JP2014030390A - Tomato-containing beverage and manufacturing method thereof, and improvement method of texture and taste of tomato-containing beverage - Google Patents
Tomato-containing beverage and manufacturing method thereof, and improvement method of texture and taste of tomato-containing beverage Download PDFInfo
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- JP2014030390A JP2014030390A JP2012173267A JP2012173267A JP2014030390A JP 2014030390 A JP2014030390 A JP 2014030390A JP 2012173267 A JP2012173267 A JP 2012173267A JP 2012173267 A JP2012173267 A JP 2012173267A JP 2014030390 A JP2014030390 A JP 2014030390A
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Landscapes
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Abstract
Description
本発明は、トマト由来の果汁、果肉等からなるトマト加工物を含有する、トマト含有飲料及びその製造方法、並びにトマト含有飲料の食感及び呈味改善方法に関する。 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.
近年、我が国においては、高齢化社会の急激な進行等に伴い、食を通じた健康確保への関心が高まっている。
また、高齢者層のみならず、中高年から若年者層にあっても、健康思考の強まりから、食事における栄養バランスの確保等のため、野菜飲料の需要は今後も増大するものと考えられる。
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.
各種野菜の中でもトマトは特に幅広い年齢層に親しまれており、生食の他、飲料、調味料、その他加工品に亘り、多種多様な形態の製品に利用されている。
また、最近の研究において、トマトに含有されるリコピン等のポリフェノールの生理活性機能にも着目されており、これらの有効成分を手軽に摂取したいという要望は確実に高まってきている。
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.
トマト含有飲料は、生食や加工品と比較して、一般的にトマトに含有されている有効成分を多量に、且つ手軽に摂取できるという特徴を有しており、トマト果実由来物100%のものの他、トマト以外の野菜汁及び/又は果汁を混合したもの、甘味料やフレーバーを添加したもの等、多種の形態の製品が既に上市されているが、トマトの有効成分をより多く一度に摂取するためには、少なくともトマトを主成分とした飲料であることが望ましい。 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.
JAS規格で指定されたトマトジュース(トマトを破砕して搾汁し或いは裏ごしし、皮や種子等を除去したもの(以下「トマト搾汁」ともいう。)又はこれに食塩を加えたもの、及び、濃縮トマトを希釈して搾汁の状態に戻したもの又はこれに食塩を加えたもの)は、トマト本来の風味が再現されていることから、年齢層や性別を問わず、広く愛飲されているが、トマトには独特の風味があることから、個人の嗜好にも左右され易く、果実飲料等と比較して、個人の好き嫌いが明確に分かれることも否めない。
従って、より多くの消費者にトマト含有飲料を受け入れてもらうためには、消費者の広い嗜好要望を勘案し、風味、食感等の観点から、最適な製品バリエーションの展開を行う必要があった。
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 .
一部の消費者においてトマト含有飲料が忌避される主な要因として、トマトの有するドロつきのある高い粘度、ざらつきのある食感、及び酸味と青臭み等の風味の問題が挙げられる。
しかしながら、上述のとおり個人の嗜好にはばらつきがあり、これらの要素を一律で軽減もしくは強化することで解決できる問題ではない。
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.
例えば、酸味を軽減する一手段として、主原料となるトマトジュースに果汁やにんじん汁等の野菜汁を配合した、種々のトマトミックス飲料が開発されている。
この種のトマトミックス飲料においては、果汁や野菜汁の配合によって低粘度化され得るとともに、トマトの酸味が果汁の甘み等によって隠蔽されるため、飲み易さが向上する傾向にある。しかしながら、この種のトマトミックス飲料は、むしろ果汁飲料或いは野菜汁飲料に近いものであり、それ故、トマト含有飲料としての消費者への訴求力に欠けるものであった。
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.
また、最近では高糖度トマトのトマトペースと、透明トマト汁を所定の割合で混合し、甘味が強く、且つ予め原料を熱処理することによって青臭みを軽減した、濃厚なトマト含有飲料も開発され、トマトの酸味や青臭みを忌避していた消費者に、トマト含有飲料が受け入れられ易くなっている。
しかしながら、フレッシュトマトの新鮮な風味を生かしつつ、甘味を強く感じることができ、且つ食感が滑らかでさらっとしてより飲み易いトマト含有飲料に対する要望も強く、これらの要望にも対応可能なトマト含有飲料の開発が求められていた。
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.
トマト含有飲料の粘度を小さくし、さらっとした食感を出す手段としては、予め粘度が250〜3000mPa・sの範囲に調整された原料トマトジュースに、植物組織崩壊酵素を添加し、103〜1061/sの剪断速度範囲で処理した、低粘度トマトジュースの製造方法が提案されている(特許文献1)。
しかしながら、特許文献1に係る発明にあっては、長時間の剪断処理が必要であり、さらには酵素失活のための熱処理が必要とされるため、処理が煩雑で簡便なものではなく、また、熱処理に伴って風味劣化や加熱臭等が生じ、フレッシュトマトの新鮮な香りが飛んでしまうという問題があった。
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.
