JP2007222125A - Browning inhibitor for vegetable and fruit, and browning inhibiting method for vegetable and fruit - Google Patents
Browning inhibitor for vegetable and fruit, and browning inhibiting method for vegetable and fruit Download PDFInfo
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- JP2007222125A JP2007222125A JP2006049873A JP2006049873A JP2007222125A JP 2007222125 A JP2007222125 A JP 2007222125A JP 2006049873 A JP2006049873 A JP 2006049873A JP 2006049873 A JP2006049873 A JP 2006049873A JP 2007222125 A JP2007222125 A JP 2007222125A
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Abstract
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本発明は、青果物、特にリンゴ、梨、桃等の果物やブロッコリー、グリーンピース、サヤエンドウ等の野菜において、皮が除去され中身が露出或いはカットした状態で褐変しやすい青果物の褐変をしにくくする青果物用褐変防止剤及びそれを用いた青果物褐変防止方法に関する。 The present invention relates to fruits and vegetables, in particular fruits such as apples, pears and peaches, and vegetables such as broccoli, green peas, green peas, etc. The present invention relates to an anti-browning agent and a method for preventing browning of fruits and vegetables using the same.
青果物をほぼ毎日食卓（食事・デザート・おやつ）に出している家庭は約48%と頻繁に食されている。そして、食卓には果皮を除去した状態やカットした状態で並べられるのが通常である。しかしながら、青果物の種類によっては褐変することがある。また、今日では、皮を除去する手間がかからない、ゴミがでない、すぐに食べられる、調理済などの、既に皮を除去した状態でいろいろな種類のカット青果物の組み合わせた製品がスーパー、コンビニエンスストアなどでの需要が年々増している。 About 48% of households eat vegetables and fruits almost daily on the table (meals, desserts, and snacks). The table is usually arranged with the skin removed or cut. However, depending on the type of fruit or vegetable, it may turn brown. Today, there are supermarkets, convenience stores, and other products that combine various types of cut fruits and vegetables with the skin already removed, such as no hassle to remove the skin, no garbage, ready to eat, and cooked. Demand is increasing every year.
近年、消費者が青果物の鮮度や安全性への関心が高まる傾向にあり、色、艶、みずみずしさなどが最も重要な購入の目安となっている。上記のようなカット青果物等は、褐変を防止するために、ビタミンC液や食塩水に浸漬する方法が採られている。 In recent years, consumers have become more interested in the freshness and safety of fruits and vegetables, and color, gloss, freshness, etc. are the most important purchase guidelines. In order to prevent browning of the cut fruits and vegetables as described above, a method of immersing them in vitamin C solution or saline is employed.
しかしながら、食塩水に浸漬する方法では、低温保存しても褐変を抑えられず、流通に通常3日間程かかるため、4日目には、表面の生菌数が許容限界に達するが、味をそこねない程度のうすい食塩水しか使用できないので問題があった。
「青果物の変色」は、果肉中の成分（ポリフェノール）が、酵素（ポリフェノールオキシダーゼ）によって酸化されるためであると考えられているポリフェノールオキシダーゼ活性阻害を目的として「変色防止剤」などは、従来から種々開示されている(特許文献１〜３)。また、フェルラ酸に関しては、「ケイ皮酸及びケイ皮酸誘導体とシクロデキストリンを含有し、エチレン発生を抑制することによる青果物の鮮度保持方法」(特許文献４)が開示されている。
However, in the method of immersing in saline, browning is not suppressed even when stored at low temperatures, and distribution usually takes about 3 days. There was a problem because it was possible to use only a thin amount of saline solution that was inconsequential.
“Discoloration of fruits and vegetables” is considered to be due to the fact that components (polyphenols) in the pulp are oxidized by enzymes (polyphenol oxidase). Various disclosures have been made (Patent Documents 1 to 3). Regarding ferulic acid, “a method for maintaining freshness of fruits and vegetables by containing cinnamic acid and cinnamic acid derivatives and cyclodextrin and suppressing ethylene generation” (Patent Document 4) is disclosed.
しかしながら、従来の「変色防止剤」は、褐変防止効果が低く、コストがかかる、或いは味を低下させるなどの問題があった。本発明は、青果物、特に、皮が除去され中身が露出或いはカットした状態で褐変しやすいリンゴ、梨、桃等の果物やグリーンピース、サヤエンドウ等の野菜において、本発明の目的は、優れた褐変防止効果を発揮し、しかも低コストで、安全性が高く、味へ影響与えることなく、浸漬するだけで青果物を褐変しにくくする青果物用褐変防止剤及び該青果物用褐変防止剤を用いた青果物用褐変防止方法を提供することにある。 However, the conventional “anti-discoloring agent” has a problem that the effect of preventing browning is low and costs are increased or the taste is lowered. The present invention is an excellent browning of fruits and vegetables, particularly fruits such as apples, pears and peaches, and vegetables such as green peas and green peas that are easily browned with the skin removed and the contents exposed or cut. Anti-browning agent for fruits and vegetables that makes the fruits and vegetables less susceptible to browning simply by immersing them without damaging the taste, and that exhibits low-cost, low-cost, high-safety effects, and fruits and vegetables using the anti-browning agents for fruits and vegetables It is in providing the browning prevention method.
