JP2004269034A - Packaging bag for fruit and vegetables - Google Patents
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Abstract
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【０００１】
【発明の属する技術分野】
本発明は、包装体の見栄えも良く、酸素濃度を早く低下させ青果物の鮮度も良好に保つ包装袋及び包装体に関するものである。
【０００２】
【従来の技術】
近年青果物の販売においては裸で売るよりもフィルム包装されて売られる場合が多くなりつつある。単に包むだけでなく密封包装し、ＭＡ（ＭｏｄｉｆｉｅｄＡｔｏｍｏｓｐｈｅｒｅ）効果を有する青果物鮮度保持資材が開発され、萎れ、変色、腐敗、異臭による鮮度低下を防止できるため主に流通用に使用されている。青果物の包装体には鮮度保持という機能だけでなく、見栄えの良い機能も要望されている。近年ＭＡ（Ｍｏｄｉｆｉｅｄ Ａｔｏｍｏｓｐｈｅｒｅ）効果を有する青果物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おり、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。
【０００３】
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異臭を発生するなど劣化を促進することになってしまい、逆に高酸素、低二酸化炭素になると葉が黄化し、十分な鮮度保持効果が得られない。すなわち包装内を適切な酸素濃度、二酸化炭素濃度にコントロールすることがきわめて重要になる。ブロッコリーなどを四角い袋でパック・陳列すると空気を含んでいるため膨らんで見栄えが悪くなるばかりか、呼吸を抑制する低酸素に達するまでに時間がかかり、鮮度保持日数が影響する。
【０００４】
特開平８−４８３８２号公報では、生鮮植物の個別包装体として記載されているが、袋は三方袋即ち四角い袋か風呂敷の様なフィルムを包装に用いており、特開平５−３１６９４２号公報では、ブロッコリーの鮮度保持方法として記載されているが、袋の形状は四角い袋として記述されているのみである。
【０００５】
【特許文献１】
特開平８−４８３８２号公報
【特許文献２】
特開平５−３１６９４２号公報
【０００６】
【発明が解決しようとする課題】
青果物を保存して、陳列時の見栄えが優れており、輸送時に効率良く輸送できる包装袋及びその袋を用いた包装体を提供することにある。更には、萎れ、変色、軟腐、異臭などが発生せず、青果物の鮮度をより長く保持できる包装袋及びその袋を用いた包装体を提供することにある。
【０００７】
【課題を解決するための手段】
本発明は、青果物を収納する包装袋であって、該包装袋は四角の形状から隣り合う２つの角において、それぞれの角を切除した形状である青果物用包装袋であり、又は青果物を収納する包装袋であって、該包装袋は四角の形状から１つの角において、角を切除した形状である青果物用包装袋である。
【０００８】
更に好ましい形態としては、切除された角の面積の合計が包装袋の全表面積の２〜３０％であり、切除された部分の形状が曲線又は／及び直線で構成されており、青果物を収納後、開口部を閉じ、１２時間後の酸素濃度が３〜１５％であり、青果物を収納後、開口部を閉じ、４８時間後の酸素濃度が３〜１５％であり、開孔面積６．５×１０−１０〜３．０×１０−５ｍ２の未貫通のキズ、貫通孔を少なくとも１つ以上含み、包装袋に収納された青果物の重量減少が１日当り２％以下であり、青果物１００ｇ当たりの包装袋の酸素透過量が６００〜８０００ｃｃ／ｄａｙ・ａｔｍであり、青果物を収納した包装袋の空隙が、角を削除する前の四角い袋の空隙より２０％〜７０％少なく、包装袋の素材が、ポリプロピレン、ポリスチレン、ポリエチレンテレフタレート、ナイロン、セロハン、ポリ乳酸の単層もしくはこれらとポリエチレンまたはエチレンー酢酸ビニル共重合体との多層フィルム、またはポリエチレンの単層フィルムのいずれかであり、青果物が、ブロッコリー又はカリフラワーである青果物用包装袋である。
【０００９】
また、前述の青果物用包装袋に青果物を入れ、開口部を閉じた青果物包装体であり、好ましい形態としては、開口部をシール又は／及びかしめにより閉じ、青果物の頭頂部が開口部と反対側になるようにして青果物が収納され、青果物が、ブロッコリー又はカリフラワーである青果物包装体である。
【００１０】
【発明の実施の形態】
本発明の包装袋は、青果物を収納する包装袋であり、その包装袋の形状は、袋を平面板上に平袋の状態で静置した場合、四角の形状から隣り合う２つの角において、それぞれの角を切除した形状である、又は、四角の形状から１つの角において、角を切除した形状であることが、袋の角がないため陳列時の見栄えも格段に改善され、青果物をパックした際の空隙いわゆるヘッドスペースが少なくなるため１つのダンボール箱に多数のパックを収納でき、更にＭＡ包装用の包装袋を用いた場合、青果物を包装袋に収納後短時間で鮮度保持に最適な酸素濃度に達することができ鮮度保持により効果があることを見出した。２つの角を切除した包装袋、１つの角を切除した包装袋とも本発明の効果を有するが、陳列時の見栄えの点からは２つの角を切除した包装袋の方がより好ましい。包装袋に青果物を収納する開口部とは反対側の角を切除する方が作業性の点より好ましいが、その他の角を切除しても何ら問題はない。
【００１１】
切除された部分の形状は、曲線又は／及び直線で構成されていることが好ましく、外側へ張り出すような形状が青果物の収納の点より好ましい。削除された角の面積の合計は包装袋の全表面積の２％〜３０％であることが好ましく、１０％〜２０％がより好ましい。切除された角の面積の合計が包装袋の全表面積の２％未満では、ヘッドスペースも多く、見栄えが悪いし、３０％を超えて切除すると逆に小さくなりすぎ包装しにくくなる。なお、削除された角の面積及び包装袋の全表面積とも袋の両面の面積の合計である。
【００１２】
包装体の全表面積は青果物のサイズにより異なるが、例えばブロッコリー、カリフラワーなどの場合、１個の重量が３００〜６００ｇになることがあり、全表面積は８００〜２４００ｃｍ２が好ましい。８００ｃｍ２未満では、包装するには小さすぎる可能性があり、２４００ｃｍ２超えると袋が大き過ぎ、返って見栄えも悪くなるばかりか、包装コストも高くなる可能性がある。
【００１３】
