JP2011200138A - Method for producing banana with discoloration-inhibited flesh - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing banana with discoloration-inhibited flesh, by which discoloration of flesh of banana is inhibited for a long period of time after peeled so that banana with discoloration-inhibited flesh excellent in commercial value can be produced in use for a processed food and the like.SOLUTION: The method for producing banana with discoloration-inhibited flesh includes a process for soaking a peduncle and/or a style-side tip end part of an unpeeled banana fruit in a liquid inhibiting flesh discoloration. According to the method, the discoloration of the flesh after peeled can be inhibited without spoiling the taste, the palate feeling and the flavor each of the flesh, and the discoloration of the flesh can be inhibited for a long time even after peeled, and thereby the banana with discoloration-inhibited flesh excellent in commercial value can be produced.

Description

  The present invention relates to a method for producing a pulp discoloration-suppressing banana.

  Under normal circumstances, discoloration of banana pulp begins immediately after skinning. This discoloration progresses over time, and the hue gradually increases from brown to black. One reason for this discoloration is that the cells on the surface of the flesh are broken by peeling the skin, and the polyphenol and polyphenol oxidase existing in the cells come into contact with each other in the presence of oxygen. As a result, the polyphenol is oxidized. This is because a quinone body is formed, and this quinone body becomes a black pigment through polymerization and condensation.

  Since the discolored banana pulp is inferior in flavor and appearance and inferior in commercial value as compared with the non-discolored fruit, methods for suppressing the discoloration of the fruit flesh are being researched and developed for use in processed foods. For example, Japanese Patent Laid-Open No. 2002-315509 discloses a method of embedding banana pulp in a cream to which a reducing agent and a polyphenol oxidase inhibitor are added (Japanese Patent Laid-Open No. 7-289163). Japanese Patent Application Laid-Open No. 7-123915 discloses a method of immersing banana pulp in a treatment solution containing a polyphenol oxidase inhibitor and an edible film coating agent. A method of immersing banana pulp in a treatment liquid (Patent Document 3) is disclosed in Japanese Patent Application Laid-Open No. 6-284861, in which banana pulp is immersed in a treatment liquid containing sodium polyphosphate, sodium metaphosphate and sodium L-ascorbate. A method (Patent Document 4) is disclosed.

JP 2002-315509 A JP 7-289163 A JP-A-7-123915 Japanese Patent Laid-Open No. 6-284861

  However, the method disclosed in Patent Document 1 cannot be used for banana pulp when no cream is used, and all the methods disclosed in Patent Documents 2 to 4 are peeled off. It is a method of immersing banana pulp in the processing liquid, which may cause deterioration of taste and flavor due to wetness of the pulp, increase the chance of microbial contamination, etc. There is a problem that the portion is discolored due to a mating and the like, and a sufficient discoloration suppressing effect cannot be obtained.

  The present invention is capable of suppressing the discoloration of the pulp for a long period of time after the skin is peeled off, so that the discoloration of the flesh can be produced for use in processed foods, etc. It aims at providing the manufacturing method of a suppression banana.

  As a result of diligent research, the present inventors have immersed at least one of the banana fruit pattern and the style of the end of the style on the pulp discoloration inhibiting solution in a state where the skin has not been peeled, thereby enabling the taste and texture of the pulp, The inventors have found that the discoloration of the pulp after peeling can be suppressed without impairing the flavor, and have completed the following inventions.

(1) A method for producing a pulp discoloration-suppressing banana, which comprises a step of immersing the banana fruit handle and / or the end of the style in a pulp discoloration inhibiting liquid in a state where the skin is not peeled.

(2) The manufacturing method of the pulp discoloration suppression banana as described in (1) whose fruit handle is a fruit handle from which the browning part was removed.

(3) The method for producing a pulp discoloration-suppressing banana according to (1), wherein the end of the fruit pattern is cut so that the fruit pattern becomes 5 mm or more.

(4) The method for producing a pulp discoloration-suppressing banana according to any one of (1) to (3), wherein the fruit pattern is a fruit pattern in which a cut is formed.

(5) The pulp discoloration inhibiting banana according to any one of (1) to (4), wherein the step of immersing in the pulp discoloration inhibiting liquid is a step of immersing in the pulp discoloration inhibiting liquid at an atmospheric temperature higher than 12 ° C. Manufacturing method.

(6) The method for producing a pulp discoloration-suppressing banana according to any one of (1) to (5), wherein the step of immersing in the pulp discoloration inhibiting liquid is a step of immersing in the pulp discoloration inhibiting liquid for more than 9 hours.

  According to the present invention, it is possible to suppress discoloration of the flesh after peeling off without damaging the taste, texture, and flavor of the flesh, and to suppress discoloration of the flesh over a long period after peeling the skin. It is possible to produce a pulp discoloration-suppressing banana excellent in commercial value.

