JP2024046554A - Quality improving agent for frozen vegetables and fruits, frozen vegetables and fruits using the same, and manufacturing method therefor - Google Patents

Abstract

To provide a quality improving agent for frozen vegetables and fruits that can restrain a deterioration in texture after freezing, and can keep the original crispness and hardness of vegetables and fruits, the frozen vegetables and fruits using the same, and a manufacturing method therefor.SOLUTION: A quality improving agent for frozen vegetables and fruits according to the present invention contains water-soluble dietary fiber and water-insoluble dietary fiber. In the present invention, treatment liquid containing the quality improving agent for the frozen vegetables and fruits is applied to vegetables and fruits, the vegetables and fruits to which the treatment liquid has been applied is frozen, and thereby the frozen vegetables and fruits can be manufactured.SELECTED DRAWING: None

Description

The present invention relates to a quality improver for frozen fruits and vegetables, as well as frozen fruits and vegetables using the same and a method for producing the same.

In recent years, demand for frozen foods has become increasingly high. Frozen foods allow various foods to be manufactured, distributed, sold, and stored in a frozen state, making it possible to preserve foods for a long period of time. It is also possible to maintain the freshness of food by quickly freezing it. Furthermore, with the spread of microwave ovens, consumers can enjoy high-quality cooked foods by simply plating them, without having to perform complicated cooking operations, for semi-cooked foods and frozen frozen foods.

On the other hand, as for fruits and vegetables such as fruits, it cannot be said that there are currently many fruits and vegetables that are distributed as frozen foods. This is because it has been pointed out that when fruits are frozen, they generally become soft after thawing, resulting in loss of texture, and progress in discoloration, resulting in poor appearance.

To solve this problem, for example, by adjusting the content of cellooligosaccharide, which is an ingredient, it is possible to suppress syneresis from frozen foods and drinks made of plant-based foods such as vegetables and fruits, and to improve the edibility before and after freezing. It has been proposed to reduce changes in texture and taste (Patent Document 1). Here, cellooligosaccharides are thought to be expressed in order to stabilize the cell walls of plant foods and drinks.

However, even if such technology is used, it is still difficult to say that the deterioration in texture of frozen fruits and vegetables has been sufficiently improved. This decrease in texture is a major cause of hindering the spread of frozen fruits and vegetables compared to other frozen foods.

JP 2010-226995 A

The present invention aims to solve the above problems, and its purpose is to provide a quality improver for frozen fruits and vegetables that can suppress deterioration in texture after freezing and retain the original crispness and hardness of the fruits and vegetables, as well as frozen fruits and vegetables using the same and a method for producing the same.

The present invention is a quality improver for frozen fruits and vegetables that contains water-soluble dietary fiber and water-insoluble dietary fiber.

In one embodiment, the water-soluble dietary fiber is at least one type of dietary fiber selected from the group consisting of inulin and pectin.

In one embodiment, the water-insoluble dietary fiber is dietary fiber derived from at least one material selected from the group consisting of microorganisms and pulp.

In one embodiment, the quality improver for frozen fruits and vegetables of the present invention further contains an osmotic pressure adjusting agent.

In a further embodiment, the osmolality adjusting aid is at least one sugar selected from the group consisting of fructose, glucose, lactose, and trehalose.

In one embodiment, the frozen fruit and vegetable quality improver of the present invention further contains an antioxidant.

In one embodiment, the frozen fruit and vegetable quality improver of the present invention is used for frozen browned fruit and vegetables.

In one embodiment, the quality improver for frozen fruits and vegetables of the present invention is used for browning fruit for freezing.

The present invention also provides frozen fruits and vegetables, in which the fruits and vegetables are impregnated with the quality improver for frozen fruits and vegetables.

The present invention also provides a method for producing frozen fruits and vegetables, comprising:
(a) a step of applying a treatment liquid containing the quality improver for frozen fruits and vegetables to the fruits and vegetables, and (b) a step of freezing the fruits and vegetables to which the treatment liquid has been applied,
A method including:

In one embodiment, the step (a) is performed by impregnating the fruits and vegetables with a treatment liquid containing the quality improver for frozen fruits and vegetables.

