JP2013176310A - Packaged tomato-containing beverage, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an unconventional new tomato-containing beverage such as using fruit tomato, in view of the fact that because of having grassy smell peculiar to tomato, a conventional tomato-containing beverage is inclined to be kept at a distance by consumers who do not like tomato, and in order to cope with the variety of preference of consumers in recent years.SOLUTION: A tomato-containing beverage is suppressed in grassy smell peculiar to tomato, retains tomato original gustatoriness, and is improved in container filling properties by adjusting, in a prescribed numeric value range, Brix of the tomato-containing beverage, and a weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine and alanine.

Description

The present invention relates to a container-packed tomato-containing beverage, a method for producing the same, a method for improving the container fillability of a container-packed tomato-containing beverage, and a method for suppressing color deterioration over time of the beverage.

In recent years, the importance of ingesting vegetables has attracted attention due to health consciousness and disorder of eating habits among consumers. However, in addition to the time and effort required for cooking vegetables, the storage period is also short, so that packaged vegetable drinks that can be easily ingested and can be stored for a long time are widely accepted by consumers. I'm going.

As a result, consumer needs for packaged vegetable beverages have diversified. For example, vegetable drinks that contain only one or more vegetables or a small amount of additives, etc. tend to be preferred by users who place an emphasis on vegetable intake. There is a problem that it is difficult to drink because it does not completely remove the odor, and is not widely accepted by general users. In order to remedy this problem, by adding fruit juice and additives to one or more kinds of vegetables to mask the unique smell of vegetables, a vegetable juice drink that is easy to drink even for users who are not good at the unique smell of vegetables Developed and widely consumed. Furthermore, although not so common in the market, for example, a method of adding a masking agent such as artificial sweetener (Patent Document 1), a method of adding fermented soy milk or fermented milk (Patent Documents 2 and 3), There is also an attempt to mask the smell peculiar to vegetables by a method of blowing carbonic acid into a vegetable drink (Patent Document 4).

Container-packed vegetable drinks are vegetables that are the main raw materials and serve as a base for determining the taste of the drink, and so far carrots and tomatoes have mainly played the role of base vegetables. Carrots are delicious as they are because of the sweetness unique to carrots when heat-treated, and are excellent in compatibility with fruit juices when used as vegetable juice drinks. On the other hand, tomatoes have a unique blue odor inherent in tomatoes, so it is difficult to drink while being squeezed, and compatibility with fruit juice is not as good as carrots. For this reason, tomato-based vegetable beverages include methods of adding salt, methods of using tomato and carrot together, methods of adding fruit juice, methods of using honey, artificial sweeteners, etc. as masking agents, etc. Has been used. However, the method of adding salt leaves a peculiar smell of tomato, so users who are not good at fruit and vegetable tomato cannot drink it. In addition, although the method of using tomato and carrot together, the method of adding fruit juice, the method of using honey, artificial sweeteners, etc. have obtained a certain degree of evaluation from users who are not good at fruit and vegetable tomatoes, There is an aspect that sacrifices the natural taste of tomatoes. In particular, a heavy user of a tomato-containing beverage cannot deny a sense of departure from the original taste of tomato. Therefore, there has been a demand for a tomato-containing beverage that suppresses the unique blue odor of tomatoes and keeps the original taste of tomatoes without using additives such as masking agents as much as possible.

In Japanese Patent Application No. 2011-94186, the present inventors adjust the sugar content and sugar acid ratio in tomato-containing beverages to a specific range that deviates from conventional tomato-containing beverages, thereby producing vegetables, fruit juices, and the like other than tomatoes as the main ingredient. The knowledge that a novel tomato-containing beverage having a rich taste and sweetness like fruit tomatoes and suppressing the sourness of tomatoes and a method for producing the same, and a method for suppressing the sourness of tomato-containing beverages can be obtained without blending as much as possible Reached.

The invention of Japanese Patent Application No. 2011-94186 is very excellent in sourness, sweetness, richness and its comprehensive evaluation, but the tomato-containing beverage obtained is rich, and therefore difficulties arise in the container filling process I found out that In addition, in can containers, PET containers, etc., sterilization is performed under stronger conditions than in the case of filling in paper containers, but in tomato-containing beverages that have been sterilized under such strong conditions, rarely There was also a problem that a strange odor such as burnt odor was generated. In addition, when filling a tomato-containing beverage in a transparent container such as a PET container, the color tone of the contents is directly known to the consumer, unlike a paper container, so it is difficult to maintain the color tone of the tomato juice that is the contents. There was also a problem.

JP2011-103783A JP2008-43280 JP2009-284825A JP 2010-213593

An object of the present invention is to provide a tomato-containing beverage that suppresses the unique blue odor of tomato and retains the original taste of tomato, a method for producing the same, and a method for suppressing color change over time. Another object of the present invention is to suppress ease of filling in the production process and change in color tone over time while maintaining the taste in such tomato-containing beverages.

As a result of earnest research, the present inventors have adjusted the above-mentioned Brix of a tomato-containing beverage and the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine. The present inventors have found that a technical problem can be solved and have completed the present invention.

That is, the present invention
1. Brix is 6 or more, and the weight ratio of glutamic acid to the amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is 0.65 or less,
2. The containerized tomato-containing beverage according to 1 above, wherein the citric acid amount is 400 mg / 100 mL or more,
3. The container-filled tomato-containing beverage according to 1 or 2 above, wherein the viscosity is 300 to 1000 cP,
4). The container-packed tomato-containing beverage according to any one of 1 to 3 above, wherein the pH is 4.2 to 4.8,
5. The container-packed tomato-containing beverage according to any one of the above 1 to 4, which is substantially free of fruit juice,
6). The container-packed tomato-containing beverage according to any one of the above 1 to 5, wherein vegetables other than tomato are not used as raw materials,
7). The container-packed tomato-containing beverage according to any one of 1 to 6 above, which is non-alcoholic,
8). The container-packed tomato-containing beverage according to any one of 1 to 7, which is an RTD,
9. The container-packed tomato-containing beverage according to any one of 1 to 8, wherein the inner solution is non-transparent,
10. A step of adjusting Brix to 6 or more, and a step of adjusting the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine to 0.65 or less. A method for producing a container-packed tomato-containing beverage,
11. Adjusting Brix to 6 or more, and adjusting the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine to 0.65 or less A method for improving the filling property of
12 Adjusting Brix to 6 or more, and adjusting the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine to 0.65 or less A method for suppressing color deterioration over time,
About.

The present invention is a container-packed tomato-containing beverage that has a rich taste, has a sweet taste like fruit tomatoes, and has reduced tomato acidity, and can be enjoyed as a beverage form, and retains such unique excellent taste. However, it is an object of the present invention to provide a container-packed tomato-containing beverage that improves ease of filling in the production process and suppresses a change in color tone over time.

The packaged tomato-containing beverage of the present invention is characterized in that Brix is 6 or more, and the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is 0.65 or less. It is characterized by being a container-packed tomato-containing beverage.

In the present invention, the “tomato-containing beverage” means a beverage formulated with a tomato juice as a raw material, and the content of the tomato juice is 50% or more, preferably 80 or more, more preferably 90 to the whole beverage. % Or more is desirable (a tomato-rich beverage). In addition, the compounding quantity of the said tomato juice is straight-converted, and the addition amount of the vegetable juice and fruit juice detailed below is also straight-converted similarly. The light blue color of the tomato-containing beverage of the present invention is not particularly limited, but it preferably has a red color tone that fruit and vegetable tomatoes usually have and is at least non-transparent.

Tomatoes are generally categorized as vegetables, but the product name is displayed in accordance with various laws and regulations related to labeling such as “Tomato Processed Food Labeling Standards” (May 19, 2009, Ministry of Agriculture, Forestry and Fisheries Notification No. 670). May be described as processed tomato products, tomato juice, tomato mix juice, tomato juice drink, concentrated tomato, concentrated tomato drink, etc., but the present invention includes these. Therefore, depending on embodiment of this invention, it may be classified as a soft drink instead of a vegetable drink or a vegetable juice drink. Note that the tomato-containing beverage of the present invention may be concentrated and reduced.

Moreover, although explained in full detail below, the tomato containing drink of this invention can also be provided as a carbonated drink (soft drink) by blowing bubbles, such as a carbon dioxide. In addition, the tomato-containing beverage of the present invention can be provided as an alcoholic beverage (carbonated, non-carbonated) by adding an alcohol component, but tomato is provided as a non-alcoholic beverage without adding an alcohol component. This is more preferable because the original flavor can be maximized.

(Tomato juice)
The tomato juice can be obtained by crushing and squeezing the tomato fruit, or squeezing it, and removing the skin, seeds, etc. (tomato juice). The tomato juice may be used as it is, but may be treated by a known method such as enzyme treatment. Moreover, the tomato fruit used as the raw material of tomato juice can select the kind, production center, maturity, size, etc. suitably. Further, two or more kinds of tomato fruits having different varieties, production areas, maturity levels, sizes and the like can be blended as raw materials.

