JP2022029033A - Fruit and vegetable packaging film roll and fruit and vegetable freshness keeping packaging bag - Google Patents
Fruit and vegetable packaging film roll and fruit and vegetable freshness keeping packaging bag Download PDFInfo
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Images
Abstract
Description
本発明は、青果物の鮮度保持用包装袋、および、その青果物の鮮度保持用包装袋の形成に用いる包装用フィルムロールに関するものである。 The present invention relates to a packaging bag for maintaining the freshness of fruits and vegetables, and a packaging film roll used for forming the packaging bag for maintaining the freshness of the fruits and vegetables.
葉菜類、果菜類、根菜類、フルーツ、菌茸類等の各種の青果物を包装するための包装袋として、合成樹脂製のフィルムによって形成された二方袋、三方袋、合掌袋、パウチ、ガゼット袋等の包装袋が知られている。また、そのような合成樹脂製のフィルムからなる包装袋は、2枚の合成樹脂フィルムを重ねて(あるいは単一の合成樹脂フィルムを折り畳んで)外周をヒートシール(熱接着)することによって形成されることが多い。そのため、ヒートシールの容易性(比較的に低い温度でヒートシールできること)の観点から、ポリオレフィン樹脂製のフィルムによって形成された包装袋が広く用いられている(特許文献1)。 As a packaging bag for packaging various fruits and vegetables such as leafy vegetables, fruit vegetables, root vegetables, fruits, fungi and mushrooms, a two-sided bag, a three-sided bag, a gassho bag, a pouch, and a gusset bag made of a synthetic resin film. Etc. Packaging bags are known. Further, a packaging bag made of such a synthetic resin film is formed by stacking two synthetic resin films (or folding a single synthetic resin film) and heat-sealing the outer periphery thereof. Often. Therefore, from the viewpoint of ease of heat sealing (that can be heat-sealed at a relatively low temperature), a packaging bag made of a film made of a polyolefin resin is widely used (Patent Document 1).
また、ポリオレフィン樹脂製のフィルムからなる包装袋は、水蒸気透過度が低く、水蒸気の排出量が大きい青果物を包装して密封すると、フィルムの内面に水滴が付着して曇り、外観が低下してしまうため、微細な孔やスリットを設けて水蒸気透過度を調整したものも開発されている。 Further, when a packaging bag made of a film made of a polyolefin resin is packaged and sealed with fruits and vegetables having low water vapor transmission rate and a large amount of water vapor emission, water droplets adhere to the inner surface of the film and become cloudy, resulting in deterioration of the appearance. Therefore, those with fine holes and slits to adjust the water vapor transmission rate have also been developed.
上記したようなポリオレフィン樹脂製のフィルムからなる包装袋は、通常、一定幅の長尺な合成樹脂フィルムを巻回してなるフィルムロールを用いて連続的に製造される。また、フィルムロールからの製袋と青果物の充填とを同時に行う、所謂、自動充填包装によって、青果物入りの包装袋が連続的に製造されることもある。 A packaging bag made of a film made of a polyolefin resin as described above is usually continuously manufactured by using a film roll formed by winding a long synthetic resin film having a constant width. In addition, packaging bags containing fruits and vegetables may be continuously produced by so-called automatic filling and packaging, in which bag making from a film roll and filling of fruits and vegetables are performed at the same time.
しかしながら、微細な孔やスリットを設けたポリオレフィン系樹脂フィルムからなる包装袋を連続的に製造する場合には、微細な孔やスリットの形成の仕方によっては、製造の途中で、巻きずれによる端面の不揃いや巻き締りによるブロッキングが生じてしまい、歩留まり良く効率的に製袋できない事態が起こり得る。特に、青果物を自動充填包装する場合や、防曇性を付与した合成樹脂フィルムからなるフィルムロールを用いる場合には、その傾向が顕著なものとなる。 However, in the case of continuously manufacturing a packaging bag made of a polyolefin resin film having fine holes and slits, depending on how the fine holes and slits are formed, the end face due to unwinding may occur during the manufacturing process. Blocking may occur due to unevenness or tight winding, and it may not be possible to make bags efficiently with good yield. In particular, this tendency becomes remarkable when the fruits and vegetables are automatically filled and packaged, or when a film roll made of a synthetic resin film having anti-fog property is used.
本発明の目的は、上記従来の青果物の鮮度保持用の包装袋が有する問題点を解消し、巻きずれによる端面の不揃いや、巻き締りによるブロッキング等を発生させることなく、歩留まり良く効率的に製袋を行うことが可能な青果物の包装用フィルムロールを提供することにある。また、安価に、かつ、容易に製造することができる上、鮮度保持効果に優れた青果物の鮮度保持用包装袋を提供することにある。 An object of the present invention is to solve the problems of the conventional packaging bag for maintaining the freshness of fruits and vegetables, and to efficiently produce the product with good yield without causing unevenness of end faces due to unwinding and blocking due to tightening. The purpose is to provide a film roll for packaging fruits and vegetables that can be sacked. Another object of the present invention is to provide a packaging bag for maintaining the freshness of fruits and vegetables, which can be easily produced at low cost and has an excellent effect of maintaining the freshness.
本発明の内、請求項1に記載された発明は、青果物を自動充填すると同時に鮮度保持用包装袋を形成する青果物の自動充填包装に用いられる長尺な合成樹脂フィルムを巻回してなるフィルムロールであって、合成樹脂フィルムに所定の周期で一つあるいは複数の孔を穿設することによって表裏の空気の流通を促すための通気部が形成されているとともに、合成樹脂フィルムにおけるその通気部を中心とした部分の空気抜き指数が3,000秒以上55,000秒以下であることを特徴とするものである。
The invention according to
請求項2に記載された発明は、請求項1に記載された発明において、前記通気部としての孔が、0.05mmφ以上8.0mmφ未満のものであることを特徴とするものである。
The invention according to claim 2 is characterized in that, in the invention according to
請求項3に記載された発明は、請求項1、または請求項2に記載された発明において、前記合成樹脂フィルムの自動充填後に鮮度保持用包装袋の内側になる面に防曇剤が存在していることを特徴とするものである。
In the invention described in claim 3, in the invention described in
請求項4に記載された発明は、請求項1~3のいずれかに記載の青果物の自動充填包装用フィルムロールを用いた青果物の自動充填によって形成された青果物の鮮度保持用包装袋である。
The invention according to claim 4 is a packaging bag for maintaining freshness of fruits and vegetables formed by automatic filling of fruits and vegetables using the film roll for automatic filling and packaging of fruits and vegetables according to any one of
本発明に係る青果物の包装用フィルムロール(以下、単に、フィルムロールという)は、青果物の鮮度保持用包装袋を製袋する際に、巻きずれによる端面(主として幅方向の端面)の不揃い、巻き締りによるブロッキング等を発生させることなく、歩留まり良く効率的に製袋を行うことができる。また、本発明に係るフィルムロールを青果物の自動充填包装(青果物を充填しながら(同時に)その青果物を包装した鮮度保持用包装袋を形成する包装形態)に用いた場合には、青果物の自動充填包装を歩留まり良く、スムーズかつ効率的に実施することが可能になる。 The film roll for packaging fruits and vegetables according to the present invention (hereinafter, simply referred to as a film roll) has uneven or rolled end faces (mainly end faces in the width direction) due to unwinding when making a packaging bag for maintaining the freshness of fruits and vegetables. Bag making can be performed efficiently with good yield without causing blocking due to tightening. Further, when the film roll according to the present invention is used for automatic filling and packaging of fruits and vegetables (a packaging form for forming a freshness-maintaining packaging bag in which the fruits and vegetables are packed (at the same time)), the fruits and vegetables are automatically filled. Packaging can be carried out smoothly and efficiently with good yield.
さらに、本発明に係るフィルムロールによって形成される青果物の鮮度保持用包装袋(以下、単に包装袋という)は、安価に、かつ、容易に製造することができる上、鮮度保持効果に優れており、枝豆やブロッコリー等の過湿状態でカビが成長し易く変色が起こり易い青果物の包装にも適している。 Further, the freshness-preserving packaging bag for fruits and vegetables (hereinafter, simply referred to as a packaging bag) formed by the film roll according to the present invention can be manufactured inexpensively and easily, and has an excellent freshness-preserving effect. It is also suitable for packaging fruits and vegetables such as green soybeans and broccoli, where mold easily grows and discoloration easily occurs in an excessively humid state.
本発明に係る青果物の包装用フィルムロール(以下、単に、フィルムロールという)は、一定幅の長尺な合成樹脂フィルムを巻回してなるものであり、当該合成樹脂フィルムに所定の周期で表裏の空気の流通を促すための通気部が形成されている。さらに、その通気部を起点とした合成樹脂フィルムの空気抜き指数(すなわち、合成樹脂フィルムにおけるその通気部を中心とした部分の空気抜き指数)が3,000秒以上55,000秒以下に調整されている(なお、空気抜き指数の測定方法については後述する)。上記の如き特性を具備したフィルムロールを用いることによって、巻きずれによる端面の不揃いや巻き締りによるブロッキング等を発生させることなく、製袋や青果物の自動充填包装を行うことが可能となる。なお、合成樹脂フィルムの空気抜き指数は、20,000秒以上53,000秒以下であると、より好ましい。 The film roll for packaging fruits and vegetables according to the present invention (hereinafter, simply referred to as a film roll) is formed by winding a long synthetic resin film having a certain width on the front and back of the synthetic resin film at a predetermined cycle. A ventilation section is formed to promote the flow of air. Further, the air bleeding index of the synthetic resin film starting from the ventilation portion (that is, the air bleeding index of the portion of the synthetic resin film centered on the ventilation portion) is adjusted to 3,000 seconds or more and 55,000 seconds or less. (Note that the method for measuring the air bleeding index will be described later). By using a film roll having the above-mentioned characteristics, it is possible to carry out bag making and automatic filling and packaging of fruits and vegetables without causing unevenness of end faces due to unwinding and blocking due to winding tightening. The air bleeding index of the synthetic resin film is more preferably 20,000 seconds or more and 53,000 seconds or less.
