JP2011000080A - Method for storing fresh vegetable-processed product, method for producing fresh vegetable-processed/packaged commercial product, and fresh vegetable-processed/packaged commercial product - Google Patents

Method for storing fresh vegetable-processed product, method for producing fresh vegetable-processed/packaged commercial product, and fresh vegetable-processed/packaged commercial product Download PDF

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JP2011000080A
JP2011000080A JP2009146746A JP2009146746A JP2011000080A JP 2011000080 A JP2011000080 A JP 2011000080A JP 2009146746 A JP2009146746 A JP 2009146746A JP 2009146746 A JP2009146746 A JP 2009146746A JP 2011000080 A JP2011000080 A JP 2011000080A
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lettuce
nitrogen
carbon dioxide
gas
concentration
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Hironori Uchida
普紀 内田
Natsuko Utsumi
奈津子 内海
Takashi Miura
隆志 三浦
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Fresh System Inc
株式会社フレッシュシステム
Showa Tansan Co Ltd
昭和炭酸株式会社
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PROBLEM TO BE SOLVED: To provide a method for storing a fresh vegetable-processed product containing ≥80 wt.% of lettuce, comprising adjusting nitrogen (N), oxygen (O) and carbon dioxide (CO) to make MA wrapping at a rate optimum for improvement in storability.SOLUTION: The method for storing a fresh vegetable-processed product comprises: putting a fresh vegetable-processed product containing ≥80 wt.% of lettuce into a container or a package bag which almost blocks off air to or from the outside; charging gas containing oxygen at the concentration of ≥5% and <10%, carbon dioxide at the concentration of 15-35%, and nitrogen as the rest, or containing oxygen at the concentration of 10-15%, carbon dioxide at the concentration of 10-35%, and nitrogen as the rest; and thereafter hermetically sealing the container or the package bag.

Description

本発明は、窒素(N)、酸素(O)、炭酸ガス(CO)の割合を調整して保存性向上に最適な割合で充填を行うMA包装に関するものである。 The present invention relates to an MA packaging in which the ratio of nitrogen (N 2 ), oxygen (O 2 ), and carbon dioxide (CO 2 ) is adjusted and filling is performed at an optimum ratio for improving the storage stability.
食材のガス包装については、以前より野菜、果物の保存方法としてCA貯蔵(Controled Atmosphere貯蔵)と呼ばれる技術が長期輸送などで利用されてきた。CA貯蔵とは、空気中のガス組成を調整することで野菜、果物の呼吸量を抑制し、また、野菜、果物より発生するエチレンを除去して追熟、自己消化を抑制する技術である。
しかし、このCA貯蔵の技術は大規模なコンテナや機材が必要であり、店頭などの小型包装には適さない技術であった。
Regarding gas packaging of foodstuffs, a technique called CA storage (Controlled Atmosphere storage) has been used for long-term transportation and the like as a method for preserving vegetables and fruits. CA storage is a technique that suppresses respiration of vegetables and fruits by adjusting the gas composition in the air, and suppresses ripening and self-digestion by removing ethylene generated from vegetables and fruits.
However, this CA storage technology requires large-scale containers and equipment, and is not suitable for small packaging such as storefronts.
一方、一般消費者向けの技術としてMA包装(Modified Atmosphere包装)と呼ばれる技術が乾物、精肉製品向けに開発された。MA包装とは、食品包装中の空気を組成調整したガスと置換して包装することで、食品の酸化防止、細菌の増殖抑制を実現して、製品のシェルフライフを伸ばす技術である。   Meanwhile, a technique called MA packaging (Modified Atmosphere packaging) has been developed for dry products and meat products as a general consumer technology. MA packaging is a technology that extends the shelf life of a product by replacing the air in the food packaging with a composition-adjusted gas and packaging it to prevent food oxidation and suppress bacterial growth.
このような包装中のガス組成を調整することによる食材、食品の保存方法として、例えば、特許文献1に記載の方法が挙げられる。この特許文献1に記載の方法は、ネオン、アルゴン、クリプトン等の希ガスの少なくとも一種を食品と接触させることを特徴とした食品の加工、保存方法である。   As a method for preserving foods and foods by adjusting the gas composition during packaging, for example, the method described in Patent Document 1 can be mentioned. The method described in Patent Document 1 is a food processing and storage method characterized by contacting at least one kind of rare gas such as neon, argon, krypton and the like with food.
また、特許文献2には、通気性を有する脱酸素剤用包装材料で脱酸素剤を包装し、その一部に吸水性シートをシールした野菜類の鮮度保持剤が開示されている。この鮮度保持剤をカット野菜と一緒に包装することで、袋内の酸素濃度を3〜18%の範囲に保持することで褐変を防止することができ、また、野菜から発生した水分やドリップを吸水性シートで吸水することで、野菜の腐敗を防止することができるというものである。
特開平07−000157号公報 特開平05−338675号公報
Patent Document 2 discloses a vegetable freshness-keeping agent in which a deoxidant is packaged with a breathable deoxidant packaging material and a water-absorbent sheet is sealed in a part thereof. By packaging this freshness-keeping agent together with cut vegetables, browning can be prevented by keeping the oxygen concentration in the bag in the range of 3 to 18%, and moisture and drip generated from vegetables can be prevented. By absorbing water with the water-absorbent sheet, it is possible to prevent the rot of vegetables.
