JP3268025B2 - Broccoli freshness preserving method and package thereof - Google Patents
Broccoli freshness preserving method and package thereofInfo
- Publication number
- JP3268025B2 JP3268025B2 JP24832592A JP24832592A JP3268025B2 JP 3268025 B2 JP3268025 B2 JP 3268025B2 JP 24832592 A JP24832592 A JP 24832592A JP 24832592 A JP24832592 A JP 24832592A JP 3268025 B2 JP3268025 B2 JP 3268025B2
- Authority
- JP
- Japan
- Prior art keywords
- broccoli
- film
- carbon dioxide
- package
- oxygen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Wrappers (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明はブロッコリーの鮮度低下
を抑制するための鮮度保持方法およびその包装体に関す
る。更に詳しくはブロッコリーを密封包装し、包装袋内
のガス組成を適性に維持するための鮮度保持方法および
その包装体に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for maintaining freshness of broccoli and a package thereof for suppressing a decrease in freshness. More particularly, the present invention relates to a method for preserving freshness for hermetically packaging broccoli and maintaining an appropriate gas composition in the packaging bag, and a package thereof.
【0002】[0002]
【従来の技術】ブロッコリーは収穫後の鮮度低下が早
く、常温では、収穫後の数日で急激に黄化が進行してそ
の商品性を低下させる。このため、特に遠隔地に輸送す
る場合には、商品性を保つために黄化を抑える工夫が必
要となり、従来より種々の鮮度保持方法が試みられてい
る。2. Description of the Related Art Broccoli rapidly decreases in freshness after harvesting, and at room temperature, yellowing rapidly progresses within a few days after harvesting, and its commercial value is reduced. For this reason, especially in the case of transporting to a remote place, a device for suppressing yellowing is required in order to maintain commercial value, and various methods for maintaining freshness have been conventionally attempted.
【0003】ブロッコリーの鮮度保持技術に関する従来
の技術としては、低温の利用があり、これにより黄化が
抑制されることが知られている。 また、フィルム密封
包装と青果物の呼吸作用を利用して包装内を低酸素、高
炭酸ガスに保つ、いわゆるMA (Modified Atmosphere)
貯蔵が効果的であることが知られている。現在の常温流
通時のブロッコリーの包装形態としては、段ボール箱の
みの形態がほとんどであるが、一部産地では、フィルム
の折込み包装による簡易的なMA包装も行われている。
この場合、使用されるフィルムはポリエチレン、無機物
練込みフィルム、防曇加工を施した2軸延伸ポリプロピ
レンフィルム等が用いられている。[0003] As a conventional technique relating to the technique of maintaining freshness of broccoli, use of a low temperature is known, which suppresses yellowing. In addition, the so-called MA (Modified Atmosphere), which keeps the inside of the package with low oxygen and high carbon dioxide using the film sealed packaging and the respiration of fruits and vegetables
Storage is known to be effective. At present, broccoli is usually packaged in the form of only a cardboard box at the time of normal temperature distribution, but in some localities, simple MA packaging by film folding is also performed.
In this case, as the film to be used, polyethylene, an inorganic material kneaded film, a biaxially stretched polypropylene film subjected to antifogging processing, or the like is used.
【0004】[0004]
【発明が解決しようとする課題】前記したブロッコリー
の常温流通の場合、呼吸作用が非常に旺盛な為、段ボー
ル箱のみの形態では2〜3日で完全に黄変してしまう。
また、ブロッコリーの常温でのMA包装を行う場合に
は、使用フィルムとして高酸素透過度が必要であり、フ
ィルムの酸素透過度が足りないと包装袋内の酸素濃度が
急激に低下して、呼吸障害が発生し、異臭・障害等を発
生して商品性を失う。In the case of broccoli flowing at room temperature, the respiratory action is very vigorous, so that in the form of a cardboard box alone, it completely yellows in a few days.
In addition, when performing MA packaging of broccoli at room temperature, a high oxygen permeability is required as a film to be used, and if the oxygen permeability of the film is insufficient, the oxygen concentration in the packaging bag decreases rapidly, and the An obstacle occurs, causing an unpleasant odor / obstacle and losing its merchantability.
【0005】本発明者等の実験によれば、ブロッコリー
の常温流直時のMA包装用フィルムの場合23℃における
酸素透過度は、 10000〜100000cc/m2・24hrs ・atm が必
要であるが、通常の汎用高分子フィルムでこの値を得る
ことは非常に困難であり、密封によるMA包装を行った
場合には包装袋内の酸素不足による呼吸障害の恐れがあ
り、ブロッコリーのMA包装用に適するフィルムはなか
った。According to the experiments by the present inventors, the oxygen permeability at 23 ° C. of the film for MA packaging when broccoli flows directly at room temperature is required to be 10,000 to 100,000 cc / m 2 · 24 hrs · atm. It is very difficult to obtain this value with a general-purpose polymer film, and when MA packaging is performed in a sealed state, there is a risk of respiratory failure due to lack of oxygen in the packaging bag, and it is suitable for broccoli for MA packaging. There was no film.
