JP2005112428A - Packaging bag and package - Google Patents
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本発明は、電子レンジで加熱可能な包装袋に関するものである。 The present invention relates to a packaging bag that can be heated in a microwave oven.
近年、調理済み冷凍食品やチルド食品等を包装袋から取り出し食器に移し代えて電子レンジで加熱調理するかわりに、包装袋ごと加熱調理する食品が増えてきている。しかし、密封した包装体では、加熱時に発生する水蒸気により膨張、破裂し内容物の飛散で電子レンジを汚したり、取りだそうとした際にやけどをしたりする危険性がある。
また、青果物においても、包装袋から取り出し食器等に移し代えて電子レンジで加熱調理するかわりに、包装袋ごと加熱する青果物が増えてきているが、上記と同様の問題が発生している。
一方、青果物に関しては、消費者の食品に対する安全性、衛生性を求める傾向が強まり、鮮度が良くて添加剤を含まないものが要求され始めてきた。
青果物をすぐ食べられるようにカット、洗浄した状態で流通販売し、消費者が購入後電子レンジでそのまま加熱調理し、すぐに食べられるという商品があれば、新鮮な食品を簡便に食べるという消費者の要求に適した商品となる。
In recent years, there has been an increase in foods that are cooked together with packaging bags, instead of taking cooked frozen foods, chilled foods, and the like from packaging bags, transferring them to tableware, and cooking them with a microwave oven. However, in a sealed package, there is a risk that it will expand and rupture due to water vapor generated during heating, contaminating the microwave oven by scattering the contents, and causing burns when trying to remove it.
Also, fruits and vegetables that are taken out of the packaging bag, transferred to tableware, etc., and cooked in the microwave oven instead of being cooked by the microwave oven are increasing, but the same problems as described above have occurred.
On the other hand, with regard to fruits and vegetables, consumers are increasingly demanding food safety and hygiene, and those with good freshness and no additives have begun to be demanded.
Consumers who sell products that are cut and washed so that they can be eaten immediately, and are sold and sold, and then cooked as they are in the microwave after purchase. It becomes a product suitable for the demand of
だが、消費者が簡便に食することができるようにカット、洗浄した青果物は鮮度を保つことが難しく、満足のいく状態で消費者に届けることは困難であった。この新鮮さ、衛生性に関して、添加物等を用いずに青果物自身の呼吸により包装内のガス濃度を野菜の保存に適した雰囲気にするというＭＡ（Modified Atmosphere）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。このため包装内を適切な酸素濃度、炭酸ガス濃度にコントロールすることが極めて重要である。 However, fruits and vegetables that have been cut and washed so that consumers can easily eat are difficult to keep fresh and difficult to deliver to consumers in a satisfactory state. With regard to freshness and hygiene, there is a freshness-keeping material for fruits and vegetables having an MA (Modified Atmosphere) effect that makes the gas concentration in the package suitable for the preservation of vegetables by breathing the fruits and vegetables without using additives. Developed and used mainly for distribution. The fruits and vegetables continue to breathe even after harvesting, and the oxygen concentration is lower than the atmosphere (about 21% oxygen, about 0.04% carbon dioxide). It is known to be possible. However, if the package contains an excessively low oxygen and high carbon dioxide environment, the fruits and vegetables will cause respiratory problems and promote deterioration. Conversely, the oxygen concentration is too high or the carbon dioxide concentration is too low. And sufficient freshness retention effect cannot be obtained. For this reason, it is extremely important to control the inside of the package to an appropriate oxygen concentration and carbon dioxide gas concentration.
青果物は種類、温度や切り方等により呼吸量が全く異なるため、青果物のＭＡ包装においては、それらに応じて包装体のガス透過量を調節する必要がある。そこで、フィルムに設けた微細孔（孔径数百μｍ以下）や傷を作りその数や大きさによってガスの透過量を調節するフィルムが複数のメーカーによって開発されている。
このＭＡ包装技術を用い、かつ電子レンジで簡便に加熱調理できる食品を作ろうとする場合、いくつかの問題があった。これらのフィルムで青果物を包装する場合、袋状に加工された後内容物を入れ、ヒートシールなどによって密封して使用する。しかし、多くは生食用であり加熱調理用のものもそのまま電子レンジにかけて食するというところまで簡便化された商品はほとんどなかった。
このように密封した包装体では、加熱時に発生する水蒸気により膨張、破裂し内容物の飛散で電子レンジを汚したり、取りだそうとした際にやけどをしたりする危険性がある。密封を必要とするＭＡ包装ではこれらの問題を防ぐための工夫ができなかった。
Since fruits and vegetables have completely different respiration rates depending on the type, temperature, cutting method, etc., in the MA packaging of fruits and vegetables, it is necessary to adjust the gas permeation amount of the package according to them. In view of this, a plurality of manufacturers have developed films that make micropores (having a diameter of several hundreds of μm or less) and scratches provided in the film and adjust the amount of gas permeation depending on the number and size.
When using this MA packaging technology and trying to make a food that can be easily cooked in a microwave oven, there have been several problems. When packaging fruits and vegetables with these films, the contents after being processed into a bag shape are put and sealed by heat sealing or the like. However, there are few products that have been simplified to the point where many are for raw consumption and food for cooking is directly put in a microwave oven.
In such a sealed package, there is a risk that it will expand and rupture due to water vapor generated during heating, contaminating the microwave oven due to scattering of the contents, or causing burns when trying to remove it. The MA packaging that requires sealing could not be devised to prevent these problems.
一般の調理済み食品や半調理済み食品に用いられている包装に穴をあけるという方法は、ＭＡ包装の場合、加熱調理時の水蒸気を十分に逃せるぐらいまでに、大きな穴をあけたり、ガス透過率の高いフィルムを使うと、流通時では包装内が大気と成分が変わらずＭＡ包装による保存性が出なくなってしまう。
それ以外の方法でも、コスト高、技術的に困難、生産性が悪いなどの理由で実用性に乏しかった。素材自体を易剥離性にして内圧の上昇で開封させる方法は比較的実用性のある方法であるが、青果物の包装としては大きな問題があった。青果物包装において包装内の防曇性はきわめて重大な役割を持っている。１つは中味がよく見えると言うことである。青果物を買う際には注意深く観察してから買う消費者が多いため包装が曇っているとそれだけで売れ行きに悪い影響が出る。また、包装内が結露している場合、青果物の多くでその水滴が付着した部分から腐敗など品質低下が始まり、よりはやく商品価値が失われることが知られている。そのため、一般に青果物の包装材は防曇性のすぐれた材料がよく用いられている。しかし、イージーピール層をもうけた易剥離性素材で、青果物包装として十分な防曇性がある素材は今のところない。
The method of making holes in packaging used for general cooked foods and semi-prepared foods, in the case of MA packaging, is to make a large hole or gas so that water vapor can be sufficiently released during cooking. If a film having a high transmittance is used, the atmosphere inside the package does not change with the components at the time of distribution, and the storability due to MA packaging does not come out.
Other methods were not practical because of high costs, technical difficulties, and poor productivity. Although the method of making the material itself easily peelable and opening it by increasing the internal pressure is a relatively practical method, it has a big problem as packaging of fruits and vegetables. Anti-fogging property in packaging has a very important role in fruit and vegetable packaging. One is that the contents look good. Many consumers buy carefully after buying fruits and vegetables, so if the packaging is cloudy, that alone will have a negative impact on sales. In addition, it is known that when the inside of the packaging is condensed, quality deterioration starts from the portion where most of the fruits and vegetables are attached with water droplets, such as spoilage, and the commercial value is lost sooner. For this reason, in general, materials having excellent anti-fogging properties are used as packaging materials for fruits and vegetables. However, there is no material that is easily peelable with an easy peel layer and has sufficient antifogging properties for fruit and vegetable packaging.
