JP2009136208A - Food deterioration suppressing method, and food packaging body - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food deterioration suppressing method capable of attaining a commodity lifetime span of food, which is easy to discolor, fade, and deteriorate under the influence of oxygen, by an inexpensive means which is free of the need for a high-priced investment on plant and equipment, a high-cost packaging material, such as a light-resistant material and a material of gas-barrier property, and an additive excluding food, such as, an oxygen scavenger. <P>SOLUTION: This food deterioration suppressing method comprises holding food and vegetable which has an oxygen absorbing effect in a dark cold place in a packaging container followed by closely sealing, preserving the container in a dark cold place, and bringing a remaining oxygen concentration in the packaging container, after preserving in a dark cold place to 7 vol.% or lower. The vegetable is preferably one kind or at least two kinds selected from the group consisting of cabbage, carrot, cucumber, green onion, bean sprout, asparagus, broccoli, sweet corn, celery, lettuce, spinach, pumpkin, hackberry, okra and herbs. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention accommodates food such as cooked food, fresh food such as meat and seafood, and semi-cooked food in a packaging container, and the opening of the packaging container is closed with a lid, a heat sealing film, a wrap, etc., and sealed and packaged. In food packaging, the residual oxygen concentration in the container is reduced to increase the storage stability of the food, and the method for inhibiting the alteration of food to extend the storage period, and the preservation stability of the food by the alteration inhibiting method Related to food packaging.

  Conventionally, in a food package in which food is contained in a packaging container and sealed, conventional techniques for reducing the oxygen concentration inside the container and suppressing oxidative deterioration of the food include Patent Documents 1 and 2, for example.

  Patent Document 1 discloses a method of keeping the oxygen concentration low by gas replacement or vacuum degassing in a gas barrier packaging. However, this conventional technique has a problem that the packaging body manufacturing equipment is large and expensive, and a large installation space is required. In addition, this method is not suitable for the production of small lots.

  Patent Document 2 discloses a food that is prepared by freeze-drying a raw vegetable or a processed product of a raw vegetable that is easily discolored, and then sealing and storing it in a substantially non-breathable container together with an oxygen scavenger mainly composed of iron powder. A storage method is disclosed. However, when an oxygen scavenger based on iron powder is used, this oxygen scavenger may be detected as metal when the food package is put on a metal detector to check for the presence of metal foreign objects. There is a problem that it is difficult to check for contamination. Also, this type of oxygen scavenger becomes waste after the food packaging is opened.

  Also, in the general food preservation technical field, there is a method of replacing the inside of a food package with an inert gas such as carbon dioxide gas. This method requires a large and expensive package manufacturing facility and a wide installation space. There is a problem that will be necessary.

In addition, there is a method in which food is wrapped in a light-shielding bag or container to block light and suppress deterioration of the food. However, since the contents cannot be visually recognized according to this method, it is not suitable for the side dishes that consumers tend to select and purchase by comparing the contents.
Japanese Patent Laid-Open No. 56-1846 Japanese Patent Publication No.63-62176

  The present invention has been made in view of the above circumstances, and has a product life of food that is easily discolored, discolored, and deteriorated due to the influence of oxygen, high capital investment, high-cost packaging materials such as light-shielding materials and gas barrier materials, and the like. An object of the present invention is to provide a method for suppressing deterioration of food that can be achieved by an inexpensive means that does not require additives other than food such as an oxygen scavenger.

  In order to achieve the above object, the present invention accommodates food and vegetables having an oxygen-absorbing action in a cool and dark place in a packaging container and seals it, stores it in a cool and dark place, and stores the residual oxygen in the packaging container after this cool and dark place storage. Provided is a method for inhibiting deterioration of food, characterized in that the concentration is 7% by volume or less.

  In the method for inhibiting deterioration of food of the present invention, the residual oxygen concentration in the packaging container after storage in a cool and dark place is preferably 5% by volume or less.

  In the method for inhibiting deterioration of food according to the present invention, the vegetable comprises cabbage, carrot, cucumber, potato, sprouts, asparagus, broccoli, sweet corn, celery, lettuce, spinach, pumpkin, enoki mushrooms, okra, herbs. It is preferable that it is 1 type, or 2 or more types selected from.

