JP2016202065A - Banana browning prevention agent and banana browning prevention method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique concerning a banana browning prevention agent and a banana browning prevention method in which the agent has an effect higher than a non-heating 1,5-D-anhydrofructose, the taste is better than a solution containing ascopyrone P obtained by heating it at 100°C to 250°C, and it can be manufactured in mild conditions.SOLUTION: A banana browning prevention agent is provided for preventing the browning of bananas. The banana browning prevention agent contains 1,5-D-anhydrofructose, as an active ingredient, which is subjected to heat treatment while adding organic acid salts or phosphate salts. Also, a banana browning prevention method is provided for preventing the browning of the bananas, and is characterized by treating the bananas with the banana browning prevention agent.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a banana browning prevention agent and a banana browning prevention method for preventing enzymatic browning of bananas.

  When bananas are peeled or fruit parts are cut, polyphenols and polyphenol oxidase contained in the banana react with oxygen in the air, and the polyphenols are rapidly oxidized and browned. This is one of the enzymatic browning phenomena and is caused by the oxidation of catechins by polyphenol oxidase to produce melanin pigments. This phenomenon is known to occur in apples, avocados, potatoes, etc. in addition to bananas. When such a browning phenomenon occurs in a cut banana, the appearance is impaired and the commercial value is remarkably reduced. Therefore, it has been difficult or impossible to distribute the cut banana as a commercial product.

  So far, for the purpose of preventing browning of foods, methods of treating cut bananas with a liquid containing salt, sugar or vitamin C are known, but these methods change the flavor of bananas, and the effect However, it is not practical because it is insufficient.

  Thus, it has been proposed to use 1,5-D-anhydrofructose. For example, Japanese Patent Application Laid-Open No. 2003-310208 discloses a food discoloration inhibitor and a food containing 1,5-D-anhydrofructose solution containing unheated 1,5-D-anhydrofructose. A method for preventing discoloration of foods that has been treated with or containing 1,5-D-anhydrofructose in foods is disclosed (Patent Document 1).

  Japanese Patent No. 4813903 discloses a solution containing ascopilone P obtained by heating an aqueous solution of 1,5-D-anhydrofructose at a pH of 2 to less than 7 at a temperature of 100 ° C. to 250 ° C. (Patent Document 2).

JP 2003-310208 A Japanese Patent No. 4813903

  As described above, the food browning prevention method using non-heated 1,5-D-anhydrofructose is recognized to have a certain effect, but the effect increases in a concentration-dependent manner, so that the stronger browning prevention is achieved. When seeking effects, it also affects the banana flavor.

  Moreover, the solution containing Ascopilone P obtained by heating at a temperature of 100 ° C. to 250 ° C. cannot be brought to a high temperature during the heat treatment, because the obtained solution has a strong bitter taste, requires a pressure vessel for production. In this case, there is a problem in that it takes time for the heat treatment.

  Therefore, the present invention has a higher effect than unheated 1,5-D-anhydrofructose, and has a better taste than a solution containing Ascopilone P obtained by heating at a temperature of 100 ° C. to 250 ° C. It aims at providing the technique regarding the browning prevention agent for bananas which can be manufactured on mild conditions, and the browning prevention method of a banana.

  As a result of studying the above problems, the present inventor unexpectedly found that 1,5-D-anhydrofructose, which has been heat-treated at normal pressure by adding organic acid salts or phosphates, is a conventionally known non-heated material. Compared with 1,5-D-anhydrofructose, it has a remarkable browning prevention effect and has no bitterness as compared with 1,5-D-anhydrofructose which has been heat-treated at a conventionally known temperature of 100 to 250 ° C. It was found that it was remarkably superior in terms of taste, which was a practical bottleneck.

  This invention was made | formed based on the knowledge which concerns, It is a banana browning prevention agent for preventing the browning of a banana, Comprising: 1,5-D which added the organic acid salt or phosphates, and heat-processed -The browning prevention agent for banana which uses an anhydrofructose as an active ingredient is provided.

  The present invention also provides a banana browning prevention method for preventing banana browning, characterized in that the banana is treated with the banana browning inhibitor described above. is there.

  According to the present invention, it is possible to remarkably prevent banana browning as compared with conventionally known unheated 1,5-D-anhydrofructose, so even after the banana is cut, the banana It is possible to provide a cut banana excellent in appearance while maintaining the original color of the pulp. Moreover, since there is no bitterness compared with the conventionally well-known 1,5-D-anhydrofructose heat-processed at 100-250 degreeC, it does not affect the flavor of the processed banana. Therefore, it becomes possible to distribute cut bananas that have been difficult or impossible until now as commodities.