包装袋には、開孔面積６．５×１０−１０〜３．０×１０−５ｍ２の未貫通のキズ、貫通孔を少なくとも１つ以上含まれる方が好ましい。６．５×１０−１０ｍ２未満では加工やガス調整が難しく、３．０×１０−５ｍ２超えるとガス透過量が多すぎ調整が難しくなる可能性がある。また形状は、特に制限されず、フィルムを部分的に薄くする為のキズや円、長円、角など各種計上の穴でも良い。穴加工の方法は、例えばレーザー、熱針などを用いて穴をあけることができ、その方法は特に限定されず、公知の方法を用いることが出来る。
【００１４】
包装袋の酸素透過量は１００ｇ当り６００〜８０００ｃｃ／ｄａｙ・ａｔｍが良い。６００ｃｃ未満では酸素が不足し、青果物が嫌気呼吸を起こし異臭を発生する可能性がある。８０００ｃｃを超えると包装体内の酸素濃度が増えて酸素過多となり青果物が劣化し黄化の原因となる可能性がある。
【００１５】
包装袋内の酸素濃度は、１２時間経過後３〜１５％であることが好ましく、更に引き続いて４８時間以上保存される場合には、４８時間後の酸素濃度も３〜１５％であることが好ましい。
【００１６】
本発明の包装袋に収納された青果物の重量減少が１日当り２％以下であることが好ましい。青果物の重量減少が１日当り２％を超えると萎れという問題が起こる可能性がある。
【００１７】
青果物を本発明の包装袋に収納した状態において、青果物を除いた包装袋内の空隙が、角を切除していない四角い包装袋に青果物を収納した状態における青果物を除いた包装袋内の空隙と比較して、２０〜７０％の範囲で減少している方が好ましい。２０％未満では鮮度保持に必要な低酸素濃度に達するのが遅くなり鮮度保持日数が短くなる可能性があり、７０％を超えるとフィルムと青果物が脱気されたように密着し、フィルムの未貫通のキズや穴を塞ぎ嫌気呼吸を引き起こす可能性や、フィルムに付着した水滴と接触することで変色する可能性がある。
通常の四角い袋では、ヘッドスペースが多い為、酸素濃度が平衡状態になるのが、例えば、２４時間から４８時間であったものが、本発明ではヘッドスペースが少ない為１２時間でこの濃度範囲に達するため早く呼吸抑制できるようになる。また呼吸に応じた酸素が供給される為４８時間後でもこの濃度範囲にあることが、鮮度保持日数を長くする為にも好ましい。
【００１８】
包装袋の素材は、ポリプロピレン、ポリスチレン、ポリエチレンテレフタレート、ナイロン、セロハン、ナイロン、セロハン、ポリ乳酸の単層もしくはこれらとポリエチレンまたはエチレンー酢酸ビニル共重合体との多層フィルムとポリエチレンの単層フィルムの何れかであることが良い。フィルムが透明であり、さらには防曇性があり価格も手ごろなためである。防曇剤の種類としては、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステルなど食品衛生上問題なければどんなものでも良いが、マスターバッチしたとき、また塗布したときに透明性を損なわない、またすべり性が良ければ構わない。
また、天然性抗菌剤のキトサン、アリルイソチオシアネート、ヒノキチオール、リモネンなどを配合しても、包装体内に同封しても良い。
【００１９】
本発明による包装袋の形状は、例えば、図１、２、３の様であり、これに限定されるわけではない。図１及び２は角が曲線であり、図３は直線である。また、底の部分がガゼット状になっていても良い。曲線は、キレイな弧でなく少し歪んでいても構わないし、図３では切除した部分の形が２等辺三角形でなくとも良い。製袋方法としては、いったん四角い袋を製作した後、後工程でカットしても良いし、１工程で完成形にしてもよい。見栄えがキレイで所定の割合を切除してあれば何ら問題はない。
【００２０】
本発明による包装袋に青果物を収納し、その後開口部を閉じることによって青果物の包装体となる。青果物を収納後、開口部を閉じる方法としては、シール方法としてヒートシール、かしめる方法としてバッグシール、輪ゴム、粘着テープ、クリップ等があり、特に限定されない。また、開口部にジッパーを付けても構わない。これらのシール、かしめる方法を２つ以上組合わせても、包装された青果物が包装体から脱落せず酸素濃度を一定に保つことが出来れば何ら問題ない。袋の製袋には溶断シールでもベタシールなど何でも良い。溶断シールの方が見栄えが良く、シール強度も強くなる。
【００２１】
本発明の包装袋及び包装体に用いられる青果物は特に限定されず、例えば、ほうれんそう、小松菜、パセリ、ニンジン、ブロッコリー、カリフラワー、アスパラガス、バナナ、いちじく、みかん、マイタケ、シイタケ、カット野菜、もやし等に用いることができ、特に、ブロッコリー、カリフラワーなど頭頂部が曲線になっている青果物が本発明には好ましい。また、見栄えの点より頭頂部を開口部と反対になるように包装した方が好ましい。
ヘッドスペースの測定方法としては、青果物を入れた包装体を水を一杯に溜めた水槽に入れ、溢れた水の体積から、青果物の重量を比重１として差し引いた。
【００２２】
【実施例】
《実施例１》
素材が市販されている防曇処理された２５μｍの延伸ポリプロピレンであり、包装袋の元の形状が、２４０×２９０ｍｍの四角い溶断袋（表面積：１３９２００ｍｍ２）を図１の様に半径１２０ｍｍの半円状に溶断カットした包装体を作成した（表面積：１２６８１６ｍｍ２）。この袋にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは６００ｃｍ３であった。
【００２３】
《実施例２》
２４０×２９０ｍｍの四角い溶断袋を図２の様に半径８０ｍｍの曲線で溶断カットした（表面積は１３３６９６ｍｍ２）。軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは８００ｃｍ３であった。
《実施例３》
２４０×２９０ｍｍの四角い溶断袋を実施例１と包装体の元の形状が同一であり、図３の様に横１２０ｍｍ、縦７０ｍｍの三角形で溶断カットした（表面積は１２２４００ｍｍ２）。同様にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは６００ｃｍ３であった。
《実施例４》
２４０×２９０ｍｍの四角い溶断袋を図４の様に一方の角を溶断カットした（表面積は１２７１００ｍｍ２）。ブロッコリー４００ｇの頭頂部がカットした部分になるように入れ、軽く空気を押出しながら開口部を７２０度ひねって粘着テープで留めた。この時のヘッドスペースは４００ｃｍ３であった。
【００２４】
《実施例５》
