JPH06181684A - Method for preventing discoloration of fruit and vegetable and discoloration prevention agent therefor - Google Patents

Abstract

PURPOSE:To provide a process for preventing the discoloration of fruits and vegetables and satisfying the requirements to prevent the discoloration of fruits and vegetables and to keep the natural taste and flavor of the fruits and vegetables at the same time. CONSTITUTION:Fruits or vegetables are incorporated with L-ascorbic acid and/or its salt or a combination of two or more kinds of the above substances, an organic acid and/or its salt or a combination of two or more kinds of the above substances and sodium chloride and/or potassium chloride and the pH of the solution is adjusted to a level to prevent the discoloration of the fruits or vegetables while keeping natural taste and flavor of the fruits, etc. A agent for preventing the discoloration is also provided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION In the present invention, as a method for preventing discoloration of fruits and vegetables, conventionally, L-ascorbic acid, an organic acid, alum or calcium is used to prevent discoloration. The present invention relates to a method for preventing discoloration by improving the conventional method for preventing discoloration and maintaining the natural flavor of fruits and vegetables, and a preparation for the method.

[0002]

2. Description of the Related Art Discoloration of fruits and vegetables is known to occur when the fruits and vegetables are peeled or crushed, left in the air for a predetermined time or longer, or exposed to an oxidizing environment. There is. In other words, in fruits and vegetables, the activity of enzymes contained in fruits and vegetables is rapidly activated due to the destruction of cells by peeling and crushing, and enzymatic discoloration such as browning, blackening, and redning. Occurs. In addition, fruits and vegetables undergo oxidative discoloration upon contact with air, or cause oxidative discoloration catalyzed by metals. In other words, fruit
It can be said that the discoloration of vegetables is a discoloration phenomenon in which these reactions occur simultaneously in parallel.

Various methods for preventing such discoloration of fruits and vegetables have been carried out. Conventional chemical methods include L-ascorbic acid alone or a combination of L-ascorbic acid and an organic acid. There has been a method of adding a metal salt having a valence of 2 or more such as alum or calcium, or a method of preventing discoloration by combining with a chelating agent such as polymerized phosphate or phytic acid. These include the method of adding to the solution when processing the target fruits and vegetables, or the method of adding directly to the paste or juice grated with the fruits and vegetables, which causes discoloration such as browning or blackening. As a method for preventing the above, it was simple and economical, and some effectiveness was recognized.

[0004]

[Means to Solve the Invention] In the recent trend of genuine taste and gourmet taste, the present inventors have found that
As a result of various studies as to whether the ripe, natural flavor of vegetables should be retained in processed fruits and vegetables, the conventional chemical discoloration prevention method showed that the original taste of fruits and vegetables. I noticed that there is a drawback that damages.
For example, in the case of apple juice or the like, when L-ascorbic acid, an organic acid or the like is added to prevent discoloration, the sourness of the L-ascorbic acid or an organic acid destroys the original flavor of fruits and vegetables, It is far from the taste of a fully-ripened apple, resulting in a juice with a strong acidity.
In addition, alum and calcium, which are used for peeling and distributing taro, not only add an astringent taste to the taro and destroy the original flavor of the taro, but also harden the epidermis of the taro and give it a unique slime and softness. Is lost, resulting in a significant decrease in commercial value.

As a result of intensive studies to solve the above problems, the present inventors have found that L-ascorbic acid and / or salts thereof, organic acids and / or salts thereof, sodium chloride and / or potassium chloride. It was found that it is possible to prevent the discoloration of fruits and vegetables while maintaining the natural flavor by adding pH at a predetermined ratio and adjusting the pH of the solution.

[0006]

Therefore, the present inventors have
Based on this new finding, the present invention has developed the following method for preventing discoloration of fruits and vegetables and an agent for preventing discoloration thereof.