本発明に係るフィルムロールを形成するための合成樹脂フィルムとしては、ポリオレフィンフィルム、ポリエステルフィルム等のヒートシールまたは溶断シールが可能な汎用の合成樹脂フィルムを好適に用いることができるが、それらの中でも、二軸延伸ポリプロピレンフィルム、ポリエチレンテレフタレートフィルムあるいはポリ乳酸フィルムを用いると、フィルムロールの透明性が高くなり、青果物を包装した場合に内部を見易くなるので好ましい。 As the synthetic resin film for forming the film roll according to the present invention, a general-purpose synthetic resin film capable of heat-sealing or fusing sealing such as a polyolefin film and a polyester film can be preferably used. It is preferable to use a biaxially stretched polypropylene film, a polyethylene terephthalate film, or a polylactic acid film because the transparency of the film roll becomes high and the inside can be easily seen when the fruits and vegetables are packaged.
また、合成樹脂フィルムは、単一層からなるもので良いし、基材層の上に熱融着層等を積層した多層構造を有するものでも良いが、合成樹脂フィルムとして、基材層である二軸延伸ポリエチレンテレフタレートフィルムの上に、溶融押出ししたポリエチレンを熱融着層として積層させることによって形成された積層フィルムを用いることも可能である。 Further, the synthetic resin film may be composed of a single layer or may have a multilayer structure in which a heat-sealing layer or the like is laminated on a base material layer, but the synthetic resin film is a base material layer. It is also possible to use a laminated film formed by laminating melt-extruded polyethylene as a heat-sealing layer on an axially stretched polyethylene terephthalate film.
また、形成材料である合成樹脂フィルムの厚さは、特に限定されないが、5~75μmの範囲であると好ましく、20~50μmの範囲であるとより好ましい。合成樹脂フィルムの厚さが5μmを下回ると、フィルムの“腰”がなくなってしまい、製袋や青果物の自動充填包装を行いにくくなる上、青果物を包装した後の包装袋にボリューム感がなく扱いにくくなるので好ましくない。反対に、合成樹脂フィルムの厚さが75μmを上回ると、フィルムの剛性が高くなりすぎて、製袋や青果物の自動充填包装を行いにくくなったり、青果物を包装した後の密封作業がしにくくなったりするので好ましくない。 The thickness of the synthetic resin film as the forming material is not particularly limited, but is preferably in the range of 5 to 75 μm, and more preferably in the range of 20 to 50 μm. If the thickness of the synthetic resin film is less than 5 μm, the “waist” of the film will be lost, making it difficult to make bags and automatically fill and package fruits and vegetables, and the packaging bag after packaging fruits and vegetables will be handled without a sense of volume. It is not preferable because it becomes difficult. On the other hand, if the thickness of the synthetic resin film exceeds 75 μm, the rigidity of the film becomes too high, which makes it difficult to carry out bag making and automatic filling and packaging of fruits and vegetables, and it becomes difficult to perform sealing work after packaging fruits and vegetables. It is not preferable because it may occur.
また、本発明に係るフィルムロールは、各種の青果物(特に、枝豆やブロッコリー等の袋内が過湿状態となったときにカビが成長し易く、呼吸が激しく行われて変色し易いものも含む)を包装可能なものであるが、鮮度保持性を良好なものとするために、最終的に形成される包装袋の内面となる合成樹脂フィルムの片面(以下、包装面という)が防曇性を有していることが好ましい。防曇性を付与する方法は、特に限定されるものではないが、合成樹脂フィルムを形成する合成樹脂原料中に予め防曇剤を含有させても良いし、合成樹脂フィルムの包装面に、防曇剤をコーティングしても良い。ここで用いる防曇剤としては、非イオン系の界面活性剤を挙げることができ、防曇性と併せて帯電防止性を発揮するものを用いるのが好ましい。 Further, the film roll according to the present invention includes various fruits and vegetables (particularly, those in which mold easily grows when the inside of the bag of edamame, broccoli, etc. becomes excessively humid, and the film roll is easily discolored due to vigorous breathing. ) Can be packaged, but in order to maintain good freshness, one side of the synthetic resin film (hereinafter referred to as the packaging surface), which is the inner surface of the finally formed packaging bag, is antifogging. It is preferable to have. The method for imparting anti-fog property is not particularly limited, but an anti-fog agent may be contained in advance in the synthetic resin raw material forming the synthetic resin film, or the packaging surface of the synthetic resin film may be protected against anti-fog. It may be coated with an antifog agent. Examples of the anti-fog agent used here include nonionic surfactants, and it is preferable to use an anti-fog agent that exhibits anti-fog properties as well as anti-fog properties.
そのような防曇剤としては、多価アルコールの脂肪酸エステル類、高級脂肪酸のアミン類、高級脂肪酸のアマイド類、ショ糖脂肪酸エステル類、高級脂肪酸のアミンやアマイドのエチレンオキサイド付加物等の非イオン系の界面活性剤を挙げることができる。そして、それらの防曇剤の中でも、ポリオキシエチレンアルキルアミン型、ポリオキシエチレンアルキルアミン脂肪酸エステル型、脂肪酸グリセリンエステル型を併用するのが好ましい。また、ポリビニルアルコール等の水溶性樹脂をコーティング剤として用いることも可能である。 Such antifogging agents include nonionics such as fatty acid esters of polyhydric alcohols, amines of higher fatty acids, amides of higher fatty acids, sucrose fatty acid esters, amines of higher fatty acids and ethylene oxide adducts of amide. Examples of the system surfactant can be mentioned. Among these antifogging agents, it is preferable to use a polyoxyethylene alkylamine type, a polyoxyethylene alkylamine fatty acid ester type, and a fatty acid glycerin ester type in combination. It is also possible to use a water-soluble resin such as polyvinyl alcohol as a coating agent.
加えて、合成樹脂フィルムを形成する樹脂には、必要に応じて各層の特性を阻害しない範囲で、熱安定剤、酸化防止剤、光安定剤、滑剤、核剤、難燃剤、顔料、染料、炭酸カルシウム、硫酸バリウム、水酸化マグネシウム、マイカ、タルク、クレー、酸化亜鉛、酸化マグネシウム、酸化アルミニウム、抗菌剤、自然分解性を付与する添加剤等を添加することができる。さらに、熱可塑性樹脂、熱可塑性エラストマー、ゴム類、炭化水素樹脂、石油樹脂等を合成樹脂フィルムの特性を害さない範囲で配合しても良く、包装する青果物体内の水分の状態を制御するための特殊な処理を合成樹脂フィルムに施しても良い。 In addition, the resin forming the synthetic resin film includes heat stabilizers, antioxidants, light stabilizers, lubricants, nucleating agents, flame retardants, pigments, dyes, as long as it does not impair the characteristics of each layer. Calcium carbonate, barium sulfate, magnesium hydroxide, mica, talc, clay, zinc oxide, magnesium oxide, aluminum oxide, antibacterial agents, additives that impart natural degradability, etc. can be added. Further, a thermoplastic resin, a thermoplastic elastomer, rubbers, a hydrocarbon resin, a petroleum resin, etc. may be blended within a range that does not impair the characteristics of the synthetic resin film, in order to control the state of water in the fruits and vegetables to be packaged. A special treatment may be applied to the synthetic resin film.
また、本発明に係るフィルムロールは、合成樹脂フィルムに所定の周期で表裏の空気の流通を促すための通気部が形成されていることが必要である。そのように通気部を形成することで、製袋や青果物の自動充填包装を効率的なものとすることができるばかりではなく、最終的に形成される包装袋に、青果物の鮮度保持に必要な水蒸気やCO2等の透過度の調整機能が付与される。 Further, the film roll according to the present invention needs to be formed with a ventilation portion on the synthetic resin film for promoting the flow of air on the front and back at a predetermined cycle. By forming the ventilation part in this way, not only can bag making and automatic filling and packaging of fruits and vegetables be made efficient, but also the packaging bag finally formed is necessary for maintaining the freshness of fruits and vegetables. A function for adjusting the permeability of water vapor, CO 2 and the like is provided.