本発明者らは、上記の目的を達成すべく鋭意研究を重ねた結果、抗酸化剤として知られている「フェルラ酸」にポリフェノールオキシダーゼの活性酸素を阻害し、野菜、果実等の青果物の変色を著しく抑制する効果があることを見出し、これに基づき本発明をなしたものである。本発明は、フェルラ酸の作用でポリフェノール類の酸化酵素であるポリフェノールオキシダーゼの活性を低下させ、これによって青果物中の褐変防止を図るものである。従って、フェルラ酸を与えることによって青果物のエチレンの発生を抑制し、これにより青果物の褐色防止を図るという考え方とは異なるものである。 As a result of intensive studies to achieve the above object, the present inventors have inhibited the active oxygen of polyphenol oxidase to “ferulic acid”, which is known as an antioxidant, and discolored vegetables and fruits such as vegetables and fruits. It has been found that there is an effect of significantly suppressing the above, and the present invention has been made based on this. In the present invention, the activity of polyphenol oxidase, which is an oxidase of polyphenols, is lowered by the action of ferulic acid, thereby preventing browning in fruits and vegetables. Therefore, it is different from the idea of giving ferulic acid to suppress the generation of ethylene in fruits and vegetables, thereby preventing browning of the fruits and vegetables.
即ち、本発明は、フェルラ酸を用いることを特徴とする青果物用褐変防止剤及び該青果物用褐変防止剤を用いた青果物用褐変防止方法である。
すなわち、本発明の青果物の褐変防止剤は、フェルラ酸をポリフェノールオキシダーゼ活性阻害作用の有効成分とすることを特徴とするものであり、また、該青果物用褐変防止剤を用いた青果物用褐変防止方法を特徴とするものである。なお、本発明における「青果物の褐変」とは、ポリフェノールオキシダーゼの作用による変色を意味し、凍結させた場合や熱湯に通した場合などに生じる褐変を含むものでない。
That is, this invention is the browning prevention method for fruits and vegetables using the browning prevention agent for fruits and vegetables characterized by using ferulic acid, and this browning prevention agent for fruits and vegetables.
That is, the fruit and vegetable browning prevention agent of the present invention is characterized by using ferulic acid as an active ingredient for inhibiting the activity of polyphenol oxidase activity, and a method for preventing browning of fruit and vegetables using the browning inhibitor for fruit and vegetables. It is characterized by. The “browning of fruits and vegetables” in the present invention means discoloration due to the action of polyphenol oxidase and does not include browning that occurs when frozen or passed through hot water.
本発明の対象物となる「青果物」としては、リンゴ、バナナ、モモ、梨、メロン等の果物やブロッコリー、グリーンピース、サヤエンドウ等の野菜の剥皮或いはカットした果実などを挙げる事ができる。尚、上記の例はあくまでも例示であり、本発明で対象とする青果物はこれらに限定されず、その他の青果物にも適用可能である。 Examples of the “fruits and vegetables” that are objects of the present invention include fruits such as apples, bananas, peaches, pears, and melons, and peeled or cut fruits of vegetables such as broccoli, green peas, and green peas. In addition, said example is an illustration to the last, The fruits and vegetables made into object by this invention are not limited to these, It can apply also to other fruits and vegetables.
以上に述べたように、本発明によれば、従来の青果物用褐変防止剤に比べ、青果物の褐変防止が長期にわたって保持できる青果物用褐変防止剤及び該青果物用褐変防止剤を用いた青果物用褐変防止方法が提供される。また、本発明の褐変防止剤は、原料が天然物であるから衛生的にも安全である。従って、スーパーマーケット、コンビニエンスストア、外食産業、さらに、機内食用等への販売が拡大される。 As described above, according to the present invention, compared with the conventional browning prevention agent for fruits and vegetables, the browning for fruits and vegetables using the browning prevention agent for fruits and vegetables that can maintain the browning prevention of fruits and vegetables for a long time, and the browning prevention agent for fruits and vegetables. A prevention method is provided. Moreover, since the raw material is a natural product, the browning inhibitor of the present invention is safe in terms of hygiene. Accordingly, sales to supermarkets, convenience stores, the restaurant industry, and in-flight meals are expanded.