JP 07-000157 A JP 05-338675 A
一般的にガス包装においては、窒素(N)、酸素(O)、炭酸ガス(CO)が用いられてきたが、野菜の包装においては、従来、褐変防止の目的で窒素充填が行われてきた。褐変現象は野菜に含まれているポリフェノール類がポリフェノールオキシダーゼによって酸化されることにより起こるが、窒素充填により酸素を窒素で置換することで褐変を防止するものである。 In general, nitrogen (N 2 ), oxygen (O 2 ), and carbon dioxide (CO 2 ) have been used in gas packaging, but in packaging of vegetables, nitrogen filling has conventionally been performed for the purpose of preventing browning. I have been. Although the browning phenomenon occurs when polyphenols contained in vegetables are oxidized by polyphenol oxidase, browning is prevented by replacing oxygen with nitrogen by filling with nitrogen.
しかしながら、窒素充填により褐変を防止することは出来るが、野菜はカットされた後も呼吸を続けているため、酸素を完全に除去することで野菜の細胞が嫌気的呼吸となってしまい、風味の低下、細胞組織の軟化が発生して保存性が悪くなってしまうという問題があった。   However, although it is possible to prevent browning by filling with nitrogen, vegetables continue to breathe even after being cut, so removing the oxygen completely will cause the cells of the vegetables to become anaerobic, resulting in a flavorful taste. There has been a problem that the storage stability is deteriorated due to the decrease and softening of the cell tissue.
また、野菜の保存性については、細菌類の増殖についても考慮する必要があるが、窒素充填によれば好気性菌の増殖を防止することは出来るが、嫌気性菌の増殖を防止することは出来ないという問題があった。   In addition, regarding the storage stability of vegetables, it is necessary to consider the growth of bacteria, but nitrogen filling can prevent the growth of aerobic bacteria, but preventing the growth of anaerobic bacteria There was a problem that it could not be done.
本発明は、上記問題点に鑑みなされたものであり、窒素(N)、酸素(O)、炭酸ガス(CO)の割合を調整して保存性向上に最適な割合でMA包装を行う生鮮野菜加工品の保存方法、生鮮野菜加工包装商品の製造方法及び生鮮野菜加工包装商品を提供することを目的とするものである。 The present invention has been made in view of the above-mentioned problems. The MA packaging is adjusted at an optimum ratio for improving the storage stability by adjusting the ratio of nitrogen (N 2 ), oxygen (O 2 ), and carbon dioxide (CO 2 ). An object of the present invention is to provide a method for preserving processed fresh vegetable products, a method for producing fresh vegetable processed packaged products, and a fresh vegetable processed packaged product.
本発明の請求項1は、外部との空気の出入りを略遮断する容器又は包袋の内部に重量比率で80%以上のレタスを含む生鮮野菜加工品を詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封するようにしたことを特徴とする重量比率で80%以上のレタスを含む生鮮野菜加工品の保存方法である。   Claim 1 of the present invention is a package of fresh vegetables containing lettuce with a weight ratio of 80% or more in a container or sachet that substantially blocks air from entering and exiting the outside, and an oxygen concentration of 5% or more. Filled with less than 10%, carbon dioxide concentration 15-35%, gas mixed with the rest as nitrogen, or oxygen concentration 10-15%, carbon dioxide concentration 10-35%, the remainder mixed with nitrogen It is a method for preserving a processed fresh vegetable product containing lettuce of 80% or more by weight, characterized in that it is hermetically sealed.
本発明の請求項2は、外部との空気の出入りを略遮断する袋状の包装資材の内部に重量比率で80%以上のレタスを含む生鮮野菜加工品を詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填し、その後に前記袋状の包装資材の開口部を密封するようにしたことを特徴とする重量比率で80%以上のレタスを含む生鮮野菜加工品包装商品の製造方法である。   According to claim 2 of the present invention, a fresh vegetable processed product containing lettuce having a weight ratio of 80% or more is packed inside a bag-shaped packaging material that substantially blocks air from entering and exiting, and the oxygen concentration is 5%. Filled with less than 10%, carbon dioxide concentration 15-35%, the remaining gas mixed as nitrogen, or oxygen concentration 10-15%, carbon dioxide concentration 10-35%, the remaining gas mixed as nitrogen And after that, the opening part of the said bag-shaped packaging material was sealed, It is a manufacturing method of the fresh vegetable processed goods packaged goods containing 80% or more of lettuce by the weight ratio characterized by the above-mentioned.
本発明の請求項3は、外部との空気の出入りを略遮断する容器又は包袋の内部に重量比率で80%以上のレタスを含む生鮮野菜加工品を詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封したことを特徴とする重量比率で80%以上のレタスを含む生鮮野菜加工品包装商品である。   According to claim 3 of the present invention, a fresh vegetable processed product containing lettuce with a weight ratio of 80% or more is packed in a container or sachet that substantially blocks air from entering and exiting, and the oxygen concentration is 5% or more. Filled with less than 10%, carbon dioxide concentration 15-35%, gas mixed with the rest as nitrogen, or oxygen concentration 10-15%, carbon dioxide concentration 10-35%, the remainder mixed with nitrogen It is a packaged product of processed fresh vegetables containing lettuce of 80% or more by weight, which is characterized by being sealed afterwards.
本発明の請求項4は、外部との空気の出入りを略遮断する容器又は包袋の内部にレタス又はレタスミックスを詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封するようにしたことを特徴とするレタス又はレタスミックスの保存方法である。   According to a fourth aspect of the present invention, lettuce or lettuce mix is packed in a container or sachet that substantially blocks air from entering and exiting, and the oxygen concentration is 5% or more and less than 10%, and the carbon dioxide concentration is 15 to 15%. 35%, gas mixed with the remainder as nitrogen, or oxygen concentration 10-15%, carbon dioxide gas concentration 10-35%, gas mixed with nitrogen as the remainder was filled and sealed And lettuce mix or lettuce mix preservation method.
