WO2013147227A1 - Quality-keeping agent for peeled and/or cut vegetables and fruits, and/or fish and shellfish - Google Patents

Abstract

[Problem] To provide a novel quality-keeping agent with a high safety whereby the qualities of peeled and/or cut vegetables, fruits and so on can be easily and effectively maintained during storage. [Solution] During cold or room-temperature storage of peeled and/or cut vegetables or fruits, color change, browning and so on can be prevented and the qualities can be easily and effectively maintained simply by using, as the active components, three components (i.e., sodium citrate, alum and α-lipoic acid) or four components (i.e., sodium citrate, alum, α-lipoic acid and sodium tartrate) and contacting the peeled and/or cut vegetables or fruits therewith.

Description

Peeling and / or cutting vegetables / fruits and / or seafood quality-preserving agent

The present invention relates to a quality-preserving agent that can more easily and effectively maintain the quality during storage of peeled and / or cut vegetables and fruits, and peeled and / or cut vegetables and fruits using the agent. Related to quality maintenance methods.

Peeled and / or cut vegetables / fruits may be discolored or browned during storage and cause quality problems. For example, cut lettuce used for sandwiches and the like has a phenomenon in which the periphery of the core, leaves and the like turn brown or red not only at room temperature storage but also at refrigerated storage. Also, peeled cut apples usually brown quickly from the cut surface unless special treatment is performed.

This peeling and / or discoloration and browning of cut vegetables and fruits are said to be caused by oxidation of polyphenols contained in them, but the polyphenols contained vary widely depending on the type of vegetables and fruits. There are also various reaction modes. In addition, since involvement of substances other than polyphenols (for example, enzymes) has been pointed out, it is often difficult to suppress discoloration and browning for each type of vegetables and fruits, which is not easy.

As such discoloration and / or discoloration prevention and browning prevention technology (quality maintenance technology) of vegetables and fruits, a method of using trehalose, adipic acid, a pH adjuster, and a calcium salt in combination (Patent Document 1). And a method using a super-subcritical CO ₂ extract of onion (Patent Document 2), a method using allyl isothiocyanate, ethyl alcohol and edible oils and fats (Patent Document 3), a method using salt and ascorbic acid (Patent Document 4) ) Etc. are disclosed.

However, many of these are not effective enough, and in particular, the use of ascorbic acid (or ascorbate) is often seen to promote quality deterioration such as discoloration and browning depending on the kind of vegetables and fruits. Therefore, high-safety active ingredients (such as active ingredients with abundant dietary experience) that can hold various kinds of peeled and / or cut vegetables and fruits at the time of storage more easily, effectively, and stably are used. There is a continuing need in the industry for the development of new quality preservation agents and the like.

JP 2010-022270 A JP 2004-173590 A JP-A-10-298003 Japanese Patent Laid-Open No. 10-108619

In view of the background art as described above, the present invention provides a new quality-preserving agent and the like that can easily and effectively maintain the quality at the time of storage of peeled and / or cut vegetables and fruits, etc. and has high safety. The purpose is to do.

In order to achieve the above object, the present inventors have conducted intensive research and added three components of sodium citrate, alum and α-lipoic acid, or four components of sodium citrate, alum, α-lipoic acid and sodium tartrate. By using it as an active ingredient, it is possible to easily and effectively maintain the quality of many types of peeled and / or cut vegetables / fruits during refrigeration and storage at room temperature. It was found that the color, freshness, flavor and the like can be maintained) and the present invention has been completed.

