JPH057457A - How to maintain the freshness of vegetables and fruits - Google Patents

Abstract

(57) [Summary] [Purpose] A method of maintaining freshness that prevents deterioration of freshness even if perishable vegetables and fruits are kept in their natural state for a long period of time. [Structure] A method for maintaining freshness of vegetables and fruits, characterized by coating with water-soluble dietary fiber. [Effect] Easy to use vegetables and vegetables without using special storage equipment.
The freshness of fruits can be maintained for a long time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for suppressing deterioration of quality of vegetables and fruits during long-term storage and improving storage stability.

[0002]

2. Description of the Related Art Generally, vegetables and fruits that have been harvested are still undergoing a ripening process and tend to undergo a softening phenomenon within a short period of time.
The quality is remarkably deteriorated due to deterioration of aroma and taste, rotting, etc. Therefore, in order to retain vegetables and fruits for a long period of time, the CA storage method or the low temperature storage method has been conventionally adopted, but these methods require enormous cost for equipment and are complicated to manage. It has drawbacks. Further, in recent years, a wax treatment method, a method of treating with an aqueous solution of lecithin, a method of immersing in a compound having an antioxidant action, a method of covering with polyvinyl alcohol, a method of attaching an aqueous gel,
A method of coating with a nonionic surfactant has been proposed. However, in these methods, substances that are completely different from vegetables and fruits are added to the surface, so that the taste and aroma originally possessed by vegetables and fruits are impaired or a different flavor is added. However, the current situation is that the effect of maintaining freshness has not been sufficiently satisfactory.

[0003]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention is intended to stabilize quality for a long period of time by preventing deterioration of freshness of vegetables and fruits that are easily damaged as described above even if they are kept in a natural state for a long time. The present invention provides a method for maintaining the freshness of vegetables and fruits of.

[0004]

[Means for Solving the Problems] As a result of earnest studies on the method for maintaining the freshness of vegetables and fruits, the present inventors have surprisingly found that water-soluble dietary fiber originally contained in vegetables and fruits is used for vegetables and fruits. It was found that the above-mentioned problems can be solved by coating the surface of a kind of resin, and the present invention has been completed. The present invention will be described in detail below.

The water-soluble dietary fiber used in the present invention refers to a low-viscosity polymer polysaccharide obtained by decomposing guar gum, locust bean gum, and tara gum, and one or a mixture of two or more thereof can be used. .

The upper limit of the decomposition rate of water-soluble dietary fiber refers to a method which meets the definition of dietary fiber, that is, one which is in the range of being quantified as dietary fiber when measured by the enzyme gravimetric method, and the lower limit is 5 The weight-% aqueous solution has a viscosity of 50 cps or less, preferably 30 cps or less under the conditions of a B-type viscometer at 25 ° C. and 30 rpm. When the viscosity is high, it is not possible to form a thin film uniformly on the surface of vegetables and fruits, and since a high-concentration solution cannot be formed, spreadability to the epidermis is insufficient and the effect is only satisfied. It becomes difficult to form the film. The enzyme gravimetric method referred to here means a method in which a dehydrated / defatted sample is decomposed with an enzyme such as amylase, brotase, amyloglucosidase, and then precipitated with about 80% alcohol to collect it.

The method of using the present invention for vegetables and fruits is to coat the vegetables and fruits with water-soluble dietary fiber dispersed and dissolved in water, and the mixing ratio with water is water-soluble dietary fiber. About 2 to 40 parts by weight of water is preferable with respect to 1 part by weight. When the mixing ratio of the water-soluble dietary fiber is 2 parts by weight or less, the solubility is lowered and it becomes difficult to uniformly coat the surfaces of vegetables and fruits. If it is more than 40 parts by weight, the effect of maintaining the freshness of vegetables and fruits cannot be sufficiently obtained.

As a method for coating the aqueous solution of water-soluble dietary fiber on the vegetables and fruits, there can be used a method of spraying, a method of applying, a method of dipping, etc., and then a method of air-drying or leaving. The vegetables and fruits to be treated by the present invention are not particularly limited, but various vegetables such as eggplant, cucumber, tomato, radish, carrot and the like, apples, citrus fruits, peach, pineapple, fig, melon and the like can be used. It can be used for any of the fruits, and can also be applied to those that have undergone processing such as peeling, shredding and rough cutting.

[0009]

The water-soluble dietary fiber of the present invention is an indigestible high molecular weight polysaccharide that is not digested by human digestive enzymes, and is a colorless and transparent solution in water to form a low-viscosity solution. It is speculated that the reason why the preservability of vegetables and fruits is improved by the present invention is that the water-soluble dietary fiber of the present invention is a low-viscosity polymer polysaccharide and has a strong film-forming ability. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified, and cps means a value obtained by measuring a 5% aqueous solution with a B-type viscometer at 25 ° C. and 30 rpm.

