JP2015226522A - Tomato-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tomato-containing beverage in which the immature flavor of a tomato is reduced.SOLUTION: Provided is a tomato-containing beverage comprising ketooctadecadienoic acid by 0.35 ppm or higher and having Brix of 0.4%(W/V) or higher, and also provided is a tomato-containing food product comprising ketooctadecadienoic acid by 3 ppm or higher and having Brix of 0.4%(W/V) or higher.

Description

  The present invention relates to a tomato-containing food or drink.

  In recent years, supplements having functionalities such as biological regulation functions, functional foods, and the like have attracted attention from the viewpoint of self-medication.

  Tomato contains abundant functional components such as polyphenols such as lycopene, vitamin C and vitamin B6, and is promising as a material for functional foods. On the other hand, tomatoes have a peculiar blue-smelling flavor, and various methods for suppressing the blue-smelling flavor peculiar to tomatoes have been studied. For example, Patent Document 1 discloses a tomato-containing beverage containing tomato fruit juice and / or a processed product thereof, and a content C of aromatic alcohols, which are aromatic components in the beverage, and aliphatic aldehydes. Ratio of content A and content total A + D of content D of aliphatic alcohols, C / (A + D) is adjusted to 8.00 or more, and a method for suppressing blue odor of tomato-containing beverage is disclosed Has been.

JP 2014-82944 A

  An object of this invention is to provide the tomato-containing food / beverage products in which the blue smell of tomato was reduced.

  The present inventors refer to 9-oxo-10,12-octadecadienoic acid (also referred to herein as “9-oxo-ODA”), which is effective in improving lipid metabolism. Isomers unless otherwise specified. And 13-oxo-9,11-octadecadienoic acid (also abbreviated as “13-oxo-ODA” in the present specification, and also includes isomers unless otherwise specified). We obtained new knowledge to reduce the blue-smelling flavor of rice. The present invention is based on this novel finding.

  That is, the present invention provides a tomato-containing beverage containing ketooctadecadienoic acid in an amount of 0.35 ppm or more and Brix of 0.4% (W / V) or more.

  The present invention also provides a tomato-containing food containing 3 ppm or more of ketooctadecadienoic acid and having a Brix of 0.4% (W / V) or more.

In the present specification, “ppm” means parts per million by mass, and 1 ppm is 10 ⁻⁴ mass%.

  The tomato-containing beverages and tomato-containing foods of the present invention (also collectively referred to as “tomato-containing foods and beverages” in the present specification) contain a predetermined amount of ketooctadecadienoic acid, and thus have a blue-smelling flavor peculiar to tomatoes. Has been reduced. Moreover, the tomato containing food / beverage products of this invention are improving the mellowness, and the comprehensive flavor is improving. Furthermore, the tomato-containing food / beverage product of the present invention has enhanced functionality (for example, improved lipid metabolism) possessed by ketooctadecadienoic acid, in addition to the functionality of components originally contained in tomato.

  The tomato-containing food or drink may be packaged in a container. Even if the tomato-containing food / beverage product of this invention is a case where heat processing is performed, the effect of reducing the blue-flavored flavor of a tomato continues. Therefore, the tomato-containing food / beverage products of this invention are suitable as a container-packed food / beverage product which is normally heat-processed for the purpose of sterilization etc. after filling a container.

  The above-mentioned tomato-containing foods and drinks have a functionality that suppresses the increase in blood neutral fat after meals, a function that helps improve the eating habits of people who tend to eat fat-rich foods, a function that reduces blood neutral fat, Functionality to reduce blood triglycerides, functionality that helps improve dietary habits of blood triglycerides that are high and those who are worried, functions that promote fat burning and help reduce body fat , Functionality to prevent or improve obesity, functionality to suppress an increase in blood glucose level, functionality to suppress an increase in cholesterol, functionality to prevent angina and myocardial infarction, functionality to prevent metabolic syndrome, It may have at least one functionality selected from the group consisting of functionality that suppresses or improves inflammation, and functionality that prevents or ameliorates rough skin due to improved barrier function of the epidermis.

