JP4884263B2 - Avocado pulp processed product, and its production and storage method - Google Patents

Description

  The present invention relates to an avocado pulp processed product having a specific color, and a method for producing and storing the same.

  The avocado pulp is dark green on the surface side close to the skin and cream or beige on the inner side close to the seed, and the beauty of this color is emphasized in the market. However, if the skin is peeled or the pulp is cut, the pulp turns brown in a short time, and various methods for preventing browning have been proposed.

  Methods commonly used at home include applying lemon juice, or attaching a polyvinylidene chloride film to the pulp and packaging the pulp.

  In Patent Document 1, in order to prevent quality deterioration (for example, browning, darkening, generation of mold, and / or loss of flavor) of foods containing fruits, conventionally, pasteurization is performed to remove oxygen. However, it is described that these methods have no effect on browning and darkening. In the invention described in Patent Document 1, the fruit pulp is heated to a temperature of about 30 to 90 ° C. to produce a stabilized fruit pulp containing substantially no active enzyme. Patent Document 1 also describes that it is preferable to add an acidulant such as citric acid or ascorbic acid to the fruit pulp before heating when carrying out this method.

  Patent Document 2 discloses a method for processing and packaging fresh avocado, which includes a step of bringing the inside of a container for processing into a high vacuum state. Patent Document 2 also describes that it is preferable to introduce an inert gas such as nitrogen or carbon dioxide when the pressure in the container is increased after processing in a high vacuum state. Inert gases are used to prevent avocado from coming into contact with oxygen.

  Furthermore, in Patent Document 3, as a method for preventing discoloration of avocado, a step of penetrating an aqueous solution containing an appropriate amount of at least one of saccharides such as trehalose, amino acid enzyme and amyl extract, a heating step, a freezing step, And a method including a step of impregnating carbon dioxide with the surface of the avocado piece.

Special table 2006-503656 (paragraph numbers [0004], [0005], [0018], [0019], etc.) US Pat. No. 5,384,147 (Claim 3 etc.) JP 2003-210103 (Claims, paragraph number [0035], etc.)

  An object of the present invention is to provide an avocado pulp processed product having a beautiful green color and retaining its color, and a method for producing and storing the same.

  Another object of the present invention is to provide an avocado pulp processed product that can be used for any dish, in other words, does not have a strong acidity or the like, and a method for producing and storing the same. .

  The present inventors diligently studied to solve the above problems, and completed the following present invention.

That is, the present invention is a processed avocado pulp product, the enzyme is inactivated , the step of contacting the avocado pulp with carbon dioxide gas and ammonia gas, or ammonia gas in an atmosphere substantially free of oxygen N-829 (light green) or N-834 (green) in the Japanese traditional color 7th edition manufactured by Dainippon Ink & Chemicals, Inc. It is related with the processed product of avocado pulp characterized by being.

  The avocado pulp processed product of the present invention includes those which do not substantially contain a sour agent and / or a sulfite-based discoloration inhibitor.

The present invention also includes a step (A) of inactivating the enzyme in the avocado pulp, a step (B) of contacting the avocado pulp with carbon dioxide gas and ammonia gas, or ammonia gas in an atmosphere substantially free of oxygen, And a processed avocado pulp product manufactured through steps (A) and (B), wherein the processed avocado pulp product is stored under conditions substantially free of oxygen supply, and It relates to the storage method.

  It is preferable that a process (C) is a process preserve | saved on the conditions which do not contact oxygen substantially.

  It is preferable not to include a step in which the processed avocado pulp product comes into contact with oxygen after the step (B) and before the step (C).

  According to the present invention, processed avocado pulp products having a beautiful green color and retaining the color, such as pulp, puree, paste, spread, dip, juice, dressing, ketchup, jam and the like are provided.

  The processed avocado pulp product of the present invention not only retains a beautiful green color even when stored for a long period of time, but also hardly undergoes browning after being used as a cooking material and before being eaten. Therefore, if the processed avocado pulp product of the present invention is used, the beauty of cooking is not impaired.

  In the processed avocado pulp product of the present invention, in an embodiment containing substantially no acidulant, no acidity is added, and therefore it can be used for any dish.