In the method for inhibiting deterioration of food according to the present invention, the food is preferably a heat-treated food.
Examples of the heat-treated food include one kind or two or more kinds selected from the group consisting of foods obtained by heat-treating beans, vegetables, rice cake, rice cake, shrimp, and shrimp.

  In the method for inhibiting deterioration of food according to the present invention, the food is selected from the group consisting of seaweed, ham, raw ham, bacon, sausage, natural fats and oils, seafood, fish paste product, meat, food using these, and fresh confectionery. 1 type or 2 types or more may be sufficient.

  In the method for inhibiting deterioration of food according to the present invention, an oxygen scavenger may be placed in the packaging container together with the food and the vegetable.

  In addition, the present invention contains food and vegetables having an oxygen absorbing action in a cool and dark place and sealed in a packaging container, and the residual oxygen concentration in the packaging container is reduced by executing the above-described method for inhibiting deterioration of food according to the present invention. Provided is a food package characterized by being 7% by volume or less.

  In the food package of the present invention, it is preferable that at least a part of the lid for closing the packaging container and the opening thereof is transparent or light transmissive.

According to the present invention, food and vegetables having an oxygen absorption action in a cool and dark place are accommodated in a packaging container and sealed, and stored in a cool and dark place, so that the oxygen in the food package can be absorbed by the oxygen absorption action such as the breathing action of vegetables. By absorbing oxygen, discoloration, fading, and alteration of food can be suppressed, so that inexpensive foods that are prevented from discoloration, fading, and alteration due to oxidation of food without the use of special expensive manufacturing equipment and packaging materials A package can be provided.
In the method of the present invention, it is not necessary to enclose non-food ingredients such as oxygen scavengers, so accidents such as accidental ingestion can be avoided and safety can be improved.
In addition, since it is not necessary to put an oxygen scavenger in the food package, iron contained in the oxygen scavenger will not react to the metal detector when the food package is inspected, making it easy to check for metal contamination. Become.
Moreover, if a vegetable is put in a packaging container and further an oxygen scavenger is used, a more powerful discoloration, discoloration, and alteration prevention effect can be obtained.
Furthermore, by selecting the kind of vegetables as appropriate and cutting it into an appropriate shape, it can be used as a side dish at the time of eating or as a cooking material.

  In the method for inhibiting deterioration of food according to the present invention, the food and vegetables having an oxygen absorption action in a cool and dark place are contained in a packaging container and sealed (hereinafter, the sealed product is referred to as a food package). The package is stored in a cool and dark place, and the residual oxygen concentration in the food package after storage in the cool and dark place is 7% by volume or less, preferably 5% by volume or less. The food package of the present invention contains food and vegetables having an oxygen absorption effect in a cool and dark place in a packaging container and sealed, and executes the above-described method for inhibiting deterioration of food according to the present invention. The residual oxygen concentration is 7% by volume or less.

<Vegetables with oxygen absorption effect>
In the dark, plants absorb oxygen and release carbon dioxide by respiration. On the other hand, when exposed to light, the photosynthesis reaction that consumes carbon dioxide and releases oxygen proceeds in competition with the respiratory reaction, and the oxygen concentration increases when the brightness exceeds the light compensation point. In the dark, the respiratory action preferentially proceeds, so if the plant is placed in a sealed container, the oxygen concentration in the container decreases.
In addition, when placed in a dark place, discoloration, discoloration, and alteration of food are difficult to proceed.

If this action is utilized, quality deterioration due to oxygen of food can be suppressed only by a combination of foods without using an oxygen scavenger or the like.
Moreover, the alteration inhibiting effect by the carbon dioxide gas produced | generated by the respiratory action of vegetables can also be utilized.

  As a vegetable having an oxygen absorbing action, any plant that has a respiratory action and is used for food can be used. Moreover, it can use also about the vegetables which have the oxygen absorption effect | action by not only respiration but oxygen, such as an oxidase, and the antioxidant component (ascorbic acid, tocopherol, etc.) to contain.