  ADVANTAGE OF THE INVENTION According to this invention, provision of the tomato containing food-drinks in which the blue smell flavor of tomato was reduced is attained. The tomato-containing food / beverage product of the present invention has improved mellowness in addition to a reduction in the blue-smelling flavor of tomatoes, and an improved overall flavor. Therefore, for example, even a person who is not good at the blue-smelling flavor of tomato can be easily ingested.

  Moreover, the functionality (for example, improvement of lipid metabolism) which ketooctadecadienoic acid has is provided to the tomato containing food / beverage products of this invention in addition to the functionality by the component originally contained in a tomato. Therefore, it is useful as a functional food.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  The tomato-containing food and drink of this embodiment contains a predetermined amount of ketooctadecadienoic acid.

  Examples of ketooctadecadienoic acid include any ketooctadecadienoic acid having a peroxisome proliferator-activated receptor (PPAR) activating action. Specific examples of ketooctadecadienoic acid include, for example, 9-oxo-10,12-octadecadienoic acid, 13-oxo-9,11-octadecadienoic acid, and 5-oxo-6,8-octadecadienoic acid. Acid, 6-oxo-9,12-octadecadienoic acid, 8-oxo-9,12-octadecadienoic acid, 10-oxo-8,12-octadecadienoic acid, 11-oxo-9,12-octa Examples include decadienoic acid, 12-oxo-9,13-octadecadienoic acid and 14-oxo-9,12-octadecadienoic acid. These may be any of (E, E) isomer, (E, Z) isomer, (Z, E) isomer, and (Z, Z) isomer.

  Among these, 9-oxo-10,12-octadecadienoic acid and 13-oxo-9,11-octadecadienoic acid are preferable as ketooctadecadienoic acid because of its excellent PPAR activation effect. -Oxo-10 (E), 12 (E) -octadecadienoic acid, 9-oxo-10 (E), 12 (Z) -octadecadienoic acid, 13-oxo-9 (E), 11 (E) -Octadecadienoic acid and 13-oxo-9 (Z), 11 (E) -octadecadienoic acid are more preferred.

  Ketooctadecadienoic acid can be produced by a known method. For example, linoleic acid or linoleic acid may be produced by a microorganism that expresses an enzyme that catalyzes an oxygen addition reaction to an ester of linoleic acid, and linoleic acid or linoleic acid as described in a prior patent document (PCT / JP2013 / 082479). The linoleic acid peroxide obtained by oxidizing linoleic acid by enzymatic reaction or radical reaction may be produced by fermenting with gonococcus and Penicillium filamentous fungi using a raw material containing an ester of It may be produced by reduction with a metal-containing protein such as hematin, or it may be synthesized organically, and ketooctadecadienoic acid produced by these methods is further separated or purified to increase its purity. It may be produced by extracting or purifying from a plant (eg, tomato) containing ketooctadecadienoic acid. It may be. Moreover, you may use what is marketed as ketooctadecadienoic acid.

  The tomato-containing beverage of the present embodiment only needs to have a ketooctadecadienoic acid content of 0.35 ppm or more. As a result, the blue-smelling flavor peculiar to tomato is reduced, the mellowness is improved, the overall flavor is improved, and the functionality of ketooctadecadienoic acid (for example, improvement of lipid metabolism) is enhanced. The effect is played. Further, from the viewpoint of exhibiting these effects in a more balanced manner, the tomato-containing beverage of the present embodiment preferably has a ketooctadecadienoic acid content of 3 ppm or more, more preferably 60 ppm or more. , More preferably 180 ppm or more, and even more preferably 300 ppm or more.

