JP2006325599A - Method for preserving yam dioscoreacea, and method for producing freshness-retaining packaging body - Google Patents
Method for preserving yam dioscoreacea, and method for producing freshness-retaining packaging body Download PDFInfo
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Abstract
Description
本発明は、青果物、特にヤマノイモ科のイモの保存方法及び鮮度保持用包装体の製造方法に関するものである。 TECHNICAL FIELD The present invention relates to a method for preserving fruits and vegetables, particularly potatoes of the genus Dioscoreaceae, and a method for producing a package for maintaining freshness.
近年青果物の販売において裸で売るよりもフィルム包装されつつある。単に包むだけでなく密封包装し、ＭＡ（Ｍｏｄｉｆｉｅｄ Ａｔｏｍｏｓｐｈｅｒｅ）効果を有する青果物鮮度保持資材が開発され、萎れ、変色、腐敗、異臭による鮮度低下を防止できるため主に流通用に使用されている。
上記の発明としては、例えば、特開平４−４８４１号公報などがあるが、必ずしも十分な効果が見られない場合もあり、例えば、変色、強烈なアルコール臭を発生する場合もあった。特開平９−１６３９２６号公報は、包装体内の酸素濃度が１〜９％、二酸化炭素濃度が２０％以下のものを開示しているが、この範囲では、ヤマノイモ科に属するイモは変色が発生する危険がある。
また、真空パックで販売されている形態も有るが、開封の際に強烈な異臭を発生していることが多い。変色、アルコール臭がなく、長期間保存しても鮮度が良い青果物鮮度保持包装袋はいままでなかった。
一方、包装された青果物を食するために包装袋から青果物を取り出すと、包装材は用済みとなるため、包装材が高いと高級な青果物以外には使用されにくいという問題がある。
As the above-mentioned invention, for example, Japanese Patent Laid-Open No. 4-4841 is disclosed, but a sufficient effect may not always be seen. For example, discoloration and a strong alcohol odor may occur. Japanese Patent Application Laid-Open No. 9-163926 discloses a package in which the oxygen concentration in the package is 1 to 9% and the carbon dioxide concentration is 20% or less. There is danger.
Moreover, although there exists a form currently sold with the vacuum pack, the strong nasty smell is often generated at the time of opening. There has never been a fruit and vegetable freshness-maintaining packaging bag that has no discoloration, no alcohol odor, and has good freshness even after long-term storage.
On the other hand, when the fruits and vegetables are taken out of the packaging bag to eat the packaged fruits and vegetables, the packaging materials are used up. Therefore, if the packaging materials are high, there is a problem that they are difficult to use except for high-quality fruits and vegetables.
青果物、特にヤマノイモ科に属するイモの変色も無く、異臭も発生せずに鮮度を保ったまま長期間保存可能であり、かつ見栄えが良く、コストの安いヤマノイモ科のイモの保存方法及び鮮度保持用包装体の製造方法を提供する。 A method for preserving and maintaining freshness of potatoes of the potato family that does not cause discoloration of fruits and vegetables, especially the potato family, can be stored for a long period of time while maintaining the freshness without generating off-flavors, and has good appearance and low cost. A method for producing a package is provided.
