JPH07289161A - Method for removing astringency and packaging astringent persimmon - Google Patents
Method for removing astringency and packaging astringent persimmonInfo
- Publication number
- JPH07289161A JPH07289161A JP11432794A JP11432794A JPH07289161A JP H07289161 A JPH07289161 A JP H07289161A JP 11432794 A JP11432794 A JP 11432794A JP 11432794 A JP11432794 A JP 11432794A JP H07289161 A JPH07289161 A JP H07289161A
- Authority
- JP
- Japan
- Prior art keywords
- astringent
- packaging
- persimmon
- film
- plastic film
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 61
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 60
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 42
- 235000019606 astringent taste Nutrition 0.000 title abstract description 24
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 53
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 37
- -1 polypropylene Polymers 0.000 claims abstract description 32
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 26
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 26
- 239000002985 plastic film Substances 0.000 claims abstract description 26
- 229920006255 plastic film Polymers 0.000 claims abstract description 26
- 239000004743 Polypropylene Substances 0.000 claims abstract description 17
- 229920001155 polypropylene Polymers 0.000 claims abstract description 17
- 239000004698 Polyethylene Substances 0.000 claims abstract description 14
- 229920000573 polyethylene Polymers 0.000 claims abstract description 14
- 241000723267 Diospyros Species 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 235000019441 ethanol Nutrition 0.000 description 31
- 239000007789 gas Substances 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 229920001864 tannin Polymers 0.000 description 7
- 235000018553 tannin Nutrition 0.000 description 7
- 239000001648 tannin Substances 0.000 description 7
- 238000007789 sealing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000012937 correction Methods 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012857 repacking Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 206010003497 Asphyxia Diseases 0.000 description 1
- 235000007575 Calluna vulgaris Nutrition 0.000 description 1
- 244000055850 Diospyros virginiana Species 0.000 description 1
- 239000004820 Pressure-sensitive adhesive Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は渋柿の脱渋包装方法に関
する。さらに詳しくは、脱渋しながら長期保存を行い、
かつ包装等の手間を大幅に削減した渋柿の脱渋包装方法
に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for packaging astringent persimmons for removing astringency. For more details, do long-term storage while relieving astringency,
In addition, the present invention relates to a de-astringent packaging method for astringent persimmons, which greatly reduces the labor for packaging.
【０００２】[0002]
【従来の技術】渋柿は熟柿にするか人工的な渋抜きを行
って賞味するが、渋柿を大量に製造販売する場合は人工
的に脱渋を行なわざるをえない。渋柿に含まれる渋味は
果肉中のタンニン細胞に含まれる水溶性タンニンによる
もので、タンニン細胞か凝固、収縮、また褐変して褐斑
ができたりすると、タンニンが不溶性となり渋味が消失
する。このようなタンニンの不溶化を人工的に行うもの
が渋抜きで、かかる脱渋方法としては次の方法が従来か
ら用いられている。 アルコール脱渋法 渋柿を樽や容器中に収容し、焼酎や薬用アルコール、エ
タノール等のアルコールを樽や容器中に噴霧し、柿果実
の呼吸の変化に伴う追熟を促進させて、脱渋を行う。 炭酸ガス脱渋法 渋柿を密閉した加工室や密封容器内に入れ、この加工室
や密封容器内に炭酸ガスを封入密封することにより脱渋
を行う。 その他、温湯脱渋や凍結脱渋などがある。2. Description of the Related Art Astringent persimmons are seasoned with mature persimmons or with artificial astringent removal to enjoy them. However, when a large amount of astringent persimmons are manufactured and sold, they must be artificially deastringent. The astringency contained in the astringent persimmon is due to the water-soluble tannin contained in the tannin cells in the pulp. When the tannin cells coagulate, contract, or brown to cause brown spots, the tannin becomes insoluble and the astringency disappears. The method of artificially insolubilizing tannin is astringent without astringency, and the following method has been conventionally used as such a deastringent method. Alcohol deastringency method Astringent persimmons are stored in barrels and containers, and alcohol such as shochu, medicinal alcohol, and ethanol is sprayed into the barrels and containers to promote ripening due to changes in the respiration of persimmon fruit, and to eliminate astringency. To do. Carbon dioxide deaeration method The astringent persimmon is placed in a closed processing room or a sealed container, and carbon dioxide is sealed and sealed in the processing room or a sealed container to remove the astringency. In addition, there are hot water removal astringency and freezing removal astringency.
