Laminated sheet for food preservation, lid, packaging container, and food preservation bag

Abstract

To provide a laminated sheet for food preservation, a lid, a packaging container, and a food preservation bag, which can stably suppress bacteria in the air without requiring the food to be preserved to come into contact with a sheet containing an antibacterial component.SOLUTION: Provided is a laminated sheet 1 for food preservation including, in this order, a surface base material 10 having gas barrier properties, a volatile-agent containing layer 12 containing isothiocyanate ester, and a sustained release layer 14 capable of sustainably releasing the volatile agent.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a laminated sheet for food preservation, a lid, a packaging container, and a storage bag for food.

Background Art

[0002] As a packaging body for storing food, food containers for storing desserts such as pudding and yogurt after production, and bag bodies for storing confectionery, livestock processed products, fishery processed products, or ready-to-eat foods after production are used. In addition, as a packaging body for storing food at home, facilities, restaurants, etc., for example, a bag body provided with a zipper that can be freely opened and closed is used. However, when packaging food in a general environment, mold or the like may occur on the food due to bacteria in the air, which may cause problems.

[0003] As a substance for preventing the generation of mold, for example, Patent Document 1 discloses an anti-mold hot melt adhesive composed of 10 to 50% by weight of an ethylene-vinyl ester copolymer having a vinyl ester content of 10 to 40% by weight, 20 to 50% by weight of a tackifier, 5 to 50% by weight of a wax, and 1 to 10% by weight of a monoglyceride having an HLB value of 6 or more.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when using the hot melt adhesive disclosed in Patent Document 1, the hot melt adhesive is not composed of a volatile material in which an antibacterial component volatilizes. Therefore, in order to prevent mold from occurring on food packaged using a packaging material using the hot melt adhesive, the food needs to come into contact with the packaging material. Therefore, there is a problem that it is difficult to prevent the generation of mold on food.

[0006] Thus, there is still room for improvement in that a laminated sheet for food preservation that can stably suppress bacteria in the air without the need for the food to be preserved to contact a sheet containing an antibacterial component has not yet been developed.

[0007] The present invention has been made in view of the above-described circumstances, and an object thereof is to provide a laminated sheet for food preservation, a lid, a packaging container, and a storage bag for food that can stably suppress bacteria in the air without the need for the food to be preserved to contact a sheet containing an antibacterial component.

Means for Solving the Problems

[0008] As a result of intensive studies to achieve the above-described object, the present inventors have found that a laminated sheet for food preservation including, in this order, a surface base material having gas barrier properties, a volatile agent-containing layer containing an isothiocyanate, and a sustained-release layer capable of sustaining the release of the volatile agent, and have thus completed the present invention.

[0009] That is, the present invention is as follows.

[0010] (1) A laminated sheet for food preservation including, in this order, a surface base material having gas barrier properties, a volatile agent-containing layer containing an isothiocyanate, and a sustained-release layer capable of sustaining the release of the volatile agent. (2) The laminated sheet for food preservation according to (1), wherein the sustained-release layer contains a heat-sealing resin. (3) The laminated sheet for food preservation according to (1) or (2), wherein the sustained-release layer contains polypropylene or polyethylene. (4) The laminated sheet for food preservation according to (1) or (2), wherein the isothiocyanate includes allyl isothiocyanate. (5) The surface base material is the food storage laminated sheet according to (1) or (2), including a resin base material having gas barrier properties or a paper base material having gas barrier properties. (6) The surface base material is the food storage laminated sheet according to (1) or (2), including a gas barrier layer and a resin base material or a paper base material laminated on the gas barrier layer. (7) The gas barrier layer is the food storage laminated sheet according to (6), including at least one selected from the group consisting of an inorganic material vapor deposition layer, a metal foil layer, and a gas barrier resin layer containing a gas barrier resin. (8) A lid body including the food storage laminated sheet according to (1) or (2). (9) A packaging container including the lid body according to (8) and a container body having an opening formed therein and capable of accommodating food, wherein the sustained release layer of the lid body can be configured to cover at least a part of the opening. (10) A food storage bag including a bag body in a bag shape including the food storage laminated sheet according to (1) or (2), wherein the sustained release layer is located on the inner surface of the bag body. (11) The food storage bag according to (10), wherein an opening is formed in the bag body, and the bag body further includes a sealing portion capable of sealing the opening. (12) A food storage bag in which the food storage laminated sheet according to (1) or (2) is attached to at least a part of the inner surface of a bag body in a bag shape. (13) The food storage bag according to (12), wherein an opening is formed in the bag body, and the bag body further includes a sealing portion capable of sealing the opening in an openable and closable manner.

Advantages of the Invention

[0011] According to the present invention, it is possible to provide a laminated sheet for food preservation, a lid, a packaging container, and a food storage bag that do not require the food to be preserved to come into contact with a sheet containing an antibacterial component and can stably suppress bacteria in the air.

Brief Description of the Drawings

[0012]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Modes for Carrying Out the Invention

[0013] Hereinafter, modes for carrying out the present invention (hereinafter simply referred to as "the present embodiment") will be described in detail. The following present embodiment is an exemplification for explaining the present invention and is not intended to limit the present invention to the following contents. The present invention can be appropriately modified and implemented within the scope of its gist.

[0014] In the drawings, the same reference numerals will be assigned to the same elements, and redundant descriptions will be omitted. Also, the positional relationships such as up, down, left, and right are based on the positional relationships shown in the drawings unless otherwise specified. Furthermore, the dimensional ratios in the drawings are not limited to the illustrated ratios.

[0015] In addition, in this specification, terms with "approximate" indicate the meaning of the terms without "approximate" within the scope of the common general knowledge of those skilled in the art, and shall also include the meaning itself without "approximate".

[0016] 1. Laminated Sheet for Food Preservation

[0017] FIG. 1 is a cross-sectional view of a first embodiment of the laminated sheet for food preservation according to this embodiment.

[0018] The laminated sheet 1 for food preservation according to the first embodiment includes a surface base material 10 having gas barrier properties, a volatile agent-containing layer 12 containing isothiocyanate, and a sustained-release layer 14 capable of sustaining the release of the volatile agent, in this order. The isothiocyanate is a volatile agent capable of suppressing the generation and growth of bacteria in the air. Unless otherwise specified, the term "sheet" in this specification includes those called "film" and the like. Similarly, the term "film" in this specification includes those called "sheet" and the like.