According to the present invention, frozen fruits and vegetables that do not lose texture after thawing can be easily produced. The resulting frozen fruits and vegetables can be stored at temperatures below -18°C, and are suitable for storage in manufacturing plants, warehouses, and distribution trucks, as well as in home freezers and other storage facilities used by general consumers.

The present invention will be explained in detail below.

(Frozen fruit and vegetable quality enhancer)
The quality improver for frozen fruits and vegetables of the present invention contains water-soluble dietary fiber and water-insoluble dietary fiber.

Here, the term "water-soluble dietary fiber" used herein refers to dietary fiber that has the property of completely dissolving in water, and dietary fiber that does not completely dissolve in water but absorbs water and gels. refers to both. On the other hand, the term "insoluble dietary fiber" used in this specification refers to dietary fibers other than the above-mentioned water-soluble dietary fibers, such as those that do not dissolve in water and absorb water. , refers to dietary fiber that can maintain its original form in water even if added to it without gelling.

The water-soluble dietary fiber dissolves in the processing solution described below, penetrates into the inside of the fruit or vegetable, and plays the role of suppressing the enlargement of ice crystals in the fruit or vegetable. Examples of water-soluble dietary fibers include fructans (eg, inulin, levan and graminan, and combinations thereof), indigestible dextrins, polydextrose, glucomannan, pectin and alginic acid, and combinations thereof.

In the present invention, the water-soluble dietary fiber is preferably inulin, pectin, or a combination thereof, because it can effectively suppress the softened texture when frozen fruits and vegetables are thawed, which will be described later.

Inulin is a type of polysaccharide composed of D-fructose, and is known as a carbohydrate found in Asteraceae plants such as the tubers of Jerusalem artichoke (Heilianthus tuberosus L.) and the bulbs of Dahlia (Dahlia variabilis Desf.). . Inulin cannot be broken down by the human digestive system and is metabolized by the intestinal flora of the large intestine, so it is treated as dietary fiber in nutritional information labels. The molecular weight of inulin is, for example, 520 to 11,000, preferably 2,000 to 8,000.

Pectin is a complex polysaccharide contained in the cell walls and middle leaves of plants, and is a polysaccharide containing as a main component polygalacturonic acid in which galacturonic acid is α-1,4-linked. Pectin also cannot be broken down by the human digestive system and is metabolized by the intestinal flora of the large intestine. The weight average molecular weight of pectin is, for example, 50,000 to 360,000. Examples of pectin include HM pectin, which has the property of gelling in the presence of acids (for example, pH 3.5 or lower) or sugars (Bx55 or higher), and LM pectin, which has the property of gelling in the presence of minerals such as calcium and magnesium. Can be mentioned. In the present invention, it is preferable that the pectin is HM pectin because gelation easily progresses due to the sugars contained in fruits and vegetables (for example, fruits).

The water-insoluble dietary fiber includes all dietary fibers that do not dissolve in water or are sparingly soluble in water, and plays a role in suppressing the soft texture of frozen fruits and vegetables when thawed, which will be described later. Water-insoluble dietary fibers are also characterized by being able to retain water in an amount of 10% by weight or more based on their dry weight.

Examples of water-insoluble dietary fibers include microbial-derived dietary fiber, pulp-derived dietary fiber, insoluble beta-glucan, cellulose, hemicellulose, lignin, chitin, and chitosan, and combinations thereof.

Dietary fibers derived from microorganisms include, for example, those produced by microorganisms outside the cells and/or components constituting the cell walls of microorganisms, and may have any form such as powder or dispersion. . Specific examples of dietary fiber derived from microorganisms include dietary fiber derived from fungi such as yeast and koji mold, dietary fiber derived from bacteria such as lactic acid bacteria, and combinations thereof.

Here, for example, yeast powder is yeast (e.g., torula yeast, baker's yeast, brewer's yeast, sake yeast, and combinations thereof) used for producing yeast extract that can be used in seasonings, etc., which is then heat-treated and processed into a powder form. Yeast powder is a particle containing a cell wall composed of β-glucan and the like, and has the property of easily retaining water and oil. Yeast powder is commercially available, and is a material whose safety in the food industry is widely known.