It is a figure which shows the head part of a bunch, the enormous part containing a flesh on the inner side of a skin, a fruit handle, and a style side tip part. It is a figure which shows a mode that the edge part of a fruit handle is excised. It is a figure which shows the handle which cut off the edge part. It is a figure which shows a mode that the browning part of a fruit handle is excised. It is a figure which shows a mode that a fruit pattern is immersed in a pulp discoloration suppression liquid. In the above figure, the fruit pattern below the line indicated by the arrow is immersed in the pulp discoloration inhibiting liquid. It is a figure which shows the result of having peeled the skin after leaving the fruit pattern immersed in the pulp discoloration inhibiting liquid, leaving it still, and observing the pulp. It is a figure which shows the result of observing a fruit flesh after immersing a fruit handle in a flesh discoloration inhibiting liquid, storing for 2 days, and then peeling off and leaving still. It is a figure which shows the result of having peeled the skin handle for 3 days after immersing the fruit handle in the pulp discoloration inhibiting liquid, and then peeling off the skin and observing the pulp. It is a figure which shows the result of having stored the fruit handle after immersing it in a pulp discoloration inhibiting liquid for 4 days, then peeling the skin and leaving it still, and observing the pulp. It is a figure which shows a mode that a skin is peeled and the whole pulp is immersed in a pulp discoloration suppression liquid, and the whole or the style-side front-end | tip part is immersed in a pulp discoloration suppression liquid in the state which has not peeled. The skin was peeled and the whole pulp was immersed in the pulp discoloration inhibiting liquid, and then allowed to stand. The whole skin was immersed in the pulp discoloration inhibiting liquid and the skin was peeled and allowed to stand. It is a figure which shows the result of having observed the thing which peeled and left still after immersing the tip part on the style side in the pulp discoloration inhibitory liquid in the state which has not peeled. The left figure is a figure which shows the fruit pattern in which the browning part exists. The right figure is a figure which shows the result of having peeled the skin which left the fruit pattern in which a browning part exists in a pulp discoloration inhibiting liquid, and left still, and observed the pulp. The left figure is a figure which shows a mode that the fruit pattern with a bunch is immersed in a pulp discoloration suppression liquid. The right figure is the figure which shows the result of having peeled the skin after immersing the fruit handle with the bunch in the pulp discoloration inhibiting liquid, leaving it to stand, and observing the pulp. The fruit pattern (banana A) that has been peeled off from the tress, the fruit pattern (banana B) that has been cut off with a knife so that the fruit pattern is about 5 mm, and the end part so that the fruit pattern is about 1 cm After cutting with a knife, the handle with a hole in the handle (banana C), and after cutting the end with a knife so that the handle is about 2 cm, the handle is approximately perpendicular to the longitudinal direction. A fruit handle (banana D) with a notch cut so that the end is cut with a knife so that the fruit handle is about 2 cm, and then a cut is made to reach the pulp in the longitudinal direction. It is a figure which shows a fruit pattern (banana E). The fruit pattern (banana A) that has been peeled off from the tress, the fruit pattern (banana B) that has been cut off with a knife so that the fruit pattern is about 5 mm, or the end part so that the fruit pattern is about 1 cm The figure which shows the result of having peeled and peeled after leaving the fruit handle (banana C) which cut the hole with the needle | hook in a fruit handle, and immersing it in a pulp discoloration inhibiting liquid, and observing the pulp. is there. After cutting the end with a knife so that the fruit pattern is about 2 cm, the fruit pattern (banana D) or the fruit pattern with one cut so as to be substantially perpendicular to the longitudinal direction is about 2 cm After the end was cut with a knife, a fruit handle (banana E) with a notch cut so as to reach the pulp in the longitudinal direction was immersed in the pulp discoloration inhibiting solution and allowed to stand, and the pulp was observed. It is a figure which shows a result. It is a figure which shows the result of having peeled the skin and leaving it still, and observing the pulp after dipping the fruit handle in the pulp discoloration inhibiting liquid at room temperature of 8 ° C, 12 ° C or 13 ° C. It is a figure which shows the result of having peeled the skin and leaving it still and observing the pulp after dipping the fruit handle in the pulp discoloration inhibiting liquid at room temperature of 14 ° C or 15 ° C. It is a figure which shows the result of having peeled the skin and leaving it still and observing the pulp after dipping the fruit handle in the pulp discoloration inhibiting liquid with the immersion time of 8 hours, 9 hours or 10 hours. It is a figure which shows the result of having peeled the skin and leaving it still, and observing the pulp after the fruit pattern was immersed in the pulp discoloration inhibiting liquid with an immersion time of 11 hours, 12 hours or 13 hours. It is a figure which shows the result of having peeled the skin and leaving it still, and observing the pulp after dipping the fruit handle in the pulp discoloration inhibiting liquid with the immersion time being 14 hours, 16 hours or 17 hours. It is a figure which shows the result of having peeled the skin and leaving it still, and observing the flesh after immersing the fruit handle in the flesh discoloration inhibiting liquid for the immersion time of 18 hours, 19 hours or 20 hours.

  Hereinafter, the manufacturing method of the pulp discoloration suppression banana which concerns on this invention is demonstrated in detail. The method for producing a pulp discoloration-suppressing banana according to the present invention includes a step of immersing the banana fruit handle and / or the style-side tip in a pulp discoloration-suppressing solution in a state where the skin is not peeled.

  In the present invention, the fruit handle refers to a shaft-like portion that does not include a pulp on the inside, from a central portion of a bunch to a huge portion that includes a pulp on the inside of the skin in a banana that is not peeled. . In addition, the style head side tip portion refers to the tip portion on the side opposite to the fruit handle in the banana not peeled. FIG. 1 shows the central part of the tuft, the enormous part including the flesh inside the skin, the fruit handle, and the end on the style side. In addition, the pulp refers to a portion that is normally edible that is exposed when the banana skin is peeled off. The white fibrous thing adhering to the surface of a pulp is a vascular bundle, and a pulp may include a vascular bundle in this invention. In addition, the fruit side tip end pulp is the end located on the side of the fruit handle when the skin is not peeled, and the style end side pulp is the end of the pulp. In the state where the skin is not peeled, it means an end located on the side of the front end of the style.

  In the present invention, “fruit pulp discoloration” and “fruit pulp discoloration” are used interchangeably with “fruit pulp browning” and “fruit pulp browning”, respectively. In the present invention, the discoloration of the pulp means that the flesh exhibits a non-white color. The color of the discolored pulp is not limited to brown, but may be black, dark brown, brown, tan, chestnut, reddish brown, reddish brown, earth, chocolate, or the like. In the present invention, the softening of the pulp means that the pulp becomes transparent and softens or melts, and the exudate means that the moisture retained in the pulp tissue or cells is outside the pulp tissue. This refers to the liquid that has oozed out.