The raw tomato fruit may be washed as necessary and selected based on the presence or absence of damage. In that case, the usual arbitrary method can be employ | adopted for the washing | cleaning method and the selection method.
Moreover, you may give the process which deactivates the enzyme activity derived from a tomato as needed. For example, the heat treatment may be performed at 70 ° C. or higher.

The tomato juice used in this tomato-containing beverage is preferably tomato paste, tomato puree, tomato juice, concentrated reduced tomato, etc. obtained by grinding or smashing tomato fruit, removing the skin, seeds, etc. Can be used. A desired tomato-containing beverage can be obtained by adjusting the ratio of various tomato raw material juices.

What is necessary is just to adjust the compounding quantity of a tomato juice suitably according to the kind of drink. For example, when setting it as a low calorie beverage, it is preferable to adjust the compounding quantity of tomato juice so that it may become 20 kcal or less per 100g of drinks.

The present tomato-containing beverage is one that suppresses the unique blue odor of tomatoes and retains the original taste of tomatoes even without adding extra additives such as a masking agent as much as possible. Therefore, the effect of the present invention can be achieved without adding extra additives such as masking agents as much as possible, but adding vegetable juice or fruit juice other than tomato according to consumer's preference etc. Is not to be excluded. In this case, it is important to maximize the proportion of tomato juice in the total amount of tomato juice, vegetable juice and / or fruit juice, and the proportion of tomato juice is the total amount of vegetable juice and / or fruit juice. On the other hand (tomato juice / vegetable juice and / or the total amount of fruit juice), 50 to 100% by mass, particularly 60 to 100% by mass, especially 70 to 100% by mass, more particularly 80 to 100% by mass, especially 90 to 90%. It is preferable that it is 100 mass%.

(Vegetable juice)
As above-mentioned, this tomato content drink can contain vegetable juice other than a tomato according to a consumer's preference.
In this case, squeezed vegetable juice uses vegetable squeeze obtained by subjecting the vegetable to heat treatment, washing with sufficient water, exposing to water, chemical treatment, etc. before and after squeezing. Can do. Furthermore, the vegetable juice which remove | eliminated the specific component contained in vegetable juice by passing the said vegetable juice through specific resin etc. can also be used as a raw material. Moreover, although the vegetable juice obtained by these processes can be used independently, 2 or more types can also be used suitably.

At this time, as vegetables, for example, carrots, eggplant, pumpkins, peppers, bitter gourd, narbera, toucan, okra, pepper, corn, cucumber and other fruit vegetables, carrots, burdock, onion, bamboo shoots, lotus root, turnip, radish, potato, Root vegetables such as sweet potato, taro, garlic, ginger, leaf stalks such as morroheiya, asparagus, celery, kale, ginseng, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, beeswax, parsley, leek, sengoku, leek And the like.

Among them, leafy vegetables that are mainly edible parts of leaf stems are preferable because they do not interfere with the flavor of tomatoes, such as spinach, Japanese mustard spinach, mustard vegetables, salad vegetables, spring chrysanthemum, Chinese cabbage, lettuce, Brussels sprouts, cabbage. , Tangy vegetables, perilla leaves, broccoli, moroheiya, leeks, mizuna, beet, chisha, tarsai, kale, barley young leaves, celery, parsley, honey leaves, asparagus, watercress, leek, high vegetables, etc. Palm leaf, radish leaf, sweet potato leaf and the like can be used as appropriate.
In addition, any 1 type or 2 types or more of these vegetables can also be used in combination.

In the present tomato-containing beverage, the blending amount of the vegetable juice other than the tomato juice is not excessively interfering with the flavor of the tomato, and the proportion of the vegetable juice other than the tomato juice relative to the whole beverage (tomato 0-50 mass%, especially 0-40 mass%, especially 0-30 mass%, especially 0-20 mass%, especially 0-10 mass%. Is preferred.

Moreover, although the kind of vegetable to be used may be one kind, a juice obtained from two or more kinds of vegetables may be mixed and used. When plural kinds of vegetables are blended, the ratio of various vegetables in the whole can be adjusted as appropriate.

(Fruit juice)
As described above, the tomato-containing beverage can contain fruit juice in accordance with consumer preferences. In this case, fruit juice can be blended alone, but vegetable juice and fruit juice may be mixed and blended.

Examples of fruit juices that can be blended include citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, tangerine, temple orange, tangero, caramancy, etc.), apple, grape, peach, pineapple, guava, banana , Mango, cassis, blueberry, acerola, prunes, papaya, passion fruit, ume, pear, apricot, lychee, melon, pear, plum and the like.
Although the kind of fruit to be used may be one kind, you may mix and use the squeezed liquid obtained from the 2 or more types of fruit.

In the present tomato-containing beverage, the blending ratio of the fruit juice is not excessively interfering with the flavor of the tomato, and the mixing ratio of the vegetable juice other than the tomato juice for the whole beverage (vegetable juice other than the tomato juice) / Beverage) is preferably 0 to 50% by mass, particularly 0 to 40% by mass, especially 0 to 30% by mass, more preferably 0 to 20% by mass, and particularly preferably 0 to 10% by mass.

(Other ingredients)
The present tomato-containing beverage is one that suppresses the unique blue odor of tomatoes and retains the original taste of tomatoes even without adding extra additives such as a masking agent as much as possible. Therefore, the effect of the present invention can be achieved without adding extra additives such as masking agents as much as possible, but it does not exclude the addition of various additives according to consumer preferences. . In particular, to exclude ingredients that can normally be contained in tomato juice drinks, tomato mix juice, etc., such as salt, spices, sour seasonings, seasonings, agricultural and livestock products other than vegetables and fruits, coloring agents, etc. Absent. The tomato-containing beverage can also contain various dietary fibers, various sweeteners, and other components.

As dietary fiber, for example, one or more selected from the group consisting of indigestible dextrin, pectin, guar bean enzyme degradation product, guar gum, agarose, glucomannan, polydextrose, sodium alginate can be used. Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. Of these, indigestible dextrin and pectin are preferred from the viewpoint of the viscosity and particle size of the product and transparency. Specifically, the functionality of the indigestible dextrin can be particularly expected. About pectin, transparency can be suppressed by increasing the viscosity of the soluble part (supernatant) of the beverage.

In the present tomato-containing beverage, one or two or more dietary fibers selected from the above dietary fibers, particularly additive type dietary fiber, is 0.01 to 4.0% by mass, preferably 0.01 to You may contain 2.5 mass%, More preferably, 0.03-2.5 mass%.

Examples of the sweetener include sugar, sucrose, fructose glucose liquid sugar, fructose, isomerized sugar, glucose, fructose, trehalose, lactose, xylose, sucralose, aspartame, stevia, acesulfame potassium, xylitol, D-sorbitol, D-mannitol, etc. Can be mentioned.

In the present tomato-containing beverage, one or more sweeteners selected from the above sweeteners are 0.0005 to 0.05 mass%, particularly 0.003 to 0.03 mass%, especially among the total beverage. You may contain 0.005-0.015 mass% especially.

As other components, a blue odor peculiar to tomatoes can be suppressed, and it can be added as long as it does not inhibit the effect of the present invention of maintaining the original taste of tomatoes. For example, acidulants such as citric acid, malic acid, tartaric acid, lactic acid, and gluconic acid; antioxidants; pH adjusters such as sodium bicarbonate (bicarbonate); emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester; dietary fiber, Strengthening agents such as calcium salt, magnesium salt, niacin, pantothenic acid; various lactic acid bacteria and fermented milk containing the same may further be contained.

Furthermore, the present tomato-containing beverage can also be provided in the form of a sparkling beverage or a carbonated beverage by enclosing bubbles such as carbon dioxide. Further, the tomato-containing beverage is preferably a non-alcoholic beverage that does not contain alcohol, but can be provided as an alcoholic beverage as long as the effects of the present invention are not impaired. Or non-carbonic acid.

(container)
The container filled with the present tomato-containing beverage is not particularly limited. For example, metal cans (steel cans, aluminum cans, etc.), PET containers, paper containers, bags, etc. can be mentioned. The shape and color of the container are not limited, but considering marketability and simplicity, it is preferable to use a metal can, a PET container, or a paper container, and the PET container may be transparent, translucent, or opaque. .

(RTD)
The container-packed tomato-containing beverage of the present invention may be a container (conch) packed with a concentrated product, but it is RTD (Ready To Drink) that can be drunk as it is after purchase. It is excellent from the viewpoint of simplicity.

(Method for producing containerized vegetable drink)
The container-packed tomato-containing beverage of the present invention, after preparing the above-described tomato juice, is subjected to a homogenizer treatment if necessary, and then, if necessary, water, salt, spices, sour seasonings, seasonings and the like are added. It can be produced by adjusting the taste, concentration, component value, etc., sterilizing and filling the container.