The first invention for which a patent is sought is to obtain fruits and vegetables, L-ascorbic acid and / or salts thereof alone or in combination of two or more kinds, and organic acid and / or salts thereof alone. Alternatively, a method for preventing discoloration of fruits and vegetables, which maintains natural flavor, characterized by adding sodium chloride and / or potassium chloride in combination with two or more kinds and adjusting the pH of the solution. Is.

The second invention to be patented is to add organic acid and / or fruit / vegetables to 1 part by weight of L-ascorbic acid and / or salts thereof, or a combination of two or more thereof. Alternatively, 0.1 to 10 parts by weight of a salt thereof or a combination of two or more thereof and sodium chloride and / or potassium chloride of 0.
1 to 10 parts by weight in a total amount of 0.
Add in the range of 01-1.0%, and the pH of the solution is 3.
It is a method for preventing discoloration of fruits and vegetables that maintains a natural flavor, which is characterized by adjusting the amount to be 5 to 5.5.

A third invention to be patented is to add organic acid and / or fruit / vegetables to 1 part by weight of L-ascorbic acid and / or a salt thereof or a combination of two or more thereof. Alternatively, 0.1 to 10 parts by weight of a salt thereof or a combination of two or more thereof and sodium chloride and / or potassium chloride of 0.
When mixed at a ratio of 1 to 10 parts by weight and added so that the total amount thereof is in the range of 0.01 to 1.0%, the pH of the solution becomes 3.5 to 5.5. It is a discoloration preventive agent for fruits and vegetables that has been adjusted in this way.

The present invention will be described in detail below. Fruits in the context of the present invention include apples, oysters, pears, pears, peaches,
It refers to cherries, grapefruit, tangerines, oranges, pineapples, strawberries, melons, etc. The vegetables of the present invention refer to burdock root, taro, potato, green potato, green onion, lotus root, onion and the like.

These fruits and vegetables are subjected to physical forces such as peeling, crushing, or cutting in the processing step to destroy cells and cause discoloration. As well as those exemplified above, other fruits and vegetables that cause discoloration in the same process are included.

L-ascorbic acid and salts thereof described in the present invention include L-ascorbic acid, sodium L-ascorbate, L-ascorbic acid stearic acid ester, L-ascorbic acid palmitic acid ester, isoascorbic acid and isoascorbic acid. Refers to sodium acidate.

The organic acids or salts thereof include citric acid, sodium citrate, malic acid, sodium malate, tartaric acid, sodium tartrate, potassium hydrogen tartrate, fumaric acid, sodium fumarate, lactic acid, sodium lactate, adipic acid. , Gluconic acid.

The sodium chloride and potassium chloride described in the present invention are not limited to those having high purity such as reagents and food additives, and include, for example, rock salt and salt obtained from salt fields. The concrete correspondence of the present invention is to add L-ascorbic acid and / or salts thereof to fruits and vegetables alone or 2
0.1 to 10 parts by weight of an organic acid and / or a salt thereof or a combination of two or more kinds, and 0.1 to 10 parts by weight of sodium chloride and / or potassium chloride per 1 part by weight of a combination of two or more kinds. At a ratio of 10 parts by weight, the total amount of the solution is added in the range of 0.01 to 1.0%, and the pH of the solution is adjusted to 3.5 to 5.5. This is a method of preventing discoloration of fruits and vegetables that preserves the natural flavor.

The concrete correspondence of the mixing ratio of these constituent elements is as follows.
An appropriate suitable value will be determined depending on the type, quality, processing method, use, etc. of fruits and vegetables, but generally the total amount is preferably 0.01 to 1.0% with respect to the solution. If the total amount is 0.01% or less, the discoloration preventing effect is weak and the discoloration preventing effect cannot be expected.
When the total amount is 2.0% or more, the flavor is often broken.

