JP2014183811A - Packed tomato-containing beverage and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, by targeting a tomato-containing beverage imparting a fruit tomato-like taste, a tomato-containing beverage having ameliorated, while preserving sweetness and richness derived from tomatoes, an unpleasant aftertaste lingering in the throat during and after the ingestion thereof and an overall balance experienced at the time of the ingestion thereof including the former; and a method for ameliorating the same.SOLUTION: The γ-aminobutyric acid content of a tomato-containing beverage preserving a taste unique to tomatoes is adjusted at 55-100 mg/100 g, whereas the content ratio of the γ-aminobutyric acid and calcium (γ-aminobutyric acid/calcium) is adjusted at 5.9-8.1.

Description

The present invention relates to a containerized tomato-containing beverage, a method for producing the same, and a method for improving aftertaste unpleasant taste in a containerized tomato-containing beverage.

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

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

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

In Patent Document 5, the inventors adjust the sugar content and sugar acid ratio in the tomato-containing beverages to a specific range that deviates from the conventional tomato-containing beverages, and as much as possible vegetables and juices other than the tomatoes as the main ingredient. Reached the knowledge that a novel tomato-containing beverage with a rich taste and fruity tomato-like sweetness and a tomato sourness suppressed, a method for producing the same, and a sourness control method for tomato-containing beverages can be obtained without blending did.

In Patent Document 5, although it is extremely excellent in sourness, sweetness, richness and its comprehensive evaluation, the obtained tomato-containing beverage is thick, and therefore there may be difficulties in the container filling process. Is described. In addition, in can containers, PET containers, etc., sterilization is performed under stronger conditions than in the case of filling in paper containers, but in tomato-containing beverages that have been sterilized under such strong conditions, rarely There was also a problem that a strange odor such as burnt odor was generated. In addition, when filling a tomato-containing beverage in a transparent container such as a PET container, the color tone of the contents is directly known to the consumer, unlike a paper container, so it is difficult to maintain the color tone of the tomato juice that is the contents. There was also a problem.

In Patent Document 6, a Brix value is set in a specific range deviating from normal in a tomato-containing beverage, and the weight ratio of glutamic acid to an amino acid group consisting of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, and alanine (glutamic acid) It has been found that the above technical problem can be solved by adjusting the ratio to 0.1 to 0.65.

Although such tomato-containing beverages were able to obtain a certain degree of effect in solving the difficulty in the container filling process while maintaining the sourness, sweetness, richness and comprehensive evaluation thereof, the tasteability and quality Further improvement remains a technical challenge. In particular, in tomato-containing beverages having a taste like fruit tomatoes manufactured by deviating from the Brix range normally possessed by tomato-containing beverages, although there are sweetness and richness, unpleasant tastes that remain in the throat in the latter half of drinking However, the technical problem of improving the overall balance felt when drinking, including this, still remained.

JP2012-223141 Japanese Patent No. 5116884 JP2009-284825A JP 2010-213593 Japanese Patent No. 5189667 Japanese Patent No. 5116884

The present invention, in a tomato-containing beverage having a taste like fruit tomato, while maintaining the sweetness and richness derived from tomatoes, the unpleasant taste that remains in the throat in the latter half of drinking and the whole feeling that is felt when drinking including this The purpose is to improve the sense of balance.

In the present invention, γ-aminobutyric acid in a tomato-containing beverage retaining the original taste of tomato is adjusted to 55 to 100 mg / 100 g, and the content ratio of γ-aminobutyric acid and calcium (γ-aminobutyric acid / calcium) is adjusted. By adjusting to 5.9-8.1, it discovered that the aftertaste unpleasant taste in this tomato containing drink could be improved, and came to complete this invention.