実施例１と包装袋の元の形状が同一であり、図３の様に両角を横１２０ｍｍ、縦１８０ｍｍの三角形で溶断カットした（表面積は９６０００ｍｍ２）。４００ｇのブロッコリーを入れようとしたが、非常に入れにくかった。無理に入れ開口部をヒートシールしたが、陳列時の見栄えはほぼ問題なかったが、作業性は非常に悪かった。この時の両角の切除率は３１％であり、ヘッドスペースは３００ｃｍ３であり、ヘッドスペースは７３％減であった。
【００２５】
《比較例１》
２４０×２９０ｍｍの四角い溶断袋に、ブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした（表面積は１３９２００ｍｍ２）。ヘッドスペースは１１００ｃｍ３であった。
【００２６】
実施例１〜５及び比較例１について、陳列時の見栄え及びダンボール箱（内寸法；長さ４２０×幅３４０×高さ２４０ｍｍ）に縦に幾つ詰められたかの評価結果を表１に示す。
【００２７】
【表１】
《実施例６》
素材が市販されている防曇処理された２５μｍの延伸ポリプロピレンであり、包装袋の元の形状が、２４０×２９０ｍｍの四角い溶断袋（表面積：１３９２００ｍｍ２）を図１の様に半径１２０ｍｍの半円状に溶断カットした包装体を作成した（表面積：１２６８１６ｍｍ２）。この袋に開孔面積２．８×１０−９ｍ２の穴を３２個設けた（酸素透過量：４６００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。この袋にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは６００ｃｍ３であった。（２４０×２９０ｍｍの四角い袋を同様に包装したときのヘッドスペースは１１００ｃｍ３であった。）１５℃で保存したときの１２時間後、４８時間後の酸素濃度、鮮度状況、陳列時の見栄えの結果を表２に示す。四角い袋に比べ切除された面積は８．９％であり、ヘッドスペースは４５％減であった。
【００２９】
《実施例７》
実施例６と同様の包装袋に４００ｇのブロッコリーを入れ、開口部を７２０度ねじって粘着テープで留めた。この時のヘッドスペースは４５０ｃｍ３であった。評価結果を表２に示す。
【００３０】
《実施例８》
素材が市販されている３０μｍの防曇処理された低密度ポリエチレンで２４０×２９０ｍｍの四角い溶断袋の両角を図２の様に半径８０ｍｍの曲線で溶断カットした（表面積は１３３６９６ｍｍ２）。この袋に開孔面積７．１×１０−１０ｍ２の穴を３０個設けた（酸素透過量：２６００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。４００ｇのブロッコリーを入れ軽く空気を押出しながらヒートシールした。この時のヘッドスペースは、８００ｃｍ３であった。結果結果を表２に示す。
【００３１】
《実施例９》
実施例１と同様の包装袋を図３の様に両角を横１２０ｍｍ、縦７０ｍｍの三角形で溶断カットした（表面積は１２２４００ｍｍ２）。この袋に開孔面積２．８×１０−７ｍ２の穴を２個設けた（２８０００／ｂａｇ・ｄａｙ・ａｔｍ）。４００ｇのブロッコリーを入れ軽く空気を押出しながらヒートシールした。この時のヘッドスペースは、６００ｃｍ３であった。結果を表２に示す。
【００３２】
《比較例２》
素材が市販されている防曇処理された２５μｍの延伸ポリプロピレンであり、２４０×２９０ｍｍの四角い溶断袋（表面積：１３９２００ｍｍ２）。この袋に開孔面積６．４×１０−９ｍ２の穴を３２個設けた（酸素透過量：９６００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。この袋にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは１１００ｃｍ３であった。結果を表３に示す。
【００３３】
《比較例３》
比較例２と同様の四角い溶断袋に同様の穴を同数設けた。この袋にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部を７２０度ねじって粘着テープで留めた。この時のヘッドスペースは７００ｃｍ３であった。結果を表３に示す。
【００３４】
《実施例１０》
実施例６と同様の曲線の溶断袋に開孔面積７．９×１０−１１ｍ２の穴を４００個設けた（酸素透過量：２１００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。この袋にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは６００ｃｍ３であった。結果を表３に示す。
【００３５】
《実施例１１》
実施例６と同様の曲線の溶断袋に開孔面積３．３×１０−５ｍ２の穴を１個設けた（酸素透過量は３２００００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。この袋にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは６００ｃｍ３であった。結果を表３に示す。
【００３６】
《実施例１２》
実施例６と同様の曲線の溶断袋に開孔面積９．５×１０−７ｍ２の穴を１個設けた（酸素透過量は３８０００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。この袋にブロッコリー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは６００ｃｍ３であった。結果を表３に示す。
【００３７】
《実施例１３》
実施例１と同様の曲線の溶断袋に開孔面積２．８×１０−９ｍ２の穴を３２個設けた。この袋にブロッコリー４００ｇを入れ、空気をポンプで抜き取って開口部をヒートシールした。ブロッコリーにフィルムが完全に密着していた。この時のヘッドスペースは１５０ｃｍ３であった。結果を表３に示す。
【００３８】
《実施例１４》
素材が延伸ポリプロピレン３０μｍと防曇剤が練りこまれたポリエチレン２０μｍの市販のラミネートフィルムでポリエチレン側を内側にして２６０×２２０ｍｍの四角い袋を図２の様に両角を半径１００ｍｍの曲線で溶断カットした包装体を作成した（表面積：１０５８００ｍｍ２）。開孔面積７．９×１０−９ｍ２の孔を４０個設けた（酸素透過量：７７００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。この袋にカリフラワー４００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは４５０ｃｍ３であった。１５℃で保存したときの６時間後、１２時間後の酸素濃度、鮮度状況、陳列時の見栄えの結果を表４に示す。