【０００３】[0003]
【発明が解決しようとする課題】ところが、上記脱渋方
法はいずれも、大量の柿をいったん密閉容器や加工室内
に収容し、アルコールを噴霧したり炭酸ガス雰囲気中に
曝して脱渋処理した後、渋抜きされた柿を個別に１個包
装したり、数個まとめて包装して、販売ルートにのせて
いたので、包装の手間が相当多大な工数となっていた。
とくに、数100 トンから数1000トンもの柿を処理する場
合は、その工数は大変なものであった。また、上記の各
脱渋方法では、渋抜きを終えた柿は急速に軟化が進行
し、常温では３〜20日で商品価値を失ってしまう。ま
た、低温で保存した場合でも果実の軟化進行により、鮮
度保持は２カ月が限度であった。However, in any of the above de-astringent methods, after a large amount of persimmons are once housed in a closed container or a processing chamber, they are sprayed with alcohol or exposed to a carbon dioxide gas atmosphere for de-astringent treatment. The persimmons that had been astringent were individually packaged individually or in groups of several persimmons, which were placed on the sales route, which required a considerable amount of labor for packaging.
Especially when processing persimmons of several hundred tons to several thousand tons, the number of man-hours was very large. Further, in each of the above de-astringent methods, persimmons that have undergone de-astringent tend to soften rapidly and lose their commercial value in 3 to 20 days at room temperature. Even when stored at low temperature, the preservation of freshness was limited to 2 months due to the progress of fruit softening.
【０００４】本発明はかかる事情に鑑み、脱渋処理後の
包装工程が不用であり、鮮度保持期間が長い脱渋包装方
法を提供することを目的とする。In view of such circumstances, an object of the present invention is to provide a de-astringent packaging method which does not require a packaging step after the de-astringent treatment and has a long freshness retention period.
【０００５】[0005]
【課題を解決するための手段】本発明の渋柿の脱渋包装
方法は、プラスチックフィルム製の１個包装用の包装袋
に渋柿を１個と粉末アルコールを入れ、かつ液化炭酸ガ
スを充填して、密封することを特徴とする。上記の脱渋
包装方法は、帯状のプラスチックフィルムを長手方向に
沿って折り曲げ、両長縁を重ねてヒートシールすること
により円筒状にし、かつ長手方向の前端縁をヒートシー
ルして封筒状にし、ついで、封筒状のプラスチックフィ
ルムの開口部から、渋柿と粉末アルコールの充填された
小袋を入れ、かつ液化炭酸ガスを充填し、最後に、封筒
状プラスチックフィルムの開口部をヒートシールして、
後続する円筒状のプラスチックフィルムと切断するのが
好ましい。また、粉末アルコールの充填された小袋を、
包装された渋柿のヘタの上にのらず、近接した所に位置
するように、密封されたプラスチック製の前記包装袋の
内面に接着するのが好ましい。本発明におけるプラスチ
ックフィルムは、外層のポリプロピレンフィルムと内層
のポリエチレンフィルムのラミネートフィルムであり、
前記ポリプロピレンフィルムの厚さが0.01〜0.03mmであ
り、前記ポリエチレンフィルムの厚さが0.02〜0.05mmで
あることが好ましい。A method for removing astringent astringent persimmons of the present invention is a method for packing astringent persimmons and powdered alcohol in a packaging bag made of a plastic film for packaging a single piece of persimmon and liquefied carbon dioxide gas. , Sealed. The above-mentioned de-astringent packaging method is a belt-shaped plastic film that is bent along the longitudinal direction to be cylindrical by stacking both long edges and heat-sealed, and heat-sealed the front edge in the longitudinal direction into an envelope shape. Then, from the opening of the envelope-shaped plastic film, put a small bag filled with astringent persimmon and powdered alcohol, and fill with liquefied carbon dioxide gas, and finally, heat seal the opening of the envelope-shaped plastic film,
It is preferably cut with a subsequent cylindrical plastic film. Also, a small bag filled with powdered alcohol,
It is preferable to adhere to the inner surface of the sealed packaging bag made of plastic so as not to rest on the bottom of the packaged astringent persimmon but to be located in the vicinity thereof. The plastic film in the present invention is a laminated film of an outer layer polypropylene film and an inner layer polyethylene film,
It is preferable that the polypropylene film has a thickness of 0.01 to 0.03 mm and the polyethylene film has a thickness of 0.02 to 0.05 mm.
