JP2006223203A - Packing bag for garlic, garlic package and method for preserving garlic - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaging bag for preserving garlics that has high persistency and inhibits the germination and the rooting not only during the storage but also during the circulation, sale and consumption, particularly inhibits the germination and the rooting in low temperature range at which readily causing the germination and rooting. <P>SOLUTION: In a packing bag for garlic under a temperature condition of 0 to 15°C, the oxygen permeability of the packing bag is 20 to 400 cc/(100 g day atm) per 100 g of garlic and the oxygen concentration in the packing bag is 0.01 to 4% after garlic is packed. In a preferred embodiment, the oxygen concentration is 0.05 to 1% in the packing bag and the oxygen permeability of the packing bag for garlic is 20 to 100 cc/(100 g day atm) per 100 g of garlic. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a packaging bag for garlic, a package using the bag, and a method for preserving garlic.

Domestic garlic is supplied year-round, but new products are on the market around May-September, and many of them are stored outside of that period.
One of the problems when storing garlic is germination and rooting that occur around October. Garlic is dormant until around September, but the dormancy breaks through high temperatures in summer, and germination and rooting begin around October. Germination is active when the temperature of the atmosphere during storage is 0 to 15 ° C., and particularly prominent in the vicinity of 10 ° C. In addition, when garlic that has broken dormancy is stored at room temperature, the weight of the garlic is reduced, the garlic is deflated, and the commercial value is significantly reduced. Therefore, in order to prevent germination and rooting, it has been conventionally prevented by using a germination inhibitor. However, in recent years, this chemical is no longer used and is stored at a low temperature of about −2 ° C., heating, and CA (Controlled Atmosphere) storage. Alternative methods have been used. However, these methods have a problem that the effect of preventing germination and rooting after delivery is not obtained, a dedicated large-scale low-temperature storage facility is required, and garlic is damaged by heating.

In JP-A-2004-339153, garlic germination was suppressed by storing it in an air-permeable storage container together with an adsorbent carrier on which ethylene was adsorbed. However, with this method, the durability of the ethylene generator, the consumer's dislike to attach the ethylene generator package etc. to a fresh food such as garlic, and the effectiveness of not managing the ethylene generator sufficiently There was a problem that it could not be obtained.
JP 2004-339153 A JP 2004-290125 A

  Sustainable without using special equipment and chemicals, can prevent germination and rooting not only during storage but also during distribution / sales and after purchase by consumers, especially at low temperatures that are easy to germinate and root An object of the present invention is to provide a garlic packaging bag having the same effect in a belt. It is another object of the present invention to provide a package that can be subjected to pre-drying that is usually performed to improve storage stability after packaging.

In a packaging bag for garlic that stores garlic at a temperature of 0 to 15 ° C., the oxygen transmission rate of the packaging bag per 100 g of garlic is 20 to 400 cc / 100 g · day · atm, and after packaging the garlic, It is a packaging bag for garlic having an oxygen concentration of 0.01 to 4%. Alternatively, in a packaging bag for garlic that stores garlic at a temperature condition of 15 to 35 ° C., the oxygen transmission rate of the packaging bag per 100 g of garlic is 20 to 400 cc / 100 g · day · atm, and after packaging the garlic, It is a packaging bag for garlic whose oxygen concentration in the packaging bag is 0.01 to 1%.
As a more preferable form, the oxygen concentration in the packaging bag is 0.05 to 1%, and the oxygen transmission rate of the packaging bag per 100 g of garlic is 20 to 100 cc / 100 g · day · atm. The water vapor permeability of the packaging bag is 50 to 1000 g / m ² · day (40 ° C., 90% RH), and the water vapor permeability of the packaging bag per 100 g of garlic is 1 to 50 g / 100 g · day. Yes, the packaging bag is a synthetic resin film or a semi-synthetic resin film, and the synthetic resin film is a film selected from polystyrene, nylon, ethylene-vinyl acetate copolymer (EVA), and a polylactic acid-based resin. The synthetic resin film is cellophane, and the packaging bag has a through-hole with an opening area of 0.075 mm ² or less, or a through or non-through flaw. Or it is a packaging bag for garlic which has a crack or a notch of 5 mm or less in length.
A garlic packaging body in which garlic is packaged using the garlic packaging bag.
Moreover, it is the preservation | save method of the garlic which stores the garlic packaging body which packaged the garlic at the temperature of 0-15 degreeC, and is the preservation | save method of the garlic which pre-treats before low-temperature preservation after packaging a garlic.