That is, the embodiment of the present invention is as follows.
(1) A quality-preserving agent for peeled and / or cut vegetables and fruits, comprising three components of sodium citrate, alum and α-lipoic acid as active ingredients.
(2) Sodium citrate 0.1 to 2.0 (preferably 0.2 to 0.8)% (w / v), alum 0.5 to 2.0 (preferably 1.0 to 1.5) % (W / v), α-lipoic acid 0.02 to 0.1 (preferably 0.03 to 0.08)% (w / v) as a solution (for example, an aqueous solution) and / or It becomes as a composition ratio for making it contact with cut vegetables and fruits, The agent as described in (1) characterized by the above-mentioned.
(3) A quality-preserving agent for peeled and / or cut vegetables and fruits, comprising four components of sodium citrate, alum, α-lipoic acid and sodium tartrate as active ingredients.
(4) Sodium citrate 0.1 to 2.0 (preferably 0.2 to 0.8)% (w / v), alum 0.5 to 2.0 (preferably 1.0 to 1.5) % (W / v), α-lipoic acid 0.02-0.1 (preferably 0.03-0.08)% (w / v), sodium tartrate 0.1-2.0 (preferably 0.8. 2 to 0.7)% (w / v) as a solution (for example, an aqueous solution) as a composition ratio for peeling and / or contacting with cut vegetables / fruits, (3) The agent described.
(5) The quality retention is characterized by prevention of discoloration (inhibition of discoloration and / or browning) at the time of storage of peeled and / or cut vegetables / fruits at 0-30 ° C (especially 10-20 ° C). The agent according to any one of (1) to (4).
(6) Cut lettuce, cut cabbage, cut Chinese cabbage, cut spring chrysanthemum, cut mushrooms, peeled and / or cut avocado, peeled and / or cut banana, peeled and / or cut potato, peeled and / or cut sweet potato Peeled and / or cut burdock, peeled and / or cut eggplant, peeled and / or cut apple, peeled and / or cut eagles, peeled and / or cut burdock, peeled and / or cut lotus root, peeled and / Or cut tomato, peel and / or cut radish, peel and / or cut taro, peel and / or pear, peel and / or cut peach, peel and / or cut plum, peel and / or cut papaya Any one of (1) to (5), characterized by maintaining at least one quality selected from Agent according to one or.

(7) 0.1 to 2.0 (preferably 0.2 to 0.8)% (w / v) sodium citrate as an active ingredient and 0.5 to 2.0 (preferably 1.0) of alum -1.5)% (w / v), a solution containing α-lipoic acid in a proportion of 0.02-0.1 (preferably 0.03-0.08)% (w / v) (for example, an aqueous solution) And the like, and the peeled and / or cut vegetables / fruits are treated by at least one method selected from dipping, spraying, and coating, and the quality of the peeled and / or cut vegetables / fruits is maintained. .
(8) 0.1 to 2.0 (preferably 0.2 to 0.8)% (w / v) sodium citrate as an active ingredient and 0.5 to 2.0 (preferably 1.0) of alum 1.5)% (w / v), α-lipoic acid 0.02-0.1 (preferably 0.03-0.08)% (w / v), sodium tartrate 0.1-2 0.0% (preferably 0.2 to 0.7)% (w / v) of solution (for example, aqueous solution) is used to dip, spray, and apply peeled and / or cut vegetables / fruits. A method for maintaining the quality of peeled and / or cut vegetables / fruits, characterized by treatment by at least one selected method.
(9) Maintaining quality by preventing discoloration (inhibiting discoloration and / or browning) when storing peeled and / or cut vegetables and fruits at 0-30 ° C (eg, 4-25 ° C, especially 10-20 ° C). The method according to (7) or (8), characterized in that it exists.
(10) Cut lettuce, cut cabbage, cut Chinese cabbage, cut spring chrysanthemum, cut mushrooms, peeled and / or cut avocado, peeled and / or cut banana, peeled and / or cut potato, peeled and / or cut sweet potato Peeled and / or cut burdock, peeled and / or cut eggplant, peeled and / or cut apple, peeled and / or cut eagles, peeled and / or cut burdock, peeled and / or cut lotus root, peeled and / Or cut tomato, peel and / or cut radish, peel and / or cut taro, peel and / or pear, peel and / or cut peach, peel and / or cut plum, peel and / or cut papaya (7)-(9) characterized by maintaining at least one quality selected from The method according to one or Re.

According to the present invention, discoloration and browning of various kinds of peeled and / or cut vegetables / fruits during refrigeration and storage at room temperature, for example, storage at 0 to 30 ° C., particularly 10 to 20 ° C., can be performed more simply and effectively. The quality (color, freshness, etc.) can be maintained. And the formulation which concerns on this invention has no problem at all in the safety | security, and has no influence on the peel and / or the flavor of cut vegetables and fruits.

