JP2003339309A - Perishable-food packaging case inhibiting growth of microbe, and method for preservation of perishable food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To inexpensively provide a perishable-food packaging case enabling long preservation of cut vegetables, other vegetables, or other perishable foods, and to provide a method for preservation of perishable food. <P>SOLUTION: The case comprising a perishable-food packaging bag has an inner bag 1 and an outer bag 2, and is suitable for cold storage of vegetables such as cut vegetables or other perishable foods. In the inner bag 1, cut vegetables 100 are charged. The inner bag 1 and the outer bag 2 are each made of polyethylene film having a thickness of about 50 μm. The inner bag 1 is provided with a lot of round holes 1a with a diameter of about 4 mm, but the outer bag 2 is not provided with any ventilation holes. The space between the outside wall of the inner bag 1 charged with the cut vegetables 100 and the inside wall of the outer bag 2 is filled with air. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to raw vegetables such as lettuce, cut vegetables obtained by cutting raw vegetables for cooking, and plastic film bags for storing and transporting other fresh foods. The present invention relates to a container, and more particularly to a fresh food container that suppresses the growth of bacteria and a fresh food storage method.

[0002]

2. Description of the Related Art When storing and transporting raw vegetables at low temperature, wash a large amount of vegetables with water, wash with sodium hypochlorite water, wash with ozone water, etc. Subdivide into small amounts such as grams or 1 kilogram, store the subdivided vegetables in a container such as a plastic film bag, store the containers filled with vegetables in a cardboard box, and further store the cardboard boxes in a refrigerator. It is loaded in a dual-purpose container and transported in a temperature-controlled environment. FIG. 3 to FIG. 8 are views showing a conventional plastic film bag for storing the subdivided vegetables in the storage and transportation of such vegetables. The material of the bag is polyethylene (PE), polypropylene (PP) or the like.

FIG. 3 is a view showing a plastic film bag 10 accommodating spinach 101. In the figures, the total number of vegetables housed is not necessarily drawn in order to avoid confusion of the contour lines and to facilitate understanding of the whole. The same applies to the other figures. The step of accommodating spinach 101 in an amount of about 6 strains in the bag 10 is to insert the spinach 101 into the bag 10 through the opening of the bag 10,
It is completed by bending the vicinity of the opening 0 and stopping the bent portion 10c and the body of the bag 10 with the cellophane tape 3 (cellophane tape is a registered trademark of No. 546229). Vent holes 10a and 10b are provided in the bottom of the bag 10 in advance. Spinach 101 is a kind of hibernation state in which life activity is suppressed at low temperature, but it breathes a little and consumes a small amount of oxygen. Therefore, when there is no oxygen in the bag 101, the spinach 101 deteriorates in a short time, spoils the taste, emits an odor, and decays quickly. The ventilation holes 10a and 10b are
It is provided to allow the spinach 101 to breathe during storage and transportation.

[0006] As shown in FIG. 3, the contents of the vegetables are protected from vibrations during transportation by subdividing them into small bags, preventing the contamination of vegetables by various bacteria, and causing some vegetables to rot. When it occurs, avoid spoilage of spoilage bacteria in a chain to other nearby vegetables and spoil a large amount of vegetables at one time, and save time for repackaging for display at stores such as mass retailers. Therefore, it is possible to prevent the adhesion of various bacteria even when the consumer looks at the store by hand. In addition, subdividing the vegetables into small portions and bagging them also has an effect of suppressing evaporation of water and suppressing deterioration of freshness.

FIG. 4 is a view showing a plastic film bag 20 having a different form from that of FIG. In this figure, the bag 20
There is a plucking cheek 102 in the house. Vent hole 2 in bag 20
0a and 20b are provided. In this bag 20, you can use the choking bean paste 1
After inserting 02 through the opening, the opening is thermocompression-bonded and closed. The thermocompression bonding portion 20c is a portion formed when the opening is closed, and the thermocompression bonding portions 20a and 20b are portions formed when the plastic film is formed into a bag shape. Figure 5
FIG. 4 is a view showing a plastic film bag 30 having a plurality of ventilation holes 30a formed in the plastic film itself.
A bell pepper 102 is contained in the bag 30, and the opening of the bag 30 is closed by a ribbon 4 made of an adhesive tape made of plastic. The bottom of the bag 30 is a linear thermocompression bonding portion 30b. Figure 6
Shows the plastic film 40 in a state in which the entire Chinese cabbage 103 is wrapped. The plastic film 40 is called a wrap. Reference numeral 40a indicates an edge of the plastic film 40. Chinese cabbage 103 can be stored without breathing oxygen as compared to other vegetables. Plastic film 4
Since 0 has a slight gas permeability, it is presumed that life is continued at a low temperature due to a slight amount of air passing through the plastic film 40.

