JP2001178359A - Fruit freshness-retaining seasoning liquid made of fruit juice, and producing method and use of the seasoning liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning liquid capable of restraining deterioration in palatability and flavor inherent in fresh fruit and not having any health uneasiness factor in its intake, and to provide a producing method and use thereof. SOLUTION: This seasoning liquid is a fruit freshness-retaining seasoning liquid made of fruit juice and comprises trehalose and L-ascorbic acid together with fruit juice. A method for producing the seasoning liquid is to formulate fruit juice with trehalose and L-ascorbic acid, and a use of the same seasoning liquid is to retain the degree of freshness of fruit.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning liquid for maintaining the freshness of a fruit, a method for producing the same, and a method for maintaining the freshness. More specifically, the invention relates to fruit juice, trehalose, L-ascorbic acid, and, if necessary, citric acid and the like. And a method for maintaining the freshness of fruit using the organic acid.

[0002]

2. Description of the Prior Art The appearance, flavor, texture and the like of harvested fruits deteriorate over time during distribution storage and store display, and their quality (commercial) value is reduced. This is particularly noticeable in washed, peeled and cut pieces. Such deterioration includes physical and chemical deterioration and deterioration caused by microorganisms. In addition to physical alteration due to changes in water content, chemical alteration such as changes in food components caused by oxygen, changes in food components due to enzymatic reactions, changes in food components, etc. There is alteration (edited by the Japan Juice Association, "Juice and Fruit Drink Dictionary", published by Asakura Shoten Co., Ltd. in 1981).

[0003] In order to prevent such a decrease in the quality value of fresh fruits and to maintain freshness, conventional methods include:
Various preservatives such as disinfectants and preservatives may be used, but those conventional preservatives are hard to say that the use itself is welcomed by consumers, and such preservatives are
There are also a number of unnatural tastes and freshness retention effects that are less than expected. On the other hand, an oxygen scavenger may be used to maintain the freshness of fresh fruits, but in this case, a packaging material or a packaging container with low gas permeability is required, which leads to an increase in the cost of the final product. There's a problem.

In recent years, the use of various sugars has been proposed,
Paying particular attention to the excellent freshness retention function of trehalose,
Japanese Patent Application Laid-Open No. 10-1176 discloses a "preservative for freshness of fruits".
No. 81 (a freshness preserving agent containing ethanol and trehalose) and JP-A-9-252719 ("freshness preserving agent containing ethanol, trehalose and vitamin C") A technique for that purpose has been proposed. These techniques are expected to solve the problems of the conventional methods as described above.

[0005]

However, the inventors of the present invention have confirmed and verified the effects of the above-mentioned trehalose-containing freshness preserving agent. Although the agent has some effect, it cannot be said that it is sufficient, and further improvement / enhancement of the effect of maintaining freshness has been desired.

[0006] That is, when apples and pears peeled and cut from those treated with the freshness preserving agent and those not treated were compared and verified, the effect of the treatment was recognized, but the duration of the effect was maintained. About a day,
In some cases, the taste was unsatisfactory or unsatisfactory, and it was desired that the freshness maintaining effect be maintained for a longer time without affecting the taste. An object of the present invention is to provide a freshness-maintaining seasoning liquid for fruits and a method for maintaining the freshness thereof, which suppresses deterioration and deterioration of fruits and maintains the original fresh flavor and texture in response to such demands. It is assumed that.

[0007]

Ideally, a freshness preserving agent has no health anxiety due to ingestion, has no effect on flavor, and keeps its appearance and texture as fresh as possible. The present inventors have intensively studied to achieve this ideal. As a result, a composition further containing fruit juice, trehalose, and L-ascorbic acid, and if necessary, other organic acids can be taken without any health anxiety factors, and the original flavor of fresh fruits can be improved. It has been found that the deterioration of the texture and flavor can be suppressed without affecting the present invention, and the present invention has been completed.

