TW201811193A - Composition for preventing food discoloration - Google Patents

Abstract

To provide a water-soluble composition or aqueous solution with which it is possible to effectively prevent discoloration and browning even if the subject of discoloration and browning prevention changes. A carbon-dioxide-foamable alkali composition or aqueous solution that achieves a reduction state in carbon dioxide in the alkaline region, and traps pigment by the chelate effect so as to oxidize polyphenols and myoglobin over a long period, said water-soluble composition having, as active ingredients, (1) an organic acid such as acetic acid, ascorbic acid, citric acid and tartaric acid, or an alkali metal or alkaline earth metal salt thereof, (2) an alkali metal or an alkaline earth carbonate, and (3) an alum, and said water-soluble composition characterized in that the alkali metal or the alkaline earth carbonate is dissolved in an aqueous solution of the organic acid or salt thereof, and carbon dioxide is foamed in the weakly alkaline (approximately pH 8) region.

Description

   Composition for preventing food discoloration   

The present invention relates to a food discoloration preventing composition such as avocado pulp and animal meat / fish, which is easily oxidized and discolored, and a processing method using the food discoloration preventing composition.

The surface side of the avocado pulp that is close to the skin is dark green, and the inner side that is close to the fruit core is light yellow to beige, and its color and appearance are very important in the market. However, if the skin is peeled or the flesh is cut open, the flesh becomes browned in a short time. Therefore, various methods for preventing browning have been proposed.

As a method commonly used in the home, there are lemon juice spraying, and a polyvinyl chloride film is closely adhered to the pulp to pack the pulp.

However, this method has limitations in the prevention effect, so in order to prevent the deterioration of the quality of foods including fruits, the following method has been previously proposed: adding lemon to the fruit pulp before heating for low-temperature sterilization and removal of oxygen An acidulant such as an acid or ascorbic acid substantially heats the fruit pulp to a temperature of 30 to 90 ° C. to substantially inactivate an active enzyme (Patent Document 1). On the other hand, a method has been proposed in which, when the pressure in the container is increased after the treatment in a high vacuum state, an inert gas such as nitrogen or carbon dioxide is introduced to prevent avocado from coming into contact with oxygen (Patent Document 2).

In addition, a method including a process for infiltrating an appropriate amount of an aqueous solution containing at least one of saccharides such as trehalose, an amino acid enzyme, and an amine extract into avocado, a heating process, a freezing process, and permeating carbon dioxide to Process for preparing avocado slices (Patent Document 3).

In addition, the following method has been proposed: when processing avocado pulp, not only the enzyme is inactivated, but also the avocado pulp is brought into contact with carbonic acid gas and / or ammonia in an atmosphere that does not substantially contain oxygen, so as to be substantially free of oxygen. It is stored in a supplied state (Patent Document 4).

On the other hand, as a method for preventing discoloration other than avocado, the following method has also been proposed. Among organic acids, ascorbic acid may cause deterioration in quality such as discoloration and browning depending on the type of vegetables and fruits. The three components of fatty acid are immersed in an aqueous solution containing the active ingredient or sprayed as an active ingredient (Patent Document 5). In addition, as a method for preventing discoloration of animal meat and fish meat, a method has also been proposed in which a compound having a gas generating ability and a compound having a metal ion free ability is heat-treated in the presence of a natural polysaccharide instead of a nitrite (Patent Document) 6).

    (Prior technical literature)    

Patent Document 1: Japanese Special Table No. 2006-503566

Patent Document 2: U.S. Patent No. 5,384,147

Patent Document 3: Japanese Patent Application Laid-Open No. 2003-210103

Patent Document 4: Japanese Patent Laid-Open No. 2009-77651

Patent document 5: WO2013 / 147227

Patent Document 6: Japanese Patent Application Laid-Open No. 2012-217439

However, as long as natural food objects that prevent discoloration and browning are changed, their prescriptions are changed, but the effects are not sufficient. The reason is that the causes of discoloration and browning of natural foods are not the same. The discoloration and browning of fruits and vegetables are caused by polyphenols such as tannin. In contrast, animal meat or fish The oxygenated myoglobin, a pigment protein, becomes denatured myoglobin, causing discoloration and browning. Therefore, an object of the present invention is to provide a water-soluble composition or an aqueous solution capable of effectively preventing discoloration and browning even if the object of discoloration or browning is prevented from changing.

As a result of intensive research conducted by the present inventors in order to solve the above-mentioned problems, it has been found that if the reduced state by carbonic acid gas is effectively ensured in the alkaline region and the pigment is preferably captured by the chelating effect, polyphenols and The oxidation of myoglobin further completed the present invention described below.

That is, in order to foam carbonic acid gas in an alkaline region, the present invention dissolves an alkali or alkaline earth metal carbonate in an aqueous solution of an organic acid or a salt thereof. It is considered that the alkali or alkaline earth metal carbonate decomposes in contact with organic acid ions, and makes carbonate gas foaming while becoming alkaline, or foaming in an alkaline region and forming a reducing atmosphere. When a chelating agent is present, the pigment is captured by the chelating effect while being prevented from being oxidized.

