WO2016195114A1 - 収穫後にイチゴの果実品質を向上させる方法 - Google Patents

収穫後にイチゴの果実品質を向上させる方法 Download PDF

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Publication number
WO2016195114A1
WO2016195114A1 PCT/JP2016/066977 JP2016066977W WO2016195114A1 WO 2016195114 A1 WO2016195114 A1 WO 2016195114A1 JP 2016066977 W JP2016066977 W JP 2016066977W WO 2016195114 A1 WO2016195114 A1 WO 2016195114A1
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Prior art keywords
fruit
strawberry
strawberry fruit
treatment
jelly
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Ceased
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PCT/JP2016/066977
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English (en)
French (fr)
Japanese (ja)
Inventor
史生 國永
鈴木　元
陽一郎 白濵
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Maruha Nichiro Corp
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Maruha Nichiro Corp
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Priority to CN201680023784.7A priority Critical patent/CN107529769B/zh
Publication of WO2016195114A1 publication Critical patent/WO2016195114A1/ja
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a method for treating strawberry fruits after harvesting.
  • Fresh strawberries are rapidly degraded after harvest. In addition, if processing including a heating step is performed, the quality is remarkably impaired, and the physical properties (hardness) and color (redness) are particularly deteriorated.
  • Patent Document 6 a method of treating the lower part of the strawberry with sugar or a water-soluble organic acid (Patent Document 6) or a method of treating fruit tree fruit with a solution containing calcium and ascorbate ions (Patent Document 7).
  • Patent Document 6 a method of treating the lower part of the strawberry with sugar or a water-soluble organic acid
  • Patent Document 7 a method of treating fruit tree fruit with a solution containing calcium and ascorbate ions
  • Patent Document 8 Prior art in which color is maintained in processing including a heating step, a method of dyeing strawberries using pigments (Patent Document 8), a solution containing a high-temperature dye having a pH of 7.0 or less and an edible calcium salt (Patent Document 9), a method of treating an anthocyanin-containing fruit with a calcium salt (Patent Document 10), and a vacuum frozen fruit food (Patent Document 11) in which a vegetable protein film is formed, None of them hold physical properties at the same time.
  • Patent Document 9 is not directed to strawberries, and Patent Document 11 relates to a freeze-dried product.
  • Patent Document 12 A method in which acidic food containing strawberries is put into a mixture of acid and lactone and heated (Patent Document 12), a method of preheating vegetables and fruits (Patent Document 13) ), And a method of permeating an aqueous solution containing polysaccharides, salts and alkali metal salts into shredded tissues of fruits and vegetables (Patent Document 14), Patent Document 12 does not necessarily achieve color retention at the same time. Instead, Patent Document 13 and Patent Document 14 are processing methods that do not involve color retention.
  • the present invention As a result of diligent examination in view of these, after performing acetic acid preparation treatment and calcium preparation treatment, after performing processing with commercial heat sterilization process by continuously covering the fruit surface with fats and oils It was also found that a fruit having both the physical properties and color of the fruit can be obtained. In addition, the effect was limited by each treatment alone or in combination of two.
  • the inventors of the present invention have completed the present invention by verifying and specifying various conditions and agents that can be used in acetic acid preparation treatment, calcium preparation treatment, and oil and fat coating treatment. That is, the present invention is as follows.
  • a processing method for strawberry fruit that suppresses both softening and fading of strawberry fruit after processing involving a heating process of the strawberry fruit after harvesting, wherein (a) acetic acid preparation treatment and calcium are applied to the strawberry fruit after harvesting.
  • the processing method characterized by performing a formulation process independently and continuously, or performing simultaneously, and performing the coating process of the strawberry fruit surface by (b) fats and oils after that.
  • [2] The processing method according to [1], in which after the acetic acid preparation treatment is performed, the calcium preparation treatment is performed, and then the strawberry fruit surface is coated with oil.
  • a strawberry fruit prepared by the method of any one of [1] to [8], wherein both softening and fading of the strawberry fruit are suppressed after processing involving a heating step.
  • a processed food prepared using the strawberry fruit of [9] by a process involving a heating process.
  • the processed food according to [10] which is a jelly food. This specification includes the disclosure of Japanese Patent Application No. 2015-114995 which is the basis of the priority of the present application.