[0008] That is, the present invention solves the above-mentioned problems by providing a freshness-preserving fruit juice seasoning solution containing trehalose and L-ascorbic acid together with the fruit juice.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail. Freshness preserving juice seasoning liquid of the present invention (hereinafter, referred to as
It may be referred to as “the seasoning liquid”. ) Comprises trehalose and L-ascorbic acid together with the juice. The seasoning liquid has the effect of achieving the object of the present invention of maintaining the visual freshness of the fresh fruit and the flavor inherent in the fresh fruit. The content of each component of the seasoning solution (weight percentage of each component with respect to the total weight of the seasoning solution,% by weight) is not particularly limited as long as the desired effect can be obtained. Is appropriately selected according to For example, the content of trehalose is more than 0% by weight and about 10% by weight or less, preferably 4% by weight to 6% by weight, and the content of L-ascorbic acid is 0% by weight.
Over about 0.5% by weight, preferably 0.1% by weight
The seasoning liquid having a content of from about 0.3% by weight to about 0.3% by weight is characterized by exerting a relatively remarkable fruit freshness retaining effect.

When an organic acid other than L-ascorbic acid such as citric acid is further contained, the effect of maintaining the freshness of the seasoning liquid may become more remarkable. As the organic acid other than L-ascorbic acid used in the present invention, one or more of those commonly used in the food field can be used. Among them, citric acid, malic acid, tartaric acid, etc. It is particularly useful for exerting the effect of. The organic acid used in the present invention may be in the form of a salt, including L-ascorbic acid. The pH is adjusted to about 2 to about 4 by blending L-ascorbic acid and other organic acids as necessary.
The said seasoning liquid is difficult for microorganisms to grow on itself,
Moreover, it is possible to provide a taste that does not cause discomfort when brought into contact with fruits. Further, the seasoning liquid having a Brix (weight percentage of solute concentration expressed as a sucrose degree based on the refractive index of the solution) of less than about 20 has a very small effect on the original flavor of the target fruit, and Can also exhibit the effect of suppressing the occurrence of drip in the above. On the other hand, among the juices used in the present invention, which are described in detail below, most of the natural juices have a Brix of about 10, so
Is more than about 10 and less than about 20 has the advantage of being easy to prepare in addition to having the desired effect.

The fruit juice referred to in the present invention is a fruit juice which is obtained as it is (so-called "natural juice" or "100% juice"), or a form obtained by removing insoluble components from natural juice. Thing (so-called “transparent natural juice”)
Or a concentrated, dried or diluted natural juice or transparent natural juice. The form of the fruit juice used in the present invention is not particularly limited. The juice used in the present invention may be one kind of juice or a mixture of two or more kinds of juice. In any case, any fruit juice usually used for drinking or edible can be advantageously used in the present invention. For example, the seasoning liquid containing only one kind of fruit juice exerts the intended effect particularly remarkably when the same kind of fruit juice or a kind of the related kind is targeted. On the other hand, the flavoring liquid containing two or more kinds, preferably three or more kinds of juices having different taste qualities is intended for a relatively wide variety of fruits without affecting the original flavor. There is a feature that demonstrates the effect. Examples of the juice that can be used in combination include apple juice, grape juice, pear juice, pineapple juice, strawberry juice, kiwi juice, papaya juice, melon juice, tangerine juice, lemon juice, grapefruit juice, and the like. Although any combination can exert the desired effect, apple juice, grape juice,
The seasoning liquid used in combination with pear juice has a small influence on the original flavor of a wide variety of fruits.
When two or more kinds of juices are used in combination, the mixing ratio of each juice is not particularly limited, and is appropriately selected in consideration of the kind of the target fruit. When apple juice, grape juice and pear juice are blended, when the weight of each transparent natural juice is about 1: 2: 2, the influence on the original flavor of a very wide variety of fruits is reduced. The content of fruit juice in the seasoning liquid is Brix suitable as the seasoning liquid.
And the content of other components such as trehalose and L-ascorbic acid.

