JP6826681B1 - How to keep the freshness of cut vegetables - Google Patents
How to keep the freshness of cut vegetables Download PDFInfo
- Publication number
- JP6826681B1 JP6826681B1 JP2020036658A JP2020036658A JP6826681B1 JP 6826681 B1 JP6826681 B1 JP 6826681B1 JP 2020036658 A JP2020036658 A JP 2020036658A JP 2020036658 A JP2020036658 A JP 2020036658A JP 6826681 B1 JP6826681 B1 JP 6826681B1
- Authority
- JP
- Japan
- Prior art keywords
- cut vegetables
- freshness
- package
- packaging material
- maintaining
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 138
- 239000007789 gas Substances 0.000 claims abstract description 104
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 80
- 239000001301 oxygen Substances 0.000 claims abstract description 80
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 75
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 70
- 239000005022 packaging material Substances 0.000 claims abstract description 70
- 229920003002 synthetic resin Polymers 0.000 claims abstract description 40
- 239000000057 synthetic resin Substances 0.000 claims abstract description 40
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 35
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 35
- 238000011282 treatment Methods 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 240000008415 Lactuca sativa Species 0.000 claims description 20
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 13
- 230000035699 permeability Effects 0.000 claims description 11
- 235000004879 dioscorea Nutrition 0.000 claims description 10
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 8
- 235000007056 Dioscorea composita Nutrition 0.000 claims description 8
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims description 8
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 8
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 8
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 8
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 8
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims description 8
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 239000004480 active ingredient Substances 0.000 claims description 6
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims description 5
- 244000024675 Eruca sativa Species 0.000 claims description 5
- 235000014755 Eruca sativa Nutrition 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 235000000183 arugula Nutrition 0.000 claims description 5
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 claims description 5
- 239000011261 inert gas Substances 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000006740 Cichorium endivia Species 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 4
- 244000300264 Spinacia oleracea Species 0.000 claims description 4
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 235000003733 chicria Nutrition 0.000 claims description 4
- 241001280436 Allium schoenoprasum Species 0.000 claims description 3
- 244000003363 Allium ursinum Species 0.000 claims description 3
- 240000005528 Arctium lappa Species 0.000 claims description 3
- 244000003416 Asparagus officinalis Species 0.000 claims description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 3
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 235000007294 Brassica nipposinica Nutrition 0.000 claims description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 3
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims description 3
- 241000342995 Brassica rapa subsp. nipposinica Species 0.000 claims description 3
- 235000011960 Brassica ruvo Nutrition 0.000 claims description 3
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 3
- 244000067456 Chrysanthemum coronarium Species 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims description 3
- HSRJKNPTNIJEKV-UHFFFAOYSA-N Guaifenesin Chemical compound COC1=CC=CC=C1OCC(O)CO HSRJKNPTNIJEKV-UHFFFAOYSA-N 0.000 claims description 3
- 235000013628 Lantana involucrata Nutrition 0.000 claims description 3
- 240000005183 Lantana involucrata Species 0.000 claims description 3
- 244000165082 Lavanda vera Species 0.000 claims description 3
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 3
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 3
- 244000062730 Melissa officinalis Species 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims description 3
- 235000009811 Momordica charantia Nutrition 0.000 claims description 3
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 3
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 3
- 240000007926 Ocimum gratissimum Species 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 235000003823 Petasites japonicus Nutrition 0.000 claims description 3
- 240000003296 Petasites japonicus Species 0.000 claims description 3
- 240000006086 Petroselinum crispum Neapolitanum Group Species 0.000 claims description 3
- 235000006038 Petroselinum crispum Neapolitanum Group Nutrition 0.000 claims description 3
- 235000008291 Poterium sanguisorba Nutrition 0.000 claims description 3
- 235000005733 Raphanus sativus var niger Nutrition 0.000 claims description 3
- 244000155437 Raphanus sativus var. niger Species 0.000 claims description 3
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 3
- 244000173853 Sanguisorba officinalis Species 0.000 claims description 3
- 235000002597 Solanum melongena Nutrition 0.000 claims description 3
- 244000061458 Solanum melongena Species 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 3
- 241000963384 Zingiber mioga Species 0.000 claims description 3
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 claims description 3
- 229940077239 chlorous acid Drugs 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000001102 lavandula vera Substances 0.000 claims description 3
- 235000018219 lavender Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 235000011197 perejil Nutrition 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 235000002020 sage Nutrition 0.000 claims description 3
- 235000015359 salad burnet Nutrition 0.000 claims description 3
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 claims description 3
- 229960002218 sodium chlorite Drugs 0.000 claims description 3
- 229960005076 sodium hypochlorite Drugs 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000008553 Allium fistulosum Nutrition 0.000 claims description 2
- 244000257727 Allium fistulosum Species 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims description 2
- 244000096857 Dioscorea batatas Species 0.000 claims description 2
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 2
- 240000008955 Dioscorea japonica Species 0.000 claims description 2
- 235000005251 Dioscorea japonica Nutrition 0.000 claims description 2
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 244000308180 Brassica oleracea var. italica Species 0.000 claims 1
- 240000009164 Petroselinum crispum Species 0.000 claims 1
- 238000010586 diagram Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 17
- 239000000203 mixture Substances 0.000 description 17
- 238000004806 packaging method and process Methods 0.000 description 16
- -1 polyethylene Polymers 0.000 description 16
- 238000005259 measurement Methods 0.000 description 14
- 229910001873 dinitrogen Inorganic materials 0.000 description 13
- 239000000243 solution Substances 0.000 description 12
- 239000004743 Polypropylene Substances 0.000 description 11
- 238000007789 sealing Methods 0.000 description 10
- 229920001155 polypropylene Polymers 0.000 description 9
- 230000029058 respiratory gaseous exchange Effects 0.000 description 8
- 239000010410 layer Substances 0.000 description 7
- 239000004677 Nylon Substances 0.000 description 6
- 229920001577 copolymer Polymers 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 229920001778 nylon Polymers 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 description 4
- 240000004201 Lactuca sativa var. crispa Species 0.000 description 4
- 239000004698 Polyethylene Substances 0.000 description 4
- 239000004793 Polystyrene Substances 0.000 description 4
- 241000220259 Raphanus Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 229920000747 poly(lactic acid) Polymers 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 239000004626 polylactic acid Substances 0.000 description 4
- 229920002223 polystyrene Polymers 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000000318 Bindesalat Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241001381639 Lactuca sativa var. longifolia Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000208317 Petroselinum Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010227 cup method (microbiological evaluation) Methods 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 229920001038 ethylene copolymer Polymers 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 229920001519 homopolymer Polymers 0.000 description 2
- 229920000092 linear low density polyethylene Polymers 0.000 description 2
- 239000004707 linear low-density polyethylene Substances 0.000 description 2
- 229920001684 low density polyethylene Polymers 0.000 description 2
- 239000004702 low-density polyethylene Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229920006122 polyamide resin Polymers 0.000 description 2
- 229920001225 polyester resin Polymers 0.000 description 2
- 239000004645 polyester resin Substances 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 239000004925 Acrylic resin Substances 0.000 description 1
- 229920000178 Acrylic resin Polymers 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 229920000089 Cyclic olefin copolymer Polymers 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 240000008881 Oenanthe javanica Species 0.000 description 1
- 241000282320 Panthera leo Species 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000009820 dry lamination Methods 0.000 description 1
- 229920006242 ethylene acrylic acid copolymer Polymers 0.000 description 1
- 239000005038 ethylene vinyl acetate Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 229920001903 high density polyethylene Polymers 0.000 description 1
- 239000004700 high-density polyethylene Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229920000554 ionomer Polymers 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229920001179 medium density polyethylene Polymers 0.000 description 1
- 239000004701 medium-density polyethylene Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000013102 re-test Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000000565 sealant Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000004711 α-olefin Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
【課題】カット野菜の鮮度を保持する。【解決手段】本発明は、合成樹脂シートから構成された包装材を用いて包装されたカット野菜の鮮度を保持する方法であって、非加熱でカット野菜を殺菌処理する工程と、処理されたカット野菜を前記包装材により包装して包装体を形成する工程と、当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する工程と、を含み、前記混合ガス置換直後および前記混合ガス置換２４時間後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％であり、前記包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ２・ｄａｙ・ａｔｍ）が、２以上、５０，０００以下である。【選択図】なしPROBLEM TO BE SOLVED: To maintain freshness of cut vegetables. The present invention is a method for maintaining the freshness of cut vegetables packaged using a packaging material composed of a synthetic resin sheet, which is a step of sterilizing the cut vegetables without heating and the treatment. The step of wrapping the cut vegetables with the packaging material to form a package and the step of replacing the gas in the package with a mixed gas containing oxygen and / or carbon dioxide are included, immediately after the replacement of the mixed gas and 24 hours after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10%, the carbon dioxide concentration is 3 to 30%, and the oxygen permeation amount (cc /) of the packaging material at 23 ° C. and 60% RH. m2 · day · atm) is 2 or more and 50,000 or less. [Selection diagram] None
Description
本発明は、カット野菜の鮮度保持方法に関する。 The present invention relates to a method for maintaining the freshness of cut vegetables.
従来、収穫されたカット野菜の鮮度保持方法として、カット野菜の呼吸を適度に抑制して鮮度を保持する方法が知られている。このようなカット野菜の鮮度保持に使用される包装材は、ＭＡ（Ｍｏｄｉｆｉｅｄ Ａｔｍｏｓｐｈｅｒｅ）包装として知られている。 Conventionally, as a method for maintaining the freshness of harvested cut vegetables, a method of appropriately suppressing the respiration of the cut vegetables to maintain the freshness is known. The packaging material used for maintaining the freshness of such cut vegetables is known as MA (Modified Atmosphere) packaging.
たとえば、特許文献１には、外部との空気の出入りを遮断した包装袋を用い、包装袋内のガス濃度を、酸素濃度５％以上１０％未満、炭酸ガス濃度１５〜３５％、残りを窒素ガスで充填したレタスを含む生鮮野菜加工品の保存方法について開示されている。 For example, in Patent Document 1, a packaging bag that blocks the inflow and outflow of air from the outside is used, and the gas concentration in the packaging bag is set to an oxygen concentration of 5% or more and less than 10%, a carbon dioxide gas concentration of 15 to 35%, and the rest of nitrogen. A method for preserving processed fresh vegetable products containing gas-filled lettuce is disclosed.
しかしながら、特許文献１に記載された技術は、外部との空気の出入りを遮断するものであるため、保存中のレタスなどのカット野菜の呼吸により、酸素濃度が低下し、二酸化炭素濃度が高くなりすぎ、ガス障害が発生し、異臭が発生する等の問題があった。 However, since the technique described in Patent Document 1 blocks the inflow and outflow of air from the outside, the oxygen concentration decreases and the carbon dioxide concentration increases due to the respiration of cut vegetables such as lettuce during storage. There were problems such as excessive gas failure, offensive odor, and so on.
本発明者らは、かかる従来技術の問題点を解決すべく鋭意検討を行った結果、殺菌処理したカット野菜を用いることを前提に、特定のガス組成に制御された包装体に対し、所定の酸素透過量を有する包装材を組み合わせることで、カット野菜の鮮度を飛躍的に保持できることを見出し、本発明を完成させた。 As a result of diligent studies to solve the problems of the prior art, the present inventors have determined a predetermined package having a specific gas composition on the premise of using sterilized cut vegetables. The present invention has been completed by finding that the freshness of cut vegetables can be dramatically maintained by combining packaging materials having an oxygen permeation amount.
