KR101704465B1 - Wrapping material for meat products and pactage having the same - Google Patents

Abstract

The present invention relates to a packaging container for meat products, comprising: a container for meat storage containing a paper layer inside the container; A first film layer comprising any one selected from the group consisting of a fluorine resin, a urethane resin, an acrylic resin, a silicone resin, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC and mixtures thereof; A second film layer containing any one selected from the group consisting of a fluorine resin, a urethane resin, an acrylic resin, a silicone resin, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC and mixtures thereof; And a gas containing any one selected from the group consisting of carbon dioxide, oxygen, nitrogen, and mixtures thereof.

Description

TECHNICAL FIELD [0001] The present invention relates to a packaging material for meat products,

The present invention relates to a packaging container for a meat product. More particularly, the present invention relates to a packaging container for meat products, which can maintain the freshness of a meat product in a packaging container at a high level, and increase the merchantability of the meat product by raising the color of the meat product.

The color of meat or meat products is one of the important quality features of meat that affects its merchantability. Consumers regard color as one of the important criteria as a measure of meat quality and freshness. Therefore, it may be important for packaged meat or meat products to maintain the consumer's preferred freshness of meat or meat products in the container.

Therefore, fresh meat or meat products commonly used by consumers are packaged in a basic process, such as wrapping a meat product in a plastic tray or the like, wrapping it in a plastic tray or covering it with a transparent plastic lid, It is common. This not only enhances the preservability of meat or meat products, but also improves the appearance of the meat or meat products by enhancing the appearance of the meat or meat products. However, this is to reduce contact with air to increase the shelf life of meat or meat products and to prevent discoloration, which is relatively short in terms of shelf life and color persistence without discoloration.

There is also a way to use vacuum packaging in a way that is packed in bulk at meat or meat products factories. This has the advantage that it has a relatively higher storage capacity than the method of blocking the air and reducing the contact with air simply with a plastic film or a transparent plastic lid.

However, in the case of such a vacuum packaging, when fresh food is stored for a certain period of time, the freshness is lowered. In addition, there is a problem that the color of red meat is purple, and that of white meat is discolored to light yellow.

Therefore, in order to maintain a high level of beauty such as color and preservation of meat and meat products, packing film or packing container materials for use in meat or meat products are variously developed have.

Especially, considering the recent trend of high quality meat and meat products, the market and demand of packed meat are getting wider, so it is necessary to develop a film or packing container for packaging a variety of meat products.

Background Art Prior Art 1 (KR 10-2005-0116766 A, published on December 13, 2005) relates to packaging containers for fresh food and is intended to enhance the shelf life of meat transported using refrigerants and heat insulation materials. However, this is to maintain long-term refrigerated or frozen state during transportation, and is not intended to maintain long-lasting color of consumers' favorite meat as packaged meat is seen as outside.

Background Art Prior Art 2 (KR 10-1354283 B1, publication date: Jan. 24, 2014) relates to a method for manufacturing a meat packing container for a steak in which the meat for steak can be preserved in its original form at the time of distribution after packaging. This is related to a container which can be easily vacuum-packed using a vacuum packaging method. Such a simple vacuum packaging alone has a limitation in maintaining the high freshness and color of meat desired by the present invention.

KR 10-2005-0116766 A KR 10-1354283 B1

An object of the present invention is to provide a meat packing product which can not only increase the storage period of packaged meat but also can be distributed and transported in a state where the color of meat is maintained during distribution in a state of high consumer's preference, And to provide a packaging container for such a container.

It is another object of the present invention to provide a packaging container for meat products, which can be customized for each meat to improve the distribution and commerciality of packed meat.

According to an embodiment of the present invention, there is provided a packaging container for meat products, comprising: a container for meat storage containing a paper layer inside the container; A first film layer comprising any one selected from the group consisting of a fluorine resin, a urethane resin, an acrylic resin, a silicone resin, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC and mixtures thereof; A second film layer containing any one selected from the group consisting of a fluorine resin, a urethane resin, an acrylic resin, a silicone resin, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC, And a gas containing any one selected from the group consisting of carbon dioxide, oxygen, nitrogen, and mixtures thereof.

In the packaging container for a meat product, the first film layer may include a transparent layer made of a polyethylene resin; An untreated layer made of an acrylic resin on the upper surface of the transparent layer and a surface layer made of urethane resin on the upper surface of the untreated layer, wherein the second film layer comprises a transparent layer made of a polyethylene resin; The transparent layer may include a relaxed layer of a silicone resin and an untreated layer of an acrylic resin on the relaxed layer.

In the packaging container for meat products, the gas may include 80 to 99% by volume of carbon dioxide and 1 to 20% by volume of nitrogen, a first gas contained in the space between the first film and the second film, Volume% of oxygen, and 20 to 50 volume% of oxygen, and is contained between the second film and the bottom for meat storage.

Hereinafter, the present invention will be described in more detail.

Meat products used throughout the present invention relate to meat and processed foods, and are considered to include all meat-producing products that are familiar to those skilled in the art.

According to an embodiment of the present invention, there is provided a packaging container for meat products, comprising: a container for meat storage containing a paper layer inside the container; A first film layer comprising any one selected from the group consisting of a fluorine resin, a urethane resin, an acrylic resin, a silicone resin, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC and mixtures thereof; A second film layer containing any one selected from the group consisting of a fluorine resin, a urethane resin, an acrylic resin, a silicone resin, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC, And a gas containing any one selected from the group consisting of carbon dioxide, oxygen, nitrogen, and mixtures thereof.

The meat storage container is defined as including all of the packaging materials used for packing the meat for packing, preferably a meat storage container made of plastic or styrofoam.