  Hereinafter, the present invention will be described based on the best mode for carrying out the invention.

  The processed avocado pulp product of the present invention includes both a product made only of a pulp part excluding avocado skin and seeds and a product obtained by adding other components to the pulp.

  Avocado pulp is dark green on the surface side close to the skin and cream or beige on the inside side near the seeds. When these are mixed and ground until they become uniform, more specifically, Dai Nippon Ink Chemical Co., Ltd. It becomes N-831 (Hiwa Moe color) or N-835 (willow color) in the Japanese traditional color 7th edition. However, the processed avocado pulp of the present invention has a slightly different color from that obtained by simply grinding and mixing the avocado pulp until it is uniform. Specifically, the color tone is N-829 (light green) or N-834 (green) in Japanese traditional color 7th edition manufactured by Dainippon Ink and Chemicals.

  As for the color tone, “N-831 (Hiwa Moe color) or N-835 (willow leaf color)” includes the color tone of N-831, the color tone of N-835, and an intermediate color tone between them. Similarly, “N-829 (light green) or N-834 (grass)” includes a color tone of N-829, a color tone of N-834, and a color tone intermediate between them.

The processed avocado pulp of the present invention is a step of bringing avocado pulp into contact with carbon dioxide gas and ammonia gas or ammonia gas in an atmosphere substantially free of oxygen, that is, a step in the production and storage method of the present invention described later. In order to be manufactured through (B), it has the color tone as described above. In addition, the color tone as described above is maintained because it is produced through a step of deactivating the enzyme and is stored in a state where there is substantially no supply of oxygen.

  In the processed avocado pulp product of the present invention, the product consisting of only the avocado pulp part means a product produced by processing the avocado pulp without adding any additive. As long as no additive is added, processed avocado pulp consisting of only avocado pulp is also processed by evaporating water from the avocado pulp and concentrating it.

  Among the processed avocado pulp of the present invention, the type of additive used in the product obtained by adding some additive to the avocado pulp is as long as it is permitted to be used in foods. There is no particular limitation. Examples include seasonings such as salt, yeast extract and amino acids; various spices; vitamins; disaccharides such as sucrose and trehalose; alginic acid, alginate, carrageenan, agar, xanthan gum, pullulan, curdlan, gluco Polysaccharides such as mannan and pectin; emulsifiers such as lecithin, sucrose fatty acid esters, fatty acid monoglycerides, sorbitan fatty acid esters; lactic acid, citric acid, acetic acid (vinegar), ascorbic acid (vitamin C), sorbic acid, tartaric acid, There are acidulants such as malic acid.

  Among these additives, when the acidulant is used in a large amount, an effect of preventing discoloration of the processed avocado pulp is obtained. However, when a large amount of acidulant is used, not only a strong acidity is imparted but also the color tone changes. For example, it becomes the color tone of N-827 (young seedling color), N-828 (young leaf color) or N-830 (warm color) in Japanese traditional color 7th edition manufactured by Dainippon Ink and Chemicals. Thus, what shows the color tone different from the color tone prescribed | regulated by this invention is not included in the processed avocado pulp product of this invention. Among the processed avocado pulp products to which any additives are added, those included in the processed avocado pulp products of the present invention are used in foods if no additives are used or if used. Additives that are allowed to be added are only those added in an amount that does not substantially differ from the color tone of the processed avocado pulp of the present invention.

  As examples of the addition amount of various additives, the addition amount of vitamin E is 0.01 to 3.0% by weight, preferably 0.05 to 2.0% by weight, based on the weight of avocado pulp. The addition amount of polysaccharide is 0.02 to 5.0% by weight, preferably 0.05 to 3.0% by weight, and the addition amount of emulsifier is 0.01 to 2.0% by weight, preferably The amount of acidulant added is 0.01 to 3.0% by weight, preferably 0.05 to 2.0% by weight.