  • the average value of n 8 + standard deviation. It is a figure which shows the compressive-stress integrated value of the strawberry fruit in Example 1.
  • the average value of n 8 + standard deviation. It is a figure which shows the falling juice exuding ratio of the strawberry fruit in Example 2.
  • FIG. Expressed as an average value of n 8 + standard deviation, ** indicates that there is a significant difference at p ⁇ 0.01 (t test) with respect to the jelly fruit non-treated group.
  • FIG. The average value of n 8 ⁇ standard deviation.
  • FIG. 1 It is a figure which shows the ratio of the red color and non-red color which occupy for the strawberry fruit external appearance in Example 2.
  • FIG. The average value of n 8 ⁇ standard deviation. It is a figure which shows the ratio of the red color and non-red color which occupy for the strawberry fruit external appearance in Example 2.
  • FIG. Expressed as mean value ⁇ standard deviation of n 8, * indicates that there is a significant difference at p ⁇ 0.05 (Dunnett-test) with respect to the jelly fruit untreated group.
  • 4 is a photograph showing the appearance of a jelly strawberry fruit “Tochiotome” in Example 2.
  • the present invention is a post-harvest processing method for maintaining the quality of a fruit even after processing accompanied by heating performed after harvesting for strawberry fruits. Since the method of the present invention can suppress the softening and fading of fruits, the method of the present invention is also a method of suppressing both softening and fading of strawberry fruits.
  • processing with heating generally refers to processing with heat treatment to such an extent that pectin, which is a main component of fruit, is denatured. For example, a step of heating at 60 ° C. or higher performed by immersing in a seasoning liquid or the like for seasoning a fruit, a step of heating at 80 ° C. or higher for commercial sterilization, or the like can be given.
  • a jelly preparation solution and strawberry fruits are filled in a jelly cup and immersed in hot water at 85 ° C. for 30 minutes to perform a heat sterilization treatment step.
  • a liquid having a pH of less than 4.0 is used as the jelly preparation liquid.
  • the quality of the strawberry fruit even after being subjected to heating after harvesting even when exposed to such a low pH. Can hold.
  • the quality of a fruit means the physical property and color which the fresh strawberry fruit at the time of a harvest matured to the extent used for edible has originally.
  • the strawberry fruit heated by the method of the present invention retains the hardness of the fresh strawberry fruit at the time of harvest and the red color of the fresh strawberry fruit at the time of harvest. Therefore, it can be said that the method of the present invention is a method for suppressing both softening and fading of strawberry fruits.
  • the portion used for edible strawberries is precisely called a flower bud (flower bed), and there are many granular fruits on the surface of the flower bud.
  • a portion of a flowered floret that is provided for edible use is called a fruit. Therefore, in the present invention, a part used for edible use is called a strawberry fruit.
  • Examples of the target strawberry include plants belonging to the Dutch genus Fragaria, and the variety is not limited.
  • the harvested strawberry fruit is subjected to an acetic acid preparation treatment and a calcium preparation treatment, and then a fruit surface coating treatment with fats and oils.
  • the harvested strawberry is subjected to the treatment of the present invention in such a state that the fruit surface does not hurt due to an oyster wound or the like.
  • acetic acid preparation treatment commercially available acetic acid preparations for food additives can be used, and brewing vinegar, grain vinegar, millet vinegar, rice vinegar, rice black vinegar, rice bran vinegar, barley black vinegar, and fruit vinegar as main constituent vinegars
  • brewing vinegar is the main constituent
  • an acetic acid preparation having a pH of 3.0 to 5.0 is desirable.
  • spiral vinegar (Napros Co., Ltd.) can be used, but is not limited thereto.
  • the method for treating strawberry fruits with an acetic acid preparation include a method of uniformly spreading an aqueous solution in which the acetic acid preparation is dissolved onto the fruit, a method of immersing the fruit in the aqueous acetic acid solution, and the like.
  • the acetic acid concentration in the acetic acid preparation is 1 to 20%, preferably 1 to 10%.
