JPH07264974A - Astringent persimmon-containing packed product - Google Patents
Astringent persimmon-containing packed productInfo
- Publication number
- JPH07264974A JPH07264974A JP6356594A JP6356594A JPH07264974A JP H07264974 A JPH07264974 A JP H07264974A JP 6356594 A JP6356594 A JP 6356594A JP 6356594 A JP6356594 A JP 6356594A JP H07264974 A JPH07264974 A JP H07264974A
- Authority
- JP
- Japan
- Prior art keywords
- persimmon
- astringent
- astringent persimmon
- bag
- astringency
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Packaging Frangible Articles (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、渋柿が合成樹脂フイル
ムの包装袋により包装された状態で渋抜きを行い、その
後渋柿がそのままの袋で適正な酸素雰囲気下で呼吸作用
を継続させることによって、鮮度保持をさせるための包
装体に関するものである。さらに詳しくは渋柿の呼吸作
用に起因する低酸素状態での嫌気呼吸をさせないような
酸素雰囲気を保持しつつ、しかも酸素による酸化に起因
する品質の劣化を抑えるような条件を保持する包装体に
関するものである。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】[0002]
【従来の技術】渋柿は収穫された後も呼吸作用を持続す
る。このため収穫後の貯蔵・流通の間および食するまで
は、渋柿の品質劣化を防止することが必要である。渋柿
は日本中で栽培されている。渋柿は、渋を抜きをすると
日持ちせず、また、渋を抜かずに保存すると、渋が抜け
にくくなる。渋抜きの方法としては昔よりアルコール、
お湯、米糠など種々の方法で渋抜きをされ、出荷されて
いる。最近は炭酸ガス充填法、包装脱渋法が一般化され
ているが、条件が安定せず歩留まりが悪い。また、脱渋
後の柿は保存性が悪い為、出荷時期が短時間に集中する
ために価格の変動が大きい。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.
【0003】また、一般の野菜等の植物資材に関して、
酸素を供給し、鮮度を保つ方法として有孔フィルムを用
いる方法が提案されている(特開昭62−148247
号公報、特開昭63−119647号公報等)が、これ
らのフイルムは開孔面積比率が2×10-2〜2×10%
と極めて大きく、これらのフイルムで包装しても袋内の
酸素は殆ど大気状態と変わらず、オープン状態と同じで
ある。渋柿についても、このようなフィルムを用いて包
装することが考えられてきたが、これらのオープンに近
い包装では、空気中の酸素量と同等となってしまい、渋
柿の呼吸作用が活発になり、渋柿の糖分が消費され、味
が低下してしまうという問題、さらには水分の蒸散によ
り萎れやすいといった問題がある。したがって、渋柿本
来の味を残し、新鮮な状態を保ったままで食卓に供せる
ような包装材料や包装方法は、いまだ発見されていな
い。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】[0004]
【発明が解決しようとする課題】本発明の目的は、渋柿
の渋抜きを包装袋の中で安定的に行い、そのままの袋で
鮮度を長時間保つための望ましい酸素濃度雰囲気を形成
し、異臭が発生せず、糖度の低下、萎れもない商品を供
給するため、鋭意研究した結果なされたものであり、渋
柿の生存に必要な最低量の酸素を供給し、渋柿をいわば
冬眠状態に保つことにより、高酸素量の障害である糖度
の低下と変色を抑えて、鮮度の高い渋柿を供給するため
の渋柿用包装袋および渋柿入り包装体を提供する点にあ
る。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】[0005]
【課題を解決するための手段】本発明は、酸素透過量を
200〜40000cc/24hr・1atm・m2調
整された有孔合成樹脂フィルムを用い、渋柿100gあ
たりの袋内表面積が50〜300cm2 である包装袋に
渋柿を密封したことを特徴とする渋柿入り包装体であ
り、特に有孔合成樹脂フィルムの開孔面積比率が1×1
0-6〜1×10-4%で、有孔合成樹脂フイルムの有する
孔の平均孔径が10〜150μmで、1つの包装体に有
する前記孔の数が複数個で、あることが好ましものであ
る。そして酸素透過量を200〜40000cc/24
hr・1atm・m2 調整された有孔合成樹脂フィルム
を用い、渋柿100gあたりの袋内表面積が50〜30
0cm2 である包装袋に渋柿を密封し、20℃〜35℃
で10時間〜120時間加熱し、その後10℃〜20℃
で保持することにより、柿の渋を抜くか、又は15℃〜
25℃で100時間〜150時間保持することにより、
柿の渋を抜き、さらに該包装袋を0℃〜5℃で長期保存
することをを特徴とする渋柿入り包装体である。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.