The change of the color tone in 20 degreeC storage of cut lettuce is shown (drawing substitute photograph). The left side is treated with a conventional product (V10 diluted 20 times), and the right side is treated with the product of the present invention. The change of the color tone at 20 degreeC storage of the peeled and cut burdock is shown (drawing substitute photograph). From the left, it is treated with additive-free product, product of the present invention, conventional product (VD 0.4%), and comparative product. In addition, it shows that the evaluation is that the discoloration progresses as the number of + marks increases (the same applies to FIGS. 3 to 14). Fig. 3 shows changes in color tone of peeled and cut long bamboo shoots, avocados and bananas when stored at 20 ° C (drawing substitute photo). The first row is the first day of Nagatoro, the second row is the avocado day 1, the third row is the banana day 1, the fourth row is the banana day 3, the additive-free product from the left, the product of the present invention, the conventional product ( VD 0.4%), processed with a comparative product. The change of the color tone in the 20 degreeC storage of the peeled and cut apple is shown (drawing substitute photograph). The left side is treated with the additive-free product, the center is the product of the present invention, and the right side is treated with the comparative product. The change of the color tone in 20 degreeC storage of cut eggplant is shown (drawing substitute photograph). From the left, it is treated with additive-free product, product of the present invention, conventional product (VD 0.4%), and comparative product. The change of the color tone in the 20 degreeC storage of the peeled and cut potato is shown (drawing substitute photograph). From the left, it was treated with the additive-free product, the product of the present invention, and the control product. The change of the color tone of the peeled and cut avocado and pear when stored at 20 ° C. is shown (drawing substitute photo). The upper avocado is treated with the additive-free product in the first step, the second step is treated with the present product (four components), the third step is treated with the present invention product (three components), and the lower pear is treated with the first step. The additive-free product, the second stage is a comparative product, the third stage is a product of the present invention (four components), and the fourth stage is a product of the present invention (three components). The change of the color tone in 20 degreeC storage of the peeled and cut apple and banana is shown (drawing substitute photograph). The upper stage apples were processed with the additive-free product in the first stage, the comparative product in the second stage, the product in the third stage (four components), the product in the fourth stage in the present invention (three components), The lower bananas are treated with the additive-free product at the first stage, the product according to the present invention (four components) at the second stage, and the product according to the present invention (three components) at the third stage. Fig. 3 shows changes in color tone of cut cabbage and lettuce when stored at 20 ° C (drawing substitute photo). In both the upper cabbage and the lower lettuce, the first stage is an additive-free product, the second stage is a conventional product (V10, 20-fold dilution), the third stage is a product of the present invention (four components), and the fourth stage is a book. Processed with the invention (3 components). The change of the color tone at the time of 20 degreeC storage of the cut chrysanthemum, peeling, and the cut taro is shown (drawing substitute photograph). In addition, both the upper chrysanthemum and the lower taro, the first is additive-free, the second is the conventional product (VD 0.4%), the third is the product of the present invention (four components), and the fourth is Processed with the product of the present invention (3 components). The change of the color tone in 20 degreeC storage of cut mushroom and eggplant is shown (drawing substitute photograph). Both the upper mushroom and the lower eggplant were processed with the additive-free product in the first stage, the product of the present invention (four components) in the second stage, and the product of the present invention (three components) in the third stage. Fig. 2 shows changes in color tone of peeled and cut burdock and cut Chinese cabbage when stored at 20 ° C (drawing substitute photo). In the upper burdock, the first tier is the additive-free product, the second tier is the conventional product (VD 0.4%), the third tier is the product of the present invention (four components), the fourth tier is the present product (three components) ) And lower Chinese cabbage are processed with the additive-free product in the first stage, the product of the present invention (four components) in the second stage, and the product of the present invention (three components) in the third stage. The change of the color tone in the 20 degreeC storage of the peeled and cut radish and potato is shown (drawing substitute photograph). The upper radish is treated with the additive-free product in the first stage, the product in the second stage is the product of the present invention (four components), the third step is the product of the present invention (three components), and the potato in the lower tier has the first step. The additive-free product, the second stage treated with the conventional product (VD 0.4%), the third stage treated with the present product (four components), and the fourth stage treated with the present product (three components). The change of the color tone in the 20 degreeC storage of the peeled and cut Nagatoro and lotus root is shown (drawing substitute photograph). In addition, in both the upper and lower lotus roots, the first stage is additive-free, the second stage is the conventional product (VD 0.4%), the third stage is the product of the present invention (four components), and the fourth stage is Processed with the product of the present invention (3 components).

First, in the present invention, there are three components of sodium citrate, alum and α-lipoic acid, which have been used as food additives and have abundant experience, or sodium citrate, alum, α-lipoic acid and tartaric acid. It uses 4 ingredients of sodium as an active ingredient of a quality-preserving agent for peeling and / or cutting vegetables and fruits.