トマト含有飲料の粘性を低くするためには、原料トマトの粉砕過程、即ちトマト含有飲料のトマト加工物を製造する段階における、熱履歴を低く保持し、含有するペクチナーゼ酵素を失活させないことが必要である。
但し、熱履歴が低過ぎると、原料トマトの青臭みが過剰となり、高過ぎるとペクチナーゼ酵素が失活し、上記特許文献1に係る発明と同様、加熱臭によりトマトのフレッシュトマト感が損なわれるという問題生じる。
また、ペクチナーゼが活性状態であれば、ペクチンが分解され、低粘度のトマト含有飲料が得られるものの、一方で、酸味を強く感じ、且つ甘味を感じ難いという特性があり、甘味料等の添加を行わずに甘味が強いトマト含有飲料を提供することが困難であった。
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.
従って、適度な青臭みを残し、トマトのフレッシュ感を保持しつつ、酸味が抑制され、甘みがあり、且つ低粘度でさらっとした食感を有し飲み易いトマト含有飲料を提供するために、好適な指標の提供が強く求められていた。 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.
本発明は、かかる実情に鑑みてなされたものであり、その目的は、フレッシュトマト独特の風味を最適な状態となるように原料トマトに対する熱履歴を保持しつつ、飲料の酸味が抑制され、甘みがあり、且つ低粘度でさらっとした食感を有した飲み易いトマト含有飲料及びトマト含有飲料の製造方法、並びにトマト含有飲料の食感及び呈味改善方法を提供することにある。 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.
本発明者らは、本課題を解決するために、鋭意研究を重ねた結果、飲料液中の含有粒子の粒子径を調製すると共に、飲料液中におけるグルタミン酸[Glu]濃度と、GABA(γ-アミノ酪酸)[Ga]の含有比率を所定範囲に調製することによって、トマトのフレッシュ感を最適な状態に保持できる熱履歴を適切に調製できることを見出した。
更に、飲料液中の含有粒子の大きさを所定の大きさに限定することによって、酸味が抑制されて甘味が感じ易くなることを合わせて見出した。
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.
すなわち、本発明は、以下(1)〜(10)を提供する。
(1)
トマト加工物を含有し、飲料液中の含有粒子の累積90%粒子径(90%D)が350μm以下であると共に、上記飲料液中におけるGABA含有量(mg/100g):[Ga]と、グルタミン酸含有量(mg/100g):[Glu]との比、 [Ga] / [Glu] が、0.35以下であることを特徴とするトマト含有飲料。
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)
上記飲料液中の含有粒子の累積90%粒子径(90%D)が100μm以下であると共に、累積50%粒子径(50%D)が10μm以下であることを特徴とする1のトマト含有飲料。
(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)
飲料液中に含有される、ヘキサナール、trans−2−ヘキセナール、cis−3−ヘキセノール、フルフラール、ベンジルアルコール、2−フェニルエタノール、及び4−ビニルフェノールの各香気成分の含有量合計に対する、cis−3−ヘキセノールの含有比率が5.0%以上であることを特徴とする1又は2のトマト含有飲料。
(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)
飲料液中に含有されるリコピン濃度が40ppm以上であることを特徴とする1〜3いずれか1のトマト含有飲料
(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)
トマト加工物を含有し、飲料液中の含有粒子の累積90%粒子径(90%D)が350μm以下、上記飲料液中におけるGABA含有量(mg/100g):[Ga]と、グルタミン酸含有量(mg/100g):[Glu]との比、 [Ga] / [Glu] が、0.35以下に調製することを特徴とするトマト含有飲料の製造方法。
(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)
上記飲料液中の含有粒子の累積90%粒子径(90%D)が100μm以下であると共に、累積50%粒子径(50%D)が10μm以下となるように調製することを特徴とする5のトマト含有飲料の製造方法。
(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)
飲料液中に含有される、ヘキサナール、trans−2−ヘキセナール、cis−3−ヘキセノール、フルフラール、ベンジルアルコール、2−フェニルエタノール、及び4−ビニルフェノールの各香気成分の含有量合計に対する、cis−3−ヘキセノールの含有比率が5.0%以上となるように調製することを特徴とする5又は6のトマト含有飲料の製造方法。
(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)
トマト加工物を含有し、飲料液中の含有粒子の累積90%粒子径(90%D)が350μm以下であると共に、上記飲料液中におけるGABA含有量(mg/100g):[Ga]と、グルタミン酸含有量(mg/100g):[Glu]との比、 [Ga] / [Glu] が、0.35以下に調製することを特徴とするトマト含有飲料の食感及び呈味改善方法。
(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)
上記飲料液中の含有粒子の累積90%粒子径(90%D)が100μm以下であると共に、累積50%粒子径(50%D)が10μm以下となるように調製することを特徴とする8のトマト含有飲料の食感及び呈味改善方法。
(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)
飲料液中に含有される、ヘキサナール、trans−2−ヘキセナール、cis−3−ヘキセノール、フルフラール、ベンジルアルコール、2−フェニルエタノール、及び4−ビニルフェノールの各香気成分の含有量合計に対する、cis−3−ヘキセノールの含有比率が5.0%以上含有するように調製することを特徴とする8又は9にのトマト含有飲料の食感及び呈味改善方法。
に関する。
(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.
本発明によれば、フレッシュトマト独特の風味を最適な状態となるように原料トマトに対する熱履歴を保持しつつ、飲料の酸味が抑制され、甘みがあり、且つ低粘度でさらっとした食感を有した飲み易いトマト含有飲料及びトマト含有飲料の製造方法、並びにトマト含有飲料の食感及び呈味改善方法を提供することができる。 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.