【0006】本発明に用いる有孔フィルムとしては、渋
柿の包装に用いることのできるものであればどのような
ものであっても差し支えはないが、一般には無延伸ポリ
プロピレン、延伸ポリプロピレン、ポリエチレン、ポリ
塩化ビニール、等が用いられるが、これ等以外のポリア
ミド、ポリエステル、ポリカーボネート等のフイルム、
さらにはこれらの複合フイルムであっても良く、さらに
は、これらのフイルム表面にシーラント層を設けたもの
でも、防曇処理したフイルムであっても何等差し支えは
ない。また、これらのフイルムの厚さは通常20μm〜
70μmのものが用いられる。さらに、これらのフイル
ムは透明であっても、不透明であっても良く、また表面
に印刷を付したものであっても何等差し支えはない。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.
【0007】本発明のフイルムを用いた包装袋は、包装
する渋柿の量によってその開孔面積比率が決められ、そ
の開孔面積比率は1×10-6〜1×10-4%であること
が必要である。この理由は渋を抜くときは温度を15℃
〜35℃にし、10〜150時間保持し、包装袋中の炭
酸ガス量を25%以上に上げて嫌気状態にし、アルコー
ルを発生させる。渋抜きの温度を35℃以上にすると煮
えた状態になり、柿が柔らかくなる。また、15℃以下
にすると渋は抜けない。また、抜けても150時間以上
かかり、経済的ではない。その後、10℃〜15℃の温
度で10〜100時間をかけて徐冷する。渋柿は序冷さ
れている間に柿の中のタンニンが固定され渋が抜ける。
また、渋抜きの温度が15℃〜20℃の時は袋内を嫌気
状態にするには72時間以上かかるが、徐冷しなくても
良い。その後その包装袋のまま0〜5℃好ましくは0〜
3℃の冷蔵庫にて保存する。渋柿の鮮度保持に適した条
件は、本発明者等の実験結果からは酸素濃度が2%以上
7%以下が望ましく、これらの条件を満たすための開孔
面積比率は1×10-6〜1×10-4%となる。開孔面積
比率が1×10-6%以下となれば渋柿は包装後の呼吸作
用により、無酸素状態となり嫌気呼吸を始めてしまい、
異臭を発生し、また、糖分の消費が大きくなる。また、
開孔面積比率が1×10-4%以上となれば包装袋中の酸
素量が多くなりすぎ、呼吸による消化が促進され、渋柿
が必要以上に生育して糖分が消耗し、軟化、腐敗が促進
する。従って渋柿の包装袋として用いられる有孔フイル
ムの開孔面積比率としては1×10-6〜1×10-4%で
あることが必要であり、望ましくは5×10-6〜5×1
0-5%にあることがさらに有効である。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%.
【0008】また、有孔フイルムにおける孔部の平均径
はできるだけ小さいことが望ましく、一般的には10μ
m〜150μm程度、好ましくは20μm〜80μmで
ある。孔径はできるだけ小さいことが望ましいが、10
μm以下では有孔フイルムの生産性が低下する。また、
平均孔径が150μm以上であれば、適正な開孔面積比
率を得るに必要な孔数が減少して、鮮度保持の品質精度
に不安が生じる。また、孔の形状は、円形や四角または
三角形など、どのような形状であってもよく、長径方向
の平均径が150μm以下であれば何等差し支えはない
が、円形が開孔作業性等の面より望ましい。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.
【0009】また、渋柿包装袋に用いる有孔フイルムの
袋当たりの孔の個数は開孔面積比率と平均孔径より算出
されるが、できる限り複数個とすることが望ましい。内
容物の付着や外的条件たとえば値段表の添付等で孔がふ
さがれてしまう場合があるので、鮮度を保証するには複
数個の孔が好ましく、さらに袋あたり5個以上の孔をも
ち、孔1個あたりの影響度を20%以下にすることが望
ましい。また、渋柿の包装袋としては、三方シール袋、
四方シール袋またはガゼット袋などの形態の袋であって
も何等差し支えなく、さらには、トレー、カップ等に渋
柿を充填し、これを包装袋で包装する形態のものであっ
てもよい。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.
