Peeled and / or cut vegetable and fruit quality retaining agent and method for retaining quality of peeled and / or cut vegetable and fruit

Abstract

To provide a novel quality retaining agent that can readily and effectively retain quality of peeled and / or cut vegetable and fruit when being stored and has high safety, and to provide a method for retaining quality of peeled and / or cut vegetable and fruit.SOLUTION: A peeled and / or cut vegetable and fruit quality retaining agent includes (A) ascorbic acid and / or salt thereof, (B) insoluble dietary fiber, and (C) calcium acetate, as active ingredients.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a quality preserving agent for peeled and / or cut vegetables and fruits, and a method for preserving the quality of peeled and / or cut vegetables and fruits. [Background technology]

[0002] Conventionally, various studies have been carried out to prevent deterioration of food quality during storage.

[0003] For example, an agent for preventing discoloration of fruits and vegetables containing a polyphenol oxidase activity inhibitor and an edible film coating agent has been proposed (see, for example, Patent Document 1).

[0004] A shelf life extension agent for fresh vegetables has been proposed, in which the solution to be applied to the vegetables contains 0.20 to 0.70% by weight of acetic acid and the pH of the solution is adjusted to 5.8 to 6.4 using an inorganic alkaline agent (see, for example, Patent Document 2).

[0005] A food freshness-preserving agent containing bicarbonate, citrate, and eucalyptus oil has been proposed (see, for example, Patent Document 3). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 7-289163 [Patent Document 2] Japanese Patent Application Publication No. 3-80041 [Patent Document 3] Japanese Patent Application Laid-Open No. 2002-238451 Summary of the Invention [Problem to be solved by the invention]

[0007] The above-mentioned conventional techniques have been effective to some extent in preventing deterioration of the quality of food during storage. However, in recent years, the increase in food waste has become a serious problem, and there are concerns about rising costs for replacing products due to labor shortages at supermarkets and convenience stores, etc. Therefore, there is a growing demand for quality preservatives for peeled and / or cut vegetables and fruits that offer better quality preservation effects than conventional products.

[0008] The present invention addresses these demands, breaks through the current situation, solves the above-mentioned conventional problems, and aims to achieve the following objectives: Namely, the present invention aims to provide a new, highly safe quality preserving agent that can simply and effectively preserve the quality of peeled and / or cut vegetables and fruits during storage, as well as a method for preserving the quality of peeled and / or cut vegetables and fruits. [Means for solving the problem]

[0009] As a result of intensive research into achieving the above-mentioned object, the inventors have discovered that by using (A) ascorbic acid and / or a salt thereof, (B) insoluble dietary fiber, and (C) calcium acetate as active ingredients, the quality of peeled and / or cut vegetables and fruits during storage can be easily and effectively maintained (discoloration, browning, etc. during storage can be easily and effectively suppressed, and the color, freshness, aroma, and flavor can be maintained), and have completed the present invention.

