JP6539892B2 - Method for preventing discoloration of avocado fruit products and method for preventing discoloration, and method for producing avocado fruit products - Google Patents

Description

  The present invention relates to an anti-tarnish agent for avocado fruit products and a method for preventing discoloration, and a method for producing avocado fruit products.

  Avocado is a popular food in recent years, and its demand is growing. There are a wide variety of uses, including fillings such as avocado paste, salads, sandwiches, burgers, or sushi ingredients. Avocado is provided as a meal menu for restaurants and fast food restaurants, and can also be sold as a general dish at retail stores (eg, convenience stores, supermarkets, department stores, etc.).

  Avocado can be provided in peeled and cut state, but peeled or cut fruits and vegetables are known to discolor their surface over time (yellowing, browning, blacking, etc.). In the case of avocado, with the passage of time, on the cut surface of the fruit (i.e., the surface of the flesh part), the muscle part by vascular bundles is first browned and then the browned part is spread. Such discoloration significantly reduces the commercial value of ground avocado pulp (e.g. avocado paste) or confectionery topped as such, dishes (e.g. salad etc). Moreover, it becomes difficult to distribute and store in the cut state due to such discoloration.

  Various discoloration inhibitors have been reported to prevent discoloration of fruits and vegetables. In order to prevent the discoloration of fruits and vegetables, the use of an antioxidant such as ascorbic acid or a pH decrease by organic acid or the like may be used, but both are insufficient in preventing discoloration of avocado fruits. In addition, if the pH is lowered too much, the sourness becomes strong, and a problem occurs that the chlorophyll in avocado fruit is discolored.

  With regard to avocado, the following have been reported as anti-tarnish agents and methods for preventing tarnishing: For avocado cut products, at least 3 selected from the group consisting of fruit juice, ascorbic acid, citric acid, phytic acid, and ethanol. Use of anti-tarnish agent containing seeds and vitamin E (tocopherol) (Patent Document 1); for avocado cut products, solutions containing α-lipoic acid or combinations of α-lipoic acid and L-ascorbic acid Contact with solution (Patent Document 2); Mixture of α-lipoic acid and L-ascorbic acid and / or erythorbic acid into avocado pulp-milled product (Patent Document 3); Avocado cut product A solution containing three components of sodium citrate, alum, α-lipoic acid, or sodium citrate, alum, α-lipoic acid, tartaric acid Contact with a solution containing four components of sodium (Patent Document 4); contact with a solution containing sodium acetate and α-lipoic acid for avocado cut products (Patent Document 5); sugars such as sucrose and the like for avocado cut products Contact with a solution containing an antioxidant such as sodium sulfite (US Pat. No. 5,677,015); and contact with a solution containing ascorbic acid and magnesium chloride for avocado cut articles (US Pat.

  However, an additive capable of preventing discoloration (especially browning) of avocado fruit flesh without damaging the original color of avocado fruit flesh (eg, preventing fading of chlorophyll) and without losing flavor A method is still needed.

JP, 2006-174832, A JP 2007-29071 A JP, 2011-524427, A International Publication No. 2013/147227 International Publication No. 2014/017616 JP, 2010-124824, A Japanese Patent Application Publication No. 2005-530502

  An object of the present invention is to provide a preparation and a method capable of more effectively preventing deterioration accompanied by discoloration of avocado fruit products.

  The present invention provides an anti-tarnish agent for processed avocado fruit, which comprises α-lipoic acid and coenzyme Q10.

  In one embodiment, the anti-tarnish agent further comprises ascorbic acid or a salt thereof.

The present invention provides a method for preventing discoloration of avocado fruit products, which comprises
Contacting the flesh of the avocado fruit with alpha-lipoic acid and coenzyme Q10.

  In one embodiment, in the method for preventing discoloration, the contacting step is performed by contacting the flesh of the avocado fruit with α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof.

  In one embodiment, in the color change preventing method, the contacting step is a solution containing α-lipoic acid and coenzyme Q10, or a solution containing α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof, and the avocado It is carried out by contacting the fruit with the flesh of the fruit.

  In one embodiment, in the method for preventing discoloration, the contacting step is performed by immersion in the solution.

  In one embodiment, in the discoloration prevention method, the contacting step is performed using the discoloration inhibitor.

The present invention provides a process for producing avocado fruit products, which process comprises
Contacting the flesh of the avocado fruit with alpha-lipoic acid and coenzyme Q10.

  In one embodiment, in the production method, the contacting step is performed by contacting the flesh of the avocado fruit with α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof.

