JP2018042546A - Discoloration preventive for persea americana fruit processed product, discoloration prevention method, and production method of persea americana fruit processed product - Google Patents
Discoloration preventive for persea americana fruit processed product, discoloration prevention method, and production method of persea americana fruit processed product Download PDFInfo
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- JP2018042546A JP2018042546A JP2017047027A JP2017047027A JP2018042546A JP 2018042546 A JP2018042546 A JP 2018042546A JP 2017047027 A JP2017047027 A JP 2017047027A JP 2017047027 A JP2017047027 A JP 2017047027A JP 2018042546 A JP2018042546 A JP 2018042546A
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- 244000025272 Persea americana Species 0.000 title claims abstract description 187
- 235000008673 Persea americana Nutrition 0.000 title claims abstract description 187
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 129
- 238000002845 discoloration Methods 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000004649 discoloration prevention Methods 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 230000003449 preventive effect Effects 0.000 title 1
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- AGBQKNBQESQNJD-UHFFFAOYSA-N alpha-Lipoic acid Natural products OC(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-N 0.000 claims abstract description 93
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- 235000017471 coenzyme Q10 Nutrition 0.000 claims abstract description 84
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 83
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
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- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
本発明は、アボカド果実加工品の変色防止剤および変色防止方法ならびにアボカド果実加工品の製造方法に関する。 The present invention relates to a discoloration inhibitor and discoloration prevention method for a processed avocado fruit product, and a method for producing a processed avocado fruit product.
アボカドは、近年人気の食材であり、その需要は高まっている。用途は多種多様であり、アボカドペーストなどのフィリング、サラダ、サンドウィッチ、ハンバーガーあるいは巻き寿司の具材などが挙げられる。アボカドは、飲食店およびファーストフード店の食事メニューとして提供される他、小売店舗（例えば、コンビニエンスストア、スーパーマーケット、百貨店など）で総菜品として販売され得る。 Avocado is a popular food in recent years, and its demand is increasing. Applications are diverse, including fillings such as avocado paste, salads, sandwiches, hamburgers or ingredients for sushi rolls. In addition to being provided as a meal menu for restaurants and fast food restaurants, avocado can be sold as a side dish at retail stores (eg, convenience stores, supermarkets, department stores, etc.).
アボカドは剥皮およびカットした状態で提供され得るが、剥皮またはカットした青果物は、その表面が時間の経過と共に変色すること（黄変、褐変、黒変など）が知られている。アボカドの場合は、時間の経過と共に、果実のカット面（すなわち、果肉部の表面）において、維管束による筋の部分がまず褐変し、次いで褐変部分が広がる。このような変色は、アボカドの果肉練砕物（例えば、アボカドペースト）、またはそのままトッピングした菓子、料理（例えば、サラダなど）などの商品価値を著しく低下させる。また、このような変色のため、カットした状態での流通および保管を困難とする。 Avocado can be provided in a peeled and cut state, but peeled or cut fruits and vegetables are known to discolor over time (yellowing, browning, blackening, etc.). In the case of avocado, with the passage of time, on the cut surface of the fruit (that is, the surface of the flesh part), the muscle portion due to the vascular bundle first browns, and then the browning portion spreads. Such discoloration significantly reduces the commercial value of avocado pulp (for example, avocado paste) or topped confectionery, dishes (for example, salad). Further, such discoloration makes it difficult to distribute and store in a cut state.
青果物の変色を防止するための種々の変色防止剤が報告されている。青果物の変色を防止するために、アスコルビン酸などの酸化防止剤の使用、または有機酸などによるｐＨ低下が利用され得るが、いずれもアボカド果実の変色防止については効果が不十分である。また、ｐＨを下げすぎると、酸味が強くなり、アボカド果実中のクロロフィルが退色するという問題も発生する。 Various discoloration inhibitors for preventing discoloration of fruits and vegetables have been reported. In order to prevent discoloration of fruits and vegetables, the use of an antioxidant such as ascorbic acid or a pH decrease due to an organic acid or the like can be used, but any of them is insufficient in preventing discoloration of avocado fruit. Moreover, when pH is lowered too much, the acidity becomes strong and the problem that the chlorophyll in avocado fruit fades will also generate | occur | produce.
アボカドについては、変色防止剤および変色防止方法としては、以下が報告されている：アボカドのカット品について、果汁と、アスコルビン酸、クエン酸、フィチン酸、およびエタノールからなる群より選択される少なくとも３種と、ビタミンＥ（トコフェロール）とを含む変色防止剤の使用（特許文献１）；アボカドのカット品について、α−リポ酸を含む溶液、あるいはα−リポ酸とＬ−アスコルビン酸とを併用した溶液との接触（特許文献２）；アボカドの果肉練砕加工品への、α−リポ酸と、Ｌ−アスコルビン酸および／またはエリソルビン酸との混合（特許文献３）；アボカドのカット品について、クエン酸ナトリウム、ミョウバン、α−リポ酸の３成分を含む溶液、あるいはクエン酸ナトリウム、ミョウバン、α−リポ酸、酒石酸ナトリウムの４成分を含む溶液と接触（特許文献４）；アボカドのカット品について、酢酸ナトリウムおよびα−リポ酸を含む溶液と接触（特許文献５）；アボカドのカット品について、スクロースなどの糖類および亜硫酸ナトリウムなどの酸化防止剤を含む溶液と接触（特許文献６）；ならびに、アボカドのカット品について、アスコルビン酸および塩化マグネシウムを含む溶液と接触（特許文献７）。 For avocado, the following are reported as anti-discoloring agents and discoloration prevention methods: For avocado cut products, at least 3 selected from the group consisting of fruit juice and ascorbic acid, citric acid, phytic acid, and ethanol Use of anti-discoloring agent containing seeds and vitamin E (tocopherol) (Patent Document 1); About avocado cut products, a solution containing α-lipoic acid, or a combination of α-lipoic acid and L-ascorbic acid Contact with solution (Patent Document 2); Mixing of α-lipoic acid and L-ascorbic acid and / or erythorbic acid into avocado pulp processed product (Patent Document 3); Solution containing three components of sodium citrate, alum, α-lipoic acid, or sodium citrate, alum, α-lipoic acid, tartaric acid Contact with a solution containing four components of sodium (Patent Document 4); For avocado cut products, contact with a solution containing sodium acetate and α-lipoic acid (Patent Document 5); For avocado cut products, sugars such as sucrose and Contact with a solution containing an antioxidant such as sodium sulfite (Patent Document 6); and contact with a solution containing ascorbic acid and magnesium chloride (Patent Document 7) for an avocado cut product.
しかし、アボカド果実果肉部の本来の色を損なわせず（例えば、クロロフィルの退色を防ぐ）、かつ風味を損なわずに、アボカド果実果肉部の変色（特に褐変）を防止することのできる添加剤および方法がなお求められている。 However, an additive capable of preventing discoloration (particularly browning) of the avocado fruit pulp part without impairing the original color of the avocado fruit fruit part (for example, preventing discoloration of chlorophyll) and without impairing the flavor, and There is still a need for a method.
本発明は、アボカド果実加工品の変色を伴う劣化をより効果的に防止することができる製剤および方法を提供することを目的とする。 An object of this invention is to provide the formulation and method which can prevent more effectively the deterioration accompanying discoloration of processed avocado fruit products.
本発明は、α−リポ酸およびコエンザイムＱ１０を含む、アボカド果実加工品の変色防止剤を提供する。 The present invention provides an avocado fruit processed product anti-discoloration agent comprising α-lipoic acid and coenzyme Q10.
１つの実施形態では、上記変色防止剤は、アスコルビン酸またはその塩をさらに含む。 In one embodiment, the discoloration inhibitor further comprises ascorbic acid or a salt thereof.
本発明は、アボカド果実加工品の変色防止方法を提供し、この方法は、
アボカド果実の果肉部を、α−リポ酸およびコエンザイムＱ１０に接触させる工程を含む。
The present invention provides a method for preventing discoloration of processed avocado fruit,
The process includes contacting the pulp part of avocado fruit with α-lipoic acid and coenzyme Q10.
