Packaging and packaging method

Abstract

To provide a packaging body and a packing method improved in freshness keeping effect of cut vegetable.SOLUTION: A packaging body is formed by hermetically packaging cut vegetable in a packaging container formed of a resin film, and (a) when a ratio of an air volume (cm3) in the packaging container to a cut vegetable volume (cm3) in a hermetically packaged state is defined to be HS1, and when a ratio of the air volume (cm3) in the packaging container to the cut vegetable volume (cm3) at 10°C and 72 hours later is defined to be HS2, HS2 / HS1 is 1-1.5, and (b) an oxygen concentration in the packaging container 72 hours after tight packaging is 0.1-20%, and in the hermetically packaged state, 90 mass% or more of cut cabbage is included to the total mass of the cut vegetable.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a package and a packaging method. [Background technology]

[0002] Conventionally, a method for preserving the freshness of harvested cut vegetables is known in which the respiration of the cut vegetables is moderately suppressed to maintain the freshness. Such packaging materials used for preserving the freshness of cut vegetables are known as modified atmosphere (MA) packaging.

[0003] For example, Patent Document 1 discloses a method for preserving freshness by keeping the odor intensity, calculated as NH3, measured by an odor monitor inside a packaging container containing fruits and vegetables, including shredded cabbage, at or below 600. According to Patent Document 1, it is possible to suppress the unpleasant odor by suppressing the odor intensity (S), calculated as NH3, measured by an odor monitor, which corresponds to the concentration of methyl sulfide, the cause of the unpleasant odor, below a certain value. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2018-199510 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, the technology disclosed in Patent Document 1 focuses on the unpleasant odor emitted from shredded cabbage, and there is still room for improvement in terms of freshness-preserving effect. Usually, a package in which cut vegetables such as shredded cabbage are sealed is provided with a certain amount of head space from the viewpoint of cushioning, appearance, packaging convenience, etc. Therefore, the present inventors have newly focused on the head space and conducted intensive research in order to further improve the freshness-preserving effect of cut vegetables, and have found that as time passes, the head space increases and the cut vegetables tend to generate an unpleasant odor due to respiratory disorders. As a result of further research, it has been found that the freshness-preserving effect of cut vegetables can be effectively improved by controlling both the amount of change in the head space and the oxygen concentration in the package, and the present invention has been completed. [Means for solving the problem]

[0006] According to the present invention, A package in which cut vegetables are sealed and packaged in a packaging container made of a resin film, (a) The volume of the cut vegetables when sealed (cm 3 ) relative to the air volume (cm ) in the packaging container 3 ) is defined as HS1, and the volume (cm) of the cut vegetable after 72 hours at 10°C from the sealed packaging is defined as HS2. 3 ) relative to the air volume (cm ) in the packaging container 3 ) is HS2, HS2 / HS1 is 1 to 1.5, (b) the oxygen concentration in the packaging container 72 hours after the sealing packaging is 0.1 to 20%, The package contains cut cabbage at 90% by mass or more of the total mass of the cut vegetables when sealed and packaged.

[0007] Further, according to the present invention, A packaging method for sealingly packaging cut vegetables in a packaging container made of a resin film, comprising: (a) The volume of the cut vegetables when sealed (cm 3 ) relative to the air volume (cm ) in the packaging container 3 ) is defined as HS1, and the volume (cm) of the cut vegetable after 72 hours at 10°C from the sealed packaging is defined as HS2. 3 ) relative to the air volume (cm ) in the packaging container3 ) is HS2, HS2 / HS1 is 1 to 1.5, (b) the oxygen concentration in the packaging container 72 hours after the sealing packaging is 0.1 to 20%, The packaging method provides a packaging method in which, when the cut vegetables are sealed and packaged, the cut cabbage accounts for 90% by mass or more of the total mass of the cut vegetables. Effect of the Invention

[0008] According to the present invention, a package and a packaging method are provided that can improve the freshness-preserving effect of cut vegetables. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, an embodiment of the present invention will be described in detail.

[0010] In this specification, the term "approximately" means that a range taking into consideration manufacturing tolerances, assembly variations, and the like, is included, unless otherwise specified explicitly. In this specification, unless otherwise specified, the expression "X to Y" in the explanation of a numerical range means from X to Y. For example, "1 to 5% by mass" means "from 1% by mass to 5% by mass".

[0011] <Package> The package of the present embodiment is formed by sealingly packaging cut vegetables in a packaging container made of a resin film, and satisfies the following (a) and (b). In addition, when sealed and packaged, the cut vegetables contain 90% by mass or more of cut cabbage relative to the total mass of the cut vegetables. This improves the freshness-preserving effect of the cut vegetables and suppresses the generation of unpleasant odors. (a) The volume of the cut vegetables when sealed (cm 3 ) relative to the air volume (cm ) in the packaging container 3 ) is defined as HS1, and the volume (cm) of the cut vegetable after 72 hours at 10°C from the sealed packaging is defined as HS2. 3 ) relative to the air volume (cm ) in the packaging container 3 ) is HS2, HS2 / HS1 is 1 to 1.5, (b) The oxygen concentration in the packaging container 72 hours after the packaging is sealed is 0.1 to 20%.