FIG. 7 shows a transparent container 50 containing a tomato 104.
FIG. The transparent container 50 is an example of a conventional fresh food storage container, is made of polystyrene (PS), and includes a lower container 50a, an upper lid 50b, and a hinge portion 50d. The lower container 50a and the upper lid 50b are stopped by the fitting protrusion 50e, and the container is closed. The transparent container 50 holds the lower container 50a with one hand, and lifts one end (edge on the fitting projection 50e side) of the upper lid 50b with the other hand to fit the fitting projection 50e.
The fitting is released, and one end of the upper lid 50b is lifted up with respect to the lower container 50a by using the hinge portion 50d as a hinge, the container is opened, and the tomato 104 inside can be taken out.
The upper lid 50b has a plurality of ventilation holes 50c.

FIGS. 8A and 8B are views showing a styrofoam tray 60 accommodating Shanxi 105. FIG. 8A is a perspective view seen obliquely from above and FIG. 8B is a perspective view seen obliquely from below. Is. Tray 60 containing Shansai 105
The whole is wrapped with a polyethylene plastic film (wrap). In order to prevent damage during transportation, vegetables with a high weight unit price and vegetables that emphasize appearance are often stored in trays as shown in FIG.

When cooking vegetables in a restaurant or at home, if the vegetables are cut in advance to a suitable size,
Cooking is quick and easy and very convenient. The vegetables thus cut in advance are called cut vegetables, and are distributed by being contained in a container such as the plastic film bag described above with reference to FIGS. 3 to 5. Cut vegetables,
Like ordinary vegetables that are not cut, they are stored and transported in a refrigerated state at a low temperature of about 1 ° C to 4 ° C. Vegetables distributed as cut vegetables include, for example, lettuce, cabbage, cucumber, onion, carrot, and burdock.

[0009]

[Problems to be Solved by the Invention] In order to maintain the freshness of vegetables as long as possible, a sterilization treatment is carried out to wash vegetables by washing with water, sodium hypochlorite water, ozone water, etc. to reduce various bacteria adhering to the vegetables. Then, various bacteria are removed from the vegetables, and then the vegetables are housed in the containers shown in FIGS. 3 to 8, and the containers are temperature-controlled in a refrigerator to suppress the metabolic activity of the vegetables. Is put into a state of hibernation, and stored and transported. In cut vegetables, the number of cut surfaces exposed to air is much larger than that of ordinary vegetables before cutting. Therefore, putrefactive bacteria easily enter the vegetables from the cut surfaces, and the deterioration of the vegetables during storage and transportation is faster.

In the conventional cryopreservation by the container described with reference to FIGS. 3 to 8, the washing in the washing step before the vegetables are stored in the container such as the plastic film bag is strictly performed, and the storage and the transportation are performed. Even if the refrigeration temperature is properly controlled, for example, lettuce has a maximum allowable storage period from washing, cutting and storing the vegetables to cooking the vegetables for raw food that can be eaten raw. It was 7 days. When the storage period was longer than 7 days, the freshness was obviously reduced, and the taste and appearance were unbearable for raw eating. There is a strong demand for storing cut vegetables over a period of more than 7 days from the perspective of streamlining distribution at fast food restaurants and the like. Further, for ordinary vegetables that are not cut, there is a strong demand from the distribution industry to further extend the shelf life of the vegetables in order to improve distribution efficiency and reduce distribution costs.

