JP6875764B1 - Film rolls for packaging fruits and vegetables and packaging bags for keeping fruits and vegetables fresh - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a film roll for packaging fruits and vegetables capable of efficiently producing bags with good yield without causing unevenness of end faces due to unwinding and blocking due to tightening. SOLUTION: A long biaxially stretched polyolefin film (film roll) kneaded with an antifogging agent was used to automatically fill and wrap fruits and vegetables, and a gassho bag containing fruits and vegetables was continuously produced. At that time, by forming holes H having a diameter of 6 mmφ at one end of the synthetic resin film F constituting the film roll R at predetermined intervals, the air bleeding index around the holes H becomes a predetermined numerical range. Adjusted as follows. Then, a ventilation portion composed of a hole H having a diameter of 6 mm was formed in a portion adjacent to the backing in the center in the vertical direction of the gassho bag containing fruits and vegetables to be produced. [Selection diagram] Fig. 5

Description

The present invention relates to a packaging bag for maintaining the freshness of fruits and vegetables, and a packaging film roll used for forming the packaging bag for maintaining the freshness of fruits and vegetables.

Two-sided bag, three-sided bag, gassho bag, pouch, gusset bag formed of synthetic resin film as a packaging bag for wrapping various fruits and vegetables such as leaf vegetables, fruit vegetables, root vegetables, fruits, fungus mushrooms, etc. And other packaging bags are known. Further, a packaging bag made of such a synthetic resin film is formed by stacking two synthetic resin films (or folding a single synthetic resin film) and heat-sealing the outer periphery. Often. Therefore, from the viewpoint of ease of heat sealing (that can be heat-sealed at a relatively low temperature), a packaging bag made of a film made of a polyolefin resin is widely used (Patent Document 1).

Further, when a packaging bag made of a film made of a polyolefin resin is packaged and sealed with fruits and vegetables having low water vapor transmission rate and a large amount of water vapor emission, water droplets adhere to the inner surface of the film to cause cloudiness and deteriorate the appearance. Therefore, those with fine holes and slits to adjust the water vapor transmission rate have also been developed.

The packaging bag made of the polyolefin resin film as described above is usually continuously manufactured by using a film roll formed by winding a long synthetic resin film having a constant width. In addition, packaging bags containing fruits and vegetables may be continuously produced by so-called automatic filling and packaging in which bag making from a film roll and filling of fruits and vegetables are performed at the same time.

Japanese Unexamined Patent Publication No. 2004-284654

However, in the case of continuously manufacturing a packaging bag made of a polyolefin resin film having fine holes and slits, depending on how the fine holes and slits are formed, the end face due to unwinding may occur during the manufacturing process. Blocking due to unevenness or tight winding may occur, and a situation may occur in which bag making cannot be performed efficiently with good yield. In particular, this tendency becomes remarkable when the fruits and vegetables are automatically filled and packaged, or when a film roll made of a synthetic resin film having an antifogging property is used.

An object of the present invention is to solve the problems of the conventional packaging bag for maintaining the freshness of fruits and vegetables, and to efficiently produce the product with good yield without causing unevenness of end faces due to unwinding and blocking due to tightening. The purpose is to provide a film roll for packaging fruits and vegetables that can be bagged. Another object of the present invention is to provide a packaging bag for maintaining the freshness of fruits and vegetables, which can be easily produced at low cost and has an excellent effect of maintaining the freshness.

The invention according to claim 1 of the present invention is a film roll formed by winding a long synthetic resin film used for automatic filling and packaging of fruits and vegetables that automatically fills fruits and vegetables and at the same time forms a packaging bag for maintaining freshness. The synthetic resin film is a biaxially stretched polypropylene film, a polyethylene terephthalate film or a polylactic acid film having a thickness of 5 to 75 μm, and holes are formed in the synthetic resin film at a predetermined cycle to form holes on the front and back surfaces. A ventilation portion for promoting the flow of air is formed, and the air bleeding index of the portion of the synthetic resin film centered on the ventilation portion is 3,000 seconds or more and 40,000 seconds or less. Is.

The invention according to claim 2 is characterized in that, in the invention according to claim 1 , an antifogging agent is present on the inner surface of the packaging bag for maintaining freshness after the synthetic resin film is automatically filled. It is to be.

The film roll for packaging fruits and vegetables according to the present invention (hereinafter, simply referred to as a film roll) is wound with irregular end faces (mainly end faces in the width direction) due to unwinding when making a packaging bag for maintaining the freshness of fruits and vegetables. Bag making can be performed efficiently with good yield without causing blocking due to tightening. Further, when the film roll according to the present invention is used for automatic filling and packaging of fruits and vegetables (a packaging form in which fruits and vegetables are packed (at the same time) to form a freshness-maintaining packaging bag), the fruits and vegetables are automatically filled. Packaging can be carried out smoothly and efficiently with good yield.

