JPH07264974A - Astringent persimmon-containing packed product - Google Patents

Abstract

PURPOSE:To provide a packing bag enabling to simply perform an astringency- removing treatment, subsequently preserve the astringency-removed persimmon at a low temperature for preventing a smell generated by the anaerobic respira tion of the persimmon, prevent the lowering in the hardness of the persimmon and its putrefaction over a long period, prevent the digestion of sugar contents of the persimmon due to the anaerobic respiration, and store the persimmon for a long period in a state retaining its freshness. CONSTITUTION:The astringent persimmon-containing packed product is produced by sealing the astringent persimmon with a packing bag which has an inner surface area of 50-300cm<2> per 100g of the astringent persimmon and which is produced from a hole-having synthetic film having an oxygen permeability of 200-40000cc/24hr.larm.m<2> an opened hole area ratio of 1X10<-6> to 1X10<-4>%, an average hole dnameter of 10-150mum, and plural holes per the packed product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is designed to perform astringency removal in a state where astringent persimmons are packed in a synthetic resin film packaging bag, and then the astringent persimmons continue to breathe under the proper oxygen atmosphere in the same bag. The present invention relates to a package for keeping freshness. More specifically, the present invention relates to a package that holds an oxygen atmosphere that does not cause anaerobic breathing in a low oxygen state caused by the respiratory action of astringent persimmon, and that also maintains conditions that suppress deterioration of quality caused by oxidation by oxygen. Is.

[0002]

2. Description of the Related Art Astringent persimmons maintain their respiratory action even after being harvested. Therefore, it is necessary to prevent quality deterioration of astringent persimmon during storage / distribution after harvest and before eating. Shibu persimmon is cultivated all over Japan. Astringent persimmon cannot be stored for a long time if the astringent is removed, and if the astringent is stored without removing the astringent, the astringent will not come out easily. Alcohol has always been the best way to get rid of astringency,
Various methods such as hot water and rice bran are used to remove astringency before shipping. Recently, the carbon dioxide gas filling method and the packaging deaeration method have been generalized, but the conditions are not stable and the yield is poor. In addition, persimmons after de-astringent have poor storability, and the shipping time is concentrated in a short period of time, resulting in large price fluctuations.

Further, regarding plant materials such as general vegetables,
A method of using a perforated film has been proposed as a method of supplying oxygen to maintain freshness (Japanese Patent Laid-Open No. 62-148247).
Japanese Patent Laid-Open No. 63-119647, etc.), the aperture area ratio of these films is 2 × 10 ⁻² to 2 × 10%.
It is extremely large, and even if it is wrapped with these films, the oxygen in the bag is almost the same as in the atmospheric state and is the same as in the open state. Even for astringent persimmon, it has been considered to wrap it with such a film, but with packaging close to these open, the amount of oxygen in the air becomes equal, and the respiratory action of astringent persimmon becomes active, There is a problem that the sugar content of astringent persimmon is consumed and the taste is deteriorated, and further, it is easily withered due to evaporation of water. Therefore, a packaging material or a packaging method that retains the original taste of astringent persimmon and can be served on a table while maintaining a fresh state has not yet been discovered.

[0004]

SUMMARY OF THE INVENTION The object of the present invention is to perform stable deodorization of astringent persimmons in a packaging bag, to form a desirable oxygen concentration atmosphere for keeping freshness for a long time, and to give off an unpleasant odor. It is the result of intensive research to supply products that do not cause sugar, decrease in sugar content and do not wither, and supply the minimum amount of oxygen necessary for survival of astringent persimmon to keep the astringent persimmon in a hibernating state. Thus, it is an object of the present invention to provide a packaging bag for astringent persimmons and a package containing astringent persimmons for supplying astringent persimmons with high freshness by suppressing the decrease in sugar content and discoloration which are obstacles to high oxygen content.