本発明は、包装袋で密封包装されたヤマノイモ科のイモを、４８時間後の包装袋内の酸素濃度が０．０５〜１％、二酸化炭素濃度が１２〜１８％、エタノール濃度が１０〜１５０ｐｐｍとなる保存条件で保存することを特徴とするヤマノイモ科のイモの保存方法である。
また、本発明は、ヤマノイモ科のイモを、温度０〜２０℃、湿度８０％以下の雰囲気で、６時間以上乾燥し、
次いで、乾燥後のイモを、包装袋で密封包装し、
次いで、４８時間後の包装袋内の酸素濃度が０．０５〜１％、二酸化炭素濃度が１２〜１８％、エタノール濃度が１０〜１５０ｐｐｍとなる保存条件で保存すること、
を特徴とするヤマノイモ科のイモの保存方法である。
また、本発明は、ヤマノイモ科のイモを、温度０〜２０℃、湿度８０％以下の雰囲気で、６時間以上乾燥し、
次いで、１ｋｇ以下の重量の乾燥後のイモを、下記（ａ）〜（ｄ）：
（ａ）材質が延伸ポリプロピレンフィルムであり、
（ｂ）厚みが４０〜５０μｍであり、
（ｃ）酸素透過量が１０００〜１３００ｃｃ／ｍ２・ｄａｙ・ａｔｍであり、
（ｄ）イモを包装袋に密封包装して２０℃で保存した時、４８時間後の包装袋内の酸素濃度が０．０５〜１％、二酸化炭素濃度が１２〜１８％、エタノール濃度が１０〜１５０ｐｐｍとなる、
を満たす包装袋で密封包装すること、
を特徴とする鮮度保持用包装体の製造方法である。
The present invention relates to a potato family of potatoes hermetically packaged in a packaging bag. The oxygen concentration in the packaging bag after 48 hours is 0.05 to 1%, the carbon dioxide concentration is 12 to 18%, and the ethanol concentration is 10 to 150 ppm. This is a method for preserving a tuber of the genus Dioscorea, which is stored under the following storage conditions.
In addition, the present invention is to dry a tuber of the genus Dioscorea for 6 hours or more in an atmosphere having a temperature of 0 to 20 ° C. and a humidity of 80% or less,
Next, the dried potatoes are sealed and packaged in a packaging bag,
Next, storing under storage conditions where the oxygen concentration in the packaging bag after 48 hours is 0.05 to 1%, the carbon dioxide concentration is 12 to 18%, and the ethanol concentration is 10 to 150 ppm,
This is a method for preserving a tuber of the genus Dioscorea.
In addition, the present invention is to dry a tuber of the genus Dioscorea for 6 hours or more in an atmosphere having a temperature of 0 to 20 ° C. and a humidity of 80% or less,
Subsequently, the dried potatoes having a weight of 1 kg or less are converted into the following (a) to (d):
(A) The material is a stretched polypropylene film,
(B) The thickness is 40-50 μm,
(C) The oxygen transmission amount is 1000 to 1300 cc / m 2 · day · atm,
(D) When the potatoes are sealed and packaged in a packaging bag and stored at 20 ° C., the oxygen concentration in the packaging bag after 48 hours is 0.05-1%, the carbon dioxide concentration is 12-18%, and the ethanol concentration is 10. ~ 150ppm,
Sealed packaging with packaging bags that meet,
This is a method for producing a freshness-maintaining package.
本発明に従うと、青果物、特にヤマノイモ科に属するイモの鮮度を保つことができ、また、異臭もなく、変色もなく、発芽、発根もなく、最良の状態で提供することができる。 According to the present invention, the freshness of fruits and vegetables, particularly potatoes belonging to the genus Dioscoreaceae, can be maintained, and can be provided in the best condition with no off-flavors, no discoloration, no germination and rooting.
本発明のヤマノイモ科のイモとは、ヤマノイモ科に属する青果物であれば特に限定されないが、例えば、山芋、長芋、とっくりいも、自然薯、いちょういも、大和いも、仏掌いも、つくねいも、伊勢いも、丹波いもなどがある。
包装袋に入れるイモの重量としては１ｋｇ以下である。１ｋｇ超えると、袋の強度が不足し、また、買い物の持ち運びにも不便である。
The potato of the genus Dioscorea of the present invention is not particularly limited as long as it is a fruit and vegetable belonging to the genus Dioscorea. There are potatoes.
The weight of the potato put in the packaging bag is 1 kg or less. If it exceeds 1 kg, the strength of the bag will be insufficient, and it will be inconvenient for carrying around.