特開平７−１８４５３８号公報では、部分的にシール部にあらかじめコート剤を塗布することにより開封しやすくした鮮度保持包装であるが、この形態では内圧の上昇で開封する際に蒸気がそちらの方向に強く吹き出しているためやけどをしやすく、また電子レンジ内を汚す危険性も高い。また中にたまった水分があればこぼれてやけどや電子レンジの汚れの原因になる。
以上のように青果物の鮮度保持包装として必要な特性を有しかつ、そのまま電子レンジで加熱調理できるような青果物包装体はなかった。
As described above, there has been no fruit and vegetable package that has the characteristics necessary for a freshness-keeping package for fruits and vegetables and that can be cooked as it is in a microwave oven.
本発明は、そのまま袋ごと電子レンジによる加熱調理でき、その際確実に開口し、開口後も持ち運びしやすく、簡便でかつ低コストの包装袋を提供することを目的とする。更に、本発明は、新鮮な青果物の流通中における鮮度低下を抑えられかつ、そのまま袋ごと電子レンジによる加熱調理でき、その際確実に開口し、開口後も持ち運びしやすい簡便かつ低コストの青果物鮮度保持用の包装袋を提供することを目的とする。 An object of the present invention is to provide a simple and low-cost packaging bag that can be cooked with a microwave oven as it is, can be reliably opened at that time, and can be easily carried after opening. Furthermore, the present invention is a simple and low-cost freshness of fruits and vegetables which can suppress a decrease in freshness during the distribution of fresh fruits and vegetables and can be cooked as it is with a bag as it is, which opens reliably and is easy to carry after opening. An object is to provide a packaging bag for holding.
高分子フィルムを合掌背貼りした袋であり、前記袋の合掌背貼り部のシール強度が０．１〜０．６ｋｇｆ／１５ｍｍ（JIS Z 0238）であり、前記合掌背貼り部以外の袋のシール強度より小さく、合掌背貼り部のシール幅が１〜２０ｍｍであり、合掌背貼り方向部と平行方向にある袋の長さ（ＬＰ）と合掌背貼り方向と垂直方向にある袋の長さ（ＬＶ）の比ＬＰ／ＬＶが１以上１０以下である包装袋である。
更に好ましい形態としては、高分子フィルムの厚みが１５〜４０μｍであり、高分子フィルムが延伸ポリプロピレンフィルムまたは少なくともポリオレフィン層をもつ単層または多層の高分子フィルムであり、合掌背貼り部の高分子フィルムが、厚さ０．０１μｍ以上の樹脂層を有し、樹脂層がコート剤であり、コート剤がポリオレフィン系のコート剤であり、包装袋が電子レンジ用の袋であり、密封シールされた包装袋を電子レンジにて加熱調理した場合、合掌背貼り部から開口し、包装袋がレトルト食品又は冷凍食品用の包装袋であり、包装袋が青果物用の包装袋であり、高分子フィルムが、開口部１個の開孔面積が０．０５ｍｍ2以下である微細孔、未貫通及び貫通のクラック、あるいは切り込みの内少なくとも１種を有しており、青果物を入れて包装袋の口を密封シールした後、２４時間以内の包装袋内の酸素濃度が０．２〜１８％、炭酸ガス濃度が２〜２１％であり、包装される青果物が、エダマメ、カットブロッコリー、カットカリフラワー、カットゴボウ、カットカボチャ、皮むきソラマメ、アスパラガス、エノキタケ、シメジ、マイタケ、皮むきスイートコーン、ニンジン、インゲン、サヤエンドウ、皮むきタマネギ、ジャガイモ、サツマイモの中から選ばれる少なくとも１種である包装袋である。
また、上記に記載の包装袋にて青果物を包装し、袋の入り口を密封した包装体である。
It is a bag to which a polymer film is bonded to the back of the palm, the sealing strength of the portion of the bag to which the back of the palm is pasted is 0.1 to 0.6 kgf / 15 mm (JIS Z 0238). It is smaller than strength, the seal width of the palm-pasted pasting portion is 1 to 20 mm, the length of the bag (LP) in the direction parallel to the palm-pasting pasting direction portion and the length of the bag perpendicular to the palm-span pasting direction ( LV) is a packaging bag having a ratio LP / LV of 1 or more and 10 or less.
As a more preferable form, the thickness of the polymer film is 15 to 40 μm, the polymer film is a stretched polypropylene film or a single-layer or multi-layer polymer film having at least a polyolefin layer, Has a resin layer with a thickness of 0.01 μm or more, the resin layer is a coating agent, the coating agent is a polyolefin-based coating agent, the packaging bag is a microwave oven bag, and is hermetically sealed. When the bag is cooked in a microwave oven, it opens from the palm-pasted part, the packaging bag is a packaging bag for retort food or frozen food, the packaging bag is a packaging bag for fruits and vegetables, and the polymer film is micropores one open area opening is 0.05 mm 2 or less, has a non-through and through the cracks or notch at least one of the,, Seika After sealing and sealing the mouth of the packaging bag, the oxygen concentration in the packaging bag within 24 hours is 0.2 to 18%, the carbon dioxide concentration is 2 to 21%. Cut broccoli, cut cauliflower, cut burdock, cut pumpkin, peeled broad bean, asparagus, enokitake, shimeji, maitake, peeled sweet corn, carrot, green beans, green peas, peeled onion, potato, sweet potato It is a packaging bag that is a seed.
Moreover, it is a package body in which fruits and vegetables are packaged in the packaging bag described above, and the bag entrance is sealed.
本発明の方法に従うと、包装袋に入れられたレトルト食品又は冷凍食品を電子レンジで過熱する際、包装袋のまま過熱することができ、加熱時に発生する水蒸気により包装袋が膨張、破裂し、内容物の飛散で電子レンジを汚したり、取りだそうとした際にやけどをしたりすることがない。また、青果物の包装袋として用いることができ、青果物の鮮度を保持しながら青果物を保存することができ、更に電子レンジにて加熱することも可能である。 According to the method of the present invention, when retort food or frozen food put in a packaging bag is heated in a microwave oven, it can be heated as it is in the packaging bag, and the packaging bag expands and bursts due to water vapor generated during heating, There is no fouling of the microwave oven due to splashes of contents, or burns when trying to remove it. Moreover, it can be used as a packaging bag for fruits and vegetables, can preserve the fruits and vegetables while maintaining the freshness of the fruits and vegetables, and can also be heated in a microwave oven.
本発明の包装袋は、合掌背貼り部を有する袋である。合掌背貼り部にすることにより電子レンジでの加熱が可能となった。
本発明の包装袋は高分子フィルムからなり、その厚みは特に制限されないが、例えば、１２０μｍ以下であり、好ましくは５０μｍ以下であり、より好ましくは１５〜４０μｍである。高分子フィルムの厚みは、コスト、外観、透明性、内容物の保存性、省資源、実用性等の観点からあまり厚くする必要はなく、厚みが厚くなるとフィルムのコストが高くなるので好ましくない。
The packaging bag of this invention is a bag which has a joint palm back sticking part. Heating in a microwave oven became possible by using the gas palm back pasting part.
The packaging bag of the present invention is made of a polymer film, and its thickness is not particularly limited, but is, for example, 120 μm or less, preferably 50 μm or less, and more preferably 15 to 40 μm. The thickness of the polymer film does not need to be too thick from the viewpoints of cost, appearance, transparency, content preservation, resource saving, practicality, and the like.