Further, the freshness-preserving packaging bag for fruits and vegetables (hereinafter, simply referred to as a packaging bag) formed by the film roll according to the present invention can be manufactured inexpensively and easily, and has an excellent freshness-preserving effect. It is also suitable for packaging fruits and vegetables such as green soybeans and broccoli, which are prone to mold growth and discoloration in excessive humidity.

It is explanatory drawing which shows the state of automatic filling and packaging of fruits and vegetables using a film roll. It is explanatory drawing which shows the state of forming the ventilation part at one end part of a film roll. It is explanatory drawing (rear view) which shows the packaging bag containing fruits and vegetables. It is explanatory drawing which shows the state of forming the ventilation part at one end part of a film roll. It is explanatory drawing (rear view) which shows the packaging bag containing fruits and vegetables. It is explanatory drawing (rear view) which shows the packaging bag containing fruits and vegetables. It is explanatory drawing (rear view) which shows the packaging bag containing fruits and vegetables. It is explanatory drawing (rear view) which shows the packaging bag containing fruits and vegetables.

The film roll for packaging fruits and vegetables according to the present invention (hereinafter, simply referred to as a film roll) is formed by winding a long synthetic resin film having a certain width, and the front and back surfaces of the synthetic resin film are wound at a predetermined cycle. A ventilation part is formed to promote the flow of air. Further, the air bleeding index (the method of measuring the air bleeding index will be described later) of the portion of the synthetic resin film centered on the ventilation portion is adjusted to 3,000 seconds or more and 40,000 seconds or less. By using a film roll having the above-mentioned characteristics, it is possible to carry out bag making and automatic filling and packaging of fruits and vegetables without causing unevenness of end faces due to winding misalignment and blocking due to winding tightening.

As the synthetic resin film for forming the film roll according to the present invention, a general-purpose synthetic resin film capable of heat-sealing or fusing-sealing, such as a polyolefin film and a polyester film, can be preferably used. It is preferable to use a biaxially stretched polypropylene film, a polyethylene terephthalate film, or a polylactic acid film because the transparency of the film roll becomes high and the inside can be easily seen when the fruits and vegetables are packaged.

Further, the synthetic resin film may be composed of a single layer or may have a multilayer structure in which a heat-sealing layer or the like is laminated on the base material layer, but the synthetic resin film is a base material layer. It is also possible to use a laminated film formed by laminating melt-extruded polyethylene as a heat-sealing layer on an axially stretched polyethylene terephthalate film.

The thickness of the synthetic resin film as the forming material is not particularly limited, but is preferably in the range of 5 to 75 μm, and more preferably in the range of 20 to 50 μm. If the thickness of the synthetic resin film is less than 5 μm, the “waist” of the film will be lost, making it difficult to carry out bag making and automatic filling and packaging of fruits and vegetables, and the packaging bag after packaging the fruits and vegetables will be handled without a sense of volume. It is not preferable because it becomes difficult. On the other hand, if the thickness of the synthetic resin film exceeds 75 μm, the rigidity of the film becomes too high, which makes it difficult to carry out bag making and automatic filling and packaging of fruits and vegetables, and it becomes difficult to perform sealing work after packaging fruits and vegetables. It is not preferable because it may occur.

In addition, the film roll according to the present invention includes various fruits and vegetables (particularly, those in which mold easily grows when the inside of the bag of green soybeans, broccoli, etc. becomes excessively humid, and breathing is violently performed to discolor. ) Can be packaged, but in order to maintain good freshness, one side of the synthetic resin film (hereinafter referred to as the packaging surface), which is the inner surface of the finally formed packaging bag, is antifogging. It is preferable to have. The method for imparting antifogging property is not particularly limited, but an antifogging agent may be contained in advance in the synthetic resin raw material forming the synthetic resin film, and the packaging surface of the synthetic resin film is protected against fogging. It may be coated with a fogging agent. Examples of the antifogging agent used here include nonionic surfactants, and it is preferable to use an antifogging agent that exhibits antistatic properties as well as antifogging properties.

Such antifogging agents include nonionics such as fatty acid esters of polyhydric alcohols, amines of higher fatty acids, amides of higher fatty acids, sucrose fatty acid esters, amines of higher fatty acids and ethylene oxide adducts of amido. Examples of system surfactants can be mentioned. Among these antifogging agents, it is preferable to use a polyoxyethylene alkylamine type, a polyoxyethylene alkylamine fatty acid ester type, and a fatty acid glycerin ester type in combination. It is also possible to use a water-soluble resin such as polyvinyl alcohol as a coating agent.