【0010】渋柿用包装袋の大きさは渋柿100gあた
り袋内表面積が50〜300cm2である必要があり、
好ましくは80〜200cm2 である。袋の内表面積で
規定しているのは、シール部分すなわちとじ代が計算に
含まれないようにするためである。渋柿100gあたり
袋内表面積が50cm2 以下であると、袋内の渋柿の密
度が高くなり、渋柿同士での接触により傷が付き、褐変
しやすくなり、前記の開孔面積比率では酸素不足になり
嫌気呼吸に陥り好ましくない。更に、渋柿100gあた
り袋内表面積が300cm2 以上になると、袋内の渋柿
の密度が低くなり、袋内の初期の酸素量も多く、前記の
開孔面積比率では酸素供給量も多く、渋柿の呼吸作用が
活発になり褐変しやすくなり、渋柿の糖分が消耗してい
まうことになる。またフィルムの使用量が多いため袋の
コストも高くなってしまう。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.
【0011】なお、渋柿の包装に限るものではないが、
野菜等の鮮度保持には、当然ながら、その流通過程、お
よび店頭における温度管理が重要なポイントであり、柿
の呼吸量も当然これらの温度に依存し、これらの温度が
高くなるにつれてその呼吸量も増加するが、本発明はこ
れらの温度を0〜20℃を想定したものである。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】[0012]
《実施例1》内寸が150×250mmの、厚さ30μ
mの延伸ポリプロピレンからなる包装袋に、開孔面積比
率が9.38×10-5%となるように平均孔径80μm
の孔を14個あけ、四溝柿を5個(約750g)充填
し、27℃に24時間保持した。その後15℃に72時
間保持し、渋抜きを確認した。<< 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.
【0013】《実施例2》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が1.51×10-5%となるように平
均孔径60μmの孔を4個あけ、四溝柿を5個(約75
0g)充填し、30℃に24時間保持した。その後15
℃に72時間保持し、渋抜きを確認した。<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.
【0014】《実施例3》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が1.88×10-6%となるように平
均孔径30μmの孔を2個あけ、四溝柿を5個(約75
0g)充填し、30℃に24時間保持した。その後15
℃に72時間保持し、渋抜きを確認した。<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.
【0015】《実施例4》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が1.57×10-5%となるように平
均孔径50μmの孔を6個あけ、四溝柿を5個(約75
0g)充填し、35℃に24時間保持した。その後15
℃に72時間保持し、渋抜きを確認した。<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.
【0016】《実施例5》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が1.57×10-5%となるように平
均孔径50μmの孔を6個あけ、四溝柿を5個(約75
0g)充填し、20℃に120時間保持し、渋抜きを確
認した。<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.
【0017】《比較例1》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が1.47×10-4%となるように平
均孔径80μmの孔を22個あけ、四溝柿を5個(約7
50g)充填し、30℃に24時間保持した。その後1
5℃に72時間保持したが、渋は抜けなかった。<< 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.
【0018】《比較例2》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が1.67×10-5%となるように平
均孔径60μmの孔を3個あけ、四溝柿を5個(約75
0g)充填し、37℃に24時間保持した。その後15
℃に72時間保持したところ、渋抜きはできたが、柿が
煮えたようになり商品価値はない。<< 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.
【0019】《比較例3》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が1.67×10-5%となるように平
均孔径60μmの孔を3個あけ、四溝柿を5個(約75
0g)充填し、13℃に120時間保持したが、渋は抜
けなかった。<< 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.
【0020】《比較例4》比較例3の条件でさらに保持
時間を200時間に延長したが、渋は抜けなかった。以
上の各種条件による脱渋の状態の結果を表1及び表2に
示す。<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.
【0021】《実施例6》実施例1と同様に内寸が15
0×250mmの、厚さ30μmの延伸ポリプロピレン
からなる包装袋に、開孔面積比率が9.08×10-5%
となるように平均孔径80μmの孔を13個あけた三方
シール袋に、四溝柿5個(約750g)充填し、27℃
に24時間保持する。その後15℃に72時間保持し、
さらに3℃に保存した。その2週間後および1ヶ月後の
鮮度を臭気、外観、糖度を観察した結果を表3に示す。<< 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.