The seasoning liquid may contain a thickener, if necessary.
It may be advantageous to further include components other than those described above, such as emulsifiers, fragrances, spices, and pigments. The use of a thickener or an emulsifier is effective when the seasoning liquid is used by contacting the seasoning liquid with fruits including the skin such as the fruit of a hall, or the seasoning through the skin is maintained on the surface of the skin. Effective for promoting penetration of liquid into fruit. So, for example,
The seasoning liquid further containing a thickener or an emulsifier is particularly useful for maintaining the freshness of a fruit in a hole including a pericarp treated with a water-insoluble substance such as a wax. On the other hand, the use of flavors, spices, and pigments can be effective in adjusting the flavor and appearance of the fruits that have been brought into contact with the seasoning liquid.In the present invention, these components may be used as needed. it can.
The components used as necessary in the present invention described above may be any ones that are generally used in the food field. Specific examples of the thickener include gum arabic, alginic acid and salts thereof, agar, guar gum, collagen, konjac powder, gelatin, dextrin, starch, pregelatinized starch, pullulan, pectin and the like. Specific examples of the emulsifier include casein and its salts, glycerin fatty acid ester, chondroitin sulfate and its salts, sucrose fatty acid ester, propylene glycol fatty acid ester, starch phosphate and its salts, and the like. The content of the above components in the seasoning liquid can be determined according to the amount of each component usually used in the field of foods and drinks or the field of food and drink additives.

[0013] The preferable content of the individual components in the seasoning solution as described above may be achieved when the seasoning solution is brought into contact with the fruit for the purpose of maintaining the freshness of the fruit. For example, it is possible to advantageously dissolve and / or dilute a seasoning liquid obtained after preparation, which is obtained by concentrating or further drying and pulverizing the seasoning liquid. The seasoning liquid containing the above components is not particularly limited in terms of transparency or turbidity. When the seasoning liquid contains insoluble components such as pulp derived from fruit juice, when applied to a target fruit, the insoluble component may adhere to the fruit surface and affect the appearance and texture of the fruit. Therefore, when such an effect is concerned, the seasoning liquid is desirably a transparent liquid.

In order to produce the freshness-preserving fruit juice seasoning liquid of the present invention, an appropriate composition selected according to the kind of the target fruit and the field of use based on the above-mentioned components and their contents is used. It may be blended, and if necessary, subjected to treatments such as dilution, concentration, drying, filtration, and centrifugation to collect a fraction containing the components of the seasoning solution containing fruit juice, trehalose, and L-ascorbic acid. There are no particular restrictions on the order in which the components are blended or when the treatment is performed, and any one that achieves the intended purpose can be obtained.

In order to maintain the freshness of the fruit with the thus obtained seasoning liquid, the seasoning liquid may be brought into contact with the fruit. The fresher the target fruit is, the higher and advantageous the effect of the seasoning liquid is. The state of the target fruit may be a hole or peeled and / or cut, but from the viewpoint of easy penetration of the seasoning liquid into the fruit,
It is relatively preferred to target cut and / or peeled fruit. In addition, the freshness preservation method of the present invention may be applied to fruits that have been harvested as they are or to fruits that have been appropriately washed after harvesting, all of which exhibit desired effects. In the case of a fruit having a water-insoluble substance such as wax on the surface by itself or by treatment, if necessary, the fruit may be washed so as to remove the water-insoluble substance. Because it makes it easier to penetrate
For example, it is also advantageous to wash the target fruit prior to contact with the seasoning liquid.

