JP2002153207A - Double package body of myoglobin-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a package body which can maintain excellent color development of vivid red color for a long period of time while sufficiently preventing oxidation of lipid, etc., in a myoglobin-containing food and can sufficiently control formation of frost and dew on the surface of a food during refrigeration of freezing. SOLUTION: This double package body of myoglobin-containing food is characterized in that the double packed food is provided with a myoglobin- containing food (2), a primary package body (3) which is composed of a readily oxygen permeable packing material having 2,000-15,000 cm3/m2.day.atm oxygen gas transmission rate under conditions at 30 deg.C at 80% relative humidity and in which the food in sealed and a secondary package body (4) which is composed of a hardly oxygen permeable packing material having <=500 cm3/ m2.day.atm oxygen gas transmission rate under conditions at 30 deg.C at 80% relative humidity and in which the primary package body is sealed, the food is stuck fast to and packed in the primary package body so as to make a head space volume ratio <=15 vol.% volume ratio and an oxygen gas concentration in the secondary package body is >=50 vol.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for food containing myoglobin, and more particularly to a double package useful for preserving fresh fish meat containing myoglobin or processed products thereof. is there.

[0002]

2. Description of the Related Art When a partial pressure of oxygen (oxygen concentration) in an atmosphere is high, a food containing myoglobin exhibits a bright red color due to the binding of myoglobin to oxygen and exhibits a good appearance. Therefore, in order to provide a food containing myoglobin to consumers while maintaining its freshness and coloration state, while suppressing oxidation of lipids and the like in the food,
It is necessary to supply adequate oxygen to myoglobin.

[0003] The technique of maintaining the freshness and coloring of foods, which has been widely used in the past, has simply been frozen storage at -40 ° C or lower. Recently, however, foods have been packaged by vacuum packaging or oxygen-filled packaging using a package. A method for maintaining the quality of a product has been put to practical use. For example, Japanese Patent Application Laid-Open No. 1-171433 discloses a method in which tuna meat is vacuum-packaged in an oxygen-impermeable packaging material and then frozen and stored in order to prevent discoloration of the tuna meat and maintain freshness. . However, according to the vacuum packaging as described above, oxygen required for maintaining good color development is not provided to the tuna meat, and there is a disadvantage that the tuna meat changes color within a short time. On the other hand, JP-A-3-25
No. 4631 discloses that 1 is placed in a container having a high gas barrier property.
A method of enclosing and storing tuna meat together with 0 to 80% oxygen and 0 to 20% carbon dioxide gas is disclosed. However, in the packaging form described in this publication, a change in flesh color due to lack of oxygen is observed in a portion of the tuna meat that is in direct contact with the container, and there has been a problem that the commerciality of the tuna meat is reduced.

[0004] For this reason, as a technique for preventing discoloration of a portion in direct contact with a container, for example, in Japanese Patent Publication No. 271370, a plurality of tuna meats are placed on a water-absorbent sheet laid on the inner bottom of a tray. There is disclosed a method of preserving tuna meat which is superimposed via an oxygen-permeable sheet and sealed together with a mixed gas of oxygen and carbon dioxide in a container made of an oxygen-impermeable packaging material. However, even with the packaging method described in this publication, oxidation of lipids and the like is promoted in a portion directly exposed to high-concentration oxygen, and there is a disadvantage that frost and dew are generated on the surface of the food.
In Japanese Patent Application Laid-Open No. 6-48449, tuna meat is placed in a sealed bag formed by laminating an oxygen-impermeable permeable laminated film and an oxygen-permeable permeable inner film and heat-sealing the peripheral portion thereof. A method of packaging is disclosed. However, when oxygen gas replacement packaging is performed using the sealed bag described in this publication, a relatively large void (head space) exists between the food such as tuna meat and the inner film, so that a high density Oxidation of lipids etc. caused by direct exposure to oxygen is promoted,
There is a disadvantage that frost and dew easily occur on the food surface, and it has not been sufficient yet.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and it is intended to sufficiently prevent the oxidation of lipids and the like in a food containing myoglobin to be packaged and to obtain a good bright red color. It is an object of the present invention to provide a package that can maintain a stable color development for a long period of time and at the same time sufficiently suppress the generation of frost and dew on the food surface during refrigeration or frozen storage.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object, and as a result, a food containing myoglobin was first converted into an oxygen-permeable packaging material having a specific oxygen permeability. 25% headspace volume ratio using
Prevents the oxidation of lipids and the like in foods by tightly packaging as follows and filling it with an oxygen-containing gas using an oxygen-impermeable packaging material with specific oxygen permeability to form a double package. In addition, the present inventors have found that food can be preserved while maintaining good color development of bright red while maintaining the formation of frost and dew on the surface of the food sufficiently, and thus completed the invention.