[0016]

[Function] Conventionally, L has been used as a discoloration preventive agent for fruits and vegetables.
-Ascorbic acid and its salts are widely used.
This is because L-ascorbic acid and its salts have a reducing action, and this action prevents the discoloring substances of fruits and vegetables from contracting and polymerizing, thereby preventing discoloration. However, when L-ascorbic acid and its salts are used alone, for example, when metal ions are present in the added solution, they may undergo autooxidation and brown themselves, which may not serve to prevent discoloration. For this reason, a metal phosphate is sequestered by combining with a polymeric phosphate such as polyphosphate, an organic acid such as citric acid, and salts thereof, and by combining in this manner, the organic acid is effective as a synergist of L-ascorbic acid. Since it has both, it will exert a synergistic effect of preventing discoloration.

Sodium chloride and potassium chloride are
It has been known for a long time that the action of oxidase possessed by vegetables is inhibited, and it has already been used in the peeling of fruits and vegetables and the treatment solution after crushing. By using this, the effect of preventing discoloration can be realized more reliably and in a wider range.

Further, the pH is adjusted in order to improve the taste. The present invention makes it possible to combine the effect of preventing discoloration of fruits and vegetables and the demand for maintaining the natural flavor of fruits and vegetables by combining these components.

When L-ascorbic acid, an organic acid or the like is added to prevent discoloration of fruits and vegetables, it is usually in the treatment solution after peeling or crushing, although it may be slightly different depending on the kind of the objective fruits and vegetables. Is required to be added in an amount of 0.5% or more, and when added directly to juice or the like, an addition amount of 0.1% is required. When added in such a large amount, the flavor originally possessed by fruits and vegetables is destroyed by the sourness of the L-ascorbic acid and organic acids.

If a large amount of the additives sodium chloride and potassium chloride is used, the astringent taste, salty taste and the like are noticeable, and the original flavor of fruits and vegetables is impaired. However, by combining these, the discoloration preventive action works widely in response to the cause of the discoloration phenomenon, and even if a small amount of each additive has a sufficient discoloration preventive effect, the sourness and saltiness of the additives are also exhibited. Dispersed and balanced, no taste sticks out. Moreover, since sodium chloride and potassium chloride have the effect of not making the human taste taste sour, the sourness of the additive is made mild. Moreover, by adjusting the PH,
Improves texture. Therefore, the present invention can realize a discoloration preventing method which exerts a sufficient discoloration preventing effect on fruits and vegetables and at the same time does not impair the original flavor of fruits and vegetables. .

[0021]

【Example】

<Example 1> 200 g of peeled and cored apple (Fuji) was cut, and a household mixer was used together with 0.5 g of L-ascorbic acid, 0.05 g of citric acid, 0.08 g of sodium malate, and 0.037 g of sodium chloride. Crush with
After filling in a vinyl bag, it was sterilized by heating at 85 ° C. for 20 minutes and adjusted to pH 3.5. This was left to stand at room temperature, and the change in color was measured with a color difference meter (MINOLTA, CR-300), and a sensory test was conducted to investigate the effect on taste.

Example 2 100 g of burdock root washed with water, peeled and scraped was exposed to running water and drained. This is L
-Ascorbic acid 0.3 g, malic acid 0.03 g, sodium citrate 0.048 g, potassium chloride 0.022
2 g was mixed and dissolved in 200 g of water, immersed in an aqueous solution adjusted to PH 5.3 for 1 hour, drained, put in a plastic bag and stored in a refrigerator at 5 ° C., and the color change was observed. At the same time, a sensory test was conducted on the one boiled for 3 minutes to investigate the presence or absence of sourness.

Example 3 2.5 g of sodium L-ascorbate, 0.25 g of citric acid, 0.4 g of sodium malate, 1.85 g of sodium chloride and 8 parts of granulated sugar were added.
A powder mixture of 00 g was added to 1 kg of cherry (washed and crushed) to adjust to pH 4.7, and then jam was produced while boiling over low heat. This was allowed to cool, filled in a glass bottle, and stored in a refrigerator at 5 ° C., and a change in color was observed, and a sensory test was performed.

<Comparative Example 1> 200 g of peeled and core-removed apple (Fuji) was cut and treated with L-ascorbic acid.
After crushing together with 6 g in a household mixer and filling in a vinyl bag, it was heat-sterilized at 85 ° C. for 20 minutes. This is left at room temperature and the change in color is measured using a color difference meter (MINOLTA, CR-300).
And the sensory test to investigate the effect on taste.

