JP2010057382A - Freshness-keeping package for food, and method for keeping freshness of food - Google Patents
Freshness-keeping package for food, and method for keeping freshness of food Download PDFInfo
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- JP2010057382A JP2010057382A JP2008223872A JP2008223872A JP2010057382A JP 2010057382 A JP2010057382 A JP 2010057382A JP 2008223872 A JP2008223872 A JP 2008223872A JP 2008223872 A JP2008223872 A JP 2008223872A JP 2010057382 A JP2010057382 A JP 2010057382A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
Description
本発明は、アリルカラシ油の成分であるイソチオシアン酸アリル(以下、AITという)からなる食品の鮮度保持包装体および、この包装体を用いた、食品の鮮度保持方法に関する。 The present invention relates to a food freshness-maintaining package made of allyl isothiocyanate (hereinafter referred to as AIT), which is a component of allyl mustard oil, and a method for maintaining food freshness using this package.
果実や野菜等の青果物や水産加工品等の生鮮食品は流通途上で追熟や酸化による風味の低下や変色、更には微生物による腐敗やカビの発生を伴い、鮮度が低下し、商品価値を損なう問題がある。この為、一般的には、出来るだけ低温で保管し、酸化防止剤や抗菌剤等を用いたりして食品の流通過程で無菌的環境を整えることが望ましいが、設備面や人体への安全性及び経済的に限界がある。 Fresh foods such as fruits and vegetables such as fruits and vegetables and processed fishery products are deteriorated in the course of distribution due to deterioration and discoloration of flavor due to ripening and oxidation, as well as spoilage and mold caused by microorganisms, and the product value deteriorates. There's a problem. For this reason, it is generally desirable to store the product at as low a temperature as possible and use an antioxidant or antibacterial agent to create a sterile environment in the food distribution process. And there are economic limitations.
食品の鮮度保持の為に、人体への安全性の高いわさびや芥子等の植物の抽出物であるAITの抗菌、防カビ、防虫力を応用しようとした試みもあり、具体的には、AIT抽出油を直接食品に添加する方法(特許文献1)や、AITを乳化させた水溶液に食品を浸漬する方法(特許文献2)、更に、AIT抽出油の蒸発ガスを食品に接触させる方法(特許文献3)が提案されている。しかし、AITは独特の臭気を有するため、これらの食品にAITを直接接触させる方法は、食品の風味を変質させる欠点があった。 In order to maintain the freshness of food, there is an attempt to apply the antibacterial, antifungal, and insect repellent power of AIT, which is a plant extract such as wasabi and coconut, which is highly safe to the human body. A method of adding extracted oil directly to food (Patent Document 1), a method of immersing food in an aqueous solution emulsified with AIT (Patent Document 2), and a method of contacting evaporated gas of AIT extracted oil with food (Patent Document 2) Document 3) has been proposed. However, since AIT has a unique odor, the method in which AIT is brought into direct contact with these foods has the disadvantage of altering the flavor of the food.
また、AITの蒸散性を活用し、AITガスを食品に接触させ、食品の鮮度を保持する方法が検討され、AITを含有するフィルムで食品を包装する方法(特許文献4)や、AITを含有するゲルの成型品を食品と接触させる方法(特許文献5)や、AITを吸収させた担体を包装した製剤を用いる方法(特許文献6,7)等が提案されている。 In addition, a method for maintaining the freshness of food by making use of the transpiration of AIT, bringing AIT gas into contact with the food, and a method for packaging food with a film containing AIT (Patent Document 4) or containing AIT There have been proposed a method in which a molded product of gel to be brought into contact with food (Patent Document 5), a method using a preparation in which a carrier that has absorbed AIT is packaged (Patent Documents 6 and 7), and the like.
しかし、これらの方法は、いずれもAITガスの抗菌性能が顕著に発揮される濃度20ppm以上、好ましくは100ppm以上のAITを蒸散させることを目的とするため、鮮度保持を目的として使用すると、食品にAIT特有の異臭が付き、食品本来の風味を損なうこととなる。 However, each of these methods aims to evaporate AIT having a concentration of 20 ppm or more, preferably 100 ppm or more, in which the antibacterial performance of AIT gas is remarkably exhibited. A odor peculiar to AIT is attached, and the original flavor of food is impaired.