本発明の請求項5は、外部との空気の出入りを略遮断する袋状の包装資材の内部にレタス又はレタスミックスを詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填し、その後に前記袋状の包装資材の開口部を密封するようにしたことを特徴とするレタス又はレタスミックスの包装商品の製造方法である。   According to claim 5 of the present invention, lettuce or lettuce mix is packed inside a bag-shaped packaging material that substantially blocks air from entering and exiting, and the oxygen concentration is 5% or more and less than 10%, and the carbon dioxide concentration is 15 Filled with ~ 35% gas mixed with the remainder as nitrogen, or with oxygen concentration of 10-15%, carbon dioxide concentration of 10-35%, mixed with nitrogen as the remainder, and then the bag-shaped packaging material It is the manufacturing method of the packaged goods of lettuce or lettuce mix characterized by sealing the opening part.
本発明の請求項6は、外部との空気の出入りを略遮断する容器又は包袋の内部にレタス又はレタスミックスを詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封したことを特徴とするレタス又はレタスミックスの包装商品である。   According to a sixth aspect of the present invention, lettuce or lettuce mix is packed in a container or sachet that substantially blocks air from entering and leaving the outside, and the oxygen concentration is 5% or more and less than 10%, and the carbon dioxide concentration is 15 to 15%. Lettuce characterized by being filled with 35% gas mixed with the remainder as nitrogen, or filled with gas mixed with oxygen concentration of 10-15%, carbon dioxide concentration of 10-35% and the remainder as nitrogen Or it is a packaged product of lettuce mix.
本発明によれば、外部との空気の出入りを略遮断する容器又は包袋の内部に重量比率で80%以上のレタスを含む生鮮野菜加工品を詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封するようにすることで、含気包装又は窒素充填の場合よりも細菌の増殖を抑制しつつ褐変の発生を防止することができ、これにより、従来の窒素充填の場合よりもシェルフライフを延長させることが可能となる。   According to the present invention, a fresh vegetable processed product containing lettuce with a weight ratio of 80% or more is packed in a container or sachet that substantially blocks air from entering and exiting the outside, and an oxygen concentration of 5% to 10%. Less than, carbon dioxide concentration is 15-35%, the remaining gas is mixed as nitrogen, or oxygen concentration is 10-15%, carbon dioxide concentration is 10-35%, and the remaining gas is mixed as nitrogen By sealing, it is possible to prevent the occurrence of browning while suppressing the growth of bacteria than in the case of aeration packaging or nitrogen filling, thereby extending the shelf life than in the case of conventional nitrogen filling. It becomes possible to make it.
さらに、シェルフライフを延長させることが可能となることにより、現在、製造日当日に出荷作業を行っていたものを、製造日の翌日に出荷するように調整することが可能となるため、製造の効率化を図ることが可能となり、結果、製造コストを削減することが可能となる。   Furthermore, since it becomes possible to extend the shelf life, it is possible to adjust what is currently shipping on the date of manufacture to be shipped the day after the date of manufacture. The efficiency can be improved, and as a result, the manufacturing cost can be reduced.
レタスについての試験結果を表したデータである。It is the data showing the test result about lettuce. レタスについての従来方式による試験結果を表したデータである。It is the data showing the test result by the conventional system about lettuce. レタスについての試験結果のデータの分布図である。It is a distribution map of the data of the test result about lettuce. レタスミックスについての試験結果を表したデータである。It is the data showing the test result about lettuce mix. レタスミックスについての従来方式による試験結果を表したデータである。It is the data showing the test result by the conventional system about lettuce mix. レタスミックスについての試験結果のデータの分布図である。It is a distribution map of the data of the test result about lettuce mix. レタスにおける気相別の一般生菌数の推移を表したデータである。It is the data showing transition of the number of general viable bacteria according to the gas phase in lettuce. 図5に示した一般生菌数の推移のデータのグラフである。It is a graph of the data of transition of the number of general viable bacteria shown in FIG.
本発明は、野菜の包装時に窒素、酸素、炭酸ガスの混合割合(気相)を調整した混合ガスを空気に換えて充填する野菜の保存方法に関するものであるが、野菜の種類に応じてこの混合ガスの気相を最適なものに設定することを特徴とするものである。
野菜の種類によって水分量、糖度、細胞の呼吸量、細菌の増殖率、褐変の発生率、食味の変化時期などが異なるため、包装される野菜ごとに最も保存性の良い状態となるように窒素、酸素、炭酸ガスの混合割合を調整するようにした。
以下、具体的な野菜の種類ごとに詳細に説明を行う。
The present invention relates to a method for preserving vegetables in which a mixed gas in which the mixing ratio (gas phase) of nitrogen, oxygen, and carbon dioxide gas is adjusted at the time of packaging of vegetables is changed to air, and depending on the type of vegetables, The gas phase of the mixed gas is set to an optimum one.
The amount of water, sugar content, cell respiration rate, bacterial growth rate, browning rate, and taste change time vary depending on the type of vegetable, so nitrogen is the best preserved state for each packaged vegetable. The mixing ratio of oxygen and carbon dioxide was adjusted.
Hereinafter, it explains in detail for every kind of concrete vegetables.
