KR20230067967A - A method for producing fruits and vegetables that can be distributed for a long period of time by suppressing browning and excellent freshness and salad using the same - Google Patents

Abstract

The present invention is a fruit and vegetable product that enables long-term storage or distribution of vegetables by maintaining the freshness of vegetables for a long period of time, such as inhibiting the growth of microorganisms while effectively inhibiting browning through a certain pretreatment before distribution of fruits and vegetables. A manufacturing method is provided.
A method for producing fruits and vegetables that can be distributed for a long period of time through suppression of browning and excellent freshness according to an embodiment of the present invention includes a immersion step of immersing food ingredients including fruits or vegetables in an anti-browning composition; Refrigeration storage step of storing the immersed food material at 1 to 10 ° C; and sealing the food material after the refrigerating step.

Description

Method for producing fruits and vegetables that can be distributed for a long period of time through inhibition of browning and excellent freshness, and salad and instant food using the same AND SALAD USING THE SAME}

The present invention relates to a method for producing vegetables that can be distributed for a long period of time through suppression of browning and excellent freshness, and salads and instant foods using the same. More specifically, fruits and vegetables that enable long-term storage or distribution of vegetables by maintaining the freshness of vegetables for a long period of time, such as inhibiting the growth of microorganisms while effectively inhibiting browning through a certain pretreatment before distribution of fruits and vegetables Provides a manufacturing method of. In addition, the present invention is to provide a salad and instant food using the vegetable to which the manufacturing method is applied.

Fresh cut foods refer to products that can be used 100% by physically transforming the original form through processes such as peeling, washing, and cutting while maintaining unique freshness using agricultural products such as fruits and vegetables as raw materials. Salad can be exemplified as fresh food. Their shape is very diverse depending on the characteristics and use of the raw material, but because they do not go through a heating process, the cells of the tissue are alive or have characteristics similar to raw ones. Fresh cut foods started with fresh cut ingredients used in take-out salads by fast food companies in the United States in the 1980s, and after the market was formed, environmental factors such as improvement in income level, increase in women's social advancement, and increase in food-related information and past nutrition intake Consumption increased due to a change in consumer awareness from focusing on health and convenience.

On the other hand, during processing or storage of food, the unique color of food is faded or discolored, and various complex reactions that gradually change to brown or dark brown are called browning reactions. This discoloration not only deteriorates consumers' palatability by damaging most of the appearance and flavor, but also directly or indirectly affects the value of the product because it has a great impact on nutritional value, so it is treated as very important in food storage and processing. It is becoming.

Browning is divided into enzymatic browning and non-enzymatic browning, but in fresh fruits, browning occurs mainly due to the former and processed products due to the latter. Enzymatic browning occurs when cells are damaged due to external factors caused by cutting, crushing, or peeling fruits and vegetables, or physiological disturbances caused by severe temperature changes. In such enzymatic browning, there is polyphenol oxidase as a major enzyme related to browning of fruits, and it acts on various phenols or polyphenols including chlorogenic acid. As a result, they either change to quinone and polymerize, or react with amino compounds and the reaction product polymerizes to produce brown coloring matter.

In order to prevent browning by these enzymatic reactions, as a method to inactivate oxidases of phenols contained in fruits, heat treatment such as blanching, addition of oxidase inhibitors, salt, acid, ascorbic acid, cysteine, and sulfite are added. there is. Heat treatment such as blanching or peeling, which is most effective in preventing browning, may adversely affect the texture, aroma, and taste of fruit on the other hand, so heating conditions must be fully considered. In addition, ascorbic acid is widely used as an anti-browning and antioxidant agent, but since ascorbic acid itself causes browning by an oxidizing enzyme, the added amount and coexisting substances must be considered.

The main reaction of non-enzymatic red browning is the amino-carbonyl reaction (Maillard reaction) that occurs during fruit processing. In this reaction, amino compounds such as amino acids, peptides, proteins, and amines, reducing sugars such as aldoses and ketoses, and reducing terminals of monosaccharides or polysaccharides and carbonyl-related substances react to produce nitrogen-containing browning substances called melanoidins.

Factors affecting browning include carbonyl compounds, pH, moisture, temperature, oxygen, and metals. To prevent non-enzymatic red browning, oxygen removal, low temperature maintenance, and addition of sulfite are effective.