[0019] Since the laminated sheet 1 for food preservation includes a surface base material 10 having gas barrier properties, a volatile agent-containing layer 12 containing isothiocyanate, and a sustained-release layer 14 capable of sustaining the release of the volatile agent, in this order, the generation and growth of bacteria in the air can be stably suppressed. Therefore, even if the food to be preserved does not come into contact with the laminated sheet 1 for food preservation, the generation of mold in the food can be prevented. The laminated sheet 1 for food preservation according to the first embodiment only needs to include the surface base material 10, the volatile agent-containing layer 12, and the sustained-release layer 14, in this order, and is not necessarily limited to the configuration of these three layers. For example, if necessary, a configuration of four or more layers with another layer disposed between each layer may be used, which goes without saying.

[0020] Furthermore, in the packaging container 4 (see FIGS. 4 and 5) and the food storage bags 7, 8 (see FIGS. 6 and 7) according to the first embodiment, the sustained-release layer 14 of the food storage laminated sheet 1 is provided so as to face the stored food, thereby being able to more stably suppress the generation and growth of bacteria in the air and also being able to more effectively prevent the occurrence of mold in the food.

[0021] Hereinafter, each component of the food storage laminated sheet 1 will be described.

[0022] (Surface base material 10)

[0023] The surface base material 10 having gas barrier properties preferably has a release rate of the volatile agent of 0.05 g / m per 24 hours. And the surface base material 10 having gas barrier properties is more preferably a non-sustained-release layer that does not sustainably release the volatile agent. Since the surface base material 10 having gas barrier properties has the above-described release rate of the volatile agent per 24 hours, it is possible to more effectively prevent the volatile agent from being sustainably released from the surface base material 10. As a result, in the packaging container and the food storage bag using this, the volatile agent can be more effectively released into the air inside the packaging container and the food storage bag from the sustained-release layer 14 arranged in the direction facing the food. 2 Hereinafter, it can be calculated as follows. And the release rate of the volatile agent in the surface base material 10 having gas barrier properties per 24 hours is obtained by creating a laminate sample in which the surface base material 10 having gas barrier properties is laminated on both sides of the volatile agent-containing layer 12 containing isothiocyanate, leaving it in the atmosphere, measuring the weight after 24 hours, and calculating the weight loss value as the release rate (g / m).

[0024] In addition, the release rate of the volatile agent in the surface base material 10 having gas barrier properties per 24 hours is obtained by creating a laminate sample in which the surface base material 10 having gas barrier properties is laminated on both sides of the volatile agent-containing layer 12 containing isothiocyanate, leaving it in the atmosphere, measuring the weight after 24 hours, and calculating the weight loss value as the release rate (g / m). 2 )

[0025] The configuration of the surface base material 10 having the above-described gas barrier properties is not particularly limited and can be appropriately selected and used according to the application. For example, (1) The surface base material 10 itself having gas barrier properties (see FIG. 1, for example), (2) A surface base material 20 including a gas barrier layer 202 and a base material (resin base material or paper base material) 200 laminated on the gas barrier layer 202 (for example, refer to FIG. 2 described later). Configurations such as the above can be mentioned. In the case of (1), the single-layer surface base material 10 of the food preservation laminated sheet 1 of the first embodiment is exemplified, and in the case of (2), the multi-layer surface base material 20 of the food preservation laminated sheet 2 of the second embodiment described later is exemplified.

[0026] When the surface base material 10 is a surface base material 10 having gas barrier properties by itself, the embodiment is not particularly limited and can be appropriately selected and used according to the application. Specific examples of the surface base material 10 include, for example, a resin base material having gas barrier properties and a paper base material having gas barrier properties.

[0027] As a preferred example of the surface base material 10, it is preferably included a resin base material having gas barrier properties or a paper base material having gas barrier properties. The surface base material 10 preferably has a release rate of the volatile agent of 0.05 g / m 2 or less per 24 hours. Further, it is more preferable that the surface base material 10 has non-controlled release properties and does not release the volatile agent in a sustained manner.

[0028] The resin in the case of a resin base material having gas barrier properties is not particularly limited and can be appropriately selected and used according to the application. For example, polyesters such as polyethylene terephthalate and polyethylene naphthalate, polyacrylonitrile, ethylene-vinyl alcohol copolymer, polyamide, polycarbonate, resin films such as polyvinylidene chloride, etc. can be mentioned. Among these, polyethylene terephthalate is preferable from the viewpoints of processability, light weight, dimensional stability, and effectively suppressing the sustained release of the volatile agent.

[0029] The type of the paper base material in the case of a paper base material having gas barrier properties is not particularly limited and can be appropriately selected and used according to the application. For example, cellophane, etc. can be mentioned.

[0030] When the surface substrate 10 is a surface substrate 10 having gas barrier properties by itself (1), the thickness of the surface substrate 10 is not particularly limited, but in any case, it is preferably 1 to 300 μm. The lower limit is more preferably 10 μm or more, and still more preferably 15 μm or more. The upper limit is more preferably 100 μm or less, and still more preferably 50 μm or less.

[0031] In addition to the resin substrate and the paper substrate described above, as the surface substrate 10 having gas barrier properties by itself, for example, a metal foil material such as aluminum can also be used.

[0032] The surface substrate 10 may be a single layer or a multilayer of two or more layers of the same or different types. In the case of a multilayer, it goes without saying that the above-described mode (2) and the like are also included (the mode (2) will be described later with reference to FIG. 2).

[0033] The above-described surface substrate 10 preferably includes a printing layer or the like as needed. Further, as needed, it preferably contains colorants such as fillers and pigments, antioxidants, ultraviolet absorbers, light stabilizers, modifiers, rust preventives, fillers, surface lubricants, corrosion preventives, heat stabilizers, lubricants, antistatic agents, polymerization inhibitors, crosslinking agents, catalysts, plasticizers, leveling agents, thickeners, softeners, dispersants, etc.

[0034] (Volatile agent-containing layer 12)

[0035] The laminated sheet 1 for food preservation according to the first embodiment includes a volatile agent-containing layer 12 containing an isothiocyanate. The isothiocyanate is a volatile agent and has an antibacterial effect of suppressing the generation and growth of bacteria in the air and preventing the generation of mold on food. The volatile agent-containing layer 12 is preferably formed of a resin material kneaded with an isothiocyanate. As the resin material to be kneaded, a material that can be kneaded with an isothiocyanate and has permeability to the gas volatilized from the isothiocyanate is preferable. As such a resin material, for example, polyolefins such as polyethylene and polypropylene can be used. These may be used alone or in combination of two or more.