包装袋の合掌背貼り部のシール強度は、０．１〜０．６ｋｇｆ／１５ｍｍ（JIS Z 0238）である。より好ましくは０．３〜０．６である。合掌背貼り部のシール強度が、０．１ｋｇｆ／１５ｍｍ（JIS Z 0238）未満では、輸送中、陳列中などの衝撃で容易に開封してしまい、シール強度が０．６ｋｇｆ／１５ｍｍ（JIS Z 0238）を超えると電子レンジにかけた際袋が破裂するようになってしまう可能性がある。また、合掌背貼り部のシール強度は、包装袋の他のシール部のシール強度より小さくする必要がある。
合掌背貼り部のシール幅は、１〜２０ｍｍであることが好ましい。シール幅が、１ｍｍ未満では包装体に衝撃などが加わった場合に破袋する可能性があり、２０ｍｍを越えると包装体の見栄えが悪くなる他背貼り部分からガスが抜けなくなる可能性がある。
合掌背貼り部の背貼り方向と平行方向にある袋の長さ（ＬＰ）と背貼り方向と垂直方向にある袋の長さ（ＬＶ）の比ＬＰ／ＬＶの値が１より大きく１０以下であることが好ましい。この範囲にすることにより、電子レンジで加熱して袋が膨らんだ際に、背貼り中央部に力がかかりやすく、背貼りもスムーズに起き上がって破裂音を生じることなくより開封され易くなる。
ＬＰ／ＬＶが１未満や１０を超えたケースでは、袋が膨らんだ際に背貼り中央部分に力が加わりにくく、背貼りが折りたたまれたまま起き上がりにくくなるため、背貼り中央部以外の部分から開封してしまう場合がある。
The seal strength of the joint-back attachment part of the packaging bag is 0.1 to 0.6 kgf / 15 mm (JIS Z 0238). More preferably, it is 0.3-0.6. If the seal strength of the joint-backing part is less than 0.1 kgf / 15 mm (JIS Z 0238), it can be easily opened by impact during transportation, display, etc., and the seal strength is 0.6 kgf / 15 mm (JIS Z 0238). ), The bag may burst when placed in a microwave oven. Moreover, it is necessary to make the sealing strength of the joint-back attachment part smaller than the sealing strength of the other sealing part of the packaging bag.
It is preferable that the seal width | variety of a joint palm back sticking part is 1-20 mm. If the seal width is less than 1 mm, the package may be broken when an impact is applied to the package, and if it exceeds 20 mm, the gas may not escape from the other back-attached portion where the package does not look good.
The ratio LP / LV of the length (LP) of the bag in the direction parallel to the back-pasting direction of the joint palm back-pasted portion and the length of the bag (LV) in the direction perpendicular to the back-pasting direction is greater than 1 and 10 or less. Preferably there is. By setting it within this range, when the bag is inflated by heating with a microwave oven, a force is easily applied to the center part of the back sticking, and the back sticking also rises smoothly and becomes easier to be opened without causing a popping sound.
In cases where LP / LV is less than 1 or more than 10, when the bag is inflated, it is difficult for force to be applied to the center part of the back sticking, and it is difficult to get up with the back sticking folded. It may be opened.
本発明の包装袋に用いる高分子フィルムの材質としては、特に限定されないが、例えば、ポリエチレン、ポリスチレン、ポリ乳酸等を用いることができる。これらの中で、コスト、見栄えなどの点からポリプロピレンフィルムが好ましい。また、高分子フィルムとして、延伸等の加工を行って用いても良く、内面にポリオレフィン層を持つ多層フィルムでも良く、例えば、ポリエチレンテレフタレートとポリエチレンのラミネートフィルムなどでも良い。高分子フィルムは更に必要に応じて充填材、添加剤を加えても良い。 Although it does not specifically limit as a material of the polymer film used for the packaging bag of this invention, For example, polyethylene, a polystyrene, polylactic acid etc. can be used. Among these, a polypropylene film is preferable from the viewpoint of cost and appearance. Further, the polymer film may be used after being subjected to processing such as stretching, or may be a multilayer film having a polyolefin layer on the inner surface, for example, a laminate film of polyethylene terephthalate and polyethylene. The polymer film may further contain a filler and an additive as necessary.
包装袋が合掌背貼り袋の場合、高分子フィルムに両面熱シール性のフィルムを用いることが好ましい。図１及び図２の様に袋両端開口部（図１の１；以下ａという）を熱シールする際に、ａと背貼り部（図１の２；以下ｂという）が重なり合っている部分（図２の３；以下ｃという）で貼りついてしまう。これを電子レンジにかけると破裂音はしないものの、袋の両端ｃ付近で開口してしまい、袋内に溜まった水分がレンジ内に漏れ出してしまう。また、レンジ内から取り出す際に水分および内容物をこぼしやすくなる。よって、電子レンジにかけた際、確実に背貼り部分ｂで開口させるには、片面熱シール性の高分子フィルムを用い、合掌背貼り部のシール強度が他の部分より弱くなる様にするのがより好ましいことを見出した。 When the packaging bag is a palm-backed bag, it is preferable to use a double-sided heat-sealing film as the polymer film. As shown in FIGS. 1 and 2, when heat-sealing the opening at both ends of the bag (1 in FIG. 1; hereinafter referred to as “a”), a portion where “a” and the back pasting portion (2 in FIG. 1; hereinafter referred to as “b”) overlap ( 2 in FIG. 2; hereinafter referred to as c). If this is applied to a microwave oven, it will not make a popping sound, but it will open near both ends c of the bag, and the water accumulated in the bag will leak into the range. In addition, moisture and contents are easily spilled when taken out of the range. Therefore, when using a microwave oven, in order to reliably open the back-pasted part b, use a single-sided heat-sealing polymer film and make the sealing strength of the palm-back part pasting part weaker than other parts. It was found that it is more preferable.
合掌背貼り部のシール強度を他の部分より弱くする方法として、例えば、コーティング等を施して樹脂層を設けたり、シール温度を低くしてシールする方法などがあるが、コーティングによる方法が好ましい。このコーティングに用いるコート剤は塗布された合掌背貼り部のシール強度を他の熱シール部に比べて弱くし、内部の圧力があがった際には適度なタイミングで背貼り部が開封し、内容物の飛散、破裂音の防止を目的とする。
本発明の包装袋を電子レンジにかける場合、背貼り部を上側にすれば、必ず背貼り部より開封するので開封後内容物が漏れ出すことも無い。袋の形状は他の部分よりシール強度を弱くした合掌背貼り部を有すれば、平袋に限らずサイドガセット袋などでも良い。
Examples of a method for making the sealing strength of the joint-backing portion weaker than other portions include a method of providing a resin layer by coating or the like, or a method of sealing at a lower sealing temperature. A method using coating is preferred. The coating agent used for this coating weakens the sealing strength of the applied palm-backed part compared to other heat-sealed parts, and when the internal pressure rises, the back-attached part opens at an appropriate timing. The purpose is to prevent scattering of objects and plosives.
When the packaging bag of the present invention is put on a microwave oven, if the back pasting portion is set on the upper side, the contents are not leaked after opening because the back pasting portion is surely opened. The shape of the bag is not limited to a flat bag, but may be a side gusset bag or the like, as long as it has a palm-and-back pasting portion with a lower sealing strength than other parts.
コート剤は、安全性、衛生性、接着性、電子レンジでの加熱に対し適切なタイミングで開封できる等の観点からそれぞれの素材に応じて選定する必要がある。例えば、包装材としてポリプロピレンフィルムを使用する場合には、ポリオレフィン系コート剤が最適である。塗布する厚みは０．０１μｍ以上であることが好ましい。これより薄いと電子レンジでの加熱に対し適切なタイミングで開封が安定して行われなくなる。コート剤を塗るに当たり必要に応じてコロナ処理を行ったフィルムを使ってもかまわない。 The coating agent needs to be selected according to each material from the viewpoint of safety, hygiene, adhesiveness, and opening at an appropriate timing for heating in a microwave oven. For example, when a polypropylene film is used as a packaging material, a polyolefin-based coating agent is optimal. The thickness to be applied is preferably 0.01 μm or more. If it is thinner than this, opening will not be performed stably at an appropriate timing for heating in the microwave oven. In applying the coating agent, a corona-treated film may be used as necessary.
