JP2020070070A - Package excellent in freshness keeping performance of garden stuff including cabbage - Google Patents

Abstract

To provide a package formed by storing a garden stuff including cabbage in a packaging container, the package excellent in a freshness keeping function of the garden stuff such as a function capable of effectively suppressing occurrence of mold on the garden stuff including the cabbage.SOLUTION: A package is formed by storing a garden stuff including a cabbage in a packaging container formed by including a polymeric film. In the package, internal carbon dioxide concentration after 24 hours after sealing of the package is 15.0 to 25.0 cubic volume %.SELECTED DRAWING: None

Description

  The present invention relates to a package excellent in freshness-keeping performance of fruits and vegetables containing cabbage, and more specifically, it contains fruits and vegetables containing cabbage in a packaging container having a polymer film. The present invention relates to a package capable of effectively suppressing the generation of mold.

A gas permeable film is provided in a polymer film base material, and a gas such as oxygen, carbon dioxide, or water vapor is permeable from the gas permeable part, in the food field, for fruits and vegetables, particularly fresh vegetables such as cut vegetables. It is preferably used as a packaging material. By packaging, for example, vegetables and fruits using such a gas-permeable film, it is possible to maintain an oxygen concentration suitable for keeping the freshness of the contents vegetables and fruits, for example, an oxygen concentration of about 1 to 4%. It is known that the contents can be stored while keeping the freshness for a relatively long period.
For example, in Patent Document 1, in a package containing fruits and vegetables which is composed of a polymer film in which fruits and vegetables are sealed, the package is composed of (A) a perforated polymer film and (B) a non-perforated polymer film, (A), (B) at least one of the film characteristics is 25 ℃, relative humidity of 75% measured water vapor permeability is 50 ~ 800gm ^-2 d ^{-1 based} on the effective surface area of the package There is described the packaged body containing fruits and vegetables, wherein the open area ratio of (A) is 3 × 10 ^{−6 to} 7 × 10 ⁻⁴ % with respect to the effective surface area of the packaged body. Specifically, (A) a perforated polymer film, which is made of stretched polypropylene having a thickness of 35 μm, has 95 holes with an average pore diameter of 30 μm, and has 9 holes with an average pore diameter of 60 μm. It is used.

Among the fruits and vegetables, cabbage is one of the most widely distributed vegetables, and the packaging body and the storage method described above can be preferably applied. In particular, cut cabbage obtained by cutting the cabbage has been in increasing demand in recent years because it can be easily served for meals, and since cabbage is one of the most common vegetables for salads, it is highly economical. Has value. Therefore, the packaging and storage method particularly suitable for keeping the freshness of cut cabbage are being actively studied, and the oxygen permeation rate, the carbon dioxide permeation rate, and the water vapor permeation rate of the packaging, and the oxygen concentration in the packaging. , And the carbon dioxide concentration are set to specific values (for example, refer to Patent Document 2).
However, even with the above technique, mold may still occur on the cut cabbage and the like in the package. The generation of mold not only impairs the sanitary properties of fruits and vegetables including cabbage, but also adversely affects the appearance and remarkably impairs the commercial value thereof, and thus a technique capable of effectively suppressing the growth thereof has been strongly desired.

JP-A-5-168400 JP, 2004-242504, A

In view of the limitations of the background art described above, the present invention is a package that stores fruits and vegetables containing cabbage in a packaging container, and can effectively suppress the occurrence of mold on fruits and vegetables containing the cabbage, etc. An object of the present invention is to provide a package excellent in the function of maintaining freshness of the fruits and vegetables.
The present inventor, as a result of diligent studies, found that the generation of mold on fruits and vegetables including cabbage is effectively suppressed when the internal carbon dioxide concentration of the package is within a predetermined range, and completes the present invention. Came to do.

That is, the present invention is
[1]
In a packaging container containing a polymer film, a package containing fruits and vegetables containing cabbage,
The above-mentioned package, wherein the internal carbon dioxide concentration after 24 hours from the sealing of the package is 15.0 to 25.0% by volume.

Hereinafter, each of [2] to [4] is one aspect or a preferred embodiment of the present invention.
[2]
The package according to [1], wherein the internal nitrogen concentration 24 hours after the package is sealed is 75.0 to 25.0% by volume.
[3]
The package according to [1] or [2], wherein the total number of mold colonies on the cabbage is less than 100 CFU / g.
[4]
The package according to [1] or [2], wherein the number of general bacteria on the cabbage is 1.0 × 10 ⁷ CFU / g or less.

  According to the present invention, by setting the carbon dioxide concentration inside the package within a predetermined range, the generation of mold on the fruits and vegetables containing cabbage is effectively suppressed, and the freshness, hygiene, appearance of the fruits and vegetables containing cabbage, etc. There is provided a package having a practically high value of being able to maintain a good condition.

Hereinafter, modes for carrying out the present invention will be described.
The present invention, in a packaging container comprising a polymer film, a package comprising fruits and vegetables containing cabbage,
The above-mentioned package, which is the above-mentioned package, having an internal carbon dioxide concentration of 15.0 to 25.0% by volume after 24 hours from the sealing of the package. That is, the package of the present invention has at least a packaging container and fruits and vegetables stored therein.

Packaging Container The packaging container constituting the package of the present invention comprises a polymer film. Here, "comprising a polymer film" refers to a case where the entire packaging container is made of a polymer film, and a case where a part of the packaging container such as the lid material is made of a polymer film. It is meant to include both.
Therefore, the packaging container may be a flexible packaging container in which all or a main part is made of a flexible polymer film, that is, a so-called packaging bag, and the flexible polymer film and the coated paper, etc. It may be a flexible packaging container in which other flexible members other than that are combined, or a packaging container in which a flexible polymer film and a rigid member are combined, for example, as a lid material. The molecular film may be combined with a rigid member such as a tray or a cup.

In an embodiment in which the packaging container is a so-called packaging bag, for example, two polymer films are superposed on each other, or one polymer film is folded, and three or two sides are heat-sealed. It is possible to form a packaging bag by fusing, for example. The remaining one side can be sealed by arranging the contents such as fruits and vegetables in the packaging bag and then similarly heat-sealing the contents.
The shape of such a packaging bag in a plan view may be a circle, a triangle, a quadrangle, or a polygonal shape of a quadrangle or more, but a rectangular shape is preferable from the viewpoint of workability and easy handling.