The paper layer serves to prevent the contamination of meat by bacteria or the volatilization of the juices contained in meat by controlling moisture contained in the meat.

The first film layer and the second film layer have a two-layer film structure in which light is transmitted at a different degree so that the color of meat can be seen, And the shelf life can be increased by increasing the storage period of the meat packed with the middle layer structure.

The gas not only plays a role of showing good color of meat but also has an advantage that storage time can be further increased by increasing storage property.

Preferably, the paper layer may comprise an additive comprising a plant extract.

In addition, the plant extract may be a mixture of iris extract, lemon extract, propolis extract, and pine leaf extract.

More preferably, the plant extract comprises 100 parts by weight of an iris extract, 10 to 30 parts by weight of lemon, 30 to 80 parts by weight of a propolis extract, 30 to 50 parts by weight of a pine needle extract, 1 to 3 parts by weight of a bouchette extract, 1 to 3 parts by weight of the extract of Bombyx mori, 0.1 to 1 part by weight of the extract of Juniperia japonica.

The extract may be a hot-water extract.

According to the above range, it is possible not only to prevent the anaerobic bacteria from multiplying and to prevent the color of the meat from being deteriorated, but also to reduce the taste of the meat and to provide a flavor with high palatability .

In particular, preservation and color persistence of the meat can be improved when the bouchetto extract, the bumblebee extract, and the juniper berry extract are included in the above ranges. However, if the bumper extract is above the above range, There is a risk that it may deteriorate.

In addition, if it is contained below the above range, there is a problem in that the preservability of the packed meat and the effect of enhancing the color sustainability of the meat are small.

In the packaging container for a meat product, the first film layer may include a transparent layer made of a polyethylene resin; An untreated layer made of an acrylic resin on the upper surface of the transparent layer and a surface layer made of urethane resin on the upper surface of the untreated layer, wherein the second film layer comprises a transparent layer made of a polyethylene resin; The transparent layer may include a relaxed layer of a silicone resin and an untreated layer of an acrylic resin on the relaxed layer.

The first film layer is a film located on the outermost side of the packed meat and has a great influence on the color of the meat as seen through it.

In the first film layer, the transparent layer allows the packed meat to be clearly seen, and the unexplored layer not only makes the color of packed meat fresh through the refraction of light, but also improves the durability of the film itself . In addition, the surface layer provides a resilient touch to provide a good feel to the consumer, as well as to make the meat appear more vivid through light refraction.

On the other hand, in the second film layer, the transparent layer allows the packed meat to be clearly seen, the relaxation layer increases the stretchability of the film to control the size of the pores, and the non- Overlap with the relaxed layer to make the packed meat look fresher.

Further, the second film layer includes pores so that air can be circulated or mixed slowly. Particularly, since the relaxed layer is elastic, the size of the pores changes naturally according to the passage of time, or the size of the pores increases when the force is applied in the packaging process.

Therefore, when the double-layer structure of the first and second film layers is used, the freshness of the packed meat is improved as compared with the case of using a single film, and storage properties are improved. In particular, the gas between the first film layer and the second film layer, the second film layer, and the gas positioned on the bottom surface of the meat storage container may be constituted by different compositions depending on the purpose, and the composition of the gas As shown in FIG.

In the packaging container for meat products, the gas may include 80 to 99% by volume of carbon dioxide and 1 to 20% by volume of nitrogen, a first gas contained in the space between the first film and the second film, Volume% of oxygen, and 20 to 50 volume% of oxygen, and is contained between the second film and the bottom for meat storage.

The color of the meat depends on the condition of the meat color of the meat, myoglycolin. In the case of oxygen, the state of myoglobin, which is a coloring matter, can be fixed with oxymyoglobin, and it can play a role of maintaining the reddish color of the meat. In addition, when the ratio of the oxygen gas is increased, it is helpful to maintain the reddish color of the meat, but the preservation period may be lowered due to microbial growth. Therefore, if the carbon dioxide gas ratio is increased for a long storage period and the carbon dioxide gas ratio exceeds the preset range, oxygen gas can be added. In addition, when a short storage period is required and it is necessary to keep the reddish color of the meat as high as possible, the proportion of oxygen gas can be increased.

Accordingly, the second gas contains 50 to 80% by volume of carbon dioxide and 20 to 50% by volume of oxygen, so that the color of the contained meat can be well maintained and freshness can be seen. When the oxygen is out of the above range, there is a problem that the preservability is largely lowered due to the growth of aerobic microorganisms or the like. When oxygen is contained in the range below the above range, the fixative effect of oxymyoglobin is lowered and the color of the meat is deteriorated.

In addition, the first gas includes carbon dioxide in an amount of 80 to 99 vol% and nitrogen in an amount of 1 to 20 vol%, so that the preservability of the meat can be enhanced.

Particularly, the first gas is mixed into the space between the second film layer and the bottom surface of the meat storage container by the pores formed in the second film layer and mixed with the second gas, thereby increasing the ratio of carbon dioxide in the space , And the oxygen content may be reduced. In this case, carbon dioxide is increased on the meat side with time, and the preservation property is increased.

Preferably, the number of pores formed in the relaxation layer is 1.2 to 30 times larger than the number of pores formed in the transparent layer and the un-sensitized layer in the second film layer.

The first gas and the second gas included in the meat storage container may be at different pressures. This is because a more uniform mixing can be achieved by the difference in air pressure between the first gas and the second gas.

It is advantageous that appropriate air mixing can be performed according to the passage of time when the number of pores is determined.

Preferably, the first film layer may have a pattern or color printed on one side of the untreated layer by UV coating, urethane coating, or PVC coating.

