JP2014030388A - Packaged tomato-containing beverage and manufacturing method thereof, and improvement method of texture and taste of packaged tomato-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged tomato-containing beverage easy to drink with a dry taste with low viscosity, suppressed in acid taste, having enough sweetness like fully-ripened and good taste, and to provide an inhibition method of acid taste of the packaged tomato-containing beverage and an improvement method of texture and taste of the packaged tomato-containing beverage.SOLUTION: A packaged tomato-containing beverage contains particles and the particles have an accumulated 50% particle size of 300 μm or less and an accumulated 90% particle size of 500 μm or less, and a calcium concentration of 55 to 340 mg/L. A manufacturing method of the packaged tomato-containing beverage and an improvement method of texture and taste of the packaged tomato-containing beverage include the steps of adjusting the calcium concentration to 55 to 340 mg/L, and adjusting so that the accumulated 50% particle size of particles contained in the packaged tomato-containing beverage is 300 μm or less and the accumulated 90% particle size is 500 μm or less.

Description

The present invention relates to a containerized tomato-containing beverage containing a tomato-derived product such as tomato juice and pulp, a method for producing the same, and a texture and taste improvement method for the containerized tomato-containing beverage.

In recent years, in Japan, with the rapid progress of an aging society, interest in securing health through food is increasing. In addition, not only for the elderly, but also for middle-aged and younger, the demand for vegetable drinks is expected to increase in the future in order to ensure nutritional balance in the diet, etc. due to the strengthening of health-consciousness.

Among various vegetables, tomatoes are particularly popular with a wide range of age groups, and are used in various forms of products, ranging from raw foods to beverages, seasonings and other processed products. In recent research, attention has been paid to the physiologically active functions of polyphenols such as lycopene contained in tomato, and the desire to easily ingest these active ingredients has been steadily increasing.

Container-packed tomato-containing beverages are characterized by being able to ingest large amounts and easily of active ingredients generally contained in tomatoes compared to raw foods and processed products, and 100% tomato fruit-derived products Products of various forms such as those mixed with vegetable juice and / or fruit juice other than tomatoes, those added with sweeteners and flavors, etc. are already on the market. In order to ingest, it is desirable that it is a drink which has at least tomato as a main component.

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 , Which is obtained by diluting concentrated tomatoes and returning them to the juiced state or by adding salt to them), because the original flavor of tomatoes is reproduced, regardless of age group or gender. However, because tomatoes have a unique flavor, they tend to be influenced by individual tastes, and it is undeniable that individual likes and dislikes are clearly divided compared to fruit drinks. Therefore, in order to allow more consumers to accept tomato-containing beverages, it is necessary to develop an optimal product from the viewpoint of flavor, texture, etc., taking into account a wide range of preference requests.

The main factors for avoiding tomato-containing beverages in some consumers include tomato's high viscosity with stickiness and rough texture, and flavor problems such as acidity and blue odor. As can be seen, there are variations in individual preferences, and this is not a problem that can be solved by reducing or strengthening them uniformly.

For example, the sourness of tomato-containing beverages is one of the reasons why many consumers do not want to eat tomato-containing beverages, and various improvements have been made. For example, in order to reduce sourness, erythritol is added in Patent Document 1, but the addition of erythritol is not only sour but also from the original taste of tomato.

On the other hand, there are many consumers who are not good at the crisp texture of tomato-containing beverages. For this, there is a technique of adding a plant tissue-disrupting enzyme to a raw material tomato juice whose viscosity has been adjusted in advance and then performing a shearing treatment (Patent Document 2). Shearing treatment is necessary, the treatment is complicated, and when the viscosity of tomato-containing beverages is reduced, the sourness stands out, but the sweetness becomes difficult to feel, and the tomato content is strong without the addition of sweeteners etc. It was difficult to provide a beverage.

In view of the above, there has been a demand for a packaged tomato-containing beverage that has reduced sourness, can feel a strong ripe sweetness and thickness of taste, has a smooth texture, and is easier to drink.

JP-A-9-117262 JP 2009-011287 A

The present invention has been made in view of such circumstances, the purpose of which, while having a low-viscosity and dry texture, the acidity is suppressed, the sweetness and thickness as fully ripe is sufficiently felt, An object of the present invention is to provide a containerized tomato-containing beverage having a good taste and easy to drink, a method for suppressing acidity of the containered tomato-containing beverage, and a texture and a method for improving the taste of the containered tomato-containing beverage.

In order to solve this problem, the present inventors have made extensive studies, and as a result, adjusted the calcium concentration in the tomato-containing beverage to a specific range, and adjusted the particle size in the beverage to the specific range. As a result, it became clear that a packaged tomato-containing beverage having a good taste and easy to drink can be obtained in which the acidity is reduced and the sweetness and thickness are sufficiently felt while having a light texture.