  In the present invention, as the pulp discoloration inhibiting liquid, a liquid usually used for preventing discoloration and maintaining freshness of vegetables and fruits can be appropriately prepared or purchased and used. Among such liquids, those that can be purchased are disclosed in, for example, Sigma Brine (Sigma), AP220 (Okuno Pharmaceutical Co., Ltd.), Fruit Komachi S (Okuno Pharmaceutical Co., Ltd.), and Patent Documents 2 to 4, respectively. The treated liquid, New Kasen (National Kaken Co., Ltd.), saline, lemon juice and the like can be mentioned.

  Further, the pulp discoloration inhibiting liquid may appropriately contain various substances as long as the pulp discoloration inhibiting effect is not impaired. Examples of the contained substances include sodium salts such as sodium chloride, sodium sulfate, sodium carbonate and sodium hydrogen carbonate, magnesium salts such as magnesium chloride, magnesium sulfate and magnesium bromide, calcium salts such as calcium sulfate and calcium carbonate, sulfuric acid Potassium salts such as potassium and potassium chloride, other inorganic salts, metal ions such as sodium ion, magnesium ion, calcium ion and sodium ion, ascorbic acid and ascorbate, oxalic acid, ferulic acid, coumaric acid, cysteine, L- Cysteine hydrochloride, glutathione, α-rutin, sodium pyrosulfite, potassium pyrosulfite, phytic acid, curcumin, catechins-containing extract, polygodial-containing extract, proanthocyanidin-containing extract, poly Polyphenol oxidase inhibitors such as gin and allyl isothiocyanate, antioxidants such as sodium erythorbate, sodium hydroxide, potassium hydroxide, phosphate, citric acid, tartaric acid, malic acid, gluconic acid, succinic acid, fumaric acid, Examples thereof include pH adjusters such as organic acids such as lactic acid and acetic acid and salts thereof, fragrances such as cinnamic acid and vanillin, antibacterial agents such as glycerin fatty acid ester and ethanol, saccharides such as trehalose, and alum. In the present embodiment, a pulp discoloration inhibiting liquid containing sodium chloride and magnesium ions is used as a suitable pulp discoloration inhibiting liquid.

  In the present invention, as a method of immersing the banana in the pulp discoloration inhibiting liquid, a method of immersing either one of the banana fruit pattern and the style head side tip portion without peeling the skin may be used. A method of immersing any of the side tips may be used. Moreover, the banana peeled from the bunches one by one in advance may be immersed in the pulp discoloration inhibiting liquid, or the bananas may be immersed in the flesh discoloration inhibiting liquid together with the bunches without being stripped.

  The method of immersing both the fruit pattern and the end of the style column can be easily performed by, for example, immersing the whole banana. In addition, the method of immersing either the fruit handle or the style head side tip requires a smaller amount of the pulp discoloration inhibiting solution compared to the method of immersing the entire banana, Since dirt and the like hardly enter the pulp discoloration inhibiting liquid, deterioration of the pulp discoloration inhibiting liquid can be delayed.

  In addition, compared to the tip of the style side, there are a few bacteria attached to the handle and a small amount of dirt, so the method of immersing only the handle is a method of immersing only the tip of the style. As compared with the above, the deterioration of the pulp discoloration inhibiting liquid can be delayed.

  When a browning part exists in a fruit handle, it is preferable to remove the browning part in a range where the pulp is not exposed and then immerse it in a pulp discoloration inhibiting liquid. Since the browning part present in the fruit handle is in a state where the tissue is dead or is almost dead, there are many bacteria attached compared to the part that is not browned. The absorptive power tends to decrease. Therefore, by removing the browning portion, it is possible to delay the deterioration of the pulp discoloration inhibiting liquid and to increase the absorption efficiency of the pulp discoloration inhibiting liquid. In addition, the browning part which exists in a fruit handle in this invention means the part which exhibited the color which is not yellow or green in a fruit handle. The color of the browning portion present in the fruit pattern is not limited to brown, and may be black, dark brown, brown, yellowish brown, chestnut, reddish brown, reddish brown, earth, chocolate color, or the like. Moreover, the fruit pattern from which the browning part was removed in the present invention includes not only the fruit pattern from which the browning part has been completely removed, but also the fruit pattern from which the browning part has been removed to some extent.

  Moreover, it is preferable to immerse the fruit handle in a pulp discoloration inhibiting liquid after perforating, cutting, or cutting off the end thereof. By these treatments, the flesh discoloration inhibiting liquid absorbed from the perforated part, the notch forming part or the excised fruit handle end part can quickly reach the enormous part containing the flesh inside the skin. The pulp discoloration suppressing effect can be obtained by short-time immersion in the suppressing liquid. It should be noted that the processing of the fruit pattern such as perforation, cutting, or end excision can be combined as appropriate, or similar processing can be substituted.

  When the end of the fruit handle is excised, the length of the fruit handle after excision is preferably such that the flesh is not exposed, more preferably 3 mm or more, and even more preferably 5 mm or more. The degree is most preferable. In addition, the direction, length, and part of forming the cut are not particularly limited, but it is preferable to use a direction, length, and part where the pulp is not exposed. In this regard, for example, when the cut is formed substantially perpendicular to the longitudinal direction of the fruit handle, the risk that the cut is cleaved and the pulp is exposed is smaller than when the cut is formed in the longitudinal direction of the fruit handle. Therefore, the direction in which the cut is formed is preferably a direction that is substantially perpendicular to the longitudinal direction. Further, the number of cuts is not particularly limited, and one or more cuts can be formed in a range where the pulp is not exposed.

  In the present invention, the temperature T at which the banana is immersed in the pulp discoloration inhibiting liquid is preferably 12 ° C. <T, and the immersion time H is preferably 9 hours <H.

