JP4152212B2 - Cut cabbage packaging - Google Patents
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- JP4152212B2 JP4152212B2 JP2003032535A JP2003032535A JP4152212B2 JP 4152212 B2 JP4152212 B2 JP 4152212B2 JP 2003032535 A JP2003032535 A JP 2003032535A JP 2003032535 A JP2003032535 A JP 2003032535A JP 4152212 B2 JP4152212 B2 JP 4152212B2
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Description
【０００１】
【発明の属する技術分野】
本発明はカットキャベツの鮮度を保持するする包装体に関するものである。
【０００２】
【従来の技術】
青果物の鮮度保持資材に包装体内を大気中よりも低酸素、高二酸化炭素濃度条件に保つことで青果物の呼吸を抑制し鮮度を維持するＭＡ（Modified Atmosphere）包装がある。
キャベツはカット後に劣化（褐変、腐敗など）しやすく商品性が直ぐに失われるため微細孔フィルムなどを用いたＭＡ包装による鮮度保持が検討されてきた。しかし、特許第３１５４４４０号に開示されているような開口面積では、通常のフィルムで包装したような嫌気によるアルコール発酵及びそれに伴なう品質の低下などは防止できるものの酸素及び二酸化炭素の透過速度が大きくなりすぎるため包装体内の酸素濃度が高くなりすぎて褐変、腐敗防止効果が不十分になるといった問題があった。
【０００３】
【特許文献１】
特許第３１５４４４０号
【０００４】
【発明が解決しようとする課題】
本発明の目的は、ＭＡ効果によってカットキャベツの褐変、腐敗などを防止でき、かつ嫌気による異臭も発生しない包装体を提供することである。
【０００５】
【課題を解決するための手段】
カットキャベツを厚さ２０〜５０μｍの合成樹脂フィルムで包装した包装体において、包装体の酸素透過速度が１２０〜４００cc/100g・day・atm、二酸化炭素透過速度が１２０〜６００cc/100g・day・atm、包装体の有効表面積の水蒸気透過速度が５０g/ｍ2・day （at40℃・90%ＲＨ）以下であるカットキャベツの包装体である。
更に好ましい形態としては、カットキャベツを包装後４８時間以内の包装体内の酸素濃度が０．０３〜１．８％、二酸化炭素濃度が１４〜２２％であり、合成樹脂フィルムが、開孔面積７．９×１０-11〜７．１×１０-8ｍ2の微細孔を１個以上または表面に貫通あるいは未貫通の傷、クラックを少なくとも１個以上有し、合成樹脂フィルムの開口面積比率が１．６×１０-6〜９．９×１０-6％であり、合成樹脂フィルムが、延伸ポリプロピレン、無延伸ポリプロピレン、ポリエチレン、ポリプロピレンとポリエチレンのラミネートフィルム、延伸ポリプロピレンと無延伸ポリプロピレンのラミネートフィルム、ポリエチレンテレフタレートとポリエチレンのラミネートフィルム、ポリアミドとポリエチレンのラミネートフィルムのいずれかであり、包装体内のエタノール濃度が１８０ｐｐｍ以下であり、包装体内の初期酸素量が、１５０ｃｃ／１００ｇ以下であり、包装体の保管温度が０〜１５℃であるカットキャベツの包装体である。
【０００６】
【発明の実施の形態】
本発明の目的である、ＭＡ包装によってカットキャベツの褐変、腐敗を抑えつつ、嫌気による異臭の発生、劣化の促進を抑制するには、包装体の酸素透過速度が１２０〜４００cc/100g・day・atm、二酸化炭素透過速度が１２０〜６００cc/100g・day・atm、水蒸気透過量が５０ｇ／ｍ2・day （at40℃・90%ＲＨ）以下であれば良いことを見出した。包装体の酸素透過速度、二酸化炭素透過速度がこの範囲にあれば、異臭の発生が抑えられ、変色も少ない。また、包装体の水蒸気透過速度が５０ｇ／ｍ2・day （at40℃・90%ＲＨ）を超えるとカットキャベツに萎れが発生して商品性が失われる。
【０００７】
包装体内の酸素濃度は０．０３〜１．８％、二酸化炭素濃度は１４〜２２％であることが好ましい。酸素濃度が０．０３％未満や二酸化炭素濃度が２２％より高い場合では、嫌気による異臭が発生し食べることが出来なくなる可能性があり、逆に酸素濃度が１．８％より高く、二酸化炭素濃度が１４％未満の場合は、キャベツが茶色に変色しやすくなり、見栄えが悪くなって商品性が低下する可能性がある。
【０００８】
カットキャベツを包装するには、強度、価格の兼ね合いから厚さ２０〜５０μｍの合成樹脂フィルムを用いれば良いが、さらに、好ましくは２０〜４０でμｍである。
【０００９】