<Comparative Example 2> 100 g of burdock root that had been washed with water, peeled and scraped was exposed to running water for 30 minutes and drained.
This was immersed in an aqueous solution prepared by mixing and dissolving 0.6 g of L-ascorbic acid in 200 g of water for 1 hour, drained, put in a vinyl bag and stored in a refrigerator at 5 ° C., and the change in color was observed. At the same time, a sensory test was performed on the boiled ones for 3 minutes, and the presence or absence of acidity was investigated.

Comparative Example 3 L-ascorbic acid 5.0 g
800 g of granulated sugar was added to 1 kg of cherry (washed and crushed), and a jam was produced while boiling over low heat. This was allowed to cool, filled in a glass bottle, and stored in a refrigerator at 5 ° C., and a change in color was observed, and a sensory test was performed.

Table 1 shows the results of the discoloration and flavor inspection results of the above Examples and Comparative Examples.

[0028]

[Table 1]

[0029]

EFFECT OF THE INVENTION The first invention of the present application is to apply L-to fruits and vegetables.
Ascorbic acid and / or salts thereof alone or in combination of two or more, organic acids and / or salts thereof alone or in combination of two or more kinds, and sodium chloride and / or potassium chloride are added, and a solution thereof is added. This is a method for preventing discoloration of fruits and vegetables that maintains the natural flavor by adjusting the pH of the.

In the present invention, L-ascorbic acid and / or salts thereof having a discoloration-preventing action by a reducing action as described above are combined with an organic acid which also has the effect of the L-ascorbic acid as a synergist. Has the effect of preventing discoloration of fruits and vegetables by combining sodium chloride and potassium chloride, which not only inhibit the action of oxidase and also make the acidity mild, while exhibiting the effective discoloration prevention effect. We have completed a method for preventing discoloration of fruits and vegetables that satisfies the requirement of maintaining the natural flavor.

The second invention of the present application provides a method for preventing discoloration of fruits and vegetables which maintains a natural flavor based on the same principle as that of the first invention. It shows an embodiment.

The third invention of the present application embodies a discoloration preventive agent for fruits and vegetables capable of carrying out the discoloration prevention method according to the first invention or the second invention. As described above, each of the inventions is an epoch-making product that achieves both the effect of preventing discoloration of fruits and vegetables, which was conventionally difficult as a chemical method, and the requirement to retain the natural flavor of fruits and vegetables. This is the perfect method to prevent discoloration of fruits and vegetables.

Claims (3)

[Claims] 1. Fruits and vegetables, L-ascorbic acid and / or salts thereof alone or in combination of two or more, organic acids and / or salts thereof alone or in combination of two or more, and chloride. Add sodium and / or potassium chloride and adjust the pH of the solution
A method for preventing discoloration of fruits and vegetables that preserves the natural flavor by adjusting the. 2. An organic acid and / or a salt thereof alone or in combination of two or more with respect to 1 part by weight of fruit / vegetable, L-ascorbic acid and / or a salt thereof alone or in combination of two or more kinds. 0.1 to 10 parts by weight and 0.1 to 10 parts by weight of sodium chloride and / or potassium chloride in a total amount of 0.01 to 1.0% with respect to the solution. The pH of the solution is adjusted so as to be 3.5 to 5.5, and a method for preventing discoloration of fruits and vegetables which maintains a natural flavor. 3. An organic acid and / or a salt thereof alone or in combination of two or more with respect to 1 part by weight of fruits and vegetables combined with L-ascorbic acid and / or a salt thereof alone or in combination of two or more thereof. 0.1 to 10 parts by weight and 0.1 to 10 parts by weight of sodium chloride and / or potassium chloride in a total amount of 0.01 to 1.0% with respect to the solution. The pH of the solution was adjusted to 3.5-5.5, and the fruit retains the natural flavor.
Anti-tarnish agent for vegetables.