By using the packaging bag of the present invention, germination and rooting of garlic during storage and distribution can be reduced without using dedicated large-scale equipment and chemicals. It is particularly suitable for garlic with broken dormancy.

Germination and rooting of garlic with broken dormancy are prominent at 0 to 15 ° C., particularly about 5 to 15 ° C. It was found that germination and rooting cannot be prevented unless the garlic storage temperature is 0 to 15 ° C. and the oxygen concentration in the packaging bag is strictly controlled. In order to suppress germination and rooting of garlic stored at a temperature of 0 to 15 ° C., the oxygen concentration is 0.01 to 4%, preferably 0.01 to 2%, more preferably 0.01 to 1%. is there. If the oxygen concentration is less than 0.01, garlic will die due to lack of oxygen, and if the oxygen concentration exceeds 4%, it becomes difficult to suppress germination and rooting. When the oxygen concentration is in the range of 0.05 to 1%, particularly remarkable germination and rooting prevention effects are obtained.

Alternatively, when garlic is stored at a temperature of 15 to 35 ° C., after packaging the garlic, the oxygen concentration in the packaging bag is 0.01 to 1%, which is effective for suppressing germination and rooting of garlic. Found that there is. At room temperature, if the oxygen concentration is less than 0.01, garlic will die due to lack of oxygen, and if the oxygen concentration exceeds 1%, it becomes difficult to suppress germination and rooting.
The oxygen concentration and the carbon dioxide concentration in the packaging bag indicate the concentration in the packaging bag within 30 days after garlic is packaged, and any concentration that reaches these concentrations within 30 days may be used. Preferably, these concentrations may be reached within 15 days, and more preferably within 7 days.

  The storage in the present invention does not only mean storage in a warehouse in a production area of garlic, but a process of distribution such as transportation from the production area to a consumption area, display in a store such as a supermarket, and sales. Include all processes such as storage in a home refrigerator. In these processes, it is preferable that all the processes are included in the conditions of the present invention, but the conditions of the present invention may be satisfied in a part of the processes. For example, after being taken out from the warehouse of the production area, packed under the conditions of the present invention, transported to the consumption area while being placed under the conditions of the present invention, or transported to the consumption area without packaging or net packaging. Those that are then packaged under the conditions of the present invention and sold under the conditions of the present invention, or those that temporarily deviate from the conditions of the present invention for a short period of time, such as when it is put on the market included.

In the packaging bag of the present invention, the oxygen transmission rate per 100 g of garlic is 20 to 400 cc / 100 g · day · atm, and the oxygen transmission rate is more preferably 20 to 100 cc / 100 g · day · atm. If the oxygen permeation rate is less than 20 cc / 100 g · day · atm, garlic may die due to lack of oxygen, and if it exceeds 400 cc / 100 g · day · atm, the effect of reducing germination and rooting may be reduced. There is.
The carbon dioxide concentration in the package is preferably 4 to 40%. If the carbon dioxide concentration is less than 4%, the germination and rooting prevention effect may be slightly reduced, and if stored at a concentration exceeding 40% for a long period of time, garlic may die due to carbon dioxide damage.

The water vapor permeability of the packaging bag is preferably 50 to 1000 g / m ² · day. If the water vapor transmission rate is within this range, it may be possible to prevent the package from being steamed and generating mold in garlic.
Moreover, it is preferable that the water vapor permeability of the packaging bag per 100 g of garlic is 1 to 50 g / 100 g · day. If the water vapor transmission rate is within this range, it may be possible to effectively prevent mold from forming in the garlic due to steaming in the package. When garlic is stored at room temperature, the water vapor permeability of the packaging bag per 100 g of garlic is more preferably 4 to 50 g / 100 g · day. Within this range, the weight loss of garlic during storage may be reduced.

If the oxygen transmission rate of the packaging bag is insufficient, the packaging bag has a through hole with an opening area of 0.075 mm ² or less, or a penetrating or non-penetrating scratch, crack, or a length of 5 mm or less. It is preferable to provide a notch or the like.
With respect to the micropores, if one opening area is larger than 0.075 mm ² , the holes become conspicuous, and the number of holes per package may decrease and the variation in oxygen transmission rate may increase. is there. With respect to penetrating or non-penetrating scratches and cracks, it is more difficult to control the oxygen transmission rate per processing point than to fine holes, so it is preferable to perform processing at one or more locations per 1 cm ² . Further, the length of the cut is 5 mm or less because if it is 5 mm or more, the oxygen acceleration is too large, and it may be difficult to control the oxygen transmission rate of the package.