この実施例においては、生鮮野菜加工品(食べやすいサイズにカットする等、収穫後に何らかの加工が施された生食用の野菜を指す)の一例として、レタス(本発明においては、カットレタス等の生食用に加工されたものをいう)の保存性向上のための混合ガスの気相条件について説明する。レタスは、他の野菜と比較して褐変の発生が顕著に見られる野菜であり、褐変の発生を抑制しつつ保存期間を向上させることを課題として混合ガスの気相条件を研究した。   In this embodiment, as an example of a processed fresh vegetable product (refers to a raw edible vegetable that has been subjected to some processing after harvesting, such as being cut into a size that is easy to eat), lettuce (in the present invention, raw such as cut lettuce) The gas-phase conditions of the mixed gas for improving the storage stability of the food processed) will be described. Lettuce is a vegetable in which the occurrence of browning is noticeable compared to other vegetables, and the gas phase conditions of the mixed gas were studied with the objective of improving the storage period while suppressing the occurrence of browning.
従来行われてきた包装は、包装資材としてガスの透過を略遮断可能なOPP(二軸延伸ポリプロピレン)、又は、エチレン−酢酸ビニル共重合体ケン化物層を中間層とした包材などのよりガスの透過を遮断可能なガスバリア性包材等を用い、袋状に形成した包装資材の中にレタスを入れた後に、窒素を充填して開口部を密閉、若しくは単に空気の入った状態で開口部を密閉(含気包装)して行っていた。この従来の包装におけるレタス商品のシェルフライフは、一例としては、10℃以下の保存条件において、窒素充填の場合は製造時から96時間、含気包装の場合にはもっと短いものに設定されていた。これは、細菌の増殖数、褐変の発生状態、臭気・食味の状態等から総合的に決定されているものである。本発明では、従来よりもシェルフライフを延ばすことを課題とする。   Conventionally, packaging is performed by using OPP (biaxially stretched polypropylene) that can substantially block gas permeation as a packaging material, or a packaging material having an ethylene-vinyl acetate copolymer saponified layer as an intermediate layer. Use a gas barrier packaging material that can block the permeation of the material, put lettuce in the packaging material formed in a bag shape, and then fill the nitrogen with nitrogen or seal the opening, or simply enter the opening Was sealed (aerated packaging). As an example, the shelf life of lettuce products in this conventional packaging was set to 96 hours from the time of manufacture in the case of nitrogen filling and shorter in the case of aerated packaging under storage conditions of 10 ° C. or less. . This is comprehensively determined from the number of bacterial growth, browning occurrence, odor / taste, and the like. An object of the present invention is to extend the shelf life as compared with the conventional art.
先ず、ガスの混合割合(気相)を決定するにあたり、従来の含気包装及び窒素充填の場合の問題点を検討した。含気包装の場合には、酸素濃度が約20%であり、レタスの細胞の呼吸に必要な酸素量は確保できていたものの、酸素が多いことによる褐変の発生及び好気性菌の増殖という問題があった。他方、窒素充填の場合には、酸素濃度が略0%であるため褐変の発生及び好気性菌の増殖は防げるものの、細胞が呼吸できないことによる細胞組織の軟化及び風味の低下が生じ、また、嫌気性菌の増殖を抑制できないという問題があった。よって、これらの点を考慮して、酸素濃度を0%〜20%の間で調整して試験を行うこととした。   First, in determining the gas mixing ratio (gas phase), problems in the case of conventional aerated packaging and nitrogen filling were examined. In the case of aerated packaging, the oxygen concentration is about 20%, and the amount of oxygen required for respiration of lettuce cells was secured, but the problem of browning and the growth of aerobic bacteria due to the large amount of oxygen was there. On the other hand, in the case of nitrogen filling, although the oxygen concentration is approximately 0%, the occurrence of browning and the growth of aerobic bacteria can be prevented, but the softening of the tissue and the decrease in the flavor caused by the inability of the cells to occur, There was a problem that the growth of anaerobic bacteria could not be suppressed. Therefore, in consideration of these points, the test was performed by adjusting the oxygen concentration between 0% and 20%.
また、従来は、野菜の呼吸抑制の目的で炭酸ガス濃度を5%程度に調整することはなされていたが、野菜の細胞活動の抑制及び細菌活動の抑制という観点からの炭酸ガス濃度の調整はなされていなかった。そこで、本発明では炭酸ガス濃度についても適宜数値を変更して試験を行うこととした。   Conventionally, the carbon dioxide concentration has been adjusted to about 5% for the purpose of suppressing the respiration of vegetables, but the adjustment of the carbon dioxide concentration from the viewpoint of suppressing the cell activity and bacterial activity of vegetables is not possible. It wasn't done. Therefore, in the present invention, the carbon dioxide gas concentration is also tested by changing numerical values as appropriate.
実際の試験方法は、包装資材としてOPP(二軸延伸ポリプロピレン)、又は、ガスバリア性包材等を用い、袋状に形成した包装資材の中にレタスを入れた後に、気相を調整した酸素、炭酸ガス及び窒素の混合ガスを充填させた上で開口部を密閉して試験サンプルを作成する。このとき同一の気相条件のサンプルを多数用意しておく。そして、これらのサンプルを10℃の環境で保存し、24時間毎に同一の気相条件のサンプルから少なくとも1つを抜き出して細菌数、褐変等の外観の変化、味・臭気についてチェックを行った。   The actual test method uses OPP (biaxially stretched polypropylene) or a gas barrier packaging material as a packaging material, puts lettuce into the packaging material formed in a bag shape, then adjusts the gas phase, A test sample is prepared by filling a mixed gas of carbon dioxide and nitrogen and then sealing the opening. At this time, a number of samples having the same gas phase conditions are prepared. And these samples were preserve | saved at 10 degreeC environment, and at least 1 was extracted from the sample of the same gaseous-phase conditions every 24 hours, and the change of external appearances, such as the number of bacteria and browning, and the taste and odor were checked. .