[0007] That is, the double package of the food containing myoglobin of the present invention comprises a food containing myoglobin and an oxygen gas permeability of 2000 to 15000 cm ^{3 at} a temperature of 30 ° C and a relative humidity of 80%. / M ²・
a primary package made of an oxygen-permeable packaging material of day · atm, in which the food is sealed, and having an oxygen gas permeability of 500 cm ³ / m at a temperature of 30 ° C. and a relative humidity of 80%. A secondary package in which the primary package is encapsulated, which is made of an oxygen-impermeable packaging material having a density of ² day / atm or less, so that a head space volume ratio is 25 volume% or less. Wherein the primary package is tightly packaged with the food and the oxygen gas concentration in the secondary package is 50% by volume or more.

According to the present invention, the food containing myoglobin to be packaged has a temperature of 30 ° C. and a relative humidity of 8 ° C.
Oxygen gas permeability under 0% condition is 2000-15
000 cm ³ / m ² · day · atm, the primary packaging is performed so that the head space volume ratio is 25% by volume or less, and the temperature is 3%.
Oxygen gas is filled with an oxygen-impermeable wrapping material having an oxygen gas permeability of 500 cm ³ / m ² · day · atm or less under the conditions of 0 ° C. and a relative humidity of 80%, and is secondarily packaged with myoglobin. An appropriate amount of oxygen for the color development of the myoglobin will be supplied to the food containing myoglobin through the oxygen-permeable packaging material, and the oxidation of lipids and the like caused by excessive oxygen supply will not be promoted, and the bright red color Good color development is maintained for a long period of time, and at the same time, the food surface is not directly exposed to gas, so that the formation of frost or dew during refrigeration or frozen storage is sufficiently suppressed.

The food to be packaged in the double package of the present invention is preferably fresh fish meat containing myoglobin or a processed product thereof.

[0010] In the double package of the present invention, the primary package is closely packaged with the food so that the head space volume ratio is 25% by volume or less. Means the gap formed between the first package and the primary package. The headspace volume ratio here refers to a value indicating the headspace volume formed in the primary package as a percentage of the food volume, and is calculated by the following equation.

HS = (A / B) × 100 [where HS is the headspace volume ratio, A is the headspace volume, and B is the food volume. Such a head space volume ratio is specifically measured as follows. That is, a rubber adhesive plate is stuck on the surface of the primary package, the gas present in the head space is collected by a syringe with a syringe needle, and its volume is determined.
By dividing the determined volume by the volume of the food product and expressing it as a percentage, the headspace volume ratio is obtained.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a preferred embodiment of a double package of a myoglobin-containing food of the present invention will be described.

FIG. 1 is a sectional view of a double package according to an embodiment of the present invention. The double package 1 shown in FIG. 1 comprises a food 2 containing myoglobin to be packaged and
℃ and the oxygen gas transmission rate at a relative humidity of 80% is ^{2000~15000cm 3 / m 2 · day ·} atm
And a primary package 3 which is tightly packaged with the food 2 so as to have a head space volume ratio of 25% by volume or less, and a temperature of 30 ° C. and a relative humidity of 8
The oxygen gas permeability under the condition of 0% is 500 cm ³ /
m ² · day · atm or less, an oxygen-impermeable wrapping material, one or more primary wraps 3 and a secondary wrap 4 containing 50% by volume or more of an oxygen-containing gas.
And

First, the primary package of the double package according to the embodiment of the present invention will be described.