そして、本発明のうち、トマト以外の野菜汁及び/又は果汁を実質的に含まないトマト含有飲料の態様によれば、粘度が低く酸味が強い上記特許文献1に記載のトマト飲料と異なるトマト含有飲料、すなわちフレッシュトマトの風味が最適となるように原料に加えられる熱履歴を低く保持することで、トマト本来の甘みが際立ち、酸味が抑制されており、さらには飲料形態としておいしく飲めるトマト含有飲料という新たな市場カテゴリーが創設されるので、近年の消費者の嗜好性の多様化に沿った製品を提供することができる。 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.
以下、本発明の実施の形態について説明する。なお、以下の実施の形態は、本発明を説明するための例示であり、本発明はその実施の形態のみに限定されるものではない。 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.
(トマト含有飲料の製造方法)
本発明のトマト含有飲料は、主原料としてトマトを搾汁して得られるトマト加工物を含有するものであって、トマト加工物はトマト搾汁又はその濃縮物(これらの希釈還元物が含まれる。)であってもよいが、さらさら感等の観点から好ましくは後述の透明トマト汁を優位に使用することができる。また、1又は複数のトマト加工物をブレンドすることにより得ることが可能である。好ましくは、トマト搾汁又はその濃縮物(これらの希釈還元物が含まれる。)などのトマト加工物及び後述の脱酸処理したトマト汁(脱酸トマト汁)を含有しても良い。本発明者らは、それらのトマト原料を適宜ブレンドして、飲料中に含有する粒子の粒子径、GABAとグルタミン酸の含有比率を所定の範囲に調整したトマト含有飲料を作製したところ、トマトのフレッシュ感を良好に感じられ、甘みがあり、且つトマトの酸味が抑制されているにも関わらず、さらっとした飲み易いトマト含有飲料が、再現性よく簡便に実現されることを見出した。
本実施形態のトマト含有飲料の製造方法を説明するにあたり、まず原料として特に好適なトマト加工物、透明トマト汁及び脱酸トマト汁等について、以下に説明することとする。
(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.
(トマト加工物)
本発明の実施の形態においてトマト加工物とは、トマトの冷時破断物であり、より具体的には、トマトを破砕(所謂コールドブレイク)して搾汁し、或いは裏ごしし、皮や種子等を除去して得られるトマト搾汁、及び、これらを濃縮したもの(濃縮トマト)を意味し(これらを希釈還元したものが含まれる)、JAS規格で指定されたトマトジュース、トマトピューレ、トマトペースト及び濃縮トマト等を包含する概念である。これらは、さらに他の成分(例えば、少量の食塩や香辛料、食品添加物等)を含有していてもよい。かかるトマト加工物の性状は、特に限定されず、例えば、液状、ゲル状、ペースト状(擬固体状)、半固体状、固体状のいずれであってもよい。なお、主原料とは、トマト含有飲料の総量に対して50重量%以上を占めるものをいう。
(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.
なお、搾汁方法としては、リーマ等を用いて搾り取る方法、油圧プレス機、ローラー圧搾機やインライン搾汁機を用いて圧搾し搾汁する方法、パルパー・フィニッシャー等を用いて破砕し搾汁する方法、並びにクラッシャー等を用いて破砕し、エクストラクター等を用いて搾汁する方法が知られている。
さらに、これらの方法に従って圧搾(搾汁)されたものを、所望により、ジューサーにかけてもよい。さらに、これらの方法に従って圧搾(搾汁)されたものを、所望により、ペクチナーゼやセルラーゼといった酵素処理、ジューサーにかけてもよい。
また、上記濃縮方法としては、本願においては減圧濃縮、低温濃縮、真空濃縮、凍結濃縮、膜濾過濃縮、及びペクチナーゼを失活させない温度範囲での加熱濃縮等が選択できる。
なお、上記膜濾過濃縮に用いる濾過膜としては、水分のみを透過しうる逆浸透膜、所定の食塩阻止率を有するナノろ過膜の他、その他必要に応じ、所望の成分が透過しうる限外濾過膜、精密濾過膜等を適宜採用し、濃縮濃度及び濃縮後の含有成分等を調製することができる。
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.
(粒子調製)
また、本実施形態においては、上記トマト加工物を所定の目開きの篩を用いて、ろ過することによって、飲料液中の含有粒子の累積90%粒子径(90%D)が350μm以下、望ましくは100μm以下に調整され、且つ累積50%粒子径が10μm以下となるように調整されていることが望ましい。
なお、粒子の粒子径とは、粒子の長径を測定したものであり、既存の測定装置で測定可能である。具体例としては島津製作所社製のレーザ解析式粒度分布測定装置SALD−2100等による測定結果を用いることができる。
(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.
(グルタミン酸とGABA)
本実形態において、熱履歴とは、トマト含有飲料の製造過程において、原料となるトマト加工物等に加えられる加熱量を意味する。
本実施形態にあっては、上記熱履歴を、グルタミン酸とGABA(γ―アミノ酪酸)の含有比率を指標として評価する。
GABAはアミノ酸の一種であり、化学合成の他、GABAの生成酵素であるグルタミン酸デカルボキシラーゼにより、グルタミン酸のα位カルボキシル基が除かれることによって生成される。
本願の出願人は、トマト含有飲料における加熱処理の加熱量が大きい程、グルタミン酸が分解され、GABAの生成が促進されることを見出した。
原料に対する加熱時間がながい、若しくは加熱温度が高い場合、ペクチナーゼが失活し、飲料の粘度が小さくなり難くなると共に、生トマトの有するフレッシュ感が損なわれる。
即ち、飲料液中のグルタミン酸の含有量:[Glu](mg/100g)と、GABAの含有量:[Ga](mg/100g)の含有利率と熱履歴は相関関係を有し、この数値によりトマト含有飲料における、生トマトのフレッシュ感の強さを評価することが可能である。
本願にあっては、[Ga]/[Glu]を、0.35以下、望ましくは0.32以下、更に望ましく0.30以下する。
(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.