It is a figure which shows the state after processing for 3 days at 10 degreeC, after processing a banana with the banana browning prevention agent which concerns on embodiment.

  In the present embodiment, the “banana” is a fresh product that is obtained by removing the entire finger including the fruit skin and the fruit, removing a part or all of the fruit skin from the fruit finger, or cutting the fruit finger. means. In addition, what cut | disconnected what remove | eliminated a part or all of the peel from the fruit finger or fruit finger may be called cut banana.

  The production method of 1,5-D-anhydrofructose used in the present invention is not particularly limited. A commercially available solution containing 40% by weight of 1,5-D-anhydrofructose is 1,5-D-anhydrofructose. Can be used as fructose.

  In the present embodiment, any organic acid salt or phosphate acid added to 1,5-D-anhydrofructose may be used as long as it is approved as a food additive. -It is preferable to set it as 0.1-10 weight% as a density | concentration in anhydrofructose, and it is more preferable to set it as 0.5-3 weight%.

  As organic acid salts, sodium salts of lactic acid, acetic acid, malic acid, citric acid, fumaric acid, gluconic acid, and phytic acid can be used alone or in combination. Moreover, as phosphates, the sodium salt or potassium salt of phosphoric acid, pyrophosphoric acid, polyphosphoric acid, and metaphosphoric acid is preferable, and these can be used individually or in combination.

  In this embodiment, the heat treatment of 1,5-D-anhydrofructose refers to carrying out heat treatment at normal pressure by adding organic acid salts or phosphates, and the viewpoint of sufficiently exhibiting the browning prevention effect And it is preferable to heat at less than 100 degreeC from a viewpoint of not affecting the taste of the banana after a process, and it is more preferable to heat in the range of 60 degreeC or more and less than 100 degreeC. The heating time is preferably 1 to 50 hours. If the organic acid salt or phosphate concentration and temperature are high, the heat treatment is performed in a short time. If the organic acid salt or phosphate concentration and temperature are low, the heat treatment is performed for a long time. It can be carried out. Preferably, it is 5 to 10 hours at 95 ° C. when the sodium salt or phosphate concentration of the added organic acid is 1 to 2%. Since there is no need to pressurize during heating, the heat treatment does not require a special device such as a pressurized container.

  The concentration of the heat-treated 1,5-D-anhydrofructose in the banana browning inhibitor of this embodiment is preferably 3% by weight or more from the viewpoint of exhibiting the banana browning prevention effect. Moreover, since the effect of the browning inhibitor for bananas of the present invention is improved in a concentration-dependent manner, the upper limit value is not particularly limited, but the effect of preventing browning is peaked at 30% by weight or more, and does not affect the flavor of bananas. From the standpoint of points, etc., it is preferably 30% by weight or less.

  In order to treat the banana with the banana browning inhibitor of the present invention, the banana is entirely coated with the banana browning inhibitor, and then the excess liquid may be drained. The coating method is not particularly limited, and examples thereof include dipping, application, and spraying.

  After the banana is treated with the banana browning inhibitor of the present invention, it is preferable to refrigerate the treated banana at 15 ° C. or less from the viewpoint of maintaining the effects of the present invention. The effect of the present invention is maintained within a general storage period (3 to 4 days) of cut bananas, but the effect can be further maintained when stored frozen.

  In order to increase the browning prevention effect of the heat-treated 1,5-D-anhydrofructose, the browning inhibitor for bananas of this embodiment may be used in combination with ascorbic acid within a range that does not affect the flavor of the banana. it can. The amount of ascorbic acid added is 0.5 to 10% by weight, preferably 1 to 3% by weight, as the solution concentration of the banana browning inhibitor.

  In addition, the dosage form of the banana browning inhibitor according to this embodiment is preferably liquid, but is not limited thereto. For example, a powder obtained by lyophilization or spray drying is used to prevent banana browning according to this embodiment. It can also be used as an agent.

1. Preparation of treatment liquid (1) Preparation of heated anhydrofructose A 120 g of water was added to 200 g of 1,5-D-anhydrofructose (Nippon Starch Co., Ltd., Anhydrous (registered trademark)), and 120 ° C. using an autoclave. After heating for 1 hour, the mixture was cooled and stored at 10 ° C. to prepare heated anhydrofructose A, which was used as a treatment liquid.

(2) Preparation of heated anhydrofructose B 120 g of water and 3 g of sodium acetate were added to 200 g of 1,5-D-anhydrofructose (Nippon Starch Co., Ltd., Anhydrous (registered trademark)) at normal pressure and 95 ° C. After heating for 3 hours, the mixture was cooled and stored at 10 ° C. to prepare heated anhydrofructose B, which was used as a treatment liquid (a banana browning inhibitor).