【0006】このため、折込み包装で適度なMA効果を
求めざるを得なかったが、この場合、折込みの程度によ
る酸素、炭酸ガス濃度のバラツキが非常に多く、一定の
鮮度保持効果が得られない為、かえって鮮度低下を招く
という大きな欠点を有する。また、ブロッコリーは多量
の水蒸気を発生し、包装体の内部に結露を生じる。そし
て、この水滴が自重によりブロッコリーに落下するとカ
ビの発生や腐敗の原因となり、著しい品質の低下を招く
こととなる。この結露の量は他の農産物とは比較になら
ず、通常の防曇加工を施したフィルムでは防ぐことがで
きない。For this reason, an appropriate MA effect has to be obtained in the wrapping package. However, in this case, the oxygen and carbon dioxide gas concentrations vary greatly depending on the degree of fold, and a constant freshness maintaining effect cannot be obtained. Therefore, it has a serious drawback that the freshness is reduced. Broccoli also generates a large amount of water vapor, which causes dew condensation inside the package. If the water drops drop on the broccoli by their own weight, they cause mold and rot, resulting in a remarkable deterioration in quality. This amount of condensation is incomparable with other agricultural products, and cannot be prevented by a film which has been subjected to ordinary anti-fog processing.
【0007】更に、上記の包装形態は段ボールの内袋と
して使用する形態であるため、鮮度保持は収穫から流通
までの鮮度保持のみであり、店頭での販売以降の鮮度保
持は全く行われていなかったのが現状である。本発明
は、上記従来技術の問題点を解消し、ブロッコリーの鮮
度保持に最適な方法およびその包装体を提供することを
目的としている。[0007] Further, since the above-mentioned packaging form is a form used as an inner bag of cardboard, freshness is maintained only from harvest to distribution, and freshness is not maintained at all after sales at stores. That is the current situation. SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems of the prior art and to provide a method optimal for maintaining freshness of broccoli and a package thereof.
【0008】[0008]
【課題を解決するための手段】前記目的を達成するた
め、本発明者らは鋭意研究を重ねた結果、ブロッコリー
包装体内部の酸素及び炭酸ガス濃度がブロッコリー鮮度
保持と密接な関連のあることを知見し、本発明を完成す
るに至った。すなわち、本発明は、ブロッコリーを、微
孔を有し、適度の水蒸気透過度を有するフィルムで密封
包装し、パウチ内の酸素濃度を3〜15%、炭酸ガス濃度
を6〜18%に維持することを特徴とするブロッコリーの
鮮度保持方法を要旨としており、また、前記ガス条件を
もったブロッコリー包装体を要旨とするものである。Means for Solving the Problems To achieve the above object, the present inventors have conducted intensive studies and found that the oxygen and carbon dioxide gas concentrations in the broccoli package are closely related to the maintenance of freshness of the broccoli. Having found this, the present invention has been completed. That is, according to the present invention, the broccoli is sealed and packaged with a film having micropores and an appropriate water vapor permeability, and the oxygen concentration in the pouch is maintained at 3 to 15% and the carbon dioxide gas concentration is maintained at 6 to 18%. A broccoli freshness maintaining method characterized by the gist, and a broccoli package having the above gas conditions is also a gist.
【0009】そして、前記条件達成のため、包装に使用
されるフィルムとしては、酸素及び炭酸ガス透過度が 1
0000〜100000cc/m2・24hrs ・atm となるように、フィル
ムに平均径 100〜300μの微孔を10〜500個/m2 を形成
し、包装体としてはパウチ1個当り50個以下の微孔を形
成してなるものが用いられる。さらに、このフィルムと
しては前記条件に加えてその水蒸気透過度が40℃、90%
RHで100 〜300g/m2・24hrs であるものが用いられる。[0009] In order to achieve the above conditions, the film used for packaging has an oxygen and carbon dioxide gas permeability of 1%.
As a 0000~100000cc / m 2 · 24hrs · atm , fine pores of average diameter 100~300μ the film to form a 10 to 500 pieces / m 2, fine below 50 per pouch as package What has formed the hole is used. Furthermore, in addition to the above conditions, this film has a water vapor permeability of 40 ° C. and 90%
Those having an RH of 100 to 300 g / m 2 · 24 hrs are used.