  • the strawberry fruit is immersed in an aqueous acetic acid solution whose concentration is adjusted so that the pH of the aqueous solution after adding the stock solution of acetic acid drug to water is 3.0 to 5.0, and is 1 to 20 ° C, preferably 5 ° C. It is desirable to leave at 5 ° C. to 18 ° C., more preferably 5 ° C. to 15 ° C., for 5 minutes to 30 minutes, preferably 10 minutes to 20 minutes, more preferably 15 minutes.
  • an agent containing calcium is used for the calcium preparation treatment.
  • an agent containing calcium is referred to as a calcium preparation. That is, a calcium preparation is used in the method of the present invention.
  • the calcium concentration in the calcium preparation is 480 to 5000 ppm, preferably 1200 to 3700 ppm, more preferably 2000 to 3000 ppm.
  • a commercially available preparation for food additives can be used, and for example, calcium carbonate, calcium lactate, calcium acetate and the like can be used.
  • a preparation containing calcium acetate is desirable.
  • Cal Fresh (Daito Chemical Co., Ltd.) can be used, but not limited thereto.
  • Calcium treatment of strawberry fruit is performed in an amount of 0.2 to 2.0% by mass, preferably 0.5 to 1.5% by mass, more preferably 0.8 to 1.2% by mass of the calcium preparation stock solution.
  • a method for uniformly spraying fruits after heating an aqueous solution dissolved in water at a mass% of 30 ° C. to 50 ° C., preferably 35 ° C. to 45 ° C., more preferably 38 ° C. to 42 ° C., the calcium preparation Examples include a method of immersing fruits in an aqueous solution.
  • fats and oils having a high melting point are suitable from the viewpoint that the surface layer of the fruit can be continuously covered even after processing involving a heating step.
  • Fats and oils with a high melting point have a high content of saturated fatty acids.
  • palm oil, cacao butter, coconut oil, coconut oil, babas oil, butter, lard, beef tallow, shortening, margarine and the like can be used.
  • the cocoa butter is particularly desirable for fats and oils having a saturated fatty acid content of 50% or more and taking into consideration the taste.
  • Examples of the oil / fat coating treatment on the strawberry fruit include a method of immersing the strawberry from which the moisture on the fruit surface has been removed well in a liquid oil / fat, a method of spraying and applying the oil / fat on the strawberry, and the like.
  • the oil and fat spray treatment with a spray is suitable.
  • cacao butter spray (Tsukioka Film Pharmaceutical Co., Ltd.) is used, but is not limited thereto.
  • the fruit coated with fats and oils is 1 to 20 ° C., preferably 3 to 15 ° C., more preferably 4 to 10 ° C.
  • the order of the acetic acid preparation treatment, the calcium preparation treatment, and the coating treatment with fats and oils may be performed at the end of the coating treatment with fats and oils.
  • the acetic acid preparation treatment may be performed first, followed by the calcium preparation treatment, or the calcium preparation treatment may be performed first, followed by the acetic acid preparation treatment.
  • the acetic acid preparation treatment and the calcium preparation treatment may be simultaneously performed with an aqueous solution obtained by mixing an acetic acid preparation and a calcium preparation.
  • the calcium preparation treatment is carried out, and finally the coating treatment with fats and oils is carried out.
  • Quality refers to the physical properties and color of strawberry fruits, and these qualities can be evaluated by the softening degree, appearance color, texture, sweetness, flavor, and appearance of the fruit.
  • the strawberry fruit is softened, the fruit juice is easily exuded when it falls, so the degree of softening can be evaluated by the ratio of the amount of exuded fruit.
  • the fallen fruit exudation amount ratio can be expressed as a ratio to the original fruit weight by placing a strawberry on a filter paper in a lateral direction from an appropriate height and hitting the filter paper to measure the weight.
  • a softening degree can also be evaluated by the stress measurement of a strawberry fruit.
  • the stress measurement is performed, for example, using a texture analyzer TA-XT21 (Stable Micro Systems, UK), and an integrated value of compressive stress (load (kg) ⁇ time (seconds) that uniformly crushes the whole fruit using a disk-type plunger. )) Can be measured. It can be evaluated that the higher the compression stress integrated value is, the harder the fruit is and the texture is maintained.
