Method for maintaining freshness of fresh food, fresh food, and composition for maintaining freshness of fresh food

Abstract

To provide a method for maintaining the freshness of a perishable food, capable of maintaining the freshness of the perishable food, having high safety and capable of reducing the resistance of consumers.SOLUTION: A method for maintaining freshness of a perishable food includes coating the perishable food with a seaweed-containing composition containing seaweed, wherein the seaweed-containing composition contains insoluble dietary fibers derived from seaweed.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for maintaining the freshness of fresh food, fresh food, and a composition for maintaining the freshness of fresh food. [Background technology]

[0002] In recent years, food waste has become a serious social issue worldwide. Food waste refers to food that is discarded even though it is still edible. According to a 2019 report by the Food and Agriculture Organization of the United Nations (FAO), approximately one-third of the food produced worldwide is wasted. This not only wastes resources involved in production, but also increases the burden on the environment, making it an urgent task to reduce food waste in order to build a sustainable society.

[0003] One of the major causes of food waste is food spoilage and deterioration in quality. In particular, fruits and vegetables after harvest are easily damaged during transportation and storage, and as a result are often discarded. Preservation technologies such as packaging and freezing have been developed to reduce food waste, but many of them have limitations in their scope of application, such as the use of chemicals or the need for special equipment.

[0004] One of the techniques that has attracted attention as a way to broaden the scope of application is the technique of coating food with edible materials. For example, a method has been proposed in which a plant extract composition is applied to agricultural products to form a protective coating on the agricultural products (see, for example, Patent Document 1).

[0005] In addition, a method has been proposed for forming an edible coating on the surface of an ingredient, in which a first agent containing high molecular weight polysaccharides derived from seaweed that form a gel upon reaction with metal ions and edible plant fiber derived from pulp is brought into contact with the surface of the ingredient, and then a second agent containing metal ions is brought into contact to form a coating (see, for example, Patent Document 2). Summary of the Invention [Problem to be solved by the invention]

[0006] One aspect of the present invention aims to provide a method for maintaining the freshness of fresh food, which can maintain the freshness of fresh food, is highly safe, and reduces consumer resistance. [Means for solving the problem]

[0007] One aspect of the present invention as a means for solving the problem is a method for maintaining the freshness of fresh food, which comprises coating the fresh food with a seaweed-containing composition containing seaweed, wherein the seaweed-containing composition contains insoluble dietary fiber derived from seaweed. [Effects of the Invention]

[0008] According to one aspect of the present invention, a method for maintaining the freshness of fresh food can be provided that can maintain the freshness of fresh food, is highly safe, and reduces consumer resistance. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a flowchart showing an example of a method for maintaining the freshness of fresh food according to one embodiment of the present invention. [Figure 2] FIG. 2 is a diagram showing the appearance of bananas of Example 1 according to one embodiment of the present invention and bananas of Comparative Example 1 after storage at room temperature for 5 days. [Figure 3] FIG. 3 is a diagram showing the appearance of the avocado of Example 2 according to one embodiment of the present invention and the avocado of Comparative Example 2 after storage at room temperature for four days. [Figure 4] FIG. 4 is a graph showing the change in weight of the avocados of Example 2 according to one embodiment of the present invention and the avocados of Comparative Example 2 during storage at room temperature for four days. [Figure 5] FIG. 5 is a diagram showing the appearance of the cucumber of Example 3 according to one embodiment of the present invention and the cucumber of Comparative Example 3 after storage at room temperature for 5 days. [Figure 6] FIG. 6 is a diagram showing the appearance of the frozen tuna fillet of Example 4 according to one embodiment of the present invention and the frozen tuna fillet of Comparative Example 4 after thawing at room temperature for 3 hours. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described in detail. In the specification, unless otherwise specified, the use of "to" to indicate a range of values ​​means that the range includes the values ​​before and after it as the lower and upper limits.

[0011] (How to keep perishable food fresh) A method for maintaining the freshness of fresh food according to one embodiment of the present invention includes at least coating the fresh food with a seaweed-containing composition containing seaweed (hereinafter sometimes referred to as the "coating process"), and may further include other processes as necessary. The other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose.

[0012] The fresh foods targeted by the method for maintaining the freshness of fresh foods according to one embodiment of the present invention include fruits and vegetables (vegetables and fruits), fresh fish, meat, etc. Foods that have been subjected to heat treatment or drying and are classified as processed foods are not included in the fresh foods.

