JP2000335670A - Package for retaining freshness of vegetable and fruit - Google Patents
Package for retaining freshness of vegetable and fruitInfo
- Publication number
- JP2000335670A JP2000335670A JP15105799A JP15105799A JP2000335670A JP 2000335670 A JP2000335670 A JP 2000335670A JP 15105799 A JP15105799 A JP 15105799A JP 15105799 A JP15105799 A JP 15105799A JP 2000335670 A JP2000335670 A JP 2000335670A
- Authority
- JP
- Japan
- Prior art keywords
- package
- fruits
- freshness
- vegetables
- bag
- 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.)
- Pending
Links
Landscapes
- Packages (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Manufacture Of Porous Articles, And Recovery And Treatment Of Waste Products (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ＭＡ（Modified A
tomosphere）による青果物の鮮度保持を目的とする包装
体に関するものであり、多孔質材料に高分子樹脂層をラ
ミネートした材料を全体もしくは少なくとも一部に用い
て作製した袋状包装体による青果物鮮度保持包装体に関
するものである。The present invention relates to an MA (Modified A)
The present invention relates to a package for preserving the freshness of fruits and vegetables by tomosphere, and a freshness preserving package for fruits and vegetables in a bag-like package made by using a material obtained by laminating a polymer resin layer on a porous material as a whole or at least a part thereof. It is about the body.
【従来の技術】近年ＭＡ（Modified Atomosphere）効果
を有する青果物用鮮度保持資材が開発され、主に流通用
に使用されている。青果物は収穫後も呼吸を続けてい
て、大気（酸素約２１％、二酸化炭素約０．０４％）よ
りも酸素濃度が低く、二酸化炭素濃度が高い環境下に置
くと呼吸が抑制され鮮度保持が可能であることが知られ
ている。しかし、包装体内が過度に低酸素、高二酸化炭
素の環境になると、青果物が呼吸障害を起こして劣化を
促進することになってしまい、逆に酸素濃度が高すぎた
り、二酸化炭素濃度が低すぎると十分な鮮度保持効果が
得られない。また、包装内の湿度が高くなりすぎると内
部に水滴がつき中が見えにくくなったり、カビが発生し
たり、青果物が腐敗する要因となる危険性があり、湿度
が低すぎると萎れたり乾燥し好ましくない。すなわち包
装内を適切な酸素濃度、炭酸ガス濃度、湿度にコントロ
ールすることがきわめて重要である。ここで、青果物は
種類や温度や切り方等により呼吸量が全く異なるためそ
れらに応じて包装材のガス透過量、透湿度を調節する必
要がある。2. Description of the Related Art In recent years, a freshness maintaining material for fruits and vegetables having an MA (Modified Atomosphere) effect has been developed, and is mainly used for distribution. Fruits and vegetables continue to breathe even after harvesting, and when placed in an environment where the oxygen concentration is lower than the atmosphere (oxygen about 21%, carbon dioxide about 0.04%) and carbon dioxide concentration is high, respiration is suppressed and freshness is maintained. It is known that this is possible. However, if the package is in an environment of excessively low oxygen and high carbon dioxide, the fruits and vegetables will cause respiratory disorders and accelerate deterioration, and conversely, the oxygen concentration is too high or the carbon dioxide concentration is too low And a sufficient freshness retaining effect cannot be obtained. Also, if the humidity inside the package is too high, water droplets may form inside the package, making it difficult to see inside the package, causing mold or fruit and vegetables to rot.If the humidity is too low, the package may wilter or dry. Not preferred. That is, it is extremely important to control the inside of the package to an appropriate oxygen concentration, carbon dioxide concentration, and humidity. Here, since the amount of respiration of fruits and vegetables is completely different depending on the kind, temperature, cutting method, and the like, it is necessary to adjust the gas permeation amount and the moisture permeability of the packaging material according to them.