本発明では、ヤマノイモ科のイモを密封包装して４８時間後の包装袋内の酸素濃度は、０．０５〜１％である。より好ましい酸素濃度は、０．１〜０．９５％であり、更に好ましくは０．２〜０．８％である。酸素濃度が０．０５％未満では、酸素欠乏による過剰なエタノール、アセトアルデヒドなどの嫌気臭を発生し、また１％を超えると呼吸を抑制できずに、糖の低下や酸化による変色を引き起こす。
二酸化炭素濃度は１２〜１８％である。二酸化炭素濃度が１２％未満では呼吸を抑制できない可能性があり、１８％を超えると嫌気臭を発生する可能性がある。
イモを密封包装して４８時間後の包装体内のエタノール濃度は、１０〜１５０ｐｐｍが好ましい。エタノール濃度が１０ｐｐｍ未満では、変色を引き起こす可能性があり、１５０ｐｐｍを越えると嫌気臭が起こる可能性がある。
In this invention, the oxygen concentration in the packaging bag 48 hours after sealing and packaging the potato of the genus Dioscorea is 0.05 to 1%. A more preferable oxygen concentration is 0.1 to 0.95%, and further preferably 0.2 to 0.8%. When the oxygen concentration is less than 0.05%, excessive anaerobic odors such as ethanol and acetaldehyde are generated due to oxygen deficiency, and when it exceeds 1%, respiration cannot be suppressed and sugar is lowered or discoloration occurs due to oxidation.
The carbon dioxide concentration is 12-18%. If the carbon dioxide concentration is less than 12%, respiration may not be suppressed, and if it exceeds 18%, an anaerobic odor may be generated.
The ethanol concentration in the package 48 hours after sealing and packaging the potato is preferably 10 to 150 ppm. If the ethanol concentration is less than 10 ppm, discoloration may occur, and if it exceeds 150 ppm, an anaerobic odor may occur.
包装袋の包装形態としては、イモを入れる開口部など少なくとも１箇所以上をヒートシールした方が良い。包装形態として、例えば、溶断袋、三方シール袋、合掌背張り、スタンディングパウチ、容器にトップシールをした形態などがある。青果物の形状に合わせても良い。フィルムや容器の貼り合わせに２ｍｍ以上のシール幅を有することが望ましい。ジッパーを付与して開口部をヒートシールしても良い。また、青果物投入後のシールはヒートシールが望ましく、開口部がバッグシールや糊だけで封をする方法は、余分な酸素が入るため品質上好ましくない。
また、包装の際に空気を抜いたり、窒素ガスを充填したりしても構わない。
As a packaging form of the packaging bag, it is better to heat-seal at least one place such as an opening for inserting a potato. Examples of the packaging form include a fusing bag, a three-sided seal bag, a palm-and-shell lining, a standing pouch, and a form in which a container is top-sealed. You may match the shape of the fruits and vegetables. It is desirable to have a seal width of 2 mm or more for bonding films and containers. A zipper may be applied to heat seal the opening. Moreover, heat sealing is desirable for the seal after the fruits and vegetables are added, and a method in which the opening is sealed only with a bag seal or glue is not preferable in terms of quality because extra oxygen enters.
Moreover, you may evacuate in the case of packaging, or you may fill with nitrogen gas.
包装材の費用が高いと高級な青果物以外には使用されにくいという問題があり、その為には、青果物の鮮度保持機能を有しながら、包装材として用いる素材の価格を安くする必要があり、かつ包装袋にする加工コストも安くする必要がある。そのような点より、包装袋の材質としては、ポリプロピレンフィルムが好ましいことを見出した。ポリプロピレンフィルムとしては、延伸ポリプロピレンでも未延伸ポリプロピレンでも構わない。ポリプロピレン以外のフィルムと比較して、ポリプロピレンフィルムは、価格、包装袋の製袋のし易さ、特に袋を形成するためのシールのし易さ、最適な鮮度保持機能を得るなどの点において優れていることが判明した。ポリプロピレンと他の樹脂とラミネートすると価格が上がり、透明性も不足し、透過量の調整が難しくなってくる。
合成樹脂フィルムの厚みは、３５〜５０μｍが好ましく、４０〜５０μｍがより好ましい。３５μｍ未満ではコシが不足してフィルムの強度がなくイモを入れた包装袋を持ち上げると破れる可能性があり、５０μｍを超えるとコシが強すぎて袋の口が開きにくく、イモが入れにくいなど包装時に問題を生じる可能性がある。
合成樹脂フィルムは延伸されていても良く、また、フィルムには陳列時の見栄えの為防曇処理が施されていても良い。防曇剤は衛生上問題なければどんなものでも良く、表面に塗布しても、練りこんでも良い。
If the cost of the packaging material is high, there is a problem that it is difficult to use other than high-quality fruits and vegetables, and for that purpose, it is necessary to reduce the price of the material used as the packaging material while having the freshness maintaining function of fruits and vegetables, In addition, the processing cost of making a packaging bag needs to be reduced. From such a point, it discovered that a polypropylene film was preferable as a material of a packaging bag. The polypropylene film may be stretched polypropylene or unstretched polypropylene. Compared to films other than polypropylene, polypropylene film is superior in terms of price, ease of making packaging bags, especially ease of sealing for forming bags, and obtaining an optimal freshness maintaining function. Turned out to be. Lamination with polypropylene and other resins increases the price, lacks transparency, and makes it difficult to adjust the amount of transmission.
