JP2012223140A - Tomato-containing beverage, method for producing the same and method for suppressing acidity of tomato-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new tomato-containing beverage that has a rich taste, strong sweetness essential to tomato, has increased easy drinkability even without blending a vegetable juice or a fruit juice except tomato to be a main raw material, a method for producing the same, and a method or the like for suppressing acidity of tomato-containing beverage.SOLUTION: The tomato-containing beverage is obtained by blending at least a tomato paste (A) with a transparent tomato juice (B) at the weight ratio (A)/(B) of 1.5-4.5.

Description

  The present invention relates to a tomato-containing beverage, a method for producing the same, and a method for suppressing acidity of a tomato-containing beverage.

  Tomato juice specified by the JAS standard (tomato crushed and squeezed or strained, skin and seeds removed (hereinafter also referred to as “tomato squeezed”), or salt added thereto, and , The concentrated tomato diluted to the squeezed state or the salt added to it), the original flavor of the tomato has been reproduced, regardless of age or gender, It is loved by people. However, the tomato juice specified by the JAS standard is inherently high in viscosity because it contains a large amount of water-insoluble solids such as dietary fiber, and therefore has the disadvantage of being relatively difficult to drink. The market is gradually shrinking, coupled with changes in consumer preferences.

  On the other hand, various tomato mixed drinks have been developed in which vegetable juice such as fruit juice and carrot juice is blended with tomato juice as a main ingredient. In this type of tomato mix beverage, the viscosity can be lowered by blending fruit juice and vegetable juice, and the sourness of tomato can be concealed by the sweetness of the fruit juice, etc., so the ease of drinking tends to be improved. However, this type of tomato mix beverage is rather close to a fruit juice beverage or a vegetable juice beverage, and therefore lacks appeal to consumers as a tomato beverage.

  On the other hand, in order to improve the ease of drinking without blending fruit juice or vegetable juice, it has been studied to reduce the viscosity of tomato-containing beverages. For example, in Patent Document 1, the viscosity is 250 to 3000 mPa · There is described a method for producing low-viscosity tomato juice, characterized in that plant tissue-disintegrating enzyme is added to raw material tomato juice adjusted to the range of s and treated at a shear rate range of 103 to 1061 / s.

JP 2009-011287 A

  In Patent Document 1, it is described that water-insoluble solids are solubilized and viscosity reduction is promoted, and as a result, a tomato juice with improved throat penetration is obtained. However, the method of Patent Document 1 requires a long-time shearing process, and further requires a heat treatment for enzyme deactivation. Along with this, there is a problem that flavor deterioration, heating odor and the like may occur.

  Moreover, although the low-viscosity tomato juice of the above-mentioned Patent Document 1 is described as having improved throat penetration by lowering the viscosity, there is no description about the adjustment of tomato flavor, particularly sweetness and sourness. Like the tomato juice specified by the JAS standard, it is difficult to say that it is easy to drink for those who are not good at the sour taste of tomato.

  The present invention has been made in view of such circumstances, and its purpose is to have a rich taste and stand out the original sweetness of tomatoes, and to drink without mixing vegetable juice or fruit juice other than tomato as the main ingredient An object of the present invention is to provide a novel tomato-containing beverage and a method for producing the same, and a method for suppressing the sourness of the tomato-containing beverage with enhanced ease.

  As a result of intensive research, the present inventors surprisingly concealed the sourness of tomatoes by the sweetness of tomatoes by using a specific tomato fruit-derived product in a specific ratio, thereby solving the above-mentioned problems. As a result, the present invention has been completed.

That is, the present invention provides the following (1) to (23).
(1) At least tomato paste (A) and transparent tomato juice (B) are blended,
These weight ratios (A) / (B) are 1.5 to 4.5,
Tomato-containing beverage.

(2) Further, sodium bicarbonate (C) is blended,
The tomato-containing beverage according to (1) above.

(3) The content rate of the said sodium bicarbonate (C) is 0.1-5.0 g / L in conversion of solid content,
The tomato-containing beverage according to (2) above.

(4) pH is adjusted to 4.4 to 4.8,
The tomato-containing beverage according to any one of (1) to (3) above.