【０００６】[0006]
【作用】本発明では、１個包装用の包装袋に渋柿と粉末
アルコールと液化炭酸ガスを入れ、密封すると、それで
包装は完了であり、包装袋の内部では液化炭酸ガスと粉
末アルコールにより脱渋が行われる。このため、包装完
了後、数日間で脱渋が行われ、その後直ちに販売に供す
ることができる。したがって従来例のごとく、脱渋処理
のあと再度、包装する手間が省け、しかも、プラスチッ
クフィルムによる個包装、および粉末アルコールや液化
炭酸ガスの充填は自動包装機械により自動かつ高能率に
行えるので、省力効果が大きいものである。プラスチッ
クフィルム製包装袋の内部では、液化炭酸ガスによっ
て、タンニンを不溶化し渋抜きが行われる。この液化炭
酸ガスによる渋抜き作用は従来の炭酸ガス脱渋法と原理
的には異ならない。そして、粉末アルコールは柿果実の
吸収の変化に伴なう追熟を促進することにより、液化炭
酸ガスによる脱渋を助け、また甘味や舌ざわりなどの食
感を向上させる。プラスチックフィルムにより密封され
ていることにより、とくに外層のポリプロピレフィルム
が外部から酸素の透過を阻止しているので、柿は呼吸が
できない仮死状態となるので、酸素を吸収することによ
り生ずる軟化は起らず、長期間の保存が可能となる。実
験によれば２カ月間保存しても食味に変化のないことが
判った。これは従来の約２０日間に比べると約３倍であ
る。In the present invention, the astringent persimmon, the powdered alcohol and the liquefied carbon dioxide are put into a packaging bag for one piece and sealed, and the packaging is completed. The inside of the packaging bag is deastringent by the liquefied carbon dioxide and the powdered alcohol. Is done. Therefore, after the packaging is completed, the astringency is removed within a few days, and the product can be immediately put on sale. Therefore, as in the conventional example, it is possible to save the labor of repacking after de-astringent treatment, and moreover, individual packaging with a plastic film and filling with powdered alcohol or liquefied carbon dioxide can be performed automatically and highly efficiently by an automatic packaging machine, which saves labor. The effect is great. Inside the plastic film packaging bag, the tannin is insolubilized by the liquefied carbon dioxide, and the astringency is removed. The astringent action of liquefied carbon dioxide does not differ from that of the conventional carbon dioxide deaeration method in principle. Then, the powdered alcohol promotes the additional ripening accompanied by the change in the absorption of persimmon fruit, thereby helping to eliminate the astringency of liquefied carbon dioxide and improving the texture such as sweetness and texture. Since the polypropylene film of the outer layer blocks the permeation of oxygen from the outside by being sealed by the plastic film, the persimmon is in an asphyxia state in which it cannot breathe, so the softening caused by absorbing oxygen does not occur. Instead, it can be stored for a long time. According to the experiment, it was found that the taste did not change even after storage for 2 months. This is about 3 times that of the conventional 20 days.
【０００７】[0007]
【実施例】つぎに、実施例に基づき本発明を詳細に説明
する。図１は本発明の脱渋包装方法の工程図であり、こ
の工程を実行するための自動包装充填機としては公知の
ものを用いうるが、実質的にはプラスチックフィルムｆ
の巻体を回転させて順次供給していく供給装置１と、帯
状のプラスチックフィルムｆを円筒状に重ねてシールし
ていくセンターシーラ２と、封筒状にシールされたプラ
スチックフィルム製の包装袋Poに、液化炭酸ガスを充填
し、渋柿と粉末アルコールを入れた小袋ａを入れる充填
ステージ３と、円筒状のプラスチックフィルムｆの前端
と後端をヒートシールし、かつカットするエンドシーラ
４と、包装された柿入り包装袋Poを送り出す送りコンベ
ア５とから構成されている。なお、センタシーラ２やエ
ンドシーラ４はそれ自体は公知のものであり、送りコン
ベア５も公知のものをとくに制限なく使用することがで
きる。なお、本発明においては図１のブロック図に示す
装置に限らず、同様に充填かつ密封できる装置であれ
ば、自動包装充填装置であってもとくに制限なく用いる
ことができる。EXAMPLES Next, the present invention will be described in detail based on examples. FIG. 1 is a process diagram of the de-astringent packaging method of the present invention. Although a known automatic packaging and filling machine for carrying out this process can be used, it is substantially a plastic film f.
Supply device 1 for sequentially rotating and rotating the winding body of No. 1, a center sealer 2 for stacking and sealing a band-shaped plastic film f in a cylindrical shape, and an envelope-shaped packaging bag made of a plastic film Po , A filling stage 3 in which liquefied carbon dioxide is filled and a pouch a containing astringent persimmon and powdered alcohol is placed, an end sealer 4 for heat-sealing and cutting the front and rear ends of a cylindrical plastic film f, and a package It is composed of a feeding conveyor 5 for feeding the persimmon-filled packaging bag Po. The center sealer 2 and the end sealer 4 are known per se, and the known conveyer 5 can be used without particular limitation. Note that the present invention is not limited to the device shown in the block diagram of FIG. 1, and any device capable of filling and sealing in the same manner can be used without particular limitation even if it is an automatic packaging and filling device.