In addition, the resin forming the synthetic resin film contains heat stabilizers, antioxidants, light stabilizers, talc, nucleating agents, flame retardants, pigments, dyes, as long as it does not impair the characteristics of each layer. Calcium carbonate, barium sulfate, magnesium hydroxide, mica, talc, clay, zinc oxide, magnesium oxide, aluminum oxide, antibacterial agents, additives that impart spontaneous decomposition, and the like can be added. Further, a thermoplastic resin, a thermoplastic elastomer, rubbers, a hydrocarbon resin, a petroleum resin, etc. may be blended within a range that does not impair the characteristics of the synthetic resin film, in order to control the state of water in the fruits and vegetables to be packaged. A special treatment may be applied to the synthetic resin film.

Further, the film roll according to the present invention needs to be formed with a ventilation portion on the synthetic resin film for promoting the flow of air on the front and back surfaces at a predetermined cycle. By forming the ventilation part in this way, not only the bag making and automatic filling and packaging of fruits and vegetables become efficient, but also the water vapor and CO required to maintain the freshness of fruits and vegetables in the finally formed packaging bag. _{A second-} class transparency adjustment function is provided.

When the ventilation portion is formed by drilling a hole in the synthetic resin film, the shape of the hole is not particularly limited, and various shapes such as a circular shape, an elliptical shape, and a rectangular shape can be formed. Further, the method of forming the ventilation portion is not particularly limited, and various methods such as punching with a puncher, drilling with a laser, and piercing with a needle can be preferably used. Further, the ventilation portion is not limited to the one in the penetrating state, and may be the one in the non-penetrating state. Further, when the packaging bag according to the present invention is a so-called gassho bag (a bag in which the left and right edges are heat-sealed on the back surface), it is provided on the back (substantially in the center of the back surface so as to vertically traverse the top and bottom). It is also possible to form a ventilation part in the packaging bag by forming a non-heat-sealing part in a part of the vertical heat-sealing part).

Further, in the film roll according to the present invention, the air bleeding index (the method for measuring the air bleeding index will be described later) of the portion of the synthetic resin film centered on the venting portion is 3,000 seconds or more and 40,000 seconds or less. It has been adjusted. The "air bleeding index of the synthetic resin film starting from the ventilation part" is the "air bleeding index of the part where the ventilation part of the synthetic resin film is formed", and is around the part where the ventilation part of the synthetic resin film is formed ( It is obtained by sampling (a portion within a radius of about 85 mm with respect to the formed portion of the ventilation portion) and measuring the air bleeding index of the sample. By adjusting the air bleeding index of the synthetic resin film starting from the ventilation part to a specific numerical range in this way, the end faces (mainly the end faces in the width direction) due to winding misalignment and blocking due to winding tightening do not occur. , It becomes possible to carry out bag making and automatic filling and packaging of fruits and vegetables.

If the air bleeding index is less than 3,000 seconds, the overlapping synthetic resin films will not slip easily during bag making and automatic filling and packaging of fruits and vegetables, and blocking due to winding will easily occur, which is not preferable. If the air bleeding index exceeds 40,000 seconds, the overlapping synthetic resin films slip too much during bag making and automatic filling and packaging of fruits and vegetables, and the end faces (mainly the end faces in the width direction) are inconsistent due to unwinding. -It is not preferable because it tends to cause irregularities. The air bleeding index is more preferably 3,500 seconds or more and 38,000 seconds or less, and the air bleeding index is particularly preferably 4,000 seconds or more and 35,000 seconds or less.

In addition, the shape of the packaging bag according to the present invention is not particularly limited, and a three-sided bag formed by heat-sealing the left and right sides and the lower part, and a two-sided bag formed by heat-sealing the left and right sides of a synthetic resin film folded in half. It is possible to fold the left and right sides of the film into various shapes such as a gassho bag that is heat-sealed on the back side. The temperature of the heat seal when making the packaging bag can be appropriately adjusted within the range of 80 ° C. or higher and lower than 250 ° C. as necessary.

The size of the packaging bag according to the present invention is not particularly limited as long as it is suitable for containing fruits and vegetables, but a size of 100 to 350 mm in width × 150 to 450 mm in height is more preferably used. It becomes possible. If the size of the packaging bag is too small or too large, it is difficult to adjust the permeability _{of water vapor, CO 2, etc. by the ventilation part, which is not preferable.}

Hereinafter, the packaging bag according to the present invention will be described in detail with reference to Examples and Comparative Examples, but the packaging bag of the present invention is not limited to the embodiment of the embodiment and does not deviate from the gist of the present invention. It is possible to change it as appropriate. Moreover, the evaluation method of the characteristic in an Example and a comparative example is as follows.

<Air bleeding index>
Using a test piece cut out in a rectangular shape of 60 mm × 60 mm so as to include a vent by using Bekk smoothness tester specified in JIS P 8119 and (Kumagai Riki Kogyo Co., Ltd. HK-type), in JIS P 8119 9. Based on a, under the conditions of a measured vacuum degree of 50.7 kPa to 48.0 kPa and a measured air volume of 1 cc, the time until degassing is completed when degassed from the sealed space (small vacuum container) including the test piece is measured. The average value (number of seconds) when the measurement was repeated 5 times was used as the air bleeding index (the test piece was installed in a sealed space so that the ventilation part did not overlap with the degassing port, and the measurement was performed. ).

