Composition for preventing discoloration of food, food, and method for preventing discoloration of food

Abstract

To provide a composition appropriate for food discoloration prevention, as well as related techniques.SOLUTION: There is provided a composition for preventing discoloration of foods selected from the group consisting of vegetables and fruits, the composition including: a first component selected from the group consisting of gellan gum, locust bean gum, guar gum, tamarind seed gum, modified starch, carrageenan, alginate, and agar; a second component selected from the group consisting of xanthan gum, gum arabic, tremella gum, and welan gum; and a third component selected from the group consisting of dietary fiber, agar, starch degradation products, cellulose, and cellulose derivatives.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a composition for preventing food discoloration, a food product, and a method for preventing food discoloration. [Background technology]

[0002] Food preservation techniques play an important role in preventing deterioration of food quality, such as freshness. For example, Patent Document 1 below discloses a method for preserving fruits and / or cut vegetables. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2022-171066 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the impression of freshness of foods, particularly vegetables and fruits, is susceptible to discoloration such as browning and fading, and there is still a need for a technology that can effectively prevent food discoloration. The present disclosure includes the following objects. One object of the present disclosure is to provide a composition suitable for preventing food discoloration. One object of the present disclosure is to provide a food that is resistant to discoloration over a long period of time. One object of the present disclosure is to provide a method for preventing food discoloration. [Means for solving the problem]

[0005] The present disclosure encompasses the following embodiments. <1> A composition for preventing discoloration of foods selected from the group consisting of vegetables and fruits, comprising: a first component selected from the group consisting of gellan gum, locust bean gum, guar gum, tamarind seed gum, modified starch, carrageenan, alginate, and agar; a second component selected from the group consisting of xanthan gum, gum arabic, tremel gum, and welan gum; and a third component selected from the group consisting of dietary fiber, agar, starch hydrolysates, cellulose, and cellulose derivatives. <2> The first component is selected from the group consisting of gellan gum and modified starch, the second component is selected from the group consisting of xanthan gum and gum arabic, and the third component is selected from the group consisting of dietary fiber and agar. <1> The composition described in <3> the amount of the first component is within a range of 0.05% by mass to 3% by mass based on the mass of the composition, the amount of the second component is within a range of 0.01% by mass to 6% by mass based on the mass of the composition, and the amount of the third component is within a range of 0.002% by mass to 1% by mass based on the mass of the composition; <1> or <2> The composition described in <4> Further comprising at least one selected from the group consisting of antioxidants and enzyme activity inhibitors; <1> ~ <3> The composition according to any one of the preceding claims. <5> partially or completely covering the surface of a vegetable or fruit, <1> ~ <4> The composition according to any one of the preceding claims. <6> <1> ~ <4> A vegetable having a surface partially or entirely covered with the composition described in any one of the above. <7> Selected from the group consisting of edamame, kidney beans, okra, and garlic sprouts; <6> Vegetables as described in <8> <1> ~ <4> A fruit having a surface partially or entirely covered with the composition described in any one of the above. <9> Selected from the group consisting of avocado, apple, banana, mango and kiwi <8> The fruits described in <10> <1> ~ <4> 1. A vegetable having a surface partially or entirely covered with the composition according to any one of the preceding claims. <1> ~ <4> 1. A food product comprising a fruit or both the vegetable and the fruit, the surface of which is partially or completely covered with the composition described in any one of 1. to 3. above, and having a shelf life of at least 4 days when stored at 10°C or below. <11> It is contained in a gas-barrier container containing a gas having a nitrogen concentration of 60% by volume or more, a carbon dioxide concentration of 0% by volume to 40% by volume, and an oxygen concentration of 0% by volume to 15% by volume. <10> The food product described in <12> <1> ~ <4> 1. A method for preventing discoloration of food, the method comprising: contacting a food selected from the group consisting of vegetables and fruits with the composition described in any one of 1 to 3 above; and storing the food with the composition attached thereto at 10°C or below. [Effects of the Invention]

[0006] At least one embodiment of the present disclosure provides a composition suitable for preventing food discoloration. At least one embodiment of the present disclosure provides a food product that is resistant to discoloration over an extended period of time. At least one embodiment of the present disclosure provides a method for preventing food discoloration. DETAILED DESCRIPTION OF THE INVENTION

[0007] In the present disclosure, at least one embodiment may be modified without departing from the spirit of the present disclosure. In the present disclosure, at least two embodiments may be combined without departing from the spirit of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of another numerical range related to the said numerical range or a numerical value shown in an example. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of another numerical range related to the said numerical range or a numerical value shown in an example. In the present disclosure, ordinal numbers (e.g., "first" and "second") are terms used to distinguish between multiple elements and do not limit the quantity, order, or relative importance of the elements.

[0008] <Composition> The present disclosure provides a composition for preventing discoloration of food (hereinafter, sometimes simply referred to as "composition"). The composition includes the following first and second components. The composition may further include the following third component. (1) a first component selected from the group consisting of gellan gum, locust bean gum, guar gum, tamarind seed gum, modified starch, carrageenan, alginate, and agar; (2) a second component selected from the group consisting of xanthan gum, gum arabic, tremel gum, and welan gum; (3) a third component selected from the group consisting of dietary fiber, agar, starch hydrolysate, cellulose, and cellulose derivatives;

[0009] Oxygen is one of the factors that cause food discoloration. Oxygen is likely to cause food discoloration by participating in the oxidation or decomposition of ingredients in the food. For example, enzymatic oxidation of ingredients in food is thought to cause food browning. For example, structural changes in food pigments (e.g., oxidation and decomposition of pigments) are thought to cause food discoloration. For example, a composition can prevent food discoloration by partially or completely covering the surface of the food. Each component in the composition is thought to play the following role: The first component mainly contributes to protecting the surface of the food covered by the composition from oxygen, and the second component mainly contributes to improving the adhesion of the composition to the food. Therefore, a composition containing the first and second components can reduce the effect of oxygen on food, thereby preventing food discoloration. The third component mainly contributes to improving the texture of the composition that adheres to the food to protect the surface of the food from oxygen. For example, the third component reduces the stickiness and sliminess of the composition attached to the food to protect the surface of the food from oxygen, making it less likely that the food will have a texture different from its original texture in the mouth. Therefore, a composition containing the first component, the second component, and the third component is not only suitable for preventing food discoloration, but also minimizes the impact on the original texture of the food. If the composition attached to the food contains a solvent (e.g., water), the solvent in the composition may evaporate over time. In this case, the impact of the composition on the original texture of the food is further reduced.