包装体に用いる合成樹脂フィルムは、価格など実用性を考慮すると、例えば、延伸ポリプロピレン、無延伸ポリプロピレン、ポリエチレン、ポリプロピレンとポリエチレンのラミネートフィルム、延伸ポリプロピレンと無延伸ポリプロピレンのラミネートフィルム、ポリエチレンテレフタレートとポリエチレンのラミネートフィルム、ポリアミドとポリエチレンのラミネートフィルムのいずれかを用いることができる。これらに印刷や防曇加工が施してあっても何ら差し支えない。
【００１０】
上記合成樹脂フィルムをそのまま用いると包装体の酸素及び二酸化炭素透過速度が不足する可能性がある。これを防ぐには、合成樹脂フィルムに開孔面積７．１×１０-8ｍ2以下の微細孔を１個以上または表面に貫通あるいは未貫通の傷、クラックを設ければよい。微細孔の開口面積が７．１×１０-8ｍ2〜７．９×１０-11ｍ2であるのは、孔が大きすぎると包装体の酸素と二酸化炭素の透過速度のばらつきが大きくなるためであり、異物の混入を避けるため極力小さいほうが好ましいが、逆に孔が小さすぎると加工が困難であるためである。
合成樹脂フィルムの開口面積比率は、１．６×１０-6〜９．９×１０-6％であることが好ましい。合成樹脂フィルムの開口面積比率が９．９×１０-6％を超えると、１３℃以下では、カットキャベツの呼吸速度に対して包装体の酸素透過速度と二酸化炭素透過速度が大きくなりすぎて、キャベツが褐変する恐れがある。逆に、開口面積比率が１．６×１０-6％未満では、包装体内にキャベツが最低限必要とする酸素を供給できず嫌気呼吸による異臭が発生し、腐敗などが促進される恐れがある。
【００１１】
包装体内のエタノール濃度は１８０ｐｐｍ以下であることが好ましい。１８０ｐｐｍ以下であれば、キャベツの変色を抑え、風味を向上させる効果があり、１８０ｐｐｍを超えると異臭として感じられるようになり、食することができなくなる。
【００１２】
包装体内の初期酸素量は、１５０ｃｃ／１００ｇ以下であることが好ましい。１５０ｃｃ／１００ｇを超えると、パック時にガス置換を行う場合を除き、包装体内が４８時間以内に適正な酸素と二酸化炭素濃度条件にならない可能性があり、包装体内の酸素濃度が０．０３〜１．８％、二酸化炭素濃度が１４〜２２％に達する前にキャベツの褐変など劣化が進行してしまう。包装体内の初期酸素量を１５０ｃｃ／１００ｇとするには、パック時に二酸化炭素や窒素にてガス置換するか脱気するのが好ましい。二酸化炭素や窒素にてガス置換あるいは脱気するには、市販の真空包装機を用いればよく、二酸化炭素や窒素ガスを吹きつけながら密封して袋内のガスを置換するなど公知の方法を用いることが出来る。
【００１３】
包装体の保管温度は０〜１５℃が好ましく、更に好ましくは２〜１３℃である。１５℃を超えると、微生物の繁殖等が著しく、呼吸を抑制しても腐敗が発生し鮮度保持効果が得られない。逆に０℃未満ではキャベツが凍結して傷む可能性がある。
【００１４】
更に好ましくは、合成樹脂フィルムに、抗菌効果を有する物質を含ませることによって、微生物の繁殖を軽減できる。抗菌効果を有する物質は、合成樹脂フィルムに予め混合しても良く、またはフィルム表面に塗布しても良い。
抗菌効果を有する物質としては、例えば、銀、銅、亜鉛（ゼオライト、シリカゲル、ケイ酸塩、リン酸ジルコニウム、リン酸カルシウムなどのリン酸塩類、溶解性ガラス、活性炭に担持させたものを含む）、酸化チタン、キチン、キトサン、ポリフェノール、又は竹や果実の種からの抽出物などである。
【００１５】
本発明の包装体の密封方法としては、ヒートシール、超音波シール、輪ゴム、カシメ（金属製、ポリカーボネートなど合成樹脂製）、クリップ、ジッパーなどどんな方法でも良い。
カットキャベツとしては、一般的に炒め物用として用いられる３０×３０ｍｍ程度の方形からカット巾１〜２ｍｍ程度のコールスローや千切り用等の形状にカットされたものなど各種のサイズがあるが、本発明に用いられるカットキャベツとしては特に限定されない。
【００１６】
【実施例】
《実施例１》
厚さ２５μｍの二軸延伸ポリプロピレン（水蒸気透過速度５g/m2・24hr:JISZ0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を６個有する（開口面積比９．４２×１０-6％）、内寸２００×２００ｍｍの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表１および表２に表示した。なお、評価はｎ数＝５であり、以下同様の個数で評価した。
《実施例２》
厚さ２５μｍの二軸延伸ポリプロピレン（水蒸気透過速度５g/m2・24hr:JISZ0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を５個有する（開口面積比率７．８５×１０-6％）、サイズ２００×２００ｍｍの袋にカットキャベツ（約３ｃｍ四方にカット）約１７０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表１および表２に表示した。