When the packaging container for meat products according to the present invention is used, it is possible not only to increase the storage period of packaged meat, but also to maintain the color of the meat during distribution and to be distributed and exhibited in a state of high consumer's preference .

Further, when the packaging container according to the present invention is used, it is possible to increase the flowability and the product.

And, according to the packing container for meat products, the distribution and commerciality of the packed meat can be improved by being customized for each meat.

1 is a side schematic view of an automatic meat packaging apparatus using a packaging container for a meat product according to an embodiment of the present invention.
2 is a conceptual diagram of an automatic meat packaging apparatus using a packaging container for a meat product according to an embodiment of the present invention.
3 to 6 are detailed configuration diagrams of the stage.
Figs. 7 and 8 are diagrams showing a change in the position of the meat due to the rotation of the rotating part on the stage. Fig.
9 shows a front view of the gantry loader shown in Fig.
Figure 10 shows a left side view of the gantry loader shown in Figure 9;
11 is a cross-sectional view of a packaging container for a meat product according to an embodiment of the present invention.
12 is a cross-sectional view of a packaging container for a meat product according to an embodiment of the present invention.
13 is a cross-sectional view of a first film according to an embodiment of the present invention.
14 is a cross-sectional view of a second film according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings of the embodiments. The following embodiments are provided by way of example so that those skilled in the art can fully understand the spirit of the present invention. Therefore, the present invention is not limited to the embodiments described below, but may be embodied in other forms. In the drawings, the size and thickness of an apparatus may be exaggerated for convenience. Like reference numerals designate like elements throughout the specification.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. However, it should be understood that the present invention is not limited to the embodiments disclosed herein but may be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification. The dimensions and relative sizes of the layers and regions in the figures may be exaggerated for clarity of illustration.

FIG. 1 is a schematic side view of an automatic meat packing apparatus using a packaging container for meat products according to an embodiment of the present invention. FIG. 2 is a conceptual view of an automatic meat packing apparatus using a packaging container for meat products according to an embodiment of the present invention. . Figs. 3 to 6 are diagrams showing the detailed structure of the stage, and Figs. 7 and 8 are diagrams showing the change of the position of the meat due to the rotation of the rotating part on the stage. Fig. 9 shows a front view of the gantry loader shown in Fig. 1, and Fig. 10 shows a left side view of the gantry loader shown in Fig.

The terminology used herein is for the purpose of describing embodiments only and is not intended to be limiting of the invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. &Quot; comprise "and / or" comprising ", as used in the specification, means that the presence of stated elements, Or additions.

In addition, the vertical direction means the upper direction of the base portion 11 on the paper surface 12, that is, the Y-axis direction. The longitudinal direction means the longitudinal direction from the alignment portion to the packaging portion, that is, the Z-axis direction. The transverse direction means a direction perpendicular to the longitudinal direction from the above-mentioned alignment unit to the packaging unit, that is, the X-axis direction. The forward direction is the direction from the alignment portion to the package portion, and the rear portion is the direction opposite to the forward direction.

1 to 2, an automatic meat packing apparatus 10 using a packaging container for a meat product according to an embodiment of the present invention includes a stage 100, a moving unit 200, an aligning unit 300, A first inspection unit 400, a rejection unit 500, a second inspection unit 600, a cutting unit 700, a packaging unit 800, a storage unit 900, a gantry loader 1000, and a control unit 1100.

According to a preferred embodiment of the present invention, the moving unit 200, the aligning unit 300, the first checking unit 400, the rejecting unit 500, the second checking unit 600, The packing unit 800, the gantry loader 1000, and the control unit 1100 are capable of wired or wireless communication with each other.

The stage 100 is provided so as to be movable along the Z-axis direction on the upper portion of the moving unit 200, which will be described later. Meat stored in the storage unit 900 is automatically placed on the stage 100 by the gantry loader 1000.

3 to 4, the stage 100 may include a support 110, a rotation unit 120, a rotation ball 130, and a plurality of auxiliary rotation units 140.

The supporting portion 110 is formed in a rectangular plate shape. The rotation part 120 is accommodated in a central area of the support part 110 and is installed to rotate on the support part 110. Although not necessarily limited thereto, the rotation part 120 is formed in a disk shape. The rotation ball 130 is accommodated in the central region of the rotation unit 120. [ The rotary ball 130 is installed in a central region of the rotary unit 120 so that a part of the rotary ball 130 protrudes and is rotatable in any direction in all directions. A plurality of auxiliary rotation parts 140 are disposed apart from each other at a predetermined distance along the edge of the rotation part 120. That is, the auxiliary rotation unit 140 is disposed at the same angle along the rotation unit 140 about the rotation ball 130. Eight auxiliary rotation units 140 may be installed according to an embodiment of the present invention . Specifically, the first to eighth auxiliary rotary parts 141, 142, 143, 144, 145, 146, 147, and 148 are installed at the upper part of the rotary part 120 so as to be spaced apart at a 45 angle around the rotary ball 130 .