As the organic acid salts, sodium citrate and sodium tartrate, it is possible to use purified products and synthetic products that have been purified to a certain extent. Moreover, use of a commercial item (food additive) is also possible. In that case, it is preferable to use a material having a certain purity or more (for example, 90% or more, preferably 95% or more).

Α-Lipoic acid, also called thioctic acid, is a sulfur-containing vitamin-like substance that exists widely in animals and plants and works as a coenzyme. Conventionally, it has been ingested as a supplement material and was recognized as a food additive in 2004, and it is also possible to use a commercially available product having a certain purity or higher.

Alum is a generic name for double salt of trivalent metal and monovalent metal sulfate. Al, Fe, Cr as trivalent metal and K, NH4, Na as monovalent metal can do. In this case, it is possible to use a commercially available product (food additive) having a certain purity or higher.

It should be noted that α-lipoic acid has a high antioxidant power and itself has the effect of reducing polyphenols oxidized by polyphenol oxidase. In addition, sodium tartrate lowers the function of a metal that acts as a catalyst in the process of generating active oxygen by chelating action and prevents the increase of active oxygen. Furthermore, sodium citrate has a pH adjusting action and a chelating action similar to sodium tartrate. Furthermore, alum has an action of inhibiting the enzyme activation function of aluminum ions.

In the present invention, when the active ingredient is only α-lipoic acid, only alum, or only one of the above organic acid salts, the intended effect cannot be exhibited. It is characterized in that the desired effect is sufficiently exhibited. In addition to the above 3 components or 4 components, the use of other components having an antioxidant action or a chelating action as an active ingredient is not completely excluded, but the above 3 components or 4 A configuration in which only the components are effective components is preferable. In particular, it is not preferable to use ascorbic acid (including ester) or ascorbate in combination because it may not be sufficiently effective or may promote discoloration and the like. Ascorbic acid or ascorbic acid A configuration that does not contain (does not contain) salt is optimal.

And in this invention, it is preferable to use together the said 3 component or 4 components by the compounding ratio of a predetermined range. Specifically, in a ternary system, sodium citrate 0.1-2.0 (preferably 0.2-0.8)% (w / v), alum 0.5-2.0 (preferably Peel as a solution of 1.0-1.5)% (w / v) and α-lipoic acid 0.02-0.1 (preferably 0.03-0.08)% (w / v) And / or composition ratio for contact with cut vegetables / fruits, in a 4-component system, sodium citrate 0.1-2.0 (preferably 0.2-0.8)% (w / v), Alum 0.5-2.0 (preferably 1.0-1.5)% (w / v), α-lipoic acid 0.02-0.1 (preferably 0.03-0.08)% ( w / v), peeled and / or cut vegetables as a solution of sodium tartrate 0.1-2.0 (preferably 0.2-0.7)% (w / v) The composition ratio for contacting the fruit is preferable.

In the present invention, the above three or four components are preferably prepared as a mixed preparation. However, in the preparation, only these components may be used as a preparation, or as a preparation raw material that is not an active ingredient other than these components. An agent may be used. Although it does not specifically limit as a preparation aid, Salt, dextrin, etc. are illustrated as a preferable thing. It should be noted that a method may be used in which a predetermined amount of each component is used at the stage of preparing the solution without formulating the above three or four components.

The vegetables and fruits to be quality-maintained according to the present invention are vegetables and fruits that are peeled and / or cut and used for various foods. In other words, vegetables and fruits that are eaten as they are without being peeled or cut are excluded. Although not limited to these, cut lettuce (cut from lettuce, leaf lettuce, cosletus, etc.), cut cabbage, cut Chinese cabbage, cut spring chrysanthemum, cut mushrooms, peel and / or cut avocado And / or cut banana, peeled and / or cut potato, peeled and / or cut sweet potato, peeled and / or cut burdock, peeled and / or cut eggplant, peeled and / or cut apple, peeled and / or Cut long bean, peeled and / or cut base, peeled and / or cut lotus root, peeled and / or cut tomato, peeled and / or cut radish, peeled and / or cut taro, peeled and / or cut pear, peel Peel and / or cut peach, Peel and / or cut plum, Peel and / or cut puffy Etc. are exemplified. In addition, it is preferable to treat fresh products or fresh products that have been frozen, but these processed products (those that have been steamed, baked, seasoned, etc.) are not excluded from the target. Absent.