  In the method for producing a pulp discoloration-suppressing banana of the present invention, the banana sterilization treatment may or may not be performed. When performing sterilization treatment, it can be carried out according to conventional methods as appropriate. For example, a method of immersing in pure star water produced using Pure Star (Morinaga Engineering Co., Ltd.), a method of immersing in sodium hypochlorite solution, disinfection The method can be carried out using a method of spraying ethanol. Banana sterilization can be done either before or after soaking in the pulp discoloration inhibiting solution, or before or after soaking, but if done before soaking in the pulp discoloration inhibiting solution, the deterioration of the pulp discoloration inhibiting solution is delayed. be able to.

  Hereinafter, the manufacturing method of the pulp discoloration suppression banana which concerns on this invention is demonstrated based on an Example. Note that the technical scope of the present invention is not limited to the features shown by these examples.

<Example 1> Manufacture of banana with reduced pulp discoloration (1) Sterilization treatment A total of 8 bananas were peeled from each banana (Union) bunch after ripening. The blown banana was sterilized by immersing the peeled banana in pure star water (effective chlorine concentration of about 20 ppm, pH 6-7) manufactured using Pure Star (Morinaga Engineering Co., Ltd.) at room temperature of 20 ° C. for 10 minutes. Was used to dry pure star water on the banana surface.

(2) Immersion in the pulp discoloration inhibiting solution The end of the banana fruit pattern of this Example (1) was cut using a knife so that the fruit pattern was about 1 cm. FIG. 2 shows a state in which the end portion of the fruit handle is cut out, and FIG. 3 shows a pattern in which the end portion is cut out. Moreover, at this time, when the browning portion was present in the fruit handle, the browning portion of the fruit handle was excised within a range where the pulp was not exposed. FIG. 4 shows a state in which the browned portion of the fruit pattern is excised. Next, a pulp discoloration inhibitor (Sigma salt water; Sigma) was poured into the container to a depth of about 1 cm. Four bananas were put in this container with the fruit pattern down, and the fruit pattern was immersed in the pulp discoloration inhibiting solution at room temperature of 20 ° C. for 15 hours. The remaining four bananas were separated and stored at room temperature for 20 hours at 20 ° C. without being immersed in the pulp discoloration inhibiting solution, and used as a control. Table 1 shows the composition of sigma salt water quoted from Sigma's public data (Japan Food Analysis Center analysis test report), and FIG. 5 shows the manner in which the fruit pattern is immersed in the pulp discoloration inhibitor.

(3) Sterilization treatment after immersion in the pulp discoloration inhibiting solution By the method described in this Example (1), the banana of this Example (2) was sterilized again.

<Example 2> Confirmation of inhibitory effect on pulp discoloration Example 1 with a total of two pulp discoloration-suppressing bananas obtained by immersing the fruit pattern in a pulp discoloration inhibiting solution and one control banana as one group. The bananas of (3) were divided into four groups: A group, B group, C group and D group. After the sterilization treatment of Example 1 (3), the group A was peeled and allowed to stand at room temperature of 20 ° C. for 72 hours. Group B, Group C and Group D were sterilized in Example 1 (3), stored at room temperature 20 ° C. for 2 days, 3 days and 4 days, respectively, then peeled and left at room temperature 20 ° C. for 72 hours. did. While standing still, the state of the pulp of A group, B group, C group, and D group was observed visually. At the start of standing, the observation results of Group A, Group B, Group C and Group D after 2 hours, 4 hours, 6 hours, 10 hours, 24 hours, 48 hours and 72 hours, As shown in FIGS.

  As shown in FIG. 6, in the group A fruit pulp discoloration-suppressing banana, no change was observed after 2 hours as compared to the start of standing, and after 4 hours and 6 hours, there was a slight change in part of the vascular bundle. Browning was observed. After 10 hours, 24 hours and 48 hours, browning was observed at the bruised site of the vascular bundle and the pedicle side pulp. After 72 hours, browning was observed in the vascular bundle, the pedicle-side tip pulp and the style-side tip pulp, and slight softening was observed in the pedicle-side tip pulp and the style-side tip pulp.

  On the other hand, as shown in FIG. 6, in the control banana of Group A, browning was observed in the whole pulp after 2 hours from the start of standing, and browning was observed in the vascular bundle and the bruised site after 4 hours and 6 hours. In addition, softening was observed in the pulp at the tip of the fruit handle. After 10 hours, browning was observed in the vascular bundle, the pedicle-side tip pulp, and the style-side tip pulp, and softening was observed in the pedicle-side tip pulp. After 24 hours, browning was observed in the vascular bundle, the stalk-side end pulp and the style-side end pulp, softening was observed in the entire pulp, and exudate was observed in the ground contact portion of the pulp container. It was. After 48 hours, browning was observed throughout the pulp, softening was observed throughout the pulp, and an exudate was observed at the ground contact portion of the pulp. After 72 hours, browning was observed throughout the pulp, softening was observed throughout the pulp, and an exudate was observed throughout the pulp.

  In addition, as shown in FIG. 7, in the group B fruit pulp discoloration-suppressing banana, no change was observed after 2 hours, 4 hours, and 6 hours from the start of standing, compared with 10 After the time, slight browning was observed in the flesh at the end of the style. After 24 hours, slight browning is observed in the pulp and vascular bundle at the tip of the style, and after 48 hours, browning is observed in the pulp, vascular and the pulp at the pedicle side, and the container of the pulp A slight exudate was observed on the ground contact area. After 72 hours, browning was observed at the end of the stigma, the vascular bundle, the stalk, and the bruised area, and a slight softening was observed at the stalk and the end of the stalk. Furthermore, a slight exudate was observed in the pulp at the tip of the fruit handle.