Pulp-derived dietary fiber is obtained by drying and powdering plant-derived pulp. Specific examples of pulp-derived dietary fibers include bamboo fiber, apple fiber, citrus fiber, beet fiber, wheat fiber, oat fiber, potato fiber, oat fiber, and sugarcane fiber, and combinations thereof. .

For example, bamboo fiber is made by drying and powdering the pulp portion derived from bamboo, is commercially available, and is widely known to be safe for use in the food industry. Bamboo powder has excellent water and oil absorption properties, and has an average fiber length of, for example, 30 μm to 500 μm. Bamboo fiber is commercially available, and is a material widely known to be safe for use in the food industry.

In the present invention, the water-insoluble dietary fiber is preferably yeast powder, bamboo fiber, or a combination thereof because it has an excellent effect of suppressing softening of the texture during freezing and thawing and has little effect on flavor.

The average particle size of the water-insoluble dietary fiber is not particularly limited, but is preferably 0.5 μm to 600 μm, and more preferably 0.5 μm to 200 μm. When the water-insoluble dietary fiber has an average particle size within this range, it can penetrate further into the interior of fruits and vegetables.

Furthermore, in the present invention, the water-insoluble dietary fiber is also characterized in that it can retain 10% or more by weight of water relative to its own weight in the dry form.

The content of water-insoluble dietary fiber is not particularly limited, but preferably 0.1 parts by mass to 1000 parts by mass, for example, per 100 parts by mass of the water-soluble dietary fiber contained in the quality improver for frozen fruits and vegetables of the present invention. More preferably, it is 5 parts by mass to 200 parts by mass. If the content of water-insoluble dietary fiber is less than 0.1 part by mass, the water-insoluble dietary fiber that has penetrated into the fruit or vegetables will not have a sufficient moisture retention effect, and a large amount of drip may occur after freezing and thawing. When the content of water-insoluble dietary fiber exceeds 1000 parts by mass, a large amount of water-insoluble dietary fiber adheres to the surface of the fruits and vegetables, which may make the surface rough and give an unpleasant texture.

The frozen fruit and vegetable quality improver of the present invention may also contain an osmotic pressure adjusting aid.

The osmotic pressure adjustment aid utilizes the difference in osmotic pressure between the processing liquid containing the quality improver for frozen fruits and vegetables of the present invention and the processed fruits and vegetables, and transfers the active ingredients from the processing liquid to the fruits and vegetables (for example, the above-mentioned It plays a role in assisting the transfer and impregnation of inulin and/or water-insoluble dietary fiber). Examples of osmotic pressure adjusting agents include fructose, glucose, lactose, trehalose, reduced starch syrup, powdered reduced starch syrup, isomaltooligosaccharides, maltose, sorbitol, maltitol, xylose, sucrose, palatinose, galactose and dextrin, and combinations thereof. can be mentioned. Preferably, the osmotic pressure adjusting agent is fructose, glucose, lactose, trehalose, or a combination thereof, since the active ingredient can be transferred and impregnated more effectively.

The content of the osmotic pressure adjusting aid is not particularly limited, but is preferably 1 to 5,000 parts by mass, and more preferably 5 to 1,000 parts by mass, per 100 parts by mass of the water-soluble dietary fiber contained in the frozen fruit and vegetable quality improver of the present invention. If the content of the osmotic pressure adjusting aid is less than 1 part by mass, the water-soluble dietary fiber may not penetrate sufficiently into the fruit and vegetable, and the texture improving effect upon cold thawing may be weakened. If the content of the osmotic pressure adjusting aid exceeds 5,000 parts by mass, moisture may be removed from the fruit and vegetable by osmotic pressure, causing a loss of texture.

The frozen fruit and vegetable quality improver of the present invention may also contain an antioxidant.