[0010] (1st component) The composition includes a first component selected from the group consisting of gellan gum, locust bean gum, guar gum, tamarind seed gum, modified starch, carrageenan, alginate, and agar. From the viewpoint of the effect of preventing food discoloration, the first component is preferably selected from the group consisting of gellan gum and modified starch. One or more types of first components may be used.

[0011] Examples of gellan gum include native gellan gum and deacylated gellan gum. From the viewpoint of the effect of preventing discoloration of food, native gellan gum is preferred.

[0012] The amount of gellan gum may be 0.001% by mass or more, based on the mass of the composition. The amount of gellan gum may be 0.5% by mass or less, based on the mass of the composition. The amount of gellan gum may be within a range of 0.001% by mass to 0.5% by mass, based on the mass of the composition. The lower limit of the amount of gellan gum may be 0.002%, 0.003%, 0.004%, or 0.005% by mass, based on the mass of the composition. The upper limit of the amount of gellan gum may be 0.4%, 0.3%, 0.2%, or 0.1% by mass, based on the mass of the composition. When the amount of gellan gum is within the above range, the duration of the effect of preventing discoloration of food tends to be longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be smaller. When the effect of the composition on the appearance of the food is smaller, the difference between the original appearance of the food and the appearance of the composition attached to the food becomes smaller, resulting in a better impression of the food. If the composition has little effect on the texture of the food, the food's original texture is more likely to be obtained. If the composition has little effect on the taste of the food, the food's original taste is more likely to be obtained.

[0013] The modified starch may be pregelatinized modified starch or non-pregelatinized modified starch. Examples of modified starch include phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, acetylated phosphate cross-linked starch, and acetylated starch. From the viewpoint of the effect of preventing discoloration of food, preferred modified starch is selected from the group consisting of phosphate cross-linked starch and hydroxypropylated phosphate cross-linked starch. Examples of raw materials for modified starch include potato starch, waxy corn starch, tapioca starch, wheat starch, and rice starch.

[0014] The amount of modified starch may be 0.05% by mass or more, based on the mass of the composition. The amount of modified starch may be 3% by mass or less, based on the mass of the composition. The amount of modified starch may be in the range of 0.05% by mass to 3% by mass, based on the mass of the composition. The lower limit of the amount of modified starch may be 0.1%, 0.15%, 0.2%, or 0.25% by mass, based on the mass of the composition. The upper limit of the amount of modified starch may be 2.75%, 2.5%, 2.25%, 2%, 1.75%, or 1.5% by mass, based on the mass of the composition. When the amount of modified starch is within the above range, the duration of the effect of preventing food discoloration tends to be longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be smaller.

[0015] The mass ratio of modified starch to gellan gum may be 5 or more. The mass ratio of modified starch to gellan gum may be 200 or less. The mass ratio of modified starch to gellan gum may be within the range of 5 to 200. The lower limit of the mass ratio of modified starch to gellan gum may be 10 or 15. The upper limit of the mass ratio of modified starch to gellan gum may be 150 or 100. When the mass ratio of modified starch to gellan gum is within the above ranges, the effect of preventing discoloration of food tends to last longer, and the effect of the composition on the appearance, texture, or taste of the food also tends to be smaller.

[0016] Examples of carrageenan include iota-carrageenan (ι-carrageenan), kappa-carrageenan (κ-carrageenan), and lambda-carrageenan (λ-carrageenan). From the viewpoint of the effect of preventing discoloration of food, preferred carrageenan is iota-carrageenan.

[0017] The amount of carrageenan may be 0.005% by mass or more, based on the mass of the composition. The amount of carrageenan may be 0.05% by mass or less, based on the mass of the composition. The amount of carrageenan may be within a range of 0.005% by mass to 0.05% by mass, based on the mass of the composition. The lower limit of the amount of carrageenan may be 0.01%, 0.015%, 0.02%, or 0.025% by mass, based on the mass of the composition. The upper limit of the amount of carrageenan may be 0.04%, 0.03%, 0.02%, or 0.01% by mass, based on the mass of the composition. When the amount of carrageenan is within the above range, the duration of the effect of preventing discoloration of food tends to be longer, and the effect of the composition on the appearance, texture, or taste of food tends to be smaller.

[0018] Examples of alginates include sodium alginate, which is preferred from the viewpoint of its effectiveness in preventing food from discoloring.

[0019] The amount of alginate may be 0.005% by mass or more, based on the mass of the composition. The amount of alginate may be 0.05% by mass or less, based on the mass of the composition. The amount of alginate may be within a range of 0.005% by mass to 0.05% by mass, based on the mass of the composition. The lower limit of the amount of alginate may be 0.01%, 0.015%, 0.02%, or 0.025% by mass, based on the mass of the composition. The upper limit of the amount of alginate may be 0.04%, 0.03%, 0.02%, or 0.01% by mass, based on the mass of the composition. When the amount of alginate is within the above range, the duration of the effect of preventing discoloration of food tends to be longer, and the effect of the composition on the appearance, texture, or taste of food tends to be smaller.

[0020] The type of agar is not limited. From the viewpoint of the effect of preventing discoloration of food, agar having a high molecular weight is preferred. The weight-average molecular weight of agar may be in the range of 100,000 to 800,000. The weight-average molecular weight of agar may be in the range of 100,000 to 600,000. The weight-average molecular weight of agar may be in the range of 700,000 to 800,000. The weight-average molecular weight of agar can be measured by gel permeation chromatography (GPC).

