JP6713783B2 - Eggplant fading prevention composition and eggplant fading prevention cooking method using the composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an eggplant discoloration preventing composition for preventing discoloration of eggplant during heating and a method for preventing discoloration of eggplant using the composition.

The peels of eggplants contain anthocyanin pigments containing ninnin, which cause the peels of eggplants to show a shade of purple. Anthocyanin dyes are easily soluble in water, and are easily deteriorated or decomposed under the influence of heat, light, pH and the like.

Due to the nature of the pigments contained in the eggplant skin, when the eggplant is subjected to cooking such as boiling in water, the eggplant skin is significantly discolored or discolored (fading). The eggplant processed product having the discolored peels has a poor appearance, significantly lowers the commercial value, and reduces the consumer's willingness to purchase. In order to prevent such discoloration of the peel of the eggplant during heating, Patent Document 1 discloses that the eggplant containing a polyphenol-containing substance such as grape juice concentrate, blueberry juice concentrate and black currant juice juice is cooked. The anti-fading material is described.

On the other hand, edible oils and fats are often used when cooking vegetables containing eggplant. BACKGROUND ART As edible oils and fats, many animal oils and fats and vegetable oils and fats are known, and the physical properties such as melting points of these raw materials differ depending on the fatty acids (fatty acid components) constituting fatty acid triglycerides.

In recent years, in addition to oils and fats derived from natural products, processed oils and fats processed to have a specific fatty acid triglyceride composition have been used as edible oils and fats. For example, Patent Document 2 describes a fat-and-oil-containing food containing a medium-chain fatty acid triglyceride.

Japanese Patent No. 50887776 JP, 2005-80459, A

Since the polyphenol-containing material contained in the anti-fading material during heat cooking of eggplant described in Patent Document 1 is a taste component such as grape juice concentrate, blueberry juice concentrate, cassis juice concentrate, etc. There is a problem of having an adverse effect.

Oiling is known as a method for suppressing the change in color of eggplant, but it has drawbacks such as time-consuming cooking, wrinkles on the surface of eggplant, and easy deformation of shape. In addition, no fat or oil has been identified so far that effectively prevents discoloration of eggplant. Patent Document 2 describes that medium-chain fatty acid triglyceride can reduce the heat sterilization odor of food. However, there is no description in the cited document 2 that medium-chain fatty acid triglyceride can prevent fading of eggplant skin during cooking with heat.

Therefore, a first problem to be solved by the present invention is to provide an eggplant discoloration preventing composition which has a relatively small taste and which can prevent discoloration of eggplant during cooking such as heating. It is in. A second problem to be solved by the present invention is to use an eggplant fading-preventing composition to reduce eggplant fading during heating and to obtain an eggplant dish having an excellent appearance. It is to provide a method for preventing discoloration of food.

The present inventors, as a result of accumulated studies to solve the above problems, when adding raw eggplant to boiling water and heating, by allowing a specific oil and fat to coexist in boiling water, fading of pericarp of the eggplant is prevented. It has been found that it can be reduced. The present inventors have succeeded in creating an eggplant discoloration preventing composition containing a specific oil and fat and an eggplant discoloration preventing cooking method using the eggplant discoloration preventing composition based on such findings. .. The present invention is an invention that has been completed based on such knowledge and successful examples.

Therefore, according to the present invention, fats and oils having a total content of saturated fatty acids and monounsaturated fatty acids as constituent fatty acids of 70% by mass or more, or a polyunsaturated fatty acid content of less than 30% by mass are used. An eggplant anti-fading composition comprising the same is provided.

According to another aspect of the present invention, there is preferably provided an eggplant fading-preventing composition containing fats and oils having a saturated fatty acid content of 30 mass% or more as constituent fatty acids.

According to another aspect of the present invention, there is provided a method for cooking anti-fading of eggplant, which comprises a step of contacting the eggplant with a boiling aqueous solution containing 1 to 10% by mass of the composition for anti-fading of eggplant of the present invention.

In the present invention, preferably, the constituent fats of the fats and oils are medium chain fatty acids.
In the present invention, the saturated fatty acid is preferably a saturated fatty acid having 6 to 16 carbon atoms, and more preferably a saturated fatty acid having 6 to 10 carbon atoms.
In the present invention, preferably, the fats and oils have a content of stearic acid as a constituent fatty acid of 15% by mass or less.