(5) Furthermore, deoxidized tomato juice (D) is blended,
The tomato-containing beverage according to any one of (1) to (4) above.

(6) The content of glutamic acid is 0.2 to 0.3% by weight, and the content of aspartic acid is adjusted to 0.05 to 0.2% by weight,
The tomato-containing beverage according to any one of (1) to (5) above.

(7) The viscosity is adjusted to 350 to 1000 cP,
The tomato-containing beverage according to any one of (1) to (6) above.

(8) substantially free of vegetable juice and / or fruit juice other than tomato,
The tomato-containing beverage according to any one of (1) to (7) above.

(9) The sugar acid ratio is adjusted to 19.0 to 30.0,
The tomato-containing beverage according to any one of (1) to (8) above.

(10) The ratio of acidity / total amino acids is adjusted to 1.30 or less,
The tomato-containing beverage according to any one of (1) to (9) above.

(11) At least tomato paste (A) and transparent tomato juice (B) are blended so that their weight ratio (A) / (B) is 1.5 to 4.5,
A method for producing a tomato-containing beverage.

(12) Furthermore, sodium bicarbonate (C) is blended,
The manufacturing method of the tomato containing drink as described in said (11).

(13) The blending ratio of the baking soda (C) is 0.1 to 5.0 g / L in terms of solid content.
The manufacturing method of the tomato containing drink as described in said (12).

(14) Furthermore, deoxidized tomato juice (D) is blended,
The method for producing a tomato-containing beverage according to any one of (11) to (13) above.

(15) Adjust the content of glutamic acid to 0.2 to 0.3 wt% and the content of aspartic acid to 0.05 to 0.2 wt%,
The method for producing a tomato-containing beverage according to any one of (11) to (14) above.

(16) adjusting the viscosity to 350-1000 cP,
The method for producing a tomato-containing beverage according to any one of (11) to (15) above.

(17) Vegetable juice other than tomato and / or fruit juice is not substantially blended,
The method for producing a tomato-containing beverage according to any one of (11) to (16) above.

(18) Adjust pH to 4.4 to 4.8,
The method for producing a tomato-containing beverage according to any one of (11) to (17) above.

(19) Adjust the sugar acid ratio to 19.0-30.0,
The method for producing a tomato-containing beverage according to any one of (11) to (18) above.

(20) Adjust the ratio of acidity / total amino acids to 1.30 or less.
The method for producing a tomato-containing beverage according to any one of (11) to (19) above.

(21) At least tomato paste (A) and transparent tomato juice (B) are blended so that their weight ratio (A) / (B) is 1.5 to 4.5,
A method for suppressing acidity of tomato-containing beverages.

(22) Furthermore, sodium bicarbonate (C) is blended,
The acidity suppression method of the tomato-containing beverage according to (21) above.

(23) The blending ratio of the baking soda (C) is 0.1 to 5.0 g / L in terms of solid content.
The acidity suppression method of the tomato-containing beverage according to (22) above.

  According to the present invention, it is possible to increase the sugar content (Brix) while relatively suppressing an increase in viscosity, thereby not only providing a rich taste, but also so-called tomato's own sweetness masks the sourness of the tomato. The Therefore, the original sweetness of tomato stands out, and the novel tomato-containing drink and its manufacturing method with which the ease of drinking was improved, even if it does not mix | paste vegetable juice and fruit juice other than the tomato used as a main raw material are implement | achieved.

  Moreover, according to the preferable aspect of this invention, in addition to relieving the tomato taste (blue odor, fresh odor, etc.) by adding sodium bicarbonate, the sourness is effectively suppressed by adjusting to an appropriate pH. Therefore, a tomato-containing beverage and a method for producing the same are realized in which the original sweetness of the tomato is more conspicuous without excessively degrading the original flavor of the tomato.

  Furthermore, according to another aspect of the present invention, the sourness of the tomato is concealed by the so-called sweetness of the tomato itself, and the original sweetness of the tomato can be emphasized, so that the sourness of the tomato-containing beverage is effectively suppressed. .