合成樹脂フィルムに孔を穿設することによって通気部を形成する場合には、当該孔の形状は、特に限定されず、円形、楕円形、矩形等の各種の形状にすることができる。また、通気部の形成方法も、特に限定されず、パンチャーによる穿孔加工、レーザーによる穿孔加工、針による突き刺し加工等の各種の方法を好適に用いることができる。さらに、通気部は、貫通した状態のものに限定されず、未貫通の状態のものでも良い。また、本発明に係る包装袋を、所謂、合掌袋(背面で左右の両端縁際をヒートシールした袋)とする場合には、背貼り(背面の略中央に上下を縦断するように設けられる鉛直なヒートシール部)の一部に非ヒートシール部分を形成することによって包装袋に通気部を形成することも可能である。 When the venting portion is formed by drilling holes in the synthetic resin film, the shape of the holes is not particularly limited and may be various shapes such as a circle, an ellipse, and a rectangle. Further, the method for forming the ventilation portion is not particularly limited, and various methods such as punching with a puncher, drilling with a laser, and piercing with a needle can be preferably used. Further, the venting portion is not limited to the one that has penetrated, and may be the one that has not penetrated. Further, when the packaging bag according to the present invention is a so-called gassho bag (a bag in which the left and right edges are heat-sealed on the back surface), it is provided on the back (substantially in the center of the back surface so as to vertically traverse the top and bottom). It is also possible to form a vent in the packaging bag by forming a non-heat-sealed portion in a part of the vertical heat-sealed portion).
さらに、合成樹脂フィルムに孔を穿設することによって通気部を形成する場合には、当該孔のサイズは、特に限定されないが、直径(φ)が0.05mm以上8.0mm未満であると、製袋や青果物の自動充填包装がより効率的なものとなる上、最終的に形成される包装袋における青果物の鮮度保持特性が非常に良好なものとなるので好ましい。通気部としての孔の直径は、0.07mm以上6.0mm未満であるとより好ましく、0.09mm以上4.0mm未満であると特に好ましい。加えて、合成樹脂フィルムに孔を穿設することによって通気部を形成する場合には、当該孔の個数も、特に限定されず、概ね1~50個の範囲内で、必要に応じて適宜調整することができる。 Further, when the ventilation portion is formed by forming holes in the synthetic resin film, the size of the holes is not particularly limited, but the diameter (φ) is 0.05 mm or more and less than 8.0 mm. It is preferable because the bag making and the automatic filling and packaging of fruits and vegetables become more efficient, and the freshness-retaining characteristics of fruits and vegetables in the finally formed packaging bag become very good. The diameter of the hole as the ventilation portion is more preferably 0.07 mm or more and less than 6.0 mm, and particularly preferably 0.09 mm or more and less than 4.0 mm. In addition, when the ventilation portion is formed by drilling holes in the synthetic resin film, the number of the holes is not particularly limited, and is appropriately adjusted within the range of approximately 1 to 50 as necessary. can do.
また、本発明に係るフィルムロールは、その通気部を起点とした合成樹脂フィルムの空気抜き指数(なお、空気抜き指数の測定方法については後述する)が3,000秒以上40,000秒以下に調整されている。なお、「通気部を起点とした合成樹脂フィルムの空気抜き指数」とは、「合成樹脂フィルムの通気部の形成部分の空気抜き指数」のことであり、合成樹脂フィルムの通気部の形成部分の周囲(通気部の形成部分を中心として半径約85mmの以内の部分)をサンプリングしてそのサンプルの空気抜き指数を測定することによって求められる。そのように通気部を起点とした合成樹脂フィルムの空気抜き指数を特定の数値範囲に調整することによって、巻きずれによる端面(主として幅方向の端面)の不揃い、巻き締りによるブロッキング等を発生させることなく、製袋や青果物の自動充填包装を行うことが可能となる。 Further, in the film roll according to the present invention, the air bleeding index of the synthetic resin film starting from the ventilation portion (the method for measuring the air bleeding index will be described later) is adjusted to 3,000 seconds or more and 40,000 seconds or less. ing. The "air bleeding index of the synthetic resin film starting from the ventilation portion" is the "air bleeding index of the formation portion of the ventilation portion of the synthetic resin film", and is around the formation portion of the ventilation portion of the synthetic resin film ( It is obtained by sampling (a portion within a radius of about 85 mm about the formed portion of the ventilation portion) and measuring the air bleeding index of the sample. By adjusting the air bleeding index of the synthetic resin film starting from the vent to a specific numerical range, it is possible to prevent the end faces (mainly the end faces in the width direction) from being uneven due to winding misalignment and blocking due to winding tightening. , Bag making and automatic filling and packaging of fruits and vegetables can be performed.
空気抜き指数が3,000秒未満であると、製袋や青果物の自動充填包装の途中で、重なり合った合成樹脂フィルム同士が滑りにくくなり、巻き締りによるブロッキングを発生し易くなるので好ましくなく、反対に、空気抜き指数が40,000秒を上回ると、製袋や青果物の自動充填包装の途中で、重なり合った合成樹脂フィルム同士が滑りすぎてしまい、巻きずれによる端面(主として幅方向の端面)の不整合・不揃いを発生し易くなるので好ましくない。空気抜き指数は3,500秒以上38,000秒以下であるとより好ましく、空気抜き指数は4,000秒以上35,000秒以下であると特に好ましい。 If the air bleeding index is less than 3,000 seconds, the overlapping synthetic resin films will not slip easily during bag making and automatic filling and packaging of fruits and vegetables, and blocking due to winding will be more likely to occur, which is not preferable. If the air bleeding index exceeds 40,000 seconds, the overlapping synthetic resin films will slip too much during bag making and automatic filling and packaging of fruits and vegetables, and the end faces (mainly the end faces in the width direction) will not match due to unwinding. -It is not preferable because it tends to cause irregularities. The air bleeding index is more preferably 3,500 seconds or more and 38,000 seconds or less, and the air bleeding index is particularly preferably 4,000 seconds or more and 35,000 seconds or less.
加えて、本発明に係る包装袋の形状は、特に限定されず、左右および下部をヒートシールしてなる三方袋や、二つ折りされた合成樹脂フィルムの左右をヒートシールしてなる二方袋、フィルムの左右を折り込んで背面でヒートシールした合掌袋等の各種の形状にすることが可能である。なお、包装袋に製袋する際のヒートシールの温度は、80℃以上250℃未満の範囲内で必要に応じて適宜調整することができる。 In addition, the shape of the packaging bag according to the present invention is not particularly limited, and is a three-sided bag in which the left and right sides and the lower part are heat-sealed, and a two-sided bag in which the left and right sides of a folded synthetic resin film are heat-sealed. It is possible to fold the left and right sides of the film into various shapes such as a gassho bag that is heat-sealed on the back side. The temperature of the heat seal when making a bag in a packaging bag can be appropriately adjusted within the range of 80 ° C. or higher and lower than 250 ° C., if necessary.
また、本発明に係る包装袋のサイズは、青果物を入れるのに適した大きさであれば特に限定されないが、幅100~350mm×高さ150~450mmの大きさであると、より好適に用いることが可能となる。包装袋のサイズが小さすぎたり、逆に大きすぎたりすると、通気部による水蒸気やCO2等の透過度の調整が困難となるため好ましくない。 The size of the packaging bag according to the present invention is not particularly limited as long as it is suitable for containing fruits and vegetables, but a size of 100 to 350 mm in width × 150 to 450 mm in height is more preferably used. It becomes possible. If the size of the packaging bag is too small or too large, it is difficult to adjust the permeability of water vapor, CO 2 , etc. by the ventilation part, which is not preferable.
以下、実施例・比較例によって本発明に係る包装袋について詳細に説明するが、本発明の包装袋は、かかる実施例の態様に何ら限定されるものではなく、本発明の趣旨を逸脱しない範囲で、適宜変更することが可能である。また、実施例および比較例における特性の評価方法は以下の通りである。 Hereinafter, the packaging bag according to the present invention will be described in detail with reference to Examples and Comparative Examples, but the packaging bag of the present invention is not limited to the embodiment of the embodiment and does not deviate from the gist of the present invention. It is possible to change it as appropriate. Moreover, the evaluation method of the characteristic in an Example and a comparative example is as follows.
<空気抜き指数>
通気部を含むように60mm×60mmの矩形状に切り出した試験片を用い、JIS P 8119に規定するベック平滑度試験器(熊谷理機工業株式会社製HK型)を用いて、JIS P 8119における9.aに基づき、測定真空度50.7kPa~48.0kPa、測定空気量1ccの条件で、試験片を含めた密封空間(小真空容器)から脱気したときの脱気完了までの時間を測定し、その測定を5回繰り返したときの平均値(秒数)を空気抜き指数とした(なお、試験片は、通気部が脱気口と重ならないように密封空間内に設置して測定を行った)。
<Air bleeding index>
Using a test piece cut into a rectangular shape of 60 mm × 60 mm so as to include a ventilation part, and using a Beck smoothness tester (HK type manufactured by Kumagai Riki Kogyo Co., Ltd.) specified in JIS P 8119, in JIS P 8119. 9. Based on a, under the conditions of a measured vacuum degree of 50.7 kPa to 48.0 kPa and a measured air volume of 1 cc, the time until degassing is completed when degassed from the sealed space (small vacuum container) including the test piece is measured. The average value (number of seconds) when the measurement was repeated 5 times was used as the air bleeding index. ).
<青果物の自動充填包装>
図1の如くレイアウトしたフィルムロールを用いて、青果物の自動充填包装を行った。すなわち、フィルムロールRから合成樹脂フィルムFを水平に引き出し、その左右を内側に折り返して、所定の速度で下方に引っ張りながら、左右の端縁際を重ね合わせて所定の温度(約150℃)で連続的にヒートシールする(すなわち、背貼りする)ことによって、背貼りBを有する筒状体Tを連続的に形成した。
<Automatic filling and packaging of fruits and vegetables>
Using the film roll laid out as shown in FIG. 1, fruits and vegetables were automatically filled and packaged. That is, the synthetic resin film F is horizontally pulled out from the film roll R, its left and right sides are folded inward, and while pulling downward at a predetermined speed, the left and right edge edges are overlapped and at a predetermined temperature (about 150 ° C.). By continuously heat-sealing (that is, back-pasting), the tubular body T having the back-pasting B was continuously formed.