<Automatic filling and packaging of fruits and vegetables>
Using the film roll laid out as shown in FIG. 1, fruits and vegetables were automatically filled and packaged. That is, the synthetic resin film F is horizontally pulled out from the film roll R, its left and right sides are folded inward, and while pulling downward at a predetermined speed, the left and right edge edges are overlapped and at a predetermined temperature (about 150 ° C.). By continuously heat-sealing (that is, back-pasting), the tubular body T having the back-pasting B was continuously formed.

At the same time a continuous formation of the tubular body T, by heat-sealing at a constant width in the width direction at a predetermined interval to form a portion to be the bottom seal portion S _b of the packaging bag P. Further, at the _{same time as the formation of the bottom seal portion S b,} a predetermined amount of fruits and vegetables was dropped from the funnel-shaped supply device I on the upper side, and the upper side of the _{bottom seal portion S b was filled with the fruits and vegetables.} Furthermore, immediately after filling the fruit or vegetable to form a portion to be the upper seal portion S _t of the packaging bag P by heat-sealing at a constant width in the width direction at predetermined intervals. Further, a portion thereof on the formation of the seal portion S _t at the same time, corresponding to a predetermined by heat-sealing at a constant width in the width direction at an interval (of the packaging bag P is then formed) the bottom seal portion S _b Formed.

Further, simultaneously with the formation of such continuous tubular body T of the formation of the bottom seal portion S _b formed → fruits or vegetables filling → upper seal portion S _t, and the formation of a bottom seal portion S _b → fruit or vegetable filling By repeating the work of ..., a long tubular body T was formed in which the obtained fruits and vegetables were intermittently filled. Then, by cutting the long tubular body T between the upper seal portion _St and the bottom seal portion S _b , a packaging bag (gassho bag) P containing fruits and vegetables was continuously formed.

The automatic filling of fruits and vegetables using the above-mentioned film roll was performed on four kinds of fruits and vegetables: shiitake mushroom, broccoli, green soybean, and trefoil. Then, in the automatic filling of Shiitake, a packaging bag containing 120 g of Shiitake is created with a size of height (length in the longitudinal direction of the film) x width = 150 mm x 215 mm using a synthetic resin film having a width of 320 mm. However, in the automatic filling of broccoli, a synthetic resin film having a width of 540 mm is used to create a packaging bag containing 270 g of broccoli with a size of height x width = 260 mm x 360 mm. Using a 300 mm synthetic resin film, create a packaging bag containing 200 g of edible beans with a size of height x width = 140 mm x 220 mm. For automatic filling of trefoil, a synthetic resin film with a width of 200 mm is used to make the height. A packaging bag containing 50 g of trefoil was prepared with a size of x width = 90 mm x 540 mm.

<Workability during automatic filling and packaging>
As described above, the workability when the packaging bag (gassho bag) containing fruits and vegetables was continuously formed was sensory evaluated in the following three stages.
○ ・ ・ There was no unevenness of the end faces due to unwinding of the film roll, no blocking due to tightening, and automatic filling and packaging of fruits and vegetables was possible without causing trouble △ ・ ・ Unevenness of the end face due to unwinding of the film roll , Blocking due to winding tightening occurred slightly, and some film meandering occurred during automatic filling and packaging of fruits and vegetables, which hindered stable continuous production. × ・ ・ End face unevenness due to unwinding of film roll, winding tightening Blocking caused by the film caused frequent meandering of the film during automatic filling and packaging of fruits and vegetables, making continuous production difficult.

<Freshness retention characteristics (shiitake)>
The packaging bag containing shiitake mushrooms (width 150 mm × height 215 mm gassho bag) obtained in Examples and Comparative Examples was stored for 72 hours (3 days) in an atmosphere of 25 ° C. × 65% RH. After that, the state of the packaged shiitake mushroom was sensory evaluated in the following four stages from the viewpoint of the degree of dryness, color and odor.
・ Evaluation criteria ◎: No difference in color and odor from that before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, putrefaction are observed, and the commercial value is lost.

<Freshness retention characteristics (broccoli)>
The packaging bag containing broccoli (width 260 mm × height 360 mm gassho bag) obtained in Examples and Comparative Examples was stored for 96 hours (4 days) in an atmosphere of 25 ° C. × 65% RH. After that, the state of the packaged broccoli was sensory-evaluated in the following four stages from the viewpoint of the degree of dryness, color, odor and falling of flower buds.
・ Evaluation criteria ◎: No difference in color and odor from that before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, rot, and falling flower buds are observed, and the commercial value is lost.