As a product intended to extend the shelf life in refrigerated storage, a bag for storing fruits and vegetables called P-Plus (registered trademark) manufactured by Sumitomo Bakelite Co., Ltd. (corresponding patent application: JP-A-06-199385) is commercially available. Japanese Patent Laid-Open No. 06-199385 discloses that a bag for storing fruits and vegetables has a size of 20.
cm × 30 cm, 25 μm thick, made of polypropylene, has a zipper, and the bag has an average pore diameter of 80 μm
28 holes (14 on one side) were opened, and the opening area ratio was 1.
A bag for storing fruits and vegetables was formed at 2 x 10 ^-4 %, about 150 g of spinach was put in the bag, the zipper at the opening was closed, and the bag was stored in the refrigerator (about 10 ° C) for 7 days. It is described that it was edible enough to be eaten. To what extent the shelf life of this bag for storing fruits and vegetables is better than that of the fresh food container such as the plastic film bag shown in FIGS. 3 to 8.
This description alone is not clear. Depending on the storage temperature,
This is because the degree of preservation changes considerably.

P-Plus, which commercializes the bag for storing fruits and vegetables of Japanese Patent Laid-Open No. 06-199385, is 350 yen for a set of 5 pieces, and is 70 yen per piece, in the example sold on the Internet for home use. is there. When a large amount of cut vegetables is purchased, washed, stored refrigerated, and distributed, a large amount of the above-mentioned storage bag for subdivision is required. Vegetables are cheap foods in terms of volume, so if the vegetables to be stored are for mass consumption such as cabbage and lettuce, 70 yen per piece is more than the contents of vegetables, and the wholesale price is an example. Even if a bag is purchased in, it is still expensive in comparison with the distribution price of vegetables. Therefore, even if the bag for storing fruits and vegetables of Japanese Patent Laid-Open No. 06-199385 is excellent even in terms of the length of shelf life that can be enjoyed, even in terms of distribution of popular vegetables such as cabbage, even from the point of view of price. , Practically difficult.

Therefore, an object of the present invention is to provide an inexpensive fresh food container and a method for preserving fresh food which can extend the storage period of cut vegetables, other vegetables, or other fresh food.

[0014]

In order to solve the above problems, the present invention provides the following means.

(1) A first container for accommodating fresh food such as vegetables, and a second container for accommodating the first container. A plurality of holes that allow ventilation between the internal space and the external space of the first container are provided in the first container, and the second container is sealed from the outside air. A perishable food container characterized by:

(2) The second container is a bag made of polypropylene or other film-shaped flexible plastic, and the second container is filled with air or a gas containing more oxygen than air. The fresh food container according to (1) above, which is characterized in that.

(3) The fresh food container according to (1) or (2), wherein the first container is a bag made of polypropylene or other film-shaped flexible plastic.

(4) The fresh food container according to (1) or (2), wherein the first container is a tray made of expanded polystyrene.

(5) The outer wall of the first container and the second wall
(1) to (), wherein the first and second housings have a relative size or shape that keeps a gap between the inner wall of the housing and the inner wall of at least a part of the outer wall and the inner wall. The fresh food container according to 4).

(6) The fresh food container according to (1) to (5), wherein the plurality of holes provided in the first container are circular with a diameter of 1 to 4 mm.

(7) The fresh food container according to any one of (1) to (6), which stores cut vegetables that are stored and transported by refrigeration.

(8) The first container is provided with a first vent having a large number of vent holes for allowing ventilation between the internal space and the external space.
First step of inserting fresh food through the opening of the container, second step of closing the opening of the first container, and accommodation of the first container in the second container having no vent hole. And a fourth step of closing the opening of the second container with air left between the outer wall of the first container and the inner wall of the second container, And a fifth step of keeping the fresh food contained in the first and second containers at a low temperature by passing through the first to fourth steps.

(9) In the fifth step, the fresh food storage method according to (8), wherein the fresh food is kept in a temperature range of 1 ° C to 4 ° C.

(10) In the fourth step, prior to closing the opening, the second container is filled with oxygen or a gas containing more oxygen than air. (8) Alternatively, the fresh food storage method according to (9).

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in more detail with reference to embodiments of the present invention.

FIG. 1 is a perspective view showing a first embodiment of the present invention. This embodiment is a bag for storing fresh food suitable for refrigerating and storing vegetables such as cut vegetables and other fresh foods, and is composed of an inner bag 1 and an outer bag 2. FIG. 1 shows an embodiment in which the cut vegetables 100 are contained in the inner bag 1. The inner bag 1 and the outer bag 2 are made of polyethylene film having a thickness of about 50 μm, which is commercially available for food packaging. The inner bag 1 has many round holes 1a having a diameter of about 4 mm. On the other hand, the outer bag 2 is not provided with a vent hole. The inner size of the inner bag 1 is 15 cm × 25 cm,
The inner size of the outer bag 2 is 20 cm × 30 cm. However,
In order to avoid the contour lines of the inner bag 1 and the outer bag 2 from being complicated in the drawing, the inner bag 1 is drawn much smaller than the outer bag 2 in FIG.