【００３９】
《実施例１５》
素材が市販されている防曇処理された２５μｍの延伸ポリプロピレンであり、１００×３２０ｍｍの四角い袋を図３の様に横２０ｍｍ、縦１００の三角形に溶断カットした包装体を作成した（表面積：６００００ｍｍ２）。開孔面積３．８×１０−９ｍ２の孔を３０個設けた（酸素透過量：５７００ｃｃ／ｂａｇ・ｄａｙ・ａｔｍ）。この袋にアスパラガス１００ｇを入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは３００ｃｍ３であった。１５℃で保存したときの６時間後、１２時間後の酸素濃度、鮮度状況、陳列時の見栄えの結果を表４に示す。
【００４０】
《実施例１６》
素材が市販されている防曇処理された２５μｍの延伸ポリプロピレンであり、２５０×３６０ｍｍの四角い溶断カットした袋を図３の様に両角を横５０ｍｍ、縦１００ｍｍの三角形で溶断カットした包装体を作成した（表面積：１７００００ｍｍ２）。開孔面積２．８×１０−９ｍ２の孔を２５個設けた。この袋にバナナ７００ｇ（５本）を入れ、軽く空気を押出しながら開口部をヒートシールした。この時のヘッドスペースは１３００ｃｍ３であった。２０℃で保存したときの６時間後、１２時間後の酸素濃度、鮮度状況、陳列時の見栄えの結果を表４に示す。
【００４１】
【表２】
【表３】
【表４】
【発明の効果】
本発明の包装袋は、角を切除することによって包装袋のヘッドスペースが減少しており、本包装袋を用いて包装された青果物は、陳列時の見栄えが優れており、輸送時において効率良く輸送できる包装袋及びその袋を用いた包装体である。更には、萎れ、変色、軟腐、異臭などが発生せず、青果物の鮮度をより長く保持できる包装袋及びその袋を用いた包装体である。
【図面の簡単な説明】
【図１】本発明の包装袋で、両角を丸く切断した形状。
【図２】本発明の包装袋で、両角を丸く切断し、切断箇所の間に直線を残した形状。
【図３】本発明の包装袋で、両角を直線で切断し、切断箇所の間に直線を残した形状。
【図４】本発明の包装袋で、一つの角を直線で切断した形状。
【符号の説明】
１：開口部[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a packaging bag and a packaging body which have good appearance of the packaging body, reduce oxygen concentration quickly, and maintain good freshness of fruits and vegetables.
[0002]
[Prior art]
In recent years, in the sale of fruits and vegetables, the number of cases in which the fruits and vegetables are sold in a film package rather than in the naked market is increasing. A material for preserving the freshness of fruits and vegetables having an MA (Modified Atmosphere) effect has been developed, which is not only simply wrapped but also hermetically packaged, and is mainly used for distribution because it can prevent wilting, discoloration, spoilage and deterioration of freshness due to off-flavor. Fruit and vegetable packages are required to have not only a function of keeping freshness but also a good-looking function. In recent years, a freshness-keeping material for fruits and vegetables having a modified atomosphere (MA) effect has been developed and is mainly used for distribution. 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 can be maintained It is known that
[0003]
However, if the package is in an environment with excessively low oxygen and high carbon dioxide, the fruits and vegetables will cause respiratory disorders and generate an unpleasant smell, which will promote deterioration, and conversely, if the environment becomes high oxygen and low carbon dioxide, The leaves turn yellow, and a sufficient freshness retaining effect cannot be obtained. That is, it is extremely important to control the inside of the package to an appropriate oxygen concentration and carbon dioxide concentration. Packing and displaying broccoli or the like in a square bag not only makes them look inflated because they contain air, but also takes time to reach hypoxia that suppresses respiration, which affects the freshness retention days.