According to the eggplant fading prevention composition and the eggplant fading prevention cooking method of the present invention, it is possible to prevent fading of the eggplant after cooking such as heating. Can be avoided, and the consumer's willingness to purchase can be maintained or improved.

FIG. 1 is a photograph of an eggplant heat-treated with each oil and fat in Example 2 of Example. From the left, the oils and fats used are water only, medium chain fatty acid triglyceride (MCT) 1 g, MCT 2 g and MCT 5 g. FIG. 2 is a photograph of a eggplant heat-treated with each oil and fat in Example 2 of Example. From the left, the oils and fats used are water only, MCT 5g, and rapeseed oil 5g.

Hereinafter, details of the present invention will be described.
The eggplant discoloration preventing composition of the present invention (hereinafter referred to as the composition of the present invention) contains at least oil and fat.

As used herein, eggplant refers to the fruits of the Solanaceae plants, commonly known as eggplant, eggplant, eggplant, and the like. The eggplant targeted by the composition of the present invention may be any eggplant fruit whose skin color is purple, magenta and black-purple, and its form, variety, production area and the like are not particularly limited. The fading-preventing action exhibited by the composition of the present invention is an action for preventing fading such as discoloration or fading of the eggplant skin.

In general, fats and oils are mainly composed of fatty acid triglycerides, and some types include fatty acid diglycerides and fatty acid monoglycerides. In fats and oils, the fatty acids that constitute fatty acid triglycerides, fatty acid diglycerides, and fatty acid monoglycerides are called constituent fatty acids. The constituent fatty acids differ depending on the type of oil and fat, and the difference in the constituent fatty acids strongly affects the physical properties of each oil and fat.

As constituent fatty acids (carbon number: number of double bonds, melting point), caproic acid (6:0, 3.2° C.), caprylic acid (8:0, 16.5° C.), capric acid (10:0, 31.6° C.), lauric acid (12:0, 44.8° C.), myristic acid (14:0, 54.4° C.), palmitic acid (16:0, 62.9° C.), stearic acid (18: 0,70.1° C.), palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3) and the like.

The constituent fatty acids are classified according to various aspects such as the type of molecular structure. For example, depending on the number of double bonds in the molecule, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, etc., which have no intramolecular double bond, are called "saturated fatty acids", Palmitoleic acid and oleic acid, which have one internal double bond, are called “monounsaturated fatty acids”, and linoleic acid and linolenic acid, which have two or more intramolecular double bonds, are “polyunsaturated fatty acids. Is called.

In another example, caproic acid, caprylic acid, and capric acid having 6 to 10 carbon atoms are called "medium-chain fatty acids", and those having more than 10 carbon atoms are "long-chain" depending on the number of carbon atoms. It is called "fatty acid".

The fat and oil in the present invention is not particularly limited as to the origin and raw materials, and may be a single fat or oil or a mixed fat or oil depending on the origin and the type of raw material. The total content of fatty acids and monounsaturated fatty acids is 70% by mass or more. As a constituent fatty acid, fats and oils having a total content of saturated fatty acids and monounsaturated fatty acids of less than 70% by mass do not show an eggplant fading preventive action, or have a very high eggplant fading preventive action during heating and cooking. It tends to be small.

The content of the polyunsaturated fatty acid in the fats and oils of the present invention may be less than 30 mass% with respect to the entire constituent fatty acids. Fats and oils having a content of polyunsaturated fatty acids of 30% by mass or more as constituent fatty acids tend not to exhibit eggplant fading prevention action or very small eggplant fading prevention action during heating and cooking.

The fats and oils according to the present invention may be fats and oils having a saturated fatty acid content of 30% by mass or more as constituent fatty acids. As a constituent fatty acid, fats and oils having a saturated fatty acid content of less than 30% by mass tend to have a smaller eggplant fading-preventing action during cooking than fats and oils having a saturated fatty acid content of 30% by mass or more. is there.

The fats and oils according to the present invention can take the above-mentioned modes. In a preferred mode, the total content of saturated fatty acids and monounsaturated fatty acids as constituent fatty acids is 70% by mass or more, and the content of polyunsaturated fatty acids is included. It is an oil and fat having an amount of less than 30% by mass. A more preferable aspect of the fat or oil in the present invention is that the total content of saturated fatty acids and monounsaturated fatty acids as constituent fatty acids is 70% by mass or more, and/or the content of polyunsaturated fatty acids is less than 30% by mass. And a saturated fatty acid content of 30 mass% or more as a constituent fatty acid.