本発明の目的は、食品の鮮度保持に好適な鮮度保持包装体及びそれを用いた食品の鮮度保持方法を提供することにある。 The objective of this invention is providing the freshness maintenance package suitable for the freshness preservation | save of a foodstuff, and the freshness preservation method of a foodstuff using the same.
本発明者らは、果実等の食品の鮮度低下抑制について鋭意研究を重ねた結果、特定の組成のAIT含有製剤を特定の包装材料からなる包材に充填した包装体を用いて、容器内のAIT濃度を0.2〜10ppmに保持することにより、食品には異臭を付着させず、食品を好適に鮮度保持できることを発見し、本発明を完成した。なお、本明細書に記載するAIT濃度は、体積比(AITの体積/容器内の体積)で表される濃度とする。 As a result of intensive research on freshness reduction of foods such as fruits, the present inventors have used a package in which a packaging material made of a specific packaging material is filled with an AIT-containing preparation having a specific composition, By maintaining the AIT concentration at 0.2 to 10 ppm, it was discovered that the food can be suitably kept fresh without causing a bad odor to adhere to the food, and the present invention has been completed. Note that the AIT concentration described in the present specification is a concentration represented by a volume ratio (volume of AIT / volume in a container).
すなわち、本発明は、少なくとも、AIT、糖アルコール、植物油、エタノール及び食塩を含むペースト状物を、少なくとも一部に不織布を使用した通気性包装材料で包装した鮮度保持包装体であって、該ペースト状物がAITを0.1〜2重量%含有する鮮度保持包装体である。 That is, the present invention is a freshness-maintaining packaging body in which a paste-like material containing at least AIT, sugar alcohol, vegetable oil, ethanol and salt is packaged with a breathable packaging material using a nonwoven fabric at least in part. The package is a freshness-keeping package containing 0.1 to 2% by weight of AIT.
本発明においては、前記ペースト状物が、糖アルコールを20〜60重量%、植物油を2〜10重量%、エタノールを2〜10重量%及び食塩を5〜15重量%含有すること、前記通気性包装材料が外面から耐熱性有孔フィルム、不織布及び低軟化点フィルムの順に積層した包装材料であること、前記耐熱性有孔フィルムの酸素透過度が2,000ml/(m2・MPa・D)以下、開孔率が0.1〜30%であり、前記不織布の軟化点が200℃以上、坪量が20〜50g/m2であり、前記低軟化点フィルムの酸素透過度が10,000ml/(m2・MPa・D)以上、厚みが20〜60μmであることが好ましい。 In the present invention, the paste-like material contains 20 to 60% by weight of sugar alcohol, 2 to 10% by weight of vegetable oil, 2 to 10% by weight of ethanol, and 5 to 15% by weight of salt, and the air permeability. The packaging material is a packaging material in which a heat-resistant perforated film, a nonwoven fabric, and a low softening point film are laminated in this order from the outer surface, and the oxygen permeability of the heat-resistant perforated film is 2,000 ml / (m 2 · MPa · D) Hereinafter, the porosity is 0.1 to 30%, the softening point of the nonwoven fabric is 200 ° C. or more, the basis weight is 20 to 50 g / m 2 , and the oxygen permeability of the low softening point film is 10,000 ml. / (M 2 · MPa · D) or more, and the thickness is preferably 20 to 60 μm.
また本発明は、前記鮮度保持包装体と共に、食品を容器内に収納し、該容器内のAITの濃度を0.2〜10ppmとする、食品の鮮度保持方法に関する。 The present invention also relates to a method for maintaining freshness of food, wherein the food is stored in a container together with the freshness-maintaining package, and the AIT concentration in the container is 0.2 to 10 ppm.