具体的な判定条件としては、一般生菌数が10個を超えるものは製品として安全基準を満たさないため、製造日から24時間毎の一般生菌数を調べて10個を超えたものは総合判定を×とした。また、一般生菌数が10個未満であっても、外観及び味・臭気の観点で劣化が激しいと判断した場合には総合判定を×とすることとした。なお、外観及び味・臭気の基準については、主観によるところが大きい基準であるため、一般生菌数の基準を優先して二次的な判断基準とし、褐変等の外観の劣化が多少生じていたとしても製品として問題の無いレベルである場合には総合判定を△とした。 As specific judgment conditions, those with a general viable count exceeding 10 6 do not meet the safety standard as a product, so the number of general viable counts every 24 hours from the date of manufacture was checked and exceeded 10 6 The overall judgment is x. Moreover, even if the number of general viable bacteria was less than 10 6 , the comprehensive judgment was determined to be x when it was judged that the deterioration was severe from the viewpoint of appearance, taste and odor. In addition, the standard of appearance, taste, and odor is largely based on the subjectivity, so the standard of the number of general viable bacteria was given priority as a secondary criterion, and there was some deterioration in appearance such as browning However, if the product is at a level that does not cause any problems, the overall judgment is △.
図2に示すデータは、従来方式の包装における試験結果を表したものである。データ(a41)〜(a42)は含気包装の場合であり、96時間又は120時間経過した時点で一般生菌数が10個を超えてしまい総合判定は×となった。データ(a43)〜(a44)は窒素充填の場合であり、120時間又は144時間経過した時点で一般生菌数が10個を超えてしまい総合判定は×となった。これらの結果から、レタスについては、含気包装及び窒素充填の場合よりもシェルフライフを延ばすべく、144時間経過時点での一般生菌数が10個未満となるものを合格基準とすることとした。 The data shown in FIG. 2 represents the test results in the conventional packaging. Data (a41) ~ (a42) is the case of aerated packaging, overall judgment viable count may exceed 10 6 Upon expiration of 96 hours or 120 hours it became ×. Data (a43) ~ (a44) is the case of the nitrogen-filled, the overall judgment will be viable count exceeds 106 Upon expiration of 120 hours or 144 hours became ×. From these results, lettuce shall be accepted as a criterion for lettuce to have a general viable count of less than 10 6 at 144 hours in order to extend shelf life more than in the case of aerated packaging and nitrogen filling. did.
図1に示すのは、レタスについての本発明の最適な気相を調べるために試験したデータであり、各データごとに酸素、炭酸ガス、窒素の混合割合を示すとともに、製造から144時間経過した時点での総合判定結果を示している。試験した気相範囲としては、酸素を0〜20%の間で5%刻みで調整し、炭酸ガスを5〜40%の間で5%刻みで調整し、残りを窒素として、データ(a01)〜(a40)までの全40通りの気相条件について試験を行った。   Shown in FIG. 1 are data tested to determine the optimal gas phase of the present invention for lettuce, showing the mixing ratio of oxygen, carbon dioxide and nitrogen for each data, and 144 hours have passed since manufacture. The comprehensive judgment result at the time is shown. As the gas phase range tested, oxygen is adjusted between 0 and 20% in 5% increments, carbon dioxide gas is adjusted between 5 and 40% in 5% increments, and the remainder is nitrogen, data (a01) The test was conducted on all 40 gas phase conditions up to (a40).
図3に示すのは、レタスに関する図1の試験結果のデータの分布図である。この図3は、試験を行った気相割合のデータについて、酸素濃度と炭酸ガス濃度でデータ点を表し、144時間経過時点での総合判定結果をそれぞれデータ点の位置にプロットしたものである。この図3に示す分布のうち、一点鎖線で囲んだ領域の試験データは、144時間経過時点での一般生菌数が10個未満となり合格基準に達したものである。具体的には、酸素濃度が5〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合した気相条件のものが本発明による効果が認められる範囲である。試験データとしては5%ごとのデータであるが、これらの間の気相条件についても同様の効果があると言える。この範囲の試験サンプルは、含気包装若しくは窒素充填包装のものに比較して一般生菌数の増加が抑制されるため、シェルフライフの延長が可能となる。 FIG. 3 is a distribution diagram of the test result data of FIG. 1 relating to lettuce. FIG. 3 shows the data point of the gas phase ratio data tested, and represents the data points by the oxygen concentration and the carbon dioxide gas concentration, and the total judgment results at the time of 144 hours are plotted at the positions of the data points, respectively. FIG 3 shows one of the distribution, the test data of a region surrounded by a chain line is for viable count of the elapsed time 144 h has reached the acceptance criterion is 10 less than six. Specifically, the gas phase conditions in which the oxygen concentration is 5 to 15%, the carbon dioxide concentration is 10 to 35%, and the remainder is nitrogen are within the range where the effect of the present invention is recognized. The test data is data every 5%, but it can be said that the same effect is obtained with respect to the gas phase conditions between them. In the test sample in this range, since the increase in the number of general viable bacteria is suppressed as compared with that in the aerated package or the nitrogen-filled package, the shelf life can be extended.