【0010】以下、本発明を詳細に説明する。本発明方
法はブロッコリーを微孔を有するフィルムで密封包装
し、パウチ内の酸素濃度を3〜15%、炭酸ガス濃度6〜
18%に維持するものである。本発明者等の実験による
と、酸素濃度が3%以下または炭酸ガス濃度が18%以上
になるとブロッコリーの代謝が正常に行われず、悪臭の
原因となる有機ガスを発生する。一方、酸素濃度が15%
以上、炭酸ガス濃度が6%以下では呼吸作用が活発であ
る為、黄化の進行が著しい。このため、パウチ内の酸素
濃度は3〜15%、炭酸ガス濃度6〜18%に維持する必要
がある。Hereinafter, the present invention will be described in detail. According to the method of the present invention, broccoli is hermetically packaged with a film having pores, the oxygen concentration in the pouch is 3 to 15%, and the carbon dioxide concentration is 6 to
We will keep it at 18%. According to experiments by the present inventors, when the oxygen concentration is 3% or less or the carbon dioxide gas concentration is 18% or more, broccoli is not metabolized normally and generates an organic gas which causes an odor. On the other hand, the oxygen concentration is 15%
As described above, when the carbon dioxide concentration is 6% or less, the respiratory action is active, and the yellowing progresses remarkably. For this reason, it is necessary to maintain the oxygen concentration in the pouch at 3 to 15% and the carbon dioxide gas concentration at 6 to 18%.
【0011】本発明に用いられる微孔を有するフィルム
全体の23℃における酸素および炭酸ガス透過度は 10000
〜100000cc/m2・24hrs ・atm であり、更に望ましくは 2
0000〜60000cc/m2・24hrs・atm である。すなわち、この
ガス透過度の範囲が前述したパウチ内の酸素濃度を3〜
15%、炭酸ガス濃度6〜18%に維持可能な範囲である。The permeability of oxygen and carbon dioxide gas at 23 ° C. of the entire film having pores used in the present invention is 10,000.
~100000cc / m is 2 · 24hrs · atm, more preferably 2
It is a 0000~60000cc / m 2 · 24hrs · atm . In other words, the range of the gas permeability is such that the oxygen concentration in the pouch is 3 to
It is a range that can be maintained at 15% and a carbon dioxide concentration of 6 to 18%.
【0012】本発明のフィルムを用いた場合、その酸
素、炭酸ガスの透過度はほぼ同量である為、パウチ内の
ガス濃度は低酸素、高炭酸ガス状態に必然的に到達す
る。このため、低酸素と高炭酸ガスの二重の鮮度効果が
同時に得られる。したがって、酸素濃度が15%の場合で
も炭酸ガス濃度6%程度のガス組成が得られるために、
鮮度保持効果が得られるガス組成の幅は非常に広く、過
度の低酸素による異臭発生のリスクを軽減されることが
できる。When the film of the present invention is used, since the oxygen and carbon dioxide gas permeability are almost the same, the gas concentration in the pouch necessarily reaches a state of low oxygen and high carbon dioxide. For this reason, a double freshness effect of low oxygen and high carbon dioxide gas can be simultaneously obtained. Therefore, even when the oxygen concentration is 15%, a gas composition having a carbon dioxide concentration of about 6% can be obtained.
The range of the gas composition that can obtain the freshness maintaining effect is very wide, and the risk of generation of off-flavor due to excessively low oxygen can be reduced.
【0013】本発明のブロッコリー包装用フィルムは、
フィルムに平均径が 100〜300μの微孔を有する。フィ
ルムの酸素および炭酸ガス透過度は孔径とその数、即ち
微孔面積に依存し、本発明者等の実験によれば、その微
孔1個あたりの酸素および炭酸ガス透過度は 100〜900c
c/24hrs・atm である。これは微孔からの酸素および炭
酸ガス透過量は同じであり、透過量は孔面積に比例する
ことを意味する。例えば、微孔直径が 100μの場合には
微孔あたりの酸素および炭酸ガス透過度は100cc/24hrs
・atm 程度であることが本発明者等の実験により明らか
になっている。したがって、平方メートルあたりの孔数
をかえることによりフィルムの酸素透過度をコントロー
ルすることが可能となり、ブロッコリーの場合、例え
ば、微孔直径が100μ、微孔数が10〜500個/m2 である
とき、23℃における酸素および炭酸ガス透過度 10000〜
100000cc/m2 ・24hrs・atm を得ることになる。[0013] The broccoli packaging film of the present invention comprises:
The film has micropores with an average diameter of 100-300μ. The oxygen and carbon dioxide permeability of the film depends on the pore diameter and the number thereof, that is, the pore area. According to the experiments of the present inventors, the oxygen and carbon dioxide permeability of each pore is 100 to 900 c.
c / 24hrs · atm. This means that the permeation amounts of oxygen and carbon dioxide gas from the micropores are the same, and the permeation amount is proportional to the pore area. For example, when the pore diameter is 100μ, the oxygen and carbon dioxide gas permeability per pore is 100cc / 24hrs
-It has been clarified by experiments of the present inventors that it is about atm. Therefore, it becomes possible to control the oxygen permeability of the film by changing the number of holes per square meter, in the case of broccoli, for example, a microporous diameter 100 microns, when the microporous number is 10 to 500 pieces / m 2 , Oxygen and carbon dioxide permeability at 23 ° C 10,000
You will get a 100000cc / m 2 · 24hrs · atm .
