Treatment method

Abstract

To provide a treatment method that enables prevention of color tone change of chlorophyll in an industrially advantageous manner.SOLUTION: A treatment method, comprising a step of bringing a chlorophyll-containing material including a plant, phytoplankton, algae, or a processed product thereof into contact with proline and / or glutamine.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for treating chlorophyll-containing materials, particularly to an anti-fading treatment. [Background technology]

[0002] Traditionally, chlorophyll-containing substances have been processed into food and beverages or consumed as is. However, over time, chlorophyll decomposes and its absorption wavelength changes. Therefore, when chlorophyll-containing substances are used in vegetables, etc., it is desirable to suppress the decomposition of chlorophyll and prevent the change in absorption wavelength. In particular, pickles with a pH of 6 or less have the problem of chlorophyll deterioration.

[0003] Patent Document 1 describes the use of an aqueous suspension of lactic acid bacteria containing divalent metal ions to inhibit the decomposition of chlorophyll. However, ingesting large amounts of divalent metal ions is not very desirable, control of lactic acid bacteria is not easy, and the inhibition time is short. Furthermore, it is still not satisfactory for application to pickles with a pH of 6 or less. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 4700497 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a treatment method that can prevent the change in color tone of chlorophyll in an industrially advantageous manner. [Means for solving the problem]

[0006] As a result of intensive research to achieve the above-mentioned object, the present inventors have discovered that a treatment method including a step of contacting a chlorophyll-containing material with proline and / or glutamine can efficiently prevent changes in the color tone of chlorophyll, and that when the chlorophyll-containing material is applied to food or drink, the decomposition of chlorophyll can also be suppressed, and have found that such a treatment method can solve all of the above-mentioned conventional problems at once. Furthermore, after obtaining the above findings, the present inventors conducted further studies and completed the present invention.

[0007] That is, the present invention relates to the following inventions. (1) A treatment method comprising a step of contacting a chlorophyll-containing material with proline and / or glutamine. (2) The treatment method according to (1), wherein the contact is carried out by impregnation. (3) The method for treating according to (1), wherein the chlorophyll-containing material is brought into contact with proline and glutamine. (4) The method according to (1), wherein the proline is L-proline. (5) The treatment method according to (1), wherein the contact is carried out using an aqueous solution of the proline and / or glutamine. (6) The method according to (1), wherein the chlorophyll-containing substance is a plant, phytoplankton, algae, or a processed product thereof. (7) The method according to (1), wherein the chlorophyll-containing material is a plant or a processed product thereof. (8) The treatment method according to (1), which is a treatment to prevent fading. (9) A chlorophyll-containing material treated by the treatment method described in (1) above. (10) The chlorophyll-containing substance according to (9), which is a plant, phytoplankton, algae, or a processed product thereof. (11) The chlorophyll-containing substance according to (9), wherein the chlorophyll-containing substance is a plant or a processed product thereof. (12) A processed product of a chlorophyll-containing material, characterized in that it contains proline and / or glutamine as an additive. (13) The processed product according to (12), wherein the additive is an anti-fading agent. (14) The processed product according to (12), which contains proline and glutamine as the additives. (15) The processed product according to (12), which is a food or drink. [Effects of the Invention]

[0008] The treatment method of the present invention can prevent the change in color tone of chlorophyll in an industrially advantageous manner. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a diagram illustrating the results of evaluating whether or not there is a change in color tone in an example. [Figure 2] FIG. 1 is a diagram illustrating the results of evaluating whether or not there is a change in the color tone of chloroplasts in an example. DETAILED DESCRIPTION OF THE INVENTION

[0010] The treatment method of the present invention is characterized by including a step of contacting a chlorophyll-containing material with proline and / or glutamine.

[0011] The chlorophyll-containing substance is not particularly limited as long as it is an organism containing chlorophyll. Suitable examples of the chlorophyll-containing substance include plants, phytoplankton, algae, and processed products thereof. In the present invention, the chlorophyll-containing substance is preferably a plant or a processed product thereof. Within these preferred ranges, the ability of proline and / or glutamine to inhibit the degradation of chlorophyll can be further improved. Suitable examples of the plant include green vegetables. Suitable examples of the processed product include pickled green vegetables.

[0012] The proline and / or glutamine can be used as is or in the form of a salt or salts thereof. In the present invention, it is preferable to use L-proline and / or L-glutamine as the proline and / or glutamine. Within such a preferred range, the color stability of chlorophyll can be improved.

[0013] The contact method is not particularly limited as long as it allows the proline and / or glutamine to come into contact with the chlorophyll-containing substance, and known contact methods can be used. A suitable example of the contact method is an impregnation method. Examples of the impregnation method include immersion, coating, and spraying. The contact time is not particularly limited as long as it does not impair the object of the present invention, but is preferably 1 hour or more. The contact temperature is also not particularly limited, but is preferably 0°C to 60°C.

[0014] Preferred embodiments of the present invention will be specifically described below, but the present invention is not limited to these examples.

