JP2014082944A - Tomato inclusion beverage and production method of the same, and grassy smell suppression method of tomato inclusion beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tomato inclusion beverage in which while raw tomato peculiar grassy smell is suppressed, sweet and fruity suitable flavor is maintained, and that is easy to drink and tasty, and a production method of the tomato inclusion beverage; and a grassy smell suppression method of the tomato inclusion beverage.SOLUTION: A tomato inclusion beverage includes tomato fruit juice and/or a work piece thereof, and is configured that a ratio C/(A+D) of a content C of aromatic alcohols to the sum content A+D of a content A of aliphatic aldehydes and a content D of aliphatic alcohols is at least 8.00 in flavor components of the beverage.

Description

The present invention relates to a tomato-containing beverage containing a tomato fruit juice and / or a processed tomato product made of tomato-derived fruit juice, pulp, and the like, and a method for suppressing the blue odor of the tomato-containing beverage.

In recent years, with the rapid progress of an aging society, interest in securing health through food is increasing in Japan.
In addition, not only for the elderly, but also for middle-aged and young people, interest in food and health is high, and the demand for vegetable drinks will continue to increase to ensure nutritional balance in the diet. Conceivable.

Among various vegetables, tomatoes are particularly popular with a wide range of age groups, and in addition to raw foods, they are used in various forms of food and drink, ranging from beverages, seasonings and other processed products.
In recent research, attention has been focused on physiologically active functions of polyphenols such as lycopene contained in tomatoes, and further, there has been an increasing demand for easily taking these active ingredients.

The tomato-containing beverage has the advantage that the active ingredient contained in the tomato can be ingested in a large amount and easily compared to the case where the tomato is ingested with raw food.
For this reason, in addition to 100% tomato fruit juice, products in various forms such as those obtained by mixing vegetable juice and / or fruit juice other than tomato, and those containing sweeteners and flavors are already on the market.
In order to consume more tomato active ingredients at a time, it is preferable that the beverage is at least a tomato-based beverage.
For example, tomato juice specified by the JAS standard (tomato is crushed and squeezed or strained, skin and seeds are removed (hereinafter also referred to as “tomato squeezed”) or salt added thereto , And those obtained by diluting concentrated tomatoes and returning them to the juiced state or those added with salt) are widely enjoyed regardless of age group or gender.

Tomatoes have a wide range of uses ranging from salads and other raw materials to beverages, cooking ingredients, and seasonings, and while they are very popular and popular vegetables, there are many consumers who are not good at tomatoes. It is also true.
For consumers who are not good at tomatoes, it avoids the tomato flavor itself, so it is unlikely that they would like to drink a general tomato-containing beverage (tomato juice) that can feel the flavor of tomato rather than raw food. .
Thus, the preference of tomatoes is easily influenced by the consumer's personal preference, and it cannot be denied that the personal preference is clearly divided as compared with general fruit drinks, soft drinks and the like.

More specifically, for consumers who like tomatoes, the freshness and ease of drinking of fresh tomatoes, such as a refreshing feeling and a refreshing aftertaste, can be felt rather than the taste of raw tomatoes. Although there is a tendency to attach importance, consumers who are not good at tomatoes are reluctant to taste the tomato itself, so the above beverages are not acceptable.
For this reason, there is an approach from the scent to suppress the flavor of raw tomatoes while bringing out the “sweetness and fruity” such as the sweetness and fruity scent of tomatoes to the front. It becomes important.

As described above, in order for a wide range of consumers to accept tomato-containing beverages, the optimal product variations that meet consumer demands are developed from the viewpoint of flavor, texture, etc., taking into account consumer preferences. There is a need to.

For example, as an example of a conventionally proposed tomato-containing beverage, a plant tissue-disintegrating enzyme is added to a raw material tomato juice whose viscosity is previously prepared in a range of 250 to 3000 mPa · s, and a shear rate range of 103 to 1061 / s. The manufacturing method of the low-viscosity tomato juice processed by this is proposed (patent document 1).

However, the invention according to Patent Document 1 requires a shearing process for a long time, and further requires a heat treatment for enzyme deactivation. It ’s not something.
In addition, although the blue odor is reduced with the heat treatment, there is a problem that the attractiveness as a tomato-containing beverage tends to be lost because deterioration of the flavor and heating odor due to heating cannot be avoided.