[0012] Conventionally, cut vegetable packages have been designed to maintain the freshness of cut vegetables by suppressing their respiration. However, if the respiration of cut vegetables is suppressed too much, the respiration of the cut vegetables will switch to anaerobic respiration, which tends to make the cut vegetables more likely to emit an unpleasant odor. In other words, as the oxygen inside the package is consumed by the respiration of the cut vegetables, the oxygen concentration inside the package gradually decreases over time, and some of the cut vegetables begin to rot and decompose due to respiratory disorders caused by the anaerobic respiration of the cut vegetables, resulting in the generation of unpleasant odors due to ethanol gas and the like. As a result, gases that are the source of the unpleasant odor accumulate inside the package, and the air volume (cm) inside the packaging container increases. 3 ), while the volume of the cut vegetables decreases slightly due to decomposition of some of the cut vegetables, which is thought to increase the ratio of the headspace volume to the volume of the cut vegetables (headspace ratio). Therefore, the present inventors conducted an investigation focusing on such changes in the headspace ratio of the package, and discovered that it is effective to control both the oxygen concentration inside the package and the amount of change in the headspace ratio after 72 hours.

[0013] In this embodiment, the head space refers to the volume of cut vegetables in the package (cm 3 ) excluding the air volume (cm 3 ), i.e. spatial volume. The head space is measured as follows. First, the package in which cut vegetables are placed in a packaging container and sealed is placed in a water tank filled with water, and the volume of the package is calculated from the volume of the overflowing water. On the other hand, the weight of the cut vegetables is measured, and the volume is calculated assuming that the specific gravity of the cut vegetables is 1. The head space (cm) of the package is calculated by subtracting the volume of the cut vegetables from the volume of the package calculated above. 3 ) can be obtained.

[0014] In this embodiment, HS1 is the volume (cm ) of the cut vegetables when sealed and packaged.3 ) relative to the air volume (cm ) in the packaging container 3 ) and HS2 represents the volume (cm ) of the cut vegetable after 72 hours at 10° C. from the sealed packaging. 3 ) relative to the air volume (cm ) in the packaging container 3 ) ratio. (a) In this embodiment, HS2 / HS1 is 1 to 1.5, preferably 1.0 to 1.4, and more preferably 1.0 to 1.3. By setting HS2 / HS1 in this embodiment within the above numerical range, the fluctuation of the head space ratio can be reduced, the respiration of the cut vegetables can be appropriately suppressed, and the freshness preservation effect can be improved.

[0015] (b) In the present embodiment, the oxygen concentration in the packaging container 72 hours after the sealing packaging is 0.1 to 20%, preferably 0.15 to 15%, and more preferably 0.2 to 10%. By setting the oxygen concentration after 72 hours in the present embodiment to the above lower limit or higher, the respiration of the cut vegetables can be maintained and the generation of unpleasant odors due to respiratory disorders can be suppressed. On the other hand, by setting the oxygen concentration after 72 hours in the present embodiment to the above upper limit or lower, the respiration of the cut vegetables can be suppressed, making it easier to maintain the freshness of the cut vegetables for a longer period of time. Although the details of how controlling the oxygen concentration 72 hours after the time of sealing and packaging can maintain the freshness of cut vegetables are unclear, it is thought to be important to restrict the respiration of the cut vegetables and control the balance between the speed at which they gradually transition to a state of respiratory cessation and the amount of oxygen that penetrates from the outside air into the inside of the package.

[0016] In addition, in the package of this embodiment, the oxygen concentration in the package container 24 hours after the sealed packaging is 5 to 20%, and preferably 10 to 18%. By setting the oxygen concentration after 24 hours in this embodiment to be equal to or higher than the lower limit, the respiration of the cut vegetables can be maintained and the generation of unpleasant odors due to respiratory disorders can be suppressed. On the other hand, by setting the oxygen concentration after 24 hours in this embodiment to be equal to or lower than the upper limit, the respiration of the cut vegetables can be suppressed, making it easier to maintain the freshness of the cut vegetables.

[0017] In this embodiment, the oxygen concentration in the packaging container 96 hours after the sealing packaging is 0.1 to 18%, preferably 0.4 to 15%, and more preferably 0.5 to 12%. By setting the oxygen concentration after 96 hours in this embodiment to the above lower limit or more, the cut vegetables can be kept in a minimum respiration state and the generation of unpleasant odors due to respiratory disorders can be suppressed. On the other hand, by setting the oxygen concentration after 96 hours in this embodiment to the above upper limit or less, the respiration of the cut vegetables can be suppressed, making it easier to maintain the freshness of the cut vegetables for a longer period of time.