[0005]

The present invention uses a perforated synthetic resin film whose oxygen permeation amount is adjusted to 200 to 40,000 cc / 24 hr · 1 atm · m ² and has a surface area in the bag of 50 to 300 cm ² per 100 g of astringent persimmon. Is a package containing astringent persimmons in which a persimmon persimmon is sealed in a packaging bag having a perforated synthetic resin film having an opening area ratio of 1 × 1.
In 0 ^-6 ~1 × 10 ^-4%, the average pore size of pores having a perforated synthetic resin film is at 10 to 150 m, the number of the holes plurality having one of the package, those preferable that there Is. And the amount of oxygen permeation is 200-40,000 cc / 24
Using a perforated synthetic resin film adjusted for hr · 1 atm · m ² , the surface area inside the bag is 50 to 30 per 100 g of astringent persimmon.
Astringent persimmon is sealed in a packaging bag of 0 cm ^{2 and} at 20 ° C to 35 ° C.
Heat for 10 hours to 120 hours, then 10 ° C to 20 ° C
By holding at, remove the astringency of persimmon, or 15 ℃ ~
By holding at 25 ° C for 100 to 150 hours,
A package containing astringent persimmon, which is characterized in that the astringency of persimmon is removed and the packaging bag is stored at 0 ° C to 5 ° C for a long period of time.

The perforated film used in the present invention may be any one as long as it can be used for packaging astringent persimmons, but in general, unstretched polypropylene, stretched polypropylene, polyethylene, poly Vinyl chloride, etc. are used, but other films such as polyamide, polyester, polycarbonate, etc.,
Further, these composite films may be used, and further, a film provided with a sealant layer on the surface of these films or an anti-fog film may be used. The thickness of these films is usually 20 μm or more.
The one having a thickness of 70 μm is used. Further, these films may be transparent or opaque, and may be printed on the surface without any problem.

The opening area ratio of the packaging bag using the film of the present invention is determined by the amount of the persimmons to be packed, and the opening area ratio is 1 × 10 ⁻⁶ to 1 × 10 ⁻⁴ %. is necessary. The reason for this is that the temperature should be 15 ℃ when removing astringency.
The temperature is kept at ˜35 ° C. and kept for 10 to 150 hours, and the amount of carbon dioxide gas in the packaging bag is raised to 25% or more to anaerobic state to generate alcohol. When the astringent temperature is set to 35 ° C or higher, the persimmon becomes boiled and the persimmon becomes soft. Also, if the temperature is 15 ° C or lower, the astringency cannot be removed. In addition, it takes 150 hours or more even if it comes out, which is not economical. Then, it is gradually cooled at a temperature of 10 ° C to 15 ° C for 10 to 100 hours. The tannins in the persimmon are fixed and the astringency comes out while the persimmon is being cooled.
Further, when the astringent temperature is 15 ° C to 20 ° C, it takes 72 hours or more to make the inside of the bag anaerobic, but gradual cooling is not necessary. Thereafter, the packaging bag is kept at 0 to 5 ° C., preferably 0 to
Store in a refrigerator at 3 ° C. From the experimental results of the present inventors, it is desirable that the oxygen concentration is 2% or more and 7% or less as a condition suitable for keeping the freshness of astringent persimmon, and the opening area ratio for satisfying these conditions is 1 × 10 ^-6 to 1 It becomes x 10 ^-4 %. If the open area ratio is 1 × 10 ^-6 % or less, the astringent persimmon becomes anoxic due to the breathing action after packaging, and starts anaerobic breathing.
It produces an offensive odor and increases sugar consumption. Also,
If the open area ratio is 1 × 10 ^-4 % or more, the amount of oxygen in the packaging bag becomes too large, digestion by breathing is promoted, astringent persimmon grows more than necessary and sugar is consumed, and softening and decay occur. Facilitate. Therefore, the aperture area ratio of the perforated film used as a packaging bag for astringent persimmon needs to be 1 × 10 ⁻⁶ to 1 × 10 ⁻⁴ %, and preferably 5 × 10 ^{−6 to} 5 × 1.
It is further effective in the 0 ^-5%.

It is desirable that the average diameter of the holes in the perforated film be as small as possible, generally 10 μm.
m-150 μm, preferably 20 μm-80 μm. Pore size should be as small as possible, but 10
When the thickness is less than μm, the productivity of the perforated film decreases. Also,
If the average pore diameter is 150 μm or more, the number of pores required to obtain an appropriate open area ratio is reduced, causing concern about the quality accuracy of freshness retention. The shape of the holes may be any shape such as a circle, a square or a triangle. If the average diameter in the major axis direction is 150 μm or less, there is no problem. More desirable.