また、その筒状体Tの連続的な形成と同時に、所定の間隔で幅方向に一定の幅でヒートシールすることによって、包装袋Pの底シール部Sbとなる部分を形成した。また、その底シール部Sbの形成と同時に、上側の漏斗状の供給装置Iから所定量の青果物を落下させて、底シール部Sbの上側に、青果物を充填した。さらに、青果物を充填した直後に、所定の間隔で幅方向に一定の幅でヒートシールすることによって包装袋Pの上シール部Stとなる部分を形成した。また、その上シール部Stの形成と同時に、所定の間隔で幅方向に一定の幅でヒートシールすることによって(次に形成される包装袋Pの)底シール部Sbに相当する部分を形成した。 Further, at the same time as the continuous formation of the tubular body T, a portion to be the bottom seal portion Sb of the packaging bag P was formed by heat-sealing with a constant width in the width direction at predetermined intervals. Further, at the same time as the formation of the bottom seal portion S b , a predetermined amount of fruits and vegetables were dropped from the funnel-shaped supply device I on the upper side, and the upper side of the bottom seal portion S b was filled with the fruits and vegetables. Further, immediately after filling the fruits and vegetables, a portion to be the upper seal portion St of the packaging bag P was formed by heat-sealing with a constant width in the width direction at predetermined intervals. Further, at the same time as the formation of the seal portion St, the portion corresponding to the bottom seal portion S b ( of the packaging bag P to be formed next) is formed by heat-sealing with a constant width in the width direction at predetermined intervals. Formed.
さらに、上記の如き連続的な筒状体Tの形成と同時に、底シール部Sbの形成→青果物の充填→上シール部Stの形成、および、底シール部Sbの形成→青果物の充填・・・という作業を繰り返し、得られた青果物を断続的に充填した長尺な筒状体Tを形成した。そして、その長尺な筒状体Tを上シール部Stと底シール部Sbとの間で裁断することによって、青果物入りの包装袋(合掌袋)Pを連続的に形成した。 Further, at the same time as the formation of the continuous tubular body T as described above, the formation of the bottom seal portion S b → the filling of fruits and vegetables → the formation of the upper seal portion St, and the formation of the bottom seal portion S b → the filling of fruits and vegetables. By repeating the work of ..., a long tubular body T was formed by intermittently filling the obtained fruits and vegetables. Then, by cutting the long tubular body T between the upper seal portion St and the bottom seal portion S b , a packaging bag (gassho bag) P containing fruits and vegetables was continuously formed.
上記したフィルムロールを用いた青果物の自動充填は、シイタケ、ブロッコリー、枝豆、三つ葉の4種類の青果物について行った。そして、シイタケの自動充填においては、幅320mmの合成樹脂フィルムを利用して、高さ(フィルムの長手方向の長さ)×幅=150mm×215mmの大きさで120gのシイタケ入りの包装袋を作成し、ブロッコリーの自動充填においては、幅540mmの合成樹脂フィルムを利用し、高さ×幅=260mm×360mmの大きさで270gのブロッコリー入りの包装袋を作成し、枝豆の自動充填においては、幅300mmの合成樹脂フィルムを利用し、高さ×幅=140mm×220mmの大きさで200gの枝豆入りの包装袋を作成し、三つ葉の自動充填においては、幅200mmの合成樹脂フィルムを利用し、高さ×幅=90mm×540mmの大きさで50gの三つ葉入りの包装袋を作成した。 The automatic filling of fruits and vegetables using the above-mentioned film roll was performed on four kinds of fruits and vegetables: shiitake mushroom, broccoli, green soybean, and trefoil. Then, in the automatic filling of Shiitake, a packaging bag containing 120 g of Shiitake is created with a size of height (length in the longitudinal direction of the film) × width = 150 mm × 215 mm by using a synthetic resin film having a width of 320 mm. However, in the automatic filling of broccoli, a synthetic resin film with a width of 540 mm is used to create a packaging bag containing 270 g of broccoli with a size of height x width = 260 mm x 360 mm. Using a 300 mm synthetic resin film, create a packaging bag containing 200 g of edible beans with a size of height x width = 140 mm x 220 mm, and for automatic filling of trefoil, use a synthetic resin film with a width of 200 mm to make it tall. A packaging bag containing 50 g of trefoil with a size of x width = 90 mm x 540 mm was prepared.
<自動充填包装時の作業性>
上記の如く、青果物入りの包装袋(合掌袋)を連続的に形成した場合の作業性を、以下の3段階で官能評価した。
○・・フィルムロールの巻きずれによる端面の不揃い、巻き締りによるブロッキングの発生がなく、トラブルを生じることなく、青果物の自動充填包装が可能であった
△・・フィルムロールの巻きずれによる端面の不揃い、巻き締りによるブロッキングが若干発生し、青果物の自動充填包装時に若干のフィルムの蛇行等が発生し、安定した連続製造に支障が生じた
×・・フィルムロールの巻きずれによる端面の不揃い、巻き締りによるブロッキングが発生し、青果物の自動充填包装時にフィルムの蛇行等が頻繁に起こり、連続製造が困難であった
<Workability during automatic filling and packaging>
As described above, the workability when the packaging bag (gassho bag) containing fruits and vegetables was continuously formed was sensory evaluated in the following three stages.
○ ・ ・ There was no unevenness of the end faces due to unwinding of the film roll, no blocking due to winding, and automatic filling and packaging of fruits and vegetables was possible without causing trouble △ ・ ・ Unevenness of the end face due to unwinding of the film roll , Blocking due to winding tightening occurred slightly, and some film meandering occurred during automatic filling and packaging of fruits and vegetables, which hindered stable continuous production. Blocking occurred due to the frequent occurrence of meandering of the film during automatic filling and packaging of fruits and vegetables, making continuous production difficult.
<鮮度保持特性(シイタケ)>
実施例・比較例で得られたシイタケ入りの包装袋(幅150mm×高さ215mmの合掌袋)を、25℃×65%RHの雰囲気下で72時間(3日間)に亘って保管した。しかる後、包装されたシイタケの状態を、乾燥度合い、色および臭気の観点から下記の4段階で官能評価した。
・評価基準
◎:色・臭気において包装前のものとの違いがまったく認められない
○:若干乾燥した様子であるものの、変色・異臭が認められない
△:わずかな変色、微かな異臭が認められる
×:全体的な乾燥、変色、明確な異臭、カビの発生、腐敗が認められ、商品価値を喪失している
<Freshness retention characteristics (shiitake)>
The packaging bag containing shiitake mushrooms (width 150 mm × height 215 mm gassho bag) obtained in Examples and Comparative Examples was stored for 72 hours (3 days) in an atmosphere of 25 ° C. × 65% RH. After that, the state of the packaged shiitake mushroom was sensory evaluated in the following four stages from the viewpoint of the degree of dryness, color and odor.
・ Evaluation criteria ◎: No difference in color and odor from the one before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, putrefaction are observed, and the commercial value is lost.
<鮮度保持特性(ブロッッコリー)>
実施例・比較例で得られたブロッコリー入りの包装袋(幅260mm×高さ360mmの合掌袋)を、25℃×65%RHの雰囲気下で96時間(4日間)に亘って保管した。しかる後、包装されたブロッッコリーの状態を、乾燥度合い、色、臭気および花蕾の落下の観点から下記の4段階で官能評価した。
・評価基準
◎:色・臭気において包装前のものとの違いがまったく認められない
○:若干乾燥した様子であるものの、変色・異臭が認められない
△:わずかな変色、微かな異臭が認められる
×:全体的な乾燥、変色、明確な異臭、カビの発生、腐敗、花蕾の落下が認められ、商品価値を喪失している
<Freshness retention characteristics (broccoli)>
The packaging bag containing broccoli (width 260 mm × height 360 mm gassho bag) obtained in Examples and Comparative Examples was stored for 96 hours (4 days) in an atmosphere of 25 ° C. × 65% RH. After that, the state of the packaged broccoli was sensory-evaluated in the following four stages from the viewpoint of the degree of dryness, color, odor and falling of flower buds.
・ Evaluation criteria ◎: No difference in color and odor from the one before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, rot, and falling flower buds are observed, and the commercial value is lost.
<鮮度保持特性(枝豆)>
実施例・比較例で得られた枝豆入りの包装袋(幅140mm×高さ220mmの合掌袋)を、25℃×65%RHの雰囲気下で192時間(8日間)に亘って保管した。しかる後、包装された枝豆の状態を、乾燥度合い、色および臭気の観点から下記の4段階で官能評価した。
・評価基準
◎:色・臭気において包装前のものとの違いがまったく認められない
○:若干乾燥した様子であるものの、変色・異臭が認められない
△:わずかな変色、微かな異臭が認められる
×:全体的な乾燥、変色、明確な異臭、カビの発生、腐敗が認められ、商品価値を喪失している
<Freshness retention characteristics (edamame)>
The packaging bag containing green soybeans (width 140 mm × height 220 mm gassho bag) obtained in Examples and Comparative Examples was stored for 192 hours (8 days) in an atmosphere of 25 ° C. × 65% RH. After that, the state of the packaged green soybeans was sensory evaluated in the following four stages from the viewpoint of the degree of dryness, color and odor.