[0013] The fruits and vegetables are not particularly limited and can be appropriately selected depending on the purpose, including, but not limited to, climacteric fruits, non-climacteric fruits, fruits and vegetables with thin skin, and fruits and vegetables with thick and / or hard skin. Examples of climacteric fruits include bananas, melons, peaches, apples, pears, mangoes, avocados, and tomatoes. Non-climacteric fruits include, for example, citrus fruits, berries, grapes, etc. Examples of thin-skinned vegetables include cucumbers, strawberries, eggplants, etc. Thin-skinned vegetables include vegetables that have a thin skin, contain a lot of water, and are eaten with the skin. Examples of fruits and vegetables with thick and / or hard skin include pumpkins, melons, and pineapples.

[0014] There are no particular limitations on the fresh fish, which can be appropriately selected depending on the purpose. Examples include tuna, sardines, bonito, amberjack, mackerel, saury, yellowtail, amberjack, and Japanese amberjack.

[0015] The meat is not particularly limited and can be selected appropriately depending on the purpose, and examples include beef, pork, chicken, etc.

[0016] Fresh food may also be frozen. In the case where the fresh food is frozen fresh food, coating it can absorb and / or retain drips (sometimes called "cell fluid") that are generated from the fresh food when it is thawed, thereby suppressing the generation of drips.

[0017] As used herein, maintaining the freshness of fresh foods refers to preventing a decrease in the degree of freshness, such as preventing discoloration, delaying spoilage or softening of fruit, reducing weight and / or moisture loss during storage, and reducing the amount of dripping that occurs during thawing.

[0018] Figure 1 is a flowchart showing an example of a method for maintaining the freshness of fresh food according to one embodiment of the present invention. The method for maintaining the freshness of fresh food shown in Figure 1 includes a seaweed-containing composition preparation step (S1), a fresh food cleaning step (S2), a coating step (S3), a drying step (S4), a quality inspection step (S5), and a wrapping and / or packaging step (S6). Note that Figure 1 includes the seaweed-containing composition preparation step (S1), the fresh food cleaning step (S2), the drying step (S4), the quality inspection step (S5), and the wrapping and / or packaging step (S6), which correspond to other steps in the method for maintaining the freshness of fresh food according to one embodiment of the present invention, but the implementation of these other steps is optional in the method for maintaining the freshness of fresh food according to one embodiment of the present invention.

[0019] <Seaweed-containing composition preparation process> The seaweed-containing composition preparation step (S1) is a step of preparing a seaweed-containing composition containing seaweed (hereinafter, sometimes referred to as "seaweed-containing composition").

[0020] <<Seaweed-containing composition>> The seaweed-containing composition contains at least seaweed, and may further contain other components as needed.

[0021] Conventional technologies for coating foods with edible materials involve extracting water-soluble substances from seaweed using water or boiling water, and then removing insoluble substances as impurities. However, the extraction process itself is costly, and removing the insoluble substances as impurities reduces the weight by 5-44% (R. Penalver, Seaweeds as a Functional Ingredient for a Healthy Diet, Mar. Drugs 2020, 18(6), 301, Table 2), which increases the cost of the materials used. As a result, this technology has not yet reached a level where it can replace plastic packaging in terms of cost.

[0022] -seaweed- The seaweed-containing composition of this embodiment contains all of the components that make up seaweed, including water-soluble substances derived from seaweed, such as alginic acid, fucoidan, and carrageenan, and insoluble substances, such as insoluble dietary fiber, such as cellulose and lignin. In addition to polysaccharides such as alginic acid and cellulose, seaweed generally contains fucoidan, which has antibacterial properties; proteins; lipids; minerals such as iron, magnesium, and calcium; and salt derived from seawater, and contains many other beneficial substances that contribute to maintaining human health.

[0023] The type of seaweed is not particularly limited as long as it can be used in foods, and can be appropriately selected depending on the purpose, and examples include seaweed belonging to the genus Eucheuma, seaweed belonging to the genus Sargassum, seaweed belonging to the genus Turbinaria, seaweed belonging to the genus Gracilaria, etc. These may be used alone or in combination of two or more types.

[0024] The seaweed-containing composition contains all the components constituting seaweed, and therefore contains insoluble dietary fiber derived from seaweed. The content of the insoluble dietary fiber derived from seaweed in the seaweed-containing composition is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 3 to 50 mass % of the solid content, more preferably 5 to 44 mass %. The method for measuring the content of insoluble dietary fiber derived from seaweed is not particularly limited and can be appropriately selected depending on the purpose, and examples include the modified Prosky method.

[0025] The insoluble dietary fiber derived from seaweed is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include cellulose, lignin, etc. These may be used alone or in combination of two or more types.