[0010] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> A quality preservative for peeled and / or cut vegetables and fruits, characterized by containing (A) ascorbic acid and / or its salt, (B) insoluble dietary fiber, and (C) calcium acetate as active ingredients. <2> The above-mentioned solution is used as a solution containing 1.8 to 15% by mass of (A) ascorbic acid and / or a salt thereof, 0.18 to 3.5% by mass of (B) insoluble dietary fiber, and 0.8 to 5% by mass of (C) calcium acetate. <1> The present invention relates to a quality preserving agent for peeled and / or cut vegetables and fruits. <3> The (B) insoluble dietary fiber is one or more selected from the group consisting of citrus-derived dietary fiber, bamboo-derived dietary fiber, and crystalline cellulose. <1> or <2> The present invention relates to a quality preserving agent for peeled and / or cut vegetables and fruits. <4> The above-mentioned solution further contains one or more selected from (D) phosphate and glucono-delta-lactone, and is used as a solution containing more than 0 mass % and 8 mass % or less of the one or more selected from (D) phosphate and glucono-delta-lactone. <1> ~ <3> The quality preservative for peeled and / or cut vegetables and fruits is also provided. <5> The above-mentioned solution further contains (E) sodium bicarbonate and is used as a solution containing more than 0 mass % and 5 mass % or less of the above-mentioned (E) sodium bicarbonate. <1> ~ <4> The quality preservative for peeled and / or cut vegetables and fruits is also provided. <6> The above-mentioned solution further contains (F) a pH adjuster and is used as a solution having a pH of 8 to 10. <1> ~ <5> The quality preservative for peeled and / or cut vegetables and fruits is also provided. <7> The above-mentioned solution further contains (G) magnesium caseinate, and is used as a solution containing more than 0 mass % and 5 mass % or less of the above-mentioned (G) magnesium caseinate. <1> ~ <6> The quality preservative for peeled and / or cut vegetables and fruits is also provided. <8> Prevents discoloration when stored at 4℃~30℃ <1> ~ <7> The quality preservative for peeled and / or cut vegetables and fruits is also provided. <9> A method for preserving the quality of peeled and / or cut vegetables and fruits, comprising treating the peeled and / or cut vegetables and fruits with a solution containing (A) 1.8 to 15 mass% of ascorbic acid and / or a salt thereof, (B) 0.18 to 3.5 mass% of insoluble dietary fiber, and (C) 0.8 to 5 mass% of calcium acetate. <10> (D) treating with a solution containing more than 0% by mass and 8% by mass or less of one or more selected from phosphates and glucono-delta-lactone <9> The present invention relates to a method for preserving the quality of peeled and / or cut vegetables and fruits. <11> (E) treating the substrate with a solution containing more than 0% by mass and 5% by mass or less of sodium bicarbonate <9> or <10> The present invention relates to a method for preserving the quality of peeled and / or cut vegetables and fruits. <12> (F) treating the above-mentioned solution with a pH adjuster adjusted to pH 8 to 10 <9> ~ <11> The present invention relates to a method for preserving the quality of peeled and / or cut vegetables and fruits. <13> Prevents discoloration when stored at 4℃~30℃ <9> ~ <12> The present invention relates to a method for preserving the quality of peeled and / or cut vegetables and fruits. [Effects of the Invention]

[0011] The present invention can solve the above-mentioned problems of the prior art and achieve the above-mentioned object, and can provide a new, highly safe quality preservation agent and a method for preserving the quality of peeled and / or cut vegetables and fruits, which can easily and effectively preserve the quality of peeled and / or cut vegetables and fruits during storage. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a diagram showing the state of bananas in Test Examples 1-1 to 1-4. [Figure 2] FIG. 2 is a diagram showing the state of the bananas in Test Examples 1-5 to 1-7. [Figure 3] FIG. 3 is a diagram showing the state of bananas in Test Examples 2-1 to 2-4. [Figure 4] FIG. 4 is a diagram showing the state of the bananas in Test Examples 2-5 to 2-7. [Figure 5] FIG. 5 is a diagram showing the state of bananas in Test Examples 3-1 to 3-4. [Figure 6] FIG. 6 is a diagram showing the state of the bananas in Test Examples 4-1 to 4-4. [Figure 7] FIG. 7 is a diagram showing the state of the bananas in Test Examples 4-5 to 4-7. [Figure 8] FIG. 8 is a diagram showing the state of the bananas in Test Examples 5-1 to 5-3. [Figure 9] FIG. 9 is a diagram showing the state of the bananas in Test Examples 5-4 to 5-6. [Figure 10] FIG. 10 is a diagram showing the state of the bananas in Test Examples 6-1 to 6-5. [Figure 11] FIG. 11 is a diagram showing the state of the bananas in Test Examples 7-1 to 7-3. [Figure 12] FIG. 12 is a diagram showing the state of the bananas in Test Examples 7-4 to 7-6. [Figure 13] FIG. 13 is a diagram showing the state of the bananas in Test Examples 8-1 to 8-3. [Figure 14] FIG. 14 is a diagram showing the state of the bananas in Test Examples 8-4 to 8-6. [Figure 15] FIG. 15 is a diagram showing the state of the bananas in Test Examples 9-1 to 9-4. DETAILED DESCRIPTION OF THE INVENTION

[0013] (Quality preservative for peeled and / or cut vegetables and fruits) The quality preservative for peeled and / or cut vegetables and fruits of the present invention (hereinafter sometimes referred to as "quality preservative") contains at least (A) ascorbic acid and / or a salt thereof, (B) insoluble dietary fiber, and (C) calcium acetate, and may further contain other ingredients as necessary.