  When the concentration of carbon dioxide in the food package increases due to respiration, carbon dioxide dissolves in moisture and lowers the pH of the surface of the food, so that an effect of inhibiting the growth of microorganisms and the effect of maintaining freshness can be expected.

  As a guideline for selecting vegetables having an oxygen absorbing action, 40 g of vegetables are sealed in a sealed 180 mL capacity container, and the volume of oxygen in the container after 24 hours storage in a cool dark place (temperature 5-10 ° C.) Vegetables that can show a concentration of 7% by volume or less, or a volume concentration of carbon dioxide gas of 10% by volume or more can be used particularly effectively.

  Specific examples of this vegetable are one selected from the group consisting of cabbage, carrot, cucumber, moss, sprouts, asparagus, broccoli, sweet corn, celery, lettuce, spinach, pumpkin, enoki mushrooms, okra and herbs. Or although 2 or more types is mentioned, it is not limited to these.

  Vegetables having an oxygen absorbing action change the amount of oxygen absorbed depending on how they are cut. Although this point will be described in detail in the examples described later, as described in Table 1 and Table 2 below, in the order of chopping> chopping> chopped, generally the amount of oxygen absorbed increases as the vegetables are cut finely, The residual oxygen concentration tends to decrease. Depending on the type of vegetable, the above-mentioned tendency may not always apply. Therefore, regarding how to cut vegetables, consider the oxygen absorption effect (or carbon dioxide generation effect) and the suitability of the vegetable used as food, such as appearance and taste. And select.

  The amount of the vegetable having an oxygen absorbing action is set in consideration of the amount of air in the food package containing the food and the vegetable and the oxygen absorbing capacity of the vegetable. Further, this may be corrected in consideration of consumer preference prediction.

<Food>
In the present invention, the food to be packaged in the food package is not particularly limited. However, from the viewpoint of effectively utilizing the effects of the present invention, a food that is easily discolored, discolored, and altered under the influence of oxygen is desirable. In addition, foods corresponding to the vegetables having the oxygen absorbing action described above are excluded.

  Heated green vegetables tend to discolor because the chlorophyll of the green component is easily decomposed under the influence of visible light and oxygen, and the discolored product has a reduced commercial value, so the color fading time can be extended by implementing the present invention. Can do. In particular, the boiled green soybeans, warm vegetables, seaweeds, etc. have high utility value of the present invention.

  Crustaceans such as shrimp and sea bream turn black due to the formation of melanin by oxidation. By carrying out the present invention, discoloration and deterioration of flavor can be suppressed.

  Ham and sausage may be discolored due to oxidation. Implementation of the present invention is effective in preventing flesh color discoloration.

  Natural fats and oils in food are auto-oxidized by oxygen in the air and the flavor and nutritional value are impaired. By implementing this invention, the oxidation of natural fats and oils can be suppressed. Further, it is possible to prevent baked or fried colors from being faded by light irradiation. Examples of foods rich in natural fats and oils include tempura and fried chicken.

  Fresh confectionery can be expected to be used to prevent mold. Mold is an aerobic microorganism, and its growth can be suppressed in the container of the food package with a reduced oxygen concentration according to the present invention.

<Cold and dark place storage>
Experiences in gas replacement packaging research so far have shown that the prevention of green fading in foods such as boiled vegetables is effective when the residual oxygen concentration is approximately 1% by volume or less.

  After the food packaging is stored in a cool and dark place, if the residual oxygen concentration at the point of display in the store reaches 7% by volume or less, preferably 5% by volume or less, the time for the food to be altered or faded by the action of oxygen is extended. There is an effect that can be done.

  When the food packaging is displayed at the store after this cold and dark place storage treatment, the food packaging is irradiated with light and the respiration of the vegetable having oxygen absorbing action further proceeds, and the residual oxygen concentration is faster than the progress of discoloration and discoloration. Is considered to decrease to 1% by volume or less.

  The temperature for storage in a cool and dark place is preferably in the range of storage temperature of 5 to 10 ° C. If the storage temperature is less than 5 ° C., the vegetable having an oxygen absorbing action may cause a low-temperature disorder, and the respiratory capacity is low, and the oxygen absorbing effect may not be sufficiently obtained. When the storage temperature exceeds 10 ° C. and approaches room temperature, problems such as microbial growth are likely to occur.