本発明は、
合成樹脂シートから構成された包装材を用いて包装されたカット野菜の鮮度保持方法であって、
非加熱でカット野菜を殺菌処理する工程と、
処理されたカット野菜を前記包装材により包装して包装体を形成する工程と、
当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する工程と、
を含み、
前記混合ガス置換直後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜１０％であり、
前記混合ガス置換２４時間後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％であり、
前記包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ２・ｄａｙ・ａｔｍ）が、２以上、５０，０００以下であり、かつ当該包装材が、貫通孔を有し、
前記包装体の内面積に対する、前記貫通孔の個数が、１個／ｍ２以上７個／ｍ２以下である、カット野菜の鮮度保持方法を提供する。
また、本発明は、
合成樹脂シートから構成された包装材を用いて包装されたカット野菜の鮮度保持方法であって、
非加熱でカット野菜を殺菌処理する工程と、
処理されたカット野菜を前記包装材により包装して包装体を形成する工程と、
当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する工程と、
を含み、
前記混合ガス置換直後および前記混合ガス置換２４時間後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％であり、
前記包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ ２ ・ｄａｙ・ａｔｍ）が、２以上、５０，０００以下であり、かつ当該包装材が、貫通孔を有し、
前記包装体の内面積に対する、前記貫通孔の個数が、１個／ｍ ２ 以上７個／ｍ ２ 以下であり、
前記カット野菜が、オオバ、ホウレンソウ、コマツナ、ミズナ、ミブナ、アスパラガス、クウシンサイ、レタス類、タイム、セージ、パセリ、イタリアンパセリ、ローズマリー、オレガノ、レモンバーム、チャイブ、ラベンダー、サラダバーネット、ラムズイヤー、ロケット、ダンディライオン、ナスタチューム、バジル、ルッコラ、クレソン、モロヘイヤ、セロリ、ケール、ネギ、ハクサイ、シュンギク、フキ、ナバナ、チンゲンサイ、ミツバ、セリ、ブロッコリー、カリフラワー、ミョウガ、ダイコン、ニンジン、ゴボウ、ラディッシュ、カブ、サツマイモ、ジャガイモ、ナガイモ、ヤマイモ、サトイモ、ジネンジョ、ヤマトイモ、ピーマン、パプリカ、シシトウ、キュウリ、ナス、トマト、ミニトマト、カボチャ、ゴーヤ、オクラ、スィートコーン、チコリ、トレビス、エンダイブ、ターサイ、タマネギ、ニラ、エダマメ、サヤエンドウ、サヤインゲン、ソラマメ、および菌茸類の中から選ばれる１種または２種以上である、カット野菜の鮮度保持方法を提供する。
The present invention
A method for maintaining the freshness of cut vegetables packaged using a packaging material composed of a synthetic resin sheet.
The process of sterilizing cut vegetables without heating,
The process of wrapping the processed cut vegetables with the packaging material to form a package, and
A step of replacing the gas in the package with a mixed gas containing oxygen and / or carbon dioxide, and
Including
Immediately after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10%, and the carbon dioxide concentration is 3 to 10%.
24 hours after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10%, and the carbon dioxide concentration is 3 to 30%.
The oxygen permeation amount (cc / m 2 , day, atm) of the packaging material at 23 ° C. and 60% RH is 2 or more and 50,000 or less, and the packaging material has through holes.
Provided is a method for maintaining the freshness of cut vegetables, wherein the number of through holes is 1 piece / m 2 or more and 7 pieces / m 2 or less with respect to the inner area of the package.
In addition, the present invention
A method for maintaining the freshness of cut vegetables packaged using a packaging material composed of a synthetic resin sheet.
The process of sterilizing cut vegetables without heating,
The process of wrapping the processed cut vegetables with the packaging material to form a package, and
A step of replacing the gas in the package with a mixed gas containing oxygen and / or carbon dioxide, and
Including
Immediately after the replacement of the mixed gas and 24 hours after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10% and the carbon dioxide concentration is 3 to 30%.
The oxygen permeation amount (cc / m 2 , day, atm) of the packaging material at 23 ° C. and 60% RH is 2 or more and 50,000 or less, and the packaging material has through holes.
The number of through holes with respect to the inner area of the package is 1 piece / m 2 or more and 7 pieces / m 2 or less.
The cut vegetables are Ooba, spinach, komatsuna, mizuna, mibuna, asparagus, kushinsai, lettuce, thyme, sage, parsley, Italian parsley, rosemary, oregano, lemon balm, chives, lavender, salad burnet, rams ear, rocket, Dandy Lion, Nastatum, Basil, Arugula, Creson, Moroheiya, Celori, Kale, Negi, Hakusai, Shungiku, Fuki, Nabana, Chingensai, Mitsuba, Seri, Broccoli, Califlower, Myoga, Daikon, Carrot, Gobo, Radish, Cub, Satsumai , Potato, Nagaimo, Yam, Satoimo, Jinenjo, Yamatoimo, Peaman, Paprika, Shishitou, Cucumber, Eggplant, Tomato, Mini tomato, Pumpkin, Bitter gourd, Okura, Sweet corn, Chicoli, Trevis, Endive, Tarsai, Onion, Nira, Edamame , A method for preserving the freshness of cut vegetables, which is one or more selected from among chives, yams, arugula, and fungi.
本発明によれば、カット野菜の鮮度を効果的に保持できる方法が提供できる。 According to the present invention, it is possible to provide a method capable of effectively maintaining the freshness of cut vegetables.
以下、本発明の実施形態について、詳細に説明する。 Hereinafter, embodiments of the present invention will be described in detail.
［カット野菜］
本実施形態において、カット野菜とは、土耕栽培や水耕栽培された野菜の食用ではない部分、例えば、根、表皮、芯、へた、種、および花等が除去され、野菜の可食部が、食べやすさや簡単に調理できること等を考慮して公知の方法でカットされた非加熱の野菜を意味する。
野菜としては、特に限定されないが、例えば、オオバ、ホウレンソウ、コマツナ、ミズナ、ミブナ、アスパラガス、クウシンサイ、レタス類（レタス、リーフレタス、コスレタス、サニーレタス、サラダナ、サンチュなど）タイム、セージ、パセリ、イタリアンパセリ、ローズマリー、オレガノ、レモンバーム、チャイブ、ラベンダー、サラダバーネット、ラムズイヤー、ロケット、ダンディライオン、ナスタチューム、バジル、ルッコラ、クレソン、モロヘイヤ、セロリ、ケール、ネギ、キャベツ、ハクサイ、シュンギク、フキ、ナバナ、チンゲンサイ、ミツバ、セリ、メキャベツ、ブロッコリー、カリフラワー、ミョウガ、ダイコン、ニンジン、ゴボウ、ラディッシュ、カブ、サツマイモ、ジャガイモ、ナガイモ、ヤマイモ、サトイモ、ジネンジョ、ヤマトイモ、ピーマン、パプリカ、シシトウ、キュウリ、ナス、トマト、ミニトマト、カボチャ、ゴーヤ、オクラ、スィートコーン、チコリ、トレビス、エンダイブ、ターサイ、タマネギ、ニラ、エダマメ、サヤエンドウ、サヤインゲン、ソラマメ、菌茸類などが挙げられる。これらは、１種または２種以上を混合して、包装されてもよい。
なかでも、効果的に鮮度保持を実現する観点から、主に非加熱のまま食される野菜が好ましく、レタス類（レタス、リーフレタス、コスレタス、サニーレタス、サラダナ、サンチュなど）、キャベツ、ニンジン、ダイコン、ケール、セロリ、ホウレンソウ、コマツナ、ミズナ、キュウリ、タマネギ、ピーマン、パプリカ、エンダイブ、トレビス等がより好ましい。
[Cut vegetables]
In the present embodiment, the cut vegetables are edible vegetables from which inedible parts such as roots, epidermis, cores, shavings, seeds, and flowers of soil-cultivated or hydroponic vegetables are removed. The part means unheated vegetables cut by a known method in consideration of ease of eating, easy cooking, and the like.
Vegetables are not particularly limited, but for example, oba, spinach, komatsuna, mizuna, mibuna, asparagus, kushinsai, lettuce (lettuce, leaf lettuce, cos lettuce, sunny lettuce, saladana, sanchu, etc.) thyme, sage, parsley, Italian parsley, rosemary, oregano, lemon balm, chives, lavender, salad burnet, rams ear, rocket, dandy lion, lettuce, basil, arugula, creson, moroheiya, celery, kale, onion, cabbage, hakusai, shungiku, fuki, nabana, Chingensai, honeybee, seri, mekabetsu, broccoli, cauliflower, myoga, daikon, carrot, gobo, radish, cub, lettuce, potato, yam, yam, lettuce, ginenjo, yam, pepper, paprika, shishitou, cucumber, eggplant, tomato Examples include cherry tomatoes, pumpkins, bitter melons, okra, sweet corn, chicory, trevis, endives, tarsai, onions, lettuce, edamame, yam, yam, yam, fungus mushrooms and the like. These may be packaged by mixing 1 type or 2 or more types.
Among them, vegetables that are mainly eaten unheated are preferable from the viewpoint of effectively maintaining freshness, and lettuce (lettuce, leaf lettuce, cos lettuce, sunny lettuce, saladna, sanchu, etc.), cabbage, carrots, etc. More preferably, lettuce, cabbage, celery, spinach, lettuce, lettuce, cucumber, onion, pepper, paprika, endive, lettuce and the like.
［包装材］
本実施形態の包装材は、合成樹脂シートから構成されたものである。包装材の形態としては、袋状、シート状、自立型容器またはその蓋部等が挙げられる。なかでも、鮮度保持効果を安定的に発揮できる点から、袋状、自立型容器の蓋部であることが好ましい。
[Packaging material]
The packaging material of the present embodiment is composed of a synthetic resin sheet. Examples of the form of the packaging material include a bag shape, a sheet shape, a self-standing container, a lid portion thereof, and the like. Of these, a bag-shaped or self-standing container lid is preferable from the viewpoint of stably exhibiting the freshness-maintaining effect.
包装材の２３℃、６０％ＲＨにおける酸素透過量は、カット野菜の呼吸を保持し、鮮度を保持する観点から、好ましくは２ｃｃ／ｍ２・ｄａｙ・ａｔｍ以上であり、より好ましくは２０ｃｃ／ｍ２・ｄａｙ・ａｔｍ以上であり、さらに好ましは５００ｃｃ／ｍ２・ｄａｙ・ａｔｍ以上であり、ことさら好ましくは２０００ｃｃ／ｍ２・ｄａｙ・ａｔｍ以上である。
一方、包装材の２３℃、６０％ＲＨにおける酸素透過量は、カット野菜の品質保持、鮮度保持する観点から、好ましくは５００００ｃｃ／ｍ２・ｄａｙ・ａｔｍ以下であり、より好ましくは２００００ｃｃ／ｍ２・ｄａｙ・ａｔｍ以下であり、さらに好ましくは８０００ｃｃ／ｍ２・ｄａｙ・ａｔｍ以下であり、ことさらに好ましくは６０００ｃｃ／ｍ２・ｄａｙ・ａｔｍ以下である。
The oxygen permeation amount of the packaging material at 23 ° C. and 60% RH is preferably 2 cc / m 2 , day, atm or more, and more preferably 20 cc / m, from the viewpoint of maintaining the respiration and freshness of the cut vegetables. It is 2 · day · atm or more, more preferably 500 cc / m 2 · day · atm or more, and particularly preferably 2000 cc / m 2 · day · atm or more.