That is, the present invention provides the following (1) to (8).
(1) A container-packed tomato-containing beverage containing particles, wherein the cumulative 50% particle size of the particles is 300 μm or less, the cumulative 90% particle size is 500 μm or less, and the calcium concentration is 55 to 340 mg / L. A canned tomato-containing beverage characterized by the above.
(2) The container-packed tomato-containing beverage according to (1), wherein the calcium content is 90 to 300 mg / L.
(3) Further, the ratio [Ci / Bx] of the citric acid content (Ci) to the solid content concentration (Bx) in the beverage is 35 to 90, (1) to (2) The container-packed tomato-containing beverage as described.
(4) The container-packed tomato-containing beverage according to any one of (1) to (3), wherein the solid content concentration in the solution is 6.0 to 12.0.
(5) adjusting the calcium content to 55-340 mg / L;
A method for producing a containerized tomato-containing beverage, comprising a step of adjusting a cumulative 50% particle size of particles contained in a containerized tomato-containing beverage to 300 μm or less and a cumulative 90% particle size to 500 μm or less. .
(6) Furthermore, the ratio [Ci / Bx] of the citric acid content (Ci) to the solid content concentration (Bx) in the beverage is adjusted to 35 to 90. The container according to (5) A method for producing a stuffed tomato-containing beverage.
(7) The step of adjusting the calcium content to 55 to 340 mg / L is passed through tomato juice and bicarbonate-substituted or carbonate-substituted anion exchange resin deacidified by blending calcium or a salt thereof. The method for producing a container-packed tomato-containing beverage according to any one of (5) to (6), which is performed by mixing the deacidified tomato juice.
(8) The calcium content is adjusted to 55 to 340 mg / L, and the cumulative 50% particle size of the particles contained in the containered tomato-containing beverage is adjusted to 300 μm or less, and the cumulative 90% particle size is adjusted to 500 μm or less. The texture and taste improvement method of the container-packed tomato content drink characterized by the above-mentioned.
(9) Furthermore, the ratio [Ci / Bx] of the citric acid content (Ci) to the solid content concentration (Bx) in the beverage is adjusted to 35 to 90, The container according to (8) A method for improving texture and taste of a tomato-containing beverage.

According to the present invention, the calcium concentration in the tomato-containing beverage is adjusted to a specific range, and the particle size in the beverage is adjusted to the specific range, so that it has a light texture, but has a sour taste. A packaged tomato-containing beverage that has a good taste and is easy to drink, a method for suppressing acidity of the packaged tomato-containing beverage, and a texture and taste improvement method for the packaged tomato-containing beverage be able to.

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.

In the present invention, the tomato-containing beverage means not only tomato juice, but also a so-called mixed juice obtained by mixing these tomato juice and fruit juice and vegetable juice, or a beverage mainly composed of tomato juice such as a carbonated beverage containing tomato juice. Tomato juice obtained by crushing and squeezing tomato as a raw material, more specifically crushing or squeezing the tomato as a raw material, removing the skin and seeds, etc., and concentrating these Means (concentrated tomatoes) (including those obtained by diluting and reducing them) and includes tomato juice, tomato puree, tomato paste, concentrated tomatoes 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 properties of such processed tomato products are 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.
The tomato-containing beverage of the present invention is a container-packed tomato-containing beverage containing particles, the cumulative 50% particle size of the particles is 300 μm or less, the cumulative 90% particle size is 500 μm or less, and the calcium concentration is It is a container-packed tomato content drink characterized by being 55-340 mg / L.

(Calcium content of tomato-containing beverages)
The amount of calcium contained in the tomato-containing beverage is adjusted to 55 to 340 mg / L. In a tomato-containing beverage, when the calcium concentration is 55 mg / L or more, the salty taste derived from calcium enhances the sweetness of the tomato and improves the taste of the tomato-containing beverage even in a light state Although there exists a tendency, when it contains more than 340 mg / L, there exists a tendency for the egg taste peculiar to calcium rather than the function to appear strongly, and the balance of the taste of the whole tomato containing drink will be broken. Therefore, it is important for the tomato-containing beverage that the calcium amount is contained in a specific range, and is preferably adjusted to 90 to 300 mg / L, more preferably 100 to 280 mg / L.

(Contained particle size of tomato-containing beverage)
The tomato-containing beverage according to the present invention has a particle size of 600 μm or less, preferably 500 μm or less, more preferably 350 μm or less, and most preferably 120 μm or less. In this way, by making the particle size in the beverage not more than a specific size, not only does it become a tomato-containing beverage that is easy to drink and is easy to drink, but also the beverage itself is suppressed in acidity, and accordingly the viscosity is low. I found that it would be easier to feel sweetness. The contained particle size is preferably smoother and finer tomato-containing beverage as it is limited to a smaller particle size.
Here, the content particle size of 600 μm or less does not require that all (100%) of the particles are 600 μm or less, and 90% or more, preferably 95% of the particles contained in the tomato-containing beverage. The particle diameter of the above particles should just be 600 micrometers or less.
Here, the particle diameter of the particle is a value obtained by measuring the major axis of the particle, and is specifically a value measured by a laser analysis type particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation. Examples of the particles include tomato-derived particles, vegetable-derived particles, fruit-derived particles, or a mixture thereof. The particles include fibrous ones.

