JP6353407B2 - Alkaline composition or aqueous solution for preventing discoloration - Google Patents

Description

  The present invention relates to a water-soluble composition and an aqueous solution for preventing discoloration of natural foods that are easily oxidized and change color, such as avocado pulp and livestock meat and fish meat.

  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 order to prevent the deterioration of the quality of foods containing fruits, it has traditionally been difficult to pasteurize the fruit pulp before heating to remove oxygen, such as citric acid and ascorbic acid. Is added, and the fruit pulp is heated to a temperature of about 30 to 90 ° C. to deactivate the substantially active enzyme (Patent Document 1). On the other hand, a method has been proposed in which an inert gas such as nitrogen or carbon dioxide is introduced to prevent avocado from coming into contact with oxygen when the pressure in the container is increased after processing in a high vacuum state (Patent Literature). 2). Furthermore, a step of allowing an aqueous solution containing an appropriate amount of at least one of saccharides such as trehalose, amino acid enzyme and amino extract to penetrate into the avocado, a heating step, a freezing step, a step of causing carbon dioxide to penetrate into the surface of the avocado piece, etc. A method including this has been proposed (Patent Document 3).

  Furthermore, in the processing of avocado pulp, not only the enzyme is deactivated, but the avocado pulp is brought into contact with carbon dioxide gas and / or ammonia gas in a substantially oxygen-free atmosphere to substantially supply oxygen. There has also been proposed a method of storing in a state without any (Patent Document 4).

  On the other hand, as a method for preventing discoloration other than avocado, among the organic acids, ascorbic acid may promote quality deterioration such as discoloration and browning depending on the kind of vegetables and fruits, and sodium citrate, alum and α-riboic acid There have also been proposed methods in which three components are used as active ingredients and they are immersed in an aqueous solution containing them or sprayed with an aqueous solution (Patent Document 5). Further, a method for heat-treating a compound having a gas generating ability and a compound having a metal ion releasing ability instead of nitrite in the presence of a natural polysaccharide has been proposed to prevent discoloration of livestock meat, fish meat, etc. (Patent Document 6). ).

Special table 2006-50366 0 US Pat. No. 5,384,147 JP2003-210103A JP 2009-77651 A WO2013 / 147227 JP 2012-217439 A

  However, if the target of natural foods for preventing discoloration and browning changes, the formulation changes, but the effect is still insufficient. The cause of the discoloration and browning of natural foods is not uniform. Fruits and vegetables are said to be caused by polyphenols such as tannin, while livestock meat and fish meat have a pigment protein called myoglobin. It is said to be due to metmyoglobulinization from oxymyoglobin. Then, the objective of this invention aims at providing the water-soluble composition or aqueous solution which can prevent discoloration and browning effectively even if the object of discoloration and browning prevention changes.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have been effective in securing a reduced state with carbon dioxide gas in an alkaline region, and suppressing oxidation of polyphenol and myoglobin for a long time when a dye is captured by a chelate effect. The present invention has been completed by finding out what can be done.

  That is, according to the present invention, alkali or alkaline earth metal carbonate is dissolved in an aqueous solution of an organic acid or a salt thereof in order to realize foaming of carbon dioxide in the alkaline region. Alkaline or alkaline earth metal carbonate decomposes in contact with organic acid ions, and becomes alkaline while producing carbon dioxide gas, or foams in the alkaline region, forming a reducing atmosphere. If present, it is considered to prevent oxidation while capturing the dye by the chelating effect.

  Accordingly, the color-change-preventing water-soluble composition or aqueous solution of the present invention comprises (1) an organic acid such as acetic acid, ascorbic acid, citric acid, tartaric acid, or an alkali metal or alkaline earth metal salt thereof, and (2) an alkali metal or alkaline earth. (3) A water-soluble composition containing alum as an active ingredient, which decomposes alkali metal or alkaline earth metal carbonate in an aqueous solution of an organic acid or a salt thereof, and is weakly alkaline (around pH 8) The carbon dioxide gas-foaming alkali composition or the aqueous solution is characterized by generating carbon dioxide gas. Preferably, a thickener is not essential, but it is preferable to add an edible thickener such as glucomannan when an aqueous solution is used because it improves the adhesion to the target food and improves the antioxidant. Glucomannan is preferred as the thickening material, but a part thereof can be substituted with agar, carrageenan, pectin, xanthan gum, cyclodextrin and the like. When an edible thickener such as glucomannan is added, the effect of maintaining the water retention of food stored frozen is also exhibited.