Antioxidants are commonly used in the food industry, and play a role in suppressing discoloration during storage of frozen fruits and vegetables, which will be described later. Examples of antioxidants include ascorbic acid, sodium ascorbate, calcium ascorbate, purified salts, erythorbic acid, sodium erythorbate, catechin, dibutylated hydroxytoluene, tocopherol, butylated hydroxyanisole, ascorbate palmitate, ascorbate stearin. Acid ester, tea extract, gallic acid, ferulic acid, rosemary extract, grape seed extract, sage extract, clove extract, mixed tocopherols, rutin, quercetin, sunflower seed extract, alpha-lipoic acid, anhydro Includes fructose and oryzanol, and combinations thereof. As the antioxidant, ascorbic acid, sodium ascorbate, calcium ascorbate, and combinations thereof are preferred because they can more effectively suppress discoloration of frozen fruits and vegetables.

The content of the antioxidant is not particularly limited, but is preferably 5 to 2000 parts by mass, more preferably 5 parts by mass to 100 parts by mass of the water-soluble dietary fiber contained in the quality improver for frozen fruits and vegetables of the present invention. The amount is 20 parts by mass to 1500 parts by mass. When the content of the antioxidant is less than 5 parts by mass, the effect of preventing discoloration on the frozen fruits and vegetables obtained may decrease, and browning may progress more easily. When the content of the antioxidant exceeds 2000 parts by mass, the taste of the frozen fruits and vegetables obtained may be unpleasant.

The quality improver for frozen fruits and vegetables of the present invention may contain other components as long as they do not adversely affect each of the above components.

Examples of other ingredients include pH adjusters, emulsifiers, gelling agents, preservatives, thickeners, stabilizers, sweeteners, colorants, coloring agents, seasonings, sugars, and processing aids, as well as combinations thereof. More specific examples of these other ingredients include, but are not necessarily limited to, modified starch, dried egg white, propylene glycol alginate, alcohol preparations, acetic acid, citric acid, malic acid, adipic acid, thickening polysaccharides (e.g., xanthan gum, guar gum, pectin, carrageenan), calcium lactate, emulsified oils and fats, gardenia pigments, carotenoid pigments, aspartic acid, glycine, propylene glycol, maltose, trehalose, and the like. The content of the other ingredients is not particularly limited, and an appropriate amount can be selected by one skilled in the art.

In the quality improver for frozen fruits and vegetables of the present invention, the water-soluble dietary fiber and water-insoluble dietary fiber, as well as the osmotic pressure adjusting aid, antioxidant, and other ingredients that may be added as necessary, may be premixed, or each ingredient or some ingredients may be divided into separate portions and mixed together at the time of use.

The quality improving agent for frozen fruits and vegetables of the present invention is used when producing frozen fruits and vegetables by freezing fruits and vegetables. The method is effective for fruits and vegetables that are easily browned when frozen in an untreated state (browned fruits and vegetables for freezing), particularly fruits and vegetables that are easily browned (browned fruits and vegetables for freezing).

Examples of fruits include apples, peaches, loquats, grapes, quinces, pears, quinces, medlars, apricots, plums, cherries, plums, almonds, ginkgos, chestnuts, walnuts, pecans, akebia, figs, persimmons, brambles, and kiwifruit. , gummy, cranberry, lingonberry, pomegranate, monkey pear, currant, jujube, Japanese plum, red currant, blackberry, blueberry, pawpaw, raspberry, Japanese citrus, Japanese perilla, Japanese mandarin orange, orange, sweetie, kabosu, Japanese mandarin orange, Japanese mandarin orange, kumquat, kunembo, Grapefruit, Koji, Samboukan, Shikwasa, Citron, Dekopon, Sudachi, Daidai, Tachibana, Tankan, Natsumikan, Hassaku, Hanayu, Hyuganut, Bushkan, Buntan, Bergamot, Ponkan, Mandarin orange, Yuzu, Lime, Lemon, Olive, Bayberry, Tropical Fruits, ackee, acerola, atemoya, avocado, canistel, camu camu, kiwano, guava, coconut, sapodilla, star fruit, tamarillo, cherimoya, dragon fruit, durian, dates, pineapple, passion fruit, banana, papaya, babaco, jackfruit, Breadfruit, anonyma, pitanga, feijoa, myrtle, pepino, white sapote, mango, mangosteen, miracle fruit, rambutan, longan, and lychee, and combinations thereof.

