JP2008099674A - Method for improving flavor of cut fruit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for improving flavor of cut fruits by which odd taste/odd smell caused by treatment for enhancing storability of cut fruits is suppressed and flavor deterioration with age during storage is suppressed to improve flavor of the cut fruits. <P>SOLUTION: The method for improving flavor of cut fruits comprises soaking cut fruits in a storage liquid containing sucralose. The content of the sucralose falling in the storage liquid accounts for 0.0005-0.08 mass%. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for improving the flavor of cut fruit.

Cut fruits made by cutting and serving apples, watermelons, pineapples, etc. are widely available at supermarkets and convenience stores. Since these cut fruits are cut into an appropriate size that can be eaten with a bite, and do not take the trouble of removing the peel of the fruit, they can be eaten easily and are very convenient. Various methods have been studied in order to maintain the freshness of the cut fruit and improve the storage stability (Patent Documents 1 and 2)
Such).
However, these treatments for improving the storage stability may give off a nasty taste, a strange odor, and the like, and even with these methods, the deterioration of the flavor due to a change with time during storage may be a problem.

JP-A-6-90660 JP 2004-129625 A

The object of the present invention is to solve the above problems and to improve the flavor of cut fruit.

As a result of intensive investigations, the present inventors have suppressed the off-flavors and odors caused by the treatment for improving the storage stability by immersing the cut fruit in a storage solution containing sucralose,
It has been found that the flavor can be improved by suppressing the deterioration of the flavor due to the change over time during storage.
That is, the present invention has been developed based on such knowledge and includes the following aspects:
Item 1. A method for improving the flavor of cut fruit, comprising immersing the cut fruit in a storage solution containing sucralose.
Item 2. The flavor improvement method of the cut fruit of claim | item 1 whose content of sucralose contained in a preservation | save liquid is 0.0005-0.08 mass%.

According to the present invention, it is possible to suppress the off-flavors and off-flavors generated due to the treatment for enhancing the storage stability of cut fruits, and to improve the flavor by suppressing the deterioration of the flavor with the passage of time during storage.

The present invention is characterized by immersing the cut fruit in a storage solution containing sucralose. The sucralose used in the present invention has a structure in which three hydroxyl groups at the 1- and 6-positions of fructose residues and the 4-position of glucose residues in the sucrose molecule are substituted with chlorine molecules, and is about 600 times that of sucrose. It is a high-intensity sweetener that exhibits high-quality sweetness. As content of sucralose in a preservation | save liquid, although it can mix | blend suitably according to the mixing | blending of the said preservation | save liquid and the kind of fruit to be used, 0.0005-0.08 mass%, Preferably, it is 0.001-0. 05 mass%, More preferably, 0.002-0.02 mass% can be mentioned. In addition, the sucralose used by this invention is commercially available, for example, the sun sweet series by San-Ei Gen FFI Co., Ltd. etc. can be mentioned.

Moreover, you may use together at least 1 sort (s) chosen from acesulfame potassium, thaumatin, alitame, aspartame, neotame, stevia, licorice, etc. as a high sweetness sweetener other than sucralose.