In recent years, the consumption of fresh-cut fruits and vegetables that can satisfy the consumer's desire for freshness and convenience at the same time is rapidly increasing. Fresh cut fruit and vegetable products are sold after washing and cutting fruits and vegetables, packaging them in shapes and sizes that meet the needs of users or consumers, and distributing and selling them, with advantages of convenience and economy. However, these fresh cut products may deteriorate in quality such as color and texture as they go through the processing process, and shorten the storage shelf life.

In the present invention, a browning inhibitor for preserving and extending the storage period of a product and a method for inhibiting browning using the same were developed in accordance with the importance of related technologies and the prospect of a rapid increase in demand following the rapid spread of fresh cut products.

KR 10-2093741 B1 KR 10-2021-0048971 A

An object of the present invention is to provide a pretreatment method for effectively suppressing browning in fruits and vegetables.

An object of the present invention is to provide a method for maintaining the antioxidant properties of fruits and vegetables for a long period of time through a pretreatment method so that their freshness can be maintained for a long period of time.

An object of the present invention is to provide fruits and vegetables with improved shelf life and shelf life through the above method.

Another object of the present invention is to provide salads and ready-to-process foods using fruits and vegetables to which the method is applied.

In order to achieve the above object, a method for producing fruits and vegetables that can be distributed for a long period of time through suppression of browning and excellent freshness according to an embodiment of the present invention is to immerse food materials including fruits or vegetables in an anti-browning composition. immersion step; Refrigeration storage step of storing the immersed food material at 1 to 10 ° C; and sealing the food material after the refrigerating step.

The anti-browning composition includes purified water, and a grape seed extract for the purified water; rosemary extract; It may contain any one selected from the group consisting of licorice extract sucrose fatty acid esters and mixtures thereof.

The rosemary extract may be fermented with Hwanggukgyun.

In the method for producing fruits and vegetables that can suppress browning and can be distributed for a long time through excellent freshness, the sealing step may be filled with gas and sealed.

The gas may be a mixture of carbon dioxide and nitrogen in a volume ratio of 1:90 to 1:5.

A food material according to another embodiment of the present invention may be one to which the above manufacturing method is applied.

Salad according to another embodiment of the present invention may be to which the above manufacturing method is applied.

Instant food according to another embodiment of the present invention may be one to which the above manufacturing method is applied.

The present invention provides a pretreatment method for effectively inhibiting browning of fruits and vegetables.

Provided is a method for maintaining the antioxidant properties of fruits and vegetables for a long period of time through the pretreatment method of the present invention so that their freshness can be maintained for a long period of time.

The present invention provides fruits and vegetables with improved shelf life and shelf life through the above method.

Another object of the present invention is to provide salads and ready-to-process foods using fruits and vegetables to which the method is applied.

1 is for a manufacturing method according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein.

A method for producing fruits and vegetables that can inhibit browning and distribute for a long period of time through excellent freshness according to an embodiment of the present invention includes a immersion step of immersing food ingredients including fruits or vegetables in an anti-browning composition; Refrigeration storage step of storing the immersed food material at 1 to 10 ° C; and sealing the food material after the refrigerating step.

The food material referred to in the present invention means fruits and vegetables including fruits and vegetables, and is defined as including all other plant food materials.

As used herein, the term 'extract' has a meaning commonly used in the art as a crude extract in the art as described above, but also includes fractions obtained by additional fractionation of the extract in a broad sense. That is, the plant extract includes not only those obtained using the above-described extraction solvent, but also those obtained by additionally applying a purification process thereto. For example, a fraction obtained by passing the extract through an ultrafiltration membrane having a certain molecular weight cut-off value, separation by various chromatography (made for separation according to size, charge, hydrophobicity or affinity), etc. Fractions obtained through various purification methods are also included in the plant extract of the present invention.

The extract used in the present invention may be prepared in a powder state by additional processes such as distillation under reduced pressure and freeze drying or spray drying.

The anti-browning composition includes purified water, and a grape seed extract for the purified water; rosemary extract; It may contain any one selected from the group consisting of licorice extract sucrose fatty acid esters and mixtures thereof.

Browning is a phenomenon in which a specific object turns brown, and can be divided into enzymatic browning and ineffective browning. Enzymatic browning occurs mainly in fruits and vegetables, and non-enzymatic browning mainly occurs in processed products such as bread and snacks. Browning damages the appearance of fruits and vegetables and reduces nutrients in foods such as vitamins and amino acids.