  The tomato-containing beverage of the present embodiment is not particularly limited in the upper limit of the content of ketooctadecadienoic acid, but may be, for example, 1500 ppm or less from the viewpoint of cost reduction. In addition, the tomato-containing beverage of this embodiment preferably has a ketooctadecadienoic acid content of 1200 ppm or less, more preferably 1000 ppm or less, still more preferably 800 ppm or less, and 600 ppm or less. More preferably. As a result, the blue-smelling flavor peculiar to tomato is reduced, the mellowness is improved, the overall flavor is improved, and the functionality of ketooctadecadienoic acid (for example, improvement of lipid metabolism) is enhanced. In addition to being exerted in a more balanced manner, an effect of masking the oily odor derived from ketooctadecadienoic acid can be obtained.

  Therefore, in the tomato-containing beverage of this embodiment, the content of ketooctadecadienoic acid may be 0.35 ppm to 1500 ppm, 3 ppm to 1200 ppm, 60 ppm to 1000 ppm, It may be 180 ppm or more and 800 ppm or less, and may be 300 ppm or more and 600 ppm or less.

  The tomato-containing food of the present embodiment may have a ketooctadecadienoic acid content of 3 ppm or more. As a result, the blue-smelling flavor peculiar to tomato is reduced, the mellowness is improved, the overall flavor is improved, and the functionality of ketooctadecadienoic acid (for example, improvement of lipid metabolism) is enhanced. The effect is played. Further, from the viewpoint of exhibiting these effects in a more balanced manner, the tomato-containing food of the present embodiment preferably has a ketooctadecadienoic acid content of 60 ppm or more, more preferably 180 ppm or more. More preferably, it is 300 ppm or more.

  The tomato-containing food of the present embodiment is not particularly limited in the upper limit of the content of ketooctadecadienoic acid, but may be, for example, 1500 ppm or less from the viewpoint of cost reduction. In addition, the tomato-containing food of this embodiment preferably has a ketooctadecadienoic acid content of 1200 ppm or less, more preferably 1000 ppm or less, still more preferably 800 ppm or less, and 600 ppm or less. More preferably. As a result, the blue-smelling flavor peculiar to tomato is reduced, the mellowness is improved, the overall flavor is improved, and the functionality of ketooctadecadienoic acid (for example, improvement of lipid metabolism) is enhanced. In addition to being exerted in a more balanced manner, an effect of masking the oily odor derived from ketooctadecadienoic acid can be obtained.

  Therefore, the tomato-containing food of the present embodiment has a ketooctadecadienoic acid content of 3 ppm to 1500 ppm, 3 ppm to 1200 ppm, 60 ppm to 1000 ppm, and 180 ppm or more. It may be 800 ppm or less, and may be 300 ppm or more and 600 ppm or less.

  The content of ketooctadecadienoic acid in the tomato-containing food and drink of the present embodiment may be quantified by a known method, and can be quantified by, for example, LC-MS / MS analysis.

  The tomato-containing food and drink of this embodiment has a Brix of 0.4% (W / V) or more. The upper limit of Brix of the tomato-containing food or drink of the present embodiment is not particularly limited. For example, in the case of a tomato-containing food, it is usually 80% (W / V) or less, and in the case of a tomato-containing beverage, it is usually 40% ( W / V) or less.

  In the tomato-containing beverage of the present embodiment, Brix may be 0.4% (W / V) or more and 40% (W / V) or less, and 0.4% (W / V) or more and 20% (W / V). ) Or less, may be 0.4% (W / V) or more and 15% (W / V) or less, and may be 0.4% (W / V) or more and 12% (W / V) or less. It may be 0.4% (W / V) or more and 9% (W / V) or less. When Brix is less than 0.4% (W / V), the flavor and taste as a beverage may be insufficient. Further, when the Brix is 20% (W / V), the physical properties of the beverage such as viscosity become more excellent.

  The tomato-containing food of the present embodiment may have a Brix of 0.4% (W / V) to 80% (W / V), and 0.4% (W / V) to 15% (W / V). 3% (W / V) or more and 15% (W / V) or less, or 6% (W / V) or more and 15% (W / V) or less. When Brix is less than 0.4% (W / V), the flavor and taste as food may be insufficient. Further, when the Brix is 80% (W / V) or less, it becomes easy to handle at the time of eating or cooking.