The processed avocado pulp product of the present invention preferably contains substantially no acidulant and / or sulfite-based discoloration inhibitor. This is because the acidulant may limit the use of the processed avocado pulp product of the present invention due to its taste. Further, the processed avocado pulp product of the present invention is suppressed in discoloration during storage without using a sulfite-based discoloration inhibitor. Here, “substantially does not contain” means that the acidulant and the anti-discoloring agent are not contained in such an amount that the taste and color tone change due to the addition thereof. Specifically, for example, if the acidulant is less than 0.01% by weight and the sulfite-based discoloration inhibitor is less than 0.01% by weight (as SO ₂ ) based on the weight of the avocado pulp, these are substantially It can be said that it is not contained in.

  Next, a method for producing and storing an avocado pulp processed product according to the present invention including steps (A) to (C) will be described.

  Step (A) is a step of inactivating an enzyme contained in the avocado pulp, such as polyphenol oxidase. The polyphenol contained in the avocado pulp becomes melanin by polyphenol oxidase in the presence of oxygen. Therefore, in order to maintain a beautiful green color, the polyphenol oxidase is inactivated.

  Step (A) is achieved by maintaining the avocado pulp at a temperature equal to or higher than the temperature at which the enzyme is deactivated. The temperature in step (A) is usually 45 ° C. or higher, preferably 60 ° C. or higher. Further, the upper limit of the temperature and the heating time may be any temperature and heating time at which the components contained in the avocado pulp and the components added to the avocado pulp do not decompose. Depending on the amount of pulp and the heat transfer efficiency during heating, the heat treatment is usually performed at 45 to 90 ° C., preferably 60 to 85 ° C., usually 1 to 20 minutes, preferably 3 to 10 minutes.

  In addition, it is preferable to perform a process (A) in inert atmosphere.

Step (B) is a step in which avocado pulp is brought into contact with carbon dioxide gas and ammonia gas or ammonia gas in an atmosphere substantially free of oxygen.

  The “substantially oxygen-free atmosphere” refers to a gas whose oxygen content in the gas is 100 ppm or less, preferably 50 ppm or less, more preferably 10 ppm or less, and most preferably 1 ppm or less.

In the step (B), the air in the container for processing the avocado pulp is replaced with carbon dioxide gas and ammonia gas, or ammonia gas , so that the atmosphere in the container is substantially free of oxygen, and then the avocado pulp is It is a step of mixing avocado pulp so that it is in sufficient contact with carbon dioxide gas and ammonia gas, or ammonia gas . The avocado pulp is ground until it is uniform by the end of step (B).

Step (B) is performed, for example, as follows. The avocado pulp after step (A) is put into a container such as a vacuum substitution type glove box, and the air in the container is replaced with carbon dioxide and ammonia or ammonia gas , and then the avocado pulp is carbon dioxide and ammonia. Mix the avocado pulp so that it is in good contact with the gas or ammonia gas .

Ammonia gas is also better to use, excellent color stability. Further, the mixing ratio of carbon dioxide gas and ammonia gas is not particularly limited. However, carbon dioxide gas is preferably 0 to 10 volumes, more preferably 1 to 6 volumes, and even more preferably 2 to 4 volumes with respect to 1 volume of ammonia gas. .

In addition, it is also possible to perform the step (A) and the step (B) at the same time. In this case, after the air in the container is replaced with carbon dioxide gas and ammonia gas, or ammonia gas , while heating, The avocado pulp is mixed so that the avocado pulp is in full contact with carbon dioxide and ammonia gas or ammonia gas . Moreover, a process (B) may be performed first and a process (A) may be performed after that.

  In the method for producing and storing the processed avocado pulp according to the present invention, the essential production steps are the above steps (A) and (B), and optionally, a concentration step, an additive addition and mixing step, a sterilization step. May be implemented.

  The moisture content of the avocado pulp is about 80% by weight. Therefore, the concentration step is performed by performing a treatment that reduces the water content of the avocado. The concentration step may be performed at normal pressure and high temperature, but is preferably performed at low temperature, that is, using a vacuum concentrator. When the concentration step is performed at normal pressure and high temperature, the concentration step is performed after the completion of steps (A) and (B). Even when the concentration step is performed using a vacuum concentrator, it is preferably performed after the completion of steps (A) and (B), but before either or both of step (A) and step (B) are performed. It is also possible to do this.