(Brix)
The Brix of the container-packed tomato-containing beverage of the present invention is preferably 6 or more, more preferably 6 to 12, more preferably 7 to 11, and most preferably 9 to 10 from the viewpoint of drawing out the natural sweetness and richness of the tomato. preferable. If the Brix is less than 6, the tomato-derived beverage has a tomato-derived taste that is difficult to maintain, and if the Brix is more than 12, the tomato-derived taste that the tomato-containing beverage has tends to collapse.
The method of adjusting the Brix value can be carried out by combining the Brix value of raw materials such as fruit and vegetable tomato juice or its treatment liquid or a concentrated liquid thereof, the blending ratio thereof, and the like.
In addition, as a method of adjusting the Brix value, there are methods of adding various sweeteners including artificial sweeteners, naturally derived raw materials including sweetening ingredients, various dietary fibers including polysaccharides, etc., but the effect on the aftertaste Further, it is preferable to refrain from adding as much as possible from the viewpoint of manufacturing cost reduction, and it is most preferable not to add them at all if possible.
As a method for measuring Brix, a known method may be used. For example, an optical refractometer (manufactured by Atago Co., Ltd., Digital Refractometers, RX5000α-Bev) may be used.

(citric acid)
The amount of citric acid in the container-packed tomato-containing beverage of the present invention is preferably 400 mg / 100 mL or more, more preferably 400-1500 mg / 100 mL, and more preferably 470-1000 mg / 100 mL from the viewpoint of extracting the natural sweetness and sourness of tomatoes. Preferably, 470-950 mg / 100 mL is more preferable, and 470-950 mg / 100 mL is most preferable.
The method for adjusting the amount of citric acid can be carried out by combining the amount of citric acid in the raw materials such as the tomato juice juice of fruit and vegetables or the treatment liquid thereof or the concentrated liquid thereof, the blending ratio thereof and the like.
In addition, as a method of adjusting the amount of citric acid, there is a method of adding citric acid or a naturally-derived raw material containing the citric acid separately. Preferably, it is most preferable not to add them at all if possible.
The citric acid amount may be measured by using a known method, for example, using LC-10ADvp (Shimadzu Corporation), and using the citric acid content based on the HPLC method.
In the present invention, citric acid is used to include both citric acid and its salts.

(Amino acids and glutamic acid)
The weight ratio ([G] / [A]) of glutamic acid [G] in the amino acid group [A] consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine in the container-packed tomato-containing beverage of the present invention is: From the viewpoint of drawing out the natural umami and richness of tomatoes, 0.65 or less is preferable, 0.1 to 0.65 is more preferable, 0.3 to 0.6 is more preferable, and 0.4 to 0.55. Is most preferred.
In addition, as a method for adjusting the amount of amino acids, there is a method of separately adding various amino acids and naturally-derived raw materials containing the same, but they are included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control. It is preferable to refrain from adding other than those as much as possible, and it is most preferable not to add them at all if possible.
In addition, what is necessary is just to use a well-known method for the measurement of each amino acid amount, For example, content of various amino acids can be calculated | required based on HPLC method (fluorescence detection) using Alliance system (made by Waters Co., Ltd.).

(protein)
The amount of protein in the container-packed tomato-containing beverage of the present invention is preferably 0.5 to 2 g / 100 mL or more, more preferably 0.7 to 1.8 g / 100 mL, from the viewpoint of drawing out the natural umami and richness of the tomato. 0.9 to 1.6 g / 100 mL is more preferable, and 1.0 to 1.5 g / 100 mL is most preferable.
In addition, as a method for adjusting the amount of protein, there is also a method of adding various proteins and naturally-derived raw materials containing the same separately, but those other than those included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.
In addition, what is necessary is just to use a well-known method for the measurement of each protein amount, For example, it can measure with a spectrophotometer U-3310 (made by Hitachi).

(Lycopene)
The amount of lycopene in the container-packed tomato-containing beverage of the present invention is preferably 5 to 500 mg / L, more preferably 8 to 500 mg / L, still more preferably 10 to 250 mg / L, and most preferably 10 to 180 mg / L.
In addition, as a method for adjusting the mass of lycopene, there is a method of adding lycopene or a naturally-derived raw material containing the lycopene separately. It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.
The amount of lycopene may be measured using a known method. For example, “Analytical Manual” edited by the Association of National Tomato Products / Condiment Inspection, Tomato Products / Sauces / Vinegar (PART 1), Showa 56 In March, based on the method described on pages 8 to 9, it can be measured with a spectrophotometer U-2100 (manufactured by Hitachi).

(Vitamins)
The packaged tomato-containing beverage of the present invention preferably contains a large amount of vitamin A and vitamin C, which are said to have an antioxidant effect. Specifically, the vitamin A content is preferably 200 to 800 μg, particularly preferably 350 to 800 μg, per 100 mL of beverage. The vitamin C content is preferably 200-800 mg per 100 mL of beverage, more preferably 300-800 mg, and particularly preferably 400-800 mg.
As a method of adjusting the amount of various vitamins, there is a method of separately adding various vitamin amounts and naturally-derived raw materials containing the vitamins, but they are included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control. It is preferable to refrain from additions by anything other than those.

(sodium)
The amount of sodium in the container-packed tomato-containing beverage of the present invention is preferably 1 to 100 mg / 100 mL, more preferably 10 to 80 mg / 100 mL, further preferably 20 to 60 mg / 100 mL, and most preferably 25 to 55 mg / 100 mL.
In addition, as a method for adjusting the amount of sodium, there is a method in which sodium or a naturally-derived raw material (for example, sodium chloride) containing the sodium is separately added, but it is included in the tomato raw material from the viewpoint of influence on aftertaste and manufacturing cost reduction It is preferable to refrain as much as possible from additions other than those described above, and it is most preferable not to add them at all if possible.

(potassium)
30-1000 mg / 100 mL is preferable, 50-800 mg / 100 mL is more preferable, 100-700 mg / 100 mL is more preferable, 300-600 mg / 100 mL is the most preferable in the amount of potassium in the container-packed tomato-containing beverage of the present invention.
In addition, as a method of adjusting the amount of potassium, there is a method of adding potassium or a naturally-derived raw material containing this separately, but depending on other than those included in the tomato raw material from the viewpoint of influence on aftertaste and manufacturing cost control It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.

(Potassium / sodium)
Mineral components such as sodium and potassium in tomato-containing beverages may have a rich taste and miscellaneous taste of tomato-containing beverages depending on their content and content ratio, and may affect taste. The content ratio ([K] / [Na]) of sodium [Na] and potassium [K] in the tomato-containing beverage is preferably 1 to 30, more preferably 1 to 20, still more preferably 2 to 15, and 5 to 5 15 is most preferred.

(calcium)
Moreover, 1-100 mg / 100 mL is preferable, 3-80 mg / 100 mL is more preferable, as for the calcium amount in the container-packed tomato containing drink of this invention, 5-50 mg / 100 mL is more preferable, 10-30 mg / 100 mL is still more preferable. Most preferred is 15-25 mg / 100 mL.

(viscosity)
The viscosity of the container-packed tomato-containing beverage of the present invention is preferably 250 cP or more, particularly 300 to 1000 cP, particularly 300 to 600 cP, from the viewpoint of throat and flavor. The viscosity can be adjusted by a method such as adding a polysaccharide.
In addition, what is necessary is just to use a well-known method for the viscosity of a container-packed tomato containing drink, for example, can be measured with a commercially available viscometer.

(PH)
The pH of the container-packed tomato-containing beverage of the present invention is preferably 4.0 to 5.0, more preferably 4.2 to 5.0, and 4.3 to 4.8. More preferably, it is 4.4 to 4.6. The pH can be adjusted by a method using ascorbic acid or sodium bicarbonate.

(Particle size)
In the present vegetable beverage, the average particle size of the tomato-derived particles is preferably 70 μm to 250 μm, particularly 100 μm to 230 μm, and more preferably 180 μm to 230 μm. If the average particle diameter of the tomato-derived particles is 70 μm to 250 μm, a smoother texture can be obtained.
The particle size of the container-packed tomato-containing beverage may be measured by a known method, for example, by a laser analysis particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation.

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: Products 1 to 4 of the present invention)
Commercial tomato paste (Brix: 28), cloudy tomato juice A (Brix40), commercially available tomato juice B (Brix: 60), and concentrated tomato juice C (Brix15) with reduced acidity were prepared.
The container-packed tomato-containing beverage of the present invention product 1 is adjusted to have a blending ratio of tomato paste (25.6%), tomato juice A (5.25 mass%), and tomato juice C (1.2 mass%). Then, using a mesh having an opening of about 0.5 to 1.0 mm, the foreign matter is removed, an appropriate amount of sodium bicarbonate is added, and after heat sterilization to 95 ° C., the PET container is filled.
The container-packed tomato-containing beverage of the present invention product 2 has a blending ratio of tomato paste (27.0% by mass), tomato juice A (3.6% by mass), and tomato juice C (4.9% by mass). Adjust, remove using a mesh with a mesh size of about 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, fill the can, and retort sterilize (122 ° C, 30 seconds) The container-packed tomato-containing beverage was obtained by cooling.
The container-packed tomato-containing beverage of the present invention product 3 has a blending ratio of tomato paste (28.9 mass%), tomato juice A (3.0 mass%), and tomato juice C (2.1 mass%). Adjust, remove using a mesh with a mesh size of 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, cool the mixture by sterilizing at 128 ° C. for 30 seconds After that, the paper container was filled.
The container-packed tomato-containing beverage of the present invention product 4 has a blending ratio of tomato paste (27.0 mass%), tomato juice B (2.47 mass%), and tomato juice C (3.7 mass%). Adjust, remove using a mesh with a mesh size of 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, cool the mixture by sterilizing at 128 ° C. for 30 seconds After that, the paper container was filled.