That is, the present invention
(1) γ-aminobutyric acid is 55-100 mg / 100 g, and γ-aminobutyric acid / calcium is 5.9-8.1,
(2) The container-filled tomato-containing beverage according to (1), wherein the calcium content is 18 mg / 100 g or less,
(3) γ-aminobutyric acid / magnesium is 5.4 to 6.9, the container-packed tomato-containing beverage according to (1) or (2),
(4) The amount of magnesium is 10 to 15.5 mg / 100 g, the container-packed tomato-containing beverage according to any one of (1) to (3),
(5) Container-packed tomato-containing beverage according to any one of (1) to (4), wherein γ-aminobutyric acid / sodium is 4.5 to 9.5,
(6) The container-packed tomato-containing beverage according to any one of (1) to (5), wherein the amount of sodium is 10.9 to 12.4 mg / 100 g,
(7) γ-aminobutyric acid / potassium is 0.23 to 0.3, the container-packed tomato-containing beverage according to any one of (1) to (6),
(8) The packaged tomato-containing beverage according to any one of (1) to (7), wherein the amount of potassium is 240 to 350 mg / 100 g,
(9) The packaged tomato-containing beverage according to any one of (1) to (8), wherein Brix is 5.5 to 11.
(10) Viscosity is 200 to 500 cP, (10) to (contained tomato-containing beverage according to any one of claims 1 to 9,
(11) The packaged tomato-containing beverage according to any one of claims 1 to 10, wherein the pH is 4.0 to 5.0.
(12) Vegetables other than tomato are not used as raw materials, The container-packed tomato-containing beverage according to any one of claims 1 to 11,
(13) The container-packed tomato-containing beverage according to any one of claims 1 to 12, which is substantially free of fruit juice,
(14) The packaged tomato-containing beverage according to any one of claims 1 to 13, which is substantially free of a sweetener.
(15) A packaged tomato-containing beverage comprising a step of adjusting γ-aminobutyric acid to 55 to 100 mg / 100 g and a step of adjusting γ-aminobutyric acid / calcium to 5.9 to 8.1 Manufacturing method,
(16) Gamma-aminobutyric acid is adjusted to 55 to 100 mg / 100 g, and γ-aminobutyric acid / calcium is adjusted to 5.9 to 8.1. Method,
About.

In the tomato-containing beverage having a natural sweetness and sour balance such as fruit tomato, the present invention adjusts γ-aminobutyric acid to 55 to 100 mg / 100 g, and the content ratio of γ-aminobutyric acid and calcium (γ The object is to provide a tomato-containing beverage with improved aftertaste unpleasant taste by adjusting (aminobutyric acid / calcium) to 5.9 to 8.1.

(Γ-aminobutyric acid)
The tomato-containing beverage of the present invention is characterized in that the amount of γ-aminobutyric acid in 100 g of the beverage is 55 to 100 mg / 100 g. The amount of γ-aminobutyric acid is a kind of amino acid also called 4-aminobutyric acid, and is generally called GABA from the acronym of γ (gamma) -aminobutyric acid.
The amount of γ-aminobutyric acid in the container-packed tomato-containing beverage is preferably 55 to 100 mg / 100 g, more preferably 57 to 95 mg / 100 g, still more preferably 60 to 90 mg / 100 g, 61 to It is more preferably 88 mg / 100 g, and most preferably 65 to 79 mg / 100 g.
When the amount of γ-aminobutyric acid in the container-packed tomato-containing beverage exceeds 100 mg / 100 g, the feeling of fruit tomato is enhanced, but an unpleasant taste remaining in the throat may appear in the latter half of drinking, which is not preferable. Moreover, when the amount of γ-aminobutyric acid in the container-packed tomato-containing beverage is less than 55 mg / 100 g, it is difficult to feel the feeling of fruit tomatoes in the first place.
As a method of adjusting the amount of γ-aminobutyric acid, there is a method of using a standard product or a preparation having a commercially available amount of γ-aminobutyric acid. However, there is a possibility of adversely affecting the balance of the overall taste and aroma and reducing the manufacturing cost. From the viewpoint, it is preferable to refrain from additions other than those contained in the tomato raw material as much as possible, and it is most preferable to adjust with a raw material derived from tomato without adding them if possible.
In addition, what is necessary is just to use a well-known method for the measurement of the amount of (gamma) -aminobutyric acid, for example, the method of using an amino acid analyzer, the method of analyzing by fluorescence-HPLC after derivatizing with orthophthalaldehyde (OPA), It can be measured by other simple measurement methods.