また、飲料液中のグルタミン酸含有量[Glu]は(グルタミン酸)は、100mg/100mL以上であるのが好ましく、160〜500mg/100mLがより好ましく、160〜400mg/100mLがより好ましく、180〜400mg/100mLがさらに好ましく、200〜350mg/100mLが最も好ましい。
グルタミン酸量の調製方法は、青果のトマト搾汁液若しくはその処理液又はこれらの濃縮液などの原料におけるグルタミン酸量やこれらの配合割合などを考慮して組み合わせることにより実施できる。
また、グルタミン酸量を高める他の方法としては、グルタミン酸や、これを含有する天然由来原料などを別途添加する方法もあるが、製造コスト抑制の観点から添加を極力控えるのが好ましく、可能であればこれらを全く添加しないのが最も好ましい。
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.
なお、熱履歴と[Ga]/[Glu]との相関が起こる作用の、詳細なメカニズムは不明であるが、例えば、GABAの生成酵素であるグルタミン酸デカルボキシラーゼには、90℃以上の高温環境下において活性を示すものも報告されていることから(特開2005-124488)、トマト含有飲料の加熱処理の過程において、上記のような酵素の作用によって、GABAの含有量が増大することが一因として考えられる。 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.
(透明トマト汁)
また、本明細書において、透明トマト汁とは、濁度の指標であるT%(660nmでの透過率)が10%以上のものを意味する。かかる透明トマト汁としては、上述したトマト搾汁或いは濃縮トマトを遠心分離等して得た上清を濃縮したもの(言い換えれば、トマト搾汁或いは濃縮トマトに含まれる粒子の一部を除去した濃縮トマト)及びこれらを希釈還元したものが包含される。また、「透明」とは、Brix4.5において、Brix4.5を超えるものに対して、透明度に優れることを意味する。なお、透明トマト汁は、必要に応じて濃縮或いは希釈して用いることができ、特に限定されないが、飲料製造時の扱いやすさの観点から、無塩可溶性固形分が4〜70%のものが好ましい。
(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.
上記の透明トマト汁の調製は、当業界で公知の手法により適宜行うことができ、特に方法は限定されない。例えば、常法に従って、上述したトマト搾汁、或いは濃縮トマトを遠心分離する等して得た上清を濃縮することにより得ることができ、また、市販のトマト搾汁或いは濃縮トマトを濃縮することにより得ることもでき、さらには、市販の透明トマト汁を用いることもできる。市販品の透明トマト汁としては、特に限定されないが、例えば、三栄源エフエフアイ社のクリアトマト濃縮汁等が挙げられる。
なお、透明トマト汁は、1種のみを単独で、或いは2種以上を組み合わせて、用いることができる。
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.
(脱酸トマト汁)
本実施形態における脱酸トマト汁は、酸性分を除去乃至低減したトマト汁であって、例えば主原料としてトマト加工物を含有するものであって、上述の透明トマト汁を、重炭酸置換又は炭酸置換された陰イオン交換樹脂に通液することにより得られたものがある。
上記重炭酸置換又は炭酸置換された陰イオン交換樹脂は、重炭酸イオン又は炭酸イオンがイオン結合した陰イオン交換樹脂であることが必要とされる。その母材となる陰イオン交換樹脂は、強塩基性イオン交換樹脂又は弱塩基性イオン交換樹脂であることが好ましい。かかる強塩基性イオン交換樹脂又は弱塩基性イオン交換樹脂中に含まれるClイオン或いは水酸基といったイオン交換基を、重炭酸イオン又は炭酸イオンにイオン交換させることにより、重炭酸置換又は炭酸置換された陰イオン交換樹脂を簡易に得ることができる。
透明トマト汁を重炭酸置換又は炭酸置換された陰イオン交換樹脂に通液することにより、処理後の透明トマト汁(脱酸トマト汁)においては、酸味が低減され、甘味が前面に出てより感じ易くなる。
これは、透明トマト汁に含まれるクエン酸等の酸味成分が重炭酸置換することで除去され、また、置換された重炭酸が炭酸ガスとなって抜け出ることによるものと推定される。
ここで、透明トマト汁に含まれる酸味成分のなかでも、クエン酸は、比較的に透明トマト汁中の含有量が多く、また比較的に酸味を強く感じさせる成分なので、上述した酸味低減効果は、透明トマト汁中のクエン酸の除去によるところが大きいと考えられる。
なお、脱酸トマト汁の製造方法としては、上述の方法の他、透明トマト汁に、カルシム又はその塩を配合し、クエン酸等のヒドロキシ酸及と配合したカルシウムとが反応してカルシウム生成物(塩、水和物、又はキレート等)を形成させる方法、酵素を用いた分解処理法等がある。
いずれも、処理後の透明トマト汁(脱酸トマト汁)において酸味を低減されるが、カルシウム又はその塩を配合する方法の場合、カルシウム金属イオンが所定濃度を超えるとエグ味、金属味、及び塩味が感じられてしまうことから、本実施例においては、陰イオン交換樹脂を用いた脱酸トマト汁を用いることが好ましい。
(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.