(3) Others Water, ascorbic acid (2 wt%, 3 wt%, 5 wt%, 10 wt%) aqueous solution, unheated 1,5-D-anhydrofructose (Nippon Starch Co., Ltd., Anhydrous (registered) (Trademark)) (5 wt%, 10 wt%, 20 wt%) aqueous solutions were respectively prepared as treatment solutions.

2. Verification of anti-browning effect The peel of a commercially available banana was peeled off, and the pulp was cut into 1 to 1.5 cm. The cut banana was immersed in various treatment liquids shown in Table 1 for 30 seconds to coat the whole, then removed from the treatment liquid, drained, and stored at 10 ° C. Thereafter, the degree of browning of the cut banana after the treatment was visually observed and evaluated. Moreover, sensory evaluation was performed about the taste of the cut banana immediately after a process.

3. Results The results are shown in Table 1. % Is based on weight unless otherwise specified. As shown in Table 1, the state of the cut banana treated with the solution containing heated 1,5-D-anhydrofructose A or B is extremely low in the degree of browning after 3 days as compared with other test sections, It has been found to maintain a good appearance. As an example, FIG. 1 shows the state of a cut banana 3 days after the solution treatment containing heated anhydrofructose B.

  However, it has been found that the taste of the banana immediately after the treatment of the test section treated with the solution containing the heated anhydrofructose A greatly deteriorates the commercial value because the bitterness is strong particularly in the treatment test section having a high concentration. The strong bitterness immediately after the treatment remained even after one day.

  On the other hand, it was found that the banana taste immediately after the treatment in the test section treated with a solution containing heated anhydrofructose B (banana browning inhibitor) was good without impairing the original banana taste. The good taste immediately after the treatment was maintained as it was even after one day.

  In addition, instead of sodium acetate used for preparing heated anhydrofructose B, other organic acid salts and phosphates were added at the same molar concentration as sodium acetate, and heated at normal pressure at 95 ° C. for 3 hours. Even when a type of heated anhydrofructose was prepared, the browning prevention effect and the taste test result were almost the same as those of the heated anhydrofructose B.

  The browning prevention effect of the cut banana treated with the treatment liquid (banner for browning banana) containing heated 1,5-D-anhydrofructose B depends on the concentration of heated 1,5-D-anhydrofructose B. Although a tendency was observed, a tendency to affect the taste of banana was observed at high concentrations. However, 30% heated 1,5-D-anhydrofructose (slightly different taste) did not impair the commercial value of the cut banana.

  Although the treatment liquid containing ascorbic acid or non-heated 1,5-D-anhydrofructose also showed a certain browning prevention effect, it contains heat-treated 1,5-D-anhydrofructose A or B. Compared with the treatment solution, the effect was greatly inferior. Further, in order to exert a sufficient effect, the concentration of ascorbic acid or non-heated 1,5-D-anhydrofructose must be increased. It turned out to be undesirable because

Claims (10)

  A banana browning prevention agent for preventing banana browning, comprising 1,5-D-anhydrofructose as an active ingredient, which has been heat-treated by adding organic acid salts or phosphates Agent.   The browning prevention for bananas according to claim 1, wherein the organic acid salt is at least one selected from the group consisting of sodium salt of lactic acid, acetic acid, malic acid, citric acid, fumaric acid, gluconic acid and phytic acid. Agent.   The banana browning prevention agent according to claim 1, wherein the phosphates are at least one selected from the group consisting of phosphoric acid, pyrophosphoric acid, polyphosphoric acid, and sodium salt or potassium salt of metaphosphoric acid.   The browning prevention agent for bananas of any one of Claims 1-3 with which the said heat processing was performed within the range of 60 degreeC or more and less than 100 degreeC.   The browning inhibitor for bananas according to any one of claims 1 to 4, wherein the heat treatment is performed within a range of 1 to 50 hours.   The browning inhibitor for bananas according to any one of claims 1 to 5, wherein the content of 1,5-D-anhydrofructose is 3 to 30% by weight. A method for preventing banana browning to prevent banana browning,
A method for preventing banana browning, comprising treating the banana with the banana browning inhibitor according to any one of claims 1 to 6.   The method for preventing banana browning according to claim 7, wherein the concentration of 1,5-D-anhydrofructose in the banana browning inhibitor is 3 to 30% by weight.   The method for preventing browning of a banana according to claim 7 or 8, wherein the treatment is an immersion treatment.   The method for preventing browning of a banana according to any one of claims 7 to 9, wherein after the banana is treated, the treated banana is stored at 15 ° C or lower.