【０００８】図２は図１のブロック図における加工充填
処理の状態を示すものであり、同図（Ａ）に示すよう
に、長尺帯状のプラスチックフィルムｆはセンタシーラ
２において筒状になるように両長縁を重ねて中央重合部
分10をヒートシールし、その後段のエンドシーラ４で包
装袋Poと右前端11と後端12をヒートシールし、かつカッ
トして包装袋Poを順に作っていく。なお、上記は１枚の
帯状フィルムから包装袋Poを作る方法であるが、２枚の
帯状フィルムを用いて、その両側縁をヒートシールし
て、包装袋Poを作ってもよい。FIG. 2 shows the state of processing and filling processing in the block diagram of FIG. 1. As shown in FIG. 2A, the long strip-shaped plastic film f is formed into a tubular shape in the center sealer 2. The long overlapping edges are overlapped and the central overlapping portion 10 is heat-sealed, the packaging bag Po and the right front end 11 and the rear end 12 are heat-sealed by the end sealer 4 in the subsequent stage, and the packaging bag Po is made in order by cutting. . Although the above is the method of making the packaging bag Po from one strip-shaped film, the packaging bag Po may be made by heat-sealing both side edges of the two strip-shaped films.
【０００９】充填ステージ３は、包装袋Poの中央重合部
分10と前端11のヒートシールができて封筒状となり、後
端12がまだシールされず開口している段階で作動する。
すなわち、図２（Ｂ）に示すように充填ステージ３にお
いて、ノズル６より液化炭酸ガスｇを包装袋Po内へ噴射
し、柿ｋと粉末アルコールの入った小袋ａを包装袋Poへ
入れる。このときの柿ｋを入れる手段は任意であり、コ
ンベアで送られてくる柿ｋが包装袋Poの開口部から入る
ようにしてもよく、適宜のプッシャーを用いて押し込ん
でもよい。また粉末アルコールの小袋ａも適宜の投入装
置が用いられる。この小袋ａは好ましくは、適宜の接着
剤や粘着剤を用いて、包装袋Poの内面に固定するのが好
ましく、またその貼付位置は、後端12のヒートシール部
分に重ならない所であって、柿ｋのヘタｃに近接した位
置が好ましい。これは密封された包装袋Po内で、柿ｋが
呼吸することにより炭酸ガスが果実内へ吸収され、包装
袋Po内が真空状態となったとき、包装袋Poのプラスチッ
クフィルムｆが柿ｋの表面にぴったりとくっついて、粉
末アルコールの小袋ａが動けなくなってもアルコールを
柿ｋに吸収させようとすると、ヘタｃに近くなければな
らず、しかしヘタｃの上にのせると後端縁12のヒートシ
ールがしにくくなるからである。The filling stage 3 operates when the central overlapping portion 10 of the packaging bag Po and the front end 11 are heat-sealed to form an envelope, and the rear end 12 is not sealed yet and is open.
That is, as shown in FIG. 2B, in the filling stage 3, liquefied carbon dioxide gas g is injected from the nozzle 6 into the packaging bag Po, and the persimmon k and the small bag a containing the powdered alcohol are put into the packaging bag Po. At this time, the means for inserting the persimmon k is arbitrary, and the persimmon k sent by the conveyor may enter from the opening of the packaging bag Po or may be pushed in by using an appropriate pusher. An appropriate charging device is also used for the pouch a of powdered alcohol. This small bag a is preferably fixed to the inner surface of the packaging bag Po by using an appropriate adhesive or pressure-sensitive adhesive, and its sticking position is a position where it does not overlap the heat-sealed portion of the rear end 12. , A position near the perimeter k of the persimmon k is preferable. This is because when persimmon k breathes in the sealed packaging bag Po, carbon dioxide gas is absorbed into the fruit and the inside of the packaging bag Po is in a vacuum state. Even if the pouch a of powdered alcohol sticks to the surface and the alcohol permeates the persimmon k even if the pouch a of powdered alcohol cannot be moved, it must be close to the het c, but if it is placed on the het c, the trailing edge 12 This makes it difficult to heat seal.
【００１０】上記のように後端12が開口した包装袋Po内
に柿ｋを１個と粉末アルコールの小袋ａを入れ、液化炭
酸ガスを充填すると、包装袋Poの後端縁12をエンドシー
ラ４でヒートシールしカットする。これにより柿ｋの１
個包装が完了する。この状態を図２（Ｃ）に示す。As described above, one persimmon k and a small bag a of powdered alcohol a are put in the packaging bag Po having the rear end 12 opened and filled with liquefied carbon dioxide, and the rear edge 12 of the packaging bag Po is closed by the end sealer. Heat seal at 4 and cut. This is 1 of persimmon k
Individual packaging is completed. This state is shown in FIG.