[0021] The amount of agar may be 0.05% by mass or more, based on the mass of the composition. The amount of agar may be 0.5% by mass or less, based on the mass of the composition. The amount of agar may be within a range of 0.05% by mass to 0.5% by mass, based on the mass of the composition. The lower limit of the amount of agar may be 0.1%, 0.15%, 0.2%, or 0.25% by mass, based on the mass of the composition. The upper limit of the amount of agar may be 0.45%, 0.3%, 0.35%, or 0.3% by mass, based on the mass of the composition. When the amount of agar is within the above range, the duration of the effect of preventing discoloration of food tends to be longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be smaller.

[0022] The amount of the first component may be 0.001% by mass or more, based on the mass of the composition. The amount of the first component may be 3% by mass or less, based on the mass of the composition. The amount of the first component may be within a range of 0.001% by mass to 3% by mass, based on the mass of the composition. The lower limit of the amount of the first component may be 0.1%, 0.15%, 0.2%, 0.25%, or 0.3% by mass, based on the mass of the composition. The upper limit of the amount of the first component may be 2.5%, 2%, 1.5%, or 1% by mass, based on the mass of the composition. When the amount of the first component is within the above range, the effect of preventing food discoloration tends to last longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be reduced. The amount of the first component refers to the total amount of components in the composition that correspond to the first component.

[0023] The mass ratio of the first component to the second component may be 0.1 or more. The mass ratio of the first component to the second component may be 150 or less. The mass ratio of the first component to the second component may be within the range of 0.1 to 150. The lower limit of the mass ratio of the first component to the second component may be 0.2, 0.5, 1, 3, 5, or 10. The upper limit of the mass ratio of the first component to the second component may be 100, 50, 30, 20, or 10. When the mass ratio of the first component to the second component is within the above range, the effect of preventing discoloration of food tends to last longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be smaller.

[0024] The mass ratio of the first component to the third component may be 0.1 or more. The mass ratio of the first component to the third component may be 600 or less. The mass ratio of the first component to the third component may be within a range of 0.1 to 600. The lower limit of the mass ratio of the first component to the third component may be 1, 3, 5, 10, 15, 20, or 30. The upper limit of the mass ratio of the first component to the third component may be 400, 300, 200, 100, 80, 60, 40, or 20. When the mass ratio of the first component to the third component is within the above range, the effect of the composition on the texture of the food tends to be small. As a result, the original texture of the food is more easily obtained.

[0025] (Second component) The composition includes a second component selected from the group consisting of xanthan gum, gum arabic, tremel gum, and welan gum. From the viewpoint of the effect of preventing food discoloration, the second component is preferably selected from the group consisting of xanthan gum and gum arabic. One or more types of second components may be used.

[0026] The amount of xanthan gum may be 0.01% by mass or more, based on the mass of the composition. The amount of xanthan gum may be 2.5% by mass or less, based on the mass of the composition. The amount of xanthan gum may be within a range of 0.01% by mass to 2.5% by mass, based on the mass of the composition. The lower limit of the amount of xanthan gum may be 0.05%, 0.1%, 0.15%, or 0.2% by mass, based on the mass of the composition. The upper limit of the amount of xanthan gum may be 2%, 1.5%, 1%, or 0.5% by mass, based on the mass of the composition. When the amount of xanthan gum is within the above range, the duration of the effect of preventing discoloration of food tends to be longer, and the effect of the composition on the appearance, texture, or taste of food tends to be smaller.

[0027] The mass ratio of xanthan gum to gum arabic may be 3 or more. The mass ratio of xanthan gum to gum arabic may be 2500 or less. The mass ratio of xanthan gum to gum arabic may be within the range of 3 to 2500. The lower limit of the mass ratio of xanthan gum to gum arabic may be 5 or 10. The upper limit of the mass ratio of xanthan gum to gum arabic may be 2000, 1500, or 1000. When the mass ratio of xanthan gum to gum arabic is within the above ranges, the effect of preventing discoloration of food tends to last longer, and the effect of the composition on the appearance, texture, or taste of the food also tends to be smaller.

[0028] The amount of gum arabic may be 0.001% by mass or more, based on the mass of the composition. The amount of gum arabic may be 3% by mass or less, based on the mass of the composition. The amount of gum arabic may be in the range of 0.001% by mass to 3% by mass, based on the mass of the composition. The lower limit of the amount of gum arabic may be 0.01%, 0.05%, 0.1%, or 0.5% by mass, based on the mass of the composition. The upper limit of the amount of gum arabic may be 2.5%, 2%, 1.5%, or 1% by mass, based on the mass of the composition. When the amount of gum arabic is within the above range, the duration of the effect of preventing discoloration of food tends to be longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be smaller.

[0029] The amount of tremelgum may be 0.003% by mass or more, based on the mass of the composition. The amount of tremelgum may be 2.5% by mass or less, based on the mass of the composition. The amount of tremelgum may be within a range of 0.003% by mass to 2.5% by mass, based on the mass of the composition. The lower limit of the amount of tremelgum may be 0.006%, 0.009%, 0.012%, or 0.015% by mass, based on the mass of the composition. The upper limit of the amount of tremelgum may be 2%, 1.5%, 1%, or 0.5% by mass, based on the mass of the composition. When the amount of tremelgum is within the above range, the duration of the effect of preventing food discoloration tends to be longer, and the effect of the composition on the appearance, texture, or taste of the food also tends to be smaller.

[0030] The amount of welan gum may be 0.003% by mass or more, based on the mass of the composition. The amount of welan gum may be 2.5% by mass or less, based on the mass of the composition. The amount of welan gum may be within a range of 0.003% by mass to 2.5% by mass, based on the mass of the composition. The lower limit of the amount of welan gum may be 0.006%, 0.009%, 0.012%, or 0.015% by mass, based on the mass of the composition. The upper limit of the amount of welan gum may be 2%, 1.5%, 1%, or 0.5% by mass, based on the mass of the composition. When the amount of welan gum is within the above range, the duration of the effect of preventing food discoloration tends to be longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be smaller.