  And according to the aspect which does not contain vegetable juice and / or fruit juice other than a tomato substantially among this invention, the said conventional tomato drink with high viscosity which is hard to drink, the above-mentioned conventional tomato drink which is hard to drink, and fruit juice drink Alternatively, the tomato-containing beverage different from any of the conventional tomato mix beverage close to vegetable juice beverage and the tomato beverage described in Patent Document 1 having a low viscosity and strong acidity, that is, the original sweetness of tomato stands out with a rich taste. Since a new market category of pure tomato-containing beverages that can be drunk deliciously as a beverage form is created, it is possible to follow the diversification of consumer preferences in recent years.

  Embodiments of the present invention will be described below. In addition, the following embodiment is an illustration for demonstrating this invention, and this invention is not limited only to the embodiment.

  The tomato-containing beverage of the present embodiment is a beverage containing a tomato fruit-derived material as a main raw material, and at least a tomato paste (A) and a transparent tomato juice (B) are blended, and these weight ratios (A ) / (B) is 1.5 to 4.5.

  Here, in this specification, the tomato fruit-derived material refers to a tomato juice obtained by crushing and squeezing or squeezing the tomato and removing the skin, seeds, etc., and those concentrated (concentrated) Tomato) (including those obtained by diluting and reducing these), and is a concept that includes tomato juice, tomato puree, tomato paste, concentrated tomato and the like specified by the JAS standard. These may further contain other components (for example, a small amount of salt, spices, food additives, etc.). The property of the tomato fruit-derived material is not particularly limited, and may be any of liquid, gel, paste (pseudo-solid), semi-solid, and solid. In addition, a main raw material means what occupies 50 weight% or more with respect to the total amount of a tomato containing drink.

  Moreover, in this specification, a tomato paste (A) means a thing with a salt-free soluble solid content of 24% or more among said concentrated tomatoes. Tomato paste (A) can be concentrated or diluted as necessary and is not particularly limited, but from the viewpoint of ease of handling during beverage production, the tomato paste (A) has a salt-free soluble solid content of 24 to 40%. preferable. In the present specification, tomato puree means a salt-free soluble solid content of 8% or more and less than 24% among the concentrated tomatoes. Further, in the present specification, the transparent tomato juice (B) means that T% (transmittance at 660 nm) which is an index of turbidity is 10% or more. As such transparent tomato juice, concentrated tomato juice obtained by centrifuging the above-described tomato juice or concentrated tomato (in other words, concentrated tomato from which a part of water-insoluble solid content has been removed) and dilution thereof Reduced ones are included. Further, “transparent” means that, in Brix 4.5, the transparency exceeds that of Brix 4.5. Here, the transparent tomato juice (B) can be used by concentrating or diluting as necessary, and is not particularly limited. However, from the viewpoint of ease of handling during beverage production, the salt-free soluble solid content is 4 to 70. % Is preferred.

  Preparation of said tomato paste (A) can be suitably performed by a well-known method in this industry, and is not specifically limited. For example, according to a conventional method, the tomato can be obtained by crushing and squeezing or squeezing, concentrating the tomato juice obtained by removing the skin and seeds, etc. It can also be obtained by concentrating, and furthermore, a commercially available tomato paste can also be used. In addition, a tomato paste (A) can be used individually by 1 type or in combination of 2 or more types.

  Preparation of said transparent tomato juice (B) can also be suitably performed by a well-known method in this industry, and is not specifically limited. For example, according to a conventional method, it can be obtained by concentrating the supernatant obtained by centrifuging the above-described tomato juice or concentrated tomato, and also concentrating commercially available tomato juice or concentrated tomato In addition, a commercially available transparent tomato juice can also be used. Although it does not specifically limit as a transparent tomato juice of a commercial item, For example, the clear tomato concentrate of San-Ei Gen FFI etc. are mentioned. Transparent tomato juice (B) can be used alone or in combination of two or more.

  In addition, as a squeezing method in the above, a method of squeezing using a reamer or the like, a method of squeezing and squeezing using a hydraulic press machine, a roller squeezing machine or an inline squeezing machine, crushing and squeezing using a pulper finisher or the like There is known a method of juice, and a method of crushing using a crusher or the like, heating with a tube heater or the like to sterilize and deactivate the enzyme, and then squeezing using an extractor or the like. Furthermore, what was squeezed (squeezed) according to these methods may be applied to a juicer and / or sterilized as desired. Furthermore, what was squeezed (squeezed) according to these methods may be subjected to an enzyme treatment such as pectinase or cellulase, a juicer, or sterilized, if desired. Further, as the above-described concentration method, for example, normal heating concentration, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, reverse osmosis concentration, and the like are known.