  According to the present invention, polyphenols are captured by the chelating effect of alum and placed in an alkaline reduced state by carbon dioxide gas to prevent oxidation, so that they are stored without discoloration or browning. In addition, livestock and fish myoglobin is also captured by the chelating effect of alum and placed in an alkaline reduced state by carbon dioxide gas, preventing oxidation, so there is no browning. Furthermore, some of the browned meat and fish meat become mitomyoglobin, and even if they are dark brown, they are reduced when placed in an alkaline reduced state by the carbon dioxide gas of the present invention, and the iron ions of heme are reduced from trivalent to divalent. Because it is reduced to the value, it returns to bright red.

  Therefore, according to the present invention, processed avocado pulp products having a beautiful green color and retaining the color, for example, pulp, puree, paste, spread, dip, juice, dressing, ketchup, jam and the like are provided. In addition, 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 until it is consumed after being used as a cooking material. Therefore, if the processed avocado pulp product of the present invention is used, the beauty of cooking is not impaired. Furthermore, since the organic acid is neutralized with an alkali metal or alkaline earth metal carbonate in the processed avocado pulp product of the present invention, it does not substantially contain an acidulant, and therefore can be used for any dish. Furthermore, according to the present invention, since the color change of fish meat and livestock meat can be prevented without using a nitric acid / nitrite color former, the commercial value can be maintained for a long time. Furthermore, various peels and cut vegetables can suppress the fruit refrigeration, discoloration at the time of normal temperature storage, and browning, and can maintain the color and freshness.

  Since the composition of the present invention is used as an aqueous solution in the form of spray or immersion on an object, it is effective to add a thickening agent to impart moisture retention.

Hereinafter, the present invention will be described based on the best mode for carrying out the invention.
The water-soluble composition of the present invention comprises an organic acid or an alkali metal salt or alkaline earth metal salt thereof, an aqueous solution containing alum as an active ingredient, an alkali metal or alkaline earth metal carbonate added thereto, and carbon dioxide gas in a weak alkaline region. The carbon dioxide-foamed alkaline composition is characterized in that is produced. Therefore, the composition of the present invention may be mixed as it is or diluted with the target food. However, the carbon dioxide foamed composition is usually added in an amount of 0.5 to 2.0% by dry weight of the processing target weight. It is used as an aqueous solution with double to 30-fold diluted water. Therefore, the water content of the target food is taken into consideration so that the aqueous solution is 0.1 to 10%, preferably 0.5 to 5%, more preferably 0.75 to 3% (w / v) of the composition. It is preferable to prepare and use as a carbon dioxide-foaming alkaline aqueous solution having a pH of 7.5 to 8.0.

  Examples of the organic acid used in the present invention include acetic acid, ascorbic acid, citric acid, tartaric acid and the like used for food addition, and may be used as they are, but are used as an alkali metal salt or alkaline earth metal salt. And is prepared as an aqueous solution.

  Preferred carbonates that react with organic acids to generate carbon dioxide gas are carbonates with alkali metals or alkaline earths that make the aqueous solution after the reaction neutral or more, sodium carbonate, sodium bicarbonate, potassium carbonate, Although potassium hydrogen carbonate salt, calcium carbonate salt, and calcium hydrogen carbonate salt are mentioned, it is preferable that the solubility with respect to water is large. Sodium carbonate (bicarbonate) is preferred, but it is better to add an auxiliary agent such as tartaric acid, citric acid, and calcium phosphate so that carbon dioxide gas is efficiently generated with a small amount of sodium bicarbonate. The amount used is determined by the amount of gas generated by contact with the organic acid.

