JP2017000007A - Artichoke browning inhibitor and artichoke browning prevention method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an artichoke browning inhibitor which shows higher effects than non-heated, 1,5-D-anhydrofructose, has a better taste than a solution including ascopyrone P obtained by heating at a temperature of 100 to 250°C, and can be manufactured under mild conditions, and a technique relating to an artichoke browning prevention method.SOLUTION: An artichoke browning inhibitor preventing browning of an artichoke includes 1,5-D-anhydrofructose subjected to heat treatment by adding organic acid salts or phosphates as an active ingredient. An artichoke browning prevention method for preventing browning of the artichoke comprises a step of performing treatment on the artichoke with the artichoke browning inhibitor.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a browning inhibitor for artichokes and a method for preventing artichoke browning to prevent enzymatic browning of artichokes.

  When the artichoke is peeled or cut, the polyphenols and polyphenol oxidase contained in the artichoke react with oxygen in the air, the polyphenols are rapidly oxidized, and the edible portion turns brown. 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, bananas, potatoes, avocados, etc. in addition to artichokes. Artichokes are time-consuming to cook, so fresh cut products that cut out the edible portion are desired. However, when such browning phenomenon occurs in artichokes, it was cut to reduce the appearance and significantly reduce the product value. Artichokes have been difficult or impossible to distribute as fresh products.

  So far, for the purpose of preventing browning of food, a method of treating fruits and vegetables cut with a liquid containing salt, sugar or vitamin C is known, and artichokes are also soaked in lemon water, citric acid, vinegar, etc. Although it is distributed in the state of bagging or canning, these methods are not satisfactory because they change the flavor of artichokes.

  In order to prevent browning of food, 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 flavor of artichokes.

  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. An object of the present invention is to provide a technique for preventing browning of artichokes and a method for preventing browning of artichokes, which can be produced under mild conditions.

  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.

  The present invention has been made based on such findings, and is an anti-browning agent for artichoke for preventing artichoke browning, which is subjected to heat treatment with addition of an organic acid salt or a phosphate. -The browning prevention agent for artichokes which uses anhydrofructose as an active ingredient is provided.

  The present invention also provides an artichoke browning prevention method for preventing artichoke browning, characterized in that the artichoke is treated with the artichoke browning inhibitor. is there.

  According to the present invention, the browning of the artichoke can be remarkably prevented as compared with the conventionally known unheated 1,5-D-anhydrofructose, so that even after the artichoke has been cut, the browning It is possible to provide a cut artichoke having an excellent appearance. Moreover, since there is no bitterness compared with the conventionally well-known 1,5-D-anhydrofructose heat-processed at 100-250 degreeC, the flavor of the processed artichoke is not affected. Therefore, it becomes possible to distribute cut artichokes that have been difficult or impossible until now as commodities.

It is a figure which shows the state after preserve | saving for 1 day at 10 degreeC, after processing artichoke with the browning prevention agent for artichokes which concerns on embodiment.

  In the present embodiment, the “artichoke” is a perennial of the genus Chrysanthemum genus (Japanese name is Datura (Korean potato)), and its edible part (flower bed (bottom) and / or total envelope base) (Heart)), but part of the whole capsule, stem, stamen or pistil may remain.

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

  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 artichoke 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 concentration of the organic acid to be added 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 anti-browning agent for artichokes of this embodiment is preferably 3% by weight or more from the viewpoint of exhibiting the anti-browning effect of artichokes. Moreover, since the effect of the anti-browning agent for artichokes of the present invention is improved in a concentration-dependent manner, the upper limit is not particularly limited, but the effect of preventing browning reaches its peak at 20% by weight or more, and does not affect the flavor of artichokes. From the viewpoint of points, it is preferably 20% by weight or less.

  In order to treat the artichoke with the anti-browning agent for artichoke of the present invention, after the artichoke is entirely coated on the anti-browning agent for artichoke, the excess liquid may be drained off. Although the method of coating is not particularly limited, for example, dipping, coating, spraying and the like can be mentioned, but a method of dipping for 1 to 60 minutes is particularly preferable.

  After treating the artichoke with the anti-browning agent for artichoke of the present invention, it is preferable to refrigerate the treated artichoke to 15 ° C. or less from the viewpoint of maintaining the effect of the present invention. The effect of the present invention is maintained within the general storage period (3 to 4 days) of the cut artichoke.

  Further, the dosage form of the anti-browning agent for artichokes of this embodiment is preferably liquid, but is not limited to this. For example, the anti-browning for artichokes of this embodiment obtained by pulverization by freeze drying or spray drying is used. It can also be used as an agent.

1. Preparation of treatment liquid (1) Preparation of heated anhydrofructose 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)) After heating at 95 ° C. for 3 hours, cooling and storing at 10 ° C., a heated anhydrofructose was prepared, and its aqueous solution (2-30 wt%) was used as a treatment liquid (anti-browning agent for artichoke) (Table 1 is referred to as “heating 1,5-AF”).