The bag of this embodiment is packed with cut vegetables in the next step. First, wash vegetables such as cabbage with water, wash with sodium hypochlorite water wash, ozone water wash, etc., cut the sterilized vegetables by washing, produce cut vegetables, further wash the cut vegetables with water, drain The cut vegetables are subdivided, the subdivided cut vegetables 100 are inserted into the inner bag 1, the inner bag 1 is bent in the vicinity of the opening, and the bent portion 1b is provided, and the bent portion 1b and the body portion of the inner bag 1 are separated from each other. Stop with cellophane tape 3, put the inner bag 1 in this state into the outer bag 2,
The outer bag 2 is bent in the vicinity of its opening to provide a bent portion 2a, and the bent portion 2a and the body portion of the outer bag 2 are joined together with a tape tape 5.
Stop with. One inner bag 1 is filled with only one kind of cut vegetables, such as cabbage and lettuce, of about 500 g to 1 kg. The amount of cut vegetables packed in the inner bag 1 is 100 cut vegetables.
It is preferable that the cut vegetables 100 move with some margin in the inner bag 1 or less when the inner bag 1 is shaken, or less, and it is preferable that the cut vegetables 100 are packed so as to be cramped. Absent.

A space filled with air is left between the outer wall of the inner bag 1 filled with the cut vegetables 100 and the inner wall of the outer bag 2. For that purpose, a folding portion 2 formed by folding the outer bag 2
Adjust the length of a (length in the direction from the opening of the outer bag 2 to the bottom). The length of the bent portion 2a is such that when the bent portion 2a is fixed to the body portion of the outer bag 2 with cellophane tape 5, and the end of the outer bag 2 on the side of the cellophane tape 5 is picked up and lifted, the inner bag 1 becomes the outer bag 2.
It is preferable that the inner bag 1 moves downward with a margin inside the outer bag 2 when the inner bag 1 moves downward with a margin, and conversely, when the bottom end of the outer bag 2 is picked up and lifted. In this way, when the outer bag 2 is turned upside down and there is no gap between the outer wall of the inner bag 1 and the inner wall of the outer bag 2 so that the inner bag 1 hardly moves in the outer bag 2, folding Either the length of the portion 2a is too long, or the amount of the cut vegetables 100 packed in the inner bag 1 is too large.

Even if the inner bag 1 and the outer bag 2 have the same size, the outer wall and the outer bag 2 of the inner bag 1 filled with the cut vegetables 100
It is possible to leave an air-filled space with the inner wall of the. To secure the space, the amount of cut vegetables 100 packed in the inner bag 1 should be less than the storage capacity of the inner bag,
The length of the bent portion 2a may be set shorter than the length of the bent portion 1b.

The conventional bag for storing fresh vegetables in FIGS. 3 to 5 is a single bag, and the bag for storing fresh vegetables in the embodiment of the present invention in FIG. 1 is a double bag. While the inner bag 1 in the double bag is provided with a large number of holes 1a, the outer bag 2 has no holes, and by bending the outer bag 2 near the opening,
When the bent portion 2a is formed and the bent portion 2a and the body portion of the outer bag 2 are stopped with the cellophane tape 5, the opening of the outer bag 2 is closed and the inner space of the outer bag 2 is shielded from the atmospheric environment. Therefore, cut vegetables 100 in the bag for storing fresh vegetables of the present embodiment.
When the bag for storing fresh vegetables containing 100 and the cut vegetables is stored in a cardboard and stored in the refrigerator, the cut vegetables 100 in the inner bag 1 cannot infiltrate cardboard or other bacteria in the refrigerator. . Therefore, the cut vegetables 100 in the inner bag 1 are attached with only a small amount of bacteria remaining during the cleaning, but by maintaining the temperature in the refrigerator at a low temperature of 1 to 4 ° C. Is suppressed.