[0036] Examples of the isothiocyanate include allyl isothiocyanate, methyl isothiocyanate, ethyl isothiocyanate, isobutyl isothiocyanate, n-butyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate, and the like. Among them, from the viewpoint of antibacterial properties, it is preferable to contain allyl isothiocyanate. Allyl isothiocyanate is a component contained in wasabi and mustard, and can be more preferably used as an antibacterial component for food from the viewpoint of high safety to the human body. The isothiocyanates may be used alone or in combination of two or more.

[0037] When allyl isothiocyanate is used as the isothiocyanate, its content is preferably 0.01 to 20 g / m 2 in the volatile agent-containing layer 12. The lower limit is more preferably 0.1 g / m 2 or more. The upper limit is more preferably 5 g / m 2It is as follows. When the content of allyl isothiocyanate is within the above range, the antibacterial component of allyl isothiocyanate can more effectively suppress the generation and growth of bacteria in the air, and can more effectively prevent mold from occurring in the stored food. As a result, the food can be made to last longer. Also, by being below the above-mentioned upper limit, the odor of allyl isothiocyanate on the food can be more effectively prevented, and the impairment of the flavor of the food can be more effectively suppressed.

[0038] The thickness of the volatile agent-containing layer 12 is not particularly limited, but is preferably 1 to 300 μm. The lower limit is more preferably 5 μm or more, and even more preferably 10 μm or more. The upper limit is more preferably 100 μm or less, and even more preferably 50 μm or less.

[0039] The volatile agent-containing layer 12 preferably further contains an adhesive. The volatile agent-containing layer 12 containing an adhesive is preferably the volatile agent-containing layer 12 formed by kneading an adhesive, the above-mentioned resin material, etc., and allyl isothiocyanate. When the volatile agent-containing layer 12 contains an adhesive, the volatile agent-containing layer 12 can be more easily laminated with the surface base material 10 and / or the sustained-release layer 14. Also, it is possible to effectively prevent the overall thickness of the laminated sheet 1 for food preservation from becoming too thick.

[0040] The pressure-sensitive adhesive optionally contained in the volatile agent-containing layer 12 is not particularly limited. For example, it includes synthetic rubber-based hot melt pressure-sensitive adhesives, rubber-based resins such as natural rubber, acrylic resins, silicone resins, urethane resins, polyester resins, vinyl alkyl ether resins, polyamide resins, fluorine-based resins, and the like. Examples of synthetic rubber-based hot melt pressure-sensitive adhesives include styrene-isoprene-styrene copolymer (SIS), styrene-butadiene-styrene block copolymer (SBS), styrene-ethylene-butylene-styrene block copolymer (SEBS), styrene-ethylene-propylene-styrene block copolymer (SEPS), styrene-butadiene copolymer (SB), styrene-isoprene copolymer (SI), styrene-ethylene-butylene copolymer (SEB), styrene-ethylene-propylene copolymer (SEP), styrene-butadiene rubber (SBR), ethylene-vinyl acetate copolymer (EVA), ethylene-ethyl acrylate copolymer (EEA), and thermoplastic elastomer-based adhesives such as mixtures thereof (for example, a mixture of polypropylene and ethylene-propylene-diene rubber (EPDM), etc.); those mainly composed of synthetic rubbers such as isoprene rubber, polybutene rubber, butyl rubber, and acrylic rubber are preferred. These may be used alone or in combination of two or more. By selecting such a pressure-sensitive adhesive, when forming the volatile agent-containing layer 12, isothiocyanate can be mixed with the pressure-sensitive adhesive and used, so there is no need to dissolve the pressure-sensitive adhesive in an organic solvent.

[0041] (Sustained-release layer 14)

[0042] The food preservation laminated sheet 1 according to the first embodiment includes a sustained-release layer 14 capable of sustained-release of a volatile agent. The sustained-release layer 14 is not particularly limited as long as it is a layer containing a material having the property of being capable of sustained-release of the antibacterial component of the volatile agent, but preferably contains a heat-sealable resin. By containing a heat-sealable resin, other members can be more easily sealed (for example, heat-sealed, etc.) through the sustained-release layer 14. Being sealable can improve the sealing performance of preservation.

[0043] Further, it is preferable that the sustained-release layer 14 has a release rate of the volatile agent per 24 hours greater than that of the surface base material 10. For example, in the sustained-release layer 14, the release rate of the volatile agent per 24 hours is preferably 0.05 to 20 g / m 2 . By having the release rate of the volatile agent within the above range, the antibacterial component of the volatile agent can be more effectively released into the air, while the odor of the food caused by the antibacterial component can be more effectively prevented.

[0044] Note that the release rate of the volatile agent per 24 hours in the sustained-release layer 14 is obtained by creating a laminate sample in which the sustained-release layer 14 is laminated on both sides of the volatile agent-containing layer 12 containing isothiocyanate, leaving it in the atmosphere, measuring the weight after 24 hours, and calculating the weight loss value as the release rate (g / m 2 ).

[0045] The heat-sealing resin constituting the sustained-release layer 14 is not particularly limited and can be appropriately selected and used according to the application, but it preferably contains at least one selected from the group consisting of polyolefins such as polypropylene and polyethylene. Among these, it is preferable to contain polypropylene or polyethylene. By containing polypropylene or polyethylene, the antibacterial component of the volatile agent can be more effectively released.

[0046] The sustained-release layer 14 may be a single layer or a multilayer of two or more layers of the same or different types.

[0047] Note that the thickness of the sustained-release layer 14 is not particularly limited, but in order to exhibit a desired antibacterial effect in the packaging container 4 for storing food or in the food storage bags 7 and 8, etc., it is preferable to set it in consideration of the release amount of the antibacterial component per unit time from the sustained-release layer 14, the capacity of the packaging container or bag used, etc. For example, the thickness of the sustained-release layer 14 is preferably 1 to 200 μm. The lower limit is more preferably 5 μm or more, and still more preferably 10 μm or more. The upper limit is more preferably 100 μm or less, and still more preferably 50 μm or less.

[0048] It is preferable that the sustained-release layer 14 described above be provided with a printing layer or the like as needed.

[0049] FIG. 2 is a cross-sectional view showing a second embodiment of the laminated sheet for food preservation according to the present embodiment.