On the other hand, the oxygen permeation amount of the packaging material at 23 ° C. and 60% RH is preferably 50,000 cc / m 2 · day · atm or less, more preferably 20000 cc / m 2 from the viewpoint of maintaining the quality and freshness of the cut vegetables. -Day · atm or less, more preferably 8000 cc / m 2 · day · atm or less, and even more preferably 6000 cc / m 2 · day · atm or less.
また、本実施形態において、包装材の酸素透過量は、後述する合成樹脂シートの材料の選択、合成樹脂シートの製造方法、合成樹脂シートの層構造、貫通孔の有無及び貫通孔の平均径、数などを制御することによって、調整することができる。 Further, in the present embodiment, the oxygen permeation amount of the packaging material is determined by selecting the material of the synthetic resin sheet described later, the method of manufacturing the synthetic resin sheet, the layer structure of the synthetic resin sheet, the presence or absence of through holes, and the average diameter of the through holes. It can be adjusted by controlling the number and the like.
本実施形態の包装材は、さらに以下の要件を満たすことで、鮮度保持効果をより一層高めることができる。 The packaging material of the present embodiment can further enhance the freshness-preserving effect by further satisfying the following requirements.
包装材の４０℃における水蒸気透過率は、カット野菜の呼吸による水蒸気を放出する観点から、１ｇ／ｍ２・ｄａｙ以上であり、好ましくは３ｇ／ｍ２・ｄａｙ・ａｔｍ以上であり、より好ましくは５ｇ／ｍ２・ｄａｙ・ａｔｍ以上である。
一方、包装材の４０℃における水蒸気透過率は、カット野菜の呼吸を抑制する観点から、３００ｇ／ｍ２・ｄａｙ・ａｔｍ以下であり、好ましくは１００ｇ／ｍ２・ｄａｙ・ａｔｍ以下であり、より好ましくは８０ｇ／ｍ２・ｄａｙ・ａｔｍ以下であり、さらに好ましくは２０ｇ／ｍ２・ｄａｙ・ａｔｍ以下である。
The water vapor permeability of the packaging material at 40 ° C. is 1 g / m 2 · day or more, preferably 3 g / m 2 · day · atm or more, and more preferably 3 g / m 2 · day or more, from the viewpoint of releasing water vapor from the breathing of the cut vegetables. It is 5 g / m 2 , day, atm or more.
On the other hand, the water vapor permeability of the packaging material at 40 ° C. is 300 g / m 2 · day · atm or less, preferably 100 g / m 2 · day · atm or less, from the viewpoint of suppressing the respiration of cut vegetables. It is preferably 80 g / m 2 · day · atm or less, and more preferably 20 g / m 2 · day · atm or less.
水蒸気透過率は、ＪＩＳ Ｚ０２０８（カップ法）に準拠した方法によって測定することができる。 The water vapor permeability can be measured by a method compliant with JIS Z0208 (cup method).
本実施形態において、包装材の水蒸気透過率は、後述する合成樹脂シートの材料の選択、合成樹脂シートの製造方法、合成樹脂シートの層構造、貫通孔の有無及び貫通孔の平均径、数などを制御することによって、調整することができる。 In the present embodiment, the water vapor transmittance of the packaging material is determined by selecting a material for the synthetic resin sheet, which will be described later, a method for manufacturing the synthetic resin sheet, a layer structure of the synthetic resin sheet, the presence or absence of through holes, and the average diameter and number of through holes. Can be adjusted by controlling.
包装材は、貫通孔が形成されていてもよいが、貫通孔を有さないものであってもよい。貫通孔の有無により、水蒸気透過率、酸素透過量を安定的に調整できるようになる。 The packaging material may have through holes, but may not have through holes. Depending on the presence or absence of the through hole, the water vapor permeability and the oxygen permeation amount can be stably adjusted.
貫通孔の平面形状としては、たとえば、円形、多角形、またはスリットであってもよい。円形とは、真円形に限定されず、略円形を含むものである。また、円形以外にも、半円形や三日月形状であってもよい。多角形とは、三角形、四角形、および五角形等の三つ以上の線分によって囲まれた形状であればよい。スリットとは、包装材を構成する合成樹脂シートを貫通している切り込み、細隙であって、直線、曲線、Ｌ字型、×印などであってもよく、その長さ等も特に限定されない。 The planar shape of the through hole may be, for example, circular, polygonal, or slit. The circular shape is not limited to a perfect circle, but includes a substantially circular shape. In addition to the circular shape, it may be semi-circular or crescent-shaped. The polygon may be a shape surrounded by three or more line segments such as a triangle, a quadrangle, and a pentagon. The slit is a notch or a gap penetrating the synthetic resin sheet constituting the packaging material, and may be a straight line, a curved line, an L-shape, a cross mark, or the like, and the length thereof or the like is not particularly limited. ..
貫通孔の平均直径は１０μｍ〜８００μｍであることが好ましく、２０μｍ〜５００μｍであることがより好ましく、５０μｍ〜２００μｍであることがさらに好ましい。上記下限値以上とすることにより、水蒸気透過率、酸素透過量が向上し、カビ発生を抑制し、鮮度保持しやすくなる。一方、上記上限値以下とすることにより、異物の侵入を防ぎ、かつ、カット野菜の萎れ・軸枯れを抑制できる。
なお、貫通孔の平均直径は、貫通孔の開孔面積から貫通孔を正円として算出される。
The average diameter of the through holes is preferably 10 μm to 800 μm, more preferably 20 μm to 500 μm, and even more preferably 50 μm to 200 μm. By setting it to the above lower limit value or more, the water vapor permeability and the oxygen permeation amount are improved, the generation of mold is suppressed, and the freshness can be easily maintained. On the other hand, by setting the value to the above upper limit or less, it is possible to prevent the invasion of foreign substances and suppress the wilting and shaft wilting of cut vegetables.
The average diameter of the through hole is calculated from the opening area of the through hole with the through hole as a perfect circle.
上記の貫通孔は、包装材を製造する際、予め合成樹脂シートに形成されていてもよく、合成樹脂シートを袋状に形成したあとに形成されてもよく、合成樹脂シートを袋状に形成した前後において形成されてもよい。
包装材が自立型容器の蓋部である場合、蓋部に貫通孔が形成されていることが好適である。
The above-mentioned through holes may be formed in the synthetic resin sheet in advance when the packaging material is manufactured, may be formed after the synthetic resin sheet is formed in a bag shape, or the synthetic resin sheet may be formed in a bag shape. It may be formed before and after the plastic.
When the packaging material is the lid portion of the self-standing container, it is preferable that the lid portion has a through hole.
次に、包装材を構成する合成樹脂シートについて説明する。 Next, the synthetic resin sheet constituting the packaging material will be described.
（合成樹脂シート）
合成樹脂シートは、カット野菜を外部から視認できる観点から、透明または半透明であることが好ましく、透明であることがより好ましい。また、カット野菜を特定する等の目的で印刷が施されたものであってもよい。
(Synthetic resin sheet)
The synthetic resin sheet is preferably transparent or translucent, and more preferably transparent, from the viewpoint that the cut vegetables can be visually recognized from the outside. In addition, it may be printed for the purpose of identifying cut vegetables.
合成樹脂シートを構成する合成樹脂は、カット野菜の包装に用いることができるものであれば特に限定されず、公知のものを使用することができる。
例えば、各種ポリエチレンおよびエチレン共重合体、ポリプロピレン、ポリ塩化ビニル、ポリスチレン、アクリル樹脂、ポリエチレンテレフタレートおよびポリ乳酸などのポリエステル樹脂、６ナイロンなどのポリアミド樹脂などが挙げられる。これらはホモポリマーであってもよく、２種類以上のコポリマーであってもよく、これらホモポリマーやコポリマーを２種類以上含むブレンド物であってもよい。
また、上記各種ポリエチレンおよびエチレン共重合体の具体例としては、エチレン・ビニルアルコール共重合体、高密度ポリエチレン、中密度ポリエチレン、低密度ポリエチレン、直鎖状低密度ポリエチレン、メタロセン−直鎖状低密度ポリエチレン、エチレン−酢酸ビニルコポリマー、エチレン−アクリル酸コポリマー、エチレン−プロピレンコポリマー、エチレン−α−オレフィンコポリマーなどのコポリマーあるいはアイオノマーなどが挙げられる。これらは１種または２種以上含んだものでもよく、これらと他の樹脂とを混合したものであってもよい。
The synthetic resin constituting the synthetic resin sheet is not particularly limited as long as it can be used for packaging cut vegetables, and known ones can be used.
Examples thereof include various polyethylene and ethylene copolymers, polypropylene, polyvinyl chloride, polystyrene, acrylic resin, polyester resins such as polyethylene terephthalate and polylactic acid, and polyamide resins such as 6 nylon. These may be homopolymers, two or more types of copolymers, and blends containing two or more types of these homopolymers and copolymers.
Specific examples of the various polyethylene and ethylene copolymers include ethylene / vinyl alcohol copolymer, high density polyethylene, medium density polyethylene, low density polyethylene, linear low density polyethylene, and metallocene-linear low density. Examples thereof include copolymers such as polyethylene, ethylene-vinyl acetate copolymer, ethylene-acrylic acid copolymer, ethylene-propylene copolymer, ethylene-α-olefin copolymer, and ionomer. These may contain one kind or two or more kinds, and may be a mixture of these and other resins.
なかでも、水蒸気透過率、酸素透過量を適切に制御する観点から、ポリエチレン、エチレン・ビニルアルコール共重合体、ポリプロピレン、ポリスチレン、ポリ乳酸などのポリエステル樹脂、およびナイロンなどのポリアミド樹脂であることが好ましく、エチレン・ビニルアルコール共重合体、ポリスチレン、ポリ乳酸、ナイロンであることがより好ましい。 Among them, polyethylene, ethylene / vinyl alcohol copolymer, polyester resin such as polypropylene, polystyrene and polylactic acid, and polyamide resin such as nylon are preferable from the viewpoint of appropriately controlling the water vapor permeability and the amount of oxygen permeation. , Ethylene vinyl alcohol copolymer, polystyrene, polylactic acid, nylon are more preferable.
なお、価格、物性の観点からは、ヒートシール可能な防曇延伸ポリプロピレンフィルム、低密度ポリエチレンフィルム、直鎖状低密度ポリエチレンフィルム、メタロセン触媒ポリエチレンを用いることが好ましい。 From the viewpoint of price and physical properties, it is preferable to use a heat-sealable antifogging stretch polypropylene film, a low-density polyethylene film, a linear low-density polyethylene film, and a metallocene-catalyzed polyethylene.
合成樹脂シートの成型方法は、特に限定されないが、押出、インフレーション、カレンダーリング等の方法が用いられる。合成樹脂シートを成型する際、必要に応じて、防曇剤等の添加物を混練してもよく、２種類以上の樹脂をブレンドしてもよい。
また、合成樹脂シートに、延伸処理やアニーリングなどを施してもよく、さらに、シーラント層を設けたものでもよい。なかでも、延伸処理を施すことにより、合成樹脂シートの剛性、耐ピンホール性、水蒸気・酸素バリア性、および見栄えを向上できる。例えば、延伸ナイロン、延伸ポリ乳酸、延伸ポリスチレンであることが好ましい。
The method for molding the synthetic resin sheet is not particularly limited, but methods such as extrusion, inflation, and calendar ring are used. When molding the synthetic resin sheet, additives such as an antifogging agent may be kneaded, or two or more kinds of resins may be blended, if necessary.