By maintaining the temperature in the refrigerator at 1 ° C. to 4 ° C., the vegetables are hibernated and their growth is suppressed in a non-freezing state. However, vegetables are 1 ℃ to 4 ℃
Because I breathe slightly even at the hibernation temperature,
It consumes some oxygen. In the bag for storing fresh vegetables of this embodiment, since a space filled with air is left between the outer wall of the inner bag 1 filled with the cut vegetables 100 and the inner wall of the outer bag 2, breathing of the cut vegetables 100 is performed. Oxygen for use is secured.
Since the outer bag 2 is made of a polyethylene film having a thickness of about 50 μm and slightly permeates oxygen, it is considered that the oxygen permeation action of the outer bag 2 also contributes to the supply of oxygen for breathing cut vegetables 100. .

In order to test the effect of this embodiment,
The cut lettuce is selected as the cut vegetable 100, and the cut lettuce is filled in the fresh vegetable storage bag of the present embodiment as the cut vegetable 100 in FIG. 1, and the average temperature of the refrigerator is set to 2 ° C. and stored for 2 weeks. did. At this time, the same amount of cut lettuce as the conventional lettuce preserved in the fresh vegetable preservation bags (10, 20, 30) of FIGS. 3 to 5 was packed in the fresh vegetable preservation bag of FIG. Air was left in the outer bag 2 so that the volume of the bag 2 was 10% larger than that of the bag for storing fresh vegetables in FIGS. 3 to 5. In this test, the fresh vegetable preservation bag 10 shown in FIG. 3 filled with the same amount of cut lettuce, and the bag without the vent holes 10a and 10b shown in FIG. 3 filled with the same amount of cut lettuce were used for comparison. It was stored in the same refrigerator as the bag for storing fresh vegetables of the present embodiment.

When the test samples were taken out from the refrigerator after two weeks, the cut lettuce stored in the fresh vegetable storage bag 10 of FIG. 3 had a brown surface at the cut surface, had rot, had a bad odor, and was completely edible. It was unbearable.
The cut lettuce stored in the bag without the ventilation holes 10a and 10b in FIG. 3 had more bad odor and could not be used for food. On the other hand, the cut lettuce stored in the bag for storing fresh vegetables of the present embodiment has no browning on the cut surface, no offensive odor, has a good appearance, maintains the freshness as it is on the table, and has a good taste. , It was something that I could eat without any problems.

With the bag for storing fresh vegetables of the present embodiment,
As described above, oxygen is secured for the cut vegetables 100, and invasion of various bacteria in the external environment is prevented.
It is possible to obtain a plastic film bag having no ventilation hole as long as it has only two functions of securing oxygen and preventing various bacteria. A plastic film bag without ventilation holes is filled with cut vegetables so as to have a spatial allowance, and the bag opening is sealed and stored. The same effect as above can be expected. However, if cut lettuce is stored in a plastic film bag without ventilation holes for a period of 2 weeks, even if the cut lettuce is filled in a small amount relative to the volume of the bag, the cut lettuce after 2 weeks of storage will be used for raw eating. You don't get it. Then, why can the fresh vegetable preservation bag of this embodiment (Fig. 1) still retain the freshness of cut lettuce after being stored for a long period of 2 weeks?

The principle by which the freshness preservation effect of the present embodiment differs from the freshness preservation effect of the single bag made of a single plastic film having no ventilation hole is not always clear. However, from the results of the above-mentioned test and the storage test of other vegetables, it is no doubt that the basic structure of the present invention, in which the bag is double, greatly contributes to maintaining freshness.

In the case of a single bag, even if there is room in space as a whole, when vegetables are leaves such as lettuce, one side of the leaves closely contacting the inner surface such as the bottom of the bag is completely shielded from oxygen. . If one side of a leaf is blocked from oxygen and the other side of the leaf is in close contact with another leaf, both sides of the leaf are completely blocked from oxygen. In this way, the leaves completely blocked from oxygen deteriorate rapidly, and minor bacteria that remained even after washing the vegetables grow rapidly in the deteriorated part, and the nearby health causes the leaves to rot. . It can be inferred that such an environment of spoilage and chaining is likely to be generated when a leaf material such as lettuce is stored in a single plastic film bag without a vent hole. In particular, in lettuce, oxygen in the recommended gas phase control environment is 2 to 5%, and the required oxygen amount is large. Therefore, it is considered that the environment in which oxygen is blocked induces putrefaction of lettuce as described above.