本発明に用いる高分子フィルムの少なくとも袋内面側は防曇材を練りこむか塗布して防曇性を有していることが重要である。これはすでに述べたように、中味がきれいに見えることにより消費者の購買意欲が向上するのみならず、内容物の保存性も改善できるからである。防曇材としては特に限定されないが、例えば、ソルビタンモノラウレート、ソルビタンモノステアレート、ジグリセリンオレートなどのソルビタン脂肪酸エステル系界面活性剤、グリセリンモノステアレート、グリセリンモノラウレートジグリセリンジラウレート、トリグリセリンモノステアレートなどのグリセリン脂肪酸エステル系界面活性剤などがある。また、防曇剤を練りこんであるポリプロピレンフィルムも用いることができる。 It is important that at least the bag inner surface side of the polymer film used in the present invention has an antifogging property by kneading or applying an antifogging material. This is because, as already mentioned, the appearance of the contents is beautiful, so that not only the consumer's willingness to purchase is improved, but also the preservability of the contents can be improved. Although it does not specifically limit as an antifogging material, For example, sorbitan fatty acid ester type surfactants, such as sorbitan monolaurate, sorbitan monostearate, diglycerol oleate, glycerol monostearate, glycerol monolaurate diglycerol dilaurate, triglycerol There are glycerin fatty acid ester surfactants such as monostearate. A polypropylene film in which an antifogging agent is kneaded can also be used.
包装袋に青果物をいれて保存する場合、青果物に対する鮮度保持効果が得られるためには、青果物を入れてシール後２４時間以内に包装体内の酸素濃度を内容物に応じて０．２〜１８％、二酸化炭素濃度２〜２１％の範囲内にし、その状態が開封するまで安定して保持されることが好ましい。酸素濃度が下限値未満であれば、青果物が嫌気呼吸を行いエタノール、アセトアルデヒドを生じ劣化が早まり、上限値を超えれば呼吸抑制効果が小さく鮮度保持効果が弱くなる可能性がある。二酸化炭素濃度が２１％を長期的に超えたままだと、炭酸ガス障害が生じるという問題がある。例えば、ブロッコリーでは酸素５〜１５％、ニンジンでは酸素８〜１７％で鮮度保持効果が大きい（二酸化炭素はいずれも２１％以下が好ましい）。２４時間以内であるのは、いたみ易い青果物の場合、ガス濃度の変化が遅すぎると、その間に変色など品質低下が生じるためで、カットゴボウ、カットタマネギ、カットジャガイモなど変色しやすい青果物では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。包装体全体の酸素透過量は、内容物の青果物の呼吸量に応じてコントロールすることが好ましい。
包装体内の酸素濃度を精度良くにコントロールするためには、高分子フィルムに微細孔（開口面積０．０５ｍｍ2以下）や貫通・未貫通の傷、クラック、全長５ｍｍ以下の切れ目等少なくとも１種の加工が施されているのが好ましい。
When storing fruits and vegetables in a packaging bag, in order to obtain a freshness maintaining effect on the fruits and vegetables, the oxygen concentration in the package is 0.2 to 18% within 24 hours after the fruits and vegetables are put and sealed. The carbon dioxide concentration is preferably in the range of 2 to 21%, and is preferably held stably until the state is opened. If the oxygen concentration is less than the lower limit, the fruits and vegetables will perform anaerobic breathing to produce ethanol and acetaldehyde, leading to early deterioration. If the oxygen concentration exceeds the upper limit, the respiratory inhibition effect is small and the freshness maintaining effect may be weakened. If the carbon dioxide concentration remains above 21% for a long time, there is a problem that carbon dioxide gas damage occurs. For example, in broccoli, oxygen is 5 to 15%, and in carrot, oxygen is 8 to 17%, and the effect of maintaining freshness is large (both carbon dioxide is preferably 21% or less). Within 24 hours, in the case of fruit and vegetables that are easily damaged, if the gas concentration changes too slowly, quality deterioration such as discoloration will occur in the meantime, and in fruits and vegetables that tend to change color such as cut burdock, cut onion, cut potato, etc. In order to quickly bring the gas concentration into a predetermined range, means such as gas replacement may be used. It is preferable to control the oxygen permeation amount of the entire package according to the respiration rate of the fruits and vegetables of the contents.
In order to accurately control the oxygen concentration in the package, at least one kind of polymer film, such as micropores (opening area 0.05 mm 2 or less), penetrating / unpenetrating scratches, cracks, cuts with a total length of 5 mm or less, etc. It is preferable that processing has been performed.
包装袋に入れるレトルト食品、冷凍食品としては、特に制限されず、公知のものを用いることが出来る。この場合、極力ガスバリア性の高いフィルム、例えば、Ｋコートフィルムなどを用いることが好ましい。
包装袋へ入れる青果物としては、エダマメ、ブロッコリー、カリフラワー、アスパラガス、エノキタケ、シメジ、マイタケ、スイートコーン、ソラマメ、インゲン、サヤエンドウのように電子レンジでの加熱調理後、塩、ドレッシングなどで簡単な味付けをしてすぐに食べられるものが適しているが、ニンジン、タマネギ、ジャガイモ、ゴボウ、カボチャ、サツマイモなどシチューや煮ものなど長時間加熱を要するもの、火の通りの悪いものを簡便につくるために本発明の包装体を用いることができる。
The retort food and frozen food to be put in the packaging bag are not particularly limited, and known ones can be used. In this case, it is preferable to use a film having as high a gas barrier property as possible, for example, a K coat film.
The fruits and vegetables to be put in the packaging bag can be easily seasoned with salt, dressing, etc. It can be eaten immediately after being cooked, but it can be used to easily make stewed or boiled foods such as carrots, onions, potatoes, burdock, pumpkins, sweet potatoes, etc. The package of the invention can be used.
青果物は、洗浄しておくことが好ましいし、食べやすいサイズにカットしたり、皮や莢を取り除いておいてもかまわない。このようにカットした状態では、青果物の保存のために、０〜３０℃での保存、流通が好ましい。これより低温では青果物が凍結する危険性があり、これより高温では青果物がすぐに傷んだり異臭がするようになる。 The fruits and vegetables are preferably washed, and may be cut to a size that is easy to eat, or the skin and straw may be removed. In such a cut state, storage and distribution at 0 to 30 ° C. are preferable for storage of fruits and vegetables. At temperatures lower than this, there is a risk of freezing the fruits and vegetables, and at temperatures higher than this, the fruits and vegetables are immediately damaged or have a strange odor.
以下実施例で本発明を説明する。なお、本発明はこの実施例に限定されるものではない。
《実施例１》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０３個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍにコートした。
このフィルムを１５０×２２０ｍｍ（ＬＶ×ＬＰ：以下同様に記す）の合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１．４７、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。（ｎ＝５、以下の実施例は全て同様の数で評価した。）１２℃で保存したところ４８時間経過後の酸素濃度は９．３〜１０．６％、二酸化炭素濃度は１０．１〜１１．１％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。そのままの状態で電子レンジで３分加熱したところ、背貼りの中央部分が開いた状態で破裂はせず、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げても枝豆がこぼれることなく運ぶことができた。食味も初期の状態とほとんど変化がなかった。
《比較例１》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルム用い、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍにコートした。微細孔は開けなかった。
このフィルムを１５０×２２０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１．４７、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は０．１３％以下、二酸化炭素濃度２３．２〜３３．９％であり、６日目まで保存したが臭気が強く不良であった。そのままの状態で電子レンジで３分加熱したところ、背貼り部分の一部が開いた状態で破裂はせず、加熱調理されていた。しかし、臭気が強いため食することができないレベルであった。
《比較例２》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０３個／ｃｍ2の割合で開けた。合掌背貼り部分にはコーティングを行わなかった。
このフィルムを１５０×２２０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１．４７、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度１．０ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は９．７〜１１．９％、二酸化炭素濃度９．３〜１１．４％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。そのままの状態で電子レンジで３分加熱しようとしたところ約１分で破裂し中味の一部が飛散した。
The following examples illustrate the invention. In addition, this invention is not limited to this Example.
