit, D, L-grid (L, D-
Sorbit), D, L-talit, galactit (dulcit), arit (alozlucit), D, L-altrit (D, L-talit), etc., and these may be used alone or in combination of two or more. Used.

As the freshness-retaining material used in the present invention, sugar alcohol (A) is mixed with at least one selected from petrolatum, higher alcohols, lactic acid or sugar alcohol and phosphoric acid or polyphosphoric acid ester (B). Those done are also useful.

By blending such a substance, the viscosity of the freshness-retaining material is adjusted, whereby the coatability on the film / sheet is improved, so-called sagging is prevented, and the handleability is improved. You can do it.

Further, the mixing ratio of the above (A) and (B) is preferably in the range of 5 to 200 parts by weight with respect to 100 parts by weight of (A), and (B) is If it is less than 5 parts by weight, the effect is poor and meaningless, while 1
On the other hand, if the amount exceeds 100 parts by weight, not only the coatability is adversely affected, but also the effect of the sugar alcohol may decrease, which is not preferable.

Further, in the present invention, the humidity in the freezer or the refrigerator can be controlled, and natural disasters such as typhoons,
When there is a power outage due to an accident, fire, or other reasons, there is a concern that drip may occur, but this is quickly absorbed by a polymer water-absorbing agent (C which has a water-retaining ability to prevent spoilage and to prevent deterioration of taste. ) May be added, for example, acrylic acid, or methacrylic acid or their salts, amides or esters or ethylene oxide,
A hydrophilic polymer such as propylene oxide, sulfonated styrene, vinyl alcohol or carboxyalkyl cellulose, or a copolymer thereof is partially mixed with a crosslinking agent.
Examples thereof include those dimensionally crosslinked or those obtained by graft-polymerizing the above-mentioned hydrophilic polymerizable monomers, oligomers or cooligomers with polysaccharides such as starch and cellulose.

The mixing ratio of the above (A) and (C) is
It is desirable that (C) is in the range of 3 to 50 parts by weight with respect to 100 parts by weight of (A), and if (C) is less than 3 parts by weight, its effect is poor and meaningless, while 50 parts by weight is used. Not only does it adversely affect coatability if it exceeds the limit,
It is not preferable because the effect of sugar alcohol may decrease.

In the present invention, the freshness-keeping material is interposed between the synthetic resin film sheet and the permeable film sheet. The freshness-keeping material is laminated on the film or sheet by brush coating, spray coating, roller coating or the like.

The specific method is not particularly limited, but as a general method, doctor coating,
Examples include air knife coating, reverse roll coating, brush coating, cast coating, gravure roll coating, curtain coating, dip coating and the like.

The thickness of the freshness-retaining material is not particularly limited as long as there is no problem from the viewpoint of handling of the storage film / sheet, and it varies depending on the type of sugar alcohol used, but it is generally 10-1000μ
It is desirable to set m. If this thickness is less than 10 μm, the layer becomes thin and the effect becomes poor, while if it exceeds 1000 μm, the productivity of the storage film / sheet deteriorates, and it becomes too thick and not only easy to handle but also heavy. , Meaningless and uneconomical.

In the present invention, it is desirable that the freshness-retaining material is held by the porous film / sheet because the freshness-retaining material is not biased during use or handling.

The porous film / sheet is not particularly limited as long as it is porous and flexible, and specifically, for example, urethane foam film / sheet, polystyrene foam film / sheet. , Urea foam film / sheet, Phenol foam film / sheet, Silicone foam film / sheet, Polyethylene foam film / sheet, Polyvinyl chloride foam film /
Examples thereof include a sheet, a polyamide foamed film / sheet, a polycarbonate foamed film / sheet, paper, a non-woven fabric, a woven fabric, a cloth or a punching film / sheet.