(Cumulative frequency of tomato-containing beverages)
When the particle size distribution of the tomato-containing beverage according to the present invention is measured, the 50% cumulative frequency diameter of the particle size distribution integrated value is 300 μm or less, preferably 280 μm or less, more preferably 275 μm or less. The 90% cumulative frequency diameter is 500 μm or less, preferably 495 μm or less, and more preferably 492 μm or less.
The adjustment of the particle size of the tomato-containing beverage is not particularly limited, but a representative and simple means is filtration. The sieve to be used is not limited to this because it changes depending on qualitative things such as the state of pulverization of the fruit and the hardness of the fiber, and also depending on the pressure during processing. The filtration treatment may be performed in several stages, first by filtration with a coarse filter paper, and gradually using a fine filter paper. In addition, a clear tomato juice that does not itself contain large particles can be used.
Here, “a% cumulative frequency diameter” refers to the particle diameter when the cumulative number of particles reaches a% of all particles. The particle size distribution can be measured using a particle size distribution meter. Specifically, the particle size distribution is a value measured by a laser analysis type particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation. The 50% cumulative frequency diameter and the 90% cumulative frequency diameter are within the above range, so that a smoother texture is obtained, but the sourness is reduced, the sweetness is felt, and the ripening tomato feels more. A good tomato-containing beverage. The particles having such a particle size distribution can be obtained by appropriately performing crushing or grinding, scouring, filtration and the like. It is also effective to use transparent tomato juice for such particle size adjustment.

([Ci / Bx] ratio)
Citric acid (Ci) is one of the main organic acids contained in tomato. Moreover, solid content concentration (Brix, Bx) is a solid content concentration in a solution, and the tomato-containing beverage of the present invention is 6.0 to 12.0, preferably 6.3 to 11.0, and more preferably. 6.5 to 10.0. When the ratio [Ci / Bx] of the citric acid content (Ci) to the solid content concentration (Bx) in the tomato-containing beverage is within a specific range on a weight basis, the present inventors It was found that the taste of ripeness was felt and the taste was good. That is, the ratio of the content of citric acid in the beverage: (Ci) (mg / 100 g) and the solid content concentration: (Bx) was found to have an important correlation with the taste of the tomato-containing beverage. Thus, it is possible to embody the full ripe sweetness and thickness of the tomato-containing beverage.
In the present invention, the [Ci / Bx] ratio is 35 to 90, preferably 40 to 85, and more preferably 45 to 84. The adjustment of the [Ci / Bx] ratio can be appropriately adjusted by appropriately selecting raw materials having various [Ci / Bx] ratios or adding simple citric acid.

Tomato-containing beverages may contain vegetable juices other than tomatoes, and the types of vegetables used as these raw materials are not particularly limited, for example, eggplant, pumpkin, bell pepper, bitter gourd, nerbera, tougan, okra, Fruit vegetables such as green soybeans, green peas, green beans, broad beans, peppers, corn, cucumbers, carrots, burdock, onions, bamboo shoots, lotus roots, turnips, radish, potatoes, sweet potatoes, taros, red peppers, garlics, ginger, root vegetables, Moroyai Examples include leaf and stems such as asparagus, celery, kale, spinach, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, beeswax, parsley, leek, garlic, and leek. Said vegetables can be used individually by 1 type or in mixture of 2 or more types.

Further, the tomato-containing beverage may contain fruit juice, and the type of these fruits is not particularly limited as long as the effect of the present invention is exhibited, for example, strawberry, kiwi fruit, grape, peach, Pineapple, guava, banana, mango, acerola, prunes, papaya, passion fruit, plum, pear, apricot, lychee, melon, pear, plum, citrus fruit (orange, citrus fruit, lemon, grapefruit, lime, mandarin, Yuzu, Sikhwasa, Tangerine, Temple Orange, Tangero, Karamanshi, etc.). Said fruit can be used individually by 1 type or in mixture of 2 or more types. In addition, when apple is adjusted to the particle range having the above particle diameter, the bitter and astringent taste of the pulp overlaps with the stimulation of carbon dioxide gas, and the taste becomes strong, and it was not possible to obtain a good fruit feeling, It is preferable not to use it.

The tomato-containing beverage of the present invention preferably contains no vegetable juice and / or fruit juice other than tomatoes in a certain ratio or more from the viewpoint of maintaining the original flavor of tomatoes and making the original flavor of tomatoes more distinctive. That is, the total content of vegetable juice and fruit juice other than tomato is 0 to 10.0% by weight, preferably 0 to 8.0% by weight, more preferably 0.0 to 5.0% by weight with respect to the total amount of beverage. Means that. What does not contain more than a certain amount of vegetable juice and / or fruit juice other than tomato is a beverage excellent in appealing to consumers, which is a tomato-containing beverage that stands out from the original sweetness of tomato and can be drunk deliciously as a beverage form.