【０００２】通常青果物包装によく用いられている延伸
ポリプロピレンやポリエチレンのような高分子フィルム
をそのまま用いて青果物を密封包装すると、包装内の酸
素が呼吸により消費されてしまい低酸素濃度になりすぎ
鮮度が悪くなってしまう。そのため、複数のメーカーに
よって青果物のＭＡによる鮮度保持を目的とした微細孔
（孔径数百μｍ以下）や傷を作りその数や大きさによっ
て酸素ガスの透過量を大きくするなどの加工を行ったフ
ィルムが開発されている。このような方法ではいずれも
フィルムの材質、厚み、微細孔や傷の数、大きさで酸素
透過率、二酸化炭素透過率、透湿度は決まってくる。こ
れは酸素透過率、二酸化炭素透過率、透湿度を独立して
自由に設定することは不可能であるということを意味し
ている。たとえば延伸ポリプロピレンのような低透湿性
樹脂を用いた場合、微細孔をあけ所定の酸素透過率にし
た場合、透湿度が不足し包装内に水滴がついたり、カビ
が生えたりするなどの問題が発生する場合がある。透湿
度を上げるために微細孔の数を増やすと酸素透過率が高
くなりすぎ内容物の保存性が悪くなる。そのため、高透
湿性の包材が必要な場合、汎用樹脂としてポリスチレ
ン、ポリビニルアルコール、エチレン−酢酸ビニル共重
合体、ポリアミド樹脂などを用いる必要がある。しか
し、包装材として用いるための強度、腰、シール性等の
性能と価格を考えると十分満足のいく包装体は今までな
かった。また、フィルムに微細孔や傷をもうける方法で
は、使用包材としてはそれらの加工が可能である厚さ数
十μmの合成樹脂フィルムに限られている。このような
ことから、ＭＡによる青果物の鮮度保持包装はフィルム
包装によるものが主となっているが、これ以外にピロー
包装中にトレーを入れた形態のものや、ごくわずかでは
あるが、呼吸量の小さい内容物にプラスチックフィルム
を蓋材とした容器包装が採用されている商品もある。[0002] When fruits and vegetables are hermetically sealed and packaged using a polymer film such as stretched polypropylene or polyethylene, which is often used for packaging of fruits and vegetables, oxygen in the packages is consumed by respiration and the oxygen concentration becomes too low, resulting in freshness. Gets worse. For this reason, films made by multiple manufacturers that produce micropores (pore diameter of several hundred μm or less) or scratches to maintain the freshness of fruits and vegetables by MA and increase the amount of oxygen gas permeation depending on the number and size of the films Is being developed. In any of these methods, the oxygen permeability, carbon dioxide permeability, and moisture permeability are determined by the material and thickness of the film, and the number and size of the micropores and scratches. This means that it is impossible to set oxygen permeability, carbon dioxide permeability, and moisture permeability independently and freely. For example, when a low moisture permeable resin such as stretched polypropylene is used, if the pores are made to have a predetermined oxygen permeability, there is a problem that moisture permeability is insufficient, water droplets are formed in the package, and mold grows. May occur. When the number of micropores is increased in order to increase the moisture permeability, the oxygen permeability becomes too high, and the preservability of the contents deteriorates. Therefore, when a packaging material having high moisture permeability is required, it is necessary to use polystyrene, polyvinyl alcohol, an ethylene-vinyl acetate copolymer, a polyamide resin, or the like as a general-purpose resin. However, there has been no package that is sufficiently satisfactory in view of performance and price, such as strength, waist, and sealing properties, for use as a packaging material. In the method of forming micropores and scratches on a film, the packaging material used is limited to a synthetic resin film having a thickness of several tens of μm, which can be processed. For this reason, freshness preservation packaging of fruits and vegetables by MA is mainly in the form of film packaging, but in addition to this, in the form of trays in pillow packaging and, to a lesser extent, respiratory volume There are also products that use containers and packaging with plastic film lids for small contents.
【０００３】フィルム包装の欠点は、フィルム自身に腰
がないためしわが入ったり折れ曲がったりして店頭での
陳列の際に見栄えが悪く高級感がないということであ
る。また、内容物の保護という面もあまりすぐれていな
い。このような問題は、包装材を厚くするということで
ある程度は改善されるが、この場合酸素透過量をあげる
という加工が困難になり、ＭＡ効果による鮮度保持は期
待できない。一方、容器包装やトレーを用いた包装は、
フィルム袋包装に比べて高級感がある、保形性があるこ
とから内容物の保護にすぐれているという特長を有して
いる反面、高価である、廃棄の際にかさばるといった欠
点がある。[0003] A disadvantage of film packaging is that the film itself has no stiffness and is wrinkled or bent, making it unattractive and luxurious when displayed at stores. Also, the protection of the contents is not very good. Such a problem can be improved to some extent by increasing the thickness of the packaging material. However, in this case, it is difficult to increase the oxygen permeation amount, and it is not expected to maintain the freshness by the MA effect. On the other hand, packaging using containers and trays,
Compared to the film bag packaging, it has a high-class feeling and has excellent shape preserving properties and thus is excellent in protecting contents, but has disadvantages such as being expensive and bulky at the time of disposal.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、プラ
スチックフィルムを用いた袋状の青果物鮮度保持包装体
あるいはプラスチック容器を用いた青果物鮮度保持包装
体において従来得られなかった、使用後の廃棄物の量を
それほど増やすことなくかつ、店頭での陳列の際折れ曲
がったりしわになったりすることがない程度に保形性が
あり、かつ内容物の保存性にすぐれた青果物鮮度保持包
装体を提供することである。DISCLOSURE OF THE INVENTION An object of the present invention is to dispose of used fruit and vegetable freshness holding packages using a plastic film or a fruit and vegetable freshness holding package using a plastic container, which have not been obtained conventionally. Providing freshness-preserving packaging for fruits and vegetables that has a shape-retaining property that does not significantly increase the amount of goods and that does not bend or wrinkle during display at stores, and that has excellent preservation of contents. It is to be.
【０００５】[0005]
【課題を解決するための手段】袋状包装体において基材
として紙や発泡ポリスチレン、発泡ポリプロピレン、発
泡ポリエチレン、不織布等をラミネートした素材を用い
ると、従来のフィルム包装に比べて腰がありトレーを用
いずにある程度の保形性や高級感を付与することが可能
となる一方で、従来の容器包装に比べて廃棄物も少ない
という新しい包装形態が可能となる。また、他の高分子
フィルムとこれらの多孔質をラミネートしたフィルム／
シートの２種類の異なった性質の材料を組み合わせるこ
とで、酸素、炭酸ガス、水蒸気などの透過性をより内容
物の保存に適した条件に調節することが可能となり、従
来に比べてよりすぐれた保存性が得られる。また上記高
分子フィルムを透明にすることで内容物が見えるように
することも可能である。Means for Solving the Problems When a material in which paper, expanded polystyrene, expanded polypropylene, expanded polyethylene, non-woven fabric, etc. are laminated as a base material in a bag-shaped package is used, the tray is stiffer than a conventional film package, and the tray can be used. While it is possible to impart a certain level of shape retention and high-grade feeling without using it, a new packaging form in which less waste is generated compared to conventional containers and packaging is possible. Further, a film obtained by laminating these porous materials with another polymer film /
By combining two types of materials with different properties of the sheet, it becomes possible to adjust the permeability of oxygen, carbon dioxide, water vapor, etc. to conditions suitable for preserving the contents, which is better than before Preservability is obtained. In addition, it is also possible to make the contents visible by making the polymer film transparent.