[0026] The salt content of the seaweed-containing composition is not particularly limited and can be selected appropriately depending on the purpose, but it is preferably 1% by mass or less of the solid content. Seaweed generally contains salt in an amount close to the salt concentration of seawater, which is about 3.5% by mass. Furthermore, if a large amount of seawater is mixed in during the preparation of a seaweed-containing composition, the salt concentration will further increase upon drying. Therefore, the seaweed-containing composition may contain salt derived from seawater. When fresh foods are coated with a seaweed-containing composition having a high salt content, the skin of the fresh foods, especially fruits and vegetables, may dry out, but by setting the salt content within a preferred range, the dryness of the skin of the fresh foods can be further reduced. For example, in the case of fresh foods with thin skin and high moisture content, such as cucumbers and strawberries, it is suitable to set the salt content within the preferred range.

[0027] The method for measuring the salt content is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include a conductivity measurement method.

[0028] -Other ingredients- The other components in the seaweed-containing composition are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected depending on the purpose, such as synthetic polymers, lipids, antibacterial agents, antioxidants, emulsifiers, preservatives, pigments, etc. These may be used alone or in combination of two or more. The other components can more effectively maintain the freshness of various fresh foods depending on the purpose or function of the coating.

[0029] For example, antioxidants can be used to prevent oxidation and discoloration of the skin of fruits and vegetables. As the antioxidant, a known one can be appropriately selected, and examples thereof include ascorbic acid.

[0030] In addition, for example, by using a pigment that absorbs light of a specific wavelength, it is possible to mitigate photodecomposition and prevent color changes, and it is also possible to change the apparent color or make it a natural color that makes discoloration less noticeable.

[0031] There are no particular restrictions on the content of other ingredients in the seaweed-containing composition, and it can be selected appropriately taking into consideration cost and consumer acceptability, etc., but it is preferable that the content does not exceed the weight of the seaweed, which is the main ingredient.

[0032] The seaweed-containing composition preferably does not contain any chemically synthesized ingredients.

[0033] The form of the seaweed-containing composition is not particularly limited and can be selected appropriately depending on the purpose, and examples include powder, film (sometimes called "sheet"), gel, liquid, etc.

[0034] The form of the seaweed-containing composition may be changed as appropriate. For example, after preparing a powdered seaweed-containing composition, the seaweed-containing composition may be transported and / or stored, and then converted into a liquid, gel, film, or other form during the coating process.

[0035] The method for preparing the seaweed-containing composition is not particularly limited and can be appropriately selected depending on the shape of the seaweed-containing composition. For example, dried and crushed seaweed and other ingredients, if necessary, can be added to a food-safe solvent such as water or ethanol to prepare a liquid seaweed-containing composition. The preparation conditions are not particularly limited and can be appropriately selected depending on the purpose. For example, a homogeneous solution can be obtained by controlling the dissolution temperature and pH. The content of seaweed in the seaweed-containing composition is not particularly limited, and can be adjusted to a concentration suitable for the coating thickness and the method used in the coating process.

[0036] In addition, a liquid seaweed-containing composition can be powdered, filmed, or gelled using known methods to produce a seaweed-containing composition in other forms, such as powder, film, or gel.

[0037] The salt content of the seaweed-containing composition can also be adjusted by methods such as diluting the liquid seaweed-containing composition and filtering it through a filter, or selectively removing ions (salt) using an ion exchange membrane or ion exchange resin.

[0038] The seaweed-containing composition uses seaweed, a natural ingredient, as its raw material, which ensures safety and reduces costs by shortening the production process.

[0039] <Fresh food cleaning process> The fresh food cleaning step (S2) is a step of cleaning the surface of the fresh food. The fresh food cleaning process removes foreign matter such as soil, wax, impurities, etc. from the surface of fresh food. Cleaning and sanitizing the surface of fresh food improves adhesion of the seaweed-containing composition and reduces the number of microorganisms, thereby improving shelf life.

[0040] The cleaning method is not particularly limited and can be selected appropriately depending on the type of fresh food, etc. Examples include a method of using a brush or a washing tank to wash with water at an appropriate temperature and a suitable detergent. For example, in many cases, fresh produce is washed in a fruit sorting facility after harvesting, so existing washing equipment can be used as is.

[0041] In addition, in the fresh food cleaning process, drying can be carried out as necessary to remove unnecessary moisture.

[0042] <Coating process> The coating step (S3) is a step of coating fresh food with a seaweed-containing composition containing seaweed. By coating fresh food, it is possible to maintain its freshness. The coating may be performed in a manner in which a film of the seaweed-containing composition is formed on the surface of the fresh food, or in a manner in which the seaweed-containing composition is attached to the surface of the fresh food.

[0043] The coating method is not particularly limited and can be appropriately selected depending on the type of seaweed-containing composition, the characteristics of the fresh food, the type of coating, and the like. For example, in the case of a liquid seaweed-containing composition, examples of the method include painting, immersion, spraying, etc. More specifically, examples of the method include a brush, a immersion bath, a spray, and a method using inkjet technology.