The oxygen-permeable packaging material constituting the primary package has an oxygen gas permeability of 2000 cm ³ / m ² · day · atm at a temperature of 30 ° C. and a relative humidity of 80%.
Must be more than 3000 cm ³ /
It is preferably m ² · day · atm or more,
It is particularly preferable that the thickness be 3500 cm ³ / m ² · day · atm or more. When the oxygen gas permeability of the easily permeable packaging material is less than 2000 cm ³ / m ² · day · atm under the conditions of a temperature of 30 ° C. and a relative humidity of 80%, the content is passed through the primary package. Insufficient oxygen is not supplied to the surface of the food containing myoglobin, and the food loses its redness and discolors. On the other hand, this oxygen permeable packaging material needs to have an oxygen gas permeability of 15000 cm ³ / m ² · day · atm or less under conditions of a temperature of 30 ° C. and a relative humidity of 80%, 10,000cm ³ / m ²
It is preferably less than or equal to day.atm.
More preferably, it is not more than 00 cm ³ / m ² · day · atm. The oxygen gas permeability of the oxygen permeable packaging material constituting the primary package is 30 ° C. and 80% relative humidity.
% At 15000 cm ³ / m ² · day · at
If it exceeds m, excessive oxygen infiltrates into the primary package, the headspace volume ratio increases, lipids and the like of food containing myoglobin are oxidized, and frost and dew easily occur on the food surface.

The oxygen-permeable packaging material used for the primary package can be selected irrespective of the material and the configuration, provided that the above-mentioned conditions relating to the oxygen gas permeability are satisfied. For example, a material such as polyethylene (PE), polypropylene, ethylene propylene copolymer, ethylene vinyl acetate copolymer (EVA), and ionomer (IO) may be used alone or in combination as a single layer film or a multilayer film thereof. Can be.

The thickness of the oxygen permeable packaging material used for the primary package is generally 10 to 10 although it depends on the material used.
The thickness is preferably about 0 μm. For example, when a packaging material made of polyethylene is used for the primary package, the packaging material has strength enough to withstand deaeration (vacuum) packaging for tightly packaging the food containing myoglobin, and follows the contents well. 2 so that the flexibility for
It is preferable to use one having a thickness of 0 to 100 μm.

The head space volume ratio in the primary package is
When packaging food containing myoglobin, it is necessary to be 25% by volume or less, preferably 5% by volume or less,
More preferably, the content is less than 1% by volume. The headspace volume ratio is preferably 25% by volume or less, more preferably 10% by volume or less, and even more preferably 5% by volume or less even after one month from the packaging. The headspace volume ratio of the primary package is 25
If the content exceeds% by volume, frost or dew tends to be remarkably generated on the food surface, and the redness of the food is lost.

Next, a secondary package of the double package according to the embodiment of the present invention will be described.

The poorly permeable oxygen packaging material used in the secondary package has an oxygen gas permeability of 500 cm ³ / m ² · day · atm or less under conditions of a temperature of 30 ° C. and a relative humidity of 80%. It is necessary to have 300cm ³ / m ²
It is preferably not more than day · atm.
It is particularly preferable that it is not more than 0 cm ³ / m ² · day · atm. Oxygen gas permeability of the oxygen impervious packaging material forming the secondary package is 30 ° C. and 80% relative humidity.
If it exceeds 500 cm ³ / m ² · day · atm under the condition of the above, the oxygen gas filled in the secondary package escapes to the outside, and the food becomes insufficient due to lack of oxygen reaching the primary package. It loses redness and discolors.