Therefore, the discoloration prevention water-soluble composition or aqueous solution of the present invention is a carbonic acid gas foaming alkali composition or an aqueous solution thereof. (1) Organic acids such as acetic acid, ascorbic acid, citric acid, and tartaric acid or alkali metals or alkaline earths thereof A metal salt, (2) an alkali metal or an alkaline earth carbonate as a water-soluble composition as an active ingredient, and the carbonated gas foaming alkali composition or an aqueous solution thereof is characterized by decomposing an alkali metal in an aqueous solution of an organic acid or a salt thereof. Or alkaline earth metal carbonate, foaming carbon dioxide gas in a weakly alkaline region (about pH 8). Chelating agents and thickeners are not indispensable. However, chelating agents are preferred because they have excellent color capture properties. When used as an aqueous solution, the addition of edible thickeners such as polyglucomannan will improve adhesion to target foods. This improves the oxidation resistance and is therefore preferred. As a thickening material, polyglucomannan is preferable, and part of it can be replaced with agar, carrageenin, pectin, xanthan gum, cyclodextrin, and the like. Adding edible thickeners such as polyglucomannan will also maintain the water retention effect of frozen foods.

The composition for preventing food discoloration of the present invention will contain (1) sodium bicarbonate or an alkali metal or alkaline earth carbonate, (2) acetic acid, ascorbic acid, citric acid, tartaric acid or an alkali metal or alkaline earth metal salt thereof. As a water-soluble composition of the active ingredient, the composition for preventing food discoloration is characterized in that it dissolves in water to form a weakly alkaline aqueous solution above the neutral region, and can foam carbonic acid gas and keep vegetables and fruits free Reduction environment for the discoloration of color-developing components in fish, animal meat, or processed food.

Further, the composition for preventing food discoloration of the present invention is characterized by containing a chelating agent containing (3) alum or phytic acid.

In addition, the composition for preventing food discoloration of the present invention is characterized by containing a thickener containing (4) polyglucomannan.

The composition for preventing food discoloration of the present invention is characterized in that it contains 30 to 70 parts by weight of sodium bicarbonate, 10 to 50 parts by weight of potassium carbonate, 5 to 30 parts by weight of sodium ascorbate, and 0.5 to 3 of polyglucomannose. An aqueous solution adjusted to a pH of 10 to 11 parts by weight, that is, a composition for preventing discoloration of livestock meat and fish meat.

The composition for preventing food discoloration of the present invention is characterized in that it contains 30 to 70 parts by weight of sodium bicarbonate, 30 to 70 parts by weight of potassium carbonate, and 5 to 30 parts by weight of sodium ascorbate, and is adjusted to a pH of 10 to 11. The aqueous solution is a composition for preventing discoloration of vegetables and fruits.

The composition for preventing food discoloration of the present invention is characterized in that it comprises 30 to 70 parts by weight of sodium acetate or sodium citrate, 20 to 50 parts by weight of sodium bicarbonate, 5 to 15 parts by weight of sodium ascorbate, and 5 to 20 parts by weight of alum. 2. Polyglucomannan is composed of 0.5 to 3 parts by weight of carbonic acid gas foaming alkaline aqueous solution prepared by diluting water into a 0.5 to 10% by weight aqueous solution.

According to the present invention, the polyphenol is placed in a basic reduced state by carbonic acid gas, and oxidation is prevented, so that it does not discolor or brown during storage. In addition, myoglobin of livestock meat and fish meat is also placed in an alkaline reducing state by carbon dioxide gas, and oxidation is prevented, so that it does not brown. In addition, even if part of the browned animal meat and fish meat becomes denatured myoglobin and becomes dark brown, the carbonic acid gas of the present invention is reduced in an alkaline reducing state, and the iron ion of heme is reduced from trivalent to divalent. Price, so return to bright red.

Therefore, according to the present invention, it is possible to provide processed avocado pulp products with a bright green color, such as meal, puree, paste, paste, dip, fruit juice, dressing, Seasoning sauces, jams, etc. In addition, the processed avocado pulp product of the present invention not only retains its brilliant green color even after long-term storage, but also is less prone to browning from the time it is used as a cooking material to the time it is consumed. Therefore, as long as the processed product of avocado pulp of the present invention is used, the aesthetics of the cooking is not impaired. Moreover, in the processed product of avocado pulp of the present invention, since the organic acid is neutralized by an alkali metal or alkaline earth metal carbonate, it does not substantially contain an acidulant, and therefore it can be used in all dishes. In addition, according to the present invention, it is possible to prevent fish and livestock meat from discoloring without using a nitric acid / nitrite-based color developer, and thus it is possible to maintain the commercial value for a long time. In addition, it is possible to suppress discoloration and browning of various peeled and divided vegetables and fruits when refrigerated and stored at room temperature, and to maintain their color and freshness.

The composition of the present invention is used in the form of being sprayed or immersed in an object as an aqueous solution, and therefore it is more effective to have a moisturizing property by adding a thickener.

Hereinafter, the present invention will be described based on the best mode for carrying out the present invention. The water-soluble composition of the present invention is a carbonic acid gas foaming alkali composition, characterized in that an alkali metal is added to an aqueous solution containing an organic acid or an alkali metal salt thereof or an alkaline earth metal salt as an active ingredient, preferably an alum-containing aqueous solution. Or alkaline earth metal carbonates, and foam carbon dioxide gas in weak alkali areas. Therefore, the composition of the present invention can be mixed with the target food directly or diluted. When added, the carbon dioxide gas foaming composition is usually treated with a dry weight of 0.5 to 2.0% of the weight of the target, and a dilution of 10 to 30 times is used. It is diluted with water and used as an aqueous solution. Therefore, considering the water content of the target food, an aqueous solution of 0.1 to 10% of the composition is prepared, preferably an aqueous solution of 0.5 to 5%, and more preferably an aqueous solution of 0.75 to 3% (w / v) is used as pH 7 A carbonated gas foaming alkaline aqueous solution of .5 to 8.0 is preferred.

Examples of the organic acid used in the present invention include acetic acid, ascorbic acid, citric acid, and tartaric acid, which are used in food addition, and can be used directly, but it is preferably used as an alkali metal salt or alkaline earth metal salt, and Prepared as an aqueous solution.