Example 1
Fine holes with an opening area of 0.02 mm 2 were opened at a rate of 0.03 holes / cm 2 in a 30 μm-thick single-side heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. In addition, Dick Seal A-811P from Dainippon Ink & Chemicals, Co., Ltd. was coated to a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 150 × 220 mm (LV × LP: hereinafter the same) back joint bag (LP / LV = 1.47, the width of the back pasted portion is 10 mm, the seal strength of the back pasted portion is 0.4 kgf / 15 mm, the other parts are 1.0 kgf / 15 mm), 200 g of green beans previously washed with water were put in this, and hermetically sealed by heat sealing. (N = 5, all the following examples were evaluated by the same number.) When stored at 12 ° C., the oxygen concentration after 48 hours was 9.3 to 10.6%, and the carbon dioxide concentration was 10.1 to 10. Although it was 11.1%, it was preserved until the sixth day, but the appearance and odor were hardly changed and the fresh state was maintained. When heated as it was for 3 minutes in a microwave oven, it was cooked without rupture, with the center part of the back sticking open. At this time, there was no leakage of moisture or the like in the range, and even if the upper part of the package was picked up and lifted, it could be carried without spilling green soybeans. The taste was almost unchanged from the initial state.
<< Comparative Example 1 >>
A 30 μm thick single-sided heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. was used, and a Dick seal A-811P manufactured by Dainippon Ink & Chemicals Co., Ltd. was coated to a thickness of 2 μm on the back of the joint. Micropores were not opened.
This film is processed into a 150 × 220 mm jointed back bag (LP / LV = 1.47, the width of the back pasted portion is 10 mm, the seal strength of the back pasted portion is 0.4 kgf / 15 mm, and the other portion is 1.0 kgf / 15 mm), 200 g of green beans previously washed with water were put in this, and hermetically sealed by heat sealing. When stored at 12 ° C., the oxygen concentration after 48 hours was 0.13% or less, and the carbon dioxide concentration was 23.2 to 33.9%. Although stored until the sixth day, the odor was strong and poor. When heated as it was for 3 minutes in a microwave oven, it was cooked without being ruptured with a part of the back-pasted part opened. However, it was a level that could not be eaten because of the strong odor.
<< Comparative Example 2 >>
Fine holes with an opening area of 0.02 mm 2 were opened at a rate of 0.03 holes / cm 2 in a 30 μm-thick single-side heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. No coating was applied to the portion where the palms were pasted.
This film is processed into a 150 × 220 mm jointed back bag (LP / LV = 1.47, the width of the back pasted portion is 10 mm, the seal strength of the back pasted portion is 1.0 kgf / 15 mm, and the other portion is 1.0 kgf / 15 mm), 200 g of green beans previously washed with water were put in this, and hermetically sealed by heat sealing. When stored at 12 ° C., the oxygen concentration after lapse of 48 hours was 9.7 to 11.9% and the carbon dioxide concentration was 9.3 to 11.4%. There was no freshness. When trying to heat in the microwave oven for 3 minutes, it burst in about 1 minute and part of the contents was scattered.
《比較例３》
東洋紡績（株）製の厚み３０μｍの二軸延伸防曇ポリプロピレンフィルムの合掌背貼り部分にはコートは行なわず、１５０×２２０ｍｍの合掌背貼り袋に加工した（ＬＰ／ＬＶ＝１．４７、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度１．０ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）。この袋には直径５ｍｍの穴を１個開けておいた。これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度２０．０〜２０．９％、二酸化炭素濃度０．０〜０．１％とほとんど大気とかわりがなく６日目まで保存したが変色および萎れで商品価値がないレベルであった。そのままの状態で電子レンジで３分加熱したところ、直径５ｍｍの穴から水蒸気が抜けるため破裂せず加熱調理できた。しかし、鮮度の低下が著しく食べられる状態ではなかった。また、袋の孔が大きいためかゴミが混在していた袋もあった。（１袋／５袋中）
《比較例４》
東洋紡績（株）製の厚み３０μｍの両面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０３個／ｃｍ2の割合で開けておいた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍコートしておいた。
このフィルムを１５０×２２０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１．４７、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は９．２〜１０．５％、二酸化炭素濃度１０．０〜１１．５％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。そのままの状態で電子レンジで３分加熱したところ、背貼りが重なった袋両端部分（ｃ部）が開いた状態で破裂はせず、加熱調理されていた。このとき開口部よりレンジ内に水分が漏れ、包装体上部をつまんで持ち上げると開口部より水分と枝豆が一部こぼれてしまった。食味は初期の状態とほとんど変化がなかった。
《比較例５》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０３個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍにコートした。
このフィルムを２２０×１５０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝０．６８、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は９．１〜１０．５％、二酸化炭素濃度は１０．０〜１１．５％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。そのままの状態で電子レンジで３分加熱したところ、背貼りが重なった袋両端部分（図１のｃ）が開いた状態で破裂はせず、加熱調理されていた。このとき開口部よりレンジ内に水分が漏れ、包装体上部をつまんで持ち上げると開口部より水分と枝豆が一部こぼれてしまった。食味は初期の状態とほとんど変化がなかった。
<< Comparative Example 3 >>
A 30 μm thick biaxially stretched anti-fogging polypropylene film made by Toyobo Co., Ltd. was not coated and processed into a 150 × 220 mm jointed bag (LP / LV = 1.47, back). The width of the pasting part is 10 mm, the sealing strength of the back pasting part is 1.0 kgf / 15 mm, and the other part is 1.0 kgf / 15 mm). This bag had one hole with a diameter of 5 mm. 200 g of green soybeans washed with water in advance were put in this, and hermetically sealed by heat sealing. When stored at 12 ° C., the oxygen concentration after 2 hours was 20.0-20.9% and the carbon dioxide concentration was 0.0-0.1%. It was a level with no commercial value. When heated for 3 minutes in a microwave oven as it was, water vapor escaped from a hole with a diameter of 5 mm, and cooking was possible without bursting. However, the decline in freshness was not in an edible state. In addition, there was a bag in which garbage was mixed because of the large hole in the bag. (In 1 bag / 5 bags)
<< Comparative Example 4 >>
Fine holes with an opening area of 0.02 mm 2 were opened at a rate of 0.03 holes / cm 2 in a double-sided heat-sealing biaxially stretched anti-fogging polypropylene film with a thickness of 30 μm manufactured by Toyobo Co., Ltd. Further, a Dick seal A-811P manufactured by Dainippon Ink and Chemicals Co., Ltd. was coated at a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 150 × 220 mm jointed back bag (LP / LV = 1.47, the width of the back pasted portion is 10 mm, the seal strength of the back pasted portion is 0.4 kgf / 15 mm, and the other portion is 1.0 kgf / 15 mm), 200 g of green beans previously washed with water were put in this, and hermetically sealed by heat sealing. When stored at 12 ° C., the oxygen concentration after 48 hours was 9.2 to 10.5% and the carbon dioxide concentration was 10.0 to 11.5%. There was no freshness. When heated for 3 minutes in a microwave oven as it was, it was cooked without rupturing in the state where both end portions (c portion) where the back-pasting overlapped were opened. At this time, moisture leaked into the range from the opening, and when the upper part of the package was picked up and lifted, part of the moisture and green soybeans spilled from the opening. The taste was almost unchanged from the initial state.
<< Comparative Example 5 >>
Fine holes with an opening area of 0.02 mm 2 were opened at a rate of 0.03 holes / cm 2 in a 30 μm-thick single-side heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. In addition, Dick Seal A-811P from Dainippon Ink & Chemicals, Co., Ltd. was coated to a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 220 × 150 mm palm-backed bag (LP / LV = 0.68, the width of the back-attached part is 10 mm, the seal strength of the back-attached part is 0.4 kgf / 15 mm, and the other parts are 1.0 kgf / 15 mm), 200 g of green beans previously washed with water were put in this, and hermetically sealed by heat sealing. When stored at 12 ° C., the oxygen concentration after 48 hours was 9.1 to 10.5% and the carbon dioxide concentration was 10.0 to 11.5%. There was no change and it was kept fresh. When heated as it was for 3 minutes in a microwave oven, it was cooked without rupturing in the state where both ends of the bag (c in FIG. 1) where the back-pasting overlapped were opened. At this time, moisture leaked into the range from the opening, and when the upper part of the package was picked up and lifted, part of the moisture and green soybeans spilled from the opening. The taste was almost unchanged from the initial state.