[0031] The amount of the second component may be 0.01% by mass or more, based on the mass of the composition. The amount of the second component may be 6% by mass or less, based on the mass of the composition. The amount of the second component may be within a range of 0.01% by mass to 6% by mass, based on the mass of the composition. The lower limit of the amount of the second component may be 0.02%, 0.05%, 0.1%, 0.2%, or 0.25% by mass, based on the mass of the composition. The upper limit of the amount of the second component may be 5%, 4%, 3%, 2%, 1.5%, 1%, or 0.5% by mass, based on the mass of the composition. When the amount of the second component is within the above range, the effect of preventing discoloration of food tends to last longer, and the effect of the composition on the appearance, texture, or taste of the food tends to be reduced. The amount of the second component refers to the total amount of the components in the composition that correspond to the second component.

[0032] (third component) The composition may further comprise a third component selected from the group consisting of dietary fiber, agar, starch hydrolysate, cellulose, and cellulose derivatives. From the viewpoint of a desirable texture of the food, a preferred third component is selected from the group consisting of dietary fiber and agar. One or more types of third components may be used.

[0033] Examples of dietary fiber include fruit-derived dietary fiber. From the viewpoint of the effect of preventing food discoloration, preferred dietary fiber is citrus-derived dietary fiber. Citrus-derived dietary fiber is called citrus fiber. Examples of citrus fruits include mandarins, oranges, grapefruits, lemons, and limes.

[0034] The amount of dietary fiber may be 0.001% by mass or more, based on the mass of the composition. The amount of dietary fiber may be 0.5% by mass or less, based on the mass of the composition. The amount of dietary fiber may be within a range of 0.001% by mass to 0.5% by mass, based on the mass of the composition. The lower limit of the amount of dietary fiber may be 0.005%, 0.01%, 0.015%, or 0.02% by mass, based on the mass of the composition. The upper limit of the amount of dietary fiber may be 0.4%, 0.3%, 0.2%, or 0.1% by mass, based on the mass of the composition. When the amount of dietary fiber is within the above range, the effect of the composition on the texture of the food tends to be small. As a result, the original texture of the food is more easily obtained.

[0035] The type of agar is not limited. From the viewpoint of a favorable texture of the food, agar having a low molecular weight is preferred. The weight-average molecular weight of the agar may be in the range of 30,000 to 100,000. In a preferred embodiment, the agar used as the third component has a weight-average molecular weight smaller than that of the agar used as the second component.

[0036] The amount of agar may be 0.001% by mass or more, based on the mass of the composition. The amount of agar may be 0.5% by mass or less, based on the mass of the composition. The amount of agar may be within a range of 0.001% by mass to 0.5% by mass, based on the mass of the composition. The lower limit of the amount of agar may be 0.005%, 0.01%, 0.015%, or 0.02% by mass, based on the mass of the composition. The upper limit of the amount of agar may be 0.4%, 0.3%, 0.2%, or 0.1% by mass, based on the mass of the composition. When the amount of agar is within the above range, the effect of the composition on the texture of the food tends to be small. As a result, the original texture of the food is more easily obtained.

[0037] The amount of the starch hydrolysate may be 0.001% by mass or more, based on the mass of the composition. The amount of the starch hydrolysate may be 0.5% by mass or less, based on the mass of the composition. The amount of the starch hydrolysate may be in the range of 0.001% by mass to 0.5% by mass, based on the mass of the composition. The lower limit of the amount of the starch hydrolysate may be 0.005%, 0.01%, 0.015%, or 0.02% by mass, based on the mass of the composition. The upper limit of the amount of the starch hydrolysate may be 0.4%, 0.3%, 0.2%, or 0.1% by mass, based on the mass of the composition. When the amount of the starch hydrolysate is within the above range, the effect of the composition on the texture of the food tends to be small. As a result, the original texture of the food is more easily obtained.

[0038] Examples of cellulose include crystalline cellulose and fermented cellulose.

[0039] The amount of cellulose may be 0.001% by mass or more, based on the mass of the composition. The amount of cellulose may be 0.5% by mass or less, based on the mass of the composition. The amount of cellulose may be in the range of 0.001% by mass to 0.5% by mass, based on the mass of the composition. The lower limit of the amount of cellulose may be 0.005%, 0.01%, 0.015%, or 0.02% by mass, based on the mass of the composition. The upper limit of the amount of cellulose may be 0.4%, 0.3%, 0.2%, or 0.1% by mass, based on the mass of the composition. When the amount of cellulose is within the above range, the effect of the composition on the texture of the food tends to be small. As a result, the original texture of the food is easily obtained.

[0040] Examples of the cellulose derivative include hydroxypropylmethylcellulose, sodium carboxymethylcellulose, and carboxymethylcellulose. From the viewpoint of the effect of preventing discoloration of food, the preferred cellulose derivative is carboxymethylcellulose.

[0041] The amount of the cellulose derivative may be 0.001% by mass or more, based on the mass of the composition. The amount of the cellulose derivative may be 0.5% by mass or less, based on the mass of the composition. The amount of the cellulose derivative may be within a range of 0.001% by mass to 0.5% by mass, based on the mass of the composition. The lower limit of the amount of the cellulose derivative may be 0.005%, 0.01%, 0.015%, or 0.02% by mass, based on the mass of the composition. The upper limit of the amount of the cellulose derivative may be 0.4%, 0.3%, 0.2%, or 0.1% by mass, based on the mass of the composition. When the amount of the cellulose derivative is within the above range, the effect of the composition on the texture of the food tends to be small. As a result, the original texture of the food is easily obtained.

[0042] The amount of the third component may be 0.001% by mass or more, based on the mass of the composition. The amount of the third component may be 1% by mass or less, based on the mass of the composition. The amount of the third component may be in the range of 0.001% by mass to 1% by mass, based on the mass of the composition. The lower limit of the amount of the third component may be 0.002%, 0.005%, 0.01%, 0.015%, or 0.02% by mass, based on the mass of the composition. The upper limit of the amount of the third component may be 0.5%, 0.4%, 0.3%, or 0.2% by mass, based on the mass of the composition. When the amount of the third component is within the above range, the effect of the composition on the texture of the food tends to be reduced. As a result, the original texture of the food is more likely to be obtained. The amount of the third component refers to the total amount of components in the composition that correspond to the third component.

