JP2014030390A - Tomato-containing beverage and manufacturing method thereof, and improvement method of texture and taste of tomato-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tomato-containing beverage easy to drink with a flavor unique to a fresh tomato, suppressed in acid taste, having sweetness and dry taste with low viscosity, and to provide a manufacturing method of the tomato-containing beverage and an improvement method of texture and taste of the tomato-containing beverage.SOLUTION: A tomato-containing beverage contains a tomato proceeded product and dose not contain sweetener. An accumulated 90% particle size (90%D) of particles contained in the beverage is 350 μm or less and a ratio [Ga]/[Glu] of the content of GABA (mg/100 g):[Ga] and the content of glutamic acid (mg/100 g):[Glu] in the beverage is 0.35 or less.

Description

The present invention relates to a tomato-containing beverage and a method for producing the same, and a method for improving the texture and taste of the tomato-containing beverage, which contains a processed tomato product made of tomato-derived fruit juice, pulp and the like.

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 elderly people but also for middle-aged and elderly people, it is considered that the demand for vegetable drinks will continue to increase in order to ensure nutritional balance in the diet due to the strengthening of health thinking.

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 take these active ingredients has been steadily increasing.

Tomato-containing beverages are characterized by being able to ingest a large amount and easily of active ingredients generally contained in tomatoes compared to raw foods and processed products. In addition, products of various forms such as those mixed with vegetable juice and / or fruit juice other than tomatoes, and those added with sweeteners and flavors are already on the market, but ingest more tomato active ingredients at once. Therefore, it is desirable that the beverage 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 are easily influenced by individual tastes, and it is undeniable that individual likes and dislikes are clearly divided compared to fruit drinks.
Therefore, in order for more consumers to accept tomato-containing beverages, it was necessary to develop optimal product variations from the viewpoint of flavor, texture, etc., taking into account consumers' widespread preference requirements .

The main factors for avoiding tomato-containing beverages in some consumers include tomato's high sticky viscosity, rough texture, and flavor problems such as acidity and blue odor.
However, personal preferences vary as described above, and this is not a problem that can be solved by uniformly reducing or strengthening these factors.

For example, as one means for reducing acidity, various tomato mixed drinks have been developed in which vegetable juice such as fruit juice and carrot juice is mixed with tomato juice as a main ingredient.
In this type of tomato mix beverage, the viscosity can be lowered by blending fruit juice or vegetable juice, and the sourness of tomato is concealed by the sweetness of the fruit juice, etc., so the ease of drinking tends to improve. However, this type of tomato mix beverage is rather close to a fruit juice beverage or a vegetable juice beverage, and therefore lacks appeal to consumers as a tomato-containing beverage.

Recently, a rich tomato-containing beverage that has a high sugar content tomato pace and a clear tomato juice mixed at a predetermined ratio, has a strong sweet taste, and has reduced blue odor by heat treating the raw material in advance has been developed. Tomato-containing beverages have become easier for consumers who have avoided the sourness and blue odor of tomatoes.
However, there is a strong demand for tomato-containing beverages that can feel the sweetness while taking advantage of the fresh flavor of fresh tomatoes and that have a smooth texture and are easy to drink. The development of was demanded.

As means for reducing the viscosity of tomato-containing beverages and giving a light texture, plant tissue-disintegrating enzymes are added to raw material tomato juice whose viscosity has been adjusted in the range of 250 to 3000 mPa · s, and 103 to 1061. A method for producing a low-viscosity tomato juice processed in a shear rate range of / s has been proposed (Patent Document 1).
However, the invention according to Patent Document 1 requires a long-time shearing treatment and further requires a heat treatment for enzyme deactivation, so that the treatment is not complicated and simple, In addition, there is a problem that the flavor deterioration, the heating odor, etc. occur with the heat treatment, and the fresh scent of fresh tomatoes fly away.

In order to reduce the viscosity of tomato-containing beverages, it is necessary to keep the heat history low and not inactivate the contained pectinase enzyme in the pulverization process of raw tomatoes, that is, in the stage of producing processed tomato products of tomato-containing beverages It is.
However, if the heat history is too low, the blue odor of the raw tomatoes becomes excessive, and if it is too high, the pectinase enzyme is deactivated, and the fresh tomato feeling of the tomatoes is impaired by the heated odor as in the invention according to Patent Document 1. Problems arise.
In addition, if pectinase is in an active state, pectin is decomposed to obtain a low-viscosity tomato-containing beverage, but on the other hand, it has a characteristic that it has a strong acidity and is difficult to feel sweetness. It was difficult to provide a tomato-containing beverage with high sweetness without performing it.