[0004]
In Japanese Patent Application Laid-Open No. 8-48382, it is described as an individual package of fresh plants, but the bag uses a three-sided bag, that is, a square bag or a film like a furoshiki for packaging, and in Japanese Patent Application Laid-Open No. 5-316942. , Is described as a method for preserving the freshness of broccoli, but the shape of the bag is only described as a square bag.
[0005]
[Patent Document 1]
JP-A-8-48382 [Patent Document 2]
JP-A-5-316942
[Problems to be solved by the invention]
An object of the present invention is to provide a packaging bag which preserves fruits and vegetables, has an excellent appearance at the time of display, and can be efficiently transported during transportation, and a package using the bag. It is still another object of the present invention to provide a packaging bag which does not cause wilting, discoloration, soft rot, off-flavor and the like, and which can maintain freshness of fruits and vegetables for a longer time, and a package using the bag.
[0007]
[Means for Solving the Problems]
The present invention relates to a packaging bag for storing fruits and vegetables, wherein the packaging bag is a packaging bag for fruits and vegetables having a shape obtained by cutting off each corner at two adjacent corners from a square shape, or for storing fruits and vegetables. A packaging bag, which is a packaging bag for fruits and vegetables having a shape obtained by removing a corner at one corner from a square shape.
[0008]
In a more preferred form, the total area of the cut corners is 2 to 30% of the total surface area of the packaging bag, and the shape of the cut portion is constituted by a curve or / and a straight line. The opening is closed and the oxygen concentration after 12 hours is 3 to 15%. After storing the fruits and vegetables, the opening is closed and the oxygen concentration after 48 hours is 3 to 15% and the opening area is 6.5. × 10 −10 to 3.0 × 10 −5 m 2 At least one or more unpenetrated scratches and through holes, the weight loss of fruits and vegetables stored in the packaging bag is 2% or less per day, and 100 g of fruits and vegetables The permeation amount of oxygen per packaging bag is 600 to 8000 cc / day · atm, and the void of the packaging bag storing the fruits and vegetables is 20% to 70% smaller than the void of the square bag before removing the corners. The material is polypropylene, polystyrene, Either a monolayer of ethylene terephthalate, nylon, cellophane, polylactic acid or a multilayer film of these with polyethylene or ethylene-vinyl acetate copolymer, or a monolayer film of polyethylene, wherein the fruits and vegetables are broccoli or cauliflower It is a packaging bag.
[0009]
In addition, a fruit or vegetable package in which the fruit or vegetable is placed in the above-mentioned fruit or vegetable packaging bag and the opening is closed, and in a preferred form, the opening is closed by sealing or / and swaging, and the top of the fruit or vegetable is on the opposite side to the opening The fruits and vegetables are stored in such a manner that the fruits and vegetables are broccoli or cauliflower.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The packaging bag of the present invention is a packaging bag for storing fruits and vegetables, and the shape of the packaging bag is such that, when the bag is allowed to stand on a flat plate in a state of a flat bag, at two adjacent corners from a square shape, The shape of each corner cut off, or the shape with one corner cut off from the square shape, the appearance at the time of display is remarkably improved because there are no corners of the bag, and packs fruits and vegetables The space when soaking reduces the so-called head space, so that a large number of packs can be stored in one cardboard box. Furthermore, when a packaging bag for MA packaging is used, it is ideal for keeping freshness in a short time after storing fruits and vegetables in the packaging bag. It has been found that the oxygen concentration can be reached and the effect of maintaining the freshness is more effective. Although a packaging bag with two corners cut off and a packaging bag with one corner cut out have the effect of the present invention, a packaging bag with two corners cut off is more preferable from the viewpoint of appearance at the time of display. It is preferable to cut off the corner opposite to the opening for storing the fruits and vegetables in the packaging bag from the viewpoint of workability, but there is no problem even if the other corners are cut off.
[0011]
The shape of the cut portion is preferably a curved line and / or a straight line, and a shape protruding outward is more preferable from the viewpoint of storing fruits and vegetables. The total area of the removed corners is preferably 2% to 30% of the total surface area of the packaging bag, more preferably 10% to 20%. If the total area of the cut corners is less than 2% of the total surface area of the packaging bag, the head space is large, the appearance is poor, and if it exceeds 30%, on the contrary, it becomes too small to be packed easily. Note that both the area of the deleted corner and the total surface area of the packaging bag are the sum of the areas of both sides of the bag.
[0012]
The total surface area of the package varies depending on the size of the fruits and vegetables. For example, in the case of broccoli, cauliflower and the like, the weight of one piece may be 300 to 600 g, and the total surface area is preferably 800 to 2400 cm 2 . If it is less than 800cm 2, may be too small to packaging, 2400cm 2 than when the bag is too large, not only look good even worse is returned, there is a possibility that even higher packaging costs.
[0013]
It is preferable that the packaging bag contains at least one or more unpenetrated flaws and through-holes having an open area of 6.5 × 10 −10 to 3.0 × 10 −5 m 2 . If it is less than 6.5 × 10 −10 m 2 , processing and gas adjustment are difficult, and if it exceeds 3.0 × 10 −5 m 2 , the gas permeation amount may be too large and adjustment may be difficult. The shape is not particularly limited, and may be a hole for various measurements such as a scratch, a circle, an ellipse, and a corner for partially thinning the film. A hole can be formed by using, for example, a laser, a hot needle, or the like. The method is not particularly limited, and a known method can be used.