  The brightness during storage in a cool and dark place is preferably as dark as possible in order to prevent discoloration and discoloration of food by the action of light and to suppress generation of oxygen due to photosynthesis reaction. As a guideline, it should be 10 lux or less, preferably 1 lux (about moonlight) or less.

  The storage time in a cool and dark place is 16 hours or longer, preferably 24 hours or longer. However, the storage time in a cool and dark place can be shortened (adjusted) depending on the type and combination of vegetables having an oxygen absorbing action.

<Other additives>
In the method for inhibiting deterioration of food according to the present invention, a food package can be obtained by sealing an oxygen scavenger together with the food and vegetables in the packaging container. As this oxygen scavenger, a conventionally known oxygen scavenger mainly composed of iron powder can be used. In addition to this type of oxygen scavenger, food-grade antioxidants can also be used.

<Packaging container for food packaging>
In the method for inhibiting deterioration of food according to the present invention, the packaging container for containing the food and the vegetables is such that the inside and outside of the packaging container are blocked during sealing and the inside of the food packaging body is substantially sealed. There are no particular limitations on the material, shape, dimensions, closed lid structure, etc. of the packaging container or lid. For example, a plastic container, a wooden container, a container made of metal foil, a bag, or the like can be used.

  The packaging container is particularly preferably a packaging container in which a plastic sheet is formed by vacuum forming, vacuum / pressure forming, or hot plate forming. The material of the packaging container is not limited to a single plastic or a combination of a plurality of plastics, but may be a material other than plastic, for example, a metal foil, paper, or a composite of fibers.

  The means for sealing the packaging container is not limited, but a means for sealing a plastic film, sheet, or molded lid by bonding or heat-sealing it to the container opening is preferable.

  The plastic molded body, film and sheet used for the packaging container body and sealing means can be used as long as they are usually used in the field of food packaging. Although it does not limit as a plastic material, For example, a polystyrene-type resin, a polypropylene-type resin, a polyester-type resin, or these combination etc. are preferable. Moreover, what mix | blended fillers, such as talc, with these resin, and the thing foamed using the foaming agent can also be used. A resin having a high gas barrier property may be used in combination.

  The food package is preferably at least partially transparent or light transmissive so that the consumer can visually recognize the contents (food and vegetables) at the time of display.

[Measurement of residual oxygen concentration change by vegetables]
Various vegetables were put in a packaging container, sealed, and stored for a predetermined time in a refrigerator adjusted to a predetermined temperature, and then the residual oxygen concentration and carbon dioxide concentration in the packaging container were measured and compared.
The packaging container used for the test is a transparent packaging container obtained by thermoforming a polyethylene terephthalate resin sheet (thickness 0.5 to 0.65 mm), and the internal volume is 180 mL. Sealing was performed by heat-sealing a plastic film (PET (thickness 12 μm) / ABF65C (thickness 30 μm) dry laminate film) to the opening of the packaging container (ABF65C is a sealant for PET manufactured by Tosero Corporation). the film).

[Measurement method of residual oxygen and residual carbon dioxide concentration in the container]
The oxygen and carbon dioxide measuring device used for the measurement was CheckMate O ₂ / CO ₂ manufactured by Dansensor.
The sensor of the measuring device was O ₂ zirconia type and CO ₂ infrared absorption type.
The gas sampling method in the container was a method in which a needle was directly inserted into the container and aspirated (sample amount: 5 mL).

(1) List of respiratory rate of vegetables 40 g of each vegetable described in Table 1 is put in the packaging container, the packaging container is sealed, the packaging container is placed in a refrigerator at 10 ° C., and stored in a cool and dark place for 24 hours. Residual oxygen concentration in the packaging container (abbreviated as “O ₂ ” in each table and figure to be described later. The unit is volume% and abbreviated as “%”) and residual carbon dioxide concentration (each table to be described later) In each figure, it is abbreviated as “CO _2. ” The unit is volume%, and abbreviated as “%”. The results are summarized in Table 1 and FIG.