In this embodiment, the weight ratio of tomato paste (A) and transparent tomato juice (B) is required to be 1.5 to 4.5. Here, in this specification, the weight ratio (A) / (B) is calculated in terms of tomato straight Brix 4.5. When the tomato-containing beverage includes a deacidified tomato juice (D) described later, that is, a product obtained by deoxidizing transparent tomato juice (B), the weight of tomato paste (A) and transparent tomato juice (B) The ratio is (A) / [(B) + (D)].
When the present inventors made a tomato-containing beverage having the above-mentioned configuration, the sourness is suppressed and the original sweetness of the tomato is conspicuous, and a tomato-containing beverage that is exceptionally easy to drink is easily realized with good reproducibility. There was found. The details of the mechanism of action that produces this effect are not yet clear, but are estimated as follows, for example.
That is, in order to make the sourness of the tomato-containing beverage inconspicuous, it is considered that the sugar content (Brix) is simply increased by using a high-concentration tomato juice (concentrated tomato). However, in this case, the viscosity becomes very high and it is not suitable for drinking. On the other hand, in the tomato-containing beverage of the present embodiment, the tomato juice (A) having a relatively high solid content concentration among the concentrated tomatoes and the tomato juice from which at least a part of the unnecessary water-insoluble solid content has been removed. Alternatively, concentrated tomatoes (clear tomato juice (B)) are used in such weight proportions, possibly containing tomato ingredients at high concentrations without excessively increasing water-insoluble solids and maintaining a relatively low viscosity. However, the sugar content (Brix) can be increased, which not only provides a rich taste, but also hides the sourness of the tomatoes by the so-called sweetness of the tomatoes, so that the original sweetness of the tomatoes stands out. It is presumed that the ease was increased.
When the weight ratio of the tomato paste (A) is larger than the above range or when the transparent tomato juice (B) is not used, the sweetness and rich taste of the tomato are insufficient in a relatively low viscosity range, The case is very viscous and difficult to drink. On the other hand, when the weight ratio of the transparent tomato juice (B) is larger than the above range or when the tomato paste (A) is not used, the viscosity is low and sufficient texture or throat is not obtained or the case of high blending Is too tasty and unfit for drinking. From the viewpoint of further enhancing the balance between sweetness, sourness and rich taste of tomato, the weight ratio (A) / (B) of tomato paste (A) and transparent tomato juice (B) is 2.5-3. 5 is preferable.

  The tomato-containing beverage of this embodiment preferably contains a pH adjuster. By adding the pH adjuster, enhancement of acidity due to the pH of the tomato-containing beverage touching the acidic side is suppressed, and the ease of drinking of the tomato-containing beverage tends to be improved. As such a pH adjuster, sodium bicarbonate (C) is preferable. By adopting baking soda (C) as a pH adjusting agent, in addition to the pH adjusting function described above, the tomato taste (blue odor, raw odor, etc.) is further relaxed and the ease of drinking of tomato-containing beverages is improved. There is a tendency.

  The blending ratio of baking soda (C) with respect to the tomato-containing beverage is not particularly limited, but is preferably 0.1 to 5.0 g / L, more preferably 1.0 to 3.0 g / L in terms of solid content. It is. When the content ratio of the baking soda (C) is less than 0.1 g / L, the blending effect of the baking soda (C) tends not to be sufficiently exhibited. On the other hand, when the content ratio of baking soda (C) exceeds 5.0 g / L, the flavor is blurred and there is no sharpness, the original flavor of tomato tends to be impaired, and the sodium content tends to increase.

  In the tomato-containing beverage of the present embodiment, the pH is preferably adjusted to 4.4 to 4.8, more preferably 4.5 to 4.6. The tomato-containing beverage of the present embodiment in this range is particularly capable of being drunk deliciously as a beverage form with a rich taste and distinctive sweetness of tomatoes. In addition, since the pH too high tends to require a strong sterilization treatment from the viewpoint of hygiene, it is not preferable from the viewpoint of productivity and economy, and there is a strong burn, heating odor and burnt odor accompanying this sterilization treatment. Therefore, also from these viewpoints, the pH of the tomato-containing beverage of the present embodiment is preferably adjusted within the range of 4.4 to 4.8.