一例として、図7に示すのは、充填した気相毎にレタスの一般生菌数の推移を表したデータである。この図7のデータは、含気包装、窒素充填包装、本発明による気相設定の包装の一例として酸素:炭酸ガス:窒素=5:25:70で混合したものの3つについて、24時間毎の一般生菌数の推移を測定したデータである。この図7のデータをグラフ化したものが図8である。この図8に示すように、含気包装の場合と窒素充填の場合には、120時間経過時点で一般生菌数が10個を超えてしまっているが、本発明による酸素:炭酸ガス:窒素=5:25:70で混合したガスを充填した場合には、144時間経過時点においても1.5×10個と一般生菌数が10個未満であり、本発明による気相調整の効果がグラフからはっきりと読み取ることができる。 As an example, FIG. 7 shows data representing the transition of the number of general viable bacteria of lettuce for each filled gas phase. The data shown in FIG. 7 is obtained every 24 hours for three cases of aerated packaging, nitrogen-filled packaging, and oxygen-carbon dioxide: nitrogen = 5: 25: 70 mixed as an example of packaging in the gas phase according to the present invention. It is the data which measured transition of the number of general viable bacteria. FIG. 8 is a graph of the data of FIG. As shown in FIG. 8, in the case of aeration packaging and nitrogen filling, the number of general viable bacteria exceeded 10 6 at the time of 120 hours, but oxygen: carbon dioxide gas according to the present invention: When filled with a mixed gas of nitrogen = 5: 25: 70, the number of general viable bacteria is less than 10 6 at 1.5 × 10 4 even after 144 hours, and the gas phase adjustment according to the present invention Can be clearly read from the graph.
以上のように、酸素濃度が5〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを包装資材内部に充填してレタスを包装することで、従来の含気包装若しくは窒素充填包装のものに比較して一般生菌数の増加を抑えて、シェルフライフを延長させることが可能となる。   As described above, oxygen content is 5 to 15%, carbon dioxide concentration is 10 to 35%, and the remaining mixed nitrogen gas is filled into the packaging material to wrap the lettuce. It is possible to extend the shelf life by suppressing the increase in the number of general viable bacteria as compared with the one filled with nitrogen.
この実施例2においては、レタス、パプリカ、オニオンを重量比率が8:1:1となるようにしてミックスしたもの(以下、レタスミックスと表す)を袋詰めする場合の保存性向上のための混合ガスの気相条件について説明する。前記実施例1と同様に、レタスの褐変の発生を抑制しつつ保存期間を向上させることを課題として混合ガスの気相条件を研究した。試験方法及び試験結果についての総合判定の基準については、前記実施例1と同様とした。   In this example 2, lettuce, paprika, and onion are mixed so as to have a weight ratio of 8: 1: 1 (hereinafter referred to as lettuce mix) to improve the storage stability. The gas phase conditions of the gas will be described. As in Example 1, the gas phase conditions of the mixed gas were studied for the purpose of improving the storage period while suppressing the occurrence of browning of lettuce. The overall judgment criteria for the test method and test results were the same as in Example 1.
図5に示すのは、レタスミックスについての従来方式の包装における試験結果を表したものである。データ(b41)〜(b43)は含気包装の場合であり、96時間又は120時間経過した時点で一般生菌数が10個を超えてしまい総合判定は×となった。また、データは載せていないが、窒素充填の場合については、含気包装の場合よりも鮮度が低く、保存期間が短くなってしまった。これらの結果から、レタスミックスについては、含気包装の場合よりもシェルフライフを延ばすべく、144時間経過時点での一般生菌数が10個未満となるものを合格基準とすることとした。 FIG. 5 shows the test results in the conventional packaging for the lettuce mix. Data (b41) ~ (b43) is a case of aerated packaging, overall judgment viable count may exceed 10 6 Upon expiration of 96 hours or 120 hours it became ×. Moreover, although data are not carried, in the case of nitrogen filling, freshness was lower than in the case of aeration packaging, and the storage period was shortened. These results, for lettuce mix to prolong the shelf-life than in the case of aerated packaging, total viable count of the elapsed time 144 hours it was decided to the acceptability criterion those of 10 less than six.
図4に示すのは、レタスミックスについての本発明の最適な気相を調べるために試験したデータであり、各データごとに酸素、炭酸ガス、窒素の混合割合を示すとともに、製造から144時間経過した時点での総合判定結果を示している。試験した気相範囲としては、酸素を0〜20%の間で5%刻みで調整し、炭酸ガスを5〜40%の間で5%刻みで調整し、残りを窒素として、データ(b01)〜(b40)までの全40通りの気相条件について試験を行った。   FIG. 4 shows data tested for examining the optimum gas phase of the present invention for lettuce mix, and shows the mixing ratio of oxygen, carbon dioxide, and nitrogen for each data, and 144 hours have passed since the production. The comprehensive judgment result at the time of the is shown. For the gas phase range tested, oxygen was adjusted between 0 and 20% in 5% increments, carbon dioxide was adjusted between 5 and 40% in 5% increments, and the remainder as nitrogen, data (b01) The test was conducted on all 40 gas phase conditions up to (b40).