  In one embodiment, in the above production method, the contacting step is a solution containing α-lipoic acid and coenzyme Q10, or a solution containing α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof, and the avocado fruit It is carried out by contacting with the flesh of the

  In one embodiment, in the manufacturing method, the contacting step is performed by immersion in the solution.

  In one embodiment, in the manufacturing method, the contacting step is performed using the anti-tarnish agent.

  According to the present invention, deterioration accompanied by discoloration and browning of avocado fruit processed products can be more effectively prevented. By combining α-lipoic acid and coenzyme Q10, or by combining α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof, it is possible to obtain an excellent anti-tarnishing effect of avocado fruit processed products which can not be obtained with each component alone Can.

Photographs showing the appearance of four pieces of cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with avocado solution according to Preparation Examples 1 to 6 It is. Photograph showing appearance of four cut avocado fruits after start of storage (left), after 24 hours (center), and after 96 hours (right) after immersion treatment with avocado treatment solution of Preparation Examples 7 to 10 It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 11 to 15 It is. Photograph showing appearance of four pieces of cut avocado fruits after start of storage (left), after 24 hours (center) and after 96 hours (right) after immersion treatment with avocado treatment solution of Preparation Examples 16 to 20 It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 21 to 25 It is. Photographs showing the appearance of four pieces of cut avocado fruits at the start (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 26-29 It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado solution of Preparation Examples 30-33. It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 34 to 37 It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 38 to 43 It is. Photographs showing the appearance of four cut avocado fruits at the start (left), 24 hours (middle) and 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 44 to 47 It is. Photograph showing appearance of four pieces of cut avocado fruit at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with avocado treatment solution of Preparation Examples 48 to 51 It is. Photographs showing the appearance of four cut avocado fruits at the start (left), 24 hours (middle) and 96 hours (right) of storage after immersion treatment with the avocado solution of Preparation Examples 52-55 It is. Photographs showing the appearance of four cut avocado fruits at the start (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado solution of Preparation Examples 56-59. It is. Photograph showing appearance of four pieces of cut avocado fruit at the start point (left), after 24 hours (center) and after 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 60 to 63 It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado solution of Preparation Examples 64-68 It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with the avocado solution of Preparation Examples 69-72 It is. Photographs showing the appearance of four cut avocado fruits at the start (left), after 24 hours (middle) and after 96 hours (right) of storage after immersion treatment with Preparation Example 73-76 with avocado treatment solution It is. Photograph showing appearance of four pieces of cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with avocado solution of Preparation Examples 77-81 It is. Photograph showing appearance of four pieces of cut avocado fruit at the start point (left), after 24 hours (center) and after 96 hours (right) of storage after immersion treatment with the avocado solution of Preparation Examples 82 to 85 It is. Photographs showing the appearance of four cut avocado fruits at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with Preparation Example 86-89 avocado treatment solution It is. Photograph showing appearance of four pieces of cut avocado fruit at the start point (left), 24 hours (center) and 96 hours (right) of storage after immersion treatment with avocado treatment solution of Preparation Examples 90 to 93 It is. Photographs showing the appearance of four cut avocado fruits at the start (left), after 24 hours (center), and after 96 hours (right) of storage after immersion treatment with the avocado treatment solution of Preparation Examples 94 to 97 It is.

  In the present invention, α-lipoic acid and coenzyme Q10, or α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof are used as active ingredients for preventing discoloration of avocado fruit products. In the present specification, the "processed avocado fruit" refers to fresh or frozen fruit peeled and / or cut (or from which seeds have been further removed), avocado fruit pulp such as paste (eg, paste), etc. , The flesh portion (for example, so-called edible portion) is something that has been treated to appear on the surface. "Color change prevention" refers to suppression of browning of the flesh of the avocado fruit, maintenance of the original color of the flesh (for example, suppression of discoloration of the flesh due to chemical change of chlorophyll). Hereinafter, each of the above components will be described first.

  The alpha lipoic acid which comprises this invention should just be a thing of the grade by which addition is recognized by foodstuffs, It does not specifically limit. Although α-lipoic acid may be in powder form as it is, it may be in the form of a preparation having poor water solubility (eg, cyclodextrin clathrate), or α-lipoic acid may be mixed with alcohol and water in advance. It may be a liquid dissolved in a solvent. Although α-lipoic acid alone can exhibit a color change preventing effect, it can further improve the color change preventing effect by co-use with coenzyme Q10 or co-enzyme Q10 and ascorbic acid or a salt thereof, for example, avocado fruit The advantages such as the improvement of browning suppression, the improvement of discoloration suppression of the flesh, and the bright and vivid color of the flesh are obtained.