From the results of Table 1 and FIG. 1, among the tested vegetables, cabbage, carrot, bean sprouts, cabbage / carrot (mass ratio 2: 1) mixture, asparagus, broccoli, celery leaves, spinach, pumpkin, enoki mushroom, Good results were obtained with a residual oxygen concentration of 5% by volume or less with okra or the like.
Also, even for the same vegetables, the residual oxygen concentration is affected by the way of cutting. In general, there was a tendency for the residual oxygen concentration to decrease with fine cutting.
Moreover, the test products with a low residual oxygen concentration showed a tendency for the residual carbon dioxide gas concentration to increase.

(2) Comparison of respiration rate due to different cutting methods: cabbage In the test of (1) above, since the residual oxygen concentration tended to differ depending on how to cut the same vegetables, Changes in the residual oxygen concentration and residual carbon dioxide concentration over time were measured.
Prepare cabbage that has been “chopped”, “chopped” and “chopped”, put 40 g of each into the packaging container, seal the packaging container, store the packaging container in a refrigerator at 10 ° C., and start storage. Immediately after (0 hours), 4 hours, 8 hours and 24 hours after the start of storage, the residual oxygen concentration and residual carbon dioxide concentration in the packaging container were measured for each test product. The results are shown in Table 2 and FIG.

  From the results shown in Table 2 and FIG. 2, the residual oxygen concentration was in the order of chopping> chopping> chopped, and the cabbage became respirable as it was cut finely, and the residual oxygen concentration tended to decrease.

(3) Comparison of respiration rate by difference in cutting method: carrot A similar test was carried out using carrot instead of the cabbage tested in (2).
Prepare carrots that have been cut into strips, shredded, and chopped, put 40 g of each into the packaging container, seal the packaging container, store the packaging container in a refrigerator at 10 ° C, and start storing Immediately after (0 hours), 4 hours, 8 hours and 24 hours after the start of storage, the residual oxygen concentration and residual carbon dioxide concentration in the packaging container were measured for each test product. The results are shown in Table 3 and FIG.

  From the results in Table 3 and FIG. 3, when carrots are used, the respiration rate is higher and the residual oxygen concentration is lower than in the case of cabbage (2). The residual oxygen concentration was in the order of strip cutting> chopping> chopping, and chopping and cutting were reversed compared to the cabbage pattern, and it was not necessarily effective to cut carrots finely.

(4) Confirmation of optimal temperature of vegetable respiration rate As vegetables, MIX vegetables prepared by mixing cabbage shredded cabbage and carrot shredded at a mass ratio of 2: 1 were used, and 30 g or 40 g of the MIX vegetable was put in the packaging container and sealed. This was stored in a refrigerator at 5 ° C. and 10 ° C., and immediately after the start of storage (0 hour), 4 hours, 20 hours and 24 hours after the start of storage, Residual oxygen concentration and residual carbon dioxide concentration were measured. In addition, the test which stored 40 g of MIX vegetables at 5 degree | times and tested the same thing 2 (it describes as 5 degreeC-1, 5 degreeC-2), and the test article stored at 10 degreeC is the same thing 3 Each was tested (denoted as 10 ° C-1, 10 ° C-2, 10 ° C-3).
The results for the residual oxygen concentration (O ₂ %) are shown in Table 4 and FIG. 4, and the results for the residual carbon dioxide concentration (CO ₂ %) are shown in Table 5 and FIG.

  From the results of Tables 4 to 5 and FIGS. 4 to 5, when the storage temperature in a cool and dark place was 5 ° C., the residual oxygen concentration was high and the oxygen absorption effect was low. It was most effective when the amount of MIX vegetables was 40 g and stored at a storage temperature of 10 ° C. for 24 hours.