The scent of tomato is composed of a very large number of fragrance components ranging from several hundred kinds, and among them, it contains a large amount of aldehydes, alcohols and the like which are volatile components.
Tomato blue odor is also known to have contributed deeply to these aroma components, but contains a tomato with a well-balanced flavor that enhances fruity sweetness while suppressing tomato blue odor In order to provide beverages, there has been a strong demand for the above-described aroma components that can serve as an index that allows simple evaluation of flavor balance.

JP 2009-011287 A

The present invention has been made in view of such circumstances, and the object thereof is to suppress the blue odor peculiar to raw tomatoes while maintaining a sweet and fruity suitable flavor, and tomato-containing beverages and tomatoes that are easy to drink and delicious It is in providing the manufacturing method of a containing beverage, and the blue odor suppression method of a tomato containing beverage.

As a result of intensive studies, the present inventors have determined that, among the scent components in tomato-containing beverages, the content of aromatic alcohols, the content of aliphatic aldehydes and the content of aliphatic alcohols It has been found that a suitable tomato-containing beverage capable of solving the above-mentioned problems can be provided by adjusting the relative ratio of the above to a predetermined range.

That is, the present invention
1.
Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio C / (A + D) of the content C of aromatic alcohols, which is an aroma component in beverages, and the total content A + D of the content A of aliphatic aldehydes and the content D of aliphatic alcohols A tomato-containing beverage characterized by being 8.00 or more.

2.
The tomato-containing beverage according to 1, wherein the aromatic alcohol contains benzyl alcohol and / or 2-phenylethanol.

3.
The tomato-containing beverage according to 1 or 2, wherein the aliphatic aldehyde includes hexanal and / or trans-2-hexenal, and the aliphatic alcohol includes cis-3-hexenol.

4).
Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio of the aromatic alcohol content C, the aromatic aldehyde content B, which is an aroma component in the beverage, C / B is less than 0.90, any one of 1 to 3 Tomato-containing beverage.

5.
4. The tomato-containing beverage according to 4, wherein the aromatic aldehyde contains furfural.

6).
Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio C / (A + D) of the content C of aromatic alcohols, which is an aroma component in beverages, and the total content A + D of the content A of aliphatic aldehydes and the content D of aliphatic alcohols A method for producing a tomato-containing beverage, characterized by being prepared at 8.00 or more.

7).
6. The method for producing a tomato-containing beverage according to 6, wherein the aromatic alcohol contains benzyl alcohol and / or 2-phenylethanol.

8).
The method for producing a tomato-containing beverage according to 6 or 7, wherein the aliphatic aldehyde includes hexanal and / or trans-2-hexenal, and the aliphatic alcohol includes cis-3-hexenol.

9.
A method for producing a tomato-containing beverage containing tomato fruit juice and / or a processed product thereof,
The ratio of the content C of aromatic alcohols and the content B of aromatic aldehydes, which are aromatic components in beverages, is prepared so that C / B is less than 0.90. 8. A method for producing any one of the tomato-containing beverages.

10.
9. The method for producing a tomato-containing beverage according to 9, wherein the aromatic aldehyde contains furfural.

11.
Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio C / (A + D) of the content C of aromatic alcohols, which is an aroma component in beverages, and the total content A + D of the content A of aliphatic aldehydes and the content D of aliphatic alcohols A method for suppressing a blue odor of a tomato-containing beverage, characterized by being prepared at 8.00 or more.

12
The said aromatic alcohol contains benzyl alcohol and / or 2-phenylethanol, The blue odor suppression method of 11 tomato containing drinks characterized by the above-mentioned.

13.
The said aliphatic aldehyde contains hexanal and / or trans-2-hexenal, and the said aliphatic alcohol contains cis-3-hexenol, The blue smell control method of the tomato-containing drink of 11 or 12 characterized by the above-mentioned.

14
A method for suppressing blue odor of a tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio of aromatic alcohol content C, aromatic aldehyde content B, which is an aroma component in beverages, is prepared so that C / B is less than 0.90. The blue odor control method of any one of 13 tomato containing drinks.