[0043] (Other ingredients) The composition may further contain other ingredients. One or more other ingredients may be used. Examples of other ingredients include solvents, excipients, gelation promoters, viscosity modifiers, antioxidants, enzyme activity inhibitors, pH adjusters, and acidifiers. From the viewpoint of the effect of preventing discoloration of food, the composition may contain at least one selected from the group consisting of antioxidants and enzyme activity inhibitors.

[0044] Examples of solvents include water.

[0045] Examples of excipients include glucose and dextrin.

[0046] The amount of excipient may be 0.01% by mass or more, based on the mass of the composition. The amount of excipient may be 5% by mass or less, based on the mass of the composition. The amount of excipient may be in the range of 0.01% by mass to 5% by mass, based on the mass of the composition. The lower limit of the amount of the third component may be 0.02%, 0.03%, 0.04%, or 0.05% by mass, based on the mass of the composition. The upper limit of the amount of excipient may be 4%, 3%, 2%, or 1% by mass, based on the mass of the composition.

[0047] Examples of gelation promoters include calcium lactate.

[0048] The amount of gelation accelerator may be 0.001% by mass or more, based on the mass of the composition. The amount of gelation accelerator may be 0.25% by mass or less, based on the mass of the composition. The amount of gelation accelerator may be in the range of 0.001% by mass to 0.25% by mass, based on the mass of the composition. The lower limit of the amount of gelation accelerator may be 0.005%, 0.01%, 0.015%, or 0.02% by mass, based on the mass of the composition. The upper limit of the amount of gelation accelerator may be 0.2%, 0.15%, 0.1%, or 0.05% by mass, based on the mass of the composition.

[0049] Examples of antioxidants include citric acid, malic acid, fumaric acid, lactic acid, succinic acid, pyruvic acid, oxaloacetic acid, quinic acid, tartaric acid, sodium L-ascorbate, lemon juice, alginic acid, pectinic acid, ethylenediaminetetraacetic acid (EDTA), sodium acid phosphate, phenolase inhibitors (e.g., 4-hexylresorcinol), complexing agents (e.g., chitosan), and calcium salts (e.g., calcium carbonate, calcium sulfate, calcium chloride, calcium phosphate, and calcium tartrate). Preferred antioxidants are selected from sodium L-ascorbate and lemon juice.

[0050] The amount of antioxidant may be 0.2% by mass or more, based on the mass of the composition. The amount of antioxidant may be 10% by mass or less, based on the mass of the composition. The amount of antioxidant may be in the range of 0.2% by mass to 10% by mass, based on the mass of the composition. The lower limit of the amount of antioxidant may be 0.3%, 0.4%, 0.5%, or 0.6% by mass, based on the mass of the composition. The upper limit of the amount of antioxidant may be 9%, 8%, 7%, 6%, or 5% by mass, based on the mass of the composition.

[0051] Enzyme activity inhibitors can inhibit the activity of enzymes such as polyphenol oxidase. Examples of enzyme activity inhibitors include salt, sugar alcohols (e.g., reduced starch syrup), powdered starch syrup (e.g., 1,5-anhydro-D-fructose), kojic acid, coumaric acid, cysteine, L-cysteine hydrochloride, glutathione, sodium chloride, α-rutin, sodium pyrosulfite, hyposulfite, sulfite, sulfite salt, bisulfite salt, phytic acid, curcumin, pyrogallol, butylhydroxytoluene, catechin, polygodial, proanthocyanidin, allyl isothiocyanate, cinnamic acid, ferulic acid, benzoic acid, benzoates (e.g., sodium benzoate and potassium benzoate), vanillic acid, protocatechuic acid, EDTA disodium salt, eugenol, glutathione, and urocanic acid. , histidine, L-histidine hydrochloride, L-phenylalanine, lysine, L-lysine hydrochloride, glycine, cytidine, uridine, adenosine, guanine, guanosine, cytosine, thymidine, uracil, α-rutin, D-glucosamine, N-acetylglucosamine, hesperetin, gallic acid, pyrocatechol, butylhydroxytoluene, adipic acid, ethanol, catechin-containing extracts (e.g., tea extract), polygodial-containing extracts (e.g., knotweed extract), proanthocyanidin-containing extracts (e.g., grape seed extract), vanilla extract, dried egg white, sodium caseinate, whey protein, rosemary extract, allyl isothiocyanate, monosaccharides, disaccharides, and oligosaccharides. Preferred enzyme activity inhibitors are selected from salt, sugar alcohols, powdered starch syrup, ferulic acid, and oligosaccharides.

[0052] The amount of the enzyme activity inhibitor may be 0.02% by mass or more, based on the mass of the composition. The amount of the enzyme activity inhibitor may be 15% by mass or less, based on the mass of the composition. The amount of the enzyme activity inhibitor may be in the range of 0.02% by mass to 15% by mass, based on the mass of the composition. The lower limit of the amount of the enzyme activity inhibitor may be 0.02%, 0.03%, 0.04%, 0.05%, or 0.06% by mass, based on the mass of the composition. The upper limit of the amount of the enzyme activity inhibitor may be 12.5%, 10%, 7.5%, or 5% by mass, based on the mass of the composition.

[0053] Examples of pH adjusters include adipic acid, citric acid, gluconic acid, succinic acid, phytic acid, lactic acid, acetic acid, tartaric acid, carbon dioxide, fumaric acid, malic acid, phosphoric acid, sodium citrate, sodium acetate, sodium bicarbonate, and sodium carbonate.