《実施例３》
フィルム表面に傷とクラックを設けた厚さ２５μｍの二軸延伸ポリプロピレン（水蒸気透過速度５g/m2・24hr:JISZ0208）からなり、サイズ２００×２００ｍｍの袋にカットキャベツ（約３ｃｍ四方にカット）約１７０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表１および表２に表示した。
《実施例４》
厚さ２５μｍの二軸延伸ポリプロピレン（水蒸気透過速度５g/m2・24hr:JISZ0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を４個有する（開口面積比３.３５×１０-6％）、内寸２５０×３００ｍｍの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表１および表２に表示した。
《実施例５》
厚さ３０μｍの二軸延伸ポリプロピレン（水蒸気透過速度４g/m2・24hr:JISZ0208）からなり、開孔面積約３．１４×１０-8ｍ2の孔を１個有する（開口面積比９．４２×１０-6％）、内寸２００×２６０ｍｍの袋に千切りキャベツ（カット巾約２ｍｍ）約３５０ｇを入れて袋の開口部をヒートシールで密封した後１４℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表１および表２に表示した。
《実施例６》
厚さ４０μｍの二軸延伸ポリプロピレン（水蒸気透過速度３g/m2・24hr:JISZ0208）からなり、開孔面積約７．０７×１０-10ｍ2の孔を５個有する（開口面積比４．４２×１０-6％）、内寸２００×２００ｍｍの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後５℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表１および表２に表示した。
《実施例７》
厚さ４２μｍのポリエチレンテレフタレート（１２μｍ）と低密度ポリエテレン（３０μｍ）のラミネートフィルム（水蒸気透過速度２０g/m2・24hr:JISZ0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を４個有する（開口面積比 ６．３０×１０-6％）、内寸２００×２００ｍｍの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表１および表２に表示した。
【００１７】
《比較例１》
フィルムに微細孔が無い以外は実施例１と同様に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを袋に入れて開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表３および表４に表示した。
《比較例２》
厚さ４０μｍの二軸延伸ポリプロピレン（水蒸気透過速度３g/m2・24hr:JISZ0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を１個有する（開口面積比率１．５７×１０-6％）、サイズ２００×２００ｍｍの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表３および表４に表示した。
《比較例３》
開孔面積約１．２６×１０-9ｍ2の孔を８個有する（開口面積比率１．２６×１０-5％）、以外は実施例１と同様の袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを密封し１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表３および表４に表示した。
《比較例４》
厚さ２５μｍの延伸６ナイロンフィルム（水蒸気透過速度１５０g/m2・24hr：JIS Z0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を６個有する（開口面積比９．４２×１０-6％）、内寸２００×２００mmの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表３および表４に表示した。
《比較例５》
厚さ３５μｍの延伸６ナイロンフィルム（１５μｍ）と低密度ポリエチレンのラミネートフィルム（水蒸気透過速度２２g/m2・24hr：JIS Z0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を１個有する（開口面積比１．５７×１０-6％）、内寸２００×２００mmの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表３および表４に表示した。
《比較例６》