[0014] In the present invention, (A) ascorbic acid and / or its salt, (B) insoluble dietary fiber, and (C) calcium acetate, which have a proven track record of use as food additives and are widely consumed in the diet, are used as active ingredients in a quality preservative for peeled and / or cut vegetables and fruits.

[0015] <(A) Ascorbic acid and / or its salt> The (A) ascorbic acid and / or a salt thereof is not particularly limited as long as it is of a grade suitable for food applications, and can be appropriately selected. The salt of ascorbic acid is not particularly limited and can be appropriately selected. Examples thereof include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium. The (A) ascorbic acid and / or a salt thereof may be used alone or in combination of two or more.

[0016] The (A) ascorbic acid and / or a salt thereof is commercially available, and commercially available products can be used as appropriate.

[0017] The content of (A) ascorbic acid and / or a salt thereof in the quality preservative is not particularly limited and can be appropriately selected depending on the amount to be used, etc.

[0018] <(B) Insoluble dietary fiber> Dietary fiber is a substance contained in food that cannot be digested by human digestive enzymes, and is broadly divided into "insoluble dietary fiber" that does not dissolve in water and "soluble dietary fiber" that does dissolve in water.

[0019] The (B) insoluble dietary fiber is not particularly limited and can be appropriately selected, and examples thereof include cellulose, hemicellulose, lignin, chitin, and chitosan.

[0020] The (B) insoluble dietary fiber may be in an embodiment consisting solely of insoluble dietary fiber, or may be in the form of a composition containing insoluble dietary fiber (hereinafter, sometimes referred to as an "insoluble dietary fiber-containing composition"). Examples of the insoluble dietary fiber-containing composition include commercially available insoluble dietary fiber-containing products. The (B) insoluble dietary fiber may consist solely of insoluble dietary fiber, or may consist solely of an insoluble dietary fiber-containing composition, or may be a combination of both. The (B) insoluble dietary fiber may be used alone or in combination of two or more kinds.

[0021] Among the (B) insoluble dietary fibers, one or more selected from the group consisting of citrus-derived dietary fiber, bamboo-derived dietary fiber, and crystalline cellulose are preferred because they have a more excellent quality-preserving effect. In this specification, crystalline cellulose also includes what is called microcrystalline cellulose.

[0022] As the (B) insoluble dietary fiber, commercially available products can be used as appropriate. An example of a commercially available product containing the citrus-derived dietary fiber is Herbacell AQ Plus (MP Gokyo Food & Chemical Co., Ltd.), an example of a commercially available product containing the bamboo-derived dietary fiber is UNICELL BF30 (DM Mitsui Sugar Co., Ltd.), an example of a commercially available crystalline cellulose product is Ceolus UF-F702 (Asahi Kasei Corporation), and an example of a commercially available microcrystalline cellulose product is Endurance MCC VE-050 (FMC Biopolymer).

[0023] The content of the (B) insoluble dietary fiber in the quality preservative is not particularly limited and can be appropriately selected depending on the amount to be used, etc.

[0024] <(C) Calcium acetate> The (C) calcium acetate is not particularly limited as long as it is of a grade suitable for food applications, and can be selected appropriately.

[0025] The calcium acetate (C) is commercially available, and a commercially available product can be used as appropriate.

[0026] The content of the (C) calcium acetate in the quality preservative is not particularly limited and can be appropriately selected depending on the amount to be used, etc.