As the carbonate which reacts with an organic acid to generate carbon dioxide gas, it is preferable to make the aqueous solution after the reaction into a neutral or higher alkali metal or alkaline earth carbonate. Examples include sodium carbonate, sodium bicarbonate, and potassium carbonate. The potassium bicarbonate, calcium carbonate, and calcium bicarbonate have better solubility with respect to water. Sodium bicarbonate (baking soda) is preferred, but tartaric acid, citric acid, calcium phosphate and other auxiliaries can be added. It is best to produce carbon dioxide gas effectively with a small amount of baking soda. The amount used depends on the amount of gas generated by contact with the organic acid.

Chelating agents such as alum are those that capture browning pigments, that is, polyphenols or myoglobin to exert a chelating effect. In particular, alum is a general term for a complex salt of a trivalent metal and a sulfate of a monovalent metal. Examples of the trivalent metal include Al, Fe, and Cr. As the monovalent metal, K, NH4, and Na can be used. Available on the market. Chelating agents such as alum depend on the amount of pigment in the food.

Regarding the weight mixing ratio of the organic acid or its salt, the alkali metal or alkaline earth metal carbonate, it is appropriate that the alkali metal or alkaline earth metal carbonate is 30 to 100 parts by weight relative to 100 parts by weight of the organic acid salt. When using an organic acid instead of an organic acid salt, it is necessary to add an alkali metal or alkaline earth metal carbonate until the organic acid aqueous solution becomes an alkaline region. When using these water-soluble compositions, the concentration is set to 0.1 to 10% with respect to water, preferably 0.5 to 5%, and more preferably 0.75 to 3% (w / v).

Therefore, the composition of the present invention generally uses 30 to 70 parts by weight of sodium acetate or sodium citrate as an organic acid salt, 5 to 15 parts by weight of sodium ascorbate, and 20 to 50 parts by weight of baking soda as a carbonate, as a chelating agent. A composition consisting of 5 to 20 parts by weight of alum and 0.5 to 3 parts by weight of polyglucomannose as a thickener. Among the organic acid salts, sodium acetate is suitable for animal meat, fish meat and processed products thereof, and vegetables, and sodium citrate is suitable for fruits and processed products thereof.

Here, the processed product of avocado pulp includes both of a pulp part obtained by removing a peel and a core of avocado and a product obtained by adding other components to the pulp.

The surface side of the avocado pulp that is close to the skin is dark green, and the inner side that is close to the fruit core is light yellow to beige. When these are ground and mixed until uniform, it becomes yellow-green. When the water-soluble composition of the present invention is used, the processed product of avocado pulp has a hue slightly different from that of a person who grinds and mixes the pulp of avocado to a uniform color and has a tender green color.

In the present invention, the processed product of avocado pulp is obtained by bringing the pulp of avocado into contact with an alkaline aqueous solution in which a carbonic acid gas is foamed, and maintaining the same color tone as above. In the present invention, any additives may be added to the flesh of avocado for use, and there is no particular limitation. Examples include seasonings such as salt, yeast extract, and amino acids; various spices; vitamins; sucrose And saccharides such as trehalose; polysaccharides such as alginic acid, alginate, carrageenin, agar, xanthan gum, polytridextrose, Cattlean, polyglucomannan, pectin, etc. Emulsifiers such as esters, fatty acid monoglycerides, and sorbitan fatty acid esters.

In the present invention, the acidifying agent is characterized by being used as a weakly neutral or above alkaline by carbonate. If examples of the amount of various additives are given, the weight of the avocado pulp is used as the basis, except for the acidifying agent. In addition, it is appropriate that vitamin E is added in an amount of 0.01 to 3.0% by weight, polysaccharides are added in an amount of 0.02 to 5.0% by weight, and an emulsifier is added in an amount of 0.01 to 2.0% by weight.

The processed avocado pulp product of the present invention suppresses discoloration during storage even if it does not substantially contain an acidulant and / or a nitrite-based discoloration preventing agent.

Next, a method for manufacturing and preserving the processed product of avocado pulp of the present invention will be described.

The key is to inactivate enzymes contained in the pulp of avocado, such as polyphenol oxidase. Because the polyphenols contained in the avocado pulp become melanin by polyphenol oxidase in the presence of oxygen. Therefore, the avocado pulp is substantially brought into contact with a carbonated gas foaming aqueous solution under an alkaline environment.

Hereinafter, the present invention will be specifically described by way of examples.

    (One of the implementation aspects)    

(Example 1): Production and use of avocado meal (I) containing additives

The peel of the ripe avocado from the HASS variety from Mexico was peeled and the core was removed to obtain the pulp. 20 kg of this pulp was passed through a shredder, a beater, and a sieve filter to obtain avocado meal. This avocado meal was transferred to a 40-liter capacity pot, and the additives (120 g of vitamin C, 40 g of egg veg fat, 20 g of xanthan gum, and 100 g of agar) were added and mixed until the whole was uniform. To the obtained mixture, 0.5% by weight of a 1% carbonic acid gas foaming aqueous solution that becomes a pulp is added and mixed, so that the carbonic acid gas is in sufficient contact with the mixture.

Adjustment of baking soda-sodium citrate based carbonated gas foaming alkaline aqueous solution

To 1000 ml of water, add 30 to 70 parts by weight of sodium citrate, 20 to 50 parts by weight of baking soda, 5 to 15 parts by weight of sodium ascorbate, 5 to 20 parts by weight of alum, and 0.5 to 3 parts by weight of polyglucomannose. The foam composition was adjusted to 1.0 to 1.5% (w / v) as a whole, and adjusted to pH 7.5 to 8.0.