【０００６】すなわち、本発明は、多孔質材料を基材と
し、厚み５０μｍ以下の高分子樹脂を積層した材料を全
体もしくは少なくとも一部に用いた袋状包装体におい
て、袋状包装体に青果物を入れて密封シールした後、内
容物の青果物自身の呼吸により包装体内の炭酸ガス濃度
が大気中に比べて高濃度で、かつ包装体内の酸素濃度が
大気中に比べて低濃度となり、好ましくは密封シール後
少なくとも４８時間以内に包装体内の酸素濃度が０．２
〜１７％となる青果物鮮度保持包装体である。好ましい
実施形態としては、多孔質材料と高分子樹脂を積層した
材料のみよりなる袋状包装体を用いるか、多孔質材料と
高分子樹脂を積層した材料と該材料とヒートシール可能
な高分子フィルムよりなる袋状包装体を用いた前記青果
物鮮度保持包装体である。好ましい他の実施形態として
は、多孔質材料に積層する高分子樹脂が、ポリエチレ
ン、ポリピロピレン、エチレン−酢酸ビニル共重合体の
うちの少なくとも１つを含み、袋状包装体が微細孔を１
つ以上有しており、かつ該微細孔の開口部１個の開孔面
積が０．０５ｍｍ2以下であるか、多孔質材料に積層す
る高分子樹脂層が１つ以上微細孔を有しており、かつ該
微細孔の開口部１個の開孔面積が０．０５ｍｍ2以下で
ある前記青果物鮮度保持包装体である。好ましい別の実
施形態としては、多孔質材料が紙、発泡ポリスチレン、
発泡ポリプロピレン、発泡ポリエチレン、または不織布
である前記青果物鮮度保持包装体である。That is, the present invention relates to a bag-like package using a porous material as a base material and a material in which a polymer resin having a thickness of 50 μm or less is laminated as a whole or at least a part thereof. After putting in and sealing, the content of fruits and vegetables themselves breathes, so that the carbon dioxide gas concentration in the package is higher than that in the atmosphere, and the oxygen concentration in the package is lower than that in the atmosphere, and is preferably sealed. Oxygen concentration within the package within at least 48 hours after sealing
It is a package for keeping freshness of fruits and vegetables which is 〜17%. As a preferred embodiment, a bag-shaped package made of only a material obtained by laminating a porous material and a polymer resin is used, or a material obtained by laminating a porous material and a polymer resin and a polymer film heat-sealable with the material are used. The freshness-retaining package for fruits and vegetables using a bag-like package comprising: In another preferred embodiment, the polymer resin laminated on the porous material contains at least one of polyethylene, polypropylene, and ethylene-vinyl acetate copolymer, and the bag-like package has one micropore.
The opening area of one opening of the micropore is 0.05 mm 2 or less, or the polymer resin layer laminated on the porous material has one or more micropores. The package for keeping freshness of fruits and vegetables, wherein the opening area of one opening of the micropore is 0.05 mm 2 or less. In another preferred embodiment, the porous material is paper, expanded polystyrene,
The package for maintaining freshness of fruits and vegetables, which is a foamed polypropylene, a foamed polyethylene, or a nonwoven fabric.
【０００７】[0007]
【発明の実施の形態】本発明の、多孔質材料としては、
特に制限はないが具体的には紙、合成紙、不織布および
発泡ポリスチレンや発泡ポリプロピレン、発泡ポリエチ
レン等の発泡プラスチック等があげられる。重要なこと
は積層する高分子樹脂に比べて酸素透過率、二酸化炭素
透過率、透湿度が十分に高いものを用いることである。
これらに、高分子樹脂を積層して用いる。この高分子樹
脂は、積層後のフィルム／シートがヒートシール等の手
段によって袋状に加工できかつ密封することができるこ
とが必要である。具体的にはポリエチレン、ポリプロピ
レン等のポリオレフィン、ポリオレフィンと酢酸ビニル
等の共重合体およびその鹸化物、ポリスチレンおよびそ
の共重合体、ポリエステルなどがあげられる。これら
は、単体で用いても良いし２種以上のブレンド物で用い
ても構わない。必要に応じて充填材、添加剤を加えても
かまわない。またこのフィルムは、他のポリオレフィン
フィルムやポリエステルフィルム、ポリアミドフィルム
等との組み合わせでの多層フィルムの形で用いても構わ
ない。積層する方法は特に制限はない。具体的にはコー
ティング、ラミネート等の手段で付与すればよい。積層
する高分子樹脂の厚みは５０μｍ以下であることが必要
である。５０μｍを超えると、酸素透過率、二酸化炭素
透過率、透湿度が低くなるため実用性がない。BEST MODE FOR CARRYING OUT THE INVENTION As the porous material of the present invention,
Although there is no particular limitation, specific examples include paper, synthetic paper, nonwoven fabric, and foamed plastic such as foamed polystyrene, foamed polypropylene, and foamed polyethylene. What is important is to use a resin having a sufficiently high oxygen permeability, carbon dioxide permeability and moisture permeability as compared with the polymer resin to be laminated.
