JP2017070233A - Processed tomato product and tomato for use therein - Google Patents
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- 241000227653 Lycopersicon Species 0.000 title abstract 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 73
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 73
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- 239000002994 raw material Substances 0.000 claims abstract description 3
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- 241000894007 species Species 0.000 claims description 9
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- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
本発明が関係するのは、トマト加工品及びそれに用いるトマトである。 The present invention relates to processed tomato products and tomatoes used therefor.
トマトは、世界中で食される緑黄色野菜である。トマトの用途の一つは生食である。そのようなメニューを例示すると、サラダ等の惣菜である。人々が好んで食すトマトは、より甘味の強いフルーツトマトである。近年では、ゼリーやケーキ等のデザートにもトマトの用途は拡大している。このようなトマトの用途拡大において求められるのは、従来の食味を改良することである。 Tomato is a green-yellow vegetable eaten all over the world. One use of tomatoes is raw food. An example of such a menu is a side dish such as a salad. The tomatoes that people prefer to eat are the sweeter fruit tomatoes. In recent years, the use of tomatoes has expanded to desserts such as jelly and cakes. What is required in such expanded use of tomatoes is to improve the conventional taste.
トマトの甘味を強化する手段はいくつか知られている。具体的には、水切り栽培（非特許文献１、２）、根域制限栽培（非特許文献３）、養液栽培（非特許文献４）がある。これら手段による効果は、単純にトマト果実の糖度を上昇させることである。 Several means are known for enhancing the sweetness of tomatoes. Specifically, there are drainage cultivation (Non-Patent Documents 1 and 2), root-zone limited cultivation (Non-Patent Document 3), and nutrient solution cultivation (Non-Patent Document 4). The effect of these means is simply to increase the sugar content of tomato fruit.
トマトの食味を決定する要素の一つは、糖の構成である。果糖（フルクトース）は甘味が強いが、感じる時間は短い。つまり、後味の切れが早い。ブドウ糖（グルコース）は甘味を感じる時間は長いが、甘味の強度は弱い。ショ糖（スクロース）は果糖に比べて甘味は劣るが、長時間甘味を持続する（非特許文献５）。現在、流通されるトマトのショ糖含量は、検出されないか、痕跡程度であり、ショ糖特有の後引く甘味を感じない。 One factor that determines the taste of tomatoes is the sugar composition. Fructose has a strong sweet taste, but feels short. In other words, the aftertaste is quick. Glucose (glucose) feels sweet for a long time, but the intensity of sweetness is weak. Sucrose (sucrose) is inferior in sweetness to fructose, but maintains sweetness for a long time (Non-patent Document 5). Currently, the sucrose content of tomatoes in circulation is not detected or is trace, and does not feel the subsequent sweetness characteristic of sucrose.
一般的に流通するトマトは、栽培種のソラナム・リコペルシカム(Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ)である。栽培種トマトに蓄積する糖は、果糖とブドウ糖である。他方、トマトにおいて知られるのは、野生種である。野生種の緑色果実種に確認されている性質は、生育過程におけるショ糖の蓄積である。ショ糖蓄積能を有する野生種の一つは、ソラナム・クミエルスキー（Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ）である。ショ糖蓄積能の由来は、当該種のインベルターゼ遺伝子である。インベルターゼとは酵素であって、その作用は、ショ糖を加水分解し果糖とブドウ糖を生成することである。当該種のインベルターゼ活性は低い。すなわち、ショ糖が分解されず蓄積し易い。しかしながら、一般的に知られるのは野生種トマトは食には適さないことである。 A commonly distributed tomato is the cultivated variety Solanum lycopersicum. The sugars that accumulate in cultivated tomatoes are fructose and glucose. On the other hand, what is known in tomato is the wild species. A property that has been identified in wild green fruit species is the accumulation of sucrose during the growth process. One of the wild species having the ability to accumulate sucrose is Solanum chmielskii. The origin of the ability to accumulate sucrose is the invertase gene of the species. Invertase is an enzyme, and its action is to hydrolyze sucrose to produce fructose and glucose. Such invertase activity is low. That is, sucrose is easy to accumulate without being decomposed. However, it is generally known that wild tomatoes are not suitable for food.