<Freshness retention characteristics (edamame)>
The packaging bag containing green soybeans (width 140 mm × height 220 mm gassho bag) obtained in Examples and Comparative Examples was stored for 192 hours (8 days) in an atmosphere of 25 ° C. × 65% RH. After that, the state of the packaged green soybeans was sensory-evaluated in the following four stages from the viewpoint of the degree of dryness, color and odor.
・ Evaluation criteria ◎: No difference in color and odor from that before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, putrefaction are observed, and the commercial value is lost.

<Freshness retention characteristics (three leaves)>
The three-leaf packaging bag (width 90 mm × height 540 mm gassho bag) obtained in Examples and Comparative Examples was stored for 96 hours (4 days) in an atmosphere of 20 ° C. × 50% RH. After that, the state of the packaged green soybeans was sensory-evaluated in the following four stages from the viewpoint of the degree of dryness, color and odor.
・ Evaluation criteria ◎: No difference in color and odor from that before packaging ○: Although it looks slightly dry, no discoloration or offensive odor is observed △: Slight discoloration or slight offensive odor is observed ×: Overall dryness, discoloration, clear offensive odor, mold growth, putrefaction are observed, and the commercial value is lost.

[Example 1]
Using a long biaxially stretched polyolefin film (OPP film Toyobo Co., Ltd. P5562) with a thickness of 20 μm kneaded with an antifogging agent, three kinds of fruits and vegetables (shiitake mushroom, broccoli, trefoil) can be prepared by the above method. Automatic filling and packaging was performed to prepare a packaging bag (gassho bag) containing fruits and vegetables. At that time, as shown in FIG. 2, a special gravure ink (PULPTECC bell white D manufactured by Tokyo Ink Co., Ltd.) containing nitrocellrose as a main component was applied to one end of the synthetic resin film F constituting the film roll R. By coating in a wide rectangular shape (longitudinal direction x width direction = 6 mm x 20 mm) at intervals (coating portion C), a portion that is not heat-sealed during backing formation (non-heat-sealed portion) was formed. Therefore, a ventilation portion composed of a non-heat-sealed portion was formed on the backing of the packaging bag containing fruits and vegetables obtained by the automatic filling and packaging. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the portion coated with the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above.

FIG. 3 schematically shows the produced packaging bag containing fruits and vegetables (that is, three types of packaging bag containing shiitake, broccoli, and trefoil). In P ₁ , both the left and right sides of the synthetic resin film are folded inward, and the backing B is formed by overlapping the left and right ends at the center and heat-sealing with a predetermined width. Further, a portion near the upper end and a portion near the lower end are heat-sealed with a constant width, and an upper seal portion _St and a bottom seal portion S _b are formed, respectively. Then, 30mm lower from the upper seal portion _{S t,} and, in 30mm upwardly from the bottom seal portion _{S b,} respectively, the non-heat-sealed portion (vent _{V 1)} is formed. In addition, an upper edge and a lower edge of the packaging bag P ₁ is in a state of being cut into saw-toothed. Then, using those packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Freshness retention characteristics of three types of the packaging bag (fruits and vegetables containing packaging bag P _1), the workability in automatic filling and packaging of fresh produce, along with the characteristics of the synthetic resin film (air escape index around the ventilation unit) shown in Table 1.

[Example 2]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans, which are fruits and vegetables, was carried out by the same method as in Example 1 to prepare a packaging bag (gassho bag) containing green soybeans. At that time, the length of the non-heat-sealed portion (ventilation portion) formed on the back of the packaging bag (gassho bag) (heat-sealed portions at the left and right ends of the synthetic resin film) in the vertical direction (length along the longitudinal direction). (S) was changed to 20 mm (that is, by forming a coated portion with a square special gravure ink of longitudinal direction × width direction = 20 mm × 20 mm at the edge of the synthetic resin film, the vertical width is 20 mm for the backing. Two non-heat-sealed parts were formed). Then, other than that, a packaging bag (gassho bag) containing edamame was produced in the same manner as in Example 1.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the portion coated with the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above. Further, the freshness-preserving effect was evaluated by the above-mentioned method using the packaging bag containing the edamame. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Example 3]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of green soybeans and trefoil was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing the fruits and vegetables were prepared. At that time, as shown in FIG. 4, a ventilation portion is provided at one end of the synthetic resin film F constituting the film roll R by forming a hole H having a diameter of 6 mm _{at a predetermined interval using a CO 2 laser marker.} It was. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole H of 6 mmφ) is cut out, and the cut out portion of the cut out portion. The air vent index was evaluated by the method described above.