Therefore, in order to provide a tomato-containing beverage that leaves a moderate blue odor and retains the fresh feeling of tomato while suppressing acidity, having a sweet taste, and having a low-viscosity, light texture and easy to drink. There was a strong need to provide suitable indicators.

JP 2009-011287 A

The present invention has been made in view of such circumstances, and its purpose is to maintain the heat history of the raw tomato so that the flavor unique to fresh tomatoes is in an optimal state, while suppressing the sourness of the beverage and making it sweet And providing a tomato-containing beverage that is easy to drink with a low viscosity and a smooth texture, a method for producing the tomato-containing beverage, and a method for improving the texture and taste of the tomato-containing beverage.

As a result of intensive studies to solve the problem, the present inventors have prepared the particle size of the contained particles in the beverage liquid, the glutamic acid [Glu] concentration in the beverage liquid, and GABA (γ− It has been found that by adjusting the content ratio of (aminobutyric acid) [Ga] within a predetermined range, it is possible to appropriately prepare a heat history capable of maintaining the fresh feeling of tomato in an optimum state.
Furthermore, the present inventors have found that by limiting the size of the contained particles in the beverage to a predetermined size, the acidity is suppressed and the sweetness is easily felt.

That is, the present invention provides the following (1) to (10).
(1)
The processed tomato product contains, and the cumulative 90% particle diameter (90% D) of the contained particles in the beverage is 350 μm or less, and the GABA content in the beverage (mg / 100 g): [Ga], Glutamic acid content (mg / 100 g): ratio to [Glu], [Ga] / [Glu] is 0.35 or less, tomato-containing beverage,

(2)
The tomato-containing beverage according to 1, wherein a cumulative 90% particle size (90% D) of contained particles in the beverage is 100 μm or less and a cumulative 50% particle size (50% D) is 10 μm or less. .

(3)
Cis-3 with respect to the total content of fragrance components of hexanal, trans-2-hexenal, cis-3-hexenol, furfural, benzyl alcohol, 2-phenylethanol, and 4-vinylphenol contained in the beverage -The tomato containing drink of 1 or 2 characterized by the content rate of hexenol being 5.0% or more.

(4)
The tomato-containing beverage according to any one of 1 to 3, wherein the concentration of lycopene contained in the beverage is 40 ppm or more

(5)
Contains processed processed tomatoes, cumulative 90% particle size (90% D) of contained particles in beverage is 350 μm or less, GABA content (mg / 100 g) in the beverage: [Ga] and glutamic acid content (Mg / 100g): Ratio of [Glu], [Ga] / [Glu] is prepared to 0.35 or less, The manufacturing method of the tomato containing drink characterized by the above-mentioned.

(6)
The cumulative 90% particle diameter (90% D) of the contained particles in the beverage is 100 μm or less, and the cumulative 50% particle diameter (50% D) is 10 μm or less. Method for producing a tomato-containing beverage.

(7)
Cis-3 with respect to the total content of fragrance components of hexanal, trans-2-hexenal, cis-3-hexenol, furfural, benzyl alcohol, 2-phenylethanol, and 4-vinylphenol contained in the beverage -The manufacturing method of the tomato containing drink of 5 or 6 characterized by preparing so that the content rate of hexenol may be 5.0% or more.

(8)
The processed tomato product contains, and the cumulative 90% particle diameter (90% D) of the contained particles in the beverage is 350 μm or less, and the GABA content in the beverage (mg / 100 g): [Ga], Glutamic acid content (mg / 100 g): ratio to [Glu], [Ga] / [Glu] is prepared to have a texture and taste improvement method of a tomato-containing beverage, characterized by being adjusted to 0.35 or less.

(9)
8 wherein the cumulative 90% particle diameter (90% D) of the contained particles in the beverage is 100 μm or less and the cumulative 50% particle diameter (50% D) is 10 μm or less. To improve the texture and taste of tomato-containing beverages.

(10)
Cis-3 with respect to the total content of fragrance components of hexanal, trans-2-hexenal, cis-3-hexenol, furfural, benzyl alcohol, 2-phenylethanol, and 4-vinylphenol contained in the beverage The texture and taste improvement method of the tomato-containing beverage according to 8 or 9, wherein the content ratio of hexenol is adjusted to 5.0% or more.
About.