[0018] In this embodiment, the oxygen concentration in the packaging container 96 hours after the sealing packaging is preferably higher than the oxygen concentration in the packaging container 72 hours after the sealing packaging. This allows the cut vegetables to maintain their respiration, and the freshness retention period can be extended. The ratio of the oxygen concentration (%) in the packaging container 96 hours after the sealing packaging to the oxygen concentration (%) in the packaging container 72 hours after the sealing packaging is preferably 1 to 4.

[0019] The packaging body of this embodiment can improve the freshness-preserving effect more stably by satisfying the following conditions. (c) In this embodiment, HS1 is not particularly limited, but from the viewpoint of the appearance, cushioning, filling property, etc. of the package for general consumers, it is preferably 2.5 to 4.0. (d) In this embodiment, it is desirable that HS2 has small fluctuations from HS1, but from the viewpoint of the appearance, cushioning, filling properties, and the like of the package for general consumers, it is preferably 2.5 to 4.0.

[0020] In the package of this embodiment, the oxygen concentrations in HS1, HS2, and within the package can be adjusted by the oxygen permeability of the resin film, the presence or absence of through-holes and their sizes, the amount of cut vegetables packed, the environmental temperature, etc. For example, when the amount of cut vegetables packed is small and the head space is large, the respiration of the cut vegetables is suppressed, making it easier to reduce the amount of change in the head space.

[0021] The package of the present embodiment is obtained by placing cut vegetables in a packaging container made of a resin film and then sealing and packaging the same. The method of sealing and packaging is not particularly limited as long as the packaged cut vegetables do not fall out of the package and the oxygen concentration can be kept constant, and examples of the method include sealing methods such as heat sealing, bag sealing, rubber bands, adhesive tapes, and crimping methods such as clips. Among these, heat sealing is preferable from the viewpoint of maintaining an appropriate head space and suppressing the inflow and outflow of gas from the package. A zipper may also be attached to the opening. Two or more of these sealing and crimping methods may be combined.

[0022] The amount of cut vegetables contained in a packaging container may vary depending on the size of the container, the type of cut vegetables, the purpose of the package, etc. For cut vegetables intended for general consumers, the amount is preferably 50 to 1000 g, more preferably 100 to 800 g, from the viewpoints of ease of consumption immediately after opening and ease of carry-out and handling.

[0023] [Cut vegetables] In order to obtain an effective freshness-preserving effect, the package of this embodiment contains cut cabbage at 90% by mass or more, or may contain 100% by mass, of the total mass of the cut vegetables when sealed and packaged. The proportion of cut cabbage can be appropriately set in consideration of the season, purpose, appearance, etc. In this embodiment, cut vegetables refer to unheated vegetables from which inedible parts of soil- or hydroponically-grown vegetables, such as roots, skin, cores, stems, seeds, and flowers, have been removed, and the edible parts of the vegetables have been cut using a known method taking into consideration ease of eating and ease of cooking.

[0024] Vegetables other than cabbage are not particularly limited, but examples thereof include osmanthus, spinach, komatsuna, mizuna, mibuna, asparagus, swiss cabbage, lettuce (lettuce, leaf lettuce, cos lettuce, sunny lettuce, salad lettuce, lettuce, etc.), thyme, sage, parsley, Italian parsley, rosemary, oregano, lemon balm, chives, lavender, salad burnet, lamb's ear, rocket, dandelion, nasturtium, basil, arugula, watercress, mulukhiyah, celery, kale, green onion, Chinese cabbage, Examples of such vegetables include chrysanthemum, butterbur, turnip, bok choy, mitsuba, Japanese parsley, brussels sprouts, broccoli, cauliflower, myoga, radish, carrot, burdock, radish, turnip, sweet potato, potato, Chinese yam, yam, taro, Japanese yam, green pepper, paprika, shishito pepper, cucumber, eggplant, tomato, cherry tomato, pumpkin, bitter melon, okra, sweet corn, chicory, radish, endive, tatsoi, onion, Chinese chive, edamame, snow peas, green beans, broad beans, fungi, and mushrooms. These may be packaged alone or in a mixture of two or more. Among these, vegetables that are mainly eaten uncooked are preferred from the viewpoints of compatibility with cabbage and good appearance and freshness retention, and more preferred are lettuce (lettuce, leaf lettuce, cos lettuce, sunny lettuce, salad lettuce, Japanese lettuce, etc.), carrots, radishes, kale, celery, spinach, komatsuna, mizuna, cucumbers, onions, bell peppers, paprika, endive, radishes, etc.

[0025] [Packaging container] The packaging container of this embodiment is made of a resin film described below. Examples of the form of the packaging container include known forms such as a bag, a sheet, a self-supporting container or its lid. Among them, a bag (packaging bag) is preferable because it can stably exhibit a freshness-preserving effect. In the case of a bag, the size can be about 100 mm x 100 mm to 250 mm x 350 mm for packaging cut vegetables for general consumers. In addition, in the case of a bag, it may or may not have a gusset. The manufacturing method of the packaging container can be a known method. When the packaging container is made into a bag shape, the bag may be made by melt-cutting or solid sealing. Melt-cutting provides a better appearance and stronger sealing strength.