These are laminated with a polymer resin and used. This polymer resin needs to be capable of processing the laminated film / sheet into a bag shape by means such as heat sealing and sealing. Specific examples include polyolefins such as polyethylene and polypropylene, copolymers such as polyolefin and vinyl acetate and saponified products thereof, polystyrene and copolymers thereof, and polyester. These may be used alone or as a blend of two or more. Fillers and additives may be added as needed. This film may be used in the form of a multilayer film in combination with another polyolefin film, polyester film, polyamide film or the like. The method of laminating is not particularly limited. Specifically, it may be applied by means such as coating and lamination. The thickness of the polymer resin to be laminated needs to be 50 μm or less. If it exceeds 50 μm, the oxygen permeability, the carbon dioxide permeability, and the moisture permeability become low, so that it is not practical.
【０００８】この積層した高分子樹脂層に酸素透過率、
二酸化炭素透過率、透湿度を調節するために、従来行わ
れている微細孔（孔径数百μｍ以下）や傷を作るなどの
加工を行ってもよい。この加工は積層する前に行っても
かまわないし、積層後に行ってもかまわない。加工が高
分子樹脂層のみに行われていても、基材の多孔質層に達
していてもかまわない。包装体内の酸素濃度を適切にコ
ントロールするためには、少なくとも開口部１個の開孔
面積は０．０５ｍｍ2以下であることが好ましい。これ
より大きいと開口部１個あたりの透過量が大きくなりす
ぎ、包装体内の雰囲気のコントロールが困難になる。多
孔質材料は必要に応じて、印刷、曲げ加工、打ち抜き、
貼り合わせ等の加工を行ってもかまわない。この場合、
袋状に加工する前でも後でもかまわない。このような積
層したフィルム／シートは単独で用いてもかまわない
し、他の材料と組み合わせて用いても良い。たとえば透
明な高分子フィルムと組み合わせ袋状にすることで内容
物を見ることができるようにすることも可能である。こ
のフィルムの材質は特に制限はないが、ポリエチレン、
ポリプロピレン等のポリオレフィン系樹脂、ポリスチレ
ン、ポリ塩化ビニル、ポリ塩化ビニリデン、ポリビニル
アルコール、ポリ酢酸ビニル、ポリエステル、各種ナイ
ロン樹脂等が挙げられこれらはホモポリマー、または２
種類以上のコポリマーおよびそれらを含むブレンド物と
して用いてもかまわない。また、これらは単層で用いて
も良いし２層以上の多層フィルムとして用いてもかまわ
ない。また、たとえば延伸や防曇性等機能を付与するた
めの塗布のようなの加工を行って用いてもかまわない。
また、このフィルムに酸素透過量を調節するために、従
来行われている微細孔（孔径数百μｍ以下）や傷を作る
などの加工を行ってもよい。包装体内の酸素濃度を適切
にコントロールするためには、少なくとも開口部１個の
開孔面積は０．０５ｍｍ2以下であることが好ましい。
これより大きいと開口部１個あたりの透過量が大きくな
りすぎ、包装体内の雰囲気のコントロールが困難にな
る。袋状に加工する際、あるいは内容物を入れ密封する
際、ヒートシール、高周波シール、超音波シール等のど
のような手段を用いてもかまわない。重要なのはシール
部からの気体の透過が実用上無視できることである。こ
れらの、シールに関して部分的に易開封性となるような
加工を行ってもかまわない。The laminated polymer resin layer has an oxygen permeability,
In order to adjust the carbon dioxide permeability and the moisture permeability, conventional processes such as forming micropores (pore size of several hundred μm or less) and scratches may be performed. This processing may be performed before the lamination or after the lamination. The processing may be performed only on the polymer resin layer or may reach the porous layer of the base material. In order to appropriately control the oxygen concentration in the package, it is preferable that at least one opening has an opening area of 0.05 mm 2 or less. If it is larger than this, the amount of transmission per opening becomes too large, and it becomes difficult to control the atmosphere in the package. The porous material can be printed, bent, punched,
Processing such as bonding may be performed. in this case,
It may be before or after processing into a bag. Such laminated films / sheets may be used alone or in combination with other materials. For example, the contents can be viewed by forming a bag shape in combination with a transparent polymer film. The material of this film is not particularly limited, but polyethylene,
Polyolefin resins such as polypropylene, polystyrene, polyvinyl chloride, polyvinylidene chloride, polyvinyl alcohol, polyvinyl acetate, polyester, various nylon resins, etc. These are homopolymers or 2
More than one type of copolymer and a blend containing them may be used. These may be used as a single layer or as a multilayer film of two or more layers. Further, for example, a process such as coating for imparting a function such as stretching or anti-fogging property may be performed before use.
Further, in order to adjust the amount of oxygen permeation to the film, conventional processing such as formation of micropores (pore diameter of several hundred μm or less) or flaws may be performed. In order to appropriately control the oxygen concentration in the package, it is preferable that at least one opening has an opening area of 0.05 mm 2 or less.