【0014】また、微孔の方法としては、加熱針等の物
理的手段および、レーザー等の光学的手段のいずれも用
いることができる。100 〜300 μの孔径であれば、物理
的手段を用いても十分に開孔可能な範囲であり、コスト
的にも有利である。もちろんレーザー等でも開孔可能で
あり、この場合には、更に、精密な孔径の制御が可能と
なる。本発明において、微孔開孔にレーザーを用いる場
合には、対象フィルムが効率良くレーザー光を吸収する
必要があり、例えば、CO2 レーザーにより加工を施す際
には発振波長10.6μでの吸収率の高いポリスチレンフィ
ルムは微孔開孔に更に適しており、より低出力のレーザ
ーで効率良く微孔開孔が可能である。As the method for forming the micropores, any of a physical means such as a heating needle and an optical means such as a laser can be used. If the pore diameter is 100 to 300 μm, it is within a range in which the pores can be sufficiently opened even by using physical means, which is advantageous in terms of cost. Needless to say, the hole can be opened even by a laser or the like. In this case, the hole diameter can be controlled more precisely. In the present invention, when a laser is used for pore opening, it is necessary that the target film efficiently absorbs laser light.For example, when processing is performed with a CO 2 laser, the absorptance at an oscillation wavelength of 10.6 μm is required. A polystyrene film having a high particle size is more suitable for micropores, and can efficiently perform micropores with a lower output laser.
【0015】また、本発明に用いられるフイルムは、40
℃、90%RHでの水蒸気透過度が100〜300g/m2・24hrs で
あることが望ましい。水蒸気の蒸散は、本発明における
微孔ではなく、基礎フイルムの水蒸気透過度に依存する
ため、ブロッコリーの蒸散による結露を防ぐには水蒸気
透過度が上記の数値範囲にあるフイルムを用いる必要が
ある。水蒸気透過度が100g/m2・24hrs以下であるあると
包装袋内に多量の結露を生じ、内容物であるブロッコリ
ーの腐敗やカビの発生の原因となりその品質低下を招く
恐れがある。逆に300g/m2・24hrs以上であると蒸散によ
る萎れや重量減少を招き、品質低下を招く恐れがある。
この水蒸気透過度を満足するフイルムとしては、ポリス
チレンフイルム、セロファン、ナイロン、ビニロン、ポ
リブタジエン等が挙げられるが、特にこれらに限定され
るものではない。The film used in the present invention is 40
It is desirable that the water vapor permeability at 90 ° C. and 90% RH is 100 to 300 g / m 2 · 24 hrs. Since the evaporation of water vapor depends on the water vapor permeability of the base film, not the micropores in the present invention, it is necessary to use a film having a water vapor permeability in the above numerical range in order to prevent dew condensation due to the evaporation of broccoli. If the water vapor permeability is 100 g / m 2 · 24 hrs or less, a large amount of dew is formed in the packaging bag, causing the broccoli, which is the content, to rot or generate mold, which may lead to a deterioration in quality. Conversely, if it is 300 g / m 2 · 24 hrs or more, it may cause wilting and weight loss due to evaporation, resulting in quality deterioration.
Films satisfying the water vapor permeability include polystyrene film, cellophane, nylon, vinylon, polybutadiene, etc., but are not particularly limited thereto.
【0016】また、本発明に用いられるフイルムは、単
層或いは多層の何れ出もよいが、多層の例としては、ポ
リアミド/無延伸ポリスチレン、ポリアミド/ポリブタ
ジエン、2軸延伸ポリスチレン、ポリピニールアルコー
ル/無延伸ポリスチレン、ポリピニールアルコール/ポ
リブタジエン等がある。防曇加工については、それ自体
はブロッコリーの腐敗やカビの発生を抑えるものではな
いが、ブロッコリーの商品性を高めるためにはその加工
を施すほうが望ましい。The film used in the present invention may be a single layer or a multilayer. Examples of the multilayer include polyamide / unstretched polystyrene, polyamide / polybutadiene, biaxially oriented polystyrene, and polypinyl alcohol / Examples include stretched polystyrene and polypinyl alcohol / polybutadiene. The anti-fogging process itself does not suppress the rot and mold of broccoli, but it is preferable to apply the process in order to enhance the marketability of broccoli.