  It is preferable that the tomato-containing drink of this embodiment is a blend of deacidified tomato juice (D). Here, deacidified tomato juice (D) means what deoxidized the transparent tomato juice mentioned above, and its concentrate. Moreover, deoxidation processing means the processing which removes or reduces hydroxy acids, such as a citric acid which may be contained in transparent tomato juice. Since hydroxy acid can function as a sour component in tomato-containing beverages, the use of deacidified tomato juice (D) from which hydroxy acid has been removed or reduced reduces the content of sour components relative to the total amount of tomato-containing beverages. As a result, the acidity of the tomato is suppressed, and the original sweetness of the tomato tends to stand out more. In addition, deoxidized tomato juice (D) can be used individually by 1 type or in combination of 2 or more types.

  The preparation of the deacidified tomato juice (D) can be appropriately performed by applying a known technique, and is not particularly limited. For example, removing or reducing the hydroxy acid in the transparent tomato juice described above by applying a salt exchange method, a chelating method, a decomposition method using an enzyme, a treatment method using an anion exchange resin, etc. Can do.

  The tomato-containing beverage of this embodiment preferably has a glutamic acid content of 0.2 to 0.3% by weight. When glutamic acid has such a high content, the sourness of tomato is suppressed without excessively degrading the umami (boil) of the tomato-containing beverage, and the original sweetness of tomato tends to stand out more.

  Moreover, it is preferable that content of aspartic acid is 0.05 to 0.2 weight% in the tomato-containing beverage of this embodiment. When glutamic acid has such a high content, the sourness of tomato is suppressed without excessively degrading the umami (boil) of the tomato-containing beverage, and the original sweetness of tomato tends to stand out more.

  The tomato-containing beverage of this embodiment described above preferably has a viscosity adjusted to 350 to 1000 cP, more preferably 350 to 600 cP. This low viscosity tends to increase ease of drinking.

  Moreover, the tomato containing drink of this embodiment mentioned above may contain the other component well-known in this industry besides said component (A)-(D). Examples of such other components include salt, tomato juice other than the above-mentioned tomato paste (A), transparent tomato juice (B), and deoxidized tomato juice (D) or concentrated tomato (for example, JAS standard tomato juice, JAS standard tomato puree etc.), vegetable juice and fruit juice other than tomato, fruit pulp and the like. In addition, examples of components permitted by the JAS standard include fortifiers such as vitamins, zinc, calcium, iron, copper, magnesium and the like, or salts thereof, sugar, honey, natural flavors, and the like. In addition, although it is a non-JAS standard additive, acidulants such as citric acid and sodium citrate, amino acids, pH adjusters, antioxidants, enzymes, stabilizers such as pectin, sugars other than sugar, natural pigments and Colorants such as synthetic dyes, fragrances such as natural fragrances and synthetic fragrances, carbon dioxide and the like can be mentioned. Other ingredients that can be added in this way are also described in, for example, the “Food Labeling Manual” (edited by the Food Labeling Study Group, Central Law Publishing, revised in February 1989). These can be used alone or in combination of two or more.

  From the viewpoint of suppressing the original flavor of tomatoes and further enhancing the original flavor of tomatoes, the tomato-containing beverage of the above-described embodiment is substantially free of vegetable juice and / or fruit juice other than tomato. It is preferable. Here, “substantially free” means that the total content of vegetable juice and fruit juice other than tomato is 0.0 to 5.0% by weight, preferably 0.0 to 3.0% by weight, more preferably, based on the total amount of beverage. Means 0.0 to 1.0% by weight. Those that do not substantially contain vegetable juice and / or fruit juice other than tomato belong to a new market category of pure tomato-containing beverages that have a rich taste and the original sweetness of tomatoes stand out and can be drunk deliciously as a beverage form, Excellent appeal to consumers.

