JP6082235B2 - Method for producing cut flower freshness retaining sheet - Google Patents
Method for producing cut flower freshness retaining sheet Download PDFInfo
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本発明は、切り花鮮度保持シートの製造方法に関し、特に切り花の茎部を浸す用水に投入し、シートが溶解することによって切り花の鮮度を保持する成分が溶解する切り花鮮度保持シートの製造方法に関する。 The present invention relates to a method of manufacturing a cut flower freshness-keeping sheet, was placed in water, especially immersing the stems of cut flowers, a method of manufacturing a cut flower freshness retaining sheet which dissolves a component for holding a freshness of cut flowers by the sheet dissolves.
企業のロビーや一般家庭における観賞用、慶事や弔事における装飾等、様々な環境で切り花は飾りつけられる。切り花は、根や茎を切り離して販売されることから、常温下での保管、流通において鮮度劣化が著しい。そのため、流通過程では低温保存等により鮮度を保持している。一方で販売され飾りつけられた切り花については、低温保存等を保持することが難しく、保存環境に依拠しない切り花の鮮度保持方法が所望されていた。 Cut flowers can be decorated in various environments, such as ornaments in corporate lobbies and general households, and decorations in celebrations and events. Since cut flowers are sold with their roots and stems separated, freshness deterioration is significant in storage and distribution at room temperature. Therefore, freshness is maintained by low temperature storage etc. in the distribution process. On the other hand, it has been difficult to maintain low-temperature storage or the like for cut flowers that are sold and decorated, and a method for maintaining the freshness of cut flowers that does not depend on the storage environment has been desired.
切り花の鮮度劣化は、主に微生物や細菌等の汚染によるものである。切り花は、花瓶に水道水等の用水を入れ、その用水中に茎部を挿して飾り付けられる。茎部が浸る用水中に微生物や細菌等が繁殖すると、茎部の切り口が塞がれて導管が閉塞し水分の流通が低下することによって、切り花の鮮度低下の原因となる。切り花の鮮度が低下すると外観が悪くなり観賞にふさわしくない。外観が悪い切り花は取り替える必要があるため、短期間で切り花の鮮度が低下すると経済的負担や手間が増加してしまう。そこで、切り花の鮮度を維持させる方法として、用水に生ける前に、予め切り花の茎部の切断面を焼いたり、ミョウバンのような薬剤を刷り込むことで殺菌するといった方法等が行われているが、作業が煩雑であるだけでなく、作業による衝撃や摩擦により花弁や葉に損傷や脱落を生じ、かえって外観を悪くする恐れがある等の問題があった。 The freshness degradation of cut flowers is mainly due to contamination with microorganisms and bacteria. Cut flowers are decorated by putting water such as tap water in a vase and inserting a stem into the water. When microorganisms, bacteria, etc. propagate in the water in which the stalk is immersed, the cut end of the stalk is blocked, the conduit is blocked, and the flow of moisture is reduced, leading to a decrease in freshness of cut flowers. When the freshness of cut flowers decreases, the appearance deteriorates and is not suitable for viewing. Since cut flowers with a bad appearance need to be replaced, if the freshness of cut flowers decreases in a short period of time, the economic burden and effort will increase. Therefore, as a method for maintaining the freshness of the cut flowers, before laying in the water, methods such as baking the cut surface of the cut flower stem in advance, or sterilizing by imprinting a drug such as alum, etc. are performed, Not only is the operation complicated, but there is a problem that the petals and leaves are damaged or dropped due to the impact and friction caused by the operation, which may worsen the appearance.
そこで、簡易な切り花の鮮度保持方法として、切り花の茎部を浸す用水中に微生物の繁殖を防ぐ薬剤を投入する方法が提案されている。例えば、抗菌成分として２，２−ジブロモ−２−ニトロエタノールを含む薬剤を用水に溶解させるものが知られている（特許文献１参照。）。また、塩素系の薬品を用水中に溶解させることにより、微生物等を駆除するものもある。しかし、塩素系の薬品は揮発性であり、経時的に活性が低下するため持続性に乏しい。これらの薬剤は溶液状物や、粉末状物、錠剤等として販売されることから、この薬剤を入れる容器がかさばるため可搬性が悪かったり、用水に対して適切な使用量となるように調節し難いという問題があった。 Therefore, as a simple method for maintaining the freshness of cut flowers, a method has been proposed in which an agent for preventing the growth of microorganisms is introduced into the water for immersing the stems of cut flowers. For example, what dissolve | melts the chemical | medical agent containing 2, 2- dibromo- 2-nitroethanol as an antimicrobial component in water for use is known (refer patent document 1). In addition, there are those that eliminate microorganisms and the like by dissolving chlorinated chemicals in water. However, chlorinated chemicals are volatile and have poor sustainability because their activity decreases over time. Since these drugs are sold in the form of solutions, powders, tablets, etc., the containers for storing these drugs are bulky, so they are not portable and are adjusted so that they are used appropriately for water. There was a problem that it was difficult.
また、抗菌成分として硫酸アルミニウムを用い、耐水紙にコートしてフィルム化した切り花の鮮度保持用シートが提案されている（例えば、特許文献２参照）。シート状物に形成されていることから、可搬性が向上し利便性がいい。鮮度保持用シートを用水中に投入すると、コートされた硫酸アルミニウムが溶解して切り花の鮮度が保持される。ところが、ガラス等の透過性素材の花瓶に切り花を飾り付ける場合、この鮮度保持用シートの耐水紙が残って見栄えが良くないため、抗菌成分が溶解した後、用水中から耐水紙を取り出す必要があった。 In addition, a freshness-keeping sheet for cut flowers that uses aluminum sulfate as an antibacterial component and is coated on water-resistant paper to form a film has been proposed (for example, see Patent Document 2). Since it is formed into a sheet-like material, portability is improved and convenience is good. When the freshness-holding sheet is introduced into the water, the coated aluminum sulfate dissolves and the freshness of the cut flowers is maintained. However, when decorating cut flowers in a vase of glass or other transparent material, the water-resistant paper of this freshness-keeping sheet remains and does not look good, so it is necessary to take out the water-resistant paper from the water after the antibacterial component has dissolved. It was.
一方、水溶性基材と切り花鮮度保持成分を組み合わせた切り花鮮度保持部材が提案されている（例えば、特許文献３参照）。この切り花鮮度保持部材によると、台紙に水溶性基材からなる水溶性シートが接着層を介して形成されている。水溶性シートもしくは接着層に鮮度保持剤を含浸させることにより切り花鮮度保持部材が構成される。特許文献３に限らず、成形した水溶性基材に鮮度保持剤を含浸させるため、この切り花鮮度保持部材の生産工程は増加する。また、シート状に成形する例では、台紙から取り外す手間も要する。 On the other hand, a cut flower freshness holding member in which a water-soluble base material and a cut flower freshness holding component are combined has been proposed (for example, see Patent Document 3). According to this cut flower freshness holding member, a water-soluble sheet made of a water-soluble base material is formed on the mount via an adhesive layer. A cut flower freshness retaining member is formed by impregnating a water-soluble sheet or adhesive layer with a freshness retaining agent. Not only Patent Document 3 but also a molded water-soluble base material is impregnated with a freshness-keeping agent, so that the production process of this cut flower freshness-keeping member increases. Further, in the example of forming into a sheet shape, it is necessary to remove it from the mount.