Thus, 18.4 kg of avocado meal (I) containing the additive was obtained. The hue of avocado meal (I) was tender green.

(Specific invention example 1) Sealed and frozen storage of avocado meal (I)

An aluminum bag was filled with 250 g of avocado meal (I) produced as described above, and the air in the bag was sucked and sealed. This was rapidly frozen at -25 ° C, and then stored at -20 ° C.

(Specific invention example 2) Production and sealing of avocado puree (I), and freezing preservation

The avocado meal produced as described above was transferred to a vacuum concentrator with a capacity of 10 liters and concentrated at 60 ° C to obtain avocado puree. An aluminum bag was filled with 250 g of the obtained avocado puree (I), and the air in the bag was sucked and sealed. This was rapidly frozen at -25 ° C, and then stored at -20 ° C.

(Specific Invention Example 3) Preservation of Avocado Puree (I) in Germicidal Bags at Room Temperature

250 g of avocado puree (I) produced in Specific Invention Example 2 was filled in an aluminum bag for sterilizing food packaging, and the air in the bag was sucked and sealed. This was heated at 110 ° C for 20 minutes, and then stored at normal temperature.

(Specific invention example 4) Manufacturing and refrigerated storage of mayonnaise-like food (I)

350 g of avocado puree (I) produced in Specific Invention Example 2 was transferred to a pressure-reducing mixer with a capacity of 2 liters, and then 250 g of egg yolk, 75 g of sugar, 1 g of salt, and glutamic acid were added to the mixer. 2g sodium, 420g vinegar, 2g white pepper. Under normal temperature and reduced pressure of 13.3 Pa (0.1 Torr), stirring was performed at 1,000 rpm for 5 minutes to make the whole body uniform. The avocado pulp contains 15 to 20% of fats and oils, so no edible fats and oils were added, and a mayonnaise-like food (I) was obtained. An aluminum bag was filled with the 250 g, and the air in the bag was sucked out and sealed. This was stored under refrigeration (5 to 10 ° C).

(Specific invention example 5) Production and refrigerated storage of avocado salad dressing (I)

350 g of avocado puree (I) produced in Specific Invention Example 2 was transferred to a pressure-reducing mixer with a capacity of 2 liters, and then 100 g of egg yolk, 100 g of sugar, 1 g of salt, and glutamic acid were added to the mixer. 2g sodium, 420g vinegar, 2g white pepper. Under normal temperature and reduced pressure of 13.3 Pa (0.1 Torr), stirring was performed at 1,000 rpm for 1 minute to make the whole body uniform. After that, while continuing to stir, 545 g of edible fat was added little by little over a period of about 5 minutes to obtain a uniform avocado salad dressing (I). An aluminum bag was filled with 250 g of the obtained avocado salad dressing (I), and the air in the bag was sucked and sealed. This was stored under refrigeration (5 to 10 ° C).

(Specific invention example 6) Production and refrigerated storage of avocado sauce (I)

1 kg of the avocado meal (I) produced as described above was transferred to a 3 liter steam-jacketed jacket pot and heated while stirring. After avocado meal (I) started to boil, 150 g of sugar was added, and then concentrated. Towards the end of heating, add 4 g of onion powder, mix and finish heating. In this way, approximately 800 g of avocado sauce (I) was obtained. An aluminum bag was filled with 200 g of the obtained avocado sauce (I), and the air in the bag was sucked and sealed. This was stored under refrigeration (5 to 10 ° C).

(Specific invention example 7) Production and refrigerated storage of avocado jam (I)

1 kg of avocado meal (I) produced as described above was transferred to a continuous low-temperature concentrator with a capacity of 2 liters, 540 g of sugar was added, and the mixture was stirred while maintaining approximately 60 ° C. Thus, 1 kg of avocado jam (I) having a sugar content of 65% was obtained. An aluminum bag was filled with 200 g of the obtained avocado jam (I), and the air in the bag was sucked and sealed. This was stored under refrigeration (5 to 10 ° C).

(Example 2) Production and use of avocado meal (II) without additives

The ripe avocados of the Mexican HASS variety were peeled and the core was removed to obtain the pulp. 20 kg of this pulp was passed through a shredder, a beater, and a sieve filter to obtain avocado meal (II). The hue of avocado meal (II) is between hue yellow and willow leaf.

(Comparative example 1) Sealed and frozen storage of avocado meal (II)

An aluminum bag was filled with 250 g of avocado meal (II) produced as described above, and the air in the bag was sucked and sealed. This was rapidly frozen at -25 ° C, and then stored at -20 ° C.

(Comparative example 2) Cryopreservation of heat-treated avocado meal (II)

An aluminum bag was filled with 250 g of avocado meal (II) produced as described above, and the air in the bag was sucked and sealed. This bag was put into boiling water one by one and heated at 95 to 98 ° C for 30 minutes. The bag was taken out of the boiling water, cooled naturally and rapidly frozen at -25 ° C, and then stored at -20 ° C.

(Comparative Example 3) Preservation of Avocado Meal (II) in Germicidal Bags at Room Temperature

250 g of avocado meal (II) manufactured as described above was filled in an aluminum bag for sterilizing food packaging, and the air in the bag was sucked and sealed. This was heated at 110 ° C for 20 minutes, and then stored at normal temperature.