(2) Comparative example 1,5-D-anhydrofructose (Nippon Starch Kogyo Co., Ltd., Anhydrous (registered trademark)) heat treated at 120 ° C. with water, ascorbic acid 5-10 wt% aqueous solution (2-30 wt. %) Aqueous solution (indicated as “high temperature heated 1,5-AF” in Table 1), unheated 1,5-D-anhydrofructose (Nippon Starch Co., Ltd., Anhydrous (registered trademark)) (10 ˜30 wt%) aqueous solutions (indicated as “non-heated 1,5-AF” in Table 1) were prepared and used as treatment solutions.

2. Verification of the effect of preventing browning After removing the edible part of the commercially available artichoke (a part of the total capsule, stem, stamen and pistil), it was further cut into four equal parts. The cut artichoke was immersed in various processing solutions shown in Table 1 for 10 minutes to coat the entire surface, then removed from the processing solution, drained, put in a polyethylene bag, and stored at 10 ° C. Thereafter, the degree of browning of the cut artichoke after the treatment was visually observed and evaluated. Moreover, the cut artichoke immediately after a process was heat-cooked as it was with the microwave oven, and sensory evaluation was performed about the taste.

3. Results The results are shown in Table 1. Unless otherwise specified, it is based on weight. As shown in Table 1, the state of the cut artichoke treated with the solution containing heated 1,5-D-anhydrofructose (heated 1,5-AF) was compared with other test sections even after 3-4 days. As a result, it was found that the degree of browning was extremely low, and the good appearance was maintained. As an example, FIG. 1 shows the state of cut artichoke one day after treatment with a solution containing heated 1,5-D-anhydrofructose (heated 1,5-AF). The stem part (non-edible part) was browned compared to the edible part, but this was starchy and easy to penetrate the browning inhibitor, and the stem part was made of fiber such as pectin. Therefore, it was guessed that it was difficult for the browning inhibitor to penetrate.

  As a result of sensory evaluation, the taste of artichoke immediately after the treatment of the test section treated with the solution containing heated anhydrofructose (heated 1,5-AF) is good without impairing the taste of the original artichoke. found. In addition, the good taste immediately after the treatment was maintained as it was even after 3 days.

  In addition, instead of sodium acetate used for preparing heated anhydrofructose, other organic acid salts and phosphates were added at the same molar concentration as sodium acetate and heated at 95 ° C. under normal pressure for 3 hours. Even when hydrofructose was prepared, the browning prevention effect and sensory evaluation results were almost the same as the results of heated anhydrofructose (heated 1,5-AF) shown in Table 1.

  The anti-browning effect of cut artichokes treated with a treatment liquid containing heated 1,5-D-anhydrofructose (anti-browning agent for artichokes) tends to depend on the concentration of heated 1,5-D-anhydrofructose. Although it was observed, there was a tendency to affect the taste of artichokes at high concentrations. For this reason, it has been found that the upper limit of the heated 1,5-D-anhydrofructose (heated 1,5-AF) concentration is preferably 20% by weight or less.

  On the other hand, what was processed with the process liquid containing ascorbic acid did not recognize the browning prevention effect. Further, the cut artichoke treated with 1,5-D-anhydrofructose aqueous solution (heated at high temperature 1,5-AF) heat-treated at 120 ° C. was excellent in the browning prevention effect, but a relatively low concentration (7% ), The bitter taste of 1,5-D-anhydrofructose was felt, and the taste was found to be inferior compared with the case of treatment with heated anhydrofructose (heated 1,5-AF).

Claims (10)

  Anti-browning agent for artichokes to prevent artichoke browning, anti-browning agent for artichokes containing 1,5-D-anhydrofructose as an active ingredient, which has been heat-treated by adding organic acid salts or phosphates Agent.   2. The artichoke browning prevention 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 anti-browning agent for artichokes according to claim 1, wherein the phosphate is at least one selected from the group consisting of phosphoric acid, pyrophosphoric acid, polyphosphoric acid, sodium salt or potassium salt of metaphosphoric acid.   The browning prevention agent for artichokes 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 artichoke 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 artichokes according to any one of claims 1 to 5, wherein the content of the 1,5-D-anhydrofructose is 3 to 20% by weight. An artichoke browning prevention method for preventing artichoke browning,
The artichoke browning prevention method characterized by processing an artichoke with the browning prevention agent for artichokes of any one of Claims 1-6.   The method for preventing browning of artichoke according to claim 7, wherein the concentration of 1,5-D-anhydrofructose in the anti-browning agent for artichoke is 3 to 20% by weight.   The method for preventing artichoke browning according to claim 7 or 8, wherein the treatment is an immersion treatment.   The method for preventing artichoke browning according to any one of claims 7 to 9, wherein after the artichoke is treated, the treated artichoke is stored at 15 ° C or lower.