JPH07143A - Anti-tarnish agent for perishables - Google Patents
Anti-tarnish agent for perishablesInfo
- Publication number
- JPH07143A JPH07143A JP7768693A JP7768693A JPH07143A JP H07143 A JPH07143 A JP H07143A JP 7768693 A JP7768693 A JP 7768693A JP 7768693 A JP7768693 A JP 7768693A JP H07143 A JPH07143 A JP H07143A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- perishables
- agent
- koji
- erythorbic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
(57)【要約】
【目的】 優れた効果の生鮮物の変色防止剤を提供する
ことを目的とする。
【構成】 （１）麹酸とエリソルビン酸及び／又はエリ
ソルビン酸のアルカリ金属塩を有効成分とすることを特
徴とする生鮮物の変色防止剤。（２）麹酸とエリソルビ
ン酸及び／又はエリソルビン酸のアルカリ金属塩に有機
酸及び／又は有機酸塩、無機酸及び／又は無機酸塩のな
かから選ばれた１種又は２種以上を併用してなることを
特徴とする生鮮物の変色防止剤。(57) [Summary] [Purpose] It is an object to provide an anti-tarnish agent for perishables having excellent effects. [Structure] (1) An agent for preventing discoloration of perishables, characterized in that koji acid, erythorbic acid and / or an alkali metal salt of erythorbic acid are used as active ingredients. (2) Koji acid and erythorbic acid and / or an alkali metal salt of erythorbic acid are used in combination with one or more selected from organic acids and / or organic acid salts, inorganic acids and / or inorganic acid salts. An anti-tarnish agent for perishables that is characterized by being
Description
【０００１】[0001]
【産業上の利用分野】本発明は、生鮮物の変色防止剤に
関し、生鮮物の保存中にそれ自身が保有するチロシナー
ゼ、ポリフェノールオキシダーゼ等による酵素的変色を
防止する生鮮物の変色防止剤を提供するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an agent for preventing discoloration of perishables, and an agent for preventing discoloration of perishables, which prevents enzymatic discoloration due to tyrosinase, polyphenol oxidase, etc., which the perishables themselves have during storage. To do.
【０００２】[0002]
【従来の技術】甲殻類、或いはりんご、バナナ、レタ
ス、根菜類、マッシュルーム等の青果物は、捕獲或いは
採取、剥皮、カット後短時間のうちに変色が起こる。こ
の現象は、食品中に含まれるチロシナーゼ、ポリフェノ
ールオキシダーゼ等の酵素が活性化されることによって
メラニン、ポリキノン等の反応生成物が作られることに
起因する。従来、これらの酵素活性を抑制する為には、
ＳＯ2 、麹酸等の使用がされていた。しかしながら、Ｓ
Ｏ2 は食品衛生法で使用量が厳しく規制されており、ま
た生鮮青果物では使用が許可されていない。また麹酸を
使用した場合、単品では添加量を増やす必要が有り、そ
の場合コスト的に高くつき、実用的でない。2. Description of the Related Art Crustaceans or fruits and vegetables such as apples, bananas, lettuce, root vegetables and mushrooms undergo discoloration within a short time after capturing or collecting, peeling and cutting. This phenomenon results from activation of enzymes such as tyrosinase and polyphenol oxidase contained in foods to produce reaction products such as melanin and polyquinone. Conventionally, in order to suppress these enzyme activities,
SO 2 and koji acid were used. However, S
The use amount of O 2 is strictly regulated by the Food Sanitation Law, and the use of O 2 is not permitted in fresh fruits and vegetables. In addition, when koji acid is used, it is necessary to increase the amount of addition as a single product, in which case it is costly and impractical.