The packaging bag of the present invention is preferably a synthetic resin film or a semi-synthetic resin film. The synthetic resin film and the semi-synthetic resin film are not particularly limited, and any film may be used as long as the conditions of the present invention are satisfied. Among them, polystyrene, nylon, ethylene-vinyl acetate copolymer (EVA), and polylactic acid resin are preferable as the synthetic resin film, and cellophane is preferable as the semi-synthetic resin film. The polylactic acid resin refers to a resin using 50% or more of polylactic acid as a raw material.
These films may be blended with other resins, laminated, printed, or coated with an antifogging agent or kneaded as long as the conditions of the present invention are satisfied.

The garlic varieties of the present invention are not particularly specified, and examples thereof include white six pieces, Fukuchi white, Enshu polar early birth, Shanghai early birth, and Zhengzhou early birth. These may be those subjected to pre-harvest pretreatment, CA storage, low temperature storage, heat treatment, ethylene treatment, ozone treatment, ethanol treatment, peeling, cutting and the like.

Garlic is packaged using the packaging bag of the present invention to obtain a garlic package. A known method is used as the packaging method. As a packaging form, the thing which carries out a top seal to a packaging bag or a container is mentioned, for example. Moreover, in the packaging bag of the present invention, it is necessary to seal, but as this method, any method such as heat sealing, rubber band fastening, resin or metal caulking, back sealing, glue fastening, string tying, etc. It doesn't matter.

A packaging bag for garlic in which the oxygen permeation rate of the packaging bag per 100 g of garlic is 20 to 400 cc / 100 g · day · atm, and after packaging the garlic, the oxygen concentration in the packaging bag is 0.01 to 4%. When using and packaging a garlic and storing the package of the garlic, it is preferable to store in the temperature range of 0-15 degreeC, More preferably, it is a temperature range of 5-15 degreeC. If it is the temperature range of 0-15 degreeC, germination and rooting can be prevented more.
Moreover, it was preferable to perform pre-drying in order to reduce the moisture content and improve the storage stability of garlic, and it was found that pre-drying may be performed after packaging by using the packaging bag of the present invention.

By using the packaging bag of the present invention, the storage of the garlic package is completed, and even if it is shipped to the market as it is, sold and stored at each customer, it is more effective for germination and rooting. Can be suppressed.

The following examples illustrate the invention. In addition, this invention is not limited to this Example.
Example 1
Using a nylon film (water vapor permeability of 108 g / m ² · day) having an anti-fogging treatment with a thickness of 25 μm, a fusing bag with an inner size of 140 × 180 mm was produced. The bag is made with ² micro holes with an opening area of 3.85 × 10 ⁻³ mm ² and filled with 2 garlics from Aomori Prefecture (approx. 70 g / piece), sealed with heat seal and stored at 10 ° C. for 30 days. did. The garlic used in all Examples and Comparative Examples was harvested in July, stored at room temperature, tested in October of that year, and not subjected to any treatment such as heating. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.
Example 2
Using a polylactic acid film (water vapor permeability of 320 g / m ² · day) having a thickness of 25 μm and anti-fogging treatment, a three-side sealed bag (seal width 10 mm) having an inner size of 140 × 180 mm was produced. Open one microhole with an opening area of 3.85 × 10 ⁻³ mm ^{2 in} the bag, put two garlics from Aomori Prefecture (about 70 g / piece), seal with heat seal, and store at 10 ° C. for 30 days. did. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.
Example 3
A three-sided seal with an inner dimension of 140 x 180 mm using a laminate film (water vapor permeability of 90 g / m ² · day) of nylon and ethylene-vinyl acetate copolymer (vinyl acetate 20%) treated with anti-fogging treatment with a thickness of 42 µm A bag (seal width 10 mm) was produced. The bag is made with ² micro holes with an opening area of 3.85 × 10 ⁻³ mm ² and filled with 2 garlics from Aomori Prefecture (approx. 70 g / piece), sealed with heat seal and stored at 10 ° C. for 30 days. did. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.
Example 4
Using a polylactic acid film (water vapor permeability of 320 g / m ² · day) having a thickness of 25 μm and anti-fogging treatment, a three-side sealed bag (seal width 10 mm) having an inner size of 140 × 180 mm was produced. The bag is made with ² micro holes with an opening area of 3.85 × 10 ⁻³ mm ² , 2 garlic from Aomori Prefecture (approx. 70 g / piece), sealed with heat seal and stored at 20 ° C. for 30 days. did. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.