  Moreover, it is preferable that the tomato containing drink of this embodiment mentioned above is a thing with high sugar content. In the present specification, the sugar content means a Brix value. Specifically, the Brix value is preferably 4.0 to 10.0, and more preferably 6.0 to 10.0. In addition, a Brix value is a unit which measures the gram amount of soluble solid content (saccharides etc.) contained in 100 g of solutions, and a Brix value can be measured using a commercially available refractometer or saccharimeter.

  Furthermore, the tomato-containing beverage of the present embodiment described above preferably has a sugar acid ratio adjusted to 19.0 to 30.0. Those in which the sugar acid ratio is adjusted to 19.0 to 30.0 tend to be concealed sourness by sweetness. Here, in the present specification, the sugar acid ratio means sugar content / acidity. Here, the sugar content is as described above, and the acidity means a concentration (%) in terms of citric acid calculated by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution.

  Furthermore, in the tomato-containing beverage of this embodiment described above, the acidity / total amino acid ratio is preferably adjusted to 1.30 or less. When the amino acid content is high, the umami (boiled) taste of tomato-containing beverages tends to increase, and those whose acidity / total amino acid ratio is adjusted to 1.30 or less are particularly likely to have suppressed acidity. There is a tendency. Here, the acidity means the concentration (%) in terms of citric acid calculated by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution as described above. The total amino acid means the concentration (%) calculated by the HPLC method (fluorescence detection).

  Now, in the tomato-containing beverage of the present embodiment, the above-described tomato paste (A) and transparent tomato juice (B) are so prepared that their weight ratio (A) / (B) is 1.5 to 4.5. It can be obtained by blending. At this time, the above-mentioned baking soda (C), deacidified tomato juice (D), and other components can be appropriately blended as necessary. The blending method of each component can be appropriately set according to the type, properties, blending ratio, etc. of the component to be used, and is not particularly limited. The pH, viscosity, sugar content, sugar acid ratio, acidity / total amino acid ratio of the resulting tomato-containing beverage are blended as needed, as well as the type, properties and blending ratio of tomato paste (A) and transparent tomato juice (B). It can be adjusted according to the type and properties of the baking soda (C) and deacidified tomato juice (D) and other components and the blending ratio.

  When blending each component, a treatment known in the art may be performed as necessary. Such known processes include, for example, removal of coarse components by filtration, sieving or sieving, dilution or concentration for adjusting sugar content, mixing or kneading using a mixer or kneader, A homogenization treatment using a homogenizer or the like, an enzyme treatment, a heat treatment and the like can be mentioned, but the invention is not particularly limited thereto. Moreover, these well-known processes can be performed individually or in combination.

  And the tomato containing drink of a container can be obtained by enclosing the tomato containing drink of this embodiment in a container according to a conventional method.

  The container can be appropriately selected from those known in the art and is not particularly limited. Specific examples thereof include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. The shape and color of the container are not particularly limited, and can be appropriately determined according to a distribution form and consumer needs.

  Enclosing the tomato-containing beverage in a container can be performed by a method known in the art. For example, by using a heat sterilizer such as a plate type heater or a tube type heater and holding at a temperature of 85 to 98 ° C. for 10 to 60 seconds for heat sterilization, and then filling the container according to a conventional method A canned tomato-containing beverage can be obtained.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in detail, this invention is not limited to these.

Example 1
First, a commercially available tomato paste (Brix: 28, acidity: 1.60, pH: 4.10, viscosity at the time of adjusting Brix 4.5: 108 cP) and a commercially available transparent concentrated tomato juice (Clear Tomato Concentrate 60 ° Brix, LYCORED Company, Brix: 60, acidity: 3.64, pH: 4.15).
Next, the above transparent concentrated tomato juice is diluted and reduced by about 4 times with ion-exchanged water, and transparent tomato juice (Brix: 14.6, acidity: 0.86, pH: 4.2, Brix 4.5 is adjusted) Viscosity: 1.36 cP).
And the weight ratio of these tomato paste and transparent tomato juice as shown in Table 1 (in Table 1, the blending amounts of tomato paste, transparent tomato juice, deoxidized tomato juice X and deoxidized tomato juice Y are Is also a tomato straight Brix 4.5 conversion value), and a mixed solution was prepared by removing the foreign matter by straining with a mesh having an opening of about 0.5 to 1.0 mm.
A tomato-containing beverage of Example 1 was prepared by blending a solution obtained by dissolving sodium bicarbonate in warm water into the obtained preparation solution in an amount of 2.2 g / L in terms of solid content of sodium bicarbonate.
The obtained tomato-containing beverage of Example 1 was sterilized by heating, then cooled, and sealed in a paper pack to prepare the tomato-containing beverage packed in a paper container of Example 1.