Alum captures polyphenol or myoglobin, which is a browning pigment, and exerts a chelating effect. It is a generic name for double salts of trivalent metals and monovalent metals, and trivalent metals such as Al, Fe, Cr can be used, and monovalent metals such as K, NH4, and Na can be used and are commercially available. Alum is determined by the amount of pigment in the food. ,

  The weight mixing ratio of the organic acid or salt thereof, alkali metal or alkaline earth metal carbonate, and alum is 30 to 100 parts by weight of alkali metal or alkaline earth metal carbonate and 100 to 20 parts by weight of alum. Part by weight is appropriate. When using an organic acid instead of an organic acid salt, it is necessary to add an alkali metal or alkaline earth metal carbonate until the aqueous organic acid solution is in the alkaline region. These water-soluble compositions are preferably used at a concentration of 0.1 to 10%, preferably 0.5 to 5%, more preferably 0.75 to 3% (w / v) with respect to water.

  Therefore, the composition of the present invention usually contains at least 30 to 70 parts by weight of sodium acetate or sodium citrate, 20 to 50 parts by weight of sodium bicarbonate, 5 to 15 parts by weight of sodium ascorbate, 5 to 20 parts by weight of alum, and 0 glucomannan. A composition comprising 5 to 3 parts by weight is used. Sodium acetate is suitable for livestock meat, fish meat and processed products thereof, and vegetables, and sodium citrate is suitable for fruits and processed products thereof.

  Here, the processed product of avocado pulp 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 close to the skin and cream or beige on the inside close to the seeds. When these are ground and mixed until uniform, they turn yellowish green. When the water-soluble composition of the present invention is used, the processed avocado pulp has a slightly different color tone from that obtained by simply grinding and mixing the avocado pulp until it becomes uniform, and has a light green color tone.

  In the present invention, the processed avocado pulp is brought into contact with an alkaline aqueous solution that produces carbon dioxide gas to maintain the color tone as described above. In the present invention, some additives may be added to the avocado pulp, and it is not particularly limited. Examples thereof include seasonings such as salt, yeast extract and amino acids; various spices; vitamins; sucrose Disaccharides such as trehalose; polysaccharides such as alginic acid, alginate, carrageenan, agar, xanthan gum, pullulan, curdlan, glucomannan, pectin; lecithin, sucrose fatty acid esters, fatty acid monoglycerides, sorbitan fatty acid esters, etc. There are emulsifiers.

  In the present invention, the acidulant is characterized by being used as neutral or weakly alkaline by carbonate, and examples of the amount of various additives added include vitamins other than acidulant based on the weight of avocado pulp. The addition amount of E is 0.01 to 3.0% by weight, the addition amount of polysaccharide is 0.02 to 5.0% by weight, and the addition amount of emulsifier is 0.01 to 2.0% by weight. .

  The processed avocado pulp product of the present invention can be prevented from being discolored during storage even when it contains substantially no acidulant and / or sulfite-based discoloration inhibitor.

  Next, a method for producing and storing the processed avocado pulp product according to the present invention will be described.

  It is important to inactivate enzymes contained in the avocado pulp, such as polyphenol oxidase. This is because the polyphenol contained in the avocado pulp becomes melanin by the polyphenol oxidase in the presence of oxygen. For this reason, the avocado pulp is brought into contact with the carbon dioxide foaming aqueous solution in a substantially alkaline environment.

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

〔Example〕
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. A 1% carbon dioxide foaming aqueous solution, which is 0.5% by weight of the pulp, was added to and mixed with the obtained mixture, and carbon dioxide was brought into sufficient contact with the mixture.

Sodium chloride-sodium citrate-based aqueous carbon dioxide-foamed alkaline water solution in 1000 ml of adjusted water, sodium citrate 30-70 parts by weight, sodium bicarbonate 20-50 parts by weight, sodium ascorbate 5-15 parts by weight, alum 5-20 parts by weight, Glucomannan 0.5 to 3 parts by weight of carbon dioxide foaming composition is added to 1.0 to 1.5% (W / V) as a whole, and adjusted to pH 7.5 to 8.0.

  Thus, 18.4 kg of avocado pulp (I) containing the additive was obtained. The color tone of the avocado pulp (I) was young grass color.