本発明の製造方法は、まず果皮を除去、或いは除去しないまま適当な大きさ、例えば、８等分或いはスライス等にカットした青果物を当該青果物用褐変防止剤中に浸漬させるもしくは噴霧する。
フェルラ酸水溶液で処理する。カットした青果物は、中身が露出しているため、カットした時点から褐変現象が進行する事から、できるだけ速やかに前期水溶液で処理することが肝要である。
本発明の「青果物用褐変防止剤」におけるフェルラ酸の濃度は、0.001〜5w/w%、中でも0.5〜3w/w%が好ましい。この濃度範囲内において、適用する果実の種類、品質、重量などによって適宜変更する。そして、本発明の褐変防止剤は、フェルラ酸を上記範囲内となるように水に溶解させるといった簡便な方法で得ることができる。尚、青果物を本発明の青果物用褐変防止剤に浸漬処理する場合、15分間程度以上の浸漬により十分な効果が得られる。以下実施例を示すことにより、この発明の効果をより明確なものとするが、本発明は特にこの実施例に限定されるものではない。
In the production method of the present invention, fruit or fruit cut into an appropriate size, for example, 8 equal parts or slices, is first immersed or sprayed in the anti-browning agent for fruit and vegetables without removing or removing the skin.
Treat with ferulic acid aqueous solution. Since the cut fruits and vegetables are exposed, the browning phenomenon proceeds from the time of cutting, so it is important to treat with the aqueous solution as soon as possible.
The ferulic acid concentration in the “fruit and fruit browning inhibitor” of the present invention is preferably 0.001 to 5 w / w%, more preferably 0.5 to 3 w / w%. Within this concentration range, it is appropriately changed depending on the type, quality, weight, etc. of the fruit to be applied. And the browning prevention agent of this invention can be obtained by the simple method of dissolving ferulic acid in water so that it may become in the said range. In addition, when immersing a fruit and vegetables in the browning prevention agent for fruit and vegetables of this invention, sufficient effect is acquired by about 15 minutes or more immersion. Hereinafter, the effects of the present invention will be made clearer by showing examples, but the present invention is not particularly limited to these examples.
以上のように青果物用褐変防止剤に浸漬された青果物は取り出され、食卓に盛り付け又は脱水後、ポリ袋等の容器に充填・密封され、出荷される。 As described above, the fruits and vegetables soaked in the browning prevention agent for fruits and vegetables are taken out, placed on a table or dehydrated, filled and sealed in a container such as a plastic bag, and shipped.
(実施例１)リンゴ400gの皮と芯をとってスライスし、100gずつ4群に分け、a, b, c,dとした。上記a, bの２群を製剤A, Bの水溶液200mLに5分間浸漬した後水を切り、トレイに引き上げラップで覆い室温(20℃)で保管した。cは比較区として水200mLに5分浸漬後同様に保管した。dは、対照区として無処理で保管した。経時的な褐変は下記のとおりであった。褐変の程度は-、±、＋、＋＋、＋＋＋で表し、＋が増えるにつれて褐変が進んでいることを示す。 (Example 1) An apple 400 g of skin and core were sliced and divided into 4 groups of 100 g each to be a, b, c, d. The two groups a and b were immersed in 200 mL of an aqueous solution of preparations A and B for 5 minutes, then drained, covered on a tray with a wrap, and stored at room temperature (20 ° C.). c was stored in the same manner after being immersed in 200 mL of water for 5 minutes as a comparative plot. d was stored untreated as a control. The browning over time was as follows. The degree of browning is represented by-, ±, +, ++, +++, and indicates that browning is progressing as + increases.
(実施例２) 梨400gの皮と芯をとってスライスし、100gずつ4群に分け、a, b, c,dとした。上記a, bの２群を製剤A, Bの水溶液200mLに１５分間浸漬した後水を切り、トレイに引き上げラップで覆い室温(20℃)で保管した。cは比較区として水200mLに5分浸漬後同様に保管した。dは対照区として無処理で保管した。得られた青果物用褐変防止剤処理が施された梨の外観を実施例１と同様に判定し、その結果を表３に示した。 (Example 2) 400 g of pear skin and core were sliced and divided into 4 groups of 100 g each, which were designated as a, b, c, and d. The two groups a and b were immersed in 200 mL of an aqueous solution of preparations A and B for 15 minutes, then drained, pulled up on a tray, covered with a wrap, and stored at room temperature (20 ° C.). c was stored in the same manner after being immersed in 200 mL of water for 5 minutes as a comparative plot. d was stored untreated as a control. The appearance of the obtained pears subjected to the treatment for browning prevention for fruits and vegetables was determined in the same manner as in Example 1, and the results are shown in Table 3.