本発明により、容器内のAIT濃度を食品の鮮度保持に好適な濃度に調整することが可能となり、果実や野菜等の追熟を遅らせ、食品の本来の品質を保持することが出来る。 According to the present invention, it is possible to adjust the AIT concentration in the container to a concentration suitable for maintaining the freshness of the food, delaying the ripening of fruits and vegetables, and maintaining the original quality of the food.
本発明でいう食品とは、具体的にはイチゴ、オウトウ、ブドウ、メロン、キウイ等の果実や、豆類、根菜類等の野菜、水産物等の生鮮食品をいい、常温や冷蔵下で流通に供される食品に適用される。 The food in the present invention specifically refers to fruits such as strawberries, sweet potatoes, grapes, melons and kiwis, vegetables such as beans and root vegetables, and fresh foods such as marine products, which are distributed at room temperature or under refrigeration. Applicable to food.
本発明において、ペースト状物は、少なくとも、AIT、糖アルコール、植物油、エタノール及び食塩を含み、かつ、AITを0.1〜2重量%含有する。また、ペースト状物の成分としては、糖アルコールを20〜60重量%、植物油を2〜10重量%、エタノールを2〜10重量%、食塩を5〜15重量%含有させることが好ましい。これらの成分調整によって、AITをペースト状物の中に内包させ、包装体とした際に、AITを適正に徐放することが出来る。 In the present invention, the paste-like product contains at least AIT, sugar alcohol, vegetable oil, ethanol and sodium chloride, and contains 0.1 to 2% by weight of AIT. Moreover, as a component of a paste-form thing, it is preferable to contain 20-60 weight% of sugar alcohols, 2-10 weight% of vegetable oil, 2-10 weight% of ethanol, and 5-15 weight% of salt. By adjusting these components, AIT can be appropriately and gradually released when AIT is encapsulated in a paste to form a package.
本発明のペースト状物作製時に用いられるAITとしては、人工的に化学合成されたAITや天然物由来のAITが使用できる。また、AITを含有するアリルカラシ油のような精油を使用してもよい。アリルカラシ油としては、天然のわさびやカラシの精油が用いられ、80〜95重量%のAIT成分の他、数種類のイソシアネート成分を含有しているものが好ましく用いられる。ペースト状物作製時に用いられる造粘成分である糖アルコールとしては50〜70重量%のソルビット水溶液が好適に用いられる。植物油は溶解希釈剤として用いられ、サラダ油、菜種油、大豆油、コーン油等が例示されるが、なかでもサラダ油が好適に用いられる。エタノールは揮発促進成分として、食塩は保水成分として用いられる。これらの各成分は包装体とする際用いられる包装材料の機能と相乗的に作用して好適なAIT蒸散速度を発揮する。 As the AIT used when preparing the paste-like product of the present invention, an artificially chemically synthesized AIT or an AIT derived from a natural product can be used. In addition, an essential oil such as allyl mustard oil containing AIT may be used. As the allyl mustard oil, natural wasabi and mustard essential oils are used, and those containing several kinds of isocyanate components in addition to 80 to 95% by weight of the AIT component are preferably used. As the sugar alcohol, which is a viscosity-generating component used when preparing the paste-like product, a 50 to 70% by weight sorbite aqueous solution is preferably used. Vegetable oil is used as a dissolution diluent, and examples thereof include salad oil, rapeseed oil, soybean oil, corn oil, etc. Among them, salad oil is preferably used. Ethanol is used as a volatilization promoting component, and salt is used as a water retention component. Each of these components acts synergistically with the function of the packaging material used when making the package, and exhibits a suitable AIT transpiration rate.
本発明において、AITを含有するペースト状物を包装体とする為に充填する小袋用の包装材料としては、少なくとも一部に不織布を使用した通気性包装材料が用いられるが、なかでも、外面から耐熱性有孔フィルム、不織布、低軟化点フィルムの順に積層した包装材料が好ましい。 In the present invention, as a packaging material for a sachet to be filled with a paste-like material containing AIT, a breathable packaging material using a nonwoven fabric at least partially is used. A packaging material in which a heat-resistant perforated film, a nonwoven fabric, and a low softening point film are laminated in this order is preferable.