(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 frozen storage of avocado puree (I) The avocado pulp produced as described above was transferred to a vacuum concentrator having a capacity of 10 liters and concentrated at 60 ° C. to obtain avocado puree. 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). Avocado pulp contains 15 to 20% fat, so no edible fat is added, and mayonnaise-like food (I) is obtained, 250 g is filled in an aluminum pack, and air in the bag is 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 avocado pulp (II) was an intermediate color tone between Hiwa Moe and Yanagi.

Comparative Example 1 Sealing of Avocado Pulp (II) and Frozen Storage 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. This was snap frozen at −25 ° C. and then stored at −20 ° C.

Comparative Example 2 Cryopreservation 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 Storage of Avocado Pulp (II) Retort Pouch Package at Normal Temperature 250 g of avocado pulp (II) produced as described above was filled in an aluminum pack for retort food packaging, and the air in the bag was removed by suction and 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, 75 g of sugar, salt 1 g, 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 and 1 g of salt were transferred to this mixer. 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 maintained at about 60 ° C. Stir. 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 properties of the processed avocado pulp manufactured and stored in Examples 1 and 2 were evaluated one week after the start of storage. 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 inventive examples had almost the same color tone as the original, but the comparative examples had fading or discoloration (browning or the like).

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. To 1 kg of the above avocado pulp, 0.5 to 3% (w / v) sodium bicarbonate-sodium citrate-based carbon dioxide foaming aqueous solution was prepared, 10 ml was added, mixed, and stored refrigerated. On the other hand, without performing the same treatment, the obtained avocado pulp was covered with a polyvinylidene chloride film without gaps, and stored refrigerated.
Preparation of sodium bicarbonate-sodium citrate-based carbon dioxide foaming aqueous solution 1000 ml of water, 30-70 parts by weight of sodium citrate, 20-50 parts by weight of sodium bicarbonate, 5-15 parts by weight of sodium ascorbate, 5-20 parts by weight of alum, gluco Mannan 0.5 to 3 parts by weight of a carbon dioxide gas foaming composition is added to 1.5% (W / V) as a whole, and the pH is adjusted to 7.5 to 8.0.

Example 5: Evaluation of processed avocado pulp after storage The avocado pulp produced in Example 4 was taken out of the refrigerator compartment, and about 100 g of each was spread on a vat so that the thickness was about 1 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. In the inventive examples, although there was green fading, the degree of browning was small. On the other hand, the comparative example browned remarkably.

  The vegetables and fruits to be the second quality preservation target of the present invention are vegetables and fruits that are peeled and / or cut and used for various foods. Although not limited to these, cut lettuce (cut from lettuce, leaf lettuce, cosletus, etc.), cut cabbage, cut Chinese cabbage, cut spring chrysanthemum, cut mushrooms, peeled and / or cut avocado, peeled And / or cut banana, peeled and / or cut potato, peeled and / or cut sweet potato, peeled and / or cut burdock, peeled and / or cut eggplant, peeled and / or cut apple, peeled and / or Cut long bean, peeled and / or cut base, peeled and / or cut lotus root, peeled and / or cut tomato, peeled and / or cut radish, peeled and / or cut taro, peeled and / or cut pear, peel Peel and / or cut peach, Peel and / or cut plum, Peel and / or cut puffy Etc. are exemplified. In the present invention, it is preferable to treat fresh products or fresh products that have been frozen, but these processed products (those that have been steamed, baked, seasoned, etc.) are completely excluded from the subject. is not.

(Cut lettuce quality confirmation test)
In order to confirm the effect of maintaining the cut lettuce quality of the present invention, the following tests were conducted.
First, lettuce leaves were peeled one by one, drained, and then immersed in 1% treatment solution 1 of the present invention for 10 minutes. The treatment solution used was a sodium bicarbonate-sodium acetate-based carbon dioxide foaming aqueous solution. After soaking, the sample was drained and stored at 20 ° C. for 48 hours, and the state of the cut lettuce at the start of storage (start), 24 hours and 48 hours later was confirmed and evaluated. In the “product of the present invention”, no browning was observed even after 48 hours from the start of storage, and the texture and flavor were not changed in sensory evaluation.
From the above, by treating cut lettuce with the quality-preserving agent according to the present invention, an extremely high browning inhibitory effect and quality-holding effect are exhibited compared to conventional products, and a sufficient effect can be exhibited even in a temperature range of 20 ° C. It became clear.