厚さ２５μｍの二軸延伸ポリプロピレン（水蒸気透過速度５g/m2・24hr:JISZ0208）からなり、開孔面積約１．２６×１０-9ｍ2の孔を２３個有する（開口面積比３．６２×１０-5％）、内寸２００×２００ｍｍの袋に千切りキャベツ（カット巾約２ｍｍ）約１５０ｇを入れて袋の開口部をヒートシールで密封した後１２℃で保管した。この時キャベツ１００ｇあたりの酸素透過速度と二酸化炭素透過速度、初期袋内酸素量、試験開始２日目（４８ｈｒ）と４日目（９６ｈｒ）の袋内酸素濃度と二酸化炭素濃度、４日目における千切りキャベツの、品質評価結果（褐変、腐敗、異臭）、同じく４日目の包装袋内のエタノール濃度結果を表３および表４に表示した。
【００１８】
【表１】
【表２】
【表３】
【表４】
【発明の効果】
本発明の包装体を用いることにより、包装されたカットキャベツは時間が経過しても、変色(褐変)、腐敗や腐敗臭などの異臭が無く品質が良好であった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a package that maintains the freshness of cut cabbage.
[0002]
[Prior art]
There is MA (Modified Atmosphere) packaging, which keeps freshness of fruits and vegetables by keeping the packaging inside under low oxygen and high carbon dioxide concentration conditions in the packaging, keeping freshness of fruits and vegetables.
Cabbage is easily deteriorated (browning, rot, etc.) after cutting, and its commercial properties are lost immediately. Therefore, keeping freshness by MA packaging using a microporous film has been studied. However, in the open area as disclosed in Japanese Patent No. 3154440, alcohol fermentation due to anaerobic wrapping with a normal film and the accompanying deterioration in quality can be prevented, but the permeation rate of oxygen and carbon dioxide is low. Since it becomes too large, the oxygen concentration in the package becomes too high, and there is a problem that the effect of preventing browning and decay becomes insufficient.
[0003]
[Patent Document 1]
Japanese Patent No. 3154440 [0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a package that can prevent browning, rotting, and the like of cut cabbage by the MA effect and that does not generate an odor due to anaerobic conditions.
[0005]
[Means for Solving the Problems]
In a package in which cut cabbage is wrapped with a synthetic resin film having a thickness of 20 to 50 μm, the oxygen transmission rate of the package is 120 to 400 cc / 100 g · day · atm, and the carbon dioxide transmission rate is 120 to 600 cc / 100 g · day · atm. A package of cut cabbage having a water vapor transmission rate of 50 g / m 2 · day (at 40 ° C, 90% RH) or less of the effective surface area of the package.