【００１１】本発明において使用されるプラスチックフ
ィルムは、外層をポリプロピレンフィルムとし、内層を
ポリエチレンフィルムとしたラミネートフィルムとする
ことが好ましい。内層をポリエチレンフィルムとするの
は、ポリプロピレンフィルムでは熱融着ができないから
であり、そのため内層をポリエチレンフィルムとするこ
とによりヒートシールを可能としている。また外層をポ
リプロピレンフィルムとしたのは酸素の透過を阻止する
ためである。すなわち、酸素が外部から包装袋Po内に透
過してくると、柿ｋが呼吸することにより酸素を果実内
に取り込んで、タンニンを分解し黒く変色するからであ
る。したがってガス透過性の少ないポリプロピレンフィ
ルムを外層としている。この外層のポリプロピレンフィ
ルムはガス透過性がゼロではなく多少は透過する性質を
もっている。そのため柿ｋが呼吸することにより放出す
る炭酸ガスが包装袋Po内に溜まることがない。もし、炭
酸ガスが溜まると包装袋はふくらんでくるが、適度に抜
けてくれるので、柿ｋを密閉した包装袋Poは柿ｋの表面
に密着した状態を保つことになる。The plastic film used in the present invention is preferably a laminated film in which the outer layer is a polypropylene film and the inner layer is a polyethylene film. The reason why the polyethylene film is used as the inner layer is that the polypropylene film cannot be heat-sealed. Therefore, the polyethylene film is used as the inner layer to enable heat sealing. The polypropylene film is used as the outer layer to prevent the permeation of oxygen. That is, when oxygen permeates the inside of the packaging bag Po from the outside, the persimmon k breathes to take oxygen into the fruit, decompose tannin, and turn black. Therefore, a polypropylene film having low gas permeability is used as the outer layer. The polypropylene film as the outer layer has a property that the gas permeability is not zero but slightly permeable. Therefore, carbon dioxide gas released by breathing persimmon k does not accumulate in the packaging bag Po. If carbon dioxide gas accumulates, the packaging bag will swell, but it will come off appropriately, so that the packaging bag Po in which the persimmon k is sealed will be kept in close contact with the surface of the persimmon k.
【００１２】上記のヒートシール性を満足し、かつ酸素
の不透過と炭酸ガスの放出を最適にコントロールするた
め、本発明ではポリプロピレンフィルムの厚さを0.01〜
0.03mmに、ポリエチレンフィルムの厚さを0.02〜0.05mm
としている。ポリプロピレンフィルムの厚さが下限値を
下廻る場合は、酸素の透過量が多くなり、上限値を上廻
る場合は炭酸ガスの放出が困難となり、また、コスト的
に不利であり、いずれも好ましくない。また、ポリエチ
レンフィルムの厚さが下限値を下廻る場合は、ヒートシ
ールの強度が弱くなり、上限値を上廻ると、必要以上に
厚くなりコスト的にも不利なので、いずれも好ましくな
い。前記数値範囲のうち最も好ましい範囲は、ポリプロ
ピレンフィルムの厚さが約0.02mm、ポリエチレンフィル
ムの厚さが約0.03mmである。In order to satisfy the above heat-sealing property and to optimally control the impermeability of oxygen and the release of carbon dioxide, in the present invention, the polypropylene film has a thickness of 0.01 to
0.03mm, polyethylene film thickness 0.02-0.05mm
I am trying. When the thickness of the polypropylene film is less than the lower limit, the amount of oxygen permeation increases, and when it exceeds the upper limit, it becomes difficult to release carbon dioxide gas, and it is disadvantageous in terms of cost, neither of which is preferable. . Further, when the thickness of the polyethylene film is below the lower limit, the strength of the heat seal becomes weak, and when it exceeds the upper limit, the thickness becomes unnecessarily thick and it is disadvantageous in terms of cost. The most preferable range of the numerical range is that the thickness of the polypropylene film is about 0.02 mm and the thickness of the polyethylene film is about 0.03 mm.
【００１３】充填される液化炭酸ガスの濃度は97％以上
で、充填量は包装袋Poの大きさや渋柿ｋの体積によって
最適に選ばれる。充填量が下限値を下廻ると柿ｋの呼吸
を抑制する効果が不足し脱渋効果が十分でなくなり、上
限値を上廻ると包装袋Poを密封しにくくなる。粉末アル
コールは、食品中の微生物の増殖を抑制し、食品の保存
性を高める機能がある。本発明ではフロイント産業株式
会社製の商品名「アンチモールド１０２」を用いた。こ
の粉末アルコールはエチルアルコールが徐々に放散する
特殊包装に充填しているため、効能が長いという特徴が
ある。図１〜２ではこの粉末アルコールの特殊包装を小
袋ａとして示している。この粉末アルコールの使用量は
１個装あたり、0.1 〜１ｇが好ましく、とくに0.6 ｇが
好ましい。前記下限値を下廻る場合は微生物の増殖抑制
効果が不足し、前記上限値を上廻る場合は必要以上の量
となってコスト的に不利である。The concentration of the liquefied carbon dioxide gas to be filled is 97% or more, and the filling amount is optimally selected depending on the size of the packaging bag Po and the volume of the persimmon k. If the filling amount is less than the lower limit value, the effect of suppressing respiration of persimmon k is insufficient and the deastringency effect becomes insufficient, and if it exceeds the upper limit value, it becomes difficult to seal the packaging bag Po. The powdered alcohol has a function of suppressing the growth of microorganisms in the food and enhancing the storability of the food. In the present invention, the product name “Anti-Mold 102” manufactured by Freund Sangyo Co., Ltd. was used. Since this powdered alcohol is filled in a special packaging in which ethyl alcohol is gradually diffused, it is characterized by its long efficacy. In FIGS. 1 and 2, this special packaging of powdered alcohol is shown as a sachet a. The amount of the powdered alcohol used is preferably 0.1 to 1 g, and particularly preferably 0.6 g, per package. If it is less than the lower limit, the effect of suppressing the growth of microorganisms is insufficient, and if it is more than the upper limit, the amount becomes unnecessarily large, which is disadvantageous in terms of cost.