The cause of this browning phenomenon is due to an oxidation reaction. More specifically, a phenomenon in which a group of substances called polyphenolic substances contained in fruits and vegetables are oxidized by oxygen in the air and cause a change called condensation to turn into a browning substance. am.

However, oxidation does not proceed only by leaving it in the air, and there must be an oxidizing enzyme that accelerates the oxidation reaction. That is, browning does not occur unless all three elements of polyphenolic substances, oxygen, and oxidative enzymes are present.

Therefore, browning can be prevented if any of the above three factors that cause browning does not work. For this reason, browning can be prevented to some extent by suppressing enzyme activity by blocking air, such as immersing in salt water or acidic liquid and heating for a short time, and suppressing acid by adding a substance with a strong reducing action such as vitamin C. being used in one way.

The chitosan is a linear polysaccharide composed of D-glucosamine and N-acetylglucosamine, and is a material obtained by deacetylating chitin, which is a component of crustaceans such as crabs and shrimps, to be absorbed in the human body.

It has a role in adsorbing and excreting harmful cholesterol in the body, that is, it has a cholesterol-deleting action, and has a great effect in preventing and improving vascular diseases. In addition, in relation to the anticancer effect, it acts to inhibit the proliferation of cancer cells by enhancing immunity and adsorbing to abnormal cells, rather than directly destroying cancer cells.

On the other hand, chitosan has an antioxidant effect, is effective in activating aged cells, and has an effect of promoting wound healing, so it is used in the development of medical products such as artificial skin, artificial blood vessels, and surgical threads. The artificial skin used for burns is mainly composed of chitin and chitosan, and is used as a functional material for skin, hair, and cosmetics because it has skin moisturizing properties, UV blocking effects, and hair protection effects.

In addition, there are additional effects such as antiviral action, liver function improvement, and blood sugar control.

However, overdose of chitosan can cause gastrointestinal symptoms such as diarrhea, vomiting, and abdominal distension and excessive diuresis, and it has properties that inhibit the absorption of fat-soluble vitamins such as vitamins A, D, E, and K, so overdose can cause problems. It can be.

Cysteine is a sulfur-containing amino acid that is present in small amounts in many proteins in nature. Cysteine is the only thiol group (-SH) among the 20 basic amino acids. Thiol groups undergo redox reactions when cysteine is oxidized to form cystine. Cystine is two cysteines bonded through a sulfur bond, and this reaction is reversible. Thus, reduction of this cystine can form two cysteines. It plays a role in helping the catalytic action of enzymes and has antioxidant ability because of its ability to participate in oxidation-reduction, so it is one of the amino acids contained in glutathione, an antioxidant.

Cysteine has the function of excreting liver wastes and toxins out of the body and promoting metabolism. It prevents fat accumulation in the liver by activating the metabolism and burning cholesterol in the blood. In addition, it plays a role in promoting metabolism by discharging and detoxifying harmful heavy metal components in the body to the outside of the body.

Furthermore, the sulfur component contained in cysteine is characterized by acting as a component necessary for making healthy skin, hair, and nails, and is used as a material for making neurotransmitters such as serotonin, noradrenaline, and dopamine. In addition, it plays a role in protecting the body from active oxygen generated by harmful metals or smoking and drinking through antioxidant action, and promotes the release of melanin by suppressing the activity of the enzyme that produces melanin, which is the cause of spots and freckles. also do However, if consumed excessively, it can cause nausea, dizziness, low blood pressure, etc., and if the blood cysteine concentration rises, there is a possibility of hardening of the arteries.

The anti-browning composition of fruits and vegetables according to an embodiment of the present invention is a natural extract selected from the group consisting of cornus officinalis extract, dandelion extract, rosemary extract, leaf extract, and mixtures thereof in a mixture containing chitosan and cysteine in purified water. It may further include.

When the Cornus officinalis extract, dandelion extract, rosemary extract, and upper leaf extract are further included, it is possible to achieve an excellent anti-browning effect along with an antiperspirant effect due to synergistic activity due to the interaction of the active ingredients contained in each extract.

Preferably, the anti-browning composition contains 0.1 to 0.5 parts by weight of chitosan, 0.1 to 0.5 parts by weight of cysteine, 0.1 to 0.5 parts by weight of Cornus officinalis extract, 0.1 to 0.5 parts by weight of dandelion extract, and 0.1 to 0.5 parts by weight of rosemary extract, based on 100 parts by weight of purified water. And 0.1 to 0.5 parts by weight of the upper leaf extract may be included.