１つの実施形態では、上記変色防止方法において、上記接触工程は、上記アボカド果実の果肉部を、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩と接触させることにより行われる。 In one embodiment, in the discoloration prevention method, the contacting step is performed by contacting the pulp part of the avocado fruit with α-lipoic acid, coenzyme Q10, and ascorbic acid or a salt thereof.
１つの実施形態では、上記変色防止方法において、上記接触工程は、α−リポ酸およびコエンザイムＱ１０を含む溶液、あるいは、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩を含む溶液と、上記アボカド果実の果肉部とを接触させることにより行われる。 In one embodiment, in the discoloration prevention method, the contacting step includes a solution containing α-lipoic acid and coenzyme Q10, or a solution containing α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof, and the avocado. It is performed by bringing the fruit flesh part into contact.
１つの実施形態では、上記変色防止方法において、上記接触工程は、上記溶液中の浸漬により行われる。 In one embodiment, in the discoloration prevention method, the contact step is performed by dipping in the solution.
１つの実施形態では、上記変色防止方法において、上記接触工程は、上記変色防止剤を用いて行われる。 In one embodiment, in the discoloration preventing method, the contacting step is performed using the discoloration preventing agent.
本発明は、アボカド果実加工品の製造方法を提供し、この方法は、
アボカド果実の果肉部を、α−リポ酸およびコエンザイムＱ１０に接触させる工程を含む。
The present invention provides a method for producing a processed avocado fruit, the method comprising:
The process includes contacting the pulp part of avocado fruit with α-lipoic acid and coenzyme Q10.
１つの実施形態では、上記製造方法において、上記接触工程は、上記アボカド果実の果肉部を、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩と接触させることにより行われる。 In one embodiment, in the manufacturing method, the contacting step is performed by contacting the pulp part of the avocado fruit with α-lipoic acid, coenzyme Q10, and ascorbic acid or a salt thereof.
１つの実施形態では、上記製造方法において、上記接触工程は、α−リポ酸およびコエンザイムＱ１０を含む溶液、あるいは、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩を含む溶液と、上記アボカド果実の果肉部とを接触させることにより行われる。 In one embodiment, in the production method, the contacting step includes a solution containing α-lipoic acid and coenzyme Q10, or a solution containing α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof, and the avocado fruit. This is done by bringing the pulp part into contact.
１つの実施形態では、上記製造方法において、上記接触工程は、上記溶液中の浸漬により行われる。 In one embodiment, in the manufacturing method, the contact step is performed by immersion in the solution.
１つの実施形態では、上記製造方法において、上記接触工程は、上記変色防止剤を用いて行われる。 In one embodiment, in the manufacturing method, the contact step is performed using the discoloration preventing agent.
本発明によれば、アボカド果実加工品の変色・褐変を伴う劣化をより効果的に防止することができる。α−リポ酸およびコエンザイムＱ１０の併用、あるいはα−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩の併用により、それぞれの成分単独では得られない、アボカド果実加工品の優れた変色防止効果を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, the deterioration accompanying discoloration and browning of an avocado fruit processed product can be prevented more effectively. By using α-lipoic acid and coenzyme Q10 in combination, or by using α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof in combination, it is possible to obtain an excellent discoloration prevention effect of processed avocado fruit products which cannot be obtained by each component alone. Can do.
本発明においては、α−リポ酸およびコエンザイムＱ１０、あるいは、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩を、アボカド果実加工品の変色防止の有効成分として使用する。本明細書中において、「アボカド果実加工品」とは、生鮮または冷凍果実を剥皮および／またはカットしたもの（あるいはさらに種を除去したもの）、アボカド果実果肉の練砕物（例えば、ペースト）などの、果肉部（例えば、いわゆる可食部）が表面に現れるなんらかの処理がなされたものをいう。「変色防止」とは、アボカド果実の果肉部の褐変の抑制、果肉部の本来の色彩の維持（例えば、クロロフィルの化学変化による果肉部の退色の抑制）をいう。以下、まず上記の各成分について説明する。 In the present invention, α-lipoic acid and coenzyme Q10, or α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof are used as active ingredients for preventing discoloration of processed avocado fruit products. In the present specification, “processed avocado fruit” refers to a product obtained by peeling and / or cutting fresh or frozen fruit (or further removing seeds), avocado fruit pulp (for example, paste), etc. This means that the pulp part (for example, so-called edible part) has undergone some treatment that appears on the surface. “Discoloration prevention” refers to suppression of browning of the pulp part of the avocado fruit and maintenance of the original color of the pulp part (for example, suppression of fading of the pulp part due to a chemical change of chlorophyll). Hereinafter, each of the above components will be described first.
本発明を構成するα−リポ酸は、食品に添加が認められているグレードのものであれば良く、特に限定されない。α−リポ酸はそのまま粉末形態としてもよいが、難水溶性が改善された製剤（例えば、シクロデキストリン包接体）の形態であってもよく、またはα−リポ酸を予めアルコールと水の混合溶媒に溶解した液体としてもよい。α−リポ酸は単独でも変色防止効果を発揮し得るが、コエンザイムＱ１０との併用、またはコエンザイムＱ１０およびアスコルビン酸またはその塩との併用により変色防止効果を一層向上し得、例えば、アボカドの果実の褐変抑制の向上、果肉部の退色抑制の向上、果肉部の色を明るく鮮やかなものとする等の利点が得られる。 The α-lipoic acid constituting the present invention is not particularly limited as long as it is of a grade that is allowed to be added to food. The α-lipoic acid may be in powder form as it is, but may be in the form of a preparation with improved poor water solubility (for example, cyclodextrin inclusion body), or α-lipoic acid is previously mixed with alcohol and water. A liquid dissolved in a solvent may be used. Although α-lipoic acid alone can exhibit an effect of preventing discoloration, the effect of discoloration can be further improved by co-use with coenzyme Q10 or coenzyme Q10 and ascorbic acid or a salt thereof, for example, avocado fruit Advantages such as improved browning suppression, improved fading suppression of the pulp part, and bright and vivid color of the pulp part are obtained.
本発明を構成するコエンザイムＱ１０（「ＣｏＱ１０」または「ＣｏＱ１０」ともいう）は、食品に添加が認められているグレードのものであれば良く、特に限定されない。コエンザイムＱ１０はそのまま粉末形態としてもよいが、難水溶性が改善された製剤（例えば、特開２００８−２４５５８８号公報に記載されるような乳化剤組成物）の形態であってもよく、またはコエンザイムＱ１０を予めアルコールと水の混合溶媒に溶解した液体としてもよい。コエンザイムＱ１０は、単独ではむしろアボカド果実の褐変を促進し得るが、α−リポ酸との併用、またはα−リポ酸およびアスコルビン酸との併用により変色防止効果を発揮し得る。 Coenzyme Q10 (also referred to as “CoQ10” or “CoQ 10 ”) constituting the present invention is not particularly limited as long as it is of a grade that is allowed to be added to food. Coenzyme Q10 may be in powder form as it is, but may be in the form of a preparation with improved poor water solubility (for example, an emulsifier composition as described in JP-A-2008-245588), or coenzyme Q10. It is good also as the liquid which melt | dissolved in the mixed solvent of alcohol and water previously. Coenzyme Q10 alone can rather promote browning of avocado fruit, but can exhibit a discoloration preventing effect when used in combination with α-lipoic acid or in combination with α-lipoic acid and ascorbic acid.