  On the other hand, as shown in FIG. 7, in the control bananas of Group B, no change was observed after 2 hours from the start of standing, compared to the start of standing, after 4 hours and 6 hours, Browning was observed in the tip pulp. After 10 hours, browning was observed in the end of the style column and the entire pulp, and a slight softening was observed in the entire pulp. After 24 hours, browning was observed at the end of the style and the entire pulp, softening was observed throughout the pulp, and a slight exudate was observed throughout the pulp. Forty-eight hours later, browning was observed in the flesh-side tip pulp, the whole pulp, and the handle-side tip pulp, and softening was observed in the whole pulp. The softening was remarkable in the part where the pulp was in contact with the container, and moreover, exudate was observed in this part. After 72 hours, the browning that progressed to the end of the stigma side, the whole pulp, and the pulp on the stalk side was observed, and the softening was observed on the stalk side tip and the stalk side end of the pulp. Exudate was observed throughout.

  In addition, as shown in FIG. 8, in the group C fruit pulp discoloration-suppressing banana, compared to the start of standing, 2 hours, 4 hours, 6 hours, 10 hours, and 24 hours after the start of standing. There was no change. After 48 hours, slight browning was observed in the fruit-side front end pulp, and slight softening was observed in the ground-side portion of the fruit-side front end pulp and the pulp. After 72 hours, browning was observed in the pulp at the tip of the pedicle side and the pulp at the end of the style column, and a slight softening was observed in the pulp at the tip of the pedicle side, and further leached into the ground contact portion of the pulp on the container A liquid was observed.

  On the other hand, as shown in FIG. 8, in the control banana of Group C, the change was not observed after 2 hours from the start of standing as compared with the time of starting standing, and after 4 hours, the vascular bundle and the stalk side Browning was observed in the tip pulp. After 6 hours, browning was observed in the vascular bundle, the pulp at the tip of the pedicle side, and the pulp at the tip of the style column, and softening was observed at the pulp at the tip of the pedicle side. A liquid was observed. After 10 hours and 24 hours, browning is observed in the vascular bundle, the pedicle-side tip pulp, and the style-side tip pulp, and softening is observed in the ground-contact portion of the pedicle-side tip pulp and pulp to the container In addition, exudate was observed at the ground contact portion of the pulp container. After 48 hours, browning is observed in the vascular bundle, the pedicle side tip pulp and the style side tip pulp, and the softening is observed in the ground contact portion of the pedicle side tip pulp and the pulp, Exudate was observed throughout the pulp. After 72 hours, browning is observed in the vascular bundle, the stalk-side tip pulp, the style-side tip pulp and the whole pulp, and the stalk-side tip pulp and the style-side tip pulp are softened, Exudate was observed at the ground contact portion of the pulp.

  In addition, as shown in FIG. 9, in the group D fruit pulp discoloration-suppressing bananas, changes were observed after 2 hours, 4 hours, 6 hours, and 10 hours from the start of standing. I couldn't. After 24 hours, a slight exudate was observed at the ground contact portion of the pulp container, and after 48 hours, a slight browning was observed at the vascular bundle at the tip of the style, and at the ground contact portion of the pulp container. Exudate was observed. After 72 hours, browning was observed in the vascular bundle at the tip of the style, the pulp at the tip of the pedicle, and the pulp at the tip of the style, and slight softening was observed in the pulp at the style of the style. Exudate was observed at the ground contact to the container.

  On the other hand, as shown in FIG. 9, in the group D control bananas, browning was observed at the bruised site 2 hours after the start of standing, and browning was observed at the bruised site and the style-side end pulp after 4 hours. It was. After 6 hours, browning was observed at the bruised site, the style-side tip pulp and the pedicle-side tip pulp, and softening was observed at the pedicle-side tip pulp. After 10 hours, browning was observed in the bruised site, the style tip side pulp and the pattern side tip pulp, softening was observed in the pattern side tip pulp, and exudate was observed in the pattern side tip pulp. Observed. After 24 hours, 48 hours and 72 hours, browning is observed in the bruised site, the style head side pulp, the fruit side tip pulp and the whole pulp, and softening is observed in the whole pulp. Exudate was observed at the ground contact portion of the container.

  Based on these results, the pulp discoloration-suppressed banana obtained by immersing the fruit pattern in the pulp discoloration-suppressing solution, compared to the control banana, discoloration of the pulp after peeling, softening of the flesh and soaking of exudate It was shown that protrusion was suppressed. Moreover, it was shown that the inhibitory effect is effective even when it is immersed in a pulp discoloration inhibitor for a certain period of time and peeled after 2 days, 3 days, or 4 days.

<Example 3> Confirmation of inhibitory effect on discoloration of flesh (when peeled and the whole pulp is immersed / when the whole banana is immersed without peeling the skin / when the tip of the flower column side is immersed without peeling) if you did this)
A total of 3 bananas are peeled from each banana (Union) bunch after ripening and sterilized by the method described in Example 1 (1), and then one of the peels is peeled off. It was. Subsequently, the peeled banana is the entire pulp, and of the remaining two, one banana is not peeled and the other is not peeled. Then, the tip part on the style side was immersed in a pulp discoloration inhibiting solution at room temperature of 20 ° C. for 15 hours. FIG. 10 shows a state in which each is immersed in the pulp discoloration inhibiting liquid. Next, two bananas that were not peeled out of the three were sterilized again by the method described in Example 1 (1), and then peeled. Subsequently, for bananas that had been peeled and the whole pulp was soaked in the pulp discoloration inhibiting solution for 2 days, the bananas that had been soaked in the pulp discoloration inhibiting solution in their entire state or on the end of the style was 4 Each sample was allowed to stand at room temperature of 20 ° C. for a day, and the state of the pulp was visually observed. For bananas that were peeled and the entire pulp was immersed in the pulp discoloration inhibiting solution, the observation results after 1 day and 2 days after the start of standing, the whole or the style side of the banana without peeling the skin About the banana which immersed the front-end | tip part in the pulp discoloration inhibitory liquid, the observation result after 1 day, 2 days, 3 days, and 4 days after a stationary start is shown in FIG. 11, respectively.

