JPH02222645A - Freshness retaining agent for vegetables and fruits - Google Patents
Freshness retaining agent for vegetables and fruitsInfo
- Publication number
- JPH02222645A JPH02222645A JP1043924A JP4392489A JPH02222645A JP H02222645 A JPH02222645 A JP H02222645A JP 1043924 A JP1043924 A JP 1043924A JP 4392489 A JP4392489 A JP 4392489A JP H02222645 A JPH02222645 A JP H02222645A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- freshness
- sorbitol
- fruits
- ethanol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 69
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 23
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 23
- 235000011187 glycerol Nutrition 0.000 claims abstract description 22
- 239000000600 sorbitol Substances 0.000 claims abstract description 22
- 150000007524 organic acids Chemical class 0.000 claims abstract description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 31
- 235000019441 ethanol Nutrition 0.000 claims description 22
- 235000010356 sorbitol Nutrition 0.000 claims description 20
- 235000005985 organic acids Nutrition 0.000 claims description 12
- 239000003755 preservative agent Substances 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 150000002314 glycerols Chemical class 0.000 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Natural products OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract description 3
- -1 ethanol or sorbitol Chemical class 0.000 abstract description 2
- 239000001530 fumaric acid Substances 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 239000000467 phytic acid Substances 0.000 abstract description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 2
- QISOBCMNUJQOJU-UHFFFAOYSA-N 4-bromo-1h-pyrazole-5-carboxylic acid Chemical compound OC(=O)C=1NN=CC=1Br QISOBCMNUJQOJU-UHFFFAOYSA-N 0.000 abstract 1
- 235000019646 color tone Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 229960002920 sorbitol Drugs 0.000 description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 229940093915 gynecological organic acid Drugs 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 7
- 229960005070 ascorbic acid Drugs 0.000 description 7
- 239000002211 L-ascorbic acid Substances 0.000 description 6
- 235000000069 L-ascorbic acid Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- 235000011054 acetic acid Nutrition 0.000 description 2
- 239000003125 aqueous solvent Substances 0.000 description 2
- 229960005150 glycerol Drugs 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000011928 denatured alcohol Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960004756 ethanol Drugs 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は野菜類または（および）果実類の褐変や黒変な
どの色調の変化を防止し、鮮度を長時間にわたって保持
できる野菜類、果実類の鮮度保持剤に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides vegetables and fruits that can prevent changes in color such as browning and blackening of vegetables and/or fruits and maintain their freshness for a long period of time. Concerning freshness preserving agents of this type.
野菜類および果実類は輸送中や貯蔵中に褐変や黒変等の
色調が変化したり、しおれが生じるなど鮮度が低下しや
すい食品である。また近年、スーパーマーケットやコン
ビニエンスストアなどで、予めカットざ本だサラダ類が
提供されるようになり、切り口の色調の変化防止が要望
されている。Vegetables and fruits are foods that tend to lose their freshness during transportation or storage, such as changes in color such as browning or blackening, or wilting. In addition, in recent years, pre-cut salads have become available at supermarkets, convenience stores, etc., and there is a desire to prevent changes in the color tone of the cut ends.
従来、野菜類、果実類の褐変を防止し、鮮度を保持する
ための方法として、低温貯蔵による方法。Traditionally, low-temperature storage has been used to prevent vegetables and fruits from browning and preserve their freshness.
水または塩水に浸す方法、あるいは不活性ガスを封入す
る方法（ＣＡ貯蔵）などが行われている。しかし、従来
の冷蔵貯蔵および水または塩水に浸す方法は、鮮度保持
の効果が十分でなく、場合によっては低温障害を起こす
など著しく商品の価値を下げるなどの問題点がある。ま
た不活性ガスを封入する方法はコスト高になるという欠
点がある。Methods such as immersing it in water or salt water, or filling it with inert gas (CA storage) are used. However, conventional methods of refrigerated storage and immersion in water or salt water have problems in that they are not sufficiently effective in preserving freshness, and in some cases can cause low-temperature damage, which significantly reduces the value of the product. Furthermore, the method of filling in an inert gas has the drawback of high cost.