Further, the synthetic resin sheet may be stretched, annealed, or the like, and may be further provided with a sealant layer. In particular, the stretching treatment can improve the rigidity, pinhole resistance, water vapor / oxygen barrier property, and appearance of the synthetic resin sheet. For example, stretched nylon, stretched polylactic acid, and stretched polystyrene are preferable.
合成樹脂シートは、単層として用いてもよいし、２層以上の多層構造として用いてもよい。 The synthetic resin sheet may be used as a single layer or may be used as a multi-layer structure having two or more layers.
例えば、包装材に包装されるカット野菜が重量物である場合、無延伸ポリプロピレン、延伸ポリプロピレン、無延伸ナイロン、延伸ナイロン、延伸ポリエステルなどのフィルムに対し、ポリエチレンをドライラミネーション、押出しラミネーション、共押し出しにより多層フィルムとしたものを用いることが好ましい。 For example, when the cut vegetables to be packaged in the packaging material are heavy, polyethylene is subjected to dry lamination, extrusion lamination, and coextrusion with respect to a film such as unstretched polypropylene, stretched polypropylene, unstretched nylon, stretched nylon, and stretched polyester. It is preferable to use a multilayer film.
合成樹脂シートの平均厚みは、１５μｍ以上、４００μｍ以下が好ましく、１８μｍ以上、２００μｍ以下がより好ましく、２０μｍ以上、１００μｍ以下がさらに好ましく、２３μｍ以上、８０μｍ以下がことさらに好ましい。
合成樹脂シートの平均厚みを上記下限値以上とすることにより、酸素透過量、水蒸気透過率をより高度に制御し易くするとともに、包装材の強度を高めることができる。一方、合成樹脂シートの平均厚みを上記上限値以下とすることにより、包装材の取扱性を良好にし、適切な水蒸気透過率、酸素透過量を付与すると共に、生産コストも低くできる。
The average thickness of the synthetic resin sheet is preferably 15 μm or more and 400 μm or less, more preferably 18 μm or more and 200 μm or less, further preferably 20 μm or more and 100 μm or less, and further preferably 23 μm or more and 80 μm or less.
By setting the average thickness of the synthetic resin sheet to the above lower limit value or more, the oxygen permeation amount and the water vapor permeation rate can be controlled more highly, and the strength of the packaging material can be increased. On the other hand, by setting the average thickness of the synthetic resin sheet to the above upper limit value or less, the handleability of the packaging material can be improved, an appropriate water vapor permeability and oxygen permeation amount can be imparted, and the production cost can be reduced.
＜カット野菜入り包装体＞
本実施形態におけるカット野菜入り包装体は、本実施形態における上述した包装材によりカット野菜を収容してなるものを意図する。
<Packaging with cut vegetables>
The package containing cut vegetables in the present embodiment is intended to contain the cut vegetables in the above-mentioned packaging material in the present embodiment.
また、本実施形態における包装体の内表面積は、包装されるカット野菜の形状、大きさ、取扱性等に応じて、適宜、設定することができる。例えば、カット野菜１００ｇあたりの包装体の内表面積を、１００ｃｍ２以上５０００ｃｍ２以下としてもよいし、５００ｃｍ２以上１５００ｃｍ２以下としてもよい。 In addition, the internal surface area of the package in the present embodiment can be appropriately set according to the shape, size, handleability, and the like of the cut vegetables to be packaged. For example, the internal surface area of the package per cut vegetables 100 g, may be 100 cm 2 or more 5000 cm 2 or less, may be 500 cm 2 or more 1500 cm 2 or less.
また、包装材が貫通孔を有する場合、包装体の内面積に対する、貫通孔の個数は、１個／ｍ２以上１０００個／ｍ２以下であることが好ましく、２個／ｍ２以上５００個／ｍ２以下であることがより好ましく３個／ｍ２以上１００個／ｍ２以下であることがさらに好ましく、４個／ｍ２以上５０個／ｍ２以下であることがことさらに好ましい。 When the packaging material has through holes, the number of through holes is preferably 1 / m 2 or more and 1000 / m 2 or less with respect to the inner area of the package, and 2 / m 2 or more and 500. / m is further preferably more preferably 3 / m 2 or more 100 / m 2 or less that 2 or less, and a deliberately preferably 4 / m 2 to 50 pieces / m 2 or less.
また、本実施形態における包装体の重量保持率は、好ましくは９５％以上であり、より好ましくは９７％以上であり、さらに好ましくは９８％以上である。かかる数値とすることで、カット野菜の鮮度をさらに安定的に維持できる。 The weight retention rate of the package in the present embodiment is preferably 95% or more, more preferably 97% or more, and further preferably 98% or more. By setting such a value, the freshness of the cut vegetables can be maintained more stably.
なお、かかる酸素濃度変化率は、合成樹脂シートの材料の選択、合成樹脂シートの製造方法、合成樹脂シートの層構造、貫通孔の有無及び貫通孔の平均径、数などを調整することによって、制御することができる。 The rate of change in oxygen concentration can be adjusted by adjusting the selection of the material of the synthetic resin sheet, the manufacturing method of the synthetic resin sheet, the layer structure of the synthetic resin sheet, the presence or absence of through holes, and the average diameter and number of through holes. Can be controlled.
＜カット野菜の鮮度保持方法＞
本実施形態におけるカット野菜の鮮度保持方法は、合成樹脂シートから構成された包装材を用いて包装されたカット野菜の鮮度保持するものであり、具体的には、以下の工程を有する。
工程１：非加熱でカット野菜を殺菌処理する工程。
工程２：処理されたカット野菜を前記包装材により包装して包装体を形成する工程。
工程３：当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する工程。
また、混合ガス置換直後および混合ガス置換２４時間後の包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％であり、包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ２・ｄａｙ・ａｔｍ）が、２以上、５０，０００以下である。
<How to keep the freshness of cut vegetables>
The method for maintaining the freshness of cut vegetables in the present embodiment is to maintain the freshness of cut vegetables packaged using a packaging material composed of a synthetic resin sheet, and specifically, it has the following steps.
Step 1: A step of sterilizing cut vegetables without heating.
Step 2: A step of wrapping the processed cut vegetables with the packaging material to form a package.
Step 3: A step of replacing the gas in the package with a mixed gas containing oxygen and / or carbon dioxide.
Further, the oxygen concentration in the package immediately after the replacement of the mixed gas and 24 hours after the replacement of the mixed gas is 1 to 10%, the carbon dioxide concentration is 3 to 30%, and the oxygen permeation amount of the packaging material at 23 ° C. and 60% RH. (Cc / m 2 , day, atm) is 2 or more and 50,000 or less.
すなわち、本実施形態におけるカット野菜入り包装体は、包装材が所定の酸素透過量を満たすことを前提として、混合ガス置換直後および混合ガス置換２４時間後の包装体内のガス組成を酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％に制御することで、カット野菜の鮮度を効果的に保持できる。
かかるメカニズムの詳細は明らかではないが、本発明者らによれば、カット野菜の鮮度保持には、（冷蔵）保存期間中の包装体内の酸素濃度、および二酸化炭素濃度が影響するが、なかでも、カット野菜を包装後直ちに所定の酸素濃度、および二酸化炭素濃度にすることがその後の（冷蔵）保存中の鮮度保持に大きく影響することが知見された。また、カット野菜は包装後も呼吸するため、鮮度保持の観点からかかる呼吸を最小限に抑制しつつ、包装材の酸素透過量を制御することも重要となる。すなわち、酸素が多すぎると、カット野菜の呼吸が促進され、カット野菜がもつ栄養分等が消耗し、鮮度が低下しやすくなる。一方、酸素が少なすぎると、カット野菜が全く呼吸できなくなり、風味が低下することに繋がる。そこで、本発明においては、包装材の酸素透過量と、混合ガス置換直後および混合ガス置換２４時間後の包装体内のガス組成を制御することで、細菌類の繁殖を抑制しつつ、カット野菜の呼吸量が適切に保たれ、鮮度を効果的に保持できると考えられる。
That is, in the package containing cut vegetables in the present embodiment, on the premise that the packaging material satisfies a predetermined oxygen permeation amount, the oxygen concentration of the gas composition in the package immediately after the replacement of the mixed gas and 24 hours after the replacement of the mixed gas is 1. By controlling the carbon dioxide concentration to 10% and 3 to 30%, the freshness of the cut vegetables can be effectively maintained.
The details of such a mechanism are not clear, but according to the present inventors, the oxygen concentration and the carbon dioxide concentration in the package during the (refrigerated) storage period affect the freshness of the cut vegetables, among others. It was found that setting the cut vegetables to a predetermined oxygen concentration and carbon dioxide concentration immediately after packaging greatly affects the maintenance of freshness during subsequent (refrigerated) storage. In addition, since cut vegetables breathe even after packaging, it is important to control the amount of oxygen permeation of the packaging material while minimizing such breathing from the viewpoint of maintaining freshness. That is, if there is too much oxygen, the respiration of the cut vegetables is promoted, the nutrients and the like of the cut vegetables are consumed, and the freshness tends to decrease. On the other hand, if the amount of oxygen is too low, the cut vegetables cannot breathe at all, leading to a decrease in flavor. Therefore, in the present invention, by controlling the oxygen permeation amount of the packaging material and the gas composition in the packaging immediately after the replacement of the mixed gas and 24 hours after the replacement of the mixed gas, the growth of bacteria is suppressed and the cut vegetables are treated. It is thought that the amount of breathing is properly maintained and the freshness can be effectively maintained.
以下、各工程について詳述する。
（工程１）
まず、野菜を収穫後、根や表皮、外葉等非可部を除き、水洗または非加熱で殺菌等を行った後、公知の方法で切断して、カット野菜を準備する。また、カット野菜の鮮度保持のため早期に低温下で保管したり、またはカット野菜への水分による影響をできるだけ早期に取り除く観点から、カット野菜に付着している水分を脱水装置等により除去したものであってもよい。なお、殺菌処理を施されるカット野菜としては、かかる方法で準備されたものに限られない。
つぎに、非加熱でカット野菜を殺菌処理する。これにより、カット野菜に付着している細菌類を減菌し、鮮度保持を効果的に実現できる。
Hereinafter, each step will be described in detail.
(Step 1)
First, after harvesting vegetables, non-permanent parts such as roots, epidermis, and outer leaves are removed, sterilized by washing with water or without heating, and then cut by a known method to prepare cut vegetables. In addition, the water adhering to the cut vegetables is removed by a dehydrator or the like from the viewpoint of storing the cut vegetables at a low temperature at an early stage to maintain the freshness of the cut vegetables or removing the influence of water on the cut vegetables as soon as possible. It may be. The cut vegetables to be sterilized are not limited to those prepared by such a method.
Next, the cut vegetables are sterilized without heating. As a result, bacteria adhering to the cut vegetables can be sterilized and freshness can be effectively maintained.