Further, the number of holes per bag of the perforated film used for the astringent persimmon packaging bag is calculated from the open area ratio and the average hole diameter, but it is desirable to use a plurality of holes as much as possible. Since the holes may be blocked by adhesion of contents or external conditions such as attachment of price list, it is preferable to have multiple holes to ensure freshness, and more than 5 holes per bag, It is desirable that the degree of influence per hole is 20% or less. Also, as a packaging bag for Shibu persimmon, a three-sided seal bag,
The bag may be in the form of a four-sided seal bag, a gusset bag, or the like, and may be a form in which a tray, a cup, or the like is filled with astringent persimmon and the bag is wrapped with a packaging bag.

The size of the packaging bag for astringent persimmon must be such that the surface area inside the bag is 50 to 300 cm ² per 100 g of astringent persimmon,
It is preferably 80 to ²⁰⁰ cm ² . The inner surface area of the bag is specified so that the seal portion, that is, the binding margin is not included in the calculation. If the bag surface area per 100 g of astringent persimmon is 50 cm ² or less, the density of the astringent persimmon in the bag becomes high, the astringent persimmons are easily scratched by contact with each other, and browning is likely to occur. Anaerobic breathing is not preferable. Further, when the surface area inside the bag per 100 g of astringent persimmon becomes 300 cm ² or more, the density of the astringent persimmon in the bag becomes low, the initial oxygen amount in the bag is large, and the oxygen supply amount is large at the above-mentioned opening area ratio. Respiratory action becomes active and browning tends to occur, and the sugar content of astringent persimmons will be exhausted. In addition, since the amount of film used is large, the cost of the bag is high.

Although not limited to the packaging of astringent persimmon,
To maintain the freshness of vegetables, of course, the distribution process and temperature control at the store are important points, and the respiration rate of persimmon naturally depends on these temperatures, and the respiration rate increases as these temperatures increase. However, the present invention assumes that these temperatures are 0 to 20 ° C.

[0012]

【Example】

<< Example 1 >> The inner dimensions are 150 × 250 mm and the thickness is 30 μ.
In a packaging bag made of m drawn polypropylene, the average pore size is 80 μm so that the open area ratio is 9.38 × 10 ⁻⁵ %.
14 holes were opened, 5 four-squared persimmons (about 750 g) were filled, and they were kept at 27 ° C. for 24 hours. After that, the mixture was kept at 15 ° C. for 72 hours to confirm the removal of astringency.

<Embodiment 2> Inner dimensions of 150 × 250 mm
In a packaging bag made of drawn polypropylene having a thickness of 30 μm, 4 holes having an average pore diameter of 60 μm are opened and 5 four-slotted persimmons (about 75) so that the open area ratio is 1.51 × 10 ⁻⁵ %.
0 g) was filled and kept at 30 ° C. for 24 hours. Then 15
It was kept at ℃ for 72 hours, and the astringency was confirmed.

<Embodiment 3> Inner dimensions are 150 × 250 mm.
In a packaging bag made of stretched polypropylene with a thickness of 30 μm, two holes with an average pore diameter of 30 μm are opened and five four-grooved persimmons (about 75) are formed so that the open area ratio is 1.88 × 10 ⁻⁶ %.
0 g) was filled and kept at 30 ° C. for 24 hours. Then 15
It was kept at ℃ for 72 hours, and the astringency was confirmed.

<Embodiment 4> Inner dimensions of 150 × 250 mm
In a packaging bag made of stretched polypropylene with a thickness of 30 μm, 6 holes with an average pore diameter of 50 μm are opened and 5 four-perforated persimmons (about 75) so that the open area ratio is 1.57 × 10 ⁻⁵ %.
0 g) was filled and kept at 35 ° C. for 24 hours. Then 15
It was kept at ℃ for 72 hours, and the astringency was confirmed.

<Embodiment 5> Inner dimensions of 150 × 250 mm
In a packaging bag made of stretched polypropylene with a thickness of 30 μm, 6 holes with an average pore diameter of 50 μm are opened and 5 four-perforated persimmons (about 75) so that the open area ratio is 1.57 × 10 ⁻⁵ %.
0 g) was filled and kept at 20 ° C. for 120 hours to confirm the removal of astringency.