[0050] The laminated sheet 2 for food preservation according to the second embodiment is an example of the aspect (2) described above. That is, the laminated sheet 2 for food preservation has an aspect in which the surface base material 20 includes a gas barrier layer 202 and a base material 200 laminated on the gas barrier layer 202. This base material 200 is preferably a resin base material or a paper base material (hereinafter, may be collectively referred to as "base material (resin base material or paper base material) 200", etc.). Here, the description will be centered on the differences from the first embodiment, but it goes without saying that the members, configurations, etc. described in the first embodiment can also be appropriately adopted in the second embodiment as long as the desired effects can be obtained.

[0051] For example, the sustained-release layer 24 can use the configurations and materials described as the sustained-release layer 14 that can be used in the laminated sheet 1 for food preservation of the first embodiment. Therefore, the sustained-release layer 24 of the laminated sheet 2 for food preservation may be the same as the sustained-release layer 24 of the laminated sheet 1 for food preservation of the first embodiment.

[0052] And the volatile agent-containing layer 22 can use the configurations and materials described as the volatile agent-containing layer 12 that can be used in the laminated sheet 1 for food preservation of the first embodiment. Therefore, the volatile agent-containing layer 22 of the laminated sheet 2 for food preservation may be the same as the volatile agent-containing layer 22 of the laminated sheet 1 for food preservation of the first embodiment.

[0053] For any other arbitrary layer, the layer configurations and materials described in the first embodiment can be used.

[0054] (Gas barrier layer 202)

[0055] The gas barrier layer 202 that constitutes the surface base material 20 of the laminated sheet 2 for food preservation preferably has a release rate of volatile agents of 0.05 g / m per 24 hours. 2 More preferably, the gas barrier layer 202 is a non-sustained release layer that does not sustainably release volatile agents. This allows the gas barrier layer 202 to more effectively suppress the sustained release of volatile agents, thereby more effectively preventing the volatile agents from being sustainably released from the surface base material 20 into the air. In order to further enhance the above-described effects, the gas barrier layer 202 is preferably disposed between the base material (resin base material or paper base material) 200 and the volatile agent-containing layer 22.

[0056] Specific examples of the gas barrier layer 202 are not particularly limited and can be appropriately selected and used according to the application. For example, it preferably includes at least one selected from the group consisting of an inorganic material vapor deposition layer, a metal oxide vapor deposition layer, a metal foil layer, and a gas barrier resin layer containing a gas barrier resin.

[0057] Examples of the inorganic material vapor deposition layer include an aluminum vapor deposition layer. The inorganic material vapor deposition layer can be formed by vapor-depositing an inorganic material on at least one surface of the base material (resin base material or paper base material) 200.

[0058] Examples of the metal oxide vapor deposition layer include an aluminum oxide layer, a silicon oxide layer, a magnesium oxide layer, etc. The metal oxide vapor deposition layer can be formed by vapor-depositing a metal oxide on at least one surface of the base material (resin base material or paper base material) 200.

[0059] Examples of the metal foil layer include a layer composed of an aluminum foil or the like. The method of laminating the metal foil layer on the base material (resin base material or paper base material) 200 is not particularly limited and can be appropriately selected and used according to the application.

[0060] Examples of the gas-barrier resin of the gas-barrier resin layer include polyvinyl alcohol-based resins such as polyvinyl alcohol, ethylene-vinyl acetate copolymer, and ethylene-vinyl alcohol copolymer. The method of laminating the gas-barrier resin on the base material (resin base material or paper base material) 200 is not particularly limited and can be appropriately selected and used according to the application.

[0061] The gas-barrier layer 202 may be a single layer or a multilayer of two or more layers of the same or different types.

[0062] The thickness of the gas-barrier layer 202 is not particularly limited.

[0063] (Base material (resin base material or paper base material) 200)

[0064] The material and configuration of the above-described base material (resin base material or paper base material) 200 are not particularly limited as long as the effects of the present embodiment can be obtained, and can be appropriately selected and used according to the application.

[0065] Examples of the resin base material include resin films. Specific examples of the resin film are not particularly limited and can be appropriately selected and used according to the application. For example, polyesters such as polyethylene terephthalate and polyethylene naphthalate, resin films such as polyacrylonitrile, ethylene-vinyl alcohol copolymer, polyamide, polycarbonate, and polyvinylidene chloride can be mentioned. Among these, from the viewpoint of more effectively suppressing the sustained release of volatile drugs, a polyester film (polyester-based film) is preferable, and a polyethylene terephthalate film (polyethylene terephthalate-based film) is more preferable.

[0066] The paper base material is not particularly limited and can be appropriately selected and used according to the application. For example, paper, synthetic paper, non-woven fabric, etc. can be mentioned.

[0067] The base material (resin base material or paper base material) 200 may be a single layer or may be a multilayer of two or more layers of the same or different types.

[0068] The thickness of the base material (resin base material or paper base material) 200 is not particularly limited, but in any case, it is preferably 1 to 300 μm. The lower limit is more preferably 10 μm or more, and still more preferably 15 μm or more. The upper limit is more preferably 100 μm or less, and still more preferably 50 μm or less.

[0069] The above-described surface base material 20 preferably includes a printing layer or the like as necessary. Further, the above-described surface base material 20 preferably contains a colorant such as a filler or a pigment, an antioxidant, an ultraviolet absorber, a light stabilizer, a modifier, a rust inhibitor, a filler, a surface lubricant, a corrosion inhibitor, a heat stabilizer, a lubricant, an antistatic agent, a polymerization inhibitor, a crosslinking agent, a catalyst, a plasticizer, a leveling agent, a thickener, a softener, a dispersant, etc. as necessary.

[0070] FIG. 3 is a cross-sectional view showing a third embodiment of the laminated sheet for food preservation according to the present embodiment.

[0071] The laminated sheet 3 for food preservation according to the third embodiment is an example of an aspect in which an adhesive layer 36 is further provided between the volatile agent-containing layer 32 and the surface base material 30. Here, the description will be centered on the differences from the first embodiment and the second embodiment, but it goes without saying that the members, configurations, etc. described in the first embodiment and the second embodiment can be appropriately adopted in the third embodiment as long as the desired effects can be obtained.