図6に示すのは、レタスミックスに関する図4の試験結果のデータの分布図である。この図6は、試験を行った気相割合のデータについて、酸素濃度と炭酸ガス濃度でデータ点を表し、144時間経過時点での総合判定結果をそれぞれデータ点の位置にプロットしたものである。この図6に示す分布のうち、一点鎖線で囲んだ領域の試験データは、144時間経過時点での一般生菌数が10個未満となり合格基準に達したものである。具体的には、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合した気相条件、及び、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合した気相条件のものが本発明による効果が認められる範囲である。試験データとしては5%ごとのデータであるが、これらの間の気相条件についても同様の効果があると言える。この範囲の試験サンプルは、含気包装若しくは窒素充填包装のものに比較して一般生菌数の増加が抑制されるため、シェルフライフの延長が可能となる。図示は省略するが、レタスミックスについても一般生菌数は図8の本発明による気相の場合のように推移し、含気包装、窒素充填包装の場合に比較して一般生菌数の増加が抑制されたものとなる。 FIG. 6 is a distribution diagram of test result data of FIG. 4 relating to lettuce mix. FIG. 6 shows the data points of the gas phase ratios tested, and represents the data points by the oxygen concentration and the carbon dioxide concentration, and plots the comprehensive judgment results at the time of 144 hours at the positions of the data points. In the distribution shown in FIG. 6, the test data in the region surrounded by the alternate long and short dash line indicates that the number of general viable bacteria is less than 10 6 at the time when 144 hours have elapsed, and the acceptance standard is reached. Specifically, the oxygen concentration is 5% or more and less than 10%, the carbon dioxide gas concentration is 15 to 35%, the gas phase conditions are mixed as nitrogen, and the oxygen concentration is 10 to 15% and the carbon dioxide gas concentration is 10 to 10%. A gas phase condition in which 35% and the remainder are mixed as nitrogen is within the range where the effect of the present invention is recognized. The test data is data every 5%, but it can be said that the same effect is obtained with respect to the gas phase conditions between them. In the test sample in this range, since the increase in the number of general viable bacteria is suppressed as compared with that in the aerated package or the nitrogen-filled package, the shelf life can be extended. Although illustration is omitted, the number of general viable bacteria also changes in the lettuce mix as in the case of the gas phase according to the present invention in FIG. Is suppressed.
以上のように、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、若しくは、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを包装資材内部に充填してレタスミックスを包装することで、従来の含気包装若しくは窒素充填包装のものに比較して一般生菌数の増加を抑えて、シェルフライフを延長させることが可能となる。   As described above, the oxygen concentration is 5% or more and less than 10%, the carbon dioxide concentration is 15 to 35%, and the remaining gas is mixed as nitrogen, or the oxygen concentration is 10 to 15% and the carbon dioxide concentration is 10 to 35%. By packing the lettuce mix by filling the inside of the packaging material with the gas mixed with the remainder as nitrogen, the increase in the number of general viable bacteria is suppressed compared to the conventional aerated package or nitrogen-filled package, and the shelf Life can be extended.
前記実施例1によって効果が認められたレタス単体に関する気相条件の範囲は図3における一点鎖線の範囲であり、前記実施例2によって効果が認められたレタスミックスに関する気相条件の範囲は図6における一点鎖線の範囲であり、これらには重複する範囲が存在する。具体的には、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合した気相範囲、及び、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合した気相範囲において、レタス単体、レタスミックスの両方に本発明の効果が認められる。すなわち、重量比率で80%を占めるレタスの影響が大きく、20%を占めるパプリカ、オニオンの影響は少ないということになる。   The range of the gas-phase conditions related to the lettuce alone, the effect of which was confirmed in Example 1, is the range of the dashed-dotted line in FIG. The range of the alternate long and short dash line in FIG. Specifically, the oxygen concentration is 5% or more and less than 10%, the carbon dioxide concentration is 15 to 35%, the gas phase range in which the remainder is mixed as nitrogen, the oxygen concentration is 10 to 15%, and the carbon dioxide concentration is 10 to 10. In the gas phase range in which 35% is mixed with the remainder as nitrogen, the effect of the present invention is recognized for both lettuce alone and lettuce mix. That is, the influence of lettuce occupying 80% by weight is large, and the influence of paprika and onion occupying 20% is small.
この点を総合して考察すると、重量比率で80%以上のレタスを含む生鮮野菜加工品については、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを包装資材内部に充填して包装することで、本発明による効果が得られると言える。   Considering this point as a whole, for fresh vegetable processed products containing lettuce of 80% or more by weight, the oxygen concentration is 5% to less than 10%, the carbon dioxide concentration is 15 to 35%, and the remainder is mixed as nitrogen When the effect of the present invention is obtained by filling the packaging material with a gas mixed with oxygen or an oxygen concentration of 10 to 15%, a carbon dioxide concentration of 10 to 35%, and the remainder mixed with nitrogen, and packaging. I can say that.
(a01)〜(a44)…レタスについての試験データの番号、(b01)〜(b43)…レタスミックスについての試験データの番号。   (A01) to (a44): number of test data for lettuce, (b01) to (b43): number of test data for lettuce mix.

Claims (6)

  1. 外部との空気の出入りを略遮断する容器又は包袋の内部に重量比率で80%以上のレタスを含む生鮮野菜加工品を詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封するようにしたことを特徴とする重量比率で80%以上のレタスを含む生鮮野菜加工品の保存方法。   Processed fresh vegetables containing 80% or more of lettuce in a weight ratio inside a container or sachet that substantially blocks air from entering and exiting outside, and has an oxygen concentration of 5% to less than 10% and a carbon dioxide gas concentration of It was made to seal after filling gas which mixed 15-35%, the remainder as nitrogen, or oxygen concentration 10-15%, carbon dioxide concentration 10-35%, the remainder mixed as nitrogen A method for preserving processed fresh vegetable products containing lettuce 80% or more by weight.
  2. 外部との空気の出入りを略遮断する袋状の包装資材の内部に重量比率で80%以上のレタスを含む生鮮野菜加工品を詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填し、その後に前記袋状の包装資材の開口部を密封するようにしたことを特徴とする重量比率で80%以上のレタスを含む生鮮野菜加工品包装商品の製造方法。   Packed with fresh vegetable processed products containing lettuce with a weight ratio of 80% or more inside the bag-shaped packaging material that substantially blocks air from entering and exiting the outside, and has an oxygen concentration of 5% to less than 10%, carbon dioxide concentration Is filled with a gas mixed with 15 to 35% and the remainder as nitrogen, or with an oxygen concentration of 10 to 15% and a carbon dioxide concentration of 10 to 35% and the remainder mixed with nitrogen, and then the bag-like A method for producing a packaged product of fresh vegetable processed products containing lettuce of 80% or more by weight, wherein the opening of the packaging material is sealed.