そこで、切り花を挿す用水中に投入することにより、直ちに水溶することで鮮度保持成分を放出して切り花の鮮度を保持することができ、かつ、可搬性に優れ、同時に取り扱いも容易である切り花の鮮度保持に役立つ部材が所望されていた。 Therefore, by inserting it into the water for inserting cut flowers, it is possible to maintain the freshness of the cut flowers by releasing the freshness-keeping component immediately by water-solubility, and it is excellent in portability and at the same time easy to handle. A member that helps maintain freshness has been desired.
本発明は、前記の点に鑑みなされたものであって、切り花の茎部を浸す用水に添加して切り花の鮮度を保持すると共に、用水中に溶解することで取り扱いの手間を減らした可溶性シート状物の切り花鮮度保持シートの製造方法を提供する。 The present invention has been made in view of the above points, and is a soluble sheet that is added to water for immersing the stem portion of cut flowers to maintain the freshness of the cut flowers and is reduced in handling by dissolving in the water. Provided is a method for producing a cut flower freshness maintaining sheet.
すなわち、請求項１の発明は、切り花の茎部を浸す用水に添加して当該切り花の鮮度を保持するとともに前記用水中に溶解する可溶性シート状物の切り花鮮度保持シートの製造方法であって、前記可溶性シート状物は、デンプンとミョウバンである鮮度保持剤とを水分の存在下で加熱混練し所定厚さに加工してシート状物としたことを特徴とする切り花鮮度保持シートの製造方法に係る。 That is, the invention of claim 1 is a method for producing a cut flower freshness holding sheet of a soluble sheet-like material that is added to the water for immersing the stem portion of the cut flower to maintain the freshness of the cut flower and dissolves in the water. It said soluble sheet is a freshness retaining agent and a starch and alum to the production method of cut flowers freshness sheet, characterized in that by processing the heating and kneading a predetermined thickness in the presence of moisture to the sheet Related.
請求項２の発明は、切り花の茎部を浸す用水に添加して当該切り花の鮮度を保持するとともに前記用水中に溶解する可溶性シート状物の切り花鮮度保持シートの製造方法であって、前記可溶性シート状物は、デンプンとミョウバン及び界面活性剤である鮮度保持剤とを水分の存在下で加熱混練し所定厚さに加工してシート状物としたことを特徴とする切り花鮮度保持シートの製造方法に係る。 Invention of Claim 2 is the manufacturing method of the cut flower freshness maintenance sheet | seat of the soluble sheet-like material which is added to the water which immerses the stem part of a cut flower, preserve | saves the freshness of the said cut flower, and melt | dissolves in the said water. The sheet-like product is a cut-flower-freshness-maintaining sheet characterized in that starch, alum and a surfactant freshness-preserving agent are heated and kneaded in the presence of moisture and processed to a predetermined thickness. Related to the method .
請求項３の発明は、前記可溶性シート状物に柔軟剤が配合される請求項１又は２に記載の切り花鮮度保持シートの製造方法に係る。 Invention of Claim 3 concerns on the manufacturing method of the cut flower freshness maintenance sheet | seat of Claim 1 or 2 with which a softening agent is mix | blended with the said soluble sheet-like material.
請求項４の発明は、前記デンプンが、加工デンプンである請求項１ないし３のいずれか１項に記載の切り花鮮度保持シートの製造方法に係る。 Invention of Claim 4 concerns on the manufacturing method of the cut flower freshness maintenance sheet | seat of any one of Claim 1 thru | or 3 whose said starch is modified starch.
請求項５の発明は、前記加工デンプンが、デンプンの糊化物に超音波を照射して得た物理加工デンプンである請求項４に記載の切り花鮮度保持シートの製造方法に係る。 The invention according to claim 5 relates to the method for producing a cut flower freshness-keeping sheet according to claim 4 , wherein the modified starch is a physically modified starch obtained by irradiating starch gelatinized product with ultrasonic waves.
請求項６の発明は、前記柔軟剤がグリセリンである請求項３に記載の切り花鮮度保持シートの製造方法に係る。 Invention of Claim 6 concerns on the manufacturing method of the cut flower freshness holding sheet | seat of Claim 3 whose said softening agent is glycerol.
請求項１の発明に係る切り花鮮度保持シートの製造方法によると、切り花の茎部を浸す用水に添加して当該切り花の鮮度を保持するとともに前記用水中に溶解する可溶性シート状物の切り花鮮度保持シートの製造方法であって、前記可溶性シート状物は、デンプンとミョウバンである鮮度保持剤とを水分の存在下で加熱混練し所定厚さに加工してシート状物としたことから、花瓶の用水中に切り花鮮度保持シートを投入することにより、簡単に切り花の鮮度を保持することができる。また、用水中に切り花鮮度保持シートが溶け残らず、見栄えがいい。また、ミョウバンは安価であり、食品添加物としても使われる素材であるため、誤って摂取したとしても危険性は低い。 According to the method for producing a cut flower freshness maintaining sheet according to the invention of claim 1, the cut flower freshness of a soluble sheet-like material that is added to water for immersing the stem portion of the cut flower to maintain the freshness of the cut flower and dissolves in the water for use is maintained. the method of manufacturing a sheet, the soluble sheet, since the freshness-keeping agent and a starch and alum was processed into a heating and kneading a predetermined thickness in the presence of moisture sheet, vase The freshness of cut flowers can be easily maintained by introducing the cut flower freshness holding sheet into the water. In addition, the cut flower freshness-keeping sheet does not remain in the irrigation water, so it looks good. In addition, alum is inexpensive and is a material used as a food additive, so its risk is low even if it is accidentally ingested.
請求項２の発明に係る切り花鮮度保持シートの製造方法によると、切り花の茎部を浸す用水に添加して当該切り花の鮮度を保持するとともに前記用水中に溶解する可溶性シート状物の切り花鮮度保持シートの製造方法であって、前記可溶性シート状物は、デンプンとミョウバン及び界面活性剤である鮮度保持剤とを水分の存在下で加熱混練し所定厚さに加工してシート状物としたことから、花瓶の用水中に切り花鮮度保持シートを投入することにより、簡単に切り花の鮮度を保持することができる。また、用水中に切り花鮮度保持シートが溶け残らず、見栄えがいい。 According to the method for producing a cut flower freshness maintaining sheet according to the invention of claim 2, the cut flower freshness of a soluble sheet-like material that is added to the water for immersing the stem portion of the cut flower to maintain the freshness of the cut flower and dissolves in the water for use is maintained. A method for producing a sheet, wherein the soluble sheet-like material is a sheet-like material obtained by heating and kneading starch, alum and a freshness-preserving agent as a surfactant in the presence of moisture to a predetermined thickness. Therefore, the freshness of the cut flowers can be easily maintained by introducing the cut flower freshness holding sheet into the vase water. In addition, the cut flower freshness-keeping sheet does not remain in the irrigation water, so it looks good.
請求項３の発明に係る切り花鮮度保持シートによると、請求項１又は２の発明において、前記可溶性シート状物に柔軟剤が配合されることから、切り花鮮度保持シートに柔軟性が付与されて、破れにくくなり、扱いやすさが増す。 According to the cut flower freshness holding sheet according to the invention of claim 3, in the invention of claim 1 or 2 , since the softener is blended in the soluble sheet-like material, the cut flower freshness holding sheet is given flexibility, It becomes hard to tear and is easy to handle.
請求項４の発明に係る切り花鮮度保持シートによると、請求項１ないし３の発明において、前記デンプンが、加工デンプンであることから、シート原液の原液調製が容易で、シート状物に成形しやすい。 According to the cut flower freshness maintaining sheet according to the invention of claim 4, in the inventions of claims 1 to 3 , since the starch is a modified starch, it is easy to prepare a stock solution of the sheet stock solution and to be easily formed into a sheet-like product. .