[0072] For example, the sustained-release layer 34 can use the configurations and materials described as the sustained-release layer 14 that can be used in the laminated sheet 1 for food preservation of the first embodiment and the sustained-release layer 24 that can be used in the laminated sheet 2 for food preservation of the second embodiment. Therefore, the sustained-release layer 34 of the laminated sheet 3 for food preservation may be the same as the sustained-release layer 34 of the laminated sheet 1 for food preservation of the first embodiment.

[0073] The volatile agent-containing layer 32 can use the configurations and materials described as the volatile agent-containing layer 12 that can be used in the food preservation laminated sheet 1 of the first embodiment and the volatile agent-containing layer 22 that can be used in the food preservation laminated sheet 2 of the second embodiment. Therefore, the volatile agent-containing layer 32 of the food preservation laminated sheet 3 may be the same volatile agent-containing layer 32 as that of the food preservation laminated sheet 1 of the first embodiment.

[0074] The volatile agent-containing layer 32 preferably includes an adhesive layer 36. Also, at this time, it is more preferable that the volatile agent-containing layer 32 does not contain an adhesive (0% by mass). In particular, when the content of allyl isothiocyanate in the volatile agent-containing layer 32 exceeds 0.01 g / m 2 and is 20 g / m 2 or less, when the volatile agent-containing layer 32 includes the adhesive layer 36, it can be expected that the above-described effects will be further improved.

[0075] The surface base material 30 can use the configurations and materials described as the surface base material 10 that can be used in the food preservation laminated sheet 1 of the first embodiment and the surface base material 20 that can be used in the food preservation laminated sheet 2 of the second embodiment. Therefore, the surface base material 30 of the food preservation laminated sheet 3 may have a configuration like the surface base material 10 having gas barrier properties like that of the food preservation laminated sheet 1 of the first embodiment, or may have a configuration like the surface base material 20 including a gas barrier layer 202 and a base material 200 laminated on the gas barrier layer 202, like the food preservation laminated sheet 2 of the second embodiment.

[0076] Thus, the surface base material 30 may be a single layer or may be a multilayer of two or more layers of the same or different types.

[0077] (Adhesive layer 36)

[0078] The material of the adhesive layer 36 is not particularly limited, but for example, it preferably contains at least one selected from the group consisting of acrylic adhesives, silicone adhesives, urethane resins, polyester resins, vinyl alkyl ether resins, polyamide resins, and fluorine resins. Among these, it is preferable to contain an acrylic adhesive.

[0079] The adhesive layer 36 may be a single layer, or may be a multilayer of two or more layers of the same or different types.

[0080] The thickness of the adhesive layer 36 is not particularly limited, but is preferably 1 to 100 μm. The lower limit is more preferably 5 μm or more, and still more preferably 10 μm or more. The upper limit is more preferably 50 μm or less, and still more preferably 25 μm or less.

[0081] The above-described adhesive layer 36 preferably contains, as necessary, colorants such as fillers and pigments, antioxidants, ultraviolet absorbers, light stabilizers, modifiers, rust preventives, fillers, surface lubricants, corrosion inhibitors, heat stabilizers, lubricants, antistatic agents, polymerization inhibitors, crosslinking agents, catalysts, plasticizers, leveling agents, thickeners, softeners, dispersants, and the like.

[0082] For any other optional layers, the layer configurations and materials described in the first and second embodiments can be used.

[0083] 2. Method for manufacturing a laminated sheet for food preservation

[0084] As a method for manufacturing the above-described laminated sheets 1, 2, and 3 for food preservation, it is only necessary to be able to form a surface base material 10, 20, 30 having gas barrier properties, a volatile agent-containing layer 12, 22, 32 containing an isothiocyanate ester, and a sustained-release layer 14, 24, 34 capable of sustained-release of the volatile agent, in this order, and it is not particularly limited. As one of the preferred examples, for example, the laminated sheets 1, 2, and 3 for food preservation include, but are not limited to, methods of laminating each layer by known means such as dry lamination, coextrusion, and extrusion lamination.

[0085] 3. Use of the laminated sheet for food preservation

[0086] The laminated sheets 1, 2, and 3 for food preservation according to this embodiment can be used as members such as packaging containers for food preservation and storage bags for food. The mode can be used as a lid, as a main body, or with the form modified according to the shape and use of the packaging container and the storage bag.

[0087] FIG. 4 is a perspective view showing one mode of the packaging container according to this embodiment. FIG. 5 is a schematic cross-sectional view taken along the line X-X' of FIG. 4.

[0088] The packaging container 4 according to this embodiment (hereinafter, may be simply referred to as "container 4") is composed of a container body 5 and a lid 6. The packaging container 4 according to this embodiment includes a lid 6 and a container body 5 in which an opening 54 is formed and which can accommodate food, and it is preferable that the sustained-release layer 14 of the lid 6 is configured to cover at least a part of the opening 54. Further, it is preferable that the packaging container 4 can store food in the container 4 and store it in a sealed state.

[0089] Note that FIG. 4 shows a state in which the opening 54 of the container body 5 is covered with the lid 6. In FIGS. 4 and 5, for convenience of explanation, the opening 54 is exaggeratedly illustrated, and the size and ratio of the opening 54 to the entire packaging container 4 are schematically drawn and are not necessarily limited to this.

[0090] (Lid 6)

[0091] The lid 6 according to this embodiment is preferably the lid 6 including the laminated sheet 1 for food preservation. The shape of the lid 6 is not particularly limited, and it is preferable to select it according to the use. Examples of the shape of the lid 6 in plan view include a substantially circular shape, a substantially elliptical shape, a substantially triangular shape, a substantially rounded triangular shape, a substantially square shape, a substantially rectangular shape, a substantially rounded rectangular shape, a substantially polygonal shape, a substantially rounded polygonal shape, and the like.

[0092] It is more preferable that the release layer 14 of the lid body 6 covers the entire opening 54 of the container body 5. And it is even more preferable that the release layer 14 covers the entire opening 54 and can seal the opening 54 of the container body 5. By sealing the opening 54 of the container body 5, the antibacterial component of the volatile medicine can be more efficiently released inside the packaging container 4 without diffusing to the outside, and the generation and growth of bacteria inside the packaging container 4 can be more effectively suppressed.