[0044] In the case of a powdered or gelled seaweed-containing composition, examples include sprinkling it on the surface of fresh food to adhere it, or placing fresh food on top of the powdered or gelled seaweed-containing composition to adhere it to the surface.

[0045] In the case of a film-like seaweed-containing composition, for example, a method of wrapping the composition around fresh food to cover it can be mentioned.

[0046] When the fresh food is a frozen fresh food, it is preferable to use one or more seaweed-containing compositions selected from the group consisting of powder, film, and gel as the seaweed-containing composition, and to attach the seaweed-containing composition to the surface of the frozen fresh food.

[0047] The degree of coating (thickness, amount) is not particularly limited and can be selected appropriately depending on the type of seaweed-containing composition, the characteristics of the fresh food, the type of coating, etc., but it is preferable that the coating is applied uniformly to the surface of the fresh food. By applying a uniform coating, for example, the respiration rate of the fresh food can be adjusted and the number of days that the freshness can be maintained can be extended, thereby further improving the freshness-maintaining effect.

[0048] When the target is frozen fresh food, the timing of coating is not particularly limited and can be appropriately selected depending on the purpose. For example, when the seaweed-containing composition is in powder or gel form, the surface of the frozen fresh food can be coated when it is in an unfrozen state. Furthermore, when the seaweed-containing composition is in film form, the coating can be performed at any time from before freezing to thawing.

[0049] When coating fresh food with a powdered seaweed-containing composition, it is preferable to use a composition with a uniform particle size in order to avoid clumping and to obtain optimal appearance and texture.

[0050] <Drying process> The drying step (S4) is a step of drying the coated fresh food. By carrying out the drying step, it is possible to form a coating on the surface of the fresh food and to remove excess moisture from the surface of the coated fresh food.

[0051] The drying method is not particularly limited and can be appropriately selected depending on the type of seaweed-containing composition and the characteristics of the fresh food, and examples thereof include natural drying, hot air drying, freeze-drying, etc. These may be performed alone or in combination of two or more. Appropriate drying maximizes the adhesion and effectiveness of the coating.

[0052] <Quality inspection process> The quality inspection step (S5) is a step of inspecting whether the coating on the fresh food is properly applied.

[0053] The quality inspection method is not particularly limited and can be appropriately selected depending on the purpose, and examples include a visual inspection method, a camera image inspection method, etc. These methods may be performed alone or in combination of two or more.

[0054] Quality inspections can include checking the uniformity of coatings on fresh produce, the presence of blemishes, the presence of foreign matter, etc. Quality inspections can ensure consistent quality products and improve consumer confidence.

[0055] If the product fails the quality inspection, you can choose to re-inspect it, discard it, or go through the fresh food cleaning process again.

[0056] <Packaging and / or packaging process> The wrapping and / or packaging step (S6) is a step of wrapping and / or packaging the coated fresh food.

[0057] In the wrapping and / or packaging step, the coated fresh food product may be wrapped and / or packaged in a manner suitable for, for example, transportation.

[0058] There are no particular limitations on the type of packaging material, and it can be selected appropriately depending on the effect on the quality of the coated fresh food, the transportation conditions, etc. By selecting a packaging material that does not adversely affect the quality of the coated fresh food and transporting it under appropriate temperature and humidity conditions, it is possible to prevent damage and deterioration of the quality of the coated fresh food during transport, and reduce food waste.

[0059] Compared to traditional postharvest treatment technologies such as wax coatings and mildew inhibitors, the technology described in Patent Document 1, which employs a plant-based and sustainable manufacturing process, has the potential to improve preservation effectiveness and expand the range of applicable crops through precise application techniques. However, conventional technologies for coating food with edible materials use compounds that are chemically synthesized or extracted and / or purified from raw materials, and issues remain regarding their safety and consumer acceptability. Furthermore, as food additives, compounds are regulated under laws and safety standards that vary by region. The complexity of these regulations not only determines whether or not the technology can be adopted, but also poses challenges in deepening consumer understanding.

[0060] In one embodiment of the present invention, a method for maintaining the freshness of fresh food involves coating fresh food with a seaweed-containing composition that utilizes seaweed, which can be eaten directly without chemical synthesis or purification processes. This provides significant improvements in safety and environmental impact compared to conventional methods using chemical compounds. Furthermore, seaweed's natural gas barrier properties, moisture retention, and antibacterial properties allow the freshness of fresh food to be maintained for extended periods of time. Furthermore, consumers are already accepting seaweed as a food product, so there is little resistance to coating fresh food.