  • the color of the appearance strawberry is photographed with a digital camera, and the obtained image may be analyzed with image analysis software. Color analysis may be performed by calculating the ratio of red color in the whole fruit. Specifically, for example, “Feelage Analyzer” (Viva Computer Co., Ltd.), which is commercially available image analysis software, is used to classify colors other than red and “red colors” in which the hue is classified as red for the whole fruit. What is necessary is just to extract the “non-red color” and analyze the ratio of those color systems. The texture, sweetness, flavor and appearance can be evaluated by sensory evaluation using a panel with a plurality of trainings.
  • the score of the processed strawberry fruit may be calculated by setting the texture, sweetness, flavor and appearance score of the fresh strawberry fruit at harvest to 10 or 5.
  • the taste of the strawberry fruit is maintained.
  • the strawberry fruit processed after harvesting by the method of the present invention but before processing retains a score in at least one sensory evaluation of texture, sweetness, flavor and appearance before processing, and the unprocessed strawberry fruit
  • the score in at least one sensory evaluation of texture, sweetness, flavor and appearance is improved.
  • the strawberry fruit processed after harvesting by the method of the present invention and before processing is preserved in the red color of the strawberry fruit before processing, with respect to the strawberry fruit not processed, The red color is increasing.
  • the strawberry fruit processed after harvesting by the method of the present invention but before processing retains the hardness before processing, and the hardness is improved with respect to the strawberry fruit not processed. That is, the strawberry fruit processed after harvesting by the method of the present invention and before processing is suppressed from softening and fading with respect to the strawberry fruit before processing.
  • the present invention includes fresh strawberry fruits that have been processed after harvesting and before processing, and the quality of the strawberry fruits before processing is maintained. In the strawberry fruit, the softening of the fruit is suppressed with respect to the strawberry fruit before processing, the fading of the fruit is suppressed, and the red color is retained.
  • the present invention includes fresh strawberry fruits that have been processed after harvesting and before processing, and include processed foods that include fresh strawberry fruits that retain the quality of the strawberry fruits before processing.
  • the processed food is a processed food obtained by a process involving a heating step, and examples thereof include jelly food, canned food, jam containing a large amount of pulp solids, and food forms for toppings.
  • Verification of deterioration in quality after processing of strawberry (a) Sample American strawberry was used as a raw material fruit. (B) Method Four strawberries (about 60 g), which were washed under running water and excluding spatter, were placed in a 250 g capacity jelly cup.
  • the gelling agent was mixed with water together with sugar and heated to dissolve it, and fruit juice and fragrance were added thereto to obtain a jelly preparation solution (pH 3.70 ⁇ 0.10).
  • This jelly preparation solution was filled into a jelly cup containing strawberry fruits (about 190 g).
  • the jelly cup sealed with an iron seal was heat sterilized by immersing it in 85 ° C. hot water for 30 minutes. After cooling the cup at 5 ° C., it was confirmed that the jelly inside the cup had solidified, and then stored at 35 ° C. after being shielded from light. Seven days later, the strawberry was taken out from the cup jelly, cooled at 5 ° C.
  • cup jelly containing fruits with a shelf life of about 6 months which has a shelf life of about 6 months, has undergone a change in the quality of the fruit inside the jelly within about 3 weeks after preparation, and the replacement of the surrounding gel portion and fruit components, etc. has been completed.
  • the fruit quality is relatively stable.
  • the sensory evaluation was carried out by four well-trained panels, and the median value was calculated by evaluating fresh strawberry fruits with a score of 10 for the four items of fruit texture, sweetness, flavor and appearance.
  • the ratio of falling juice exudation in the physical properties evaluation was measured by dropping the strawberry from which the moisture on the fruit surface was well removed from a height of 60 cm onto a 90 mm filter paper (Advantech No. 2), and measuring the weight of the juice exuded on the filter paper. And calculated as a percentage of the original fruit weight. It was considered that the larger the value, the softer the fruit and the more likely the fruit juice exudes.
  • pre-processing treatment such as acetic acid preparation alone treatment or combined treatment of pectin methylesterase and calcium preparation was shown not to contribute to the retention of physical properties and color of fresh fruits.
  • the oil / fat coating treatment was continuously performed according to the above after the acetic acid preparation treatment.
  • Four strawberry cups (about 60 g) were put into 250 g capacity jelly cups, respectively.
  • the jelly preparation was performed by the method described in Comparative Example 1.