[0054] The amount of pH adjuster may be 0.01% by mass or more, based on the mass of the composition. The amount of pH adjuster may be 2.5% by mass or less, based on the mass of the composition. The amount of pH adjuster may be in the range of 0.01% by mass to 2.5% by mass, based on the mass of the composition. The lower limit of the amount of pH adjuster may be 0.05%, 0.1%, 0.15%, or 0.2% by mass, based on the mass of the composition. The upper limit of the amount of pH adjuster may be 2%, 1.5%, 1%, or 0.5% by mass, based on the mass of the composition.

[0055] (Form of composition) The form of the composition is not limited. The composition may be a solid composition. The composition may be a liquid composition. The composition may be a flowable composition. A flowable composition, particularly a liquid composition, is more likely to adhere uniformly to the surface of food and can more effectively prevent discoloration of the food.

[0056] (Method of producing the composition) The method for producing the composition is not limited as long as the desired composition can be obtained. For example, the composition may be produced by mixing raw materials capable of providing the desired components to the composition. The raw materials may be selected from commercially available products. Each raw material may be a pure substance or a mixture. For example, a mixture containing at least one selected from the group consisting of a first component, a second component, and a third component may be used as the raw material. The composition may be produced via a heating step, if necessary. For example, when raw materials containing gellan gum or non-gelatinized starch are used, it is preferable to produce the composition via a heating step.

[0057] (Use of the composition) The composition is suitable for preventing discoloration of food. Examples of discoloration of food include browning of food and discoloration of food. For example, the composition is suitable for preventing enzymatic browning of food. Enzymatic browning is browning caused by the action of enzymes in food. For example, the composition is suitable for preventing discoloration of food caused by structural changes in pigments in food. Examples of structural changes in pigments include oxidation of pigments and decomposition of pigments.

[0058] For example, the composition can prevent discoloration of food by partially or entirely covering the surface of the food. The surface of food covered with the composition is less susceptible to the effects of oxygen and is less likely to discolor over a long period of time. The composition may partially or entirely cover the surface of the food. For example, the surface of the food that is prone to discoloration (e.g., the cut surface of the food and the surface of the food exposed after removing the skin or pod) may be covered with the composition. The method for partially or entirely covering the surface of the food with the composition is not limited. For example, the surface of the food can be partially or entirely covered with the composition by contacting the composition with the food. Excess composition attached to the food may be removed, for example, using a colander.

[0059] The food may be a plant-based food. The plant-based food may be selected from vegetables and fruits. Since vegetables and foods are prone to discoloration, the discoloration prevention effect of the composition is prominent. The vegetable may be a green vegetable. Examples of green vegetables include edamame, kidney beans, okra, and garlic sprouts. The vegetable may be selected from the group consisting of edamame, kidney beans, okra, and garlic sprouts. Inedible parts of the vegetable (e.g., the skin and pod of the vegetable) may be removed before treatment with the composition. Since vegetables with the skin or pod removed are prone to discoloration, the discoloration prevention effect of the composition is prominent. Examples of fruits include avocado, apple, banana, mango, and kiwi. The fruit may be selected from the group consisting of avocado, apple, banana, mango, and kiwi. Inedible parts of the fruit (e.g., the skin of the fruit) may be removed before treatment with the composition. The anti-discoloration effect of the composition is particularly pronounced in fruits whose skins have been removed, as these fruits are prone to discoloration. The composition may also be used in foods other than vegetables and fruits (e.g., meat and seafood).

[0060] Food products having a surface partially or entirely covered with the composition (i.e., food products to which the composition is attached) may be placed in a container. A preferred container is a gas barrier container. Gases such as oxygen are unlikely to permeate through a gas barrier container, so discoloration of food products in a gas barrier container is unlikely to progress over a long period of time. Examples of materials suitable for gas barrier containers include multilayer films containing resins such as polyvinylidene chloride, ethylene vinyl alcohol, and polyvinyl alcohol. Further examples of materials suitable for gas barrier containers include polyvinylidene chloride-coated biaxially oriented polypropylene films, polyvinylidene chloride-coated oriented nylon films, polyvinylidene chloride-coated polyethylene terephthalate films, and polyvinyl alcohol-coated biaxially oriented polypropylene films. Further examples of materials suitable for gas barrier containers include aluminum-deposited films (e.g., aluminum-deposited polyethylene terephthalate films). The thickness of the film may be adjusted, for example, taking into consideration the formability and gas barrier properties of the container. The gas barrier container may be selected from known containers.

[0061] The gas in the gas barrier container may be air. From the viewpoint of the effect of preventing discoloration of food, the gas in the gas barrier container may be an inert gas. From the viewpoint of the effect of preventing discoloration of food, the gas in the gas barrier container may be a gas having a nitrogen concentration of 60% by volume or more, a carbon dioxide concentration of 0% to 40% by volume, and an oxygen concentration of 0% to 15% by volume. The lower limit of the carbon dioxide concentration may be 5%, 10%, or 20% by volume. The upper limit of the oxygen concentration may be 12%, 9%, 6%, 3%, or 1% by volume.

[0062] The food to which the composition is applied may be stored at 10°C or below. The food may be stored in a gas-tight container at 10°C or below. The upper limit of the storage temperature may be 9°C, 8°C, 7°C, or 6°C. The lower limit of the storage temperature may be 5°C. The storage temperature may be within a range of 5°C to 10°C. In a preferred embodiment, the shelf life of the food when stored at 10°C or below is at least 3 days. The shelf life of the food may be at least 4 days, at least 5 days, or at least 6 days. The shelf life of the food may be within a range of 3 to 6 days. In the present disclosure, the shelf life of the food when stored at 10°C or below is calculated from the day after the storage start date.