Coenzyme Q10 (also referred to as “CoQ10” or “CoQ ₁₀ ”) constituting the present invention is not particularly limited as long as it is of a grade with which addition to food is permitted. Coenzyme Q10 may be in the form of a powder as it is, but may be in the form of a preparation having poor water solubility (for example, an emulsifier composition as described in JP-A 2008-245588), or Coenzyme Q10 May be a liquid previously dissolved in a mixed solvent of alcohol and water. Coenzyme Q10 can promote browning of avocado fruit rather rather by itself, but can exert a color change preventing effect by combined use with α-lipoic acid or combined use with α-lipoic acid and ascorbic acid.

  The ascorbic acid or its salt which comprises this invention should just be a grade in which addition is recognized by the foodstuff as a food additive, and it is not specifically limited. Here "ascorbic acid" is L-ascorbic acid and may also be referred to as vitamin C (VC). Ascorbic acid salts include, for example, sodium and calcium salts, and combinations thereof. Ascorbic acid or a salt thereof is preferably in powder form because it is unstable in the liquid state, but it does not matter which form is added or mixed for formulation and processing. Ascorbic acid or a salt thereof can also exhibit a discoloration prevention effect in combination with α-lipoic acid and coenzyme Q10. "Ascorbic acid or a salt thereof" may be in the case of a mixture of ascorbic acid and a salt thereof.

  Any of α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof may be derived from natural products or chemically synthesized products.

  A discoloration prevention process can be made by contacting the said various components with the flesh part of avocado fruit. In the treatment of avocado fruits, these components may be individually brought into contact with the flesh of the avocado fruit in powder form or in liquid form, or the flesh of the avocado fruit may be contacted with a solution containing these ingredients . The “solution” containing these components refers to a state in which α-lipoic acid and coenzyme Q10 (or further, ascorbic acid or a salt thereof) are dissolved or dispersed in a solvent.

  Regardless of the form of the various components, the step of contacting the various components with the flesh of the avocado fruit can be carried out as follows. The step of contacting a flesh of avocado fruit with α-lipoic acid and coenzyme Q10 may be performed by any of the following: (i) batching a flesh of avocado fruit with α-lipoic acid and coenzyme Q10 (Ii) the flesh of the avocado fruit is first contacted with alpha-lipoic acid and then with coenzyme Q10; (iii) the flesh of the avocado fruit is first contacted with coenzyme Q10 and then alpha-lipoic acid (Iv) any of the above (i) to (iii) may be repeated, or in any combination. Furthermore, when making it contact also with ascorbic acid or its salt, ascorbic acid or its salt may be combined with either (alpha)-lipoic acid or coenzyme Q10 in said (i)-(iv). Α-lipoic acid, coenzyme Q10, and ascorbic acid or a salt thereof may be sequentially contacted to the flesh of avocado fruits individually, in any order.

  For example, for the preparation of the "solution", the various components may be individually mixed with the solvent, or those previously formulated to contain these components may be mixed with the solvent. When individual components are mixed with the solvent, any order of mixing may be mixed with the solvent sequentially, or may be mixed with the solvent at once. The "solvent" may be any solvent that can dissolve or uniformly disperse each component and can be used safely in food, and includes, for example, water, a bactericidal component (eg, ethanol or hypochlorous acid) An aqueous solution etc. are mentioned. Preferably, the solvent is water. Examples of water used in the present invention include, but are not particularly limited to, tap water, ion-exchanged water, distilled water and the like.

  The form of the avocado fruit to be treated is not particularly limited as long as it can be in contact with the flesh of the avocado fruit. For example, the fruit may be peeled and / or cut in advance, fruit from which seeds have been removed, or a crushed material (such as filling) of the flesh of avocado fruit.