[0027] <Other ingredients> The other components are not particularly limited as long as they do not impair the effects of the present invention and can be selected appropriately. Examples of the other components include (D) one or more selected from phosphates and glucono-delta-lactone, (E) sodium bicarbonate, (F) pH adjusters, (G) magnesium caseinate, components that themselves have bacteriostatic activity (organic acids and salts thereof such as lactic acid, acetic acid, citric acid, etc., amino acids such as alanine, ferulic acid, glycerin fatty acid esters, ethanol, lysozyme, plant extracts such as mustard extract, horseradish extract, tea extract, licorice oil extract, yucca extract, and rosemary extract), salts such as salt, sugars (monosaccharides, disaccharides, maltotriose, oligosaccharides, dextrin, sugar alcohols, etc.), and the like. chol, etc.), protein hydrolysates, peptides, emulsifiers (glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated lecithin, calcium stearoyl lactylate, sodium stearoyl lactylate, starch octenylsuccinate sodium salt, etc.), thickening polysaccharides (gum arabic, xanthan gum, welan gum, tamarind seed gum, carrageenan, curdlan, succinoglycan, locust bean gum, tara gum, pectin, alginates, alginic acid esters, etc.), antioxidants (tocopherols, rosemary extract, catechin, tea extract), etc. The other ingredients may be used alone or in combination of two or more.

[0028] Among these, it is preferable that the quality preservation agent contains (D) one or more selected from phosphates and gluconodeltalactone, (E) sodium bicarbonate, (F) a pH adjuster, and (G) magnesium caseinate, in order to further enhance the quality preservation effect.

[0029] The other components are commercially available, and commercially available products can be used as appropriate.

[0030] The content of the other ingredients in the quality preservative is not particularly limited and can be appropriately selected depending on the amount to be used, etc.

[0031] -(D) one or more selected from phosphates and glucono-delta-lactone (hereinafter sometimes referred to as "component (D)")- The component (D) is not particularly limited as long as it is of a grade suitable for food applications, and can be selected appropriately.

[0032] Examples of the phosphate salt include monosodium phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, potassium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate (sodium acid pyrophosphate), monocalcium phosphate, sodium metaphosphate, and the like. Among these, monosodium phosphate and disodium dihydrogen pyrophosphate are preferred.

[0033] The component (D) may be used alone or in combination of two or more.

[0034] -(E) Sodium bicarbonate- The sodium hydrogen carbonate (E) can be appropriately selected without any particular limitation as long as it is of a grade suitable for food applications.

[0035] -(F) pH adjuster- The (F) pH adjuster is not particularly limited and can be appropriately selected as long as it is of a grade suitable for food applications. Examples of the pH adjuster include organic acids such as lactic acid, acetic acid, citric acid, succinic acid, and malic acid, or salts thereof, sodium carbonate, potassium carbonate, calcium oxide, and sodium hydroxide.

[0036] The (F) pH adjuster may be used alone or in combination of two or more kinds.

[0037] -(G) Magnesium caseinate- The (G) magnesium caseinate is not particularly limited and can be appropriately selected as long as it is of a grade suitable for food applications.

[0038] <Aspect> The quality preservative can be a mixed preparation containing (A) ascorbic acid and / or a salt thereof, (B) insoluble dietary fiber, (C) calcium acetate, and, if necessary, further other ingredients. When formulating the mixed preparation, the (A) ascorbic acid and / or a salt thereof, the (B) insoluble dietary fiber, and the (C) calcium acetate may be used alone, or the other ingredients may be added as necessary, or an auxiliary agent may be used as a formulation raw material. The auxiliary agent is not particularly limited and can be selected appropriately; preferred examples include table salt, polysaccharides (e.g., dextrin), and emulsifiers. The quality preservative may be prepared not as a mixed preparation as described above, but by using predetermined amounts of each component at the stage of preparing a solution. The form of the quality preservative is not particularly limited and can be selected appropriately. Examples include solids such as powder and granules, and liquids dissolved in solvents suitable for food applications such as water and alcohol.

[0039] <Use> The manner of use of the quality preservative is not particularly limited and can be selected appropriately, but it is preferably in the form of a solution containing the above-mentioned components. The solvent used in the solution is not particularly limited, and any solvent that can be used for food applications, such as water or alcohol, can be appropriately selected.

[0040] The method for treating the peeled and / or cut vegetables and fruits with the solution is not particularly limited and can be selected appropriately, and examples thereof include a method of immersing the peeled and / or cut vegetables and fruits in the solution, a method of spraying or applying the solution to the peeled and / or cut vegetables and fruits, etc. These may be used alone or in combination of two or more. The quality preservative may be added or mixed in the form of a solid such as powder or granules to peeled and / or cut vegetables and fruits.