35-50 micrometers is preferable and, as for the thickness of a synthetic resin film, 40-50 micrometers is more preferable. If it is less than 35μm, the stiffness will be insufficient and the film will not be strong and may break if a packaging bag containing potatoes is lifted. If it exceeds 50μm, the stiffness will be too strong to open the bag mouth, making it difficult to insert potatoes. Sometimes it can cause problems.
The synthetic resin film may be stretched, and the film may be subjected to an antifogging treatment for appearance at the time of display. Any anti-fogging agent may be used as long as it is not sanitary, and may be applied to the surface or kneaded.
合成樹脂フィルムの酸素透過量は、１０００〜１３００ｃｃ／ｍ2・ｄａｙ・ａｔｍが好ましい。酸素透過量が１０００ｃｃ未満では包装袋内で青果物が呼吸に必要な酸素が不足し、エタノール、アセトアルデヒドなどの強烈な嫌気臭を発生する可能性があり、１３００ｃｃを超えると酸素濃度が高すぎて変色、発根を引き起こす可能性がある。
二酸化炭素透過量は、３０００〜７０００ｃｃ／ｍ２・ｄａｙ・ａｔｍが好ましい。二酸化炭素透過量が３０００ｃｃ未満では呼吸抑制効果が無く、二酸化炭素が蓄積し、強烈な嫌気臭（エタノール、アセトアルデヒドなど）を発生する可能性があり、７０００ｃｃを越えると呼吸抑制ができず変色、発芽、発根を引き起こす可能性がある。
The oxygen permeation amount of the synthetic resin film is preferably 1000 to 1300 cc / m 2 · day · atm. If the oxygen permeation amount is less than 1000 cc, the fruits and vegetables in the packaging bag lack oxygen necessary for breathing, and there is a possibility that intense anaerobic odors such as ethanol and acetaldehyde may be generated. May cause rooting.
The carbon dioxide permeation amount is preferably 3000 to 7000 cc / m 2 · day · atm. If the carbon dioxide permeation amount is less than 3000 cc, there is no respiratory suppression effect, carbon dioxide accumulates, and there is a possibility of generating an intense anaerobic odor (ethanol, acetaldehyde, etc.). May cause rooting.
本発明では、ヤマノイモ科のイモを包装する時に、包装袋内の条件として、酸素濃度が０．０５〜１％、二酸化炭素濃度が１２〜１８％、エタノール濃度が１０〜１５０ｐｐｍの何れかまたは二つ以上を組み合わせた条件のガスを包装袋に充填しても構わない。 In the present invention, when packaging a potato family, the oxygen concentration is 0.05 to 1%, the carbon dioxide concentration is 12 to 18%, and the ethanol concentration is 10 to 150 ppm. You may fill a packaging bag with the gas of the conditions which combined two or more.
包装前に、イモを次亜塩素酸ナトリウム水溶液や、アスコルビン酸、酢酸、コウジ酸などの水溶液で浸漬処理しても構わない。これらは、殺菌、褐変防止処理に必要であり、包装前に水気を除去して包装すれば何ら問題は無い。
また、アリルイソチオシアネートを含む液体に浸したり、それを含有するシートを内在させても構わない。
イモは、乾燥した後包装した方が良い。その条件の保存庫あるいは場所に置いても構わない。送風機能があった方が早く乾くが、なくても構わない。当然のことながら放置される雰囲気の条件により放置する時間は異なってくる。例えば、温度０〜２０℃、湿度８０％以下の雰囲気ではイモを６時間以上放置すると良い。
Before packaging, the potato may be dipped in an aqueous solution of sodium hypochlorite or an aqueous solution of ascorbic acid, acetic acid, kojic acid, or the like. These are necessary for sterilization and browning prevention treatment, and there is no problem if the moisture is removed before packaging.