On the other hand, in the bag for storing fresh vegetables of the present embodiment, a large number of holes 1a are formed in the inner bag 1, and even if the cut vegetables 100 are leaves such as lettuce, the inner bag 1 Leaves close to the inner surface such as the bottom surface are also difficult to adhere to the inner surface of the inner bag 1,
It is presumed that there is a slight air layer between the inner surface of the inner bag 1 and the leaf, and the leaf receives oxygen supply from the air layer to breathe, does not cause cell death, and does not lead to decay. . If the first rot does not occur, the rot chain does not occur, and the leafy cut vegetables 100 can maintain their freshness for a long time.

FIG. 2 is a perspective view showing a second embodiment of the present invention. This embodiment is a container for storing fresh food, which is suitable for refrigerating and storing vegetables such as cut vegetables and other fresh food, and includes an inner container 50 and an outer bag 2.
The inner container 50 is shown in FIG. 7 as a conventional fresh food storage container.
It is the same as the transparent container 50 shown in, and has a plurality of ventilation holes.
With 50c. The vegetables stored in the inner container 50 are also shown in FIG.
The same tomato 104 as that stored in the transparent container 50 of FIG. The outer bag 2 is the same as that in FIG.

In the second embodiment, the inner container 50 functions as the inner bag 1 shown in FIG. The inner bag 1 had a large number of holes with a diameter of 4 mm, but the inner container 50 has four ventilation holes on the upper surface. If you want to store tomatoes, about 4 ventilation holes are enough. Since the outer surface of the tomato is spherical, it is difficult to adhere to the inner wall of the inner container 50, and the outer surface of the tomato is less likely to deteriorate due to lack of oxygen. However, if the preserved vegetable is a leaf such as lettuce, the leaf may adhere to the inner wall such as the bottom surface of the inner container 50, oxygen on the surface of the leaf may be deficient, and the leaf may rapidly deteriorate. From the viewpoint of maintaining freshness, it is preferable to provide ventilation holes on all surfaces of 50. However, when the inner container 50 is put on the table as it is, a large number of ventilation holes are not necessarily good in appearance, so that the surface on which the holes are provided and the number of holes may be selected from the viewpoint of both appearance and maintaining freshness.

The second embodiment is particularly useful when the inner container 50 holds a vegetable and is put on the table with vegetables. In addition, when storing and transporting vegetables with a high unit price per weight, such as lava, in the inner container 50 having a fixed shape, the second embodiment is also useful. Is.

Instead of the inner container 50, it is also useful to wrap the tray as shown in FIG. 8 in an outer bag, and to put a large number of vent holes in the plastic film wrapping the tray to provide a fresh food container. The method of storing fresh food using a tray is widely used as a storage means that shows fresh food to the buyer clearly at the store and does not contaminate fresh food even if the consumer touches it. A third embodiment of the present invention in which a tray is used instead of the inner container 50 in the second embodiment of FIG.
The embodiment of is also useful.

In the embodiment described above, the case where the fresh food is vegetables is specifically described. However, fresh foods to which the present invention can be applied are not limited to vegetables.
The container of the present invention can also be applied to cut fruits obtained by cutting pineapple, orange, melon, etc. so that the purchaser can omit the work of peeling or cutting.
In particular, as in the above-described second embodiment, a method of sealing a perforated transparent container with an outer bag, or storing cut fruits in a tray, wrapping the tray with perforated wrap, and sealing the whole with an outer bag The method according to the embodiment is suitable for storing cut fruits.

The present invention has been described in an easy-to-understand manner by showing specific numerical values and shapes in the above-mentioned embodiments. However, it goes without saying that the present invention is not limited to these embodiments. For example, the diameter of the hole 1a formed in the inner bag 1 is exemplified as 4 mm, but the diameter of this hole may be optimally selected according to various conditions such as the type of fresh food to be stored and the storage period. Although the space between the inner bag 1 and the outer bag 2 is filled with air, oxygen or a gas containing more oxygen than air may be filled in the space instead of air. In order to properly secure the space between the first container and the second container, FIG.
In the embodiment, the bag size is made different between the inner bag 1 and the outer bag 2, and the length of the bent portion 2a is adjusted.
When one of the first container and the second container has a certain shape, the shape of the first container or the second container is changed, or the first container and the second container are changed. When both of them have a constant shape, the volume of the space can be adjusted by making the relative shapes of the first container and the second container different from each other.