不織布としては、軟化点200℃以上のプラスティック繊維からなり、坪量20〜50g/m2のもので、かつ、ガーレ式透気度が20秒以下のものが好ましく用いられる。具体的な材質としては、ポリアミド、ポリエチレンテレフタレートが好適に用いられる。 The nonwoven fabric is preferably made of plastic fibers having a softening point of 200 ° C. or higher, a basis weight of 20 to 50 g / m 2 and a Gurley air permeability of 20 seconds or less. As specific materials, polyamide and polyethylene terephthalate are preferably used.
耐熱性有孔フィルムとは、軟化点が200℃以上であり、かつ、直径0.2〜1.5mmの小孔を有するフィルムを意味する。耐熱性有孔フィルムとしては、小孔が均一に分散し、0.1〜30%の開孔率で施孔された、酸素透過度が2,000ml/(m2・MPa・D)以下のフィルムであることが好ましい。フィルムとしては、ナイロン6等のポリアミドやポリエチレンテレフタレート等の他、これらの延伸フィルム及びこれらとシーラントがラミネートされたフィルムが好適に用いられる。また、シーラントとしては、低密度ポリエチレン、エチレン酢酸ビニール共重合体等が好適に用いられる。 The heat-resistant perforated film means a film having a softening point of 200 ° C. or higher and a small hole having a diameter of 0.2 to 1.5 mm. As a heat-resistant perforated film, small pores are uniformly dispersed and applied with an opening rate of 0.1 to 30%, and the oxygen permeability is 2,000 ml / (m 2 · MPa · D) or less. A film is preferred. As the film, in addition to polyamide such as nylon 6 and polyethylene terephthalate, these stretched films and films in which these and a sealant are laminated are suitably used. Moreover, as a sealant, low density polyethylene, an ethylene vinyl acetate copolymer, etc. are used suitably.
低軟化点フィルムとは、軟化点150℃以下のフィルムを意味する。低軟化点フィルムとしては、厚み20〜60μmのフィルムが好ましく用いられ、酸素透過度を10,000ml/(m2・MPa・D)以上に設定して用いることが好ましい。具体的には、低密度ポリエチレン、エチレン酢酸ビニール共重合体等が好適に用いられる。 The low softening point film means a film having a softening point of 150 ° C. or lower. A film having a thickness of 20 to 60 μm is preferably used as the low softening point film, and the oxygen permeability is preferably set to 10,000 ml / (m 2 · MPa · D) or more. Specifically, low density polyethylene, ethylene vinyl acetate copolymer and the like are preferably used.
本発明の包装材料において、外面の小孔を付した酸素透過性の低い耐熱性有孔フィルムと、内面の酸素透過度の高い低軟化点フィルムの間に不織布層を設けることにより、両フィルム間に微細な空隙が出来、孔を閉塞することなくラミネートすることが出来る。このため、本発明の鮮度保持包装体においては、低軟化点フィルムのAIT透過性が外面の小孔部分のみに制限されず、ペースト状物中に内包されたAITが食品を収納した容器の中を、持続的に0.2〜10ppmに維持することができる。 In the packaging material of the present invention, a non-woven fabric layer is provided between the heat-resistant perforated film having a small oxygen permeability on the outer surface and the low softening point film having a high oxygen permeability on the inner surface. In this way, a fine void can be formed, and lamination can be performed without blocking the hole. For this reason, in the freshness-maintaining package of the present invention, the AIT permeability of the low softening point film is not limited to only the small holes on the outer surface, and the AIT contained in the paste-like material is in a container containing food. Can be continuously maintained at 0.2 to 10 ppm.