請求項５の発明に係る切り花鮮度保持シートによると、請求項４の発明において、前記加工デンプンが、デンプンの糊化物に超音波を照射して得た物理加工デンプンであることから、シート原液の原液調製がより容易で、シート状物に成形しやすい。 According to the cut flower freshness maintaining sheet according to the invention of claim 5, in the invention of claim 4 , the processed starch is a physically processed starch obtained by irradiating the gelatinized product of starch with ultrasonic waves. The stock solution is easier to prepare and can be easily formed into a sheet.
請求項６の発明に係る切り花鮮度保持シートによると、請求項３の発明において、前記柔軟剤がグリセリンであることから、安価であり、保湿剤として化粧品などにも使用する素材であるため、誤って摂取したとしても危険性は低い。 According to the cut flower freshness maintaining sheet according to the invention of claim 6, in the invention of claim 3 , since the softener is glycerin, it is inexpensive and is a material used for cosmetics and the like as a moisturizing agent. The risk is low even if ingested.
本発明の製造方法により製造された切り花鮮度保持シートは、切り花の茎部を浸す用水に添加する可溶性シート状物であって、溶解した鮮度保持剤により切り花の鮮度を保持するものである。シート状物であることから、嵩張らず可搬性に優れる。また、花瓶の用水量に応じて、切り花鮮度保持シートを適宜の大きさに切り分けたり、枚数を加減したりすることにより添加する量を自在に変更することができるため、使い勝手がよい。 The cut flower freshness-keeping sheet produced by the production method of the present invention is a soluble sheet-like material added to water for immersing the stem portion of cut flowers, and retains the freshness of cut flowers with a dissolved freshness-keeping agent. Since it is a sheet-like material, it is not bulky and has excellent portability. Further, according to the amount of water used in the vase, the amount to be added can be freely changed by dividing the cut flower freshness-holding sheet into an appropriate size or by adjusting the number of sheets, which is convenient.
可溶性シート状物はデンプンと鮮度保持剤とを水分の存在下で加熱混練して所定厚さに加工したシート状物である。可溶性シート状物のシート基材に用いられるデンプンは、例えば、トウモロコシ（コーンスターチ）、小麦、大麦、ライ麦、米、サツマイモ（甘糖デンプン）、ジャガイモ（馬鈴薯デンプン）、エンドウ、枝豆、タピオカ等のデンプンの他、もち小麦、もち粟、もち稗等のもち種のデンプンや、ワキシーコーンスターチ、もち米デンプン等も挙げられる。 The soluble sheet is a sheet obtained by heating and kneading starch and a freshness-keeping agent in the presence of moisture to a predetermined thickness. The starch used for the sheet base material of the soluble sheet is, for example, corn (corn starch), wheat, barley, rye, rice, sweet potato (sweet sugar starch), potato (potato starch), pea, green soybean, tapioca, etc. In addition, glutinous starch such as glutinous wheat, glutinous rice cake, and glutinous rice cake, waxy corn starch, and glutinous rice starch are also included.
デンプンは、その構成単位がグルコース（ブドウ糖）であり、これは動植物一般の栄養となる成分である。切り花の鮮度保持剤においても、切り花への栄養賦与による鮮度保持を目的として添加することもある。したがって、たとえ切り花鮮度保持シートの加工時に加水分解が起こっても、その生成物は切り花の生育に悪影響を与えず、逆に切り花の栄養成分として利用できるという利点もある。 Starch is composed of glucose (glucose) as a constituent unit, which is a nutrient that is commonly used in animals and plants. A freshness-preserving agent for cut flowers may be added for the purpose of maintaining freshness by providing nutrition to cut flowers. Therefore, even if hydrolysis occurs during processing of the cut flower freshness-holding sheet, the product does not adversely affect the growth of the cut flower, and there is an advantage that it can be used as a nutrient component of the cut flower.
また、デンプンに対して、酸やアルカリによる可溶化処理、酸化剤による酸化処理、エステル化等による各種官能基導入、リン酸などによる分子間架橋等の化学的処理を行った、いわゆる加工デンプンと称されるデンプン加工品が存在する。加工デンプンについても、加工方法や処理程度、導入した官能基種等が切り花の鮮度保持に悪影響を及ぼさない限り、使用することができる。 In addition, so-called modified starch that has been subjected to chemical treatment such as solubilization treatment with acid or alkali, oxidation treatment with an oxidizing agent, introduction of various functional groups by esterification, intermolecular crosslinking with phosphoric acid, etc. There is a starch processed product called. Modified starch can also be used as long as the processing method, the degree of treatment, the introduced functional group species, etc. do not adversely affect the freshness maintenance of cut flowers.
また、切り花鮮度保持シートのシート基材であるデンプンに、物理加工デンプンを用いることによって切り花鮮度保持シートの成形がさらに容易となる。加えて、用水中への溶解分散がさらに簡素化される。物理加工デンプンとは、デンプンを熱水に溶いて糊化物とし、当該糊化物に超音波を照射することにより得たデンプンである。物理加工デンプンは、加工デンプンの一種であるが、酸やアルカリを使用せず、官能基も導入されないため、切り花に対する悪影響の懸念がない。加えて、処理程度も任意に調節可能である。特に、物理加工デンプンの調製に際し、特許第４２８８３８１号等で開示される通り、ゲル化物に対する超音波照射の方法が適用される。 In addition, the use of physically-processed starch for starch, which is the sheet base material of the cut flower freshness holding sheet, makes it easier to form the cut flower freshness holding sheet. In addition, dissolution and dispersion in water for use is further simplified. Physically processed starch is starch obtained by dissolving starch in hot water to obtain a gelatinized product and irradiating the gelatinized product with ultrasonic waves. Physically modified starch is a kind of modified starch, but it does not use acid or alkali, and since no functional group is introduced, there is no fear of adverse effects on cut flowers. In addition, the degree of processing can be arbitrarily adjusted. In particular, in the preparation of physically modified starch, as disclosed in Japanese Patent No. 4288381, a method of ultrasonic irradiation on a gelled product is applied.
加熱糊化によりゲル化したデンプンに照射する超音波は、２０ｋＨｚ〜１ＭＨｚの一般的な周波数であり、超音波発振器の出力も１００〜２０００Ｗの適宜である。極端に低い周波数の場合、超音波照射に伴う振動、衝撃等のエネルギーは低くなり、デンプンの分散性に寄与しない。著しく高い周波数の場合、過度にデンプンが液状化して低分子量化が進みすぎる。なお、照射時間は周波数、出力、最終的な粘度等により総合的に規定される。超音波照射に用いる処理槽、超音波振動子、超音波発振器等は、生産規模や処理能力等を勘案して適切に選択される。デンプン糊化物に対する超音波照射は、逐次回分式あるいは連続式のいずれであってもよい。 The ultrasonic wave irradiated to the starch gelled by heat gelatinization has a general frequency of 20 kHz to 1 MHz, and the output of the ultrasonic oscillator is also appropriately 100 to 2000 W. In the case of an extremely low frequency, energy such as vibration and impact accompanying ultrasonic irradiation is low and does not contribute to the dispersibility of starch. In the case of a remarkably high frequency, the starch is too liquefied and the molecular weight is too low. The irradiation time is comprehensively defined by the frequency, output, final viscosity, and the like. A treatment tank, an ultrasonic vibrator, an ultrasonic oscillator, and the like used for ultrasonic irradiation are appropriately selected in consideration of a production scale, a processing capability, and the like. The ultrasonic irradiation on the starch gelatinized material may be either a sequential batch method or a continuous method.