The packaging container used in the present invention comprises the polymer film as described above, and the oxygen permeability thereof is not particularly limited, but is 15.0 to 25.0% by volume defined in the present invention. That is, from the viewpoint of maintaining a substantially higher carbon dioxide concentration than the atmosphere, it is preferable that the oxygen permeability is low and the airtightness is high. More specifically, the oxygen permeability is 20 ° C. and 90% RH. In, it is desirable to use a packaging container having a density of 10000 cc / m ² / atm / day or less.
By using a packaging container having an oxygen permeability in the above range, the internal gas, especially the outflow of carbon dioxide, the fluctuation of the internal gas composition due to the inflow of the outside air is suppressed or mitigated, the internal carbon dioxide concentration prescribed in the present invention It is easy to realize and maintain. Oxygen permeability of the packaging container, more preferably less ^{6000cc / m 2 / atm / day} , even more preferably at most ^{3500cc / m 2 / atm / day} .
There is no particular lower limit to the oxygen permeability of the packaging container, but the oxygen permeability is 500 cc / m ² / atm as long as a commercially available polymer film is used and the packaging container has a relatively simple structure. Generally, the value is / day or more.

The oxygen permeability of the packaging container can be measured, for example, by the following method.
First, a bag having an inner size of a (cm) x b (cm) is formed by the following method.
Fold one film into two almost evenly and set the scale of heating conditions to 3 with an impulse sealer (Fuji Impulse Co., Ltd., product number Fi-200-10WK) with a width of about 5 mm, and heat seal the film. Heat seal one entire side that is substantially perpendicular to the heat-sealed side so that the side is almost in the center, and the entire side excluding about 2 cm of one end of the other side, which is the communicating portion, and then the inside dimension a ( A bag of (cm) x b (cm) is formed.
Next, nitrogen gas is injected from the communication section, and when the inside of the bag becomes saturated, almost all the gas in the bag is discharged from the communication section. After repeating this operation 5 times, nitrogen gas is injected to saturate the inside of the bag with nitrogen gas, and the communication part is heat-sealed under the same conditions with the impulse sealer. The bag saturated with nitrogen gas is left for 6 hours in a room at 22 ° C. and 40% relative humidity in air (1 atm, oxygen concentration: 21%, nitrogen concentration: 79%).
Next, about 20 cc is sampled with a sampling needle tube, and the oxygen concentration in the bag is measured by a zirconia oxygen concentration meter for food packaging (Model LC-750F, manufactured by Toray Engineering Co., Ltd.). Further, the volume of gas in the bag is measured, and the oxygen permeability is calculated from the following formula.
(Formula) oxygen permeability = internal oxygen concentration change (%) / 100 × volume ^{(cm 3) × 24 × 60} / time (360 minutes) × 10000 cm ² / area ^{(2 × a × b cm 2} ) / oxygen min Pressure (0.21 atm)
The oxygen permeability of the packaging container can be adjusted to a desired range by appropriately selecting and adjusting the material, thickness, layer structure, presence / absence of coating, type, and application area of the polymer film forming the packaging container. it can. Details of the polymer film will be described later.
Further, the oxygen permeability of the packaging container can be adjusted appropriately by providing (or not providing) an opening in the polymer film. The oxygen permeability can be appropriately adjusted depending on the size, shape and number of the openings. The details of the opening will also be described later.

Polymer Film Also, in order to realize the above-mentioned preferable oxygen permeability in the packaging container used in the present invention, it is desirable to configure the packaging container using a polymer film having an oxygen permeability of a predetermined value or less.
That is, the oxygen permeability of the polymer film used in the present invention is preferably 10,000 cc / m ² / atm / day or less at 20 ° C. and 90% RH. By using a polymer film whose oxygen permeability at 20 ° C. and 90% RH is less than or equal to the above value, a preferable embodiment is that the oxygen permeability is 10,000 cc / m ² / atm / day at 20 ° C. and 90% RH. The following packaging container can be manufactured at a relatively low cost with a relatively simple structure and manufacturing method.
Oxygen permeability of the polymer film used in the present invention, 20 ° C., in 90% ^RH, more preferably less 6000cc / m 2 // atmday, particularly not more than 3500cc ^/ m 2 ^/ atm ^/ day preferable.
There is no particular lower limit to the oxygen permeability of the polymer film, but as long as an ordinary polymer film not subjected to gas barrier coating or the like is used, at 20 ° C. and 90% RH, 500 cc / m ² / atm / day. Generally, the above is the case.
Further, from the viewpoint of more effectively preventing the generation of offensive odor from the stored fruits and vegetables, it is preferable that the polymer film have an oxygen transmission rate that allows the fruits and fruits to breathe at a minimum level. From this viewpoint, the oxygen permeability of the polymer film at 20 ° C. and 90% RH is preferably 1000 cc / m ² / atm / day or more, and preferably 3500 cc / m ² / atm / day or more. Particularly preferred.

  The oxygen permeability of the polymer film used in the present invention can be measured, for example, by the same method as described above for the oxygen permeability of the packaging container.

By appropriately selecting the material, thickness, processing method, etc. of the polymer film, the oxygen permeability of the polymer film can be appropriately adjusted. For example, in the case of a biaxially oriented polypropylene (OPP) film, by setting the thickness to 20 μm or more, the oxygen permeability at 20 ° C. and 90% RH can be 10,000 cc / m ² / atm / day or less. Therefore, it is preferable. In consideration of mechanical strength and the like, the thickness of the polymer film is more preferably 10 to 50 μm, particularly preferably 15 to 45 μm.

As described above, the oxygen permeability of the polymer film can be adjusted by appropriately controlling the material, thickness, processing method, etc. of the polymer film, so that it is not always necessary to adjust the oxygen permeability. It is not necessary to provide an opening in the polymer film. Particularly, in the preferred embodiment of the present invention, a relatively low oxygen permeability of 10000 cc / m ² / day or less at 20 ° C. and 90% RH is realized without providing an opening in the polymer film. can do.
If it is not necessary to provide an opening in the polymer film, the manufacturing process becomes simpler and less expensive, and it is not necessary to precisely control the size, shape, etc. of the opening.
The absence of openings in the polymer film can be confirmed, for example, by the polymer film forming the packaging container having no through holes that can be confirmed by an ink leak checker.