(Comparative example 4) Manufacturing and refrigerated storage of mayonnaise-like food (II)

350 g of avocado meal (II) manufactured as described above was transferred to a pressure-reducing mixer with a capacity of 2 liters. Next, 250 g of egg yolk, 75 g of sugar, 1 g of salt, 2 g of sodium glutamate, and 420 g of vinegar were added to the mixer. , 2g white pepper. Under normal temperature and reduced pressure of 13.3 Pa (0.1 Torr), stirring was performed at 1,000 rpm for 5 minutes to make the whole body uniform. Normal mayonnaise contains more than 65% edible oil and fat, but the avocado pulp contains 15 to 20% edible oil and fat, so no edible oil is added.

250 g of the obtained mayonnaise food (II) was filled in an aluminum bag, and the air in the bag was sucked out and sealed. This was stored under refrigeration (5 to 10 ° C).

(Comparative example 5) Production and refrigerated storage of avocado salad dressing (II)

350 g of avocado meal (II) produced as described above was transferred to a pressure-reducing mixer with a capacity of 2 liters. Next, 100 g of egg yolk, 100 g of sugar, 1 g of salt, 2 g of sodium glutamate, and 420 g of vinegar were added to the mixer. , 2g white pepper. Under normal temperature and reduced pressure of 13.3 Pa (0.1 Torr), stirring was performed at 1,000 rpm for 1 minute to make the entire body uniform. Then, 545 g of edible fat was added little by little over a period of about 5 minutes while stirring, to obtain a uniform avocado salad dressing (II).

An aluminum bag was filled with 250 g of the obtained avocado salad dressing (II), and the air in the bag was sucked and sealed. This was stored under refrigeration (5 to 10 ° C).

(Comparative example 6) Production and refrigerated storage of avocado sauce (II)

1 kg of the avocado meal (II) produced as described above was transferred to a 3 liter steam-jacketed jacket pot and heated while stirring. After avocado meal (I) started to boil, 150 g of sugar was added, and then concentrated. Towards the end of heating, add 4 g of onion powder, mix and finish heating. In this way, approximately 800 g of avocado sauce (I) was obtained. An aluminum bag was filled with 200 g of the obtained avocado sauce (I), and the air in the bag was sucked and sealed. This was stored under refrigeration (5 to 10 ° C).

(Comparative Example 7) Production and refrigerated storage of avocado jam (II)

1 kg of avocado meal (II) produced as described above was transferred to a continuous low-temperature concentrator with a capacity of 2 liters, 540 g of sugar was added, and the mixture was stirred while maintaining approximately 60 ° C. Thus, 1 kg of avocado jam (II) having a sugar content of 65% was obtained. An aluminum bag was filled with 200 g of the obtained avocado jam (II), and the air in the bag was sucked and sealed. This was stored under refrigeration (5 to 10 ° C).

(Example 3): Evaluation of processed avocado pulp

The processed avocado pulp products manufactured and stored in Examples 1 and 2 were evaluated after one week from the start of storage, and their properties and shapes were evaluated. The frozen person is thawed with running water, and then left at room temperature. In addition, the refrigerated person is left at normal temperature. After reaching normal temperature, the processed avocado pulp was taken out of the bag, and the color tone and the presence or absence of separation were observed. Regarding the invention examples, they were almost the same as the original color tone, and the comparative examples were discolored or discolored (browning, etc.).

(Example 4): Production of avocado meal

The ripe avocados from Mexico ’s HASS variety were peeled and peeled to remove the flesh and preserve the flesh. 4 kg of this pulp was passed through a shredder, beater, and sieve to obtain avocado meal. After preparing a 0.5 to 3% (W / v) baking soda-sodium citrate-based carbonic acid gas foaming aqueous solution, 10 ml of the avocado meal was added and mixed, and stored under refrigeration. On the other hand, without performing the same treatment, the obtained avocado meal was tightly covered with a polyvinyl chloride film, and was stored under refrigeration.

Adjustment of baking soda-sodium citrate based carbonated gas foaming aqueous solution

To 1,000 ml of water, add 30 to 70 parts by weight of sodium citrate, 20 to 50 parts by weight of baking soda, 5 to 15 parts by weight of sodium ascorbate, 5 to 20 parts by weight of alum, and 0.5 to 3 parts by weight of polyglucomannose. The foam composition was adjusted to 1.5% (W / V) as a whole, and adjusted to pH 7.5 to 8.0.

(Example 5): Evaluation of processed avocado pulp

The avocado meal produced in Example 4 was taken out of the refrigerator, and approximately 100 g of the avocado meal was applied on the mat to a thickness of approximately 1 to 2 cm, and the hue immediately after application was evaluated. After that, the change in hue in a state of being in contact with air at room temperature was observed over 8 hours. Regarding the invention examples, green is slightly discolored, but the degree of browning is small. In contrast, the comparative example was clearly browned.

Vegetables and fruits that are the second quality maintenance target of the present invention are vegetables and fruits that are used as various foods after being peeled and / or cut. It is not limited to these, and examples include sliced lettuce (sliced cabbage, leaf lettuce, lettuce, etc.), sliced cabbage, sliced cabbage, sliced artemisia, sliced mushrooms, peeled And / or split avocado, peeled and / or split banana, peeled and / or split potato, peeled and / or split sweet potato, peeled and / or split burdock, peeled and / or split Slice eggplant, peel and / or slice apple, peel and / or slice yam, peel and / or slice butterbur, peel and / or slice lotus root, peel and / or slice tomato, peel And / or cutting radishes, peeling and / or cutting taro, peeling and / or cutting pears, peeling and / or cutting peaches, peeling and / or cutting plums, peeling and / or cutting Papaya and so on. The present invention is suitable for processing fresh foods or freezers of fresh foods, but does not completely exclude such processed products (such as cooking, baking, seasoning, etc.) from the object.

(Quality confirmation test for sliced lettuce)

In order to confirm the quality maintenance effect of the sliced lettuce of the present invention, the following tests were performed.