Moreover, you may immerse in the liquid containing allyl isothiocyanate, or you may make the sheet | seat containing it contain.
The potatoes should be packaged after drying. You may put it in the storage or place of the condition. The air blowing function dries faster, but it does not have to be. Naturally, the time to leave depends on the conditions of the atmosphere to be left. For example, in an atmosphere having a temperature of 0 to 20 ° C. and a humidity of 80% or less, the potato is preferably left for 6 hours or more.
《実施例１》
４０μｍの二軸延伸ポリプロピレン（酸素透過量１３００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ、二酸化炭素透過量５０００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ）で１４０×５５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し、長芋８００ｇを詰めて、開口部をヒートシールで密封した。２０℃に２週間保管した場合の保存性を表１に示す。
Example 1
A 10mm heat-sealed three-sided bag of 140 x 550mm made of 40μm biaxially stretched polypropylene (oxygen permeation amount 1300cc / m 2 · 24hr · atm, carbon dioxide permeation amount 5000cc / m 2 · 24hr · atm) And the opening was sealed with a heat seal. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《実施例２》
実施例１と同様の４０μｍの二軸延伸ポリプロピレンで１１０×５５０ｍｍの溶断袋を作成し、長芋８００ｇを詰めて、開口部をヒートシールで密封した。２０℃に２週間保管した場合の保存性を表１に示す。
Example 2
A 110 × 550 mm fusing bag was made of the same 40 μm biaxially stretched polypropylene as in Example 1, 800 g of long bags were packed, and the opening was sealed with a heat seal. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《実施例３》
５０μｍの二軸延伸ポリプロピレン（酸素透過量１０４０ｃｃ／ｍ２・２４ｈｒ・ａｔｍ、二酸化炭素透過量４０００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ）で１８０×２６０ｍｍの三方袋を作成し、大和いも３００ｇを詰めて、真空パックの様に空気を完全に抜いてから開口部をヒートシールで密封した。２０℃に２週間保管した場合の保存性を表１に示す。
Example 3
Create a 180x260mm three-sided bag with 50μm biaxially stretched polypropylene (oxygen permeation amount 1040cc / m 2 · 24hr · atm, carbon dioxide permeation amount 4000cc / m 2 · 24hr · atm). The air was completely removed like a vacuum pack, and then the opening was sealed with a heat seal. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《実施例４》
実施例１と同様の４０μｍの二軸延伸ポリプロピレンで２００×２００ｍｍの三方袋を作成し、伊勢いも４００ｇを詰めて、開口部をヒートシールで密封した。２０℃に２週間保管した場合の保存性を表１に示す。
Example 4
A 200 × 200 mm three-sided bag was made of the same 40 μm biaxially stretched polypropylene as in Example 1, 400 g of Ise was packed, and the opening was sealed with a heat seal. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《比較例１》
２０μｍの二軸延伸ポリプロピレン（酸素透過量２５００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ、二酸化炭素透過量１１０００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ）で、１１０×５５０ｍｍの溶断袋を作成し、長芋８００ｇを詰めて、開口部をヒートシールした。２０℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 1 >>
20μm biaxially oriented polypropylene (oxygen permeability of 2500cc / m 2 · 24hr · atm , carbon dioxide permeability of 11000cc / m 2 · 24hr · atm ) , the create a blown bag 110 × 550 mm, stuffed with yam 800 g, The opening was heat sealed. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《比較例２》
６０μｍの二軸延伸ポリプロピレン（酸素透過量８００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ、二酸化炭素透過量３０００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ）で、１４０×５５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し、長芋８００ｇを詰めて、開口部をヒートシールした。２０℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 2 >>