According to the present invention, the sourness of the beverage is suppressed, the sweetness is low, and the crisp texture with a low viscosity is maintained while maintaining a heat history for the raw material tomato so that the flavor unique to fresh tomato is in an optimal state. An easy-to-drink tomato-containing beverage, a method for producing a tomato-containing beverage, and a texture and taste improvement method for a tomato-containing beverage can be provided.

And according to the aspect of the tomato-containing beverage that does not substantially contain vegetable juice and / or fruit juice other than tomato among the present invention, the tomato content is different from the tomato beverage described in Patent Document 1 having a low viscosity and strong acidity. Tomato-containing beverage that can be drunk deliciously as a beverage form, because the original sweetness of tomato stands out and the sourness is suppressed by keeping the heat history added to the raw material low so that the flavor of beverage, that is, fresh tomato is optimal As a new market category is created, it is possible to provide products that meet the diversification of consumer preferences in recent years.

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

(Method for producing tomato-containing beverage)
The tomato-containing beverage of the present invention contains a processed tomato product obtained by squeezing tomato as a main raw material, and the processed tomato product includes a tomato juice or a concentrate thereof (these diluted reduced products are included). However, the transparent tomato juice described below can be used preferentially from the viewpoint of smooth feeling and the like. It can also be obtained by blending one or more processed tomato products. Preferably, processed tomato products such as tomato juice or concentrates thereof (including these diluted reduced products) and deacidified tomato juice (deoxidized tomato juice) described later may be contained. The inventors of the present invention appropriately blended these tomato ingredients to produce a tomato-containing beverage in which the particle size of the particles contained in the beverage and the content ratio of GABA and glutamic acid were adjusted to a predetermined range. The present inventors have found that a tomato-containing beverage that is easy to drink and is easy to drink is easily realized with good reproducibility even though the feeling is good, sweet and the acidity of tomato is suppressed.
In describing the method for producing a tomato-containing beverage of the present embodiment, first, processed tomato products, transparent tomato juice, deacidified tomato juice, and the like that are particularly suitable as raw materials will be described below.

(Processed tomatoes)
In the embodiment of the present invention, the processed tomato product is a tomato cold break, and more specifically, the tomato is crushed (so-called cold break) and squeezed or strained, and the skin, seeds, etc. Means tomato juice obtained by removing sucrose, and those concentrated (concentrated tomatoes) (including those obtained by diluting and reducing them), tomato juice, tomato puree, tomato paste specified by JAS standards And a concept including concentrated tomato and the like. 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.

In addition, as a squeezing method, a method of squeezing using a reamer or the like, a method of squeezing and squeezing using a hydraulic press machine, a roller squeezing machine or an inline squeezing machine, crushing and squeezing using a pulper finisher or the like A method and a method of crushing using a crusher or the like and squeezing using an extractor or the like are known.
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.
In addition, as the concentration method, in the present application, vacuum concentration, low temperature concentration, vacuum concentration, freeze concentration, membrane filtration concentration, heat concentration in a temperature range that does not deactivate pectinase, and the like can be selected.
The filtration membrane used for the membrane filtration concentration is not limited to a reverse osmosis membrane that allows only moisture to pass through, a nanofiltration membrane having a predetermined salt rejection rate, and other limits that allow a desired component to permeate. A filtration membrane, a microfiltration membrane, or the like can be appropriately employed to prepare the concentrated concentration and the components contained after the concentration.

(Particle preparation)
In this embodiment, the processed tomato product is filtered using a sieve with a predetermined opening, so that the cumulative 90% particle diameter (90% D) of the contained particles in the beverage is preferably 350 μm or less. Is preferably adjusted to 100 μm or less, and adjusted so that the cumulative 50% particle size is 10 μm or less.
The particle diameter of the particles is a measurement of the long diameter of the particles and can be measured with an existing measuring apparatus. As a specific example, a measurement result by a laser analysis type particle size distribution measuring device SALD-2100 manufactured by Shimadzu Corporation can be used.

(Glutamic acid and GABA)
In this embodiment, the heat history means the amount of heat applied to a processed tomato product or the like as a raw material in the production process of a tomato-containing beverage.
In the present embodiment, the thermal history is evaluated using the content ratio of glutamic acid and GABA (γ-aminobutyric acid) as an index.
GABA is a kind of amino acid, and is produced not only by chemical synthesis but also by removing the α-carboxyl group of glutamic acid by glutamic acid decarboxylase, which is a GABA producing enzyme.
The applicant of this application discovered that glutamic acid was decomposed | disassembled and the production | generation of GABA was accelerated | stimulated, so that the heating amount of the heat processing in a tomato containing drink was large.
If the heating time for the raw material is not long or the heating temperature is high, the pectinase is deactivated, the viscosity of the beverage is hardly reduced, and the fresh feeling of the raw tomato is impaired.
That is, the content of glutamic acid in the beverage liquid: [Glu] (mg / 100g) and the content rate of GABA: [Ga] (mg / 100g) have a correlation with the heat history. It is possible to evaluate the freshness of fresh tomatoes in tomato-containing beverages.
In the present application, [Ga] / [Glu] is set to 0.35 or less, desirably 0.32 or less, and more desirably 0.30 or less.