  For example, for previously peeled and / or cut fruits, and seeds from which seeds have been removed, immersion in a treatment solution, spraying of a solution, solution application (for example, brushing) and the like can be mentioned. In the case of immersion, stationary immersion, stirring immersion, shaking immersion, ultrasonic irradiation immersion, ultraviolet irradiation immersion, bubbling immersion, etc. may be mentioned. By performing stirring or bubbling, the treatment solution is in good contact with the flesh portion (especially the cut surface) of the avocado fruit, so it is easy to obtain a discoloration prevention effect. When the contact is carried out by immersion, the solution is subjected to a color change preventing treatment by immersing previously peeled and / or cut fruits or fruits from which seeds have been further removed and then draining and recovering the fruits. Fruits are obtained. The immersion treatment may be performed at a normal temperature (for example, 0 ° C. to 30 ° C., preferably 4 ° C. to 25 ° C.) from refrigeration. The immersion time is, for example, about 10 seconds to 60 minutes, preferably about 5 minutes to 30 minutes. The amount of treatment solution at the time of immersion may be appropriately set in consideration of the treatment process, the amount of avocado fruit to be treated, and the like. The pH of the solution is not particularly limited, and may vary depending on the amount of each component in the solution. Alternatively, with respect to a ground material (filling and the like), various active ingredients individually or formulated may be directly kneaded and used when kneading ground avocado fruits.

  Concentrations of α-lipoic acid, coenzyme Q10 and ascorbic acid or salts thereof (“% (w / w)” in the treatment solution (preferably aqueous solution): “(water) solution concentration%” or simply as used herein) The term “%” may be appropriately set in consideration of factors such as the processing means to be used and the desired storage period. The following solution concentrations are for immersion in solution but may be more concentrated in the case of spraying or application.

  The α-lipoic acid is, for example, 0.01% to 1%, preferably 0.02% to 0.1% at a solution concentration% (preferably, an aqueous solution concentration%). If it is less than 0.01%, it is difficult to obtain the desired discoloration prevention effect, and if it is more than 1%, practicability may be inferior due to the influence of taste (bitter taste).

  Coenzyme Q10 is used in combination with α-lipoic acid or in combination with α-lipoic acid and ascorbic acid or a salt thereof in a solution concentration% (preferably, an aqueous solution concentration%), for example, 0.005% to 0. 2%, preferably 0.01% to 0.1%. If it is less than 0.005%, it is difficult to obtain the desired anti-discoloring effect, and if it exceeds 0.2%, the treatment solution to be prepared becomes turbid, the color becomes dark, and avocado fruits are brought into contact with avocado fruits. In some cases, undesirable coloration may occur, resulting in low practicability.

  Ascorbic acid or a salt thereof is, for example, 2% to 20%, preferably 4% to 10% at a solution concentration% (preferably, an aqueous solution concentration%) in combination with α-lipoic acid and coenzyme Q10. . If it is less than 2%, it is difficult to obtain the desired color change prevention effect, and if it exceeds 20%, the taste may be reduced by generating acidity and the like.

  The ratio of solution concentration% (preferably aqueous solution concentration%) of α-lipoic acid and coenzyme Q10 is 0.01% to 1% (preferably 0.02% to 0.1%): 0.005% to 1%. % (Preferably 0.01% to 0.1%). The ratio of solution concentration% (preferably aqueous solution concentration%) of α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof is 0.01% to 1% (preferably 0.02% to 0.1%): It may be 0.005% to 1% (preferably 0.01% to 0.1%): 2% to 20% (preferably 4% to 10%). The formulation of the above proportion may be preferable in consideration of the color change preventing effect and the taste.

  The case of formulation in advance will be described below. This preparation can be used as an anti-tarnish agent for avocado fruit products.

  The preparation can be prepared to contain α-lipoic acid and coenzyme Q10, or α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof as active ingredients for preventing discoloration. The preparation may further contain a formulation aid or excipient as a formulation raw material other than the above components, if necessary. Such auxiliaries or excipients include, for example, food ingredients (eg, sodium chloride, purified salts, salts, salt, dextrin, cyclodextrin, oligosaccharides, saccharides, palatinose, sugar alcohols, etc., and combinations thereof) . As the food material, isomaltulose, dextrin, sugar alcohol and the like are preferable.

  The formulation may be a liquid formulation. The preparation of liquid formulations can be carried out by methods commonly used by those skilled in the art. The liquid preparation can be prepared to be a solution containing the active ingredient in an amount (for example, the above-mentioned solution concentration) which exerts a color change preventing effect upon avocado treatment. Alternatively, it may be prepared at a blending amount in consideration of dilution so that the amount of each component in the solution when used for keeping freshness is an amount that exhibits the color change preventing effect in the treatment to avocado.