【0022】《実施例7》実施例2と同様に内寸が15
0×250mmの、厚さ30μmの延伸ポリプロピレン
からなる包装袋に、開孔面積比率が1.67×10-5%
となるように平均孔径60μmの孔を3個あけた三方シ
ール袋に、四溝柿5個(約750g)充填し、27℃に
24時間保持する。その後15℃に72時間保持し、さ
らに3℃に保存した。その2週間後および1ヶ月後の鮮
度を臭気、外観、糖度を観察した結果を表3に示す。<< 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.
【0023】《実施例8》実施例3と同様に内寸が15
0×250mmの、厚さ30μmの延伸ポリプロピレン
からなる包装袋に、開孔面積比率が1.88×10-6%
となるように平均孔径30μmの孔を2個あけた三方シ
ール袋に、四溝柿5個(約750g)充填し、27℃に
24時間保持する。その後15℃に72時間保持し、さ
らに3℃に保存した。その2週間後および1ヶ月後の鮮
度を臭気、外観、糖度を観察した結果を表3に示す。<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.
【0024】《比較例5》実施例2と同様に内寸が15
0×250mmの、厚さ30μmの延伸ポリプロピレン
からなる包装袋に、開孔面積比率が1.67×10-5%
となるように平均孔径60μmの孔を3個あけた三方シ
ール袋に、四溝柿5個(約750g)充填し、27℃に
24時間保持する。その後15℃に72時間保持して脱
渋した後、袋から取り出し、そのまま3℃で保存した。
その2週間後および1ヶ月後の鮮度を臭気、外観、糖度
を観察した結果を表3に示す。<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.
【0025】《比較例6》内寸が150×250mm
の、厚さ30μmの延伸ポリプロピレンからなる包装袋
に、開孔面積比率が8.38×10-7%となるように平
均孔径20μmの孔を2個あけ、四溝柿を5個(約75
0g)充填し、35℃に24時間保持した。その後15
℃に72時間保持し、渋抜きをし、さらに3℃で保存し
た。その2週間後および1ヶ月後の鮮度を臭気、外観、
糖度を観察した結果を表3に示す。<< 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.
【0026】 表1 各種条件による脱渋の状態 実 施 例 1 2 3 4 5 開孔率(×10-5%) 9.38 1.51 0.19 1.57 1.57 脱渋温度(℃) 27 30 30 35 20 脱渋時間(Hr) 24 24 24 24 120 保持温度(℃) 15 15 15 15 − 保持時間(Hr) 72 72 72 72 − 脱渋直後のガス濃度 O2 (%) 0.1 0.1 0 0 0 CO2 (%) 27 32 37 36 26 渋抜き状態 良好 良好 良好 良好 良好 表3 保存性の比較 保存期間 包装袋内ガス濃度 臭気 外観 O2(%) CO2(%) 実施例6 2週間 8.5 5.4 なし 良好 1カ月 8.8 5.5 なし 良好 実施例7 2週間 7.2 7.9 なし 良好 1カ月 6.9 8.0 なし 良好 実施例8 2週間 2.8 11.5 なし 良好 1カ月 2.5 11.8 なし 良好 比較例5 2週間 − − なし 腐敗 1カ月 − − − − 比較例6 2週間 0.2 21.5 あり 軟腐 1カ月 0.3 23.5 あり 軟腐 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】[0027]
【発明の効果】本発明の包装袋を使用して渋柿を包装す
ることすることによって、袋内で脱渋処理を簡単に行
い、その後、低温に保存することにより、渋柿の保存を
嫌気呼吸のため発生する臭気を防ぎ、硬度の低下、腐敗
を長期間にわたって防ぐことが可能となり、しかも嫌気
呼吸による糖分の消化を防止し、渋柿の鮮度を保った状
態で永く保存することができる。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)
24hr・1atm・m2 調整された有孔合成樹脂フィ
ルムを用い、渋柿100gあたりの袋内表面積が50〜
300cm2 である包装袋に渋柿を密封したことを特徴
とする渋柿入り包装体。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 .
1×10-6〜1×10-4%である請求項1記載の渋柿入
り包装体。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 %.
5×10-6〜5×10-5%である請求項1記載の渋柿入
り包装体。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 %.
孔径が10〜150μmである請求項1、2又は3記載
の渋柿入り包装体。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.
個である請求項1、2、3又は4記載の渋柿入り包装
体。5. The astringent persimmon-containing package according to claim 1, 2, 3 or 4, wherein one package has a plurality of the holes.
〜200cm2 である請求項1、2、3、4又は5記載
の渋柿入り包装体。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.