[0093] From the viewpoint of the adhesion of the above-mentioned opening 54, it is preferable that the release layer 14 of the lid body 6 contains a heat-sealing resin. Further, from the viewpoint of enhancing the sealing property to the opening 54, the lid body 6 may be provided with a heat-sealing adhesive layer at the edge (or near the edge) of the surface of the release layer 14 and the portion in contact with the flange portion 52 of the container body 5. The heat-sealing adhesive layer is not particularly limited. The lid body 6 can be heat-sealed by applying pressure and heat to the flange portion 52 provided in the container body 5 in a state where the release layer 14 thereof is abutted against the opening 54 of the container body 5. Thereby, the opening 54 of the container body 5 can be efficiently sealed, and as a result, the generation of mold in the food stored in the storage portion 56 can be more effectively prevented.

[0094] Here, as an example, the case where the laminated sheet 1 for food preservation according to the first embodiment is used is described as an example, but the laminated sheet 2 for food preservation according to the second embodiment or the laminated sheet 3 for food preservation according to the third embodiment may also be used. Needless to say, when using the laminated sheets 2 and 3 for food preservation, the above-described configuration can also be adopted.

[0095] (Container body 5)

[0096] As shown in FIGS. 4 and 5, the container body 5 is, for example, a bottomed cylindrical body having a substantially circular shape in plan view. The concave portion formed by having a bottomed cylindrical shape constitutes the storage portion 56, and it is preferable that food is stored in this storage portion 56. Further, it is preferable that the edge portion of the opening 54 at the upper end of the storage portion 56 has a flange portion 52 to which the lid body 6 is joined by a heat-sealing resin layer (heat-sealing layer) or the like. The plan view shape of the container body 5 is not particularly limited, and it is preferable to select according to the application. Examples of the plan view shape of the container body 5 include a substantially circular shape, a substantially elliptical shape, a substantially triangular shape, a substantially rounded triangular shape, a substantially square shape, a substantially rectangular shape, a substantially rounded rectangular shape, a substantially polygonal shape, a substantially rounded polygonal shape, and the like.

[0097] The material of the container body 5 is not particularly limited, and examples thereof include resin materials such as polystyrene, polypropylene, polyethylene, and polyester, and laminates in which thermoplastic resin layers such as polyethylene are formed on both sides of base paper. It is preferable that these materials of the container body 5 have gas barrier properties, and it is more preferable that they are non-permeable and do not release gas gradually.

[0098] Examples of the food packaging method using such a packaging container 4 include a packaging method in which when food is manufactured in a food manufacturing factory or the like, it is stored (preferably sealed) in this packaging container 4 and packaged. Since such a packaging method can exhibit a high antibacterial effect, it can suppress the generation and growth of miscellaneous bacteria in the packaged food for a long time, and it can also be expected to maintain the freshness of the food. Therefore, it is preferable to use the packaging container 4 in cases such as long-term transportation by truck or the like after shipment, in-store display, and home delivery.

[0099] The food packaged in the packaging container 4 is not particularly limited, and examples thereof include fermented foods, confectionery, livestock processed products, fishery processed products, and ready-to-eat foods. Further, since the packaging container 4 can be expected to have a high antibacterial effect, it can also be used, for example, for storing bread, mochi, and the like that are generally considered to be prone to mold.

[0100] As fermented foods, there is no particular limitation as long as the food is fermented by the action of bacteria (such as lactic acid bacteria and yeast) and the bacteria are alive in the fermented food, so fermentation continues. Examples include yogurt, cheese, pickles, miso, koji, kimchi, pickles, etc. Among them, yogurt, cheese, pickles, etc. are preferably used. When storing the fermented food in the packaging container 4, it is preferable to have, if necessary, a fine opening (not shown) in at least a part of the packaging container 4 for discharging carbon dioxide generated from the fermented food to the outside.

[0101] As confectionery, there is no particular limitation. Examples include dessert confectionery such as pudding and jelly, sponge cakes, tart and tartlet, sugar-preserved fruits such as dried fruits, chocolates, biscuits, and Western-style snacks. Also, although not particularly limited, there are Japanese confectionery such as kneaded or steamed foods like dumplings and manju, yokan, baked confectionery, fried confectionery, and bean confectionery. Among them, the foods stored and preserved in the packaging container 4 according to the present embodiment are preferably dessert confectionery, sponge cakes, yokan, etc.

[0102] As livestock processed products, there is no particular limitation, and examples include non-heated meat products such as ham, sausage, and bacon, dried meat products, or heated meat products, meat processed products such as raw dumplings, raw shumai, and hamburgers.

[0103] As fishery processed products, there is no particular limitation, and examples include kneaded products such as kamaboko and hanpen, smoked processed products such as smoked salmon, salted products, tsukemono products, seasoned processed products such as seasoned ikura and seasoned kazunoko.

[0104] As side dishes, there is no particular limitation, and examples include non-heated side dishes such as salad, side dishes that are packaged after heating such as boiled dishes, grilled dishes, and steamed dishes, and side dishes that are heat-cooked after being sealed and packaged.

[0105] By storing the above-described food in the packaging container 4 according to the present embodiment, even if the food to be stored does not come into contact with the lid 6 containing the antibacterial component of the volatile agent gradually released from the lid 6 into the storage portion 56, the generation of mold in the food can be more effectively prevented. Further, it is preferable that the packaging container 4 is configured such that the sustained-release layer 14 of the lid 6 covers at least a part of the opening 54 of the container body 5, and more preferably, it is configured to cover the entire opening 54. Thereby, since the surface base material 10 having gas barrier properties is disposed toward the outside on the side opposite to the opening 54 of the container body 5, the packaging container 4 can be more effectively sealed, and the antibacterial component of the volatile agent can be more effectively prevented from leaking to the outside of the packaging container 4. Therefore, the volatile component can be more effectively released gradually inside the packaging container 4. As a result, the generation and growth of bacteria present in the air inside the packaging container 4 can be suppressed, and the stored food can be made to last even longer.

[0106] (Food storage bags 7, 8 for food)

[0107] FIG. 6 is a conceptual diagram showing a first aspect of the food storage bag according to the present embodiment.

[0108] The food storage bag 7 according to the first aspect includes a bag-shaped bag body 70 including a food storage laminated sheet 1, and it is preferable that the sustained-release layer 14 is located on the inner surface of the bag body 70. The bag body 70 according to the present embodiment has an opening 74 and includes a storage portion 76 capable of accommodating food, and the sustained-release layer 14 of the bag body 70 is preferably a food storage bag 7 that can be configured to be located on at least a part of the inner surface of the bag body 70. Further, it is more preferable that the sustained-release layer 14 of the bag body 70 can be configured to be located on the entire inner surface of the storage portion 76, and even more preferably, it can be configured to be located on the entire inner surface of the bag body 70. Furthermore, it is preferable that the food storage bag 7 can store food in the bag body 70 and store it in a sealed state.