また、殺菌処理としては、カット野菜に対し、次亜塩素酸ナトリウム、亜塩素酸、亜塩素酸ナトリウム、過酢酸、および有機酸の中から選ばれる１種または２種以上を有効成分として含有する溶液を用いた溶液処理、もしくは、オゾン処理、または電解水処理の少なくともいずれか１つ以上の処理を施すことが好ましい。
なお、有効成分とは、殺菌効果が得られる程度の濃度で配合されていることを意図し、有効成分や目的に応じて適宜設定されるが、例えば、次亜塩素酸ナトリウムの場合１０〜３００ｐｐｍとすることが典型的である。
In addition, as a sterilization treatment, one or more selected from sodium hypochlorite, chlorous acid, sodium chlorite, peracetic acid, and organic acid is contained as an active ingredient in the cut vegetables. It is preferable to perform at least one or more treatments of solution treatment using a solution, ozone treatment, and electrolyzed water treatment.
The active ingredient is intended to be blended at a concentration capable of obtaining a bactericidal effect, and is appropriately set according to the active ingredient and purpose. For example, in the case of sodium hypochlorite, 10 to 300 ppm. Is typical.
上記の溶液処理としては、浸漬、噴霧、塗布、およびシャワリングの中から選ばれる少なくともいずれか１つ以上の方法で行われることが好ましい。また、かかる方法は、１〜１０分間行われ、溶液の液温は０〜２５℃とすることが好適である。
これらの方法は、カット野菜の種類、カットの状態などに応じて適宜、選択することができる。
The solution treatment is preferably carried out by at least one or more methods selected from immersion, spraying, coating and showering. Further, such a method is carried out for 1 to 10 minutes, and the liquid temperature of the solution is preferably 0 to 25 ° C.
These methods can be appropriately selected according to the type of cut vegetables, the state of cutting, and the like.
また、カット野菜を殺菌処理した後、さらにカット野菜を０〜２５℃の流水で１〜１０分間、洗浄してもよい。これにより、カット野菜に付着した溶液等を除去することができる。 Further, after the cut vegetables are sterilized, the cut vegetables may be further washed with running water at 0 to 25 ° C. for 1 to 10 minutes. As a result, the solution or the like adhering to the cut vegetables can be removed.
（工程２）
次に、処理されたカット野菜を上記の包装材により包装して包装体を形成する。
包装方法としては、公知の方法を用いることができるが、例えば、袋状の包装材を用いた場合は、開口部からカット野菜を包装材の内部に収容したり、筒状の包装材を用いた場合は、一方の開口部からカット野菜を包装材の内部にとどまるように収容することができる。さらにまた、シート状の包装材を用いた場合は、シートで包むようにしてカット野菜を収容したり、包装材が自立型容器の蓋部である場合、自立式容器内にカット野菜を収容することができる。
この際、後の混合ガス置換工程が行われるように、包装体の一部は、ガス置換できる程度の開口部を有していることが好ましい。
(Step 2)
Next, the processed cut vegetables are wrapped with the above-mentioned packaging material to form a package.
As a packaging method, a known method can be used. For example, when a bag-shaped packaging material is used, cut vegetables are stored inside the packaging material from the opening, or a tubular packaging material is used. If so, the cut vegetables can be contained through one of the openings so that they remain inside the packaging material. Furthermore, when a sheet-shaped packaging material is used, the cut vegetables can be stored by wrapping them in a sheet, or when the packaging material is the lid of a free-standing container, the cut vegetables can be stored in the free-standing container. it can.
At this time, it is preferable that a part of the package has an opening capable of gas replacement so that the mixed gas replacement step can be performed later.
（工程３）
次に、当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する。
混合ガスによる置換方法としては、上記工程２で行われるカット野菜の包装と同時に包装体内の空気を追い出すように、所定の混合ガスを吹き込み、ガス置換後に包装体を密封する方法や、包装機のチャンバー内に上記の工程２で野菜を収容した包装体を入れ、チャンバー内を脱気した後に混合ガスを送り込み、包装体内に所定の混合ガスを充填し密封することで包装体を形成する方法、ガスの噴霧ノズルを上記工程２で得られた野菜を収容した包装体に差込み、包装体内を脱気した後に、所定の混合ガスを封入して密封することで包装体を形成する方法などがあげられる。
これにより、ガス置換直後およびガス置換２４時間後の包装体内の酸素濃度を１〜１０％、かつ二酸化炭素濃度を３〜３０％とすることができる。なお、包装体内のガス組成は、好ましくは、酸素濃度２〜１０％、二酸化炭素濃度酸素濃度５〜２０％である。
なお、ガス置換直後とは、混合ガスを包装体内に導入することで、包装体内のガス組成が導入された混合ガス組成に置換されるとともに、包装体を密封した時点を意図する。
(Step 3)
Next, the gas in the package is replaced with a mixed gas containing oxygen and / or carbon dioxide.
As a method of replacement with a mixed gas, a method of blowing a predetermined mixed gas so as to expel air in the packaging at the same time as packaging the cut vegetables performed in the above step 2 and sealing the packaging after gas replacement, or a method of sealing the packaging machine. A method of forming a package by putting a package containing vegetables in the above step 2 into a chamber, degassing the inside of the chamber, sending a mixed gas, filling the package with a predetermined mixed gas, and sealing the package. A method of forming a package by inserting a gas spray nozzle into a package containing the vegetables obtained in step 2 above, degassing the inside of the package, and then enclosing and sealing a predetermined mixed gas is mentioned. Be done.
As a result, the oxygen concentration in the package immediately after the gas replacement and 24 hours after the gas replacement can be set to 1 to 10%, and the carbon dioxide concentration can be set to 3 to 30%. The gas composition in the package is preferably an oxygen concentration of 2 to 10% and a carbon dioxide concentration of oxygen concentration of 5 to 20%.
Immediately after gas replacement is intended to be a time when the gas composition in the package is replaced with the introduced mixed gas composition by introducing the mixed gas into the package and the package is sealed.
また、上記の密封は、たとえば、開口部にヒートシール処理を施したり、バックシーリングテープ、結束帯、輪ゴム、またはかしめ等の部材を用いて密封してもよい。または、包装材が自立型容器の蓋部である場合、自立式容器内にカット野菜を収容し、ガス置換した後に蓋部を閉じてもよい。蓋部は、ヒートシール処理により閉じられることが好ましい。また、密封することにより、カット野菜が包装後、流通し、消費者に消費されるまで、鮮度が保持されやすくなる。 Further, the above sealing may be performed by, for example, heat-sealing the opening or using a member such as a back sealing tape, a tie band, a rubber band, or caulking. Alternatively, when the packaging material is the lid of the free-standing container, the cut vegetables may be stored in the free-standing container, and the lid may be closed after gas replacement. The lid is preferably closed by a heat seal treatment. In addition, by sealing, the freshness of the cut vegetables can be easily maintained until they are packaged, distributed, and consumed by consumers.
また、混合ガスとしては、酸素、二酸化炭素、不活性ガスを含むものが好ましく、これら３種類のガスからなるものがより好ましい。例えば、混合ガスは、酸素を１〜１０％、二酸化炭素を３〜３０％、不活性ガスを６０〜９６％含むものが好ましく、酸素を２〜９％、二酸化炭素を５〜２５％、不活性ガスを６６〜９３％含むものがより好ましい。これにより、効果的にカット野菜の鮮度を保持できる。
不活性ガスとしては、窒素、アルゴン等が挙げられる。
Further, as the mixed gas, a gas containing oxygen, carbon dioxide and an inert gas is preferable, and a gas composed of these three types of gases is more preferable. For example, the mixed gas preferably contains 1 to 10% oxygen, 3 to 30% carbon dioxide, and 60 to 96% inert gas, preferably 2 to 9% oxygen, 5 to 25% carbon dioxide, and is inert. Those containing 66 to 93% of active gas are more preferable. As a result, the freshness of the cut vegetables can be effectively maintained.
Examples of the inert gas include nitrogen and argon.
ガス置換後、密封された包装体は、流通し、消費者に消費されるまでの間、常温または冷蔵保存されることが好適である。ただし、用途、流通条件などに応じて、温度変化があっても構わない。 After gas replacement, the sealed packaging is preferably stored at room temperature or refrigerated until it is distributed and consumed by consumers. However, the temperature may change depending on the application, distribution conditions, and the like.
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。
以下、本発明の参考形態の一例を示す。
＜１＞
合成樹脂シートから構成された包装材を用いて包装されたカット野菜の鮮度保持方法であって、
非加熱でカット野菜を殺菌処理する工程と、
処理されたカット野菜を前記包装材により包装して包装体を形成する工程と、
当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する工程と、
を含み、
前記混合ガス置換直後および前記混合ガス置換２４時間後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％であり、
前記包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ ２ ・ｄａｙ・ａｔｍ）が、２以上、５０，０００以下である、カット野菜の鮮度保持方法。
＜２＞
前記殺菌処理する前記工程において、前記カット野菜に対し、次亜塩素酸ナトリウム、亜塩素酸、亜塩素酸ナトリウム、過酢酸、および有機酸の中から選ばれる１種または２種以上を有効成分として含有する溶液を用いた溶液処理、もしくは、オゾン処理、または電解水処理の少なくともいずれか１つ以上の処理を施す、＜１＞に記載のカット野菜の鮮度保持方法。
＜３＞
前記溶液処理が、浸漬、噴霧、塗布、およびシャワリングの中から選ばれる少なくともいずれか１つ以上の方法で行われる、＜２＞に記載のカット野菜の鮮度保持方法。
＜４＞
前記方法が１〜１０分間行われる、＜３＞に記載のカット野菜の鮮度保持方法。
＜５＞
前記溶液処理において、当該溶液の液温が０〜２５℃である、＜２＞乃至＜４＞いずれか一つに記載のカット野菜の鮮度保持方法。
＜６＞
前記混合ガスが、酸素、二酸化炭素、および不活性ガスを含む、＜１＞乃至＜５＞いずれか一つに記載のカット野菜の鮮度保持方法。
＜７＞
前記カット野菜を殺菌処理する前記工程の後、前記包装体を形成する前記工程の前に、さらに、
前記カット野菜を０〜２５℃の流水で１〜１０分間、洗浄する工程を含む、＜１＞乃至＜６＞いずれか一つに記載のカット野菜の鮮度保持方法。
＜８＞
前記包装材の４０℃における水蒸気透過率が、１ｇ／ｍ ２ ・ｄａｙ以上３００ｇ／ｍ ２ ・ｄａｙ以下である、＜１＞乃至＜７＞いずれか一つに記載のカット野菜の鮮度保持方法。
＜９＞
前記カット野菜１００ｇあたりの前記包装体の内面積が１００ｃｍ ２ 以上５０００ｃｍ ２ 以下である、＜１＞乃至＜８＞いずれか一つに記載のカット野菜の鮮度保持方法。
＜１０＞
前記包装材が、貫通孔を有する、＜１＞乃至＜９＞いずれか一つに記載のカット野菜の鮮度保持方法。
＜１１＞
前記包装体の内面積に対する、前記貫通孔の個数が、１個／ｍ ２ 以上１０００個／ｍ ２ 以下である、＜１０＞に記載のカット野菜の鮮度保持方法。
＜１２＞
前記貫通孔の平均孔径が、１０μｍ以上８００μｍ以下である、＜１０＞または＜１１＞に記載のカット野菜の鮮度保持方法。
＜１３＞
前記合成樹脂シートの厚みが、１５μｍ以上４００μｍ以下である、＜１＞乃至＜１２＞いずれか一つに記載のカット野菜の鮮度保持方法。
Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.