The present invention is used by contacting with peeled and / or cut vegetables / fruits as a solution. In this case, the solvent is preferably made into an aqueous solution using water. However, a solvent that can dissolve or uniformly suspend / disperse each component and can be used safely in foods (for example, ethanol or hypochlorous acid). Any aqueous solution containing a bactericidal component such as chloric acid or a solution containing fats and oils can be used. The solution temperature during the treatment may be refrigerated to room temperature (for example, 0 to 30 ° C., more specifically 4 to 25 ° C.), and heating or the like is not necessary.

Although it has already been described that the form of the present invention is preferably a preparation (fine granules, granules, tablets, etc.), it may be a liquid preparation already in solution in consideration of workability before processing. Moreover, other forms (gel-like agent, paste-like agent, etc.) may be used if there is no problem such as workability. In the case of any form other than the partial liquid preparation having a specific concentration, as described above, it is dissolved in a solvent such as water so as to have a predetermined concentration at the time of use to obtain a solution having a predetermined concentration.

In the present invention, “quality maintenance” means prevention or suppression of fresh or frozen peel and / or discoloration / browning of cut vegetables and fruits (browning due to oxidation, red discoloration, black discoloration, etc.). Color maintenance), or in addition, at least one of water retention (retention of freshness) and prevention / suppression of flavor deterioration.

Thus, according to the present invention, various peelings and / or discoloration, browning, and the like during storage of cut vegetables and fruits can be more easily, effectively and stably suppressed, and the quality can be maintained. And since the present invention uses only ingredients rich in food experience, there is no problem in its safety, and it does not affect the flavor of processed peels and / or cut vegetables / fruits at all. It is also a feature.

Hereinafter, examples of the present invention will be described. However, the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

(Cut lettuce quality confirmation test)
In order to confirm the effect of maintaining the cut lettuce quality of the present invention, the following tests were conducted.

First, lettuce leaves were peeled one by one and sterilized by immersion in an aqueous sodium hypochlorite solution having a concentration of 200 ppm for 5 minutes. This was drained, washed with running water for 5 minutes, drained again, and then immersed in each treatment solution for 10 minutes. The treatment solution is a 20-fold dilution of “Freshlon V10” (product of Oriental Yeast Co., Ltd.), which is a conventional product that does not contain sodium citrate, sodium tartrate, or α-lipoic acid (“conventional product (V10: 20 times)”. Dilution) ”), or sodium citrate as an active ingredient 0.1-2.0% (w / v), alum 0.5-2.0% (w / v), α-lipoic acid 0 0.02 to 0.1% (w / v), 2 of a solution prepared to have a sodium tartrate content of 0.1 to 2.0% (w / v) ("product of the present invention") Used the type. After soaking, the sample was drained and stored at 20 ° C. for 48 hours, and the state of the cut lettuce at the start of storage (start), 24 hours and 48 hours later was confirmed and evaluated.

The results are shown in FIG. In the “conventional product (V10 20-fold dilution)”, browning was slightly observed in the core portion 24 hours after the start of storage, and after 48 hours, the degree of browning progressed and browning was also observed in the leaf portion. In sensory evaluation, deterioration in texture and flavor was recognized. In contrast, in the “product of the present invention”, no browning was observed even after 48 hours from the start of storage, and the texture and flavor did not change in sensory evaluation.
When the same test was conducted at a storage temperature of 10 ° C., the progress of browning of the “conventional product (V10 20-fold dilution)” was more gradual than that of 20 ° C. storage. Differences were noted.

From the above, by treating cut lettuce with the quality-preserving agent according to the present invention, an extremely high browning inhibitory effect and quality-holding effect are exhibited compared to conventional products, and a sufficient effect can be exhibited even in a temperature range of 20 ° C. It became clear.

(Quality confirmation test I for various cut vegetables and fruits I)
In order to confirm the quality retention effect on the peel-cut burdock, peel-cut avocado, peel-cut long bean, peel-cut apple, cut eggplant, peel-cut banana and peel-cut potato of the present invention, the following tests were conducted.