  The preparation may be a solid preparation which is dissolved or dispersed in a solvent (preferably water) at the time of use. The solid preparation can be prepared such that the active ingredient is contained at a compounding amount contained in the solution in an amount (for example, the above-mentioned solution concentration) that exerts a color change preventing effect when dissolved or dispersed in a solvent to form a solution. The dilution rate may be set such that the concentration of each component when dissolved in water falls within a desired range. The form of the solid preparation includes powder, tablets and the like. The preparation of a solid preparation can be carried out by methods commonly used by those skilled in the art.

  The compositional ratio of various active ingredients in the preparation may depend on the method used for preventing discoloration of avocado fruit, the dosage form, etc., but the compositional ratio (weight ratio) of α-lipoic acid and coenzyme Q10 in the preparation is, for example, , 1: 1 to 3: 1, preferably 1: 1 to 2: 1, and the compositional ratio of α-lipoic acid to coenzyme Q10 to ascorbic acid or a salt thereof in the preparation is, for example, 0.1. 2: 0.1: 40 to 3.2: 1.6: 80, preferably 0.4: 0.2: 50 to 1.6: 0.8: 70.

  In the following examples, one example (the following Preparation Examples 11 to 15 and 69 to 76) used for the immersion treatment of fruits which have been peeled and / or cut in advance and removed seeds as a preparation is shown as a preparation, but is limited thereto I will not. In the case of this preparation, the aqueous solution concentration% is, for example, 3% to 20%, preferably 5% to 10%.

  In the above-mentioned color change prevention treatment, after contact of various active ingredients or preparations with the flesh portion of avocado fruit, the flesh portion can be used as it is as a cooking material without particularly requiring washing (eg, washing with water). .

  Although it is not necessarily limited, according to the above-mentioned discoloration prevention processing, discoloration of avocado fruit processed goods can be delayed or prevented, for example, for 24 hours to 96 hours, as compared with untreated products. In addition, the composition of various active ingredients in the discoloration prevention treatment and the solution concentration thereof can be set according to the time when delaying or prevention is desired.

  As described above, it is possible to obtain an avocado fruit processed product which is prevented from discoloring through the step of contacting the various active ingredients or preparations with the flesh of avocado fruit.

  In the process of producing avocado fruit products, the process of contacting the various active ingredients or preparations as described above with the flesh of avocado fruits can be included. Avocado fruit products can be manufactured by a manufacturing method comprising such contacting step. The processed avocado fruit product manufactured by the said method may be discoloration-proof.

  Hereinafter, the present invention will be described by way of examples, but the present invention is not limited by these examples.

  An avocado treatment solution was prepared as shown below.

(Preparation Examples 1 to 10)
An avocado-treated solution was prepared by adding α-lipoic acid and coenzyme Q10 to tap water so that the aqueous solution concentrations shown in Table 1 below (the units in the table are “% (w / w)”) ( Preparation Examples 2 to 10). In addition, although the treatment solution non-added area (namely, avocado non-treated area) was provided as a control, this was referred to as "Preparation Example 1" for convenience.

(Preparation Examples 11 to 15)
60% by weight, 0.8% by weight, 0.4% by weight and 38.8% by weight of sodium L-ascorbate, α-lipoic acid, coenzyme Q10 and food ingredients (isomaltulose, dextrin) in this order The powder was mixed at a ratio to obtain a preparation.

  Subsequently, the preparation was dissolved in tap water to obtain an aqueous solution concentration shown in Table 2 below (the unit in the table is “% (w / w)”), to obtain an avocado-treated solution (Preparation Example 11) ~ 15).

(Preparation Examples 16 to 20)
An avocado-treated solution was prepared by adding sodium L-ascorbate to tap water so that the concentration of the aqueous solution shown in Table 2 below (the unit in the table is "% (w / w)") (Preparation Example 16-20). In Preparations 16 to 20, sodium L-ascorbate was added to the aqueous solution itself, not as a preparation containing it. Table 2 shows the concentration of the aqueous solution of sodium L-ascorbate of Preparations 16 to 20 together with the concentration of the aqueous solution of sodium L-ascorbate contained in the preparations of Preparations 11 to 15 for comparison.

(Example 1: Avocado immersion treatment)
The avocado was peeled, the seeds were removed, and cut into uniform size for each treatment solution test area. After immersing cut avocado fruits (hereinafter also referred to as “avocado cut fruits”) in an avocado-treated solution at 20 ° C. for 10 minutes so that the weight ratio of fruits to solution is 1: 1, the solution is drained Did. Next, the drained fruits were placed in a polystyrene container and stored at 10 ° C. in a refrigerator. The appearance of the fruits was visually observed at the start of storage, after 24 hours and after 96 hours. The appearance was evaluated visually after 24 hours and 96 hours, and the evaluation criteria were as follows. Visual observation was performed by 10 subjects, and the determination result was scored by the following evaluation criteria and obtained as an average score.