As a more preferred form, the oxygen concentration in the package within 48 hours after packaging the cut cabbage is 0.03 to 1.8%, the carbon dioxide concentration is 14 to 22%, and the synthetic resin film has an open area of 7 1.9 × 10 −11 to 7.1 × 10 −8 m 2 of fine pores or at least one scratch or crack not penetrating or not penetrating the surface, and the opening area ratio of the synthetic resin film is 1.6 × 10 −6 to 9.9 × 10 −6 %, and the synthetic resin film is stretched polypropylene, unstretched polypropylene, polyethylene, a laminate film of polypropylene and polyethylene, a laminate film of stretched polypropylene and unstretched polypropylene, Either polyethylene terephthalate and polyethylene laminate film or polyamide and polyethylene laminate film Ri, ethanol concentration of the packaging body is not more than 180 ppm, the initial oxygen content of the packaging body is not more than 150 cc / 100 g, a package of cut cabbage storage temperature of the package is 0 to 15 ° C..
[0006]
DETAILED DESCRIPTION OF THE INVENTION
To suppress browning and decay of cut cabbage by MA packaging, which is the object of the present invention, to suppress the generation of anomalous odor due to anaerobic and the promotion of deterioration, the oxygen transmission rate of the package is 120 to 400 cc / 100 g · day · It has been found that atm, a carbon dioxide permeation rate of 120 to 600 cc / 100 g · day · atm, and a water vapor permeation amount of 50 g / m 2 · day (at 40 ° C. · 90% RH) or less are sufficient. If the oxygen transmission rate and the carbon dioxide transmission rate of the package are within this range, the generation of off-flavors can be suppressed and the discoloration is small. Further, when the water vapor transmission rate of the package exceeds 50 g / m 2 · day (at 40 ° C. · 90% RH), the cut cabbage is deflated and the commercial property is lost.
[0007]
The oxygen concentration in the package is preferably 0.03 to 1.8%, and the carbon dioxide concentration is preferably 14 to 22%. If the oxygen concentration is less than 0.03% or the carbon dioxide concentration is higher than 22%, there is a possibility that a bad smell due to anaerobic may occur and it becomes impossible to eat, and conversely, the oxygen concentration is higher than 1.8%. If the concentration is less than 14%, the cabbage is likely to turn brown, which may deteriorate the appearance and reduce the merchantability.
[0008]
In order to wrap the cut cabbage, a synthetic resin film having a thickness of 20 to 50 μm may be used from the viewpoint of strength and price, and more preferably 20 to 40 μm.
[0009]
The synthetic resin film used for the package is, for example, drawn polypropylene, unstretched polypropylene, polyethylene, laminated film of polypropylene and polyethylene, laminated film of stretched polypropylene and unstretched polypropylene, polyethylene terephthalate and polyethylene, considering the practicality such as price. Either a laminate film or a laminate film of polyamide and polyethylene can be used. There is no problem even if these are subjected to printing or anti-fogging processing.
[0010]
If the synthetic resin film is used as it is, the oxygen and carbon dioxide permeation rates of the package may be insufficient. In order to prevent this, the synthetic resin film may be provided with one or more fine holes having an opening area of 7.1 × 10 −8 m 2 or less or scratches or cracks penetrating or not penetrating the surface. The opening area of the fine pores is 7.1 × 10 −8 m 2 to 7.9 × 10 −11 m 2. If the pores are too large, the variation in the oxygen and carbon dioxide permeation rate of the package increases. For this reason, it is preferable to make it as small as possible in order to avoid contamination with foreign matter, but conversely, if the hole is too small, it is difficult to process.