A biaxially stretched polypropylene of 60 μm (oxygen permeation rate of 800 cc / m 2 · 24 hr · atm, carbon dioxide permeation rate of 3000 cc / m 2 · 24 hr · atm) was used to create a 140 x 550 mm 10 mm heat-sealed three-sided bag. 800 g was packed and the opening was heat sealed. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《比較例３》
２５μｍの線状低密度ポリエチレン（酸素透過量７５００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ、二酸化炭素４００００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ）で、１１０×５５０ｍｍの溶断袋を作成し、長芋８００ｇを詰めて、開口部をヒートシールした。２０℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 3 >>
25 × m linear low density polyethylene (oxygen permeation amount 7500cc / m 2 · 24hr · atm, carbon dioxide 40000cc / m 2 · 24hr · atm), 110 × 550mm fusing bag is made, 800g long gutter is packed and opened The part was heat sealed. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
《比較例４》
１５μｍの延伸ナイロンと４０μｍのポリエチレン（酸素透過量６０ｃｃ／ｍ２・２４ｈｒ・ａｔｍ、二酸化炭素１００ｃｃ／ｍ２・２４ｈｒ・ａｔｍ）で、１４０×５５０ｍｍの１０ｍｍヒートシール幅の三方袋を作成し長芋６００ｇを詰めて、中の空気を完全に脱気して開口部をヒートシールした。２０℃に２週間保管した場合の保存性を表１に示す。
<< Comparative Example 4 >>
A three-sided bag of 10 mm heat seal width of 140 x 550 mm is made of 15 μm stretched nylon and 40 μm polyethylene (oxygen permeation amount 60 cc / m 2 · 24 hr · atm, carbon dioxide 100 cc / m 2 · 24 hr · atm). The air inside was completely degassed and the opening was heat sealed. Table 1 shows the storability when stored at 20 ° C. for 2 weeks.
本発明は、青果物、特にヤマノイモ科に属するイモの包装に利用でき、低コストで鮮度を保ったまま消費者にイモを提供することができる。
INDUSTRIAL APPLICABILITY The present invention can be used for packaging fruits and vegetables, particularly potatoes belonging to the genus Yamaceae, and can provide potatoes to consumers while maintaining freshness at low cost.
Claims (5)
次いで、乾燥後のイモを、包装袋で密封包装し、
次いで、４８時間後の包装袋内の酸素濃度が０．０５〜１％、二酸化炭素濃度が１２〜１８％、エタノール濃度が１０〜１５０ｐｐｍとなる保存条件で保存すること、
を特徴とするヤマノイモ科のイモの保存方法。 Dried potatoes are dried for 6 hours or more in an atmosphere with a temperature of 0 to 20 ° C. and a humidity of 80% or less.
Next, the dried potatoes are sealed and packaged in a packaging bag,
Next, storing under storage conditions where the oxygen concentration in the packaging bag after 48 hours is 0.05 to 1%, the carbon dioxide concentration is 12 to 18%, and the ethanol concentration is 10 to 150 ppm,
A method for preserving potatoes of the genus Dioscorea.
次いで、１ｋｇ以下の重量の乾燥後のイモを、下記（ａ）〜（ｄ）：
（ａ）材質が延伸ポリプロピレンフィルムであり、
（ｂ）厚みが４０〜５０μｍであり、
（ｃ）酸素透過量が１０００〜１３００ｃｃ／ｍ２・ｄａｙ・ａｔｍであり、
（ｄ）イモを包装袋に密封包装して２０℃で保存した時、４８時間後の包装袋内の酸素濃度が０．０５〜１％、二酸化炭素濃度が１２〜１８％、エタノール濃度が１０〜１５０ｐｐｍとなる、
を満たす包装袋で密封包装すること、
を特徴とする鮮度保持用包装体の製造方法。 Dried potatoes are dried for 6 hours or more in an atmosphere with a temperature of 0 to 20 ° C. and a humidity of 80% or less.
Subsequently, the dried potatoes having a weight of 1 kg or less are converted into the following (a) to (d):
(A) The material is a stretched polypropylene film,
(B) The thickness is 40-50 μm,
(C) The oxygen transmission amount is 1000 to 1300 cc / m 2 · day · atm,
(D) When the potatoes are sealed and packaged in a packaging bag and stored at 20 ° C., the oxygen concentration in the packaging bag after 48 hours is 0.05-1%, the carbon dioxide concentration is 12-18%, and the ethanol concentration is 10. ~ 150ppm,
Sealed packaging with packaging bags that meet,
A method for producing a package for maintaining freshness.