The fruit used in the present invention is not particularly limited, and various fruits can be used. Specific examples of fruits include citrus fruits (eg tangerines, oranges, grapefruits, lemons, coconuts), berries (eg strawberries, raspberries, black raspberries, blueberries, wood strawberries, cranberries), drupes (eg peaches, apricots, Plum, plum), banana, pineapple, grape, muscat, apple, pear, melon, kiwifruit, guava, passion fruit, mango, watermelon, camcam, aronia, pear, aloe, plum
Sweety, La France, Prune, Alona, Acerola, Amla, Passion Fruit, Dragon Fruit, Sikh Warser, Noni, Cassis, Black Currant (Black Cassis), Durian, Acai, Acai Palm, Honey Dumeron, Akasuguri, Boysenberry, Cherry, Sour Cherry , Maraskino cherry, feijoa, pitanga, mangosteen, calamancy, chest tree, rahan fruit, longan, date palm, raisins, Luo han guo fruit, white heart cherry, pomegranate, olive, spiny pear,
Garcinia, Gambia, Hemp, Paradise Nuts, Roses, Luro, Mora (Andes Blackberry), Spirnina, Dunariella, Elderberry, Spider Chile, Bergamot (Fantastico), Echan Lemon, Zadaidai, Ouyu, Terminaria Berylica, Targin Citrus, Dates, White Reishi, Currant, Dates, Boysenberry, Red Raspberry, Jackfruit, Satsumikan, Tachibana, Natsumikan, Amanatsu, Hassaku, Iyokan, Ponkan, Bungtan, Kabosu, Sudachi, Citron, Lime, Bergamot,
Oysters, Figs, Loquat, Karin, Papaya, Apricot, Pink Grapefruit, Hawthorn, Bilberry, Highbush Blueberry, Black Strawberry, Red Raspberry, Maca, Turmeric, Lukuma, Highbush Blueberry, Rabbit Eye Blueberry, Lowbush Blueberry
Blueberry, winter melon, cantaloupe, loofah, dewberry, loganberry, youngberry and the like can be mentioned.

These fruits are preferably washed before the cut fruit. For example, foreign matters, insects, residual agricultural chemicals, and the like attached to the epidermis can be removed by a method such as washing with a brush. Thereafter, it is preferable to sterilize the skin of the fruit. Sterilization can be performed using warm water (usually 75 ° C. or higher), alcohol preparations, and chlorine-based preparations that can sterilize yeast, coliforms, and the like. By performing such cleaning and sterilization of the epidermis, it is possible to prevent secondary contamination when making cut fruits.

The form of the cut fruit that can be stored in the present invention is not particularly limited. As long as at least a portion where the pulp appears on the surface exists, it is included in the concept of cut fruit in the present invention. Therefore, in addition to what the skin is completely removed and only the pulp appears on the surface, there are also parts consisting of a part where the skin remains and a part where the pulp appears on the surface, such as an apple divided into eight equal parts. Included in the concept of cut fruit. In addition, the cut fruit to be stored may include portions that are not normally eaten, such as apple cores and grape seeds. Among these various cut fruits, the present invention can be applied more effectively when storing cut fruits in which only the flesh appears on the surface. The cut fruit referred to in the present invention is not necessarily limited to that obtained by cutting with a blade, but may be obtained by cracking, peeling or melting the skin.

The size and shape of the cut fruit are not particularly limited, and the size and shape of the cut fruit that is actually in the distribution stage and the cut fruit that is sold to consumers can be adopted. For example, it can be a stick shape, a cylinder shape, a strip shape, or a round shape. These sizes and shapes can be appropriately determined according to the purpose.

As specific examples of the cut fruit of the present invention, the apple was cored and cut with the skin, the strawberry head part was cut and removed, the orange peeled, the grape peeled, Examples include pineapple peeled, cored and cut.

The preservation | save liquid used for cut fruit by this invention can add suitably what is normally used in the grade which does not have a bad influence on the effect of this invention except containing sucralose. For example, the saccharide is not particularly limited as long as it is a saccharide that can be used in foods, but sugar sugar such as sucrose, fructose dextrose liquid sugar, syrup, reduced syrup, sorbitol, xylitol, maltitol, erythritol, paratinite Trehalose or the like is preferably used. Moreover, the acidity of a preservation | save liquid can be adjusted using the acid and alkali which can be added to a foodstuff. Examples of acids that can be added to food include organic acids such as citric acid, malic acid, and tartaric acid. Preferred is the case where the sugar and acidity of the preservation solution are adjusted using the same kind of sugar or acid as the sugar or acid contained in the cut fruit to be preserved.