[0026] [Resin film] (raw materials) The resin film is preferably transparent or semi-transparent, more preferably transparent, from the viewpoint of allowing the cut vegetables to be visually recognized from the outside. In addition, the resin film may be printed with information such as a designation for identifying the cut vegetables.

[0027] The synthetic resin constituting the resin film is not particularly limited as long as it can be used for packaging cut vegetables, and any known synthetic resin can be used. Examples include various polyethylenes and ethylene copolymers, polypropylene, polyamide resins, polyvinyl chloride, polystyrene, acrylic resins, polyethylene terephthalate, and polyester resins such as polylactic acid, etc. These may be homopolymers, copolymers of two or more kinds, or may contain two or more kinds of these homopolymers or copolymers.

[0028] Specific examples of the various polyethylenes and ethylene copolymers include ethylene-vinyl alcohol copolymers, high-density polyethylene, medium-density polyethylene, low-density polyethylene, linear low-density polyethylene, metallocene-linear low-density polyethylene, ethylene-vinyl acetate copolymer, ethylene-acrylic acid copolymer, ethylene-propylene copolymer, ethylene-α-olefin copolymer, and other copolymers or ionomers. These may be contained alone or in combination of two or more, or may be mixed with other resins.

[0029] The polyamide resin may be nylon. Nylon may be nylon 6, nylon 11, nylon 12, nylon 66, nylon 6·10, nylon 6·12, nylon 6·T, nylon 6·I, nylon 9T, nylon M5T, polymetaxylylene adipamide (MXD nylon), or the like, used alone or in combination of two or more. Among these, nylon 6, nylon 11, nylon 12, and nylon 66, used alone or in combination of two or more, are preferred, and nylon 6 and nylon 66, used alone or in combination of two or more, are more preferred.

[0030] Linear low density polyethylene (L-LDPE) is usually a copolymer of ethylene and a small amount of α-olefin. The type of α-olefin is not particularly limited. Typical α-olefins include α-olefins having 3 to 10 carbon atoms, such as 1-butene, 1-hexene, 4-methylpentene-1, and 1-octene.

[0031] For example, when the cut vegetables to be packaged are heavy, it is preferable to use a multilayer film made of polyethylene by dry lamination, extrusion lamination, or coextrusion on a film such as unstretched polypropylene, oriented polypropylene, unstretched nylon, oriented nylon, or oriented polyester. The resin film may be stretched or annealed, and may further include a sealant layer. In particular, the resin film may be stretched to improve its rigidity, pinhole resistance, water vapor / oxygen barrier properties, and appearance. For example, stretched nylon, stretched polylactic acid, and stretched polystyrene are preferred.

[0032] If necessary, the resin film may contain additives such as anti-fog agents, anti-blocking agents, heat stabilizers, lubricants, impact resistance improvers, processing aids, antistatic agents, ultraviolet absorbers, antioxidants, weather resistance inhibitors, fillers, and pigments, within the range that does not impair the performance of the resin film.

[0033] Specific examples of the antifogging agent include glycerin laurate, diglycerin laurate, decaglycerin laurate, glycerin monostearate, and sorbitan stearate.

[0034] The antiblocking agent includes fine inorganic compounds such as silica, alumina, alumina silicate, and diatomaceous earth; fine organic compounds such as polyethylene, crosslinked polyethylene, polymethyl methacrylate, and crosslinked polymethyl methacrylate. Among them, from the viewpoint of maintaining freshness-preserving effect, fine inorganic compounds are preferred, and silica is more preferred.

[0035] The method for obtaining the resin film is not particularly limited, and examples of the method for obtaining the resin film include known methods such as extrusion, inflation, and calendering.

[0036] The resin film may be a single layer or a multi-layer film having two or more layers.

[0037] (Multilayer film) By making the resin film multi-layered, the desired functionality can be enhanced. For example, by adding a function such as slipperiness to the surface layer of the resin film, the handling property and heat sealability of the resin film can be improved, and a packaging container with a good balance between elongation and rigidity can be stably obtained. In addition, for example, by making the resin film into a two-layer or three-layer structure and making a layer containing an antiblocking agent into at least one of the surface layers, slipperiness can be obtained. When the resin film is multi-layered, the base resins of the layers may be the same or different from each other. From the viewpoint of obtaining good adhesion between the layers, it is preferable that the layers use the same resin.

[0038] When the resin film is multi-layered, the thickness of each layer may be the same or different. For example, in the case of a three-layer structure, the thickness of the intermediate layer may be the highest and the thickness of the surface layer may be low. The surface layer preferably accounts for 10 to 20% of the total thickness of the resin film, and more preferably for 12 to 17%.

[0039] As a method for obtaining a multilayer film, a known method such as dry lamination, extrusion lamination, coextrusion, coating, etc. can be appropriately used. From the viewpoint of improving the adhesion between layers and controlling the layer thickness, coextrusion is preferable.