(Quality confirmation test I for various cut vegetables and fruits I)
In order to confirm the quality retention effect on the peeled cut burdock, peeled cut long bean, peeled cut apple, cut eggplant, peeled cut banana and peeled cut potato of the present invention, the following tests were carried out.
First, each vegetable or fruit was peeled and / or cut, sterilized and washed as necessary, and then immersed in a 1% sodium bicarbonate-sodium acetate base treatment solution of the present invention for 10 minutes. The treatment liquid used was a sodium bicarbonate-sodium citrate-based carbon dioxide foaming aqueous solution. After these immersions, drained and stored at 20 ° C. for a maximum of 5 days. At the start of storage (start), after 1 day, 3 days, and 5 days, the state of various vegetables and fruits was confirmed and evaluated. In burdock and banana, browning is not recognized in “the product of the present invention” even one day after the start of storage. Burdock and banana began to brown even after 3 days. In Nagatoro, browning began to be observed 3 days after the start of storage, and in apple, 5 days after the start of storage. In potatoes, no browning was observed one day after the start of storage. In eggplant, no browning was observed after 5 days from the start of storage and was the same. In addition, when the same test was carried out at a storage temperature of 10 ° C., the browning progressed more slowly than the 20 ° C. storage, but the results were almost the same.

(Quality confirmation test II for various cut vegetables and fruits)
Peeled cut avocado, peeled pear, peeled cut apple, peeled cut banana, cut cabbage, cut lettuce, cut spring chrysanthemum, peeled cut taro, cut mushroom, cut eggplant, peeled cut burdock, cut Chinese cabbage, peel In order to confirm the quality retention effect on peeled radishes, peeled cut potatoes, peeled cut long bean and peeled cut lotus root, the following tests were conducted.
First, each vegetable or fruit was peeled and / or cut, sterilized and washed as necessary, and then immersed in the treatment liquid 2 of the present invention for 10 minutes. The treatment liquid used was a baking soda-sodium citrate base carbon dioxide foaming treatment liquid. After these immersion, drained and stored at 20 ° C. for 24-72 hours, and confirmed and evaluated the state of various vegetables and fruits.
In any of the vegetables and fruits, a difference in quality between “no treatment” and “invention treatment” was recognized 24 hours after the start of storage. From the above, by treating with the quality-preserving agent according to the present invention, the above-mentioned various peeled and / or cut vegetables / fruits exhibit a very high browning inhibitory effect and quality-preserving effect, and are sufficient even at a temperature of 20 ° C. It became clear that it exerted a good effect.

  According to the method of the present invention, discoloration of meat processing raw materials can be prevented without using a nitric acid / nitrous acid color former. Therefore, it is possible to produce a processed meat product that does not contain nitric acid and nitrous acid, and salts thereof, and is excellent in red coloration and has high commercial value.

Example 6
9.67 kg of reddish pork boiled meat from which impurities such as bones and hair were removed was used as a raw material for meat processing. This was passed through a chopper of a 3 mm-thick plate to form a mince, and then separately prepared a treatment composition of the present invention (bicarbonate / sodium acetate-based carbon dioxide foaming composition) was mixed. The obtained mixture was kept at room temperature (around 20 ° C.) for 24 hours, and immersed in the dry salt method. After soaking, chop this mixture with a chopper on the 5mm plate, add 1.6kg of pork fat, 300g of powdered egg white, 30g of spices, 20g of sugar and 10g of powdered koji preparation, and mix by cutting with a cutter using a vacuum blender. A homogeneous mixture. The obtained mixture was packed in a sheep intestine casing (for hot dogs, length 15 cm, diameter 18 to 20 mm) using a filling machine to prepare 200 unheated wiener sausages. They were dried at 70 ° C. for 30 minutes, smoked at 70 ° C. for 40 minutes, and further heated at 75 ° C. for 40 minutes. Each of these was vacuum-packed, sterilized by heating at 85 ° C. for 1 minute, and then cooled in a cold water shower for 10 minutes to produce a wiener sausage (wiener sausage of Example 1).