・ Evaluation criteria ◎: No difference in color and odor from the one before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, putrefaction are observed, and the commercial value is lost.
<鮮度保持特性(三つ葉)>
実施例・比較例で得られた三つ葉入りの包装袋(幅90mm×高さ540mmの合掌袋)を、20℃×50%RHの雰囲気下で96時間(4日間)に亘って保管した。しかる後、包装された枝豆の状態を、乾燥度合い、色および臭気の観点から下記の4段階で官能評価した。
・評価基準
◎:色・臭気において包装前のものとの違いがまったく認められない
○:若干乾燥した様子であるものの、変色・異臭が認められない
△:わずかな変色、微かな異臭が認められる
×:全体的な乾燥、変色、明確な異臭、カビの発生、腐敗が認められ、商品価値を喪失している
<Freshness retention characteristics (three leaves)>
The packaging bag containing trefoil (width 90 mm × height 540 mm gassho bag) obtained in Examples and Comparative Examples was stored for 96 hours (4 days) in an atmosphere of 20 ° C. × 50% RH. After that, the state of the packaged green soybeans was sensory evaluated in the following four stages from the viewpoint of the degree of dryness, color and odor.
・ Evaluation criteria ◎: No difference in color and odor from the one before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, putrefaction are observed, and the commercial value is lost.
[実施例1]
防曇剤を練り込んだ厚さ20μmの長尺な二軸延伸ポリオレフィンフィルム(OPPフィルム 東洋紡(株)製 P5562)を用いて、上記した方法によって、3種類の青果物(シイタケ、ブロッコリー、三つ葉)の自動充填包装を行い、青果物入りの包装袋(合掌袋)を作製した。その際に、図2の如く、フィルムロールRを構成する合成樹脂フィルムFの片端部に、ニトロセルローズを主成分とする特殊グラビアインキ(東京インキ(株)製 PULPTECC ベル白 D)を、所定の間隔で、幅広な長方形状(長手方向×幅方向=6mm×20mm)にコーティングすることによって(コーティング部C)、背貼り形成時にヒートシールされない部分(非ヒートシール部)を形成した。したがって、自動充填包装によって得られた青果物入りの包装袋の背貼りには、非ヒートシール部からなる通気部が形成された。そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、特殊グラビアインキの塗布部分を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。
[Example 1]
Using a long biaxially stretched polyolefin film (OPP film Toyobo Co., Ltd. P5562) with a thickness of 20 μm kneaded with an antifogging agent, three kinds of fruits and vegetables (shiitake, broccoli, trefoil) can be prepared by the above method. Automatic filling and packaging was performed to produce a packaging bag (gassho bag) containing fruits and vegetables. At that time, as shown in FIG. 2, a special gravure ink (PULPTECC bell white D manufactured by Tokyo Ink Co., Ltd.) containing nitrocellulose as a main component was applied to one end of the synthetic resin film F constituting the film roll R. By coating in a wide rectangular shape (longitudinal direction × width direction = 6 mm × 20 mm) at intervals (coating portion C), a portion that is not heat-sealed during the backing formation (non-heat-sealed portion) was formed. Therefore, a ventilation portion including a non-heat-sealed portion was formed on the back of the packaging bag containing fruits and vegetables obtained by the automatic filling and packaging. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the coated portion of the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above.
図3は、作製された青果物入りの包装袋(すなわち、シイタケ入りの包装袋、ブロッコリー入りの包装袋、および、三つ葉入りの包装袋の3種類)を模式的に示したものであり、包装袋P1は、合成樹脂フィルムの左右の両側が内側に折り返されており、左右の両端際を中央で重ねて所定の幅でヒートシールすることによって背貼りBが形成されている。また、上端際の部分および下端際の部分が一定幅でヒートシールされ、それぞれ、上シール部St、底シール部Sbが形成されている。そして、上シール部Stから30mm下側、および、底シール部Sbから30mm上側に、それぞれ、非ヒートシール部(通気部V1)が形成されている。加えて、包装袋P1の上端縁および下端縁は鋸刃状に裁断された状態になっている。そして、それらの包装袋を用いて、上記した方法で鮮度保持効果を評価した。3種類の包装袋(青果物入り包装袋P1)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 FIG. 3 schematically shows the produced packaging bag containing fruits and vegetables (that is, three types of packaging bag containing shiitake, broccoli, and trefoil). In P 1 , the left and right sides of the synthetic resin film are folded inward, and the backing B is formed by overlapping the left and right ends at the center and heat-sealing with a predetermined width. Further, a portion near the upper end and a portion near the lower end are heat-sealed with a constant width, and an upper seal portion St and a bottom seal portion S b are formed, respectively. A non-heat seal portion (ventilation portion V1) is formed 30 mm below the upper seal portion St and 30 mm above the bottom seal portion Sb , respectively. In addition, the upper end edge and the lower end edge of the packaging bag P1 are in a state of being cut into a saw blade shape. Then, using those packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the three types of packaging bags (packaging bag P1 containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air vent index around the ventilation part).
[実施例2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、青果物である枝豆の自動充填包装を行い、枝豆入りの包装袋(合掌袋)を作製した。その際に、包装袋(合掌袋)の背貼り(合成樹脂フィルムの左右両端際のヒートシール部分)に形成する非ヒートシール部分(通気部)の上下方向の長さ(長手方向に沿った長さ)を20mmに変更した(すなわち、合成樹脂フィルムの端縁際に、長手方向×幅方向=20mm×20mmの正方形状の特殊グラビアインキによる塗布部分を形成することによって、背貼りに上下幅20mmの非ヒートシール部分を2個形成した)。そして、それ以外は、実施例1と同様にして、枝豆入りの包装袋(合掌袋)を作製した。
[Example 2]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans, which are fruits and vegetables, was carried out by the same method as in Example 1 to prepare a packaging bag (gassho bag) containing green soybeans. At that time, the vertical length (length along the longitudinal direction) of the non-heat-sealed portion (ventilation portion) formed on the back of the packaging bag (gassho bag) (heat-sealed portions at the left and right ends of the synthetic resin film). (S) was changed to 20 mm (that is, by forming a coated portion with a square special gravure ink of longitudinal direction × width direction = 20 mm × 20 mm at the edge of the synthetic resin film, the vertical width is 20 mm on the backing. Two non-heat-sealed parts were formed). Then, other than that, a packaging bag (gassho bag) containing edamame was produced in the same manner as in Example 1.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、特殊グラビアインキの塗布部分を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、その枝豆入りの包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the coated portion of the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above. Further, the freshness-preserving effect was evaluated by the above-mentioned method using the packaging bag containing the edamame. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[実施例3]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、枝豆、三つ葉の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、図4の如く、フィルムロールRを構成する合成樹脂フィルムFの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、6mmφの孔Hを形成することによって通気部を設けた。そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、6mmφの孔Hを含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。
[Example 3]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans and trefoil was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing the fruits and vegetables were prepared. At that time, as shown in FIG. 4, a ventilation portion is provided at one end of the synthetic resin film F constituting the film roll R by forming a hole H having a diameter of 6 mmφ at a predetermined interval using a CO 2 laser marker. rice field. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole H of 6 mmφ) is cut out, and the cut out portion of the cut out portion. The air vent index was evaluated by the method described above.
図5は、作製された青果物入りの包装袋(すなわち、枝豆入りの包装袋、および、三つ葉入りの包装袋の2種類)を模式的に示したものであり、包装袋P3は、実施例1の包装袋P1と同様に、背貼りB、上シール部St、底シール部Sbが形成されている。そして、上下方向の中央の背貼りBと隣接した部分(背貼りBの基端から10mm離れた部分)に、6mmφの孔からなる通気部V3が形成されている。そして、それらの包装袋P3を用いて、上記した方法で鮮度保持効果を評価した。2種類の包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 FIG. 5 schematically shows the produced packaging bag containing fruits and vegetables (that is, two types of packaging bag containing edible beans and three -leaf packaging bag), and packaging bag P3 is an example. Similar to the packaging bag P1 of No. 1 , a backing B, an upper seal portion St , and a bottom seal portion S b are formed. A ventilation portion V3 composed of a hole having a diameter of 6 mm is formed in a portion adjacent to the back-paste B in the center in the vertical direction (a portion 10 mm away from the base end of the back-paste B). Then, using those packaging bags P3, the freshness - retaining effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the two types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air vent index around the ventilation part).
[実施例4-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケの自動充填包装を行いシイタケ入りの包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、0.5mmφの孔を1個形成することによって通気部を設けた。すなわち、青果物入りの包装袋の高さ方向の中央で背貼りと隣接した部分(背貼りの基端から10mm離れた部分)に、通気部として機能する0.5mmφの孔を穿設した。そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、0.5mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。
[Example 4-1]
Using the same synthetic resin film as in Example 1, the shiitake mushrooms were automatically filled and packaged by the same method as in Example 1 to prepare a packaging bag (gassho bag) containing shiitake mushrooms. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by forming one hole of 0.5 mmφ at a predetermined interval using a CO 2 laser marker. That is, a 0.5 mmφ hole that functions as a ventilation portion was formed in a portion adjacent to the backing (a portion 10 mm away from the base end of the backing) in the center of the packaging bag containing fruits and vegetables in the height direction. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 0.5 mmφ) is cut out, and the cut out portion. The air bleeding index was evaluated by the above method.