Figure 5 is a packaging bag fabricated fruits or vegetables containing (i.e., green soybean containing the packaging bag, and two trefoil containing the packaging bag) are those are shown schematically, the packaging bag P ₃ are examples Similar to the packaging bag P1 of _{No. 1} , a backing B, an upper seal portion _St , and a bottom seal portion S _b are formed. Then, in the middle of the back lined B and adjacent portions of the vertical direction (back lined 10mm distant portion from the proximal end of the B), the ventilation unit V ₃ consisting of holes of 6mmφ is formed. Then, using those of the packaging bag P _3, to evaluate the freshness retaining effect by the above-described method. Table 1 shows the freshness-maintaining characteristics of the two types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Example 4-1]
Using the same synthetic resin film as in Example 1, the shiitake mushrooms were automatically filled and packaged by the same method as in Example 1 to prepare a packaging bag (gassho bag) containing shiitake mushrooms. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by forming one hole having a diameter of 0.5 mm _{at a predetermined interval using a CO 2 laser marker.} That is, a 0.5 mmφ hole that functions as a ventilation part was bored in a portion adjacent to the backing (a portion 10 mm away from the base end of the backing) at the center of the packaging bag containing fruits and vegetables in the height direction. Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 0.5 mmφ) is cut out, and the cut out portion. The air bleeding index of was evaluated by the above method.

Then, using the packaging bag, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Example 4-2]
Broccoli and trefoil were automatically packed and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing the fruits and vegetables were prepared. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by continuously forming six holes of 0.5 mmφ _{at predetermined intervals using a CO 2 laser marker.} .. Then, the workability at the time of producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method.

FIG. 6 schematically shows the produced packaging bag containing fruits and vegetables (that is, a packaging bag containing broccoli and a packaging bag containing trefoil), and the packaging bag _P4-2 is a packaging bag P4-2. Similar to the packaging bag P1 of the _first embodiment, the backing B, the top seal portion _St , and the bottom seal portion S _b are formed. Then, the back lined B with adjacent portions (10mm distant portion from the proximal end of back lined B), at 10mm intervals, six holes H of 0.5mmφ functioning as the ventilation unit _{V 4-2,} H · · Are drilled, and the upper three holes H, H ... and the lower three holes H, H ... are arranged vertically symmetrically with respect to the center in the height direction. ing. Then, using those packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the two types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Example 5]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, using a roll equipped with a cutting blade (cutter) at a predetermined interval on one end of the synthetic resin film constituting the film roll, a cut of length × width = 5.0 mm × 0.18 mm is made. A ventilation part was provided by forming a (slit). Then, the workability at the time of producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method. In addition, a 60 mm × 60 mm rectangular shape including a notch of length × width = 5.0 mm × 0.18 mm (that is, length × width = 5.0 mm × 0.18 mm) around the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method.

7, packaging bag of the produced fresh produce filled (i.e., green soybean containing the packaging bag, and two trefoil containing the packaging bag) are those are shown schematically, the packaging bag P ₅ are examples Similar to the packaging bag P1 of _{No. 1} , a backing B, an upper seal portion _St , and a bottom seal portion S _b are formed. Then, in the portion adjacent to the backing B at the center in the height direction (the portion 10 mm away from the base end of the backing B), a notch S having a length × width = 5.0 mm × 0.18 mm that functions as a ventilation portion. (Ventilation part V ₅ ) is formed. Then, using those packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the two types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Example 6-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, cuts (slits) having a length x width = 5.0 mm x 0.05 mm are formed at one end of the synthetic resin film constituting the film roll at predetermined intervals _{using a CO 2 laser marker.} As a result, a ventilation part was provided. That is, the length x width = 5.0 mm x 0. That functions as a ventilation part in the part adjacent to the backing (the part 10 mm away from the base end of the backing) in the center of the packaging bag containing fruits and vegetables in the height direction. A 05 mm notch was formed. Then, the workability at the time of producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method. In addition, a 60 mm × 60 mm rectangular shape including a notch of length × width = 5.0 mm × 0.05 mm (that is, length × width = 5.0 mm × 0.05 mm) around the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method.

Then, using the obtained three types of packaging bags, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the three types of packaging bags (packaging bags containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Example 6-2]
Using the same synthetic resin film as in Example 1, the edamame was automatically filled and packaged by the same method as in Example 1 to prepare a wrapping bag containing edamame (gassho bag). At that time, incisions (slits) of length × width = 5.0 mm × 0.05 mm were continuously made at one end of the synthetic resin film constituting the film roll at predetermined intervals _{using a CO 2 laser marker.} A ventilation part was provided by forming three of them. Then, the workability at the time of producing a packaging bag containing fruits and vegetables by performing automatic filling and packaging was evaluated by the above method.