【０００３】[0003]
【発明が解決しようとする課題】本発明は食品に添加し
た場合すぐれた変色防止効果を有する生鮮物の変色防止
剤を提供することを目的とする。DISCLOSURE OF THE INVENTION It is an object of the present invention to provide an anti-tarnish agent for perishables which has an excellent anti-tarnish effect when added to foods.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、前記の点
を解決するために鋭意研究した結果、麹酸とエリソルビ
ン酸及び／又はエリソルビン酸のアルカリ金属塩を有効
成分とすることによって効果的な生鮮物の変色防止剤を
提供できることを見いだした。さらに、麹酸とエリソル
ビン酸及び／又はエリソルビン酸のアルカリ金属塩に有
機酸及び／又は有機酸塩、無機酸及び／又は、無機酸塩
のなかから選ばれた１種又は２種以上を併用することに
よって更に効果的な生鮮物の変色防止剤を提供できるこ
とを見いだし本発明に至った。即ち本発明は、 （１）麹酸とエリソルビン酸及び／又はエリソルビン酸
のアルカリ金属塩を有効成分とすることを特徴とする生
鮮物の変色防止剤。 （２）麹酸とエリソルビン酸及び／又はエリソルビン酸
のアルカリ金属塩に有機酸及び／又は有機酸塩、無機酸
及び／又は無機酸塩のなかから選ばれた１種又は２種以
上を併用してなることを特徴とする生鮮物の変色防止
剤。 から成ることを特徴とする。以下本発明を詳細に説明す
る。本発明で使用する麹酸としてはアスペルギルス属に
属する麹酸産生菌を培地に培養し、得られる培養物から
麹酸を分離、採取することによって得られる。本発明で
使用する有機酸としてはアジピン酸、クエン酸、グルコ
ノデルタラクトン、グルコン酸、麹酸、コハク酸、酢
酸、酒石酸、乳酸、フマル酸、リンゴ酸、フィチン酸等
があげられる。本発明で使用する無機酸としては正リン
酸及び重合リン酸があげられる。これら各有効成分から
成る本発明の生鮮物の変色防止剤は、各成分をそれぞれ
直接添加しても良く、また混合・製剤化して添加しても
良い。本発明の生鮮物の変色防止剤は種々の生鮮物の変
色防止に使用できる。例えば海老・蟹等の甲殻類、リン
ゴ・バナナ等の果物、レタス・キャベツ等の葉菜類、ご
ぼう・蓮根等の根菜類、シイタケ・マッシュルーム等の
キノコ類等があげられる。以下、実施例にて本願発明を
詳細に説明する。Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems, the present inventors have found that the use of malt acid and erythorbic acid and / or an alkali metal salt of erythorbic acid as an active ingredient is effective. It has been found that it is possible to provide an anti-tarnish agent for fresh perishables. Furthermore, one or more selected from organic acids and / or organic acid salts, inorganic acids and / or inorganic acid salts are used in combination with koji acid and erythorbic acid and / or alkali metal salts of erythorbic acid. As a result, they have found that a more effective color change preventive agent for perishables can be provided, and the present invention has been completed. That is, the present invention is: (1) An agent for preventing discoloration of perishables, which comprises koji acid and erythorbic acid and / or an alkali metal salt of erythorbic acid as active ingredients. (2) Koji acid and erythorbic acid and / or an alkali metal salt of erythorbic acid are used in combination with one or more selected from organic acids and / or organic acid salts, inorganic acids and / or inorganic acid salts. An anti-tarnish agent for perishables that is characterized by being It is characterized by consisting of. The present invention will be described in detail below. The koji acid used in the present invention is obtained by culturing a koji acid-producing bacterium belonging to the genus Aspergillus in a medium and separating and collecting koji acid from the obtained culture. Examples of the organic acid used in the present invention include adipic acid, citric acid, glucono delta lactone, gluconic acid, kojic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid and phytic acid. Examples of the inorganic acid used in the present invention include orthophosphoric acid and polymerized phosphoric acid. The anti-tarnish agent for perishables of the present invention comprising each of these active ingredients may be added directly, or may be mixed and formulated to be added. The anti-tarnish agent for perishables of the present invention can be used for preventing discoloration of various perishables. Examples thereof include crustaceans such as shrimp and crabs, fruits such as apples and bananas, leaf vegetables such as lettuce and cabbage, root vegetables such as burdock and lotus root, and mushrooms such as shiitake and mushrooms. Hereinafter, the present invention will be described in detail with reference to Examples.