本発明を構成するアスコルビン酸またはその塩は、食品添加物として食品に添加が認められているグレードのものであれば良く、特に限定されない。ここで「アスコルビン酸」は、Ｌ−アスコルビン酸であり、また、ビタミンＣ（Ｖ．Ｃ）とも呼ばれ得る。アスコルビン酸の塩としては、例えば、ナトリウム塩およびカルシウム塩、ならびにそれらの組合せが挙げられる。アスコルビン酸またはその塩は、液体状態では不安定であることから粉末形態とすることが好ましいが、製剤化および処理のために添加または混合する形態は問わない。アスコルビン酸またはその塩もまた、α−リポ酸およびコエンザイムＱ１０との併用により変色防止効果を発揮し得る。「アスコルビン酸またはその塩」とは、アスコルビン酸およびその塩の混合物の場合であってもよい。 The ascorbic acid or a salt thereof constituting the present invention is not particularly limited as long as it is of a grade approved for addition to food as a food additive. Here, “ascorbic acid” is L-ascorbic acid and may also be referred to as vitamin C (VC). Examples of the salt of ascorbic acid include sodium salt and calcium salt, and combinations thereof. Ascorbic acid or a salt thereof is unstable in a liquid state and is preferably in a powder form, but any form added or mixed for formulation and processing is not limited. Ascorbic acid or a salt thereof can also exhibit a discoloration preventing effect when used in combination with α-lipoic acid and coenzyme Q10. “Ascorbic acid or a salt thereof” may be a mixture of ascorbic acid and a salt thereof.
α−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩のいずれも、天然物由来であっても、化学合成品であってもよい。 Any of α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof may be derived from a natural product or a chemically synthesized product.
上記各種成分をアボカド果実の果肉部と接触させることにより、変色防止処理がなされ得る。アボカド果実の処理において、これらの成分を粉末形態または液状形態で個々にアボカド果実の果肉部と接触させてもよく、または、これらの成分を含む溶液にアボカド果実の果肉部を接触させてもよい。これらの成分を含む「溶液」とは、α−リポ酸およびコエンザイムＱ１０（あるいは、さらにアスコルビン酸またはその塩）を、溶媒に溶解させたまたは分散させた状態をいう。 Discoloration prevention treatment can be performed by bringing the various components into contact with the pulp part of the avocado fruit. In the processing of avocado fruit, these components may be brought into contact with the flesh part of the avocado fruit individually in powder form or liquid form, or the flesh part of the avocado fruit may be brought into contact with a solution containing these components. . A “solution” containing these components refers to a state in which α-lipoic acid and coenzyme Q10 (or ascorbic acid or a salt thereof) are dissolved or dispersed in a solvent.
各種成分の形態を問わず、各種成分とアボカド果実の果肉部との接触工程は、以下のように行われ得る。アボカド果実の果肉部とα−リポ酸およびコエンザイムＱ１０とを接触させる工程は、以下のいずれによって行われてもよい：（ｉ）アボカド果実の果肉部を、α−リポ酸およびコエンザイムＱ１０と一括して接触させる；（ii）アボカド果実の果肉部をα−リポ酸とまず接触させ、次いでコエンザイムＱ１０と接触させる；（iii）アボカド果実の果肉部をコエンザイムＱ１０とまず接触させ、次いでα−リポ酸と接触させる；（iv）上記（ｉ）〜（iii）のいずれかを繰り返し行ってもよく、または任意の組合せで行ってもよい。さらにアスコルビン酸またはその塩とも接触させる場合は、上記（ｉ）〜（iv）におけるα−リポ酸またはコエンザイムＱ１０のいずれかにアスコルビン酸またはその塩が組み合わされ得る。アボカド果実の果肉部に対し、α−リポ酸、コエンザイムＱ１０、およびアスコルビン酸またはその塩を個々に順次接触させてもよく、順序は問わない。 Regardless of the form of the various components, the contact step between the various components and the pulp part of the avocado fruit can be performed as follows. The step of contacting the pulp part of avocado fruit with α-lipoic acid and coenzyme Q10 may be performed by any of the following: (i) The pulp part of avocado fruit is combined with α-lipoic acid and coenzyme Q10. (Ii) the pulp part of the avocado fruit is first contacted with α-lipoic acid and then contacted with coenzyme Q10; (iii) the pulp part of the avocado fruit is first contacted with coenzyme Q10 and then α-lipoic acid (Iv) Any of the above (i) to (iii) may be repeated, or may be performed in any combination. When ascorbic acid or a salt thereof is further contacted, ascorbic acid or a salt thereof can be combined with either α-lipoic acid or coenzyme Q10 in (i) to (iv) above. Α-lipoic acid, coenzyme Q10, and ascorbic acid or a salt thereof may be sequentially brought into contact with the pulp part of the avocado fruit in any order.
例えば、「溶液」の調製のために、各種成分を個々に溶媒と混合してもよく、またはこれらの成分を含むように予め製剤化したものを溶媒と混合してもよい。個々の成分を溶媒と混合する場合、混合の順序は問わず、順次溶媒と混合してもよく、または一度にまとめて溶媒と混合してもよい。「溶媒」は、各成分が溶解または均一に分散することができ、かつ食品に安全に用いることができる溶媒であればよく、例えば、水、殺菌成分（例えばエタノールまたは次亜塩素酸）を含む水溶液などが挙げられる。好ましくは、溶媒は水である。本発明に用いられる水としては、水道水、イオン交換水、蒸留水などが挙げられるが、特に限定されない。 For example, for the preparation of a “solution”, various components may be individually mixed with a solvent, or those previously formulated to contain these components may be mixed with a solvent. When mixing the individual components with the solvent, the order of mixing is not limited, and the components may be sequentially mixed with the solvent, or may be mixed with the solvent all at once. The “solvent” may be any solvent in which each component can be dissolved or uniformly dispersed and can be safely used in foods, and includes, for example, water and a sterilizing component (for example, ethanol or hypochlorous acid). An aqueous solution etc. are mentioned. Preferably the solvent is water. Examples of the water used in the present invention include tap water, ion exchange water, and distilled water, but are not particularly limited.
処理対象のアボカド果実の形態は、アボカド果実の果肉部が接触可能な形態であれば、特に制限されない。例えば、予め剥皮および／またはカットした果実、さらに種を除去した果実であってもよいし、あるいはアボカド果実の果肉部の練砕物（フィリングなど）であってもよい。 The form of the avocado fruit to be treated is not particularly limited as long as the flesh part of the avocado fruit can be contacted. For example, it may be a fruit that has been peeled and / or cut in advance, a fruit from which seeds have been removed, or a pulverized product (filling or the like) of the pulp part of an avocado fruit.
例えば、予め剥皮および／またはカットした果実、さらに種を除去した果実に対しては、処理溶液中の浸漬、溶液の噴霧、溶液塗布（例えば、刷毛塗り）などが挙げられる。浸漬の場合、静置浸漬、攪拌浸漬、振盪浸漬、超音波照射浸漬、紫外線照射浸漬、バブリング浸漬などが挙げられる。攪拌やバブリングを実施することで、処理溶液がアボカド果実の果肉部（特にカット面）と良く接触するため、変色防止効果が得られやすい。接触が浸漬により行われる場合、溶液中に、予め剥皮および／またはカットした果実、あるいは、さらに種を除去した果実を浸漬させ、次いで果実を液切りして回収することにより、変色防止処理がなされた果実が得られる。浸漬処理は、冷蔵から常温（例えば、０℃〜３０℃、好ましくは、４℃〜２５℃）にて行われ得る。また浸漬時間は、例えば、１０秒間〜６０分間程度、好ましくは、５分間〜３０分間程度である。浸漬時の処理溶液量は、処理の工程、処理されるべきアボカド果実の量などを考慮して適宜設定され得る。溶液のｐＨは特に限定されず、溶液中の各成分の量に依存して変動し得る。あるいは、練砕物（フィリングなど）に対しては、各種有効成分を個々に、または製剤化したものを、粉砕したアボカド果実の混練時に直接練りこんで使用してもよい。 For example, for a fruit that has been peeled and / or cut in advance, and a fruit from which seeds have been removed, immersion in a treatment solution, spraying of the solution, application of a solution (for example, brushing) and the like can be mentioned. In the case of immersion, stationary immersion, stirring immersion, shaking immersion, ultrasonic irradiation immersion, ultraviolet irradiation immersion, bubbling immersion and the like can be mentioned. By carrying out stirring and bubbling, the treatment solution comes into good contact with the pulp part (especially the cut surface) of the avocado fruit, so that an effect of preventing discoloration is easily obtained. When the contact is performed by immersion, discoloration prevention treatment is performed by immersing the fruit that has been peeled and / or cut in the solution or the fruit from which the seed has been further removed, and then draining and collecting the fruit. Fruit is obtained. The immersion treatment can be performed from refrigerated to room temperature (for example, 0 ° C. to 30 ° C., preferably 4 ° C. to 25 ° C.). The immersion time is, for example, about 10 seconds to 60 minutes, preferably about 5 minutes to 30 minutes. The amount of the treatment solution at the time of immersion can be appropriately set in consideration of the treatment process, the amount of avocado fruit to be treated, and the like. The pH of the solution is not particularly limited, and may vary depending on the amount of each component in the solution. Alternatively, for a pulverized product (filling or the like), various active ingredients may be individually kneaded or formulated and used by directly kneading the pulverized avocado fruit.