(calcium)
The amount of calcium in the tomato-containing beverage in the present invention is preferably 18 mg / 100 g or less, more preferably 6.5 to 17.5 mg / 100 g, even more preferably 7 to 17 mg / 100 g, 9 It is more preferably ˜16 mg / 100 g, and most preferably 10 to 15 mg / 100 g.
If the amount of calcium in the tomato-containing beverage exceeds 18 mg / 100 g, the fruit tomato feeling is enhanced, but an unpleasant taste remaining in the throat may appear in the latter half of drinking, which is not preferable.
As a method for adjusting the amount of calcium, there is a method using a commercially available calcium preparation, etc., but additions other than those included in tomato raw materials from the viewpoint of adversely affecting the balance of the overall taste and aroma and manufacturing cost control It is preferable to adjust as much as possible, and if possible, it is most preferable to adjust with a raw material derived from tomato without adding them at all.
In addition, what is necessary is just to use a well-known method for the measurement of the amount of calcium, for example, can measure by ICP emission spectrometry.

(Γ-aminobutyric acid / calcium)
The tomato-containing beverage according to the present invention can feel a feeling of fruit tomato, but it is important that the unpleasant taste remaining in the throat does not appear after the second half of drinking, and this is expressed as γ-aminobutyric acid (GABA) and calcium. It is important to adjust this by paying attention to the mass ratio (γ-aminobutyric acid / calcium). The γ-aminobutyric acid / calcium of the tomato-containing beverage of the present invention is preferably 5.9 to 8.1, more preferably 6.2 to 7.8, and 6.4 to 7. 6 is more preferable, and 6.5 to 7.5 is most preferable.

(magnesium)
The amount of magnesium in the tomato-containing beverage in the present invention is preferably 10 to 15.5 mg / 100 g, more preferably 10.5 to 14.5 mg / 100 g, and more preferably 12 to 13 mg / 100 g. Preferably, it is 10.5 to 14 mg / 100 g, more preferably 10 to 13.5 mg / 100 g.
When the amount of magnesium in the tomato-containing beverage exceeds 16 mg / 100 g, the fruit tomato feeling is enhanced, but an unpleasant taste remaining in the throat may appear in the latter half of drinking, which is not preferable.
As a method of adjusting the amount of magnesium, there is also a method using a commercially available magnesium preparation, etc., but addition from what is included in the tomato raw material from the viewpoint of adversely affecting the balance of the overall taste and aroma and manufacturing cost control It is preferable to adjust as much as possible, and if possible, it is most preferable to adjust with a raw material derived from tomato without adding them at all.
In addition, the amount of magnesium can be measured by a known method.

(Γ-aminobutyric acid / magnesium)
The container-packed tomato-containing beverage in the present invention can feel a feeling of fruit tomato, but it is important that the unpleasant taste remaining in the throat does not appear after the second half of drinking, and this is expressed as γ-aminobutyric acid (GABA). It is important to adjust this by paying attention to the mass ratio of magnesium to magnesium (γ-aminobutyric acid / magnesium). The γ-aminobutyric acid / magnesium of the tomato-containing beverage of the present invention is preferably 5.4 to 6.9, more preferably 5.6 to 6.8, and 5.9 to 6. 6 is more preferable, and 5.8 to 6.5 is most preferable.