【0017】本発明においては、ガス組成を適切な範囲
に維持するために密封包装を行うことが不可欠である。
密封方法は特に限定されないが、本発明のフィルムにお
いて、最内層が低温でヒートシール可能であれば、ヒー
トシール密封により簡単に密封が得られてより望ましい
ことは明らかである。しかし、現在主流となっているテ
ープを用いて止めるバックシールでも十分な密閉性が持
てるため、密封方法は特に限定されない。In the present invention, it is essential to carry out hermetic packaging in order to maintain the gas composition in an appropriate range.
Although the sealing method is not particularly limited, it is obvious that if the innermost layer of the film of the present invention can be heat-sealed at a low temperature, the sealing can be easily obtained by heat-sealing, and it is more preferable. However, a back seal that is stopped using a tape that is currently in the mainstream can have a sufficient hermeticity, and thus the sealing method is not particularly limited.
【0018】本発明においては、その包装形態を1個包
装とすることにより更に鮮度保持効果を長く維持でき
る。通常、消費者のブロッコリーの購入単位は1個単位
であるため、1個包装の販売形態をとれば、販売以降も
開封直前まで鮮度保持が可能である。この包装作業は産
地で行われれば、収穫時点からの鮮度保持が可能でより
望ましいが、スーパー等の小売店舗のバックヤードで包
装された際にも店頭以降の日持ちを延長される効果が得
られる。In the present invention, the effect of maintaining freshness can be maintained for a longer time by using a single package. Usually, the unit of purchase of broccoli by a consumer is one unit, so if a single package is sold, freshness can be maintained even after the sale until immediately before opening. If this packaging work is performed in the production area, freshness can be maintained from the time of harvesting, and it is more desirable. However, when packed in the backyard of a supermarket or other retail store, the shelf life after the store can be extended. .
【0019】本発明のブロッコリー包装用フィルムによ
り、ブロッコリーを低酸素、高炭酸ガス状態で保存する
MA貯蔵が可能となる。The broccoli packaging film of the present invention enables MA storage in which broccoli is stored in a low oxygen and high carbon dioxide gas state.
【0020】[0020]
【実施例】次に本発明実施例および比較例を挙げて本発
明を更に具体的に説明するが、これにより本発明が限定
されるものではない。 (実施例1)図1の2に示される、本発明で使用する包
装用フィルムを次の条件で調整した。すなわち、片面ヒ
ートシール可能で防曇加工を施した2軸延伸ポリプロピ
レンフィルム30μ (東京セロハン紙 (株) 製) に平均直
径 140μの微孔を、孔間隔と孔数を調整して孔数 150ヶ
/m2 となるように加熱針を用いて連続的に開孔した。Next, the present invention will be described more specifically with reference to examples of the present invention and comparative examples, but the present invention is not limited thereto. (Example 1) A packaging film used in the present invention shown in Fig. 1-2 was prepared under the following conditions. That is, on a 30-axis biaxially stretched polypropylene film (manufactured by Tokyo Cellophane Paper Co., Ltd.) that can be heat-sealed on one side and has an anti-fog treatment, micropores with an average diameter of 140 μm are formed.
/ m 2 was continuously opened using a heating needle.
【0021】比較例1 実施例と同様のフィルムに平均直径 140μの微孔を、孔
間隔と孔数を調整して孔数30ヶ/m2 となるように加熱針
を用いて連続的に開孔した。 比較例2 実施例と同様のフィルムに平均直径 140μの微孔を、孔
間隔と孔数を調整して孔数 750ヶ/m2 となるように加熱
針を用いて連続的に開孔した。COMPARATIVE EXAMPLE 1 Micropores having an average diameter of 140 μm were continuously formed in the same film as in the example using a heating needle so that the number of holes was adjusted to 30 holes / m 2 by adjusting the hole interval and the number of holes. Drilled. Comparative Example 2 Micropores having an average diameter of 140 μm were continuously formed in the same film as in the example using a heating needle so that the number of holes was adjusted to 750 / m 2 by adjusting the hole interval and the number of holes.
【0022】比較例3 実施例と同様のフィルムを未開孔のまま用いた。 試験例1 実施例1および比較例1〜3のフィルムについて、23℃
における平方メートルあたりの酸素透過度を測定した結
果を表1に示す。Comparative Example 3 The same film as in the example was used without opening. Test Example 1 For the films of Example 1 and Comparative Examples 1 to 3, 23 ° C.
Table 1 shows the results of measuring the oxygen permeation rate per square meter in Table 1.
【0023】表1から明らかなように、本実施例のフィ
ルムは常温でブロッコリーを包装するのに適度な酸素お
よび炭酸ガス透過度を有している。As is clear from Table 1, the film of this example has an appropriate oxygen and carbon dioxide gas permeability for packaging broccoli at room temperature.