[0061] Furthermore, because the seaweed-based coating is biodegradable in soil and the ocean, it does not consume petroleum resources as compared to currently widely used plastic packaging, and there is no risk of contamination if it leaks into the soil or ocean. This could make it a sustainable food preservation technology option.

[0062] Discoloration of fruits and vegetables due to rotting, softening, damage, etc. is one indicator of a decline in food freshness, but this reduces consumer willingness to purchase and results in a significant drop in product value. Fruits and vegetables that have become particularly discolored are rejected during quality inspections before shipping, remain unsold in stores, or are spoiled after purchase by end consumers, and most are ultimately discarded without being recycled. The main factors that cause deterioration of freshness in fruits and vegetables are moisture loss, oxidation, mechanical damage, photolysis, and microbial spoilage. In particular, in climacteric fruits, the increase in ethylene due to respiration, as well as decay and softening, accelerates the aging of fruits and vegetables. The method for maintaining the freshness of fresh food according to one embodiment of the present invention has gas barrier properties, moisture retention properties, and antibacterial properties, and effectively suppresses these factors, but it is expected that the effects can be further enhanced by adding other functional substances as needed.

[0063] Furthermore, frozen fresh foods tend to drip when thawed, but the method for maintaining the freshness of fresh foods according to one embodiment of the present invention contributes to maintaining the quality of thawed fresh foods by suppressing the occurrence of drips, thereby increasing consumer purchasing interest while also enabling the maintenance of flavor and texture.

[0064] By maintaining the freshness of food using a method for maintaining the freshness of fresh food according to one embodiment of the present invention, it is possible to reduce food waste throughout the supply chain.

[0065] (Fresh food) A fresh food according to one embodiment of the present invention has a surface coated with a seaweed-containing composition containing seaweed.

[0066] <Seaweed-containing composition containing seaweed> The seaweed-containing composition containing seaweed is the same as the seaweed-containing composition containing seaweed in the method for maintaining the freshness of fresh food according to one embodiment of the present invention.

[0067] Coating of fresh food with a seaweed-containing composition containing seaweed can be carried out in the same manner as the coating step in the method for maintaining the freshness of fresh food according to one embodiment of the present invention.

[0068] The fresh food in the fresh food according to one embodiment of the present invention is the same as the fresh food in the method for maintaining the freshness of fresh food according to one embodiment of the present invention. As the fresh food according to one embodiment of the present invention, a frozen fresh food is preferably used.

[0069] (Composition for maintaining freshness of fresh foods) A composition for maintaining the freshness of fresh food according to one embodiment of the present invention contains at least seaweed, and may further contain other ingredients as needed.

[0070] The composition for maintaining the freshness of fresh food is the same as the seaweed-containing composition containing seaweed in the method for maintaining the freshness of fresh food according to one embodiment of the present invention.

[0071] The fresh foods targeted by the composition for maintaining the freshness of fresh foods are the same as the fresh foods in the method for maintaining the freshness of fresh foods according to one embodiment of the present invention. The composition for maintaining the freshness of fresh foods can be suitably used on frozen fresh foods. [Example]

[0072] Hereinafter, examples of the embodiments of the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples and comparative examples.

[0073] Example 1 <Preparation of composition for maintaining freshness of fresh food> As an example of seaweed, seaweed belonging to the genus Eucheuma was used. The seaweed was dried and then crushed. Water was added so that the crushed seaweed content was 5.0% by mass, to give a liquid composition for maintaining the freshness of fresh foods. The content of seaweed-derived insoluble dietary fiber in the liquid composition for maintaining the freshness of fresh food was 2.0% by mass (40% by mass of the solid content). The salt content in the liquid composition for maintaining the freshness of fresh food was 3.4% by mass of the solid content.

[0074] <Fresh food covering> As an example of fresh food, bananas were used, the surface of which had been washed. The liquid composition for maintaining freshness of fresh food was evenly applied to the entire surface of the banana and dried in a room environment to coat the banana with a coating thickness of approximately 1 μm.

[0075] (Comparative Example 1) Comparative Example 1 was the same as in Example 1 except that the bananas were not coated with the liquid composition for maintaining the freshness of fresh food.

[0076] <Evaluation> The bananas of Example 1 and Comparative Example 1 were stored at room temperature for 5 days. The appearance of the bananas after storage at room temperature for 5 days is shown in FIG.

[0077] As shown in Figure 2, the bananas of Comparative Example 1, which were not coated with the composition for maintaining the freshness of fresh foods, showed the usual black spots (sugar spots) after 5 days of storage. On the other hand, the bananas of Example 1, which were coated with the composition for maintaining the freshness of fresh foods, showed suppression of the occurrence of sugar spots even after 5 days of storage, demonstrating a freshness-maintaining effect.