本発明の鮮度保持包装体と食品を収納した容器内のAIT濃度を0.2ppm〜10ppm、好ましくは0.2ppm〜5ppmとすることで、該食品の鮮度保持効果を発揮できる。該容器内のAIT濃度が10ppmより高い場合にはAIT臭が食品に残留する為に好ましくなく、0.2ppmより低い場合には鮮度保持効果が出ない為に好ましくない。 By setting the AIT concentration in the container containing the freshness-maintained packaging body and food of the present invention to 0.2 ppm to 10 ppm, preferably 0.2 ppm to 5 ppm, the freshness retaining effect of the food can be exhibited. When the AIT concentration in the container is higher than 10 ppm, the AIT odor is not preferable because it remains in the food, and when it is lower than 0.2 ppm, it is not preferable because the effect of maintaining freshness does not appear.
本発明における、鮮度保持包装体と食品を収納する容器は、容器外との通気性が確保されたものであれば特に制限はなく、容積、形状、材質等いずれも食品の保存に適した任意のものを採用することができる。 In the present invention, the freshness-maintaining package and the container for storing the food are not particularly limited as long as the air permeability from the outside of the container is ensured, and any volume, shape, material, etc. are suitable for storing food. Can be adopted.
本発明の鮮度保持包装体は、流通過程で持続的に少量のAITを蒸散し、かつ、食品の使用時には蒸散したAITは食品から散逸する。このため、AITが食品内に過度に蓄積されることはなく、前記の濃度範囲を維持することで、果実等の食品の鮮度が好適に保持される。 The freshness-keeping package of the present invention continuously transpirations a small amount of AIT during the distribution process, and the transpiration AIT is dissipated from the food when the food is used. For this reason, AIT is not excessively accumulated in the food, and the freshness of the food such as fruit is suitably maintained by maintaining the above concentration range.
本発明の鮮度保持包装体は、食品の大きさや数量に応じてペースト状物の配合組成を調整し、包装材料に充填・包装することによりAITの発生量の調整を容易に達成できる。 The freshness-maintaining package of the present invention can easily adjust the amount of AIT generated by adjusting the composition of the paste-like material according to the size and quantity of food and filling and packaging the packaging material.
次に実施例によって更に詳細に説明する。尚、本発明は以下の実施例に限定されるものではない。 Next, it demonstrates still in detail according to an Example. In addition, this invention is not limited to a following example.
(実施例1)
70重量%ソルビット水溶液50重量部とサラダ油5重量部の混合物に、AIT含有率93%のアリルカラシ油を0.5重量部、食塩6重量部、エタノール5重量部を混合し、AIT濃度が0.7重量%であるペースト状物を得た。三方シール型自動充填包装機を用いて、酸素透過度1,200ml/(m2・MPa・D)のポリエチレンテレフタレート(厚み:12μm)へ、直径0.5mmの孔を上下2.5mm間隔で開孔処理した開孔率3%のフィルムに、軟化点260℃、ガーレ式透気度0.2秒のポリエチレンテレフタレート製不織布(坪量:40g/m2)と、酸素透過度50,000ml/(m2・MPa・D)の低密度ポリエチレン(厚み:40μm)をラミネートした包装材料に、上記ペースト状物を一包当たり2g充填し、かつ包装して、35mm×45mmの三方シールされた鮮度保持包装体を得た(包装材料は低密度ポリエチレン面を内面とした)。
Example 1
A mixture of 50 parts by weight of a 70% by weight sorbite aqueous solution and 5 parts by weight of salad oil was mixed with 0.5 parts by weight of allyl mustard oil having an AIT content of 93%, 6 parts by weight of sodium chloride, and 5 parts by weight of ethanol. A paste-like product having a weight of 7% by weight was obtained. Using a three-side seal type automatic filling and packaging machine, holes with a diameter of 0.5 mm are opened at intervals of 2.5 mm in the top and bottom of polyethylene terephthalate (thickness: 12 μm) with an oxygen permeability of 1,200 ml / (m 2 · MPa · D). A non-woven polyethylene terephthalate nonwoven fabric (basis weight: 40 g / m 2 ) having a softening point of 260 ° C. and a Gurley air permeability of 0.2 seconds, an oxygen permeability of 50,000 ml / ( m 2 · MPa · D) Low density polyethylene (thickness: 40 µm) laminated packaging material, 2 g of the above paste-like material is packed per package and packaged to maintain freshness with a 35 mm x 45 mm three-side seal A package was obtained (the packaging material was a low density polyethylene surface on the inside).
