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FRESHNESS-KEEPING PACKAGING BAG FOR RAW NOODLE OR RAW NOODLE SKIN, PACKAGE WITH RAW NOODLE OR RAW NOODLE SKIN, AND FRESHNESS-KEEPING METHOD OF RAW NOODLE OR RAW NOODLE SKIN
FRESHNESS-KEEPING PACKAGING BAG FOR RAW NOODLE OR RAW NOODLE SKIN, PACKAGE WITH RAW NOODLE OR RAW NOODLE SKIN, AND FRESHNESS-KEEPING METHOD OF RAW NOODLE OR RAW NOODLE SKIN
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机译：生面条或生面条皮肤的保鲜包装袋，生面条或生面条皮肤的包装以及生面条或生面条的保鲜方法
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摘要
PROBLEM TO BE SOLVED: To provide a packaging technique capable of keeping freshness of raw noodle or raw noodle skin for a long period of time while keeping appearance of raw noodle or raw noodle skin.;SOLUTION: A freshness-keeping packaging bag is used for storing raw noodle or raw noodle skin as a content, where the freshness-keeping packaging bag is formed of a synthetic resin film and the raw noodle or raw noodle skin is stored as the content in an internal space of the freshness-keeping packaging bag, a water vapor permeation amount A of the package per 100 g of the content at 40°C and 90%RH is 1 [g/100 g day] or more and 20[g/100 g day] or less, and a water vapor permeation amount B of the synthetic resin film per a thickness of 10 μm at 40°C and 90%RH is 100[g/m2 day] or more and 1,000[g/m2 day] or less.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT
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机译：解决的问题：提供一种包装技术，该包装技术能够长时间保持生面条或生面条的新鲜度，同时保持生面条或生面条的外观。;解决方案：使用保鲜包装袋用于储存生面条或生面条皮作为内容物，其中所述保鲜包装袋由合成树脂膜形成，并且所述生面条或生面条皮作为内容物存储在所述保鲜包装袋的内部空间中，在40℃，90％RH下，相对于100g内容物，包装体的水蒸气透过量A为1 [g / 100g·天]以上且20 [g / 100g·天]以下。在40℃，90％RH的条件下，厚度为10μm的合成树脂膜的渗透量B为100 [g / m 2 日]以上且1,000 [g / m 2 天]或更少。;选定的图纸：无;版权：（C）2018，JPO＆INPIT
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