(sodium)
The amount of sodium in the tomato-containing beverage in the present invention is preferably 10.9 to 12.4 mg / 100 g, more preferably 11.3 to 12.3 mg / 100 g, and 11.5-12.1 mg / 100 g. 100 g is more preferable, 11.7 to 12.2 mg / 100 g is more preferable, and 11.5 to 12 mg / 100 g is most preferable.
When the amount of sodium in the tomato-containing beverage exceeds 12.4 mg / 100 g, the fruit tomato feeling is enhanced, but an unpleasant taste remaining in the throat may appear in the latter half of drinking, which is not preferable.
As a method for adjusting the amount of sodium, there is a method using a commercially available sodium preparation, sodium chloride, sodium bicarbonate, etc., but it is included in the tomato raw material from the viewpoint of adversely affecting the balance of the overall taste and aroma and suppressing the production cost. It is preferable to refrain from addition by anything other than as much as possible, and it is most preferable to adjust with a raw material derived from tomato without adding them at all if possible.
The amount of sodium can be measured by a known method.

(Γ-aminobutyric acid / sodium)
The container-packed tomato-containing beverage in the present invention can feel a feeling of fruit tomato, but it is important that the unpleasant taste remaining in the throat does not appear after the second half of drinking, and this is expressed as γ-aminobutyric acid (GABA). It is important to adjust this by paying attention to the mass ratio of sodium to sodium (γ-aminobutyric acid / sodium). The γ-aminobutyric acid / sodium in the container-packed tomato-containing beverage of the present invention is preferably 4.5 to 9.5, more preferably 5.5 to 8.0, and 6.5 to 9. It is more preferably 0, and most preferably 6.0 to 9.4.

(potassium)
The amount of potassium in the tomato-containing beverage in the present invention is preferably 240 to 350 mg / 100 g, more preferably 250 to 330 mg / 100 g, still more preferably 260 to 325 mg / 100 g, and 270 to 320 mg / 100 g. 100 g is more preferable, and 280 to 310 mg / 100 g is most preferable.
When the amount of potassium in the tomato-containing beverage exceeds 350 mg / 100 g, the feeling of fruit tomato is enhanced, but an unpleasant taste remaining in the throat may appear in the latter half of drinking, which is not preferable.
As a method for adjusting the amount of potassium, there is also a method using a commercially available potassium agent, etc., but additions other than those included in the tomato raw material from the viewpoint of adversely affecting the balance of the overall taste and aroma and manufacturing cost control It is preferable to adjust as much as possible, and if possible, it is most preferable to adjust with a raw material derived from tomato without adding them at all.
The amount of potassium can be measured by a known method.

(Γ-aminobutyric acid / potassium)
The container-packed tomato-containing beverage in the present invention can feel a feeling of fruit tomato, but it is important that the unpleasant taste remaining in the throat does not appear after the second half of drinking, and this is expressed as γ-aminobutyric acid (GABA). It is important to adjust this by paying attention to the mass ratio of potassium to potassium (γ-aminobutyric acid / potassium). The γ-aminobutyric acid / potassium of the tomato-containing beverage of the present invention is preferably 0.23 to 0.3, more preferably 0.235 to 0.285, and 0.24 to 0.00. 28 is more preferable, and 0.25 to 0.28 is most preferable.

(Minerals / γ-aminobutyric acid)
In the present invention, minerals are a generic term for calcium, magnesium, sodium, and potassium. The amount of minerals contained in the tomato-containing beverage in the present invention is preferably 260 to 400 mg / 100 g, more preferably 280 to 380 mg / 100 g, still more preferably 290 to 360 mg / 100 g, most preferably. 300-350 mg / 100 g.
In addition, the mass ratio of γ-aminobutyric acid to minerals (minerals / γ-aminobutyric acid) in the container-packed tomato-containing beverage of the present invention is preferably 3.75 to 5.1, and 3.9 to 4.8. Is more preferable, 4.0-4.6 is still more preferable, and 4.1-4.5 is the most preferable.