[0010]

【Example】

Example 1 [Preparation of guar gum decomposition product solution X] Citric acid was added to 900 parts of water to adjust the pH to 3.0. Asper to this
galactomannanase produced by the genus ugillus 0.
40 parts by adding 3 parts and 100 parts of guar gum powder and mixing.
The enzyme was allowed to act for 24 hours at 5 ° C. 90 ° C after reaction, 15
Heated for minutes to inactivate the enzyme. Then, the transparent solution obtained by over-separating and removing impurities was concentrated under reduced pressure,
330 parts of a guar gum decomposition product solution X (solid content 20%) was obtained. The content of water-soluble dietary fiber in the solid content of this solution (by enzyme gravimetric method) is 90%, and the viscosity of 5% aqueous solution is 27 cp
It was s.

Guar gum decomposition product solution X (solid content 20%)
Was diluted with a brush and dried at room temperature. Using untreated tomato as a control example, the quality of the tomatoes subjected to this treatment method was almost unchanged, and the taste and aroma were good, as it was left for 6 days in an environment of temperature 25 ° C and relative humidity 70%. In addition, the weight loss was 2.8%, which was extremely small, whereas the tomato of the control example was in an overripe state, the taste was significantly reduced, and the weight loss was as large as 7.4%.

Example 2 Spinach immediately after harvest was soaked in a solution prepared by diluting guar gum decomposition product solution X (solid content 20%) with water for about 1 minute and then drained. As a control, spinach dipped only in water was left in a room at a temperature of 15 ° C and a relative humidity of 50% for 3 days, and the quality was compared. Spinach subjected to this treatment showed almost no deterioration in freshness and taste and aroma were good. In addition, the weight loss was extremely small at 19.8%, whereas the spinach of the control example had a large discoloration due to partial discoloration of leaves and wilting, and a large weight loss of 36.4%.

Example 3 [Preparation of Locust Bean Gum Decomposition Solution X] Water 900
The pH was adjusted to 3.0 by adding citric acid to the parts. To this, 0.4 parts of galactomannanase produced by Asperugillus and 100 parts of locust bean gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 6 hours.
After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. Then, the impurities were removed by over-separation to obtain 635 parts of locust bean gum decomposition product solution X (solid content 10%).
The water-soluble dietary fiber content (by the enzyme gravimetric method) in the solid content of this solution was 91%, and the viscosity of a 5% aqueous solution was 16 cps.

The peach just after harvesting was immersed in the locust bean gum decomposition product solution X (solid content: 10%) for about 1 minute and then drained. Using peach soaked only in water as a reference example, the peaches that had been subjected to this treatment method showed almost no discoloration and had a good meat quality and aroma, when they were left in a refrigerator at a temperature of about 5 ° C for 30 days to compare their qualities. The weight loss was 4.3%, which was extremely small, whereas the peach of the control example was discolored, the pulp was softened, the taste was significantly reduced, and the weight loss was 21.5%.
It was great.

Example 4 50 parts of a solution of guar gum decomposition product solution X (20% solids) diluted with water two times and locust bean gum decomposition product solution X
Immediately after harvesting apple (Fuji) in a mixed solution of 50 parts (solid content 10%) for about 1 minute, it was drained and then drained. Using apples (Fuji) dipped only in water as a control example and leaving them in a room at a temperature of 25 ° C. for 20 days to compare the quality, the apples (Fuji) subjected to this treatment method showed almost no deterioration in freshness and had no meat quality or aroma. In addition, the weight loss was 6.8%, which was very small, whereas the apple (Fuji) of the control example had a soft pulp and a reduced taste, and the weight loss was 11.2%.
It was great.

[0016]

The vegetables and fruits treated according to the present invention have the following features. (1) Since it is possible to easily maintain the freshness of vegetables and fruits for a long period of time without using special storage equipment, it can be applied at any stage of production or distribution, and is economical.

(2) Since the coating film is formed, moisture diffusion in the tissue can be suppressed even during long-term storage, resulting in alteration or deterioration.
Discoloration is prevented.

(3) The water-soluble dietary fiber used in the present invention is
Since it is a colorless and transparent solution that is colorless and transparent and has a low viscosity and is almost tasteless, the effect of maintaining freshness can be exhibited without impairing the inherent taste, quality, and aroma of coated vegetables and fruits.

(4) Most of the dietary fiber of vegetables and fruits is water-insoluble dietary fiber, but since water-soluble dietary fiber is used in the present invention, the dietary fiber of vegetables and fruits is The function which it has can be given. As described above, the present invention improves the preservation of vegetables and fruits,
It is highly effective in improving quality control and can greatly contribute to the food industry.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Nagataka Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd.

Claims (2)

[Claims] 1. A method for maintaining freshness of vegetables and fruits, which comprises coating with water-soluble dietary fiber. 2. The freshness of vegetables and fruits according to claim 1, wherein the water-soluble dietary fiber is one or more water-soluble dietary fibers selected from the group consisting of decomposed products of guar gum, locust bean gum and tara gum. Retention method.