On the other hand, in one embodiment of the present invention, when it is necessary to realize a relatively high oxygen permeability of oxygen permeability of 10,000 cc / m ² / day or less at 20 ° C. and 90% RH, or when a thick polymer is used. When it is necessary to use a film or a polymer material having a low oxygen permeability, the openings provided in the polymer film may be used together in order to achieve a desired oxygen permeability. The shape of the opening is not particularly limited, and may be circular, substantially circular, or slit-shaped. A circular or substantially circular opening is preferable because it is easy to process, and a slit-shaped opening is preferable because it can effectively prevent foreign matter from entering.
The size of each opening and the number of openings can be appropriately set and changed as long as the oxygen permeability of the polymer film is appropriate, and in that case, the openings occupying the effective area of the polymer film. The number of is a guideline. For example, it is a slit-shaped opening having a length of 2 mm, and in the closed state, the width as the through-hole cannot be visually observed by observation with an optical microscope (manufactured by Olympus, model SZH-131) at a magnification of 4 times. When one is provided, it has an effect of increasing the oxygen permeability of about 1000 cc / m ² / day / atm for each one present in a packaging container of 200 mm × 200 mm, and the packaging required based on such knowledge. It is preferable to determine the number of slit openings from the oxygen permeability of the entire container.

  There is no particular limitation on the thickness of the polymer film used in the present embodiment, suitable oxygen permeability, flexibility when forming a packaging container, strength, transparency, economic efficiency, the amount of oxygen permeation provided by the opening. From the viewpoints of accuracy and easiness in forming the opening, etc., a suitable thickness may be appropriately selected in relation to the material forming the polymer film. Typically, the thickness of the polymer film is preferably 10 to 50 μm, more preferably 15 to 45 μm.

  The material of the polymer film is not particularly limited, but the polymer used in the conventional film for packaging fruits and vegetables can be appropriately used. Examples thereof include polyethylene, polypropylene, polyethylene terephthalate, polystyrene, nylon (polyamide), ethylene vinyl acetate copolymer (EVA), polybutylene succinate, polybutylene succinate adipate, and polylactic acid. Further, for example, a natural polymer such as cellophane can be used. Furthermore, one of these materials may be used alone, or a plurality of these materials may be blended and / or laminated and used.

  From the viewpoint of ease of processing and cost, the material of the polymer film is preferably a thermoplastic resin. Examples of the thermoplastic resin include homopolymers or copolymers of α-olefins such as ethylene, propylene, 1-butene, 1-hexene, 4-methyl-1-pentene and 1-octene. Specifically, high-pressure process low-density polyethylene, linear low-density polyethylene (LLDPE), ethylene-based polymers such as high-density polyethylene, propylene homopolymer, propylene / α-olefin random copolymer, propylene block copolymer Examples include propylene-based polymers such as, and polyolefins such as poly 1-butene and poly 4-methyl / 1-pentene. Examples of the thermoplastic resin include polyesters such as polyethylene terephthalate, polybutylene terephthalate and polyethylene naphthalate, polyamides such as nylon-6, nylon-66 and polymetaxylene adipamide, polyvinyl chloride, polyimide, ethylene acetic acid. Examples thereof include vinyl copolymers or saponified products thereof, polyvinyl alcohol, polyacrylonitrile, polycarbonate, polystyrene, ionomers, biodegradable resins such as polylactic acid and polybutylene succinate, and mixtures thereof. These thermoplastic resins may be used alone or in combination of two or more. Among these, as the thermoplastic resin, polyolefin, polyester, polyamide and the like are preferable because they have excellent rigidity and transparency. As the thermoplastic resin, ethylene-based polymers and propylene-based polymers are more preferable because they are lightweight and have excellent film processability, and propylene-based polymers are more preferable from the viewpoint of flexibility and transparency.

<Propylene polymer>
As the propylene-based polymer, propylene homopolymer (also referred to as homo PP), which is manufactured and sold under the name of polypropylene, propylene / α-olefin random copolymer (also referred to as random PP). , A propylene-based crystalline polymer such as a mixture of propylene homopolymer and low crystalline or amorphous propylene / ethylene random copolymer (also called block PP). .. The propylene-based polymer may be a mixture of propylene homopolymers having different molecular weights, and includes a propylene homopolymer and a random copolymer of propylene and ethylene or an α-olefin having 4 to 10 carbon atoms. It may be a mixture.

  Specific examples of the propylene-based polymer include polypropylene, propylene / ethylene copolymer, propylene / ethylene / 1-butene copolymer, propylene / 1-butene copolymer, propylene / 1-pentene copolymer. , A propylene / 1-hexene copolymer, a propylene / 1-octene copolymer, etc. as a main monomer, and a copolymerization of this with at least one selected from ethylene and α-olefins having 4 to 10 carbon atoms. An example is coalescence. These may be used alone or in combination of two or more.

The density of the propylene-based polymer is preferably 0.890 to 0.930 g / cm ³ , and more preferably 0.900 to 0.920 g / cm ³ . The MFR (ASTM D1238 load 2160 g, temperature 230 ° C.) of the propylene-based polymer is preferably 0.5 to 60 g / 10 minutes, more preferably 0.5 to 10 g / 10 minutes, and even more preferably 1 to 5 g / 10 minutes. Is more preferable.

<Ethylene polymer>
As the ethylene-based polymer, a homopolymer of ethylene, a copolymer containing ethylene as a main monomer, and a copolymer thereof with at least one or more α-olefins having 3 to 8 carbon atoms, an ethylene / vinyl acetate copolymer, Examples include saponified products and ionomers. Specifically, polyethylene, ethylene / propylene copolymer, ethylene / 1-butene copolymer, ethylene / 1-pentene copolymer, ethylene / 1-hexene copolymer, ethylene-4-methyl-1-pentene Examples of the copolymer include a copolymer, ethylene / 1-octene copolymer, and the like, which has ethylene as a main monomer, and at least one α-olefin having 3 to 8 carbon atoms. The proportion of α-olefin in these copolymers is preferably 1 to 15 mol%.

  Examples of the ethylene-based polymer include ethylene polymers manufactured and sold under the name of polyethylene. Specifically, high-pressure low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), and high-density polyethylene (HDPE) are preferable, and LLDPE is more preferable. LLDPE is a copolymer of ethylene and a small amount of propylene, butene-1, heptene-1, hexene-1, octene-1, 4-methyl-pentene-1 and the like. The ethylene-based polymer may be a homopolymer of ethylene or a polymer mainly composed of ethylene such as LLDPE.