The thickness of the porous film / sheet is not particularly limited as long as it does not break during handling and there is no problem in handleability, but it is generally 20 to 1000 μm. Is desirable. If this thickness is less than 20 μm, the amount of the freshness-retaining material retained becomes small and the effect becomes poor.
If it exceeds μm, not only the thickness becomes too thick and the handling becomes poor, but also it becomes heavy, meaningless and uneconomical.

In the present invention, the reason why the freshness-retaining material contains at least one selected from the sterilizing agents, antioxidants, sizing agents and preservatives certified as food additives is as follows. More desirable.

This bactericide has an action of killing microorganisms, and specific examples thereof include high-grade coconut powder, coconut powder, hydrogen peroxide, hypochlorous acid and its sodium salt, or chlorine dioxide. But these are either alone or 2
Used in combination of two or more species.

The blending ratio of the bactericide is preferably in the range of 0.05 to 10 parts by weight with respect to 100 parts by weight of the freshness-retaining material. If the bactericide is less than 0.05 parts by weight, its effect is obtained. On the other hand, if it exceeds 10 parts by weight, it is meaningless and the taste of meat or seafood may be deteriorated, which is not preferable.

Of these bactericides, a mixture of a stabilized chlorine dioxide solution and a freshness-retaining material is desirable because it has a strong bactericidal action.

In the present invention, the bactericidal agent is adsorbed on the adsorbent and is dispersed in the freshness-retaining material.
This is advantageous because it not only controls the action of the bactericide, exhibits an excellent bactericidal effect for a long period of time, but also prevents deterioration of taste due to the bactericide.

In this case, the blending ratio of the freshness-retaining material may be adjusted so as to fall within the above range in terms of the amount of bactericide.

The adsorbent is not particularly limited as long as it adsorbs or holds a bactericide solution or dispersion, and examples thereof include activated carbon, Otani stone, zeolite, cristobalite, clinoptilolite and sulfur. Examples thereof include stone, calcium silicate, acid clay, activated clay, bentonite, diatomaceous earth, activated alumina, and talc, and these can be used alone or in combination of two or more kinds. The powder or solution of stabilized chlorine dioxide may be contained in the microcapsules formed of gelatin, or the granules may be formed by mixing gelatin and the stabilized chlorine dioxide powder.

The above-mentioned antioxidant is for preventing oxidization of meat and seafood components to cause discoloration and offensive odor and sometimes producing harmful substances. For example, erythorbic acid and sodium erysorbate are used. , Guaiac fat,
Examples thereof include dibutylhydroxytoluene (BHT), dl-α-tocopherol (vitamin E), nordihydroguaiaretic acid, butylhydroxyanisole (BHA), and gallic acid, which may be used alone or in combination with 2
More than one species can be used together.

The mixing ratio of this antioxidant is preferably in the range of 0.05 to 10 parts by weight with respect to 100 parts by weight of the freshness-retaining material. It has little effect and is meaningless, while
If it exceeds 10 parts by weight, not only is it meaningless, but it is uneconomical, which is not desirable.

The sizing agent has the function of obtaining a freshness-retaining material having an appropriate viscosity and having the same function as that of the polymer water-absorbing agent. Specifically, for example, sodium alginate, propylene glycol alginate, Examples include casein, sodium caseinate, calcium fibrin glycolate, sodium fibrin glycolate (sodium fibrin glycolate) (CMC), sodium starch glycolate, sodium starch phosphate, methyl cellulose or sodium polyacrylate. ,
These may be used alone or in combination of two or more.

Other examples include carrageenan, agar, arabic gum, tracant gum, pectin, starch, gelatin, albumin, sierra sk, konjac namman or modified products thereof.

The mixing ratio of the sizing agent is 100
The amount of the sizing agent is preferably in the range of 1 to 30 parts by weight with respect to the parts by weight, and when the amount of the sizing agent is less than 1 part by weight, the effect is poor and meaningless, while when it exceeds 30 parts by weight, the coating is performed. Not only is it adversely affecting the sex, but the effect of sugar alcohol may be reduced, which is not preferable.