<< Comparative Example 1 >> Inner size is 150 × 250 mm
In a packaging bag made of drawn polypropylene with a thickness of 30 μm, 22 holes having an average pore diameter of 80 μm were opened and 5 four-slotted persimmons were prepared (about 7 per well) so that the open area ratio would be 1.47 × 10 ⁻⁴ %.
50 g) was filled and kept at 30 ° C. for 24 hours. Then 1
It was kept at 5 ° C for 72 hours, but the astringency did not come out.

<< Comparative Example 2 >> Inner dimensions of 150 × 250 mm
In a packaging bag made of stretched polypropylene having a thickness of 30 μm, 3 holes with an average pore diameter of 60 μm are opened and 5 four-slotted persimmons (about 75) so that the open area ratio is 1.67 × 10 ⁻⁵ %.
0 g), and the mixture was kept at 37 ° C. for 24 hours. Then 15
After keeping it at ℃ for 72 hours, I was able to get rid of astringency, but persimmons seemed to be boiled, so there is no commercial value.

<< Comparative Example 3 >> Inner size is 150 × 250 mm
In a packaging bag made of stretched polypropylene having a thickness of 30 μm, 3 holes with an average pore diameter of 60 μm are opened and 5 four-slotted persimmons (about 75) so that the open area ratio is 1.67 × 10 ⁻⁵ %.
0 g) was filled and kept at 13 ° C. for 120 hours, but the astringency did not come out.

<Comparative Example 4> Under the conditions of Comparative Example 3, the holding time was further extended to 200 hours, but the astringency was not eliminated. Tables 1 and 2 show the results of the de-astringent state under the above various conditions.

<< Embodiment 6 >> As in Embodiment 1, the inner size is 15
A packing bag made of stretched polypropylene with a thickness of 30 μm and having a hole area of 9.08 × 10 ⁻⁵ %
Fill a five-way persimmon (about 750 g) into a three-sided seal bag in which 13 holes with an average pore diameter of 80 μm were opened at 27 ° C.
Hold for 24 hours. Then hold at 15 ℃ for 72 hours,
Further stored at 3 ° C. Table 3 shows the results obtained by observing the freshness two weeks and one month later for odor, appearance and sugar content.

<< Embodiment 7 >> The inner size is 15 as in Embodiment 2.
A packing bag made of stretched polypropylene with a thickness of 30 μm and having a hole area ratio of 1.67 × 10 ⁻⁵ %
The three-sided seal bag in which three holes having an average pore diameter of 60 μm were opened so that the number of four persimmons was about 5 (about 750 g), and the bag was kept at 27 ° C. for 24 hours. After that, it was kept at 15 ° C for 72 hours and further stored at 3 ° C. Table 3 shows the results obtained by observing the freshness two weeks and one month later for odor, appearance and sugar content.

<Embodiment 8> Similar to Embodiment 3, the inner size is 15
The packaging bag made of 0 × 250 mm and 30 μm thick stretched polypropylene has an open area ratio of 1.88 × 10 ⁻⁶ %.
A three-way seal bag having two holes with an average pore diameter of 30 μm is filled in such a manner that five four-persimmon persimmons (about 750 g) are filled and kept at 27 ° C. for 24 hours. After that, it was kept at 15 ° C for 72 hours and further stored at 3 ° C. Table 3 shows the results obtained by observing the freshness two weeks and one month later for odor, appearance and sugar content.

<Comparative Example 5> Similar to Example 2, the inner dimension is 15
A packing bag made of stretched polypropylene with a thickness of 30 μm and having a hole area ratio of 1.67 × 10 ⁻⁵ %
The three-sided seal bag in which three holes having an average pore diameter of 60 μm were opened so that the number of four persimmons was about 5 (about 750 g), and the bag was kept at 27 ° C. for 24 hours. After that, the mixture was kept at 15 ° C for 72 hours to remove the astringency, then taken out from the bag and stored at 3 ° C as it was.
Table 3 shows the results obtained by observing the freshness two weeks and one month later for odor, appearance and sugar content.