(Table 1)

(Example 2: Comparative products 1-2)
As shown in Table 2, the tomato-containing beverage of Comparative Product 1 is the above-mentioned tomato paste (168.0 parts by weight), clear tomato juice (25.3 parts by weight), deacidified tomato juice (26.7 parts by weight) , Using a mesh with an opening of about 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, and sterilize the mixture at 128 ° C. for 30 seconds. After cooling, the paper container was filled.
The tomato-containing beverage of Comparative Product 2 was adjusted to be the above-mentioned tomato paste (168.0 parts by weight), transparent tomato juice (52.0 parts by weight), deacidified tomato juice (2.2 parts by weight), Use a mesh with mesh openings of 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, cool the mixture by sterilizing at 128 ° C for 30 seconds, and then paper. The container was filled.

(Table 2)

(Example 3: Comparative products 3 to 5)
The tomato-containing beverages of Comparative Products 3 to 5 are all evaluated by purchasing a commercially available tomato-containing beverage. Comparative product 3 is a commercially available canned tomato juice (100% tomato: salt-added tomato juice specified in JAS standard), and comparative product 4 is a commercially available small PET container-packed tomato juice (100% tomato: Analyzing salt-free tomato juice specified in JAS standard) and comparative product 5 using commercially available large-sized PET container-packed tomato juice (100% tomato: salt-free tomato juice specified in JAS standard). ·evaluated.

(Example 4: Comparative products 6 to 7)
The tomato-containing beverages of comparative products 6 to 7 were obtained by purchasing two commercially available fruit and vegetable tomato products (comparative product 6: produced in Hiroshima Prefecture, comparative product 7: produced in Shizuoka Prefecture), and squeezing them into juice. Is. The obtained squeezed liquid is lined with a mesh having an opening of about 0.5 to 1.0 mm to remove foreign matter, an appropriate amount of sodium bicarbonate is added, and the can is filled into a can container, followed by retort sterilization (122 ° C., 30 seconds) and cooling.

Various measurements and evaluations of the inventive products 1 to 4 and the comparative products 1 to 7 were performed as follows.
<Brix>
Brix was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).
<Citric acid>
The content of citric acid was determined based on the HPLC method using LC-10ADvp (Shimadzu Corporation).
Sample adjustment method:
An appropriate amount of the sample was weighed, suspended in distilled water, filtered and used for analysis.
HPLC measurement conditions:
Detector: UV-visible spectrophotometer SPD-20AV (Shimadzu Corporation)
Column: Shodex RSpak KC-811 × 2, φ8 mm × 300 mm (Showa Denko)
Column temperature: 40 ° C
Mobile phase: 3 mmol / l perchloric acid reaction solution: 0.2 mmol / l bromthymol blue-containing 15 mmol / l disodium hydrogen phosphate solution Flow rate: mobile phase 0.5 ml / min, reaction solution 0.5 ml / min
Measurement wavelength: 445 nm
<Amino acids>
The content of various amino acids was determined based on the HPLC method (fluorescence detection) using an Alliance system (manufactured by Waters Co., Ltd.).
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 × 100 mm
Temperature: 40 ° C
Injection volume: 5 μL
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 335 nm Emission 450 nm
<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, when it deviated from the measurement range of the viscosity, the number of rotations was appropriately changed and measured.

<Sensory evaluation test>
The sensory evaluation test of tomato-containing beverages is performed by entrusting 10 panelists to evaluate each item according to the following criteria. Here, the numerical value in a table | surface is an average value of evaluation of 10 panelists.
<Natural sweetness of tomato>
5 points: very strong 4 points: slightly strong 3 points: not felt or neither 2 points: slightly weak 1 point: very weak <natural acidity of tomato>
5 points: very strong 4 points: somewhat strong 3 points: not felt or neither 2 points: slightly weak 1 point: very weak

<Easy filling test>
The filling ease test of tomato-containing beverages is an evaluation of filling suitability of each tomato-containing beverage excluding commercial products.
◯: Excellent filling suitability, smooth filling can be performed, and there is no problem with the properties of the product (taste, flavor, etc.).
(Triangle | delta): Although it is somewhat inferior to filling suitability and there exists difficulty in a filling process, there is no problem in the property (taste, flavor, etc.) of a product.
X: Poor suitability for filling, not only has difficulty in the filling process, but also has problems in the properties of the product (taste, flavor, etc.).

<Aging test>
The time-dependent change test of tomato-containing beverages is evaluated by an accelerated deterioration test that is usually performed in the beverage field, that is, a test in which a product is placed under severe conditions and intentionally deteriorated to verify the product life. In this test, each tomato-containing beverage is stored in a dark place at 45 ° C., and 10 panelists are able to determine the difference before and after the accelerated deterioration test for three items: change in taste, change in aroma, and change in color. It is evaluated visually and sensory. Here, the numerical value in a table | surface is an average value of evaluation of 10 panelists.
5: No change before and after the accelerated deterioration test 4: Although there is a slight change after the accelerated deterioration test, there is no problem in the properties of the product.
3: Product properties are slightly worse after accelerated degradation test 2: Product properties are clearly worse after accelerated degradation test 1: Product properties are very degraded after accelerated degradation test

<Comprehensive evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
○: Good suitability as a product △: Good suitability as a product is standard ×: Inferior suitability as a product

Table 3 shows the properties of each tomato-containing beverage used in the test (before the accelerated deterioration test) and the results of the sensory evaluation test, the ease of filling test, and the change with time test.

(Table 3)

(Discussion)
The inventive products 1 to 4 obtained extremely high evaluation to the same extent as the comparative products 1 and 2 in terms of the natural sweetness of tomatoes, the natural sourness of tomatoes, changes in taste over time, and changes in aroma. In addition, the inventive products 1 to 4 were more highly evaluated than the comparative products 1 and 2 in terms of ease of filling and change in color tone over time. Therefore, in order to increase the ease of filling during production and suppress color change while maintaining the natural sweetness and sourness of tomato-containing beverages with high Brix, the amount of glutamic acid relative to the amount of amino acid in the tomato-containing beverage and It became clear that the acid amount should be designed within a predetermined numerical range. In addition, as Table 3 shows, the ease of filling is not only due to the viscosity of the filling liquid. The ease of filling of the inventive products 1 to 4 having a higher viscosity than Comparative Examples 1 and 2 is high. It is clear from this.
In addition, this invention products 1-4 and comparative products 1-2 are tomato-containing drinks with high Brix, using commercially available tomato-containing beverages (comparative products 3-5) and tomato juice juices of commercially available fruits and vegetables as they are. It turns out that it has deviated markedly compared with the numerical range of the Brix value of the tomato-containing beverages obtained (comparative products 6 to 7) (4.83 to 5.81). In addition, the ratio of the amount of glutamic acid to the amount of amino acid in the present invention products 1 to 4 (glutamic acid / amino acid) and the numerical range of the amount of citric acid are based on commercially available tomato-containing beverages (comparative products 3 to 5) and commercially available tomato juice juices. The ratio of glutamic acid amount to amino acid amount (glutamic acid / amino acid) and the numerical range of citric acid amount (ratio of glutamic acid amount to amino acid amount (glutamic acid / amino acid)) in tomato-containing beverages (comparative products 6 to 7) obtained as they are: 0 .46-0.61, citric acid amount: 330-530), it is important to design the product by paying attention to both the ratio of glutamic acid amount (glutamic acid / amino acid) and the numerical range of the citric acid amount. It became clear.

According to the present invention, it is a tomato-containing beverage that can be drunk deliciously as a beverage form that has a rich taste, sweetness like fruit tomatoes, and the sourness of tomatoes is suppressed, and has such unique excellent taste. While retaining, it is possible to provide a container-packed tomato-containing beverage that improves ease of filling in the production process and suppresses color change with time.

The present invention relates to a container-packed tomato-containing beverage, a method for producing the same, a method for improving the container fillability of a container-packed tomato-containing beverage, and a method for suppressing color deterioration over time of the beverage.

In recent years, the importance of ingesting vegetables has attracted attention due to health consciousness and disorder of eating habits among consumers. However, in addition to the time and effort required for cooking vegetables, the storage period is also short, so that packaged vegetable drinks that can be easily ingested and can be stored for a long time are widely accepted by consumers. I'm going.

