JP2007236303A - Herb-containing package - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a herb-containing package free from generating nasty smell and occurring etiolation even if preserving herbs for a long period, and capable of maintaining freshness of herbs for a long period. <P>SOLUTION: This herb-containing package comprises packaging herbs using a porous synthetic resin film. The opening area rate of the porous synthetic resin film is (4×10<SP>-6</SP>) to (3×10<SP>-4</SP>)%. A bag area per 100g herbs is 800-2,000 cm<SP>2</SP>and a transmission amount of oxygen of the film per 100g herbs is 500-22,000cc/atm day. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a package in which herbs are packaged in a packaging bag.

Herbs are scented vegetables, so-called flavored vegetables, but dried herbs are usually safe and have no problem, but fresh herbs gradually lose their freshness. .
Herbs continue to work after they are harvested. For this reason, it is necessary to prevent degradation of the quality of herbs during storage and distribution after harvesting and before eating. Herbs are quickly degraded in quality due to their nature, and hermetically sealed with polypropylene film is used to maintain freshness. However, herbs that are hermetically packaged are exposed to an anaerobic atmosphere and are forced to take anaerobic breathing, and when a bag is opened, most of the packages have a strange odor. In addition, it has been pointed out that vitamin C contained in herbs breaks quickly.

A method using a perforated film has been proposed as a method for supplying oxygen and maintaining freshness with respect to fruits and vegetables such as general vegetables (Japanese Patent Laid-Open No. 62-148247). Even if herbs are packaged with these films, the quality of the herbs deteriorates, and further, there is a problem that they tend to wither.
JP-A-62-148247

  The object of the present invention is that the herbal packaging does not cause the off-flavor of herbs, the taste is not reduced, it does not wither, the freshness and nutritional value of the herbs can be maintained for a long time, and it looks good when displayed on the market. Provides good herbal packaging.

In a herb-containing package in which herbs are packaged using a perforated synthetic resin film, the aperture area ratio of the perforated synthetic resin film is 4 × 10 ^{−6 to} 3 × 10 ⁻⁴ %, and the inside of the bag per 100 g of herbs It is a package containing an herb having an area of 800 to 2000 cm ² .
As a more preferable form, the oxygen permeation amount of the film per 100 g of the herb is 500-22000 cc / atm · day, the ratio to the temperature at which the package is stored, the oxygen permeation amount / temperature is 15-1500, 24 after packing The herb-containing package having a ratio after the time of 25 to 900 and an average pore diameter of the holes of the synthetic resin film of 20 to 150 μm.

  According to the present invention, the freshness of the herb can be maintained for a long period of time, there is no off-flavor, therefore discoloration can be prevented, the taste is not deteriorated, and a good-looking product can be provided in the best condition. Moreover, preservation of vitamin C can be provided to consumers without breaking.

  The present invention relates to a herbal package, and any herb can be used as long as it is a raw herb, and so-called western herbs and fragrant vegetables unique to Japan fall under this category. Examples of western herbs include Italian parsley, sweet basil, watercress, green mustard, mint, sage and celery. Examples of fragrant vegetables unique to Japan include seri, bee, leaf garlic, arrow ginger, leeks and the like. These may be a single type, a plurality of types, a non-cut one, a cut one, or a young leaf picked like a baby leaf, for example.

  The porous synthetic resin film used in the present invention is not particularly limited as long as it can be used for herbal packaging. For example, unstretched polypropylene, stretched polypropylene, polyethylene, polychlorinated A film such as vinyl is used. Further, a biodegradable film such as polylactic acid or a film such as polyamide, polyester, or polycarbonate may be used. Furthermore, it may be a composite film selected from the above-mentioned films. Furthermore, there is no problem even if these films have a sealant layer provided on the surface of the film or are anti-fogged.

  The thickness of the porous synthetic resin film is preferably 20 to 60 μm. Use of a film in this range is preferable from the standpoints of cost, film strength, and the like required for producing a package. Furthermore, these films may be transparent or opaque, and there is no problem even if the surface is printed.

The perforated synthetic resin film has holes. The shape of the hole may be any shape such as a circle, a square, or a triangle, and may be a scratch that penetrates as long as it has the same function as the hole.
As an average hole diameter of a hole, 20-150 micrometers is preferable, More preferably, it is 30-100 micrometers. If the average pore diameter is less than 20 μm, the productivity of the porous synthetic resin film may be lowered. If the average hole diameter exceeds 150 μm, the number of holes necessary to obtain an appropriate hole area ratio may be reduced, and there may be a problem in quality accuracy for maintaining freshness.
In the case of scratches or the like that are penetrated, there is no problem as long as the diameter in the major axis direction is 150 μm or less, but a circular shape is preferable from the viewpoint of opening work. The opening area of the irregularly shaped hole may be calculated by dividing the area into several shapes that are easy to calculate, and then calculating the total area.