  As described above, the processed product of avocado pulp according to the present invention includes products obtained by adding some additives to the avocado pulp. Additives used in the manufacture of such processed avocado pulp products may be added to and mixed with the avocado pulp at any stage of the manufacturing process. Specifically, the additive may be added in the first step (when the avocado pulp is provided by removing the skin and seeds), or may be added before or after step (A). It may be added before or after the step (B). Further, the mixing of the avocado pulp and the additive is carried out as an independent process, for example, when the additive is added after the steps (A) and (B) are completed, the step (A) or When the additive is mixed with the avocado pulp through the implementation of (B), the additive mixing step may not exist as an independent step.

  During the manufacturing process of processed avocado pulp products, the steps after the end of steps (A) and (B) may be carried out under conditions that come into contact with oxygen, but under conditions that do not substantially come into contact with oxygen. Preferably, it is implemented. For example, when the step of adding and mixing an additive such as a seasoning is performed after the completion of the steps (A) and (B), such a step can be performed under the condition of contact with oxygen. If steps (A) and (B) are carried out with the seasoning added, the steps after the end of steps (A) and (B) can also be carried out under conditions that do not substantially contact oxygen.

  The processed avocado pulp manufactured through steps (A) and (B) is filled and stored in cans, bottles, polymer packaging containers, aluminum packaging containers and other containers. In the present invention, the processed avocado pulp must be stored under conditions where there is substantially no supply of oxygen (step (C)). After the container is filled with the processed avocado pulp, the container is sealed, thereby substantially preventing the supply of oxygen.

  Step (C) is preferably carried out under conditions where the processed avocado pulp is not substantially in contact with oxygen. For example, after filling the container with processed avocado pulp, introduce an inert gas such as nitrogen gas or carbon dioxide into the space in the container to expel oxygen, or suck and remove oxygen in the bag container The processed avocado pulp is not substantially in contact with oxygen. Alternatively, a substantially oxygen-impermeable polymer film may be packaged in close contact with the processed avocado pulp product.

  The temperature during storage depends on the form of packaging and the presence or absence of sterilization. For example, canned products, bottled products, and retort pouch packaged products can be stored at room temperature. Further, it may be refrigerated or frozen.

  Hereinafter, the present invention will be described specifically by way of examples.

Example 1 Production of Avocado Pulp (I) Containing Additives and Their Use Ripe avocado of Mexican HASS species was peeled and seeded to obtain pulp. 20 kg of this pulp was passed through a chopper, a pulper and a finisher to obtain avocado pulp.

  This avocado pulp was transferred to a 40 liter double kettle, and additives (120 g vitamin C, 40 g lecithin, 20 g xanthan gum, 100 g agar) were added and mixed until the whole became uniform. Subsequently, it heated so that the temperature in a kettle might be 85 to 90 degreeC, and also mixed for 3 minutes. This step deactivated the enzyme.

  The obtained mixture was transferred to a vacuum replacement glove box with a capacity of 30 liters, and the air in the container was replaced with carbon dioxide. The oxygen concentration at this time was 1 ppm or less. The mixture was further mixed for 30 minutes, and carbon dioxide gas was brought into sufficient contact with the mixture.

  Thus, 18.4 kg of avocado pulp (I) containing the additive was obtained. The color tone of the avocado pulp (I) was an intermediate color tone between N-829 (light green) and N-834 (green) in Japanese traditional color 7th edition manufactured by Dainippon Ink and Chemicals, Inc.

(Invention Example 1) Sealing of Avocado Pulp (I) and Frozen Storage 250 g of avocado pulp (I) produced as described above was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was snap frozen at −25 ° C. and then stored at −20 ° C.

(Invention Example 2) Production, sealing and freezing of avocado puree (I) 6 kg of avocado pulp (I) produced as described above was transferred to a vacuum concentrator having a capacity of 10 liters, concentrated at 60 ° C, and avocado puree. (I) 5 kg was obtained.

  250 g of the obtained avocado puree (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was snap frozen at −25 ° C. and then stored at −20 ° C.

(Invention example 3) Room temperature preservation of avocado puree (I) retort pouch packaged product Avocado puree (I) 250 g produced in Invention Example 2 is filled in an aluminum pack for retort food packaging, and the air in the bag is removed by suction. And sealed. This was heated at 110 ° C. for 20 minutes and then stored at room temperature.