収穫直後のオウトウ(佐藤錦)80個を、ポリスチレン製トレーに詰め、2トレーを段ボール箱に収納して、上記包装体と共に、厚み40μm、酸素透過度50,000ml/(m2・MPa・D)のポリエチレン袋に封入した。
20℃下に放置して、2日後、4日後のポリエチレン袋内AIT濃度をガスクロマトグラフを用いて測定し、かつ、オウトウの性状を目視および食味にて調べた。
AIT濃度の結果を表1に、オウトウの性状変化の結果を表2に記載した。
80 sweet cherry (Sato Nishiki) immediately after harvesting is packed in a polystyrene tray, 2 trays are stored in a cardboard box, 40 μm thick, and oxygen permeability of 50,000 ml / (m 2 · MPa · D together with the above packaging. ) In a polyethylene bag.
After standing at 20 ° C., the AIT concentration in the polyethylene bag after 2 days and 4 days was measured using a gas chromatograph, and the properties of sweet cherry were examined visually and by taste.
The results of AIT concentration are shown in Table 1, and the results of changes in the properties of sweet cherry are shown in Table 2.
(比較例1)
酸素透過度1,200ml/(m2・MPa・D)のポリエチレンテレフタレート(厚み:12μm)へ直径0.5mmの孔を上下2.5mm間隔で開孔処理した開孔率3%のフィルムと、酸素透過度50,000ml/(m2・MPa・D)の低密度ポリエチレン(厚み:40μm)をラミネートした包装材料に、実施例1のペースト状物を充填し、かつ包装して、35mm×45mmの三方シールされた包装体を得た(包装材料は低密度ポリエチレン面を内面とした)。
(Comparative Example 1)
A film with a porosity of 3% obtained by subjecting polyethylene terephthalate (thickness: 12 μm) having an oxygen permeability of 1,200 ml / (m 2 · MPa · D) to a hole with a diameter of 0.5 mm at intervals of 2.5 mm above and below, A packaging material obtained by laminating low-density polyethylene (thickness: 40 μm) having an oxygen permeability of 50,000 ml / (m 2 · MPa · D) is filled with the paste-like material of Example 1 and packaged, and is 35 mm × 45 mm. A three-side sealed package was obtained (the packaging material had a low density polyethylene surface as the inner surface).
実施例1と同様、収穫直後のオウトウ(佐藤錦)80個を、ポリスチレン製トレーに詰め、2トレーを段ボール箱に収納して、上記包装体と共に、厚み40μm、酸素透過度50,000ml/(m2・MPa・D)のポリエチレン袋に封入した。
20℃下に放置して、2日後、4日後のポリエチレン袋内AIT濃度をガスクロマトグラフを用いて測定し、かつ、オウトウの性状を目視および食味にて調べた。
AIT濃度の結果を表1に、オウトウの性状変化の結果を表2に記載した。
As in Example 1, 80 sweets (Sato Nishiki) immediately after harvesting were packed in a polystyrene tray, 2 trays were stored in a cardboard box, and together with the package, the thickness was 40 μm, and the oxygen permeability was 50,000 ml / ( m 2 · MPa · D) in a polyethylene bag.
After standing at 20 ° C., the AIT concentration in the polyethylene bag after 2 days and 4 days was measured using a gas chromatograph, and the properties of sweet cherry were examined visually and by taste.
The results of AIT concentration are shown in Table 1, and the results of changes in the properties of sweet cherry are shown in Table 2.