The preservative used in the present invention is for preventing the growth of filamentous fungi, yeasts or bacteria and has no bactericidal activity. Specifically, for example, sorbic acid, potassium sorbate, dehydroacetic acid, sodium dehydroacetate, isobutyl paraoxybenzoate, isopropyl paraoxybenzoate, ethyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, calcium propionate, or propionate. Sodium acid etc. are mentioned.

The mixing ratio of this preservative is as follows:
It is desirable that the amount is in the range of 0.05 to 10 parts by weight with respect to 0 parts by weight, and if the preservative is less than 0.05 parts by weight, its effect is poor and meaningless, while if it exceeds 10 parts by weight. It is not desirable because it is meaningless and uneconomical.

[0056]

The film / sheet for preserving meat and seafood of the present invention has the above-mentioned constitution, and sugar alcohol or sugar alcohol as a freshness-retaining material is provided between the synthetic resin film sheet and the moisture permeable film sheet. It is not clear why the composition of which the essential component is contained intervenes, and the constitution of which improves the preservability of meat and seafood is not clear. This is because the sugar alcohol realizes a freezing point drop of meat and seafood, and even if meat etc. is frozen, it suppresses drip during thawing and prevents cell destruction as much as possible. To be done.

Further, in the film and sheet for preserving meat and seafood of the present invention, the growth of psychrophilic bacteria can be suppressed as much as possible during storage in a refrigerator. The reason for this is not clear, but it is understood to be due to sugar alcohol. It That is, it is understood that sugar alcohol or a substance generated by the decomposition of sugar alcohol by bacteria suppresses the reproduction of bacteria.

[0058]

EXAMPLES The present invention will now be described in detail based on examples, but the present invention is not limited thereto. Example 1 A 25 μm thick polyethylene terephthalate film was used as the synthetic resin film / sheet, and a moisture permeable film / sheet having a thickness of 20 μm and a moisture permeability of 1
Using polyethylene stretched film 50g / m ² / 24hr (measured by JIS Z 0208.).

Next, on one side of this polyethylene terephthalate film, a freshness-retaining material consisting of 85% by weight of glycerin and 15% by weight of D, L-sorbit was applied by brushing so as to have a thickness of 150 μm / m ² . ..

The polyethylene stretched film was laminated on the thus obtained freshness-retaining material to obtain the meat and seafood preservation film of the present invention.

Example 2 The same as Example 1 except that a freshness-retaining material consisting of 3% by weight of sodium starch phosphate, 85% by weight of glycerin and 12% by weight of D, L-sorbit was used. Thus, a film for preservation of meat and seafood of the present invention was obtained.

Comparative Example 1 The same polyethylene terephthalate film as that used in Example 1 was used.

Comparative Example 2

The same polyethylene stretched film as that used in Example 1 was used.

Using the films of Examples 1 and 2 and Comparative Examples 1 and 2, the evaluation after storage at 6 ° C. for 15 days and the evaluation after storage at −5 ° C. and −23 ° C. for 28 days are as follows. Made by way.

900 g of beef (general viable cell count 9.8 × 1)
0 ² ) was wrapped with the films of Examples 1 and 2 and Comparative Examples 1 and 2, respectively, and then stored in a refrigerator at 6 ° C. for 15 days and then taken out.

When the general viable cell count after storage was examined, it was 5.3 × 10 ⁵ in Example 1 and 1.9 × 10 ⁶ in Example 2, which was converted into roasted meat. I ate, but no abnormality was found.

On the other hand, the general viable cell count was 5.6 × 10 ⁷ in Comparative Example 1 and 6. 6 in Comparative Example 2.
It was 3 × 10 ⁸ , and an offensive odor and discoloration were observed, and in particular, Comparative Example 2 had a bad offensive odor and was not in an edible state.