[0014]
The oxygen permeation amount of the packaging bag is preferably 600 to 8000 cc / day · atm per 100 g. If it is less than 600 cc, the oxygen is insufficient, and the fruits and vegetables may cause anaerobic respiration and generate an odor. If it exceeds 8000 cc, the oxygen concentration in the package increases, resulting in excess oxygen, which may cause the fruits and vegetables to deteriorate and cause yellowing.
[0015]
It is preferable that the oxygen concentration in the packaging bag is 3 to 15% after 12 hours have passed, and that the oxygen concentration after 48 hours should be 3 to 15% when stored for 48 hours or more. preferable.
[0016]
The weight loss of fruits and vegetables stored in the packaging bag of the present invention is preferably 2% or less per day. If the weight loss of fruits and vegetables exceeds 2% per day, the problem of wilting can occur.
[0017]
In the state where the fruits and vegetables are stored in the packaging bag of the present invention, the gap in the packaging bag except for the fruits and vegetables is the gap in the packaging bag except for the fruits and vegetables in the state where the fruits and vegetables are stored in the square packaging bag whose corners have not been cut off. In comparison, it is preferable that the amount is reduced in the range of 20 to 70%. If it is less than 20%, the low oxygen concentration required for maintaining freshness is slowed, and the number of days for keeping freshness may be shortened. Anaerobic breathing may be caused by blocking wounds and holes in the penetration, and discoloration may be caused by contact with water droplets attached to the film.
In a normal square bag, the oxygen concentration is in an equilibrium state, for example, from 24 hours to 48 hours because of a large head space. However, in the present invention, the oxygen concentration falls within this concentration range in 12 hours because the head space is small. You will be able to suppress breathing sooner to reach. Further, since oxygen corresponding to respiration is supplied, it is preferable that the concentration is within this range even after 48 hours in order to prolong the freshness holding days.
[0018]
The packaging bag material is either a single layer of polypropylene, polystyrene, polyethylene terephthalate, nylon, cellophane, nylon, cellophane, or polylactic acid, or a multilayer film of these with polyethylene or ethylene-vinyl acetate copolymer or a single layer film of polyethylene. Good to be. This is because the film is transparent, has anti-fogging properties and is affordable. As the type of the anti-fog agent, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, etc., may be any as long as there is no problem in food hygiene, but when a master batch is applied, the transparency is not impaired when applied. Also, if the sliding property is good.
Also, a natural antibacterial agent such as chitosan, allyl isothiocyanate, hinokitiol, limonene, etc. may be blended or enclosed in a package.
[0019]
The shape of the packaging bag according to the present invention is, for example, as shown in FIGS. 1, 2, and 3, but is not limited thereto. 1 and 2 are curved curves, and FIG. 3 is a straight curve. Further, the bottom portion may be in a gusset shape. The curve may be slightly distorted instead of a beautiful arc, and the shape of the cut portion in FIG. 3 may not be an isosceles triangle. As a bag-making method, after a square bag is once manufactured, it may be cut in a post-process or may be completed in one process. There is no problem if the appearance is beautiful and a predetermined ratio is cut off.
[0020]
Fruits and vegetables are stored in the packaging bag according to the present invention, and then the opening is closed to form a package of fruits and vegetables. Methods for closing the opening after storing the fruits and vegetables include, but are not particularly limited to, heat sealing as a sealing method and bag sealing, rubber bands, adhesive tapes, clips, and the like as caulking methods. Further, a zipper may be attached to the opening. Even if two or more of these sealing and caulking methods are combined, there is no problem if the packaged fruits and vegetables can be kept at a constant oxygen concentration without falling off the package. Any kind of fusing seal or solid seal may be used for bag making. Fusing seals look better and seal strength is higher.
[0021]
The fruits and vegetables used for the packaging bag and the package of the present invention are not particularly limited, and include, for example, spinach, komatsuna, parsley, carrot, broccoli, cauliflower, asparagus, banana, fig, tangerine, maitake, shiitake mushroom, cut vegetables, sprouts, etc. Fruits and vegetables such as broccoli and cauliflower having a curved top are particularly preferred in the present invention. In addition, it is preferable that the top of the head is packaged so as to be opposite to the opening from the viewpoint of appearance.
As a method of measuring the head space, the package containing the fruits and vegetables was placed in a water tank filled with water, and the weight of the fruits and vegetables was subtracted from the volume of the overflowing water, with the specific gravity being 1 as the specific gravity.
[0022]
【Example】
<< Example 1 >>
The material is a commercially available anti-fogging treated 25 μm stretched polypropylene, and the original shape of the packaging bag is a 240 × 290 mm square fusing bag (surface area: 139200 mm 2 ), as shown in FIG. A package was cut and cut into a shape (surface area: 126816 mm 2 ). 400 g of broccoli was put into this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 600 cm 3 .
[0023]
<< Example 2 >>
A 240 × 290 mm square fusing bag was blown and cut along a curve with a radius of 80 mm as shown in FIG. 2 (surface area 133696 mm 2 ). The opening was heat sealed while gently extruding air. The head space at this time was 800 cm 3 .
<< Example 3 >>
A 240 x 290 mm square fusing bag was cut in the form of a triangle with a width of 120 mm and a length of 70 mm as shown in FIG. 3 (surface area: 122400 mm 2 ). Similarly, 400 g of broccoli was added, and the opening was heat-sealed while lightly extruding air. The head space at this time was 600 cm 3 .
<< Example 4 >>
As shown in FIG. 4, one square of a 240 × 290 mm square fusing bag was blown off (the surface area was 127100 mm 2 ). The broccoli 400 g was put into the cut portion at the top, and the opening was twisted 720 degrees while extruding air gently and fastened with an adhesive tape. The head space at this time was 400 cm 3 .