(Method for producing tomato-containing beverage)
The tomato-containing beverage of the present invention contains tomato juice obtained by squeezing tomato as a main ingredient, and the tomato juice is squeezed tomato juice or a concentrate thereof (including these diluted reduced products). However, a transparent tomato juice can be preferably used from the viewpoint of a smooth feeling. It can also be obtained by blending one or more tomato juices. Preferably, it contains at least tomato juice such as tomato juice or a concentrate thereof (including these diluted reduced products) and tomato juice (deoxidized tomato juice) deacidified by calcium treatment. ADVANTAGE OF THE INVENTION According to this invention, although it has sweetness like a ripe tomato and the acidity of a tomato is suppressed, the tomato containing drink which is easy to drink exceptionally easily is implement | achieved easily with good reproducibility.
In describing the method for producing a tomato-containing beverage of the present invention, tomato juice, transparent tomato juice, deoxidized tomato juice, and the like that are particularly suitable as raw materials will be described below.

(Tomato juice)
In the embodiment of the present invention, tomato juice refers to tomato juice obtained by crushing and squeezing or squeezing tomatoes, removing the skin and seeds, etc., and a concentrated product (concentrated tomatoes) (Including those obtained by diluting and reducing these), and is a concept including tomato juice, tomato puree, tomato paste, concentrated tomato, and the like specified by the JAS standard. In addition, a tomato paste means a thing with a salt-free soluble solid content of 24% or more among said concentrated tomatoes. The tomato paste can be concentrated or diluted as necessary and is not particularly limited. However, from the viewpoint of ease of handling at the time of beverage production, a tomato paste having a salt-free soluble solid content of 24 to 40% is preferable. On the other hand, in this specification, tomato puree means a salt-free soluble solid content of 8% or more and less than 24% among the concentrated tomatoes. These may further contain other components (for example, a small amount of salt, spices, food additives, etc.). The properties of such processed tomato products are 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 container-packed tomato containing drink.

In addition, as a squeezing method of tomato juice, 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, a pulper finisher or the like A method of squeezing and crushing using a crusher or the like and a method of squeezing using an extractor or the like are known. Preferably, the temperature at the time of squeezing is a so-called cold break treatment having a pectinase inactivation temperature or lower.
Furthermore, what is squeezed (squeezed) according to these methods may be applied to a juicer as desired. Furthermore, what is squeezed (squeezed) according to these methods may be subjected to an enzyme treatment such as pectinase or cellulase or a juicer, if desired.
As the concentration method described above, means other than heat concentration, such as reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration, can be applied in the present application.

(Clear tomato juice)
Transparent tomato juice is particularly suitable for producing the containerized tomato-containing beverage of the present invention. In the present specification, the transparent tomato juice means one having a turbidity index T% (transmittance at 660 nm) of 10% or more. As such transparent tomato juice, a concentrated supernatant obtained by centrifuging the above-described tomato juice or concentrated tomato (in other words, a part of the water-insoluble solid contained in the tomato juice or concentrated tomato Removed concentrated tomato) and those obtained by diluting and reducing them. Further, “transparent” means that, in Brix 4.5, the transparency exceeds that of Brix 4.5. In addition, transparent tomato juice 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 transparent tomato juice has a salt-free soluble solid content of 4 to 70%. preferable.

Preparation of said transparent tomato juice can 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 squeezing the tomato juice described above or concentrating tomatoes to a turbidity of 10% or more, and commercially available It can also be obtained by concentrating tomato juice or concentrated tomato, and furthermore, 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-Eigen FFI Corporation etc. are mentioned.
In addition, transparent tomato juice can be used individually by 1 type or in combination of 2 or more types.

(Deacidized tomato juice)
Deacidified tomato juice is obtained by deoxidizing tomato juice, preferably transparent tomato juice. In order to produce a tomato-containing beverage that suppresses acidity and brings out sweetness, it is preferable to partially contain one or two or more kinds of deacidified tomato juice that has been subjected to deoxidation treatment and reduced acid components. Regarding deoxidation treatment techniques, commonly used deoxidation treatments such as adsorbent treatment and membrane treatment can be adopted, but preferably "calcium deoxidation" for deoxidation treatment by adding calcium or a salt thereof. In addition, “anion exchange resin deoxidation” in which deoxidation treatment is performed by passing through a bicarbonate-substituted or carbonate-substituted anion exchange resin is employed. “Calcium deoxidation” is effective in that the salty taste derived from calcium enhances the sweetness of tomatoes and improves the taste of tomato-containing beverages, and is easy to operate. Further, “anion exchange resin deoxidation” is preferable in that the original taste of transparent tomato juice is maintained.

Transparent tomato juice used as a raw material for deacidified tomato juice can be used after being concentrated or diluted as necessary. When it is desired to obtain deacidified tomato juice having a high sugar content, Brix is preferably 8 to 80, but is not particularly limited. In addition, in this specification, sugar content means a Brix value. Here, the Brix value is a unit for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of a solution. The Brix value can be measured using a commercially available refractometer or saccharimeter.