水溶性を有する基材としては、これらのデンプンの他に、ポリビニルアルコールやゼラチンが知られている。ポリビニルアルコールは水溶性基材として広く知られているが、冷水に対する水溶性は低く、切り花を活ける用水に用いられる水道水に速やかに溶解することは困難である。また、ゼラチンについては、例えば、切り花の鮮度保持剤としてミョウバンを用いた場合と、後記の実施例から明らかなように、ミョウバンとゼラチンが反応して不溶化してしまう。 In addition to these starches, polyvinyl alcohol and gelatin are known as substrates having water solubility. Polyvinyl alcohol is widely known as a water-soluble substrate, but its water-solubility in cold water is low, and it is difficult to quickly dissolve in tap water used for water for alive cut flowers. As for gelatin, for example, when alum is used as a freshness-preserving agent for cut flowers, and as will be apparent from examples described later, alum reacts with gelatin and becomes insoluble.
可溶性シート状物に添加される鮮度保持剤としては、ミョウバンや界面活性剤、市販の鮮度保持剤等を利用することができる。ミョウバンは、水溶後に弱酸性を呈することから抗菌作用を有する。同様に、有機酸によっても同様の効果をもたらすことができる。界面活性剤は細菌類の細胞膜を破壊する作用を有する。他には、例えば、銀イオンやフィチン酸、硫化アルミニウム等、用水中の微生物や細菌の繁殖を予防する抗菌作用を有する鮮度保持剤も用いることができる。また、植物の成熟に寄与するエチレンの作用を阻害するチオ硫酸銀錯塩（ＳＴＳ）や、葉の気孔を閉じることにより切り花の呼吸を抑えるアブシジン酸等も用いることができるため、鮮度保持剤の選択は特に限られない。とりわけミョウバンは、料理や化粧品等に使われることから、使用後に環境中に放出しても影響が少なく、誤って摂取したとしても人体に影響を及ぼす危険が少ないため好ましい。 As a freshness-keeping agent to be added to the soluble sheet-like material, alum, surfactant, commercially available freshness-keeping agent, or the like can be used. Alum has an antibacterial action because it is weakly acidic after being water-soluble. Similarly, the same effect can be brought about by an organic acid. Surfactants have the effect of destroying bacterial cell membranes. In addition, for example, a freshness-preserving agent having an antibacterial action for preventing the growth of microorganisms and bacteria in the irrigation water, such as silver ions, phytic acid, and aluminum sulfide, can be used. In addition, silver thiosulfate complex salt (STS) that inhibits the action of ethylene, which contributes to plant maturation, and abscisic acid that suppresses respiration of cut flowers by closing leaf stomata can be used. Is not particularly limited. In particular, alum is preferable because it is used for cooking, cosmetics, and the like, so that it has little effect even if released into the environment after use, and has little risk of affecting the human body even if it is accidentally ingested.
切り花鮮度保持シートのもととなる可溶性シート状物は、次に述べるシート原液を調製の上、製膜される。デンプン、鮮度保持剤、柔軟剤であるグリセリンは水に混合され、加熱しながら混練することによりシート原液を得ることができる。このシート原液は適宜の厚さに延ばされ乾燥を経ることによって可溶性シート状物となる。可溶性シート状物は、グリセリンの柔軟性の作用のために、破れや割れが生じにくく扱いやすくなる。そこで、切り花鮮度保持シートは、折り畳んだ状態での販売や切り花を包装するフィルムに張り付ける等、販売形態を自由に選択することができる。柔軟剤は、適度な水分を保持することでシートに柔軟性を与える成分である。グリセリンは化粧品等にも使用される代表的な保湿剤であるが、他にブドウ糖やショ糖、果糖等が挙げられる。これらの糖類は切り花の栄養分としても作用する。 The soluble sheet-like material that is the basis of the cut flower freshness maintaining sheet is formed into a film after preparing a sheet stock solution described below. Starch, freshness-retaining agent, and softener glycerin are mixed in water and kneaded while heating to obtain a sheet stock solution. The sheet stock solution is extended to an appropriate thickness and dried to form a soluble sheet. The soluble sheet-like material is easy to handle due to the flexible action of glycerin, and hardly breaks or cracks. Therefore, the sales form of the cut flower freshness maintaining sheet can be freely selected, such as sales in a folded state or sticking to a film for packaging cut flowers. The softening agent is a component that imparts flexibility to the sheet by retaining appropriate moisture. Glycerin is a typical moisturizing agent used in cosmetics and the like, but glucose, sucrose, fructose and the like are also included. These sugars also act as nutrients for cut flowers.
なお、上記のとおり作成される可溶性シート状物に対し、前述の成分に加えてさらに他の成分を適宜加えることができる。また、可溶性シート状物の表面に適宜の印刷を施したり、印刷が施された可溶性の部材等を張り合わせてもよい。 In addition to the above-described components, other components can be appropriately added to the soluble sheet-like material prepared as described above. In addition, the surface of the soluble sheet-like material may be appropriately printed, or a soluble member or the like on which the printing has been performed may be attached.
また、可溶性シート状物をさらに利便性を高めるように成形することもできる。例えば、切り花の茎部にとどめるために、可溶性シート状物に切込みや開孔を形成したり、筒状に成形したりすることができる。切り花鮮度保持シートを茎部にとどめることにより、切り花と切り花鮮度保持シートを併せて用水に投入することができる。他の例としては、切り花をまとめるために、紐状物や帯状物、クリップ状物に成形することが挙げられる。このように成形することで、切り花鮮度保持シートは切り花の結索材としても用いることができる。 Moreover, a soluble sheet-like material can also be shape | molded so that the convenience may be improved. For example, in order to remain in the stem portion of cut flowers, a cut or a hole can be formed in the soluble sheet material, or it can be formed into a cylindrical shape. By keeping the cut flower freshness holding sheet on the stem, the cut flower and the cut flower freshness holding sheet can be put together in the water. As another example, in order to collect cut flowers, it can be formed into a string, a band, or a clip. By shaping in this way, the cut flower freshness maintaining sheet can also be used as a knotted material for cut flowers.
〔成分の選定〕
本発明の切り花鮮度保持シートのシート基材成分を、デンプン（日本食品化工株式会社製「ワキシースターチＹ」濃度１５％、８０℃、粘度４４０００ｍＰａ・ｓ）、物理加工デンプン、加工デンプン、ゼラチン（ゼライス株式会社製）、ポリビニルアルコール溶液（大阪製糊株式会社製「液体ＰＶＡ」５０℃、粘度２００ｍＰａ・ｓ）として以下の手順で調製し、比較を行った。なお、物理加工デンプンは、上記のデンプンを水に懸濁加熱し、糊化物とした後に超音波処理装置（株式会社ギンセン製「ＧＳＤ１２００ＣＶＰ装置」）にて所望の粘度となるまで、２０ＭＨｚ、１２００Ｗの条件で超音波を照射した処理物として調整し、さらに乾燥した粉末物として得た。
[Selection of ingredients]
The base material component of the cut flower freshness maintaining sheet of the present invention is starch (“Waxy Starch Y” concentration 15%, 80 ° C., viscosity 44000 mPa · s, manufactured by Nippon Food & Chemical Co., Ltd.), physically modified starch, modified starch, gelatin (Zerais Co., Ltd.) and a polyvinyl alcohol solution (“Liquid PVA” manufactured by Osaka Glue Co., Ltd., 50 ° C., viscosity 200 mPa · s) were prepared by the following procedure and compared. Physically processed starch is obtained by suspending and heating the above-mentioned starch in water to obtain a gelatinized product, and then using a sonicator (“GSD1200CVP device” manufactured by Ginsen Co., Ltd.) until the desired viscosity is obtained, It adjusted as the processed material which irradiated the ultrasonic wave on conditions, and also obtained as a dry powder.