【００１４】つぎに、本発明方法について脱渋試験と日
持ち試験を行った。 (1) 脱渋試験 実施例１として、外層ポリプロピレンフィルムの厚さが
0.02mm、内層ポリエチレンフィルムの厚さが0.03mmのプ
ラスチックフィルムを用い、図１〜２に示す包装工程
で、愛媛県産の渋柿である愛宕柿と、液化炭酸ガス（濃
度97％以上）と粉末アルコールを（0.6 ｇ）を充填し袋
詰めした。比較例１として粉末アルコールを用いない他
は、実施例１と同様のものを準備した。平成５年12月15
日に上記の要領で袋詰めし、常温で放置し、何日間で脱
渋できたかを調べた。結果は表１のとおりである。 表１ 経過日数 ４日 ６日 ８日 10日 12日 15日 実施例１ ＋＋ ＋＋ ＋− ＋− −− −− 比較例１ ＋＋ ＋＋ ＋− ＋− ＋− −− （記号の説明） ＋＋ 渋味が強い ＋− 一部脱渋されているが、一部渋味が残る −− 完全脱渋 上記の表から明らかなように、本発明（実施例１）によ
れば、袋詰め後12日目に完全脱渋され、食味も良好であ
った。これに対し、粉末アルコールを用いなかった比較
例１では、完全脱渋されたのは15日目で、本発明方法よ
りも３日遅かった。また食味も実施例１に劣るものであ
った。Next, the method of the present invention will be described in relation to the astringency test and the date.
I did a holding test. (1) Destringing test As Example 1, the thickness of the outer layer polypropylene film was
0.02 mm, the thickness of the inner polyethylene film is 0.03 mm
The packaging process shown in Figs. 1 and 2 using a plastic film
Then, with Atago persimmon, which is a persimmon from Ehime prefecture, and liquefied carbon dioxide (concentrated
Bags filled with alcohol (more than 97%) and powdered alcohol (0.6 g)
Packed Other than using powdered alcohol as Comparative Example 1
Was prepared in the same manner as in Example 1. December 15, 1993
Fill the bag as described above daily, leave it at room temperature, and leave it for a few days.
I checked if I was afraid. The results are shown in Table 1. Table 1 Number of days elapsed 4 days 6 days 8 days 10 days 12 days 15 days Example 1 ++++++-+ ------Comparative Example 1 ++ ++ +-+-+ --- (Explanation of Symbols) ++ Strong astringency ++ Partial deastringency remains, but part astringent remains ----- Complete deastringency As apparent from the above table, according to the present invention (Example 1).
Then, 12 days after bagging, it will be completely astringent and the taste will be good.
It was. On the other hand, comparison without powder alcohol
In Example 1, it was the 15th day that it was completely desensitized, which is the method of the present invention.
It was 3 days late. The taste is also inferior to that of Example 1.
It was.
【００１５】(2) 日持ち試験 実施例１は前記脱渋試験と同様のものを準備した。比較
例２は従来技術の脱渋方法であり、キャリー容器に愛宕
柿とドライアイスと粉末アルコールを封入密閉し10日間
で渋抜きした果実をフィルム個装しもので、用いたフィ
ルムは外層ポリプロピレンフィルムの厚さが0.02mm、内
層ポリエチレンフィルムの厚さが0.04mmである。平成５
年12月24日に上記の要領で袋詰めし、常温で放置し、何
日間鮮度を保持しうるかを調べた。結果は表２のとおり
である。 表２ 日持日数 ５日 10日 15日 20日 30日 40日 50日 60日 実施例１： ◎ ◎ ◎ ◎ ◎ ◎ ◎ ○ 比較例１： ◎ ◎ ◎ ◎× ◎× ○× △× △× （記号の説明） ◎ 変色なし ○ 果実の一部が変色した △ 果実の全体が変色した × 果実が軟化した 上記の表２から明らかなように、比較例２では脱渋後に
袋詰めする時に一度空気に触れることから、袋詰め後20
日目頃からヘタ周辺部に軟化が進行しはじめ、その後も
変色軟化が著しくなる。これに対し、本発明（実施例
１）では、50日目頃までは全く変色せず、60日目で一部
変色が見られる程度であり、従来の脱渋方法に比べて約
２〜３倍の日持ちすることが明らかである。このよう
に、本発明方法が長期間の日持ちを可能とするのは、密
封包装と同時に脱渋処理が進行し、途中で柿が空気（酸
素）に触れないことが、その理由の一つにあると考えら
れる。(2) Shelf life test In Example 1, the same test as the above-mentioned deastringency test was prepared. Comparison
Example 2 is a conventional method for removing astringency, and it is used as a carry container for Atago.