Comparative Example 8
In the operation of Example 6, 150 g of salt was used without using the composition of the present invention when the pork red meat was soaked by the dry salt method. Moreover, after the pickling by the dry salt method, 100 g of sodium nitrite was further added to the obtained processed product. Otherwise, the same operation as in Example 6 was performed to produce a Wiener sausage (Wiener sausage of Comparative Example 8).

Comparative Example 9
In the operation of Example 6, 150 g of salt was added to the pork lean without using the composition of the present invention when the pork lean was soaked by the dry salt method. Otherwise, the same operation as in Example 6 was performed to produce a Wiener sausage (Wiener sausage of Comparative Example 9).

[Evaluation 1]
The wiener sausages of Example 6 and Comparative Examples 8 and 9 were stored in a refrigerator at 8 to 10 ° C. for 30 days, and changes in color tone before and after storage were visually observed.
According to the observation before storage, all the sausages had a red color tone. On the other hand, according to observation after storage, the wiener sausage of Example 6 and Comparative Example 8 maintained a red color tone, while the wiener sausage of Comparative Example 9 changed to a brownish color tone. It was.
Further, when the color of the wiener sausage of Example 6 and the color of the wiener sausage of Comparative Example 8 were compared more specifically, the former was a light pink color, and the latter was a pink color somewhat close to red, but notably No significant color difference was found.

Example 7
The salted seasoning liquid (electrolytic solution) of the present invention was prepared. Using 96 kg (40 pieces) of pork thighs as raw materials for meat processing, the above-mentioned salted seasoning liquid was injected into these using an injector, and then rotated at 6 rpm for 72 hours using a rotary massage machine. The pork leg was infiltrated into the meat. Next, these pork were also shaped and filled into a casing, dried at 75 ° C. for 30 minutes, smoked at 60 ° C. for 40 minutes, and further heated at 85 ° C. for 1 minute to reach a center temperature of 68-70 ° C. After confirming this, it was stored overnight in a refrigerator to produce Boneless ham (Bonless ham of Example 7).

Comparative Example 10
In the operation of Example 7, the composition of the salted seasoning liquid of the present invention was changed to 25 kg of water, 150 g of sodium chloride, 3.2 kg of powdered egg white, 2.1 kg of sugar, 900 g of sodium glutamate, and 150 g of sodium nitrite. Otherwise, the same operation as in Example 7 was performed to produce a boneless ham (the boneless ham of Comparative Example 10).

Comparative Example 11
In the operation of Example 7, the composition of the salted seasoning liquid of the present invention was changed to 25 kg of water, 150 g of sodium chloride, 3.2 kg of powdered egg white, 2.1 kg of sugar, and 900 g of sodium glutamate. Otherwise, the same operation as in Example 7 was performed to produce a boneless ham (the boneless ham of Comparative Example 11).

[Evaluation 2]
Boneless hams of Example 7 and Comparative Examples 10 and 11 were stored in a refrigerator at 8 to 10 ° C. for 30 days, and changes in color tone before and after storage were visually observed.
According to observations prior to storage, all the Bonless hams exhibited a red color tone.
According to observation after storage, the Boneless ham of Example 7 and Comparative Example 10 maintained a red color tone, whereas the Boneless ham of Comparative Example 11 changed to a brownish color tone.
Further, when the color of the bonless ham of Example 7 and the color of the bonless ham of Comparative Example 10 were compared more specifically, the former was a light pink color, and the latter was a pink color somewhat close to red. The difference was not seen.
From the above results, the Wiener sausage of Example 6 and the Boneless ham of Example 7 produced by the method of the present invention did not use any conventional nitric acid / nitrite color formers, but developed these colors. It became clear that it had the color tone substantially the same as the Wiener sausage of the comparative example 8 which used the agent, and the bonless ham of the comparative example 10.