Moreover, although the transparent tomato juice etc. which are used as a raw material of the deoxidized tomato juice of this invention are not specifically limited, It is preferable that the acidity at the time of Brix4.5 adjustment is 0.1-0.5. There exists a tendency for the acidity of the deoxidized tomato juice obtained by using transparent tomato juice with low acidity to become low. On the other hand, the higher the acidity of the transparent tomato juice, the more easily the effect of reducing the acidity due to the blending of calcium or a salt thereof tends to be exhibited. In the present specification, the acidity means a concentration (%) in terms of citric acid calculated by a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

Moreover, although transparent tomato juice etc. which are used as a raw material of the deoxidized tomato juice of this invention are not specifically limited, It is preferable that pH is 3.7-4.8, Furthermore, it is 4.2-4.6. When the pH is biased to the neutral side, the effect of the calcium or salt combination tends to be low, and the citric acid reduction rate of the resulting deacidified tomato juice tends to be low.

(Calcium deoxidized tomato juice)
Calcium deoxidation is to remove acid components in tomato juice by adding calcium or a salt thereof to the above-mentioned tomato juice, preferably transparent tomato juice. Acidity in acid tomato juice). This is presumed to be due to the formation of calcium products (salts, hydrates, chelates, etc.) by the reaction of sour components contained in clear tomato juice etc., for example, hydroxy acids such as citric acid and calcium. Is done. Specific examples of calcium or a salt thereof blended to reduce the acidity of deacidified tomato juice include, for example, calcium, calcium carbonate, calcium sulfate, calcium lactate, calcium gluconate, calcium succinate, calcium chloride and the like. However, it is not particularly limited to these. Among these, calcium carbonate, calcium sulfate, and calcium lactate are preferable, and calcium carbonate is more preferable from the viewpoint of suppressing the influence on the flavor of the processed tomato product after deoxidation as much as possible. The compounding quantity of said calcium or its salt can be suitably set according to the acidity which deacidified tomato juice desires, and is not specifically limited. When the calcium product (salt, hydrate, chelate, etc.) produced | generated by mix | blending calcium or its salt is removed from deoxidized tomato juice, the acidity of deacidified tomato juice will reduce further. In addition, unreacted calcium or a salt thereof and a calcium product are often white solids, and the presence of such white precipitates may impair the appearance of the beverage, and may cause an undesirable color change when mixed with other beverages. Can occur. Therefore, it is preferable to remove at least a part of the calcium product after adding calcium or a salt thereof to the transparent tomato juice. At that time, it is more preferable to remove unreacted calcium or a salt thereof. The method for removing the calcium product can be performed by appropriately applying known methods such as filtration and centrifugation, and is not particularly limited. In particular, the calcium product precipitated, precipitated and dispersed in the deacidified tomato juice can be removed easily and at low cost by the filtration method. When such a filtration method is applied, it is preferable to use diatomaceous earth or filtration using a filter from the viewpoint of obtaining inexpensive and highly transparent deacidified tomato juice.

The deacidified tomato juice that has been subjected to the treatment such as filtration and centrifugation thus obtained is freed of at least a part of unnecessary water-insoluble solids, and the calcium product is removed as necessary. Compared to those not having a low viscosity, the acidity is reduced. Therefore, by preparing a tomato-containing beverage using such deacidified tomato juice, the viscosity of the obtained tomato-containing beverage and the acidity or acidity are easily reduced with good reproducibility.

(Anion exchange resin deoxidized tomato juice)
Another method of deoxidation is an anion exchange resin deoxidation method, and the transparent tomato juice after treatment is passed by passing the above-mentioned transparent tomato juice or the like through an anion exchange resin substituted with bicarbonate or carbonate. In (deacidified tomato juice), acidity derived from citric acid or the like is reduced. This is presumed to be due to removal of sour components such as citric acid contained in transparent tomato juice etc. by bicarbonate substitution or carbonation substitution, and substitution of bicarbonate to escape as carbon dioxide gas. Here, among the sour components contained in transparent tomato juice and the like, citric acid is a component that has a relatively large content in transparent tomato juice and that makes it feel relatively sour. It is considered that the acidity reduction effect described above is largely due to the removal of citric acid in transparent tomato juice and the like. The deoxidized tomato juice obtained by the anion exchange resin deoxidation method can be used by mixing with the deacidified tomato juice obtained by the calcium deoxidation method.

A bicarbonate-substituted or carbonate-substituted anion exchange resin used for deoxidizing transparent tomato juice or the like is required to be an anion exchange resin in which bicarbonate ions or carbonate ions are ion-bonded. The anion exchange resin as the base material is preferably a strong basic ion exchange resin or a weak basic ion exchange resin. By replacing the ion exchange group such as Cl ion or hydroxyl group contained in the strong basic ion exchange resin or weak basic ion exchange resin with bicarbonate ion or carbonate ion, the bicarbonate substitution or carbonate substitution was performed. An anion exchange resin can be easily obtained.

The liquid passing method such as transparent tomato juice in the anion exchange resin deoxidation method is not particularly limited, and may be either an upward flow method or a downward flow method. The flow system is preferred. Carbon dioxide may be generated with the substitution to bicarbonate ion or carbonate ion, but if the upward flow method is adopted, carbon dioxide is easily removed along the liquid passing direction, so that it is disposed in the anion exchange resin or this. A decrease in productivity due to the stay of carbon dioxide in the column can be suppressed.