15.
The said aromatic aldehydes contain a furfural, The blue odor suppression method of 14 tomato containing drinks characterized by the above-mentioned.
About.

ADVANTAGE OF THE INVENTION According to this invention, the sweet and fruity suitable flavor is hold | maintained while the smell of blue tomato peculiar to raw tomato is suppressed, and it is easy to drink, the manufacturing method of a delicious tomato-containing drink and tomato-containing drink, and the blue of tomato-containing drink A method for suppressing odor can be provided.

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

(Tomato-containing beverage)
In the present embodiment, the tomato-containing beverage contains tomato fruit juice and / or a processed tomato product obtained by squeezing tomato as a main ingredient.
The processed tomato product may be a tomato juice or a concentrate thereof (including these diluted reduced products), but preferably uses a transparent tomato juice described below from the viewpoint of ensuring a smooth feeling. be able to. Preferably, processed tomato products such as tomato juice or concentrates thereof (including these dilute reduced products) and / or deacidified tomato juice (deoxidized tomato juice) described later may be contained. It is also possible to obtain the processed tomato product by blending one or more types of tomatoes.
In addition, tomatoes are generally classified as vegetables, but due to various laws and regulations related to labeling such as “Tomato Processed Food Labeling Standards” (May 19, 2009 Ministry of Agriculture, Forestry and Fisheries Notification No. 670), The product name display may be described as processed tomato products, tomato juice, tomato mix juice, tomato fruit juice beverage, concentrated tomato, concentrated tomato beverage, etc., but the present invention includes these. Therefore, depending on embodiment of this invention, it may be classified as a soft drink instead of a vegetable drink or a vegetable juice drink. Note that the tomato-containing beverage of the present embodiment may be concentrated and reduced.
The present inventors have appropriately blended the above-mentioned tomato fruit juice and / or processed tomato products to produce a tomato-containing beverage in which the ratio of the predetermined components of the aroma components in the beverage is adjusted within a specific range. It was found that a tomato-containing beverage that is easy to drink and delicious is easily realized with good reproducibility while suppressing the blue odor peculiar to raw tomatoes and maintaining a good aroma.
In describing the method for producing a tomato-containing beverage of the present embodiment, a processed tomato product suitable as a raw material will be specifically described below.

(Processed tomatoes)
In the present embodiment, the processed tomato product is a tomato fruit rupture, and more specifically, tomato juice obtained by crushing and squeezing tomatoes or squeezing and removing skins, seeds, etc. , And those that have been concentrated (concentrated tomatoes are included) (including those obtained by diluting and reducing them), and include concepts such as tomato juice, tomato puree, tomato paste, and concentrated tomatoes specified by the JAS standard. is there. 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, in this specification, a main raw material means what occupies 50 weight% or more with respect to the total amount of a tomato containing drink.
Moreover, the temperature at the time of performing the breaking treatment is a temperature that exceeds the inactivation temperature of the pectinase enzyme, which is a so-called cold break performed at about 70 ° C. or less, which is less than the inactivation temperature of the pectinase enzyme contained in the tomato fruit. Any of the so-called hot breaks performed below may be used.
The processed tomato product obtained by cold break has a characteristic that the fragrance of raw tomato is not easily lost, and the processed tomato product obtained by hot break has a characteristic that sweetness and richness become high.
In the present embodiment, it is more preferable to use a processed tomato product that has been subjected to a hot break treatment in order to suppress the blue odor of raw tomatoes.

Moreover, 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 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 enzyme or cellulase or a juicer, if desired.
As the concentration method, in addition to heat concentration, vacuum concentration, low temperature concentration, vacuum concentration, freeze concentration, membrane filtration concentration, heat concentration in a temperature range that does not deactivate the pectinase enzyme, 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.

(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, for example, containing a processed tomato product as a main ingredient, and the above-described transparent tomato juice is substituted with bicarbonate or carbonic acid. 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 the present embodiment, any method can be adopted as long as it is a known method as long as the aromatic component is not impaired.

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 0.10-0.50, It is more preferable that it is 0.15-0.40. Most preferably, it is 20-0.35. 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.