[0024]
<< Example 5 >>
The original shape of the packaging bag was the same as that of Example 1, and as shown in FIG. 3, both sides were cut off by a triangle having a width of 120 mm and a length of 180 mm (surface area 96,000 mm 2 ). I tried to put 400g broccoli, but it was very difficult to put. The opening was forcibly sealed and the opening was heat-sealed. The appearance at the time of display was almost satisfactory, but the workability was very poor. At this time, the excision rate at both corners was 31%, the head space was 300 cm 3 , and the head space was reduced by 73%.
[0025]
<< Comparative Example 1 >>
The square blown bag of 240 × 290 mm, put broccoli 400 g, was heat sealed lightly opening while extruding air (surface area 139200mm 2). The headspace was 1100 cm 3 .
[0026]
Table 1 shows the appearance of Examples 1 to 5 and Comparative Example 1 and the evaluation results of how many pieces were packed vertically in a cardboard box (inner dimensions; length 420 × width 340 × height 240 mm).
[0027]
[Table 1]
<< Example 6 >>
The material is a commercially available anti-fogging treated 25 μm stretched polypropylene, and the original shape of the packaging bag is a 240 × 290 mm square fusing bag (surface area: 139200 mm 2 ), as shown in FIG. A package was cut and cut into a shape (surface area: 126816 mm 2 ). The bag was provided with 32 holes having an opening area of 2.8 × 10 −9 m 2 (oxygen permeation amount: 4600 cc / bag · day · atm). 400 g of broccoli was put into this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 600 cm 3 . (The head space when a 240 × 290 mm square bag was similarly packed was 1100 cm 3. ) After 12 hours and 48 hours of storage at 15 ° C., oxygen concentration, freshness status, and appearance at display. Table 2 shows the results. The resected area was 8.9% compared to the square bag and the headspace was reduced by 45%.
[0029]
<< Example 7 >>
400 g of broccoli was placed in the same packaging bag as in Example 6, and the opening was twisted 720 degrees and fastened with an adhesive tape. The head space at this time was 450 cm 3 . Table 2 shows the evaluation results.
[0030]
<< Embodiment 8 >>
As shown in FIG. 2, both corners of a 240 × 290 mm square fusing bag were cut with a curve having a radius of 80 mm (surface area 133696 mm 2 ) using low-density polyethylene of 30 μm anti-fogging treatment, which is commercially available. The holes open area 7.1 × 10- 10 m2 provided 30 bag (oxygen permeability: 2600cc / bag · day · atm ). 400 g of broccoli was charged and heat sealed while lightly extruding air. The head space at this time was 800 cm 3 . Table 2 shows the results.
[0031]
<< Example 9 >>
As shown in FIG. 3, the same packaging bag as that in Example 1 was cut by cutting with a triangle having both sides of 120 mm in width and 70 mm in length (surface area: 122400 mm 2 ). The bag was provided with two holes having an opening area of 2.8 × 10 −7 m 2 (28000 / bag · day · atm). 400 g of broccoli was charged and heat sealed while lightly extruding air. The head space at this time was 600 cm 3 . Table 2 shows the results.
[0032]
<< Comparative Example 2 >>
The material is a commercially available antifogging treated 25 μm stretched polypropylene, 240 × 290 mm square fusing bag (surface area: 139200 mm 2 ). The bag was provided with 32 holes having an open area of 6.4 × 10 −9 m 2 (oxygen permeation amount: 9600 cc / bag · day · atm). 400 g of broccoli was put into this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 1100 cm 3 . Table 3 shows the results.
[0033]
<< Comparative Example 3 >>
The same number of the same holes were provided in the same square fusing bag as in Comparative Example 2. 400 g of broccoli was put in this bag, and the opening was twisted 720 degrees while lightly extruding air, and fastened with an adhesive tape. The head space at this time was 700 cm 3 . Table 3 shows the results.
[0034]
<< Example 10 >>
400 holes with an opening area of 7.9 × 10 −11 m 2 were provided in the fusing bag having the same curve as in Example 6 (oxygen permeation amount: 2100 cc / bag · day · atm). 400 g of broccoli was put into this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 600 cm 3 . Table 3 shows the results.
[0035]
<< Example 11 >>
One hole having an open area of 3.3 × 10 −5 m 2 was provided in the fusing bag having the same curve as that of Example 6 (oxygen permeation amount is 320,000 cc / bag · day · atm). 400 g of broccoli was put into this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 600 cm 3 . Table 3 shows the results.
[0036]
<< Example 12 >>
One hole having an opening area of 9.5 × 10 −7 m 2 was provided in the fusing bag having the same curve as that of Example 6 (oxygen permeation amount is 38000 cc / bag · day · atm). 400 g of broccoli was put into this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 600 cm 3 . Table 3 shows the results.
[0037]
<< Example 13 >>
The fusing bag having the same curve as that of Example 1 was provided with 32 holes having an opening area of 2.8 × 10 −9 m 2 . 400 g of broccoli was put into this bag, air was extracted with a pump, and the opening was heat-sealed. The film was completely adhered to the broccoli. The head space at this time was 150 cm 3 . Table 3 shows the results.