実施例１
シート基材成分としてデンプン１５重量部、柔軟剤としてグリセリン９重量部、鮮度保持剤としてミョウバン（建栄製薬株式会社製「焼ミョウバン（硫酸アルミニウムカリウム）」）５重量部を用意し、水７１重量部に加熱溶解し、シート原液を調整した。シート原液をアルミ板に張り付けたＰＥＴフィルム上に塗布し、７０℃にて乾燥した後にＰＥＴフィルムから取り外して切り花鮮度保持シートを得た。
Example 1
Prepare 15 parts by weight of starch as a sheet base component, 9 parts by weight of glycerin as a softening agent, and 5 parts by weight of alum (“Yaki Alum (aluminum potassium sulfate)” manufactured by Kenei Pharmaceutical Co., Ltd.) as a freshness-preserving agent. The sheet stock solution was prepared by heating and dissolving in the part. The stock solution of the sheet was applied onto a PET film attached to an aluminum plate, dried at 70 ° C., and then removed from the PET film to obtain a cut flower freshness maintaining sheet.
実施例２
実施例１におけるシート基材成分のデンプン１５重量部を、物理加工デンプン１（濃度２０％、５０℃、粘度２００ｍＰａ・ｓになるよう調整した物理加工デンプン）１５重量部に変更し、その他の成分は実施例１と同様として、同じ手順で作成した。
Example 2
15 parts by weight of starch as a sheet base material component in Example 1 was changed to 15 parts by weight of physically modified starch 1 (concentrated 20%, 50 ° C., physically modified starch adjusted to have a viscosity of 200 mPa · s), and other components Was made in the same procedure as in Example 1.
実施例３
実施例１におけるシート基材成分のデンプン１５重量部を、物理加工デンプン２（濃度２０％、５０℃、粘度２０００ｍＰａ・ｓになるよう調整した物理加工デンプン）１５重量部に変更し、その他の成分は実施例１と同様として、同じ手順で作成した。
Example 3
15 parts by weight of starch of the sheet base component in Example 1 was changed to 15 parts by weight of physically modified starch 2 (concentrated 20%, 50 ° C., physically modified starch adjusted to have a viscosity of 2000 mPa · s), and other components Was made in the same procedure as in Example 1.
実施例４
実施例１におけるシート基材成分のデンプン１５重量部を、市販の加工デンプン１（Ｄｉｆｃｏ Ｌａｂｏｌａｔｏｒｉｅｓ製「Ｓｏｌｕｂｌｅ Ｓｔａｒｃｈ」濃度１５％、５０℃、粘度２．８ｍＰａ・ｓ）１５重量部に変更し、その他の成分は実施例１と同様として、同じ手順で作成した。
Example 4
15 parts by weight of starch as a sheet base component in Example 1 was changed to 15 parts by weight of commercially available modified starch 1 (Dolco Laboratories “Soluble Starch” concentration 15%, 50 ° C., viscosity 2.8 mPa · s). These components were prepared in the same procedure as in Example 1.
実施例５
実施例１におけるシート基材成分のデンプン１５重量部を、市販の加工デンプン２（関東化学株式会社製「でんぷん（溶性）」濃度１５％、５０℃、粘度１１．５ｍＰａ・ｓ）１５重量部に変更し、その他の成分は実施例１と同様として、同じ手順で作成した。
Example 5
15 parts by weight of starch as a sheet base material component in Example 1 is added to 15 parts by weight of commercially available modified starch 2 (“starch (soluble)” concentration 15%, 50 ° C., viscosity 11.5 mPa · s, manufactured by Kanto Chemical Co., Inc.). The other components were changed in the same manner as in Example 1, and the same procedure was used.
比較例１
実施例１におけるシート基材成分のデンプン１５重量部をゼラチン１５重量部に変更し、その他の成分は実施例１と同様として、同じ手順で作成した。
Comparative Example 1
15 parts by weight of starch as a sheet base component in Example 1 was changed to 15 parts by weight of gelatin, and the other components were prepared in the same procedure as in Example 1.
比較例２
実施例１におけるシート基材成分のデンプン１５重量部をポリビニルアルコール溶液に含まれるポリビニルアルコールの重量部に変更して、ポリビニルアルコール溶液に含まれる水分量を実施例１の水の量から減じ、その他の成分は実施例１と同様として、同じ手順で作成した。
Comparative Example 2
15 parts by weight of starch of the sheet base material component in Example 1 is changed to parts by weight of polyvinyl alcohol contained in the polyvinyl alcohol solution, and the water content contained in the polyvinyl alcohol solution is reduced from the amount of water in Example 1; These components were prepared in the same procedure as in Example 1.
〔評価項目〕
実施例並びに比較例の切り花鮮度保持シートについて、原液調製性、成形性、溶解性について評価し、これらの評価に基づいて良否の総合評価も行った。
〔Evaluation item〕
About the cut flower freshness maintenance sheet | seat of an Example and a comparative example, stock solution preparation property, a moldability, and solubility were evaluated, and the comprehensive evaluation of quality was also performed based on these evaluations.
〈原液調製性〉
シート原液を調製するに当たり、その調製のしやすさについて評価を行った。調製のしやすさとは、水にシート基材や鮮度保持剤、柔軟剤を混合する際に各材料がだまにならずに均一に混合されることができることを表す。調製しやすい切り花鮮度保持シートを「○」とした。調製できない鮮度保持シートを「×」とした。
<Stock solution preparation>
In preparing the sheet stock solution, the ease of preparation was evaluated. The ease of preparation means that each material can be mixed uniformly without being confused when mixing a sheet base material, a freshness-keeping agent, and a softening agent with water. A cut flower freshness maintaining sheet that is easy to prepare was designated as “◯”. A freshness-keeping sheet that could not be prepared was designated as “x”.
〈成形性〉
シート原液からシート状物を加工するに際し、塗工等の加工容易な例を「○」とし、特に加工容易な例を「◎」とした。また、シート状に加工できない例は「×」とした。
<Formability>
In processing a sheet-like material from a sheet stock solution, an example of easy processing such as coating was designated as “◯”, and an example of particularly easy processing was designated as “◎”. Moreover, the example which cannot be processed into a sheet shape was set to “x”.
〈溶解性〉
切り花鮮度保持シートを用水中に投入し、３０分経過後に用水中に完全に溶解している例を「○」とした。切り花鮮度保持シートが溶解せず溶け残っている例を「×」とした。
<Solubility>
An example in which the cut flower freshness maintaining sheet was put into the irrigation water and completely dissolved in the irrigation water after 30 minutes was evaluated as “◯”. An example in which the cut flower freshness retaining sheet did not dissolve but remained undissolved was designated as “x”.
〈総合評価〉
実施例及び比較例の切り花鮮度保持シートについて、実需要上の観点を勘案して総合評価を行った。表中の評価項目において、「×」が０個の切り花鮮度保持シートを良品として『Ｂ』の総合評価とした。このうち、「◎」がある切り花鮮度保持シートを優良品として『Ａ』の総合評価とした。また、「×」が１個以上の切り花鮮度保持シートは不可品として『Ｃ』の総合評価とした。
<Comprehensive evaluation>
About the cut flower freshness maintenance sheet | seat of an Example and a comparative example, comprehensive evaluation was performed in consideration of the viewpoint on actual demand. In the evaluation items in the table, “×” is 0, and a cut flower freshness maintaining sheet is regarded as a non-defective product, and the overall evaluation of “B” is made. Among these, the cut flower freshness maintaining sheet with “◎” was regarded as an excellent product, and the overall evaluation of “A” was made. Further, a cut flower freshness maintaining sheet having one or more “x” was regarded as an unacceptable product and was evaluated as “C”.