そして、その包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 Then, using the packaging bag, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[実施例4-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、0.5mmφの孔を連続的に6個形成することによって通気部を設けた。そして、自動充填包装を行って青果物入りの包装袋を作製する際の作業性を上記した方法によって評価した。
[Example 4-2]
Broccoli and trefoil were automatically filled and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by continuously forming six 0.5 mmφ holes at predetermined intervals using a CO 2 laser marker. .. Then, the workability in producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method.
図6は、作製された青果物入りの包装袋(すなわち、ブロッコリー入りの包装袋、および、三つ葉入りの包装袋の2種類)を模式的に示したものであり、包装袋P4-2は、実施例1の包装袋P1と同様に、背貼りB、上シール部St、底シール部Sbが形成されている。そして、背貼りBと隣接した部分(背貼りBの基端から10mm離れた部分)に、10mm間隔で、通気部V4-2として機能する0.5mmφの6個の孔H,H・・が穿設されており、上側の3個の孔H,H・・と下側の3個の孔H,H・・とが高さ方向の中央に対して上下対称に配置された状態になっている。そして、それらの包装袋を用いて、上記した方法で鮮度保持効果を評価した。2種類の包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 FIG. 6 schematically shows the produced packaging bag containing fruits and vegetables (that is, a packaging bag containing broccoli and a packaging bag containing trefoil), and the packaging bag P4-2 is a packaging bag P4-2. Similar to the packaging bag P1 of the first embodiment, the backing B, the top seal portion St , and the bottom seal portion S b are formed. Then, in the portion adjacent to the spine B (the portion 10 mm away from the base end of the spine B), six holes H, H ... Are drilled, and the upper three holes H, H ... and the lower three holes H, H ... are arranged vertically symmetrically with respect to the center in the height direction. ing. Then, using those packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the two types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air vent index around the ventilation part).
[実施例5]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの3種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、切込刃(カッター)を装着したロールを用いて、長さ×幅=5.0mm×0.18mmの切り込み(スリット)を形成することによって通気部を設けた。そして、自動充填包装を行って青果物入りの包装袋を作製する際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、長さ×幅=5.0mm×0.18mmの切り込みを含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。
[Example 5]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, using a roll equipped with a cutting blade (cutter) at a predetermined interval on one end of the synthetic resin film constituting the film roll, a cut of length × width = 5.0 mm × 0.18 mm is made. A ventilation portion was provided by forming a (slit). Then, the workability in producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method. In addition, a rectangular shape of 60 mm × 60 mm including a notch of length × width = 5.0 mm × 0.18 mm around the vented portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method.
図7は、作製された青果物入りの包装袋(すなわち、枝豆入りの包装袋、および、三つ葉入りの包装袋の2種類)を模式的に示したものであり、包装袋P5は、実施例1の包装袋P1と同様に、背貼りB、上シール部St、底シール部Sbが形成されている。そして、高さ方向の中央で背貼りBと隣接した部分(背貼りBの基端から10mm離れた部分)に、通気部として機能する長さ×幅=5.0mm×0.18mmの切り込みS(通気部V5)が形成された状態になっている。そして、それらの包装袋を用いて、上記した方法で鮮度保持効果を評価した。2種類の包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 FIG. 7 schematically shows the produced packaging bag containing fruits and vegetables (that is, two types of packaging bag containing edible beans and trefoil), and packaging bag P5 is an example. Similar to the packaging bag P1 of No. 1 , a backing B, an upper seal portion St , and a bottom seal portion S b are formed. Then, in the portion adjacent to the spine B at the center in the height direction (the portion 10 mm away from the base end of the spine B), a notch S having a length × width = 5.0 mm × 0.18 mm that functions as a ventilation portion. (Ventilation part V 5 ) is in a formed state. Then, using those packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the two types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air vent index around the ventilation part).
[実施例6-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの3種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、長さ×幅=5.0mm×0.05mmの切り込み(スリット)を形成することによって通気部を設けた。すなわち、青果物入りの包装袋の高さ方向の中央で背貼りと隣接した部分(背貼りの基端から10mm離れた部分)に、通気部として機能する長さ×幅=5.0mm×0.05mmの切り込みを形成した。そして、自動充填包装を行って青果物入りの包装袋を作製する際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、長さ×幅=5.0mm×0.05mmの切り込みを含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。
[Example 6-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, a notch (slit) having a length × width = 5.0 mm × 0.05 mm is formed at one end of the synthetic resin film constituting the film roll at predetermined intervals using a CO 2 laser marker. As a result, a ventilation part was provided. That is, the length × width = 5.0 mm × 0. A notch of 05 mm was formed. Then, the workability in producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method. In addition, a rectangular shape of 60 mm × 60 mm including a notch of length × width = 5.0 mm × 0.05 mm around the vented portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method.
そして、得られた3種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。3種類の包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 Then, using the obtained three types of packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the three types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air vent index around the ventilation part).
[実施例6-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、枝豆の自動充填包装を行い、枝豆入りの包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、長さ×幅=5.0mm×0.05mmの切り込み(スリット)を連続的に3個形成することによって通気部を設けた。そして、自動充填包装を行って青果物入りの包装袋を作製する際の作業性を上記した方法によって評価した。
[Example 6-2]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans was carried out by the same method as in Example 1 to prepare a packaging bag (gassho bag) containing green soybeans. At that time, incisions (slits) having a length x width = 5.0 mm x 0.05 mm are continuously made at one end of the synthetic resin film constituting the film roll at predetermined intervals using a CO 2 laser marker. A ventilation section was provided by forming three of them. Then, the workability in producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method.
図8は、作製された枝豆入りの包装袋を模式的に示したものであり、包装袋P6-2は、実施例1の包装袋P1と同様に、背貼りB、上シール部St、底シール部Sbが形成されている。そして、高さ方向の中央で背貼りBと隣接した部分(背貼りBの基端から10mm離れた部分)に、30mm間隔で、通気部V6-2として機能する長さ×幅=5.0mm×0.05mmの3個の切り込みS,S・・が形成されており、中央の切り込みSが高さ方向の中央に配置された状態になっている。そして、その包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 FIG. 8 schematically shows the produced packaging bag containing edamame, and the packaging bag P 6-2 has a backing B and an upper seal portion S, similarly to the packaging bag P 1 of the first embodiment. t , the bottom seal portion S b is formed. Then, in the portion adjacent to the spine B at the center in the height direction (the portion 10 mm away from the base end of the spine B), the length × width = 5. Three notches S, S ... Of 0 mm × 0.05 mm are formed, and the central notch S is arranged in the center in the height direction. Then, using the packaging bag, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[実施例7]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、枝豆、三つ葉の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に所定の間隔でCO2レーザーマーカーにより形成する通気部(円形の孔)の直径を8.0mmφに変更した以外は、実施例1と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。
[Example 7]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans and trefoil was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing the fruits and vegetables were prepared. At that time, except that the diameter of the ventilation portion (circular hole) formed by the CO 2 laser marker at one end of the synthetic resin film constituting the film roll was changed to 8.0 mmφ, as in Example 1. In the same way, two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method.
また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、8.0mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 8.0 mmφ) was cut out, and the cut out portion. The air bleeding index was evaluated by the above method. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[実施例8-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケの自動充填包装を行い、その青果物入りの包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に所定の間隔でCO2レーザーマーカーにより形成する通気部(円形の孔)の直径を0.07mmφに変更した以外は、実施例1と同様にして、青果物入りの包装袋(合掌袋)を作製した。そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。
[Example 8-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms was carried out by the same method as in Example 1, and a packaging bag (gassho bag) containing the fruits and vegetables was produced. At that time, except that the diameter of the ventilation portion (circular hole) formed by the CO 2 laser marker at one end of the synthetic resin film constituting the film roll was changed to 0.07 mmφ, as in Example 1. In the same way, a packaging bag (gassho bag) containing fruits and vegetables was produced. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method.
また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、0.07mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 0.07 mmφ) was cut out, and the cut out portion. The air bleeding index was evaluated by the above method. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[実施例8-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、0.07mmφの孔を2列に並べて4個ずつ(合計8個)連続的に形成することによって通気部を設けた。そして、それ以外は、実施例1と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。さらに、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。
[Example 8-2]
Broccoli and trefoil were automatically filled and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, at one end of the synthetic resin film constituting the film roll, 0.07 mmφ holes were arranged in two rows at predetermined intervals using a CO 2 laser marker, and four holes (8 in total) were continuously arranged. A ventilation part was provided by forming the air. Then, other than that, two kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1. Further, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method.