Example 5
Using a polylactic acid film (water vapor permeability of 320 g / m ² · day) having an anti-fogging treatment with a thickness of 25 μm, a three-side sealed bag (seal width 10 mm) having an inner size of 140 × 150 mm was produced. A garlic (about 70 g / piece) from Aomori Prefecture was put in this, sealed with heat seal, and stored at 10 ° C. for 30 days. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.
Example 6
Using a nylon film (water vapor permeability of 108 g / m ² · day) having an anti-fogging treatment with a thickness of 25 μm, a fusing bag having an inner size of 200 × 350 mm was produced. The bag is made with 3 fine holes with an open area of 3.85 × 10 ⁻³ mm ² , and 15 garlic (about 70 g / piece) from Aomori Prefecture are sealed with heat seal and stored at 5 ° C. for 30 days. did. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.
Example 7
Using a nylon film (water vapor permeability of 108 g / m ² · day) having an anti-fogging treatment with a thickness of 25 μm, a fusing bag with an inner size of 140 × 180 mm was produced. Open the bag with ² micro holes with an open area of 3.85 × 10 ⁻³ mm ² , put 3 garlic from Aomori Prefecture (approx. 70 g / piece), seal with heat seal and store at 14 ° C. for 30 days. did. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.
Example 8
Using a polylactic acid film (water vapor permeability of 320 g / m ² · day) having a thickness of 25 μm and anti-fogging treatment, a three-side sealed bag (seal width 10 mm) having an inner size of 140 × 180 mm was produced. In the bag, three fine holes with an opening area (hole diameter of 70 μm) of 3.85 × 10 ⁻³ mm ² are opened, and two garlics from Aomori Prefecture (about 70 g / piece) are placed and sealed with heat sealing, 25 Stored at 0 ° C. for 30 days. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 1.

<< Comparative Example 1 >>
Aomori garlic (about 70 g / piece) was placed in a cardboard box (width 13 cm × length 19 cm × height 12 cm) and stored at 10 ° C. for 30 days. Table 2 shows the evaluation results and weight loss of oxygen and carbon dioxide concentrations, garlic germination, rooting, mold, off-flavor, internal discoloration and the like in the package on the 15th and 30th days.
<< Comparative Example 2 >>
Using a biaxially stretched polypropylene film having an anti-fogging treatment with a thickness of 30 μm, a three-sided seal bag (with a seal width of 10 mm) having an inner size of 140 × 180 mm was produced. The bag was opened with 8 holes with an opening area (hole diameter 5 mm) 19.6 mm ² , ^two garlics (about 70 g / piece) from Aomori Prefecture were sealed with heat sealing, and stored at 10 ° C. for 30 days. . Table 2 shows the evaluation results and weight loss of the oxygen concentration, carbon dioxide concentration, garlic germination, rooting, mold, off-flavor, internal discoloration and the like in the package on the 15th and 30th days.
<< Comparative Example 3 >>
Garlic was stored for 30 days in the same manner as in Comparative Example 1 except that the storage temperature was 20 ° C. Table 2 shows the evaluation results and weight loss of oxygen and carbon dioxide concentrations, garlic germination, rooting, mold, off-flavor, internal discoloration and the like in the package on the 15th and 30th days.
<< Comparative Example 4 >>
Garlic was stored for 30 days in the same manner as Comparative Example 2 except that the storage temperature was 20 ° C. Table 2 shows the evaluation results and weight loss of oxygen and carbon dioxide concentrations, garlic germination, rooting, mold, off-flavor, internal discoloration and the like in the package on the 15th and 30th days.