【０００５】[0005]
実施例１ 車エビの変色防止 麹酸２．５ｇ、エリソルビン酸ナトリウム１ｇを水道水
１Ｌに溶解し処理液とした。生きた車エビを氷水で絞め
たもの５匹を１試験区とし処理液に１０分間浸漬した
後、発泡スチロール・トレイに並べ、ラッピングし５℃
で保存した。Example 1 Prevention of discoloration of prawns 2.5 g of koji acid and 1 g of sodium erythorbate were dissolved in 1 L of tap water to obtain a treatment liquid. Five live prawns squeezed with ice water were used as one test group, immersed in the treatment solution for 10 minutes, placed on a Styrofoam tray and wrapped at 5 ° C.
Saved in.
【０００６】比較例１〜３ 実施例１と同様に無添加区、麹酸２．５ｇ添加区、エリ
ソルビン酸ナトリウム１ｇ添加区を行った。実施例１，
比較例１の結果を表１に示した。尚、表中において、変
色防止日数とは、目視観察によって変色が認められるま
での日数とした。Comparative Examples 1 to 3 In the same manner as in Example 1, a non-added group, a 2.5 g portion of koji acid and a 1 g portion of sodium erythorbate were added. Example 1,
The results of Comparative Example 1 are shown in Table 1. In the table, the number of days for preventing discoloration is the number of days until discoloration is observed by visual observation.
【０００７】[0007]
【表１】 [Table 1]
【０００８】実施例２ バナナの変色防止 麹酸１ｇ、エリソルビン酸ナトリウム１ｇ、ピロリン酸
二水素二ナトリウム０．５ｇを水道水１Ｌに溶解し処理
液とした。バナナの皮を剥き３本ずつを１試験区とし処
理液に１０分間浸漬した後、発泡スチロール・トレイに
並べ、ラッピングし５℃で保存した。Example 2 Prevention of discoloration of banana 1 g of koji acid, 1 g of sodium erythorbate and 0.5 g of disodium dihydrogen pyrophosphate were dissolved in 1 L of tap water to obtain a treatment liquid. The bananas were peeled off, and three bananas were used as one test group, immersed in the treatment solution for 10 minutes, arranged on a polystyrene foam tray, wrapped, and stored at 5 ° C.
【０００９】比較例４〜６ 実施例２と同様に無添加区、麹酸１ｇとピロリン酸二水
素二ナトリウム０．５ｇ添加区、エリソルビン酸ナトリ
ウム１ｇとピロリン酸二水素二ナトリウム０．５ｇ添加
区を行った。実施例２、比較例２の結果を表２に示し
た。尚、表中において、変色防止日数とは、目視観察に
よって変色が認められるまでの日数とした。Comparative Examples 4 to 6 As in Example 2, no addition, 1 g of koji acid and 0.5 g of disodium dihydrogen pyrophosphate, 1 g of sodium erythorbate and 0.5 g of disodium dihydrogen pyrophosphate were added. I went. The results of Example 2 and Comparative Example 2 are shown in Table 2. In the table, the number of days for preventing discoloration is the number of days until discoloration is observed by visual observation.
【００１０】[0010]
【表２】 [Table 2]
【００１１】実施例３ キャベツの変色防止 麹酸１ｇ、エリソルビン酸ナトリウム１ｇ、酒石酸０．
５ｇを水道水１Ｌに溶解し処理液とした。キャベツの千
切り３００ｇを１試験区とし処理液に１０分間浸漬した
後、発泡スチロール・トレイに並べ、ラッピングし５℃
で保存した。Example 3 Prevention of discoloration of cabbage 1 g of koji acid, 1 g of sodium erythorbate, tartaric acid of 0.