Further, meat pieces were sampled from those of Examples 1 and 2 and Comparative Examples 1 and 2, and fixed by immersing them in an ice-cooled 10% neutral buffered formalin solution. After fixation, dehydration, clearing, embedding in paraffin, embedding in a paraffin according to a conventional method, thin sectioning, and staining with hematoxylin-eosin (HE) were performed. The prepared sample was observed using an optical microscope.

As a result, normal muscle cells were observed in any of Examples 1 and 2, and no histological difference was observed between the samples in terms of cell shape, size, and staining property. On the other hand, in Comparative Examples 1 and 2, abnormal muscle cells were observed, and there were histological differences in cell shape, size, and stainability as compared with those in Examples 1 and 2. Admitted.

30 kg of beef (general viable cell count 9.8 × 1)
No. 0 ² ) was wrapped with the films of Examples 1 and 2 and Comparative Examples 1 and 2, respectively, stored at −5 ° C. and −23 ° C. for 15 days, and then taken out.

As described above, when beef is stored at -5 ° C and -23 ° C, the thermal calorie at -5 ° C is 1/4 of that at -23 ° C, which is economically extremely advantageous. Was recognized.

Since the meat stored at -5 ° C can be cut and processed as it is with a kitchen knife, it can be cooked immediately. Therefore, it is not necessary to thaw it, but when it is stored at -23 ° C, it is firm. Since it cannot be cut or processed as it is, it was necessary to thaw it, and it was recognized that bacteria may grow or drip may be generated during this thawing.

Further, when the number of general viable cells after storage at -5 ° C was examined, it was 1.5 x 10 ³ in Example 1 and 2.7 x 10 ^{3 in} Example 2. It was a roasted meat and was eaten, but no abnormality was observed.

On the other hand, the general viable cell count after storage at −5 ° C. was 1.2 × 10 ⁴ in Comparative Example 1,
The sample of Comparative Example 2 had a weight of 2.3 × 10 ⁴ , and although it was eaten after being grilled, no abnormalities were observed, but it was recognized that the number of general viable bacteria was higher than those of Examples 1 and 2. It was

From the above results, it is recognized that each of the examples has a remarkably excellent storage performance as compared with each of the comparative examples.

[0077]

INDUSTRIAL APPLICABILITY The present invention provides a freshness-retaining material containing a sugar alcohol or a sugar alcohol as an essential component when a freshness-keeping material is interposed between a synthetic resin film sheet and a moisture-permeable film sheet. By being formed, it freezes meat and seafood at a relatively high temperature, thereby significantly reducing the power consumption during frozen storage and allowing it to be cooked as it is without removing it from the freezer and thawing, By covering with a film or sheet to prevent the loss of meat, etc. during frozen storage, and by preventing the growth of bacteria and the destruction of cell tissues such as meat during storage, the freshness of meat and seafood can be maintained for a long period of time. It has the effect that it can be held over.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI Technical display location B65D 65/40 E 9028-3E 81/28 C 9028-3E

Claims (14)