本発明が解決しようとする課題は、トマト加工品における甘味の改善である。一般的に流通しているトマトに含有される糖類は、果糖とブドウ糖である。果糖の甘味は強いが、長時間の甘味を感じない。そのような甘味の持続性が影響するのは、トマト加工品（サラダ、デザート、ジュース等）の風味である。すなわち、トマトの甘味が持続しないと、トマト加工品の風味も芳しくない。以上の観点から求められるのは、トマトであって、後味に強く甘味を感じさせるものである。 The problem to be solved by the present invention is to improve sweetness in processed tomato products. The sugars contained in tomatoes that are generally distributed are fructose and glucose. Fructose has a strong sweet taste, but does not feel sweetness for a long time. It is the flavor of processed tomato products (salad, dessert, juice, etc.) that affects the persistence of such sweetness. That is, unless the sweetness of tomatoes is sustained, the flavor of processed tomato products is not good. What is required from the above viewpoint is tomato, which has a strong aftertaste and a sweet taste.
本願発明者らが鋭意検討して見出したのは、トマトにショ糖を含有させ、且つ果実中の酸に対するショ糖含量を高くすることによって、トマトの甘味が改質されるという点である。 The inventors of the present application have found that the sweetness of tomato is improved by adding sucrose to tomato and increasing the sucrose content with respect to the acid in the fruit.
本発明に係るトマト加工品の原材料は、トマトであって、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ、であり、Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ由来のインベルターゼ遺伝子が起因してショ糖蓄積能が発現しており、酸度（％）に対するショ糖含量（ｗ／ｗ％）の比は、１．８以上である。 The raw material of the processed tomato product according to the present invention is tomato, which is Solanum lycopersicum, and exhibits the ability to accumulate sucrose due to the invertase gene derived from Solanum chmielewskii, and the sucrose content relative to the acidity (%) The ratio (w / w%) is 1.8 or more.
本発明に係るトマトは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ、であり、Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ由来のインベルターゼ遺伝子が起因してショ糖蓄積能が発現しており、酸度（％）に対するショ糖含量（ｗ／ｗ％）の比は、１．８以上である。 The tomato according to the present invention is Solanum lycopersicum, and the sucrose accumulation ability is expressed due to the invertase gene derived from Solanum chmielewskii, and the ratio of sucrose content (w / w%) to acidity (%) is 1.8 or more.
本発明に係るトマトの生産方法の構成は以下の工程であって、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍに導入されるのは、Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ由来のインベルターゼ遺伝子であり、それによって得られるのは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍであって、ショ糖蓄積能が発現したもの（以下、「第２のＳｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ」という。）であり、繰り返し交雑されるのは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ、及び前記第２のＳｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍであり、それによって得られるのは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍであって、その酸度（％）に対するショ糖含量（ｗ／ｗ％）の比が１．８以上であるもの、である。 The structure of the method for producing tomatoes according to the present invention is as follows. The invertase gene derived from Solanum chyliewskii is introduced into Solanum lycopersicum, and the Solanum lycopersicum is obtained by Solanum lycopersicum. A sugar accumulation ability is expressed (hereinafter referred to as “second Solanum lycopersicum”), and it is Solanum lycopersicum and the second Solanum lycopersicum that are crossed repeatedly. Solanum lycopersicum having a ratio of sucrose content (w / w%) to acidity (%) of 1.8 or more.
本発明が提供するのは、トマト加工品及びそれに用いるトマトであって、後味に強く甘味を感じるものである。 The present invention provides a processed tomato product and a tomato used therefor, which has a strong aftertaste and a sweet taste.