As a result, consumer needs for packaged vegetable beverages have diversified. For example, vegetable drinks that contain only one or more vegetables or a small amount of additives, etc. tend to be preferred by users who place an emphasis on vegetable intake. There is a problem that it is difficult to drink because it does not completely remove the odor, and is not widely accepted by general users. In order to remedy this problem, by adding fruit juice and additives to one or more kinds of vegetables to mask the unique smell of vegetables, a vegetable juice drink that is easy to drink even for users who are not good at the unique smell of vegetables Developed and widely consumed. Furthermore, although not so common in the market, for example, a method of adding a masking agent such as artificial sweetener (Patent Document 1), a method of adding fermented soy milk or fermented milk (Patent Documents 2 and 3), There is also an attempt to mask the smell peculiar to vegetables by a method of blowing carbonic acid into a vegetable drink (Patent Document 4).

Container-packed vegetable drinks are vegetables that are the main raw materials and serve as a base for determining the taste of the drink, and so far carrots and tomatoes have mainly played the role of base vegetables. Carrots are delicious as they are because of the sweetness unique to carrots when heat-treated, and are excellent in compatibility with fruit juices when used as vegetable juice drinks. On the other hand, tomatoes have a unique blue odor inherent in tomatoes, so it is difficult to drink while being squeezed, and compatibility with fruit juice is not as good as carrots. For this reason, tomato-based vegetable beverages include methods of adding salt, methods of using tomato and carrot together, methods of adding fruit juice, methods of using honey, artificial sweeteners, etc. as masking agents, etc. Has been used. However, the method of adding salt leaves a peculiar smell of tomato, so users who are not good at fruit and vegetable tomato cannot drink it. In addition, although the method of using tomato and carrot together, the method of adding fruit juice, the method of using honey, artificial sweeteners, etc. have obtained a certain degree of evaluation from users who are not good at fruit and vegetable tomatoes, There is an aspect that sacrifices the natural taste of tomatoes. In particular, a heavy user of a tomato-containing beverage cannot deny a sense of departure from the original taste of tomato. Therefore, there has been a demand for a tomato-containing beverage that suppresses the unique blue odor of tomatoes and keeps the original taste of tomatoes without using additives such as masking agents as much as possible.

In Japanese Patent Application No. 2011-94186, the present inventors adjust the sugar content and sugar acid ratio in tomato-containing beverages to a specific range that deviates from conventional tomato-containing beverages, thereby producing vegetables, fruit juices, and the like other than tomatoes as the main ingredient. The knowledge that a novel tomato-containing beverage having a rich taste and sweetness like fruit tomatoes and suppressing the sourness of tomatoes and a method for producing the same, and a method for suppressing the sourness of tomato-containing beverages can be obtained without blending as much as possible Reached.

The invention of Japanese Patent Application No. 2011-94186 is very excellent in sourness, sweetness, richness and its comprehensive evaluation, but the tomato-containing beverage obtained is rich, and therefore difficulties arise in the container filling process I found out that In addition, in can containers, PET containers, etc., sterilization is performed under stronger conditions than in the case of filling in paper containers, but in tomato-containing beverages that have been sterilized under such strong conditions, rarely There was also a problem that a strange odor such as burnt odor was generated. In addition, when filling a tomato-containing beverage in a transparent container such as a PET container, the color tone of the contents is directly known to the consumer, unlike a paper container, so it is difficult to maintain the color tone of the tomato juice that is the contents. There was also a problem.

JP2011-103783A JP2008-43280 JP2009-284825A JP 2010-213593

The present invention shall be the object of providing a tomato-containing beverage holding tomato unique grassy is suppressed and tomato original taste.

As a result of earnest research, the present inventors have adjusted the above-mentioned Brix of a tomato-containing beverage and the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine. The present inventors have found that a technical problem can be solved and have completed the present invention.

That is, the present invention
1. Brit is 7.3 or more, and the weight ratio of glutamic acid to the amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is 0.65 or less. ,
2. The containerized tomato-containing beverage according to 1 above, wherein the citric acid amount is 400 mg / 100 mL or more,
3. The container-filled tomato-containing beverage according to 1 or 2 above, wherein the viscosity is 300 to 1000 cP,
4). The container-packed tomato-containing beverage according to any one of 1 to 3 above, wherein the pH is 4.2 to 4.8,
5. The container-packed tomato-containing beverage according to any one of the above 1 to 4, which is substantially free of fruit juice,
6). The container-packed tomato-containing beverage according to any one of the above 1 to 5, wherein vegetables other than tomato are not used as raw materials,
7). The container-packed tomato-containing beverage according to any one of 1 to 6 above, which is non-alcoholic,
8). The container-packed tomato-containing beverage according to any one of 1 to 7, which is an RTD,
9. The container-packed tomato-containing beverage according to any one of 1 to 8, wherein the inner solution is non-transparent,
10. And Brix is 7.3 or more, and the weight ratio of glutamic acid to the amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is adjusted to 0.65 or less. A method for producing a container-packed tomato-containing beverage,
11. Brit is 7.3 or more, and the weight ratio of glutamic acid to the amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is adjusted to 0.65 or less. Methods for improving the filling properties of beverages,
12 Brit is 7.3 or more, and the weight ratio of glutamic acid to the amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is adjusted to 0.65 or less. A method of suppressing deterioration of color tone over time,
About.

The invention, and tomato sour has sweet fruity tomato rich flavor is suppressed, a delicious drink packaged tomato-containing beverage as a beverage form, holds such unique superior tasty and to provide a sell contents Utsuwatsume tomato-containing drink.

The packaged tomato-containing beverage of the present invention has a Brix of 7.3 or more, and a weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is 0.65 or less. It is characterized by being a container-packed tomato-containing beverage characterized by the above.

In the present invention, the “tomato-containing beverage” means a beverage formulated with a tomato juice as a raw material, and the content of the tomato juice is 50% or more, preferably 80 or more, more preferably 90 to the whole beverage. % Or more is desirable (a tomato-rich beverage). In addition, the compounding quantity of the said tomato juice is straight-converted, and the addition amount of the vegetable juice and fruit juice detailed below is also straight-converted similarly. The light blue color of the tomato-containing beverage of the present invention is not particularly limited, but it preferably has a red color tone that fruit and vegetable tomatoes usually have and is at least non-transparent.

Tomatoes are generally categorized as vegetables, but the product name is displayed in accordance with various laws and regulations related to labeling such as “Tomato Processed Food Labeling Standards” (May 19, 2009, Ministry of Agriculture, Forestry and Fisheries Notification No. 670). May be described as processed tomato products, tomato juice, tomato mix juice, tomato juice drink, concentrated tomato, concentrated tomato drink, etc., but the present invention includes these. Therefore, depending on embodiment of this invention, it may be classified as a soft drink instead of a vegetable drink or a vegetable juice drink. Note that the tomato-containing beverage of the present invention may be concentrated and reduced.

Moreover, although explained in full detail below, the tomato containing drink of this invention can also be provided as a carbonated drink (soft drink) by blowing bubbles, such as a carbon dioxide. In addition, the tomato-containing beverage of the present invention can be provided as an alcoholic beverage (carbonated, non-carbonated) by adding an alcohol component, but tomato is provided as a non-alcoholic beverage without adding an alcohol component. This is more preferable because the original flavor can be maximized.

(Tomato juice)
The tomato juice can be obtained by crushing and squeezing the tomato fruit, or squeezing it, and removing the skin, seeds, etc. (tomato juice). The tomato juice may be used as it is, but may be treated by a known method such as enzyme treatment. Moreover, the tomato fruit used as the raw material of tomato juice can select the kind, production center, maturity, size, etc. suitably. Further, two or more kinds of tomato fruits having different varieties, production areas, maturity levels, sizes and the like can be blended as raw materials.

The raw tomato fruit may be washed as necessary and selected based on the presence or absence of damage. In that case, the usual arbitrary method can be employ | adopted for the washing | cleaning method and the selection method.
Moreover, you may give the process which deactivates the enzyme activity derived from a tomato as needed. For example, the heat treatment may be performed at 70 ° C. or higher.

The tomato juice used in this tomato-containing beverage is preferably tomato paste, tomato puree, tomato juice, concentrated reduced tomato, etc. obtained by grinding or smashing tomato fruit, removing the skin, seeds, etc. Can be used. A desired tomato-containing beverage can be obtained by adjusting the ratio of various tomato raw material juices.

What is necessary is just to adjust the compounding quantity of a tomato juice suitably according to the kind of drink. For example, when setting it as a low calorie beverage, it is preferable to adjust the compounding quantity of tomato juice so that it may become 20 kcal or less per 100g of drinks.