(Appearance evaluation criteria)
1 No browning (no change from the start, good)
2 Slight discoloration (Slight discoloration is seen compared to the start, but the effect is high)
Browning of the part of 3 lines 4 Browning of the whole 4 (The degree of discoloration equivalent to no addition)
5 Overall browning significantly (poor than additive-free)
Therefore, the lower the rating score, the lower the degree of browning.

  The results of the appearance evaluation of Preparation Examples 1 to 20 are shown in Table 3 (Preparation Examples 1 to 6), Table 4 (Preparation Examples 7 to 10), Table 5 (Preparation Examples 11 to 15), and Table 6 (Preparation Example 16). To 20). Moreover, in these tables, the aqueous solution concentration (the unit in the table is “% (w / w)”) of each component or preparation of the avocado treatment solution used and the aqueous solution pH are shown together.

  Figures 1 (preparation examples 1 to 6) and 2 (preparation examples 7 to 7) show the appearance of 4 pieces of cut avocado fruits (“avocado cut fruits”) after the start time point, 24 hours and 96 hours. 10), FIG. 3 (Preparation Examples 11 to 15) and FIG. 4 (Preparation Examples 16 to 20). The composition and aqueous solution concentration (unit is "% (w / w)") of each preparation example are also shown together in FIGS. 1 to 4.

  With regard to the avocado fruits, when no avocado solution was added, the muscle was browned after 24 hours, and after 96 hours, not only the muscle but also some browned portions were spread (Preparation Example 1).

  In the avocado-treated solution containing α-lipoic acid alone, suppression of fruit browning was observed at an aqueous solution concentration of 0.05% or more, but the fruit was slightly yellowish overall (Preparation Examples 2, 5 and 8). On the other hand, in the avocado-treated solution containing α-lipoic acid and coenzyme Q10, the browning inhibitory effect was improved and the color tone became bright and bright (Preparation Examples 7 and 10). In the case of this combination, if it is 24 hours, the color change preventing effect was obtained even when the aqueous solution concentration was both 0.02% (Preparation Example 4).

  In the avocado-treated solution containing coenzyme Q10 alone, browning inhibition was not obtained (Preparation Examples 3, 6 and 9).

  In the preparation containing α-lipoic acid, coenzyme Q10 and sodium ascorbate in combination, the browning inhibitory effect for 96 hours was obtained at an aqueous solution concentration of 5% to 10% (Preparation Examples 12 to 15). The browning inhibitory effect was obtained even at 3% for 24 hours (Preparation Example 11).

  In the avocado-treated solution containing sodium ascorbate alone, the excellent browning suppression was not obtained (Preparation Examples 16 to 20).

  From the results of Preparation Examples 1 to 20, the following were observed. By the combination of α-lipoic acid and coenzyme Q10, although coenzyme Q10 alone promotes browning rather than browning, α-lipoic acid alone has a better anti-discoloring effect, and the color of avocado fruit itself is It can be bright and vivid. Furthermore, although sodium ascorbate also tends to promote browning alone, the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate can provide a more excellent discoloration prevention effect.

Preparation Examples 21 to 37 Preparation of Aqueous Solutions of Various α-Lipoic Acid: Coenzyme Q 10 Ratios
An avocado-treated solution was prepared by adding α-lipoic acid and coenzyme Q10 to tap water so that the aqueous solution concentrations shown in Table 7 below (the unit in the table is “% (w / w)”) ( Preparation Examples 22 to 37). In addition, although the treatment solution non-added area (namely, avocado non-treated area) was provided as a control, for convenience, this was referred to as "Preparation Example 21".

Preparation Examples 38 to 63 Preparation of an aqueous solution when the ratio of α-lipoic acid: coenzyme Q10: sodium L-ascorbate was changed
Add a-lipoic acid, coenzyme Q10 and sodium L-ascorbate to tap water so that the concentration of the aqueous solution shown in Table 8 below (the unit in the table is "% (w / w)") The treatment solution was prepared (Preparation Examples 39 to 63). In addition, although the treatment solution non-added area (namely, an avocado non-treated area) was provided as a control, this was referred to as "Preparation Example 38" for convenience.