上記のような方法の他に鮮度保持剤を用いる方法もあり
、例えば有機酸および／またはそのカルシウム塩とフラ
ボノイドの水溶液を用いた鮮度の保持方法（特開昭６２
−１２６９３１号）、あるいは酢酸および乳酸カルシウ
ムおよび／または酢酸ナトリウムを含む水溶液を付着さ
せる果実類の変色防止方法（特開昭６２−１４３６３５
号）などが提案されている。In addition to the methods described above, there are also methods that use freshness-preserving agents, such as a freshness-preserving method using an aqueous solution of organic acids and/or their calcium salts and flavonoids (Japanese Patent Application Laid-open No. 62
-126931) or a method for preventing discoloration of fruits by adhering an aqueous solution containing acetic acid and calcium lactate and/or sodium acetate (Japanese Patent Application Laid-Open No. 143635/1983).
) have been proposed.
しかしこれらの鮮度保持剤を用いた方法でも、カットさ
れたサラダ類では褐変やしおれなどが生じ、鮮度保持の
効果が十分ではないという問題点がある。However, even with methods using these freshness-preserving agents, there is a problem in that cut salads tend to brown or wilt, resulting in insufficient freshness-preserving effects.
本発明の目的は、低コストで、簡単に野菜類または（お
よび）果実類の褐変や黒変などの色調の変化を防止し、
長時間良好に鮮度を保持することのできる野菜類、果実
類の鮮度保持剤を提供することにある。The purpose of the present invention is to easily prevent color changes such as browning and blackening of vegetables and/or fruits at low cost;
To provide a freshness-preserving agent for vegetables and fruits that can maintain freshness well for a long time.
本発明は、エタノール、ソルビトール、グリセリン類お
よび有機酸から選ばれる少なくとも１種を含有すること
を特徴とする野菜類、果実類の鮮度保持剤である。The present invention is a freshness-preserving agent for vegetables and fruits, which is characterized by containing at least one selected from ethanol, sorbitol, glycerins, and organic acids.
本発明の野菜類、果実類の鮮度保持剤は、エタノール、
ソルビトール、グリセリン類もしくは有機酸をそれぞれ
単独で、または２〜３種組み合わせて使用してもよいが
、前記４成分を全て組み合わせて使用するのが好ましい
。The freshness preserving agent for vegetables and fruits of the present invention includes ethanol,
Sorbitol, glycerins, or organic acids may be used alone or in combination of two or three types, but it is preferable to use a combination of all four components.
本発明で用いられるエタノールは、純エタノール、含水
エタノールまたは変性アルコールのいずれを用いてもよ
い。使用量はエタノールだけで使用する場合においても
、また後記ソルビトール、グリセリン類および有機酸か
ら選ばれる１種または２種以上と組み合わせて使用する
場合においても、使用時の水溶液に対してエタノール濃
度が０．１〜ＩＯ重量％の割合になるように添加するこ
とが望ましい。エタノールの添加の割合が０．１重量％
未満の場合、鮮度保持の効果が十分発揮できず、また１
０重量％を超える場合、効果に顕著な向上が認められず
、場合によってはアルコール臭を呈することもある。The ethanol used in the present invention may be pure ethanol, hydrous ethanol, or denatured alcohol. The amount used is such that the ethanol concentration is 0 relative to the aqueous solution at the time of use, even when using ethanol alone or in combination with one or more selected from sorbitol, glycerin, and organic acids described below. It is desirable to add it in a proportion of .1 to IO weight %. The proportion of ethanol added is 0.1% by weight
If it is less than 1, the effect of maintaining freshness cannot be fully demonstrated, and
When the amount exceeds 0% by weight, no significant improvement in the effect is observed, and in some cases, an alcohol odor may be exhibited.
本発明で用いられるソルビトールは一般に市販されてい
るＤ−ソルビットを用いることができる。As the sorbitol used in the present invention, commercially available D-sorbitol can be used.
使用量はソルビトールだけで使用する場合においても、
また前記エタノール、後記グリセリン類および有機酸か
ら選ばれる１種または２種以上と組み合わせて使用する
場合においても、使用時の水溶液に対してソルビトール
濃度が０．１〜１０重量％の割合になるように添加する
ことが望ましい。ソルビトールの添加の割合が０．１重
量％未満の場合、鮮度保持の効果が十分発揮できず、ま
た１０重量％を超える場合、効果に顕著な向上が認めら
れない。Even when using sorbitol alone, the amount used is
Furthermore, even when used in combination with one or more selected from the above-mentioned ethanol, glycerins and organic acids, the sorbitol concentration should be 0.1 to 10% by weight based on the aqueous solution at the time of use. It is desirable to add it to When the proportion of sorbitol added is less than 0.1% by weight, the effect of maintaining freshness cannot be sufficiently exhibited, and when it exceeds 10% by weight, no significant improvement in the effect is observed.