[0078] Example 2 <Preparation of composition for maintaining freshness of fresh food> As an example of seaweed, seaweed belonging to the genus Sargassum was used, and a liquid composition for maintaining the freshness of fresh food was prepared in the same manner as in Example 1, except that water was added so that the content of crushed seaweed was 10.0% by mass. The content of seaweed-derived insoluble dietary fiber in the liquid composition for maintaining the freshness of fresh food was 4.0% by mass (40% by mass of the solid content). The salt content in the liquid composition for maintaining the freshness of fresh food was 3.4% by mass of the solid content.

[0079] <Fresh food covering> As an example of fresh food, avocado was used. The surface of the avocado was washed. The liquid composition for maintaining freshness of fresh food was applied evenly to the entire surface of the avocado after cleaning, and then dried in a room environment to coat the avocado with a coating thickness of approximately 2 μm.

[0080] (Comparative Example 2) Comparative Example 2 was the same as in Example 2 except that the avocado was not coated with the liquid composition for maintaining the freshness of fresh food.

[0081] <Evaluation> The avocados of Example 2 and Comparative Example 2 were stored at room temperature for four days. Figure 3 shows the appearance of the avocados after storage at room temperature for four days. Figure 4 is a graph showing the change in weight of the avocados during storage at room temperature for four days. Figure 4 shows the weight percentage of the avocados on each measurement day, with the weight of the avocado at the start of storage being taken as 100%. In Figure 4, "□" indicates the results of Example 2, and "▲" indicates the results of Comparative Example 2.

[0082] As shown in Figures 3 and 4, the avocados of Example 2, which were coated with the composition for maintaining the freshness of fresh foods, were observed to have slower decay and softening after four days than the avocados of Comparative Example 2, which were not coated with the composition for maintaining the freshness of fresh foods, and also had less weight loss, so that their condition as on the start of storage was better maintained.In the avocados of Comparative Example 2, which were not coated with the composition for maintaining the freshness of fresh foods, it was confirmed that decay and softening, such as softening of the fruit and discoloration of the skin, had progressed.

[0083] The results of Example 2 and Comparative Example 2 suggest that coating avocados with a composition for preserving freshness of fresh foods inhibits their respiratory activity, delays spoilage and softening, and reduces moisture loss, thereby maintaining their freshness. These results demonstrate that coating avocados with a composition for preserving freshness of fresh foods is effective in maintaining the freshness and market value of avocados, and also demonstrate the importance of delivering avocados to consumers at the optimum ripeness. This approach is effective for all climacteric fruits, such as bananas, avocados, melons, etc.

[0084] Example 3 <Preparation of composition for maintaining freshness of fresh food> As an example of seaweed, seaweed belonging to the Genus Turbinaria was used. The seaweed was dried and then crushed. Water was then added to the crushed seaweed, and the salt content was reduced by filtration. The resulting mixture was then dried to obtain seaweed powder with a salt content of 0.7% by mass of the solid content. Water was added so that the seaweed powder content was 5.0% by mass to obtain a liquid composition for maintaining the freshness of fresh foods. The content of seaweed-derived insoluble dietary fiber in the liquid composition for maintaining the freshness of fresh food was 2.0% by mass (40% by mass of the solid content).

[0085] <Fresh food covering> Cucumbers were used as an example of fresh food. The cucumbers were washed with running water and then lightly wiped to remove moisture from their surfaces. The liquid composition for maintaining the freshness of fresh food was evenly applied to the entire surface of a cucumber and dried in a room environment to coat the cucumber with a coating thickness of approximately 1 μm.

[0086] (Comparative Example 3) Comparative Example 3 was the same as in Example 3 except that the cucumbers were not coated with the liquid composition for maintaining the freshness of fresh food.

[0087] <Evaluation> The cucumbers of Example 3 and Comparative Example 3 were stored at room temperature for 5 days. The appearance of the cucumbers after storage at room temperature for 5 days is shown in FIG.

[0088] As shown in Figure 5, compared to the cucumbers of Comparative Example 3 that were not coated with the composition for maintaining the freshness of fresh foods, the cucumbers of Example 3 that were coated with the composition for maintaining the freshness of fresh foods showed reduced moisture loss, demonstrating a freshness-maintaining effect.