Further, the preservation solution used in the method of the present invention may contain a fruit juice to be preserved. The amount of fruit juice to be stored is preferably 50% by weight or more, more preferably 65% by weight or more, and more preferably 80% by weight or more of the stored solution. preferable. Moreover, the fruit juice itself to be preserved may be used as a preservation solution. In that case, what is necessary is just to add sucralose directly to fruit juice.
Various additives can be added to the preservation solution. For example, an antioxidant can be added for the purpose of preventing browning of cut fruit. As an antioxidant, ascorbic acid etc. can be illustrated, for example. Ascorbic acid is preferably added at 0.01 to 0.5% by weight of the preservation solution, and preferably 0.05 to 0.3% by weight. If the cut fruit is immersed in a preservation solution to which an antioxidant such as ascorbic acid is added, browning of the pulp can be suppressed even when the cut fruit is taken out of the preservation solution. Therefore, it is effective when the cut fruit is taken out of the preservation solution and packed in a tray for commercial sale.

The preservation solution used in the method of the present invention is preferably sterilized or sterilized. The method of sterilization or sterilization can be appropriately selected from commonly used methods. For example, methods such as heat sterilization and filter filtration can be employed. Accordingly, it is preferable to keep the general viable count and fungal count below 300 cfu / g. In addition, it is preferable to perform a coliform group detection test on the treated stock solution to confirm that it is negative.

When the cut fruit is soaked in the preservation solution according to the present invention, it is preferable to soak at least the pulp part of the cut fruit in contact with the preservation solution. In particular, it is preferable to keep the whole cut fruit soaked in the preservation solution. Specifically, it is preferable to put a preserving solution in which cut fruit is immersed in a bag or container and keep it sealed so that air does not enter. By sealing so that air does not enter, the growth of microorganisms can be suppressed and the oxidation of cut fruit can be prevented. The weight ratio of the cut fruit and the preservation solution is not particularly limited, but is preferably 10: 1 to 1:10, more preferably 5: 1 to 1: 5, and 2: 1 to 1: 2. Even more preferred. Alternatively, not only the cut fruit is dipped in the preservation solution, but the preservation solution may be sprayed on the cut fruit, or an appropriate viscosity may be given to the preservation solution to coat the cut fruit.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “part” indicates “part by weight”, and “*” in the text indicates that manufactured by San-Ei Gen FFI Co., Ltd.

Examples 1-3: Cut pineapple The pineapple was peeled, centered and cut into dice. On the other hand, 0.3 parts of L-ascorbic acid and sucralose in water were added and dissolved to prepare a total of 100 parts of a stock solution, and the weight ratio of the stock solution: pineapple was 1: 1. As such, the cut pineapple was immediately immersed in the preservation solution to prepare a cut pineapple. As Comparative Example 1, a stock solution was prepared with the same formulation except that sucralose was not added, and cut pineapple was similarly prepared.

  Table 1 shows the results of eating the cut pineapple in the storage solution after storing it at 5 ° C. for 7 days. The cut pineapples in Examples 1 to 3 were pineapples with a good flavor, which had a suppressed deterioration odor due to changes over time. The cut pineapple of Comparative Example 1 felt a deteriorated odor.

Example 4: Cut pineapple The pineapple was peeled, centered and cut into dice. On the other hand, 0.3 parts of L-ascorbic acid and 0.005 part of sucralose are added and dissolved in water to prepare a total of 100 parts of a stock solution, so that the weight ratio of stock solution: pineapple is 1: 2. The cut pineapple was immediately immersed in the stock solution to prepare a cut pineapple.

The cut pineapple in the preservation solution was eaten after being stored at 5 ° C. for 7 days, but the deterioration odor due to the change over time was suppressed, and the pineapple had a good flavor. As Comparative Example 2, a stock solution was prepared with the same formulation except that sucralose was not added, a cut pineapple was prepared in the same manner, and was eaten after storage at 5 ° C. for 7 days.

According to the present invention, it is possible to suppress the off-flavors and off-flavors produced due to the treatment for enhancing the storage stability of cut fruits, and to improve the flavor by suppressing the deterioration of the flavor with the passage of time during storage.

Claims (2)

A method for improving the flavor of cut fruit, comprising immersing the cut fruit in a storage solution containing sucralose. The method for improving flavor of cut fruit according to claim 1, wherein the content of sucralose contained in the preservation solution is 0.0005 to 0.08 mass%.