本発明で用いられるグリセリン類としてはグリセリンお
よびグリセリン脂肪酸エステルをあげることができる。Glycerin used in the present invention includes glycerin and glycerin fatty acid ester.
これらのグリセリン類は１種単独でまたは２種以上を混
合して用いることができる。These glycerins can be used alone or in combination of two or more.
使用量はグリセリン類だけで使用する場合においても、
また前記エタノール、ソルビトールおよび後記有機酸か
ら選ばれる１種または２種以上と組み合わせて使用する
場合においても、使用時の水溶液に対してグリセリン類
の濃度が０．０１〜１０重景％の重量になるように添加
することが望ましい。Even when using only glycerin, the amount used is as follows:
Furthermore, even when used in combination with one or more selected from the above-mentioned ethanol, sorbitol, and the organic acids mentioned below, the concentration of glycerin in the aqueous solution at the time of use is 0.01 to 10% by weight. It is desirable to add it so that
グリセリン類の添加の割合が０．０１重１％未満の場合
、鮮度保持の効果が十分発揮できず、また１０重量％を
超える場合、効果に顕著な向上がＬ２められず、場合に
よっては野菜類および果実類が溶解することがある。If the ratio of glycerin added is less than 0.01% by weight, the effect of preserving freshness cannot be sufficiently exhibited, and if it exceeds 10% by weight, no significant improvement in the effect can be observed, and in some cases, the effect of preserving vegetables Fruits and vegetables may dissolve.
本発明で用いられる有機酸としては酢酸、乳酸、フィチ
ン酸、フマル酸、クエン酸、リンゴ酸、酒石酸およびア
スコルビン酸などの有機酸があげられる。これらの有機
酸は１種単独でまたは２種以上を混合して用いることが
できる。有機酸の使用量は有機酸だけで使用する場合に
おいても、また前記エタノール、ソルビトールおよびグ
リセリン類から選ばれる１種または２種以上と組み合わ
せて使用する場合においても、使用時の水溶液に対して
有機酸濃度が０．０１〜１０重量％の割合になるように
添加することが望ましい、有機酸の添加の割合が０．０
１重量％未満の場合、鮮度保持効果が十分発揮できず、
また１０重量％を超える場合、効果に顕著な向上が認め
られない。Examples of organic acids used in the present invention include acetic acid, lactic acid, phytic acid, fumaric acid, citric acid, malic acid, tartaric acid, and ascorbic acid. These organic acids can be used alone or in combination of two or more. The amount of organic acid to be used is determined based on the aqueous solution at the time of use, regardless of whether the organic acid is used alone or in combination with one or more selected from the above-mentioned ethanol, sorbitol, and glycerin. It is desirable to add the organic acid so that the acid concentration is 0.01 to 10% by weight, and the ratio of organic acid addition is 0.0%.
If it is less than 1% by weight, the freshness preservation effect cannot be sufficiently exhibited,
Further, when the amount exceeds 10% by weight, no significant improvement in the effect is observed.
本発明の鮮度保持剤は前記エタノール、ソルビトール、
グリセリン類および有機酸から選択した成分を配合した
状態で、または配合しない状態で製品とされ、使用時に
水その他の水性溶媒に溶解して使用してもよいが、予め
水その他の水性溶媒に溶解して製品としてもよい。The freshness preserving agent of the present invention includes the above-mentioned ethanol, sorbitol,
The product may be prepared with or without ingredients selected from glycerin and organic acids, and may be dissolved in water or other aqueous solvents before use; It may also be used as a product.
本発明の鮮度保持剤は、前記エタノール、ソルビトール
、グリセリン類および有機酸から選ばれる少なくとも１
種を水またはその他の水性溶媒に溶解して、野菜類また
は（および）果実類と接触させることにより、色調の変
化を防止し、鮮度保持効果を発揮させることができる。The freshness preserving agent of the present invention comprises at least one selected from the above-mentioned ethanol, sorbitol, glycerins and organic acids.
By dissolving the seeds in water or other aqueous solvents and bringing them into contact with vegetables and/or fruits, changes in color tone can be prevented and freshness preservation effects can be exerted.