First, the leaves of the lettuce were peeled off one by one, and after water control was performed, they were immersed in the 1% treatment liquid 1 of the present invention for 10 minutes. As the treatment liquid, a baking soda-sodium acetate-based carbonated gas foaming aqueous solution was used. After this immersion, water was controlled and stored at 20 ° C for 48 hours. The state of the cut lettuce at the start of storage (start), after 24 hours, and after 48 hours was checked and evaluated. In the "product of the present invention", no browning was confirmed after 48 hours from the start of storage, and in the functional product evaluation, the taste and flavor did not change.

From the above results, it can be seen that the processed sliced lettuce with the quality retaining agent of the present invention exhibits extremely high browning suppression effect and quality maintaining effect compared with the existing products, and exhibits sufficient effects even in a temperature range such as 20 ° C. .

(Quality Confirmation Test I for Various Cut Vegetables / Fruits I)

In order to confirm the quality preservation effect of the present invention on peeled and sliced burdock, peeled and sliced yam, peeled and sliced apple, sliced eggplant, peeled and sliced banana, and peeled and sliced potato, the following tests were performed.

First, each vegetable or fruit is peeled and / or cut, sterilized and cleaned as necessary, and then immersed in the 1% baking soda-sodium acetate base treatment solution of the present invention for 10 minutes. As the treatment liquid, a baking soda-sodium citrate-based carbonated gas foaming aqueous solution was used. After the immersion, the water was stored and stored at 20 ° C for a maximum of 5 days. The states of various vegetables / fruits at the start of storage (start), after 1 day, after 3 days, and after 5 days were evaluated. Regarding burdock and banana, no browning was confirmed in the "product of the present invention" after 1 day from the start of storage. Burdock and banana began to be recognized after 3 days. Browning was confirmed after 3 days from the start of storage, and browning was confirmed after 5 days from the start of storage. No browning was observed after one day from the start of storage of the potato. The eggplant had not been browned after 3 days from the start of storage, and no browning was confirmed after 5 days, that is, the same. In addition, when the same test was performed with the storage temperature at 10 ° C, the browning was slower than when stored at 20 ° C, but the results were almost the same.

(Quality Assurance Test for Various Cut Vegetables / Fruits II)

In order to confirm the present invention, peeled and sliced avocado, peeled and sliced pear, peeled and sliced apple, peeled and sliced banana, sliced cabbage, sliced lettuce, sliced artemisia, peeled and sliced taro, sliced The quality maintenance effect of mushroom, sliced eggplant, peeled and sliced burdock, sliced cabbage, peeled and sliced radish, peeled and sliced potato, peeled and sliced yam, and peeled and sliced lotus root is performed the following tests.

First, each vegetable or fruit is peeled and / or cut, and after sterilization and washing treatment is performed as necessary, these are immersed in the treatment liquid 2 of the present invention for 10 minutes. As the treatment liquid, a baking soda-sodium citrate-based carbon dioxide gas foaming treatment liquid was used. After these immersions, water was controlled and stored at 20 ° C for 24 to 72 hours. The states of various vegetables and fruits were confirmed and evaluated.

Regardless of the type of vegetable / fruit, a difference in quality between "untreated" and "processed by the present invention" was confirmed within 24 hours from the start of storage. From the above tests, it can be known that by the treatment of the quality retaining agent of the present invention, the above-mentioned various peeling and / or cutting vegetables / fruits exhibit extremely high browning suppression effects and quality maintenance effects, and also in a temperature range such as 20 ° C. Give full effect.

According to the method of the present invention, it is possible to prevent discoloration of raw materials for meat processing without using a nitric acid / nitrite-based developer. Thereby, it is possible to produce a processed meat which does not contain nitric acid, nitrous acid, and these salts, is very red, and has a high commercial value.

    (Implementation style 2)    

(Example 1)

9.67 kg of lean meat from the standard sacral bone of pigs with impurities such as bones or hair removed was used as a raw material for meat processing. It was made into a minced meat by passing through a 3mm-discharged particle size chopper, and it mixed with the processing composition (baking soda-sodium acetate-based carbonic acid gas foaming composition) of this invention prepared separately. The obtained mixture was kept at normal temperature (about 20 ° C) for 24 hours, and was pickled by a dry salt method. After pickling, the mixture is chopped with a shredder with a 5mm output particle size board. 1.6 kg of pork fat, 300 g of powdered egg white, 30 g of spices, 20 g of sugar, and 10 g of powder fumigant are added. Use a vacuum mixer to cut and mix with a cutter. Into a homogeneous mixture. The obtained mixture was poured into a sheep sausage casing (for hot dogs, 15 cm in length and 18 to 20 mm in diameter) using a filling machine to make 200 unheated Wiener sausages. These were dried at 70 ° C for 30 minutes, smoked at 70 ° C for 40 minutes, and further heated at 75 ° C for 40 minutes. These were vacuum-packed, heat-sterilized at 85 ° C. for 1 minute, and then cooled by cold-water pouring for 10 minutes, thereby manufacturing Vienna sausages (Vienna sausages of Example 1).

(Comparative example 1)

In the operation of Example 1 of Embodiment 2, when the lean pork was marinated by the dry salt method, 150 g of table salt was used instead of the composition of the present invention. Further, after pickling by the dry salt method, 100 g of sodium nitrite was further added to the obtained treated product. Otherwise, the same operation as in Example 1 was performed, thereby producing Wiener sausage (Vienna sausage as Comparative Example 1).

(Comparative example 2)

In the operation of Example 1, when the lean pork was marinated by the dry salt method, 150 g of common salt was added to the lean pork without using the composition of the present invention. Otherwise, the same operation as in Example 1 was performed, thereby producing Wiener sausage (Vienna sausage as Comparative Example 2).