If it is larger than this, the amount of transmission per opening becomes too large, and it becomes difficult to control the atmosphere in the package. When processing into a bag-like shape, or when putting and sealing the contents, any means such as heat sealing, high-frequency sealing, and ultrasonic sealing may be used. What is important is that the permeation of gas from the seal is practically negligible. These seals may be partially processed to be easily opened.
【０００９】鮮度保持効果が得られるためには、包装後
４８時間以内に包装体内の酸素濃度を内容物に応じて
０．２〜１７％の範囲内にし、その状態が安定して保持
されることが好ましい。例えば、ブロッコリーでは５〜
１５％、にんじんでは８〜１７％、大豆もやしでは１〜
１０％が好ましい。包装体内のガス濃度を早く所定の範
囲にするためにガス置換等の手段を用いても構わない。
重要なのは、内容物の青果物の呼吸量に応じて、包装体
全体の酸素透過量をコントロールすることである。In order to obtain a freshness maintaining effect, the oxygen concentration in the package is set within a range of 0.2 to 17% depending on the contents within 48 hours after packaging, and the state is stably maintained. Is preferred. For example, broccoli is 5
15%, 8-17% for carrots, 1 for soybean sprouts
10% is preferred. Means such as gas replacement may be used to quickly bring the gas concentration in the package to a predetermined range.
What is important is to control the oxygen permeation rate of the whole package according to the respiration rate of the fruits and vegetables in the contents.
【００１０】以下実施例で本発明を説明する。Hereinafter, the present invention will be described with reference to examples.
【実施例】《実施例１》紙（１００ｇ／ｍ2）に厚み１
５μｍのポリエチレンとエチレン−酢酸ビニル共重合体
を重量比１：１で混合したフィルムをラミネートした材
料と、延伸ポリピロピレンにポリエチレンをラミネート
し厚み５０μｍとしたフィルムとをそれぞれ１５０ｍｍ
×１５０ｍｍにカットし重ね合わせた上でヒートシール
により３辺を貼り合わせ袋状に加工した。これらの材料
にはあらかじめ開孔面積０．０２ｍｍ2の微細孔を０．
０４個／ｃｍ2の割合で開けておいた。これにオクラを
１０本（約１００ｇ）を入れ密封し、１２℃で保存し
た。４８時間経過後の酸素濃度は１０．３％であり、６
日目まで保存したが外観、臭気ともほとんど変化がなく
新鮮な状態が保たれた。保存期間中、ほとんど水滴が延
伸ポリプロピレン／ポリエチレンラミネートフィルムに
付着することはなく内容物を常時見ることができ良好で
あった。本包装体は、腰があり折れ曲がったりすること
なく店頭での陳列の際にも見栄えのする外観であった。Example << Example 1 >> A paper (100 g / m 2 ) with a thickness of 1
A material obtained by laminating a film obtained by mixing 5 μm of polyethylene and an ethylene-vinyl acetate copolymer at a weight ratio of 1: 1 and a film obtained by laminating polyethylene on expanded polypropylene and having a thickness of 50 μm were each 150 mm.
After cutting into a size of 150 mm and superimposing, three sides were laminated by heat sealing to form a bag. In these materials, micropores having an opening area of 0.02 mm 2 were previously prepared.
It was opened at a rate of 04 / cm 2 . 10 okras (about 100 g) were put in this, sealed, and stored at 12 ° C. After 48 hours, the oxygen concentration was 10.3%,
Although preserved until the day, there was almost no change in appearance and odor, and a fresh state was maintained. During the storage period, almost no water droplets adhered to the stretched polypropylene / polyethylene laminate film, and the contents were always visible and good. This package had a waisted appearance and did not bend, and had a good appearance even when displayed at a store.
【００１１】《比較例１》実施例１の延伸ポリピロピレ
ンにポリエチレンをラミネートしたフィルムのみで１５
０ｍｍ×１５０ｍｍの大きさの袋状に加工した。実施例
１と同様にあらかじめ開孔面積０．０２ｍｍ2の微細孔
を０．０４個／ｃｍ2の割合で開けておいた。 これに
オクラを１０本（約１００ｇ）を入れ密封し、１２℃で
保存した。４８時間経過後の酸素濃度は１１．０％であ
り５日目までは外観、臭気ともほとんど変化がなく保存
状態は良好であった。しかし、保存期間中、常時包材全
体に付着し、６日目ではその水滴で濡れたオクラの一部
に腐敗が見られた。また、この包装体は腰がなく店頭で
陳列する際に見栄えがせず高級感がなかった。 《比較例２》実施例１と同じ包装材で１５０ｍｍ×１５
０ｍｍの袋状に加工した。しかし、これらの材料には微
細孔を開けておかなかった。これにオクラを１０本（約
１００ｇ）を入れ密封し、１２℃で保存した。４８時間
経過後の酸素濃度は０．１％であり、４日目にはかなり
異臭がし保存状態は不良であった。 《比較例３》通常市販されているネットに入った状態で
保存した。２日目以後萎れが目立ち始め保存状態は不良
であった。Comparative Example 1 A film obtained by laminating polyethylene with the stretched polypropylene of Example 1 was used.
It was processed into a bag having a size of 0 mm x 150 mm. In the same manner as in Example 1, fine holes having an opening area of 0.02 mm 2 were previously formed at a rate of 0.04 / cm 2 . 10 okras (about 100 g) were put in this, sealed, and stored at 12 ° C. After 48 hours, the oxygen concentration was 11.0%. Up to the fifth day, there was almost no change in appearance and odor, and the storage condition was good. However, during the preservation period, it adhered to the entire packaging material at all times, and on the sixth day, rot was seen in a part of the okra wet with the water droplets. Moreover, this package did not have a stiffness and did not look good when displayed at a store, and had no luxury. << Comparative Example 2 >> 150 mm × 15 with the same packaging material as in Example 1.