また、本実施形態における脱酸トマト汁の原料として用いられる透明トマト汁は、必要に応じて濃縮或いは希釈して用いることができ、特に限定されないが、高糖度の脱酸トマト汁を得る観点から、Brixが8〜80であることが好ましい。なお、本明細書において、糖度は、Brix値を意味する。ここで、Brix値とは、溶液100g中に含まれる可溶性固形分(糖類など)のグラム量を計測する単位である。Brix値は、市販の屈折率計又は糖度計を用いて測定することができる。 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.
また、上記透明トマト汁は、特に限定されないが、Brix4.5調製時の酸度が0.1〜0.5であることが好ましい。酸度が低い透明トマト汁を用いることで得られる脱酸トマト汁の酸度が低くなる傾向にある。なお、本明細書において、酸度は、0.1mol/L水酸化ナトリウム標準液を用いた電位差滴定法により算出される、クエン酸換算での濃度(%)を意味する。 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.
また、透明トマト汁は、特に限定されないが、pHが3.7〜4.6であることが好ましい。pHが中性側に偏ると、得られる脱酸トマト汁のクエン酸の低減率が低くなる傾向にある。 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.
なお、脱酸トマト汁は、必要に応じて濃縮或いは希釈して用いることができるため、特に限定されないが、トマト含有飲料の低粘度化をより一層高める観点から、粘度が0〜100cPであることが好ましい。ここで、脱酸トマト汁の粘度は、トマトストレートBrix4.5換算で算出したものとする。また、粘度が0とは、粘度が0.5cP未満のもの、及び、検出限界以下のものを含む。なお、上記の通り、粘度の下限値は、特に限定されないが、0.01cPよりも高いことが好ましい。 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.
上記脱酸トマト汁の濃度及び添加量を調整することによって、トマト含有飲料の糖酸比の調整が可能である。本実施例においては、トマト含有飲料中の糖度が4.8以上であり、且つ糖酸比が10.0以上となるように上記脱酸トマト汁の添加量を調整することが望ましい。
具体的には、上記脱酸トマト汁をトマト含有飲料に対して5.0wt%〜70wt%の割合で添加することが好ましく、30wt%〜50wt%であることがより好ましい。
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%.
(混濁トマト汁)
トマト果実を粉砕後、所定径以上の粒子を除去後、濃縮したものである。本明細書において混濁トマト汁を用いる場合は、市販の混濁濃縮トマト汁A(Brix40)を、必要に応じて水で希釈し、所望のBrix値に調整してから用いた。
(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.
(香気成分)
加熱処理を行わずに、粉砕、搾汁したトマト加工物には、cis−3−ヘキセノールに代表される所謂青葉アルコール類の他、ベンジルアルコール類、2フェニルエタノール等のフェネチルアルコール類に起因とする、青臭さを伴う独特の芳香が有る。
青葉アルコールは概ね沸点が低く、加熱処理によって除去されるが、一方でトマトを生食する場合と同じフレッシュ感が得られることから、これらの芳香は、元来トマトを好んで食する消費者からは好まれる傾向にある。
本実施例にあっては、cis−3−ヘキセノールが加熱によって含有量が変化するため、香気成分中におけるcis−3−ヘキセノールの含有比率を、熱履歴の指標のひとつとした。
なお、本願における“香気成分”は、ヘキサナール、trans-2-ヘキセナール、cis−3−ヘキセノール、フルフラール、ベンジルアルコール、2フェニルエタノール、4−ビニルフェノールの各成分とし、cis−3−ヘキセナールの含有比率は、上記した香気成分の合計における、含有比率(%)であり、その比率は5%以上であり、20〜50%が望ましく、30〜45%が更に望ましい。
上記比率が5%を下回ると青臭味がなくなるが、一方でトマトのフレッシュ感が損なわれ、50%を超えると青臭みが過剰となり易くなる
(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.
本実施の形態にあっては、トマト加工物を106μm(150メッシュ)以下、望ましくは63μm(250メッシュ)以下の目開きの篩を用いてろ過することによって、飲料液中の含有粒子の粒子径を、所定の粒子径以下に限定した。
なお、ろ過後の液中に含有される粒子の粒子径は、濾過時において粒子の変形、重力等の影響によって、上記目開き寸法よりも大きな値となる。
従って、本実施例においては、飲料液中の粒子径を、上記の150Mの篩を通過可能であった、350μm以下、好ましくは100μm以下に限定することによって、飲料液中の酸味を抑制し、更に糖酸比を所定の範囲とすることによって、さらっとした食感であると共に、甘味感じ易く、且つ酸味とのバランスも良い、好適なトマト含有飲料を提供する。
本実施例において、飲料液中粒子の大きさを限定することによって、酸味が抑制される詳細な機構は不明であるが、粒子径が限定されることにより、粒子毎の酸味の強弱が平滑化され、舌上で感じる酸味が抑制され、その分甘味が感じ易くなる等の要因が考えられる。
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.