【0024】[0024]
【表1】 [Table 1]
【0025】試験例2 上記実施例および比較例1〜3のフィルムで外寸 210×
300mm のパウチを作成し (内寸のパウチ表面積0.1m2 )
、ブロッコリー1株を密封包装して25℃で3日間保存
して、内部ガス組成、ブロッコリーの品質変化およびビ
タミンC含量の変化を調べた。その結果を表2および表
3に示す。Test Example 2 The film of the above-mentioned Example and Comparative Examples 1 to 3 had an outer size of 210 ×
Create a 300mm pouch (inner pouch surface area 0.1m 2 )
And one strain of broccoli were hermetically packaged and stored at 25 ° C. for 3 days to examine changes in internal gas composition, changes in broccoli quality and changes in vitamin C content. The results are shown in Tables 2 and 3.
【0026】[0026]
【表2】 [Table 2]
【0027】[0027]
【表3】 [Table 3]
【0028】表2から明らかなように本実施例ではパウ
チ内を適度の低酸素濃度、高炭酸ガス濃度に保つことが
可能であり、ブロッコリーの黄化防止に効果的であっ
て、尚且つ過剰の低酸素による異臭を発生することがな
かった。これに対して比較例2では酸素濃度が高いため
に黄化が進行した。また、比較例1および3では、過剰
の低酸素および高炭酸ガス状態により、異臭が発生して
商品性を失った。また、表3から明らかなように、本発
明の実施例では無包装および比較例に比べて、ビタミン
Cの減少率が小さかった。As is apparent from Table 2, in the present embodiment, the inside of the pouch can be maintained at a moderately low oxygen concentration and a high carbon dioxide gas concentration, which is effective for preventing broccoli from yellowing, and is effective for preventing broccoli from yellowing. Did not generate an off-flavor due to low oxygen. On the other hand, in Comparative Example 2, yellowing advanced due to the high oxygen concentration. Further, in Comparative Examples 1 and 3, an unpleasant odor was generated due to an excessively low oxygen and high carbon dioxide gas state, and the commercial properties were lost. Further, as is clear from Table 3, the reduction rate of vitamin C was smaller in the examples of the present invention than in the non-packaged and comparative examples.
【0029】(実施例2)無延伸ポリスチレン30μ( 東
興資材工業株式会社製) に平均直径140 μの微孔を、孔
間隔と孔数を調整して孔数80ケ/m2 となるように加熱針
を用いて連続的に開孔した。 比較例4 実施例2と同様のフィルムに平均直径140 μの微孔を、
孔間隔と孔数を調整して孔数30ケ/m2 となるように加熱
針を用いて連続的に開孔した。Example 2 Fine pores having an average diameter of 140 μm were formed in non-stretched polystyrene 30 μm (manufactured by Toko Material Co., Ltd.) so that the number of pores and the number of pores were adjusted to 80 / m 2. The holes were continuously opened using a heating needle. Comparative Example 4 Micropores having an average diameter of 140 μm were formed in the same film as in Example 2,
The holes were continuously opened using a heating needle so that the number of holes was adjusted to 30 / m 2 by adjusting the hole interval and the number of holes.
【0030】比較例5 実施例2と同様のフィルムに平均直径140μの微孔を、
孔間隔と孔数を調整して孔数750 ケ/m2 となるように加
熱針を用いて連続的に開孔した。 比較例6 実施例2と同様のフィルムを未開孔のまま用いた。Comparative Example 5 Micropores having an average diameter of 140 μm were formed in the same film as in Example 2.
The holes were continuously opened using a heating needle so that the number of holes was adjusted to 750 / m 2 by adjusting the hole interval and the number of holes. Comparative Example 6 The same film as in Example 2 was used without opening.
【0031】比較例7 無機物練り込みLLDPE 40μ。表4から明らかなように、
本実施例のフィルムは常温でブロッコリーを包装するの
に適当な酸素および炭酸ガス透過度を有している。Comparative Example 7 LLDPE 40 μm incorporating an inorganic substance. As is clear from Table 4,
The film of this example has oxygen and carbon dioxide permeability suitable for packaging broccoli at room temperature.
【0032】[0032]
【表4】 [Table 4]
【0033】試験例3 上記実施例2および比較例4〜6のフィルムで外寸210
×30mmのパウチを作成し( 内寸のパウチ表面積 0.1m2 )
、ブロッコリー1株を密封包装し段ボール箱詰め(12
コ/ パウチとして折り込み包装し段ボール箱詰めとし
た。これを25℃で3日間保存して、内部ガス組成、ブロ
ッコリーの外観変化および官能試験結果を調べた。その
結果を表5に示す。Test Example 3 The film of Example 2 and Comparative Examples 4 to 6 was used to obtain an outer dimension of 210.