It was processed into a bag shape of 0 mm. However, these materials were not perforated. 10 okras (about 100 g) were put in this, sealed, and stored at 12 ° C. After 48 hours, the oxygen concentration was 0.1%, and on the fourth day, the odor was quite unpleasant and the storage condition was poor. << Comparative example 3 >> It was stored in a state where it was usually in a commercially available net. After the second day, withering began to be noticeable and the storage condition was poor.
【００１２】《実施例２》厚み１ｍｍの発泡ポリスチレ
ンに厚み１３μｍのポリエチレンとエチレン−酢酸ビニ
ル共重合体を重量比１：１で混合したフィルムをラミネ
ートした材料と、延伸ポリピロピレンにポリエチレンを
ラミネートし厚み５０μｍとしたフィルムとをそれぞれ
２００ｍｍ×２００ｍｍにカットし重ね合わせた上でヒ
ートシールにより３辺を貼り合わせ袋状に加工した。こ
れらの材料にはあらかじめ開孔面積０．０２ｍｍ2の微
細孔を０．０３個／ｃｍ2の割合で開けておいた。これ
にエダマメを約２００ｇ入れ密封し、５℃で保存した。
４８時間経過後の酸素濃度は１３％であり、８日目まで
保存したが外観、臭気ともほとんど変化がなく新鮮な状
態が保たれた。保存期間中、ほとんど水滴が延伸ポリプ
ロピレン／ポリエチレンラミネートフィルムに付着する
ことはなく内容物を常時見ることができ良好であった。
本包装体は、腰があり折れ曲がったりすることなく店頭
での陳列の際にも見栄えのする外観であった。Example 2 A material obtained by laminating a film obtained by mixing a 13 μm-thick polyethylene and an ethylene-vinyl acetate copolymer at a weight ratio of 1: 1 with a foamed polystyrene having a thickness of 1 mm, and a film obtained by laminating polyethylene on stretched polypropylene are used. Each of the films having a thickness of 50 μm was cut into 200 mm × 200 mm, and superposed, and then three sides were laminated by heat sealing to form a bag. In these materials, fine pores having a pore area of 0.02 mm 2 were previously formed at a rate of 0.03 / cm 2 . Approximately 200 g of soybeans were added thereto, sealed, and stored at 5 ° C.
After 48 hours, the oxygen concentration was 13%, and the product was stored until the 8th day. However, the appearance and odor were almost unchanged, and the product was kept fresh. During the storage period, almost no water droplets adhered to the stretched polypropylene / polyethylene laminate film, and the contents were always visible and good.
This package had a waisted appearance and did not bend, and had a good appearance even when displayed at a store.
【００１３】《比較例４》実施例２の延伸ポリピロピレ
ンにポリエチレンをラミネートしたフィルムのみで２０
０ｍｍ×２００ｍｍの大きさの袋状に加工した。実施例
２と同様にあらかじめ開孔面積０．０２ｍｍ2の微細孔
を０．０３個／ｃｍ2の割合で開けておいた。これにエ
ダマメを約２００ｇ入れ密封し、５℃で保存した。４８
時間経過後の酸素濃度は１３．２％であり、７日目まで
は外観、臭気ともほとんど変化がなく新鮮な状態が保た
れた。しかし、保存期間中、常時包材全体に付着し、８
日目ではその水滴で濡れた部分が一部変色していた。ま
た、この包装体は腰がなく店頭で陳列する際に見栄えが
せず高級感がなかった。 《比較例５》実施例２と同じ包装材で２００ｍｍ×２０
０ｍｍの袋状に加工した。しかし、これらの材料には微
細孔を開けておかなかった。これにえだまめを約２００
ｇ入れ密封し、１２℃で保存した。４８時間経過後の酸
素濃度は０．１％であり、３日目にはかなり異臭がし保
存状態は不良であった。 《比較例６》通常市販されているネットに入った状態で
保存した。３日目以後萎れ、黄化が目立ち始め保存状態
は不良であった。Comparative Example 4 A film obtained by laminating polyethylene on the stretched polypropylene of Example 2 alone was 20%.
It was processed into a bag having a size of 0 mm x 200 mm. As in Example 2, fine holes having an opening area of 0.02 mm 2 were previously formed at a rate of 0.03 / cm 2 . Approximately 200 g of soybeans were added thereto, sealed, and stored at 5 ° C. 48
After the lapse of time, the oxygen concentration was 13.2%. Until the 7th day, the appearance and odor were hardly changed and the fresh state was maintained. However, during the storage period, it always adheres to the entire packaging material,
On the day, the part wet by the water droplet had partially discolored. Moreover, this package did not have a stiffness and did not look good when displayed at a store, and had no luxury. << Comparative Example 5 >> 200 mm × 20 with the same packaging material as in Example 2.
It was processed into a bag shape of 0 mm. However, these materials were not perforated. Add about 200 Edamame to this
g and sealed and stored at 12 ° C. After 48 hours, the oxygen concentration was 0.1%, and on the third day, the smell was quite bad and the storage condition was poor. << Comparative example 6 >> It was stored in a state where it was usually in a commercially available net. After the third day, it withered, yellowing became noticeable, and the storage condition was poor.