  Next, the case where the present invention is applied to fish meat will be described in detail with reference to the following examples.

Example 8
2 kg of this tuna fillet frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. The tuna fillet in a normal frozen state was placed in a saline solution having a salt concentration of 10% by mass and immersed for about 5 minutes. During this immersion, the saline solution was stirred and warmed to about 25 ° C.

  Next, this tuna fillet was taken out, drained, and aged for 2 hours in a refrigerator at about 2 ° C. Then, this tuna fillet was cut into a fence shape and further sliced so that one piece was 10 ± 2 g.

  In 1 L of room temperature tap water, 50 g of sodium acetate, 30 g of sodium bicarbonate (sodium bicarbonate), 10 g of sodium ascorbate, 10 g of alum, and 2.0 g of glucomannan were dissolved, dispersed, and diluted to obtain a uniform 1% solution. The sliced tuna fillet was put into this solution and immersed. This step was performed at 5 to 10 ° C. After 15 minutes, the sliced tuna fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.

Comparative Example 12
2 kg of this tuna fillet frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. The present tuna fillet in a normal frozen state was cut into a fence shape and further sliced so that one piece was 10 ± 2 g.

  110 g of sodium chloride was dissolved in 3 L of room temperature tap water to obtain a uniform solution. The sliced main tuna fillet was put into this saline solution and immersed. This step was performed at 5 to 10 ° C. After 15 minutes, the sliced tuna fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.

[Evaluation 1]
The color tone of the frozen sliced tuna slices of Example 8 and Comparative Example 12 was visually observed, then stored in a freezer for 3 days, and the color tone after storage was also visually observed.

  In the observation before storage, the tuna of Example 8 exhibited a beautiful red color tone. The tuna of Comparative Example 12 was slightly faded in red. This is thought to be due to the oxidation of myoglobin in Comparative Example 12 over the time elapsed from the production of the frozen product to the raw material. On the other hand, according to observation after storage, Example 8 maintained a beautiful reddish color tone, but Comparative Example 12 was brownish brown, and its value as a foodstuff was greatly reduced.

Example 9
Except for using 2 kg of cultured yellowtail fillet instead of this tuna fillet, the same operation as in Example 8 was performed to obtain a vacuum-packed frozen yellowtail slice.

Comparative Example 13
Except that 2 kg of cultured yellowtail fillet was used in place of this tuna fillet, the same operation as in Comparative Example 12 was performed to obtain a vacuum-packed frozen yellowtail slice.

[Evaluation 2]
The color tone of the sliced frozen products of Example 9 and Comparative Example 13 was visually observed, then stored in a freezer for 3 days, and the color tone after storage was also visually observed. Both the results before and after the storage were the same as the observation results for the frozen sliced tuna fillet.

Example 10
3 kg (1 kg × 3 sheets) of bonito fillet that was frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. The bonito fillet in a normal frozen state was placed in a saline solution having a salt concentration of 10% by mass and immersed for about 5 minutes. During this immersion, the saline solution was stirred and warmed to about 25 ° C. Next, the bonito fillet was taken out, drained, and aged for 2 hours in a refrigerator at about 2 ° C.

  The sodium bicarbonate-sodium acetate-based composition of the present invention was dispersed and dissolved in 3 L of room temperature tap water to obtain a uniform 1.5% aqueous solution. The bonito fillet was put into this solution and immersed. This step was performed at 5 to 10 ° C. After 30 minutes, the bonito fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.

Comparative Example 14
3 kg (1 kg × 3 sheets) of bonito fillet that was frozen and stored at ultra-low temperature (−40 ° C.) was left in a freezer at −10 to −15 ° C. to obtain a normal frozen state. 110 g of sodium chloride was dissolved in 3 L of room temperature tap water to obtain a uniform solution. The bonito fillet in a normal frozen state was poured into this saline solution and immersed. This step was performed at 5 to 10 ° C. After 30 minutes, the bonito fillet was pulled up, drained and vacuum packaged. This vacuum packaged product was re-frozen in an ultra-low temperature (−40 ° C.) freezer.