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 preferable to adjust the addition amount of the deacidified tomato juice so that the sugar content in the tomato-containing beverage is 4.5 or more and the sugar acid ratio is 10.0 or more.
In order to ensure the sugar content and sugar acid ratio, specifically, the deacidified tomato juice is preferably added at a ratio of 1.5 wt% to 50.0 wt% with respect to the tomato-containing beverage. More preferably, it is 0.5 wt%-40.0 wt%, More preferably, it is 2.5 wt%-35.0 wt%, Most preferably, it is 3.0 wt%-30.0 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 using turbid tomato juice, commercially available turbid concentrated tomato juice A (Brix 40) can be used after being diluted with water as necessary to obtain a desired Brix value.

(Aroma component)
In this specification, the fragrance component refers to a volatile component and a scented component.
In general, it is said that there are hundreds of fragrance components contained in raw tomatoes, and although the breakdown differs depending on the variety, etc., aldehydes and alcohols are contained as main components.
Furthermore, alcohols are classified into aromatic alcohols having an aromatic ring and aliphatic alcohols having no aromatic ring, and aldehydes are similarly classified into aromatic aldehydes and aliphatic aldehydes.
In the present embodiment, the aliphatic aldehydes preferably contain hexanal and / or trans-2-hexenal, and the aromatic aldehydes preferably contain benzaldehyde and furfural.
The aliphatic alcohols preferably contain cis-3-hexenol, and the aromatic alcohols preferably contain benzyl alcohol and / or 2-phenylethanol.

Among the above components, benzyl alcohol, which is an aromatic alcohol, has a fragrance generally called a fruit odor, and fragrances such as cosmetics are also used. 2-Phenylethanol is a fragrance of a rose flower. Have
In addition, trans-2-hexenal, which is an aliphatic aldehyde, and cis-3-hexenol, which is an aliphatic alcohol, are referred to as green leaf aldehydes and green leaf alcohol, respectively, and lipinogenase and others in linoleic acid and linolenic acid. The aldehydes and alcohols with 6 carbon atoms, mainly green leaf alcohol and green leaf aldehyde, are produced. These components have a so-called green odor characteristic of green leaves. The green odor of fresh tomatoes is mainly due to these.
Moreover, the furfural which is aromatic aldehydes has a fragrant almond odor, and when the content is extremely high, it may be a cause of a burning odor.

In this embodiment, the ratio of the total content C of aromatic alcohols, the content A of aliphatic aldehydes and the content D of aliphatic alcohols,
C / (A + D)
Is 8.00 or more, more preferably 8.00 to 100.00, even more preferably 8.00 to 90.00, and most preferably 9.00 to 80.00.
When C / (A + D) is less than 8.00, the blue odor of tomato is not sufficiently masked.
Furthermore, the ratio C / B of the content C of aromatic alcohols and the content B of aromatic aldehydes is preferably less than 0.90, more preferably 0.00 to 0.60, It is more preferable that it is 0.05-0.50, and it is most preferable that it is 0.15-0.32.

(Method for preparing aroma components)
The aroma component of tomato varies greatly depending on the production area, variety, and ripeness of the fruit.
Further, in the stage of pulverizing raw material tomatoes to obtain processed tomato products, it differs depending on whether so-called hot break treatment is applied, in which heat is applied, or so-called cold break treatment is performed in which the temperature is kept below a predetermined temperature.
In addition, as described in the examples below, the aromatic component analysis method can be easily measured and quantified using a known technique such as a gas chromatograph mass spectrometer. If the fragrance component of the processed product is analyzed, it is possible to increase or decrease the predetermined component based on the amount of the fragrance component contained in these raw materials.
Further, in addition to appropriately mixing tomato fruit juice or processed tomato products comprising a plurality of varieties, the aroma component may be prepared by separately adding an existing fragrance that can be added to food.

(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 the pH adjusting agent, in addition to the pH adjusting function described above, the excessive savory 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 of 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 less than 3.0 g / L, more preferably 0.01 to 1.0 g / L in terms of solid content. And most preferably 0.01 to 0.5 g / L. When the content ratio of the baking soda exceeds 3.0 g / L, the flavor is blurred and the sharpness is lost, the original flavor of the tomato tends to be impaired, and the sodium content tends to increase.