《比較例６》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０３個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍにコートした。
このフィルムを１５０×２２０ｍｍ（ＬＶ×ＬＰ：以下同様に記す）の合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１．４７、背貼り部分の幅３０ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は９．２〜１０．７％、二酸化炭素濃度は１０．１〜１１．４％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。そのままの状態で電子レンジで３分加熱したところ、背貼りが重なった袋両端部分（図１のｃ）が開いた状態で破裂はせず、加熱調理されていた。このとき開口部よりレンジ内に水分が漏れ、包装体上部をつまんで持ち上げると開口部より水分と枝豆が一部こぼれてしまった。食味は初期の状態とほとんど変化がなかった。
《実施例２》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０３ｍｍ2の微細孔を０．０３個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍコートした。
このフィルムを１５０×４２０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝２．８、背貼り部分の幅１５ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ皮を剥いたスイートコーン１本（約３６０ｇ）を入れてヒートシールにより密封包装した。１０℃で保存したところ４８時間経過後の酸素濃度は７．３〜９．４％、二酸化炭素濃度１１．４〜１４．７％であり、保存５日目でも外観、臭気ともほとんど変化がなく新鮮な状態が保たれた。そのままの状態で電子レンジで３分加熱したところ、約１分で背貼りの中央部分が破裂することなく開き、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げても水分やスイートコーンがこぼれることなく運ぶことができた。食味も初期の状態とほとんど差がなかった。
《実施例３》
東洋紡績（株）製の厚み３０μｍの片面シール性二軸延伸防曇ポリプロピレンフィルム用い、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍコートしておいた。微細孔は開けなかった。
このフィルムを内寸が１５０×４２０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝２．８、背貼り部分の幅１５ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ皮を剥いたスイートコーン１本（約３６０ｇ）を入れてヒートシールにより密封包装した。１０℃で２０時間保存したところ２０時間経過後の酸素濃度は３．１〜６．８％、二酸化炭素濃度は１４．３〜１８．５％であり、外観、臭気とも良好であった。そのままの状態で電子レンジで３分加熱したところ、約１分で背貼りの中央部分が破裂することなく開き、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げても水分やスイートコーンがこぼれることなく運ぶことができた。食味も初期の状態とほとんど差がなかった。
<< Comparative Example 6 >>
Fine holes with an opening area of 0.02 mm 2 were opened at a rate of 0.03 holes / cm 2 in a 30 μm-thick single-side heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. In addition, Dick Seal A-811P from Dainippon Ink & Chemicals, Co., Ltd. was coated to a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 150 × 220 mm (LV × LP: hereinafter the same) back-to-back bag (LP / LV = 1.47, the width of the back-attached portion is 30 mm, the seal strength of the back-attached portion is 0.4 kgf / 15 mm, the other parts are 1.0 kgf / 15 mm), 200 g of green beans previously washed with water were put in this, and hermetically sealed by heat sealing. When stored at 12 ° C, the oxygen concentration after lapse of 48 hours was 9.2 to 10.7% and the carbon dioxide concentration was 10.1 to 11.4%. There was no change and it was kept fresh. When heated as it was for 3 minutes in a microwave oven, it was cooked without rupturing in the state where both ends of the bag (c in FIG. 1) where the back-pasting overlapped were opened. At this time, moisture leaked into the range from the opening, and when the upper part of the package was picked up and lifted, part of the moisture and green soybeans spilled from the opening. The taste was almost unchanged from the initial state.
Example 2
A fine hole having an opening area of 0.03 mm 2 was formed at a rate of 0.03 holes / cm 2 in a 30 μm-thick single-side heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. Further, a Dick seal A-811P manufactured by Dainippon Ink & Chemicals, Co., Ltd. was coated at a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 150 × 420 mm jointed back bag (LP / LV = 2.8, the width of the back pasted portion is 15 mm, the seal strength of the back pasted portion is 0.4 kgf / 15 mm, and the other portion is 1.0 kgf / 15 mm), one sweet corn (about 360 g) previously peeled was put into this, and hermetically sealed by heat sealing. When stored at 10 ° C., the oxygen concentration after lapse of 48 hours is 7.3 to 9.4% and the carbon dioxide concentration is 11.4 to 14.7%, and there is almost no change in appearance and odor even on the fifth day of storage. It was kept fresh. When heated for 3 minutes in a microwave oven as it was, the center part of the back-pasted opened without rupture in about 1 minute and was cooked. At this time, there was no leakage of moisture or the like in the range, and even if the upper part of the package was picked up and lifted, it could be carried without spilling moisture and sweet corn. The taste was almost the same as the initial state.
Example 3
A 30 μm thick single-sided sealable biaxially stretched antifogging polypropylene film manufactured by Toyobo Co., Ltd. was used, and a Dick seal A-811P from Dainippon Ink & Chemicals Co., Ltd. was coated to a thickness of 2 μm on the back of the joint. Micropores were not opened.
This film is processed into a palm-backed bag with an inner size of 150 × 420 mm (LP / LV = 2.8, the width of the back-pasted part is 15 mm, the sealing strength of the back-pasted part is 0.4 kgf / 15 mm, and the other parts are 1 0.0 kgf / 15 mm), one sweet corn peeled in advance (about 360 g) was put in this, and hermetically sealed by heat sealing. When stored at 10 ° C. for 20 hours, the oxygen concentration after 20 hours was 3.1 to 6.8%, the carbon dioxide concentration was 14.3 to 18.5%, and both the appearance and odor were good. When heated in a microwave oven for 3 minutes in the same state, the center part of the back sticker opened without rupture in about 1 minute and was cooked. At this time, there was no leakage of moisture or the like in the range, and even if the upper part of the package was picked up and lifted, it could be carried without spilling moisture and sweet corn. The taste was almost the same as the initial state.
《比較例７》
東洋紡績（株）製の厚み３０μｍの片面シール性二軸延伸防曇ポリプロピレンフィルム用い、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍコートしておいた。微細孔は開けなかった。
このフィルムを内寸が１５０×４２０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝２．８、背貼り部分の幅１５ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ皮を剥いたスイートコーン１本（約３６０ｇ）を入れてヒートシールにより密封包装した。１０℃で保存したところ４８時間経過後の酸素濃度は０．１％以下、二酸化炭素濃度は２６．７〜３１．９％であり、既に異臭が発生していた。さらに５日目まで保存したところが異臭に加え、腐敗が発生しており、食べられる状態ではなかった。そのままの状態で電子レンジで３分加熱したところ、約１分で背貼りの中央部分が破裂することなく開いた。
《実施例４》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに長さ２ｍｍの切れ目を０．０２個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍコートした。
このフィルムを１２０×１９０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１．５８、背貼り部分の幅５ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ７ｃｍにカットしたグリーンアスパラガス（約１００ｇ）を入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は８．８〜１０．７％、二酸化炭素濃度１０．１〜１２．０％であり、保存５日目でも外観、臭気ともほとんど変化がなく新鮮な状態が保たれた。そのままの状態で電子レンジで３分加熱したところ、約１分で背貼りの中央部分が破裂することなく開き、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げても水分やアスパラガスがこぼれることなく運ぶことができた。食味も初期の状態とほとんど差がなかった。
《実施例５》
東洋紡績（株）製の厚み３０μｍの片面熱シール性ポリエチレンテレフタレートとポリエチレンのラミネートフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０３個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１２Ｐを厚み２μｍにコートした。
このフィルムを１５０×２２０ｍｍの合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１．４７、背貼り部分の幅５ｍｍ、背貼り部分のシール強度０．５ｋｇｆ／１５ｍｍ、その他の部分は２．０ｋｇｆ／１５ｍｍ以上）、これにあらかじめ水洗したエダマメ２００ｇ入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は８．１〜１１．２％、二酸化炭素濃度は９．５〜１２．９％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。そのままの状態で電子レンジで３分加熱したところ、背貼りの中央部分が開いた状態で破裂はせず、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げても枝豆がこぼれることなく運ぶことができた。食味も初期の状態とほとんど変化がなかった。
<< Comparative Example 7 >>
A 30 μm thick single-sided sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. was used, and a Dick seal A-811P from Dainippon Ink & Chemicals Co., Ltd. was coated to a thickness of 2 μm on the back of the joint. Micropores were not opened.