[0040] (oxygen permeability) The oxygen permeability of the resin film at 23°C and 60% RH is preferably 200 cc / m from the viewpoint of appropriately maintaining the respiration of cut vegetables and suppressing the generation of unpleasant odors. 2 ·day·atm or more, and more preferably 1500cc / m 2 ·day·atm or more, and more preferably 1800cc / m 2 ·day·atm or higher. On the other hand, the oxygen transmission rate of the resin film at 23° C. and 60% RH is preferably 62,500 cc / m from the viewpoint of maintaining the freshness-preserving effect. 2 ·day·atm or less, and more preferably 15000cc / m 2 ·day·atm or less, and more preferably 10000cc / m 2 ·day·atm or less. Furthermore, when tightness is more important, 1500~2000cc / m 2 The range of 1600 to 1980cc / m is preferable. 2 ·day·atm range, or 1800~1950cc / m 2 In addition, when the selectivity of cut vegetables in the package is important, the range of 3000 to 5000 cc / m 2 The range of 3500 to 4500cc / m is preferable. 2 ·day·atm, or 3800~4300cc / m 2·day·atm range is more preferable.

[0041] The oxygen transmission rate can be calculated, for example, by measuring the oxygen concentration inside a packaging container immediately after filling it with nitrogen and after it has been left for a certain period of time after filling it with nitrogen, and from the oxygen concentration gradient.

[0042] In the present invention, the oxygen permeability of the resin film can be adjusted by controlling the selection of the resin film material, the film manufacturing method, the layer structure of the film, the presence or absence of through holes, and the average diameter of the through holes.

[0043] (Thickness) The thickness of the resin film is preferably from 5 to 300 μm, more preferably from 10 to 200 μm, even more preferably from 20 to 100 μm, and particularly preferably from 20 to 70 μm. By making the thickness of the resin film equal to or greater than the above lower limit, the strength of the packaging container is increased and deformation due to external stress is suppressed, while a freshness-preserving effect is stably obtained. By making the thickness of the resin film equal to or greater than the above upper limit, the flexibility (pliability) of the packaging container can be maintained, and the head space can be changed according to the amount of gas in the package.

[0044] (Through hole) The resin film may have through holes formed therein, which allows the oxygen permeability of the package to be easily adjusted, thereby effectively maintaining the freshness of the cut vegetables while suppressing discoloration and the generation of unpleasant odors.

[0045] The planar shape of the through hole may be, for example, a circle, a polygon, or a slit. The circle is not limited to a perfect circle, but includes an approximately circular shape. In addition to the circle, the through hole may be a semicircle or a crescent shape. The polygon may be a shape surrounded by three or more line segments, such as a triangle, a rectangle, or a pentagon. The slit is a cut or narrow gap that penetrates the resin film, and may be a straight line, a curve, an L-shape, an X mark, or the like, and its length is not particularly limited.

[0046] The average diameter of the through holes is preferably 10 μm to 200 μm, more preferably 20 to 100 μm, even more preferably 40 to 80 μm, and even more preferably 50 to 70 μm. By making the diameter equal to or greater than the lower limit, the oxygen permeability of the package is improved and the generation of unpleasant odors is easily suppressed. On the other hand, by making the diameter equal to or less than the upper limit, the MA effect can be maintained while preventing the intrusion of foreign matter, and the freshness of cut vegetables can be easily maintained. The average diameter of the through holes is calculated from the open area of ​​the through holes, assuming that the through holes are perfect circles.

[0047] When the resin film has multiple through holes, from the viewpoint of ease of production, it is preferable that the diameters of all of the through holes are within the above numerical range, but it is acceptable if the diameters of some of the through holes are outside the range of 10 to 200 μm.

[0048] The pore density is appropriately set depending on the oxygen permeability, head space ratio, etc. of the package, but is preferably 1 to 20 pores, more preferably 1 to 10 pores, and even more preferably 1 to 5 pores per package.

[0049] The method for forming the through holes is not particularly limited, and any known method can be used, such as a laser processing method, a needle processing method including a hot needle, or a method using a mold such as a roll cutter.

[0050] <Packaging method> The packaging method of this embodiment for sealingly packaging cut vegetables in a packaging container made of a resin film satisfies the following (a) and (b), and when sealed and packaged, the cut vegetables contain 90% by mass or more of cut cabbage relative to the total mass of the cut vegetables. (a) The volume of the cut vegetables when sealed (cm 3 ) relative to the air volume (cm ) in the packaging container 3 ) is defined as HS1, and the volume (cm) of the cut vegetable after 72 hours at 10°C from the sealed packaging is defined as HS2. 3) relative to the air volume (cm ) in the packaging container 3 ) is HS2, HS2 / HS1 is 1 to 1.5, (b) The oxygen concentration in the packaging container 72 hours after the packaging is sealed is 0.1 to 20%. This allows the freshness of the cut vegetables to be maintained and the generation of unpleasant odors from the cut vegetables to be suppressed. Note that the above conditions (a) and (b) are the same as those described for the above packaging body.