本発明者らが上記構成のトマト含有飲料を作製したところ、生トマトの持つフレッシュ感を保持しながらも、酸味が抑制され、甘みがあり、且つさらっとした食感で格別に飲み易いトマト含有飲料が再現性良く実現されることを確認した。 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調製)
また、本実施形態のトマト含有飲料は、pH調製剤を含むことができる。pH調製剤の配合により、トマト含有飲料のpHが酸性側にふれることによる酸味の増強が抑制され、トマト含有飲料の飲み易さが向上する傾向にある。かかるpH調製剤としては、重曹が好ましい。pH調製剤として重曹を採用することにより、上述したpH調製機能に加えて、さらにトマトの過度エグ味が緩和されてトマト含有飲料の飲み易さが向上する傾向にある。
(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.
本実施形態のトマト含有飲料においては、pHは、3.7〜5.0であるのが好ましい。
この範囲にある本実施形態のトマト含有飲料は、殊に、酸味が抑制され、飲料形態として殊においしく飲めるものとなる。なお、pHが高すぎるものは衛生上の観点から強い殺菌処理が必要となる傾向にあるので、生産性及び経済性の観点から好ましくなく、この殺菌処理にともない、フレッシュ感が損なわれると共に、焦げや加熱臭や焼け臭が強くなる要因ともなりうることから、本実施形態のトマト含有飲料のpHは特に4.0〜5.0であるのがより好ましく、4.2〜4.8であるのがさらに好ましく、4.2〜4.6であるのが最も好ましい。
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.
また、本実施形態のトマト含有飲料における重曹の含有割合は、特に限定されないが、固形分換算で、0.1〜5.0g/Lであることが好ましく、より好ましくは1.0〜3.0g/Lである。重曹の含有割合が0.1g/L未満であると、重曹の配合効果が十分に発揮されない傾向にある。一方、重曹の含有割合が5.0g/Lを超えると、香味がぼやけてメリハリがなくなり、トマト本来の風味が損なわれる傾向にあり、また、ナトリウム含量が増加する傾向にある。 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.
さらに、本実施形態のトマト含有飲料は、アミノ酸を含んでいてもよい。アミノ酸含有量が高いと、トマト含有飲料の旨味(コク)が増す傾向にある。この場合、よりグルタミン酸及びアスパラギン酸の含有量の合計が、0.25〜0.60重量%(g/100g)であることが好ましい。グルタミン酸及びアスパラギン酸の含有量の合計がこの程度の高含有量であることにより、トマトの酸味が抑制されて、トマト本来の甘みがより一層際立つ傾向にある。
また、リコピン濃度は、経時変化により低下する傾向であることから、品質保持期限を加味し、60日経過後も所定の含有量が確保できるよう、40ppm以上の濃度を確保することが望ましく、100ppm以上がより望ましく、150ppm以上であれば更に望ましい。
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.
本実施形態のトマト含有飲料は、上述した成分以外に、トマトのフレッシュ感を損なわない範囲において、当業界で公知の他の成分を含んでいてもよい。かかる他の成分としては、例えば、食塩、トマト以外の野菜汁及び果汁、果実パルプ等が挙げられる。また、JAS規格により許容されている成分としては、例えば、ビタミン類、亜鉛、カルシウム、鉄、銅、マグネシウムなどのミネラル類などの強化剤あるいはその塩、砂糖、はちみつ、天然香料等が挙げられる。その他、JAS規格外の添加物ではあるが、クエン酸やクエン酸Naなどの酸味料やアミノ酸類、pH調製剤、酸化防止剤、酵素、ペクチン等の安定剤、砂糖以外の糖類、天然色素や合成色素等の着色料、天然香料や合成香料等の香料、二酸化炭素等が挙げられる。このように添加可能な他成分については、例えば、『食品表示マニュアル』(食品表示研究会編集、中央法規出版、平成元年2月改訂)にも記載されている。これらは、1種のみを単独で、或いは2種以上を組み合わせて、用いることができる。 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.
但し、本実施例のトマト含有飲料においては、トマトのフレッシュ感が損なわれるのを抑制してトマト本来の風味をより一層際立たせるという観点から、トマト以外の野菜汁及び/又は果汁を実質的に含まないことが好ましい。ここで実質的に含まないとは、飲料の総量に対するトマト以外の野菜汁及び果汁の総含有量が0.0〜5.0重量%、好ましくは0.0〜3.0重量%、さらに好ましくは0.0〜1.0重量%であることを意味する。トマト以外の野菜汁及び/又は果汁を実質的に含まないものは、濃厚な味わいでトマト本来の甘みが際立ち、飲料形態としておいしく飲める純粋なトマト含有飲料という新たないう市場カテゴリーに属するものとなり、消費者への訴求力に優れたものとなる。 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.
(粘度)
本実施形態のトマト含有飲料の粘度は、100〜400cP、より好ましくは200〜350cPに調整されていることが好ましい。この程度の低粘度であることにより、殊に飲み易さが高められる傾向にある。
。
(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.
.
更に、本実施形態のトマト含有飲料は、上述した原料の他、トマトのフレッシュ感を損なわない範囲において、必要に応じて他の成分を配合することもできる。この際、トマト含有飲料の粘度、pH、糖度、酸度、糖酸比等は、主原料として使用するトマト加工物の種類・配合量を適宜調製することによって、及び/又は、上述した他の成分の種類・配合量を適宜調製することによって調製することができる。なお、各成分の配合方法は、使用する成分の種類や性状及び配合割合等に応じて適宜設定することができ、特に限定されない。 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.