This film is processed into a palm-backed bag with an inner size of 150 × 420 mm (LP / LV = 2.8, the width of the back-pasted part is 15 mm, the sealing strength of the back-pasted part is 0.4 kgf / 15 mm, and the other parts are 1 0.0 kgf / 15 mm), one sweet corn peeled in advance (about 360 g) was put in this, and hermetically sealed by heat sealing. When stored at 10 ° C., the oxygen concentration after 48 hours was 0.1% or less, the carbon dioxide concentration was 26.7 to 31.9%, and a strange odor had already occurred. Furthermore, the place preserved until the 5th day was not ready to eat because of the bad smell and rot. When heated in a microwave oven for 3 minutes in the same state, the center part of the back sticker opened without rupture in about 1 minute.
Example 4
A 2 mm long cut was opened at a rate of 0.02 pieces / cm 2 on a 30 μm thick single-sided heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. Further, a Dick seal A-811P manufactured by Dainippon Ink & Chemicals, Co., Ltd. was coated at a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 120 × 190 mm jointed back bag (LP / LV = 1.58, the width of the back pasted portion is 5 mm, the seal strength of the back pasted portion is 0.4 kgf / 15 mm, and the other portion is 1.0 kgf / 15 mm), green asparagus (about 100 g) previously cut into 7 cm was put in this, and hermetically packaged by heat sealing. When stored at 12 ° C., the oxygen concentration after 48 hours is 8.8 to 10.7%, the carbon dioxide concentration is 10.1 to 12.0%, and there is almost no change in appearance and odor even on the fifth day of storage. It was kept fresh. When heated for 3 minutes in a microwave oven as it was, the center part of the back-pasted opened without rupture in about 1 minute and was cooked. At this time, there was no leakage of moisture in the range, and even if the upper part of the package was picked up and lifted, it could be transported without spilling moisture and asparagus. The taste was almost the same as the initial state.
Example 5
Fine holes with an opening area of 0.02 mm 2 were opened at a rate of 0.03 holes / cm 2 in a laminate film of 30 μm thick single-side heat-sealable polyethylene terephthalate and polyethylene manufactured by Toyobo Co., Ltd. Further, Dick Seal A-812P manufactured by Dainippon Ink & Chemicals, Inc. was coated to a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 150 × 220 mm palm-backed bag (LP / LV = 1.47, the width of the back-attached portion is 5 mm, the seal strength of the back-attached portion is 0.5 kgf / 15 mm, and the other portions are 2.0 kgf / 15 mm or more), 200 g of green beans previously washed with water were put in this, and hermetically sealed by heat sealing. When stored at 12 ° C., the oxygen concentration after 48 hours was 8.1 to 11.2% and the carbon dioxide concentration was 9.5 to 12.9%. There was no change and it was kept fresh. When heated as it was for 3 minutes in a microwave oven, it was cooked without rupture, with the center part of the back sticking open. At this time, there was no leakage of moisture or the like in the range, and even if the upper part of the package was picked up and lifted, it could be carried without spilling green soybeans. The taste was almost unchanged from the initial state.
《実施例６》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０２個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍにコートした。
このフィルムを３５×２８０ｍｍ（ＬＶ×ＬＰ：以下同様に記す）の合掌背貼り袋に加工し（ＬＰ／ＬＶ＝８、背貼り部分の幅５ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したグリーンアスパラガス２本（約６０ｇ）入れてヒートシールにより密封包装した。１２℃で保存したところ４８時間経過後の酸素濃度は１１．３〜１２．８％、二酸化炭素濃度は８．１〜１０．２％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。そのままの状態で電子レンジで３分加熱したところ、背貼りの中央部分が開いた状態で破裂はせず、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げても枝豆がこぼれることなく運ぶことができた。食味も初期の状態とほとんど変化がなかった。
《比較例８》
東洋紡績（株）製の厚み３０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムに開孔面積０．０２ｍｍ2の微細孔を０．０２個／ｃｍ2の割合で開けた。また、合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍにコートした。
このフィルムを２５×２８０ｍｍ（ＬＶ×ＬＰ：以下同様に記す）の合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１１．２、背貼り部分の幅５ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これにあらかじめ水洗したグリーンアスパラガス２本（約６０ｇ）入れてヒートシールにより密封包装した。（ｎ＝５、以下の実施例は同様の数で評価した。）１２℃で保存したところ４８時間経過後の酸素濃度は１１．３〜１２．８％、二酸化炭素濃度は８．１〜１０．２％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。そのままの状態で電子レンジで３分加熱したところ、背貼りが重なった袋両端部分（ｃ）が開いた状態で破裂はせず、加熱調理されていた。このとき開口部よりレンジ内に水分が漏れ、包装体上部をつまんで持ち上げると開口部より水分がこぼれてしまった。食味は初期の状態とほとんど変化がなかった。
《実施例７》
厚み１００μｍのポリエチレンテレフタレート（厚み１６μｍ）と低密度ポリエチレン（厚み８４μｍ）の片面シール性ラミネートフィルムを２５×２８０ｍｍ（ＬＶ×ＬＰ：以下同様に記す）の合掌背貼り袋に加工し（ＬＰ／ＬＶ＝１１．２、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は２．０ｋｇｆ／１５ｍｍ以上）、これにあらかじめ水洗したグリーンアスパラガス２本（約６０ｇ）入れてヒートシールにより密封包装した。合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み３μｍにコートした。
そのままの状態で電子レンジで３分加熱したところ、背貼りの中央部分が開いた状態で破裂はせず、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げても枝豆がこぼれることなく運ぶことができた。但し、フィルム厚みが１００μｍなので、３０μｍのものと比較して袋のフィルム代が約２５倍となった。
Example 6
A fine hole having an opening area of 0.02 mm 2 was formed at a rate of 0.02 holes / cm 2 in a 30 μm-thick single-side heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. In addition, Dick Seal A-811P from Dainippon Ink & Chemicals, Co., Ltd. was coated to a thickness of 2 μm on the part where the palms were pasted.
This film was processed into a 35 x 280 mm (LV x LP: hereinafter the same) back-to-back bag (LP / LV = 8, back pasted part width 5 mm, back pasted part seal strength 0.4 kgf / 15 mm, The other parts were 1.0 kgf / 15 mm), and two green asparagus (about 60 g) washed with water in advance were put in this and hermetically sealed by heat sealing. When stored at 12 ° C., the oxygen concentration after 48 hours was 11.3-12.8% and the carbon dioxide concentration was 8.1-10.2%. There was no change and it was kept fresh. When heated as it was for 3 minutes in a microwave oven, it was cooked without rupture, with the center part of the back sticking open. At this time, there was no leakage of moisture or the like in the range, and even if the upper part of the package was picked up and lifted, it could be carried without spilling green soybeans. The taste was almost unchanged from the initial state.
<< Comparative Example 8 >>
A fine hole having an opening area of 0.02 mm 2 was formed at a rate of 0.02 holes / cm 2 in a 30 μm-thick single-side heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. In addition, Dick Seal A-811P from Dainippon Ink & Chemicals, Co., Ltd. was coated to a thickness of 2 μm on the part where the palms were pasted.