First, each vegetable or fruit was peeled and / or cut, sterilized and washed as necessary, and then immersed in each treatment solution for 10 minutes. The treatment liquid is water (“no additive”), or sodium citrate as an active ingredient is 0.1 to 2.0% (w / v), and alum is 0.5 to 2.0% (w / v). ), Α-lipoic acid in a range of 0.02 to 0.1% (w / v) and sodium tartrate in a range of 0.1 to 2.0% (w / v) ( “Invention product”) or 0.4% (w / w) of “Cooking Mate VD” (product of Oriental Yeast Co., Ltd.), which is a conventional product containing neither sodium citrate, sodium tartrate nor α-lipoic acid v) A solution ("conventional product (VD 0.4%)") or a solution containing 0.1% (w / v) α-lipoic acid and 0.5% (w / v) ascorbic acid ("Comparison Four types of control products “)” were used. In addition, apple and Nagatoro were not treated with conventional products. After these immersions, drained and stored at 20 ° C. for a maximum of 5 days. At the start of storage (start), after 1 day, 3 days, and 5 days, the state of various vegetables and fruits was confirmed and evaluated.

The results are shown in FIGS. For burdock, avocado and banana, a difference in quality between the “conventional product (VD 0.4%)” and “the product of the present invention” was observed one day after the start of storage. There was a difference in quality. In Nagatoro, a difference in quality between the “Comparative Control Product” and the “Invention Product” was observed 3 days after the start of storage. In apples, a difference in quality between the “comparative product” and the “invention product” is recognized 5 days after the start of storage, and in potatoes, “conventional product (VD 0.4%)” and 1 day after the start of storage. A difference in quality between the “Comparative Control Product” and the “Invention Product” was observed. In eggplant, a difference in quality between “conventional product (VD 0.4%)” and “comparative control product” and “invention product” was observed 3 days after the start of storage, and the same was observed after 5 days. Similar differences were also observed in these sensory evaluations.
In addition, when the same test was carried out at a storage temperature of 10 ° C., the browning progressed more slowly than the 20 ° C. storage, but the results were almost the same.

(Quality confirmation test II for various cut vegetables and fruits)
Peeled cut avocado, peeled pear, peeled cut apple, peeled cut banana, cut cabbage, cut lettuce, cut spring chrysanthemum, peeled cut taro, cut mushroom, cut eggplant, peeled cut burdock, cut Chinese cabbage, peel In order to confirm the quality retention effect on peeled radishes, peeled cut potatoes, peeled cut long bean and peeled cut lotus root, the following tests were conducted.

First, each vegetable or fruit was peeled and / or cut, sterilized and washed as necessary, and then immersed in each treatment solution for 10 minutes. The treatment solution is water (“no addition”), or sodium citrate as an active ingredient is 0.1 to 2.0% (w / v), and alum is 0.5 to 2.0% (w / v) , Α-lipoic acid in a content of 0.02 to 0.1% (w / v) and sodium tartrate in a range of 0.1 to 2.0% (w / v) (“ The product of the present invention (4 components) ") or a solution prepared by removing sodium tartrate from this product (" product of the present invention (3 components) ") was used. For some vegetables and fruits, a 20-fold dilution of “Freshlon V10” (product of Oriental Yeast Co., Ltd.), which is a conventional product that does not contain sodium citrate, sodium tartrate, or α-lipoic acid ( "Conventional product (V10 diluted 20 times)"), 0.4% of "Cooking Mate VD" (Oriental Yeast Co., Ltd.), which is a conventional product that does not contain sodium citrate, sodium tartrate, or α-lipoic acid (W / v) solution (“conventional product (VD 0.4%)”) or a solution containing α-lipoic acid and ascorbic acid in a total concentration of 1% (w / v) (“comparative control product”) used. After soaking, they were drained and stored at 20 ° C. for 24-72 hours, and the state of various vegetables and fruits was confirmed and evaluated.

The results are shown in FIGS. In all vegetables and fruits, a difference in quality between “no additive” and “the product of the present invention” was observed 24 to 72 hours after the start of storage. And lettuce showed a difference in quality from the “conventional product (V10 20-fold dilution)”, and a difference in quality from “conventional product (VD 0.4%)” was observed in the spring chrysanthemum, taro, burdock, potato, Nagatoro and lotus root. . Similar differences were also observed in these sensory evaluations.
In addition, when the same test was carried out at a storage temperature of 10 ° C., the browning progressed more slowly than the 20 ° C. storage, but the results were almost the same.