[0089] Cucumbers have a high moisture content and require a coating suited to their characteristics. Because the composition for maintaining fresh food freshness uses seaweed, salt from seawater can potentially cause the cucumber surface to dry out. Therefore, it is important to minimize the amount of salt, taking into account the effects of osmotic pressure. While this example is merely an example, we confirmed that by setting the salt content of the composition for maintaining fresh food freshness to 1% by mass or less of the solid content and setting the coating thickness to approximately 1 μm, moisture loss was suppressed, thereby contributing to maintaining the freshness of the cucumber. It should be noted that adding lipids as auxiliary ingredients to improve moisture retention is also effective. This approach is particularly effective for fresh foods with a high moisture content that are eaten with the skin, such as cucumbers, strawberries, and eggplants.

[0090] Example 4 <Preparation of composition for maintaining freshness of fresh food> As an example of seaweed, seaweed belonging to the genus Gracilaria was used. The seaweed was dried and then crushed. Water was then added to the crushed seaweed, and the salt content was reduced by filtration. The resulting mixture was then dried to obtain a powdered composition for maintaining the freshness of fresh food (salt content: 0.7% by mass of the solid content). The content of seaweed-derived insoluble dietary fiber in the powdered composition for maintaining the freshness of fresh food was 40% by mass of the solid content.

[0091] <Fresh food covering> As an example of fresh food, frozen tuna fillets were used, and it was confirmed that the surface of the frozen tuna fillets was free of impurities. The powdered composition for maintaining the freshness of fresh foods was sprinkled evenly over the entire surface of a frozen tuna fillet to coat it. When the powdered composition for maintaining the freshness of fresh foods was sprinkled, the surface of the frozen tuna fillet was in an unfrozen state, and only the surface was thawed.

[0092] Comparative Example 4 Comparative Example 4 was the same as in Example 4 except that the frozen tuna fillets were not coated with the powdered composition for maintaining the freshness of fresh food.

[0093] <Evaluation> The frozen tuna fillets of Example 4 and Comparative Example 4 were thawed at room temperature for 3 hours. The appearance of the tuna fillets after thawing at room temperature for 3 hours is shown in FIG.

[0094] As shown in Figure 6, the frozen tuna fillets of Example 4 coated with the powdered composition for maintaining the freshness of fresh foods were observed to have suppressed drip (cell fluid) formation, confirming that the freshness was maintained. Suppressing drip formation contributes to maintaining the quality of thawed tuna, increasing consumer purchasing interest, while also maintaining flavor and texture.

[0095] In Example 4, a powdered composition for maintaining freshness of fresh food was applied to effectively absorb moisture. The powdered composition for maintaining freshness of fresh food, which has a uniform granular shape, was evenly sprinkled on the frozen tuna fillets to avoid the formation of lumps and to achieve the optimal appearance and texture.

[0096] Coating powdered fresh foods with the composition for maintaining freshness effectively reduces the dripping that occurs from the surface during thawing, and preserves the taste and texture of the tuna, thereby improving its freshness after thawing. Furthermore, the reduction in weight loss due to dripping can be expected to improve the product value at the time of sale and increase profits.

[0097] "By using seaweed, which is widely accepted by consumers, in compositions for maintaining the freshness of fresh foods, it is possible to alleviate potential resistance to coated fresh foods and provide a sense of security. This approach is particularly effective for raw foods that tend to release cellular fluids upon thawing, such as frozen meat, vegetables, and fruits, in addition to frozen fresh fish."

[0098] The composition for maintaining the freshness of fresh foods may be in a form other than powder. For example, a film-like composition for maintaining the freshness of fresh foods may be wrapped around frozen fresh foods to cover them, or a gel-like composition for maintaining the freshness of fresh foods may be applied to frozen fresh foods to cover them, and the same effect as that of a powder-like composition for maintaining the freshness of fresh foods can be obtained.