処理溶液（好ましくは水溶液）中のα−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩の濃度（「％（ｗ／ｗ）」：本明細書中では、「（水）溶液濃度％」または単に「％」とも称する）は、用いる処理手段、所望の保管期間などの要因を考慮して適宜設定することができる。以下の溶液濃度は溶液中の浸漬の場合であるが、噴霧または塗布の場合はより濃度が濃いものであってもよい。 Concentrations of α-lipoic acid, coenzyme Q10 and ascorbic acid or salts thereof in the treatment solution (preferably an aqueous solution) (“% (w / w)”: herein, “(water) solution concentration%” or simply (Also referred to as “%”) can be set as appropriate in consideration of factors such as the processing means used and the desired storage period. The following solution concentrations are in the case of immersion in a solution, but in the case of spraying or coating, the concentration may be higher.
α−リポ酸は、溶液濃度％（好ましくは水溶液濃度％）において、例えば、０．０１％〜１％、好ましくは、０．０２％〜０．１％である。０．０１％未満であると、所望の変色防止効果が得られにくく、１％を超えると、味覚（苦味）の影響により実用性に劣る場合がある。 α-lipoic acid is, for example, 0.01% to 1%, preferably 0.02% to 0.1% in solution concentration% (preferably aqueous solution concentration%). If it is less than 0.01%, it is difficult to obtain the desired discoloration preventing effect, and if it exceeds 1%, the practicality may be inferior due to the influence of taste (bitterness).
コエンザイムＱ１０は、α−リポ酸との併用、またはα−リポ酸およびアスコルビン酸またはその塩との併用の下、溶液濃度％（好ましくは水溶液濃度％）において、例えば、０．００５％〜０．２％、好ましくは、０．０１％〜０．１％である。０．００５％未満であると、所望の変色防止効果が得られにくく、０．２％を超えると、調製される処理溶液が濁り、色が濃くなり、アボカド果実と接触させた際、アボカド果実に所望でない着色が生じて実用性が低くなる場合がある。 Coenzyme Q10 is used in combination with α-lipoic acid, or in combination with α-lipoic acid and ascorbic acid or a salt thereof at a solution concentration% (preferably aqueous solution concentration%), for example, 0.005% to 0.00. 2%, preferably 0.01% to 0.1%. If it is less than 0.005%, it is difficult to obtain the desired discoloration prevention effect. If it exceeds 0.2%, the prepared treatment solution becomes cloudy and dark, and when brought into contact with avocado fruit, avocado fruit In some cases, undesired coloration may occur and the practicality may be lowered.
アスコルビン酸またはその塩は、α−リポ酸およびコエンザイムＱ１０との併用の下、溶液濃度％（好ましくは水溶液濃度％）において、例えば、２％〜２０％、好ましくは、４％〜１０％である。２％未満であると、所望の変色防止効果が得られにくく、２０％を超えると、酸味などが生じることにより風味を低下させ得る。 Ascorbic acid or a salt thereof is, for example, 2% to 20%, preferably 4% to 10% in a solution concentration% (preferably an aqueous solution concentration%) in combination with α-lipoic acid and coenzyme Q10. . When the content is less than 2%, it is difficult to obtain a desired discoloration preventing effect. When the content exceeds 20%, the taste may be lowered due to acidity and the like.
α−リポ酸とコエンザイムＱ１０との溶液濃度％（好ましくは水溶液濃度％）の割合は、０．０１％〜１％（好ましくは０．０２％〜０．１％）：０．００５％〜１％（好ましくは０．０１％〜０．１％）であり得る。α−リポ酸とコエンザイムＱ１０とアスコルビン酸またはその塩との溶液濃度％（好ましくは水溶液濃度％）の割合は、０．０１％〜１％（好ましくは０．０２％〜０．１％）：０．００５％〜１％（好ましくは０．０１％〜０．１％）：２％〜２０％（好ましくは４％〜１０％）であり得る。上記割合の配合とすることは、変色防止効果および風味の点を考慮して好ましいものであり得る。 The ratio of the solution concentration% (preferably aqueous solution concentration%) of α-lipoic acid and coenzyme Q10 is 0.01% to 1% (preferably 0.02% to 0.1%): 0.005% to 1 % (Preferably 0.01% to 0.1%). The ratio of the solution concentration% (preferably aqueous solution concentration%) of α-lipoic acid, coenzyme Q10, and ascorbic acid or a salt thereof is 0.01% to 1% (preferably 0.02% to 0.1%): 0.005% to 1% (preferably 0.01% to 0.1%): 2% to 20% (preferably 4% to 10%). The blending in the above ratio may be preferable in consideration of the discoloration preventing effect and the flavor.
予め製剤化する場合について、以下に説明する。この製剤が、アボカド果実加工品の変色防止剤となり得る。 The case of formulating in advance will be described below. This preparation can be an anti-discoloration agent for processed avocado fruit products.
製剤は、α−リポ酸およびコエンザイムＱ１０、あるいは、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸またはその塩を、変色防止の有効成分として含有するように調製され得る。製剤はさらに、必要に応じて、上記成分以外の製剤化原料として製剤化助剤または賦形剤を含有してもよい。このような助剤または賦形剤として、例えば、食品素材（例えば、食塩、精製塩、並塩、デキストリン、シクロデキストリン、オリゴ糖、糖類、パラチノース、糖アルコールなど、およびそれらの組合せ）が挙げられる。食品素材としては、イソマルツロース、デキストリン、糖アルコール等が好ましい。 The preparation can be prepared so as to contain α-lipoic acid and coenzyme Q10, or α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof as an active ingredient for preventing discoloration. The formulation may further contain a formulation aid or excipient as a formulation raw material other than the above components, if necessary. Examples of such auxiliaries or excipients include food materials (eg, salt, purified salt, common salt, dextrin, cyclodextrin, oligosaccharide, saccharide, palatinose, sugar alcohol, and the like, and combinations thereof). . As the food material, isomaltulose, dextrin, sugar alcohol and the like are preferable.
製剤は、液状製剤であり得る。液状製剤の製造は、当業者が通常用いる方法で行われ得る。液状製剤は、有効成分を、アボカドへの処理の際に変色防止効果を発揮する量（例えば、上述した溶液濃度）で含む溶液となるように調製され得る。あるいは、鮮度保持に用いる際に溶液中の各成分の量がアボカドへの処理の際に変色防止効果を発揮する量となるように希釈を考慮した配合量で調製したものであってもよい。 The formulation can be a liquid formulation. The liquid preparation can be produced by a method commonly used by those skilled in the art. The liquid preparation can be prepared so as to be a solution containing the active ingredient in an amount (for example, the above-described solution concentration) that exhibits an effect of preventing discoloration during the processing to avocado. Alternatively, it may be prepared in a blending amount in consideration of dilution so that the amount of each component in the solution when used for maintaining freshness is an amount that exhibits an effect of preventing discoloration during the processing to avocado.