各成分の配合時において、トマトのフレッシュ感を損なわない範囲において、必要に応じて、当業界で公知の処理を行ってもよい。このような公知の処理としては、例えば、濾過、裏ごし或いは篩別による粗大成分の除去処理、糖度調製のための希釈処理或いは濃縮処理、混合機或いは混練機等を用いた混合処理或いは混練処理、ホモジナイザー等を用いた均質化処理、酵素処理、加熱処理等が挙げられるが、これらに特に限定されない。また、これらの公知の処理は、単独で又は組み合せて行うことができる。 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.
そして、常法にしたがって容器に封入することにより、本実施形態のトマト含有飲料を得ることができる。 And the tomato containing drink of this embodiment can be obtained by enclosing in a container according to a conventional method.
上記容器は、当業界で公知のものを適宜選択して用いることができ、特に限定されない。その具体例としては、例えば、紙容器、透明又は半透明のビン、PETボトル等の透明又は半透明のプラスチック容器、スチール缶やアルミニウム缶等の金属缶等が挙げられる。容器の形状や色彩も特に限定されず、流通形態や消費者ニーズに応じて適宜決定することができる。 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.
また、トマト含有飲料の容器への封入は、トマトのフレッシュ感を損なわない範囲において、当業界で公知の手法を適宜選択して行うことができる。 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.
以下、実施例及び比較例を挙げて、本発明を詳細に説明するが、本発明は以下の形態に限定されるものではなく、本発明の範囲において、適宜調製することができる。 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.
(トマト加工物試料1、2)
原料トマトをペクチンの失活温度(約70℃)以下の環境下で粉砕した、トマト加工物をBrix5.0となるように純水で希釈し、それぞれ目開き106μm(150メッシュ)、63μm(250メッシュ)の篩により大気圧下で濾過することによって、含有粒子の粒子径が限定された以下の粒子組成のトマト加工物試料1、2を得た(表1)。
(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).
(脱酸トマト汁試料A、B)
本実施例において使用した脱酸トマト汁は以下の手順で調製されたものである。
即ち、強塩基性陰イオン交換樹脂(三菱化学株式会社製、PA316)をタンクに充填し、これに3%NaOH水溶液を通液した後、イオン交換水、3%NaHCO3水溶液、イオン交換水を順次通液して、重炭酸置換を行った。
次に、市販の透明濃縮トマト加工物(Clear Tomato Concentrate 60°Brix、LYCORED社製、Brix:60、酸度:3.64、pH:4.15)をイオン交換水で約4倍に希釈還元して、透明トマト汁(Brix:14.6、酸度:0.86、pH:4.2、Brix4.5調整時の粘度:1.36cP)を準備し、これを重炭酸置換した陰イオン交換樹脂に上向流方式で複数回通液した後、100メッシュのフィルターで濾過することにより、本実施例の脱酸トマト汁を得た。
上記仕様の脱酸トマト汁を、それぞれBrix10.0、及び5.0相当となるように純水で希釈し、脱酸トマト汁試料A、Bを得た。
(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.
(サンプル調製)
上記のトマト加工物試料1、2及び脱酸トマト汁試料A、Bを表2に示した割合で混合し、所謂ホットパック(95℃以上に昇温させ)PET容器に詰めて、キャップを巻き締めし飲料を作成することにより、実施例1〜実施例8(表2)を得た。
なお、その際、pHやBrixは、表4の値になるように、調整をした。
なお、pHの調整は上述の通り、アスコルビン酸類や重炭酸ナトリウムなどを用いる方法により調整することが可能である。
また、Brixについては、水を所定量加えることで任意の値に調整することができる。
(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.
上記実施例1乃至8において、各種含有成分の種測定方法は、例えば以下の方法によって行うことができるが、以下に示す方法以外であっても、公知方法から適宜選択することができる。
また、本願発明の評価にあって特に必須ではない数値項目については、適宜測定を省略することができる。
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.
<アミノ酸類(グルタミン酸・GABA)>
Allianceシステム(Waters株式会社製)を用いて、HPLC法(蛍光検出)に基づいて各種アミノ酸の含有量を求めた。
サンプル調製法:
サンプルを適量はかりとり、蒸留水に懸濁後、フィルターろ過して分析に供した。
HPLC測定条件:
カラム :XBridge Shield RP18 3.0×100mm
温度 :40℃
注入量 :5.0μL
移動相A:50mM酢酸ナトリウムバッファー(pH6.0)
移動相B:アセトニトリル
検出器 :Waters 2475マルチ波長蛍光検出器
検出波長:励起335nm エミッション450nm
<香気成分>
測定サンプル液を遠心分離し、得られた上澄み液を所定容器中で気液平衡状態にさせた後、パージガス(不活性ガス)によってパージして気体を採取する(ダイナミックヘッドスペース法)。
採取した気体は、ガスクロマトグラフィによって成分分析を行った。
*具体的分析機器型式等が判明後記載します。
<Brix(糖度)>
光学屈折率計(アタゴ社製、Digital Refractometers、RX5000α−Bev)を用いて、Brixを測定した。
<酸度>
自動滴定装置(平沼産業株式会社製、COM−1750)を用い、0.1mol/L水酸化ナトリウム標準液を使用した電位差滴定法に基づいて、クエン酸換算で算出した。
<クエン酸>
LC−10ADvp(株式会社 島津製作所)を用いて、HPLC法に基づいてクエン酸の含有量を求めた。
サンプル調製法:
サンプルを適量はかりとり、蒸留水に懸濁後、フィルターろ過して分析に供した。
HPLC測定条件:
検出器:紫外可視吸光光度計 SPD−20AV(株式会社 島津製作所)
カラム:Shodex RSpak KC−811×2、φ8mm×300mm(昭和電工株式会社)
カラム温度:40℃
移動相:3mmol/l過塩素酸
反応液:0.2mmol/lブロムチモールブルー含有
15mmol/lりん酸水素二ナトリウム溶液
流量:移動相0.5ml/min、反応液0.5ml/min
測定波長:445nm
<粘度>
TVB−10型粘度計(東機産業株式会社製)を用いて、回転数60rpm及び30秒の条件下で、粘度を測定した(表中の数値は、3回の平均値である)。なお、粘度の測定域を外れる場合は回転数を適宜変更し測定した。
<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.