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

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

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

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

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

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

The tomato juice used in the tomato-containing beverage of the present invention is tomato fruit that is obtained by grinding or scouring to remove fruit peels, seeds, etc., and tomato paste, tomato puree, tomato juice, concentrated reduced tomato, etc. Can be preferably used. A desired tomato-containing beverage can be obtained by adjusting the ratio of various tomato raw material juices.

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

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

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

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

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

In the tomato-containing beverage according to the present invention, the blending amount of the vegetable juice other than the tomato juice is not excessively interfering with the flavor of the tomato, and the proportion of the vegetable juice other than the tomato juice relative to the whole beverage (Vegetable juice excluding tomato juice / whole beverage) 0-50 mass%, especially 0-40 mass%, especially 0-30 mass%, especially 0-20 mass%, especially 0-10 mass%. Preferably there is. Moreover, when extracting the tomato original flavor to the maximum, what does not add vegetable juice other than tomato juice is preferable.

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

(Fruit juice)
As described above, the tomato-containing beverage in the present invention can contain fruit juice in accordance with consumer preference. In this case, fruit juice can be blended alone, but vegetable juice and fruit juice may be mixed and blended. However, in order to maximize the original flavor of tomatoes, fruit juice is not added.

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

In the tomato-containing beverage of the present invention, the blending ratio of the fruit juice is not excessively interfering with the flavor of the tomato, and the blending ratio of the vegetable juice other than the tomato juice with respect to the whole beverage (vegetables other than the tomato juice) It is preferable that it is 0-50 mass%, especially 0-40 mass%, especially 0-30 mass%, especially 0-20 mass%, especially 0-10 mass%. Moreover, when drawing out the original flavor of a tomato to the maximum, what does not add fruit juice is preferable.

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

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

In the tomato-containing beverage according to the present invention, one or two or more dietary fibers selected from the above dietary fibers, particularly an additive type dietary fiber, is 0.01 to 4.0% by mass, preferably 0.00. You may contain 01-2.5 mass%, More preferably, 0.03-2.5 mass%.

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

In the tomato-containing beverage according to the present invention, one or more sweeteners selected from the above sweeteners are 0.0005 to 0.05 mass%, particularly 0.003 to 0.03 mass%, based on the entire beverage. Especially, you may contain 0.005-0.015 mass% especially.

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

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

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

(RTD)
The tomato-containing beverage of the present invention may be concentrated (conch) packed in a container, but it is an RTD (Ready To Drink) that can be used as it is after purchase. Excellent from the point of view.

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

(protein)
The amount of protein in the tomato-containing beverage of the present invention is preferably 0.5 to 2 g / 100 mL or more, more preferably 0.7 to 1.8 g / 100 mL, from the viewpoint of drawing out the natural umami and richness of tomato. .9 to 1.6 g / 100 mL is more preferable, and 1.0 to 1.5 g / 100 mL is most preferable.
In addition, as a method for adjusting the amount of protein, there is also a method of adding various proteins and naturally-derived raw materials containing the same separately. It is preferable to refrain from adding as much as possible, and it is most preferable not to add them at all if possible.
In addition, what is necessary is just to use a well-known method for the measurement of each protein amount, For example, it can measure with a spectrophotometer U-3310 (made by Hitachi).

(Lycopene)
The amount of lycopene in the tomato-containing beverage of the present invention is preferably 5 to 500 mg / L, more preferably 8 to 500 mg / L, still more preferably 10 to 250 mg / L, and most preferably 10 to 180 mg / L.
In addition, as a method for adjusting the mass of lycopene, there is a method of adding lycopene or a naturally-derived raw material containing the lycopene separately, but it depends on other than what is 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.
The amount of lycopene may be measured using a known method. For example, “Analytical Manual” edited by the Association of National Tomato Products / Condiment Inspection, Tomato Products / Sauces / Vinegar (PART 1), Showa 56 In March, based on the method described on pages 8 to 9, it can be measured with a spectrophotometer U-2100 (manufactured by Hitachi).