Seal persimmon, dry ice and powdered alcohol for 10 days
The fruit that was astringent in
Rum has an outer polypropylene film thickness of 0.02 mm,
The thickness of the layer polyethylene film is 0.04 mm. Heisei 5
On December 24, 2016, the bag was packed as above and left at room temperature.
It was investigated whether the freshness could be maintained for a day. The results are shown in Table 2.
Is. Table 2 5 days 10 days 15 days 20 days 30 days 40 days 50 days 60 days Example 1: ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ Comparative Example 1: ◎ ◎ ◎ ◎ × ◎ × ○ × △ × △ × (Explanation of symbols) ◎ No discoloration ○ Part of the fruit was discolored △ Whole of the fruit was discolored × Fruit was softened As is clear from Table 2 above, in Comparative Example 2, after deastringency.
Since it is exposed to the air once when packing, 20 after packing
From around the day, softening began to progress around the heather, and after that
Discoloration and softening becomes remarkable. In contrast, the present invention (Example
In 1), the color did not change at all until about the 50th day, and part of the 60th day
Discoloration can be seen, which is about the same as the conventional astringent method.
It is clear that it lasts 2-3 times longer. like this
In addition, it is dense that the method of the present invention enables long-term storage.
At the same time as the encapsulation and de-astringency processing, persimmons are exposed to air (acid
I think that one of the reasons is not to touch
Be done.
【００１６】[0016]
【発明の効果】本発明方法の利点はつぎのとおりであ
る。 本発明方法によると約12日間で脱渋できるので、脱
渋に要する期間が従来の２週間強上りも短縮された。 日持ちが従来の２〜３倍に延びた。 本発明方法によりフィルム個装して箱詰めすると、
約２週間保存するか、あるいは販売ルートにのせて約２
週間経過すると、脱渋が完了しており、直ちに市場販売
できる状態となる。そして、最初のフィルム個装は既述
のごとく自動化機械で大量処理が可能であり、その後と
くに包装をし直したりする手間が不要なので、作業能率
が非常に高い。したがって、数100 トン〜数1000トンも
の大量処理に適している。The advantages of the method of the present invention are as follows. According to the method of the present invention, it is possible to remove the astringent body in about 12 days, so that the period required for the astringent body can be shortened by a little over two weeks. The shelf life has been extended by a factor of two to three. When the film is individually packaged and boxed by the method of the present invention,
Store for about 2 weeks, or put on the sales channel for about 2
After the lapse of a week, the astringency has been completed and the product is ready for market sale immediately. And, as described above, the individual packaging of the film can be processed in a large amount by an automated machine, and the labor for repacking is not required after that, so the work efficiency is very high. Therefore, it is suitable for large-scale processing of several hundred tons to several thousand tons.
【図１】本発明の脱渋包装方法のブロック図である。FIG. 1 is a block diagram of a de-astringent packaging method of the present invention.
【図２】(A) はプラスチックフィルムｆの包装加工を示
す説明図、(B) は柿、液化炭酸ガス、粉末アルコールを
封入する処理の説明図、(c) はフィルム個装された柿の
説明図である。2A is an explanatory view showing a packaging process of a plastic film f, FIG. 2B is an explanatory view of a process of enclosing persimmon, liquefied carbon dioxide gas and powder alcohol, and FIG. FIG.