[0051] In the packaging method of this embodiment, the package is preferably stored with an environmental temperature of 10°C or less. The environmental temperature refers to, for example, the temperature setting of a refrigerator or refrigerator in which the package is stored, or the temperature setting of a showcase in which the package is displayed in a storefront or the like. It does not refer to a measured value obtained by strictly measuring the temperature around the package. In addition, it is sufficient that the average environmental temperature is 10°C or less than 10°C, and the temperature may temporarily reach around 10°C due to unavoidable circumstances such as opening and closing of a door during transportation of the package.

[0052] In the packaging method of the present embodiment, it is preferable to hermetically pack the cut vegetables together with the atmosphere in the packaging container. This makes it possible to easily and stably obtain a package with improved freshness retention. In other words, it is preferable not to vacuum pack the packaging container or to replace the air with a gas set to a predetermined composition.

[0053] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can be adopted. Furthermore, the present invention is not limited to the above-described embodiments, and modifications and improvements within the scope of the present invention are included in the present invention. Below, examples of reference forms are given. 1. A package in which cut vegetables are sealed and packed in a packaging container made of a resin film, (a) The volume of the cut vegetables when sealed (cm 3 ) relative to the air volume (cm ) in the packaging container 3 ) is defined as HS1, and the volume (cm) of the cut vegetable after 72 hours at 10°C from the sealed packaging is defined as HS2. 3 ) relative to the air volume (cm ) in the packaging container 3 ) is HS2, HS2 / HS1 is 1 to 1.5, (b) the oxygen concentration in the packaging container 72 hours after the sealing packaging is 0.1 to 20%, The package contains cut cabbage at 90% by mass or more of the total mass of the cut vegetables when sealed and packaged. 2. In the package according to 1., (c) A package having an HS1 of 2.5 to 4.0. 3. In the package according to 1. or 2., The oxygen permeability of the resin film at 23°C and 60% RH is 200 to 62,500 cc / m 2 ·day·atm, packaging. 4. In the package according to any one of 1. to 3., (d) A package having an HS2 of 2.5 to 4.0. 5. The package according to any one of 1. to 4., The packaging body comprises a resin film containing one or more resins selected from polyethylene, ethylene copolymer, polypropylene, polyvinyl chloride, polystyrene, acrylic resin, polyester resin, and polyamide resin, and / or a stretched version of the resin film. 6. The package according to any one of 1. to 5., The packaging material, wherein the resin film has a thickness of 5 to 300 μm. 7. The package according to any one of 1. to 6., The packaging body, wherein the resin film has a through hole. 8. The package according to any one of 1. to 7., The packaging body, wherein the packaging container is bag-shaped. 9. A packaging method for sealingly packaging cut vegetables in a packaging container made of a resin film, comprising: (a) The volume of the cut vegetables when sealed (cm 3 ) relative to the air volume (cm ) in the packaging container 3 ) is defined as HS1, and the volume (cm) of the cut vegetable after 72 hours at 10°C from the sealed packaging is defined as HS2. 3 ) relative to the air volume (cm ) in the packaging container 3 ) is HS2, HS2 / HS1 is 1 to 1.5, (b) the oxygen concentration in the packaging container 72 hours after the sealing packaging is 0.1 to 20%, The packaging method, wherein the cut vegetables contain 90% by mass or more of cut cabbage relative to the total mass of the cut vegetables when sealed and packaged. 10. The packaging method according to claim 9, Packaging method for storing at an ambient temperature of 10℃. 11. The packaging method according to 9. or 10., The packaging method comprises hermetically packaging the cut vegetables together with the atmosphere in the packaging container. EXAMPLES

[0054] The present invention will be described in detail below with reference to examples and comparative examples. However, it should be noted that the present invention is not limited to the examples.

[0055] [Example 1] ·Making packaging bags As the resin film, an anti-fog biaxially oriented polypropylene film manufactured by Gunze Co., Ltd., product name "Sylphan MV2" (thickness 25 μm) was prepared. The resin film was irradiated with a pulsed laser to create holes (through holes) with a diameter of 70 μm. The density of the holes was appropriately adjusted so that there were 2 holes per package (1 package). The obtained resin film was cut into a rectangle of a specified size, and two sheets were prepared by stacking them together and heat sealing three of the four sides of the rectangle to create a bag-shaped packaging container (packaging bag) of the size shown in Table 1. For heat sealing, P-300 manufactured by Fuji Impulse Co., Ltd. was used.

[0056] ·Packaging Creation Fresh cabbage was prepared and cut into pieces with a width of 1 mm using a slicer. The length of the cabbage was about 50 mm to 150 mm depending on the cabbage leaves. 130 g of cut cabbage was placed in the prepared packaging bag, the opening was closed by heat sealing, and the package was sealed to prepare a package. At this time, the head space ratio (HS1; the volume of the cut vegetables when sealed (cm 3 ) relative to the air volume (cm ) in the packaging container 3 In order to adjust the ratio of ) to 3, the package was sealed so that an appropriate amount of air (atmosphere) remained inside the package. This was promptly stored at an environmental temperature of 10°C (refrigerated room, set temperature 10°C).