<< Comparative Example 5 >>
Using a nylon film (water vapor permeability of 108 g / m ² · day) having an anti-fogging treatment with a thickness of 25 μm, a fusing bag with an inner size of 140 × 180 mm was produced. The bag was not processed with micropores, and two garlics (about 70 g / piece) from Aomori Prefecture were put in, sealed with heat seal, and stored at 20 ° C. for 30 days. Table 2 shows the evaluation results and weight loss of the oxygen concentration, carbon dioxide concentration, garlic germination, rooting, mold, off-flavor, internal discoloration and the like in the package on the 15th and 30th days.
<< Comparative Example 6 >>
Using a nylon film (water vapor permeability of 108 g / m ² · day) having an anti-fogging treatment with a thickness of 25 μm, a fusing bag with an inner size of 140 × 180 mm was produced. The bag is made with 4 fine holes with an open area of 3.85 × 10 ⁻³ mm ² and filled with 2 garlics (about 70 g / piece) from Aomori Prefecture, heat sealed and stored at 10 ° C. for 30 days. did. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 2.
<< Comparative Example 7 >>
A biaxially stretched polypropylene film (water vapor permeability of 3.8 g / m ² · day) subjected to an anti-fogging treatment with a thickness of 40 μm was used to produce a three-sided seal bag (seal width 10 mm) with an inner size of 200 × 350 mm. The bag was not processed with micropores, and 15 garlics (about 70 g / piece) from Aomori Prefecture were put in, sealed with a heat seal, and stored at 10 ° C. for 30 days. Evaluation of water vapor permeability and oxygen permeability per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the 15th and 30th day packaging, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 2.
<< Comparative Example 8 >>
Using a nylon film (water vapor permeability of 108 g / m ² · day) having an anti-fogging treatment with a thickness of 25 μm, a fusing bag with an inner size of 140 × 180 mm was produced. The bag is made with 3 micro holes with an opening area of 3.85 × 10 ⁻³ mm ² and filled with 4 garlics (about 70 g / piece) from Aomori Prefecture, sealed with heat seal and stored at 20 ° C. for 30 days. did. Evaluation of water vapor transmission rate and oxygen transmission rate per 100 g of garlic, oxygen concentration and carbon dioxide concentration in the packaging on the 15th and 30th day, germination, rooting, mold, off-flavor, internal discoloration of garlic, etc. The results and weight loss are shown in Table 2.

Claims (13)

In a packaging bag for garlic that stores garlic at a temperature of 0 to 15 ° C., the oxygen transmission rate of the packaging bag per 100 g of garlic is 20 to 400 cc / 100 g · day · atm, and after packaging the garlic, A packaging bag for garlic, wherein the oxygen concentration is 0.01 to 4%. In a packaging bag for garlic that stores garlic at a temperature of 15 to 35 ° C., the oxygen transmission rate of the packaging bag per 100 g of garlic is 20 to 400 cc / 100 g · day · atm, and after packaging the garlic, A packaging bag for garlic, wherein the oxygen concentration is 0.01 to 1%. The packaging bag for garlic according to claim 1 or 2, wherein the oxygen concentration in the packaging bag is 0.05 to 1%. The packaging bag for garlic according to claim 1 or 2, wherein the oxygen transmission rate of the packaging bag per 100 g of garlic is 20 to 100 cc / 100 g · day · atm. The packaging bag for garlic according to claim 1 or 2, wherein the water vapor permeability of the packaging bag is 50 to 1000 g / m ² · day (40 ° C, 90% RH). The packaging bag for garlic according to claim 1 or 2, wherein the water vapor permeability of the packaging bag per 100 g of garlic is 1 to 50 g / 100 g · day. The packaging bag for garlic according to claim 1 or 2, wherein the packaging bag is a synthetic resin film or a semi-synthetic resin film. The packaging bag for garlic according to claim 7, wherein the synthetic resin film is a film selected from polystyrene, nylon, an ethylene-vinyl acetate copolymer (EVA), and a polylactic acid resin. The packaging bag for garlic according to claim 7, wherein the semi-synthetic resin film is cellophane. The garlic according to claim 1 or 2, wherein the packaging bag has a through hole having an opening area of 0.075 mm ² or less, a through or non-penetrating scratch or crack, or a cut of 5 mm or less in length. Packaging bag. Garlic is packaged using the packaging bag for garlic in any one of Claims 1-10, The garlic packaging body characterized by the above-mentioned. A method for preserving garlic, comprising packaging garlic using the garlic packaging bag according to claim 1 and storing the packaged garlic at a temperature of 0 to 15 ° C. The method of preserving garlic according to claim 12, wherein after the garlic is packaged, pretreatment is performed before low-temperature storage.