Density of the ethylene polymer is preferably ^{0.910~0.940g / cm 3, 0.920~0.930g / cm} 3 is more preferable. When the density is 0.910 g / cm ³ or more, heat sealability is improved. Further, when the density is 0.940 g / cm ³ or less, workability and transparency are improved.

  The blend and / or the laminate may be a blend and / or a laminate of any one of the above-mentioned polymers, and any one of the above-mentioned polymers and a material other than the polymer may be used. May be a blend and / or a laminate. That is, a polymer film is a material other than a polymer, for example, a heat stabilizer (antioxidant), a weather stabilizer, an ultraviolet absorber, a lubricant, a slip agent, a nucleating agent, an antiblocking agent, an antistatic agent, an antifogging agent. In addition to pigments, dyes, etc., it may contain various fillers such as talc, silica, diatomaceous earth, etc., or may be a laminate of a polymer film and metal foil, paper, nonwoven fabric, etc.

In the present invention, the polymer film constituting the packaging container may be either a non-stretched film or a stretched film.
From the viewpoint of mechanical strength and the like, stretched films of various polymers can be preferably used.
In particular, a stretched film using a propylene-based polymer (stretched polypropylene film) is excellent in mechanical strength, transparency, heat resistance and the like, and therefore can be particularly preferably used in the packaging container used in the present invention.
Further, the film using the ethylene polymer (polyethylene film) may be either a non-stretched film or a stretched film, but from the viewpoint of heat sealability and the like, a non-stretched film is particularly preferably used. be able to.
Examples of particularly preferable polymer films constituting the packaging container in the present invention include a stretched polypropylene film, a polyethylene film, and a laminate of a stretched film and a polyethylene film.

<Stretched polypropylene film>
The stretched polypropylene film preferably used in the present invention may be composed of a film stretched in at least one direction, or the stretched polypropylene film itself may be stretched in at least one direction. When a biaxially stretched film is obtained as a stretched polypropylene film, it can be easily produced by, for example, sequential or simultaneous biaxial stretching. When a biaxially stretched film is obtained as a stretched polypropylene film, it is usually stretched 5 to 8 times in the longitudinal direction, and then 8 to 10 times in the transverse direction by using a tenter mechanism to obtain a final film thickness. 20 to 40 μm, or by stretching 5 to 10 times (25 to 100 times in area magnification) in the machine direction and the transverse direction, respectively.
<Polyethylene film>
The polyethylene film preferably used in the present invention is a film containing the ethylene polymer. Although various known molding methods can be used for the polyethylene film, cast molding by extrusion with an extruder is preferable from the viewpoint of production efficiency.

<Stretched film>
Polyamide film made of nylon 6, nylon 66, etc., film made of polyester typified by polyethylene terephthalate, polyethylene naphthalate, polycarbonate film, ethylene / vinyl alcohol copolymer film, polyvinyl alcohol film, polyvinyl chloride film, polyvinylidene chloride A uniaxially or biaxially stretched film comprising a film, a polystyrene film, a polyolefin such as polypropylene, and poly L lactic acid, poly D lactic acid, or a stereocomplex polylactic acid in which poly L lactic acid and poly D lactic acid are precisely coordinated.

<Laminate of stretched film and polyethylene film>
The laminate of the stretched film and the polyethylene film preferably used in the present invention is obtained by laminating the layer of the polyethylene film and the layer of the stretched film. The polyethylene-based film may be stretched in one direction or in two directions, but it is preferably an unstretched film from the viewpoint of stability of mechanical strength of the packaging bag.
From the viewpoint of adhesion stability, dry lamination is performed in which a stretched film and a polyethylene-based film that are prepared in advance are attached with an adhesive, and the stretched film surface to which the adhesive is applied here is subjected to corona treatment. preferable. Specifically, the surface tension of the film surface after corona treatment is preferably 35 mN / m or more, and more preferably 40 mN / m or more, from the viewpoint of adhesion stability.

Further, these polymer films may be subjected to stretching processing, anti-fog processing or printing, and inorganic antibacterial agents such as silver and copper and organic antibacterial agents such as chitin, chitosan and allyl isothiocyanate. The agent may be applied, or these may be kneaded into the film.
From the viewpoint of maintaining the freshness of contents such as fruits and vegetables, the polymer film preferably contains at least one antibacterial agent.
Further, a specific surfactant may be present on the surface of the polymer film in a specific amount, or the polymer film may contain a specific surfactant in a specific amount to have an antibacterial function. For example, at least one compound selected from the group consisting of palmityldiethanolamine, stearyldiethanolamine, glycerin monolaurate and diglycerin monolaurate, is preferably present on at least one surface of the polymer film, at least It is particularly preferred that one compound is present in an amount of 0.002-0.5 g / m ² . Alternatively, the polymer film preferably contains at least one compound selected from the group consisting of palmityldiethanolamine, stearyldiethanolamine, glycerin monolaurate and glycerin monocaprate, and 0.001 to 3 parts by mass. It is particularly preferable to contain.
There is a specific amount of a specific surfactant on the surface of the polymer film, or the polymer film contains a specific amount of a specific surfactant, dew condensation on the surface of the polymer film is suppressed, bacteria By suppressing the reproduction of the bacteria, the growth of various bacteria in the dew condensation (drip) is suppressed and the antibacterial function is exerted.

From the viewpoint of transparency, flexibility, cost, etc., it is particularly preferable to use a stretched polypropylene film, which has been widely used in the related art, or a laminate of a stretched polypropylene film and a polyethylene-based film as a polymer film. .. Since these films are generally excellent in heat sealability, they have good productivity in the production of packaging containers.
In this case, when the stretched propylene film is used alone, the thickness thereof is preferably 10 to 100 μm, and when the laminate of the stretched polypropylene film and the polyethylene film is used, the former thickness is 10 to 50 μm. The latter preferably has a thickness of 10 to 120 μm.

  When a polymer film that is not necessarily suitable for heat sealing is used, it may be formed by laminating or coating a sealant layer on all or part of the polymer film. For example, a cellophane film coated with an acrylic resin, a film obtained by laminating linear low density polyethylene (LLDPE) polystyrene and EVA on polyethylene terephthalate (PET) can be used, and these can be used as suitable polymer films.