本発明の鮮度保持剤（溶液）は、野菜類または果実類の
輸送や貯蔵中、または工場での加工の際は、それらの表
面に本発明の鮮度保持剤（溶液）を間欠的または連続的
にスプレーするか、あるいは１〜ｌＯ分間程度浸漬して
鮮度を保持することができる。The freshness-preserving agent (solution) of the present invention is applied intermittently or continuously to the surface of vegetables or fruits during transportation, storage, or processing at a factory. Freshness can be maintained by spraying or soaking for about 1 to 10 minutes.
またスーパーマーケットや小売店などにおいては店頭で
野菜類または果実類の表面に手軽にスプレーして、鮮度
を保持することができる。In addition, at supermarkets and retail stores, it can be easily sprayed onto the surface of vegetables or fruits to maintain freshness.
本発明によれば鮮度保持剤としてエタノール、ソルビト
ール、グリセリン類および有機酸から選ばれる少なくと
も１種を用いるようにしたので、低コストで簡単に野菜
類、果実類の褐変や黒変などの色調の変化を防止し、鮮
度を長時間良好に保持することができる。According to the present invention, at least one selected from ethanol, sorbitol, glycerin, and organic acids is used as a freshness-preserving agent, so it is possible to easily prevent browning and blackening of vegetables and fruits at low cost. It can prevent deterioration and maintain freshness for a long time.
Ｃ実施例〕 以下、本発明の実施例について説明する。C Example] Examples of the present invention will be described below.
実施例１〜３および比較、
市販のレタス５０ｇを短冊切りにし、エタノール（５，
０重量％）、ソルビトール（５，０重量％）、グリセリ
ン（１，０重量％）、Ｌ−アスコルビン酸（１，０重量
％）および水（８８，０重量％）からなる水溶液に５分
間浸漬した。その後水切りし、合成樹脂製袋にいれて１
０℃に保存し外観をＩＩＦＪした（実施例１）。また浸
漬溶液を水（比較例１）；エタノール（５，０重量％）
、ソルビトール（５，０重量％）、グリセリン（１，０
重量％）および水（８９，０重量％）からなる水溶液（
実施例２）；ソルビトール（５，０重量％）および水（
９５，０重量％）からなる水溶液（実施例３）に代えて
実施例１と同様に行った。結果を表１に示す。Examples 1 to 3 and comparison, 50 g of commercially available lettuce was cut into strips, and ethanol (5,
0% by weight), sorbitol (5.0% by weight), glycerin (1.0% by weight), L-ascorbic acid (1.0% by weight) and water (88.0% by weight) for 5 minutes. did. After that, drain the water and put it in a synthetic resin bag.
It was stored at 0°C and the appearance was IIFJ (Example 1). In addition, the immersion solution was water (Comparative Example 1); ethanol (5.0% by weight)
, sorbitol (5,0% by weight), glycerin (1,0
% by weight) and water (89.0% by weight)
Example 2); Sorbitol (5.0% by weight) and water (
The same procedure as in Example 1 was carried out except that the aqueous solution (Example 3) consisting of 95.0% by weight) was used. The results are shown in Table 1.
表１
＋：褐変 ＋÷：Ｍ変（人）実施例４〜６お
よび比較例２
市販のキャベツ３０ｇをぜん切りにし、エタノール（５
，０重量％）、ソルビトール（１，０重量％）、グリセ
リン（１，０重量％）、Ｌ−アスコルビン酸（２，０重
量％）および水（９１，０重量％）からなる水溶液に５
分間浸漬した。その後水切りし、合成樹脂製袋にいれて
１０℃に保存し外観を観察した（実施例４）、また浸漬
溶液を水（比較例２）；ソルビトール（５，０重量％）
、グリセリン（１，０重量％）、Ｌ−アスコルビン酸（
１，０重量％）および水（９３，０重量％）からなる水
溶液（実施例５）；Ｌ−アスコルビン酸（３，０重量％
）および水（９７，０重量％）からなる水溶液（実施例
６）に代えて実施例４と同様に行った。結果を表２に示
す。Table 1 +: Browning + ÷: M change (human) Examples 4 to 6 and Comparative Example 2 30 g of commercially available cabbage was cut into pieces, and ethanol (5
,0% by weight), sorbitol (1,0% by weight), glycerin (1,0% by weight), L-ascorbic acid (2,0% by weight) and water (91,0% by weight).
Soaked for minutes. After that, the water was drained, and the appearance was observed after storing in a synthetic resin bag at 10°C (Example 4). Also, the dipping solution was mixed with water (Comparative Example 2); sorbitol (5.0% by weight).