Examples of vegetables include azuki beans, strawberries, kidney beans, peas, edamame, okra, pumpkin, cucumber, kiwano, sesame, black-eyed peas, white bean, white bean, watermelon, zucchini, faba bean, soybean, tamarillo, bitter melon, chili pepper, chili pepper, corn, Tomatoes, eggplants, date beans, green peppers, loofahs, pepino, Japanese melons, melons, yamweed, groundnuts, lentils, asparagus, udo, kohlrabi, zha choy, taro, potatoes, ginger, bamboo shoots, garlic, lily root, Japanese cabbage, rakkyo, lotus root, Wasabi, mustard greens, cabbage, watercress, kale, komatsuna, cornichon, saisin, sardines, sardines, Japanese chard, Japanese parsley, celery, Japanese cabbage, takana, onions, chicha, bok choy, chives, white onion, green onions, Chinese cabbage, parsley, Japanese butterbur, Swiss chard, Spinach, Mizuna, Mibu, Mitsuba, Brussels sprouts, arugula, lettuce, Hanakkoli, turnip, burdock, sweet potato, taro, potato, radish, carrot, yam, lotus root, artichoke, cauliflower, chrysanthemum, rape blossoms, fukinotou, broccoli, and Japanese ginger, and Examples include combinations thereof.

In the present invention, the fruits and vegetables are preferably browned fruits such as apples, peaches, loquats, and grapes, because this effectively prevents deterioration in texture after thawing and also effectively prevents discoloration.

In this way, the frozen fruit and vegetable quality improver of the present invention can improve the quality of the frozen fruit and vegetables by suppressing deterioration in texture and discoloration of the frozen fruit and vegetables.

(Frozen fruits and vegetables and their manufacturing method)
Next, a method for obtaining frozen fruits and vegetables using the above-mentioned frozen fruits and vegetables quality improver will be described.

In the present invention, a treatment liquid containing the above-mentioned quality improver for frozen fruits and vegetables is first applied to the fruits and vegetables.

The treatment liquid is a liquid dispersion in which the above-mentioned frozen fruit and vegetable quality improver is added to water.

The water constituting the treatment liquid is not particularly limited, and may be, for example, ion exchange water, distilled water, RO water, tap water, or the like. The concentration of the quality improver for frozen fruits and vegetables in the treatment liquid is not particularly limited as it varies depending on the type and amount of fruits and vegetables to be treated, but for example, if the content of the water-soluble dietary fiber contained in the treatment liquid is Based on the total weight, it is preferably 0.5% to 15% by weight, more preferably 1% to 10% by weight. In the present invention, since the treatment liquid is prepared within such a concentration range, it is possible to provide a good texture even after thawing.

The application of the fruits and vegetables to the treatment liquid is performed, for example, by impregnating the fruits and vegetables with the treatment liquid (for example, immersing the fruits and vegetables in a dipping bath containing the treatment liquid) and/or by spraying the treatment liquid. It is preferable to immerse the fruits and vegetables in the treatment liquid because the inside of the fruits and vegetables can be sufficiently impregnated with the treatment liquid.

When the fruit or vegetables are immersed in the treatment liquid, the temperature of the immersion bath containing the treatment liquid is not particularly limited as it varies depending on the type and amount of the fruit or vegetables to be immersed, but is preferably 3°C to 15°C. The immersion time in the immersion bath containing the treatment liquid is also not particularly limited as it varies depending on the type and amount of the fruit or vegetables to be immersed, but is preferably 10 seconds to 24 hours.

Note that, before applying the treatment liquid, the fruits and vegetables may have their outer skins removed by mechanical or manual work and/or may be cut into appropriate sizes.

In the present invention, the fruits and vegetables to which the treatment liquid has been applied are then frozen.

Specifically, the fruits and vegetables to which the treatment liquid has been applied are preferably appropriately drained, and then placed in a freezing environment, for example, at or below -18°C, preferably below -25°C, and more preferably between -80°C and -30°C. The placement in the freezing environment is not particularly limited as this varies depending on the type and amount of the fruits and vegetables, but is carried out for at least one minute.

In this way, frozen fruits and vegetables can be produced.