[Food preservation test]
Food and vegetables were put in a packaging container, sealed, stored in a refrigerator adjusted to a predetermined temperature for a predetermined time, and the residual oxygen concentration and residual carbon dioxide concentration in the packaging container after storage were measured.
The packaging container and the plastic film for sealing the container are the same as described above using a packaging container and a plastic film having an internal volume of 180 mL, and the packaging container is sealed by heat-sealing the plastic film at the container opening. went.
The food packaging after storage in a cool and dark place is stored at a temperature of 5 ° C or 10 ° C for 24 hours in a 1000 lx showcase, and the appearance and flavor of the food are compared with green soybeans immediately after being boiled and cooled. According to the evaluation criteria shown in Table 6, “visual evaluation” and “flavor evaluation” were examined. In addition, these evaluation points of food shall pass 3 or more.

(5) Preservation test of green soybeans due to differences in vegetables Boiled green soybeans were used as food. Various food packaging bodies were prepared by putting 50 g of green soybeans in the packaging container together with 30 g of various vegetables shown in Table 7. These food packages were stored in a refrigerator at 5 ° C. for 24 hours. Thereafter, various food packages were stored in a showcase with a temperature of 5 ° C. and illumination of 1000 lx for 24 hours, and then the appearance, odor, and taste of the green soybeans of each food package were examined and evaluated according to the above evaluation criteria. The results are summarized in Table 7.

The lowermost data in Table 7 is a control (a food package in which only green soybeans are added without adding vegetables). In this control, there is little change in the residual oxygen concentration. Both the evaluation and the evaluation of flavor were rejected with an evaluation score of 3 or less.
On the other hand, in the food packaging body containing 30 g of various vegetables together with 50 g of green soybeans, the residual oxygen concentration was lower than the control, and both the appearance and flavor of the food were improved. However, in this test, the storage temperature in the cool and dark place was as low as 5 ° C. and the amount of vegetables was small, so there were few things that passed both the visual evaluation and the flavor evaluation. Among these tests, good results were obtained when the vegetables were cabbage, carrots, or combinations thereof.

(6) Confirmation of effect due to change in storage time in cool and dark place Boiled green soybeans were used as food. Moreover, shredded cabbage + shredded carrot (mass ratio 2: 1) was used as the vegetables to be enclosed.
Edamame 40g and vegetables 40g were put in the packaging container and sealed to prepare a food package. This food package is not stored in a refrigerator at 10 ° C. (cold dark storage 0 hours), stored for 8 hours, stored for 16 hours, and stored for 24 hours, and remains in those containers. The oxygen concentration and residual carbon dioxide concentration were measured.
Each food package having different storage times in a cool and dark place was stored for 24 hours in a showcase with a temperature of 10 ° C. and illumination of 1000 lx. Thereafter, the appearance color, odor, and taste of the green soybeans of each food package were examined.

  In this test, the appearance color was evaluated according to the evaluation criteria shown in Table 6 in comparison with green soybeans just after each test product was boiled and cooled.

As for flavor, each test product was examined for the presence or absence of off-flavors and off-flavors compared to green soybeans immediately after being boiled and cooled, and evaluated according to the evaluation criteria shown in Table 6.
The results of this test are summarized in Table 8. FIG. 6 shows the relationship between the storage time in a cool dark place and the gas (O ₂ , CO ₂ ) concentration in the container.

  From the results of Table 8 and FIG. 6, it was found that in the case of the combination of green soybeans and vegetables described above, the deterioration of green soybeans can be effectively suppressed if the storage time in a cool and dark place is 16 hours or longer, preferably 24 hours or longer.

(7) Confirmation of effect due to difference in mixing ratio between food and vegetable Boiled green soybeans were used as food. Moreover, shredded cabbage + shredded carrot (mass ratio 2: 1) was used as the vegetables to be enclosed.
Various food packages were prepared by putting edamame and vegetables into the packaging containers in the number of grams shown in Table 9 and sealing them.
This food package was stored in a refrigerator at 10 ° C. for 24 hours, and the residual oxygen concentration and residual carbon dioxide concentration in the container after storage in a cool and dark place were measured.
After storage in a cool dark place, each food package having a different mixing ratio of green soybeans and vegetables was stored for 24 hours in a showcase with a temperature of 10 ° C. and illumination of 1000 lx. Thereafter, the appearance color, odor, and taste of the green soybeans of each food package were examined.