The surface area in the bag per 100 g of herbs is preferably 800 to 2000 cm ² . If the surface area in the bag per 100 g of herbs is less than 800 cm ² , the density of the herbs in the bag increases, and there is a possibility that the herbs are damaged by contact between the herbs and tend to soften. If the surface area of the bag exceeds 2000 cm ² per 100 g of herb, the density of the herbs in the bag will be low, the amount of oxygen in the bag will be high, the respiratory action of the herbs will become active, and yellowing will become more prone and exhausted. It will end up. Moreover, since the amount of film used is large, the cost of the bag is also increased.

The aperture area ratio of the perforated synthetic resin film is 4 × 10 ^{−6 to} 3 × 10 ⁻⁴ %. If the aperture area ratio of the porous synthetic resin film is less than 4 × 10 ⁻⁶ %, there is a possibility that soft rot and off-flavor may occur when the herb is stored at room temperature, and 3 × 10 ⁻⁴ % Beyond that, the herb's respiratory action is activated, and there is a possibility of causing the yellowing phenomenon of the herb and the decrease of vitamin C.

The oxygen permeation amount of the porous synthetic resin film per 100 g of the herb is preferably 500 to 22000 cc / atm · day. When the oxygen permeation amount of the perforated synthetic resin film is in this range, it is more excellent in terms of soft rot, prevention of off-flavor generation, prevention of yellowing, and prevention of vitamin C lowering.
As a method for measuring the oxygen transmission rate, a gas permeability measuring device MK-200 manufactured by Mori Sangyo Co., Ltd. was used. The opening of the container for measuring the transmittance is sealed with a film sample to be measured to form a sealed chamber, and the gas in the sealed chamber is replaced with nitrogen or the like to obtain an oxygen concentration of 0%. The change in oxygen concentration in the sealed chamber was measured and the oxygen permeation amount of the film sample was measured.

  When the herb-containing package of the present invention is stored, the storage temperature is not particularly limited, but the package may be stored in an average temperature range of 10 to 30 ° C. In general, when a herbal package is stored in a cold warehouse, it is more effective in maintaining the freshness than in the case of room temperature. However, when the present invention is used, there is an effect of maintaining freshness even if stored in the above temperature range. Therefore, if the present invention is used, there is no problem even if it is stored in a place that does not have a constant temperature facility, for example, it can be stored at a lower price than storage in a low temperature warehouse of 5 ° C., and a low temperature facility is not required. Choose a storage location.

  The oxygen permeation amount of the porous synthetic resin film and the temperature at which the package containing the herb is stored (the temperature in this case is the average temperature when the package is stored, and is stored at multiple storage temperature conditions) In this case, the ratio (oxygen permeation / temperature) of each storage temperature and the average temperature is obtained from the sum of the integrated values of the storage times is preferably 15 to 1500. If it is less than 15, the oxygen permeation amount is insufficient with respect to the storage temperature, and there is a possibility that soft rot and off-flavor may occur. If it exceeds 1500, consumption such as yellowing and vitamin C cannot be stopped. There is a possibility that the quality will deteriorate.

  When the herb is packaged for more than 24 hours, the oxygen transmission rate / temperature ratio is preferably 25 to 900. By setting the condition to reach this state in a short time of 24 hours, the freshness retention period of the subsequent herbs can be extended.

  As a method for opening the herb packaging bag, a known method can be used, for example, laser, hot needle, punching, or the like.

Herb packaging bags can be three-sided seal bags, four-sided seal bags, bags with zipper or gusset bags, and herbs are filled in trays, cups, etc. The thing of the form packaged with a bag may be sufficient.
Put the herb in the above packaging bag, close the mouth of the packaging bag to make a package containing herbs. A method for closing the mouth of the packaging bag is not particularly defined, and a known method can be used.