In the case of the above range, a more excellent anti-browning effect can be obtained due to the synergistic effect of the interaction of each composition. In particular, it has the advantage that a better anti-browning effect can be achieved with a smaller content and a shorter immersion time.

The rosemary extract may be fermented with Hwanggukgyun.

In the method for producing fruits and vegetables that can suppress browning and can be distributed for a long time through excellent freshness, the sealing step may be filled with gas and sealed.

The gas may be a mixture of carbon dioxide and nitrogen in a volume ratio of 1:90 to 1:5.

It is known that harmful substances such as residual pesticides and heavy metals and other bacteria that may be present in fruits and vegetables included in salads for instant food are mostly removed when washed with running water for about 30 to 60 seconds. However, due to the nature of salads for instant food, they go through processing and distribution processes to reach consumers, so they are higher than salads made and consumed directly due to hygiene problems in each process and the influence of temperature and humidity conditions in the distribution process. There is a possibility that various bacteria proliferate, so the step of treating the washing solution of the present invention is required.

Preferably, the washing solution may further include olive leaf powder, peppermint leaf powder, and spearmint leaf powder.

The olive is a plant of the Oleaceae family, and its fruit is used to make olive oil and pickles. It is native to the Mediterranean region and is widely cultivated in the Mediterranean region because its leaves are small, hard, and relatively resistant to drying. In particular, the olive leaf has a strong oxidizing action to treat skin wound infections, strengthen the immune system, and show excellent efficacy in respiratory and bronchial diseases such as colds. It also regulates cholesterol and blood sugar levels and improves overall body energy and health. This is because oleuropein, one of the olive leaf components, protects damaged cell tissues in the human body.

The peppermint (Mentha piperrita) has menthol and menthone as main components, and is known to be effective in treating itching or inflammation, as well as antiseptic, antispasmodic, and expectorant. In particular, peppermint's anticonvulsant action is based on its action on the nervous system, and the fresh and spicy menthol flavor improves concentration by awakening the nerves and brain. It has a local anesthetic effect on muscle pain, back pain, bruises, joint pain, and toothache. It is also one of the most effective substances for the digestive system, and is effective for indigestion, motion sickness, stomach pain, diarrhea and flatulence. By constricting blood vessels, it accelerates the flow of blood vessels to the spleen and promotes blood cell regeneration. In addition, it strengthens the function of smooth toxin discharge by contracting and relaxing lymph and fascia, and helps relieve headaches and migraines.

The spearmint (Mentha spicata) is similar in properties to peppermint, but the effect is weak, so it is good to use for children. It treats cold, fever, and influenza, and is excellent in treating asthma, bronchitis, and mucosal inflammation. It is also used as a local anesthetic, antiseptic, anticonvulsant, astringent, tofu, bile excretion promoter, expectorant, and appetite enhancer.

In particular, by adding a small amount of the three kinds of olive leaf powder, peppermint leaf powder, and spearmint leaf powder to the washing solution, their active ingredients are mixed with a washing solution such as ozone water to increase the antibacterial effect against bacteria remaining in fruits and vegetables. can make it Furthermore, as olive leaf powder, peppermint leaf powder, and spearmint leaf powder are additionally included, it is also effective in preventing bacterial growth that may occur in the distribution process.

More preferably, based on 100 parts by weight of the ozone water, 0.5 to 1 part by weight of acetic acid, 0.5 to 1 part by weight of hydrogen peroxide, 0.1 to 0.5 parts by weight of olive leaf powder, 0.1 to 0.5 parts by weight of peppermint powder, and 0.1 to 0.5 part by weight of spearmint leaf powder wealth may be included.

When included in an amount less than the above range relative to 100 parts by weight of the ozone water, there is no antibacterial effect on fruits and vegetables, and when contained in excess of the above range, a strong sterilization effect is included in salads for instant food as well as harmful bacteria As a result of damaging the surface of fruits and vegetables, there is a problem of deteriorating the taste of the salad.

Thereafter, immersing the washed fruits and vegetables in the anti-browning composition of the present invention for 10 to 15 minutes.

When immersed for less than 10 minutes, the active ingredients of the anti-browning composition do not sufficiently permeate into the washed fruits and vegetables, resulting in poor browning inhibitory effect. And there is a problem that the crunchy texture of vegetables does not last long.