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

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

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

(Cumulative particle size)
The 10% cumulative particle size (10.0% D) in the tomato-containing beverage in the present invention is not particularly limited, but the 10% cumulative particle size (10.0% D) is 50 to 200 μm. It is preferably 70 to 180 μm, more preferably 80 to 170 μm, still more preferably 90 to 160 μm, and most preferably 100 to 150 μm.

The 50% cumulative particle size (50.0% D) in the tomato-containing beverage in the present invention is not particularly limited, but the 50% cumulative particle size (50.0% D) is 240 to 360 μm. Preferably, the thickness is 250 to 350 μm, more preferably 260 to 340 μm, still more preferably 270 to 330 μm, and most preferably 280 to 320 μm.

The 90% cumulative particle size (90.0% D) in the tomato-containing beverage in the present invention is not particularly limited, but the 90% cumulative particle size (90.0% D) is 440 to 560 μm. It is preferably 450 to 550 μm, more preferably 460 to 540 μm, even more preferably 470 to 530 μm, and most preferably 480 to 520 μm.

The average particle size in the tomato-containing beverage in the present invention is not particularly limited, but is preferably 210 to 330 μm, more preferably 220 to 320 μm, and further preferably 230 to 310 μm. More preferably, it is 240-300 micrometers, and it is most preferable that it is 250-290 micrometers.

Each cumulative particle size in the tomato-containing beverage may be measured by a known method, and can be measured by, for example, a laser analysis type particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation).

The tomato-containing beverage of the present invention preferably contains 5 to 100 μg / 100 g, more preferably 5 to 75 μg / 100 g, of 9-oxo-ODA and 13-oxo-ODA (total oxo-ODA value). 5 to 50 μg / 100 g is most preferable.
The content of 9-oxo-ODA and 13-oxo-ODA (total oxo-ODA value) in tomato-containing beverages is measured by the method described in, for example, Biosci. Biotechnol. Biochem., 75 (8), 1621-1624. be able to.

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

Example 1:
(Example 1: Preparation of tomato juice)
Tomato juice liquid A and tomato juice liquid B were prepared and samples for use in the test were prepared.
(Tomato juice A)
Tomato paste (27.0% by mass), tomato juice B (2.47% by mass), and tomato juice C (3.7% by mass) are adjusted so as to have a blending ratio of 0.5 to 1.0 mm. A tomato juice A was obtained by straining with a mesh of a degree to remove foreign substances and adding an appropriate amount of sodium bicarbonate.
(Tomato juice B)
Tomato juice was prepared by purchasing and squeezing fruit and vegetable tomatoes, and this was used as tomato juice B (Brix5, γ-aminobutyric acid 50 mg / 100 g, calcium 7.2 mg / 100 g).

(Sample preparation)
Tomato juice liquids AB were mixed and stirred so that it might become the following mixture ratios. The obtained tomato juice mixture was filled in a PET container and sterilized.

(Table 1)

<Sensory evaluation test>
The sensory evaluation test of tomato-containing beverages is performed by entrusting 10 panelists to evaluate each item according to the following criteria. Here, the numerical value in a table | surface is an average value of evaluation of 10 panelists.
<Characteristic tomatoes in the first half of drinking>
5 points: Feels like a fruit tomato strongly 4 points: Feels like a fruit tomato 3 points: Feels like a fruit tomato 2 points: Doesn't feel much like a fruit tomato 1 Point: Feels like a fruit tomato at all <Reduced unpleasant taste left in the throat in the second half of drinking>
5 points: The unpleasant taste remaining in the throat is not felt at all 4 points: The unpleasant taste remaining in the throat is hardly felt 3 points: The unpleasant taste remaining in the throat is somewhat felt 2 points: The unpleasant taste remaining in the throat is felt 1 Point: The unpleasant taste that remains in the throat is very felt.
5 points: The sharpness / remaining after drinking is very good 4 points: The sharpness / remaining after drinking is good 3 points: The sharpness / remaining after drinking is normal 2 points: The sharpness / remaining after drinking Slightly bad 1 point: The sharpness and remaining after drinking are very poor <Balancing throughout>
5 points: Very good overall balance 4 points: Good overall balance 3 points: Normal overall balance 2 points: Bad overall balance 1 Point: Overall balance Feeling is very bad <overall evaluation>
A comprehensive evaluation was calculated based on the total score for each item.
◎: 18-25 points (excellent)
○: 15-17 points (good)
△: 10-14 points (possible)
×: 1 to 9 points (not possible)