The average temperature was determined by assuming a distribution route that was transported from the production area to the market by truck, stored at room temperature in the market, and then sold at the dealer.
The distribution condition A was assumed that the truck was transported for 10 hours at a temperature of 13 ° C., stored at 30 ° C. for 10 hours in the market, and then 4 hours elapsed at 7 ° C. at a dealer. The average temperature at this time is 19.1 ° C.
The distribution condition B assumed that the truck was transported for 10 hours at a temperature of 5 ° C., stored at 20 ° C. for 10 hours in the market, and then 4 hours passed at a dealer at 10 ° C. The average temperature at this time is 12.1 ° C.
The distribution condition C assumed that the truck was transported for 8 hours at 15 ° C., stored for 10 hours at 30 ° C. in the market, and then 6 hours at 20 ° C. at the dealer. The average temperature at this time is 22.5 ° C.

Example 1
Uniformly three holes with an average pore diameter of 60 μm in a packaging bag made of biaxially stretched polypropylene with an internal dimension of 150 mm × 260 mm and a thickness of 25 μm so that the aperture area ratio is 1.1 × 10 ⁻⁵ % A three-sided sealed bag was made and filled with 50 g of Italian parsley (the surface area inside the bag was 150 × 260 × 2 = 78000 mm ² , the surface area inside the bag per 100 g of herb was 156000 mm ^2, ie, 1560 cm ² , and the oxygen transmission rate was 934cc). It was stored at 7 ° C. under distribution conditions A, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.
Example 2
Eight holes with an average pore diameter of 40 μm are uniformly formed in a packaging bag made of biaxially oriented polypropylene with an inner dimension of 90 mm × 460 mm and a thickness of 25 μm so that the aperture area ratio is 1.2 × 10 ⁻⁵ %. An opened three-side sealed bag was prepared, and 50 g of honey was filled (the surface area of the bag per 100 g was 1656 cm ² , and the oxygen permeation amount was 1090 cc). It was stored at 10 ° C. under the distribution condition B, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.
Example 3
Nine holes having an average pore diameter of 55 μm are uniformly formed in a packaging bag made of biaxially oriented polypropylene having an inner dimension of 190 mm × 260 mm and a thickness of 25 μm so that the aperture area ratio is 2.2 × 10 ⁻⁴ %. An opened three-side sealed bag was prepared and filled with 60 g of watercress (the surface area of the bag per 100 g was 1647 cm ² , and the oxygen permeation amount was 1814 cc). It was stored at 15 ° C. under distribution conditions C, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.

Example 4
42 holes with an average pore diameter of 80 μm in a packaging bag made of biodegradable polylactic acid with an internal dimension of 180 mm × 260 mm and a thickness of 25 μm so that the open area ratio is 2.3 × 10 ⁻⁴ %. A three-side sealed bag with a uniform opening was prepared and filled with 50 g of basil (the surface area of the bag per 100 g was 1872 cm ² , and the oxygen permeation amount was 19831 cc). It was stored at 15 ° C. under distribution conditions C, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.
Example 5
In the same packaging bag as in Example 1, a three-sided seal bag was prepared in which two holes with an average pore diameter of 60 μm were uniformly formed so that the open area ratio was 7.3 × 10 ⁻⁶ %, and 50 g of Italian parsley was prepared. It was filled (oxygen permeation amount per 100 g was 670 cc). The product was stored at 20 ° C. under distribution conditions C, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing generation status, vitamin C content and the like.
Example 6
Uniformly provide four holes with an average pore diameter of 70 μm in a packaging bag made of biaxially oriented polypropylene with an inner dimension of 140 mm × 220 mm and a thickness of 30 μm so that the aperture area ratio is 2.5 × 10 ⁻⁵ %. An opened three-sided seal bag was made and filled with 40 g of baby leaf mix. (The surface area in the bag per 100 g is 1540 cm ² , and the oxygen permeation amount is 1615 cc) Stored at 10 ° C. under the flow condition B, and the freshness after 24 hours, 3 days and 5 days after the odor generation status, yellowing generation status, Vitamin C content and the like were evaluated.
Example 7
Uniformly 11 holes with an average pore diameter of 50 μm in a packaging bag made of biaxially oriented polypropylene with an inner dimension of 80 mm × 550 mm and a thickness of 25 μm so that the aperture area ratio is 2.3 × 10 ⁻⁵ %. An opened three-side sealed bag was prepared and filled with 100 g of leaf garlic (the surface area of the bag per 100 g was 928 cm ² , and the oxygen permeation amount was 1093 cc). It was stored at 10 ° C. under the distribution condition B, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.
Example 8
Uniformly 55 holes with an average pore diameter of 80 μm in a packaging bag made of biaxially oriented polypropylene with an inner dimension of 180 mm × 260 mm and a thickness of 25 μm so that the aperture area ratio is 2.95 × 10 ⁻⁴ %. After opening, a three-sided seal bag was prepared and filled with 50 g of basil (the oxygen permeation amount per 100 g was 26000 cc). It was stored at 15 ° C. under distribution conditions C, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.