The present tomato-containing beverage is one that suppresses the unique blue odor of tomatoes and retains the original taste of tomatoes even without adding extra additives such as a masking agent as much as possible. Therefore, the effect of the present invention can be achieved without adding extra additives such as masking agents as much as possible, but adding vegetable juice or fruit juice other than tomato according to consumer's preference etc. Is not to be excluded. In this case, it is important to maximize the proportion of tomato juice in the total amount of tomato juice, vegetable juice and / or fruit juice, and the proportion of tomato juice is the total amount of vegetable juice and / or fruit juice. On the other hand (tomato juice / vegetable juice and / or the total amount of fruit juice), 50 to 100% by mass, particularly 60 to 100% by mass, especially 70 to 100% by mass, more particularly 80 to 100% by mass, especially 90 to 90%. It is preferable that it is 100 mass%.

(Vegetable juice)
As above-mentioned, this tomato content drink can contain vegetable juice other than a tomato according to a consumer's preference.
In this case, squeezed vegetable juice uses vegetable squeeze obtained by subjecting the vegetable to heat treatment, washing with sufficient water, exposing to water, chemical treatment, etc. before and after squeezing. Can do. Furthermore, the vegetable juice which remove | eliminated the specific component contained in vegetable juice by passing the said vegetable juice through specific resin etc. can also be used as a raw material. Moreover, although the vegetable juice obtained by these processes can be used independently, 2 or more types can also be used suitably.

At this time, as vegetables, for example, carrots, eggplant, pumpkins, peppers, bitter gourd, narbera, toucan, okra, pepper, corn, cucumber and other fruit vegetables, carrots, burdock, onion, bamboo shoots, lotus root, turnip, radish, potato, Root vegetables such as sweet potato, taro, garlic, ginger, leaf stalks such as morroheiya, asparagus, celery, kale, ginseng, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, beeswax, parsley, leek, sengoku, leek And the like.

Among them, leafy vegetables that are mainly edible parts of leaf stems are preferable because they do not interfere with the flavor of tomatoes, such as spinach, Japanese mustard spinach, mustard vegetables, salad vegetables, spring chrysanthemum, Chinese cabbage, lettuce, Brussels sprouts, cabbage. , Tangy vegetables, perilla leaves, broccoli, moroheiya, leeks, mizuna, beet, chisha, tarsai, kale, barley young leaves, celery, parsley, honey leaves, asparagus, watercress, leek, high vegetables, etc. Palm leaf, radish leaf, sweet potato leaf and the like can be used as appropriate.
In addition, any 1 type or 2 types or more of these vegetables can also be used in combination.

In the present tomato-containing beverage, the blending amount of the vegetable juice other than the tomato juice is not excessively interfering with the flavor of the tomato, and the proportion of the vegetable juice other than the tomato juice relative to the whole beverage (tomato 0-50 mass%, especially 0-40 mass%, especially 0-30 mass%, especially 0-20 mass%, especially 0-10 mass%. Is preferred.

Moreover, although the kind of vegetable to be used may be one kind, a juice obtained from two or more kinds of vegetables may be mixed and used. When plural kinds of vegetables are blended, the ratio of various vegetables in the whole can be adjusted as appropriate.

(Fruit juice)
As described above, the tomato-containing beverage can contain fruit juice in accordance with consumer preferences. In this case, fruit juice can be blended alone, but vegetable juice and fruit juice may be mixed and blended.

Examples of fruit juices that can be blended include citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, tangerine, temple orange, tangero, caramancy, etc.), apple, grape, peach, pineapple, guava, banana , Mango, cassis, blueberry, acerola, prunes, papaya, passion fruit, ume, pear, apricot, lychee, melon, pear, plum and the like.
Although the kind of fruit to be used may be one kind, you may mix and use the squeezed liquid obtained from the 2 or more types of fruit.

In the present tomato-containing beverage, the blending ratio of the fruit juice is not excessively interfering with the flavor of the tomato, and the mixing ratio of the vegetable juice other than the tomato juice for the whole beverage (vegetable juice other than the tomato juice) / Beverage) is preferably 0 to 50% by mass, particularly 0 to 40% by mass, especially 0 to 30% by mass, more preferably 0 to 20% by mass, and particularly preferably 0 to 10% by mass.

(Other ingredients)
The present tomato-containing beverage is one that suppresses the unique blue odor of tomatoes and retains the original taste of tomatoes even without adding extra additives such as a masking agent as much as possible. Therefore, the effect of the present invention can be achieved without adding extra additives such as masking agents as much as possible, but it does not exclude the addition of various additives according to consumer preferences. . In particular, to exclude ingredients that can normally be contained in tomato juice drinks, tomato mix juice, etc., such as salt, spices, sour seasonings, seasonings, agricultural and livestock products other than vegetables and fruits, coloring agents, etc. Absent. The tomato-containing beverage can also contain various dietary fibers, various sweeteners, and other components.

As dietary fiber, for example, one or more selected from the group consisting of indigestible dextrin, pectin, guar bean enzyme degradation product, guar gum, agarose, glucomannan, polydextrose, sodium alginate can be used. Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. Of these, indigestible dextrin and pectin are preferred from the viewpoint of the viscosity and particle size of the product and transparency. Specifically, the functionality of the indigestible dextrin can be particularly expected. About pectin, transparency can be suppressed by increasing the viscosity of the soluble part (supernatant) of the beverage.

In the present tomato-containing beverage, one or two or more dietary fibers selected from the above dietary fibers, particularly additive type dietary fiber, is 0.01 to 4.0% by mass, preferably 0.01 to You may contain 2.5 mass%, More preferably, 0.03-2.5 mass%.

Examples of the sweetener include sugar, sucrose, fructose glucose liquid sugar, fructose, isomerized sugar, glucose, fructose, trehalose, lactose, xylose, sucralose, aspartame, stevia, acesulfame potassium, xylitol, D-sorbitol, D-mannitol, etc. Can be mentioned.

In the present tomato-containing beverage, one or more sweeteners selected from the above sweeteners are 0.0005 to 0.05 mass%, particularly 0.003 to 0.03 mass%, especially among the total beverage. You may contain 0.005-0.015 mass% especially.

As other components, a blue odor peculiar to tomatoes can be suppressed, and it can be added as long as it does not inhibit the effect of the present invention of maintaining the original taste of tomatoes. For example, acidulants such as citric acid, malic acid, tartaric acid, lactic acid, and gluconic acid; antioxidants; pH adjusters such as sodium bicarbonate (bicarbonate); emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester; dietary fiber, Strengthening agents such as calcium salt, magnesium salt, niacin, pantothenic acid; various lactic acid bacteria and fermented milk containing the same may further be contained.

Furthermore, the present tomato-containing beverage can also be provided in the form of a sparkling beverage or a carbonated beverage by enclosing bubbles such as carbon dioxide. Further, the tomato-containing beverage is preferably a non-alcoholic beverage that does not contain alcohol, but can be provided as an alcoholic beverage as long as the effects of the present invention are not impaired. Or non-carbonic acid.

(container)
The container filled with the present tomato-containing beverage is not particularly limited. For example, metal cans (steel cans, aluminum cans, etc.), PET containers, paper containers, bags, etc. can be mentioned. The shape and color of the container are not limited, but considering marketability and simplicity, it is preferable to use a metal can, a PET container, or a paper container, and the PET container may be transparent, translucent, or opaque. .

(RTD)
The container-packed tomato-containing beverage of the present invention may be a container (conch) packed with a concentrated product, but it is RTD (Ready To Drink) that can be drunk as it is after purchase. It is excellent from the viewpoint of simplicity.

(Method for producing containerized vegetable drink)
The container-packed tomato-containing beverage of the present invention, after preparing the above-described tomato juice, is subjected to a homogenizer treatment if necessary, and then, if necessary, water, salt, spices, sour seasonings, seasonings and the like are added. It can be produced by adjusting the taste, concentration, component value, etc., sterilizing and filling the container.

(Brix)
The Brix of the container-packed tomato-containing beverage of the present invention is preferably 7.3 or more, more preferably 7.3 to 12, and even more preferably 7.3 to 11 from the viewpoint of extracting the natural sweetness and richness inherent in tomatoes. 9-10 are most preferred. When the Brix is less than 7.3 , it is difficult to maintain the tomato-derived taste of the tomato-containing beverage, and when the Brix is more than 12, the tomato-derived taste of the tomato-containing beverage tends to collapse.
The method of adjusting the Brix value can be carried out by combining the Brix value of raw materials such as fruit and vegetable tomato juice or its treatment liquid or a concentrated liquid thereof, the blending ratio thereof, and the like.
In addition, as a method of adjusting the Brix value, there are methods of adding various sweeteners including artificial sweeteners, naturally derived raw materials including sweetening ingredients, various dietary fibers including polysaccharides, etc., but the effect on the aftertaste Further, it is preferable to refrain from adding as much as possible from the viewpoint of manufacturing cost reduction, and it is most preferable not to add them at all if possible.
As a method for measuring Brix, a known method may be used. For example, an optical refractometer (manufactured by Atago Co., Ltd., Digital Refractometers, RX5000α-Bev) may be used.