(Table 2)

(Discussion)
Sample 1 not only feels like a fruit tomato in the first half of the drink, but also the unpleasant taste that remains in the throat in the second half of the drink, and the sharpness / remaining after drinking is never highly evaluated. It lacked a sense of balance. In contrast, sample 10 and sample 11 were excellent in fruit tomato quality in the first half of drinking, but there was room for improvement in the unpleasant taste remaining in the throat in the latter half of drinking and the sharpness / remaining after drinking. Met.
Samples 3-9 were highly evaluated for the unpleasant taste remaining in the throat in the latter half of drinking and the sharpness / residence after drinking. Samples 4-7 were particularly highly evaluated in all items. Rather, the overall evaluation was high.
From the above results, it is clear that in order to obtain the desired tomato-containing beverage, it is necessary to pay attention to the ratio of each index instead of adjusting mineral components such as γ-aminobutyric acid and calcium alone. became.

According to the present invention, in a tomato-containing beverage having a taste like a fruit tomato, while maintaining the tomato-derived sweetness and richness, the unpleasant taste remaining in the throat in the latter half of drinking and the feeling of drinking including this A container-packed tomato-containing beverage having an improved overall balance can be provided.

Claims (16)

A stuffed tomato-containing beverage, wherein γ-aminobutyric acid is 55 to 100 mg / 100 g, and γ-aminobutyric acid / calcium is 5.9 to 8.1. The container-filled tomato-containing beverage according to claim 1, wherein the calcium content is 18 mg / 100 g or less. The packed tomato-containing beverage according to claim 1 or 2, wherein γ-aminobutyric acid / magnesium is 5.4 to 6.9. The container-packed tomato-containing beverage according to any one of claims 1 to 3, wherein the amount of magnesium is 10 to 15.5 mg / 100 g. The container-packed tomato-containing beverage according to any one of claims 1 to 4, wherein γ-aminobutyric acid / sodium is 4.5 to 9.5. The amount of sodium is 10.9 to 12.4 mg / 100 g, The packaged tomato-containing beverage according to claim 1. The packed tomato-containing beverage according to any one of claims 1 to 6, wherein γ-aminobutyric acid / potassium is 0.23 to 0.3. The packaged tomato-containing beverage according to any one of claims 1 to 7, wherein the amount of potassium is 240 to 350 mg / 100 g. Brix is 5.5-11, The container-packed tomato content drink in any one of Claims 1-8 characterized by the above-mentioned. The container-packed tomato-containing beverage according to any one of claims 1 to 9, wherein the beverage has a viscosity of 200 to 500 cP. pH is 4.0-5.0, The container-packed tomato content drink in any one of Claims 1-10 characterized by the above-mentioned. The container-packed tomato-containing beverage according to any one of claims 1 to 11, wherein vegetables other than tomato are not used as raw materials. The container-packed tomato-containing beverage according to any one of claims 1 to 12, which is substantially free of fruit juice. The container-packed tomato-containing beverage according to any one of claims 1 to 13, which contains substantially no sweetening agent. a step of adjusting γ-aminobutyric acid to 55 to 100 mg / 100 g;
and a step of adjusting γ-aminobutyric acid / calcium to 5.9 to 8.1. γ-aminobutyric acid is adjusted to 55-100 mg / 100 g,
The improvement method of the aftertaste unpleasant taste in the container-packed tomato containing drink characterized by adjusting (gamma) -aminobutyric acid / calcium to 5.9-8.1.