It is preferable that the obtained frozen fruits and vegetables are stored, for example, in a frozen environment of −18° C. or lower (for example, a frozen warehouse or a stocker), and that transportation is also carried out under the same environment.

For example, natural thawing is used to thaw frozen fruits and vegetables in order to avoid inadvertently accelerating deterioration of texture. Alternatively, thawing may be carried out by leaving for 5 to 24 hours in a place whose temperature is adjusted to 3°C to 15°C. The frozen fruits and vegetables produced as described above can suppress or maintain the texture of the fruits and vegetables before freezing.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

The following commercially available products were used as materials in the examples and comparative examples:
(1) "Inulin": Fuji FF manufactured by Fuji Nippon Sugar Co., Ltd.
(2) "HM pectin": GENU Pectin type BETA BI-J manufactured by Sansho Co., Ltd.
(3) "Yeast powder": Moistex STD manufactured by Fuji Food Industry Co., Ltd.
(4) "Bamboo powder": VITACEL BAF90 manufactured by Rettenmaier Japan Co., Ltd.
(5) "Reduced starch syrup": Sweet NT manufactured by Bussan Food Science Co., Ltd.
(6) "Powdered reduced starch syrup": Sweet P EM 50M manufactured by Bussan Food Science Co., Ltd.
(7) "Isomalto-oligosaccharide": Isomalto-oligosaccharide manufactured by Showa Sangyo Co., Ltd. (8) "Dextrin DE4": Pine index #100 manufactured by Matsutani Chemical Industry Co., Ltd.
(9) “Dextrin DE17.8”: TK-16 manufactured by Matsutani Chemical Industry Co., Ltd.
(10) “Apple powder”: VITACEL AF401/3 manufactured by Rettenmaier Japan Co., Ltd.

(Examples 1 to 4 and Comparative Examples 1 to 12: Preparation of formulations (E1) to (E4) and (C1) to (C12), preparation of treatment solutions (SE1) to (SE4) and (SC1) to (SC12) preparation, and production and evaluation of frozen apples (RE1) to (RE4) and (RC1) to (RC12))
Preparations (E1) to (E4) and (C1) to (C12) were prepared using the materials shown in Table 1 below.

Next, the obtained formulations (E1) to (E4) and (C1) to (C12) were respectively added to ion-exchanged water to form treatment solutions (SE1) to (SE4) and (SC1) to (SC12). Prepared. The contents of each material contained in the treatment solutions (SE1) to (SE4) and (SC1) to (SC12) were as shown in Table 2 below.

Using the treatment solutions (SE1) to (SE4) and (SC1) to (SC12) prepared as described above, frozen apples were produced and evaluated as follows.

After removing the skin and core of an apple (Sanfuji), the apple was cut into 16 equal pieces. Next, the cut apples and the treatment liquid prepared above were placed in a zippered bag at a mass ratio of 1:2. Thereafter, the apples were cut, air was removed from the bag so that the apples were completely immersed in the processing liquid, and the bags were stored refrigerated at 5° C. for 24 hours.

The apples were then removed from the bags, flash frozen at -40°C for 2 hours, and stored frozen for 7 days in a storage unit at -20°C to obtain frozen apples (RE1) to (RE4) and (RC1) to (RC12).

The frozen apples (RE1) to (RE4) and (RC1) to (RC12) obtained in this manner were thawed and evaluated as follows.

Frozen apples (RE1) to (RE4) and (RC1) to (RC12) were taken out from the stocker, placed in a constant temperature bath controlled at 25°C, and allowed to stand for 2 hours to thaw.

Five panelists tasted the thawed apples and discussed and scored them for crispness (crunchiness) and hardness according to the following criteria. In addition to these frozen apples, apples that were frozen in the same manner as above except that they were not immersed in the treatment solution (additive-free group) were also evaluated in the same way.

<Crispness (crispy feeling)>
"4 points": The apple had a freshness and crispness almost equivalent to that of an apple before freezing.
"3 points": Although the crispness was slightly inferior to that of the apple before freezing, it did not seem that the freshness had decreased.
"2 points": Although the crispness was slightly inferior to that of the apple before freezing, it could be sold as a product as is.
"1 point": The crispness was inferior to that of the apple before freezing, and it was difficult to sell it as a product as it was.
"0 points": The apple had clearly lost its crispness compared to the apple before freezing, and it was difficult to eat it as it was.