The first and second auxiliary rotary parts 141 and 142 are installed in the rotary part 120 so as to be symmetrical with respect to each other about the rotary ball 130. The third and fourth auxiliary rotary parts 143 and 144, And the fifth and sixth auxiliary rotation parts 145 and 146 are installed in the rotation part 120 so as to be symmetrical with respect to the rotation ball 130 The seventh and eighth auxiliary rotation parts 147 and 148 may be installed in the rotation part 120 so as to be symmetrical with respect to the rotation ball 130. [

A virtual line segment connecting the first and second auxiliary rotary parts 141 and 412 and a virtual line segment connecting the third and fourth auxiliary rotary parts 143 and 144 and the fifth and sixth auxiliary rotary parts 145 and 146 The imaginary line segment and the imaginary line segment connecting the seventh and eighth auxiliary rotation sections 147 and 148 may correspond to the rotation ball 130. [

Further, the first and second auxiliary rotation parts 141 and 412 can rotate in the direction parallel to the imaginary line segments connecting them, and can rotate in the same direction at the same time. The third and fourth auxiliary rotation parts 143 and 144 are rotatable in the direction parallel to the imaginary line segments connecting them and can rotate at the same time in the same direction. Furthermore, the fifth and sixth auxiliary rotation parts 145 and 146 can rotate in the direction parallel to the imaginary line segments connecting them and can rotate at the same time in the same direction. Similarly, the seventh and eighth auxiliary rotation portions 147 and 148 can rotate in the direction parallel to the imaginary line segments connecting them and can rotate at the same time in the same direction.

At least one of the first to eighth auxiliary rotation parts 140 and the rotating balls 130 can contact the lower surface of the meat arranged on the upper surface of the stage 100 and the first to eighth auxiliary rotation parts 141 and 142 143, 144, 145, 146, 147, 148 and the rotating ball 130, the meat can be moved by the frictional force.

The first to eighth auxiliary rotary parts 141, 142, 143, 144, 145, 146, 147, and 148 and the rotating ball 130 may include projections. The frictional force between the rotating parts 141, 142, 143, 144, 145, 146, 147, 148 and the rotating ball 130 can be increased.

Therefore, the meat stored in the storage unit 900 can be prevented from being detached from the rotary unit 120 after the meat is transferred to the stage 100 by the gantry loader 1000 and mounted on the rotary unit 120.

The storage unit 900 is spaced apart from the stage 100 at the front end of the base unit 12 to store meat to be seated on the stage 100. [

The gantry loader 1000 transports the meat stored in the storage unit 900 to the stage 100.

1 to 2 and 9 to 10, a gantry loader 1000 of an automatic meat packing apparatus 10 using a packaging container for a meat product according to a preferred embodiment of the present invention includes a base frame 1010 A supporting frame 1020, a moving bracket 1030, a crossing frame 1040, a vertical frame 1050, and a gripping part 140. [ The gantry loader 1000 of the automatic meat packing apparatus 10 using the packaging container for meat products according to another preferred embodiment of the present invention is not limited to the gantry loader 1000 of the first, second and third drive units 1021 and 1041 , 1051).

The base frame 1010 is installed perpendicular to the paper surface 12, facing each other at both outer sides of the storage unit 900.

The support frame 1020 is installed so as to be parallel to the paper surface 12 at both sides of the base frame 1010. The base frame 1010 and the support frame 1020 are formed in the shape of a hollow square tube.

The movable bracket 1030 is installed so as to be movable in the X-axis direction along the support frame 1010. The movable bracket 1030 is formed in a shape of a letter and is fixed to the support frame 1020 through a first linear guide block 1023 provided on a lower surface of the movable bracket 1030 and a side surface of the movable bracket 1030, Axis direction along a pair of first linear guides 1022, which are installed on the upper end of the first guide plate 102 and one side of the guide plate 102 in a lattice shape.

The intersection frame 1040 is installed on the upper end of the moving bracket 1030 so as to be movable in the Y-axis direction.

The vertical frame 1050 is installed at one end of the cross frame 1040 so as to be movable in the Z-axis direction.

The gripping portion 1060 is installed below the vertical frame 1050. The gripping unit 1060 grasps the meat stored in the storage unit 900 and performs a function of seating the meat on the stage 100 under the control of the control unit 1100.

The first, second and third driving units 1021, 1041 and 1051 are installed in a part of the moving bracket 1030 or the cross frame 1040. The first, second and third drive units 1021, 1041 and 1051 may be formed of servo motors.

The gantry loader 1000 necessarily moves in the X, Y, and Z axis directions in order to grasp and seat the meat stored in the storage unit 900 in the rotation unit 120 of the stage 100, The gantry loader 1000 of the automated meat packing apparatus 10 using the packaging container for products has a movable bracket 1030 installed in a lattice form and a movable bracket 1030 installed in the base frame 1010, the support frame 1020, the cross frame 1040, The space for installing the gantry loader can be minimized by constructing the gantry loader 1000 compact by the vertical frame 1050. [

10, the gripping portion 1060 of the gantry loader 1000 of the automated meat packing apparatus 10 using the packaging container for meat products according to an embodiment of the present invention is used to store meat Sterilization part 1061 installed on the upper part of the gripping part 1060 for washing and sterilizing the gripping part 1060 before grasping the gripping part 1060. The washing and sterilizing unit 1061 can prevent meat from being contaminated during meat packing.

1 to 2 and 9 to 10, a gantry loader 1000 of an automatic meat packing apparatus 10 using a packaging container for a meat product according to a preferred embodiment of the present invention includes a pair of 1 linear guide 1022, a first linear guide block 1023, a first rack 1024, and a first pinion 1025, as shown in FIG.

A pair of first linear guides 1022 are installed in the support frame 1020 in a lobed configuration. That is, one of the pair of first linear guides 1022 is provided on the upper surface of the support frame 1020, and the other one of the first linear guides is installed on the front side of the support frame 1020 So that the pair of first linear guides 1022 are installed in a lattice shape when viewed from the side.

The first linear guide block 1023 is installed on the lower and side surfaces of the movable bracket 1030. The first linear guide block 1023 moves along the pair of first linear guides 1022 in the X axis direction so that the movable bracket 1030 coupled with the first linear guide block 1023 moves in the X axis direction As shown in FIG.