(citric acid)
The amount of citric acid in the container-packed tomato-containing beverage of the present invention is preferably 400 mg / 100 mL or more, more preferably 400-1500 mg / 100 mL, and more preferably 470-1000 mg / 100 mL from the viewpoint of extracting the natural sweetness and sourness of tomatoes. Preferably, 470-950 mg / 100 mL is more preferable, and 470-950 mg / 100 mL is most preferable.
The method for adjusting the amount of citric acid can be carried out by combining the amount of citric acid in the raw materials such as the tomato juice juice of fruit and vegetables or the treatment liquid thereof or the concentrated liquid thereof, the blending ratio thereof and the like.
In addition, as a method of adjusting the amount of citric acid, there is a method of adding citric acid or a naturally-derived raw material containing the citric acid separately. Preferably, it is most preferable not to add them at all if possible.
The citric acid amount may be measured by using a known method, for example, using LC-10ADvp (Shimadzu Corporation), and using the citric acid content based on the HPLC method.
In the present invention, citric acid is used to include both citric acid and its salts.

(Amino acids and glutamic acid)
The weight ratio ([G] / [A]) of glutamic acid [G] in the amino acid group [A] consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine in the container-packed tomato-containing beverage of the present invention is: From the viewpoint of drawing out the natural umami and richness of tomatoes, 0.65 or less is preferable, 0.1 to 0.65 is more preferable, 0.3 to 0.6 is more preferable, and 0.4 to 0.55. Is most preferred.
In addition, as a method for adjusting the amount of amino acids, there is a method of separately adding various amino acids and naturally-derived raw materials containing the same, but they are included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control. It is preferable to refrain from adding other than those as much as possible, and it is most preferable not to add them at all if possible.
In addition, what is necessary is just to use a well-known method for the measurement of each amino acid amount, For example, content of various amino acids can be calculated | required based on HPLC method (fluorescence detection) using Alliance system (made by Waters Co., Ltd.).

(protein)
The amount of protein in the container-packed tomato-containing beverage of the present invention is preferably 0.5 to 2 g / 100 mL or more, more preferably 0.7 to 1.8 g / 100 mL, from the viewpoint of drawing out the natural umami and richness of the tomato. 0.9 to 1.6 g / 100 mL is more preferable, and 1.0 to 1.5 g / 100 mL is most preferable.
In addition, as a method for adjusting the amount of protein, there is also a method of adding various proteins and naturally-derived raw materials containing the same separately, but those other than those included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.
In addition, what is necessary is just to use a well-known method for the measurement of each protein amount, For example, it can measure with a spectrophotometer U-3310 (made by Hitachi).

(Lycopene)
The amount of lycopene in the container-packed tomato-containing beverage of the present invention is preferably 5 to 500 mg / L, more preferably 8 to 500 mg / L, still more preferably 10 to 250 mg / L, and most preferably 10 to 180 mg / L.
In addition, as a method for adjusting the mass of lycopene, there is a method of adding lycopene or a naturally-derived raw material containing the lycopene separately. It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.
The amount of lycopene may be measured using a known method. For example, “Analytical Manual” edited by the Association of National Tomato Products / Condiment Inspection, Tomato Products / Sauces / Vinegar (PART 1), Showa 56 In March, based on the method described on pages 8 to 9, it can be measured with a spectrophotometer U-2100 (manufactured by Hitachi).

(Vitamins)
The packaged tomato-containing beverage of the present invention preferably contains a large amount of vitamin A and vitamin C, which are said to have an antioxidant effect. Specifically, the vitamin A content is preferably 200 to 800 μg, particularly preferably 350 to 800 μg, per 100 mL of beverage. The vitamin C content is preferably 200-800 mg per 100 mL of beverage, more preferably 300-800 mg, and particularly preferably 400-800 mg.
As a method of adjusting the amount of various vitamins, there is a method of separately adding various vitamin amounts and naturally-derived raw materials containing the vitamins, but they are included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control. It is preferable to refrain from additions by anything other than those.

(sodium)
The amount of sodium in the container-packed tomato-containing beverage of the present invention is preferably 1 to 100 mg / 100 mL, more preferably 10 to 80 mg / 100 mL, further preferably 20 to 60 mg / 100 mL, and most preferably 25 to 55 mg / 100 mL.
In addition, as a method for adjusting the amount of sodium, there is a method in which sodium or a naturally-derived raw material (for example, sodium chloride) containing the sodium is separately added, but it is included in the tomato raw material from the viewpoint of influence on aftertaste and manufacturing cost reduction It is preferable to refrain as much as possible from additions other than those described above, and it is most preferable not to add them at all if possible.

(potassium)
30-1000 mg / 100 mL is preferable, 50-800 mg / 100 mL is more preferable, 100-700 mg / 100 mL is more preferable, 300-600 mg / 100 mL is the most preferable in the amount of potassium in the container-packed tomato-containing beverage of the present invention.
In addition, as a method of adjusting the amount of potassium, there is a method of adding potassium or a naturally-derived raw material containing this separately, but depending on other than those included in the tomato raw material from the viewpoint of influence on aftertaste and manufacturing cost control It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.

(Potassium / sodium)
Mineral components such as sodium and potassium in tomato-containing beverages may have a rich taste and miscellaneous taste of tomato-containing beverages depending on their content and content ratio, and may affect taste. The content ratio ([K] / [Na]) of sodium [Na] and potassium [K] in the tomato-containing beverage is preferably 1 to 30, more preferably 1 to 20, still more preferably 2 to 15, and 5 to 5 15 is most preferred.

(calcium)
Moreover, 1-100 mg / 100 mL is preferable, 3-80 mg / 100 mL is more preferable, as for the calcium amount in the container-packed tomato containing drink of this invention, 5-50 mg / 100 mL is more preferable, 10-30 mg / 100 mL is still more preferable. Most preferred is 15-25 mg / 100 mL.

(viscosity)
The viscosity of the container-packed tomato-containing beverage of the present invention is preferably 250 cP or more, particularly 300 to 1000 cP, particularly 300 to 600 cP, from the viewpoint of throat and flavor. The viscosity can be adjusted by a method such as adding a polysaccharide.
In addition, what is necessary is just to use a well-known method for the viscosity of a container-packed tomato containing drink, for example, can be measured with a commercially available viscometer.

(PH)
The pH of the container-packed tomato-containing beverage of the present invention is preferably 4.0 to 5.0, more preferably 4.2 to 5.0, and 4.3 to 4.8. More preferably, it is 4.4 to 4.6. The pH can be adjusted by a method using ascorbic acid or sodium bicarbonate.

(Particle size)
In the present vegetable beverage, the average particle size of the tomato-derived particles is preferably 70 μm to 250 μm, particularly 100 μm to 230 μm, and more preferably 180 μm to 230 μm. If the average particle diameter of the tomato-derived particles is 70 μm to 250 μm, a smoother texture can be obtained.
The particle size of the container-packed tomato-containing beverage may be measured by a known method, for example, by a laser analysis particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation.

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: Products 1 to 4 of the present invention)
Commercial tomato paste (Brix: 28), cloudy tomato juice A (Brix40), commercially available tomato juice B (Brix: 60), and concentrated tomato juice C (Brix15) with reduced acidity were prepared.
The container-packed tomato-containing beverage of the present invention product 1 is adjusted to have a blending ratio of tomato paste (25.6%), tomato juice A (5.25 mass%), and tomato juice C (1.2 mass%). Then, using a mesh having an opening of about 0.5 to 1.0 mm, the foreign matter is removed, an appropriate amount of sodium bicarbonate is added, and after heat sterilization to 95 ° C., the PET container is filled.
The container-packed tomato-containing beverage of the present invention product 2 has a blending ratio of tomato paste (27.0% by mass), tomato juice A (3.6% by mass), and tomato juice C (4.9% by mass). Adjust, remove using a mesh with a mesh size of about 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, fill the can, and retort sterilize (122 ° C, 30 seconds) The container-packed tomato-containing beverage was obtained by cooling.
The container-packed tomato-containing beverage of the present invention product 3 has a blending ratio of tomato paste (28.9 mass%), tomato juice A (3.0 mass%), and tomato juice C (2.1 mass%). Adjust, remove using a mesh with a mesh size of 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, cool the mixture by sterilizing at 128 ° C. for 30 seconds After that, the paper container was filled.
The container-packed tomato-containing beverage of the present invention product 4 has a blending ratio of tomato paste (27.0 mass%), tomato juice B (2.47 mass%), and tomato juice C (3.7 mass%). Adjust, remove using a mesh with a mesh size of 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, cool the mixture by sterilizing at 128 ° C. for 30 seconds After that, the paper container was filled.