(Invention Example 4) Production of Mayonnaise-like Food (I) and Refrigerated Storage 350 g of avocado puree (I) produced in Invention Example 2 was transferred to a 2 liter vacuum mixer, and then 250 g of egg yolk, sugar 75 g, 1 g of sodium chloride, 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring at 1,000 rpm for 5 minutes at room temperature under a reduced pressure of 13.3 Pa (0.1 Torr). Ordinary mayonnaise contains 65% or more edible fats and oils, but since avocado pulp contains 15 to 20% fats and oils, edible fats and oils were not added.

  The obtained mayonnaise-like food (I) (250 g) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

(Invention Example 5) Production of Avocado Dressing (I) and Refrigerated Storage 350 g of Avocado Puree (I) produced in Invention Example 2 was transferred to a 2 liter vacuum mixer, and then 100 g of egg yolk and 100 g of sugar were transferred to this mixer. 1 g of sodium chloride, 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring for 1 minute at 1,000 rpm under normal pressure and a reduced pressure of 13.3 Pa (0.1 Torr). Thereafter, 545 g of edible fats and oils were added in small portions over about 5 minutes while continuing stirring to obtain an avocado dressing (I) that was uniform throughout.

  250 g of the obtained avocado dressing (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

(Invention Example 6) Production of Avocado Ketchup (I) and Refrigerated Storage 1 kg of avocado pulp (I) produced as described above was transferred to a double kettle with a steam jacket of 3 liters and heated with stirring. When the avocado pulp (I) began to boil, 150 g of sugar was added, followed by concentration. Just before the end of heating, 4 g of onion powder was added and mixed to finish heating. In this way, about 800 g of avocado ketchup (I) was obtained.

  200 g of the obtained avocado ketchup (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

(Invention Example 7) Production of Avocado Jam (I) and Refrigerated Storage 1 kg of avocado pulp (I) produced as described above was transferred to a continuous low-temperature concentrator with a capacity of 2 liters, added with 540 g of sugar and kept at about 60 ° C. And stirred. In this way, 1 kg of avocado jam (I) having a sugar content of 65% was obtained.

  200 g of the obtained avocado jam (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

Example 2: Production of an avocado pulp (II) containing no additive and its use Ripe avocado of Mexican HASS species was peeled and seeded to obtain a pulp. 20 kg of this pulp was passed through a chopper, a pulper and a finisher to obtain avocado pulp (II). The color tone of the avocado pulp (II) was an intermediate color tone between N-831 (Hiwa Moe color) and N-835 (willow leaf color) in Japanese traditional color 7th edition manufactured by Dainippon Ink and Chemicals, Inc.

(Comparative example 1) Sealing of avocado pulp (II) and freezing preservation The aluminum pack was filled with 250 g of avocado pulp (II) produced as described above, and the air in the bag was removed by suction and sealed. This was snap frozen at −25 ° C. and then stored at −20 ° C.

(Comparative Example 2) Frozen storage of heat-treated avocado pulp (II) 250 g of avocado pulp (II) produced as described above was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. The whole bag was put in boiling water and heated at 95 to 98 ° C. for 30 minutes. The bag was removed from boiling water, allowed to cool, quickly frozen at -25 ° C, and then stored at -20 ° C.

(Comparative Example 3) Room temperature storage of avocado pulp (II) retort pouch packaged product Avocado pulp (II) 250 g produced as described above was filled in an aluminum pack for retort food packaging, and the air in the bag was removed by suction. Sealed. This was heated at 110 ° C. for 20 minutes and then stored at room temperature.

(Comparative Example 4) Production of Mayonnaise-like Food (II) and Refrigerated Storage 350 g of avocado pulp (II) produced as described above was transferred to a 2 liter vacuum mixer, and then 250 g of egg yolk and 75 g of sugar were added to this mixer. 1 g of sodium chloride, 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring at 1,000 rpm for 5 minutes at room temperature under a reduced pressure of 13.3 Pa (0.1 Torr). Ordinary mayonnaise contains 65% or more edible fats and oils, but since avocado pulp contains 15 to 20% fats and oils, edible fats and oils were not added.