[0015] [Example]

[0016] (Examples 1 to 3 and Comparative Examples 1 to 3) <Process> A seasoning liquid was prepared by adding and dissolving the additives shown in Table 1 below to the seasonings shown in Table 2 below. Cabbage cut into bite-sized pieces that had been sterilized with a sodium hypochlorite aqueous solution was immersed in the seasoning liquid at a pH of 5.5 in a cabbage:seasoning liquid ratio of 1:1, and the cabbage was evacuated to an 80% vacuum and left to stand overnight in a refrigerator at 5°C. The cabbage was then left to stand for 6 days under light irradiation at 14°C to 17°C and 3200 to 3400 lux.

[0017] [Table 1]

[0018] [Table 2]

[0019] Color evaluation 1: Color tone equivalent to that of the non-additive group 2: Slightly brighter color than the non-additive group 3: Color tone equivalent to that of the 1% sodium ascorbate addition group 4: Better color than the 1% sodium ascorbate addition group 5: Almost no fading observed

[0020] The results of evaluating the color tone of the cabbage after light irradiation are shown in Figure 1. As shown in Figure 1, the product of the present invention has a good color tone of chlorophyll, while the comparative product shows a change in color tone of chlorophyll. This shows that the product of the present invention can prevent the change in color tone of chlorophyll. In particular, the product of the present invention can exert a good effect even when treated at pH 6 or less.

[0021] (Test Example 1) The increase or decrease in the free proline and / or glutamine content in the cabbages of Examples 1 and 2 was measured using an automated amino acid analysis method. However, since this measurement method involves hydrolyzing glutamine to glutamic acid, the concentration was analyzed as glutamic acid and converted into glutamine concentration from the molar mass. Therefore, the glutamic acid contained in the cabbage was also calculated as glutamine, but this is considered to be an effective evaluation method for comparing the increase or decrease in content. The results are shown in Table 3 below. Table 3 shows that the free proline and / or glutamine content in the cabbage increased.

[0022] [Table 3]

[0023] (Examples 4 to 5 and Comparative Example 4) <Process> 51 g spinach in chilled 0.33 M sorbitol, 0.2 mM MgCl, pH 6.5 2、100 mL of 20 mM MES-Tris buffer was added, and the tissue was disrupted in a food processor. Coarse plant debris was removed, and the mixture was centrifuged at 2200 g for 30 seconds to collect the precipitate. The precipitate was dispersed in 40 mL of 0.33 M Sorbitol-Tris buffer solution (pH 7.5), centrifuged at 2200 g for 20 seconds, and the precipitate was collected and used as chloroplasts. Chloroplasts were dispersed in 20 mM MES-Tris buffer (pH 6.5), and the additives shown in Table 4 below were added, followed by irradiation at 10°C under a fluorescent lamp at approximately 3500 lux. The absorbance of the sample irradiated with light was measured using a spectrophotometer each time, and the amount of chlorophyll contained in the chloroplasts was calculated using the following formula (A) and compared as an estimated amount. The formula (A) for estimating the amount of chlorophyll in a sample is based on Arnon DI, McSwain BD, Tsujimoto HY, Wada K (1974) Biochim BiopHys Acta 357: 231-245. The calculated results are shown in Figure 2.

[0024]

number

[0025] [Table 4]

[0026] As can be seen from Figure 2, the product of the present invention significantly suppressed chloroplast fading compared to the comparative example from three days after light irradiation, demonstrating that the product of the present invention can prevent changes in chlorophyll color even in living chloroplasts. [Industrial Applicability]

[0027] The treatment method of the present invention, which includes a step of contacting a chlorophyll-containing substance with proline and / or glutamine, can provide a treatment method that can prevent changes in the color tone of chlorophyll in an industrially advantageous manner.

Claims

1. A treatment method comprising a step of contacting a chlorophyll-containing material with proline and / or glutamine.

2. 2. The method of claim 1, wherein said contacting is by impregnation.

3. 2. The method of claim 1, wherein the chlorophyll-containing material is contacted with proline and glutamine.

4. 2. The method according to claim 1, wherein the proline is L-proline.

5. 2. The method according to claim 1, wherein the contact is carried out with an aqueous solution of the proline and / or glutamine.

6. 2. The method according to claim 1, wherein the chlorophyll-containing material is a plant, a phytoplankton, an alga, or a processed product thereof.

7. 2. The method according to claim 1, wherein the chlorophyll-containing material is a plant or a processed product thereof.

8. 2. The treatment method according to claim 1, which is an anti-fading treatment.

9. A chlorophyll-containing material treated by the method of claim 1.

10. 10. The chlorophyll-containing material according to claim 9, which is a plant, phytoplankton, algae, or a processed product thereof.

11. The chlorophyll-containing material according to claim 9, wherein the chlorophyll-containing material is a plant or a processed product thereof.

12. A processed product of a chlorophyll-containing material, characterized in that it contains proline and / or glutamine as an additive.

13. 13. The processed product according to claim 12, wherein the additive is an anti-fading agent.

14. 13. The processed product of claim 12, wherein the additives include proline and glutamine.

15. The processed product according to claim 12, which is a food or drink.

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