<Hardness>
"4 points": The apple had a fresh, firm texture similar to that of the apple before it was frozen.
"3 points": The apples were slightly less firm than before they were frozen, but did not appear to be any less fresh.
"2 points": The apples were slightly less firm than the apples before freezing, but were still good enough to be sold as products as they were.
"1 point": The apples were less firm than before they were frozen, making them difficult to sell as products in their original state.
"0 points": The apples had clearly lost their firmness compared to before they were frozen, and were difficult to eat as is.

<Overall evaluation>
The scores (evaluation scores) obtained in the evaluation of crispness (crunchiness) and hardness were totaled and classified according to the following criteria.
"Best": Total score was 8 points.
"Excellent": Total score was 6 to 7 points.
"Excellent": The total score was 4 to 5 points.
"Poor": The total score was 2 to 3 points.
"Poorest": Total score was 0 to 1 point.

The results are shown in Table 3.

As shown in Tables 1 to 3, the frozen apples (RE1) to (RE4) obtained using the formulations (E1) to (E4) produced in Examples 1 to 4 were all the same as those obtained in Comparative Examples 1 to 12. Compared to the frozen apples (RC1) to (RC12) obtained using the prepared formulations (C1) to (C12), the apples have good crispness and hardness even after thawing, and are worthy of being distributed as products. It was confirmed that

On the other hand, the frozen apples (RC1) to (RC12) obtained using the formulations (C1) to (C12) produced in Comparative Examples 1 to 12 had the same or almost the same quality as the additive-free frozen apples. ” or received an overall rating of “Poor.”

This shows that the formulations (E1) to (E4) prepared in Examples 1 to 4 significantly improved the crispness and hardness of frozen apples.

(Examples 5 to 9 and Comparative Examples 13 to 19: Preparation of Formulations (E5) to (E9) and (C13) to (C19), Preparation of Treatment Solutions (SE5) to (SE9) and (SC13) to (SC19), and Preparation and Evaluation of Frozen Apples (RE5) to (RE9) and (RC13) to (RC19))
Formulations (E5) to (E9) and (C13) to (C19) were made using the materials shown in Table 4 below.

Next, the obtained formulations (E5) to (E9) and (C13) to (C19) were respectively added to ion-exchanged water to form treatment solutions (SE5) to (SE9) and (SC13) to (SC19). Prepared. The contents of each material contained in the treatment solutions (SE5) to (SE9) and (SC13) to (SC19) were as shown in Table 5 below.

Using the processing solutions (SE5) to (SE9) and (SC13) to (SC19) prepared as described above, frozen apples were prepared in the same manner as in Examples 1 to 4 above, and crispy (crunchy) was obtained. , hardness and overall evaluation. The results are shown in Table 6.

As shown in Tables 4 to 6, the frozen apples (RE5) to (RE9) obtained using the formulations (E5) to (E9) prepared in Examples 5 to 9 all had good crispness and firmness even after thawing, compared to the frozen apples (RC13) to (RC19) obtained using the formulations (C13) to (C19) prepared in Comparative Examples 13 to 19, and were confirmed to be excellent products.

In addition, formulations (E5) to (E9) prepared in Examples 5 to 9 contain osmotic pressure adjustment aids such as glucose, lactose, trehalose, and fructose in addition to water-soluble dietary fiber and water-insoluble dietary fiber. As a result, the overall evaluation of frozen apples (RE5) to (RE9) was higher than that of frozen apples (RE1) to (RE4) obtained using formulations (E1) to (E4) prepared in Examples 1 to 4. The overall evaluation was also high. This shows that the performance of the quality improver for frozen fruits and vegetables of the present invention was further improved by the combined use of the osmotic pressure adjustment aid.

In addition, frozen apples (RE5) and (RC13) obtained using formulations (E5) and (C13) that use glucose as an osmotic pressure adjusting agent both have a somewhat unnatural sweetness due to glucose. was felt.