  As shown in FIG. 11, in the banana peeled and the whole pulp was immersed in the pulp discoloration inhibiting liquid, a slimy that the whole surface of the pulp was melted at the start of standing was observed. One day after the start of standing, browning was observed throughout the pulp, softening was observed throughout the pulp, and a sour odor was felt. Two days later, browning that progressed throughout the pulp was observed, softening that progressed throughout the pulp was observed, and a strange odor was further felt. From these results, it was shown that in the banana peeled and the entire pulp was immersed in the pulp discoloration inhibiting liquid, the softening of the pulp proceeded immediately after the immersion, and the discoloration of the pulp was not inhibited.

  Moreover, as shown in FIG. 11, in the banana which immersed the whole banana in the pulp discoloration suppression liquid in the state which has not peeled, it is a little in a vascular bundle after 1 day, 2 days, 3 days, and 4 days from the start of stationary. Although browning was observed, no browning or softening was observed in the pulp. From these results, the banana which was dipped in the pulp discoloration inhibiting liquid in its entirety without being peeled, that is, the banana which was dipped in the pulp discoloration inhibiting liquid on the banana handle and the end of the stigma side without being peeled. It was shown that discoloration and softening of the flesh after peeling was suppressed.

  Furthermore, as shown in FIG. 11, in the banana in which the tip of the style column side is dipped in the pulp discoloration inhibiting solution without being peeled, the pulp after 1 day, 2 days, 3 days and 4 days from the start of standing No browning or softening was observed. From these results, it was shown that discoloration and softening of the flesh after peeling was suppressed in the banana dipped in the flesh-color discoloration inhibiting solution in the state in which the style head side was not peeled.

<Example 4> Bacteria inspection of pulp discoloration-inhibiting banana Banana in which the fruit handle was immersed in a flesh discoloration inhibiting liquid in a state where the skin was not peeled, a banana immersed in a flesh discoloration inhibiting liquid in its entirety without being peeled For each pulp of the banana dipped in the end of the style column without peeling the skin, using Petrifilm medium CC plate (Sumitomo 3M) and Petrifilm medium AC plate (Sumitomo 3M), attached According to the instructions for use, the viable counts of coliform bacteria and general bacteria were measured.

  Specifically, a banana dipped in a pulp discoloration inhibiting liquid in a state where the skin pattern is not peeled by the method described in Examples 1 (1) to (3), and the skin is peeled by the method described in Example 3. Peel the tweezers of the banana immersed in the pulp discoloration inhibiting solution in its entirety and the banana immersed in the end of the style in the state not peeled off by the method described in Example 3 Using this, 5 g of the pulp was collected. The collected pulp was put in a sample bag with a filter / stopper (Stoma filter ECO; GSI Creos) and crushed from the top of the bag. Subsequently, 45 mL of physiological saline was added and mixed well, and then 1 mL of the filtrate was collected using a dropper, the film on the Petri film medium CC plate (Sumitomo 3M) was turned over, and the collected filtrate was placed in the center. It was dripped. Again, collect 1 mL of each filtrate using a dropper and dilute with 9 mL of sterilized water. Then, turn the film on a Petrifilm medium AC plate (Sumitomo 3M), and add 1 mL of the diluted filtrate to its center. It was dripped. Close the film on each plate slowly to prevent bubbles from entering, enclose the film gently using the attached spreader, gently hold it from above, wait about 1 minute until it gels, and then keep it at 35 ° C. The plate was incubated for 24 hours for the CC plate and 48 hours for the AC plate. Then, it removed from the heat storage and counted the number of colonies. The results are shown in Table 2.

As shown in Table 2, the banana dipped in the pulp discoloration inhibiting liquid with the peel not peeled, the banana immersed in the flesh discoloration inhibiting liquid as a whole with no skin peeled, and the skin not peeled Escherichia coli was not detected in any pulp of the banana dipped in the end of the style in the state, and the viable count of general bacteria was 1.0 × 10 ² cfu / g in any pulp.

  From these results, in a state where the peel was not peeled, the banana was immersed in the pulp discoloration inhibitor, the banana was entirely immersed in the pulp discoloration inhibitor, and the skin was not peeled. It was shown that any pulp of the banana dipped in the tip of the style side is eligible for food.

<Example 5> Confirmation of the effect of inhibiting the discoloration of the flesh (when the fruit pattern having the browning portion is immersed)
After ripening the banana (Union), one banana having a browned portion in the fruit handle was peeled off and sterilized by the method described in Example 1 (1). It immersed in the pulp discoloration suppression by the method as described in (2). However, the browning portion present in the banana fruit pattern was not removed. The fruit pattern of this banana is shown in the left figure of FIG. Subsequently, after sterilizing again by the method described in Example 1 (1), the banana peel was peeled off, left to stand at room temperature of 20 ° C. for 4 days, and the state of the pulp was visually observed. The observation results 1 day, 2 days, 3 days, and 4 days after the start of standing are shown in the right diagram of FIG.

  As shown in each of the right diagrams in FIG. 12, browning was observed in the pulp on the pulp side tip after 1 day, 2 days, 3 days, and 4 days from the start of standing, but the pulp other than the pulp side tip No browning or softening was observed. Moreover, the browning of the fruit side tip part pulp observed one day after the start of standing was similar in 2 days, 3 days and 4 days, and the progress of browning was not observed.

  From these results, it is shown that discoloration and softening of the flesh after peeling is suppressed in a banana dipped in a flesh discoloration inhibiting liquid with a browned portion existing without peeling the skin. It was. However, when the banana in which the browning portion exists is immersed in the pulp discoloration inhibiting liquid as it is and this is repeated, the inventor has revealed that the deterioration of the pulp discoloration inhibiting liquid is remarkable.