(比較例2)
70重量%ソルビット水溶液50重量部とサラダ油5重量部の混合物に、AIT含有率93%のアリルカラシ油を5重量部、食塩6重量部、エタノール5重量部を混合し、AIT濃度が6.5重量%であるペースト状物を得た。三方シール型自動充填包装機を用いて、上記ペースト状物を一包当たり2g、実施例1と同様の包装材料に充填し、かつ包装して、35mm×45mmの三方シールされた包装体を得た(包装材料は低密度ポリエチレン面を内面とした)。
(Comparative Example 2)
A mixture of 50 parts by weight of a 70% by weight sorbite solution and 5 parts by weight of salad oil is mixed with 5 parts by weight of allyl mustard oil having an AIT content of 93%, 6 parts by weight of salt and 5 parts by weight of ethanol, and the AIT concentration is 6.5 parts by weight. % Of a paste was obtained. Using a three-side-seal type automatic filling and packaging machine, 2 g of the above paste-like material is packed into the same packaging material as in Example 1 and packaged to obtain a 35 mm × 45 mm three-side sealed package. (The packaging material was a low-density polyethylene surface on the inside).
実施例1と同様、収穫直後のオウトウ(佐藤錦)80個を、ポリスチレン製トレーに詰め、2トレーを段ボール箱に収納して、上記包装体と共に、厚み40μm、酸素透過度50,000ml/(m2・MPa・D)のポリエチレン袋に封入した。
20℃下に放置して、2日後、4日後のポリエチレン袋内AIT濃度をガスクロマトグラフを用いて測定し、かつ、オウトウの性状を目視および食味にて調べた。
AIT濃度の結果を表1に、オウトウの性状変化の結果を表2に記載した。
As in Example 1, 80 sweets (Sato Nishiki) immediately after harvesting were packed in a polystyrene tray, 2 trays were stored in a cardboard box, and together with the package, the thickness was 40 μm, and the oxygen permeability was 50,000 ml / ( m 2 · MPa · D) in a polyethylene bag.
After standing at 20 ° C., the AIT concentration in the polyethylene bag after 2 days and 4 days was measured using a gas chromatograph, and the properties of sweet cherry were examined visually and by taste.
The results of AIT concentration are shown in Table 1, and the results of changes in the properties of sweet cherry are shown in Table 2.
表1及び2から明らかなように、本発明の包装材料を使用しなかった比較例1においては、容器内のAIT濃度が低濃度に留り、オウトウの鮮度を保持することができなかった。また、AIT濃度が6.5重量%という高濃度のペースト状物を使用した比較例2においては、容器内のAIT濃度が高濃度となったため、オウトウの鮮度保持は可能であったものの、刺激味やわさび臭の付着が生じた。これに対し、本発明の鮮度保持包装体を使用した実施例1においては、容器内のAIT濃度が適切に保持されたため、刺激味やわさび臭が付着することなく、オウトウの鮮度を保持することができた。 As is clear from Tables 1 and 2, in Comparative Example 1 in which the packaging material of the present invention was not used, the AIT concentration in the container remained at a low concentration, and the freshness of sweet cherry could not be maintained. Further, in Comparative Example 2 using a high-concentration paste-like material having an AIT concentration of 6.5% by weight, the AIT concentration in the container was high, so that the freshness of sweet cherry could be maintained. Taste and wasabi odor adhered. On the other hand, in Example 1 using the freshness-keeping packaging body of the present invention, the AIT concentration in the container was appropriately maintained, so that the freshness of the cherry can be maintained without adhering a pungent taste or wasabi odor. I was able to.
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JPH0884577A (en) * | 1994-07-15 | 1996-04-02 | Kenji Kuranari | Freshness retaining agent for food |
JPH09117270A (en) * | 1995-08-23 | 1997-05-06 | Toru Okada | Freshness maintaining agent |
JPH09215485A (en) * | 1996-02-09 | 1997-08-19 | Toru Okada | Agent for holding freshness |
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JPH0884577A (en) * | 1994-07-15 | 1996-04-02 | Kenji Kuranari | Freshness retaining agent for food |
JPH09117270A (en) * | 1995-08-23 | 1997-05-06 | Toru Okada | Freshness maintaining agent |
JPH09215485A (en) * | 1996-02-09 | 1997-08-19 | Toru Okada | Agent for holding freshness |
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