[0057] ·measurement (1) The volume (cm3) of the cut cabbage when sealed (0 hour), after 24 hours, 72 hours, and 96 hours 3 ) vs. the air volume (cm 3 The headspace (HS) ratio was calculated. The headspace (HS) ratio was measured as follows. First, the package containing the cut cabbage was sealed in a packaging container and placed in a water tank filled with water, and the volume of the package was calculated from the volume of the overflowing water. On the other hand, the weight of the cut cabbage was measured, and the volume was calculated assuming that the specific gravity of the cut cabbage was 1. The head space (cm 3 ) was sought. (2) The oxygen concentration in the packaging container was measured at the time of sealing (0 hours), 24 hours, 72 hours, and 96 hours later. The oxygen concentration was measured using the following method. The results are shown in Table 1.

[0058] [Example 2] ·Making packaging bags As the resin film, an anti-fog biaxially oriented polypropylene film manufactured by Gunze Co., Ltd., product name "Sylphan MV2" (thickness 30 μm) was prepared. The resin film was irradiated with a pulsed laser to form holes (through holes) with a diameter of 70 μm. The density of the holes was appropriately adjusted to 5 holes per package. The obtained resin film was cut into a rectangle of a specified size, and two sheets were prepared by stacking them together and heat sealing three of the four sides of the rectangle to create a bag-shaped packaging container (packaging bag) of the size shown in Table 1. For heat sealing, P-300 manufactured by Fuji Impulse Co., Ltd. was used. Thereafter, a package was prepared in the same manner as in Example 1, and measurements were carried out.

[0059] [Example 3] A package was produced in the same manner as in Example 1, except that the hole density was appropriately adjusted to one hole per package. Thereafter, a package was prepared in the same manner as in Example 1, and measurements were carried out.

[0060] [Comparative Example 1] A package was produced in the same manner as in Example 1, except that no through holes were formed. Thereafter, a package was prepared in the same manner as in Example 1, and measurements were carried out.

[0061] <Measurement method> [Oxygen permeability at 23℃ and 60% RH (cc / m 2 ·day·atm)] (1) Nitrogen gas filling A bag was formed using a resin film, and the bag was sealed by heat sealing or the like, and then the bag was degassed using an aspirator or the like. Degassing was performed until both sides of the bag were stuck together. Next, nitrogen gas (purity 99.9% or more) was filled into the bag using a white hard syringe. The amount of nitrogen gas injected was adjusted to the bag size, and as much as possible was injected within the range where the film constituting the bag was not tensioned by the injected nitrogen gas and was slightly loose, and the amount was measured using the scale of the white hard syringe. The degassing and injection of nitrogen gas was performed, for example, by piercing the bag with a syringe needle. When piercing the syringe needle, double-sided tape was attached to the film constituting the bag, and an adhesive tape made of polypropylene film (hereinafter referred to as "PP tape") was further attached on top of this. After the syringe needle was removed, the pinhole was quickly blocked with PP tape. The tape attached to the bag was 4.5 cm long. 2 It fits within the following area: Furthermore, when the film constituting the bag was a microporous film, the micropores were not blocked with tape. (2) Initial oxygen concentration measurement The initial oxygen concentration (C0) in the bag was measured immediately after filling with nitrogen gas (t=0). The gas in the bag was sampled, and the initial oxygen concentration (C0) in the bag was determined by gas chromatography (TCD). C0 was 0.2% or less, and if it exceeded this, the process was repeated. The amount of sampling gas used for oxygen concentration measurement was 10cc or less. When injected into gas chromatography, a fixed amount of approximately 1cc was injected. In addition, measurements of standard gases (two or more points including approximately 1% and approximately 10% oxygen) were also performed by injecting the same amount of gas, and a calibration curve was created. (3) Storage of bags The bags used to measure the initial oxygen concentration were stored at 23°C and 60% RH (in a temperature and humidity chamber). The bags were placed so that no objects were placed on top of them and the air from the temperature and humidity chamber fan did not directly hit the bags. (4) Measurement of oxygen concentration in the bag during storage and calculation of oxygen transmission rate The oxygen concentration inside the bag is measured at 3 to 5 points in total, at least 2 points within the range of 1% to 7% immediately after filling with nitrogen gas and after 3 hours or more have passed, and a proportional relationship (correlation coefficient of 0.98 or more) must be established between the elapsed time t (hr) and the oxygen concentration inside the bag. If the correlation coefficient does not hold, the test was repeated. If the oxygen transmission rate of the film constituting the bag is too high and the oxygen concentration inside the bag increases too quickly and this condition cannot be met, a bag can be created by laminating a part of the film with a smaller oxygen transmission rate than the film being measured and a known film of the same material, and the same procedure can be repeated. In this case, the surface area of ​​the bag is excluding the part that is laminated with another known film, and the oxygen transmission rate of the measured film is determined by subtracting the oxygen transmission rate of the known film part from the calculated oxygen transmission rate. The oxygen transmission rate was calculated using the value for the longer elapsed time according to the following formula (1). F = 1.143 × (Ct-C0) × V / t (1) However, F: oxygen permeation rate (cc / bag day atm) Ct: Oxygen concentration in the bag t hours after filling with nitrogen gas (%) C0: Oxygen concentration in the bag immediately after filling with nitrogen gas (%) V: Amount of nitrogen gas filled (cc) t: Time elapsed since gas filling (hr)