[0099] Aspects of the embodiments of the present invention are, for example, as follows. <1> coating fresh food with a seaweed-containing composition containing seaweed; This is a method for maintaining the freshness of fresh food, characterized in that the seaweed-containing composition contains insoluble dietary fiber derived from seaweed. <2> The seaweed-containing composition contains 5 to 44% by mass of insoluble dietary fiber derived from the seaweed based on the solid content. <1> This is a method for maintaining the freshness of fresh food described in the above. <3> The salt content of the seaweed-containing composition is 1% by mass or less of the solid content. <1> or <2> This is a method for maintaining the freshness of fresh food described in the above. <4> The fresh food is a frozen fresh food, and the method for suppressing drips generated from the fresh food when thawing the fresh food is a method for suppressing drips generated from the fresh food when thawing the fresh food. <1> ~ <3> 1. A method for maintaining the freshness of fresh food according to any one of the above. <5> As the seaweed-containing composition, one or more seaweed-containing compositions selected from the group consisting of powder, film, and gel are used, The seaweed-containing composition is attached to the surface of the frozen fresh food. <4> This is a method for maintaining the freshness of fresh food described in the above. <6> As the seaweed-containing composition, a powdered seaweed-containing composition is used, The powdered seaweed-containing composition is attached to the surface of the frozen fresh food when the surface of the frozen fresh food is in an unfrozen state. <5> This is a method for maintaining the freshness of fresh food described in the above. <7> The surface of fresh food is coated with a seaweed-containing composition containing seaweed, The fresh food is characterized in that the seaweed-containing composition contains insoluble dietary fiber derived from seaweed. <8> The seaweed-containing composition contains 5 to 44% by mass of insoluble dietary fiber derived from the seaweed based on the solid content. <7> It is a fresh food product described in. <9> The salt content of the seaweed-containing composition is 1% by mass or less of the solid content. <7> or <8> It is a fresh food product described in. <10> The fresh food is a frozen fresh food. <7> ~ <9> The fresh food is any one of the above. <11> A composition for maintaining the freshness of fresh food containing seaweed, The composition for maintaining the freshness of fresh food is characterized in that it contains insoluble dietary fiber derived from seaweed. <12> The content of the seaweed-derived insoluble dietary fiber is 5 to 44% by mass of the solid content. <11> The composition for maintaining the freshness of fresh food is as described above. <13> The salt content is 1% by mass or less of the solid content. <11> or <12> The composition for maintaining the freshness of fresh food is as described above. <14> The above is used for frozen fresh food. <11> ~ <13> The composition for maintaining the freshness of fresh food is described in any one of the above. <15> The above-mentioned in the form of powder, film, gel, or liquid. <11> ~ <14> The composition for maintaining the freshness of fresh food is described in any one of the above.

[0100] The aforementioned <1> ~ <6> The method for maintaining the freshness of fresh food according to any one of the preceding claims. <7> ~ <10> The fresh food according to any one of the above <11> ~ <15> According to the composition for maintaining the freshness of fresh food described in any one of the above, the conventional problems can be solved and the object of the present invention can be achieved. [Prior art documents] [Patent documents]

[0101] [Patent Document 1] Special Publication No. 2018-529627 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-296319

Claims

1. coating fresh food with a seaweed-containing composition containing seaweed; A method for maintaining the freshness of fresh food, characterized in that the seaweed-containing composition contains insoluble dietary fiber derived from seaweed.

2. 2. The method for maintaining the freshness of fresh food according to claim 1, wherein the content of the insoluble dietary fiber derived from the seaweed in the seaweed-containing composition is 5 to 44% by mass of the solid content.

3. 3. The method for maintaining the freshness of fresh food according to claim 1 or 2, wherein the salt content of the seaweed-containing composition is 1% by mass or less of the solid content.

4. 3. The method for maintaining the freshness of fresh food according to claim 1, wherein the fresh food is a frozen fresh food, and drips generated from the fresh food when thawed are suppressed.

5. As the seaweed-containing composition, one or more seaweed-containing compositions selected from the group consisting of powder, film, and gel are used, 5. The method for maintaining the freshness of fresh food according to claim 4, wherein the seaweed-containing composition is attached to the surface of the frozen fresh food.

6. As the seaweed-containing composition, a powdered seaweed-containing composition is used, A method for maintaining the freshness of fresh food as described in claim 5, wherein the powdered seaweed-containing composition is attached to the surface of the frozen fresh food when the surface of the frozen fresh food is in an unfrozen state.

7. The surface of fresh food is coated with a seaweed-containing composition containing seaweed, A fresh food product characterized in that the seaweed-containing composition contains insoluble dietary fiber derived from seaweed.

8. The fresh food according to claim 7, wherein the content of the seaweed-derived insoluble dietary fiber in the seaweed-containing composition is 5 to 44 mass% of the solid content.

9. The fresh food according to claim 7 or 8, wherein the salt content of the seaweed-containing composition is 1% by mass or less of the solid content.

10. The fresh food according to claim 7 or 8, wherein the fresh food is a frozen fresh food.

11. A composition for maintaining the freshness of fresh food containing seaweed, A composition for maintaining the freshness of fresh food, characterized in that the composition for maintaining the freshness of fresh food contains insoluble dietary fiber derived from seaweed.

12. The composition for maintaining the freshness of fresh food according to claim 11, wherein the content of the seaweed-derived insoluble dietary fiber is 5 to 44 mass% of the solid content.

13. 13. The composition for maintaining the freshness of fresh food according to claim 11 or 12, wherein the salt content is 1% by mass or less of the solid content.

14. The composition for maintaining the freshness of fresh foods according to claim 11 or 12, which is used for frozen fresh foods.

15. 13. The composition for maintaining the freshness of fresh food according to claim 11 or 12, which is in the form of a powder, film, gel, or liquid.

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