  • the cup jelly after the heat sterilization treatment was cooled at 5 ° C., and after confirming that the jelly inside the cup had hardened, it was stored at 35 ° C. after being shielded from light. Seven days later, the strawberry was taken out from the cup jelly, subjected to sensory evaluation and physical property evaluation of the fruit according to the method described in Comparative Example 1, and further subjected to image analysis for the color of the appearance.
  • the fruit was removed from the aqueous solution and the water on the fruit surface was thoroughly removed.
  • the calcium preparation treatment about 800 g of strawberry fruit was immersed in 3.0 L of a 1.0% by mass aqueous solution of Calfresh at 40 ° C., and allowed to stand at 40 ° C. for 20 minutes. After soaking, the fruit was removed from the aqueous solution and the water on the fruit surface was thoroughly removed.
  • the oil and fat coating treatment the strawberry fruits were placed in a vat upside down with the side facing down, the cocoa butter spray was sprayed evenly on the fruit surface and allowed to stand at room temperature for 5 minutes, and then the same treatment was repeated twice. After that, it was cooled at 5 ° C. for 30 minutes or more.
  • the combined treatment of the calcium preparation and the oil coating is performed continuously after the calcium preparation treatment in accordance with the above, and the combined treatment of the acetic acid preparation, the calcium preparation, and the oil coating is performed after the acetic acid preparation treatment. Finally, the oil coating treatment was continuously performed according to the above.
  • Four strawberry cups (about 60 g) were put into 250 g capacity jelly cups, respectively.
  • the jelly preparation was performed by the method described in Comparative Example 1.
  • the cup jelly after the heat sterilization treatment was cooled at 5 ° C., and after confirming that the jelly inside the cup had hardened, it was stored at 35 ° C. after being shielded from light.
  • Jelly acetic acid preparation combined with 3 treatments + calcium + oil-coated oil The ward showed a significantly high value (FIG. 13). These are considered to support the result of sensory evaluation of “feel”. Jelly acetic acid preparation + calcium + fat-coated strawberries have fruit surface hardness (falling juice exudation ratio) and fruit internal hardness (compression). All of the stress integrated values) were considered to be retained. In the image analysis, no significant difference was observed in the jelly calcium + oil-fat coating group with respect to the red color and the non-red color of the fruit appearance compared to the jelly non-treated group (FIG. 14).
  • FIG. 16 shows that the appearance of the strawberry fruit after the jelly processing, which was performed using the acetic acid preparation, the calcium preparation, and the oil film treatment in combination as the pre-processing, is red than the strawberry fruit after the non-processing jelly processing. Show. From this result, the color and physical properties of fresh fruits over time after processing with a heat sterilization process by performing pre-processing treatment using acetic acid preparation, calcium preparation, and oil coating treatment on the strawberry after harvesting Can be held together.
  • a strawberry having a short quality retention period can be made into a processed food with a long expiration date by minimizing the quality deterioration of fresh fruits, and an unprecedented high quality processed strawberry product can be provided.
  • the present invention to manufacture and market processed foods with a long expiration date using strawberries, it is possible to provide fresh strawberries from summer to autumn when there were few opportunities to eat strawberries.
  • strawberry has been used only for non-heated simple processing for confectionery use such as raw food or cake decoration, or for foods with a high degree of processing such as jam that hardly retains the original form of raw materials.
  • processed foods include canned fruits and cup jelly, cut fruits, syrup cups, and frozen products. These processed foods are more suitable for wide-area distribution, and there is a possibility that unprecedented high value-added products can be put on the market.
  • sixth-order industrial effects such as production expansion and production of varieties suitable for processing applications for fruit producers (strawberry farmers, agricultural organizations, local governments, etc.) Be expected. All publications, patents and patent applications cited herein are hereby incorporated by reference in their entirety.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Food Science & Technology (AREA)
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PCT/JP2016/066977 2015-06-05 2016-06-01 収穫後にイチゴの果実品質を向上させる方法 Ceased WO2016195114A1 (ja)

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JP2015-114995 2015-06-05
JP2015114995A JP6280522B2 (ja) 2015-06-05 2015-06-05 収穫後にイチゴの果実品質を向上させる方法

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CN109730144A (zh) * 2019-03-04 2019-05-10 大连民族大学 一种蓝莓保鲜剂的制备及其使用方法

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