The first rack 1024 is installed along the longitudinal direction of the first linear guide on one side of the first linear guide provided on the upper surface of the support frame 1020 among the pair of first linear guides 1022.

So that the first pinion 1025 is engaged with the first rack 1024. Although not shown in the drawings, the first pinion 1025 is coupled to a rotary shaft connected to the first drive unit 1021. Thus, the first pinion 1025 is rotated by the rotational power of the first drive unit 1021. [

That is, when the first driving unit 1021 rotates, the rotation shaft connected thereto rotates, and the first pinion 1025 rotates by the rotation of the rotation shaft. The first pinion 1025 is rotated with the first rack 1024 engaged with the first linear guide block 1023 so that the moving bracket 1030 coupled to the first linear guide block 1023 moves in the X axis direction.

Accordingly, the gantry loader 1000 of the automatic meat packing apparatus 10 using the packaging container for meat products can be constructed by arranging the first linear guides 1022 in a pair of the lenticular shape in the support frame 1020, ) Of the gantry loader is minimized by its own weight, so that stable operation of the gantry loader can be realized and the maintenance cost and the maintenance cost can be reduced.

1 and 7 to 9, a gantry loader 1000 of an automatic meat packing apparatus 10 using a packaging container for a meat product according to another preferred embodiment of the present invention includes a second linear guide 1042 , A second linear guide block 1043, a second rack 1044, and a second pinion 1045. [

A second linear guide 1042 is installed on one side of the intersecting frame 1040 along the Z-axis direction. The second linear guide 1042 is installed at a lower side of one side of the crossing frame 1040 along the Z-axis direction.

And the second linear guide block 1043 is installed in the movable bracket 1030. [ The second linear guide block 1043 moves in the Z-axis direction along the second linear guide 1042, so that the cross frame 1040 moves along the Z-axis direction.

The second rack 1044 is installed on one side of the cross frame 1040 so as to be spaced apart and parallel to the second linear guide 1042. That is, the second rack 1044 is installed parallel to the second linear guide 1042 on one side of the cross frame 1040 along the Z-axis direction so as to have a length smaller than that of the second linear guide 1042.

And the second pinion 1045 is engaged with the second rack 1044. Although not shown in the drawings, the second pinion 1045 is coupled to a rotation shaft connected to the second drive unit 1045. [ As a result, the second pinion 1045 rotates by the rotational power of the second drive unit 1045.

That is, when the second drive unit 1045 rotates, the rotation shaft connected to the second rotation unit rotates, and the second pinion 1045 rotates by the rotation of the rotation shaft. The second pinion 1045 is rotated with the second rack 1044 engaged with the second linear guide block 1043 so that the cross frame 1040 moves in the Z axis direction.

As shown in FIGS. 1 to 2 and 9 to 10, the gantry loader 1000 of the automatic meat packing apparatus 10 using the packaging container for meat products according to another preferred embodiment of the present invention includes a third A linear guide 1052, a third linear guide block 1053, a third rack 1054, and a third pinion 1055.

A third linear guide 1052 is installed parallel to the vertical frame 130 along the Y-axis direction.

A third linear guide block 1053 is mounted on the bracket coupled to the vertical frame 130, more specifically to one end of the cross frame 1040. The third linear guide block 1053 moves in the Y axis direction along the third linear guide 1052 so that the vertical frame 1050 coupled with the third linear guide 1052 moves along the Y axis direction .

A third rack 1054 is installed along one side of the third linear guide 1052 along the longitudinal direction of the third linear guide 1052.

And the third pinion 1055 is engaged with the third rack 1054. Although not shown in the drawings, the third pinion 1055 is coupled to a rotation shaft connected to the third drive unit 1051. [ As a result, the third pinion 1055 is rotated by the rotational power of the third drive unit 1051.

That is, when the third driving unit 1051 rotates, the rotating shaft connected to the third rotating unit rotates, and the third pinion 1055 rotates by the rotation of the rotating shaft. The third pinion 1055 rotates while engaged with the third rack 1054, and the vertical frame 1050 coupled with the third linear guide moves in the Y axis direction.

According to a preferred embodiment of the present invention, the first, second, and third linear guides 1022, 1042, and 1052 may be formed of LM guide rails. The first, second and third linear guides 1022, 1042 and 1052 can also be fastened by known fastening means such as bolt fastening to the support frame 1020, the cross frame 1040 and the vertical frame 1050 . According to a preferred embodiment of the present invention, the first, second and third linear guide blocks 1023, 1043, and 1053 are rotatably supported on the first, second, 3 linear guides 1022, 1042, and 1052, respectively. According to a preferred embodiment of the present invention, a reduction gear may be installed on one side of the first, second, and third drive units 1021, 1041, and 1051, respectively.

The moving unit 200 moves the stage 100 along the base unit 11 under the control of the control unit 1100. [ The moving unit 200 moves the stage 100 so that the stage 100 moves the alignment unit 300, the first inspection unit 400, the second inspection unit 600, the cutting unit 700, and the packaging unit 800 in sequence It is possible to make it through. In addition, the moving unit 200 can sequentially move the aligning unit 300, the first checking unit 400, and the rejecting unit 500. The moving unit 200 may be configured as an LM guide, a ball screw, a conveyor type, or the like.

The aligning unit 300 can align the meat placed on the stage 100 moved by the moving unit 200.

2, the aligning unit 300 receives an image photographed by the first image photographing unit 310 and the first image photographing unit 310, which photographs the upper surface of the stage 100, And a first image analysis unit 320 for analyzing the first image.