(Brix)
The Brix of the tomato-containing beverage of the present embodiment is preferably 5-30, more preferably 6-30, even more preferably 7-11, and most preferably 9-10, from the viewpoint of extracting the natural sweetness and richness of the tomato. preferable. When the Brix is less than 5, it becomes difficult to maintain the sweetness and richness derived from the tomatoes of the tomato-containing beverage. It becomes.
The method for preparing the Brix value can be carried out by combining the Brix value of raw materials such as the fruit and vegetable tomato juice or the treatment liquid thereof or the concentrated liquid thereof, the blending ratio thereof, and the like.
In addition, as a method for adjusting the Brix value, there are methods of adding various sweeteners including artificial sweeteners, naturally derived raw materials including sweetening ingredients, various dietary fibers including polysaccharides, etc., but the effect on the aftertaste Further, it is preferable to refrain from adding as much as possible from the viewpoint of manufacturing cost reduction, and it is most preferable not to add them at all if possible.
As a method for measuring Brix, a known method may be used. For example, an optical refractometer (manufactured by Atago Co., Ltd., Digital Refractometers, RX5000α-Bev) may be used.

(citric acid)
The amount of citric acid in the tomato-containing beverage of the present invention is preferably 100 mg / 100 mL or more, more preferably 200 to 800 mg / 100 mL, and even more preferably 350 to 650 mg / 100 mL from the viewpoint of drawing out the natural sweetness and sourness of tomatoes.
The method for adjusting the amount of citric acid can be carried out by combining the amount of citric acid in the raw materials such as the fruit and vegetable tomato juice or its treated liquid or the concentrated liquid thereof, the blending ratio thereof and the like.
In addition, as a method of adjusting the amount of citric acid, there is a method of adding citric acid or a naturally-derived raw material containing the citric acid separately, but the addition should be minimized as much as possible from the viewpoint of the influence on aftertaste and manufacturing cost control. Preferably, it is most preferable not to add them at all if possible.
The citric acid amount may be measured by using a known method, for example, using LC-10ADvp (Shimadzu Corporation), and using the citric acid content based on the HPLC method.
In the present invention, citric acid is used to include both citric acid and its salts.

(Amino acids and glutamic acid)
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 the present embodiment, among amino acids, the weight ratio of glutamic acid [G] in the amino acid group [A] consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine ([G] / [A]) However, it is preferable that it is 0.65 or less from a viewpoint of extracting the natural umami | taste and richness of a tomato, 0.1-0.65 is more preferable, 0.3-0.6 is further more preferable, and. 4-0.55 is most preferred.
In addition, as a method of adjusting the amount of amino acids, there is a method of separately adding various amino acids and naturally-derived raw materials containing them, but they are included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control. It is preferable to refrain from adding other than those as much as possible, and it is most preferable not to add them at all if possible.
In addition, what is necessary is just to use a well-known method for the measurement of each amino acid amount, For example, content of various amino acids can be calculated | required based on HPLC method (fluorescence detection) using Alliance system (made by Waters Co., Ltd.).

(protein)
The amount of protein in the tomato-containing beverage of the present invention is preferably 0.5 to 2.0 g / 100 mL or more, more preferably 0.7 to 1.8 g / 100 mL, from the viewpoint of drawing out the natural umami and richness of the tomato. 0.9 to 1.6 g / 100 mL is more preferable, and 1.0 to 1.5 g / 100 mL is most preferable.
In addition, as a method for adjusting the amount of protein, there is a method of adding various proteins and naturally-derived raw materials containing the same separately, but those other than those included in the tomato raw materials from the viewpoint of influence on aftertaste and manufacturing cost control. It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.
In addition, what is necessary is just to use a well-known method for the measurement of each protein amount, For example, it can measure with a spectrophotometer U-3310 (made by Hitachi).