As is apparent from the above-mentioned embodiments, the fresh food container according to the present invention has a shelf life of fresh food such as lettuce that is conventionally one week.
It is possible to extend it to a week, but it does not require any special material, and double the container such as a bag made of plastic film (polyethylene, polypropylene, etc.),
Since it has a simple structure in which a plurality of holes are provided in the inner container, it can be manufactured at a significantly lower cost than the one described in JP-A-6-199385.

[0045]

As described above in detail, according to the present invention, it is possible to extend the storage period of cut vegetables, other vegetables, or other fresh foods, and at the same time, an inexpensive fresh food container and a fresh food storage method. Can be provided.

[Brief description of drawings]

FIG. 1 is a perspective view showing a first embodiment of the present invention.

FIG. 2 is a perspective view showing a second embodiment of the present invention.

FIG. 3 is a view showing a conventional plastic film bag 10 accommodating spinach 101.

FIG. 4 is a view showing a conventional plastic film bag 20 having a different form from FIG.

FIG. 5 is a view showing a conventional plastic film bag 30 having a plurality of ventilation holes 30a formed in the plastic film itself.

FIG. 6 shows the plastic film 40 in a state in which the entire Chinese cabbage 103 is wrapped.

FIG. 7 is a view showing a conventional transparent container 50 containing a tomato 104.

8A and 8B are views showing a conventional styrofoam tray 60 accommodating Shanxi 105, in which FIG. 8A is a perspective view seen obliquely from above and FIG. 8B is a perspective view seen obliquely from below. is there.

[Explanation of symbols]

1 ... inner bag 1a ... hole 1b ... Bent part 2 ... outer bag 2a ... Bent section 2b ... Thermocompression bonding part 3,5 ... Scotch tape 4 ... Ribbon 10 ... Plastic film bag 10a, 10b ... Vent holes 10c ... Bent portion 20 ... Plastic film bag 20a, 20b ... Vent holes 20c, 20d, 20e ... Thermocompression bonding part 30 ... Plastic film bag 30a ... Vent hole 30b ... Thermocompression bonding part 40 ... Plastic film 40a ... Edge of plastic film 50 ... Transparent container (inner container made of transparent container in FIG. 2) 50a ... Lower container 50b ... Top lid 50c ... Vent hole 50d ... Hinge part 50e ... Fitting protrusion 60 ... Tray 61 ... Edge of plastic film 100 ... cut vegetables 101 ... Spinach 102 ... Chingeng greens 102a ... peppers 103 ... Chinese cabbage 104 ... tomato 105 ... Shansai

Claims (10)

[Claims] 1. An interior of the first container, comprising a first container for containing fresh food such as vegetables and a second container for containing the first container. A plurality of holes that allow ventilation between the space and the external space of the first container are provided in the first
The container for fresh food, wherein the second container is sealed from the outside air. 2. The second container is a bag made of polypropylene or other film-like flexible plastic, and the second container is filled with air or a gas containing more oxygen than air. The fresh food container according to claim 1. 3. The fresh food container according to claim 1, wherein the first container is made of polypropylene or another film-shaped flexible plastic bag. 4. The fresh food container according to claim 1, wherein the first container is a tray made of Styrofoam or the like. 5. The relative size or shape in which the outer wall of the first container and the inner wall of the second container are spaced apart from each other in the region of at least a portion of the outer wall and the inner wall.
And the second container has the fresh food container according to any one of claims 1 to 4. 6. The fresh food container according to claim 1, wherein the plurality of holes provided in the first container are circular with a diameter of 1 to 4 mm. 7. The fresh food container according to any one of claims 1 to 6, which stores cut vegetables to be stored and transported by refrigeration. 8. A first step of putting a fresh food product through an opening of the first container into a first container having a large number of ventilation holes for allowing ventilation between an inner space and an outer space, The first
Second step of closing the opening of the container, a third step of accommodating the first container in a second container having no vent hole, an outer wall of the first container and the second container. A fourth step of closing the opening of the second container with air left between the inner wall of the container and the first and second housings. A fifth step of maintaining the fresh food contained in the body at a low temperature, the method of storing fresh food. 9. In the fifth step, the fresh food is kept at 1 ° C.
The method for preserving fresh food according to claim 8, characterized in that the method is maintained in a temperature range from 1 to 4 ° C. 10. The method according to claim 8 or 9, wherein in the fourth step, the second container is filled with oxygen or a gas containing more oxygen than air before closing the opening. The method for preserving fresh food according to.