When the stage 100 moves along the moving unit 200 and is disposed in the alignment unit 300, the first image capturing unit 310 can capture the stage 100. The first image analyzer 320 may analyze the arrangement relationship of the meat 1 on the stage 100 by comparing the photographed image with a previously stored initial image.

The control unit 1100 drives the first to eighth auxiliary rotation units 141, 142, 143, 144, 145, 146, 147, and 148 and the rotating ball 130 based on the arrangement relationship of the meat, So that the meat can be positioned inside the rotary part 120. Thus, it is possible to prevent the meat from being detached from the rotary part 120 in a secondary manner.

3, when the meat indicated by the dotted line is arranged over the interface between the support 110 and the rotation part 120, the first image pickup part 310 photographs the stage 100, The analysis unit 320 may analyze the positional relationship of the meat by comparing the photographed image and a previously captured and pre-stored image of a stage in which meat is not arranged, and may transmit the analysis result to the control unit 1100. The control unit 1100 rotates the first to eighth auxiliary rotation units 141, 142, 143, 144, 145, 146, 147 and 148 and the rotation ball 130 based on the positional relationship of the meat, The meat can be moved as shown in the right side so that the meat can be placed in the rotary part 120.

4, the stage 100 surrounds the rotation part 120 on the upper surface of the support part 110 adjacent to the boundary area between the support part 110 and the rotation part 120, And a plurality of light sources 150 may be further included. Although not limited thereto, the light source unit 150 may be formed of a light emitting diode.

As shown in FIG. 2, the alignment unit 300 may further include a light extracting unit 330. When the stage 100 is positioned in the alignment unit 300, the control unit 1100 controls the light source unit 150 to emit light. At this time, the light extracting unit 330 can extract the light emitted from the light source unit 150. The light extracting unit 330 can continuously transmit the extraction result of the light to the controller 1100. Based on the result of the light extraction, the control unit 1100 confirms a state in which no light is detected in the plurality of light source units 150 or light having a predetermined value or more is not detected. The first to eighth auxiliary rotation parts 141, 142, 143, 144, 145, 146, 147, 148 and the rotating balls 130 6). This operation can be continued until the light above the preset value of all the light source units 150 is extracted as a result of light extraction from the light extraction unit 330 have. Therefore, it is possible to completely prevent the meat 1 from being detached from the stage 100 as the meat is placed in the rotation part 120. Also, the meat can be precisely controlled through the first image capturing unit 310, the first image analyzing unit 320, and the light extracting unit 330 of the aligning unit 300 so that the meat is in the correct position.

The first inspection unit 400 is installed adjacent to the alignment unit 300 to check the state of the meat placed on the stage 100.

The control unit 1100 can move the stage 100 to the first inspection unit 400 by driving the moving unit 200 when the sorting of the meat in the sorting unit 300 is completed.

The first inspection unit 400 can photograph the area of the rotation part 120 in the stage 100 and check whether there is a bone texture included in the meat on the stage 100. That is, the first inspection unit 400 can check the presence of the bone in the meat by X-ray inspection.

The rejection unit 500 collects the meat according to the result of the inspection by the first inspection unit.

The control unit 1100 drives the moving unit 400 to send the stage 100 to the rejection unit 500 when a texture is detected in the meat based on the inspection result of the first inspection unit 400. [ In the case where no bending angle is detected, the moving unit 400 may be driven to send the stage 100 to the second inspection unit 600.

The rejection unit 500 collects the meat according to the result of the inspection by the first inspection unit.

The control unit 1100 can control driving of the first inspection unit 400 according to the type of the meat 1 that is seated on the rotation unit 120 of the stage 100. [ That is, when the meat placed on the rotary part 120 of the stage 100 does not include a bone texture, the first inspection part 400 is driven. If it is normal that the meat includes a bone texture like a rib type, The inspection unit 400 may not be driven.

In this way, when the first inspection unit 400 is not driven, the stage 100 can move from the alignment unit 300 to the second inspection unit 600 through the first inspection unit 400 as it is.

The second inspection unit 600 is installed apart from the first inspection unit to inspect the state of the meat.

As shown in FIG. 2, the second checking unit 600 may include a second image capturing unit 610 and a second image analyzing unit 620.

The second image photographing unit 610 can photograph the rotating part 120 of the stage 100 and take a meat image arranged on the stage 100. The second image analyzing unit 620 can analyze the degree of color and fat distribution of the meats and the positional relationship information of the fat based on the photographed images and transmit the analyzed information to the controller 1100.

The second image analyzing unit 620 can distinguish the fat region 3 and the extraterrestrial region 2 from each other on the basis of their respective intrinsic colors and in the case of the extrathoric region 2, The determination result of the color of meat detected based on the point of brown or red purple depending on the degree of corruption can be transmitted to the control unit 1100.

Also, the color ranging from white to yellow can be compared with the color of the detected fat region, and the comparison result can be transmitted to the controller 1100. The control unit 1100 may determine the freshness state of the meat based on the color detection result for the extrinsic region 2 from the second image analyzing unit 620. [

In addition, the freshness state of the meat can be determined based on the color detection result for the fat region 3 and the history information of the meat stored in advance. For example, based on the fact that the color of the fat varies according to the type of feed consumed by the livestock before slaughter, and the color of the fat varies with the age of the livestock, information on the type of feed consumed by the livestock before slaughter, The freshness of the meat can be determined based on the age information and the color detection information of the fat region from the second image analyzing unit 620. [

In addition, the controller 1100 may rotate the rotation unit 120 based on the fat distribution location information among the analysis results of the second image analysis unit 620. [

7 and 8, the meat 1 arranged on the stage 100 can be divided into a fat region 3 and an extrinsic region 2, and the fat region 3 can be divided into an extrinsic region 2, and the irregularly distributed fat regions 3 may have irregular sizes.