The oxygen-impermeable packaging material constituting the secondary package can be selected irrespective of the material and the configuration, as long as the above-mentioned conditions regarding the oxygen gas permeability are satisfied. For example, it is composed of a single-layer film using materials such as nylon (Ny), polyethylene (PE), polyamide, polyvinylidene chloride, polyester, saponified ethylene vinyl acetate copolymer, inorganic vapor-deposited film, and organic-coated barrier film. And those composed of a multilayer film thereof can be selected and used.

The thickness of the oxygen-impermeable wrapping material used for the secondary package depends on the material used, but generally ranges from 40 to 30.
The thickness is preferably about 0 μm.

In the secondary packaging, the oxygen gas concentration in the oxygen-containing gas filled in the package should be 50% by volume or more in order to obtain good bright red coloring of the food containing myoglobin in the primary package. And preferably 60
% Or more, more preferably 80% or more.
When the oxygen gas concentration is less than 50% by volume, sufficient oxygen is not supplied to the food containing myoglobin, and the food loses redness and discolors. As a gas other than the oxygen gas, it is preferable to use an inert gas such as a nitrogen gas, a carbon dioxide gas, and an argon gas.

Next, a food containing myoglobin to be packaged will be described.

The packaging target of the double package of the present invention is a food containing myoglobin. Myoglobin is a chromoprotein normally found in animal muscle tissue, and has heme iron in its molecule that reversibly binds to oxygen. When placed in an atmosphere having a higher oxygen partial pressure than the atmosphere, myoglobin becomes oxymyoglobin due to the binding of heme iron of myoglobin to oxygen, and exhibits a bright red color. When the heme iron of myoglobin is oxidized, oxymyoglobin becomes metmyoglobin (metomized) and becomes brown. Normally, foods containing myoglobin develop a bright red color when they are fresh or when they are slightly heated, and turn brown over time in the air.

Examples of foods containing myoglobin include fresh fish meat, cows, horses, and pigs selected from red fish such as tuna and bonito, blue fish such as mackerel, sardine, saury, and fish containing a large amount of blood such as yellowtail and amberjack. , Sheep, deer, and the like, and fresh meat or processed products thereof. The food containing the myoglobin of the present invention is preferably the above-mentioned fresh fish meat or a processed product thereof.

The form of fresh fish meat containing myoglobin may be fillet, block, sac, fillet, sashimi, or mince or paste. Fillet refers to the state in which the head and internal organs have been removed from the fish body, and the fish have been wholesaled into three pieces, with and without skin. The fish meat loin refers to a state in which the fillet-like fish meat is divided into two parts, and the loin is further divided into blocks. Saku is in a state of being cut out in a plate shape from a block so that sashimi can be easily performed. Sac is made into a piece of meat having a thickness of more than 10 mm, which is a fillet, and sashimi is made into a piece of meat having a thickness of 10 mm or less. In addition, mince refers to a form of meat extruded into a columnar shape having a diameter of about 3 to 10 mm using a chopper, and paste refers to a form of meat that is further finely kneaded using a food cutter or the like. An example of a mince or paste is fish meat.

Further, food products containing myoglobin may include processed products obtained by lightly burning the above-mentioned raw fish meat with fire, processed products seasoned with edible oils and fats, and the like. Examples of processed products include foods typified by `` bonito bonito '', in which the surface of fish meat is lightly baked, red fish meat immersed in a liquid containing an antioxidant, and Negitro added with edible oils and fats. .

Next, the packaging method of the double package of the myoglobin-containing food of the present invention will be described.

As a primary packaging method in which a food containing myoglobin is tightly sealed with an oxygen-permeable wrapping material, the food containing myoglobin is put into a film or a bag made of an oxygen-permeable wrapping material, and a vacuum is applied. Means for controlling the head space volume ratio while degassing with a pump or the like and enclosing food can be used. Further, the food may be packaged by closely adhering the oxygen permeable packaging material to the food by deep drawing deaeration (vacuum) packaging using a deep drawing deaeration packaging machine.