〔結果と考察〕
表１に開示の結果より、実施例１ないし５の切り花鮮度保持シートはいずれの項目においても比較例の切り花鮮度保持シートよりも有意に優れている。とりわけ実施例２ないし５の優位が顕著である。シート基材にゼラチンを用いる比較例１は、鮮度保持剤であるミョウバンとゼラチンが反応し、水に不溶化することから前段階のシート原液とすることができず、可溶性シート状物の成分としては不適格である。また、シート基材にポリビニルアルコールを用いた比較例２については、成形性を有するものの冷水に不溶であることから、常温維持される用水中には溶解することができないため、使用に向かない。
〔Results and discussion〕
From the results disclosed in Table 1, the cut flower freshness holding sheets of Examples 1 to 5 are significantly superior to the cut flower freshness holding sheets of Comparative Examples in all items. In particular, the advantages of Examples 2 to 5 are remarkable. In Comparative Example 1 in which gelatin is used as a sheet base material, alum, which is a freshness-retaining agent, reacts with gelatin and becomes insoluble in water, so that it cannot be used as a sheet stock solution in the previous stage. Ineligible. Moreover, about the comparative example 2 which used polyvinyl alcohol for the sheet | seat base material, although it has a moldability, since it is insoluble in cold water, since it cannot melt | dissolve in the water maintained at normal temperature, it is unsuitable for use.
また、実施例１ないし５は原液調製の容易さ、シート状物への加工が容易であり、花瓶の用水中にも溶けやすく、切り花鮮度保持シートに適している。特に実施例２及び３は実施例１と比較して、超音波照射による物理加工デンプンを用いていることから、シートの成形がさらに容易となり、切り花鮮度保持シートが製造しやすい。一方、実施例４及び５は加工デンプン製造時に使用する薬剤によって、切り花への悪影響の懸念があることから、薬剤の残存濃度等に注意が必要である。 Examples 1 to 5 are easy to prepare a stock solution, easy to be processed into a sheet-like material, are easily dissolved in water in a vase, and are suitable for a cut flower freshness maintaining sheet. In particular, Examples 2 and 3 use physically-processed starch by ultrasonic irradiation as compared with Example 1, so that the sheet can be more easily formed, and a cut flower freshness maintaining sheet can be easily produced. On the other hand, in Examples 4 and 5, since there is a concern of adverse effects on cut flowers depending on the chemical used in the production of modified starch, attention should be paid to the residual concentration of the chemical.
〔評価試験〕
続いて、切り花鮮度保持シートに添加する鮮度保持剤について比較するため、実施例２及び６ないし９と、比較例３、対照例１ないし６を作成し、実験を行った。比較に用いた鮮度保持剤は、ミョウバン、界面活性剤、ミョウバンと界面活性剤の組み合わせ、市販されている鮮度保持剤２種である。比較実験の方法は、各鮮度保持剤を添加した切り花鮮度保持シートを調製し、市販の未開花のバラの切り花（アバランチェ種、花は切り花一本当たり一つ）３本を、水道水を満たした５００ｍｌ容量の花瓶に活け、各切り花鮮度保持シートを投入し、気温２０℃、湿度５５％の蛍光灯下の環境において３週間の間静置した。また、対照例として、シート状物に加工することなく、切り花鮮度保持シートの成分を用水中に添加した例との比較も行った。表２は実施例２及び６ないし９と比較例３の結果を示し、表３は対照例１ないし６の結果を示す。
〔Evaluation test〕
Subsequently, Examples 2 and 6 to 9, Comparative Example 3, and Control Examples 1 to 6 were prepared and tested in order to compare the freshness-keeping agent added to the cut flower freshness-holding sheet. The freshness-keeping agents used for comparison are alum, surfactant, a combination of alum and surfactant, and two commercially available freshness-keeping agents. The method of the comparative experiment is to prepare a cut flower freshness preservation sheet to which each freshness preservation agent has been added, and fill 3 taps of commercially available unflowered roses (avalanche species, one flower per cut flower) with tap water. Each cut flower freshness maintaining sheet was put in a vase having a capacity of 500 ml, and allowed to stand for 3 weeks in an environment under a fluorescent lamp at an air temperature of 20 ° C. and a humidity of 55%. In addition, as a control example, a comparison with an example in which the components of the cut flower freshness maintaining sheet were added to the water without being processed into a sheet-like product was also performed. Table 2 shows the results of Examples 2 and 6 to 9 and Comparative Example 3, and Table 3 shows the results of Control Examples 1 to 6.
実施例２
前出の実施例２の切り花鮮度保持シートを、５００ｍｌの用水に溶解したときのミョウバン濃度が２００ｐｐｍとなるよう裁断した。
Example 2
The cut flower freshness maintaining sheet of Example 2 was cut so that the alum concentration was 200 ppm when dissolved in 500 ml of water.
実施例６（参考例）
鮮度保持剤を界面活性剤（関東化学株式会社製「Ｔｗｅｅｎ８０」）２重量部とし、その他の成分は実施例２と同様にし、同じ手順で切り花鮮度保持シートを作成した。５００ｍｌの用水に溶解したときの界面活性剤濃度が１００ｐｐｍとなるように切り花鮮度保持シートを裁断した。
Example 6 (Reference Example)
The freshness-keeping agent was 2 parts by weight of a surfactant (“Tween 80” manufactured by Kanto Chemical Co., Inc.), and the other components were the same as in Example 2 to prepare a cut flower freshness-keeping sheet in the same procedure. The cut flower freshness maintaining sheet was cut so that the surfactant concentration when dissolved in 500 ml of water was 100 ppm.
実施例７
鮮度保持剤をミョウバン５重量部と界面活性剤２．５重量部とし、その他の成分は実施例２と同様にし、同じ手順で切り花鮮度保持シートを作成した。５００ｍｌの用水に溶解したときのミョウバン濃度が２００ｐｐｍ、界面活性剤濃度が１００ｐｐｍとなるように切り花鮮度保持シートを裁断した。
Example 7
The freshness-keeping agent was 5 parts by weight of alum and 2.5 parts by weight of surfactant, and the other components were the same as in Example 2, and a cut flower freshness-keeping sheet was prepared in the same procedure. The cut flower freshness retaining sheet was cut so that the alum concentration when dissolved in 500 ml of water was 200 ppm and the surfactant concentration was 100 ppm.
実施例８（参考例）
鮮度保持剤を市販の鮮度保持剤１（ヨーキ産業株式会社製「切り花延命剤」）１０重量部とし、その他の成分は実施例２と同様にし、同じ手順で切り花鮮度保持シートを作成した。５００ｍｌの用水に溶解したときに、市販の鮮度保持剤１の説明書に記載の使用量になるように花鮮度保持シートを裁断した。市販の鮮度保持剤１の成分として「ブドウ糖、硫酸マグネシウム、有機酸、防腐剤、水」が記載されていた。
Example 8 (Reference Example)
The freshness-keeping agent was 10 parts by weight of a commercially available freshness-keeping agent 1 (“Yuki Sangyo Co., Ltd.“ Cut flower life-extending agent ”), and the other components were the same as in Example 2 to prepare a cut flower freshness-holding sheet in the same procedure. When dissolved in 500 ml of water for use, the freshness-keeping sheet was cut so that the amount used was as described in the instructions for the commercially available freshness-keeping agent 1. “Glucose, magnesium sulfate, organic acid, preservative, water” was described as a component of the commercially available freshness-keeping agent 1.