Fruits and vegetables The package of the present invention contains fruits and vegetables containing cabbage in the packaging container. Here, the phrase "the fruit and vegetables include" cabbage "is intended to include both the case where all of the fruit and vegetables are made of cabbage and the case where part of the fruit and vegetables are made of cabbage. .. Therefore, the fruits and vegetables stored in the packaging container may or may not contain vegetables, fruits, etc. other than cabbage. Furthermore, as long as cabbage is contained, it may contain components other than fruits and vegetables, for example, foods other than fruits and vegetables, seasonings, food additives and the like.

The “cabbage” that constitutes the package of the present invention (stored in a packaging container) is a concept that includes general headed vegetables belonging to the Brassicaceae family Brassicaceae, and is limited to vegetables distributed under the name “cabbage” itself. Not done.
That is, the "cabbage" referred to here is, as preferable examples, cold (winter) cabbage, spring cabbage, plateau cabbage, red cabbage, green ball (round ball), savoy cabbage (crepe cabbage), brussels sprouts, petit vert, It is a concept that includes all of Misaki Kansai / Tongari Kabetsu, but is not limited to these.

  In the present invention, there are no particular restrictions on vegetables and fruits other than cabbage that can be stored together with cabbage in the packaging container, and non-heated or heated fruits and vegetables that can be edible with cabbage can be stored appropriately. Specific examples of such fruits and vegetables include banana, mango, plum, apple, strawberry, mandarin orange, grape, Japanese pear, fruits such as pear, Japanese radish, carrot, potato, root vegetables such as burdock, tomato, Fruit vegetables such as cucumber, eggplant, peppers, edamame, okra, mung bean sprouts, soybean bean sprouts, sprouts such as tokyo, mushrooms such as shiitake, shimeji mushrooms, eringi, maitake, matsutake mushrooms, broccoli Examples include, but are not limited to, leafy vegetables such as spinach, spinach, komatsuna, bok choy, lettuce, asparagus, flowers or seedlings. From the effect of the present embodiment of controlling and maintaining the oxygen concentration, it is particularly effective in maintaining the freshness of fruits and vegetables in the form of substantially breathing.

In the present invention, there is no particular limitation on the form of fruits and vegetables containing cabbage stored in a packaging container and kept fresh.
Therefore, the fruits and vegetables containing cabbage may be as-harvested, so-called pre-processed ones having outer leaves removed, or cut so-called cut vegetables (cut cabbage). May be The fruits and vegetables may be those that have undergone any or all of the treatments such as washing, cooling, dehydration, and those that do not undergo any of these treatments.
In the case of cut cabbage that is stored and kept fresh, it is preferable that the cabbage is cut, washed, dehydrated and / or dried to be adjusted to an appropriate water content. More specifically, for example, the cut cabbage is washed with hypochlorous acid at 80 to 120 ppm for 10 to 20 minutes based on the “Massive Cooking Facility Hygiene Management Manual” (Ministry of Health and Welfare) and then “Analysis of nutrition labeling etc. according to nutrition labeling standards” Based on the "Method" (Consumer Affairs Agency), the amount of water measured based on the weight loss when dried under reduced pressure at 70 ° C for 5 hours should be within the range of 10 to 20% in order to prevent odor generation and browning. It is particularly preferable from the viewpoint of the balance of prevention of deterioration of appearance.

  Demand for cut vegetables has been increasing in recent years because they can be easily used for meals, and has high economic value. Cut cabbage is a typical cut vegetable, and can be easily served as a salad or the like without any treatment, and thus has a particularly high economic value. On the other hand, when vegetables, especially cabbage, are cut, the respiratory action and metabolic reaction are rapidly activated, and the quality tends to be sharply reduced. Since the present embodiment can be effectively used to maintain the freshness of such cut cabbage, it has a particularly high economic value.

  Depending on the type and form of cabbage (and fruits and vegetables stored with cabbage, if present), the preferred carbon dioxide concentration for maintaining freshness will vary to some extent within the scope of the present invention, and thus the preferred carbon dioxide permeability will be indirectly The specified oxygen permeability, and the aspect of the polymer film that gives such oxygen permeability are also different, but by appropriately setting these, the cabbage (and, if present, the fruits and vegetables to be stored together with the cabbage) In any case, the freshness can be effectively maintained by the present invention.

Package The internal carbon dioxide concentration 24 hours after the packaging of the present invention is sealed is 15.0 to 25.0% by volume. Since the internal carbon dioxide concentration 24 hours after the packaging is sealed is 15.0 to 25.0% by volume, the generation and growth of mold on the fruits and vegetables containing cabbage contained in the packaging is effective. Can be suppressed to.
Conventionally, from the viewpoint of suppressing the growth and growth of mold, since it is possible to suppress the respiration of mold by maintaining a high carbon dioxide concentration, which is a product of normal respiration of mold, it is preferable that the carbon dioxide concentration is high. Was being considered. However, according to the present invention, the generation and growth of mold are effectively suppressed when the internal carbon dioxide concentration of the package is 25.0% by volume or less, and the carbon dioxide concentration higher than that is rather likely to cause mold growth and proliferation. It is based on a surprising finding beyond the common sense of those skilled in the art.
The mechanism by which the generation and growth of mold is suppressed more effectively at a carbon dioxide concentration of 25.0% by volume or less is not necessarily clear, but a high carbon dioxide concentration is associated with respiration and activity of fruits and vegetables including cabbage. However, it is presumed that there is some relationship with the tendency of molds to grow on cabbage whose activity is reduced by suffocation.
The internal carbon dioxide concentration 24 hours after the packaging is sealed is more preferably 16.0 to 22.0% by volume, and particularly preferably 17.0 to 21.0% by volume.

The internal oxygen concentration of the package is not particularly limited, as long as the internal carbon dioxide concentration 24 hours after the packaging is sealed is 15.0 to 25.0% by volume, but the generation and multiplication of mold From the viewpoint of more effectively suppressing the above, the oxygen concentration is preferably low. For example, the internal oxygen concentration is preferably 5.0% by volume or less, and more preferably 3.5% by volume or less.
On the other hand, the internal oxygen concentration of the package is preferably 0.1% by volume or more, and 0.3% by volume or more, from the viewpoint of ensuring breathing of fruits and vegetables containing cabbage and preventing generation of off-flavor. Is particularly preferable.