The fats and oils according to the present invention are saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids as long as the contents of saturated fatty acids, monounsaturated fatty acids and/or polyunsaturated fatty acids are in the above-mentioned proportions. There is no particular limitation on the type and proportion of the fatty acids classified into. However, as described in Examples described later, fats and oils whose constituent fatty acids are medium-chain fatty acids are preferable because they have a good eggplant fading preventing action. Similarly, the saturated fatty acid contained is a saturated fatty acid having 6 to 16 carbon atoms, particularly an oil or fat having 6 to 10 carbon atoms, or an oil or fat having a stearic acid content of 15% by mass or less is preferable. It is preferable because it tends to exhibit an anti-fading effect of eggplant.

The method for obtaining fats and oils in the present invention is not particularly limited, and for example, animal fats and oils and vegetable fats and oils containing saturated fatty acids, monounsaturated fatty acids and/or polyunsaturated fatty acids in the above range, and fats and oils raw materials are used. Examples include processed fats and oils containing saturated fatty acids, monounsaturated fatty acids and/or polyunsaturated fatty acids obtained by subjecting to fats and oils processing technology in the above range.

Animal fats and oils are not particularly limited, for example, edible animal fats and oils, specifically, butterfat, beef tallow, mutton fat, milk fat, fish oils such as sardine oil and tuna oil, and the like. They may be used alone or in combination of two or more. Vegetable oils and fats are not particularly limited, for example, edible vegetable oils and fats, specifically palm oil, olive oil, rapeseed oil, soybean oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, Examples thereof include safflower oil, sesame oil, palm kernel oil, and coconut oil, which may be used alone or in combination of two or more kinds.

The processed fats and oils are not particularly limited as long as they are processed fats and oils obtained by applying a fat and oil raw material such as animal fats and oils and vegetable fats and oils to a commonly known fat and oil processing technology, and for example, harden animal and vegetable fats and oils. , Processed fats and oils obtained by subjecting to fats and oils processing techniques such as fractionation and transesterification, and these may be used alone or in combination of two or more kinds. The fatty acid triglyceride constituting the fat or oil in the present invention may be, for example, one produced by dehydration condensation of a medium-chain or long-chain saturated fatty acid, a monounsaturated fatty acid and glycerin by a commonly known method. Examples of the processed fats and oils include, but are not limited to, MCTs composed of medium-chain fatty acid triglycerides described in Examples described later.

The type and content of the fatty acid triglyceride and the constituent fatty acids contained in the fat or oil in the present invention may be confirmed by a commonly known method for analyzing fats and oils or fatty acids, and is not particularly limited. Knowledge of Fat and Oil Chemistry, Third Edition" (Koshobo, published on August 20, 1992) and R.S. J. It can be carried out with reference to the description such as a review of VANDER WAL (Jarnal of American Oil Chemists' Society 40, 242-247 (1963)).

The content of fats and oils in the composition of the present invention is not particularly limited, but, for example, assuming that fats and oils are contained in seasoning liquid by increasing the chance of contact with eggplants and exhibiting the fading preventing action of eggplants, the composition is It is 1 to 100% by mass, preferably 3 to 100% by mass, and more preferably 5 to 100% by mass, based on the whole product.

The composition of the present invention can contain other additives in addition to the oil and fat. Other additives are not particularly limited, and examples thereof include seasoning ingredients, specifically, water, alcohol, soy sauce, miso, sweetening ingredients (sugar, mirin, liquid sugar, starch syrup, etc.), sour ingredients (vinegar, yuzu). , Citrus fruits such as lemon), liquor ingredients, pulp (apple pulp, thigh pulp, etc.), fruit juice (apple juice, etc.), spices (chili pepper, pepper, etc.), vegetable ingredients (radish, carrots, onions, etc.), Seeds and seeds (such as sesame), thickeners (starch, modified starch, thickening polysaccharides, etc.), yeast extracts, chemical seasonings (sodium glutamate, sodium inosinate, etc.), flavors and the like. The composition of the present invention may further contain an oil and fat such as sesame oil as another additive as long as the problem of the present invention can be solved. The composition of the present invention may contain one or more other additives.