[0038]
<< Example 14 >>
The material is a commercially available laminated film of stretched polypropylene 30 μm and polyethylene 20 μm kneaded with an anti-fogging agent. A square bag of 260 × 220 mm with the polyethylene side inside was cut off with a curve having a radius of 100 mm at both corners as shown in FIG. A package was prepared (surface area: 105800 mm 2 ). Forty holes having an opening area of 7.9 × 10 −9 m 2 were provided (oxygen permeation amount: 7700 cc / bag · day · atm). 400 g of cauliflower was placed in this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 450 cm 3 . Table 4 shows the results of the oxygen concentration, freshness, and appearance at the time of storage at 15 ° C. after 6 hours and 12 hours.
[0039]
<< Example 15 >>
The material was a commercially available antifogging-treated 25 μm stretched polypropylene, and a 100 × 320 mm square bag was cut into 20 mm wide and 100 vertical triangles as shown in FIG. 3 to prepare a package (surface area: 60000 mm). 2 ). Thirty holes having an opening area of 3.8 × 10 −9 m 2 were provided (oxygen permeation amount: 5700 cc / bag · day · atm). 100 g of asparagus was put into this bag, and the opening was heat-sealed while lightly extruding air. The head space at this time was 300 cm 3 . Table 4 shows the results of the oxygen concentration, freshness, and appearance at the time of storage at 15 ° C. after 6 hours and 12 hours.
[0040]
<< Example 16 >>
The material is a commercially available antifogging-treated, 25 μm stretched polypropylene, and a 250 x 360 mm square blown cut bag is cut into 50 mm wide and 100 mm long triangles as shown in Fig. 3 to create a package. (Surface area: 170,000 mm 2 ). Twenty-five holes having an opening area of 2.8 × 10 −9 m 2 were provided. 700 g (five) of bananas were put in this bag, and the opening was heat-sealed while lightly extruding air. At this time, the head space was 1300 cm 3 . Table 4 shows the results of the oxygen concentration, freshness, and appearance at the time of storage at 20 ° C. after 6 hours and 12 hours.
[0041]
[Table 2]
[Table 3]
[Table 4]
【The invention's effect】
The packaging bag of the present invention has a reduced head space of the packaging bag by cutting off the corners, and the fruits and vegetables packaged using the packaging bag have an excellent appearance at the time of display and are efficiently transported. A packaging bag that can be transported and a package using the bag. Further, the present invention provides a packaging bag which does not cause wilting, discoloration, soft rot, off-flavor and the like, and can keep the freshness of fruits and vegetables longer, and a package using the bag.
[Brief description of the drawings]
FIG. 1 is a diagram showing a packaging bag of the present invention in which both corners are rounded off.
FIG. 2 shows a packaging bag of the present invention in which both corners are cut round and a straight line is left between cut portions.
FIG. 3 shows a shape of the packaging bag of the present invention in which both corners are cut by straight lines and a straight line is left between cut portions.
FIG. 4 shows a shape of a packaging bag according to the present invention in which one corner is cut by a straight line.
[Explanation of symbols]
1: Opening
Claims (16)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003066326A JP2004269034A (en) | 2003-03-12 | 2003-03-12 | Packaging bag for fruit and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003066326A JP2004269034A (en) | 2003-03-12 | 2003-03-12 | Packaging bag for fruit and vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2004269034A true JP2004269034A (en) | 2004-09-30 |
Family
ID=33127075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003066326A Pending JP2004269034A (en) | 2003-03-12 | 2003-03-12 | Packaging bag for fruit and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2004269034A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006158254A (en) * | 2004-12-06 | 2006-06-22 | Sumitomo Bakelite Co Ltd | Storage bag for citrus, and method for storing citrus |
| JP2009077650A (en) * | 2007-09-26 | 2009-04-16 | Q P Corp | Method for producing packaged sterilized vegetable |
| JP2009292506A (en) * | 2008-06-05 | 2009-12-17 | Ibaraki Prefecture | Freshness keeping container and freshness keeping method for leaf vegetable |
| JP2018076081A (en) * | 2016-11-07 | 2018-05-17 | 住友ベークライト株式会社 | Freshness-keeping bag for sprout or fungus, package containing sprout or fungus and method to keep freshness of sprout or fungus |
| CN114747615A (en) * | 2022-04-24 | 2022-07-15 | 江苏梦兴诺食品有限公司 | Fresh-keeping method of fresh-cut onions |
| CN115243565A (en) * | 2020-03-02 | 2022-10-25 | 好侍食品株式会社 | Caramel-colored onion seasoning in container and preparation method thereof |
-
2003
- 2003-03-12 JP JP2003066326A patent/JP2004269034A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006158254A (en) * | 2004-12-06 | 2006-06-22 | Sumitomo Bakelite Co Ltd | Storage bag for citrus, and method for storing citrus |
| JP2009077650A (en) * | 2007-09-26 | 2009-04-16 | Q P Corp | Method for producing packaged sterilized vegetable |
| JP2009292506A (en) * | 2008-06-05 | 2009-12-17 | Ibaraki Prefecture | Freshness keeping container and freshness keeping method for leaf vegetable |
| JP2018076081A (en) * | 2016-11-07 | 2018-05-17 | 住友ベークライト株式会社 | Freshness-keeping bag for sprout or fungus, package containing sprout or fungus and method to keep freshness of sprout or fungus |
| CN115243565A (en) * | 2020-03-02 | 2022-10-25 | 好侍食品株式会社 | Caramel-colored onion seasoning in container and preparation method thereof |
| CN114747615A (en) * | 2022-04-24 | 2022-07-15 | 江苏梦兴诺食品有限公司 | Fresh-keeping method of fresh-cut onions |
| CN114747615B (en) * | 2022-04-24 | 2024-02-02 | 江苏梦兴诺食品有限公司 | Fresh-keeping method of fresh-cut onions |
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