, glycerin (1.0% by weight), L-ascorbic acid (
(Example 5) consisting of L-ascorbic acid (3.0% by weight) and water (93.0% by weight);
) and water (97.0% by weight) (Example 6) was carried out in the same manner as in Example 4. The results are shown in Table 2.
表２
一：変化なし 士：やや褐変
＋：褐変 ＋＋：褐変（大）実施例７〜９
および比較例３
市販のリンゴ３０ｇを皮を剥いていちょう切りにし、エ
タノール（５，０重量％）、ソルビトール（５，０重量
％）、グリセリン（３，０重量％）、Ｌ−アスコルビン
酸（５，０重量％）および水（８２，０重量％）からな
る水溶液に５分間浸漬した。その後水切りし、合成樹脂
製袋にいれて１０℃に保存し外観をｗｔ察した（実施例
７）。また浸漬溶液を水（比較例３）；エタノール（５
，０重量％）、ソルビトール（５，０重量％）、Ｌ−ア
スコルビン酸（３，０重量％）および水（８７，０重量
％）からなる水溶液（実施例８）；エタノール（５，０
重量％）および水（９５，０重量％）からなる水溶液（
実施例９）に代えて実施例７と同様に行った。結果を表
３に示す。Table 2 1: No change: Slight browning +: Browning ++: Browning (major) Examples 7 to 9
and Comparative Example 3 30 g of commercially available apples were peeled and cut into pieces, and ethanol (5.0% by weight), sorbitol (5.0% by weight), glycerin (3.0% by weight), L-ascorbic acid (5% by weight), and ,0% by weight) and water (82.0% by weight) for 5 minutes. Thereafter, the water was drained, the product was placed in a synthetic resin bag, and stored at 10°C, and the appearance was observed on a wt basis (Example 7). In addition, the immersion solution was mixed with water (Comparative Example 3); ethanol (5
,0% by weight), sorbitol (5,0% by weight), L-ascorbic acid (3,0% by weight) and water (87,0% by weight) (Example 8); ethanol (5,0% by weight);
% by weight) and water (95.0% by weight)
The same procedure as in Example 7 was carried out in place of Example 9). The results are shown in Table 3.
ｍ：変化なし 士：やや褐変
＋：褐変 ＋＋；褐変（大）以上の結果か
ら明らかなように、本発明の鮮度保持剤を使用した野菜
類、果実類は変色が少なく。m: No change.: Slight browning.+: Browning.
鮮度が長時間保持されることがわかる。It can be seen that the freshness is maintained for a long time.
Claims (1)
有機酸から選ばれる少なくとも１種を含有することを特
徴とする野菜類、果実類の鮮度保持剤。(1) A freshness-preserving agent for vegetables and fruits, characterized by containing at least one selected from ethanol, sorbitol, glycerin, and organic acids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1043924A JPH02222645A (en) | 1989-02-23 | 1989-02-23 | Freshness retaining agent for vegetables and fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1043924A JPH02222645A (en) | 1989-02-23 | 1989-02-23 | Freshness retaining agent for vegetables and fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02222645A true JPH02222645A (en) | 1990-09-05 |
Family
ID=12677253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1043924A Pending JPH02222645A (en) | 1989-02-23 | 1989-02-23 | Freshness retaining agent for vegetables and fruits |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02222645A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10291947A (en) * | 1997-04-21 | 1998-11-04 | Beegan Tsusho Kk | Control of evaporation and volatilization of ethanol |
| JP2006174832A (en) * | 2004-11-26 | 2006-07-06 | Okuno Chem Ind Co Ltd | Discoloration inhibitor for vegetable and fruit |
| JP2007053916A (en) * | 2005-08-22 | 2007-03-08 | Ueno Technology:Kk | Deterioration inhibitor for fruit and vegetable, and method for inhibiting deterioration |
| JP2010119384A (en) * | 2008-10-21 | 2010-06-03 | Mitsubishi Gas Chemical Co Inc | Method for keeping freshness of strawberry |
| JP2015035962A (en) * | 2013-08-12 | 2015-02-23 | 雪印メグミルク株式会社 | Soft cheese surface-ripened by foodstuff-added fungi and method for manufacturing the same |
| JP2015534454A (en) * | 2012-07-13 | 2015-12-03 | アイエーエフ サイエンス ホールディングス リミテッド | Solid maple syrup composition |
| CN105815440A (en) * | 2016-03-22 | 2016-08-03 | 张利文 | Common tulip flower extract-containing fruit and vegetable fresh-keeping agent and preparation method thereof |
| JP2018014943A (en) * | 2016-07-29 | 2018-02-01 | 株式会社アロンワールド | Browning prevention processing method of fresh vegetable and browning prevention processing liquid for fresh vegetable |