[0041] -Usage amount- The amount of the quality preservative used is not particularly limited as long as effective amounts of (A) ascorbic acid and / or its salt, (B) insoluble dietary fiber, and (C) calcium acetate are used, and can be selected appropriately.

[0042] [(A) Ascorbic acid and / or its salt] The amount of (A) ascorbic acid and / or its salt used is not particularly limited and can be selected as appropriate. For example, when using the solution to treat peeled and / or cut vegetables and fruits, the amount of (A) ascorbic acid and / or its salt used, i.e., the content of (A) ascorbic acid and / or its salt in the solution, is not particularly limited and can be selected as appropriate, but is preferably 1.8 to 15% by mass, more preferably 3.5 to 12% by mass. If the content of (A) ascorbic acid and / or its salt in the solution is less than 1.8% by mass, the browning inhibitory effect may be insufficient. If it exceeds 15% by mass, vegetables and fruits may drip during storage or the taste may become undesirable.

[0043] [(B) Insoluble dietary fiber] The amount of the (B) insoluble dietary fiber used is not particularly limited and can be selected as appropriate. For example, when using the solution to treat peeled and / or cut vegetables and fruits, the amount of the (B) insoluble dietary fiber used, i.e., the content of the (B) insoluble dietary fiber in the solution, is not particularly limited and can be selected as appropriate, but is preferably 0.18 to 3.5% by mass, more preferably 0.3 to 2.8% by mass. If the content of the (B) insoluble dietary fiber in the solution is less than 0.18% by mass, the browning inhibitory effect may be insufficient. If it exceeds 3.5% by mass, the insoluble dietary fiber attached to the vegetables and fruits may cause an undesirable texture or reduce workability.

[0044] [(C) Calcium acetate] The amount of (C) calcium acetate used is not particularly limited and can be selected as appropriate. For example, when using the solution to treat peeled and / or cut vegetables and fruits, the amount of (C) calcium acetate used, i.e., the content of (C) calcium acetate in the solution, is not particularly limited and can be selected as appropriate, but is preferably 0.8 to 5% by mass, more preferably 1 to 4% by mass. If the content of (C) calcium acetate in the solution is less than 0.8% by mass, the browning inhibitory effect may be insufficient, and if it exceeds 5% by mass, the taste of the vegetables and fruits may become undesirable.

[0045] [(D) one or more selected from phosphates and glucono-delta-lactone] The amount of component (D) used is not particularly limited and can be selected as appropriate. For example, when using the solution to treat peeled and / or cut vegetables and fruits, the amount of component (D) used, i.e., the content of component (D) in the solution, is not particularly limited and can be selected as appropriate, but is preferably greater than 0% by mass and not greater than 8% by mass. If the content of component (D) in the solution exceeds 8% by mass, the color and taste of the vegetables and fruits may become undesirable.

[0046] [(E) Sodium bicarbonate] The amount of sodium bicarbonate (E) used is not particularly limited and can be selected as appropriate. For example, when using the solution to treat peeled and / or cut vegetables and fruits, the amount of sodium bicarbonate (E) used, i.e., the content of sodium bicarbonate (E) in the solution, is not particularly limited and can be selected as appropriate, but is preferably greater than 0% by mass and not greater than 5% by mass. If the content of sodium bicarbonate (E) in the solution exceeds 5% by mass, the taste of the vegetables and fruits may become undesirable or dripping may occur.

[0047] [(F) pH adjuster] The amount of the (F) pH adjuster used is not particularly limited and can be selected appropriately. For example, when the solution is used to treat peeled and / or cut vegetables and fruits, the amount of the (F) pH adjuster used, i.e., the content of the (F) pH adjuster in the solution, is not particularly limited and can be selected appropriately depending on the target pH of the solution, etc.

[0048] When the solution is used to treat the peeled and / or cut vegetables and fruits, the pH of the solution is not particularly limited and can be selected appropriately, but it is preferably adjusted to a pH range of 8 to 10. Adjusting the pH to the preferred range is advantageous in that it is more effective in maintaining the quality of the peeled and / or cut vegetables and fruits. The pH of the solution can be adjusted using the (F) pH adjuster. In the present invention, pH refers to the pH at 20°C.