Moreover, it is preferable that glutamic acid content [Glu] in a drink liquid is (glutamic acid) 100 mg / 100mL or more, 160-500 mg / 100mL is more preferable, 160-400 mg / 100mL is more preferable, 180-400 mg / 100 mL is more preferable, and 200 to 350 mg / 100 mL is most preferable.
The method for preparing the amount of glutamic acid can be carried out by combining the amount of glutamic acid in the raw materials such as the fruit and vegetable tomato juice or the treatment liquid thereof, or the concentrated liquid thereof, and the blending ratio thereof.
In addition, as another method for increasing the amount of glutamic acid, there is a method of separately adding glutamic acid or a naturally-derived raw material containing the same, but it is preferable to refrain from addition as much as possible from the viewpoint of manufacturing cost suppression. Most preferably, these are not added at all.

In addition, although the detailed mechanism of the action in which the correlation between the thermal history and [Ga] / [Glu] occurs is unknown, for example, glutamate decarboxylase, which is a GABA-producing enzyme, has a high temperature environment of 90 ° C. or higher. In the process of heat treatment of tomato-containing beverages, the GABA content is increased due to the action of the enzyme as described above. Is considered.

(Clear tomato juice)
Moreover, in this specification, transparent tomato juice means that T% (transmittance at 660 nm) which is an index of turbidity is 10% or more. The transparent tomato juice is obtained by concentrating the supernatant obtained by centrifuging the above-described tomato juice or concentrated tomato (in other words, the concentrate obtained by removing a part of the particles contained in the tomato juice or concentrated tomato) Tomato) and those diluted and reduced. 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 a method in particular is not limited. For example, according to a conventional method, it can be obtained by concentrating the above-described tomato juice or the supernatant obtained by centrifuging the concentrated tomato, etc., or concentrating a commercially available tomato juice or concentrated tomato In addition, a commercially available transparent tomato juice can also be used. Although it does not specifically limit as a transparent tomato juice of a commercial item, For example, the clear tomato concentrate of San-Ei Gen FFI etc. are mentioned.
In addition, transparent tomato juice can be used individually by 1 type or in combination of 2 or more types.

(Deacidized tomato juice)
The deacidified tomato juice in the present embodiment is a tomato juice from which acid content has been removed or reduced, and contains, for example, a processed tomato product as a main raw material. Some are obtained by passing through a substituted anion exchange resin.
The bicarbonate-substituted or carbonate-substituted anion exchange resin 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 ion exchange of ion exchange groups such as Cl ions or hydroxyl groups contained in such strong basic ion exchange resins or weak basic ion exchange resins with bicarbonate ions or carbonate ions, an anion substituted with bicarbonate or carbonate is obtained. An ion exchange resin can be easily obtained.
By passing the transparent tomato juice through a bicarbonate-substituted or carbonate-substituted anion exchange resin, in the treated transparent tomato juice (deacidified tomato juice), the acidity is reduced and the sweetness comes out to the front. It becomes easy to feel.
This is presumably due to the removal of sour components such as citric acid contained in the transparent tomato juice by substitution with bicarbonate, and the substitution of bicarbonate to escape as carbon dioxide.
Here, among the sour components contained in transparent tomato juice, citric acid has a relatively large content in transparent tomato juice and is a component that makes it feel relatively sour, so the above-mentioned sourness reducing effect is It is thought that this is largely due to the removal of citric acid from the transparent tomato juice.
As a method for producing deacidified tomato juice, in addition to the above-described method, calcium product is prepared by reacting calcium to the transparent tomato juice with calcim or a salt thereof and hydroxy acid such as citric acid and calcium. There are a method of forming (salt, hydrate, chelate, etc.), a decomposition treatment method using an enzyme, and the like.
In both cases, the sourness is reduced in the treated transparent tomato juice (deacidified tomato juice), but in the case of the method of blending calcium or a salt thereof, if the calcium metal ion exceeds a predetermined concentration, the taste, metal taste, and Since salty taste is felt, it is preferable to use deacidified tomato juice using an anion exchange resin in this example.