The deacidified tomato juice obtained in this way is not only removed by replacing the sour components such as citric acid contained in the transparent tomato juice with bicarbonate or carbonate, but is not necessary by applying a treatment such as filtration. As a result, at least a part of the water-insoluble solid content is removed, and the substituted bicarbonate or carbonic acid escapes as carbon dioxide gas, thereby lowering the viscosity and reducing the acidity. It will be. Therefore, by preparing a tomato-containing beverage using such a deacidified tomato juice, the viscosity of the obtained tomato-containing beverage and the acidity or acidity can be easily reduced with good reproducibility.

In addition, since deacidified tomato juice can be used after being concentrated or diluted as necessary, it is not particularly limited, but from the viewpoint of further increasing the viscosity reduction of the container-packed tomato-containing beverage, the viscosity is 0 to 400 cP, Preferably it is 100-400 cP, Furthermore, it is preferable that it is 200-300 cP. Here, the viscosity of the deoxidized tomato juice is calculated in terms of tomato straight Brix 4.5. Moreover, the viscosity of 0 means that the viscosity is less than 0.5 and includes those below the detection limit. Although the minimum of a viscosity is not specifically limited, It is preferable that it is 0.01 cP or more.

The tomato-containing beverage of the present invention can be produced by blending one or more processed tomato products processed as described above, and preferably a tomato juice or a concentrate thereof (including these dilute reduced products). .) And the like, and at least three kinds of calcium deoxidized tomato juice and anion exchange resin deoxidized tomato juice.

In order to adjust the amount of calcium contained in the tomato-containing beverage to the range as described above, it can be adjusted by adding calcium or a salt thereof alone, but deoxidation treatment is performed by adding calcium or a salt thereof. It can also be adjusted by appropriately blending the deacidified tomato juice with the tomato juice not subjected to the calcium addition treatment. Tomato juice that has not undergone calcium addition treatment can be reduced in acidity by using an anion exchange resin deacidified tomato juice that has been deacidified by passing through an anion exchange resin that has undergone bicarbonate substitution or carbonate substitution. Thus, it is possible to obtain a tomato-containing beverage with an improved taste and a sweet taste.

Moreover, in the tomato-containing beverage of the present invention, the weight ratio of tomato juice and deacidified tomato juice (a mixture of calcium deoxidized tomato juice and deoxidized tomato juice subjected to anion exchange resin deoxidation treatment) is not particularly limited, It is preferable that it is 1.5-4.5. Here, in this specification, the weight ratio is calculated in terms of tomato straight Brix 4.5. By including tomato paste and deacidified tomato juice in the above weight ratio, a tomato-containing beverage having a sweet taste like fruit tomatoes and suppressing the acidity of tomatoes can be easily obtained with good reproducibility. From the viewpoint of further increasing the balance between sweetness and sourness of tomato, the weight ratio of tomato paste and transparent tomato juice is preferably 2.5 to 3.5.

As described above, the tomato-containing beverage according to the present invention has a particle size of 600 μm or less, preferably 500 μm or less, more preferably 350 μm or less, and most preferably 120 μm or less. This adjustment may use already adjusted tomato juice, but may also be adjusted after blending them.

As described above, the tomato-containing beverage according to the present invention may contain fruit-derived particles or vegetable-derived particles, so that the fruit feeling or vegetable feeling obtained when drunk can be added to taste, aroma, etc. From a point, it can improve more. They can be obtained by conventional methods. For example, it can be obtained by crushing, grinding, or the like, and further lining it as desired. Furthermore, it is preferable to filter using a sieve or the like.

When crushing or grinding, for example, the fruit or vegetable as a raw material is subjected to heat treatment such as warming, boiling, steaming, etc., sufficient washing with water, exposure to water, chemical treatment, etc. Then, it is crushed or ground using a device such as a line mixer, emulder, cutter mill, disper, juicer mixer, milder, homomixer, high pressure homogenizer. Backing can be performed by using a backside machine or the like. Moreover, as a sieve used to make the contained particle diameter 600 μm or less, preferably 500 μm or less, more preferably 350 μm or less, and most preferably 120 μm or less, qualitative characteristics such as the pulverization status of the fruit and the hardness of the fiber It can be appropriately selected depending on the pressure and the pressure during processing.

In addition, the tomato-containing beverage according to the present invention includes, in addition to the above-mentioned components, water and materials (components) contained in known beverages, for example, sweeteners such as sugars and sweeteners, acidulants, flavorings, and mineral content. , Vitamins, pigment components, nutritional components, antioxidants, and the like.
The water may be water that is suitable for drinking, and examples thereof include pure water, hard water, soft water, ion exchange water, and deaerated water obtained by deaeration of these waters.
As the sweetener, saccharides or sweeteners can be used. Examples of the saccharide include glucose, fructose, sucrose, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, fructose, glucose, xylitol, stevia extract, palatinose, aspartame, acesulfame potassium, stevia, saccharin, saccharin sodium and the like. Moreover, a sugarless bulk sweetener, a bulk sugar sweetener, a high sweetness degree sweetener, etc. may be included, and sugar alcohols, such as sorbitol, may be included.

Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof, among which citric acid, lactic acid, apple Acid, tartaric acid, adipic acid and the like are preferable.

Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, milk or dairy products, synthetic fragrances and the like.

Examples of vitamins include vitamin A, vitamin C, vitamin E, vitamin D, and vitamin B.

Examples of the mineral component include calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.

Examples of the pigment component include chlorella and chlorophyll.
Examples of nutritional components include L-ascorbic acid and its sodium salt.

Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.

In addition, the tomato-containing beverage according to the present invention may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers and the like.

The pH of the tomato-containing beverage according to the present invention is preferably 3.7 to 5.4, more preferably 3.8 to 4.8, and even more preferably 4.2 to 4.6. When the pH of the tomato-containing beverage is within the above range, a moderate acidity can be obtained without impairing the fruit feeling or vegetable feeling. Adjustment of pH is performed by mix | blending the pH adjuster generally used. As the pH adjuster, sodium bicarbonate is preferable. By adopting baking soda as a pH adjuster, in addition to the pH adjusting function described above, the tomato taste (blue odor, fresh odor, etc.) is further relaxed and the ease of drinking tomato-containing beverages tends to improve. .

The tomato-containing beverage of the present invention preferably has a viscosity adjusted to 100 to 800 cP, more preferably 100 to 400 cP, and even more preferably 200 to 300 cP. This low viscosity tends to increase the ease of drinking, especially.

The tomato-containing beverage according to the present invention can be provided in a form filled in a container. As the said container, the container used for normal vegetable fruit juice drinks, such as a paper container, a metal can, plastic bottles, such as a PET bottle, and a bottle can be used.

The tomato-containing beverage according to the present invention can be produced by a conventionally known method except that a specific amount of specific particles is used. For example, the vegetable-derived particles and / or the fruit-derived particles obtained by the above-described method, and if necessary, the vegetable juice and / or fruit juice, and optionally the other components described above are added to the water and stirred, Prepare stock solution. And after adjusting after pH adjustment and / or heat sterilization as needed, it can manufacture by the process of filling a container and sterilizing.

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

(Tomato paste 1-3)
Tomato is crushed at 70 ° C or lower (cold break), squeezed, strained, and processed tomatoes obtained by removing the skin and seeds are meshed with different mesh openings to give three types of tomatoes A paste was obtained.

(Deacidified tomato juice sample A: calcium deoxidation)
The calcium deoxidized tomato juice used in this example was prepared by the following procedure.
First, a commercially available transparent concentrated tomato product (Clear Tomato Concentrate 60 ° Brix, manufactured by LYCORED, Brix: 60, acidity: 3.64, pH: 4.15) was diluted and reduced about 4 times with ion-exchanged water. A transparent tomato juice (Brix: 17.5, acidity: 1.06, pH: 4.2, viscosity at the time of adjusting Brix 4.5: 1.36 cP) was prepared. Next, 1500 kg of the obtained transparent tomato juice was charged into the tank and heated to 80 ° C., and then 12.75 kg of calcium carbonate was added from the upper part of the tank, stirred for 60 minutes, and the generated carbon dioxide gas was discharged. The tank was cooled to 20 ° C., centrifuged, filtered using commercially available diatomaceous earth, and further solids were removed by filtering with a 5 μm filter.

(Deacidified tomato juice sample B: resin deoxidation)
The anion exchange deacidified tomato juice used in this example was prepared by the following procedure.
That is, 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.
Next, a commercially available transparent concentrated tomato product (Clear Tomato Concentrate 60 ° Brix, manufactured by LYCORED, Brix: 60, acidity: 3.64, pH: 4.15) is diluted and reduced by about 4 times with ion-exchanged water. An anion exchange resin prepared by preparing transparent tomato juice (Brix: 14.6, acidity: 0.86, pH: 4.2, viscosity at the time of Brix 4.5 adjustment: 1.36 cP), and replacing this with bicarbonate Then, the solution was passed through an upward flow system several times, and then filtered through a 100 mesh filter to obtain a deacidified tomato juice of this example.

(Sample preparation)
The above-mentioned tomato pastes 1 to 3, commercially available cloudy tomato juice and deacidified tomato juice samples A and B are blended so as to have the ratio shown in Table 2 when converted to Bx 5.0 (rounded off to the second decimal place). Then, the water was adjusted to be the target Bx, and Comparative Examples 1 to 4 and Examples 1 to 10 were obtained.

In the said Example, the seed | species measuring method of various content components can be performed with the following method, for example.
In addition, about a measuring method, even if it is except the method shown below, it can select from a well-known method suitably.
In addition, for numerical items that are not particularly essential in the evaluation of the present invention, measurement can be omitted as appropriate.

<Brix>
Brix was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).
<Calcium content>
The calcium (Ca) content was quantified by ICP emission spectrometry. The content of potassium (K) was quantified by atomic absorption spectrophotometry. For details, please refer to “8th Edition Food Additives Official Decryption Document” B General Analysis Method B62 (Yodogawa Shoten Co., Ltd., issued on December 10, 2007).
<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
<Particle size measurement>
Laser analysis particle size distribution measuring apparatus (“SALD-2100” manufactured by Shimadzu Corporation) 10 cumulative mass% particle diameter (D10), 50 cumulative mass% particle diameter (D50), 90 cumulative mass% particle diameter (D90) Was measured.