Hereinafter, an example of the reference embodiment of the present invention will be shown.
<1>
A method for maintaining the freshness of cut vegetables packaged using a packaging material composed of a synthetic resin sheet.
The process of sterilizing cut vegetables without heating,
The process of wrapping the processed cut vegetables with the packaging material to form a package, and
A step of replacing the gas in the package with a mixed gas containing oxygen and / or carbon dioxide, and
Including
Immediately after the replacement of the mixed gas and 24 hours after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10% and the carbon dioxide concentration is 3 to 30%.
A method for maintaining the freshness of cut vegetables, wherein the amount of oxygen permeation (cc / m 2 , day, atm) of the packaging material at 23 ° C. and 60% RH is 2 or more and 50,000 or less.
<2>
In the step of the sterilization treatment, one or more selected from sodium hypochlorite, chlorous acid, sodium chlorite, peracetic acid, and organic acid is used as an active ingredient for the cut vegetables. The method for maintaining freshness of cut vegetables according to <1>, wherein at least one or more of a solution treatment using the contained solution, an ozone treatment, or an electrolyzed water treatment is performed.
<3>
The method for maintaining freshness of cut vegetables according to <2>, wherein the solution treatment is performed by at least one or more methods selected from dipping, spraying, coating, and showering.
<4>
The method for maintaining the freshness of cut vegetables according to <3>, wherein the method is carried out for 1 to 10 minutes.
<5>
The method for maintaining the freshness of cut vegetables according to any one of <2> to <4>, wherein the solution temperature of the solution is 0 to 25 ° C. in the solution treatment.
<6>
The method for maintaining the freshness of cut vegetables according to any one of <1> to <5>, wherein the mixed gas contains oxygen, carbon dioxide, and an inert gas.
<7>
After the step of sterilizing the cut vegetables and before the step of forming the package, further
The method for maintaining freshness of cut vegetables according to any one of <1> to <6>, which comprises a step of washing the cut vegetables with running water at 0 to 25 ° C. for 1 to 10 minutes.
<8>
The method for maintaining the freshness of cut vegetables according to any one of <1> to <7>, wherein the water vapor transmittance of the packaging material at 40 ° C. is 1 g / m 2 · day or more and 300 g / m 2 · day or less.
<9>
The cut inner area of the package per vegetable 100g is 100 cm 2 or more 5000 cm 2 or less, <1> to <8> freshness method cut vegetables according to any one.
<10>
The method for maintaining the freshness of cut vegetables according to any one of <1> to <9>, wherein the packaging material has through holes.
<11>
The method for maintaining freshness of cut vegetables according to <10> , wherein the number of through holes is 1 piece / m 2 or more and 1000 pieces / m 2 or less with respect to the inner area of the package .
<12>
The method for maintaining freshness of cut vegetables according to <10> or <11>, wherein the average pore diameter of the through holes is 10 μm or more and 800 μm or less.
<13>
The method for maintaining freshness of cut vegetables according to any one of <1> to <12>, wherein the thickness of the synthetic resin sheet is 15 μm or more and 400 μm or less.
次に、実施例により本発明を詳しく説明するが、本発明の内容は実施例に限られるものではない。 Next, the present invention will be described in detail by way of examples, but the content of the present invention is not limited to the examples.
＜実施例１＞
［包装材の作製］
まず、合成樹脂素材として、ポリプロピレン樹脂（日本ポリプロ社製、品番ＷＦＷ５Ｔ）を準備した。次に、上記フィルム原料を溶融した溶融物を、温度２３０℃でＴダイから押し出した。
そして、押し出された溶融物に、縦５倍×横９倍の延伸処理を施し、最終的な厚みが２５μｍの２軸延伸ポリプロピレンフィルム（合成樹脂シート）を得た。得られた合成樹脂シートに対し、レーザー加工により、複数の貫通孔を設けた。
当該合成樹脂シートを用い、内層フィルム面が内側になるように２枚重ね合わせ、インパルスシーラー（富士インパルス社製、ＦＩ−４００Ｙ−１０ＰＫ）を用いて３方にヒートシール加工を施して１０ｍｍ幅の熱シール部分を１６０℃、シール時間１秒で形成し、袋状の包装材を作製した。得られた包装材の袋サイズ（内寸）は２４０ｍｍ×３１０ｍｍであった。
<Example 1>
[Making packaging materials]
First, as a synthetic resin material, polypropylene resin (manufactured by Japan Polypropylene Corporation, product number WFW5T) was prepared. Next, the melt obtained by melting the film raw material was extruded from the T-die at a temperature of 230 ° C.
Then, the extruded melt was stretched 5 times in length and 9 times in width to obtain a biaxially stretched polypropylene film (synthetic resin sheet) having a final thickness of 25 μm. A plurality of through holes were provided in the obtained synthetic resin sheet by laser processing.
Using the synthetic resin sheet, two sheets are laminated so that the inner layer film surface is on the inside, and heat-sealed on three sides using an impulse sealer (FI-400Y-10PK manufactured by Fuji Impulse) to make the width 10 mm. A heat-sealed portion was formed at 160 ° C. and a sealing time of 1 second to prepare a bag-shaped packaging material. The bag size (inner dimension) of the obtained packaging material was 240 mm × 310 mm.
［包装体の作製］
以下の手順により、包装体を作製した。
まず、収穫後、根、外葉など不要な部分を除去した後、洗浄し、カットされたレタス、リーフレタス、大根を用意した。次に、以下の条件でカット野菜を殺菌処理した。
条件：次亜塩素酸ナトリウムを有効成分（濃度２００ｐｐｍ）として含有する溶液（液温１５℃）に５分間浸漬。
カット野菜を殺菌処理した後、さらにカット野菜を１５℃の流水で５分間、洗浄した。
次に、作製した上記の包装材内に、上記の処理を施したカット野菜（レタス、リーフレタス、大根をバランスよく混合し、合計１６０ｇとした）を入れ、続けて、開口部より包装体内のガスを追い出すように混合ガス（酸素、二酸化炭素、窒素ガスからなる混合ガス）を包装体内に流入後密封した。
ガス置換直後の包装体内のガス組成は、酸素濃度５％、二酸化炭素濃度１０％であった。また、およびガス置換２４時間後の包装体内のガス組成は、酸素濃度５％、二酸化炭素濃度１０％であった。
[Preparation of packaging]
A package was prepared by the following procedure.
First, after harvesting, unnecessary parts such as roots and outer leaves were removed, washed, and cut lettuce, leaf lettuce, and radish were prepared. Next, the cut vegetables were sterilized under the following conditions.
Conditions: Immerse in a solution (liquid temperature 15 ° C.) containing sodium hypochlorite as an active ingredient (concentration 200 ppm) for 5 minutes.
After the cut vegetables were sterilized, the cut vegetables were further washed with running water at 15 ° C. for 5 minutes.
Next, the cut vegetables (lettuce, leaf lettuce, and radish were mixed in a well-balanced manner to make a total of 160 g) that had been subjected to the above treatment were put into the prepared packaging material, and subsequently, the inside of the packaging was introduced through the opening. A mixed gas (mixed gas consisting of oxygen, carbon dioxide, and nitrogen gas) was introduced into the package and then sealed so as to expel the gas.
The gas composition in the package immediately after the gas replacement was an oxygen concentration of 5% and a carbon dioxide concentration of 10%. Moreover, the gas composition in the package after 24 hours of gas replacement was an oxygen concentration of 5% and a carbon dioxide concentration of 10%.
＜実施例２＞
混合ガス（酸素、二酸化炭素、窒素ガスからなる混合ガス）の組成を変更した以外は、実施例１と同様にして包装体を作製した。
ガス置換直後の包装体内のガス組成は、酸素濃度１０％、二酸化炭素濃度１０％であった。また、およびガス置換２４時間後の包装体内のガス組成は、酸素濃度７％、二酸化炭素濃度１０％であった。
<Example 2>
A package was prepared in the same manner as in Example 1 except that the composition of the mixed gas (mixed gas composed of oxygen, carbon dioxide, and nitrogen gas) was changed.
The gas composition in the package immediately after the gas replacement was an oxygen concentration of 10% and a carbon dioxide concentration of 10%. Moreover, the gas composition in the package after 24 hours of gas replacement was an oxygen concentration of 7% and a carbon dioxide concentration of 10%.
＜比較例１＞
混合ガス（二酸化炭素、窒素ガスからなる混合ガス）に変更した以外は、実施例１と同様にして包装体を作製した。
ガス置換直後の包装体内のガス組成は、酸素濃度０％、二酸化炭素濃度１０％であった。また、およびガス置換２４時間後の包装体内のガス組成は、酸素濃度０％、二酸化炭素濃度１０％であった。
<Comparative example 1>
A package was prepared in the same manner as in Example 1 except that the gas was changed to a mixed gas (mixed gas composed of carbon dioxide and nitrogen gas).
The gas composition in the package immediately after the gas replacement was 0% oxygen concentration and 10% carbon dioxide concentration. Moreover, the gas composition in the package after 24 hours of gas replacement was 0% oxygen concentration and 10% carbon dioxide concentration.
＜比較例２＞
ガス置換を行わなかった以外は、実施例１と同様にして包装体を作製した。
ガス置換直後の包装体内のガス組成は、酸素濃度２１％、二酸化炭素濃度０％であった。また、およびガス置換２４時間後の包装体内のガス組成は、酸素濃度１３％、二酸化炭素濃度６％であった。
<Comparative example 2>
A package was prepared in the same manner as in Example 1 except that gas replacement was not performed.
The gas composition in the package immediately after the gas replacement was an oxygen concentration of 21% and a carbon dioxide concentration of 0%. Moreover, the gas composition in the package after 24 hours of gas replacement was 13% oxygen concentration and 6% carbon dioxide concentration.
実施例及び比較例で得られた各カット野菜入り包装体について、以下の測定を行った。結果を表１に示す。 The following measurements were carried out for each package containing cut vegetables obtained in Examples and Comparative Examples. The results are shown in Table 1.
＜測定＞
・カット野菜入り包装体内のガス濃度の測定：
ガス置換後およびガス置換２４時間後に、ＭＯＣＯＮ Ｅｕｒｏｐｅ製Ｃｈｅｃｋ Ｐｏｉｎｔ Ｏ２／ＣＯ２を用いて包装体内のガス濃度（体積％）を測定した。
<Measurement>
・ Measurement of gas concentration in the package containing cut vegetables:
After gas replacement and 24 hours after gas replacement, the gas concentration (% by volume) in the package was measured using Check Point O 2 / CO 2 manufactured by MOCON Europe.
・包装材の４０℃における水蒸気透過率（ｇ／ｍ２・ｄａｙ・ａｔｍ）の測定
温度２℃、湿度６０％に設定する以外は防湿包装材料の水蒸気透過率試験方法（カップ法）（ＪＩＳ Ｚ０２０８）と同じ方法で測定した。
-Measurement of water vapor permeability (g / m 2 · day · atm) of packaging material at 40 ° C. Water vapor permeability test method (cup method) of moisture-proof packaging material except for setting temperature 2 ° C and humidity 60% (JIS Z0208) ) Was measured by the same method.