Moreover, the transparent tomato juice used as a raw material of the deacidified tomato juice in the present embodiment can be used by concentrating or diluting as necessary, and is not particularly limited, but from the viewpoint of obtaining a deacidified tomato juice having a high sugar content. , Brix is preferably 8-80. 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 said transparent tomato juice is not specifically limited, It is preferable that the acidity at the time of Brix4.5 preparation 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. 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 is not specifically limited, It is preferable that pH is 3.7-4.6. When the pH is biased toward the neutral side, the reduction rate of citric acid in the resulting deacidified tomato juice tends to be low.

In addition, since deacidified tomato juice can be used after being concentrated or diluted as necessary, the viscosity is 0 to 100 cP from the viewpoint of further increasing the viscosity reduction of the tomato-containing beverage. Is preferred. Here, the viscosity of the deoxidized tomato juice is calculated in terms of tomato straight Brix 4.5. The viscosity of 0 includes those having a viscosity of less than 0.5 cP and those having a detection limit or less. In addition, as above-mentioned, although the lower limit of a viscosity is not specifically limited, It is preferable that it is higher than 0.01 cP.

By adjusting the concentration and addition amount of the deacidified tomato juice, the sugar acid ratio of the tomato-containing beverage can be adjusted. In this example, it is desirable to adjust the amount of the deacidified tomato juice added so that the sugar content in the tomato-containing beverage is 4.8 or higher and the sugar acid ratio is 10.0 or higher.
Specifically, the deacidified tomato juice is preferably added at a ratio of 5.0 wt% to 70 wt% with respect to the tomato-containing beverage, and more preferably 30 wt% to 50 wt%.

(Turbid tomato juice)
After tomato fruit is pulverized, particles having a predetermined diameter or more are removed and concentrated. In the present specification, when turbid tomato juice was used, commercially available turbid concentrated tomato juice A (Brix 40) was diluted with water as necessary, and adjusted to a desired Brix value before use.

(Aroma component)
The processed tomato products crushed and squeezed without heat treatment are caused by phenethyl alcohols such as benzyl alcohols and 2-phenylethanol in addition to so-called green leaf alcohols represented by cis-3-hexenol. It has a unique fragrance with a blue odor.
Green leaf alcohol generally has a low boiling point and is removed by heat treatment, but on the other hand, the same fresh feeling as when eating raw tomatoes is obtained, so these aromas are originally from consumers who prefer eating tomatoes. Tend to be preferred.
In this example, since the content of cis-3-hexenol is changed by heating, the content ratio of cis-3-hexenol in the aroma component was set as one of the indices of the heat history.
In addition, the “fragrance component” in the present application is each component of hexanal, trans-2-hexenal, cis-3-hexenol, furfural, benzyl alcohol, 2-phenylethanol, 4-vinylphenol, and the content ratio of cis-3-hexenal Is a content ratio (%) in the total of the above-described aromatic components, and the ratio is 5% or more, preferably 20 to 50%, and more preferably 30 to 45%.
When the ratio is less than 5%, the blue odor is lost, but on the other hand, the freshness of the tomato is impaired, and when it exceeds 50%, the blue odor tends to be excessive.

In the present embodiment, the processed tomato product is filtered using a sieve having an opening of 106 μm (150 mesh) or less, desirably 63 μm (250 mesh) or less, whereby the particle size of the contained particles in the beverage liquid Was limited to a predetermined particle size or less.
In addition, the particle diameter of the particle | grains contained in the liquid after filtration becomes a larger value than the said opening dimension by influence of deformation | transformation of a particle | grain, gravity, etc. at the time of filtration.
Therefore, in this example, by limiting the particle size in the beverage liquid to 350 μm or less, preferably 100 μm or less, which was able to pass through the 150M sieve, the acidity in the beverage liquid was suppressed, Furthermore, by setting the sugar acid ratio within a predetermined range, a suitable tomato-containing beverage that has a light texture, is easy to feel sweet, and has a good balance with acidity is provided.
In this example, the detailed mechanism by which the sourness is suppressed by limiting the size of the particles in the beverage is unknown, but by limiting the particle diameter, the sourness of each particle is smoothed. In addition, the acidity felt on the tongue is suppressed, and factors such as making the sweetness easier to feel can be considered.

When the present inventors made a tomato-containing beverage having the above-described configuration, while maintaining the fresh feeling of raw tomatoes, the sourness is suppressed, the sweetness is present, and the tomato content is exceptionally easy to drink with a light texture. It was confirmed that the beverage was realized with good reproducibility.