(Example 2: Avocado immersion treatment by combined use of α-lipoic acid and coenzyme Q10)
Avocado fruits (avocado cut fruits) were subjected to immersion treatment and evaluated in the same manner as in Example 1 except that the test areas of the avocado treatment solutions of Preparation Examples 21 to 37 as described above were provided. The results are shown in Tables 9 to 10 below and in Figures 5 to 8 below.

  With regard to the avocado fruits, when no avocado solution was added, the muscle was browned after 24 hours, and after 96 hours, not only the muscle but also some browned regions were spread (Preparation Example 21).

  In this example, suppression of browning of fruits was not observed with an avocado-treated solution containing α-lipoic acid alone at an aqueous solution concentration of 0.01% to 0.1% (Preparation Examples 22 to 25). Even with an avocado-treated solution containing Coenzyme Q10 alone at an aqueous solution concentration of 0.01% to 0.1%, suppression of fruit browning was not observed (Preparation Examples 26 to 29).

  In the case of the avocado-treated solution containing α-lipoic acid and coenzyme Q10, especially when the aqueous solution concentration of α-lipoic acid is 0.05%, the aqueous solution concentration of coenzyme Q10 is 0.01% to 0.1% for 24 hours When the aqueous solution concentration of α-lipoic acid was 0.1%, when the aqueous solution concentration of coenzyme Q10 was 0.01% to 0.1%, suppression of browning of fruit was observed over 24 hours to 96 hours (Preparation examples 30 to 37).

(Example 3: Avocado immersion treatment by combined use of α-lipoic acid, coenzyme Q10 and sodium L-ascorbate)
Avocado fruits (avocado cut fruits) were subjected to immersion treatment and evaluated in the same manner as in Example 1 except that test areas of the avocado treatment solutions of Preparation Examples 38 to 63 as described above were provided. The results are shown in the following Tables 11 to 13 and FIGS. 9 to 14.

  With regard to the avocado fruits, when no avocado solution was added, the muscle was browned after 24 hours, and after 96 hours, not only the muscle but also some browned regions were spread (Preparation Example 38).

  In the avocado-treated solution containing sodium L-ascorbate alone, no inhibition of browning was observed (Preparation Example 39). In the combined use of sodium L-ascorbate and α-lipoic acid, the browning of the fruit was suppressed together with the improvement of the concentration of α-lipoic acid (Preparation Examples 40 to 43). The combined use of sodium L-ascorbate and coenzyme Q10 appeared to suppress the browning of the fruit at 24 hours, but the browning occurred in the longer period (Preparation Examples 44 to 47). In Preparation Examples 40 to 47, although suppression of browning of the fruit was observed, the degree of suppression was not sufficient, and the fruit color itself was slightly yellowish.

  When α-lipoic acid, coenzyme Q10 and sodium ascorbate are used in combination, the aqueous solution concentration of coenzyme Q10 is 0.01% to 0% regardless of the aqueous solution concentration of 0.01% to 0.1% of α-lipoic acid When the aqueous solution concentration of sodium L-ascorbate was 3%, better browning inhibition was observed both after 24 hours and after 96 hours (Preparation Examples 48 to 63). In particular, when the aqueous solution concentration of α-lipoic acid was 0.05% or more, the suppression of browning was remarkably excellent in the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate (Preparation Examples 56 to 63). .

  The results of Preparation Examples 21 to 63 in Examples 2 and 3 also show that the combined use of α-lipoic acid and coenzyme Q10 improves the effect of preventing discoloration of avocado fruits, and the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate An even better discoloration prevention effect was observed.

(Preparation Examples 64-68: Preparation of an aqueous solution in which the concentration of α-lipoic acid: coenzyme Q10 was changed at a ratio of 2: 1)
An avocado-treated solution was prepared by adding α-lipoic acid and coenzyme Q10 to tap water so that the aqueous solution concentrations shown in Table 14 below (the units in the table are “% (w / w)”) ( Preparation Examples 65 to 68). In addition, although the treatment solution non-addition area (namely, an avocado non-treatment area) was provided as a control, for convenience, this was referred to as "Preparation Example 64".

Preparation Examples 69 to 76 Preparations Containing α-Lipoic Acid, Coenzyme Q10, and Sodium L-Ascorbate and Preparation of Aqueous Solutions of the Preparations
Sodium L-ascorbate, α-lipoic acid, coenzyme Q10 and food ingredients (isomaltulose) are mixed as shown in Table 15 below (the unit in the table is “% by weight”), and the formulation A is prepared. I got ~ D.