As a method for secondary packaging of a food containing myoglobin, there is a primary method in which a food containing myoglobin is sealed in a bag (pouch container) or a tray-shaped container molded with a poorly permeable oxygen-permeable packaging material. It is possible to use a method in which one or a plurality of packages are put in and sealed by heat sealing or the like after filling with an oxygen-containing gas, gas filling and packing by a deep drawing packing machine, or the like.

Next, a method of using the double package of the myoglobin-containing food of the present invention will be described.

[0033] The method of using the double package of the myoglobin-containing food of the present invention is not particularly limited.
It is preferably used for applications involving storage and distribution at a temperature of 30 to 0 ° C. When the myoglobin-containing food is stored in the above temperature range using the double package of the present invention, in particular, the color development of the myoglobin-containing food is maintained, the oxidation of lipids and the like is suppressed, and the frost is reduced as compared with the conventional package. There are significant advantages in controlling formation and condensation.

Further, the double package of the myoglobin-containing food of the present invention can be used for improving convenience in business use by including a plurality of primary packages of the myoglobin-containing food. For example, in a process from a processor (packing) of a myoglobin-containing food to a retailer and in a preservation process at the retailer, the myoglobin-containing food of the present invention is used to contain myoglobin in a double package. Food can be maintained at high quality, and retailers can open the secondary packaging part and sell only the primary package of myoglobin-containing food as end products according to sales of the product. it can. As a result, the burden of delivery from the processor (packer) of the food containing myoglobin to the retailer is reduced, and the risk of out-of-stock or unsold items is also reduced by the retailer.

[0035]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 The food containing myoglobin to be packaged was -6
Prepared from a negitro-like mixture of bigeye tuna meat and edible oils and fats that were rapidly frozen at 0 ° C, 4 cm long × 4 cm wide ×
A frozen sample (frozen leek) having a thickness of 1.5 cm was used.

One piece of the above-mentioned frozen green onion was put into a bag (inner dimensions 7 cm wide × 8 cm long) made of an oxygen-permeable packaging material (primary packaging material) having the characteristics shown in the column of Example 1 in Table 1.
Using a vacuum packing machine manufactured by Mulchivac, tight-packing was performed so that the volume ratio of the head space to the frozen leek was less than 1% by volume. Next, the primary package in which the frozen leek was sealed was placed in a polystyrene tray (width 8 cm × length 13 c).
mx 3cm in depth)
Put in a bag (inner dimensions 13 cm wide x 20 cm long) made of oxygen-impermeable packaging material (secondary packaging material) having the characteristics shown in Table 1, and use a vacuum packaging machine manufactured by Mulchivac Co., Ltd. to obtain a 70% capacity. The container was sealed with oxygen and 30% by volume nitrogen. In addition,
In Table 1, PE indicates a polyethylene film, and Ny // PE indicates a laminated film of nylon and polyethylene.

The double package of frozen leek obtained as described above is placed in a freezer at −18 ° C. (temperature variation: −
14 to -18 ° C) and stored for 3 weeks, and then evaluated for color tone (sensory test and frozen negitro surface a value), smell, presence of frost and dew condensation as described below, and obtained in this manner. The results are shown in Table 2. The headspace volume ratio of the myoglobin-containing food in the primary package after one month was measured, and the obtained results are shown in Table 1. Here, the headspace volume ratio when the apparent space in the primary package is zero is expressed as less than 1% by volume.

(Sensory Evaluation of Color Tone) Sensory tests were conducted by three panelists. Specifically, immediately after opening the double package of the myoglobin-containing food, each panelist presents the appearance of frozen negi-toro, and the evaluation criteria: ◎ = approximately the same redness as before storage , ＝ = Redness is slightly faint compared to before storage, △ = Redness is considerably lost compared to before storage, × = Redness is lost and partial discoloration occurs before storage Were evaluated in four steps according to the above, and a score that was matched by two or more persons was adopted.