(PH adjustment)
Moreover, the tomato containing drink of this embodiment can contain a pH adjuster. By adding the pH adjuster, the enhancement of acidity due to the pH of the tomato-containing beverage touching the acidic side is suppressed, and the ease of drinking of the tomato-containing beverage tends to be improved. As such a pH adjusting agent, sodium bicarbonate is preferable. By adopting baking soda as a pH adjusting agent, in addition to the pH adjusting function described above, excessive tomato taste of tomatoes is further relaxed and the ease of drinking of tomato-containing beverages tends to be improved.

In the tomato-containing beverage of the present embodiment, the pH is preferably 3.7 to 5.0.
The tomato-containing beverage of the present embodiment in this range is particularly suppressed in acidity and can be drunk particularly delicious as a beverage form. It should be noted that if the pH is too high, a strong sterilization treatment tends to be necessary from the viewpoint of hygiene, so it is not preferable from the viewpoint of productivity and economy. In particular, the pH of the tomato-containing beverage according to the present embodiment is more preferably 4.0 to 5.0, and 4.2 to 4.8. More preferably, it is 4.2 to 4.6.

Moreover, the content rate of baking soda in the tomato-containing beverage of the present embodiment is not particularly limited, but is preferably 0.1 to 5.0 g / L, more preferably 1.0 to 3.3 in terms of solid content. 0 g / L. When the content ratio of the baking soda is less than 0.1 g / L, the blending effect of the baking soda tends not to be sufficiently exhibited. On the other hand, when the content ratio of baking soda exceeds 5.0 g / L, the flavor is blurred and sharpness is lost, the original flavor of tomato tends to be impaired, and the sodium content tends to increase.

Furthermore, the tomato-containing beverage of this embodiment may contain an amino acid. If the amino acid content is high, the umami of the tomato-containing beverage tends to increase. In this case, the total content of glutamic acid and aspartic acid is preferably 0.25 to 0.60% by weight (g / 100 g). When the total content of glutamic acid and aspartic acid is such a high content, the sourness of tomato is suppressed, and the original sweetness of tomato tends to stand out more.
In addition, since the lycopene concentration tends to decrease due to changes over time, it is desirable to ensure a concentration of 40 ppm or more so that a predetermined content can be secured even after the lapse of 60 days in consideration of the quality retention period. Is more desirable, and more desirably 150 ppm or more.

The tomato-containing beverage of the present embodiment may contain other components known in the art as long as the freshness of tomato is not impaired, in addition to the components described above. Examples of such other components include salt juice, vegetable juice and fruit juice other than tomato, and fruit pulp. In addition, examples of components permitted by the JAS standard include fortifiers such as vitamins, zinc, calcium, iron, copper, magnesium and the like, or salts thereof, sugar, honey, natural flavors, and the like. In addition, although it is a non-JAS standard additive, acidulants such as citric acid and sodium citrate, amino acids, pH adjusters, antioxidants, enzymes, stabilizers such as pectin, sugars other than sugar, natural pigments and Colorants such as synthetic dyes, fragrances such as natural fragrances and synthetic fragrances, carbon dioxide and the like can be mentioned. Other ingredients that can be added in this way are also described in, for example, the “Food Labeling Manual” (edited by the Food Labeling Study Group, Central Law Publishing, revised in February 1989). These can be used alone or in combination of two or more.

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

(viscosity)
The viscosity of the tomato-containing beverage of the present embodiment is preferably adjusted to 100 to 400 cP, more preferably 200 to 350 cP. This low viscosity tends to increase the ease of drinking.
.

Furthermore, the tomato-containing beverage of the present embodiment can be blended with other ingredients as necessary within the range that does not impair the freshness of tomatoes in addition to the raw materials described above. At this time, the viscosity, pH, sugar content, acidity, sugar acid ratio, etc. of the tomato-containing beverage can be adjusted by appropriately adjusting the type and blending amount of the processed tomato product used as the main raw material and / or other components described above. Can be prepared by appropriately adjusting the type and amount of the above. In addition, the compounding method of each component can be suitably set according to the kind and property of a component to be used, a compounding ratio, etc., and is not specifically limited.

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

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

The said container can select suitably and use a well-known thing in this industry, and is not specifically limited. Specific examples thereof include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. The shape and color of the container are not particularly limited, and can be appropriately determined according to a distribution form and consumer needs.

Moreover, the enclosure of a tomato-containing beverage in a container can be performed by appropriately selecting a technique known in the art within a range that does not impair the freshness of tomato.

EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in detail, this invention is not limited to the following forms, In the range of this invention, it can prepare suitably.

(Tomato processed product samples 1 and 2)
Raw tomatoes were pulverized in an environment of pectin inactivation temperature (about 70 ° C.) or less, and the processed tomato products were diluted with pure water so as to be Brix 5.0, and the openings were 106 μm (150 mesh) and 63 μm (250 The processed tomato products samples 1 and 2 having the following particle composition in which the particle diameter of the contained particles was limited were obtained by filtering with a sieve of mesh) under atmospheric pressure (Table 1).

なお、濾過時において、自然重力若しくは加重をかけることにより、粒子が変形する等して、濾過メッシュの目開きよりも大きな粒子径であっても篩を通過する。

Note that, during filtration, particles are deformed by applying natural gravity or a load, so that the particles pass through the sieve even if the particle diameter is larger than the mesh opening of the filtration mesh.

(Deacidified tomato juice samples A and B)
The 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.
Deacidified tomato juice having the above specifications was diluted with pure water so as to correspond to Brix 10.0 and 5.0, respectively, to obtain deacidified tomato juice samples A and B.

(Sample preparation)
The above processed tomato samples 1 and 2 and deacidified tomato juice samples A and B are mixed in the proportions shown in Table 2, packed in a so-called hot pack (heated to 95 ° C or higher) in a PET container, and wrapped with a cap Example 1 to Example 8 (Table 2) were obtained by creating a tightened beverage.
At that time, pH and Brix were adjusted to the values shown in Table 4.
The pH can be adjusted by a method using ascorbic acid or sodium bicarbonate as described above.
Further, Brix can be adjusted to an arbitrary value by adding a predetermined amount of water.

In Examples 1 to 8 described above, the method for measuring the seeds of various components can be performed, for example, by the following method. However, methods other than those shown below can be appropriately selected from known methods.
In addition, for numerical items that are not particularly essential in the evaluation of the present invention, measurement can be omitted as appropriate.

<Amino acids (glutamic acid / GABA)>
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 preparation 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: 5.0 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
<Aroma component>
The measurement sample liquid is centrifuged, and the obtained supernatant is brought into a gas-liquid equilibrium state in a predetermined container, and then purged with a purge gas (inert gas) to collect a gas (dynamic headspace method).
The collected gas was subjected to component analysis by gas chromatography.
* It will be described after the specific analytical instrument model is identified.
<Brix (sugar content)>
Brix was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).
<Acidity>
Using an automatic titration device (COM-1750, manufactured by Hiranuma Sangyo Co., Ltd.), it was calculated in terms of citric acid based on a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.
<Citric acid>
The content of citric acid was determined based on the HPLC method using LC-10ADvp (Shimadzu Corporation).
Sample preparation 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
<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 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.
<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: slightly strong 3 points: not felt or neither 2 points: slightly weak 1 point: very weak <balance between sweetness and acidity>
5 points: very well balanced 4 points: well balanced

2 points: slightly unbalanced 1 point: unbalanced
<Fresh feeling of raw tomato>
5 points: very strong 4 points: somewhat strong 3 points: not felt or neither 2 points: slightly weak 1 point: very weak

<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

Table 3 shows various measurement results and sensory evaluation results for Examples and Comparative Examples.
In addition, the tomato processed material sample 3 of Comparative Examples 1 and 2 was diluted to Brix 5.0 without performing the particle size distribution process with a sieve when obtaining the tomato processed samples 1 and 2, and Comparative Example 3 Sample 4 of processed tomato 4 is a processed tomato obtained by pulverizing raw tomatoes in a temperature environment exceeding the pectin inactivation temperature or sterilizing after pulverization at a temperature exceeding the pectin inactivation temperature. The solution is filtered under atmospheric pressure through a 63 μm (250 mesh) sieve and diluted to Brix 5.0 equivalent.
Further, Comparative Example 2 was hot packed, and after the cap was tightened, it was held at 85 ° C. for 30 minutes.
Table 4 shows various measurement results and sensory evaluation results for Examples and Comparative Examples.

(Discussion)
In Examples 1 to 8, higher sensory evaluation results were obtained in comparison with Comparative Examples 1 to 4 in the natural sweetness of tomato, the natural sourness of tomato, the change in taste over time, and the change in fragrance.
From this, the particle size of the contained particles in the beverage is limited, and the GABA / glutamic acid ratio is adjusted to a predetermined range, that is, the heat history in the manufacturing process is adjusted to a predetermined range, while maintaining the fresh feeling of tomato. However, a good balance between sweetness and sourness can be provided, and a new tomato-containing beverage having a smooth texture can be provided.
By this, consumers' widespread preference for tomato-containing beverages, that is, not simply to enhance sweetness, but also to meet the taste of tomato lovers such as fresh fresh tomatoes, smooth texture, A novel tomato-containing beverage and a method for producing the same can be provided.
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.