5 g was dissolved in 1 L of tap water to obtain a treatment liquid. 300 g of shredded cabbage was used as one test group, dipped in the treatment solution for 10 minutes, arranged on a polystyrene foam tray, and wrapped at 5 ° C.
Saved in.
【００１２】比較例７〜９ 実施例３と同様に無添加区、麹酸１ｇと酒石酸０．５ｇ
添加区、エリソルビン酸ナトリウム１ｇと酒石酸０．５
ｇ添加区を行った。実施例３、比較例３の結果を表３に
示した。Comparative Examples 7 to 9 In the same manner as in Example 3, no addition, 1 g of koji acid and 0.5 g of tartaric acid.
Addition zone, sodium erythorbate 1g and tartaric acid 0.5
g addition section was performed. The results of Example 3 and Comparative Example 3 are shown in Table 3.
【００１３】[0013]
【表３】 [Table 3]
【００１４】[0014]
【発明の効果】本発明の、 （１）麹酸とエリソルビン酸及び／又はエリソルビン酸
のアルカリ金属塩を有効成分とすることを特徴とする生
鮮物の変色防止剤。 （２）麹酸とエリソルビン酸及び／又はエリソルビン酸
のアルカリ金属塩に有機酸及び／又は有機酸塩、無機酸
及び／又は無機酸塩のなかから選ばれた１種又は２種以
上を併用してなることを特徴とする生鮮物の変色防止
剤。 により優れた効果の生鮮物の変色防止剤を提供しうるこ
とが可能となった。EFFECTS OF THE INVENTION (1) An agent for preventing discoloration of perishables, which comprises (1) koji acid and erythorbic acid and / or an alkali metal salt of erythorbic acid as active ingredients. (2) Koji acid and erythorbic acid and / or an alkali metal salt of erythorbic acid are used in combination with one or more selected from organic acids and / or organic acid salts, inorganic acids and / or inorganic acid salts. An anti-tarnish agent for perishables that is characterized by being As a result, it has become possible to provide an anti-tarnish agent for perishables with excellent effects.
Claims (2)
ルビン酸のアルカリ金属塩を有効成分とすることを特徴
とする生鮮物の変色防止剤。1. A discoloration preventive agent for perishables, which comprises koji acid and erythorbic acid and / or an alkali metal salt of erythorbic acid as active ingredients.
／又は無機酸塩のなかから選ばれた１種又は２種以上を
併用してなることを特徴とする請求項１記載の生鮮物の
変色防止剤。2. The fresh product according to claim 1, which is a combination of one or more selected from organic acids and / or organic acid salts, inorganic acids and / or inorganic acid salts. Anti-tarnish agent for things.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7768693A JPH07143A (en) | 1993-03-11 | 1993-03-11 | Anti-tarnish agent for perishables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7768693A JPH07143A (en) | 1993-03-11 | 1993-03-11 | Anti-tarnish agent for perishables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07143A true JPH07143A (en) | 1995-01-06 |
Family
ID=13640785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7768693A Pending JPH07143A (en) | 1993-03-11 | 1993-03-11 | Anti-tarnish agent for perishables |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07143A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009247273A (en) * | 2008-04-04 | 2009-10-29 | Kuoria:Kk | Fruit wine, and method for producing the same |
| JP2009291156A (en) * | 2008-06-06 | 2009-12-17 | Aoba Kasei Kk | Black discoloration preventing agent of crustacean, and black discoloration prevention treating method of crustacean |
-
1993
- 1993-03-11 JP JP7768693A patent/JPH07143A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009247273A (en) * | 2008-04-04 | 2009-10-29 | Kuoria:Kk | Fruit wine, and method for producing the same |
| JP2009291156A (en) * | 2008-06-06 | 2009-12-17 | Aoba Kasei Kk | Black discoloration preventing agent of crustacean, and black discoloration prevention treating method of crustacean |
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