The opening area ratio of the synthetic resin film is preferably 1.6 × 10 −6 to 9.9 × 10 −6 %. When the opening area ratio of the synthetic resin film exceeds 9.9 × 10 −6 %, at 13 ° C. or less, the oxygen transmission rate and the carbon dioxide transmission rate of the package become too large with respect to the respiration rate of the cut cabbage, Cabbage may turn brown. On the contrary, if the opening area ratio is less than 1.6 × 10 −6 %, the oxygen required by the cabbage cannot be supplied to the inside of the package, and a bad odor due to anaerobic breathing may occur, which may promote decay. .
[0011]
The ethanol concentration in the package is preferably 180 ppm or less. If it is 180 ppm or less, it has the effect of suppressing the discoloration of cabbage and improving the flavor, and if it exceeds 180 ppm, it will be perceived as a strange odor and cannot be eaten.
[0012]
The initial oxygen amount in the package is preferably 150 cc / 100 g or less. If it exceeds 150 cc / 100 g, the package may not be in the proper oxygen and carbon dioxide concentration conditions within 48 hours except when gas replacement is performed at the time of packing, and the oxygen concentration in the package is 0.03 to 1 Deterioration such as cabbage browning will proceed before the carbon dioxide concentration reaches 14-22%. In order to set the initial oxygen amount in the package to 150 cc / 100 g, it is preferable to perform gas replacement with carbon dioxide or nitrogen or deaerate at the time of packing. In order to replace or degas the gas with carbon dioxide or nitrogen, a commercially available vacuum packaging machine may be used, and a known method such as replacing the gas in the bag by sealing with blowing carbon dioxide or nitrogen gas is used. I can do it.
[0013]
The storage temperature of the package is preferably 0 to 15 ° C, more preferably 2 to 13 ° C. If it exceeds 15 ° C., the propagation of microorganisms is remarkable, and even if respiration is suppressed, spoilage occurs and a freshness maintaining effect cannot be obtained. Conversely, if it is less than 0 ° C., the cabbage may freeze and be damaged.
[0014]
More preferably, the reproduction of microorganisms can be reduced by including a substance having an antibacterial effect in the synthetic resin film. The substance having an antibacterial effect may be premixed in the synthetic resin film or applied to the film surface.
Examples of substances having an antibacterial effect include silver, copper, zinc (including zeolites, silica gels, silicates, phosphates such as zirconium phosphate and calcium phosphate, soluble glass, and those supported on activated carbon), oxidation Examples include titanium, chitin, chitosan, polyphenols, or extracts from bamboo and fruit seeds.
[0015]
As a method for sealing the package of the present invention, any method such as heat sealing, ultrasonic sealing, rubber band, caulking (made of metal, synthetic resin such as polycarbonate), clip, or zipper may be used.
As the cut cabbage, there are various sizes such as those cut into a shape such as a coleslaw or a shredder having a cut width of about 1 to 2 mm from a square of about 30 × 30 mm which is generally used for fried foods. There is no particular limitation on the cut cabbage used in the above.
[0016]
【Example】
Example 1
It is made of 25-μm thick biaxially oriented polypropylene (water vapor transmission rate 5 g / m 2 · 24 hr: JISZ0208) and has 6 holes with an opening area of about 1.26 × 10 −9 m 2 (opening area ratio 9.42). × 10 −6 %), about 150 g of cabbage (cut width: about 2 mm) was put into a bag with an inner size of 200 × 200 mm, and the opening of the bag was sealed with a heat seal and stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 1 and Table 2 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day. In addition, evaluation was n number = 5, and it evaluated by the same number hereafter.
Example 2
It is made of biaxially stretched polypropylene (water vapor transmission rate 5 g / m 2 · 24 hr: JISZ0208) with a thickness of 25 μm and has 5 holes with an opening area of about 1.26 × 10 −9 m 2 (opening area ratio 7.85). About 10Og of cut cabbage (cut in about 3cm square) was put in a bag of size 10x6-6 %) and a size of 200x200mm, and the opening of the bag was sealed with heat seal and stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 1 and Table 2 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day.