(Lycopene)
Since the lycopene concentration tends to decrease due to changes over time, it is preferable to secure a concentration of 40 ppm or more, taking into account the quality retention period, more preferably 50 ppm to 400 ppm, and even more preferably 100 ppm to 300 ppm.
In addition, as a method of adjusting the lycopene content, there is a method of adding lycopene or a naturally-derived raw material containing the lycopene, but other than those included in the tomato raw material from the viewpoint of influence on aftertaste and manufacturing cost control It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.
In addition, the lycopene content may be measured by using a known method, for example, “Analytical Handbook” edited by the National Tomato Processed Products / Condiment Inspection Association, processed tomato products / sauces / vinegar related (PART 1), Showa In March, 56, based on the method described on pages 8 to 9, it can be measured with a spectrophotometer U-2100 (manufactured by Hitachi).

The tomato-containing beverage of the present embodiment may contain other components known in the art as long as the flavor of the beverage 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. Examples of components that can be contained are given below.

However, in the tomato-containing beverage of this example, to the consumer who is not good at tomato, from the viewpoint of providing a beverage made mainly of tomato that can be deliciously consumed, vegetable juice and / or fruit juice other than tomato is used. It is preferable that it does not contain substantially.
Here, “substantially free” means that the total content of vegetable juice and fruit juice other than tomatoes is 0.0 to 5.0% by weight, preferably 0.0 to 3.0% by weight, more preferably the total amount of beverage. Means 0.0 to 1.0% by weight. Pure tomato-containing beverages that are substantially free of vegetable juice and / or fruit juice other than tomatoes and have a rich taste that suppresses the blue smell peculiar to tomatoes while conserving the original sweetness of tomatoes. It will belong to the new market category, and it will also be appealing to consumers who are not good at tomatoes as mentioned above.

(Vitamins)
It is preferable that the tomato-containing beverage of this embodiment contains a large amount of vitamin A or the like, which is said to have an antioxidant effect. Specifically, the vitamin A content is preferably 200 to 800 μg, particularly preferably 350 to 800 μg, per 100 mL of beverage.
As a method for preparing various vitamins, there is a method of adding various vitamins and naturally-derived raw materials containing them, but they are included in tomato raw materials from the viewpoint of aftertaste and manufacturing cost control. It is preferable to refrain from additions other than those as much as possible.

(sodium)
The sodium amount in the tomato-containing beverage of the present embodiment is preferably 1 to 150 mg / 100 mL, more preferably 10 to 80 mg / 100 mL, still more preferably 20 to 60 mg / 100 mL, and most preferably 25 to 55 mg / 100 mL.
Moreover, as a method for adjusting the amount of sodium, there is a method in which sodium or a naturally-derived raw material (for example, sodium chloride) containing the sodium is separately added. It is preferable to refrain as much as possible from additions other than those described above, and it is most preferable not to add them at all if possible.

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

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

(calcium)
In addition, the amount of calcium in the tomato-containing beverage of the present embodiment is preferably 1 to 100 mg / 100 mL, more preferably 3 to 80 mg / 100 mL, further preferably 5 to 50 mg / 100 mL, still more preferably 10 to 30 mg / 100 mL, Most preferred is 15 to 25 mg / 100 mL.

(viscosity)
The viscosity of the tomato-containing beverage of this 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 components as necessary within the range not impairing the flavor of the beverage in addition to the above-described raw materials. 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.

At the time of blending each component, a treatment known in the art may be performed as necessary within a range not impairing the flavor of the beverage. 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.

The tomato-containing beverage of the present embodiment may be a concentrate, but is preferably a container-packed tomato-containing beverage that is sealed in a container according to a conventional method and is RTD (Ready to Drink).

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.
In the present embodiment, the container is preferably a PET bottle container, a paper container, or a can container.

In addition, as a method for enclosing a tomato-containing beverage in a container, a method known in the art can be appropriately selected as long as the flavor of the beverage is not impaired.

EXAMPLES Hereinafter, although an Example and a comparative example are given and this Example is demonstrated in detail, this Example is not limited to the following forms, In the technical scope of this invention, it can prepare suitably. .
In a present Example, the case of the PET bottled container tomato containing drink is demonstrated as an example.