(Evaluation of a value of frozen leek surface) Immediately after opening the package, a value at 5 points on the surface of the frozen leek surface was measured using a Nippon Denshoku SE2000 type spectrophotometric colorimeter, and the average value was obtained. I asked. The a value is defined as the color difference display method (JI
SZ 8730), a value calculated from tristimulus values of colors specified in JIS Z 8722, as shown in the section “Color difference by Hunter's color difference formula”. It means that redness is strong and discoloration degree is small.

(Evaluation of Odor) The odor, which is an index of lipid oxidation, was subjected to a sensory test by three panelists.
Specifically, after opening the double package, it was left at room temperature for 30 minutes after opening, and then each panelist was smelled of negitro. Evaluation criteria: ◎ = no odor, no odor, ○ = slightly oxidized Evaluation was made in four stages according to odor felt, Δ = obvious oxidative odor, × = strong oxidative odor, and a score of two or more persons was adopted.

(Evaluation of Presence or Absence of Frost and Dew) Sensory tests were conducted by three panelists. Specifically, before opening the double package, the appearance of the frozen onion, which is the content, was evaluated based on the evaluation criteria: ＝ = frost and dew were hardly observed, 、 = frost and dew were slightly observed, △ = Red content is hardly visible due to frost. × = Frost is so low that the content is hard to see.
In accordance with the occurrence of dew condensation, evaluation was made in four steps, and two or more persons adopted a consistent score.

(Comprehensive evaluation) Comprehensive evaluation was carried out based on the evaluation results of the above color tone, frozen leek surface a value, odor, frost and dew condensation. There were four grades according to none, Δ a little problem as a product, and × obvious problem as a product.

[0044]

[Table 1]

[0045]

[Table 2]

As is clear from the evaluation results of Example 1 shown in Table 2, the oxygen gas permeability under the condition of a temperature of 30 ° C. and a relative humidity of 80% was 3800 cm ³ / m ² · day.
Headspace volume ratio by oxygen free-permeable packing material atm is in close contact with the packaging to be less than 1% by volume, the temperature further 30 ° C. and an oxygen gas transmission rate at a relative humidity of 80% is 150 cm ³ / Frozen green onion, which is secondarily packaged and stored with a gas containing 70% by volume of oxygen using an oxygen-impermeable packaging material of m ² · day · atm, does not emit an oxidizing odor generated due to oxidation of lipids and the like. The formation of frost and dew on the surface was suppressed, and a favorable bright red color was maintained.

Examples 2 to 4 Double packaging of frozen leeks was performed in the same manner as in Example 1 except that the headspace volume ratio was set to the value shown in Table 1 in order to see the effect of the headspace volume ratio during the primary packaging. I got a body. The quality of the double package of the frozen leeks thus obtained was evaluated in the same manner as in Example 1. Tables 1 and 2 show the headspace volume ratio after one month and the obtained evaluation results.

Comparative Examples 1-3 In order to see the effect of the headspace volume ratio when the headspace at the time of primary packaging is filled with air,
A double package of frozen leek was obtained in the same manner as in Example 1 except that the headspace was filled with air and the headspace volume ratio was set to the value shown in Table 1. The quality of the double package of the frozen leeks thus obtained was evaluated in the same manner as in Example 1. Tables 1 and 2 show the headspace volume ratio after one month and the obtained evaluation results.

Comparative Example 4 In order to see the effect of the headspace volume ratio when the headspace at the time of primary packaging was filled with 70% by volume of oxygen-containing gas, the headspace was filled with 70% by volume of oxygen-containing gas. A double package of frozen leek was obtained in the same manner as in Example 1 except that the headspace volume ratio was changed to the value shown in Table 1. The quality of the double package of the frozen leeks thus obtained was evaluated in the same manner as in Example 1.
Tables 1 and 2 show the headspace volume ratio after one month and the obtained evaluation results.