(Evaluation 1)

The Vienna sausages of Example 1 and Comparative Examples 1 and 2 of Embodiment 2 were stored in a refrigerator at 8 to 10 ° C. for 30 days, and the hue changes before and after storage were observed with the naked eye.

According to observations before preservation, no matter which Vienna sausage has a red hue.

On the other hand, according to observation after storage, the Vienna sausages of Example 1 and Comparative Example 1 of Implementation Aspect 2 maintained a red hue, whereas the Vienna sausages of Comparative Example 2 had a brown hue.

Furthermore, the color of the Vienna sausage of Example 1 and the color of the Vienna sausage of Comparative Example 1 were compared more specifically. As a result, the former was pale pink, and the latter was slightly reddish pink, and no obvious color difference was observed.

(Example 2)

The salted seasoning liquid (electrolytic solution) of the present invention was adjusted. 96 kg (40 pieces) of pork leg meat was used as a raw material for processing meat. The above-mentioned salted seasoning was injected into these using an ejector, and then rotated at 6 rpm for 72 hours using a rotary massager to penetrate the salted seasoning liquid into the pork leg Inside. Next, the pork leg meat was shaped and filled in the casing, dried at 75 ° C for 30 minutes, smoked at 60 ° C for 40 minutes, and further heated at 85 ° C for 1 minute, and it was confirmed that the center temperature reached 68 to 70 ° C. Then, it was stored in a refrigerator overnight, and the bone ham (the boneless ham of Example 2) was manufactured.

(Comparative example 3)

In the operation of Example 2, the composition of the salted seasoning liquid of the present invention was changed to 25 kg of water, 150 g of salt, 3.2 kg of powdered egg white, 2.1 kg of sugar, 900 g of sodium glutamate, and 150 g of sodium nitrite. Otherwise, the same operation as in Example 2 was performed, thereby producing boneless ham (as boneless ham of Comparative Example 3).

(Comparative Example 4)

In the operation of Example 2, the composition of the salted seasoning liquid of the present invention was changed to 25 kg of water, 150 g of salt, 3.2 kg of powdered egg white, 2.1 kg of sugar, and 900 g of sodium glutamate. Otherwise, the same operation as in Example 2 was performed, thereby producing boneless ham (as a boneless ham of Comparative Example 4).

(Evaluation 2)

The boneless hams of Example 2 and Comparative Examples 3 and 4 of Embodiment 2 were stored in a refrigerator at 8 to 10 ° C. for 30 days, and the color change before and after storage was observed with the naked eye.

According to the observation before preservation, no boneless ham has a red hue.

According to the observation after storage, the boneless hams of Example 2 and Comparative Example 3 maintained a red hue. In contrast, the boneless ham of Comparative Example 4 had a brown hue.

Furthermore, the color of the deboned ham of Example 2 and the color of the deboned ham of Comparative Example 3 were compared more specifically. As a result, the former was light pink, and the latter was pink which was slightly close to red, but no obvious color difference was observed. Based on the above results, it can be seen that the Vienna sausage of Example 1 and the deboned ham of Example 2 produced by the method of the present invention in Embodiment 2 have no conventional nitric acid / nitrite-based coloring agent, but have The hue was almost the same as that of the Vienna sausage of Comparative Example 1 and the deboned ham of Comparative Example 3 using these color developing agents.

    (Implementation style 3)    

Next, the case where the present invention is applied to fish meat will be described in detail by the following examples.

(Example 1)

2 kg of Pacific bluefin tuna fish fillet frozen at ultra-low temperature (-40 ° C) was placed in a freezer at -10 to -15 ° C to make it generally frozen. The black catfish fillet in a generally frozen state was put into a salt solution having a salt concentration of 10% by mass, and immersed for approximately 5 minutes. During the immersion period, the saline solution was stirred and heated to approximately 25 ° C.

Next, the black mullet fillet was taken out, and after water control, it was left to mature in a refrigerator at approximately 2 ° C for 2 hours. Then, this black mullet fillet was cut into a grid shape and further sliced so that each piece became 10 ± 2g.

In 1 L of tap water at room temperature, 50 g of sodium acetate, 30 g of baking soda (sodium bicarbonate), 10 g of sodium ascorbate, 10 g of alum, 2.0 g of polyglucomannan were dispersed, and these were dispersed into a uniform 1% solution. The sliced black mullet fillet was put into this solution and immersed. The process is performed at 5 to 10 ° C. After 15 minutes, the sliced black mullet fillets were removed, the liquid was dried and vacuum packed. This vacuum-packed product was frozen again in an ultra-low temperature (-40 ° C) freezer.

(Comparative example 1)

2 kg of black sturgeon fillets stored frozen at ultra-low temperature (-40 ° C) were placed in a freezer at -10 to -15 ° C to bring them into a generally frozen state. Cut the black mullet fillets into the normal frozen state into grids and slice them further to make each piece 10 ± 2g.

110 g of common salt was dissolved in 3 L of tap water at room temperature to make a uniform solution. The sliced black mullet fillet was put into this saline solution and immersed. The process is performed at 5 to 10 ° C. After 15 minutes, the sliced black mullet fillets were removed, the liquid was dried and vacuum packed. This vacuum-packed product was frozen again in an ultra-low temperature (-40 ° C) freezer.

(Evaluation 1)

The hue of the sliced frozen product of the black cricket of Example 1 and Comparative Example 1 of Embodiment 3 was observed with the naked eye, and then stored in a freezer for 3 days, and the hue after storage was observed with the naked eye.