ｆ プラスチックフィルム ２ センタシー
ラ ３ 充填ステージ ４ エンドシー
ラ ６ ノズル ｋ 柿 ａ 粉末アルコールの小袋 Po 包装袋 11 前端縁 12 後端縁f Plastic film 2 Center sealer 3 Filling stage 4 End sealer 6 Nozzle k Persimmon a Small bag of powdered alcohol Po Packaging bag 11 Front edge 12 Rear edge
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成６年６月７日[Submission date] June 7, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１６[Correction target item name] 0016
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【００１６】[0016]
【発明の効果】本発明方法の利点はつぎのとおりであ
る。 本発明方法によると約１２日から２週間で従来と同
様に脱渋できる。 日持ちが従来の２〜３倍に延びた。 本発明方法によりフィルム個装して箱詰めすると、
約２週間保存するか、あるいは販売ルートにのせて約２
週間経過すると、脱渋が完了しており、直ちに市場販売
できる状態となる。そして、最初のフィルム個装は記述
のごとく自動化機械で大量処理が可能であり、その後と
くに包装をし直したりする手間が不要なので、作業能率
が非常に高い。したがって、数１００トン〜数１０００
トンもの大量処理に適している。The advantages of the method of the present invention are as follows. According to the method of the present invention, it takes about 12 days to 2 weeks to be the same as the conventional method.
Like you can get rid of astringency . The shelf life has been extended by a factor of two to three. When the film is individually packaged and boxed by the method of the present invention,
Store for about 2 weeks, or put on the sales channel for about 2
After the lapse of a week, the astringency has been completed and the product is ready for market sale immediately. The initial film packaging can be processed in large quantities by an automated machine as described, and the work efficiency is very high because there is no need to repack it. Therefore, several hundred tons to several thousand
Suitable for mass processing of tons.
Claims (5)
装袋に渋柿を１個と粉末アルコールを入れ、かつ液化炭
酸ガスを充填して、密封することを特徴とする渋柿の脱
渋包装方法。1. A method for packaging astringent persimmons, wherein one astringent persimmon and one powdered persimmon are put in a packaging bag made of a plastic film, and liquefied carbon dioxide gas is filled and sealed.
プロピレンフィルムと内層のポリエチレンフィルムのラ
ミネートフィルムであることを特徴とする請求項１記載
の渋柿の脱渋包装方法。2. The method for packaging astringent persimmons according to claim 1, wherein the plastic film is a laminated film of an outer layer polypropylene film and an inner layer polyethylene film.
〜0.03mmであり、前記ポリエチレンフィルムの厚さが0.
02〜0.05mmである請求項２記載の渋柿の脱渋包装方法。3. The polypropylene film has a thickness of 0.01.
~ 0.03 mm, the thickness of the polyethylene film is 0.
The de-astringent packaging method for astringent persimmon according to claim 2, which has a diameter of 02 to 0.05 mm.
沿って折り曲げ、両長縁を重ねてヒートシールすること
により円筒状にし、かつ長手方向の前端縁をヒートシー
ルして封筒状にし、ついで、封筒状のプラスチックフィ
ルムの開口部から、渋柿と粉末アルコールの充填された
小袋を入れ、かつ液化炭酸ガスを充填し、最後に、封筒
状プラスチックフィルムの開口部をヒートシールして、
後続する円筒状のプラスチックフィルムと切断すること
を特徴とする請求項１記載の渋柿の脱渋包装方法。4. A strip-shaped plastic film is bent along the longitudinal direction, both long edges are overlapped and heat-sealed to form a cylindrical shape, and a front end edge in the longitudinal direction is heat-sealed to form an envelope, and then an envelope. From the opening of the plastic film, put a small bag filled with astringent persimmon and powdered alcohol, and fill with liquefied carbon dioxide, and finally, heat seal the opening of the plastic film envelope,
The method for removing astringent persimmon from an astringent persimmon according to claim 1, which comprises cutting with a subsequent cylindrical plastic film.
包装された渋柿のヘタの上にのらず、近接した所に位置
するように、密封されたプラスチック製の前記包装袋の
内面に接着されてなる請求項４記載の渋柿の脱渋包装方
法。5. A sachet filled with the powdered alcohol,
5. The method for removing astringent persimmon from an astringent persimmon according to claim 4, wherein the packaged astringent persimmon is adhered to the inner surface of the sealed plastic packaging bag so as not to rest on the bottom of the packaged astringent persimmon but to be located in the vicinity thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11432794A JP2510954B2 (en) | 1994-04-27 | 1994-04-27 | How to pack astringent persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11432794A JP2510954B2 (en) | 1994-04-27 | 1994-04-27 | How to pack astringent persimmon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07289161A true JPH07289161A (en) | 1995-11-07 |
| JP2510954B2 JP2510954B2 (en) | 1996-06-26 |
Family
ID=14635055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11432794A Expired - Fee Related JP2510954B2 (en) | 1994-04-27 | 1994-04-27 | How to pack astringent persimmon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2510954B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018174795A (en) * | 2017-04-12 | 2018-11-15 | 株式会社市田柿本舗ぷらう | Individually-wrapped de-astringent persimmon |
-
1994
- 1994-04-27 JP JP11432794A patent/JP2510954B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018174795A (en) * | 2017-04-12 | 2018-11-15 | 株式会社市田柿本舗ぷらう | Individually-wrapped de-astringent persimmon |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2510954B2 (en) | 1996-06-26 |
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