[0109] Note that FIG. 6 shows a state in which a seal portion 72 that can be opened and closed is provided inside the opening 74 of the bag body 70, but it is not essential to provide the seal portion 72 that can be opened and closed. Needless to say, the shape of the bag body 70 in FIG. 6 when viewed in plan is not necessarily limited to this. For example, a so-called gusset, which is a portion folded inward, may be formed at the bottom portion of the bag body 70.

[0110] The food storage bag 7 according to the present embodiment is preferably at least partially composed of the food storage laminated sheet 1, and more preferably the entire bag body 70 is composed of the food storage laminated sheet 1. At this time, it is preferable that the sustained-release layer 14 is located on the inner surface. That is, the food storage bag 7 according to the present embodiment is more preferably a food storage bag 7 formed by bag-making with the sustained-release layer 14 of the food storage laminated sheet 1 located on the inner surface of the bag.

[0111] The sustained-release layer 14 of the food storage laminated sheet 1 used for the food storage bag 7 can be heat-sealed, for example, by pressurization and heating. Thereby, the bag body 70 can be bagged and sealed more easily. Further, from the viewpoint of enhancing the adhesion between the materials of the bag body 70 during bag-making and / or sealing, a heat-sealing adhesive layer may be provided on at least a part of the sustained-release layer 14. The heat-sealing adhesive layer is not particularly limited. The bag-making and sealing methods are not particularly limited and can be carried out by conventionally known methods.

[0112] And, an opening 74 is formed in the bag body 70, and the bag body 70 preferably further includes a sealing portion (not shown) capable of sealing the opening 74. The sealing portion is preferably formed by heat fusion, for example, by the sustained-release layer 14 or a heat-sealing adhesive layer provided on at least a part of the sustained-release layer 14 (not shown). By putting food in the storage portion 76 of such a food storage bag 7 and sealing the opening 74 by heat fusion, the antibacterial component of the volatile agent can be more efficiently released inside the bag without diffusing to the outside. As a result, the generation and growth of bacteria inside the food storage bag 7 can be more effectively suppressed, and the stored food can be stored for a longer period.

[0113] Also, it is preferable that the sealing portion is a sealable sealing portion 72 provided near the opening 74 (inside the opening 74). Examples of the sealable sealing portion 72 include a zipper. By providing the sealable sealing portion 72, even food that has been opened once can be stored for a longer period. When the food storage bag 7 is provided with the sealable sealing portion 72, it is preferable that the storage portion 76 for storing food is composed of the food storage laminated sheet 1. Further, it is also preferable that the food storage bag 7 is provided with a sealable sealing portion 72 inside the opening 74, and the opening 74 is further sealed by the above-described heat fusion or the like.

[0114] When at least a part of the bag body 70 is made of a material other than the food storage laminated sheet 1, the material is not particularly limited, and examples thereof include resin materials such as polystyrene, polypropylene, polyethylene, and polyester, and laminates in which both sides of paperboard are formed with thermoplastic resin layers such as polyethylene. These materials preferably have gas barrier properties and are more preferably non-sustained-release materials that do not release gas.

[0115] As a method for packaging food using such a food storage bag 7, for example, when food is manufactured at a food manufacturing factory or the like, a packaging method in which the food is stored (preferably sealed) in the food storage bag 7 and packaged can be mentioned. Since such a packaging method can exhibit a high antibacterial effect, it can suppress the generation and growth of various bacteria in the packaged food for a long time, and it can be expected to maintain the freshness of the food. Therefore, it is preferable to use the food storage bag 7 in cases such as long-term transportation by truck or the like after shipment, storefront display, and home delivery. In addition, in the case of the food storage bag 7 having a seal portion 72 that can be freely opened and closed, it is also preferable to use it for food storage, cooking, heating, and / or freezing in homes and various facilities.

[0116] The food packaged in the food storage bag 7 is not particularly limited, and examples include fermented foods, confectionery, livestock processed products, fishery processed products, prepared foods, bread, mochi, etc., which are the same as the foods preferably stored in the packaging container 4.

[0117] Here, as an example, the case of using the food storage laminated sheet 1 which is the first embodiment is described as an example, but the food storage laminated sheet 2 which is the second embodiment or the food storage laminated sheet 3 which is the third embodiment may also be used. Needless to say, when using the food storage laminated sheets 2 and 3, the above-described configuration can also be adopted.

[0118] FIG. 7 is a conceptual diagram showing a second aspect of the food storage bag according to the present embodiment.

[0119] In the food storage bag 8 according to the present embodiment, it is preferable that a food storage laminated sheet 88 is attached to at least a part of the inner surface of the bag-shaped bag body 80. The bag body 80 according to the present embodiment is provided with an opening 84 and a storage portion 86 capable of storing food, and it is preferable that a food storage laminated sheet 88 is attached to at least a part of the inner surface of the bag body 80. Furthermore, it is preferable that the food storage bag 8 can store food in the bag body 80 and store it in a sealed state. Thereby, the antibacterial component of the volatile agent-containing layer 12 can be more effectively released slowly inside the food storage bag 8.

[0120] Note that FIG. 7 shows a state in which a seal portion 82 that can be opened and closed is provided inside the opening 84 of the bag body 80, but it is not essential to provide the seal portion 82 that can be opened and closed. And it goes without saying that the shape of the bag body 80 in FIG. 7 when viewed in plan is not necessarily limited to this. For example, a so-called gusset, which is a portion folded inward, may be formed at the bottom portion of the food storage bag 8.

[0121] Taking, as an example, the case where the laminated sheet 1 for food storage of the first embodiment is used as the laminated sheet 88 for food storage to be attached, the food storage bag 8 according to the present embodiment is preferably arranged such that the surface base material 10 of the attached laminated sheet 1 for food storage faces the inner surface of the bag body 80 and the sustained-release layer 14 faces the food side. Further, the laminated sheet 1 for food storage is preferably adhered to the inner surface of the bag body 80 via an adhesive or an adhesive agent, for example, at at least a part of the surface base material 10. Thereby, the antibacterial component of the volatile agent-containing layer 12 can be more effectively released inside the food storage bag 8. The adhesive or the adhesive agent is not particularly limited.