The storage temperature of the package is not particularly limited as long as the internal carbon dioxide concentration 24 hours after the package is sealed is 15.0 to 25.0% by volume, but the package is sealed. The internal carbon dioxide concentration after holding for 24 hours under the condition of 10 ° C. preferably satisfies the above condition. Further, it is particularly preferable that both the internal carbon dioxide concentration after the package is kept under the condition of 10 ° C. for 24 hours and after it is kept for 120 hours satisfy the above condition.
In order to realize the above-mentioned internal nitrogen concentration, carbon dioxide may be introduced into the packaging container at the time of sealing the package, or carbon dioxide may be introduced after 24 hours have passed since the package was sealed. Thus, the period satisfying the above condition can be extended.

  Regarding the internal oxygen concentration of the package, the storage temperature of the package is not particularly limited, but the internal oxygen concentration after the package is sealed and kept at 10 ° C. for 24 hours satisfies the above condition. Preferably. Furthermore, it is particularly preferable that both the internal oxygen concentration after holding the package for 24 hours under the condition of 10 ° C. and after holding for 120 hours satisfy the above conditions.

  Here, "after sealing the package" refers to the elapsed time after sealing the packaging container after storing the fruits and vegetables containing cabbage in the packaging container. That is, "24 hours after sealing the package" means a state after storing fruits and vegetables containing cabbage in the packaging container and after sealing the packaging container for 24 hours. After holding for 24 hours under the condition of 10 ° C. after stopping, after storing fruits and vegetables containing cabbage in the packaging container, the packaging container was sealed and then held for 24 hours under the condition of 10 ° C. Immediately after.

In the package of the present invention, since the internal carbon dioxide concentration is usually higher than the atmospheric carbon dioxide concentration, the internal carbon dioxide concentration may decrease over time due to the outflow of carbon dioxide to the outside. Assuming such a decrease in carbon dioxide concentration over time, during the sealing of the package, carbon dioxide is introduced into the package, and for a long period of time, the carbon dioxide concentration inside the package is determined by the present invention. It can be within the specified range.
For example, when producing a package, the carbon dioxide concentration inside the packaging container is preferably 0.03 to 25% by volume, and particularly preferably 0.1 to 15% by volume.

Further, the internal carbon dioxide concentration of the package is adjusted to a predetermined concentration by adjusting the amount of carbon dioxide flowing out of the package and / or the amount of carbon dioxide generated by respiration of fruits and vegetables including cabbage inside the package. It is possible. More specifically, by adjusting the gas permeability of the packaging container, it is possible to adjust the amount of carbon dioxide flowing out of the package, the amount of fruits and vegetables including cabbage and / or packaging to be stored in the packaging container. By adjusting the amount of oxygen filled in the container, it is possible to adjust the amount of carbon dioxide generated by respiration of fruits and vegetables containing cabbage.
For example, when producing a package, the oxygen concentration inside the packaging container is preferably 0 to 25% by volume, and particularly preferably 10 to 20% by volume. The amount of fruits and vegetables containing cabbage to be stored in the package is preferably 50 to 200 g, and particularly preferably 100 to 150 g, per 1 L of the internal volume of the package.

The carbon dioxide concentration and oxygen concentration in the package can be measured with a zirconia oxygen concentration meter for food packaging by sampling a predetermined amount of gas in the package. More specifically, about 20 cc of gas in the package can be sampled with a sampling needle tube, and measured with, for example, a food packaging O ₂ / CO ₂ analyzer Check Mate 3 manufactured by Dansensor.

There is no particular limitation on the internal nitrogen concentration of the package as long as the internal carbon dioxide concentration 24 hours after the packaging is sealed is 15.0 to 25.0% by volume, but the generation and multiplication of molds From the viewpoint of more effectively suppressing the above, the nitrogen concentration is preferably high. For example, the internal nitrogen concentration after 24 hours from the sealing of the package is preferably 85.0 to 75.0% by volume, more preferably 83.0 to 77.0% by volume.
In order to achieve the internal nitrogen concentration, nitrogen may be introduced into the packaging container at the time of sealing the package, or by introducing nitrogen 24 hours after the packaging is sealed, The period satisfying the above conditions can be extended.
The internal nitrogen concentration of the package can be measured with a nitrogen concentration meter by sampling a predetermined amount of gas in the package. As a simple method, the internal carbon dioxide concentration and the internal oxygen concentration of the package can be measured by the above-mentioned method, and the internal nitrogen concentration can be estimated based on the assumption that the balance is nitrogen.

In the package of the present invention, the generation of mold on fruits and vegetables containing cabbage can be effectively suppressed. For example, it is preferable that the total number of mold colonies on fruits and vegetables including cabbage is less than 100 CFU / g.
More preferably, the total number of fungal colonies on fruits and vegetables including cabbage is less than 80 CFU / g, particularly preferably less than 50 CFU / g.
From the viewpoint of maintaining the hygiene and quality of fruits and vegetables containing cabbage for a long period of time, the total number of mold colonies on fruits and vegetables containing cabbage is preferably less than 100 CFU / g over 24 hours after the packaging is sealed. More preferably less than 100 CFU / g for 120 hours after body sealing.
The total number of fungal colonies on fruits and vegetables including cabbage can be measured by, for example, a standard agar medium or a plate pour method, and more specifically, for example, it is preferable to measure by the method described in Examples of the present application. .

In the package of the present invention, the generation of general bacteria on fruits and vegetables including cabbage can also be effectively suppressed. For example, the number of general bacteria on fruits and vegetables including cabbage is preferably 1.0 × 10 ⁷ CFU / g or less.
Generally the number of bacteria on the fruits or vegetables including cabbage, more preferably not more than 1.0 × ¹⁰ 6 CFU / g, even more preferably at most 1.0 × ¹⁰ 5 CFU / g.
From the viewpoint of maintaining the hygiene and quality of fruits and vegetables containing cabbage for a long period of time, the total number of mold colonies on fruits and vegetables containing cabbage is preferably less than 100 CFU / g over 24 hours after the packaging is sealed. More preferably less than 100 CFU / g for 24 hours after body sealing.
The number of general bacteria on fruits and vegetables including cabbage can be measured by, for example, a standard agar medium and a plate pour method, and more specifically, it can be measured by the method described in Examples of the present application. preferable.

Package production method, and freshness retention method Vegetables and vegetables containing cabbage are stored in the packaging container of the present invention, and by appropriately adjusting the internal carbon dioxide concentration, the package of the present invention can be produced. The freshness preservation method for fruits and vegetables which is one embodiment of the invention can be implemented.
Hereinafter, the method for producing a package of the present invention will be described by taking as an example the case where the fruits and vegetables containing cabbage housed in the packaging container are cut cabbage.