Example 3
Biaxially oriented polypropylene having a thickness of 25μm provided with scratches and cracks on the film surface (water vapor transmission rate 5g / m 2 · 24hr: JISZ0208 ) consists, cut the bag size 200 × 200 mm cabbage (about 3cm cut into square) approximately 170 g was added and the opening of the bag was sealed with a heat seal and stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 1 and Table 2 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day.
Example 4
It is made of biaxially oriented polypropylene (water vapor transmission rate 5 g / m 2 · 24 hr: JISZ0208) with a thickness of 25 μm, and has 4 holes with an opening area of about 1.26 × 10 −9 m 2 (opening area ratio 3.35). × 10 -6%), it was stored at 12 ° C. after sealing the opening of the bag with heat-sealed put shredded cabbage (cut Habayaku 2 mm) to about 150g bag of internal dimensions 250 × 300 mm. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 1 and Table 2 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day.
Example 5
It is made of biaxially stretched polypropylene (water vapor transmission rate 4 g / m 2 · 24 hr: JISZ0208) with a thickness of 30 μm and has one hole with an opening area of about 3.14 × 10 −8 m 2 (opening area ratio 9.42). × 10 -6%), it was stored at 14 ° C. after sealing the opening of the bag with heat-sealed put shredded cabbage (cut Habayaku 2 mm) to about 350g bag of internal dimensions 200 × 260 mm. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 1 and Table 2 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day.
Example 6
It is made of biaxially oriented polypropylene (water vapor transmission rate 3 g / m 2 · 24 hr: JISZ0208) with a thickness of 40 μm, and has five holes with an opening area of about 7.07 × 10 −10 m 2 (opening area ratio 4.42). × 10 -6%), it was stored at 5 ° C. after sealing the opening of the bag with heat-sealed put shredded cabbage (cut Habayaku 2 mm) to about 150g bag of internal dimensions 200 × 200 mm. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 1 and Table 2 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day.
Example 7
It consists of a laminated film of polyethylene terephthalate (12 μm) with a thickness of 42 μm and low-density polyethylene (30 μm) (water vapor transmission rate 20 g / m 2 · 24 hr: JISZ0208), and has a pore area of about 1.26 × 10 −9 m 2 . 4 pieces (opening area ratio 6.30 × 10 −6 %), after cutting about 150 g of cabbage (cut width: about 2 mm) into a bag with an inner size of 200 × 200 mm and sealing the opening of the bag with a heat seal Stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 1 and Table 2 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day.
[0017]
<< Comparative Example 1 >>
About 150 g of shredded cabbage (cut width: about 2 mm) was put in a bag in the same manner as in Example 1 except that the film had no micropores, and the opening was sealed with heat seal and stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 3 and Table 4 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage, and the ethanol concentration results in the packaging bag on the fourth day.
<< Comparative Example 2 >>
It is made of biaxially stretched polypropylene (water vapor transmission rate 3 g / m 2 · 24 hr: JISZ0208) with a thickness of 40 μm and has one hole with an opening area of about 1.26 × 10 −9 m 2 (opening area ratio 1.57 × 10 -6%), it was stored at 12 ° C. after sealing the opening of the bag with heat-sealed put shredded cabbage (cut Habayaku 2 mm) to about 150g bag size 200 × 200 mm. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 3 and Table 4 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage, and the ethanol concentration results in the packaging bag on the fourth day.
<< Comparative Example 3 >>
Shredded cabbage (cut width: about 2 mm) in the same bag as in Example 1 except that it has 8 holes with an open area of about 1.26 × 10 −9 m 2 (opening area ratio: 1.26 × 10 −5 %). ) About 150 g was sealed and stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 3 and Table 4 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage, and the ethanol concentration results in the packaging bag on the fourth day.