The method for producing the composition of the present invention is not particularly limited, and it is possible to apply a method for producing an oil and fat-containing composition as is commonly known, for example, oil and fat and other additives that have been heat-sterilized, respectively. A manufacturing method including a step of mixing

The composition of the present invention may be a packaged composition. The container is not particularly limited, and examples thereof include bottles, cans, plastic containers such as polyethylene, polypropylene, and polystyrene, and laminated film bags.

The amount of the composition of the present invention to be used is not particularly limited, but is, for example, 1 to 50% by mass, preferably 3 to 30% by mass based on the amount of eggplant in order to prevent discoloration of the pericarp of the eggplant used. %, more preferably 5 to 20% by mass; based on the amount of water, 0.1 to 20% by mass, preferably 0.5 to 15% by mass, more preferably 1 to 10%. It is% by mass.

The method of cooking eggplant using the composition of the present invention is not particularly limited, for example, a method of adding a random eggplant to a boiling aqueous solution obtained by adding the composition of the present invention to water and boiling, and an eggplant cut into pieces. Examples include a cooking method in which the composition of the present invention is brought into contact with each other, and then these are added to boiling water and further heated and boiled.

As a specific embodiment of the composition of the present invention, for example, the total content of saturated fatty acids and monounsaturated fatty acids as constituent fatty acids is 70% by mass or more, and the content of polyunsaturated fatty acids is less than 30% by mass. And an eggplant containing 80 to 100% by mass of an oil and fat selected from the group consisting of medium chain fatty acid triglyceride, lard and palm oil, as the oil and fat having a saturated fatty acid content of 30% by mass or more as a constituent fatty acid. The anti-fading composition of the present invention is not limited thereto.

Another embodiment of the present invention, a method for preventing discoloration of eggplant of the present invention (hereinafter referred to as a cooking method of the present invention), comprises contacting an eggplant with a boiling aqueous solution containing 1 to 10% by mass of the composition of the present invention. At least including the step of

As a specific embodiment of the cooking method of the present invention, for example, the composition of the present invention is added to water so as to be 1 to 10% by mass, the boiling aqueous solution is boiled, and the raw eggplants are cut into pieces, A method of boiling and cooking for about 1 to 10 minutes can be mentioned. It is preferable to quickly cool the eggplant after cooking, from the viewpoint of preventing discoloration of the peel of the eggplant.

The degree of fading of the peel of the eggplant can be evaluated by using a hue circle for each PCCS tone described in Examples described later. The anti-fading effect exerted by the composition of the present invention is not particularly limited as long as the color of the eggplant skin before and after heating is almost unchanged, or the change is minute to some extent, and for example, the fruit skin before heating and cooking. For the shredded eggplant fragment whose color is evaluated as dk20, dk22 or dp20 by the PCCS tone hue circle, the color of the peel after cooking is evaluated by the PCCS tone hue circle, and This is an effect that the proportion of eggplant fragments evaluated as dk20, dk22 or dp20 becomes a certain proportion, for example, 40% or more, preferably 60% or more, more preferably 80% or more.

By utilizing the composition and cooking method of the present invention, it is possible to obtain a processed eggplant food such as boiled eggplant and tempura of eggplant, in which discoloration of eggplant during or after cooking is suppressed. ..

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various aspects as long as the problems of the present invention can be solved. ..

[Example 1. Evaluation of eggplant fading prevention by type of fats and oils]
As fats and oils, MCT (NISSIN OILIO GROUP CO., LTD.; "NISSIN MCT Oil"), pork fat (Bell Food Co., Ltd.; "(Pure Lard)"), beef tallow ((Starzen Meat Processor Co., Ltd.; Beef tallow)”), palm oil (Nisshin Oillio Group Co., Ltd.; “(refined palm oil (S))”), soybean oil (Nisshin Oillio Group Co., Ltd., “(soybean white oil (S))”), Rapeseed oil (Ajinomoto Co.; “(sarasara canola oil)”) and olive oil (GABAN Co.; “(OLIO EXTRA VERGINE DI OLIVA)”) were used.

The raw eggplant was cut into pieces and divided into 20 to 24 equal pieces to obtain pieces of eggplant having a piece of about 3 to 4 cm. The color of the peel of the eggplant pieces was measured by a hue circle according to PCCS tone. The color of the peel of the eggplant pieces was dk20, dk22 or dp20 depending on the degree of shade of purple.