[0049] [(G) Magnesium caseinate] The amount of (G) magnesium caseinate used is not particularly limited and can be selected as appropriate. For example, when using the solution to treat peeled and / or cut vegetables and fruits, the amount of (G) magnesium caseinate used, i.e., the content of (G) magnesium caseinate in the solution, is not particularly limited and can be selected as appropriate, but is preferably greater than 0% by mass and not greater than 5% by mass. If the content of (G) magnesium caseinate in the solution exceeds 5% by mass, the taste of the vegetables and fruits may become undesirable or dripping may occur.

[0050] -Time of use- The timing at which the quality preservative is applied to peeled and / or cut vegetables and fruits is not particularly limited and can be selected as appropriate. The number of times the quality preservative is applied to peeled and / or cut vegetables and fruits is not particularly limited and can be selected appropriately, and may be one or more times. The application time (treatment time) can also be selected appropriately.

[0051] The quality preservative may be used alone or in combination with other preparations such as a shelf life improver.

[0052] The quality preservative can be suitably used to prevent discoloration during storage at 4°C to 30°C.

[0053] <Peeled and / or cut vegetables and fruits> In the present invention, peeled and / or cut vegetables and fruits refer to vegetables that have been peeled and / or cut, or fruits that have been peeled and / or cut. The vegetables and fruits that are the subject of quality preservation in this invention are those that are peeled and / or cut and used in various foods, i.e., vegetables and fruits that are eaten as is without being peeled and / or cut are excluded.

[0054] The peeled and / or cut vegetables and fruits are not particularly limited and can be appropriately selected depending on the purpose. For example, examples of foods that are problematic due to red discoloration during storage include cut lettuce (cut head lettuce, leaf lettuce, cos lettuce, etc.), peeled and / or cut burdock, and peeled and / or cut taro. Examples of products that are problematic for browning during storage include peeled and / or cut apples, peeled and / or cut lotus root, peeled and / or cut sweet potatoes, peeled and / or cut nagaimo (Japanese yam), peeled and / or cut peaches, peeled and / or cut loquats, and peeled and / or cut daikon radishes. Examples of products that are prone to blackening during storage include cut cabbage, cut chrysanthemum, cut mushrooms, peeled and / or cut avocado, peeled and / or cut banana, peeled and / or cut potato, peeled and / or cut eggplant, peeled and / or cut pear, and cut Chinese cabbage. Other examples include peeled and / or cut butterbur, which is prone to discoloring to reddish-black or brownish-red, and peeled and / or cut tomatoes, which are prone to blackening and discoloration during storage. The peeled and / or cut vegetables and fruits are not limited to those exemplified above. The shape and size of the peeled and / or cut vegetables and fruits are also not particularly limited and can be selected appropriately.

[0055] The quality preservative is preferably used to treat fresh produce or frozen fresh produce, but it can also be used to treat processed products (such as those that have been steamed, baked, seasoned, etc.) of these produce.

[0056] (How to preserve the quality of peeled and / or cut vegetables and fruits) The quality preservation method of peeled and / or cut vegetables and fruits of the present invention (hereinafter sometimes referred to as "quality preservation method") includes at least a processing step, and may further include other steps as necessary.

[0057] <Processing process> The treatment step is a step of treating peeled and / or cut vegetables and fruits with a solution containing (A) 1.8 to 15 mass% of ascorbic acid and / or a salt thereof, (B) 0.18 to 3.5 mass% of insoluble dietary fiber, and (C) 0.8 to 5 mass% of calcium acetate. The solution may further contain other components as necessary.

[0058] The method for the treatment step is not particularly limited and can be selected as appropriate. For example, the treatment step can be carried out in the same manner as described in the "Use" section of the present invention (the agent for preserving the quality of peeled and / or cut vegetables and fruits).

[0059] The peeled and / or cut vegetables and fruits are the same as those described in the <Peeled and / or Cut Vegetables and Fruits> section of the (Quality Preservative for Peeled and / or Cut Vegetables and Fruits) of the present invention described above.