製剤は、使用時に溶媒（好ましくは水）に溶解するまたは分散させる固形製剤であってもよい。固形製剤は、有効成分を、溶媒に溶解または分散させて溶液とした場合に変色防止効果を発揮する量（例えば、上述した溶液濃度）で溶液に含まれる配合量で含むように調製され得る。水に溶解した場合の各成分の濃度が所望の範囲内となるように、希釈率が設定され得る。固形製剤の形態としては、粉末、錠剤などが挙げられる。固形製剤の製造は、当業者が通常用いる方法で行われ得る。 The formulation may be a solid formulation that is dissolved or dispersed in a solvent (preferably water) at the time of use. The solid preparation can be prepared so as to contain the active ingredient in the amount contained in the solution in an amount that exhibits an effect of preventing discoloration (for example, the above-mentioned solution concentration) when dissolved or dispersed in a solvent to form a solution. The dilution rate can be set so that the concentration of each component when dissolved in water is within a desired range. Examples of the solid preparation include powder and tablets. The production of the solid preparation can be performed by a method commonly used by those skilled in the art.
製剤中の各種有効成分の組成比は、アボカド果実の変色防止処理に用いる方法、剤型などに依存し得るが、製剤中のα−リポ酸およびコエンザイムＱ１０の組成比（重量比）は、例えば、１：１〜３：１、好ましくは、１：１〜２：１であり得、そして製剤中のα−リポ酸とコエンザイムＱ１０とアスコルビン酸またはその塩との組成比は、例えば、０．２：０．１：４０〜３．２：１．６：８０、好ましくは、０．４：０．２：５０〜１．６：０．８：７０であり得る。 The composition ratio of various active ingredients in the preparation may depend on the method, dosage form, etc. used for the avocado fruit discoloration prevention treatment. The composition ratio (weight ratio) of α-lipoic acid and coenzyme Q10 in the preparation is, for example, 1: 1-3: 1, preferably 1: 1-2: 1, and the composition ratio of α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof in the preparation is, for example, 2: 0.1: 40 to 3.2: 1.6: 80, preferably 0.4: 0.2: 50 to 1.6: 0.8: 70.
後述の実施例において、製剤として、予め剥皮および／またはカットし、さらに種を除去した果実の浸漬処理に用いた一例（以下の調製例１１〜１５および６９〜７６）を示すが、これに限定されない。この製剤の場合、水溶液濃度％は、例えば、３％〜２０％であり、好ましくは５％〜１０％である。 In the examples described later, examples of preparations used for the immersion treatment of fruits that have been peeled and / or cut in advance and from which seeds have been removed (Preparation Examples 11 to 15 and 69 to 76 below) are shown, but the present invention is not limited thereto. Not. In the case of this preparation, the aqueous solution concentration% is, for example, 3% to 20%, preferably 5% to 10%.
上記変色防止処理において、各種有効成分または製剤とアボカド果実の果肉部との接触後、当該果肉部は特に洗浄（例えば、水洗）等を要することなく、そのまま調理用の材料として使用することができる。 In the above-mentioned discoloration prevention treatment, after contact between various active ingredients or preparations and the pulp part of the avocado fruit, the pulp part can be used as it is as a cooking material without requiring washing (for example, washing with water). .
必ずしも限定されないが、上記変色防止処理によれば、アボカド果実加工品の変色は、未処理のものと比較して、例えば、２４時間〜９６時間遅延または防止することができる。また、遅延または防止が望まれる時間に応じて、変色防止処理における各種有効成分の組成およびそれらの溶液濃度などを設定することもできる。 Although not necessarily limited, according to the discoloration prevention treatment, discoloration of the processed avocado fruit product can be delayed or prevented, for example, by 24 hours to 96 hours as compared with the untreated one. In addition, the composition of various active ingredients in the discoloration prevention treatment and the solution concentration thereof can be set according to the time for which delay or prevention is desired.
上記のように、上記各種有効成分または製剤とアボカド果実の果肉部との接触工程を通じて、変色防止されたアボカド果実加工品を得ることができる。 As described above, a processed processed avocado fruit can be obtained through the contact process of the various active ingredients or preparations with the pulp part of the avocado fruit.
アボカド果実加工品の製造の過程において、上述した通りの各種有効成分または製剤とアボカド果実の果肉部とを接触させる工程を含めることができる。アボカド果実加工品は、そのような接触工程を含む製造方法によって製造され得る。当該方法により製造されたアボカド果実加工品は、変色防止されたものであり得る。 In the process of producing a processed avocado fruit product, a step of bringing various active ingredients or preparations as described above into contact with the pulp part of the avocado fruit can be included. The processed avocado fruit product can be manufactured by a manufacturing method including such a contact step. The processed avocado fruit manufactured by the method may be prevented from being discolored.
以下、実施例を挙げて本発明を説明するが、本発明はこの実施例によって限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by this Example.
以下に示すように、アボカド処理溶液を調製した。 An avocado treatment solution was prepared as shown below.
（調製例１〜１０）
下記の表１に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対しα−リポ酸およびコエンザイムＱ１０を添加してアボカド処理溶液を調製した（調製例２〜１０）。なお、コントロールとして処理溶液無添加区（すなわち、アボカド未処理区）を設けたが、便宜上これを「調製例１」と称することとした。
(Preparation Examples 1 to 10)
The avocado-treated solution was prepared by adding α-lipoic acid and coenzyme Q10 to tap water so that the aqueous solution concentration shown in Table 1 below (the unit in the table is “% (w / w)”) ( Preparation Examples 2 to 10). As a control, a treatment solution-free group (that is, an avocado untreated group) was provided, but this was referred to as “Preparation Example 1” for convenience.
（調製例１１〜１５）
Ｌ−アスコルビン酸ナトリウム、α−リポ酸、コエンザイムＱ１０および食品素材（イソマルツロース、デキストリン）を順に６０重量％、０．８重量％、０．４重量％および３８．８重量％となるような割合で粉末混合し、製剤を得た。
(Preparation Examples 11 to 15)
L-ascorbic acid sodium, α-lipoic acid, coenzyme Q10 and food materials (isomaltulose, dextrin) are 60% by weight, 0.8% by weight, 0.4% by weight and 38.8% by weight in this order. Powder was mixed at a ratio to obtain a preparation.
次いで、下記の表２に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対し製剤を溶解して、アボカド処理溶液を得た（調製例１１〜１５）。 Subsequently, the preparation was dissolved in tap water so as to have an aqueous solution concentration shown in Table 2 below (the unit in the table is “% (w / w)”) to obtain an avocado-treated solution (Preparation Example 11). ~ 15).
（調製例１６〜２０）
下記の表２に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対しＬ−アスコルビン酸ナトリウムを添加してアボカド処理溶液を調製した（調製例１６〜２０）。調製例１６〜２０において、Ｌ−アスコルビン酸ナトリウムは、これを含有する製剤としてではなく、その物質自体を水溶液に添加した。表２は、対比のために、調製例１６〜２０のＬ−アスコルビン酸ナトリウムの水溶液濃度を調製例１１〜１５の製剤中に含まれるＬ−アスコルビン酸ナトリウムの水溶液濃度と共に示す。
(Preparation Examples 16 to 20)
An avocado-treated solution was prepared by adding sodium L-ascorbate to tap water so that the aqueous solution concentration shown in Table 2 below (the unit in the table is “% (w / w)”) (preparation example). 16-20). In Preparation Examples 16 to 20, L-sodium ascorbate was not added as a preparation containing it, but the substance itself was added to the aqueous solution. Table 2 shows the aqueous solution concentration of sodium L-ascorbate of Preparation Examples 16 to 20 together with the aqueous solution concentration of sodium L-ascorbate contained in the preparations of Preparation Examples 11 to 15 for comparison.