Examples 1 to 4 and Comparative Examples 1 to 4 shown in Table 2
As is clear from the evaluation results, the smaller the headspace volume ratio at the time of packaging in the primary package, that is, the closer the primary package is to the frozen leek, the better the color development of the bright red color of the frozen leek is maintained. It can be seen that oxidation of lipids and the like was prevented and generation of frost and dew was suppressed. When the head space in the primary package was filled with air (Comparative Examples 1 to 3), frost and dew on the food surface were remarkably generated, and the redness of the food was lost. On the other hand, as described in JP-A-6-48449, when the head space in the primary package is filled with a high-concentration oxygen-containing gas (Comparative Example 4),
The generation of frost and dew on the surface of the food was remarkable, and the oxidation of lipids and the like was promoted.

Examples 5 to 9 and Comparative Examples 5 to 7 In order to see the effect of the oxygen gas permeability of the packaging material used for the primary packaging, the following examples were used except that the primary packaging material shown in Table 1 was used. A double package of frozen leek was obtained in the same manner as in Example 1. In Table 1, EVA // IO indicates a laminated film of an ethylene vinyl acetate copolymer and an ionomer. The quality of the double package of the frozen leeks thus obtained was evaluated in the same manner as in Example 1. Tables 1 and 2 show the headspace volume ratio after one month and the obtained evaluation results.

Examples 1, 5 to 9 and Comparative Example 5 shown in Table 2
As is clear from the evaluation results of Nos. 7 to 7, when the primary package made of the oxygen-permeable packaging material satisfying the oxygen gas permeability within the range of the present invention (Examples 1, 5 to 9) is used, While preventing oxidation and preventing the formation of frost and dew on the surface,
It was possible to store the frozen leek. On the other hand, when a primary package made of a packaging material having a low oxygen gas permeability was used (Comparative Examples 5 to 6), the formation of frost and dew on the surface of the frozen leek was able to be suppressed, but a favorable coloration of bright red was achieved. Could not be maintained. When the oxygen gas permeability of the oxygen-permeable packaging material constituting the primary package was too high (Comparative Example 7), as apparent from the fact that the headspace volume ratio was greatly increased within one month, the primary Excessive oxygen gas flowed into the package, causing frost and dew on the surface of the frozen leek and lost redness.

Example 10 and Comparative Examples 8 to 9 In order to see the effect of the oxygen concentration in the secondary package,
A double package of frozen leek was obtained in the same manner as in Example 6 except that the gas shown in Table 1 was used as the filling gas. The quality of the double package of the frozen leeks thus obtained was evaluated in the same manner as in Example 1. Tables 1 and 2 show the headspace volume ratio after one month and the obtained evaluation results.

Examples 6 and 10 and Comparative Examples 8 and 9 shown in Table 2
As is clear from the evaluation results, the higher the charged oxygen concentration in the secondary package, the better the bright red color of the frozen leek is maintained. When the charged oxygen concentration in the secondary package was less than 50% by volume, good coloration of bright red of the frozen leek was not maintained.

Example 11 and Comparative Example 10 In order to observe the influence of the oxygen gas permeability of the packaging material used for the secondary package, the same procedure as in Example 5 was performed except that the secondary packaging material shown in Table 1 was used. In the same manner as in Example 2, a double package of frozen leek was obtained. The quality of the double package of the frozen leeks thus obtained was evaluated in the same manner as in Example 1. Table 1 shows the headspace volume ratio after one month and the obtained evaluation results.
And Table 2.

Examples 5 and 11 and Comparative Example 10 shown in Table 2
As is clear from the evaluation results, when the secondary package made of the poorly permeable oxygen-permeable packaging material satisfying the oxygen gas permeability of the present invention (Examples 5 and 11) was used, the color development of the frozen leek was maintained. . On the other hand, when the oxygen gas permeability of the secondary packaging material is high (Comparative Example 10), the oxygen filled in the secondary packaging material flows out during storage, and a sufficient oxygen concentration is obtained in the secondary packaging material. Therefore, not enough oxygen was supplied to the frozen leek, and the color development of the frozen leek was inferior.