  The Brix of the tomato-containing food / beverage of the present embodiment may be measured by a known method using a refractometer, a polarimeter, a near-infrared spectrometer, or the like. More specifically, for example, it can be measured with a refractometer (for example, a digital refractometer (manufactured by Atago Co., Ltd., RX-5000)).

  The tomato-containing food / beverage products of this embodiment adjust the content by adding ketooctadecadienoic acid to the tomato-containing food / beverage products used as a base, for example, dilution, concentration (deaeration, heating, drying, It can be produced by adjusting Brix by heating, degassing, etc. under reduced pressure, supplementary sugar, addition of various additives, and the like.

  The tomato-containing food or drink serving as a base may be any beverage or food containing tomato. For example, a beverage or food containing tomato in an amount of 5% by mass or more, preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, and even more preferably 50% by mass or more, based on the total amount. It may be. There is no restriction | limiting in particular in the upper limit of content of tomato, 100 mass% may be sufficient.

  Examples of tomato-containing foods and beverages that serve as the base include tomato juice, tomato mix juice, tomato juice drink, tomato as defined in the tomato processed product quality labeling standard (September 30, 2011, Consumer Affairs Agency Notification No. 10) Examples include processed tomato products such as puree, tomato paste, tomato ketchup, tomato sauce, concentrated tomato, chili sauce and solid tomato (whole tomato), and food and drink containing the processed tomato product. Moreover, you may use tomato fruit juice and a tomato extract. Tomato juice is obtained by crushing tomato fruit and squeezing or squeezing it, removing the skin and seeds, etc., and heat sterilizing. Tomato extract concentrates tomato juice by a known method such as concentration by heating, vacuum concentration or freeze concentration, and further concentrates the permeate and the like from which pigments and pulp have been removed by centrifugation or precision membrane filtration. Obtained. Tomato-containing foods and drinks to serve as a base, tomato oil obtained by squeezing tomato pigment components or pulp, tomato skin or seeds, crushed tomatoes, tomato powder obtained by drying and pulverizing tomato juice, etc. were further added It may be a thing.

  The tomato-containing food / beverage products of this embodiment may be provided in the form of, for example, beverages, foods, health foods, functional foods, nutritional functional foods, foods for specified health use, and supplements.

  The tomato-containing food and drink of this embodiment may further contain dietary fiber. When dietary fiber is included, the content of dietary fiber per 100 g of tomato-containing food and drink of this embodiment is not particularly limited, but may be, for example, 0.01 g or more and 10 g or less, and 0.05 g or more and 2.5 g. It may be the following. In particular, in the case of a tomato-containing beverage, if the content of dietary fiber is 0.01 g or more and 10 g or less, the ease of drinking is excellent.

  The tomato-containing food and drink of this embodiment may further contain glutamic acid. When glutamic acid is included, the content of glutamic acid per 100 mL of tomato-containing food or drink of the present embodiment is not particularly limited, but may be, for example, 0.01 g or more and 5.0 g or less, and 0.01 g or more and 0.6 g. It may be the following. When the content of glutamic acid is 0.01 g or more and 5.0 g or less, the taste balance is improved by the umami taste of glutamic acid.

  The tomato-containing food / beverage products of this embodiment may contain the various additives which can be used for a drink or food as needed. Examples of additives include water, salt, alcohols, amino acids, sugars (glucose, sucrose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar), sugar alcohols (xylitol, erythritol, maltitol), artificial sweetness (Sucralose, Aspartame, Saccharin, Acesulfame K), Juice (Grape, Orange, Wenzhou Mandarin, Kiwi, Apple, Pine Apple, Strawberry, Lemon, Pomegranate, Blueberry, Prune, Raspberry, Cassis, Cranberry, Mango, Passion Fruit, Banana , Guava, acerola, cam cam, yuzu, pumpkin, plum, pear), vegetable juice (carrot, pepper, eggplant, asparagus, daikon, kale, lettuce, watercress, spinach, parsley, beetroot, pumpkin, boiled, celery, purple potato Purple cabbage , Red pepper, cabbage, corn, onion, tomato, komatsuna, wormwood, cauliflower, broccoli, petit veil, radish, chingensai), minerals (calcium, calcium, iron, zinc, magnesium, etc., and salts thereof), emulsifier (glycerin) Fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed linosyl acid ester, kiraya extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, plant Lecithin, egg yolk lecithin), flavor, vinegar, spice, pH adjuster (sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.) B dextrin, antioxidants (vitamin E, vitamin C, ascorbyl palmitate, rosemary extract, tea extract, sesame extract, etc.) can be mentioned.