<官能評価試験>
トマト含有飲料の官能評価試験は、7人のパネラーに委託して行い、各項目を以下に示す基準で評価したものである。ここで、表中の数値は、7人のパネラーの評価の平均値である。
<トマトの自然な甘味>
5点:非常に強い
4点:やや強い
3点:感じない又はどちらでもない
2点:やや弱い
1点:非常に弱い
<トマトの自然な酸味>
5点:非常に強い
4点:やや強い
3点:感じない又はどちらでもない
2点:やや弱い
1点:非常に弱い
<甘味と酸味のバランス>
5点:非常にバランスが良い
4点:バランスが良い
2点:バランスがやや悪い
1点:バランスが悪い。
<生トマトのフレッシュ感>
5点:非常に強い
4点:やや強い
3点:感じない又はどちらでもない
2点:やや弱い
1点:非常に弱い
<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
<総合評価>
各評価項目を総合的に勘案して、商品としての適性を評価した。
◎:商品としての適性に非常に優れている
○:商品としての適性に優れている
△:商品としての適性は標準的である
×:商品としての適性に劣っている
<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
表3に、実施例及び比較例についての各種測定結果及び官能評価結果を示す。
なお、比較例1、2のトマト加工物試料3は、トマト加工物試料1、2を得る際、篩による粒子径振り分け処理を行わずにBrix5.0に希釈したもの、であり、比較例3、4のトマト加工物試料4は、原料トマトを、ペクチンの失活温度を超える温度環境下において粉砕若しくは、粉砕後に、ペクチンの失活温度を超える温度で殺菌処理して得られるトマト加工物を63μm(250メッシュ)の篩により大気圧下で濾過させBrix5.0相当に希釈したものである。
さらに、比較例2はホットパックし、キャップを巻き締めた後に、85℃で30分ホルードさせた。
表4に、実施例及び比較例についての各種測定結果及び官能評価結果を示す。
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.
(考察)
本実施例1乃至8は、トマトの自然な甘味、トマトの自然な酸味、経時的な味の変化、香りの変化において、比較品1〜4と比較して高い官能評価結果を得られた。
このことから、飲料液中の含有粒子の粒子径を限定し、GABA/グルタミン酸比を所定の範囲、即ち製造過程における熱履歴を所定の範囲に調製することによって、トマトのフレッシュ感を保持しつつも、甘さと酸味のバランスが良く、サラッとした食感の新規のトマト含有飲料を提供することができる。
これによって、トマト含有飲料に対する消費者の幅広い嗜好、即ち、単に甘味を強めるのではなく、生トマトのフレッシュ感、サラッとした食感といった、トマト好きの嗜好にも応えうる、画期的な、新規のトマト含有飲料及びその製造方法を提供することができる。
また、本願に係る方法は、トマトの酸味を抑制する方法としても、広く一般的に適用できるものであり、その応用範囲は広い。
(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.
本発明によればフレッシュトマト独特の風味を保持しつつ、酸味が抑制され、甘みがあり、且つ低粘度でさらっとした食感を有し飲み易いトマト含有飲料及びトマト含有飲料の製造方法、並びにトマト含有飲料の食感及び呈味改善方法を提供することができる。
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.
本実施形態のトマト含有飲料は、上述した成分以外に、トマトのフレッシュ感を損なわない範囲において、当業界で公知の他の成分を含んでいてもよい。かかる他の成分としては、例えば、食塩、トマト以外の野菜汁及び果汁、果実パルプ等が挙げられる。また、JAS規格により許容されている成分としては、例えば、ビタミン類、亜鉛、カルシウム、鉄、銅、マグネシウムなどのミネラル類などの強化剤あるいはその塩、天然香料等が挙げられる。その他、JAS規格外の添加物ではあるが、クエン酸やクエン酸Naなどの酸味料やアミノ酸類、pH調製剤、酸化防止剤、酵素、ペクチン等の安定剤、天然色素や合成色素等の着色料、天然香料や合成香料等の香料、二酸化炭素等が挙げられる。このように添加可能な他成分については、例えば、『食品表示マニュアル』(食品表示研究会編集、中央法規出版、平成元年2月改訂)にも記載されている。これらは、1種のみを単独で、或いは2種以上を組み合わせて、用いることができる。
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.
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JP6235113B1 (en) * | 2016-12-26 | 2017-11-22 | カゴメ株式会社 | Method for producing deacidified tomato juice, and method for inhibiting reduction of glutamic acid concentration in deacidified tomato juice |
JP2017212933A (en) * | 2016-05-31 | 2017-12-07 | カゴメ株式会社 | Method for reducing acid taste of carrot-containing beverage, carrot-containing beverage, and method for producing the same |
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