This film is processed into a 25 × 280 mm (LV × LP: hereinafter the same) baggage back pasting bag (LP / LV = 11.2, back pasting portion width 5 mm, back pasting portion sealing strength 0.4 kgf / 15 mm, the other parts were 1.0 kgf / 15 mm), and two green asparagus (about 60 g) previously washed with water were put in this and hermetically sealed by heat sealing. (N = 5, the following examples were evaluated by the same number.) When stored at 12 ° C., the oxygen concentration after 48 hours was 11.3 to 12.8%, and the carbon dioxide concentration was 8.1 to 10. It was 2%, and it was preserved until the 6th day, but the appearance and odor were hardly changed and the fresh state was maintained. When it was heated for 3 minutes in a microwave oven as it was, it was cooked without rupturing in the state where both ends (c) of the bag where the back-sticking overlapped were opened. At this time, moisture leaked into the range from the opening, and when the upper part of the package was lifted, moisture spilled from the opening. The taste was almost unchanged from the initial state.
Example 7
A 100 μm-thick polyethylene terephthalate (thickness 16 μm) and low-density polyethylene (thickness 84 μm) single-sided sealing laminate film is processed into a 25 × 280 mm (LV × LP: hereinafter the same) baggage back-attached bag (LP / LV = 11.2, the width of the back-pasted part is 10mm, the seal strength of the back-pasted part is 0.4kgf / 15mm, the other parts are 2.0kgf / 15mm or more), and two pieces of green asparagus (approx. 60g) previously washed with water And hermetically packaged by heat sealing. On the back of the joint, the Dick Seal A-811P from Dainippon Ink & Chemicals was coated to a thickness of 3 μm.
When heated as it was for 3 minutes in a microwave oven, it was cooked without rupture, with the center part of the back sticking open. At this time, there was no leakage of moisture in the range, and even if the upper part of the package was picked up and lifted, it could be carried without spilling green soybeans. However, since the film thickness was 100 μm, the film cost of the bag was about 25 times that of 30 μm.
《実施例８》
東洋紡績（株）製の厚み４０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムで
１００×２２０ｍｍ（ＬＶ×ＬＰ：以下同様に記す）の合掌背貼り袋に加工し（ＬＰ／ＬＶ＝２．２、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度０．４ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これに電子レンジで調理可能な米飯２００ｇを入れてヒートシールにより密封包装した。合掌背貼り部分には大日本インキ化学工業のディックシールＡ−８１１Ｐを厚み２μｍにコートした。
そのままの状態で電子レンジで２分加熱したところ、背貼りの中央部分が開いた状態で破裂はせず、加熱調理されていた。このときレンジ内に水分などの漏れは無く、包装体上部をつまんで持ち上げてもご飯がこぼれることなく運ぶことができた。
《比較例９》
東洋紡績（株）製の厚み４０μｍの片面熱シール性二軸延伸防曇ポリプロピレンフィルムで
１００×２２０ｍｍ（ＬＶ×ＬＰ：以下同様に記す）の合掌背貼り袋に加工し（ＬＰ／ＬＶ＝２．２、背貼り部分の幅１０ｍｍ、背貼り部分のシール強度１．０ｋｇｆ／１５ｍｍ、その他の部分は１．０ｋｇｆ／１５ｍｍ）、これに電子レンジで調理可能な米飯２００ｇを入れてヒートシールにより密封包装した。合掌背貼り部分にはコートなどの加工を施さなかった。
そのままの状態で電子レンジで３分加熱しようとしたところ約１分で破裂音と共に背貼りが重なった袋両端部分（ｃ）が開いた。米飯は加熱調理されていたが、開口部よりレンジ内に水分が漏れ、さらに包装体上部をつまんで持ち上げると開口部よりご飯と水分が一部こぼれてしまった。
Example 8
A 40 μm thick single-sided heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. is processed into a 100 × 220 mm (LV × LP: hereinafter the same) bag-backed bag (LP / LV = 2. 2. Back pasting part width 10mm, back pasting part seal strength 0.4kgf / 15mm, other part 1.0kgf / 15mm) 200g cooked rice cooked in microwave oven is put in this and sealed by heat sealing did. On the back of the gas palm, Dick Seal A-811P from Dainippon Ink & Chemicals was coated to a thickness of 2 μm.
When heated as it was for 2 minutes in a microwave oven, it was cooked without rupturing with the center part of the back sticking open. At this time, there was no leakage of moisture in the range, and even if the upper part of the package was picked up and lifted, the rice could be carried without spilling.
<< Comparative Example 9 >>
A 40 μm thick single-sided heat-sealing biaxially stretched anti-fogging polypropylene film manufactured by Toyobo Co., Ltd. is processed into a 100 × 220 mm (LV × LP: hereinafter the same) bag-backed bag (LP / LV = 2. 2, 10mm width of the back pasting part, 1.0kgf / 15mm sealing strength of the back pasting part, 1.0kgf / 15mm for the other part), 200g of cooked rice cooked in a microwave oven is put in this and sealed by heat sealing did. No processing such as coating was applied to the part where the palms were pasted.
When trying to heat in the microwave oven for 3 minutes as it was, both ends (c) of the bag where the back attachment overlapped with the popping sound opened in about 1 minute. The cooked rice was cooked, but water leaked into the range from the opening, and when the upper part of the package was picked up and lifted, part of the rice and water was spilled from the opening.
本発明は、電子レンジで加熱可能な包装袋に関するものであり、電子レンジで加熱する冷凍食品やチルド食品、青果物等に利用できる。 The present invention relates to a packaging bag that can be heated in a microwave oven, and can be used for frozen foods, chilled foods, fruits and vegetables, etc. that are heated in a microwave oven.
１．袋両端開口部
２．背貼り部
３．背貼りが重なった袋両端部分
1. 1. Bag opening at both ends 2. Back pasting part Both ends of the bag where the backstrips overlap
Claims (13)
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| Application Number | Priority Date | Filing Date | Title |
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| JP2003350784A JP2005112428A (en) | 2003-10-09 | 2003-10-09 | Packaging bag and package |
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| JP2003350784A JP2005112428A (en) | 2003-10-09 | 2003-10-09 | Packaging bag and package |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006335365A (en) * | 2005-05-31 | 2006-12-14 | Suzuki Gravure Kk | Packaging bag for microwave oven |
| JP2007186248A (en) | 2006-01-16 | 2007-07-26 | Sumitomo Bakelite Co Ltd | Packaging bag for vegetables and fruit, and vegetable/fruit package |
| JP2013043669A (en) * | 2011-08-23 | 2013-03-04 | Dainippon Printing Co Ltd | Container for packaging perishables corresponding to microwave oven cooking |
| JP2014210601A (en) * | 2013-04-19 | 2014-11-13 | 凸版印刷株式会社 | Packaging bag |
| JP2015020746A (en) * | 2013-07-16 | 2015-02-02 | 日生化学株式会社 | Frozen food packaging bag and package body |
-
2003
- 2003-10-09 JP JP2003350784A patent/JP2005112428A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006335365A (en) * | 2005-05-31 | 2006-12-14 | Suzuki Gravure Kk | Packaging bag for microwave oven |
| JP4574445B2 (en) * | 2005-05-31 | 2010-11-04 | スズキグラビア株式会社 | Microwave packaging bag |
| JP2007186248A (en) | 2006-01-16 | 2007-07-26 | Sumitomo Bakelite Co Ltd | Packaging bag for vegetables and fruit, and vegetable/fruit package |
| JP2013043669A (en) * | 2011-08-23 | 2013-03-04 | Dainippon Printing Co Ltd | Container for packaging perishables corresponding to microwave oven cooking |
| JP2014210601A (en) * | 2013-04-19 | 2014-11-13 | 凸版印刷株式会社 | Packaging bag |
| JP2015020746A (en) * | 2013-07-16 | 2015-02-02 | 日生化学株式会社 | Frozen food packaging bag and package body |
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