<< Comparative Example 1 >>
In the same bag as in Example 1, a three-sided seal bag was created in which one hole with an average pore diameter of 40 μm was uniformly formed so that the open area ratio was 1.6 × 10 ⁻⁶ % and filled with 50 g of Italian parsley. (Oxygen permeation per 100 g was 215 cc). The product was stored at 20 ° C. under distribution conditions C, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing generation status, vitamin C content and the like.
<< Comparative Example 2 >>
Ninety holes with an average pore diameter of 80 μm are uniformly formed in a packaging bag made of biaxially oriented polypropylene having an inner dimension of 180 mm × 260 mm and a thickness of 30 μm so that the aperture area ratio is 6.1 × 10 ⁻⁴ %. A three-side sealed bag was made by opening and filled with 50 g of basil (the oxygen permeation amount per 100 g was 35392 cc). It was stored at 15 ° C. under distribution conditions B, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.
<< Comparative Example 3 >>
Eight holes with an average pore diameter of 85 μm are uniformly formed in a packaging bag made of biaxially stretched polypropylene with an inner dimension of 250 mm × 400 mm and a thickness of 30 μm so that the open area ratio is 2.3 × 10 ⁻⁵ %. An opened three-sided seal bag was prepared and filled with 100 g of Italian parsley (the surface area of the bag was 4000 cm ² per 100 g, the oxygen permeation amount was 3837 cc). It was stored at 15 ° C. under distribution conditions C, and the freshness after 24 hours, 3 days and 5 days was evaluated for odor generation status, yellowing status, vitamin C content and the like.
<< Comparative Example 4 >>
100 g of leaf garlic was filled into a bag having an inner dimension of 65 mm × 580 mm, the same thickness as in Example 7, and a hole made of the same material. (Aperture area ratio 2.9 × 10 ⁻⁵ %, surface area in the bag per 100 g, 754 cm ² , oxygen permeation amount 1078 cc) Freshness was similarly evaluated under the same flow conditions and storage conditions as the aperture area ratio.

臭気 ：○ アルコール臭又は軟腐臭なし、
□ わずかにアルコール臭及び／又は軟腐臭がする、
△ アルコール臭及び／又は軟腐臭がする、
× 強いアルコール臭及び／又は軟腐臭がする
黄化 ：○ なし、 □ わずかに発生、 △ 一部発生、 × 著しく発生
軟腐 ：○ なし、 □ わずかに発生、 △ 一部発生、 × 著しく発生
ビタミンＣ：単位 ｍｇ／１００ｇ ※軟腐により低下
注）△または×と評価された時点で商品性はなくなる。 Table 1 shows the results such as freshness of Examples and Comparative Examples.

Odor: ○ No alcohol odor or soft odor
□ Slightly alcoholic and / or soft odor
△ Alcoholic odor and / or soft odor
× Yellowing with strong alcohol and / or soft odor: ○ None, □ Slightly generated, △ Partially generated, × Slightly generated soft rot: ○ None, □ Slightly generated, △ Partially generated, × Remarkably generated vitamin C : Unit mg / 100g * Decreased due to soft rot Note) When the product is evaluated as Δ or ×, the merchantability is lost.

Claims (5)

In a herb-containing package in which herbs are packaged using a porous synthetic resin film, the bag inner area per 100 g of herbs is 800 to 2000 cm ² , and the aperture area ratio of the porous synthetic resin film is 4 × 10 ^−6. Package with herbs, characterized in that it is ˜3 × 10 ⁻⁴ %. The packaged body with herbs according to claim 1, wherein the permeated synthetic resin film per 100 g of herb has an oxygen transmission rate of 500 to 22000 cc / atm · day. The herb-containing package according to claim 1 or 2, wherein the ratio of the oxygen transmission rate of the porous synthetic resin film to the temperature at which the herb-containing package is stored, and the oxygen transmission rate / temperature is 15 to 1500. The ratio between the oxygen permeation amount of the perforated synthetic resin film and the temperature at which the herb-containing package is stored is 25 to 900 after 24 hours have passed since the herb was packaged. Package with herbs. The herb-containing package according to claim 1, 2, 3, or 4, wherein the pores of the porous synthetic resin film have an average pore diameter of 20 to 150 µm.