図9は、作製された青果物入りの包装袋(すなわち、ブロッコリー入りの包装袋、および、三つ葉入りの包装袋の2種類)を模式的に示したものであり、包装袋P8-2は、実施例1の包装袋P1と同様に、背貼りB、上シール部St、底シール部Sbが形成されている。そして、背貼りBと隣接した部分(背貼りBの基端から10mm離れた部分)、および、外側の端縁と隣接した部分(外側の端縁から10mm離れた部分)に、それぞれ、20mm間隔で、通気部V8-2として機能する0.07mmφの孔H,H・・が4個ずつ(合計8個)互い違いに穿設されている。また、それらの8個の孔H,H・・の高さ方向の中央位置が、包装袋P8-2全体の高さ方向の中央位置と概ね合致した状態になっている。そして、それらの包装袋を用いて、上記した方法で鮮度保持効果を評価した。2種類の包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表1に示す。 FIG. 9 schematically shows the produced packaging bag containing fruits and vegetables (that is, a packaging bag containing broccoli and a packaging bag containing trefoil), and the packaging bag P 8-2 is a packaging bag P 8-2. Similar to the packaging bag P1 of the first embodiment, the backing B, the top seal portion St , and the bottom seal portion S b are formed. Then, the portion adjacent to the spine B (the portion 10 mm away from the base end of the spine B) and the portion adjacent to the outer edge (the portion 10 mm away from the outer edge) are spaced by 20 mm, respectively. Then, four 0.07 mmφ holes H, H, ..., Which function as ventilation portions V8-2 , are alternately bored (8 in total). Further, the center position of these eight holes H, H ... in the height direction is in a state of substantially matching the center position of the entire packaging bag P 8-2 in the height direction. Then, using those packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the two types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air vent index around the ventilation part).
[比較例1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、ブロッコリー、枝豆、三つ葉の自動充填包装を行い、それらの青果物入りの4種類の包装袋(合掌袋)を作製した。その際に、包装袋(合掌袋)の背貼り(合成樹脂フィルムの左右両端際のヒートシール部分)に形成する非ヒートシール部分(通気部)の上下方向の長さ(長手方向に沿った長さ)を45mmに変更した(すなわち、合成樹脂フィルムの端縁際に、特殊グラビアインキを長手方向×幅方向=45mm×20mmの長方形状に塗布することによって、背貼りに上下幅20mmの非ヒートシール部分を2個形成した)。そして、それ以外は、実施例1と同様にして、青果物入りの4種類の包装袋(合掌袋)を作製した。
[Comparative Example 1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, green soybeans, and trefoil was performed by the same method as in Example 1, and four types of packaging bags (gassho bags) containing fruits and vegetables were prepared. Made. At that time, the vertical length (length along the longitudinal direction) of the non-heat-sealed portion (ventilation portion) formed on the back of the packaging bag (gassho bag) (heat-sealed portions at the left and right ends of the synthetic resin film). (S) was changed to 45 mm (that is, by applying special gravure ink in a rectangular shape of longitudinal direction × width direction = 45 mm × 20 mm at the edge of the synthetic resin film, non-heat with a vertical width of 20 mm is applied to the backing. Two seals were formed). And other than that, four kinds of packaging bags (gassho bags) containing fruits and vegetables were prepared in the same manner as in Example 1.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、特殊グラビアインキの塗布部分を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの4種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the coated portion of the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using four kinds of packaging bags containing these fruits and vegetables. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、ブロッコリー、枝豆、三つ葉の自動充填包装を行い、それらの青果物入りの4種類の包装袋(合掌袋)を作製した。その際に、包装袋(合掌袋)の背貼り(合成樹脂フィルムの左右両端際のヒートシール部分)に形成する非ヒートシール部分(通気部)の上下方向の長さ(長手方向に沿った長さ)を1.0mmに変更した(すなわち、合成樹脂フィルムの端縁際に、特殊グラビアインキを長手方向×幅方向=1.0mm×20mmの長方形状に塗布することによって、背貼りに上下幅1.0mmの非ヒートシール部分を2個形成した)。そして、それ以外は、実施例1と同様にして、青果物入りの4種類の包装袋(合掌袋)を作製した。
[Comparative Example 2]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, green soybeans, and trefoil was performed by the same method as in Example 1, and four types of packaging bags (gassho bags) containing fruits and vegetables were prepared. Made. At that time, the vertical length (length along the longitudinal direction) of the non-heat-sealed portion (ventilation portion) formed on the back of the packaging bag (gassho bag) (heat-sealed portions at the left and right ends of the synthetic resin film). (S) was changed to 1.0 mm (that is, by applying special gravure ink in a rectangular shape of longitudinal direction × width direction = 1.0 mm × 20 mm at the edge of the synthetic resin film, the vertical width is applied to the backing. Two 1.0 mm non-heat-sealed portions were formed). And other than that, four kinds of packaging bags (gassho bags) containing fruits and vegetables were prepared in the same manner as in Example 1.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、特殊グラビアインキの塗布部分を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの4種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the coated portion of the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using four kinds of packaging bags containing these fruits and vegetables. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例3-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、枝豆の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に所定の間隔でCO2レーザーマーカーにより形成する通気部(円形の孔)の直径を10mmφに変更した以外は、実施例3と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。
[Comparative Example 3-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms and green soybeans was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, the same as in Example 3 except that the diameter of the ventilation portion (circular hole) formed by the CO 2 laser marker at one end of the synthetic resin film constituting the film roll was changed to 10 mmφ. Then, two kinds of packaging bags (gassho bags) containing fruits and vegetables were prepared.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、10mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 10 mmφ) is cut out, and the air in the cut out portion is cut out. The dropout index was evaluated by the method described above. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例3-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、10mmφの孔を連続的に6個形成することによって通気部を設けた。すなわち、青果物入りの包装袋の背貼りと隣接した部分(背貼りの基端から10mm離れた部分)に、30mm間隔で、通気部として機能する10mmφの6個の孔を、高さ方向の中央に対して上下対称になるように穿設した。そして、それ以外は、実施例1と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。
[Comparative Example 3-2]
Broccoli and trefoil were automatically filled and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by continuously forming six 10 mmφ holes at predetermined intervals using a CO 2 laser marker. That is, in the part adjacent to the backing of the packaging bag containing fruits and vegetables (the part 10mm away from the base end of the backing), six holes of 10 mmφ that function as ventilation parts are made at the center in the height direction at intervals of 30 mm. It was drilled so as to be vertically symmetrical with respect to the vertical. Then, other than that, two kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例5-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの3種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に所定の間隔で切込刃により形成する通気部(切り込み)の大きさを、長さ×幅=5.0mm×0.33mmに変更した以外は、実施例5と同様にして、青果物入りの3種類の包装袋(合掌袋)を作製した。
[Comparative Example 5-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, the size of the ventilation part (cut) formed by the cutting blade at one end of the synthetic resin film constituting the film roll is changed to length × width = 5.0 mm × 0.33 mm. In the same manner as in Example 5, three types of packaging bags (gassho bags) containing fruits and vegetables were prepared.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、長さ×幅=5.0mm×0.33mmの切り込みを含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの3種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, a rectangular shape of 60 mm × 60 mm including a notch of length × width = 5.0 mm × 0.33 mm around the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using three types of packaging bags containing these fruits and vegetables. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例5-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、枝豆の自動充填包装を行い、枝豆入りの包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、切込刃(カッター)を装着したロールを用いて、長さ×幅=5.0mm×0.33mmの切り込み(スリット)を3個連続で形成することによって通気部を設けた。すなわち、青果物入りの包装袋の背貼りと隣接した部分(背貼りの基端から10mm離れた部分)に、30mm間隔で、通気部として機能する長さ×幅=5.0mm×0.33mmの3本の切り込みを、高さ方向の中央に対して上下対称になるように穿設した。そして、それ以外は、実施例1と同様にして、青果物入りの包装袋(合掌袋)を作製した。
[Comparative Example 5-2]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans was carried out by the same method as in Example 1 to prepare a packaging bag (gassho bag) containing green soybeans. At that time, using a roll equipped with a cutting blade (cutter) at a predetermined interval on one end of the synthetic resin film constituting the film roll, a cut of length × width = 5.0 mm × 0.33 mm is made. A ventilation portion was provided by forming three (slits) in succession. That is, the length x width = 5.0 mm x 0.33 mm that functions as a ventilation part at intervals of 30 mm in the part adjacent to the backing of the packaging bag containing fruits and vegetables (the part 10 mm away from the base end of the backing). Three notches were drilled so as to be vertically symmetrical with respect to the center in the height direction. Then, other than that, a packaging bag (gassho bag) containing fruits and vegetables was produced in the same manner as in Example 1.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。さらに、青果物入りの包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using a packaging bag containing fruits and vegetables. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例6-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの3種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に所定の間隔でCO2レーザーマーカーにより形成する通気部(切り込み)の大きさを、長さ×幅=5.0mm×0.005mmに変更した以外は、実施例6-1と同様にして、青果物入りの3種類の包装袋(合掌袋)を作製した。
[Comparative Example 6-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, the size of the ventilation portion (cut) formed by the CO 2 laser marker at one end of the synthetic resin film constituting the film roll at a predetermined interval is set to length × width = 5.0 mm × 0.005 mm. Three types of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 6-1 except that they were changed.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、長さ×幅=5.0mm×0.005mmの切り込みを含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの3種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, a rectangular shape of 60 mm × 60 mm including a notch of length × width = 5.0 mm × 0.005 mm around the vented portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using three types of packaging bags containing these fruits and vegetables. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例6-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、枝豆の自動充填包装を行い、枝豆入りの包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に所定の間隔でCO2レーザーマーカーにより形成する3個の各通気部(切り込み)の大きさを、長さ×幅=5.0mm×0.005mmに変更した以外は、実施例6-2と同様にして、青果物入りの包装袋(合掌袋)を作製した。
[Comparative Example 6-2]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans was carried out by the same method as in Example 1 to prepare a packaging bag (gassho bag) containing green soybeans. At that time, the size of each of the three ventilation portions (cuts) formed by the CO 2 laser marker at one end of the synthetic resin film constituting the film roll at predetermined intervals is set to length × width = 5.0 mm ×. A packaging bag (gassho bag) containing fruits and vegetables was produced in the same manner as in Example 6-2 except that the thickness was changed to 0.005 mm.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。さらに、青果物入りの包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using a packaging bag containing fruits and vegetables. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例7-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、枝豆の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、約140℃に加熱した熱針を用いて、10mmφの孔Hを形成することによって通気部を設けた。すなわち、青果物入りの包装袋の背貼りと隣接した部分(背貼りの基端から10mm離れた部分)に、通気部として機能する10mmφの孔Hを高さ方向の中央に穿設した(図5参照)。そして、それ以外は、実施例1と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。
[Comparative Example 7-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms and green soybeans was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by forming a hole H having a diameter of 10 mm by using a hot needle heated to about 140 ° C. at a predetermined interval. That is, a 10 mmφ hole H that functions as a ventilation part was drilled in the center in the height direction in a portion adjacent to the spine of the packaging bag containing fruits and vegetables (a portion 10 mm away from the base end of the spine) (FIG. 5). reference). Then, other than that, two kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、10mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 10 mmφ) is cut out, and the air in the cut out portion is cut out. The dropout index was evaluated by the method described above. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例7-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に、所定の間隔で、約140℃に加熱した2本の熱針を用いて、10mmφの孔を2列に並べて4個ずつ(合計8個)連続的に形成することによって通気部を設けた。すなわち、青果物入りの包装袋の背貼りと隣接した部分(背貼りの基端から10mm離れた部分)、および、外側の端縁と隣接した部分(外側の端縁から10mm離れた部分)に、それぞれ、20mm間隔で、通気部として機能する10mmφの孔H,H・・を4個ずつ(合計8個)互い違いに穿設した(図9参照)。そして、それ以外は、実施例1と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。
[Comparative Example 7-2]
Broccoli and trefoil were automatically filled and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, using two hot needles heated to about 140 ° C. at a predetermined interval on one end of the synthetic resin film constituting the film roll, holes of 10 mmφ were arranged in two rows and four each (total). 8) A ventilation part was provided by forming continuously. That is, in the part adjacent to the backing of the packaging bag containing fruits and vegetables (the part 10 mm away from the base end of the backing) and the part adjacent to the outer edge (the part 10 mm away from the outer edge). Four 10 mmφ holes H, H ... (8 in total), each of which functions as a ventilation portion, were alternately drilled at intervals of 20 mm (see FIG. 9). Then, other than that, two kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1.
そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、10mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 10 mmφ) is cut out, and the air in the cut out portion is cut out. The dropout index was evaluated by the method described above. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例8-1]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、シイタケ、枝豆の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールRを構成する合成樹脂フィルムFの片端部に、所定の間隔で、CO2レーザーマーカーを用いて、0.03mmφの孔Hを形成することによって通気部を設けた。そして、それ以外は、実施例1と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。さらに、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。
[Comparative Example 8-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms and green soybeans was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, a ventilation portion was provided at one end of the synthetic resin film F constituting the film roll R by forming a hole H having a diameter of 0.03 mmφ at a predetermined interval using a CO 2 laser marker. Then, other than that, two kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1. Further, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method.
また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、0.03mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 0.03 mmφ) was cut out, and the cut out portion. The air bleeding index was evaluated by the above method. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
[比較例8-2]
実施例1と同様な合成樹脂フィルムを用いて実施例1と同様な方法によって、ブロッコリー、三つ葉の自動充填包装を行い、それらの青果物入りの2種類の包装袋(合掌袋)を作製した。その際に、フィルムロールを構成する合成樹脂フィルムの片端部に所定の間隔でCO2レーザーマーカーにより形成する通気部(8個の円形の孔)の直径を0.03mmφに変更した以外は、実施例8-2と同様にして、青果物入りの2種類の包装袋(合掌袋)を作製した。そして、そのように青果物を自動充填包装した際の作業性を上記した方法によって評価した。
[Comparative Example 8-2]
Broccoli and trefoil were automatically filled and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, except that the diameter of the ventilation part (8 circular holes) formed by the CO 2 laser marker at one end of the synthetic resin film constituting the film roll was changed to 0.03 mmφ. In the same manner as in Example 8-2, two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method.
また、合掌袋を形成したフィルムロールを構成している合成樹脂フィルムの通気部形成部分の周囲(すなわち、0.03mmφの孔を含めた60mm×60mmの矩形状部分)を切り出し、その切り出した部分の空気抜け指数を上記した方法によって評価した。さらに、それらの青果物入りの2種類の包装袋を用いて、上記した方法で鮮度保持効果を評価した。包装袋(青果物入り包装袋)の鮮度保持特性、青果物の自動充填包装時の作業性を、合成樹脂フィルムの特性(通気部の周囲の空気抜け指数)とともに表2に示す。 In addition, the periphery of the ventilation portion forming portion of the synthetic resin film constituting the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 0.03 mmφ) was cut out, and the cut out portion. The air bleeding index was evaluated by the above method. Furthermore, using two types of packaging bags containing these fruits and vegetables, the freshness-preserving effect was evaluated by the above-mentioned method. Table 2 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air release index around the ventilation part).
表1から、通気部の周囲の空気抜け指数が本発明の要件を満たしたフィルムロールによって青果物を自動充填包装した場合(実施例1~8)には、巻きずれによる端面の不揃いや巻き締りによるブロッキング等を発生させることなく、効率的かつスムーズに青果物を自動充填包装できることが分かる。また、通気部の周囲の空気抜け指数が本発明の要件を満たしたフィルムロールによって自動充填包装された実施例1~8の青果物入りの包装袋は、良好な鮮度保持効果を奏することが分かる。 From Table 1, when fruits and vegetables are automatically filled and packaged by a film roll in which the air bleeding index around the ventilation portion meets the requirements of the present invention (Examples 1 to 8), the end faces are uneven or tight due to unwinding. It can be seen that fruits and vegetables can be automatically filled and packaged efficiently and smoothly without causing blocking or the like. Further, it can be seen that the packaging bags containing fruits and vegetables of Examples 1 to 8 automatically filled and packaged by a film roll having an air bleeding index around the ventilation portion satisfying the requirements of the present invention have a good freshness-maintaining effect.
これに対して、表2から、通気部の周囲の空気抜け指数が本発明の要件を満たさないフィルムロールによって青果物を自動充填包装した場合(比較例1~3,5~8)には、巻きずれによる端面の不揃いや巻き締りによるブロッキング等の発生により、青果物をスムーズに自動充填包装できないことが分かる。また、通気部の周囲の空気抜け指数が本発明の要件を満たさないフィルムロールによって自動充填包装された比較例1~3,5~8の青果物入りの包装袋は、鮮度保持効果が不良であることが分かる。 On the other hand, from Table 2, when fruits and vegetables are automatically filled and packaged by a film roll whose air bleeding index around the ventilation portion does not meet the requirements of the present invention (Comparative Examples 1 to 3, 5 to 8), the rolls are rolled. It can be seen that fruits and vegetables cannot be smoothly and automatically filled and packaged due to unevenness of the end faces due to misalignment and blocking due to winding. Further, the packaging bags containing fruits and vegetables of Comparative Examples 1 to 3, 5 to 8 automatically filled and packaged by a film roll whose air bleeding index around the ventilation portion does not meet the requirements of the present invention have a poor freshness-retaining effect. You can see that.
本発明に係るフィルムロールは、上記の如く優れた効果を奏するものであるため、枝豆やブロッコリー等の青果物の自動充填包装用の部材として好適に用いることができる。また、本発明に係る包装袋は、上記の如く優れた効果を奏するものであるため、青果物の鮮度保持用の包装袋として好適に用いることができる。 Since the film roll according to the present invention has an excellent effect as described above, it can be suitably used as a member for automatic filling and packaging of fruits and vegetables such as green soybeans and broccoli. Further, since the packaging bag according to the present invention has an excellent effect as described above, it can be suitably used as a packaging bag for maintaining the freshness of fruits and vegetables.
F・・合成樹脂フィルム
R・・フィルムロール
P1,P3,P4-2,P5,P6-2,P8-2・・包装袋
V1,V3,V4-2,V5,V6-2,V8-2・・通気部
F ... Synthetic resin film R ... Film roll P 1 , P 3 , P 4-2 , P 5 , P 6-2 , P 8-2 ... Packaging bag V 1 , V 3 , V 4-2 , V 5 , V 6-2 , V 8-2 ... Ventilation part
Claims (4)
合成樹脂フィルムに所定の周期で一つあるいは複数の孔を穿設することによって表裏の空気の流通を促すための通気部が形成されているとともに、
合成樹脂フィルムにおけるその通気部を中心とした部分の空気抜き指数が3,000秒以上55,000秒以下であることを特徴とする青果物の包装用フィルムロール。 A film roll made by winding a long synthetic resin film used for automatic filling and packaging of fruits and vegetables, which forms a packaging bag for maintaining freshness at the same time as automatically filling fruits and vegetables.
By drilling one or more holes in the synthetic resin film at a predetermined cycle, a ventilation portion for promoting the flow of air on the front and back surfaces is formed, and at the same time, a ventilation portion is formed.
A film roll for packaging fruits and vegetables, characterized in that the air bleeding index of the portion of the synthetic resin film centered on the ventilation portion is 3,000 seconds or more and 55,000 seconds or less.
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