To bring the seasoning liquid into contact with the fruit of interest, the fruit is sprayed with the seasoning liquid or, preferably,
The fruit may be treated by immersing the fruit in the seasoning solution for an appropriate time depending on the type of fruit, for example, about 1 minute to 20 minutes in the case of peeled or cut fruit, and the fruit is deteriorated with time. And a fresh color, texture and taste can be maintained. Although the treatment temperature is not particularly limited, it is usually appropriately selected from the range of 40 ° C. or lower, preferably 5 ° C. to 30 ° C. The preservation temperature of the fruit treated with the seasoning liquid may be any as long as the freshness retaining effect of the seasoning liquid is achieved. The effective storage temperature depends on the type of fruit and its usage, but is usually 30 ° C.
Or less, preferably 15 ° C. or less. The lower limit of the storage temperature is not particularly limited from the viewpoint of the effect of maintaining the freshness by the method of the present invention. Therefore, any temperature of about -80 ° C or higher, which can be normally achieved by a home or business refrigerator or freezer, can be advantageously used. In addition, since the seasoning solution can exert not only the effect of maintaining the freshness of the fruit but also the effect of suppressing dripping caused by freezing and thawing, the fruit treated with the seasoning solution is subjected to the freezing temperature or lower, usually -20 ° C. Hereafter, preferably, when rapidly frozen and stored at -30 ° C or lower, the freshness of the fruit is maintained for an extremely long time. In addition, the frozen preserved fruit, when used, thawed by an appropriate method and used immediately, or used by contacting the seasoning liquid further after thawing, and further contact the seasoning liquid after thawing. It can also be advantageously used after being stored again at a temperature above the freezing temperature.

As described above, the freshness-preserving fruit juice seasoning solution of the present invention and the method for maintaining the freshness of fruits using the seasoning solution are as follows:
Any fruit commonly used for food can be advantageously applied. As the fruits that can be targeted by the present invention, specifically, apple, pear, oyster, pineapple, strawberry, papaya, melon, watermelon, loquat, peach,
Plums, apricots, plums, cherries, jujubes, grapes,
Raspberries, figs, currants, bananas, oranges and the like.

The present invention will be described in more detail with reference to the following experimental examples and examples, but the present invention is not limited to these examples.

[0019]

EXPERIMENTAL EXAMPLE 1 A comparison between the present invention and "a freshness-retaining agent for cut vegetables and cut fruits" described in JP-A-9-252719 was made as follows.

According to the method described in JP-A-9-252719, 40.0% by weight of ethanol, 5.0
A freshness preserving agent consisting of an aqueous solution containing trehalose in an amount of 0.5% by weight and L-ascorbic acid in an amount of 0.5% by weight was prepared.
The freshness preserving agent was diluted 27 times and 50 times with water, respectively, and used as Comparative Liquid 1 and Comparative Liquid 2, respectively. As the seasoning liquid for maintaining freshness of the present invention, 2.9% by weight of apple transparent concentrated juice (manufactured by Katsumi Co., trade name "Apple transparent concentrated juice 70", B
rix70), 6.5% by weight of grape clear concentrated juice (manufactured by Delano Inc., trade name "White grape concentrated juice", Br)
ix68) 4.6% by weight of pear transparent concentrated juice (manufactured by Johnson Co., trade name "Asian Pair Transparent Concentrated Juice 70",
Brix 70) 5.5% by weight trehalose, 0.2
An aqueous solution containing 7% by weight of L-ascorbic acid and 0.4% by weight of citric acid was prepared. Apples (variety name "Fuji") peeled and cut were prepared as target fruits.

Each of the target apples is immersed in each of the comparative liquids 1, 2 and the seasoning liquid prepared above at about 25 ° C. for 10 minutes. The apples are pulled up from the liquid, sealed in a plastic bag and stored at 15 ° C. did. After storage for 72 hours, the appearance (discoloration / browning), taste, and texture of each apple were evaluated by 10 panelists. The evaluation was fresh (5 points) immediately after cutting and peeling, and sufficiently fresh (4 points).
Points), fresh (3 points), deteriorated, no freshness (2 points), and extremely deteriorated (1 point), and the evaluation was performed on a five-point scale, and the total of the evaluations of 10 persons was totaled. Table 1 shows the results.