・包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ２・ｄａｙ・ａｔｍ）の測定
（１）窒素ガスの封入
ヒートシール等で袋を密封した後、アスピレーター等を用いて袋を脱気した。脱気は、袋の両面が貼りつくまで行った。次に、この袋に白硬注射筒を用いて窒素ガス（純度９９．９％以上）を充填した。窒素ガスの注入量は、袋サイズに合わせ、注入した窒素ガスによって袋を構成するフィルムにテンションがかからず、かつ僅かにゆるんでいる範囲で極力多く入れ、当該白硬注射筒の目盛りを用いて測定した。なお、窒素ガスの脱気および注入は、例えば、注射針を袋に突き刺して行った。注射針を刺す際は、袋を構成するフィルムに両面テープを貼り、この上にさらにポリプロピレンフィルム製の粘着テープ（以下「ＰＰテープ」という）を貼り付けた。また、注射針を抜いた後は、速やかにＰＰテープで針孔を塞いだ。袋に貼るテープは、４．５ｃｍ２以下の面積に収まるようにした。
また、袋を構成するフィルムが微細孔フィルムの場合は、テープで当該微細孔を塞がないようにした。
（２）初期酸素濃度測定
窒素ガス充填直後（ｔ＝０）の袋内の初期酸素濃度（Ｃ０）を測定した。袋内のガスをサンプリングし、ガスクロマトグラフィー（ＴＣＤ）で袋内の初期酸素濃度（Ｃ０）を求めた。Ｃ０は０．２％以下であり、これを超える場合は、作業をやり直した。酸素濃度測定のためのサンプリングガスは、１０ｃｃ以下とした。ガスクロマトグラフィーに注入する場合は、１ｃｃ程度の一定量を注入した。また、標準ガス（酸素約１％と約１０％を含む２点以上）の測定も同量のガスを注入して行い、検量線を作成した。
（３）袋の保管
初期酸素濃度を測定した袋は、２３℃、６０％ＲＨ（恒温恒湿庫）で保管した。このとき、袋の上に物が載ったり、恒温恒湿庫のファンの風が袋に直撃しないように静置した。
（４）保管中の袋内酸素濃度の測定及び酸素透過速度の計算
袋内酸素濃度の測定は、窒素ガス充填直後と３時間以上経過後に酸素濃度が１％以上７％以下の範囲内で２点以上の合計３〜５点測定し、経過時間ｔ（ｈｒ）と袋内酸素濃度間に比例関係（相関係数が０．９８以上）が成り立つ必要がある。相関係数が成り立たない場合は再試験を行った。袋を構成するフィルムの酸素透過速度が大きすぎて袋内酸素濃度の上昇が速すぎ、この条件をクリアできない場合は、フィルムの一部を酸素透過速度が測定しているフィルムより小さく既知である同じ材質のフィルムと張り合わせて袋を作成して同様に行えばよい。この際、袋の表面積は既知である別のフィルムと貼り合わせた部分は除き、求められた酸素透過速度より既知のフィルム部分の酸素透過速度を差し引いたものが測定フィルムの酸素透過速度とした。
酸素透過速度は、経過時間が長いほうの値を用いて以下の計算式（１）を計算した。
Ｆ＝１．１４３×（Ｃｔ−Ｃ０）×Ｖ／ｔ （１）
但し、Ｆ：酸素透過速度（ｃｃ／袋・ｄａｙ・ａｔｍ）
Ｃｔ：窒素ガス充填後ｔ時間後における袋内酸素濃度（％）
Ｃ０：窒素ガス充填直後の袋内酸素濃度（％）
Ｖ：充填した窒素ガスの量（ｃｃ）
ｔ：ガス充填時からの経過時間（ｈｒ）
· 23 ° C. of packaging material, after sealing the bag in measurement (1) enclosing a heat seal such as a nitrogen gas of oxygen permeability at 60% RH (cc / m 2 · day · atm), the bag using an aspirator or the like I degassed. Deaeration was carried out until both sides of the bag stuck. Next, this bag was filled with nitrogen gas (purity of 99.9% or more) using a white hard injection tube. The amount of nitrogen gas injected should be adjusted to the size of the bag, and the film that composes the bag should be filled with as much nitrogen gas as possible without tension and slightly loosened, and the scale of the white hard injection tube should be used. Was measured. The nitrogen gas was degassed and injected, for example, by inserting an injection needle into the bag. When piercing the injection needle, a double-sided tape was attached to the film constituting the bag, and an adhesive tape made of polypropylene film (hereinafter referred to as "PP tape") was further attached on the double-sided tape. After pulling out the injection needle, the needle hole was immediately closed with PP tape. The tape to be attached to the bag was designed to fit in an area of 4.5 cm 2 or less.
When the film constituting the bag is a micropore film, the fine pores are not blocked with tape.
(2) Measurement of initial oxygen concentration The initial oxygen concentration (C0) in the bag immediately after filling with nitrogen gas (t = 0) was measured. The gas in the bag was sampled, and the initial oxygen concentration (C0) in the bag was determined by gas chromatography (TCD). C0 was 0.2% or less, and if it exceeded this, the work was restarted. The sampling gas for measuring the oxygen concentration was 10 cc or less. When injecting into gas chromatography, a certain amount of about 1 cc was injected. In addition, the measurement of standard gas (two or more points containing about 1% and about 10% oxygen) was also performed by injecting the same amount of gas, and a calibration curve was prepared.
(3) Storage of bags The bags whose initial oxygen concentration was measured were stored at 23 ° C. and 60% RH (constant temperature and humidity chamber). At this time, the bag was left standing so that no object would be placed on the bag or the wind from the fan of the constant temperature and humidity chamber would hit the bag directly.
(4) Measurement of oxygen concentration in the bag during storage and calculation of oxygen permeation rate Measurement of oxygen concentration in the bag is performed within the range of 1% or more and 7% or less of oxygen concentration immediately after filling with nitrogen gas and after 3 hours or more. It is necessary to measure a total of 3 to 5 points above the points and establish a proportional relationship (correlation coefficient of 0.98 or more) between the elapsed time t (hr) and the oxygen concentration in the bag. If the correlation coefficient did not hold, a retest was conducted. If the oxygen permeation rate of the film constituting the bag is too high and the oxygen concentration in the bag rises too quickly to meet this condition, it is known that a part of the film is smaller than the film whose oxygen permeation rate is measured. You can make a bag by laminating with a film of the same material and do the same. At this time, the surface area of the bag was defined as the oxygen permeation rate of the measurement film by subtracting the oxygen permeation rate of the known film part from the obtained oxygen permeation rate, excluding the portion bonded to another known film.
For the oxygen permeation rate, the following formula (1) was calculated using the value having the longer elapsed time.
F = 1.143 × (Ct-C0) × V / t (1)
However, F: oxygen permeation rate (cc / bag / day / atm)
Ct: Oxygen concentration in the bag (%) t hours after filling with nitrogen gas
C0: Oxygen concentration in the bag immediately after filling with nitrogen gas (%)
V: Amount of filled nitrogen gas (cc)
t: Elapsed time (hr) from the time of gas filling
・カット野菜１００ｇあたりの前記包装材の内表面積（ｃｍ２）の算出
包装材の袋サイズ（内寸）（ｃｍ２）の２倍値をカット野菜の内容量（ｇ）／１００したもので割り算し、算出した。
-Calculation of the internal surface area (cm 2 ) of the packaging material per 100 g of cut vegetables Divide the double value of the bag size (inner dimensions) (cm 2 ) of the packaging material by the content (g) / 100 of the cut vegetables. And calculated.
＜評価＞
１）一般生菌数の測定：２つのサンプル（包装体）から内容物を取り出し、それぞれスリーエム製ペトリフィルム（ＡＣプレート）を用いて一般生菌数を測定し、一般生菌数の平均値が１０６以上となるまでの日数を測定した。なお、サンプルは複数準備し、測定は一日一回行い、測定を行ったサンプルは包装体内のガス濃度が著しく変化するため、その後の測定には使用せず、別のサンプルを用いて、翌日の測定を行う工程を繰り返した。
２）大腸菌群数の測定：２つのサンプル（包装体）から内容物を取り出し、それぞれスリーエム製ペトリフィルム（ＣＣプレート）を用いて大腸菌数を測定し、大腸菌数の平均値が１０２以上となるまでの日数を測定した。なお、サンプルは複数準備し、測定は一日一回行い、測定を行ったサンプルは包装体内のガス濃度が著しく変化するため、その後の測定には使用せず、別のサンプルを用いて、翌日の測定を行う工程を繰り返した。
３）官能評価鮮度保持日数：上記で得られた各カット野菜入り包装体を１０℃にて保存し、一日一回、包装体内のカット野菜について劣化項目「変色」、「食感の低下」、「風味の低下」の有無について複数の専門パネラーらにより総合的に評価し、劣化項目の「有」が生じるまでの日数を測定した。
なお、カット野菜入り包装体のサンプルは複数準備し、評価に用いたサンプルは包装体内のガス濃度が著しく変化するため、その後の評価には使用せず、別のサンプルを用いて翌日の評価を行う工程を繰り返した。
<Evaluation>
1) Measurement of general viable cell count: The contents are taken out from two samples (packages), and the general viable cell count is measured using 3M Petrifilm (AC plate), and the average value of the general viable cell count is the number of days until the 10 6 or more were measured. In addition, prepare multiple samples and measure once a day. Since the gas concentration in the package changes significantly in the measured sample, do not use it for subsequent measurements, but use another sample the next day. The process of measuring the above was repeated.
2) E. coli number of groups Measurement: two samples (the contents were taken out from the package), respectively to measure the number of E. coli using the 3M Ltd. Petrifilm (CC plate), the mean value of the number of E. coli is 10 2 or more The number of days until was measured. In addition, prepare multiple samples and measure once a day. Since the gas concentration in the package changes significantly in the measured sample, do not use it for subsequent measurements, but use another sample the next day. The process of measuring the above was repeated.
3) Sensory evaluation Number of days to retain freshness: Each package containing cut vegetables obtained above is stored at 10 ° C, and once a day, the cut vegetables in the package are deteriorated items "discoloration" and "deterioration of texture". , The presence or absence of "deterioration of flavor" was comprehensively evaluated by a plurality of specialized panelists, and the number of days until the deterioration item "presence" occurred was measured.
In addition, multiple samples of the package containing cut vegetables were prepared, and the sample used for the evaluation changed the gas concentration in the package significantly, so it was not used for the subsequent evaluation, and another sample was used for the next day's evaluation. The process to be performed was repeated.
Claims (12)
非加熱でカット野菜を殺菌処理する工程と、
処理されたカット野菜を前記包装材により包装して包装体を形成する工程と、
当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する工程と、
を含み、
前記混合ガス置換直後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜１０％であり、
前記混合ガス置換２４時間後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％であり、
前記包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ２・ｄａｙ・ａｔｍ）が、２以上、５０，０００以下であり、かつ当該包装材が、貫通孔を有し、
前記包装体の内面積に対する、前記貫通孔の個数が、１個／ｍ２以上７個／ｍ２以下である、カット野菜の鮮度保持方法。 A method for maintaining the freshness of cut vegetables packaged using a packaging material composed of a synthetic resin sheet.
The process of sterilizing cut vegetables without heating,
The process of wrapping the processed cut vegetables with the packaging material to form a package, and
A step of replacing the gas in the package with a mixed gas containing oxygen and / or carbon dioxide, and
Including
Immediately after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10%, and the carbon dioxide concentration is 3 to 10%.
24 hours after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10%, and the carbon dioxide concentration is 3 to 30%.