  First, in the pretreatment step, the outer leaf is manually removed, divided into 2 to 4 pieces, and the cabbage from which the core has been removed is supplied to the conveyor. The cabbage transported by the conveyor is cut by a slicer, washed in a washing tank filled with cold water for cooling as well, and dehydrated by a centrifugal dehydrator or the like after draining. The dehydrated cut cabbage is packed in a packaging container (one side of which is not sealed) containing the polymer film used in the present embodiment, and after weighing, the packaging container is sealed to retain the freshness of the cut cabbage. A package is manufactured.

From the viewpoint of maintaining the freshness of the cut cabbage, it is preferable to use a blade having good sharpness and to reduce scratches on the cut surface.
Further, the narrower the cut width, the larger the cutting area and the more difficult it becomes to maintain the freshness. Therefore, from the viewpoint of keeping the freshness, the wider the cut width is, as long as it meets the demand form.
Furthermore, if a lot of bacteria adheres to the cut cabbage from the beginning, it becomes more difficult to keep the freshness, so it is preferable to wash the cut cabbage well to reduce the adhesion of bacteria as much as possible. Washing is particularly effective for maintaining freshness because it not only reduces the attachment of bacteria, but also has the effect of removing cell liquor containing highly active enzymes and the like that may cause discoloration and the like.
In addition, it is important for keeping the freshness to sufficiently remove the water adhering to the surface of the cut cabbage after washing. Even if the cut cabbage is drained after standing still after washing, since much water still adheres to the surface of the cut cabbage in many cases, it is effective to remove water using a centrifugal dehydrator or the like.
This is because the growth of miscellaneous bacteria in the excessively adhered minute water droplets can be suppressed by adjusting the water content appropriately. More specifically, for example, based on the "Massive Cooking Facility Hygiene Management Manual" (Ministry of Health and Welfare), after 80 to 120 ppm, 10 to 20 minutes of hypochlorous acid cleaning, "analysis method of nutrition labeling in nutrition labeling standards" (consumer In order to suppress odor and prevent appearance deterioration such as browning, it is necessary to keep the water content in the range of 10 to 20%, which is measured based on the weight loss when dried under reduced pressure at 70 ° C for 5 hours. Particularly preferred.

In the production of the fruit and vegetables freshness-keeping package of the present embodiment, after storing vegetables and vegetables containing cabbage in a packaging container having an oxygen permeability of 10000 cc / m ² / atm / day or less, a gas having a predetermined composition, For example, sealing may be performed after introducing a gas having a carbon dioxide concentration of 10% by volume or more. By introducing a gas having a predetermined composition, the carbon dioxide concentration in the packaging container can quickly reach 15.0 to 25.0% by volume, which is advantageous for maintaining freshness.
The carbon dioxide concentration of the gas introduced in the above embodiment is more preferably 0.1% by volume or more, and particularly preferably 5% by volume or more. The oxygen concentration of the gas having the above-mentioned predetermined composition is not particularly limited, but it is preferably 20% by volume or less, and preferably 5% by volume or less because it is advantageous in maintaining the appearance of fruits and vegetables containing cabbage. Particularly preferred. The other components of the gas introduced in the above embodiment are not particularly limited, but nitrogen is preferably used from the viewpoint of easy availability and small influence on the human body, fruits and vegetables, and the like.
Further, from the viewpoints of improving efficiency in the distribution process, saving space, and eliminating a specific gas, degassing may be performed before or during sealing of the packaging container.

In the package of the present embodiment, only fruits and vegetables containing cabbage may be stored in the packaging container, and further other members may be stored.
For example, in addition to fruits and vegetables, a hygroscopic agent and / or an antibacterial agent may be contained in the packaging container.
The hygroscopic agent is not particularly limited, and known or commercially available materials having a hygroscopic effect or a humidity adjusting effect can be used. Suitable examples of the hygroscopic agent include, for example, activated carbon, silica gel, alumina gel, silica alumina gel, anhydrous magnesium sulfate, zeolite, synthetic zeolite, calcium oxide, calcium chloride, and burnt alum, or a mixture thereof. Examples include, but are not limited to:
Among these, it is particularly preferable to use activated carbon, which has relatively little concern about influence on fruits and vegetables and use near fruits and vegetables which are foods. The activated carbon may be powdery or granular, and the raw material may be coconut shell, sawdust, charcoal, bamboo charcoal, lignite, peat, rice, petroleum pitch, or any other material. It is desirable that the activated carbon be packed in a unit such as non-woven fabric, cellophane, paper or the like, but the activated carbon itself may be in a fibrous form. As the wrapping material for the activated carbon, it is preferable to use one having a heat-sealing property such as a non-woven fabric made of synthetic resin, but as long as it has water vapor permeability and the activated carbon does not spill, it may be paper, natural fiber, or the like. no problem.

  There is no particular limitation on the antibacterial agent, and substances having an antibacterial effect can be appropriately used, but a natural antibacterial agent with relatively little concern about the effect on fruits and vegetables and the use near fruits and vegetables that are foods should be used. It can be preferably used. More specifically, natural antibacterial agents such as chitosan, allyl isothiocyanate, hinokitiol, limonene can be stored in the packaging container.

  Hereinafter, the present invention will be specifically described with reference to Examples / Comparative Examples. The present invention is not limited to the following examples in any sense.