[0022]

[Table 1]

As is clear from Table 1, the seasoning liquid is
From the viewpoints of appearance, taste, and texture, the freshness-retaining effect was clearly higher than that of Comparative Solution 1 or Comparative Solution 2. This result indicates that the seasoning liquid sufficiently achieves the object of the present invention. Also, the results shown in Table 1 are:
It shows that a liquid showing about 30 points or more in the panel test according to the present example can be determined to have a freshness retaining effect satisfying the object of the present invention.

[0024]

[Experimental Example 2] One of the features of the freshness preserving juice seasoning liquid of the present invention is that it contains fruit juice, and the effects of using and not using the juice were compared.

As the test liquid, the seasoning liquid described in Experimental Example 1 (the present invention) and a liquid (no fruit juice) prepared in the same manner as the seasoning liquid except that no fruit juice was contained were prepared. As the target fruit, peeled and cut apples (variety name "Fuji") and pears (variety name "Kosui") were prepared.

In the same manner as in Experimental Example 1, the target fruit was immersed in the test solution, pulled up, and stored. After storage for 72 hours, the effect of each test solution was evaluated by a panel test in the same manner as in Experimental Example 1. Table 2 shows the results.

[0027]

[Table 2]

As is clear from Table 2, the seasoning solution containing fruit juice has a remarkable effect on maintaining fresh taste, texture and appearance.

[0029]

Experimental Example 3 The effects of the trehalose content and Brix on the effect of the freshness-preserving fruit juice seasoning solution of the present invention were examined as follows.

As the target fruit, peeled and cut apples and pears were prepared in the same manner as in Experimental Example 2. As the test solution, trehalose, citric acid,
A liquid comprising L-ascorbic acid (indicated as “VC” in Table 3) and fruit juice was prepared. In this experimental example, the fruit juice used was one obtained by diluting and blending the concentrated juice as follows. That is, first, 3
Each kind of clear concentrated juice is Bri equivalent to natural juice
It was diluted with water so that x was obtained. These dilutions were blended at a ratio of 1: 2: 2 (apple juice: grape juice: pear juice) as a liquid weight. Brix of the mixed fruit juice is about 1
It was 0.

In the same manner as in Experimental Example 1, the target fruit was immersed in the test solution, pulled up, and stored. After storage for 72 hours, the effect of each test solution was evaluated by a panel test in the same manner as in Experimental Example 1. Table 3 shows the results.

[0032]

[Table 3]

In the case of apples, the effect of keeping freshness was satisfactory, except that the taste was poor when the trehalose content was 14.0% by weight, and in particular, 1.0 to 10.7%.
The effect was high when the weight% was used. In the case of pear, even if the trehalose content was 14.0% by weight, the effect of maintaining freshness was evaluated to be satisfactory, and a particularly high effect was exhibited when the content was 2.5 to 10.7% by weight. From the above results, it can be said that the trehalose content of the seasoning liquid is preferably about 10% by weight or less from the viewpoint of maintaining the freshness of the fruit.

On the other hand, though not shown in the table, when the trehalose content of both apples and pears is 10.7% by weight or more and Brix is 20.0 or more, the amount of drip generated is the same as in other cases. There were many compared. Therefore, from the viewpoint of drip generation, it can be said that the trehalose content is preferably less than 10.7% by weight and the Brix is preferably less than 20.

In general, Brix of a natural juice which can be easily prepared or obtained is about 10 in many cases. Therefore, based on the results of this experimental example, when comprehensively judged in consideration of the effect of the seasoning liquid and the ease of preparation thereof, the preferred Brix in the seasoning liquid is more than about 10 and about 2
It was determined to be less than zero. Also, it was determined that the preferable trehalose content was more than 0% by weight and about 10% by weight or less, and the more preferable trehalose content was about 4% by weight to about 6% by weight.