Create a pouch of × 30mm (inner size pouch surface area 0.1m 2 )
, One broccoli strain in a sealed package and packed in a cardboard box (12
It was folded and packed as a co / pouch and packed in a cardboard box. This was stored at 25 ° C. for 3 days, and the internal gas composition, change in appearance of broccoli, and the results of the sensory test were examined. Table 5 shows the results.
【0034】[0034]
【表5】 [Table 5]
【0035】表5から明らかなように本実施例ではパウ
チ内を適度の低酸素濃度、高炭酸ガス濃度に保つことが
可能であり、ブロッコリーの黄化防止に効果的であっ
て、尚且つ包装体が高い水蒸気透過度を有することか
ら、腐敗やカビが発生することなく、また逆に萎れを招
くことなく高品質を保持することができた。これに対し
て比較例4および6では極めて酸素濃度が低く、炭酸ガ
ス濃度も高すぎ、特に比較例6および7ではカビの発生
および切り口の腐敗が認められ、異臭が発生し商品性を
失っていた。比較例5および無包装試験区では酸素濃度
が高いため黄化が進行した。As is clear from Table 5, in this embodiment, the inside of the pouch can be maintained at a moderately low oxygen concentration and a high carbon dioxide gas concentration, which is effective for preventing broccoli from yellowing, and furthermore, in packaging. Since the body has a high water vapor permeability, it was possible to maintain high quality without causing rot and mold, and conversely without causing wilting. On the other hand, in Comparative Examples 4 and 6, the oxygen concentration was extremely low and the carbon dioxide gas concentration was too high. In Comparative Examples 6 and 7, mold generation and decay of the cut end were observed, and off-flavors were generated and the product was lost. Was. In Comparative Example 5 and the unpacked test plot, yellowing advanced due to the high oxygen concentration.
【0036】[0036]
【発明の効果】本発明は、以上説明したように構成され
ているから、ブロッコリーの常温流通時におけるMA包
装による鮮度保持包装が可能であり、ブロッコリーの鮮
度低下を流通段階から販売、消費段階に至るまで抑制す
ることが可能となって、産業上極めて有用である。As described above, the present invention is constructed as described above, so that it is possible to maintain freshness of broccoli by MA packaging during normal temperature distribution of broccoli, and to reduce the freshness of broccoli from the distribution stage to the sales and consumption stages. It can be suppressed to the maximum, which is extremely useful industrially.
【図1】本発明の一例である、個包装形態でのブロッコ
リー鮮度保持包装体の斜視図である。FIG. 1 is a perspective view of a broccoli freshness preserving package in an individual package form, which is an example of the present invention.
1・・・・ブロッコリー 2・・・・微孔を有するパウチ 3・・・・微孔 1 ... broccoli 2 ... pouch with micropores 3 ... micropores
───────────────────────────────────────────────────── フロントページの続き (72)発明者 菅原 典子 東京都新宿区市谷加賀町一丁目1番1号 大日本印刷株式会社内 (56)参考文献 特開 昭63−44837(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23B 7/00 - 7/148 B65D 85/50 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Noriko Sugawara 1-1-1 Ichigaya Kagacho, Shinjuku-ku, Tokyo Dai Nippon Printing Co., Ltd. (56) References JP-A-63-44837 (JP, A) ( 58) Field surveyed (Int.Cl. 7 , DB name) A23B 7 /00-7/148 B65D 85/50
Claims (6)
孔を有するフィルムで密封包装し、パウチ内の酸素濃度
を3〜15%、炭酸ガス濃度を6〜18%に維持し、該フィ
ルムが単層あるいは多層から構成され、且つ該フィルム
材質自身の水蒸気透過度が40℃、90%RHで100〜300g/m2
・24hrsであることを特徴とするブロッコリーの鮮度保
持方法。1. Broccoli is hermetically packaged with a film having micropores having an average diameter of 100 to 300 μm, the oxygen concentration in the pouch is maintained at 3 to 15%, and the carbon dioxide concentration is maintained at 6 to 18%. It is composed of a single layer or multiple layers, and the film material itself has a water vapor permeability of 100 to 300 g / m 2 at 40 ° C. and 90% RH.
-A method of maintaining freshness of broccoli, which is characterized by being 24 hrs.