<Example 6> Confirmation of the effect of suppressing pulp discoloration (when various forms of fruit pattern are immersed)
(1) Case where fruit pattern is dipped together with bunch The bunch was sterilized by the method described in Example 1 (1) without removing the banana from the bunch of bananas (Union Co., Ltd.) after ripening. Subsequently, the stalk and the stalk were put together in a container into which the pulp discoloration inhibitor was poured, and the fruit stalk was immersed in the pulp discoloration inhibitor at room temperature for 20 hours. A state in which the bunches and the fruit pattern are immersed in the pulp discoloration inhibiting liquid is shown in the left diagram of FIG. Thereafter, sterilization was performed again by the method described in Example 1 (1). Subsequently, one banana was peeled off from the bunch and peeled off, left to stand at room temperature of 20 ° C. for 4 days, and the state of the pulp was visually observed. The observation results at 1 day, 2 days, 3 days, and 4 days after the start of standing are shown in the right figure of FIG.

  As shown in the right diagrams of FIG. 13, slight browning was observed in part of the vascular bundle after 1 day, 2 days, 3 days, and 4 days from the start of standing, Not observed. From these results, it was shown that discoloration and softening of the flesh after peeling was suppressed in the banana in which the bunch and the fruit handle were dipped in the flesh discoloration inhibiting liquid in a state where the skin was not peeled.

(2) In case of dipping a fruit pattern that has been cut into various forms From a banana (Union) bunches that have been ripened, one banana is stripped, and banana A and banana B, respectively. , Banana C, Banana D and Banana E. About these bananas A-E, after sterilizing by the method as described in Example 1 (1), the fruit handle was processed as follows.

Banana A; untreated (while being removed from the bunch)
Banana B: The edge part was cut off with a knife so that a fruit handle might be about 5 mm.
Banana C: The end of the stalk was cut with a knife so that the stalk was about 1 cm, and then a hole was made in the stalk using a needle.
Banana D: After cutting the end with a knife so that the fruit handle was about 2 cm, one cut was made so as to be substantially perpendicular to the longitudinal direction.
Banana E: After cutting the end with a knife so that the fruit handle was about 2 cm, one cut was made to reach the pulp in the longitudinal direction.

  The fruits of bananas A to E that have been subjected to the above treatment are shown in FIG. After the fruit patterns of bananas A to E were immersed in the pulp discoloration inhibiting solution by the method described in Example 1 (2), sterilization was performed again by the method described in Example 1 (1). Subsequently, the skin was peeled off and allowed to stand at room temperature of 20 ° C. for 4 days, and the state of the pulp was visually observed. The observation results 1 day, 2 days, 3 days and 4 days after the start of standing are shown in FIG. 15 for bananas A to C and in FIG. 16 for bananas D and E, respectively.

  As shown in FIG. 15, in banana A, slight browning was observed in a part of the vascular bundle after 1 day and 2 days from the start of standing, and browning that progressed to the vascular bundle was observed after 3 and 4 days. However, no discoloration or softening was observed in the pulp. In addition, in banana B and banana C, slight browning was observed in the flesh side end pulp after 1 day, 2 days, 3 days and 4 days from the start of standing, but discoloration and softening were observed in the pulp other than that part. Etc. were not observed. The browning of the pulp on the pedicle side that was observed 1 day after the start of standing was similar even after 2 days, 3 days, and 4 days, and the progress of browning was not observed. In addition, as shown in FIG. 16, in banana D, browning or softening of the flesh is not observed 1 day after the start of standing, and after 2 days, 3 days, and 4 days, it is slightly in a part of the vascular bundle. Browning or softening was not observed in the flesh. The browning of the vascular bundle observed after 2 days was similar to that after 3 and 4 days, and no progress of browning was observed. In Banana E, browning was observed in the fruit-side front end pulp one day after the start of standing, and softening was observed in the fruit-side front end pulp. Two days later, three days later and four days later, browning proceeding to the pulp side tip pulp was observed and softening proceeding to the pulp side tip pulp was observed.

  From these results, an untreated fruit handle that had been peeled off from the tress, a fruit pattern that had its end cut to about 5 mm, and a hole was made after cutting the end to about 1 cm. For each banana, the skin pattern or the end part was cut out to approximately 2 cm, and then the fruit pattern with one cut cut so as to be substantially perpendicular to the longitudinal direction was immersed in the pulp discoloration inhibiting liquid. It was shown that discoloration and softening of the flesh after peeling off was suppressed. On the other hand, in the case of a banana dipped in a pulp discoloration inhibiting solution with a notch that is cut to the extent that it reaches the pulp in the longitudinal direction after cutting the end so that the fruit handle is about 2 cm, the pulp discoloration is suppressed. It was shown that the fruit-side tip pulp in contact with the liquid and pure star water browned and softened.

<Example 7> Confirmation of effect of inhibiting pulp discoloration (examination of immersion temperature)
A total of 5 bananas were peeled from each banana (Union) bunch after completion of ripening and sterilized by the method described in Example 1 (1). Then, it immersed in the pulp discoloration inhibitory liquid by the method as described in Example 1 (2). However, when the fruit pattern was immersed in the pulp discoloration inhibiting liquid, the room temperature was changed to 20 ° C., and the temperatures were set to 8 ° C., 12 ° C., 13 ° C., 14 ° C. and 15 ° C. Then, after sterilizing again by the method described in Example 1 (1), the skin was peeled off and allowed to stand at room temperature of 20 ° C. for 4 days, and the state of the pulp was visually observed. The results after 1 day, 2 days, 3 days, and 4 days from the start of standing are shown in FIG. 17 for immersion temperatures (room temperature) 8 ° C., 12 ° C. and 13 ° C., and immersion temperatures (room temperature) 14 ° C. and 15 ° C. This case is shown in FIG.