[0036]

[Experimental Example 4] The effect of pH on the freshness-retaining effect of the freshness-preserving fruit juice seasoning liquid of the present invention was examined as follows.

As the target fruit, peeled and cut apples and pears were prepared in the same manner as in Experimental Example 2. The test solution contains trehalose and fruit juice, and may optionally contain citric acid and / or L-ascorbic acid (in Table 4, "V.
C ". ) Were further prepared, each having a different pH and having the composition shown in Table 4 below. In this experimental example, juice obtained by diluting and blending concentrated juice in the same procedure as in Experimental Example 3 was used.

In the same manner as in Experimental Example 1, the target fruit was immersed in the test solution, pulled up, and stored. At 24 hours, 48 hours, and 72 hours after the start of storage, the effect of each test solution was evaluated by a panel test in the same manner as in Experimental Example 1. Table 4 shows the results.

[0039]

[Table 4]

As shown in Table 4, when the seasoning liquid having a pH of less than 2.49 was used, there was a tendency for recovery with time, but the taste was not good in some cases. On the other hand, when the pH was more than 2.49 and not more than 3.66, generally good results were obtained over the whole. Some fruits have a strong sour taste, and the taste may not be affected even at a low pH such as pH 2.49 or less. Therefore, the above results indicate that the preferred pH of the seasoning liquid is about 2 to about 4, and more preferably the pH is
It shows that it is about 3. Regarding the content of L-ascorbic acid, more than 0% by weight and about 0.5% by weight, which are generally used for preventing the oxidation of foods, can be applied in the present invention. For consideration, about 0.1% to about 0.3% by weight was considered more preferred.

[0041]

Example 1 According to Experimental Example 3, apple clear concentrated juice, grape clear concentrated juice and pear clear concentrated juice were diluted and blended. Next, 93.83% by weight of the mixed fruit juice,
A liquid composed of 5.5% by weight of trehalose, 0.27% by weight of L-ascorbic acid and 0.4% by weight of citric acid was prepared to obtain a freshness-preserving juice seasoning liquid of the present invention.

In order to examine the taste of the seasoning liquid obtained above, 10 panelists who did not give any information on the method of preparing the seasoning liquid were tasted with the seasoning liquid, and the composition of the juice of the seasoning liquid was examined. Was estimated. Table 5 shows the results.

[0043]

[Table 5]

Next, the effect of the contact of the seasoning solution obtained above on the taste of the fruit was examined as follows. The target fruits are apple (breed name "Fuji"), pear (breed name "Kosui"), papaya (breed name "Solo"), melon (breed name "Honey Dew"), oyster (breed name "Tone") ), Kiwi (breed name "Hayward") and pineapple (breed name "Smooth Skyence") were peeled and cut, and strawberries (breed name "Chandra") were cut in half. As in Experimental Example 1, these target fruits were immersed in the above-mentioned seasoning liquid, pulled up, and stored. After 72 hours of storage, 10 panelists were allowed to taste each of the target fruits, and for their taste,
The presence or absence of discomfort when compared with the original taste was evaluated.
Table 6 shows the results.

[0045]

[Table 6]

As shown in Tables 5 and 6, the freshness-preserving juice seasoning liquid according to the present embodiment can discriminate the taste of the juice constituting the freshness-preserving juice itself, but when it comes into contact with fruits. It does not affect the original taste of the target fruit. Therefore, it can be said that the seasoning liquid is effective for maintaining the freshness of an extremely wide variety of fruits without affecting the taste of the fruits.

[0047]

Example 2 According to the method of Example 1, a freshness-preserving fruit juice seasoning solution of the present invention was prepared.