(Example 2)
The tomato-containing beverage of Example 2 and the paper of Example 2 were processed in the same manner as in Example 1 except that the blending of baking soda was omitted and the blending amount of transparent tomato juice was changed as shown in Table 1. A packaged tomato-containing beverage was prepared.

(Comparative Example 1)
The tomato-containing beverage and comparative example of Comparative Example 1 were processed in the same manner as in Example 1 except that the blending of transparent tomato juice and baking soda was omitted and the blending amount of tomato paste was changed as shown in Table 1. 1 PET container-packed tomato-containing beverage was prepared.

(Reference Example 1)
As a reference, commercially available tomato juice PET large (100% tomato, diluted reduced product of tomato paste: salt-free additive-added tomato juice specified in JAS standards) was used.

(Reference Example 2)
As a reference, commercially available tomato juice PET large (tomato 100%: salt-free tomato juice specified in JAS standard) was used.

(Reference Example 3)
As a reference, commercially available tomato juice PET large (tomato 100%: salt-free tomato juice specified in JAS standard) was used.

(Example 3)
Except omitting the blending of transparent tomato juice, blending the tomato paste and deacidified tomato juice X used in Example 1 in the weight ratio as shown in Table 1, and further omitting the blending of baking soda. The tomato-containing beverage of Example 3 and the paper container-packed tomato-containing beverage of Example 3 were prepared in the same manner as in Example 1.
In addition, the deoxidized tomato juice X used here was prepared in the following procedures. First, after filling a tank with a strongly basic anion exchange resin (manufactured by Mitsubishi Chemical Corporation, PA316) and passing a 3% NaOH aqueous solution therethrough, ion exchange water, 3% NaHCO ₃ aqueous solution, and ion exchange water were added. The solution was sequentially passed through to replace with bicarbonate. Then, the transparent tomato juice is passed through an anion exchange resin substituted with bicarbonate a plurality of times by an upward flow method, and then filtered through a 100-mesh filter, whereby deacidified tomato juice X (Brix: 12.4). Acidity: 0.21, pH: 6.0).

Example 4
Example 1 except that the transparent tomato juice and deacidified tomato juice Y used in Example 1 are blended in the weight ratio as shown in Table 1, and the blending amount of baking soda is changed to 1.8 g / L. The tomato-containing beverage of Example 4 and the paper container-packed tomato-containing beverage of Example 4 were prepared in the same manner as described above.
In addition, the deoxidized tomato juice Y used here was prepared in the following procedures. Transparent tomato juice obtained by diluting and reducing the transparent concentrated tomato juice used in Example 1 to Brix: 19.8 (Brix: 19.8, acidity: 1.18, pH: 4.2, viscosity at the time of Brix 4.5 adjustment: 1.36 cP) is heated to 80 ° C., and then calcium carbonate is mixed in 0.95% by weight in terms of solid content with respect to the total amount of the transparent tomato juice, and the resulting formulation is stirred for 60 minutes to generate Carbon dioxide was discharged. After cooling the tank to 20 ° C., it is centrifuged, filtered using commercially available diatomaceous earth, and further filtered through a 5 μm filter to remove solids, and deacidified tomato juice Y (Brix: 14.8, Acidity: 0.24, pH: 5.4) was prepared.

  Various measurement methods and evaluation methods are as follows.

<Brix>
Brix was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).

<Acidity>
Using an automatic titration device (COM-1750, manufactured by Hiranuma Sangyo Co., Ltd.), it was calculated in terms of citric acid based on a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

<Viscosity>
Using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was measured under the conditions of a rotation speed of 60 rpm and 30 seconds (the numerical values in the table are average values of three times). In addition, about the comparative example 1, since the viscosity was too high, it measured by rotating a rotation speed to 12 rpm. Moreover, since the viscosity of the transparent tomato juice was too low, the rotor was changed to a special rotor L / Adp for measurement.