On a frying pan, oil and fat-containing water obtained by adding 5 g of each oil and fat to 125 g of water was heated and boiled. About 20 eggplant fragments (100 g) were added to the boiling oil-containing water. The oil-and-fat-containing water was evenly attached to the eggplant pieces by returning the frying pan, and the pieces were boiled for 4 minutes. The color of the peel of the eggplant fragments, which had been boiled and drained of water, was measured using a hue circle for each PCCS tone.

With respect to the eggplant pieces after heating, the color of the eggplant was evaluated for the fading of the eggplant based on the ratios described below as compared with the color of the fruit peel before heating (dk20, dk22 or dp20). The results are shown in Table 1. In Table 1, the composition of fatty acids is based on the values described in "14 Oils and fats" of "Fifth revised supplement Japanese food standard composition table (this table)".
⊚: Percentage of eggplant fragments having a skin color of dk20, dk22 or dp20 is 80% or more. O: Percentage of eggplant fragments having a skin color of dk20, dk22 or dp20 is 60% or more and less than 80%. Is 40% or more and less than 60% of eggplant fragments having dk20, dk22 or dp20 x: The proportion of eggplant fragments having a skin color of dk20, dk22 or dp20 is less than 40%

As shown in Table 1, with respect to MCT, lard and palm oil, discoloration was not observed in most eggplants. As for beef tallow, rapeseed oil, and olive oil, discoloration was not observed in most eggplants, but some eggplants had a dull color. As for soybean oil, discoloration was observed in most eggplants. As for eggplants heat-treated only with water without using fats and oils, discoloration was observed in most of the eggplants (not shown in Table 1).

From these results, it was confirmed that MCT, lard, palm oil, beef tallow, rapeseed oil and olive oil have an eggplant discoloration preventing effect. In particular, it was confirmed that MCT, lard and palm oil have an excellent eggplant discoloration preventing effect.

[Example 2. Evaluation of eggplant fading prevention by oil content]
Eggplant fading prevention evaluation was performed in the same manner as in Example 1 except that 1 g, 2 g, 3 g, and 5 g of MCT, 5 g of rapeseed oil, and a mixed oil of 3 g of MCT and 3 g of rapeseed oil were used as fats and oils. The results are shown in Table 2. 1 and 2 are external photographs of eggplants heat-treated with 1 g, 2 g, and 5 g of MCT, eggplants heat-treated with 5 g of rapeseed oil, and eggplants heat-treated only with water without using fats and oils. Shown in. The oil/fat content was determined as the total amount of the oil/fat and water.

As shown in Table 2 and FIGS. 1 and 2, when MCTs containing 0.8% by mass or more were used, an effect of preventing eggplant fading was observed. Further, when MCT having such an oil/fat content was used, an eggplant discoloration-preventing effect was observed even when used in combination with an oil/fat having a small eggplant discoloration-preventing effect. As for the eggplants heat-treated with only water without using fats and oils, most of the eggplants showed discoloration (not shown in Table 2).

From these results, it was confirmed that the fats and oils having an eggplant discoloration preventing action exhibit an eggplant discoloration preventing action when the amount is 0.8% by mass or more based on the whole.

INDUSTRIAL APPLICABILITY The eggplant fading-preventing composition and the eggplant fading-preventing cooking method of the present invention are suitable for use during eggplant cooking or in pre-processing of eggplants, and as a result provide an eggplant dish that looks good in appearance. can do. Use of the eggplant fading-preventing composition and the eggplant fading-preventing cooking method according to the present invention allows eggplant dishes with high nutritional value to be accepted by the general public, and thus can contribute to a wide range of people's health and welfare. There is something.

Claims (3)

The constituent fatty acid is a medium chain fatty acid, and the total content of the saturated fatty acid and the monounsaturated fatty acid as the constituent fatty acid is 67.2% by mass or more, or the content of the polyunsaturated fatty acid is 26.1. A composition for preventing fading of eggplant, which contains a fat or oil in an amount of not more than mass% (excluding a composition containing an emulsifier). The composition for preventing fading of eggplant according to claim 1, wherein the composition is used in an amount of 1 to 20% by mass as an oil and fat based on the amount of eggplant. A method for preventing discoloration of eggplant, which comprises a step of bringing eggplant into contact with a boiling aqueous solution containing 1 to 10% by mass of the composition according to claim 1 or 2.