【００１４】[0014]
【発明の効果】本発明によれば、保存性が良好でかつ店
頭での陳列の際に外観が良好でかつ使用後は廃棄物の発
生が少ない環境に優しい青果物鮮度保持包装体が得られ
る。According to the present invention, it is possible to obtain an environmentally friendly fresh fruit and vegetable preservation package which has good storage stability, good appearance at the time of display at a store, and little waste after use.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 3E035 AA11 BA08 BB02 BC02 BD01 BD02 CA07 DA02 3E067 AB08 BA12A BB14A CA03 CA06 CA24 GA18 GB03 4B069 AB03 KD02 KD06 KD07 4F074 AA17 AA22 AA24 AA32 CA10 CE02 CE16 CE46 CE47 CE54 CE59 CE65 CE85 DA02 DA13 DA20 DA33 ──────────────────────────────────────────────────続 き Continued on front page F term (reference) 3E035 AA11 BA08 BB02 BC02 BD01 BD02 CA07 DA02 3E067 AB08 BA12A BB14A CA03 CA06 CA24 GA18 GB03 4B069 AB03 KD02 KD06 KD07 4F074 AA17 AA22 AA24 AA32 CA10 CE47 CE65 CE46 CE46 CE46 CE46 CE46 CE46 DA13 DA20 DA33
Claims (10)
下の高分子樹脂を積層した材料を全体もしくは少なくと
も一部に用いた袋状包装体において、袋状包装体に青果
物を入れて密封シールした後、内容物の青果物自身の呼
吸により包装体内の炭酸ガス濃度が大気中に比べて高濃
度で、かつ包装体内の酸素濃度が大気中に比べて低濃度
となることを特徴とする青果物鮮度保持包装体。1. A bag-like package using a porous material as a base material and a material obtained by laminating a polymer resin having a thickness of 50 μm or less as a whole or at least a part thereof. After that, the freshness of the fruits and vegetables is characterized by the carbon dioxide concentration in the package being higher than that in the atmosphere due to the respiration of the fruits and vegetables themselves, and the oxygen concentration in the package being lower than that in the atmosphere. Holding package.
包装体内の酸素濃度が０．２〜１７％となる請求項１記
載の青果物鮮度保持包装体。2. The package according to claim 1, wherein the oxygen concentration in the package becomes 0.2 to 17% within at least 48 hours after the hermetically sealing.
のみよりなる袋状包装体を用いた請求項１〜２記載の青
果物鮮度保持包装体。3. The freshness-retaining package for fruits and vegetables according to claim 1, wherein a bag-like package made of only a material obtained by laminating a porous material and a polymer resin is used.
と該材料とヒートシール可能な高分子フィルムよりなる
袋状包装体を用いた請求項１〜２記載の青果物鮮度保持
包装体。4. The package for preserving freshness of fruits and vegetables according to claim 1, wherein a bag-like package comprising a material obtained by laminating a porous material and a polymer resin and a polymer film heat sealable with the material is used.
リエチレン、ポリピロピレン、エチレン−酢酸ビニル共
重合体のうちの少なくとも１つを含む請求項１〜４記載
の青果物鮮度保持包装体。5. The package according to claim 1, wherein the polymer resin laminated on the porous material contains at least one of polyethylene, polypropylene, and ethylene-vinyl acetate copolymer.
り、かつ該微細孔の開口部１個の開孔面積が０．０５ｍ
ｍ2以下である請求項１〜５記載の青果物鮮度保持包装
体。6. The bag-shaped package has one or more micropores, and an opening area of one opening of the micropores is 0.05 m.
The freshness-preserving package for fruits and vegetables according to claim 1, which has a m 2 or less.
つ以上微細孔を有しており、かつ該微細孔の開口部１個
の開孔面積が０．０５ｍｍ2以下である請求項１〜６記
載の青果物鮮度保持包装体。7. The polymer resin layer laminated on the porous material has one
7. The freshness keeping package for fruits and vegetables according to claim 1, which has at least one fine hole, and wherein the opening area of one opening of the fine hole is 0.05 mm 2 or less.
の青果物鮮度保持包装体。8. The package for preserving freshness of fruits and vegetables according to claim 1, wherein the porous material is paper.
リプロピレンまたは発泡ポリエチレンである請求項１〜
７記載の青果物鮮度保持包装体。9. The foamed material is expanded polystyrene, expanded polypropylene or expanded polyethylene.
7. The package for keeping freshness of fruits and vegetables according to 7.
７記載の青果物鮮度保持包装体。10. The porous material is a non-woven fabric.