In the following examples / comparative examples, evaluation of each characteristic was performed by the following methods.
(Whether there is an opening)
After injecting a red penetrant (product name: AGELESS SEAL CHECK SPRAY, manufactured by Mitsubishi Gas Chemical Co., Inc.) into the packaging container, set the heating condition scale to 3 with an impulse sealer, heat seal with a width of about 5 mm, and then paper. (KOKUYO PPC paper, common paper A4) was pressed, and the presence or absence of the opening was confirmed by the presence or absence of the transfer of the ink to the paper.
(Oxygen permeability)
First, a bag having an inner size of 170 mm × 235 mm was formed by the following method.
Fold one film into two almost evenly and set the scale of heating conditions to 3 with an impulse sealer (Fuji Impulse Co., Ltd., product number Fi-200-10WK) with a width of about 5 mm, and heat seal the film. Heat-seal so that the side is almost in the center, and one side that is almost perpendicular to the heat-sealing side is heat-sealed, except for the end of about 2 cm that is the communicating part of the other side, and the inside dimension is 170 mm × A 235 mm bag was formed.
Next, nitrogen gas was injected from the communication part, and after the bag was saturated, almost all the gas in the bag was discharged from the communication part. After repeating this operation 5 times, nitrogen gas was injected to saturate the inside of the bag with nitrogen gas, and the communication part was heat-sealed under the same conditions with the impulse sealer. The bag saturated with nitrogen gas was left to stand in a room at 22 ° C. and 40% relative humidity in air (1 atm, oxygen concentration: 21%, nitrogen concentration: 79%) for 6 hours.
Next, about 20 cc of gas in the bag was sampled and the oxygen concentration in the bag was measured with a zirconia oxygen concentration meter for food packaging (Toray Engineering Co., Ltd., model number LC-750F). Further, the volume of gas in the bag was measured, and the oxygen permeability was calculated from the following formula.
(Formula) Oxygen permeability = Internal oxygen concentration change (%) / 100 × Volume (cm ³ ) × 24 × 60 / hour (360 minutes) × 10000 cm ² / Area (799 cm ² ) /0.21 (partial pressure of oxygen )
(Oxygen concentration, carbon dioxide concentration)
Measured using an O ₂ / CO ₂ analyzer Check Mate 3 for food packaging manufactured by Dansensor (mold number)
The lettuce sample was ground with a mixer, serially diluted with physiological saline, and measured by counting the number of mold colonies after pour culture (35 ° C., 48 hours) using a mold medium. The total amount was calculated without distinguishing between blue mold and black mold.

<Cut cabbage>
After removing the cabbage and removing the damaged portion, the cabbage was cut into a width of about 2 mm and washed with hypochlorous acid at 100 ppm for 10 minutes based on the "Manufacturing Facility Hygiene Management Manual" (Ministry of Health and Welfare). Then, dehydration and drying were appropriately performed to obtain cut cabbage.
In addition, the water content of cut cabbage was 17 based on the weight reduction when drying under reduced pressure at 70 ° C for 5 hours based on "Analysis method of nutrition labeling in the nutrition labeling standard" (Consumer Agency). % (Example 1)
Two 40 μm-thick OPP (biaxially oriented polypropylene) films are superposed, three sides are sealed with heat seal and cut, and one side is an unsealed packaging bag (170 mm × 235 mm, inside size) Area: 799 cm ² ) was produced.
When the presence or absence of an opening in the film was observed, it was confirmed that the film had one opening. The oxygen permeability of the packaging container was 1000 CC / m ² / atm / day.
150 g of the cut cabbage prepared above was enclosed in a packaging container, filled with a mixed gas of 5% by volume of oxygen, 80% by volume of nitrogen, and 15% by volume of carbon dioxide, and then heat-sealed to produce a package. The package was stored at 10 ° C., and 24 hours and 120 hours after the production of the package, the internal oxygen concentration and the internal carbon dioxide concentration were measured, and the number of molds on the surface of the cut cabbage was evaluated.
The results are shown in Table 1.

(Comparative Example 1)
A package was prepared and evaluated in the same manner as in Example 1 except that air was enclosed in place of the mixed gas.
The results are shown in Table 1.

(Comparative example 2)
A package was prepared and evaluated in the same manner as in Example 1 except that nitrogen was enclosed in place of the mixed gas.
The results are shown in Table 1.

(Comparative example 3)
A package was prepared and evaluated in the same manner as in Example 1 except that carbon dioxide was enclosed in place of the mixed gas.
The results are shown in Table 1.

(Example 2)
Except that a mixed gas of 15 vol% carbon dioxide and 85 vol% nitrogen was filled, a package was prepared and stored in the same manner as in Example 1, and after 24 and 120 hours of package preparation, the internal oxygen concentration, In addition to measuring the internal carbon dioxide concentration, the number of molds on the surface of the cut cabbage was evaluated.
The results are shown in Table 2.

(Example 3)
A package was prepared in the same manner as in Example 2, stored at 10 ° C. for 24 hours, then nitrogen was introduced to reseal, and further stored at 10 ° C. for 96 hours, and then the internal oxygen concentration and the internal carbon dioxide concentration. Was measured and the number of molds on the surface of the cut cabbage was evaluated.
The results are shown in Table 2.

(Example 4)
A package was prepared in the same manner as in Example 2, stored at 10 ° C. for 24 hours, then resealed by introducing carbon dioxide, and further stored at 10 ° C. for 96 hours, after which the internal oxygen concentration and the internal carbon dioxide were stored. The density was measured and the number of molds on the surface of the cut cabbage was evaluated.
The results are shown in Table 2.

(Example 5)
A package was prepared in the same manner as in Example 2, stored at 10 ° C. for 24 hours and then stored at 10 ° C. for another 96 hours, and then the internal oxygen concentration and the internal carbon dioxide concentration were measured and the surface of the cut cabbage was measured. The number of molds was evaluated.
The results are shown in Table 2.

(Example 6)
A package was prepared in the same manner as in Example 2, stored at 10 ° C. for 24 hours, then resealed by introducing carbon dioxide, and further stored at 10 ° C. for 96 hours, after which the internal oxygen concentration and the internal carbon dioxide were stored. The density was measured and the number of molds on the surface of the cut cabbage was evaluated.
The results are shown in Table 2.

In the packages of the respective examples satisfying the conditions of the predetermined internal carbon dioxide concentration of the present invention, the generation of mold on the cut cabbage was effectively suppressed.
On the other hand, in each comparative example in which the internal carbon dioxide concentration was outside the range specified in the present invention, mold grew on the cut cabbage, and the commercial value of the cut cabbage was significantly impaired.

  The package of the present invention effectively suppresses the occurrence of mold on fruits and vegetables containing cabbage, and can maintain the freshness, hygiene, appearance, etc. of fruits and vegetables containing cabbage in a good state, and is practically high. It has value and has high applicability in various fields of industry such as food processing, distribution, and restaurant.

Claims (4)

In a packaging container containing a polymer film, a package containing fruits and vegetables containing cabbage,
The above-mentioned package, wherein the internal carbon dioxide concentration 24 hours after the packaging is sealed is 15.0 to 25.0% by volume.   The package according to claim 1, wherein the internal nitrogen concentration after 24 hours from the sealing of the package is 85.0 to 75.0% by volume.   The package according to claim 1 or 2, wherein the total number of mold colonies on the cabbage is less than 100 CFU / g. The package according to claim 1 or 2, wherein the number of general bacteria on the cabbage is 1.0 × 10 ⁷ CFU / g or less.