実施例９（参考例）
鮮度保持剤を実施例５の市販の鮮度保持剤１とは異なる市販の鮮度保持剤２（クリザール・ジャパン株式会社製「フラワーフード」）１０重量部とし、その他の成分は実施例２と同様にし、同じ手順で切り花鮮度保持シートを作成した。５００ｍｌの用水に溶解したときに、市販の鮮度保持剤２の説明書に記載の使用量になるように花鮮度保持シートを裁断した。市販の鮮度保持剤２の成分として「糖類、抗菌剤、有機酸」が記載されていた。
Example 9 (Reference Example)
The freshness-retaining agent is 10 parts by weight of a commercially available freshness-retaining agent 2 (“Flower Food” manufactured by Chrysal Japan Co., Ltd.) that is different from the commercially-available freshness-retaining agent 1 of Example 5, and the other components are the same as in Example 2. The cut flower freshness preservation sheet was prepared in the same procedure. When dissolved in 500 ml of water for use, the freshness-keeping sheet was cut so that the amount used was as described in the instructions for the commercially available freshness-keeping agent 2. “Sugar, antibacterial agent, organic acid” was described as a component of the commercially available freshness-keeping agent 2.
比較例３
鮮度保持剤を添加することなく、その他の成分は実施例２と同様にし、同じ手順で切り花鮮度保持シートを作成した。
Comparative Example 3
Without adding the freshness-keeping agent, the other components were the same as in Example 2, and a cut flower freshness-keeping sheet was prepared in the same procedure.
対照例１ないし５は、実施例２及び６ないし９の切り花鮮度保持シートの成分をシート状物に加工することなく用水に溶解した。
対照例１
成分及び各成分の添加量を実施例２と同様とし、シート状物に加工することなく用水に添加した。
対照例２
成分及び各成分の添加量を実施例６と同様とし、シート状物に加工することなく用水に添加した。
対照例３
成分及び各成分の添加量を実施例７と同様とし、シート状物に加工することなく用水に添加した。
対照例４
成分及び各成分の添加量を実施例８と同様とし、シート状物に加工することなく用水に添加した。
対照例５
成分及び各成分の添加量を実施例９と同様とし、シート状物に加工することなく用水に添加した。
対照例６
各成分を添加することなく用水のみである。
In Comparative Examples 1 to 5, the components of the cut flower freshness maintaining sheets of Examples 2 and 6 to 9 were dissolved in water without being processed into sheet-like materials.
Control Example 1
The component and the amount of each component added were the same as in Example 2, and were added to the water without being processed into a sheet.
Control Example 2
The component and the addition amount of each component were made the same as in Example 6 and added to the water without being processed into a sheet.
Control 3
The component and the amount of each component added were the same as in Example 7, and were added to the water without being processed into a sheet.
Control Example 4
The component and the amount of each component added were the same as in Example 8, and were added to the water without being processed into a sheet.
Control 5
The component and the amount of each component added were the same as in Example 9, and were added to the water without being processed into a sheet.
Control 6
Only water is used without adding each component.
〔評価項目〕
実施例、比較例並びに対照例の切り花鮮度保持シートについて、１日目、３日目、７日目、１４日目、２１日目も花の最大径を計測した。花の径の最大値と２１日後の花の径の差を測定し、その減少率を計測した。また、２１日後の切り花全体の外観について、目視で評価を行った。
〔Evaluation item〕
The maximum flower diameter was measured on the first day, the third day, the seventh day, the 14th day, and the 21st day for the cut flower freshness maintaining sheets of Examples, Comparative Examples, and Control Examples. The difference between the maximum value of the flower diameter and the flower diameter after 21 days was measured, and the reduction rate was measured. Further, the appearance of the entire cut flower after 21 days was visually evaluated.
〈花の最大径〉
花の最大径（ｃｍ）は、各条件における切り花３本の花の最大長さをノギスにて計測し単純平均して求めた数値である。
<Maximum flower diameter>
The maximum flower diameter (cm) is a numerical value obtained by measuring the maximum length of three cut flowers under each condition with a vernier caliper and simply averaging them.
〈花の最大径の減少率〉
３週間の観察のうちの花の径の最大値（ＤM）と２１日後の花の最大径（Ｄa）との差を、花の径の最大値で割った値を１００分率にした数値（ＤD）である（ＤD＝（（｜ＤM−Ｄa｜）÷ＤM）×１００）。
<Decrease rate of maximum flower diameter>
The value obtained by dividing the difference between the maximum flower diameter (D M ) and the maximum flower diameter (D a ) after 21 days by the maximum flower diameter among the observations for 3 weeks was set to 100 minutes. It is a numerical value (D D ) (D D = ((| D M −D a |) ÷ D M ) × 100).
〈２１日後の花の状態〉
花の状態に加え、葉、茎のツヤやハリ等を含む全体の状態を目視して評価を行った。全体の状態が良好な例を「○」、やや萎れている例を「△」、萎れている例を「×」とした。
<Flower state after 21 days>
In addition to the state of the flowers, the entire state including the gloss and tension of the leaves and stems was visually evaluated. An example in which the overall state was good was “◯”, an example that was slightly deflated was “△”, and an example that was deflated was “x”.
〔結果と考察〕
表２及び３に開示の結果より、比較例３と対照例６は７日目から２１日目にかけて花の最大径が特に減少し、花の最大径の減少率は１５％を超えている。加えて、２１日後の全体の状態も「×」であることから、切り花の外観が損なわれていることがわかる。また、切り花は鮮度保持剤を添加しなければ１週間程度で萎れてしまうことがわかった。実施例２及び６ないし９は花の最大径の減少率が小さく、切り花の鮮度が保持されており、花の満開期間が長いことがわかる。また、対照例１ないし５と比較してみても、花の最大径の減少率に差はないことから、鮮度保持剤をシート状物に加工しても性能が落ちないことが分かった。
〔Results and discussion〕
From the results disclosed in Tables 2 and 3, in Comparative Example 3 and Control Example 6, the maximum flower diameter decreased particularly from the 7th day to the 21st day, and the reduction rate of the maximum flower diameter exceeded 15%. In addition, since the overall state after 21 days is also “x”, it can be seen that the appearance of cut flowers is impaired. It was also found that cut flowers would wither in about a week unless a freshness-keeping agent was added. In Examples 2 and 6 to 9, it can be seen that the reduction rate of the maximum diameter of the flower is small, the freshness of the cut flower is maintained, and the full bloom period of the flower is long. Further, even when compared with Comparative Examples 1 to 5, since there was no difference in the reduction rate of the maximum diameter of the flower, it was found that the performance was not deteriorated even when the freshness-keeping agent was processed into a sheet.
界面活性剤を添加した実施例６は２１日後の全体の状態は「△」であり、やや萎れているが、対照例２も同様に「△」であることから、鮮度保持剤としての界面活性剤の効果が寄与するところである。これにより、鮮度保持剤を添加してシート状に加工することによる鮮度保持機能の低下がないことがわかる。よって、切り花鮮度保持シートに添加する鮮度保持剤の選択は自由である。 In Example 6 to which the surfactant was added, the overall state after 21 days was “Δ” and slightly deflated, but the control example 2 was also “Δ”, so that the surface activity as a freshness-preserving agent was also obtained. This is where the effect of the agent contributes. Thereby, it turns out that there is no fall of the freshness maintenance function by adding a freshness preservation agent and processing it into a sheet form. Therefore, the selection of the freshness-keeping agent added to the cut flower freshness-keeping sheet is free.