<< Comparative Example 6 >> Inner size is 150 × 250 mm
In a packaging bag made of stretched polypropylene with a thickness of 30 μm, two holes with an average pore diameter of 20 μm were opened and five four-grooved persimmons (about 75) so that the open area ratio was 8.38 × 10 ⁻⁷ %.
0 g) was filled and kept at 35 ° C. for 24 hours. Then 15
It was kept at ℃ for 72 hours to remove astringency, and further stored at 3 ℃. The odor, appearance, and freshness after 2 weeks and 1 month
The results of observing the sugar content are shown in Table 3.

Table 1 State of de-astringency under various conditions Practical Example 1 2 3 4 5 Porosity (× 10 ^-5 %) 9.38 1.51 0.19 1.57 1.57 Destringent temperature (℃) 27 30 30 35 20 Destringent time (Hr) 24 24 24 24 24 120 Holding temperature (℃) 15 15 15 15 15-Holding time (Hr) 72 72 72 72 72-Gas concentration immediately after de-astringency O ₂ (%) 0.1 0.1 0 0 0 CO ₂ (%) 27 32 37 37 36 26 Good astringency state Good Good Good Good Good Table 3 Comparison of storability Storage period Gas concentration in packaging bag Odor Appearance O ₂ (%) CO ₂ (%) Example 6 2 weeks 8.5 5.4 None Good 1 month 8.8 5.5 None Good Example 7 2 weeks 7.2 7.9 None Good 1 month 6.9 8.0 None Good Example 8 2 weeks 2.8 11.5 None Good 1 month 2.5 11.8 None Good Comparative Example 5 2 weeks − − None Corruption 1 month − − − − Comparative Example 6 2 weeks 0.2 21.5 with soft rot 1 month 0.3 23.5 with soft rot

[0027]

EFFECTS OF THE INVENTION By packaging astringent persimmons using the packaging bag of the present invention, deastringency treatment can be easily carried out in the bag and then stored at a low temperature to preserve astringent persimmons by anaerobic breathing. Therefore, it is possible to prevent the odor generated, to prevent the deterioration of hardness and decay over a long period of time, and to prevent the digestion of sugars by anaerobic respiration, and to preserve the freshness of astringent persimmon for a long time.

Claims (8)

[Claims] 1. An oxygen transmission rate of 200 to 40,000 cc /
Using a perforated synthetic resin film adjusted for 24 hr · 1 atm · m ^{2, the} bag surface area per 100 g of astringent persimmon is 50-
A package containing an astringent persimmon, which is obtained by sealing an abacus in a packaging bag of 300 cm ² . 2. The packaged product containing astringent persimmon according to claim 1, wherein the perforated area ratio of the perforated synthetic resin film is 1 × 10 ⁻⁶ to 1 × 10 ⁻⁴ %. 3. The packaged product containing astringent persimmon according to claim 1, wherein the perforated area ratio of the perforated synthetic resin film is 5 × 10 ^{−6 to} 5 × 10 ⁻⁵ %. 4. The astringent persimmon package according to claim 1, 2 or 3, wherein the perforated synthetic resin film has an average pore diameter of 10 to 150 μm. 5. The astringent persimmon-containing package according to claim 1, 2, 3 or 4, wherein one package has a plurality of the holes. 6. The bag has a surface area of 80 per 100 g of persimmon persimmon.
It is about 200 cm ² , and the astringent persimmon-containing package according to claim 1, 2, 3, 4 or 5. 7. An oxygen transmission rate of 200 to 40,000 cc /
Using a perforated synthetic resin film adjusted for 24 hr · 1 atm · m ^{2, the} bag surface area per 100 g of astringent persimmon is 50-
Astringent persimmon is sealed in a packaging bag of 300 cm ² , and the temperature is 20 ° C to 3 ° C.
Heat at 5 ° C for 10-120 hours, then 10 ° C-2
A package containing astringent persimmon characterized by removing the astringency of persimmon by holding it at 0 ° C. 8. An oxygen transmission rate of 200 to 40,000 cc /
Using a perforated synthetic resin film adjusted for 24 hr · 1 atm · m ^{2, the} bag surface area per 100 g of astringent persimmon is 50-
Astringent persimmon is sealed in a packaging bag that is 300 cm ² , and the temperature is 15 ° C to 2 ° C.
A package containing astringent persimmon characterized by removing the astringency of persimmon by holding at 5 ° C for 100 hours to 150 hours.