<Citric acid>
Using CAPI-3300 (manufactured by Otsuka Electronics Co., Ltd.), the citric acid content (% by weight (g / 100 g)) was determined based on capillary electrophoresis.
Sample adjustment method:
An appropriate amount of the sample was weighed, suspended in distilled water, filtered and used for analysis.
Capillary electrophoresis measurement conditions:
Capillary size: 75μm × 800mm
Injection method: Drop method (ΔH = 25mm 90sec)
Voltage: -15kv (constant voltage)
Temperature: 25 ° C
Detection wavelength: 265nm
Electrophoresis solution: 20 mM quinolinic acid 0.25 mM TTAB-2 (pH 6.0)

<Amino acid>
Using the Alliance system (Waters Co., Ltd.), the amino acid content (% by weight (g / 100 g)) was determined based on the HPLC method (fluorescence detection).
Sample adjustment method:
An appropriate amount of the sample was weighed, suspended in distilled water, filtered and used for analysis.
HPLC measurement conditions:
Column: XBridge Shield RP18 3.0 x 100mm
Temperature: 40 ° C
Injection volume: 5μL
Mobile phase A: 50 mM sodium acetate buffer (pH 6.0)
Mobile phase B: Acetonitrile Detector: Waters 2475 Multi-wavelength fluorescence detector Detection wavelength: Excitation 335nm Emission 450nm

<Flavor>
The flavor evaluation test for tomato-containing beverages was performed by entrusting 12 panelists, and the strength of each flavor was evaluated on the basis of the following seven criteria. Here, the numerical value in a table | surface is an average value of evaluation of 12 panelists.
3 points: very strong 2 points: fairly strong 1 point: somewhat weak 0 point: not felt or neither -1 point: somewhat weak -2 point: very weak -3 point: very weak

  Table 1 shows the composition of the tomato-containing beverages of Examples 1 to 4, Comparative Example 1, and Reference Examples 1 to 3. Moreover, the characteristic and evaluation result of these drinks are combined with Table 1, and are shown.

  In addition, as above-mentioned, this invention is not limited to the said embodiment and Example, In the range which does not deviate from the summary, it can add suitably.

  As described above, according to the present invention, a new market category of pure tomato-containing beverages that can be drunk deliciously as a beverage form has been created according to the present invention, and the variety of consumer preferences in recent years has been established. Therefore, the present invention can be widely and effectively used in the food industry, particularly in the beverage industry.

Claims (12)

At least tomato paste (A) and transparent tomato juice (B) are blended,
These weight ratios (A) / (B) are 1.5 to 4.5,
Tomato-containing beverage. Furthermore, sodium bicarbonate (C) is blended,
The tomato-containing beverage according to claim 1. The content ratio of the baking soda (C) is 0.1 to 5.0 g / L in terms of solid content.
The tomato-containing beverage according to claim 2. pH is adjusted to 4.4 to 4.8,
The tomato-containing beverage according to any one of claims 1 to 3. Furthermore, deacidified tomato juice (D) is blended,
The tomato-containing beverage according to any one of claims 1 to 4. The glutamic acid content is 0.2 to 0.3 wt%, and the aspartic acid content is adjusted to 0.05 to 0.2 wt%,
The tomato-containing beverage according to any one of claims 1 to 5. The viscosity is adjusted to 350-1000 cP,
The tomato-containing beverage according to any one of claims 1 to 6. Substantially free of vegetable juice and / or fruit juice other than tomatoes,
The tomato-containing beverage according to any one of claims 1 to 7. The sugar acid ratio is adjusted to 19.0-30.0,
The tomato-containing beverage according to any one of claims 1 to 8. The acidity / total amino acid ratio is adjusted to 1.30 or less,
The tomato-containing beverage according to any one of claims 1 to 9. At least tomato paste (A) and transparent tomato juice (B) are blended so that their weight ratio (A) / (B) is 1.5 to 4.5,
A method for producing a tomato-containing beverage. At least tomato paste (A) and transparent tomato juice (B) are blended so that their weight ratio (A) / (B) is 1.5 to 4.5,
A method for suppressing acidity of tomato-containing beverages.