Preferably, it is preferable to include the step of immersing the washed fruits and vegetables in the anti-browning composition of the present invention at 10 to 15 ° C for 10 to 15 minutes.

When the washed fruits and vegetables are immersed in the browning inhibitory composition under the condition of less than 10 ° C, the browning inhibitory effect is low, and when the washed fruits and vegetables are immersed under the condition of exceeding 15 ° C, the period during which the crispy texture of the fruits and vegetables is maintained is short. There is a losing problem.

and refrigerating the immersed fruits and vegetables in a refrigeration unit at 3 to 6° C. for 2 hours.

In fruits and vegetables, respiration is inhibited under low temperature, so consumption of components is prevented, and propagation of spoilage bacteria is inhibited, so that all physical and chemical changes are delayed. Since the fruits and vegetables included in the instant food salad of the present invention are delivered to consumers through a distribution process, it is essential to maintain the freshness of the fruits and vegetables. Therefore, it is necessary to reduce the loss of moisture and nutrients by including the step of refrigerating in the refrigerating device as described above so that the maintenance period of freshness lasts longer.

Thereafter, a step of sealing and packaging the refrigerated storage-treated fruits and vegetables under conditions of 13 to 19° C. may be included.

In the case of the instant food salad of the present invention, in particular, it is important to maintain the unique flavor, color and taste of the ingredients in a state in which the unique ingredients of fruits and vegetables are not deteriorated during the distribution process.

As a storage method for fruits and vegetables, Active MA (Modified Atmosphere) packaging technology uses a plastic film with selective gas permeability to lower the oxygen concentration inside the package and increase the carbon dioxide concentration. It is a method of filling a mixed gas composed of nitrogen, carbon dioxide and oxygen when packaging for proper gas composition. When the gases are composed of a certain composition, freshness can be maintained for a long time by suppressing respiration of fruits and vegetables.

More specifically, by carrying out the Active MA packaging at a temperature of 13 to 19 ° C., the respiratory rate of fruits and vegetables in the distribution process is more effectively suppressed, thereby maintaining the freshness of the ready-to-eat salad for a longer period of time.

Salad for instant food according to another embodiment of the present invention is prepared by the above manufacturing method.

When produced by the above manufacturing method, the treatment of the anti-browning composition has an effect of maintaining the crispy texture of fruits and vegetables for a long time, and suppresses browning, enabling distribution for a longer period of time than before in the distribution process. In addition, pesticides and bacteria remaining in fruits and vegetables can be more effectively removed by treatment with a washing solution containing natural extracts, so that consumers of the ready-to-eat salad can consume salads containing fresh fruits and vegetables free from disease. There are advantages to being able to

A food material according to another embodiment of the present invention may be one to which the above manufacturing method is applied.

Salad according to another embodiment of the present invention may be to which the above manufacturing method is applied.

Instant food according to another embodiment of the present invention may be one to which the above manufacturing method is applied.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also made according to the present invention. falls within the scope of the rights of

Claims (8)

An immersion step of immersing food materials including fruits or vegetables in the anti-browning composition;
Refrigeration storage step of storing the immersed food material at 1 to 10 ° C; and
sealing the food material after the refrigerating step;
which includes
A method for producing fruits and vegetables that can be distributed for a long time through suppression of browning and excellent freshness. According to claim 1,
The anti-browning composition
Contains purified water,
Grape seed extract for the purified water; rosemary extract; Containing any one selected from the group consisting of licorice extract sucrose fatty acid esters and mixtures thereof
A method for producing fruits and vegetables that can be distributed for a long time through suppression of browning and excellent freshness. According to claim 2,
The rosemary extract is fermented with Hwanggukgyun
A method for producing fruits and vegetables that can be distributed for a long time through suppression of browning and excellent freshness. According to claim 1,
The sealing step is that the gas is filled and sealed.
A method for producing fruits and vegetables that can be distributed for a long time through suppression of browning and excellent freshness. According to claim 4,
The gas is a mixture of carbon dioxide and nitrogen in a volume ratio of 1: 90 to 1: 5
A method for producing fruits and vegetables that can be distributed for a long time through suppression of browning and excellent freshness. A food material to which the manufacturing method according to any one of claims 1 to 5 is applied. A salad made of food ingredients to which the manufacturing method according to any one of claims 1 to 5 is applied. Instant food made of food materials to which the manufacturing method according to any one of claims 1 to 5 is applied.

Images