[Claims] 1. A preservation film sheet comprising a synthetic resin film sheet and a moisture-permeable film sheet, and a freshness-keeping material interposed between the freshness-keeping material and sugar alcohol or sugar alcohol. A film and sheet for preserving meat and seafood, which comprises the following composition. 2. A synthetic resin film or sheet is made of ABS resin, AS resin, butadiene resin, ethylene / vinyl acetate copolymer, nylon (polyamide), polybutene-1,
Polycarbonate, polyethylene (PE) (low-density polyethylene, high-density polyethylene), polyethylene terephthalate (polyester), methacrylic resin, polymethylpentene, polypropylene, polystyrene (polystyrene for general use, polystyrene for impact resistance, polystyrene foam), polyvinyl chloride, The film sheet for preserving meat and seafood according to claim 1, which is a film sheet formed of polyvinylidene chloride, an ethylene vinyl alcohol copolymer, an ionomer, or a laminated film sheet in which two or more kinds of these are laminated. .. 3. The moisture-permeable film / sheet is cellophane,
Various papers such as acetate, non-woven fabric, synthetic fiber cloth, cotton cloth, Japanese paper, synthetic paper, glassine paper, parchment paper, etc., thermoplastic resin film / sheet having fine pores, or laminated film / sheet in which two or more kinds of these are laminated. The film sheet for preservation of meat and seafood according to claim 1 or 2. 4. The sugar alcohol is trit, glycerin,
Tetrit, D, L-trait, D, L-trait, Eritrit, Penchit, D, L-arabit,
Lipit (Adnit), Xylit, D, L-Rixit (D, L-arabit), Hexit, D, L-Glucit (D, L-Sorbit), D, L-Mannit, D, L-Igit, D, At least one selected from L-grid (L, D-sorbit), D, L-talit, galactit (dulcit), arit (alozlucit) or D, L-allitt (D, L-talit). Item 4. A film or sheet for preservation of meat or seafood according to any one of Items 1 to 3. 5. The composition containing sugar alcohol as an essential component is at least one selected from sugar alcohol and petrolatum, higher alcohols, lactic acid or sugar alcohol and phosphoric acid or polyphosphoric acid ester. A film or sheet for preservation of meat or seafood according to any one of items. 6. The film sheet for preservation of meat and seafood according to claim 1, wherein the freshness-retaining material is retained by a porous film sheet. 7. The porous film sheet is a urethane foam film sheet, polystyrene foam film sheet, urea foam film sheet, phenol foam film sheet, silicone foam film sheet, polyethylene foam film sheet, polyvinyl chloride. 7. At least one film sheet selected from a foamed film sheet, a polyamide foamed film sheet, a polycarbonate foamed film sheet, paper, a non-woven fabric, a woven cloth, a cloth or a punching film sheet. A film sheet for storing meat and seafood according to Crab. 8. The freshness-retaining material contains at least one selected from germicides, antioxidants, sizing agents and preservatives certified as food additives.
A film for preservation of meat and seafood according to any one of
Sheet. 9. The meat and seafood according to claim 8, wherein the bactericide is at least one selected from high-grade coconut powder, coconut powder, hydrogen peroxide, hypochlorous acid and its sodium salt, or chlorine dioxide. Film / sheet for preservation. 10. The antioxidant is erythorbic acid, sodium erythorbate, guaiac fat, dibutylhydroxytoluene (BHT), dl-α-tocopherol (vitamin E), nordihydroguaiaretic acid, butylhydroxyanisole (BHA) or The film and sheet for preservation of meat and seafood according to claim 8, which is at least one selected from propyl gallate. 11. The sizing agent is sodium alginate, propylene glycol alginate, casein, sodium caseinate, calcium fibrin glycolate, sodium fibrin glycolate (sodium fibrin glycolate).
(CMC), sodium starch glycolate, sodium starch phosphate ester, methyl cellulose, at least one selected from sodium polyacrylate, The film for preserving meat and seafood according to claim 8.
Sheet. 12. The preservative is sorbic acid, potassium sorbate, dehydroacetic acid, sodium dehydroacetate, isobutyl paraoxybenzoate, isopropyl paraoxybenzoate, ethyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, calcium propionate. Alternatively, the film and sheet for preservation of meat and seafood according to claim 8, which is sodium propionate. 13. The film sheet for preserving meat and seafood according to claim 8, wherein the bactericide is adsorbed on the adsorbent and dispersed in the freshness-retaining material. 14. The adsorbent is activated carbon, Otani stone, zeolite, cristobalite, clinoptilolite, sulfur stone,
Calcium silicate, acid clay, activated clay, bentonite,
The film sheet for preserving meat and seafood according to claim 13, which is at least one selected from diatomaceous earth, activated alumina and talc.