（実施例１：アボカド浸漬処理）
アボカドの皮を剥き、種を取り除き、処理溶液試験区ごとに均一な大きさとなるようにカットした。カットしたアボカド果実（以下、「アボカドカット果実」ともいう）をアボカド処理溶液中に、果実と溶液とが重量比にて１：１となるように２０℃にて１０分間浸漬した後、液切りを行った。次いで、液切り後の果実をポリスチレン製容器に入れ、冷蔵庫内に１０℃にて保管した。保管の開始時点、２４時間後、および９６時間後に果実の外観を目視観察した。２４時間後および９６時間後の外観評価を目視にて行い、評価基準は下記の通りとした。目視は、被験者１０名により行い、判定結果は、以下の評価基準で採点し、平均点として得た。
(Example 1: Avocado immersion treatment)
The avocado skin was peeled off, the seeds were removed, and each treatment solution test section was cut to a uniform size. After immersing the cut avocado fruit (hereinafter also referred to as “avocado cut fruit”) in an avocado treatment solution at 20 ° C. for 10 minutes so that the fruit and solution have a weight ratio of 1: 1, the liquid is removed. Went. Next, the fruit after draining was placed in a polystyrene container and stored in a refrigerator at 10 ° C. The appearance of the fruit was visually observed at the start of storage, 24 hours later, and 96 hours later. Appearance evaluation after 24 hours and 96 hours was performed visually, and the evaluation criteria were as follows. Visual observation was performed by 10 subjects, and the determination results were scored according to the following evaluation criteria and obtained as an average score.
（外観評価基準）
１ 褐変なし（開始時と変化が無く、良好）
２ 僅かに変色あり（開始時と比較するとやや変色は見られるが、効果は高い）
３ 筋の部分が褐変
４ 全体がやや褐変（無添加と同等程度の変色度合い）
５ 全体が著しく褐変（無添加より悪い）
したがって、評価点数が低いほど、褐変の程度が低い。
(Appearance evaluation criteria)
1 No browning (no change from the start, good)
2 Slightly discolored (slightly discolored compared to the start, but highly effective)
3 The part of the stripe is browned 4 The whole is slightly browned
5 The whole is markedly browned (worse than no additive)
Therefore, the lower the evaluation score, the lower the degree of browning.
調製例１〜２０の外観評価の結果を、以下の表３（調製例１〜６）、表４（調製例７〜１０）、表５（調製例１１〜１５）および表６（調製例１６〜２０）に示す。また、これらの表には、用いたアボカド処理溶液の各成分または製剤の水溶液濃度（表中の単位は「％（ｗ／ｗ）」）および水溶液ｐＨを併せて示す。 The results of the appearance evaluation of Preparation Examples 1 to 20 are shown in Table 3 (Preparation Examples 1 to 6), Table 4 (Preparation Examples 7 to 10), Table 5 (Preparation Examples 11 to 15), and Table 6 (Preparation Example 16). To 20). These tables also show the concentration of each component of the avocado treatment solution or the aqueous solution concentration of the preparation (the unit in the table is “% (w / w)”) and the aqueous solution pH.
開始時点、２４時間後、および９６時間後の４片のカットされたアボカド果実（「アボカドカット果実」）の外観を示す写真を図１（調製例１〜６）、図２（調製例７〜１０）、図３（調製例１１〜１５）および図４（調製例１６〜２０）に示す。図１〜図４には、各調製例の組成および水溶液濃度（単位は「％（ｗ／ｗ）」）もまた併せて示す。 Photographs showing the appearance of 4 pieces of cut avocado fruit (“Avocado Cut Fruit”) at the start, 24 hours, and 96 hours later are shown in FIG. 1 (Preparation Examples 1-6) and FIG. 2 (Preparation Examples 7-7). 10), FIG. 3 (Preparation Examples 11 to 15) and FIG. 4 (Preparation Examples 16 to 20). 1 to 4 also show the composition and aqueous solution concentration (unit: “% (w / w)”) of each preparation example.
アボカド果実は、アボカド処理溶液無添加の場合、２４時間後に筋の部分が褐変し、そして９６時間後には筋だけでなく、一部褐変部分が広がっていた（調製例１）。 In the case where the avocado fruit was not added, the avocado fruit browned in 24 hours after the avocado treatment solution, and after 96 hours, not only the streaks but also a part of the browned portion spread (Preparation Example 1).
α−リポ酸単品を含むアボカド処理溶液では、水溶液濃度０．０５％以上で果実の褐変の抑制が見られたが、果実は全体的にやや黄色みを帯びていた（調製例２、５および８）。これに対し、α−リポ酸およびコエンザイムＱ１０を含むアボカド処理溶液では、褐変抑制効果が向上し、鮮やかで明るい色調となった（調製例７および１０）。この併用の場合では、２４時間であれば、水溶液濃度が共に０．０２％の場合でも変色防止効果が得られた（調製例４）。 In the avocado treatment solution containing α-lipoic acid alone, fruit browning was suppressed at an aqueous solution concentration of 0.05% or more, but the fruit was slightly yellowish overall (Preparation Examples 2, 5 and 8). In contrast, in the avocado-treated solution containing α-lipoic acid and coenzyme Q10, the browning inhibitory effect was improved and the color tone became bright and bright (Preparation Examples 7 and 10). In the case of this combined use, if it was 24 hours, the effect of preventing discoloration was obtained even when the aqueous solution concentration was both 0.02% (Preparation Example 4).
コエンザイムＱ１０単品を含むアボカド処理溶液においては、褐変抑制は得られなかった（調製例３、６および９）。 In the avocado-treated solution containing Coenzyme Q10 alone, browning inhibition was not obtained (Preparation Examples 3, 6 and 9).
α−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムを併用して含む製剤については、水溶液濃度が５％〜１０％で９６時間の褐変抑制効果が得られた（調製例１２〜１５）。２４時間であれば、３％においても褐変抑制効果は得られた（調製例１１）。 About the formulation containing α-lipoic acid, coenzyme Q10 and sodium ascorbate in combination, a browning suppression effect of 96 hours was obtained at an aqueous solution concentration of 5% to 10% (Preparation Examples 12 to 15). If it was 24 hours, the browning inhibitory effect was acquired also in 3% (preparation example 11).
アスコルビン酸ナトリウム単品を含むアボカド処理溶液では、あまり優れた褐変抑制は得られなかった（調製例１６〜２０）。 In the avocado-treated solution containing sodium ascorbate alone, a very excellent browning suppression was not obtained (Preparation Examples 16 to 20).
調製例１〜２０の結果より、以下が観察された。α−リポ酸とコエンザイムＱ１０との併用により、コエンザイムＱ１０単独ではむしろ褐変を促進するにもかかわらず、α−リポ酸単独よりも優れた変色防止効果が得られ、かつアボカドの果実そのものの色を明るく鮮やかなものとすることができる。さらに、アスコルビン酸ナトリウムもまた単独で褐変を促進する傾向にあるにもかかわらず、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムの併用により、一層優れた変色防止効果が得られ得る。 From the results of Preparation Examples 1 to 20, the following was observed. Although coenzyme Q10 alone promotes browning by co-use of α-lipoic acid and coenzyme Q10, the anti-discoloration effect is superior to that of α-lipoic acid alone, and the color of avocado fruit itself It can be bright and vivid. Furthermore, even though sodium ascorbate also tends to promote browning alone, the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate can provide a further excellent discoloration preventing effect.
（調製例２１〜３７：種々のα−リポ酸：コエンザイムＱ１０比率の水溶液の調製）
下記の表７に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対しα−リポ酸およびコエンザイムＱ１０を添加してアボカド処理溶液を調製した（調製例２２〜３７）。なお、コントロールとして処理溶液無添加区（すなわち、アボカド未処理区）を設けたが、便宜上これを「調製例２１」と称することとした。
(Preparation Examples 21 to 37: Preparation of various α-lipoic acid: coenzyme Q10 aqueous solutions)
The avocado-treated solution was prepared by adding α-lipoic acid and coenzyme Q10 to tap water so that the aqueous solution concentration shown in Table 7 below (the unit in the table is “% (w / w)”) ( Preparation Examples 22 to 37). As a control, a treatment solution non-addition zone (that is, an avocado untreated zone) was provided, but this was referred to as “Preparation Example 21” for convenience.