(実施例３) ブロッコリー400gをカットし、100gずつ4群に分け、a, b, c, dとした。上記a, bの２群を製剤A, Bの水溶液200mLに１５分間浸漬した後水を切り、トレイに引き上げラップで覆い室温(20℃)で保管した。cは比較区として水200mLに5分浸漬後同様に保管した。dは対照区として無処理で保管した。得られた青果物用褐変防止剤処理が施された梨の外観を実施例１と同様に判定し、その結果を表４に示した。 (Example 3) 400 g of broccoli was cut and divided into four groups of 100 g each, which were designated as a, b, c and d. The two groups a and b were immersed in 200 mL of an aqueous solution of preparations A and B for 15 minutes, then drained, pulled up on a tray, covered with a wrap, and stored at room temperature (20 ° C.). c was stored in the same manner after being immersed in 200 mL of water for 5 minutes as a comparative plot. d was stored untreated as a control. The appearance of the obtained pear treated with the fruit and vegetable browning inhibitor was determined in the same manner as in Example 1, and the results are shown in Table 4.
(実施例４) グリーンピース100gずつ4群に分け、a, b, c, dとした。上記a, bの２群を製剤A, Bの水溶液200mLに１５分間浸漬した後水を切り、トレイに引き上げラップで覆い室温(20℃)で保管した。cは比較区として水200mLに5分浸漬後同様に保管した。dは対照区として無処理で保管した。得られた青果物用褐変防止剤処理が施された梨の外観を実施例１と同様に判定し、その結果を表５に示した。 (Example 4) 100 g of green peas were divided into 4 groups, which were designated as a, b, c, and d. The two groups a and b were immersed in 200 mL of an aqueous solution of preparations A and B for 15 minutes, then drained, pulled up on a tray, covered with a wrap, and stored at room temperature (20 ° C.). c was stored in the same manner after being immersed in 200 mL of water for 5 minutes as a comparative plot. d was stored untreated as a control. The appearance of the pears that had been treated with the browning inhibitor for fruits and vegetables was determined in the same manner as in Example 1, and the results are shown in Table 5.
表２、３、４、５から明らかなように、本発明の青果物用褐変防止剤に浸漬したリンゴ又は梨は２４時間、ブロッコリー又はサヤインゲンは３日間経過後においても外観は全て±以下を示しており、長時間において表皮を除去した直後の中身の色に近い色を呈している。一方、水で処理したものは全て30分経過後で既に青果物の褐変が進んでいることが分かる。 As apparent from Tables 2, 3, 4, and 5, apples or pears soaked in the anti-browning agent for fruits and vegetables of the present invention are 24 hours, and broccoli or string beans are all shown to be ± or less after 3 days. It exhibits a color close to that of the contents immediately after removing the epidermis for a long time. On the other hand, it is understood that the fruits and vegetables have already been browned after 30 minutes.
Claims (4)
A method for preventing browning for fruits and vegetables, wherein the fruits and vegetables whose contents are exposed or cut are coated with the browning inhibitor according to claim 1.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012165712A (en) * | 2011-02-16 | 2012-09-06 | Meiji Co Ltd | Method of processing chlorophyll-containing vegetable |
| CN105146671A (en) * | 2015-08-24 | 2015-12-16 | 天津市恒安食品有限公司 | Non-thermal sterilization technology for inhibiting browning of peach juice |
| CN107232298A (en) * | 2017-06-23 | 2017-10-10 | 贺州学院 | A kind of fresh-cut water chestnut yellow inhibitor and application |
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| JPH11276066A (en) * | 1998-03-27 | 1999-10-12 | Maruzen Seiyaku Kk | Anti-darkening agent for banana flesh and prevention of banana flesh darkening |
| JP2005308416A (en) * | 2004-04-16 | 2005-11-04 | Mercian Corp | Method for measuring concentration of chemical agent, freshness keeping preparation for food and cut lettuce manufacturing method |
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2006
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11276066A (en) * | 1998-03-27 | 1999-10-12 | Maruzen Seiyaku Kk | Anti-darkening agent for banana flesh and prevention of banana flesh darkening |
| JP2005308416A (en) * | 2004-04-16 | 2005-11-04 | Mercian Corp | Method for measuring concentration of chemical agent, freshness keeping preparation for food and cut lettuce manufacturing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012165712A (en) * | 2011-02-16 | 2012-09-06 | Meiji Co Ltd | Method of processing chlorophyll-containing vegetable |
| CN105146671A (en) * | 2015-08-24 | 2015-12-16 | 天津市恒安食品有限公司 | Non-thermal sterilization technology for inhibiting browning of peach juice |
| CN107232298A (en) * | 2017-06-23 | 2017-10-10 | 贺州学院 | A kind of fresh-cut water chestnut yellow inhibitor and application |
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