[Evaluation 3]
The color tone of the bonito fillet of Example 10 and Comparative Example 14 was visually observed, then stored in a freezer for 3 days, and the color tone after storage was also visually observed.

  The color tone of the bonito fillet frozen product before and after the storage was the same as the observation result of the frozen sliced tuna fillet and the frozen sliced cultured briffille.

ここで、本発明品は重曹‐酢酸ソーダベースの組成物をいい、本発明品の配合量は原材料１００重量部としたときの１〜１．５％の粉を加水し、原材料を浸漬する場合をいう。シャケの加水量は刺身物に比して多くなる。
練り製品（ソーセージ）の工程（３）

ここで、本発明品は重曹‐酢酸ソーダベースの組成物をいい、本発明品の配合量は原材料１００重量部としたときの１〜１．５％の粉を調味料とともに、原材料に練りこむ場合をいう。
練り製品（ハム・ベーコン・ローストビーフの処理工程）（４）

ここで、本発明品は重曹‐酢酸ソーダベースの組成物をいい、本発明品の配合量は原材料１００重量部としたときの１〜１．５％の粉を調味料に配合し、原材料の１０〜４０％を注入する場合をいう。
As described above, the tuna of Example 8, the yellowtail of Example 9, and the skipjack of Example 10 manufactured by the method of the present invention all use no nitric acid / nitrite color former. Regardless, the beautiful red color tone was maintained even after 3 days of frozen storage.
The cooking method of the present invention is summarized as follows.
Water retention and red process (1), (2) such as salmon, tuna, fish egg

Here, the product of the present invention refers to a baking soda-sodium acetate-based composition, and the blended amount of the present product is 1 to 1.5% of powder when the raw material is 100 parts by weight, and the raw material is immersed Say. The amount of salmon added is greater than that of sashimi.
Kneaded product (sausage) process (3)

Here, the product of the present invention refers to a baking soda-sodium acetate-based composition, and the blended amount of the present product is 1 to 1.5% of the powder when the raw material is 100 parts by weight, together with the seasoning, kneaded into the raw material. Refers to cases.
Kneaded product (ham, bacon, roast beef processing process) (4)

Here, the product of the present invention refers to a baking soda-sodium acetate-based composition, and the blending amount of the product of the present invention is 1 to 1.5% of the powder when the raw material is 100 parts by weight. This refers to the case where 10 to 40% is injected.

Claims (4)

(1) an organic acid or an alkali metal salt of an organic acid or an alkaline earth metal salt of an organic acid; (2) an alkali metal carbonate or alkaline earth carbonate; (3) alum; and (4) an ascorbate. And (1) an organic acid or an alkali metal salt of an organic acid or an alkaline earth metal salt of an organic acid and (2) an alkali metal carbonate or an alkaline earth carbonate, in a neutral region of an aqueous solution or more A composition for generating carbon dioxide in a weakly alkaline region, and (3) an alkaline composition for preventing discoloration, wherein the dye adsorbed on alum is placed in a reduced state with carbon dioxide generated in an aqueous solution .
2. The alkali composition for preventing discoloration according to claim 1, comprising (5) glucomannan as a thickener.
The composition according to claim 2, wherein sodium acetate or sodium citrate 30 to 70 parts by weight, sodium bicarbonate 20 to 50 parts by weight, sodium ascorbate 5 to 15 parts by weight, alum 5 to 20 parts by weight, glucomannan An alkaline composition for preventing discoloration comprising 5 to 3 parts by weight. The composition according to claim 2 , wherein at least sodium acetate or sodium citrate 30 to 70 parts by weight, sodium bicarbonate 20 to 50 parts by weight, sodium ascorbate 5 to 15 parts by weight, alum 5 to 20 parts by weight, glucomannan 0 .5 to 3 parts by weight, so that the carbon dioxide gas foam composition is 0.5 to 2.0% by dry weight of the object to be treated, and 0.5 to 10% by weight of the aqueous solution is diluted with water. An alkaline aqueous solution for preventing discoloration, having a pH of 7.0 to 8.0.