[0060] The quality preservation agent and quality preservation method of the present invention can simply and effectively preserve the quality of peeled and / or cut vegetables and fruits during storage. Furthermore, the present invention uses (A) ascorbic acid and / or a salt thereof, (B) insoluble dietary fiber, and (C) calcium acetate as active ingredients of the quality preservation agent for peeled and / or cut vegetables and fruits, which have a proven track record of use as food additives and are widely consumed in the diet, and therefore is highly safe. [Example]

[0061] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0062] (Test Example 1) <Test Examples 1-1 to 1-7> As an example of peeled and / or cut vegetables and fruits, the following test was carried out using peeled and cut bananas.

[0063] - Preparation of solutions - Each component shown in Table 1 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 1 below.

[0064] -Peeling and / or cutting vegetables and fruits- Peeled bananas were sliced ​​into round slices and immersed in the above solution for 30 minutes. After immersion, the bananas were drained in a colander. The drained bananas were placed in a storage container and stored at 10°C.

[0065] -evaluation- The condition of the bananas was visually inspected 48 hours after the start of storage, and the effect on quality preservation (effect of inhibiting discoloration and browning) was evaluated. The higher the effect on quality preservation (lower degree of discoloration and browning), the more "+" marks there were, and "-" marks indicated no effect on quality preservation (complete discoloration and browning). The evaluation results are shown in Table 1. Figures 1 and 2 show the condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage.

[0066] [Table 1]

[0067] In addition, in Test Example 1-7, dripping was observed.

[0068] (Test Example 2) <Test Examples 2-1 to 2-7> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0069] - Preparation of solutions - Each component shown in Table 2 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 2 below.

[0070] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0071] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 2. Figures 3 and 4 show the condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage.

[0072] [Table 2]

[0073] In addition, in Test Example 2-7, the amount of citrus-derived dietary fiber was so large that the solution became paste-like, clung to the material, and could not be drained.

[0074] (Test Example 3) <Test Examples 3-1 to 3-4> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0075] - Preparation of solutions - Each component shown in Table 3 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 3 below.

[0076] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0077] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 3. Figure 5 shows the condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage.

[0078] [Table 3]

[0079] (Test Example 4) <Test Examples 4-1 to 4-7> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0080] - Preparation of solutions - Each component shown in Table 4 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 4 below.

[0081] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0082] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 4. Figures 6 and 7 show the condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage.

[0083] [Table 4]

[0084] Test Example 4-7 had a strong astringent taste.

[0085] (Test Example 5) <Test Examples 5-1 to 5-6> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0086] - Preparation of solutions - Each component shown in Table 5 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 5 below.

[0087] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0088] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 5. Figures 8 and 9 show the condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage.

[0089] [Table 5]

[0090] In Test Example 5-6, the flesh turned yellow, softened, and tasted bitter.

[0091] (Test Example 6) <Test Examples 6-1 to 6-5> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0092] - Preparation of solutions - Each component shown in Table 6 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 6 below.

[0093] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0094] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 6. Figure 10 shows the condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage.

[0095] [Table 6]

[0096] (Test Example 7) <Test Examples 7-1 to 7-6> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0097] - Preparation of solutions - Each component shown in Table 7 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 7 below.

[0098] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0099] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 7. The condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage are shown in Figures 11 and 12.

[0100] [Table 7]

[0101] In addition, in Test Example 7-6, dripping was observed and the tea was bitter.

[0102] (Test Example 8) <Test Examples 8-1 to 8-6> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0103] - Preparation of solutions - Each component shown in Table 8 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 8 below.

[0104] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0105] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 8. The condition of the bananas at the start of storage (immediately after treatment) and after 48 hours of storage is shown in Figures 13 and 14.

[0106] [Table 8]

[0107] In addition, in Test Example 8-6, dripping occurred and the tea was bitter.

[0108] (Test Example 9) <Test Examples 9-1 to 9-4> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0109] - Preparation of solutions - Each component shown in Table 9 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 9 below. Sodium hydroxide was used as an example of a pH adjuster to adjust the pH.

[0110] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0111] -evaluation- The condition of the bananas after 48 hours of storage was visually inspected, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 9. Figure 15 shows the condition of the bananas at the start of storage (immediately after treatment), 24 hours after storage, and 48 hours after storage.