  In this test, the appearance color was evaluated according to the evaluation criteria shown in Table 6 in comparison with green soybeans just after each test product was boiled and cooled.

  In addition, the flavor was evaluated according to the evaluation criteria shown in Table 6 in comparison with green soybeans just after each test product was boiled and cooled.

  The results of this test are summarized in Table 9. Moreover, it shows in FIG. 7 about the gas concentration in a container after a cool dark place storage.

  From the results of Table 9 and FIG. 7, in the case of this combination of green soybeans and vegetables, the combination of green soybeans 40 g + vegetables 40 g was optimal. If vegetables are increased more than this, residual oxygen concentration will decrease and the preservation effect of green soybeans will become better, but costs other than green soybeans will increase.

(8) Confirmation of the effect of inhibiting alteration of various foods As food, sliced ham (25 g), raw ham (20 g), boiled shrimp (30 g), boiled octopus (30 g), seaweed salad (20 g), warm vegetable (30 g), boiled octopus ( 30 g) and a mixture of apple and banana slices (20 g) was used.
Moreover, shredded cabbage + shredded carrot (mass ratio 2: 1) was used as the vegetables to be enclosed.
Various food packages were prepared by sealing various foods and 40 g of vegetables in the packaging container.
This food package was stored in a refrigerator at 10 ° C. for 24 hours, and the residual oxygen concentration and residual carbon dioxide concentration in the container after storage in a cool and dark place were measured.
After being stored in a cool and dark place, it was stored in a showcase with a temperature of 10 ° C. and illumination of 1000 lx for 24 hours. Thereafter, the residual oxygen concentration and the residual carbon dioxide concentration of each food package were measured. The results are summarized in Table 10.

Moreover, only the said various foodstuffs were put in the packaging container, and it sealed without putting vegetables, and produced the comparative example without vegetables which performed cold dark place storage and showcase preservation | save like the food packaging body containing the said vegetables. The appearance and flavor of various foods after storage for 24 hours in the showcase were evaluated according to the evaluation criteria shown in Table 6 in comparison with the comparative example without vegetables and the food package with vegetables. The results are shown in Table 10.
As for sliced ham, the vegetable-free comparative example completely faded in meat color and did not have the flavor of ham, while the food package with vegetables maintained the meat color even after storage in the showcase and retained the flavor. It was a good result.
As for the cured ham, the comparative example without vegetables was completely faded in meat color and the odor and taste were deteriorated, whereas the food package with vegetables kept the meat color even after storage in the showcase, and the flavor was also good This was a good result.
Regarding boiled shrimp, there was no difference in color between the comparative example without vegetables and the food package containing vegetables. The shrimp odor was stronger in the comparative example without vegetables.
As for boiled octopus, the comparative example without vegetables was dark in color and the smell and taste were slightly deteriorated, whereas the food package containing vegetables kept fresh color even after storage in the showcase, and it smelled There was no change in taste and the result was good.
As for the seaweed salad, in the comparative example without vegetables, the red sea saka and seaweed faded and the smell and taste deteriorated slightly, whereas the food package with vegetables retained both red and green and changed to smell and taste There was no good result.
For the warm vegetables, the green color faded in the comparative example without vegetables, but there was no off-flavor, but the vegetable odor decreased, whereas the food package with vegetables kept the green color sufficiently and the vegetable odor was retained It was a good result.
As for the boiled clam, the comparative example without vegetables faded, while the food package containing vegetables did not fade. There was no clear difference in odor.
About slice mixing of an apple and a banana, there was no big difference between the comparative example without vegetables and the food packaging body containing vegetables.