The oxygen permeation amount (cc / m 2 , day, atm) of the packaging material at 23 ° C. and 60% RH is 2 or more and 50,000 or less, and the packaging material has through holes.
A method for maintaining the freshness of cut vegetables, wherein the number of through holes is 1 piece / m 2 or more and 7 pieces / m 2 or less with respect to the inner area of the package.
非加熱でカット野菜を殺菌処理する工程と、 The process of sterilizing cut vegetables without heating,
処理されたカット野菜を前記包装材により包装して包装体を形成する工程と、 The process of wrapping the processed cut vegetables with the packaging material to form a package, and
当該包装体内のガスを、酸素および／または二酸化炭素を含む混合ガスにより置換する工程と、 A step of replacing the gas in the package with a mixed gas containing oxygen and / or carbon dioxide, and
を含み、Including
前記混合ガス置換直後および前記混合ガス置換２４時間後における、前記包装体内の酸素濃度が１〜１０％、かつ二酸化炭素濃度が３〜３０％であり、 Immediately after the replacement of the mixed gas and 24 hours after the replacement of the mixed gas, the oxygen concentration in the package is 1 to 10% and the carbon dioxide concentration is 3 to 30%.
前記包装材の２３℃、６０％ＲＨにおける酸素透過量（ｃｃ／ｍ Oxygen permeation amount (cc / m) of the packaging material at 23 ° C. and 60% RH. ２2 ・ｄａｙ・ａｔｍ）が、２以上、５０，０００以下であり、かつ当該包装材が、貫通孔を有し、・ Day ・ atm) is 2 or more and 50,000 or less, and the packaging material has through holes.
前記包装体の内面積に対する、前記貫通孔の個数が、１個／ｍ The number of through holes with respect to the inner area of the package is 1 / m. ２2 以上７個／ｍMore than 7 pieces / m ２2 以下であり、Is below
前記カット野菜が、オオバ、ホウレンソウ、コマツナ、ミズナ、ミブナ、アスパラガス、クウシンサイ、レタス類、タイム、セージ、パセリ、イタリアンパセリ、ローズマリー、オレガノ、レモンバーム、チャイブ、ラベンダー、サラダバーネット、ラムズイヤー、ロケット、ダンディライオン、ナスタチューム、バジル、ルッコラ、クレソン、モロヘイヤ、セロリ、ケール、ネギ、ハクサイ、シュンギク、フキ、ナバナ、チンゲンサイ、ミツバ、セリ、ブロッコリー、カリフラワー、ミョウガ、ダイコン、ニンジン、ゴボウ、ラディッシュ、カブ、サツマイモ、ジャガイモ、ナガイモ、ヤマイモ、サトイモ、ジネンジョ、ヤマトイモ、ピーマン、パプリカ、シシトウ、キュウリ、ナス、トマト、ミニトマト、カボチャ、ゴーヤ、オクラ、スィートコーン、チコリ、トレビス、エンダイブ、ターサイ、タマネギ、ニラ、エダマメ、サヤエンドウ、サヤインゲン、ソラマメ、および菌茸類の中から選ばれる１種または２種以上である、カット野菜の鮮度保持方法。 The cut vegetables are Ooba, spinach, komatsuna, mizuna, mibuna, asparagus, kushinsai, lettuce, thyme, sage, parsley, Italian parsley, rosemary, oregano, lemon balm, chives, lavender, salad burnet, rams ear, rocket, Dandy Lion, Nastatum, Basil, Arugula, Creson, Moroheiya, Celoli, Kale, Negi, Hakusai, Shungiku, Fuki, Nabana, Chingensai, Mitsuba, Seri, Broccoli, Califlower, Myoga, Daikon, Carrot, Gobo, Radish, Cub, Satsumai , Potato, Nagaimo, Yam, Satoimo, Jinenjo, Yamatoimo, Peaman, Paprika, Shishitou, Cucumber, Eggplant, Tomato, Mini tomato, Pumpkin, Bitter gourd, Okura, Sweet corn, Chicoli, Trevis, Endive, Tarsai, Onion, Nira, Edama , A method for maintaining the freshness of cut vegetables, which is one or more selected from among radishes, yams, arugula, and fungi.
前記カット野菜を０〜２５℃の流水で１〜１０分間、洗浄する工程を含む、請求項１乃至７いずれか一項に記載のカット野菜の鮮度保持方法。 After the step of sterilizing the cut vegetables and before the step of forming the package, further
The method for maintaining freshness of cut vegetables according to any one of claims 1 to 7 , which comprises a step of washing the cut vegetables with running water at 0 to 25 ° C. for 1 to 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020036658A JP6826681B1 (en) | 2020-03-04 | 2020-03-04 | How to keep the freshness of cut vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020036658A JP6826681B1 (en) | 2020-03-04 | 2020-03-04 | How to keep the freshness of cut vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP6826681B1 true JP6826681B1 (en) | 2021-02-03 |
| JP2021136902A JP2021136902A (en) | 2021-09-16 |
Family
ID=74228078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020036658A Active JP6826681B1 (en) | 2020-03-04 | 2020-03-04 | How to keep the freshness of cut vegetables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6826681B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023124349A1 (en) * | 2021-12-30 | 2023-07-06 | 浙江大学中原研究院 | Reduced-chemical processing method for post-harvest preservation of myrica rubra fruit |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113995006A (en) * | 2021-10-13 | 2022-02-01 | 贵州味特食品有限公司 | Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1990008474A1 (en) * | 1989-01-27 | 1990-08-09 | Teijin Limited | Storage container and storage method of fruit, vegetable or flower |
| JP2011000080A (en) * | 2009-06-19 | 2011-01-06 | Fresh System Inc | Method for storing fresh vegetable-processed product, method for producing fresh vegetable-processed/packaged commercial product, and fresh vegetable-processed/packaged commercial product |
| JP2011055813A (en) * | 2009-09-09 | 2011-03-24 | Asama Chemical Co Ltd | Vegetable treatment composition and treatment method by the same |
| WO2013179378A1 (en) * | 2012-05-28 | 2013-12-05 | キユーピー 株式会社 | Container-packed cut vegetables |
| JP2013243988A (en) * | 2012-05-28 | 2013-12-09 | Q P Corp | Container-packed cut vegetable and method for producing the same |
| JP5556949B1 (en) * | 2013-11-11 | 2014-07-23 | 住友ベークライト株式会社 | Vegetable and fruit packaging bag and fruit and vegetable packaging |
| WO2017090567A1 (en) * | 2015-11-27 | 2017-06-01 | 三井化学東セロ株式会社 | Packaging container, and package using same |
| JP6735250B2 (en) * | 2017-03-30 | 2020-08-05 | 三井化学東セロ株式会社 | Package excellent in freshness-keeping performance of fruits and vegetables containing lettuce, and freshness-keeping method of fruits and vegetables |
| JP7048223B2 (en) * | 2017-07-25 | 2022-04-05 | 株式会社 ゼンショーホールディングス | How to make pre-packaged food and pre-packaged food |
| 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 |
| JP2019006500A (en) * | 2017-06-21 | 2019-01-17 | 旭化成株式会社 | Package of garden stuff, storage device and method |
| JP2019177917A (en) * | 2018-03-30 | 2019-10-17 | 三井化学東セロ株式会社 | Package storing vegetables and fruits, and method for retaining freshness of vegetables and fruits |
-
2020
- 2020-03-04 JP JP2020036658A patent/JP6826681B1/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023124349A1 (en) * | 2021-12-30 | 2023-07-06 | 浙江大学中原研究院 | Reduced-chemical processing method for post-harvest preservation of myrica rubra fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021136902A (en) | 2021-09-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6747470B2 (en) | Packaging bag for suppressing dew condensation on fruits and vegetables, package with fruits and vegetables, and method for maintaining freshness of fruits and vegetables | |
| JP2014208544A (en) | Method of manufacturing packaging bag for keeping freshness of garden stuff | |
| JP7308590B2 (en) | Packaging film manufacturing method, packaging bag manufacturing method, packaging container manufacturing method, lid material manufacturing method, package manufacturing method | |
| JP6265054B2 (en) | Fruit and vegetable freshness-maintaining packaging bag, package containing fruits and vegetables using the same, and method for maintaining freshness of fruits and vegetables | |
| JP6826681B1 (en) | How to keep the freshness of cut vegetables | |
| JP2015212161A (en) | Freshness keeping container for garden stuff and method for manufacturing same, garden stuff-containing package, method for storing garden stuff and method for transporting garden stuff | |
| JP2015037972A (en) | Vegetables and fruits freshness keeping packaging bag, vegetables and fruits-containing package prepared using the same, and vegetables and fruits freshness keeping method | |
| JP2018076094A (en) | Vegetables and fruits freshness keeping packaging bag, vegetables and fruits-containing package, and vegetables and fruits freshness keeping method | |
| JP6439275B2 (en) | Fruit and vegetable freshness-maintaining packaging bag, package containing fruits and vegetables using the same, and method for maintaining freshness of fruits and vegetables | |
| JP2018172176A (en) | Freshness keeping container for garden stuff, garden stuff-containing package, and storage method of garden stuff | |
| JP2022132509A (en) | Package storing vegetables and fruits, and method for retaining freshness of vegetables and fruits | |
| JP2012144278A (en) | Packing bag for fruit and vegetable, and fruit and vegetable packing body | |
| JP7251108B2 (en) | PACKAGING BODY CONTAINING VEGETABLES AND FRUITS, AND METHOD FOR KEEPING FRESH FRESHNESS | |
| JP7266360B2 (en) | Freshness-preserving packaging bag for root vegetables, package containing root vegetables, method for preventing germination of root vegetables, and method for preventing greening of root vegetables | |
| JP2020048415A (en) | Method for suppressing growth of germs, packaging container suitable for maintaining freshness of vegetables and fruits, package using the same, and method for maintaining freshness of vegetables and fruits | |
| JP2020048419A (en) | Method for suppressing growth of bacillus cereus, packaging container suitable for maintaining freshness of vegetables and fruits and package using the same, and method for maintaining freshness of vegetables and fruits | |
| JP7010346B1 (en) | Fruit and vegetable freshness preservation bag, fruit and vegetable packaging, and fruit and vegetable freshness preservation method | |
| JP2018076121A (en) | Vegetables and fruits freshness keeping packaging bag, vegetables and fruits-containing package, and vegetables and fruits freshness keeping method | |
| JP2020079091A (en) | Fruit and vegetables-storing package, and packaging method of fruit and vegetables | |
| JP7259233B2 (en) | Freshness-keeping bag for fruits and vegetables, package containing fruits and vegetables, method for keeping freshness for fruits and vegetables, and method for manufacturing freshness-keeping bag for fruits and vegetables | |
| JP2023148166A (en) | Packaging body, packaging body producing method, and fruit and vegetable packaging method | |
| JP2021103948A (en) | Potato freshness keeping packaging container, potato package, potato freshness keeping method, and mold growth prevention method | |
| JP7024182B2 (en) | Fruit and vegetable freshness-preserving packaging bag, fruit and vegetable-containing packaging, fruit and vegetable freshness-preserving method, and fruit and vegetable freshness-preserving packaging bag manufacturing method | |
| JP2024073812A (en) | Freshness-preserving bag, packaging body, and freshness-preserving method | |
| JP2023067384A (en) | Freshness-keeping packaging container, packaging bag, and freshness-keeping method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20200312 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20200312 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20200331 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200512 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200708 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200929 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20201126 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20201222 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210115 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6826681 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |