JP2017063736A - Method for suppressing umami of carrot juice, method for producing carrot juice, carrot juice, and carrot beverage juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, in order to improve the sharpness of the aftertaste of carrot juice, a method for suppressing umami of carrot juice, a method for producing said carrot juice, and a carrot beverage juice using said carrot juice.SOLUTION: Provided is a method for suppressing umami of carrot juice and a method for producing said carrot juice by: washing carrots with water, subjecting to peeling off, square-cutting into 2 cm square, and blanching, at 65 degrees or more, the square-cut carrot in an acidic aqueous solution at pH of 2.6 or less; and squeezing the blanched square-cut carrots by a 2-screw rotary type extruder, and filtering the squeezed liquid, as well as provided is a carrot beverage juice using said carrot juice.EFFECT: The carrot juice increases in umami as the blanching temperature increases, and as the umami increases, the sharpness of the aftertaste gets worse. However, from the standpoint of enzyme deactivation, it is necessary to carry out blanching at 60°C or higher.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a method for suppressing the taste of carrot juice, a method for producing carrot juice, carrot juice, and carrot juice.

  Vegetable drinks are widely accepted in Japan, and the market size is over 100 billion yen. Examples of vegetable beverages include vegetable concentrates, vegetable mix concentrates, and vegetable fruit mix juices. One reason for the wide acceptance of vegetable drinks is their ease of drinking. Vegetable drinks are easy to drink because their main ingredient is carrot juice. Various methods for producing carrot juice are known, and are specifically as follows.

  Patent Document 1 discloses a method for producing carrot juice, and its purpose is to prevent aggregation of carrot juice. The structure of the said manufacturing method is peeling, blanching (boiling), crushing, and squeezing. The blanching is performed within 12 hours from the peeling. The blanching temperature is 60 to 80 degrees.

  Patent Document 2 discloses a method for producing carrot juice, the purpose of which is removal of nitrate nitrogen (for example, nitrate ions). This is because nitrate nitrogen is an undesirable substance. The configuration of the manufacturing method is cutting and branching. Cut the carrot to expose the carrot core. At the time of branching, it is the exposed core that is in contact with the branching water, from which nitrate nitrogen is eluted and removed. The blanching temperature is 60 to 100 degrees.

Japanese Patent No. 3362247 Japanese Patent No. 3771919

  The problem to be solved by the present invention is to improve the aftertaste of carrot juice. In the background art, the branching temperature is 60 ° C. or more from the viewpoint of enzyme deactivation. On the other hand, the umami of carrot juice increases as the blanching temperature rises. If the umami is strong, the aftertaste becomes worse. Umami affects the aftertaste.

  The inventors of the present application focused on the amount of guanylic acid produced. Umami is exhibited because glutamic acid and guanylic acid work synergistically. In order to suppress the formation of guanylic acid, the inventors of the present application have intensively studied and found out the pH of carrot juice. It is the pH of blanching water that affects the pH of this carrot juice. Based on such a mechanism, the present invention is defined as follows.

  In the method for suppressing the taste of carrot juice according to the present invention, the temperature at which the carrot is branched is 65 degrees or more. The medium used in the branch is an acidic aqueous solution. The acidic aqueous solution has a pH of 2.6 or less, and preferably 2.5 or less.

  The structure of the method for producing carrot juice according to the present invention is blanching and squeezing. The temperature for branching the carrot (branching temperature) is 65 degrees or more. Carrot juice is obtained by squeezing the branched carrot. In the branch, the carrot is immersed in an acidic aqueous solution. The acidic aqueous solution has a pH of 2.6 or less, and preferably 2.5 or less. Here, “squeezing” refers to a step of obtaining carrot juice, and what is contained therein is so-called solid-liquid separation.

  The present invention enables the supply of carrot juice with improved aftertaste.

Flow chart of a method for producing carrot juice according to the present embodiment Relationship diagram between blanching temperature and guanylic acid concentration of carrot juice according to the present embodiment Relationship diagram between pH and guanylic acid concentration in carrot juice according to the present embodiment

<Outline of carrot juice production method according to the present embodiment>
FIG. 1 shows a flow of a method for producing carrot juice according to the present embodiment. The carrot juice manufacturing method according to the present embodiment (hereinafter referred to as “the present manufacturing method”) is composed of scooping (S10), peeling (S20), cutting (S30), blanching (S40), crushing (S50), squeezing (S60), blending (S70), and sterilization and filling (S80).

<Totori (S10)>
The purpose of removing carrots is to avoid blue odor. It is a blue odor caused by the ingredients contained in this cocoon. The method of removing the wrinkles may be a known method regardless of whether it is manual or automatic.

<Peeling (S20)>
The purpose of peeling carrot skin is to avoid blue odor. The ingredients contained in this epidermis cause a blue odor. The peeling method may be a known method regardless of whether it is manual or automatic. The carrot is preferably washed before peeling. Furthermore, the means for washing carrots is not limited to water, but may be warm water or steam. Thus, the purpose of heat-washing carrots is to prevent color tone deterioration of carrot juice.

<Cutting (S30)>
The purpose of cutting the peeled carrot is to suppress residual material. It is in the carrot core that the residual material is unevenly distributed. That is, when the carrot is cut, its core is exposed. The present specification incorporates the contents of Japanese Patent No. 3771919 for specific description of cutting.

<Branching (S40)>
The purpose of branching the peeled carrot is to deactivate the enzyme. From this viewpoint, the time for branching the peeled carrot is within 24 hours after peeling, and preferably within 12 hours after peeling. A method of branching the peeled carrot is a warm bath. Here, the warm bath means soaking in warm water. Moreover, what is used with the said warm bath is acidic aqueous solution, The detail is mentioned later. In the following description, the blanching temperature refers to the temperature at which the branched carrot reaches. “Carrot” in this definition is more specifically the interior of a carrot, and even more specifically the center of a carrot. The blanching temperature and the temperature of blanching water (acidic aqueous solution) match or substantially match. The value of the blanching temperature will be described later.

<Crush (S50)>
The purpose of crushing the branched carrot is to improve the texture and improve the yield of β-carotene. A method of crushing the branched carrot may be a known method, and specifically, grinding, crushing, or the like.

<Squeezing (S60)>
What is obtained by squeezing crushed carrots is juice and koji. It is the contents of Japanese Patent No. 3771919 that this specification takes in for a specific description of such juice.

<Formulation (S70)>
Carrot juice is obtained by blending squeezed juice and crushed carrots. The purpose of blending is to provide a texture. From this viewpoint, the blending ratio may be appropriately determined. However, if the texture is unnecessary, the ratio of crushed carrots may be zero. In other words, it is the juice itself that “carrot juice” does not exclude.

<Sterilization and filling (S80)>
In addition to the above, the present manufacturing method appropriately employs sterilization and filling. These methods may be known methods such as a hot pack (Japanese Patent Publication No. 7-85708).

<Branching temperature>
In this production method, from the viewpoint of enzyme deactivation, the blanching temperature is 65 ° C. or higher, preferably 70 ° C. or higher, and more preferably 75 ° C. or higher. On the other hand, the umami of carrot juice increases as the blanching temperature rises. If the umami is strong, the aftertaste becomes worse. Umami affects the aftertaste. Moreover, the reason why it exhibits umami is that glutamic acid and guanylic acid work synergistically. Therefore, the inventors of the present application focused on the amount of guanylic acid produced. That is, when the production amount of the guanylic acid is suppressed, the umami is suppressed and the aftertaste is improved.

<PH of carrot juice>
In order to suppress the production of guanylic acid, the inventors of the present application focused on the pH of carrot juice. The pH of the carrot juice obtained by this production method is 5.1 or less, whereby the amount of guanylic acid produced is sufficiently suppressed. On the other hand, when the pH of the carrot juice exceeds 5.1, the amount of guanylic acid produced is not sufficiently suppressed. However, in carrot juice, when the pH falls below 4.0, the sourness becomes strong. A means for weakening sourness is a pH adjuster, and examples thereof include sodium bicarbonate and sodium citrate. That is, the pH of the carrot juice is preferably 4.0 or more and 5.1 or less.

<Acid aqueous solution>
In this production method, the pH of the carrot juice is 5.1 or less because the pH of the acidic aqueous solution is adjusted during blanching. By adjusting the pH of the acidic aqueous solution to 2.6 or less, the pH of the carrot is sufficiently lowered. The pH of the acidic aqueous solution is preferably 2.5 or less, more preferably 2.4 or less, and still more preferably 2.2 or less. That is, what can be reduced in blanching is the carrot soaking time. In this production method, the acid used in the acidic aqueous solution may be suitable for food, and examples thereof include citric acid, malic acid, acetic acid, and lactic acid. From the viewpoint of flavor, citric acid is preferred.

<Preparation method of Example 1>
A commercially available carrot was washed with water and peeled. The peeled carrot was cut into 2 cm squares. Boiled (branched) chopped carrots are in an aqueous citric acid solution. Boiled chopped carrots were crushed with a cutter mixer and squeezed with a biaxial rotating extruder. The obtained juice was filtered through a mesh (aperture 500 μm) to obtain a carrot juice. For the purpose of enzyme deactivation, the obtained carrot juice was hot-packed into PET bottles. In the above, the citric acid aqueous solution was adjusted to pH 2.4. The temperature of the citric acid aqueous solution was 65 degrees. The blanching temperature and the hot water bath temperature (temperature of the citric acid aqueous solution) were matched. For example, when boiled chopped carrots, the temperature of the citric acid aqueous solution was set to 65 degrees, and the center temperature of the chopped carrots was set to 65 degrees. That is, the end point of blanching was set to the time when the center temperature of the cut carrot reached 65 ° C. of the aqueous citric acid solution.

<Preparation method of Example 2>
It was the same as Example 1 except that the temperature (branching temperature) of the citric acid aqueous solution was set to 70 degrees.

<Preparation method of Example 3>
The same as Example 1 except that the temperature of the aqueous citric acid solution (branching temperature) was 75 degrees.

<Preparation Method of Example 4>
It was the same as Example 1 except that the temperature (branching temperature) of the citric acid aqueous solution was set to 80 degrees.

<Preparation Method of Example 5>
The same as Example 1 except that the temperature of the aqueous citric acid solution (branching temperature) was 85 degrees.

<Preparation Method of Example 6>
The procedure was the same as Example 3 except that the pH of the citric acid aqueous solution was 2.6.

<Preparation method of Example 7>
Example 3 was repeated except that the pH of the citric acid aqueous solution was 2.2.

<Preparation Method of Example 8>
Example 3 was repeated except that the pH of the aqueous citric acid solution was 2.0.

<Preparation Method of Example 9>
Example 3 was repeated except that the pH of the aqueous citric acid solution was 1.7.

<Preparation Method of Comparative Example 1>
The same as Example 1 except that the temperature of the citric acid aqueous solution (branching temperature) was 60 degrees.

<Method for preparing control sample>
In confirming the umami suppression effect, a sample branched in tap water was prepared instead of the citric acid aqueous solution used in Examples 1 to 9 and Comparative Example 1, and used as a control sample. In evaluating the umami of the example samples, sensory evaluation was performed by comparison with this control sample. In preparing samples for sensory evaluation, Brix and acidity of each sample were adjusted as appropriate using a 20% aqueous citric acid solution and distilled water.

<Measurement of sugar content>
The sugar content (Brix) measuring instrument employed in this measurement is a precision Abbe refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 degrees.

<PH>
The pH measuring instrument employed in this measurement is a pH meter (manufactured by pH METER F-52 HORIBA). The product temperature at the time of measurement was 20 degrees.

<Measurement of acidity>
The acidity measurement method employed in this measurement was a neutralization titration method using a 0.1N sodium hydroxide standard solution, and the acidity was calculated by converting the titration value to citric acid equivalent.

<Measurement of glutamic acid>
The measurement method of glutamic acid employed in this measurement is the HPLC method. The apparatus configuration is as follows. The details of the measurement conditions are as described in “Bioanalytical method” which is an application attached to the high-speed amino acid analyzer. As the measurement sample, a sample diluted with 3% (w / w) sulfosalicylic acid and filtered (ADVANTEC TOYO DICMIC-25CS Cellulose Acetate 0.45 μm HYDROPHILIC) was used.

Measuring device: High-speed amino acid analyzer L-8800A (Hitachi)
Ammonia filter column: # 2650L (inner diameter: 4.6 mm × 60 mm)
(Hitachi, Ltd.)
Analysis column: # 2622 (inner diameter: 4.6 mm × 60 mm)
(Hitachi, Ltd.)
Guard column: # 2619 (inner diameter: 4.6 mm × 60 mm)
(Hitachi, Ltd.)
Mobile phase: Lithium citrate buffer Reaction solution: Ninhydrin solution Detection wavelength: 570 nm
<Guanyl acid>
The method for measuring guanylic acid employed in this measurement is the HPLC method. The apparatus configuration and measurement conditions are as shown below. In addition, what filtered the filter (ADVANTEC TOYO DICMIC-25CS Cellulose Acetate 0.45 micrometer HYDROPHILIC) was used for the measurement sample.

Measuring device High-performance liquid chromatograph Chromamaster series (Hitachi)
Autosampler: Model 5210
Pump: Model 5110
Column oven: Model 5310
UV-VIS detector: Model 5420
Measurement conditions Column: Develosil RPAQUEOUS AR-5
[Stationary phase: C30 (triacontyl group), particle size: 5 μm)] 4.6 mm × 250 mm (Nomura Chemical Co., Ltd.)
Mobile phase (solution A): 100 mM phosphate buffer pH 2.5
Mobile phase (liquid B): 90% acetonitrile
Acetonitrile: Ultrapure water = 9: 1 (volume ratio)
Gradient condition: Linear ratio in which the B liquid ratio is 0% after 0 to 5 minutes, 7.5% until 25 minutes, 20% after 25.1 to 28 minutes, and 0% until 28.1 to 32 minutes Gradient flow rate: 1.0 ml / min
Detection wavelength: 254 nm
Column temperature: 35 degrees Sample injection amount: 10 μL
Analysis time: 35 minutes / sample <Sensory evaluation>
For sensory evaluation, Examples 1 to 9 and Comparative Example 1 were each set as one test category, and a two-point identification method was used to determine the discrimination between each test category and the control sample. The evaluation was performed on one selected trained panel at room temperature. In addition, the panel shows that the sensory difference that can be felt in the samples of each test category in the preliminary evaluation is umami, that there is no difference in other sweetness, sourness, aroma, etc. I felt that umami was weaker and that the crispness of the aftertaste was better enough to feel less umami, so I went to this evaluation. In this evaluation, sample information was not disclosed on the panel, and repeated evaluation was performed 5 times per test category. At that time, a sample with a strong taste (control sample) was answered. Discrimination was judged by a significant difference test (risk rate 5%) based on the results of five repeated tests. The answer regarding umami is “no difference” when no difference is felt between two samples in one test category, and when there is a difference, it is relative to one of the samples judged to have strong umami. In the evaluation, a description method of “slightly weak, weak, very weak” was adopted.

<Measurement results and sensory evaluation results>
Table 1 shows the measurement results of Brix, pH, acidity, and glutamic acid and guanylic acid in Examples 1 to 9 and Comparative Example 1. On the other hand, Table 2 shows the results of adjusting Brix and acidity of Examples 1 to 9 and Comparative Example 1 and each control sample for sensory evaluation. From the results shown in Table 1 and Table 2, in each of the examples and comparative examples, the glutamic acid content is not significantly changed compared to each control category, but the guanylic acid content is low in any category. It became. FIG. 2 shows the graphs of Examples 1 to 5 and Comparative Example 1 among the guanylic acid contents in Table 2. On the other hand, FIG. 3 shows graphs of Examples 6 to 9 in the guanylic acid content in Table 2. Further, Table 3 shows the results of sensory evaluation of each sample shown in Table 2. From these, Examples 1 to 9 can be distinguished from a control sample having a significantly high umami taste at a risk rate of 5%, and the umami is suppressed as compared with the control. It was confirmed that the sharpness was good.

<Discussion>
From the results of Examples 1 to 5 and Comparative Example 1, in the section where the branching temperature in the citric acid aqueous solution was 60 degrees (Comparative Example 1), the difference in taste from the control sample could not be confirmed, but citric acid In the segment (Examples 1 to 5) where the blanching temperature in the aqueous solution was 65 ° C. or higher (Examples 1 to 5), the effect of suppressing umami relative to the control sample was confirmed. On the other hand, from the results of Examples 6 to 9, it was confirmed that the lower the pH of the carrot juice obtained after blanching, the lower the guanylic acid content, resulting in an umami-inhibiting effect. Regarding glutamic acid, no significant difference from the control sample could be confirmed in any category. Based on the above, in the present invention, by controlling the blanching temperature and pH, the production of guanylic acid in carrots during blanching is suppressed, the umami of the resulting carrot juice is suppressed, and the aftertaste is improved I found out that Specifically, the branching temperature of the carrot is 65 ° C. or more, and the branching is performed in the acidic aqueous solution until the internal temperature of the carrot reaches the warm bath temperature. This is because, as one factor, guanylate synthase and degrading enzymes contained in carrots contribute, and these are controlled by temperature and pH. The lower the pH, the more degrading enzymes are more active than synthesizing enzymes. For example, it is caused by the increase in activity or the decrease in the activities of both the degrading enzyme and the synthase.

<Physical properties of carrot juice>
Based on Table 2, the carrot juice obtained by this production method is defined. (1) The pH of the carrot juice is 3.1 to 4.6, and the guanylic acid content is 0.38 mg%. To 0.44 mg%, or (2) its pH is 4.7 to 5.1, and its guanylic acid content is 0.18 mg% to 0.21 mg%. . When the raw material of carrot juice (Japanese Agricultural Standard) is the carrot juice (regardless of whether it is straight juice or concentrated reduction), the carrot juice is defined as follows: (1) The pH of the carrot juice is 3 0.1 to 4.6, and the guanylic acid content is 0.38 mg% to 0.44 mg%, or (2) the pH is 4.7 to 5.1, and The guanylic acid content is 0.18 mg% to 0.21 mg%.

<Container>
The carrot juice according to the present invention is packed in various containers. Examples include paper containers, PET containers and cans (160 ml cans, 190 ml cans, 350 ml cans, Ito cans, drum cans, etc.). The labeling of the container follows the law, but if it is a carrot juice for household use, it means "carrot juice" or "carrot mixed juice" (Japanese Agricultural Standard), high sweetness, It is to the effect. These are mainly displayed on paper containers, PET containers and cans (160 ml cans, 190 ml cans, 350 ml cans). On the other hand, if it is for business use (industrial use), it is compatible with “carrot juice” or “carrot mixed juice” (above, Japanese Agricultural Standard), high sweetness, sharpness, For industrial use). These are displayed mainly for Ito cans and drums.

  A field in which the present invention is useful is the production and sale of carrot juice-containing beverages such as carrot juice and carrot mixed juice (Japan Agricultural Standard).

Claims (13)

A method for suppressing the taste of carrot juice,
The temperature at which the carrot branches is 65 degrees or more, and
The medium used in the branch is an acidic aqueous solution,
about. The method of claim 1, wherein
The acidic aqueous solution has a pH of 2.6 or less.
about. The method of claim 1, wherein
The acidic aqueous solution has a pH of 2.5 or less.
about. In the method in any one of Claims 1 thru | or 3,
The acidic aqueous solution is a citric acid aqueous solution.
about. A method for producing carrot juice, the structure of which is as follows:
It is a carrot that is branched, its temperature is above 65 degrees, and what is squeezed is a branched carrot, so that it is the carrot juice that is obtained.
In the branch, the carrot is immersed in an acidic aqueous solution.
about. In the manufacturing method of Claim 5,
The acidic aqueous solution has a pH of 2.6 or less.
about. In the manufacturing method of Claim 5,
The acidic aqueous solution has a pH of 2.5 or less.
about. In the manufacturing method in any one of Claim 5 thru | or 7,
The acidic aqueous solution is a citric acid aqueous solution.
about. In the manufacturing method in any one of Claims 5 thru | or 8,
PH of the carrot juice is 5.1 or less,
about. Carrot juice,
Its pH is 3.1 to 4.6, and its guanylic acid content is 0.38 mg% to 0.44 mg%,
thing. Carrot juice,
Its pH is 4.7 to 5.0, and
The guanylic acid content is 0.18 mg% to 0.21 mg%,
thing. Carrot juice,
Its pH is 3.1 to 4.6, and its guanylic acid content is 0.38 mg% to 0.44 mg%,
thing. Carrot juice,
Its pH is 4.7 to 5.0, and
The guanylic acid content is 0.18 mg% to 0.21 mg%,
thing.