孔を有するフィルムで密封包装し、パウチ内の酸素濃度
を3〜15%、炭酸ガス濃度を6〜18%に維持し、23℃に
おける酸素および炭酸ガス透過度が10000〜100000cc/m2
・24hrs・atmであり、該フィルムが単層あるいは多層か
ら構成され、且つ該フィルム材質自身の水蒸気透過度が
40℃、90%RHで100〜300g/m2・24hrsであることを特徴
とするブロッコリーの鮮度保持方法。2. Broccoli is hermetically packaged with a film having micropores having an average diameter of 100 to 300 μm, maintaining the oxygen concentration in the pouch at 3 to 15% and the carbon dioxide gas concentration at 6 to 18% at 23 ° C. Oxygen and carbon dioxide permeability of 10,000 to 100,000 cc / m 2
・ 24hrs ・ atm, the film is composed of a single layer or multiple layers, and the water vapor permeability of the film material itself is
A method for preserving freshness of broccoli, characterized by 100 to 300 g / m 2 · 24 hrs at 40 ° C. and 90% RH.
りの微孔数が50個以下である請求項1記載のブロッコリ
ーの鮮度保持方法。3. The method for preserving freshness of broccoli according to claim 1, wherein the packaging form is a single package, and the number of micropores per pouch is 50 or less.
ルムで密封包装し、パウチ内の酸素濃度が3〜15%、炭
酸ガス濃度6〜18%に維持され、該フィルムが単層ある
いは多層から構成され、且つ該フィルム材質自身の水蒸
気透過度が40℃、90%RHで100〜300g/m2・24hrsである
ブロッコリーの包装体。4. Sealing and packaging with a film having micropores having an average diameter of 100 to 300μ, the oxygen concentration in the pouch is maintained at 3 to 15% and the carbon dioxide gas concentration is 6 to 18%, and the film is formed of a single layer or A broccoli package composed of multiple layers and having a water vapor permeability of the film material itself of 100 to 300 g / m 2 · 24 hrs at 40 ° C. and 90% RH.
ルムで密封包装し、パウチ内の酸素濃度が3〜15%、炭
酸ガス濃度6〜18%に維持され、23℃における酸素およ
び炭酸ガス透過度が10000〜100000cc/m2・24hrs・atmで
あり、該フィルムが単層あるいは多層から構成され、且
つ該フィルム材質自身の水蒸気透過度が40℃、90%RHで
100〜300g/m2・24hrsであるブロッコリーの包装体。5. Sealing and packaging with a film having micropores with an average diameter of 100 to 300 μm, the oxygen concentration in the pouch is maintained at 3 to 15%, the carbon dioxide gas concentration is 6 to 18%, and oxygen and carbon dioxide at 23 ° C. The gas permeability is 10,000 to 100,000 cc / m 2 · 24 hrs · atm, the film is composed of a single layer or a multilayer, and the water vapor permeability of the film material itself is 40 ° C., 90% RH.
Package of broccoli is a 100~300g / m 2 · 24hrs.
りの微孔数が1〜50個である請求項4又は5記載のブロ
ッコリーの包装体。6. The broccoli package according to claim 4, wherein the packaging form is a single package, and the number of micropores per pouch is 1 to 50.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24832592A JP3268025B2 (en) | 1992-03-24 | 1992-09-17 | Broccoli freshness preserving method and package thereof |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4-65517 | 1992-03-24 | ||
JP6551792 | 1992-03-24 | ||
JP24832592A JP3268025B2 (en) | 1992-03-24 | 1992-09-17 | Broccoli freshness preserving method and package thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH05316942A JPH05316942A (en) | 1993-12-03 |
JP3268025B2 true JP3268025B2 (en) | 2002-03-25 |
Family
ID=13289305
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP24832592A Expired - Fee Related JP3268025B2 (en) | 1992-03-24 | 1992-09-17 | Broccoli freshness preserving method and package thereof |
Country Status (1)
Country | Link |
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JP (1) | JP3268025B2 (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09252715A (en) * | 1996-03-22 | 1997-09-30 | Sumitomo Bakelite Co Ltd | Stripped chestnut pack and its preservation |
JP3797794B2 (en) * | 1998-06-22 | 2006-07-19 | 住友ベークライト株式会社 | Apple freshness preservation package |
AU6448300A (en) * | 2000-06-16 | 2001-12-24 | Ascopna-Sarl | Method for preserving vegetable products under modified atmosphere |
JP4910242B2 (en) * | 2001-04-03 | 2012-04-04 | Jnc株式会社 | Polypropylene resin composition and gas permeable film using the same |
GB201516575D0 (en) * | 2015-09-18 | 2015-11-04 | Johnson Matthey Plc | Food Packaging |
JP2020128237A (en) * | 2019-02-08 | 2020-08-27 | 住友ベークライト株式会社 | Method for manufacturing garden stuff freshness keeping packaging container and garden staff freshness keeping packaging container |
CN115886066A (en) * | 2022-12-22 | 2023-04-04 | 沈阳农业大学 | Normal-temperature transportation broccoli preservation device and method |
-
1992
- 1992-09-17 JP JP24832592A patent/JP3268025B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
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JPH05316942A (en) | 1993-12-03 |
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