（調製例３８〜６３：α−リポ酸：コエンザイムＱ１０：Ｌ−アスコルビン酸ナトリウムの比率を変化させた場合の水溶液の調製）
下記の表８に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対しα−リポ酸、コエンザイムＱ１０およびＬ−アスコルビン酸ナトリウムを添加してアボカド処理溶液を調製した（調製例３９〜６３）。なお、コントロールとして処理溶液無添加区（すなわち、アボカド未処理区）を設けたが、便宜上これを「調製例３８」と称することとした。
(Preparation Examples 38 to 63: Preparation of aqueous solution when the ratio of α-lipoic acid: coenzyme Q10: sodium L-ascorbate was changed)
Avocado by adding α-lipoic acid, coenzyme Q10 and sodium L-ascorbate to tap water so that the aqueous solution concentration shown in Table 8 below (the unit in the table is “% (w / w)”) Treatment solutions were prepared (Preparation Examples 39-63). As a control, a treatment solution-free group (that is, an avocado untreated group) was provided, but for convenience, this was referred to as “Preparation Example 38”.
（実施例２：α−リポ酸とコエンザイムＱ１０との併用によるアボカド浸漬処理）
上記のような調製例２１〜３７のアボカド処理溶液の試験区を設けたこと以外は、実施例１と同様にアボカド果実（アボカドカット果実）を浸漬処理し、評価した。結果を下記の表９〜表１０および図５〜図８に示す。
(Example 2: Avocado immersion treatment by combined use of α-lipoic acid and coenzyme Q10)
Avocado fruit (avocado cut fruit) was dipped and evaluated in the same manner as in Example 1 except that the test section for the avocado treatment solutions of Preparation Examples 21 to 37 was provided. The results are shown in the following Tables 9 to 10 and FIGS.
アボカド果実は、アボカド処理溶液無添加の場合、２４時間後に筋の部分が褐変し、そして９６時間後には筋だけでなく、一部褐変部分が広がっていた（調製例２１）。 In the case where the avocado fruit was not added, the avocado fruit browned in 24 hours after the avocado treatment solution, and after 96 hours, not only the streaks but also a part of the browned portion spread (Preparation Example 21).
本実施例においては、水溶液濃度０．０１％〜０．１％でα−リポ酸単品を含むアボカド処理溶液で、果実の褐変の抑制は見られなかった（調製例２２〜２５）。水溶液濃度０．０１％〜０．１％でコエンザイムＱ１０単品を含むアボカド処理溶液でも、果実の褐変の抑制は見られなかった（調製例２６〜２９）。 In this example, inhibition of fruit browning was not observed in the avocado treatment solution containing α-lipoic acid alone at an aqueous solution concentration of 0.01% to 0.1% (Preparation Examples 22 to 25). Even in the avocado-treated solution containing coenzyme Q10 alone at an aqueous solution concentration of 0.01% to 0.1%, inhibition of fruit browning was not observed (Preparation Examples 26 to 29).
α−リポ酸およびコエンザイムＱ１０を含むアボカド処理溶液では、特にα−リポ酸の水溶液濃度０．０５％の場合にコエンザイムＱ１０の水溶液濃度を０．０１％〜０．１％とした場合に２４時間、α−リポ酸の水溶液濃度０．１％の場合にコエンザイムＱ１０の水溶液濃度を０．０１％〜０．１％とした場合に２４時間〜９６時間にわたり、果実の褐変の抑制が観察された（調製例３０〜３７）。 The avocado-treated solution containing α-lipoic acid and coenzyme Q10 is 24 hours when the aqueous solution concentration of coenzyme Q10 is 0.01% to 0.1%, particularly when the aqueous solution concentration of α-lipoic acid is 0.05%. In the case where the aqueous solution concentration of α-lipoic acid was 0.1%, the browning of the fruit was observed to be suppressed for 24 hours to 96 hours when the aqueous solution concentration of coenzyme Q10 was 0.01% to 0.1%. (Preparation Examples 30 to 37).
（実施例３：α−リポ酸とコエンザイムＱ１０とＬ−アスコルビン酸ナトリウムとの併用によるアボカド浸漬処理）
上記のような調製例３８〜６３のアボカド処理溶液の試験区を設けたこと以外は、実施例１と同様にアボカド果実（アボカドカット果実）を浸漬処理し、評価した。結果を下記の表１１〜表１３および図９〜図１４に示す。
(Example 3: Avocado immersion treatment by combined use of α-lipoic acid, coenzyme Q10, and sodium L-ascorbate)
The avocado fruit (avocado cut fruit) was dipped and evaluated in the same manner as in Example 1 except that the test section of the avocado treatment solution of Preparation Examples 38 to 63 as described above was provided. The results are shown in Tables 11 to 13 and FIGS.
アボカド果実は、アボカド処理溶液無添加の場合、２４時間後に筋の部分が褐変し、そして９６時間後には筋だけでなく、一部褐変部分が広がっていた（調製例３８）。 In the case where the avocado fruit was not added, the avocado fruit browned in 24 hours after the avocado treatment solution, and after 96 hours, not only the streaks but also part of the browning spread (Preparation Example 38).
Ｌ−アスコルビン酸ナトリウム単品を含むアボカド処理溶液では、褐変の抑制は見られなかった（調製例３９）。Ｌ−アスコルビン酸ナトリウムとα−リポ酸との併用では、α−リポ酸の濃度の向上と共に果実の褐変抑制が見られた（調製例４０〜４３）。Ｌ−アスコルビン酸ナトリウムとコエンザイムＱ１０との併用では、２４時間では果実の褐変の抑制が見られたようであったが、より長期になると褐変が生じた（調製例４４〜４７）。調製例４０〜４７においては、果実の褐変抑制が見られたものの、抑制の度合いが十分とはいえず、また果実色自体がやや黄みをおびるものであった。 In the avocado treatment solution containing sodium L-ascorbate alone, no inhibition of browning was observed (Preparation Example 39). In the combined use of sodium L-ascorbate and α-lipoic acid, fruit browning inhibition was observed along with an increase in the concentration of α-lipoic acid (Preparation Examples 40 to 43). In the combined use of sodium L-ascorbate and coenzyme Q10, it seemed that browning of the fruit was suppressed in 24 hours, but browning occurred in a longer period (Preparation Examples 44 to 47). In Preparation Examples 40 to 47, although suppression of browning of the fruit was observed, the degree of suppression was not sufficient, and the fruit color itself was slightly yellowish.
α−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムを併用した場合、α−リポ酸の水溶液濃度０．０１％〜０．１％のいずれの場合でも、コエンザイムＱ１０の水溶液濃度が０．０１％〜０．１％であり、Ｌ−アスコルビン酸ナトリウムの水溶液濃度を３％とした場合に、２４時間後および９６時間後の両方ともに、よりよい果実褐変抑制が観察された（調製例４８〜６３）。特にα−リポ酸の水溶液濃度を０．０５％以上とした場合に、α−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムの併用での褐変の抑制が顕著に優れていた（調製例５６〜６３）。 When α-lipoic acid, coenzyme Q10 and sodium ascorbate are used in combination, the aqueous solution concentration of coenzyme Q10 is 0.01% to 0 in any case where the aqueous solution concentration of α-lipoic acid is 0.01% to 0.1%. When the concentration of the aqueous solution of sodium L-ascorbate was 3%, better fruit browning suppression was observed both after 24 hours and after 96 hours (Preparation Examples 48 to 63). In particular, when the aqueous solution concentration of α-lipoic acid was set to 0.05% or more, the suppression of browning by the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate was remarkably excellent (Preparation Examples 56 to 63). .
実施例２および３における調製例２１〜６３の結果からも、α−リポ酸とコエンザイムＱ１０との併用によるアボカド果実の変色防止効果の向上、およびα−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムの併用による一層優れた変色防止効果が観察された。 From the results of Preparation Examples 21 to 63 in Examples 2 and 3, the effect of preventing discoloration of avocado fruit by the combined use of α-lipoic acid and coenzyme Q10 and the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate An even better anti-discoloration effect was observed.