[0063] The food to which the composition is attached may be used as an ingredient. The food to which the composition is attached may be used together with other foods. As an example of the use of the composition, the present disclosure provides a food containing a vegetable having a surface partially or entirely covered with the composition, a fruit having a surface partially or entirely covered with the composition, or both the above-mentioned vegetable and the above-mentioned fruit (hereinafter referred to as "special food" in this paragraph). Examples of the special food include a platter of pre-cut fruit, a prepared meal, a pasta dish, a snack, a bento box, a dessert, and a salad. Foods that are resistant to discoloration can provide consumers with the impression of fresh food, so foods to which the composition is attached (particularly vegetables and fruits) are suitable for salads. The special food may further contain vegetables or fruits to which the composition is not attached, if necessary. The special food may further contain foods other than vegetables and fruits, if necessary. The special food may be contained in a container, preferably a gas-barrier container. Specific examples of the gas in the gas-barrier container are as described above. The special food may be stored at 10°C or below. The storage temperature and shelf life of a particular food product may be adjusted within the ranges previously described.

[0064] <How to prevent food from discoloring> The present disclosure provides a method for preventing discoloration of food. The method for preventing discoloration of food may be a method for preventing browning of food, particularly enzymatic browning of food. The method for preventing discoloration of food may be a method for preventing discoloration of food caused by structural changes in pigments in the food. Specific examples of foods are as described above.

[0065] In an exemplary embodiment, a method for preventing discoloration of food includes contacting a composition with the food. Contacting the composition with the food can partially or completely cover the surface of the food with the composition. The composition may contact part or all of the surface of the food. Contacting a surface of the food that is prone to discoloration with the composition can effectively prevent discoloration of the food. Contacting the composition with the food may include pouring the composition onto the food. Contacting the composition with the food may include immersing the food in the composition. Contacting the composition with the food may include mixing the composition and the food. Excess composition adhering to the food may be removed, for example, using a colander. Specific examples of the composition are as described above.

[0066] In a preferred embodiment, the method for preventing discoloration of food comprises contacting the food with the composition and storing the food with the composition at 10° C. or below. In a further preferred embodiment, the method for preventing discoloration of food comprises contacting the food with the composition and storing the food with the composition in a gas-barrier container at 10° C. or below. Specific examples of the gas in the gas-barrier container are as described above. The storage temperature and shelf life of the food may be adjusted within the ranges described above. [Example]

[0067] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following examples may be modified as appropriate within the scope of the present disclosure. In the following description, "%" used for components other than gas means "% by mass," and "%" used for gas means "% by volume."

[0068] <Production of coating liquid> A coating solution containing the ingredients listed in the table below was prepared according to the following procedure, except that when gellan gum was not used, the coating solution was prepared by mixing the raw materials in question. (1) Raw materials providing the ingredients listed in the table below (excluding antioxidants, enzyme activity inhibitors other than salt, pH adjusters, and water) were mixed. The weight-average molecular weight of the agar used as the first ingredient was 700,000 to 800,000, and the weight-average molecular weight of the agar used as the third ingredient was 30,000 to 90,000. (2) The mixture obtained in (1) above, reduced starch syrup, and water were heated to 85°C, and then the temperature of 85°C was maintained for 5 minutes. (3) After the mixture was heated, it was cooled to below 60°C under room temperature, and then the remaining raw materials were added. (4) The mixture was cooled to 5°C or below in a refrigerator to obtain a coating solution.

[0069] <Experimental Example 1> (Avocado processing) The avocados were treated with the coating solution according to the following procedure. (1) Peel the avocado and cut it into cubes measuring 2cm x 2cm x 2cm. (2) The avocado was immersed in the coating solution for 30 minutes, and stirred for 5 seconds every 10 minutes. (3) After 30 minutes, place the avocado in a colander. (4) The avocados were placed in a separate container and stored at 5°C. (5) The avocados were placed in a gas-tight container, and the air inside the container was replaced with a gas having the composition listed in the "Gas" section of the table below using a Traysealer QX series (Ishida Corporation, QX775FLEX). (7) The container containing the avocado was stored in a refrigerator at 5°C, and the following evaluations were performed.

[0070] (Evaluation: Discoloration) The surfaces of the avocados were visually inspected every day for six days, starting from the day after the start of storage. The discoloration of the avocados was evaluated according to the following criteria. The pass level is 2 to 5. The evaluation results are shown in the table below. 5: No discoloration is observed from the day after the start of storage to the 6th day. 4: No discoloration was observed from the day after the start of storage to the sixth day, but slight dullness was observed. 3: Discoloration is observed on the 4th to 6th day from the day after storage began. 2: Discoloration is observed on the third day after the start of storage. 1: Discoloration is observed the day after storage started or on the second day after storage started.

[0071] (Evaluation: Appearance) The surfaces of the avocados were visually inspected on the third and sixth days from the day following the start of storage. The appearance of the avocados was evaluated according to the following criteria. The evaluation results are shown in the table below. 5: Compared to the original appearance of the avocado, there are no changes or strangeness other than discoloration and dullness. 4: Compared to the original appearance of the avocado, there is almost no change or strangeness other than discoloration and dullness. 3: Compared to the original appearance of the avocado, there are few changes or strange sensations other than discoloration and dullness. 2: There are some changes and strangeness other than discoloration and dullness compared to the original appearance of the avocado, but they are acceptable. 1: Compared to the original appearance of the avocado, there is a significant change or strangeness other than discoloration or dullness, and it is unacceptable.

[0072] (Evaluation: Texture) The avocados were tasted on the third day from the day after the start of storage. The texture of the avocados was evaluated according to the following criteria. The results of a discussion between three evaluators are shown in the table below. 5: The coating liquid does not affect the texture of the avocado. 4: The coating liquid has almost no effect on the texture of the avocado. 3: The coating liquid has a slight effect on the texture of the avocado, but is still tolerable. 2: The coating liquid has an effect on the texture of the avocado, but it is tolerable. 1: The coating liquid has a strong effect on the texture of the avocado.

[0073] (Rating: Taste) The avocados were tasted on the third day after the start of storage. The taste of the avocados was evaluated according to the following criteria. The results of a discussion between three evaluators are shown in the table below. 5: The coating liquid does not affect the taste of the avocado. 4: The coating liquid has almost no effect on the taste of the avocado. 3: The coating liquid has a slight effect on the taste of the avocado, but is still tolerable. 2: The coating liquid has an effect on the taste of the avocado, but it is tolerable. 1: The coating liquid has a strong effect on the taste of the avocado.