Comparative Examples 11 to 13 In order to see the influence of the primary packaging using the oxygen-permeable packaging material, the above-mentioned frozen leek was packed in a bag made of the oxygen-impermeable packaging material having the characteristics shown in Table 1 (inside dimensions). 13cm wide x 20c long
m), and a multi-vacuum vacuum packaging machine is used, and the head space volume ratio to frozen leek trophy is 1
Closed packaging (Comparative Example 11), air-containing packaging with air (Comparative Example 12), or packaging with 70% by volume oxygen-containing gas (Comparative Example 13) so as to have a volume of less than% by volume, to obtain a package of frozen leek. . The quality of the package of the obtained frozen leek was evaluated in the same manner as in Example 1. Tables 1 and 2 show the headspace volume ratio after one month and the obtained evaluation results.

As is clear from the evaluation results shown in Table 2,
Close packaging using only oxygen-impermeable packaging material (Comparative Example 1)
In some cases 1), the frozen leeks changed color significantly due to lack of oxygen. Even when the air-impregnated packaging material was stored using air-impermeable packaging material (Comparative Example 12), frost and dew remarkably occurred on the surface of the frozen leek, and discoloration was observed. When packaging was performed by filling with oxygen gas using a poorly oxygen permeable packaging material (Comparative Example 13), frost and dew were markedly generated on the surface of the frozen leek, and odors due to oxidation of lipids and the like appeared.

[0059]

As described above, the double package of the myoglobin-containing food of the present invention does not promote the oxidation of lipids and the like of the myoglobin-containing food and can produce a good bright red color for a long period of time. For a long period of time while sufficiently suppressing the formation of frost and dew on the food surface during refrigerated or frozen storage. The effect of such a double package of the myoglobin-containing food of the present invention is particularly-
Appears remarkably when the food containing myoglobin is stored in the temperature range of 30 to 0 ° C. In this temperature range, even if there is some temperature variation, frost and dew on the surface of the food containing myoglobin can be reduced. The formation of the food is hindered, and the oxidation of lipids and the like in such foods is suppressed, and a favorable coloration of bright red is maintained at a high level. Therefore, the double package of the myoglobin-containing food of the present invention is suitably used for business use involving storage and distribution of myoglobin-containing food.

[Brief description of the drawings]

FIG. 1 is a schematic sectional view showing a preferred embodiment of a double package of a myoglobin-containing food of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Double package of myoglobin containing food 2 -... Food containing myoglobin 3 ... Oxygen-permeable primary package 4 ... Oxygen-impermeable secondary package

Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat II (Reference) B65D 85/50 A23B 4/00 A (72) Inventor Masayuki Nakaya 18-13 Kamitamari, Tamari-mura, Nisari-gun, Ibaraki Pref. Kureha Chemical Industry Co., Ltd. Food Research Laboratory (72) Inventor Kazuhiko Hirose 18-13 Kamitamari, Tamari-mura, Niibari-gun, Ibaraki Pref. BD02 CA01 3E067 AA11 AB02 BA02C BA12B BA12C BB14A BB15A CA03 CA06 FA04 FC01 GA20 GD01

Claims (2)

[Claims] 1. A food product containing myoglobin and having an oxygen gas permeability of 2000 to 15000 cm ³ / m ² · da at a temperature of 30 ° C. and a relative humidity of 80%.
a primary package made of an oxygen-permeable packaging material of y · atm, in which the food is enclosed, and having an oxygen gas permeability of 500 cm ³ / m at a temperature of 30 ° C. and a relative humidity of 80%. A secondary package in which the primary package is encapsulated, which is made of an oxygen-impermeable packaging material having a density of ² day / atm or less, so that a head space volume ratio is 25 volume% or less. Wherein the primary package is closely packed with the food, and the oxygen gas concentration in the secondary package is 50% by volume or more. 2. The double package of myoglobin-containing food according to claim 1, wherein the food is fresh fish meat or a processed product thereof.