JP2000217508A - Storage of vegetable perishable food and storage container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent partial withering, prolong the period for enabling the storage without deterioration and maintain merchandise value by storing a vegetable perishable food at a prescribed value of below of temperature without freezing in the coexistence of a film, etc., containing tourmaline particles. SOLUTION: A vegetable perishable food 4 such as a fruit, e.g. a grape is housed in the coexistence of a film, a cloth or a paper containing preferably 0.5-20 wt.% of tourmaline particles (having preferably 0.1-50 μm particle diameter) in a container 1 composed of a container body surrounded by a heat insulating material for housing the food 4 to be stored and a liquid tank housing a solid or a liquid having <=0 deg.C solidifying point and composed of a good heat conductor. The liquid tank is installed by passing through at least one surface selected from the top surface and sides of the container body. The container 1 housing the food 4 is stored in a refrigerator at <0 deg.C and >=-5 deg.C average temperature or median point temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for storing fresh vegetable foods, and more particularly to a method for low-temperature storage of those foods which are less withered. The invention also includes an invention relating to a container suitable for this method.

[0002]

2. Description of the Related Art Grapes and other fruits are refrigerated at a low temperature of about 2 ° C., so that varieties having excellent storage properties, for example, “Stuben” varieties can be stored for up to about four months. By refrigeration at a lower temperature (about −2 ° C.), “Kyoho” can be stored for about 6 weeks without decay.

[0003] However, the taste and appearance of the main body of the grain do not significantly deteriorate after such storage, but the green branches are originally withered to brown, and especially in varieties in which luxury is emphasized, the commercial value of the appearance is low. It decreases significantly.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to realize a method for refrigerated storage of fresh vegetable foods in which such partial blighting such as branch blight of fruit clusters is prevented.

[0005]

According to the present invention, the above object is achieved.
This was achieved by a method of storing fresh vegetable foods such as fruits at a non-freezing temperature of less than 4 ° C. in the presence of a film, cloth or paper containing tourmaline particles.

The cloth containing tourmaline particles may be either a woven cloth or a non-woven cloth. Fibers containing tourmaline particles are disclosed in, for example, JP-A-4-327207, and papers containing tourmaline particles and methods for producing the same are disclosed in JP-A-10-158990 and JP-A-10-158998.

The particle size of tourmaline contained in a film, cloth or paper is preferably 0.1 to 50 microns, and the content of tourmaline particles is 0.2% by weight or more, especially 0.5 to 50% by weight, based on the film component or fiber component. 20% by weight is preferred.

[0008] The term "in coexistence" means not only the use of a film, cloth or paper containing tourmaline particles (hereinafter referred to as tourmaline paper) as a packaging material, but also other suitable boxes,
This includes the case where tourmaline paper and the like are stored together with the stored material in a packaging member such as a bag or a package.

[0009] The storage temperature includes not only the temperature range of 0 ° C or higher and lower than 4 ° C, but also the temperature range of lower than 0 ° C and higher than the freezing temperature. In the latter temperature zone, the period in which the portion such as a branch left in the fruit cluster can be stored without withering is extended. Japanese Patent Application No. 10-153863 discloses a method for storing fresh vegetable food at a temperature lower than 0 ° C. in an electric refrigerator utilizing the vaporization of a compressed refrigerant, while preventing freezing due to temperature fluctuations caused by intermittent operation of a refrigerator. Can be used. The method comprises a container body surrounded by a heat insulating material for containing a food to be stored, and a liquid tank made of a hot conductor, containing a solid or liquid having a freezing point of 0 ° C. or less, A container in which the liquid tank penetrates at least one of the top surface and the side surface of the container body stores food, and the container has a refrigerator having an average temperature or a midpoint temperature of less than 0 ° C. or −5 ° C. or more. It is a method of storing inside.

In practicing the method of the present invention, a container body for containing food to be stored, surrounded by an insulating material,
A solid or liquid having a freezing point of 0 ° C. or less is accommodated, and a liquid tank made of a heat conductive material is provided. Containers in which the containing film, cloth or paper is provided inside the container body are useful.