[0122] The area of the laminated sheet 1 for food storage attached to the inner surface of the bag body 80 is not particularly limited, but in order to more effectively exhibit the antibacterial effect inside the food storage bag 8, it is preferable to set the area of the laminated sheet 1 for food storage in consideration of the capacity of the bag body 80 and the release rate of the antibacterial component.

[0123] The bag body 80 is not particularly limited, and a conventionally known bag body can be used. The material of the bag body 80 is also not particularly limited. Note that in order to more effectively exhibit the antibacterial effect, the material of these bag bodies 80 preferably has gas barrier properties and is more preferably non-sustained-release that does not release gas.

[0124] In addition, an opening 84 is formed in the bag body 80, and the bag body 80 preferably further includes a sealing portion capable of sealing the opening 84. The method of forming the sealing portion is not particularly limited. For example, it is preferable that the bag body 80 is formed by heat fusion (not shown). Also, it is preferable that a heat fusion adhesive layer is provided on at least a part of the opening 84, and the sealing portion is formed by heat fusion (not shown). By putting food in the storage portion 86 of the food storage bag 8 with the food preservation laminated sheet 1 attached inside and sealing the opening 84, the antibacterial component of the volatile agent can be more efficiently released slowly inside the food storage bag 8 without diffusing to the outside. As a result, the generation and growth of bacteria inside the food storage bag 8 can be more effectively suppressed, and the stored food can be stored for a longer period of time.

[0125] It is also preferable that the sealing portion is a sealable and unsealable sealing portion 82 provided near the opening 84 (inside the opening 84). Examples of the sealable and unsealable sealing portion 82 include a zipper. By providing the sealable and unsealable sealing portion 82, even food that has been opened once can be stored for a longer period of time. And it is also preferable that the food storage bag 8 includes a sealable and unsealable sealing portion 82 inside the opening 84, and the opening 84 is further sealed by the above-described heat fusion or the like.

[0126] Examples of the food packaging method using such a food storage bag 8 include the method described in the first aspect of the above-described food storage bag.

[0127] The food packaged in the food storage bag 8 is not particularly limited, and examples include fermented foods, confectionery, livestock processed products, fishery processed products, prepared foods, bread, mochi, etc., which were described as foods preferably stored in the above-described packaging container 4.

[0128] Here, as an example, the case of using the laminated sheet 1 for food preservation according to the first embodiment is described, but the laminated sheet 2 for food preservation according to the second embodiment or the laminated sheet 3 for food preservation according to the third embodiment may also be used. Needless to say, when using the laminated sheets 2 and 3 for food preservation, the above-described configuration can also be adopted.

[0129] As described above, the laminated sheets 1, 2, and 3 for food preservation according to the present embodiment can be suitably used, for example, as the lid 6 of the packaging container 4 for foods including fermented foods, confectioneries, livestock processed products, fishery processed products, prepared foods, bread, mochi, etc., or as the food storage bags 7 and 8. The laminated sheets 1, 2, and 3 for food preservation according to the present embodiment can be suitably used as the material of the packaging material used when packaging foods, and can be suitably used as the lid 6 including the laminated sheets 1, 2, and 3 for food preservation according to the present embodiment. And, it can be suitably used as the packaging container 4 including the lid 6 and the container body 5 in which the opening 54 is formed and foods can be accommodated, and the sustained-release layer 14 of the lid 6 is configured to cover at least a part of the opening 54. Further, it can be suitably used as the food storage bag 7 which is a bag-shaped bag body 70 including the laminated sheets 1, 2, and 3 for food preservation, and the sustained-release layer 14 is located on the inner surface. Furthermore, it can be suitably used as the food storage bag 8 in which at least a part of the inner surface of the bag-shaped bag body 80 is attached with the laminated sheets 1, 2, and 3 for food preservation according to the present embodiment.

Explanation of Reference Numerals

[0130] 1, 2, 3, 88... Laminated sheets for food preservation 4... Packaging container 5... Container body 6... Lid 7, 8... Food storage bags 10, 20, 30... Surface base materials 12, 22, 32... Volatile agent-containing layers 14, 24, 34... Sustained-release layers 36... Adhesive layer 52... Flange part 54, 74, 84... Openings 56, 76, 86... Storage parts 70, 80... bag body 72, 82... sealing part 200... base material (resin base material or paper base material) 202... gas barrier layer

Claims

1. A surface substrate having gas barrier properties, A volatile agent-containing layer containing an isothiocyanate ester, A sustained-release layer capable of sustained-release of the volatile agent, A laminated sheet for food preservation, comprising these in this order.

2. The sustained-release layer contains a heat-sealing resin, The laminated sheet for food preservation according to Claim 1.

3. The sustained-release layer contains polypropylene or polyethylene, The laminated sheet for food preservation according to Claim 1 or 2.

4. The isothiocyanate ester includes allyl isothiocyanate, The laminated sheet for food preservation according to Claim 1 or 2.

5. The surface substrate includes a resin substrate having gas barrier properties or a paper substrate having gas barrier properties, The laminated sheet for food preservation according to Claim 1 or 2.

6. The surface substrate includes a gas barrier layer and a resin substrate or a paper substrate laminated on the gas barrier layer, The laminated sheet for food preservation according to Claim 1 or 2.

7. The gas barrier layer includes at least one selected from the group consisting of an inorganic material vapor deposition layer, a metal foil layer, and a gas barrier resin layer containing a gas barrier resin, The laminated sheet for food preservation according to Claim 6.

8. A lid body provided with the laminated sheet for food preservation according to Claim 1 or 2.

9. The lid body according to Claim 8, A container body having an opening formed therein and capable of accommodating food, and comprising: a packaging container, wherein the sustained-release layer of the lid body is configured to cover at least a part of the opening.

10. A bag-shaped bag body including the laminated sheet for food preservation according to Claim 1 or 2, The food storage bag, wherein the sustained-release layer of the bag body is located on the inner surface.

11. An opening is formed in the bag body, The food storage bag according to Claim 10, further comprising a sealing portion capable of sealing the opening.

12. The food storage bag, wherein the laminated sheet for food preservation according to Claim 1 or 2 is attached to at least a part of the inner surface of the bag-shaped bag body.

13. An opening is formed in the bag body, The food storage bag according to Claim 12, further comprising a sealing portion capable of sealing the opening. ​ ​ ​ ​

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