(9) Comparative Example As a comparative example, a food package containing a commercially available oxygen scavenger was prepared, and the residual gas (O ₂ , CO ₂ ) concentration in the container after being stored in a cool dark place and stored in a showcase was examined.
Boiled green soybeans were used as food.
As the oxygen scavenger, SECURE DU-250N (iron moisture dependent type) manufactured by Nisso Resin Co., Ltd. and SECURE SW250 (CO ₂ generation type) for air 250 mL were used.
Sealed with 200 g of green soybeans and any of the above oxygen absorbers in a packaging container of the same material as the packaging container and having a capacity of 440 mL, and sealed with 200 g of green soybeans and without oxygen absorbers. The test article (hereinafter referred to as “no oxygen scavenger”) was prepared. These test products were placed in a refrigerator at 5 ° C., stored for 8 hours, stored for 16 hours, and stored for 24 hours, and then the residual oxygen concentration and residual carbon dioxide concentration in the containers of the respective test products were measured.
Subsequently, various test articles having different storage times in a cool and dark place were stored for 24 hours in a showcase with a temperature of 5 ° C. and illumination of 1000 lx. Thereafter, the residual oxygen concentration and the residual carbon dioxide concentration of each test product were measured. The results are summarized in Table 11. In addition, the green soybeans of each test product after storage in the showcase were evaluated for visual color and taste as compared with green soybeans just boiled and cooled. The evaluation criteria for the appearance color and flavor are the same as those shown in Table 6. These evaluation results are also summarized in Table 11.

  From the results shown in Table 11, when an oxygen scavenger was used, at least 24 hours were required for storage in a cool and dark place. Also, the residual oxygen concentration varies considerably depending on the type of oxygen scavenger used.

It is a graph showing the measurement results of the residual gas (O _2, CO ₂₎ concentration in the "(1) respiration list of vegetables" in the embodiment. "Comparison of respiration due to differences in (2) How to cut: Cabbage" in Examples residual gas in the (O _2, CO ₂₎ is a graph showing the results of measurement of concentration. "Comparison of respiration due to differences in (3) How to cut: carrot" in the examples is a graph showing the measurement results of the residual gas (O _2, CO ₂₎ concentration in the. Is a graph showing the results of measurement of the residual oxygen concentration in the "(4) Checking the optimum temperature vegetable respiration" (O _2%) in Example. Is a graph showing the measurement results of the residual carbon dioxide concentration in the "(4) identify optimal temperature vegetable respiration" (CO _2%) in Example. It is a graph showing the residual gas in the "(6) Effect confirmation by changes in cool dark storage time" (O _2, CO ₂₎ concentration in the measurement results in Example. It is a graph showing the "(7) Food and Difference Effect confirmation by vegetable mixing ratio" in the residual gas (O _2, CO ₂₎ concentration in the measurement results in Example.

Claims (9)

  A food container and a vegetable having oxygen absorbing action in a cool and dark place are sealed in a packaging container, stored in a cool and dark place, and the residual oxygen concentration in the packaging container after storing in a cool and dark place is 7% by volume or less. A method for suppressing the deterioration of food.   The method for inhibiting deterioration of food according to claim 1, wherein the residual oxygen concentration in the packaging container after storage in a cool and dark place is 5% by volume or less.   The vegetable is one or more selected from the group consisting of cabbage, carrot, cucumber, moss, sprouts, asparagus, broccoli, sweet corn, celery, lettuce, spinach, pumpkin, enoki mushrooms, okra and herbs. The method for inhibiting deterioration of food according to claim 1 or 2, wherein   The method for inhibiting deterioration of food according to any one of claims 1 to 3, wherein the food is a heat-treated food.   The said heat-processed food is 1 type (s) or 2 or more types selected from the group which consists of the foodstuff which heat-processed beans, vegetables, rice cake, a salmon, shrimp, and a giant clam. To prevent the deterioration of food.   The food is one or more selected from the group consisting of seaweed, ham, raw ham, bacon, sausage, natural fats and oils, seafood, fish paste products, meat, food using these, and fresh confectionery. The method for inhibiting the deterioration of food according to any one of claims 1 to 3.   The method for inhibiting deterioration of food according to any one of claims 1 to 6, wherein an oxygen scavenger is placed in the packaging container together with the food and the vegetable.   The food and the vegetable having oxygen absorbing action in a cool and dark place are sealed in a packaging container, and the residual oxygen concentration in the packaging container is determined by executing the method for inhibiting deterioration of food according to any one of claims 1 to 7. A food package characterized by being 7% by volume or less.   The food packaging body according to claim 8, wherein at least a part of the packaging container and a lid that closes the opening thereof is transparent or light transmissive.

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