  250 g of the obtained mayonnaise-like food (II) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

(Comparative Example 5) Production of Avocado Dressing (II) and Refrigerated Storage 350 g of avocado pulp (II) produced as described above was transferred to a 2 liter vacuum mixer, and then 100 g of egg yolk, 100 g of sugar, 1 g of sodium chloride, 2 g of sodium glutamate, 420 g of vinegar, and 2 g of white pepper were added. The whole was homogenized by stirring for 1 minute at 1,000 rpm under normal pressure and a reduced pressure of 13.3 Pa (0.1 Torr). Then, 545 g of edible fats and oils were added little by little over about 5 minutes, continuing stirring, and the whole avocado dressing (II) was obtained.

  The obtained avocado dressing (II) (250 g) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

Comparative Example 6 Production of Avocado Ketchup (II) and Refrigerated Storage 1 kg of avocado pulp (II) produced as described above was transferred to a double kettle with a steam jacket having a capacity of 3 liters and heated with stirring. When the avocado pulp (I) began to boil, 150 g of sugar was added, followed by concentration. Just before the end of heating, 4 g of onion powder was added and mixed to finish heating. In this way, about 800 g of avocado ketchup (I) was obtained.

  200 g of the obtained avocado ketchup (I) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

(Comparative Example 7) Production of Avocado Jam (II) and Refrigerated Storage 1 kg of avocado pulp (II) produced as described above was transferred to a continuous low-temperature concentrator with a capacity of 2 liters, added with 540 g of sugar and kept at about 60 ° C. And stirred. Thus, 1 kg of avocado jam (II) having a sugar content of 65% was obtained.

  200 g of the obtained avocado jam (II) was filled in an aluminum pack, and the air in the bag was removed by suction and sealed. This was stored refrigerated (5 to 10 ° C.).

Example 3: Evaluation of processed avocado pulp after storage The processed avocado pulp manufactured and stored in Examples 1 and 2 (Invention Examples 1 to 7, Comparative Examples 1 to 7), one week after the start of storage, Its properties were evaluated. The frozen product was thawed with running water and then left at room temperature. The refrigerated ones were left at room temperature. When the temperature reached room temperature, the processed avocado pulp was removed from the bag, and the color tone and the presence or absence of separation were observed. The results are shown in Table 1.

  As is clear from Table 1, all of the inventive examples had almost the same color tone as the original, but the comparative examples had fading or discoloration (browning or the like). Moreover, although the invention example was not isolate | separated, the comparative example was isolate | separated.

注）表中の色調は、大日本インキ化学株式会社製日本の伝統色第７版によるものであり、次のとおりである。
Ｎ−８１５： ひわ茶色（オリーブ）
Ｎ−８２２： 山鳩色（グレイッシュ オリーブグリーン）
Ｎ−８２９： 若草色（ビビッド イエローグリーン）
Ｎ−８３０： ひわ色（ストロング イエローグリーン）
Ｎ−８３３： 香櫞色（シトロン グリーン；ディープ イエローグリーン）
Ｎ−８３４： 草色（ディープ イエローグリーン）
Ｎ−８３５： 柳葉色（ソフト イエローグリーン）

Note) The color tones in the table are based on the 7th edition of Japanese traditional colors manufactured by Dainippon Ink Chemical Co., Ltd.
N-815: Brown brown (olive)
N-822: Yamabato Color (Grayish Olive Green)
N-829: Light green (Vivid Yellow Green)
N-830: Crimson (Strong Yellow Green)
N-833: Amber color (citron green; deep yellow green)
N-834: Grass color (Deep Yellow Green)
N-835: Willow leaf color (soft yellow green)

Example 4: Manufacture of avocado pulp A ripe, fully-ripened avocado of Mexican HASS species was peeled and seeded to obtain a pulp. 4 kg of this pulp was passed through a chopper, a pulper and a finisher to obtain avocado pulp.

(Comparative Example 8)
1 kg of the above avocado pulp was covered with a polyvinylidene chloride film without any gaps, and stored refrigerated.