(Tomato processed product samples 1 and 2)
A processed tomato product obtained by pulverizing (so-called cold break) a raw tomato in an environment at a pectin inactivation temperature (about 70 ° C.) or less was diluted with pure water so that Brix was 5.0, thereby obtaining a processed tomato sample 1 .
In addition, a processed tomato product pulverized (so-called hot break) in an environment exceeding the pectin inactivation temperature (about 70 ° C.) was diluted with pure water so that Brix was 5.0 to obtain processed tomato sample 2 .

(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. A transparent tomato juice (Brix: 14.6, acidity: 0.86, pH: 4.2, viscosity at the time of Brix 4.5 preparation: 1.36 cP), and an anion exchange resin substituted 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.

(Preparation of raw material solutions for Examples and Comparative Examples)
The above-mentioned processed tomato samples 1 and 2 and deacidified tomato juice samples A and B are mixed so that the after-mentioned aroma components are in the proportions shown in Table 1, respectively, so-called hot pack (heated to 95 ° C. or higher) The raw material liquids of Example Samples 1 to 4 and Comparative Samples 1 to 4 were obtained by packing in PET containers and tightening the caps.

(Preparation of aroma components)
When reducing the content ratio of aliphatic aldehydes and / or aliphatic alcohols, it is prepared by reducing the ratio of the processed tomato product sample 1 subjected to the cold break treatment among the tomato product samples 1 and 2 described above. However, if necessary, it can be prepared by adding a trace amount of a fragrance containing an aromatic alcohol.
In this example, each example sample and comparative example sample were prepared so that the aroma component of each sample finally had a ratio as shown in Table 1.

The aroma component was measured by GC-MS (gas chromatograph mass spectrometer ((Agilent
Technologies 5973 N)).
The sample was pretreated using a guest head dynamic headspace device.
The analysis conditions are shown below.

= GC-MS condition =
Column: DB-WAX
30m × 0.25mm × 0.25μm
Oven temperature: 50 ° C. (1 min) -10 ° C./min-240° C. (4 min)
・ Injection port: 20 ° C-12 ° C / sec-250 ° C, solvent vent mode (liner: TeanaxTA filled)
-Carrier gas: 1.6 mL / min (helium)
= Dynamic headspace conditions =
Sample amount: 50 μL
Adsorption: Heated to 80 ° C. and 30 min at 100 mL / min of nitrogen gas
-Filler: TenaxTA (40 ° C)
Desorption: 30 ° C-720 ° C / min-240 ° C (4 min)

The amount of each fragrance component in Table 1 is shown as a relative area with respect to the internal standard substance (0.1% cyclohexanol 1 μL), and the area value of each component was calculated using the following mass.
Cyclohexanol m / z 82
Hexanal m / z 82
E-2-hexenal m / z 83
cis-3-hexenol m / z 82
Furfural m / z 96
Benzyl alcohol m / z 108
2-phenylethanol m / z 91

In the said Example samples 1-4 and the comparative example samples 1-4, the measurement of various containing components other than an aroma component can be performed with the following methods, for example.
However, even methods other than those shown below can be appropriately selected from known methods.
In addition, in the evaluation of the present invention, measurement can be appropriately omitted for numerical items that are not particularly essential.

<Amino acids (glutamic acid / GABA)>
For quantification of various amino acids, fluorescent derivatization was performed with o-phthalaldehyde, and the content was determined by HPLC method (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
<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: containing bromthymol blue 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 is conducted at a room temperature (20 ° C) that is optimal for the taste sensuality at the time of drinking, and is commissioned to 7 panelists. It has been evaluated. Here, the numerical values in Table 2 are average values of the evaluations of the seven panelists.
<Strength of blue odor>
5 points: Not felt at all 4 points: Feels very slightly 3 points: Feels slightly 2 points: Feels slightly strong 1 point: Feels strongly <balance between sweetness and fragrance>
5 points: very well balanced 4 points: well balanced 3 points: normal 2 points: slightly fragrant / weak 1 point: fragrance is too strong / too weak <Eg taste after drinking>
5 points: does not remain 4 points: almost does not remain 3 points: remains slightly but does not bother 2 points: remains slightly in the mouth 1 point: remains in the mouth <Comprehensive evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
A: Excellent in suitability as a product (total of 15 evaluation items)
○: Excellent suitability as a product (total evaluation items: 14 to 12 points)
Δ: Appropriateness as a product is standard (evaluation items total 11 to 9 points)
×: Inferior in suitability as a product (evaluation items total less than 9 points)

In Table 2, the sensory evaluation result about the Example samples 1-4 and the comparative example samples 1-4 is shown.