(Examples 10 to 13: Preparation of formulations (E10) to (E13), preparation of treatment solutions (SE10) to (SE13), and preparation and evaluation of frozen apples (RE10) to (RE13))
Formulations (E10) to (E13) were prepared using the materials shown in Table 7 below.

Next, the obtained formulations (E10) to (E13) were respectively added to ion exchange water to prepare treatment solutions (SE10) to (SE13). The contents of each material contained in the treatment liquids (SE10) to (SE13) were as shown in Table 8 below.

Using the treatment solutions (SE10) to (SE13) prepared as described above, frozen apples (RE10) to (RE13) were produced in the same manner as in Examples 1 to 4 above.

Five panelists then visually inspected the apples that had been thawed in the same manner as in Examples 1 to 4 above, and shared a rating for color according to the following evaluation criteria. The same panelists also tasted the apples and rated their crispness (crunchiness) and hardness in the same manner as in Examples 1 to 4 above. In addition to these frozen apples, apples (without additives) that had been frozen in the same manner as above, except that they had not been immersed in the treatment solution, were also evaluated in the same manner.

<Color tone>
"4 points": The apple had a fresh color tone almost equivalent to that of an apple before freezing.
"3 points": Although a slight discoloration was observed compared to the apple before freezing, it did not seem that the freshness had decreased.
"2 points": Slight discoloration was observed compared to the apple before freezing, but the apple could still be sold as a product.
"1 point": The discoloration was more noticeable than the apple before freezing, and it was difficult to sell it as a product.
"0 points": The apple was clearly discolored compared to the apple before freezing, and it was difficult to eat it as is.

The results are shown in Table 9.

As shown in Tables 7 to 9, the frozen apples (RE10) to (RE13) obtained using the formulations (E10) to (E13) prepared in Examples 10 to 13 had a crisp texture even after thawing. It was confirmed that the hardness was good and that it was an excellent commercial product.

Furthermore, the preparations (E11) to (E13) prepared in Examples 11 to 13 contained antioxidants such as ascorbic acid, sodium ascorbate, and calcium ascorbate in addition to the water-soluble dietary fiber, water-insoluble dietary fiber, and osmotic pressure adjusting aid, and as a result, the color tone of the frozen apples (RE11) to (RE13) was superior to that of the frozen apples (RE10) obtained using the preparation (E10) prepared in Example 10. This shows that the performance of the frozen fruit and vegetable quality improver of the present invention was further improved by the use of antioxidants in combination.

The present invention is useful, for example, in the field of manufacturing food additives and foods, and in the field of food processing.

Claims (11)

A quality improver for frozen fruits and vegetables containing water-soluble dietary fiber and water-insoluble dietary fiber. The quality improver for frozen fruits and vegetables according to claim 1, wherein the water-soluble dietary fiber is at least one kind of dietary fiber selected from the group consisting of inulin and pectin. The quality improver for frozen fruits and vegetables according to claim 1, wherein the water-insoluble dietary fiber is derived from at least one material selected from the group consisting of microorganisms and pulp. The quality improver for frozen fruits and vegetables according to claim 1, further comprising an osmotic pressure adjusting agent. The quality improver for frozen fruits and vegetables according to claim 4, wherein the osmotic pressure adjusting aid is at least one sugar selected from the group consisting of fructose, glucose, lactose, and trehalose. The quality improver for frozen fruits and vegetables according to claim 1, further comprising an antioxidant. The quality improver for frozen fruits and vegetables according to claim 1, which is used for frozen browning fruits and vegetables. The frozen fruit and vegetable quality improver according to claim 1, which is used for freezing browned fruit. Frozen fruits and vegetables impregnated with a quality improver for frozen fruits and vegetables described in any one of claims 1 to 8. A method for producing frozen fruits and vegetables,
(a) a step of applying a treatment liquid containing the quality improver for frozen fruits and vegetables according to any one of claims 1 to 9 to fruits and vegetables, and (b) a step of freezing the fruits and vegetables to which the treatment liquid has been applied,
including methods. The method according to claim 10, wherein step (a) is carried out by impregnating the fruit or vegetable with a treatment liquid containing the frozen fruit or vegetable quality improver.