(Table 1)

(Example 2: Comparative products 1-2)
As shown in Table 2, the tomato-containing beverage of Comparative Product 1 is the above-mentioned tomato paste (168.0 parts by weight), clear tomato juice (25.3 parts by weight), deacidified tomato juice (26.7 parts by weight) , Using a mesh with an opening of about 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, and sterilize the mixture at 128 ° C. for 30 seconds. After cooling, the paper container was filled.
The tomato-containing beverage of Comparative Product 2 was adjusted to be the above-mentioned tomato paste (168.0 parts by weight), transparent tomato juice (52.0 parts by weight), deacidified tomato juice (2.2 parts by weight), Use a mesh with mesh openings of 0.5 to 1.0 mm to remove foreign matter, add an appropriate amount of sodium bicarbonate, cool the mixture by sterilizing at 128 ° C for 30 seconds, and then paper. The container was filled.

(Table 2)

(Example 3: Comparative products 3 to 5)
The tomato-containing beverages of Comparative Products 3 to 5 are all evaluated by purchasing a commercially available tomato-containing beverage. Comparative product 3 is a commercially available canned tomato juice (100% tomato: salt-added tomato juice specified in JAS standard), and comparative product 4 is a commercially available small PET container-packed tomato juice (100% tomato: Analyzing salt-free tomato juice specified in JAS standard) and comparative product 5 using commercially available large-sized PET container-packed tomato juice (100% tomato: salt-free tomato juice specified in JAS standard). ·evaluated.

(Example 4: Comparative products 6 to 7)
The tomato-containing beverages of comparative products 6 to 7 were obtained by purchasing two commercially available fruit and vegetable tomato products (comparative product 6: produced in Hiroshima Prefecture, comparative product 7: produced in Shizuoka Prefecture), and squeezing them into juice. Is. The obtained squeezed liquid is lined with a mesh having an opening of about 0.5 to 1.0 mm to remove foreign matter, an appropriate amount of sodium bicarbonate is added, and the can is filled into a can container, followed by retort sterilization (122 ° C., 30 seconds) and cooling.

Various measurements and evaluations of the inventive products 1 to 4 and the comparative products 1 to 7 were performed as follows.
<Brix>
Brix was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).
<Citric acid>
The content of citric acid was determined based on the HPLC method using LC-10ADvp (Shimadzu Corporation).
Sample adjustment method:
An appropriate amount of the sample was weighed, suspended in distilled water, filtered and used for analysis.
HPLC measurement conditions:
Detector: UV-visible spectrophotometer SPD-20AV (Shimadzu Corporation)
Column: Shodex RSpak KC-811 × 2, φ8 mm × 300 mm (Showa Denko)
Column temperature: 40 ° C
Mobile phase: 3 mmol / l perchloric acid reaction solution: 0.2 mmol / l bromthymol blue-containing 15 mmol / l disodium hydrogen phosphate solution Flow rate: mobile phase 0.5 ml / min, reaction solution 0.5 ml / min
Measurement wavelength: 445 nm
<Amino acids>
The content of various amino acids was determined based on the HPLC method (fluorescence detection) using an Alliance system (manufactured by Waters Co., Ltd.).
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 × 100 mm
Temperature: 40 ° C
Injection volume: 5 μL
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 335 nm Emission 450 nm
<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, when it deviated from the measurement range of the viscosity, the number of rotations was appropriately changed and measured.

<Sensory evaluation test>
The sensory evaluation test of tomato-containing beverages is performed by entrusting 10 panelists to evaluate each item according to the following criteria. Here, the numerical value in a table | surface is an average value of evaluation of 10 panelists.
<Natural sweetness of tomato>
5 points: very strong 4 points: slightly strong 3 points: not felt or neither 2 points: slightly weak 1 point: very weak <natural acidity of tomato>
5 points: very strong 4 points: somewhat strong 3 points: not felt or neither 2 points: slightly weak 1 point: very weak

<Easy filling test>
The filling ease test of tomato-containing beverages is an evaluation of filling suitability of each tomato-containing beverage excluding commercial products.
◯: Excellent filling suitability, smooth filling can be performed, and there is no problem with the properties of the product (taste, flavor, etc.).
(Triangle | delta): Although it is somewhat inferior to filling suitability and there exists difficulty in a filling process, there is no problem in the property (taste, flavor, etc.) of a product.
X: Poor suitability for filling, not only has difficulty in the filling process, but also has problems in the properties of the product (taste, flavor, etc.).

<Aging test>
The time-dependent change test of tomato-containing beverages is evaluated by an accelerated deterioration test that is usually performed in the beverage field, that is, a test in which a product is placed under severe conditions and intentionally deteriorated to verify the product life. In this test, each tomato-containing beverage is stored in a dark place at 45 ° C., and 10 panelists are able to determine the difference before and after the accelerated deterioration test for three items: change in taste, change in aroma, and change in color. It is evaluated visually and sensory. Here, the numerical value in a table | surface is an average value of evaluation of 10 panelists.
5: No change before and after the accelerated deterioration test 4: Although there is a slight change after the accelerated deterioration test, there is no problem in the properties of the product.
3: Product properties are slightly worse after accelerated degradation test 2: Product properties are clearly worse after accelerated degradation test 1: Product properties are very degraded after accelerated degradation test

<Comprehensive evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
○: Good suitability as a product △: Good suitability as a product is standard ×: Inferior suitability as a product

Table 3 shows the properties of each tomato-containing beverage used in the test (before the accelerated deterioration test) and the results of the sensory evaluation test, the ease of filling test, and the change with time test.

(Table 3)

(Discussion)
The inventive products 1 to 4 obtained extremely high evaluation to the same extent as the comparative products 1 and 2 in terms of the natural sweetness of tomatoes, the natural sourness of tomatoes, changes in taste over time, and changes in aroma. In addition, the inventive products 1 to 4 were more highly evaluated than the comparative products 1 and 2 in terms of ease of filling and change in color tone over time. Therefore, in order to increase the ease of filling during production and suppress color change while maintaining the natural sweetness and sourness of tomato-containing beverages with high Brix, the amount of glutamic acid relative to the amount of amino acid in the tomato-containing beverage and It became clear that the acid amount should be designed within a predetermined numerical range. In addition, as Table 3 shows, the ease of filling is not only due to the viscosity of the filling liquid. The ease of filling of the inventive products 1 to 4 having a higher viscosity than Comparative Examples 1 and 2 is high. It is clear from this.
In addition, this invention products 1-4 and comparative products 1-2 are tomato-containing drinks with high Brix, using commercially available tomato-containing beverages (comparative products 3-5) and tomato juice juices of commercially available fruits and vegetables as they are. It turns out that it has deviated markedly compared with the numerical range of the Brix value of the tomato-containing beverages obtained (comparative products 6 to 7) (4.83 to 5.81). In addition, the ratio of the amount of glutamic acid to the amount of amino acid in the present invention products 1 to 4 (glutamic acid / amino acid) and the numerical range of the amount of citric acid are based on commercially available tomato-containing beverages (comparative products 3 to 5) and commercially available tomato juice juices. The ratio of glutamic acid amount to amino acid amount (glutamic acid / amino acid) and the numerical range of citric acid amount (ratio of glutamic acid amount to amino acid amount (glutamic acid / amino acid)) in tomato-containing beverages (comparative products 6 to 7) obtained as they are: 0 .46 to 0.65, citric acid amount: 330 to 530), it is important to design the product by paying attention to both the ratio of glutamic acid amount (glutamic acid / amino acid) and the numerical range of the citric acid amount. It became clear.

According to the present invention, it is a tomato-containing beverage that can be drunk deliciously as a beverage form that has a rich taste, sweetness like fruit tomatoes, and the sourness of tomatoes is suppressed, and has such unique excellent taste. While retaining, it is possible to provide a container-packed tomato-containing beverage that improves ease of filling in the production process and suppresses color change with time.

Claims (12)

A packaged tomato-containing beverage having a Brix of 6 or more and a weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine is 0.65 or less. 2. A canned tomato-containing beverage according to claim 1, wherein the amount of citric acid is 400 mg / 100 mL or more. Viscosity is 300-1000 cP, The container-packed tomato content drink of Claim 1 or 2 characterized by the above-mentioned. The container-packed tomato-containing beverage according to any one of claims 1 to 3, wherein the pH is 4.2 to 4.8. The container-packed tomato-containing beverage according to any one of claims 1 to 4, which is substantially free of fruit juice. The container-packed tomato-containing beverage according to any one of claims 1 to 5, wherein vegetables other than tomato are not used as raw materials. The container-packed tomato-containing beverage according to any one of claims 1 to 6, wherein the beverage is non-alcoholic. It is RTD, The container-packed tomato content drink in any one of Claims 1-7 characterized by the above-mentioned. The container-packed tomato-containing beverage according to any one of claims 1 to 8, wherein the inner solution is non-transparent. A step of adjusting Brix to 6 or more, and a step of adjusting the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine to 0.65 or less. A method for producing a container-packed tomato-containing beverage. Adjusting Brix to 6 or more, and adjusting the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine to 0.65 or less To improve the filling property of Adjusting Brix to 6 or more, and adjusting the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine to 0.65 or less For suppressing color deterioration over time.