（調製例６４〜６８：α−リポ酸：コエンザイムＱ１０が２：１比率にて濃度を変更した水溶液の調製）
下記の表１４に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対しα−リポ酸およびコエンザイムＱ１０を添加してアボカド処理溶液を調製した（調製例６５〜６８）。なお、コントロールとして処理溶液無添加区（すなわち、アボカド未処理区）を設けたが、便宜上これを「調製例６４」と称することとした。
(Preparation Examples 64-68: Preparation of aqueous solutions in which the concentration of α-lipoic acid: coenzyme Q10 was changed at a ratio of 2: 1)
The avocado-treated solution was prepared by adding α-lipoic acid and coenzyme Q10 to tap water so that the aqueous solution concentration shown in Table 14 below (the unit in the table is “% (w / w)”) ( Preparation Examples 65-68). As a control, a treatment solution-free group (that is, an avocado untreated group) was provided, but this was referred to as “Preparation Example 64” for convenience.
（調製例６９〜７６：α−リポ酸とコエンザイムＱ１０とＬ−アスコルビン酸ナトリウムとを含む製剤および当該製剤の水溶液の調製）
Ｌ−アスコルビン酸ナトリウム、α−リポ酸、コエンザイムＱ１０および食品素材（イソマルツロース）を下記の表１５に示す配合（表中の単位は「重量％」）となるように粉末混合し、製剤Ａ〜Ｄを得た。
(Preparation Examples 69 to 76: Preparation of α-lipoic acid, coenzyme Q10, and sodium L-ascorbate and preparation of an aqueous solution thereof)
L-sodium ascorbate, α-lipoic acid, coenzyme Q10 and food material (isomaltulose) were mixed by powder so as to have the composition shown in the following Table 15 (the unit in the table is “wt%”). ~ D was obtained.
次いで、下記の表１６に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対し製剤を溶解して、アボカド処理溶液を得た（調製例６９〜７６）。 Next, the preparation was dissolved in tap water so that the aqueous solution concentration shown in Table 16 below (the unit in the table is “% (w / w)”) was obtained to obtain an avocado-treated solution (Preparation Example 69). ~ 76).
（調製例７７〜９７：α−リポ酸とコエンザイムＱ１０とＬ−アスコルビン酸ナトリウムとを０．０１〜１．０：０．００５〜０．５：２〜２０の比率で含む水溶液の調製）
下記の表１７に示す水溶液濃度（表中の単位は「％（ｗ／ｗ）」）となるように、水道水に対しα−リポ酸、コエンザイムＱ１０およびＬ−アスコルビン酸ナトリウムを添加してアボカド処理溶液を調製した（調製例７８〜９７）。なお、コントロールとして処理溶液無添加区（すなわち、アボカド未処理区）を設けたが、便宜上これを「調製例７７」と称することとした。
(Preparation Examples 77 to 97: Preparation of an aqueous solution containing α-lipoic acid, coenzyme Q10, and sodium L-ascorbate in a ratio of 0.01 to 1.0: 0.005 to 0.5: 2 to 20)
Avocado by adding α-lipoic acid, coenzyme Q10 and sodium L-ascorbate to tap water so that the aqueous solution concentration shown in Table 17 below (the unit in the table is “% (w / w)”). Treatment solutions were prepared (Preparation Examples 78-97). As a control, a treatment solution-free group (that is, an avocado untreated group) was provided, but for convenience, this was referred to as “Preparation Example 77”.
（実施例４：調製例６４〜７６によるアボカド浸漬処理）
上記のような調製例６４〜７６のアボカド処理溶液の試験区を設けたこと以外は、実施例１と同様にアボカド果実（アボカドカット果実）を浸漬処理し、評価した。結果を下記の表１８〜表１９および図１５〜図１７に示す。
(Example 4: Avocado immersion treatment according to Preparation Examples 64-76)
The avocado fruit (avocado cut fruit) was dipped and evaluated in the same manner as in Example 1 except that the test group for the avocado treatment solution of Preparation Examples 64-76 was prepared. The results are shown in Tables 18 to 19 and FIGS.
（実施例５：調製例７７〜９７によるアボカド浸漬処理）
上記のような調製例７７〜９７のアボカド処理溶液の試験区を設けたこと以外は、実施例１と同様にアボカド果実（アボカドカット果実）を浸漬処理し、評価した。結果を下記の表２０〜表２２および図１８〜図２２に示す。
(Example 5: Avocado immersion treatment according to Preparation Examples 77 to 97)
The avocado fruit (avocado cut fruit) was dipped and evaluated in the same manner as in Example 1 except that the test group of the avocado treatment solution of Preparation Examples 77 to 97 was provided. The results are shown in Tables 20 to 22 and FIGS.
実施例４および５において、処理溶液無添加区（アボカド未処理区）の調製例６４および７７以外では、少なくとも２４時間後には果実の褐変は抑制されていた。特に、調製例６８、７０〜７２、７４〜７６、８１、８５、８８、８９および９２〜９７においては、９６時間後であっても、褐変の抑制が顕著に優れていた。 In Examples 4 and 5, except for Preparation Examples 64 and 77 in the treatment solution-free group (avocado untreated group), the browning of the fruit was suppressed at least 24 hours later. In particular, in Preparation Examples 68, 70 to 72, 74 to 76, 81, 85, 88, 89, and 92 to 97, the suppression of browning was remarkably excellent even after 96 hours.
これらの実施例においても、α−リポ酸とコエンザイムＱ１０との併用によるアボカド果実の変色防止効果の向上、およびα−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムの併用による一層優れた変色防止効果が観察された。α−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムの併用は、これらの各成分を別々に添加して水溶液を調製した場合および混合して製剤化した場合のいずれも、効果が発揮された。 Also in these examples, an improvement in the discoloration prevention effect of avocado fruit by the combined use of α-lipoic acid and coenzyme Q10 and a further excellent discoloration prevention effect by the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate were observed. It was done. The combined use of α-lipoic acid, coenzyme Q10, and sodium ascorbate showed an effect both in the case where an aqueous solution was prepared by separately adding each of these components and in the case where it was formulated into a mixture.
上記の通り、実施例１〜５において、α−リポ酸とコエンザイムＱ１０との併用、またはα−リポ酸、コエンザイムＱ１０およびアスコルビン酸ナトリウムの併用により、変色防止されたアボカドカット果実を得ることができた。変色防止されたアボカドカット果実は、各成分を別々に添加して水溶液を調製した場合および混合して製剤化した場合の両場合において得られた。 As described above, in Examples 1 to 5, it is possible to obtain avocado-cut fruits that are prevented from being discolored by the combined use of α-lipoic acid and coenzyme Q10, or the combined use of α-lipoic acid, coenzyme Q10, and sodium ascorbate. It was. The avocado cut fruit which was prevented from being discolored was obtained in both cases where each component was added separately to prepare an aqueous solution and when it was formulated into a mixture.
本発明は、例えば、アボカドに関する食品製造分野および食品加工分野において有用である。さらに、本発明は、アボカドを材料とする食品を提供または販売し得る店舗（例えば、コンビニエンスストア、スーパーマーケットのバックヤード、ファーストフード店、レストラン等の飲食店）への食品の流通ならびに当該店舗における保管、販売および提供にとって有用である。 The present invention is useful, for example, in the food production field and food processing field related to avocado. Furthermore, the present invention provides distribution of food to stores that can provide or sell foods made from avocado (for example, convenience stores, supermarket backyards, fast food restaurants, restaurants such as restaurants) and storage at the stores. Useful for sale and offer.
Claims (12)
アボカド果実の果肉部を、α−リポ酸およびコエンザイムＱ１０に接触させる工程を含む、方法。 A method for preventing discoloration of processed avocado fruit,
A method comprising the step of contacting the pulp part of avocado fruit with α-lipoic acid and coenzyme Q10.
アボカド果実の果肉部を、α−リポ酸およびコエンザイムＱ１０に接触させる工程を含む、方法。 A method for producing processed avocado fruit,
A method comprising the step of contacting the pulp part of avocado fruit with α-lipoic acid and coenzyme Q10.
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