The control unit 1100 rotates the rotary unit 120 based on the distribution of the fat region 3 to move the cut portion leading-out region 112, which is a region opposite to the cut-in portion entering region 111, When the meat (1) is cut in the direction of the cut, the fat distribution of each of the cut meat can be made even.

8, assuming that the meat 1 is cut along the cutting line indicated by the dotted line before the rotation of the rotation unit 120 and the cutting line indicated by the dotted line after the rotation of the rotation unit 120, So that the fat distribution of each of the cut meats can be made even.

The cutting unit 700 cuts the meat 1 having passed through the second inspection unit 600 to a predetermined size. The cutting section 700 can cut the meat on the stage 100 in a predetermined size from the cut-in area 111 to the cut-out area 112 of the stage 100.

The packaging unit 800 packs the meat 1 cut to a predetermined size in the cutting unit 700.

As shown in FIG. 2, the packaging portion 800 may include a case containing portion 810, a gas injection portion 820, and a wrapping paper attaching portion 830.

The packing unit 800 can pack the meat 1 using the packaging container for meat products described above.

The case accommodating portion 810 can accommodate the meat delivered to the case prepared beforehand and the gas injecting portion 820 injects the oxygen gas, the carbon dioxide gas and the nitrogen gas at different ratios to the case, (830) can attach the wrapping paper to the case containing portion (810).

The control unit 1100 determines the ratio of the oxygen gas, the carbon dioxide gas, and the nitrogen gas, based on the color of the meat analyzed by the second inspection unit 600, the fat distribution of the meat, the predetermined meat information, Can be set differently based on sales information.

Information on meat includes freshness information of meat, kind of meat and kind information of each meat, sales information includes information on distribution period, environment information on a sale place, information on whether the case is stored in a box and sold, And may include delivery period information to a sale place.

The carbon dioxide gas is dissolved in water present on the surface of the meat to lower the pH of the meat, thereby inhibiting the activity of microorganisms on the meat and lowering the vitality of the enzyme. In addition, it can inhibit the metabolism of microorganisms by removing the moisture of the cell membrane and blocking the path of the water-soluble substance flowing into the cell to change the permeability of the cell membrane. The total ratio of the carbon dioxide gas is preferably at most 15%. This is because the meat surface may be discolored when the total percentage of carbon dioxide gas is 15% or more.

In addition, when the meat packaged on the basis of the seller information and the distribution period information does not change color for a long time and needs to keep the initial state as much as possible, the controller 1100 can increase the ratio of carbon dioxide for inhibiting microorganisms. Also, in order to maintain long shelf life, the ratio of carbon dioxide can be 15% or more. In this case, the problem of discoloration of the meat surface can be solved by adding oxygen gas.

Oxygen gas can be used to fix the state of myoglobin, which is the meat color of meat, with oxymyoglobin to maintain the reddish color of the meat. In addition, the growth of anaerobic bacteria can be suppressed. However, when the ratio of oxygen gas is increased, it is helpful to maintain the reddish color of meat, but the preservation period may be lowered due to microbial growth. Therefore, when the carbon dioxide gas ratio is increased for a long storage period and the carbon dioxide gas ratio is not less than the predetermined range, oxygen gas can be added. In addition, when a short storage period is required and it is necessary to keep the reddish color of the meat as much as possible, the proportion of the oxygen gas can be increased. Nitrogen gas also does not contribute to color change or microbial growth, but it helps maintain packaging.

Accordingly, the control unit 1100 determines the amount of nitrogen gas to be injected depending on whether the meat is packed solidly based on the meat information, the seller information, and the delivery information, and stores the sales state information, the delivery period, By determining the injection amount of carbon dioxide gas and oxygen gas based on the freshness information, the packing state of the meat is individually set in consideration of the state of the meat, the state of delivery, and the state of the seller, It is possible to maximize the value of the meat product considering the comprehensive consideration.

Hereinafter, a production example and an experimental example of a packaging container 1200 for meat products as a packaging container for packing meat 1 in the packaging section 800 of the automatic meat packing apparatus 10 will be described.

[ Manufacturing example  1: Preparation of additive]

The hot water extracts of iris, lemon, propolis, pine needles, bamboo shoots, sheep moth, and juniper tree were prepared and mixed according to the composition shown in Table 1 below. Respectively. The comparative example was prepared by applying the same amount of purified water to Korean paper by spraying and drying.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 calamus 100 100 100 100 100 100 100 100 lemon 5 15 20 25 35 20 20 20 Propolis 25 40 50 70 85 50 50 50 pine needles 25 30 40 50 55 40 40 40 Bucheons - - - - - 0.5 2 4 Sheep mill - - - - - 0.5 2 4 Juniper tree - - - - - - 0.5 1.5

(Unit: parts by weight)

[ Manufacturing example  2: Performance test of additive]

The above examples and comparative examples were placed inside a container for meat storage, and the meat and container for the meat storage were sealed with a first film with the same mass and type of safety, and then the color and smell of the meat were evaluated. And then stored at room temperature. Experimental results were evaluated by visually recognizing the state and preservability of the meat and evaluating the comparative example as an index of 1 to 10 in order to increase the objectivity. The higher the number, the better.

Comparative Example Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 color 5 5 6 6 6 4 6 9 4 smell 5 5 6 6 7 5 6 9 7 Preservability 5 5 6 7 7 6 7 9 7

(Unit: index)

Referring to Table 2, it can be seen from Examples 2 to 4 that the color retention performance of relief is good, there is no odor due to the deterioration of meat, and the retention is relatively high. In particular, in Example 7, color, odor and storage stability were excellent. However, as in Example 8, when the content of buphazson, bumblebee, and juniper was increased, the color was lowered and other odors were generated in meat, and the preservation of meat was also deteriorated due to toxicity of juniper.