[0074] [Table 1]

[0075] [Table 2]

[0076] [Table 3]

[0077] <Experimental Example 2> (Avocado Processing and Evaluation) Avocados were treated with the coating solution and evaluated according to the procedure described in Experimental Example 1. The evaluation results are shown in the table below.

[0078] [Table 4]

[0079] <Experimental Example 3> (Edamame processing) The edamame was treated with the coating solution according to the following procedure. (1) Edamame beans with the salt and pods removed were placed in boiling water (1 L) and boiled for 2 minutes and 30 seconds. (2) Cool the edamame in running water at 5°C for at least 30 seconds, then drain the water. (3) The edamame was immersed in the coating solution for 30 minutes, and stirred for 5 seconds every 10 minutes. (4) After 30 minutes, put the edamame in a colander. (5) The edamame was placed in a separate container and stored at 5°C. (6) The edamame were placed in a gas-tight container, and the air in the container was replaced with a gas of the composition listed in the "Gas" section of the table below using a Traysealer QX series (Ishida Co., Ltd., QX775FLEX). However, if there is a "-" in the "Gas" section of the table below, the air in the container was not replaced. (7) The container containing the edamame was stored in a refrigerator at 5°C, and the following evaluations were carried out.

[0080] (evaluation) The edamame was evaluated according to the procedure described in Experimental Example 1. The evaluation results are shown in the table below.

[0081] [Table 5]

[0082] <Experimental Example 4> (Garlic sprout processing and evaluation) The garlic sprouts were treated with the coating solution and evaluated according to the procedure described in Experimental Example 3, except that edamame was replaced with garlic sprouts and the boiling time for the garlic sprouts was changed to 2 minutes 15 seconds. The evaluation results are shown in the table below.

[0083] [Table 6]

[0084] <Experimental Example 5> (Processing and evaluation of green beans) The green beans were treated with the coating solution and evaluated according to the procedure described in Experimental Example 3, except that green beans were used instead of edamame and the boiling time for the green beans was changed to 3 minutes 30 seconds. The evaluation results are shown in the table below.

[0085] [Table 7]

[0086] <Experimental Example 6> (Okra processing and evaluation) The okra was treated with the coating solution and evaluated according to the procedure described in Experimental Example 3, except that edamame was replaced with okra and the boiling time for the okra was changed to 2 minutes and 10 seconds. The evaluation results are shown in the table below.

[0087] [Table 8]

[0088] <Experimental Example 7> (Banana processing) The bananas were treated with the coating solution according to the following procedure. (1) Peel the banana and cut it into 3cm x 3cm pieces. (2) The bananas were immersed in the coating solution for 30 minutes, and stirred for 5 seconds every 10 minutes. (3) After 30 minutes, place the bananas in a colander. (4) The bananas were placed in a separate container and stored at 5°C. (5) The bananas were placed in a gas-tight container, and the air inside the container was replaced with a gas having the composition listed in the "Gas" section of the table below using a Traysealer QX series (Ishida Corporation, QX775FLEX). (7) The container containing the bananas was stored in a refrigerator at 5°C, and the following evaluations were carried out.

[0089] (evaluation) The bananas were evaluated according to the procedure described in Example 1. The evaluation results are shown in the table below.

[0090] [Table 9]

[0091] <Experimental Example 8> (Apple Processing and Evaluation) The apples were treated with the coating solution and evaluated according to the procedure described in Example 7, except that bananas were replaced with apples. The evaluation results are shown in the table below.

[0092] [Table 10]

[0093] As shown in the above Experimental Examples 1 to 8, the coating liquid containing the first component, the second component, and the third component prevented discoloration of foods such as avocado for a long period of time.

Claims

1. a first component selected from the group consisting of gellan gum, locust bean gum, guar gum, tamarind seed gum, modified starch, carrageenan, alginate, and agar; a second component selected from the group consisting of xanthan gum, gum arabic, tremel gum, and welan gum; and a third component selected from the group consisting of dietary fiber, agar, starch hydrolysate, cellulose, and cellulose derivatives. A composition for preventing discoloration of foods selected from the group consisting of vegetables and fruits.

2. the first component is selected from the group consisting of gellan gum and modified starch; the second component is selected from the group consisting of xanthan gum and gum arabic; The third component is selected from the group consisting of dietary fiber and agar. The composition of claim 1.

3. the amount of the first component is in the range of 0.001% to 3% by weight, based on the weight of the composition; the amount of the second component is in the range of 0.01% to 6% by weight, based on the weight of the composition; The amount of the third component is in the range of 0.002% by weight to 1% by weight based on the weight of the composition. The composition of claim 1.

4. The composition of claim 1 , further comprising at least one selected from the group consisting of antioxidants and enzyme activity inhibitors.

5. The composition according to any one of claims 1 to 4, which partially or entirely covers the surface of a vegetable or fruit.

6. A vegetable having a surface partially or entirely covered with the composition according to any one of claims 1 to 4.

7. 7. The vegetable of claim 6, selected from the group consisting of edamame, kidney beans, okra, and garlic sprouts.

8. A fruit having a surface partially or entirely covered with the composition according to any one of claims 1 to 4.

9. 9. The fruit of claim 8, selected from the group consisting of avocado, apple, banana, mango and kiwi.

10. a vegetable having a surface partially or entirely covered with the composition according to any one of claims 1 to 4, a fruit having a surface partially or entirely covered with the composition according to any one of claims 1 to 4, or both said vegetable and said fruit; A shelf life of at least 3 days when stored at 10°C or below. food.

11. The food according to claim 10, which is contained in a gas-barrier container containing a gas having a nitrogen concentration of 60% by volume or more, a carbon dioxide concentration of 0% by volume to 40% by volume, and an oxygen concentration of 0% by volume to 15% by volume.

12. A method for preventing discoloration of food, comprising: contacting the composition according to any one of claims 1 to 4 with a food selected from the group consisting of vegetables and fruits; and storing the food with the composition attached thereto at 10°C or less.

Images