  Since the tomato-containing food and drink of this embodiment contains ketooctadecadienoic acid at a high concentration, the action of improving lipid metabolism is enhanced. Therefore, the tomato-containing food and drink of the present embodiment includes, for example, functionality that suppresses an increase in blood neutral fat after meals, functionality that is useful for improving the dietary habits of people who tend to eat fat-rich foods, blood neutrality Functionality to reduce fat, functionality to reduce blood triglycerides, functionality to improve dietary habits of people with high blood triglyceride levels and those who are concerned, promote fat burning, body Functionality to help reduce fat, functionality to prevent or improve obesity, functionality to suppress an increase in blood glucose level, functionality to suppress an increase in cholesterol, functionality to prevent angina and myocardial infarction, metabolic Even if it has at least one functionality selected from the group consisting of functionality to prevent syndrome, functionality to suppress or improve inflammation, and functionality to prevent or improve rough skin due to improved barrier function of the epidermis Good.

  Even if the tomato containing food / beverage products of this embodiment are heated, the effect which reduces the blue smell of tomato continues. Therefore, the tomato-containing food / beverage products of this embodiment may be a container-packed tomato-containing food / beverage product filled in a container. Container-packed tomato-containing foods and drinks are usually heat-treated for sterilization and the like. The container-packed tomato-containing food / beverage of this embodiment has a reduced tomato blue-flavored flavor even after the heat treatment.

  There is no restriction | limiting in particular as a container filled with the tomato containing food / beverage products of this embodiment, The container normally used when filling food / beverage products can be used. Examples of the container include a metal can (for example, a steel can, an aluminum can, a tin can, and a TFS can), a paper container, a multilayer paper container in which metal foil or plastic is laminated, a plastic container such as polyester (PET), and the like. A glass bottle is mentioned. There is no restriction | limiting in particular in the kind, shape, and color of a container, You may select suitably according to the kind etc. of tomato containing food / beverage products of this embodiment.

  The heat treatment for the container-packed tomato-containing food and drink of this embodiment can be performed by a known method. Examples of the heat treatment method include hot water / steam heat sterilization method, pasteurization method, high temperature sterilization method, and ultra high temperature sterilization method.

  The container of the tomato-containing food and drink according to the present embodiment has the effect of suppressing the increase in blood neutral fat after meals, the effect of improving dietary habits of people who tend to eat fat, blood neutral fat It has the effect of reducing blood neutral fat, the effect of reducing blood neutral fat, the fact that it is suitable for those who are worried about neutral fat, those who are high in neutral fat, the blood neutral fat level is high Useful for improving dietary habits and those who care about it, promoting fat burning and helping to reduce body fat, use for preventing or improving obesity, and having an effect of suppressing blood sugar rise It has the effect of suppressing cholesterol elevation, the effect of preventing angina pectoris and myocardial infarction, the effect of preventing metabolic syndrome, the effect of suppressing or improving inflammation, or the prevention and improvement of rough skin by improving the barrier function of the epidermis Or a combination of two or more of these Together may be a not display to advocate is assigned.