[ Experimental Example  2: Composition of injection gas]

A first film layer and a second film layer were produced as in the instant embodiment of the present invention. Further, the second film layer was allowed to form fine pores. A first gas and a second gas were injected into the packaging container for a meat product according to the following composition while sealing with the first film layer and the second film layer and the pressure of the first gas was higher than that of the second gas 1.2 times the air pressure.

Example 9 Example 10 Example 11 Example 12 Example 13 Example 14 Example 15 Comparative Example 2 The first gas CO ₂ 100% N ₂ 1%
CO ₂ 99% N ₂ 5%
CO ₂ 95% N ₂ 10%
CO ₂ 90% N ₂ 20%
CO ₂ 80% N ₂ 30%
CO ₂ 70% O ₂ 15%
CO ₂ 85% Air injection Second gas O ₂ 100% O ₂ 20%
CO ₂ 80% O ₂ 35%
CO ₂ 65% O ₂ 50%
CO ₂ 50% O ₂ 60%
CO ₂ 40% O ₂ 80%
CO ₂ 20% O ₂ 15%
CO ₂ 85% Air injection

(Unit: volume%)

[ Experimental Example 2 : Color and color depending on the injection gas Storage  evaluation]

The reliabilities were kept according to the same conditions and scales (exponents) as in Experimental Example 1, and the results are shown in Table 4 below. The index of Comparative Example 5 was used as a reference.

Example 9 Example 10 Example 11 Example 12 Example 13 Example 14 Example 15 Comparative Example 2 color 2 8 8 8 7 7 2 5 smell 2 7 9 8 4 4 4 5 Preservability One 8 9 8 2 3 8 5

(Unit: index)

Referring to Table 4, it was confirmed that the coloring, odor, and shelf-life of Examples 10 to 12 are excellent. Especially, as the time passed, carbon dioxide contained in the first gas is broadened in contact area with the meat, so that the preservation performance is excellent and the effect of maintaining the color of meat is excellent due to maintenance of proper oxygen concentration. .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention. Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.

1: meat, 2: extrinsic area,
3: local area, 10: automatic meat packing device,
11: base portion, 12: ground,
100: stage, 110: support,
111: cut-in initial cut-in area, 112: cut-out cut-out area,
120: rotating part, 130: rotating ball,
140: auxiliary rotation part,
141, 142, 143, 144, 145, 146, 147, 148: first to eighth auxiliary rotary parts,
150: light source part, 200: moving part,
300: alignment unit, 310: first image capturing unit,
320: first image analysis unit, 330: light extracting unit,
400: First Inspection Section, 500: Rejection,
600: second inspection unit, 610: second image pickup unit,
620: second image analysis unit, 700: cutting unit,
800: packing portion, 810: case receiving portion,
820: gas injection part, 830: wrapping part attachment part,
900: storage part, 1000: gantry loader,
1010: base frame, 1020: support frame,
1030: Moving bracket, 1040: Cross frame,
1050: vertical frame, 1060: gripping portion,
1021, 1041, 1051: first, second and third drive units,
1022, 1042, 1052: first, second and third linear guides,
1023, 1043, 1053: first, second and third linear guide blocks,
1024, 1044, 1054: first, second and third racks,
1025, 1045, 1055: 1st, 2nd, 3rd pinion
1061: washing and sterilizing section, 1100: control section.
1200: Meat containers 1201: Meat containers
1202: paper layer 1203: additive
1210: first film 1211: transparent layer of the first film
1212: unfined layer of first film 1213: surface layer of first film
1220: second film 1221: transparent layer of the second film
1222: Relaxation layer of the second film 1223: Unsuitable layer of the second film
1230: First gas 1240: Second gas

Claims (3)

A meat storage container containing a paper layer inside the container;
Wherein the openings formed in the meat storage container include any one selected from the group consisting of fluororesins, urethane resins, acrylic resins, silicone resins, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC, A shielding first film layer;
Wherein the pores are made of any one selected from the group consisting of a fluorine resin, a urethane resin, an acrylic resin, a silicone resin, polyethylene (PE), vinylidene chloride (PVDC), PET, PVC and mixtures thereof, And a second film layer formed to shield a space between the container and the first film layer,
90 to 99% by volume of carbon dioxide and 1 to 10% by volume of nitrogen
A first gas contained in a space between the first film and the second film,
50 to 80% by volume of carbon dioxide and 20 to 50% by volume of oxygen,
And a second gas contained between the second film and the bottom for meat storage,
Wherein said paper layer comprises 100 parts by weight of iris extract, 10 to 30 parts by weight of lemon, 30 to 80 parts by weight of propolis extract, 30 to 50 parts by weight of pine needle extract, 1 to 3 parts by weight of bouchet extract, 1 to 3 parts by weight, and an extract of plant extract containing 0.1 to 1 part by weight of a Junjoo japonica extract.
Packing containers for meat products. The method according to claim 1,
The first film layer
A transparent layer made of a polyethylene resin;
An unexposed layer made of an acrylic resin on the upper surface of the transparent layer,
And a surface layer made of urethane resin on the upper surface of the unexposed layer,
The second film layer
A transparent layer made of a polyethylene resin;
A relaxation layer made of a silicone resin on the upper surface of the transparent layer,
And an unexposed layer made of an acrylic resin on the upper surface of the relaxation layer
Packing containers for meat products. delete

Images