FIG. 8 schematically shows the produced packaging bag containing edamame, and the packaging bag P _6-2 has a backing B and an upper seal portion S, similarly to the packaging bag P _{1 of the first embodiment. t} , the bottom seal portion S _b is formed. Then, the center adjacent to the back lined B in part in the height direction (10mm distant portion from the proximal end of back lined B), at 30mm intervals, length × width functioning as a vent V _6-2 = 5. Three notches S, S ... Of 0 mm × 0.05 mm are formed, and the central notch S is arranged in the center in the height direction. Then, using the packaging bag, the freshness-preserving effect was evaluated by the above-mentioned method. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, green soybeans, and trefoil is performed by the same method as in Example 1, and four types of packaging bags (gassho bags) containing these fruits and vegetables are placed. Made. At that time, the length of the non-heat-sealed portion (ventilation portion) formed on the back of the packaging bag (gassho bag) (heat-sealed portions at the left and right ends of the synthetic resin film) in the vertical direction (length along the longitudinal direction). (S) was changed to 45 mm (that is, by applying special gravure ink in a rectangular shape of longitudinal direction × width direction = 45 mm × 20 mm at the edge of the synthetic resin film, non-heat with a vertical width of 20 mm was applied to the backing. Two seals were formed). Then, other than that, four kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the portion coated with the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using four kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 2]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, green soybeans, and trefoil is performed by the same method as in Example 1, and four types of packaging bags (gassho bags) containing these fruits and vegetables are placed. Made. At that time, the length of the non-heat-sealed portion (ventilation portion) formed on the back of the packaging bag (gassho bag) (heat-sealed portions at the left and right ends of the synthetic resin film) in the vertical direction (length along the longitudinal direction). (S) was changed to 1.0 mm (that is, by applying special gravure ink in a rectangular shape of longitudinal direction × width direction = 1.0 mm × 20 mm at the edge of the synthetic resin film, the vertical width is applied to the backing. Two 1.0 mm non-heat-sealed portions were formed). Then, other than that, four kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the portion coated with the special gravure ink) was cut out and cut out. The partial air vent index was evaluated by the method described above. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using four kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 3-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms and green soybeans was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, the same as in Example 3 except that the diameter of the ventilation portion (circular hole) formed by the _{CO 2} laser marker at one end of the synthetic resin film constituting the film roll was changed to 10 mmφ. Then, two kinds of packaging bags (gassho bags) containing fruits and vegetables were prepared.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 10 mmφ) is cut out, and the air in the cut out portion is cut out. The dropout index was evaluated by the method described above. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using two kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 3-2]
Broccoli and trefoil were automatically packed and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing the fruits and vegetables were prepared. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by continuously forming six holes of 10 mmφ _{at predetermined intervals using a CO 2 laser marker.} That is, in the part adjacent to the backing of the packaging bag containing fruits and vegetables (the part 10 mm away from the base end of the backing), six holes of 10 mmφ that function as ventilation parts are made at the center in the height direction at intervals of 30 mm. It was drilled so as to be vertically symmetrical with respect to the above. Then, other than that, two kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using two kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 4-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms and green soybeans was carried out by the same method as in Example 1, and two types of packaging bags (gassho bags) containing fruits and vegetables were prepared. At that time, except that the diameter of the ventilation portion (circular hole) formed by the _{CO 2} laser marker at one end of the synthetic resin film constituting the film roll was changed to 0.05 mmφ, as in Example 3. In the same way, two types of packaging bags (gassho bags) containing fruits and vegetables were produced.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, the periphery of the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag (that is, the rectangular portion of 60 mm × 60 mm including the hole of 10 mmφ) is cut out, and the air in the cut out portion is cut out. The dropout index was evaluated by the method described above. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using two kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 4-2]
Broccoli and trefoil were automatically packed and packaged using the same synthetic resin film as in Example 1 by the same method as in Example 1, and two types of packaging bags (gassho bags) containing the fruits and vegetables were prepared. At that time, a ventilation portion was provided at one end of the synthetic resin film constituting the film roll by continuously forming six 0.05 mmφ holes at _{predetermined intervals using a CO 2 laser marker.} .. That is, in the portion adjacent to the backing of the packaging bag containing fruits and vegetables (the part 10 mm away from the base end of the backing), six holes of 0.05 mmφ that function as ventilation parts are formed at intervals of 30 mm in the height direction. It was drilled so as to be vertically symmetrical with respect to the center of the. Then, other than that, two kinds of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 1.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using two kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 5-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, the size of the ventilation part (cut) formed by the cutting blade at one end of the synthetic resin film constituting the film roll is changed to length × width = 5.0 mm × 0.33 mm. In the same manner as in Example 5, three types of packaging bags (gassho bags) containing fruits and vegetables were prepared.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, a 60 mm × 60 mm rectangular shape including a notch of length × width = 5.0 mm × 0.33 mm (that is, length × width = 5.0 mm × 0.33 mm) around the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using three kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 5-2]
Using the same synthetic resin film as in Example 1, the edamame was automatically filled and packaged by the same method as in Example 1 to prepare a wrapping bag containing edamame (gassho bag). At that time, using a roll equipped with a cutting blade (cutter) at a predetermined interval on one end of the synthetic resin film constituting the film roll, a cut of length × width = 5.0 mm × 0.33 mm is made. A ventilation portion was provided by forming three (slits) in succession. That is, the length x width = 5.0 mm x 0.33 mm that functions as a ventilation part at intervals of 30 mm in the part adjacent to the backing of the packaging bag containing fruits and vegetables (the part 10 mm away from the base end of the backing). Three notches were drilled so as to be vertically symmetrical with respect to the center in the height direction. Then, other than that, a packaging bag (gassho bag) containing fruits and vegetables was produced in the same manner as in Example 1.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using a packaging bag containing fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 6-1]
Using the same synthetic resin film as in Example 1, automatic filling and packaging of shiitake mushrooms, broccoli, and trefoil was performed by the same method as in Example 1, and three types of packaging bags (gassho bags) containing fruits and vegetables were prepared. .. At that time, the size of the ventilation portion (cut) formed by the _{CO 2} laser marker at a predetermined interval on one end of the synthetic resin film constituting the film roll is set to length × width = 5.0 mm × 0.005 mm. Three types of packaging bags (gassho bags) containing fruits and vegetables were produced in the same manner as in Example 6-1 except that they were changed.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. In addition, a 60 mm × 60 mm rectangular shape including a notch of length × width = 5.0 mm × 0.005 mm (that is, length × width = 5.0 mm × 0.005 mm) around the ventilation portion forming portion of the synthetic resin film forming the film roll forming the gassho bag. A portion) was cut out, and the air bleeding index of the cut out portion was evaluated by the above method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using three kinds of packaging bags containing those fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