  Next, the preparation was dissolved in tap water to obtain an aqueous solution concentration shown in Table 16 below (the unit in the table is “% (w / w)”), to obtain an avocado-treated solution (Preparation Example 69) ~ 76).

Preparation Examples 77 to 97: Preparation of an aqueous solution containing α-lipoic acid, coenzyme Q10 and sodium L-ascorbate in a ratio of 0.01 to 1.0: 0.005 to 0.5: 2 to 20
Add a-lipoic acid, coenzyme Q10 and sodium L-ascorbate to tap water so that the concentration of the aqueous solution shown in Table 17 below (the unit in the table is "% (w / w)") The treatment solutions were prepared (Preparation Examples 78 to 97). In addition, although the treatment solution non-addition area (namely, an avocado non-treatment area) was provided as a control, this was called "the preparation example 77" for convenience.

(Example 4: Avocado immersion treatment according to Preparation Examples 64-76)
Avocado fruits (avocado cut fruits) were subjected to immersion treatment and evaluated in the same manner as in Example 1 except that test areas for the avocado treatment solutions of Preparation Examples 64-76 as described above were provided. The results are shown in Tables 18 to 19 below and FIGS. 15 to 17 below.

(Example 5: Avocado immersion treatment according to Preparation Examples 77 to 97)
Avocado fruits (avocado cut fruits) were subjected to immersion treatment and evaluated in the same manner as in Example 1 except that test areas for the avocado treatment solutions of Preparation Examples 77 to 97 as described above were provided. The results are shown in Tables 20 to 22 below and in Figures 18 to 22.

  In Examples 4 and 5, except for Preparation Examples 64 and 77 of the treated solution-free area (avocado untreated area), browning of the fruit was suppressed after at least 24 hours. In particular, in Preparation Examples 68, 70 to 72, 74 to 76, 81, 85, 88, 89 and 92 to 97, suppression of browning was remarkably excellent even after 96 hours.

  Also in these examples, the improvement of the discoloration prevention effect of avocado fruit by the combined use of α-lipoic acid and coenzyme Q10, and the more excellent discoloration prevention effect of the combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate are observed It was done. The combined use of α-lipoic acid, coenzyme Q10 and sodium ascorbate exhibited its effects both when each of these components was separately added to prepare an aqueous solution and when it was formulated by mixing.

  As described above, in Examples 1 to 5, a combination of α-lipoic acid and coenzyme Q10, or a combination of α-lipoic acid, coenzyme Q10 and sodium ascorbate can provide avocado-cut fruits whose color change is prevented. The The discoloration-prevented avocado cut fruits were obtained both when the components were separately added to prepare an aqueous solution and when mixed and formulated.

  The present invention is useful, for example, in the field of food production and food processing related to avocado. Furthermore, the present invention distributes food to stores that can provide or sell food made from avocado (eg, convenience stores, back yards of supermarkets, fast food stores, restaurants such as restaurants, etc.) and storage in the stores Useful for sales and delivery.

Claims (13)

  An anti-tarnish agent for processed avocado fruit, which comprises α-lipoic acid and coenzyme Q10.   The discoloration inhibitor according to claim 1, further comprising ascorbic acid or a salt thereof. A method for preventing discoloration of avocado fruit products,
Contacting the avocado fruit flesh with α-lipoic acid and coenzyme Q10.   The method according to claim 3, wherein the contacting step is performed by contacting the flesh of the avocado fruit with α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof.   The contacting step is performed by contacting a solution containing α-lipoic acid and coenzyme Q10 or a solution containing α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof with the flesh of the avocado fruit The method according to claim 3 or 4.   6. The method of claim 5, wherein the contacting step is performed by immersion in the solution.   The method according to any one of claims 3 to 6, wherein the contacting step is carried out using the anti-tarnish agent according to claim 1 or 2. A process for producing avocado fruit products, comprising
Contacting the avocado fruit flesh with α-lipoic acid and coenzyme Q10.   The method according to claim 8, wherein the contacting step is carried out by contacting the flesh of the avocado fruit with α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof.   The contacting step is performed by contacting a solution containing α-lipoic acid and coenzyme Q10 or a solution containing α-lipoic acid, coenzyme Q10 and ascorbic acid or a salt thereof with the flesh of the avocado fruit The method according to claim 8 or 9.   11. The method of claim 10, wherein the contacting step is performed by immersion in the solution.   The method according to any one of claims 8 to 11, wherein the contacting step is performed using the discoloration inhibitor according to claim 1 or 2. An avocado fruit processed product produced by the method according to any one of claims 8 to 12.