  The present invention can also be regarded as a method for reducing the blue-smelling flavor of tomatoes, which comprises adding ketooctadecadienoic acid to a beverage or food containing tomatoes. The present invention can also be regarded as a blue-smelling flavor reducing agent for beverages or foods containing tomatoes containing ketooctadecadienoic acid as an active ingredient.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Manufacture of tomato-containing foods and drinks]
Commercially available organic synthetic products (manufactured by Shinsei Chemical Co., Ltd.) were used as 9-oxo-ODA and 13-oxo-ODA. Tomato juice (Momotaro blend, manufactured by Nippon Del Monte Co., Ltd.) and tomato paste (CB China manufactured, manufactured by Nippon Del Monte Co., Ltd.) were used as the tomato-containing food and drink serving as a base. Moreover, what diluted the said tomato paste so that Brix might be 12.6% (W / V) was used as tomato puree. 9-oxo-ODA and 13-oxo-ODA were added to these tomato-containing foods and drinks to produce tomato-containing foods and drinks.

[Quantification of 9-oxo-ODA and 13-oxo-ODA]
The amount of 9-oxo-ODA and 13-oxo-ODA contained in each produced tomato-containing food and drink was quantified by LC-MS / MS analysis. The specific procedure is as follows.

  9-oxo-10 (E), 12 (Z) -octadecadienoic acid and 13-oxo-9 (Z), 11 (E) -octadecadienoic acid manufactured by Cayman are used as preparations. As other reagents, special grade reagents manufactured by Wako Pure Chemical Industries, Ltd. were used.

  After freeze-drying each tomato-containing food and drink, 10 mg of a sample was weighed into a 1.5 mL microtube. 0.5 mL chloroform-methanol (volume ratio 2: 1) was added to this, and it stirred vigorously for 10 to 20 seconds with the handy type homogenizer (T10 basic by IKA), and the sample was disperse | distributed. Subsequently, ultrasonic waves were irradiated for 7.5 minutes (interval 7.5 minutes (15.0 minutes in total)) with Cosmo Bio's BIORUPTOR. Centrifugation (15,000 rpm, 5 minutes), and the supernatant was transferred to a 2 mL microtube. A series of operations relating to extraction for collecting the supernatant from chloroform-methanol addition was performed twice to obtain about 1.0 mL of the supernatant. Using spo201U manufactured by Thermo, it was dried by concentration centrifugation. 1.0 mL of ethanol was added and redissolved. The redissolved sample was subjected to LC-MS / MS analysis.

(LC-MS / MS analysis conditions)
LC conditions:
Mobile phase A; water (containing 0.1% formic acid)
Mobile phase B; acetonitrile (containing 0.1% formic acid)
Gradient conditions: Mobile phase A 50% (0 minutes) -80% (14 minutes) -99% (17-18 minutes) -50% (19 minutes)
Column temperature: 50 ° C
Column; YMC-Triart C18 (100 × 2.0 mm, 1.9 m)
Flow rate; 0.3 mL / min injection volume; 5 μL
1 analysis time; 38 minutes

MS conditions:
Scans in Period; 1069
Relative Start Time; 1100.00 msec
Scan Type; MRM
Polarity; Negative

MRM conditions:
・ 9-oxo-ODA
Q1mass Q3mass Dwell (msec)
293.10 185.20 500.00
・ 13-oxo-ODA
Q1mass Q3mass Dwell (msec)
293.30 113.00 500.00

[Measurement of Brix]
The Brix of each tomato-containing food and drink produced was measured with a digital refractometer (Atago Co., Ltd., RX-5000).

[Measurement of dietary fiber content]
The dietary fiber content of each tomato-containing food and drink produced was measured by the Prosky method (enzyme-weight method). That is, the sample was digested sequentially with heat-stable α-amylase, protease and amyloglucosidase, and then 4 times the amount of ethanol was added to form a precipitate. The precipitate was washed with ethanol and acetone, dried, and weighed. The protein and ash content in the precipitate after weighing was measured, and the dietary fiber content was measured by subtracting from the weight of the precipitate.

[Measurement of glutamic acid content]
Each tomato-containing food and drink produced was centrifuged, and the supernatant after centrifugation was diluted 2 to 10 times, and the immobilized enzyme electrode biosensor (BF-5, glutamic acid measurement electrode used, Oji The glutamic acid content was measured by a measuring instrument company).