In the observation before storage, the black cricket of Example 1 of the third aspect has a bright red hue. It was confirmed that the blackbird of Comparative Example 1 was slightly discolored from red. The reason is considered to be that the oxidation of myoglobin occurred in Comparative Example 1 during the period from the raw material to the production of the frozen product. On the other hand, according to the observation after storage, Example 1 maintained a bright red hue, but Comparative Example 1 was a brown hue, and its value as a food ingredient was greatly reduced.

(Example 2)

A vacuum-packed frozen bonito slice was obtained by performing the same operation as in Example 1 of Embodiment 3, except that 2 kg of bonito fish fillets were used instead of black bonito fillets.

(Comparative example 2)

A vacuum-packed frozen catfish slice was obtained in the same manner as in Comparative Example 1, except that 2 kg of fish catfish were used instead of black catfish.

(Evaluation 2)

The hue of the sliced frozen product of the catfish fillet of Example 2 and Comparative Example 3 of Embodiment 3 was observed with the naked eye, and then stored in a freezer for 3 days. The hue after the preservation was also observed with the naked eye. Regardless of the pre-save or after-save, the observation results related to the frozen sliced black carp fillet were the same.

(Example 3)

3kg (1kg × 3 pieces) of bonito fish fillets that were stored frozen at ultra-low temperature (-40 ° C) were placed in a freezer at -10 to -15 ° C to make them generally frozen. The bonito fish fillet in a generally frozen state was put into a salt solution having a salt concentration of 10% by mass, and immersed for approximately 5 minutes. During the immersion, the saline solution was stirred and warmed to approximately 25 ° C. Next, after taking out the anchovy fillet and controlling the water, it was left to mature in a refrigerator at approximately 2 ° C for 2 hours.

The composition of the baking soda-sodium acetate matrix of the present invention was dispersed in 3 L of tap water at normal temperature and dissolved into a uniform 1.5% aqueous solution. The above bonito fillet was put into this solution and immersed. The process is performed at 5 to 10 ° C. After 30 minutes, the fish fillets were removed, the water was controlled and vacuum packed. This vacuum-packed product was frozen again in an ultra-low temperature (-40 ° C) freezer.

(Comparative example 3)

3kg (1kg × 3 pieces) of bonito fish fillets that were stored frozen at ultra-low temperature (-40 ° C) were placed in a freezer at -10 to -15 ° C to make them generally frozen. 110 g of common salt was dissolved in 3 L of tap water at normal temperature to make a uniform solution. Orthodontic fillets which were put into the normal frozen state in this saline solution were immersed. The process is performed at 5 to 10 ° C. After 30 minutes, the fish fillets were removed, the water was controlled and vacuum packed. This vacuum-packed product was frozen again in an ultra-low temperature (-40 ° C) freezer.

(Evaluation 3)

The hue of the frozen bonito fillets of Example 3 and Comparative Example 3 of Embodiment 3 were observed with the naked eye, and then stored in a freezer for 3 days, and the hue after storage was also observed with the naked eye.

No matter before or after preservation, the observation result of the hue of the frozen bonito fillet was the same as that of the frozen bonito fillet and the cultured bonito fillet.

As described above, although the black catfish of Example 1 of the third aspect, the catfish of Example 2 and the nugget of Example 3 produced by the method of the present invention do not use a nitric acid / nitrite-based developer, However, the bright red hue was maintained after 3 days of frozen storage.

Claims (6)

    A food discoloration preventing composition comprising an organic acid or an alkali metal or alkaline earth metal salt thereof containing (1) sodium bicarbonate or an alkali metal or alkaline earth carbonate, (2) acetic acid, ascorbic acid, citric acid, and tartaric acid As a water-soluble composition of the active ingredient, the composition for preventing food discoloration is characterized in that it dissolves in water to form a weakly alkaline aqueous solution above the neutral region, and can foam carbonic acid gas and keep vegetables and fruits free Reduction environment in which the color-developing components in fish, animal meat, or processed food are discolored.         The composition for preventing food discoloration according to item 1 of the scope of patent application, which contains (3) a chelating agent containing alum or phytic acid.         The composition for preventing food discoloration according to item 1 of the scope of patent application, which contains a thickener containing (4) polyglucomannan.         A composition for preventing discoloration of animal meat and fish meat, which is the composition for preventing food discoloration described in item 1 of the scope of application for a patent. The composition for preventing discoloration of animal meat and fish meat is characterized in that it contains sodium bicarbonate 30 ~ 70 parts by weight, 10 ~ 50 parts by weight of potassium carbonate, 5 ~ 30 parts by weight of sodium ascorbate, 0.5 ~ 3 parts by weight of polyglucomannose and adjusted to an aqueous solution of pH 10 ~ 11.         A composition for preventing discoloration of vegetables and fruits, which is the composition for preventing discoloration of foods described in item 1 of the scope of application for a patent. The composition for preventing discoloration of vegetables and fruits is characterized in that it contains sodium bicarbonate 30 ~ 70 parts by weight, 30 ~ 70 parts by weight of potassium carbonate, 5 ~ 30 parts by weight of sodium ascorbate, and adjusted to an aqueous solution of pH 10-11.         A carbonated gas foaming alkaline aqueous solution, which is the composition for preventing food discoloration described in item 1 of the scope of application for a patent. The carbonated gas foaming alkaline aqueous solution is characterized in that it is composed of sodium acetate or sodium citrate 30-70 It consists of 20 parts by weight, 20-50 parts by weight of baking soda, 5-15 parts by weight of sodium ascorbate, 5-20 parts by weight of alum, 0.5-3 parts by weight of polyglucomannose, and is prepared by dilution with water to 0.5-10% by weight Water solution.