From the above, by treating with the quality-preserving agent according to the present invention, the above-mentioned various peels and / or cut vegetables and fruits are additive-free, exhibiting an extremely high browning inhibitory effect and quality-preserving effect than conventional products. It has become clear that a sufficient effect is exhibited even in a temperature range of 20 ° C.

The summary of the present invention is as follows.

An object of the present invention is to provide a new safe quality-keeping agent and the like that can easily and effectively maintain the quality of peeled and / or cut vegetables and fruits during storage.

Using three ingredients of sodium citrate, alum, and α-lipoic acid, or four ingredients of sodium citrate, alum, α-lipoic acid, and sodium tartrate as active ingredients to peel and / or cut vegetables and fruits By simply performing the treatment, peeling and / or refrigeration of the cut vegetables and fruits and discoloration and browning during storage at room temperature can be suppressed, and the quality can be easily and effectively maintained.

Claims (10)

1. A quality-preserving agent for peeled and / or cut vegetables and fruits, comprising three components of sodium citrate, alum and α-lipoic acid as active ingredients.
2. Sodium citrate 0.1-2.0% (w / v), alum 0.5-2.0% (w / v), α-lipoic acid 0.02-0.1% (w / v) The agent according to claim 1, wherein the composition is a composition ratio for contacting the peeled and / or cut vegetables / fruits as a solution of a ratio.
3. A quality-preserving agent for peeled and / or cut vegetables and fruits, comprising 4 components of sodium citrate, alum, α-lipoic acid and sodium tartrate as active ingredients.
4. Sodium citrate 0.1-2.0% (w / v), alum 0.5-2.0% (w / v), α-lipoic acid 0.02-0.1% (w / v), The composition according to claim 3, characterized in that it is a composition ratio for contacting with peeled and / or cut vegetables / fruits as a solution of sodium tartrate 0.1-2.0% (w / v). Agent.
5. The agent according to any one of claims 1 to 4, characterized in that the quality maintenance is prevention of discoloration of peeled and / or cut vegetables and fruits when stored at 0 to 30 ° C.
6. Cut lettuce, cut cabbage, cut Chinese cabbage, cut spring chrysanthemum, cut mushrooms, peeled and / or cut avocado, peeled and / or cut banana, peeled and / or cut potato, peeled and / or cut sweet potato, peeled And / or cut burdock, peel and / or cut eggplant, peel and / or cut apple, peel and / or long cut, peel and / or cut fluff, peel and / or cut lotus root, peel and / or cut Selected from tomato, peeled and / or cut radish, peeled and / or cut taro, peeled and / or cut pear, peeled and / or cut peach, peeled and / or cut plum, peeled and / or cut papaya 6. The method according to claim 1, wherein at least one quality is maintained. Agent according to.
7. As active ingredients, sodium citrate 0.1-2.0% (w / v), alum 0.5-2.0% (w / v), α-lipoic acid 0.02-0.1% Peeling and / or treating cut vegetables / fruits by at least one method selected from dipping, spraying and application using a solution containing (w / v) Or the quality preservation method of cut vegetables and fruits.
8. As active ingredients, sodium citrate 0.1-2.0% (w / v), alum 0.5-2.0% (w / v), α-lipoic acid 0.02-0.1% (W / v), using a solution containing sodium tartrate in a proportion of 0.1 to 2.0% (w / v), soaking and / or cutting vegetables / fruits are selected from dipping, spraying, and application. A method for maintaining the quality of peeled and / or cut vegetables / fruits, characterized by treatment by at least one method.
9. The method according to claim 7 or 8, characterized in that the quality maintenance is prevention of discoloration of peeled and / or cut vegetables / fruits during storage at 0 to 30 ° C.
10. Cut lettuce, cut cabbage, cut Chinese cabbage, cut spring chrysanthemum, cut mushrooms, peeled and / or cut avocado, peeled and / or cut banana, peeled and / or cut potato, peeled and / or cut sweet potato, peeled And / or cut burdock, peel and / or cut eggplant, peel and / or cut apple, peel and / or long cut, peel and / or cut fluff, peel and / or cut lotus root, peel and / or cut Selected from tomato, peeled and / or cut radish, peeled and / or cut taro, peeled and / or cut pear, peeled and / or cut peach, peeled and / or cut plum, peeled and / or cut papaya 10. The method according to claim 7, wherein at least one quality is maintained. The method according to item.

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