[Comparative Example 6-2]
Using the same synthetic resin film as in Example 1, the edamame was automatically filled and packaged by the same method as in Example 1 to prepare a wrapping bag containing edamame (gassho bag). At that time, the size of each of the three vents (cuts) formed by the _{CO 2} laser marker at a predetermined interval on one end of the synthetic resin film constituting the film roll is set to length × width = 5.0 mm ×. A packaging bag containing fruits and vegetables (gassho bag) was produced in the same manner as in Example 6-2 except that the film was changed to 0.005 mm.

Then, the workability when the fruits and vegetables were automatically filled and packaged in this way was evaluated by the above-mentioned method. Furthermore, the freshness-preserving effect was evaluated by the above-mentioned method using a packaging bag containing fruits and vegetables. Table 1 shows the freshness-maintaining characteristics of the packaging bag (packaging bag containing fruits and vegetables) and the workability during automatic filling and packaging of fruits and vegetables, together with the characteristics of the synthetic resin film (air bleeding index around the ventilation part).

From Table 1, when fruits and vegetables are automatically filled and packaged by a film roll having an air bleeding index around the ventilation part satisfying the requirements of the present invention (Examples 1 to 6), the end faces are uneven or tight due to unwinding. It can be seen that fruits and vegetables can be automatically filled and packaged efficiently and smoothly without causing blocking or the like. Further, it can be seen that the packaging bags containing fruits and vegetables of Examples 1 to 6 automatically filled and packaged by a film roll having an air bleeding index around the ventilation portion satisfying the requirements of the present invention have a good freshness-maintaining effect.

On the other hand, when fruits and vegetables are automatically filled and packaged by a film roll whose air bleeding index around the vent does not meet the requirements of the present invention (Comparative Examples 1 to 6), the end faces are uneven or tight due to unwinding. It can be seen that fruits and vegetables cannot be smoothly filled and packaged due to the occurrence of blocking due to the above. Further, it can be seen that the packaging bags containing fruits and vegetables of Comparative Examples 1 to 6 automatically filled and packaged by a film roll whose air bleeding index around the ventilation portion does not satisfy the requirements of the present invention have a poor freshness-retaining effect.

Since the film roll according to the present invention exerts an excellent effect as described above, it can be suitably used as a member for automatic filling and packaging of fruits and vegetables such as green soybeans and broccoli. Further, since the packaging bag according to the present invention exerts an excellent effect as described above, it can be suitably used as a packaging bag for maintaining the freshness of fruits and vegetables.

F ... Synthetic resin film R ... Film roll P ₁ , P ₃ , P _4-2 , P ₅ , P _6-2 ... Packaging bag V ₁ , V ₃ , V _4-2 , V ₅ , V _{6- 2} ... Ventilation part

Claims (2)

A film roll made by winding a long synthetic resin film used for automatic filling and packaging of fruits and vegetables, which forms a packaging bag for maintaining freshness at the same time as automatically filling fruits and vegetables.
The synthetic resin film is a biaxially stretched polypropylene film, a polyethylene terephthalate film or a polylactic acid film having a thickness of 5 to 75 μm.
By making holes in the synthetic resin film at a predetermined cycle, a ventilation part for promoting the flow of air on the front and back is formed, and at the same time, a ventilation part is formed.
A film roll for packaging fruits and vegetables, which has an air bleeding index of a portion of a synthetic resin film centered on a venting portion of 3,000 seconds or more and 40,000 seconds or less. The film roll for packaging fruits and vegetables according to claim 1, wherein an antifogging agent is present on the inner surface of the packaging bag for maintaining freshness after the synthetic resin film is automatically filled.

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