〔細菌数の経時変化〕
次に、実施例２、６ないし９及び比較例３、並びに対照例１ないし６を添加した用水のｐＨ並びに用水中の細菌数について計測し、１日目と２１日目の結果を表４に示す。用水中の細菌数の測定には、ＪＮＣ株式会社製の「サニ太くん（一般生菌用）」を用い、用水の１００倍希釈液を試料液として摂取し、３５℃４８時間後に生じた赤色スポット数を細菌数とした。表中の「Ｎ．Ｄ．」は細菌を検出していない状態を示す。細菌数の単位は（×１０2個／ｍｌ）である。
[Change in the number of bacteria over time]
Next, the pH of the water to which Examples 2, 6 to 9 and Comparative Example 3 and Control Examples 1 to 6 were added and the number of bacteria in the water were measured, and the results on day 1 and day 21 are shown in Table 4. Show. In order to measure the number of bacteria in the irrigation water, “Sani Tai-kun (for general viable bacteria)” manufactured by JNC Corporation was used, and a 100-fold diluted solution of the irrigation water was ingested as a sample solution, and the red color generated after 48 hours at 35 ° C. The number of spots was defined as the number of bacteria. “ND” in the table indicates that no bacteria are detected. The unit of the number of bacteria is (× 10 2 / ml).
〔結果と考察〕
表４に開示の結果より、比較例３及び対照例６は用水中に切り花の鮮度を保持する成分が添加されていないため、１日目及び２１日目のｐＨは約６であり中性を示し、２１日後の細菌数は４００×１０2個／ｍｌを超えている。これに対し、実施例２及び７ないし９、並びに対照例１及び３ないし５の１日目のｐＨは弱酸性を示し２１日目のｐＨも弱酸性で経時的なｐＨの変化は少ない。実施例６及び対照例２においては、切り花の鮮度保持剤として添加した界面活性剤の性質上、元の用水のｐＨと比べてｐＨの酸性への変化量は微小であり、経時的なｐＨの変化は少ない。
〔Results and discussion〕
From the results disclosed in Table 4, since Comparative Example 3 and Control Example 6 have no added ingredients to maintain the freshness of cut flowers in the irrigation water, the pH on day 1 and day 21 is about 6, indicating neutrality. Shown, the number of bacteria after 21 days is over 400 × 10 2 / ml. On the other hand, the pH on the first day of Examples 2 and 7 to 9, and Control Examples 1 and 3 to 5 was weakly acidic, and the pH on the 21st day was also weakly acidic with little change in pH over time. In Example 6 and Control Example 2, due to the nature of the surfactant added as a freshness-preserving agent for cut flowers, the amount of pH change to acidity is small compared to the pH of the original water, There is little change.
ミョウバンと界面活性剤の組み合わせを添加した実施例７においては、２１日目において細菌が検出されず特に良好である。また、市販の鮮度保持剤２を添加した実施例９においても２１日目において細菌が検出されていない。実施例２、６及び８については、細菌数が少ないことからの発生を抑制することができている。特に、実施例２においては鮮度保持剤がミョウバンのみであり、細菌数が少ない。このことから、ミョウバンは、誤って摂取したとしても危険性が少なく、安価であることから好ましく用いられる。さらには、対照例１ないし５の２１日後の細菌数と比較しても、実施例２及び６ないし９における２１日後の細菌数に差があまりないことから、鮮度保持剤を添加してシート状物とすることによる鮮度保持機能の低下がない。 In Example 7 to which a combination of alum and surfactant was added, bacteria were not detected on the 21st day, which is particularly good. In Example 9 to which the commercially available freshness-keeping agent 2 was added, no bacteria were detected on the 21st day. About Example 2, 6, and 8, generation | occurrence | production from having few bacteria numbers can be suppressed. In particular, in Example 2, the freshness-keeping agent is only alum, and the number of bacteria is small. Therefore, alum is preferably used because it is less dangerous even if it is ingested by mistake and is inexpensive. Furthermore, since there is not much difference in the number of bacteria after 21 days in Examples 2 and 6 to 9 compared to the number of bacteria after 21 days of Control Examples 1 to 5, a freshness-preserving agent was added to form a sheet. There is no decrease in the freshness maintaining function due to the use of the product.
本発明の製造方法により製造された切り花鮮度保持シートは、従前の鮮度保持剤を単体で販売する際の可搬性の問題が解消される。また、従来の鮮度保持剤を塗付したシート状物を使用後に回収しなければならない等の問題が解消可能となった。さらには、シート状で販売することにより、用水に添加する量にみあった切り花鮮度保持シートを切り分けて調節することができる。 The cut flower freshness-keeping sheet produced by the production method of the present invention eliminates the problem of portability when a conventional freshness-keeping agent is sold alone. In addition, problems such as the need to recover the sheet-like material coated with the conventional freshness-keeping agent after use can be solved. Furthermore, by selling in the form of a sheet, it is possible to cut and adjust the cut flower freshness maintaining sheet that matches the amount added to the water.
Claims (6)
前記可溶性シート状物は、デンプンとミョウバンである鮮度保持剤とを水分の存在下で加熱混練し所定厚さに加工してシート状物とした
ことを特徴とする切り花鮮度保持シートの製造方法。 A method for producing a cut flower freshness retaining sheet of a soluble sheet that is added to the water for immersing the stem portion of the cut flower to maintain the freshness of the cut flower and dissolves in the water,
It said soluble sheet is cut flowers freshness holding sheet according to claim <br/> that the freshness-retaining agent and a starch and alum was processed into a heating and kneading a predetermined thickness in the presence of moisture sheet Manufacturing method .
前記可溶性シート状物は、デンプンとミョウバン及び界面活性剤である鮮度保持剤とを水分の存在下で加熱混練し所定厚さに加工してシート状物とした The soluble sheet-like material is formed into a sheet-like material by heating and kneading starch, alum and a surfactant freshness-preserving agent in the presence of moisture to a predetermined thickness.
ことを特徴とする切り花鮮度保持シートの製造方法。A method for producing a cut flower freshness retaining sheet.
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| JP2012248316A JP6082235B2 (en) | 2012-11-12 | 2012-11-12 | Method for producing cut flower freshness retaining sheet |
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| JP2012248316A JP6082235B2 (en) | 2012-11-12 | 2012-11-12 | Method for producing cut flower freshness retaining sheet |
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| JP3555186B2 (en) * | 1993-07-30 | 2004-08-18 | 王子製紙株式会社 | Sheet for keeping freshness of cut flowers |
| JPH0840802A (en) * | 1994-07-29 | 1996-02-13 | Inpatsuku Kk | Freshness-retaining member for cut flower |
| JPH11137083A (en) * | 1997-11-07 | 1999-05-25 | Fushimi Seiyakusho:Kk | Flowering inhibitor for cut flower, stock solution of flowering inhibitor for cut flower, water for flowering inhibition of cut flower and flowering inhibition of cut flower containing the same |
| JP2005187373A (en) * | 2003-12-25 | 2005-07-14 | Noboru Kanamori | Water for cut flower |
| HUE034372T2 (en) * | 2007-01-17 | 2018-02-28 | Agrofresh Inc | Delivery of ethylene blocking and/or promoting agents |
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