The method for producing a freshness-maintaining package according to claim 4, wherein the potato of the genus Dioscorea is a long salmon.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009184690A (en) * | 2008-02-05 | 2009-08-20 | Toppan Printing Co Ltd | Self-standing bag |
| JP2011016788A (en) * | 2009-06-09 | 2011-01-27 | Japan Health Science Foundation | Galenical and method for producing the same |
| JP2011024542A (en) * | 2009-07-29 | 2011-02-10 | Nogyo Kyodo Kumiai Chuokai | Method for treating surface of sweet potato, and surface-treated sweet potato produced by utilizing the same |
| CN107912736A (en) * | 2017-11-28 | 2018-04-17 | 藤县友强淮山种植专业合作社 | A kind of Chinese yam dewatering |
| JP2018076081A (en) * | 2016-11-07 | 2018-05-17 | 住友ベークライト株式会社 | Freshness-keeping bag for sprout or fungus, package containing sprout or fungus and method to keep freshness of sprout or fungus |
| JP2018172146A (en) * | 2017-03-31 | 2018-11-08 | 住友ベークライト株式会社 | Freshness-keeping bag for root crop, root crop greening prevention method, and root crop germination prevention method |
| JP2018172142A (en) * | 2017-03-31 | 2018-11-08 | 住友ベークライト株式会社 | Freshness-keeping packaging bag for root crop, root crop-containing package, root crop germination prevention method and root crop greening prevention method |
| JP2019006426A (en) * | 2017-06-21 | 2019-01-17 | 旭化成株式会社 | Package of garden stuff, storage device and storage method |
| CN112314698A (en) * | 2020-10-13 | 2021-02-05 | 广东省农业科学院蚕业与农产品加工研究所 | Room-temperature sweet potato bud-inhibiting and fresh-keeping technology |
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| JPH09163926A (en) * | 1995-12-14 | 1997-06-24 | Sumitomo Bakelite Co Ltd | Packaged yam |
| WO1999051665A1 (en) * | 1998-04-02 | 1999-10-14 | Chisso Corporation | Film having gas permeability |
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| JPH09163926A (en) * | 1995-12-14 | 1997-06-24 | Sumitomo Bakelite Co Ltd | Packaged yam |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009184690A (en) * | 2008-02-05 | 2009-08-20 | Toppan Printing Co Ltd | Self-standing bag |
| JP2011016788A (en) * | 2009-06-09 | 2011-01-27 | Japan Health Science Foundation | Galenical and method for producing the same |
| JP2011024542A (en) * | 2009-07-29 | 2011-02-10 | Nogyo Kyodo Kumiai Chuokai | Method for treating surface of sweet potato, and surface-treated sweet potato produced by utilizing the same |
| JP2018076081A (en) * | 2016-11-07 | 2018-05-17 | 住友ベークライト株式会社 | Freshness-keeping bag for sprout or fungus, package containing sprout or fungus and method to keep freshness of sprout or fungus |
| JP2018172146A (en) * | 2017-03-31 | 2018-11-08 | 住友ベークライト株式会社 | Freshness-keeping bag for root crop, root crop greening prevention method, and root crop germination prevention method |
| JP2018172142A (en) * | 2017-03-31 | 2018-11-08 | 住友ベークライト株式会社 | Freshness-keeping packaging bag for root crop, root crop-containing package, root crop germination prevention method and root crop greening prevention method |
| JP7266360B2 (en) | 2017-03-31 | 2023-04-28 | 住友ベークライト株式会社 | 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 |
| JP2019006426A (en) * | 2017-06-21 | 2019-01-17 | 旭化成株式会社 | Package of garden stuff, storage device and storage method |
| CN107912736A (en) * | 2017-11-28 | 2018-04-17 | 藤县友强淮山种植专业合作社 | A kind of Chinese yam dewatering |
| CN112314698A (en) * | 2020-10-13 | 2021-02-05 | 广东省农业科学院蚕业与农产品加工研究所 | Room-temperature sweet potato bud-inhibiting and fresh-keeping technology |
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