According to the present invention, while maintaining the unique flavor of fresh tomatoes, the sourness is suppressed, the sweetness is low, the tomato-containing beverage is easy to drink and has a dry texture, and a tomato-containing beverage production method, and A texture and taste improvement method for tomato-containing beverages can be provided.

The tomato-containing beverage of the present embodiment may contain other components known in the art as long as the freshness of tomato is not impaired, in addition to the components described above. Examples of such other components include salt juice, vegetable juice and fruit juice other than tomato, and fruit pulp. As the component which is allowed by the JAS standard, for example, vitamins, zinc, calcium, iron, copper, reinforcing agent or a salt thereof, such as minerals such as magnesium, natural flavors and the like. Other, albeit at additives outside JAS standards, acidulants and amino acids such as citric acid or citric acid Na, pH adjusting agents, antioxidants, enzymes, stabilizers such as pectin, natural dyes and the like synthetic dye Coloring agents, fragrances such as natural fragrances and synthetic fragrances, carbon dioxide and the like. Other ingredients that can be added in this way are also described in, for example, the “Food Labeling Manual” (edited by the Food Labeling Study Group, Central Law Publishing, revised in February 1989). These can be used alone or in combination of two or more.

Claims (10)

The processed tomato product contains, and the cumulative 90% particle diameter (90% D) of the contained particles in the beverage is 350 μm or less, and the GABA content in the beverage (mg / 100 g): [Ga], Glutamic acid content (mg / 100 g): ratio to [Glu], [Ga] / [Glu] is 0.35 or less, tomato-containing beverage, The cumulative 90% particle diameter (90% D) of the contained particles in the beverage is 100 μm or less, and the cumulative 50% particle diameter (50% D) is 10 μm or less. Tomato-containing beverage. Cis-3 with respect to the total content of fragrance components of hexanal, trans-2-hexenal, cis-3-hexenol, furfural, benzyl alcohol, 2-phenylethanol, and 4-vinylphenol contained in the beverage -The content ratio of hexenol is 5.0% or more, The tomato content drink of Claim 1 or 2 characterized by the above-mentioned. The tomato-containing beverage according to any one of claims 1 to 3, wherein the concentration of lycopene contained in the beverage is 100 ppm or more. Contains processed processed tomatoes, cumulative 90% particle size (90% D) of contained particles in beverage is 350 μm or less, GABA content (mg / 100 g) in the beverage: [Ga] and glutamic acid content (Mg / 100g): Ratio of [Glu], [Ga] / [Glu] is prepared to 0.35 or less, The manufacturing method of the tomato containing drink characterized by the above-mentioned. The cumulative 90% particle size (90% D) of the contained particles in the beverage is 100 μm or less, and the cumulative 50% particle size (50% D) is 10 μm or less. Item 6. A method for producing a tomato-containing beverage according to Item 5. Cis-3 with respect to the total content of fragrance components of hexanal, trans-2-hexenal, cis-3-hexenol, furfural, benzyl alcohol, 2-phenylethanol, and 4-vinylphenol contained in the beverage The tomato-containing beverage according to claim 5 or 6, wherein the content of hexenol is adjusted to 5.0% or more. The processed tomato product contains, and the cumulative 90% particle diameter (90% D) of the contained particles in the beverage is 350 μm or less, and the GABA content in the beverage (mg / 100 g): [Ga], Glutamic acid content (mg / 100 g): ratio to [Glu], [Ga] / [Glu] is prepared to have a texture and taste improvement method of a tomato-containing beverage, characterized by being adjusted to 0.35 or less. The cumulative 90% particle size (90% D) of the contained particles in the beverage is 100 μm or less, and the cumulative 50% particle size (50% D) is 10 μm or less. Item 10. A texture and taste improvement method for a tomato-containing beverage according to Item 8. Cis-3 with respect to the total content of fragrance components of hexanal, trans-2-hexenal, cis-3-hexenol, furfural, benzyl alcohol, 2-phenylethanol, and 4-vinylphenol contained in the beverage The method for improving texture and taste of a tomato-containing beverage according to claim 8 or 9, wherein the content is prepared so that the content ratio of hexenol is 5.0% or more.