| JP2020198810A (en) * | 2019-06-07 | 2020-12-17 | 物産フードサイエンス株式会社 | Composition for inhibiting unheated food from being discolored, and method for producing food inhibited from being discolored |
-
1989
- 1989-02-23 JP JP1043924A patent/JPH02222645A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10291947A (en) * | 1997-04-21 | 1998-11-04 | Beegan Tsusho Kk | Control of evaporation and volatilization of ethanol |
| JP2006174832A (en) * | 2004-11-26 | 2006-07-06 | Okuno Chem Ind Co Ltd | Discoloration inhibitor for vegetable and fruit |
| JP2007053916A (en) * | 2005-08-22 | 2007-03-08 | Ueno Technology:Kk | Deterioration inhibitor for fruit and vegetable, and method for inhibiting deterioration |
| JP4523519B2 (en) * | 2005-08-22 | 2010-08-11 | 上野製薬株式会社 | Degradation inhibitor for fruits and vegetables and method for inhibiting degradation |
| JP2010119384A (en) * | 2008-10-21 | 2010-06-03 | Mitsubishi Gas Chemical Co Inc | Method for keeping freshness of strawberry |
| JP2015534454A (en) * | 2012-07-13 | 2015-12-03 | アイエーエフ サイエンス ホールディングス リミテッド | Solid maple syrup composition |
| US10537121B2 (en) | 2012-07-13 | 2020-01-21 | Iaf Science Holdings Ltd. | Solid maple syrup compositions |
| JP2015035962A (en) * | 2013-08-12 | 2015-02-23 | 雪印メグミルク株式会社 | Soft cheese surface-ripened by foodstuff-added fungi and method for manufacturing the same |
| CN105815440A (en) * | 2016-03-22 | 2016-08-03 | 张利文 | Common tulip flower extract-containing fruit and vegetable fresh-keeping agent and preparation method thereof |
| JP2018014943A (en) * | 2016-07-29 | 2018-02-01 | 株式会社アロンワールド | Browning prevention processing method of fresh vegetable and browning prevention processing liquid for fresh vegetable |
| JP2020198810A (en) * | 2019-06-07 | 2020-12-17 | 物産フードサイエンス株式会社 | Composition for inhibiting unheated food from being discolored, and method for producing food inhibited from being discolored |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5604043B2 (en) | Preservation method of fresh vegetables | |
| US5376391A (en) | Method of increasing the stability of fruits, vegetables or fungi and composition thereof | |
| JP4583169B2 (en) | Method for preserving fresh fruits and vegetables | |
| WO1994012041A1 (en) | Preserving fruit and vegetables | |
| US4148891A (en) | Antifungal preparations | |
| US5055313A (en) | Food preservative compositions | |
| JP2749841B2 (en) | Method and composition for treating cut plant parts | |
| JP4573382B2 (en) | How to preserve fresh produce | |
| JPH02222645A (en) | Freshness retaining agent for vegetables and fruits | |
| JPH0416173A (en) | Freshness-keeping agent for vegetable and fruit | |
| JP4604195B2 (en) | Peeling cored cut apple freshness retention solution, freshness retention method and freshness retention package | |
| US3533810A (en) | Compositions and methods for coating fruits and vegetables | |
| JPS62130644A (en) | Freshness keeping agent | |
| JPH02117343A (en) | Freshness preservative of vegetables and fruits | |
| JP3813947B2 (en) | Bacteriostatic method of cut vegetables | |
| JPH0455660B2 (en) | ||
| JP2000342170A (en) | Food preservative | |
| JPH09224565A (en) | Freshness holding method for cut vegetable | |
| JP3392578B2 (en) | Anti-tarnish agent for perishables | |
| HUT77877A (en) | Methods for inhibiting the discoloration of processed broccoli and product for preventing of the discoloration | |
| JPH05221807A (en) | Antibacterial and antifungal agent, its production and method for using the same | |
| JPH08191661A (en) | Preservation of fresh yam and production of frozen fresh yam | |
| JPH04158738A (en) | Discoloration inhibitor for potato | |
| JP2831679B2 (en) | Method for preventing browning of cut vegetables | |
| JPS6322138A (en) | Freshness retaining method for plant |