<< Comparative Example 4 >>
It consists of a stretched 6 nylon film (water vapor transmission rate 150 g / m 2 · 24 hr: JIS Z0208) with a thickness of 25 μm, and has 6 holes with an opening area of about 1.26 × 10 −9 m 2 (opening area ratio 9. 42 × 10 −6 %), about 150 g of cabbage (cut width: about 2 mm) was put in a bag with an inner size of 200 × 200 mm, and the opening of the bag was sealed with heat seal and stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 3 and Table 4 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage, and the ethanol concentration results in the packaging bag on the fourth day.
<< Comparative Example 5 >>
It consists of a stretched 6 nylon film (15 μm) with a thickness of 35 μm and a laminated film of low density polyethylene (water vapor transmission rate 22 g / m 2 · 24 hr: JIS Z0208), and has a pore area of about 1.26 × 10 −9 m 2 1 (opening area ratio 1.57 × 10 −6 %), about 150 g of shredded cabbage (cut width: about 2 mm) in a 200 × 200 mm inner bag, and sealing the opening of the bag with a heat seal Stored at 12 ° C. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 3 and Table 4 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage, and the ethanol concentration results in the packaging bag on the fourth day.
<< Comparative Example 6 >>
It is made of 25-μm thick biaxially oriented polypropylene (water vapor transmission rate 5 g / m 2 · 24 hr: JISZ0208) and has 23 holes with an opening area of about 1.26 × 10 −9 m 2 (opening area ratio 3.62). × 10 -5%), and stored at 12 ° C. after sealing the opening of the bag with heat-sealed put shredded cabbage (cut Habayaku 2 mm) to about 150g bag of internal dimensions 200 × 200 mm. At this time, the oxygen permeation rate and carbon dioxide permeation rate per 100 g of cabbage, the oxygen amount in the initial bag, the oxygen concentration and carbon dioxide concentration in the bag on the second day (48 hr) and the fourth day (96 hr) of the test, and the fourth day Table 3 and Table 4 show the quality evaluation results (browning, rot, nasty smell) of the shredded cabbage and the ethanol concentration results in the packaging bag on the fourth day.
[0018]
[Table 1]
[Table 2]
[Table 3]
[Table 4]
【The invention's effect】
By using the package of the present invention, the packaged cut cabbage had good quality with no discoloration (browning), rotting, rotting odor and the like over time.
Claims (7)
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| JP2003032535A JP4152212B2 (en) | 2003-02-10 | 2003-02-10 | Cut cabbage packaging |
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| JP2003032535A JP4152212B2 (en) | 2003-02-10 | 2003-02-10 | Cut cabbage packaging |
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| JP2004242504A JP2004242504A (en) | 2004-09-02 |
| JP4152212B2 true JP4152212B2 (en) | 2008-09-17 |
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| JP4811574B2 (en) * | 2006-02-03 | 2011-11-09 | 住友ベークライト株式会社 | Tomato packaging |
| JP2007236303A (en) * | 2006-03-09 | 2007-09-20 | Sumitomo Bakelite Co Ltd | Herb-containing package |
| JP6786851B2 (en) * | 2016-04-12 | 2020-11-18 | 住友ベークライト株式会社 | Packaging with bean sprouts and how to keep the freshness of bean sprouts |
| JP7308587B2 (en) * | 2017-03-29 | 2023-07-14 | 住友ベークライト株式会社 | Donut packaging bag and donut package |
| JP6636980B2 (en) * | 2017-03-30 | 2020-01-29 | 三井化学東セロ株式会社 | Package suitable for maintaining freshness of fruits and vegetables, and method for maintaining freshness of fruits and vegetables |
| JP6728104B2 (en) * | 2017-05-26 | 2020-07-22 | 三井化学東セロ株式会社 | Packaging for fruits and vegetables and method for maintaining freshness of fruits and vegetables |
| JP2019172361A (en) * | 2018-03-29 | 2019-10-10 | 三井化学東セロ株式会社 | Packaged greengrocery and freshness keeping method of greengrocery |
| CN112218803B (en) * | 2018-06-12 | 2022-12-02 | 东洋纺株式会社 | Polyester film for preserving freshness and package |
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2003
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