[0011]

FIG. 1 shows a preferred embodiment of the present invention.
In this embodiment, a method described in Japanese Patent Application No. 10-153863 is used. The fruit 4 is housed in the styrene foam resin container 1. The lid 1a of the container is provided with a sealed can 2 made of aluminum, in which a temperature buffer 3 is contained. The temperature buffer 3 is, for example, a 15 to 40% by weight aqueous sucrose solution or a 2 to 6% by volume aqueous propylene glycol solution. A tourmaline-containing nonwoven fabric 7 is adhered along the inner wall of the container 1. The tourmaline-containing nonwoven fabric 7 is, for example, a nylon nonwoven fabric having a surface provided with a tourmaline-dispersed polyvinyl acetate layer. Each of the cups 5 and 6 placed in the container 1 has a moisturizing liquid 5a (for example, 15% by volume).
Propylene glycol aqueous solution) and the preservative solution 6a (ethanol). The container 1 is stored together with the contents in an electric refrigerator 8 having an average temperature of about -1.5 ° C.

[0012]

EXAMPLE A 2 cm thick styrofoam resin box was placed in a container 1.
Then, a tourmaline-containing nonwoven fabric 7 was attached to the inside of the side surface of the container 1 to store “Kyoho” seed grapes. The container 1 was stored together with the contents in an electric refrigerator 8 having an average temperature of about -1.5 ° C and stored for 6 weeks.

[0013] The grapes after storage had no graininess and no deterioration in taste, and the branches of the bunches also kept green. For comparison, when stored under the same conditions without using the tourmaline-containing nonwoven fabric 7, the grapes stored for the same period died brown. When the tourmaline-containing nonwoven fabric 7 was omitted, branching occurred when storage exceeded 3 weeks.

[0014]

According to the present invention, partial withering is prevented by storing fresh vegetable foods such as fruits in the presence of a film, cloth or paper containing tourmaline particles at a non-freezing temperature of less than 4 ° C. In addition, the storage period can be extended without deterioration. In general, fruits have a short harvesting period and fast deterioration, so the sales duration of the same variety is short, but the sales duration can be extended by extending the storage period. The present invention grape, fruits such as cherries, fruit and vegetables such as melon,
It can be applied to vegetable-based fresh foods in general, such as cannabis such as broccoli, celery, and asparagus.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a storage method of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 1a lid 2 airtight can 3 temperature buffer 4 fruit 5 cups 5a moisturizing liquid 6 cups 6a preservative liquid 7 tourmaline-containing nonwoven fabric 8 electric refrigerator

Claims (9)

[Claims] 1. A method for storing a plant-based fresh food, comprising storing a plant-based fresh food at a temperature that does not freeze below 4 ° C. in the presence of a film, cloth or paper containing tourmaline particles. 2. The method according to claim 1, wherein the fresh vegetable food is a fruit. 3. The method according to claim 2, wherein the fruit is a grape. 4. The method for storing a fresh vegetable food according to claim 1, wherein the food is stored at a temperature lower than 0 ° C. 5. The method according to claim 1, wherein the non-woven fabric containing tourmaline particles is stored in the presence of the non-woven fabric. 6. The method according to claim 1, wherein the storage is performed in the presence of a nonwoven fabric having a layer containing tourmaline particles on the surface. 7. A container body for containing food to be stored, the container body being surrounded by a heat insulating material, and a liquid tank made of a hot conductor containing a solid or liquid having a freezing point of 0 ° C. or less. In a container provided with the liquid tank penetrating at least one surface selected from the top surface and the side surface of the container body, a film containing tourmaline particles, a vegetable-based fresh food is accommodated in the presence of cloth or paper. And storing the container containing the food in a refrigerator having an average temperature or a midpoint temperature of less than 0 ° C. or -5 ° C. or more. 8. The method for storing fresh vegetable food according to claim 7, wherein the fresh vegetable food is grape. 9. A container body for containing food to be stored, the container body being surrounded by a heat insulating material, and a liquid tank made of a hot conductor containing a solid or liquid having a freezing point of 0 ° C. or less. The liquid tank is provided so as to penetrate at least one surface selected from the top surface and the side surface of the container body, and a film, cloth or paper containing tourmaline particles is provided inside the container body. Food storage container.