<Sensory evaluation test>
The sensory evaluation test for tomato-containing beverages was conducted by entrusting 7 panelists to evaluate each item according to the criteria shown below. Here, the numerical values in the table are average values of the evaluations of the seven panelists.
<Sour taste>
◎: Not felt ○: Slightly felt △: Feeled ×: Strongly felt <Ripe sweetness>
◎: Feeling enough ○: Feeling △: Feeling slightly ×: Not much felt <Eg taste>
◎: Not felt ○: Slightly felt △: Feeled ×: Feels strongly <thickness>
◎: Feel enough ○: Feel △: Feel slightly ×: Not feel much <ease of drinking>
◎: Very easy to drink ○: Easy to drink △: Slightly difficult to drink ×: Difficult to drink

<Comprehensive evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
◎: very good suitability as a product ○: good suitability as a product △: good suitability as a product ×: poor suitability as a product

The various measurement results and sensory evaluation results for the examples and comparative examples are shown below.

(Discussion)
In Examples 1 to 10, the taste of taste is not felt or is not worrisome, the acidity is also suppressed, and there is a sweetness and taste thickness that seems to be ripe, and compared with Comparative Examples 1 to 4 in comprehensive evaluation High sensory evaluation results were obtained. In particular, in Examples 3 to 5, 8 and 9, the sweetness and taste thickness were felt stronger.
On the other hand, Comparative Example 1 felt a strong taste, Comparative Example 2 did not feel the thickness of the taste, and Comparative Examples 3 and 4 were beverages that did not feel the sweetness of ripeness. Judged to be inferior.
Therefore, by adjusting the calcium concentration in the tomato-containing beverage to a specific range and adjusting the particle size in the beverage to a specific range, the acidity is suppressed while having a light texture. It is possible to provide a tomato-containing beverage that has a good taste and is easy to drink.
Thus, it is possible to provide a tomato-containing beverage that can satisfy a wide range of consumer preferences for tomato-containing beverages and that has a smooth texture and can be sweetened, and a method for producing the same.
In addition, the method according to the present application can be widely and generally applied as a method for suppressing the sourness of tomato, and its application range is wide.

ADVANTAGE OF THE INVENTION According to the present invention, a containerized tomato-containing beverage and a container that have a good taste and are easy to drink, have a smooth texture, have a suppressed sourness, and feel a full ripe sweetness and taste thickness. A texture and taste improvement method for a stuffed tomato-containing beverage can be provided.

Further, Tomatoes containing beverage according to the present invention, in addition to the above components, the material contained in the water and a known beverage (ingredients), for example, acid seasonings, fragrances, minerals, vitamins, pigment component, nutritional component, You may contain antioxidant etc.
The water may be water that is suitable for drinking, and examples thereof include pure water, hard water, soft water, ion exchange water, and deaerated water obtained by deaeration of these waters .

Claims (9)

A container-packed tomato-containing beverage containing particles, wherein the particles have a cumulative 50% particle size of 300 μm or less, a 90% cumulative particle size of 500 μm or less, and a calcium concentration of 55 to 340 mg / L. A tomato-containing beverage characterized by The container-packed tomato-containing beverage according to claim 1, wherein the calcium content is 90 to 300 mg / L. Furthermore, the ratio [Ci / Bx] of the citric acid content (Ci) to the solid content concentration (Bx) in the beverage is 35 to 90, The container-packed tomato according to claim 1 or 2 Containing beverage. The container-packed tomato-containing beverage according to any one of claims 1 to 3, wherein the solid content concentration in the solution is 6.0 to 12.0. Adjusting the calcium content to 55-340 mg / L;
A method for producing a containerized tomato-containing beverage, comprising a step of adjusting a cumulative 50% particle diameter of particles contained in a containerized tomato-containing beverage to 350 μm or less and a cumulative 90% particle diameter to 500 μm or less. . Furthermore, container-packed tomato content of Claim 5 characterized by adjusting ratio [Ci / Bx] of citric acid content (Ci) to solid content concentration (Bx) in a drink liquid to 35-90. A method for producing a beverage. By adjusting the calcium content to 55 to 340 mg / L by passing it through tomato juice and bicarbonate-substituted or carbonate-substituted anion exchange resin deacidified by adding calcium or a salt thereof. The method for producing a container-packed tomato-containing beverage according to any one of claims 5 to 6, wherein the deacidified tomato juice is mixed. The calcium content is adjusted to 55 to 340 mg / L, and the cumulative 50% particle size of the particles contained in the container-packed tomato-containing beverage is adjusted to 350 μm or less, and the cumulative 90% particle size is adjusted to 500 μm or less. The texture and taste improvement method of a container-packed tomato-containing beverage. Furthermore, the container tomato content of Claim 8 characterized by adjusting ratio [Ci / Bx] of citric acid content (Ci) with respect to solid content concentration (Bx) in a drink liquid to 35-90. Beverage texture and taste improvement method.