(Discussion)
About Example samples 1-4, the blue odor could be suppressed, maintaining the balance of sweetness and aroma favorable. In addition, when drunk, the tomato-containing beverage that was easy to drink and was suitable was obtained because the taste was hard to remain and the drinking comfort was refreshing.
Accordingly, a wide variety of consumer preferences for tomato-containing beverages, that is, to provide a novel tomato-containing beverage and a method for producing the same that are highly appealing and innovative for consumers who were originally not good at tomatoes. The application range is wide.

INDUSTRIAL APPLICABILITY The present invention can be applied to a tomato-containing beverage and a production method thereof containing a tomato fruit juice and / or a tomato-derived processed product made of tomato-derived fruit juice, pulp, and the like, and a method for suppressing blue odor of a tomato-containing beverage is there.

Claims (15)

Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio C / (A + D) of the content C of aromatic alcohols, which is an aroma component in beverages, and the total content A + D of the content A of aliphatic aldehydes and the content D of aliphatic alcohols A tomato-containing beverage characterized by being 8.00 or more. The tomato-containing beverage according to claim 1, wherein the aromatic alcohol contains benzyl alcohol and / or 2-phenylethanol. The tomato-containing beverage according to claim 1 or 2, wherein the aliphatic aldehyde includes hexanal and / or trans-2-hexenal, and the aliphatic alcohol includes cis-3-hexenol. . Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio of the content C of aromatic alcohols and the content B of aromatic aldehydes, which are aromatic components in beverages, C / B is less than 0.90. The tomato-containing beverage according to any one of the above. The tomato-containing beverage according to claim 4, wherein the aromatic aldehyde contains furfural. Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio C / (A + D) of the content C of aromatic alcohols, which is an aroma component in beverages, and the total content A + D of the content A of aliphatic aldehydes and the content D of aliphatic alcohols A method for producing a tomato-containing beverage, characterized by being prepared at 8.00 or more. The method for producing a tomato-containing beverage according to claim 6, wherein the aromatic alcohol contains benzyl alcohol and / or 2-phenylethanol. The tomato-containing beverage according to claim 6 or 7, wherein the aliphatic aldehydes include hexanal and / or trans-2-hexenal, and the aliphatic alcohols include cis-3-hexenol. Manufacturing method. A method for producing a tomato-containing beverage containing tomato fruit juice and / or a processed product thereof,
The ratio of the content C of aromatic alcohols and the content B of aromatic aldehydes, which are aromatic components in beverages, is prepared such that C / B is less than 0.90. The method for producing a tomato-containing beverage according to any one of claims 6 to 8. The method for producing a tomato-containing beverage according to claim 9, wherein the aromatic aldehyde contains furfural. Tomato-containing beverage containing tomato fruit juice and / or processed product thereof,
The ratio C / (A + D) of the content C of aromatic alcohols, which is an aroma component in beverages, and the total content A + D of the content A of aliphatic aldehydes and the content D of aliphatic alcohols A method for suppressing a blue odor of a tomato-containing beverage, characterized by being prepared at 8.00 or more. The method for suppressing a blue odor of a tomato-containing beverage according to claim 11, wherein the aromatic alcohol contains benzyl alcohol and / or 2-phenylethanol. The tomato-containing beverage according to claim 11 or 12, wherein the aliphatic aldehydes include hexanal and / or trans-2-hexenal, and the aliphatic alcohols include cis-3-hexenol. Blue odor control method. A method for suppressing the blue odor of a tomato-containing beverage containing tomato fruit juice and / or processed product thereof, wherein the aromatic alcohol content C and aromatic aldehyde content B are aromatic components in the beverage. The method for suppressing a blue odor of a tomato-containing beverage according to any one of claims 11 to 13, wherein the ratio and C / B are adjusted to be less than 0.90. The said aromatic aldehyde contains furfural, The blue odor control method of the tomato-containing drink of Claim 14 characterized by the above-mentioned.