[0112] [Table 9]

[0113] (Test Example 10) <Test Examples 10-1 to 10-2> As in Test Example 1, the following test was carried out using peeled and cut bananas.

[0114] - Preparation of solutions - Each component shown in Table 10 below was dissolved in water to prepare a solution containing the components in the amounts shown in Table 10 below.

[0115] -Peeling and / or cutting vegetables and fruits- Bananas treated in the same manner as in Test Example 1 were placed in a storage container and stored at 10°C.

[0116] -evaluation- The condition of the bananas was visually inspected 48 hours after the start of storage, and the effect of inhibiting discoloration and browning was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 10.

[0117] [Table 10]

[0118] As described above, the present invention makes it possible to prevent discoloration or browning of peeled and / or cut vegetables and fruits during storage and to preserve their quality, such as color, freshness, flavor, etc. Furthermore, the present invention is highly safe and can easily and effectively preserve their quality.

Claims

1. A quality preservation agent for peeled and / or cut vegetables and fruits, characterized by containing (A) ascorbic acid and / or a salt thereof, (B) insoluble dietary fiber, and (C) calcium acetate as active ingredients.

2. The quality preservative for peeled and / or cut vegetables and fruits according to claim 1, which is used as a solution containing 1.8 to 15% by mass of (A) ascorbic acid and / or a salt thereof, 0.18 to 3.5% by mass of (B) insoluble dietary fiber, and 0.8 to 5% by mass of (C) calcium acetate.

3. 3. The quality preservation agent for peeled and / or cut vegetables and fruits according to claim 1 or 2, wherein the (B) insoluble dietary fiber is one or more selected from the group consisting of citrus-derived dietary fiber, bamboo-derived dietary fiber, and crystalline cellulose.

4. The quality preservation agent for peeled and / or cut vegetables and fruits according to claim 1 or 2, further containing one or more selected from (D) phosphate and glucono delta lactone, and used as a solution containing more than 0% by mass and not more than 8% by mass of the one or more selected from (D) phosphate and glucono delta lactone.

5. The quality preservative for peeled and / or cut vegetables and fruits according to claim 1 or 2, further comprising (E) sodium bicarbonate, and used as a solution containing more than 0% by mass and not more than 5% by mass of said (E) sodium bicarbonate.

6. The quality preservative for peeled and / or cut vegetables and fruits according to claim 1 or 2, which further contains (F) a pH adjuster and is used as a solution having a pH of 8 to 10.

7. The quality preservation agent for peeled and / or cut vegetables and fruits according to claim 1 or 2, further containing (G) magnesium caseinate, and used as a solution containing more than 0% by mass and not more than 5% by mass of said (G) magnesium caseinate.

8. 3. The quality preservative for peeled and / or cut vegetables and fruits according to claim 1 or 2, which prevents discoloration during storage at 4°C to 30°C.

9. A method for preserving the quality of peeled and / or cut vegetables and fruits, comprising treating peeled and / or cut vegetables and fruits with a solution containing (A) 1.8 to 15 mass% of ascorbic acid and / or a salt thereof, (B) 0.18 to 3.5 mass% of insoluble dietary fiber, and (C) 0.8 to 5 mass% of calcium acetate.

10. The method for preserving the quality of peeled and / or cut vegetables and fruits according to claim 9, further comprising treating the vegetables and fruits with a solution containing more than 0% by mass and not more than 8% by mass of (D) one or more selected from phosphates and glucono-delta-lactone.

11. The method for preserving the quality of peeled and / or cut vegetables and fruits according to claim 9 or 10, further comprising treating the vegetables and fruits with a solution containing (E) more than 0% by mass and not more than 5% by mass of sodium bicarbonate.

12. The method for preserving the quality of peeled and / or cut vegetables and fruits according to claim 9 or 10, further comprising treating the vegetables and fruits with a solution whose pH has been adjusted to 8 to 10 using a pH adjuster (F).

13. The method for preserving the quality of peeled and / or cut vegetables and fruits according to claim 9 or 10, which prevents discoloration during storage at 4°C to 30°C.

Images