The following test was conducted to confirm the effect of maintaining the freshness of the fruit juice with the freshness-preserving juice seasoning liquid. Apples (variety name "Fuji"), pears (variety name "Kosui"), melons (variety name "Honeydew"), and papayas (variety name "Solo") were peeled and cut as target fruits. Experimental example 1
Similarly, immerse these target fruits in the above seasoning liquid,
Pulled up and saved. As a subject, the fruit of the subject was sealed in a plastic bag and stored at 15 ° C. After storage for 72 hours, the freshness retaining effect of the seasoning liquid was examined by a panel test in the same manner as in Experimental Example 1. Table 7 shows the results.

[0049]

[Table 7]

As shown in Table 7, there is a clear difference in taste, texture and change in discoloration / browning between the fruit that has been brought into contact with the seasoning liquid and the fruit that has not been brought into contact with the seasoning liquid. It was confirmed that the seasoning liquid had a high freshness maintaining effect.

[0051]

The freshness-preserving fruit juice seasoning liquid of the present invention is brought into contact with a target fruit to suppress the deterioration of the fruit with time,
It is possible to maintain fresh color, texture and taste.
Moreover, the seasoning liquid is fully recognized and proven as having no problem for the human body and environment,
It differs in essence from the so-called preservatives. The present invention provides a possibility of developing a distribution method and a sales form of fresh fruits up to now due to the high freshness preserving effect and safety.

Continued on the front page (72) Nobuyoshi Oda, Inventor, No. 1093, Meikogi Mukoda, Toda City, Saitama Prefecture Inside the Toda Division of Tokyo Keiju Kogyo Co., Ltd. Tokyo Fruit Juice Industry Co., Ltd. Toda Division F term (reference) 4B018 LB03 LE01 MC04 MD09 MD25 MD29 MD52 ME13 MF10 4B021 LA41 LW02 MC07 MC10 MK02 MK20 MK26 MK28 MP02 MP03 4B069 AA04 HA11 KA07 KA10 KB01 KB03 KC17 KC29

Claims (13)

[Claims] 1. A fruit juice preserving juice seasoning liquid containing trehalose and L-ascorbic acid together with the juice. 2. The trehalose content is more than 0% by weight and about 10% by weight or less, and the L-ascorbic acid content is 0% by weight.
2. The seasoning liquid for preserving fruit freshness of a fruit according to claim 1, which is more than about 0.5% by weight and more than about 0.5% by weight. 3. The trehalose content is about 4% to about 6% by weight, and the L-ascorbic acid content is about 0.1% by weight.
3. The seasoning liquid for preserving fruit freshness of a fruit according to claim 1 or 2 which is from about 0.3% by weight to about 0.3% by weight. 4. The seasoning liquid for preserving the freshness of fruit according to claim 1, wherein the juice is a transparent liquid of one or more kinds of juice selected from apple juice, grape juice, and pear juice. 5. The seasoning liquid for preserving fruit freshness according to claim 1, further comprising one or more kinds selected from organic acids other than L-ascorbic acid. 6. The seasoning liquid for preserving freshness of fruits according to claim 5, wherein the organic acids other than L-ascorbic acid are citric acid, malic acid and tartaric acid. 7. The seasoning liquid for preserving fruit freshness according to claim 1, wherein the pH is about 2 to about 4. 8. The seasoning liquid for preserving fruit freshness according to claim 1, wherein the pH is about 3. 9. The seasoning liquid for fruit according to claim 1, wherein Brix is more than about 10 and less than about 20. 10. The freshness retaining juice seasoning liquid according to claim 1, further comprising a thickener and / or an emulsifier. 11. The method for producing a fruit juice-preserving juice seasoning liquid according to claim 1, further comprising a step of mixing trehalose and L-ascorbic acid into the juice. 12. A method for maintaining the freshness of a fruit, which comprises contacting the freshness-preserving fruit juice seasoning liquid according to any one of claims 1 to 10 with a fruit. 13. A fruit which has been brought into contact with the freshness-preserving fruit juice seasoning liquid according to any one of claims 1 to 10.