  As shown in FIG. 17, when the immersion temperature (room temperature) was 8 ° C., browning was observed in the entire pulp after 1 day, 2 days, 3 days, and 4 days from the start of standing. This browning observed 1 day after the start of standing was similar to that after 2 days, 3 days and 4 days, and the progress of browning was not observed. When the immersion temperature (room temperature) is 12 ° C., browning is observed in the vascular bundle one day after the start of standing, and browning is observed in the pedicle side end pulp and the whole pulp after 2, 3 and 4 days. It was done. When the immersion temperature (room temperature) was 13 ° C., no browning or softening was observed in the pulp after 1 day, 2 days, 3 days, and 4 days from the start of standing. Moreover, as shown in FIG. 18, in the case of immersion temperature (room temperature) of 14 ° C. and 15 ° C., 1 day, 2 days, 3 days, and 4 days after the start of standing, browning, softening, etc. Was not observed.

  From these results, it was confirmed that the discoloration of the flesh after peeling was suppressed in the banana in which the fruit pattern was immersed in the flesh discoloration inhibiting liquid at a room temperature of 13 ° C to 15 ° C. On the other hand, it was confirmed that the discoloration of the pulp was difficult to be suppressed in the banana in which the fruit pattern was immersed in the pulp discoloration inhibiting liquid at room temperature 8 ° C or 12 ° C.

<Example 8> Confirmation of pulp discoloration inhibiting effect (examination on immersion time)
A total of 13 bananas were peeled one by one from a bunch of bananas (Union) that had been ripened, and sterilized by the method described in Example 1 (1). Then, it immersed in the pulp discoloration inhibitory liquid by the method as described in Example 1 (2). However, the time for immersing the fruit pattern in the pulp discoloration inhibiting liquid is changed to 15 hours, 8 hours, 9 hours, 10 hours, 11 hours, 12 hours, 13 hours, 14 hours, 16 hours, 17 hours, 18 hours, 19 hours and 20 hours. Thereafter, the bananas soaked for each time were sterilized again by the method described in Example 1 (1), and then peeled off and allowed to stand at room temperature for 20 days, and the state of the pulp was observed visually. did. The results after 1 day, 2 days, 3 days and 4 days after the start of standing are shown in FIG. 19 for the immersion time of 8 hours, 9 hours and 10 hours, and for the immersion time of 11 hours, 12 hours and 13 hours. FIG. 20 shows the case of immersion times of 14 hours, 16 hours and 17 hours, and FIG. 22 shows the cases of immersion times of 18 hours, 19 hours and 20 hours.

  As shown in FIG. 19, in the case of an immersion time of 8 hours, browning was observed in the vascular bundle and the whole pulp after 1 day, 2 days, 3 days, and 4 days from the start of standing. The browning of the vascular bundle and the whole pulp observed 2 days after the start of standing was similar after 3 days and 4 days, and the progress of browning was not observed. In the case of the immersion time of 9 hours, browning was observed in the vascular bundle and the entire pulp after 1 day, 2 days, 3 days, and 4 days from the start of standing. The browning of the vascular bundle and the whole pulp observed one day after the start of standing progressed over time, 2 days, 3 days and 4 days later. In the case of immersion for 10 hours, no browning or softening was observed in the pulp after 1 day, 2 days, 3 days and 4 days from the start of standing.

  In addition, as shown in FIG. 20, in the case of the immersion time of 11 hours and the immersion time of 13 hours, browning, softening, etc. were observed on the pulp after 1 day, 2 days, 3 days, and 4 days from the start of standing. Was not. When the immersion time was 12 hours, browning was observed at the bruised site 1 day, 2 days, 3 days and 4 days after the start of standing. The browning of the bruised site observed 1 day after the start of standing still progressed over time, 2 days, 3 days and 4 days later, but no browning or softening was observed in other parts of the pulp.

  Moreover, as shown in FIG. 21, in the case of immersion time of 14 hours, immersion time of 15 hours, and immersion time of 16 hours, browning occurs in the bruised site 1 day, 2 days, 3 days, and 4 days after the start of standing. Was observed. The browning of the bruised site observed one day later progressed over time, 2 days, 3 days and 4 days after the start of standing, but no browning or softening was observed in the other parts of the pulp.

  Moreover, as shown in FIG. 22, in the case of immersion time 18 hours and immersion time 19 hours, browning was observed in the bruised site 1 day, 2 days, 3 days and 4 days after the start of standing. The browning of the bruised site observed 1 day after the start of standing still progressed over time, 2 days, 3 days and 4 days later, but no browning or softening was observed in other parts of the pulp. In the case of an immersion time of 20 hours, no browning or softening was observed in the pulp after 1 day, 2 days, 3 days and 4 days from the start of standing.

  From these results, it was confirmed that in the banana in which the fruit handle was immersed in the pulp discoloration inhibiting liquid for a period of at least 9 hours, discoloration or softening of the flesh after peeling was suppressed.

Claims (6)

  A method for producing a pulp discoloration-suppressing banana, comprising a step of immersing the banana fruit handle and / or the end of the style on a pulp discoloration inhibiting liquid in a state where the skin is not peeled.   The manufacturing method of the pulp discoloration suppression banana of Claim 1 whose fruit handle is a fruit handle from which the browning part was removed.   The manufacturing method of the pulp discoloration suppression banana of Claim 1 which is the fruit pattern from which the edge part was excised so that a fruit pattern might be 5 mm or more.   The manufacturing method of the pulp discoloration suppression banana in any one of Claims 1-3 whose fruit pattern is a fruit pattern in which the notch was formed.   The method for producing a pulp discoloration-suppressing banana according to any one of claims 1 to 4, wherein the step of immersing in the pulp discoloration inhibiting liquid is a step of immersing in the pulp discoloration inhibiting liquid at an atmospheric temperature higher than 12 ° C. .   The method for producing a pulp discoloration-suppressing banana according to any one of claims 1 to 5, wherein the step of immersing in the pulp discoloration inhibiting liquid is a step of immersing in the pulp discoloration inhibiting liquid for more than 9 hours.

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