  3. 外部との空気の出入りを略遮断する容器又は包袋の内部に重量比率で80%以上のレタスを含む生鮮野菜加工品を詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封したことを特徴とする重量比率で80%以上のレタスを含む生鮮野菜加工品包装商品。   Processed fresh vegetables containing 80% or more of lettuce in a weight ratio inside a container or sachet that substantially blocks air from entering and exiting outside, and has an oxygen concentration of 5% to less than 10% and a carbon dioxide gas concentration of 15 to 35%, gas mixed with the remainder as nitrogen, or oxygen concentration of 10 to 15%, carbon dioxide concentration of 10 to 35%, gas mixed with nitrogen as the remainder, and then sealed Fresh vegetable processed product packaged products containing lettuce 80% or more by weight ratio.
  4. 外部との空気の出入りを略遮断する容器又は包袋の内部にレタス又はレタスミックスを詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封するようにしたことを特徴とするレタス又はレタスミックスの保存方法。   Lettuce or lettuce mix is packed inside a container or sachet that substantially blocks air from entering and leaving the outside, and oxygen concentration is 5% to less than 10%, carbon dioxide concentration is 15 to 35%, and the remainder is mixed as nitrogen Storage of lettuce or lettuce mix, characterized in that it is sealed after filling it with a mixed gas or a gas mixed with oxygen concentration of 10-15%, carbon dioxide concentration of 10-35%, and the remainder as nitrogen Method.
  5. 外部との空気の出入りを略遮断する袋状の包装資材の内部にレタス又はレタスミックスを詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填し、その後に前記袋状の包装資材の開口部を密封するようにしたことを特徴とするレタス又はレタスミックスの包装商品の製造方法。   Lettuce or lettuce mix is packed inside a bag-like packaging material that substantially blocks air from entering and leaving the outside, and the oxygen concentration is 5% or more and less than 10%, the carbon dioxide concentration is 15 to 35%, and the rest is nitrogen Filled with mixed gas or gas mixed with oxygen concentration of 10-15%, carbon dioxide concentration of 10-35% and the remainder as nitrogen, and then the opening of the bag-shaped packaging material is sealed A method for producing a lettuce or lettuce mix packaged product.
  6. 外部との空気の出入りを略遮断する容器又は包袋の内部にレタス又はレタスミックスを詰め、かつ、酸素濃度が5%以上10%未満、炭酸ガス濃度が15〜35%、残りを窒素として混合したガス、又は、酸素濃度が10〜15%、炭酸ガス濃度が10〜35%、残りを窒素として混合したガスを充填してから密封したことを特徴とするレタス又はレタスミックスの包装商品。   Lettuce or lettuce mix is packed inside a container or sachet that substantially blocks air from entering and leaving the outside, and oxygen concentration is 5% to less than 10%, carbon dioxide concentration is 15 to 35%, and the remainder is mixed as nitrogen A package of lettuce or lettuce mix, characterized in that it is sealed after being filled with a mixed gas or a gas mixed with oxygen concentration of 10 to 15%, carbon dioxide concentration of 10 to 35%, and the remainder as nitrogen.
JP2009146746A 2009-06-19 2009-06-19 Method for storing fresh vegetable-processed product, method for producing fresh vegetable-processed/packaged commercial product, and fresh vegetable-processed/packaged commercial product Pending JP2011000080A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102144659A (en) * 2011-04-22 2011-08-10 南京农业大学 High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce
WO2016072411A1 (en) * 2014-11-04 2016-05-12 株式会社日立製作所 Method for producing packaged vegetable
BE1027865B1 (en) * 2019-12-16 2021-07-14 Dv Fresh Bvba Method for packing sliced fresh raw vegetables

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Publication number Priority date Publication date Assignee Title
JPH04148643A (en) * 1990-10-11 1992-05-21 Dainippon Printing Co Ltd Package for cut lettuce and packaging using the same package
JPH0584039A (en) * 1991-09-27 1993-04-06 Hiyouon:Kk Storage of fruit or vegetable in gaseous atmosphere
JP2005193951A (en) * 2004-01-08 2005-07-21 Sumitomo Bakelite Co Ltd Packaging container and package

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Publication number Priority date Publication date Assignee Title
JPH04148643A (en) * 1990-10-11 1992-05-21 Dainippon Printing Co Ltd Package for cut lettuce and packaging using the same package
JPH0584039A (en) * 1991-09-27 1993-04-06 Hiyouon:Kk Storage of fruit or vegetable in gaseous atmosphere
JP2005193951A (en) * 2004-01-08 2005-07-21 Sumitomo Bakelite Co Ltd Packaging container and package

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102144659A (en) * 2011-04-22 2011-08-10 南京农业大学 High carbon dioxide air-regulating package fresh-keeping method for fresh-cut lettuce
WO2016072411A1 (en) * 2014-11-04 2016-05-12 株式会社日立製作所 Method for producing packaged vegetable
JP2016086719A (en) * 2014-11-04 2016-05-23 株式会社日立製作所 Packed vegetable production method
BE1027865B1 (en) * 2019-12-16 2021-07-14 Dv Fresh Bvba Method for packing sliced fresh raw vegetables

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