[Heat treatment]
200 mL each of tomato juices of the test products 41 to 44 were filled in glass containers, and heating was started. What was kept for 30 minutes after reaching 95 ° C. and then cooled in running water was regarded as a heat treatment group. Control product 5 was only filled into a container.

〔sensory evaluation〕
About each manufactured tomato containing food-drinks, sensory evaluation by five skilled panels was implemented. The criteria for sensory evaluation are shown below.

(Mellowness)
×: The control product has a milder flavor. Δ: The control product and the test product have the same mellowness. ○: The test product has a milder flavor than the control product. ◎: The control product has a milder flavor. The test product has a milder flavor

(Blue smell)
×: The test product has a stronger blue odor than the control product. △: The blue odor of the control product and the test product is the same. ○: The test product has a slightly less blue odor. Compared to the test product, the smell of blue odor is weaker

(Odor smell)
×: The oily flavor of the test product is stronger than that of the control product. Δ: The oily flavor of the test product is slightly stronger than the control product. ○: The oily smell of the control product and the test product is equivalent. Compared to the control product, the test product has a weaker oily flavor.

(Comprehensive evaluation)
X: Flavor of control product is more preferable Δ: Flavor of control product and test product is equivalent ○: Flavor of test product is slightly more preferable than control product ◎: Flavor of test product is better than control product preferable

  In the evaluation criteria, “control product” means control product 1 for test products 1 to 16, control product 2 for test products 17 to 24, control product 3 for test products 25 to 32, and test products 33 to 40. The control product 4 and the test products 41 to 44 are the control product 5. Control products 1-5 did not add 9-oxo-ODA and 13-oxo-ODA.

〔result〕
The results are shown in Tables 1-4.

  In a tomato-containing beverage (tomato juice, tomato paste diluted solution) containing 0.35 ppm or more of ketooctadecadienoic acid, a blue odor flavor was reduced as compared with a control product not containing ketooctadecadienoic acid. Similarly, the tomato-containing food (tomato puree) containing 3 ppm or more of ketooctadecadienoic acid had a reduced blue-flavored flavor as compared with the control product without addition of ketooctadecadienoic acid.

Claims (6)

Containing 0.35 ppm or more of ketooctadecadienoic acid,
A tomato-containing beverage having a Brix of 0.4% (W / V) or more.   The tomato-containing beverage according to claim 1, which is packed in a container.   Functionality to reduce blood triglycerides after meals, functionality to improve dietary habits of people who tend to eat fat-rich foods, functionality to lower blood triglycerides, reduce blood triglycerides Functionality, functionality that helps improve dietary habits of those with high blood triglyceride levels and those who are concerned, functionality that promotes fat burning and helps reduce body fat, prevents or improves obesity Function to suppress the increase in blood glucose level, the function to suppress the increase in cholesterol, the function to prevent angina pectoris and myocardial infarction, the function to prevent metabolic syndrome, the function to suppress or improve inflammation The tomato-containing beverage according to claim 1 or 2, wherein the beverage has at least one functionality selected from the group consisting of the functionality and the functionality of preventing or improving rough skin due to the improvement of the barrier function of the epidermis. Containing 3 ppm or more of ketooctadecadienoic acid,
A tomato-containing food having a Brix of 0.4% (W / V) or more.   The tomato-containing food according to claim 4, which is packed in a container.   Functionality to reduce blood triglycerides after meals, functionality to improve dietary habits of people who tend to eat fat-rich foods, functionality to lower blood triglycerides, reduce blood triglycerides Functionality, functionality that helps improve dietary habits of those with high blood triglyceride levels and those who are concerned, functionality that promotes fat burning and helps reduce body fat, prevents or improves obesity Function to suppress the increase in blood glucose level, the function to suppress the increase in cholesterol, the function to prevent angina pectoris and myocardial infarction, the function to prevent metabolic syndrome, the function to suppress or improve inflammation The tomato-containing food according to claim 4 or 5, wherein the food contains at least one function selected from the group consisting of a function and a function of preventing or improving rough skin due to improvement of the barrier function of the epidermis.