[0062] <Evaluation> The following evaluations were carried out for each of the packages obtained in the above Examples and Comparative Examples. The results are shown in Table 1. Presence or absence of unpleasant odors: Each package was stored in a refrigerator at a set temperature of 10°C for 72 hours, after which a specialist technician smelled the inside of the package and evaluated whether or not there was an unpleasant odor according to the following criteria. (standard) ◎ I didn't notice any strange odor. ○ I noticed a faint strange odor. △ I noticed a strange odor. × A strong odor was detected.

[0063] Freshness retention period-1: The contents were taken out of two samples (packages), and the general viable bacteria count was measured using 3M Petrifilm (AC plate). The average general viable bacteria count was 10 6 The number of days until the gas concentration reached the above level was measured. Note that multiple samples were prepared and measurements were taken once a day. Since the gas concentration in the package of the measured sample changed significantly, the sample was not used for subsequent measurements, and the process of taking the measurement the next day was repeated using a different sample.

[0064] Freshness retention period - 2: The contents were taken out of two samples (packages), and the number of E. coli bacteria was measured using 3M Petrifilm (CC plate). The average number of E. coli bacteria was 10 2 The number of days until the gas concentration reached the above level was measured. Note that multiple samples were prepared and measurements were taken once a day. Since the gas concentration in the package of the measured sample changed significantly, the sample was not used for subsequent measurements, and the process of taking the measurement the next day was repeated using a different sample.

[0065] [Table 1]

Claims

1. A package in which cut vegetables and the atmosphere are hermetically packed in a packaging container made of a resin film, (a) The volume of the cut vegetables when sealed (cm ３ ) to the space volume (cm ３ The ratio of the volume of the cut vegetables (cm 3 ) after 72 hours at 10° C. from the sealed packaging is defined as HS1. ３ ) to the space volume (cm ３ ) is HS2, HS2 / HS1 is 1 to 1.5, (b) the oxygen concentration in the packaging container 72 hours after the sealing packaging is 0.15 to 20%, and the oxygen concentration in the packaging container 24 hours after the sealing packaging is 5 to 20%, The resin film has an oxygen transmission rate of 1500 to 10000 cc / m 2 ·day·atm at 23° C. and 60% RH; The package contains cut cabbage in an amount of 90% by mass or more relative to the total mass of the cut vegetables when sealed and packaged.

2. The package according to claim 1, (c) A package having an HS1 of 2.5 to 4.

0.

3. The packaging according to claim 1 or 2, (d) A package having an HS2 of 2.5 to 4.

0.

4. The packaging according to any one of claims 1 to 3, The packaging body is provided with a resin film comprising one or more resins selected from polyethylene, ethylene copolymer, polypropylene, polyvinyl chloride, polystyrene, acrylic resin, polyester resin, and polyamide resin, and / or a stretched version of the resin film.

5. The packaging according to any one of claims 1 to 4, The packaging body, wherein the resin film has a thickness of 5 to 300 μm.

6. The packaging according to any one of claims 1 to 5, The packaging body, wherein the resin film has a through hole.

7. The packaging according to any one of claims 1 to 6, The packaging body, wherein the packaging container is bag-shaped.

8. A packaging method for sealingly packaging cut vegetables in a packaging container made of a resin film, comprising: (a) The volume of the cut vegetables when sealed (cm ３ ) to the space volume (cm ３ The ratio of the volume of the cut vegetables (cm 3 ) after 72 hours at 10° C. from the sealed packaging is defined as HS1. ３ ) to the space volume (cm ３ ) is HS2, HS2 / HS1 is 1 to 1.5, (b) the oxygen concentration in the packaging container 72 hours after the sealing packaging is 0.15 to 20%, and the oxygen concentration in the packaging container 24 hours after the sealing packaging is 5 to 20%, The resin film has an oxygen transmission rate of 1500 to 10000 cc / m 2 ·day·atm at 23° C. and 60% RH; The packaging method includes sealing and packaging the cut vegetables together with the atmosphere during the sealing and packaging, and packaging the cut vegetables so that the cut cabbage accounts for 90% by mass or more of the total mass of the cut vegetables.

9. 9. The packaging method according to claim 8, Packaging method: Store at an environmental temperature of 10°C.

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