24hr・1atm・m2 調整された有孔合成樹脂フィ
ルムを用い、渋柿100gあたりの袋内表面積が50〜
300cm2 である包装袋に渋柿を密封し、20℃〜3
5℃で10時間〜120時間加熱し、その後10℃〜2
0℃で保持することにより、柿の渋を抜いてなることを
を特徴とする渋柿入り包装体。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.
24hr・1atm・m2 調整された有孔合成樹脂フィ
ルムを用い、渋柿100gあたりの袋内表面積が50〜
300cm2 である包装袋に渋柿を密封し、15℃〜2
5℃で100時間〜150時間保持することにより、柿
の渋を抜いてなることをを特徴とする渋柿入り包装体。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6356594A JP3035149B2 (en) | 1994-03-31 | 1994-03-31 | Package containing astringent persimmon |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6356594A JP3035149B2 (en) | 1994-03-31 | 1994-03-31 | Package containing astringent persimmon |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07264974A true JPH07264974A (en) | 1995-10-17 |
JP3035149B2 JP3035149B2 (en) | 2000-04-17 |
Family
ID=13232896
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6356594A Expired - Fee Related JP3035149B2 (en) | 1994-03-31 | 1994-03-31 | Package containing astringent persimmon |
Country Status (1)
Country | Link |
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JP (1) | JP3035149B2 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013034413A (en) * | 2011-08-05 | 2013-02-21 | Green Life Hashimoto | Preservation method of fruit |
WO2014103920A1 (en) * | 2012-12-28 | 2014-07-03 | 住友ベークライト株式会社 | Produce freshness-retaining packaging bag, produce-containing packaging body using same, and produce freshness-retaining method |
JP2014140349A (en) * | 2012-12-28 | 2014-08-07 | Sumitomo Bakelite Co Ltd | Packaging bag for retaining freshness of vegetable and fruit, package containing vegetable and fruit using the same, and method for retaining freshness of vegetable and fruit |
JP2014208544A (en) * | 2012-12-28 | 2014-11-06 | 住友ベークライト株式会社 | Method of manufacturing packaging bag for keeping freshness of garden stuff |
JP2015037967A (en) * | 2013-07-19 | 2015-02-26 | 住友ベークライト株式会社 | Vegetables and fruits freshness keeping packaging bag for green soybeans or broccoli, green soybeans or broccoli-containing package prepared using the same, and green soybeans or broccoli freshness keeping method |
JP2018174795A (en) * | 2017-04-12 | 2018-11-15 | 株式会社市田柿本舗ぷらう | Individually-wrapped de-astringent persimmon |
-
1994
- 1994-03-31 JP JP6356594A patent/JP3035149B2/en not_active Expired - Fee Related
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013034413A (en) * | 2011-08-05 | 2013-02-21 | Green Life Hashimoto | Preservation method of fruit |
WO2014103920A1 (en) * | 2012-12-28 | 2014-07-03 | 住友ベークライト株式会社 | Produce freshness-retaining packaging bag, produce-containing packaging body using same, and produce freshness-retaining method |
JP2014140349A (en) * | 2012-12-28 | 2014-08-07 | Sumitomo Bakelite Co Ltd | Packaging bag for retaining freshness of vegetable and fruit, package containing vegetable and fruit using the same, and method for retaining freshness of vegetable and fruit |
JP2014141299A (en) * | 2012-12-28 | 2014-08-07 | Sumitomo Bakelite Co Ltd | Packaging bag for keeping freshness of garden stuff, packaging of garden stuff using the same, and method for keeping freshness of garden stuff |
JP2014208544A (en) * | 2012-12-28 | 2014-11-06 | 住友ベークライト株式会社 | Method of manufacturing packaging bag for keeping freshness of garden stuff |
CN104869833A (en) * | 2012-12-28 | 2015-08-26 | 住友电木株式会社 | Produce freshness-retaining packaging bag, produce-containing packaging body using same, and produce freshness-retaining method |
JP2015037967A (en) * | 2013-07-19 | 2015-02-26 | 住友ベークライト株式会社 | Vegetables and fruits freshness keeping packaging bag for green soybeans or broccoli, green soybeans or broccoli-containing package prepared using the same, and green soybeans or broccoli freshness keeping method |
JP2018174795A (en) * | 2017-04-12 | 2018-11-15 | 株式会社市田柿本舗ぷらう | Individually-wrapped de-astringent persimmon |
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