(Invention Example 8)
1 kg of the above avocado pulp was placed in a vacuum replacement glove box, and the air in the container was replaced with carbon dioxide. The oxygen concentration at this time was 1 ppm or less. In this container, it mixed at 60 degreeC for 30 minute (s), and while making the avocado pulp fully contact with a carbon dioxide gas, the enzyme was deactivated.

  The avocado pulp produced in this way was covered with a polyvinylidene chloride film without gaps and stored refrigerated.

(Invention Example 9)
The same treatment as in Invention Example 8 was performed except that a mixed gas of carbon dioxide gas and ammonia gas (3: 1 (volume ratio)) was used instead of carbon dioxide gas. The obtained avocado pulp was covered with a polyvinylidene chloride film without a gap and stored in a refrigerator.

(Invention Example 10)
The same treatment as in Invention Example 8 was performed except that ammonia gas was used instead of carbon dioxide gas. The obtained avocado pulp was covered with a polyvinylidene chloride film without a gap and stored in a refrigerator.

Example 5: Evaluation of processed avocado pulp after storage The avocado pulp produced in Example 4 (Comparative Example 8, Invention Examples 8 to 10) was taken out of the refrigerator compartment, and about 100 g of each was put into a vat with a thickness of about 1 Spread to 2 cm. The color tone immediately after that was evaluated. Thereafter, the change in color tone in contact with air at room temperature was observed over 8 hours. The results are shown in Table 2.

  As is clear from Table 2, the inventive examples had a green fading but the degree of browning was small. On the other hand, the comparative example browned remarkably. In the invention examples, the use of ammonia gas was superior to carbon dioxide alone.

注） 表中の色調は、大日本インキ化学株式会社製日本の伝統色第７版によるものであり、次のとおりである。
Ｎ−８１５： ひわ茶色（オリーブ）
Ｎ−８２９： 若草色（ビビッド イエローグリーン）
Ｎ−８３１： ひわ萌葱色（ストロング イエローグリーン）
Ｎ−８３４： 草色（ディープ イエローグリーン）
Ｎ−８３５： 柳葉色（ソフト イエローグリーン）
Ｎ−８３８： 抹茶色（グレイッシュ イエローグリーン）
Ｎ−９８３： 璃寛茶色（グレイッシュ オリーブ）
Ｎ−９８５： 路考茶色（ブラウニッシュ オリーブ）

Note) The color tone in the table is based on the 7th edition of Japanese traditional color made by Dainippon Ink Chemical Co., Ltd. and is as follows.
N-815: Brown brown (olive)
N-829: Light green (Vivid Yellow Green)
N-831: Hiwa Moe (Strong Yellow Green)
N-834: Grass color (Deep Yellow Green)
N-835: Willow leaf color (soft yellow green)
N-838: Brownish brown (Grayish yellow green)
N-983: Gancho Brown (Grayish Olive)
N-985: Road consideration brown (brownish olive)

Claims (5)

An avocado pulp processed product, wherein the enzyme is inactivated, and is manufactured through a step of contacting the avocado pulp with carbon dioxide gas and ammonia gas or ammonia gas in a substantially oxygen-free atmosphere and substantially Is stored in a state where there is no supply of oxygen, and is N-829 (light green) or N-834 (green) in Japanese traditional color 7th edition manufactured by Dainippon Ink & Chemicals, Inc. Avocado pulp processed product.   The avocado pulp processed product of Claim 1 which does not contain a sour agent and / or a sulfurous acid type discoloration prevention agent substantially. A step of inactivating the enzyme in the avocado pulp (A), a step of contacting the avocado pulp with carbon dioxide gas and ammonia gas, or ammonia gas in an atmosphere substantially free of oxygen (B), and step (A) and A process for producing and storing an avocado pulp processed product comprising the step (C) of storing the processed avocado pulp manufactured through (B) under conditions in which oxygen is not substantially supplied.   The process for producing and storing an avocado pulp processed product according to claim 3, wherein the step (C) is a step of storing under a condition that does not substantially contact oxygen.   The production and storage of processed avocado pulp according to claim 3 or 4, which does not include a step after the step (B) and before the step (C), wherein the processed avocado pulp product is in contact with oxygen. Method.