7. The package for keeping freshness of fruits and vegetables according to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15105799A JP2000335670A (en) | 1999-05-31 | 1999-05-31 | Package for retaining freshness of vegetable and fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15105799A JP2000335670A (en) | 1999-05-31 | 1999-05-31 | Package for retaining freshness of vegetable and fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000335670A true JP2000335670A (en) | 2000-12-05 |
Family
ID=15510364
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15105799A Pending JP2000335670A (en) | 1999-05-31 | 1999-05-31 | Package for retaining freshness of vegetable and fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000335670A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010105715A (en) * | 2008-10-31 | 2010-05-13 | Toppan Printing Co Ltd | Dischargeable self-supporting packaging bag |
| CN102161795A (en) * | 2011-03-18 | 2011-08-24 | 国家农产品保鲜工程技术研究中心（天津） | Modified atmosphere preservation method for lentinus edodes |
| CN104955743A (en) * | 2012-12-28 | 2015-09-30 | 舒布哈姆·钱德拉 | Breathable container for fruits and vegetables |
| JP2015196529A (en) * | 2014-04-01 | 2015-11-09 | 三井・デュポンポリケミカル株式会社 | Packing material resin composition and packaging laminate |
| KR20200024018A (en) * | 2018-08-27 | 2020-03-06 | 한국화학연구원 | Packing film for vegetables, manufacturing method of packing film for vegetables, and packing method of vegetables using the same |
| CN113264284A (en) * | 2021-04-22 | 2021-08-17 | 金华市农产品质量安全中心(金华市农业综合检验检测中心) | Fruit fresh-keeping packaging method based on improved anti-fog film |
-
1999
- 1999-05-31 JP JP15105799A patent/JP2000335670A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010105715A (en) * | 2008-10-31 | 2010-05-13 | Toppan Printing Co Ltd | Dischargeable self-supporting packaging bag |
| CN102161795A (en) * | 2011-03-18 | 2011-08-24 | 国家农产品保鲜工程技术研究中心（天津） | Modified atmosphere preservation method for lentinus edodes |
| CN104955743A (en) * | 2012-12-28 | 2015-09-30 | 舒布哈姆·钱德拉 | Breathable container for fruits and vegetables |
| JP2016504980A (en) * | 2012-12-28 | 2016-02-18 | チャンドラ シュバムChandra SHUBHAM | Fruit and vegetable breathable containers |
| CN104955743B (en) * | 2012-12-28 | 2018-06-15 | 舒布哈姆·钱德拉 | For the gas-permeable container of fruits and vegetables |
| JP2015196529A (en) * | 2014-04-01 | 2015-11-09 | 三井・デュポンポリケミカル株式会社 | Packing material resin composition and packaging laminate |
| KR20200024018A (en) * | 2018-08-27 | 2020-03-06 | 한국화학연구원 | Packing film for vegetables, manufacturing method of packing film for vegetables, and packing method of vegetables using the same |
| KR102202876B1 (en) * | 2018-08-27 | 2021-01-13 | 한국화학연구원 | Packing film for vegetables, manufacturing method of packing film for vegetables, and packing method of vegetables using the same |
| CN113264284A (en) * | 2021-04-22 | 2021-08-17 | 金华市农产品质量安全中心(金华市农业综合检验检测中心) | Fruit fresh-keeping packaging method based on improved anti-fog film |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104803078B9 (en) | Multifunctional integrated freshness protection package and preparation method thereof | |
| JP3230853B2 (en) | Fruit and Vegetable Freshness Packaging Film | |
| JP6636980B2 (en) | Package suitable for maintaining freshness of fruits and vegetables, and method for maintaining freshness of fruits and vegetables | |
| JP2001146291A (en) | Packaging body for keeping freshness of fruits or vegetable | |
| JP2000335670A (en) | Package for retaining freshness of vegetable and fruit | |
| JP2634526B2 (en) | Package containing fruits and vegetables | |
| JPH06100045A (en) | Cut vegetable packaging bag | |
| JP2002037347A (en) | Freshness keeping package for shimeji mushroom | |
| JP6636981B2 (en) | A package excellent in freshness keeping performance of fruits and vegetables, and a method of keeping freshness of fruits and vegetables | |
| JP2001310406A (en) | High moisture permeable film, bag for packaging by dealing with high moisture permeability, mushroom packaging sealing bag, fermented soybean packaging sealing bag and manufacturing method therefor | |
| JP2001340050A (en) | Mushroom freshness-retaining package | |
| JP6728104B2 (en) | Packaging for fruits and vegetables and method for maintaining freshness of fruits and vegetables | |
| US20200156850A1 (en) | Food container for preserving freshness of food items | |
| JP6694845B2 (en) | Package for keeping freshness of fruits and vegetables and method for keeping freshness of fruits and vegetables | |
| JP6674407B2 (en) | A package excellent in freshness keeping performance of fruits and vegetables, and a method of keeping freshness of fruits and vegetables | |
| JP6735250B2 (en) | Package excellent in freshness-keeping performance of fruits and vegetables containing lettuce, and freshness-keeping method of fruits and vegetables | |
| JP2003321069A (en) | Packaging body for cherry | |
| JP2002112700A (en) | Packaging material for keeping freshness of cherry tomato | |
| JP2020048419A (en) | Method for suppressing growth of bacillus cereus, packaging container suitable for maintaining freshness of vegetables and fruits and package using the same, and method for maintaining freshness of vegetables and fruits | |
| JP6695822B2 (en) | Package excellent in freshness-keeping performance of fruits and vegetables, and method of keeping freshness of fruits and vegetables | |
| KR102366347B1 (en) | Packaging, preservation apparatus and preservation method for fruit and vegetable | |
| JPH08214848A (en) | Preservation of stretch packaged food | |
| JP6636979B2 (en) | A package excellent in freshness maintaining performance of fruits and vegetables including cabbage, and a method of maintaining freshness of fruits and vegetables | |
| JP2002337972A (en) | Freshness keeping package for vegetable and fruit | |
| JP6694846B2 (en) | Package excellent in freshness-keeping performance of fruits and vegetables containing lettuce, and method of keeping freshness of fruits and vegetables containing lettuce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20051206 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20080414 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080422 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20080902 |