＜トマトのショ糖蓄積能付与＞
ショ糖蓄積能を有する野生種トマトの一つは、ソラナム・クミエルスキー（Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ）である。ショ糖蓄積能の由来は、当該種のインベルターゼ遺伝子である。インベルターゼとは酵素であって、その作用は、ショ糖を加水分解し果糖とブドウ糖を生成することである。当該野生種のインベルターゼ活性は低く、ショ糖が分解されずに蓄積し易い。
<Providing tomato sucrose accumulation ability>
One of the wild type tomatoes having sucrose accumulation ability is Solanum chmielskii. The origin of the ability to accumulate sucrose is the invertase gene of the species. Invertase is an enzyme, and its action is to hydrolyze sucrose to produce fructose and glucose. The invertase activity of the wild species is low, and sucrose is likely to accumulate without being decomposed.
栽培種トマトにインベルターゼ遺伝子を導入する方法は、野生種トマトとの交雑である。ショ糖を蓄積する形質は、劣勢形質である。つまり、交雑によって作出されたトマトがショ糖蓄積能を保有する頻度は極めて低く、確認手段は、成体まで栽培を進める必要がある。そこで、当該形質が導入されたかを確認する手段の説明として本願明細書が取り込むのは、特許第２８１２８６２号公報の内容である。 A method for introducing the invertase gene into cultivated tomatoes is crossing with wild tomatoes. The trait that accumulates sucrose is a recessive trait. That is, the frequency with which tomatoes produced by crossing possess sucrose accumulation ability is extremely low, and it is necessary for the confirmation means to advance cultivation to adults. Therefore, it is the content of Japanese Patent No. 2812862 that this specification takes in as an explanation of means for confirming whether or not the character has been introduced.
＜トマトの食味向上手段＞
野生種のインベルターゼ遺伝子を導入したトマトが獲得するのはショ糖蓄積能である。しかしながら、一つの栽培種トマトにショ糖蓄積能を導入したのみでは、ショ糖は感じ難く、食味不充分である。食味向上の為に必要なのは、別の戻し親である。別の戻し親とは、栽培種トマトである。ここで選定される戻し親とは、所望の食味品質を有するトマトである。これら二つの親品種より、ショ糖が感じられるトマトが得られる。食味向上する為に、更に、別の戻し親を利用しても良い。
<Taste improvement means of tomato>
A tomato introduced with a wild type invertase gene acquires the ability to accumulate sucrose. However, if sucrose accumulation ability is introduced into one cultivated tomato, it is difficult to feel sucrose and the taste is insufficient. What is needed to improve the taste is another return parent. Another return parent is cultivated cultivated tomato. The return parent selected here is a tomato having a desired taste quality. From these two parent varieties, tomatoes with sucrose can be obtained. In order to improve the taste, another return parent may be used.
＜トマトの酸度に対するショ糖の含有割合＞
従来、トマトの品種改良が行われたのは、野生種トマトの食味が劣る為である。代表的な特徴を例示すると、酸度に比べて糖の含量が低い。つまり、その味は酸っぱい。野生種トマトと栽培種トマトから得られた雑種第１代は、野生種の形質を多く遺伝し、食用には適さない。極端にいえば、ショ糖蓄積形質以外は、栽培種の形質を保持するトマトであることが好ましい。
<Concentration of sucrose to acidity of tomato>
Conventionally, the variety of tomatoes has been improved because the taste of wild tomatoes is poor. To exemplify typical characteristics, the sugar content is lower than the acidity. In other words, the taste is sour. The first hybrid obtained from wild tomatoes and cultivated tomatoes inherits many traits of wild species and is not suitable for food. Extremely speaking, it is preferably a tomato that retains the characteristics of the cultivated species other than the sucrose-accumulating characteristics.
インベルターゼ遺伝子が導入され、ショ糖蓄積能を獲得したトマトについては、栽培種トマトへの繰り返し交雑を行う。使用する戻し親（栽培種トマト）は、野生種に比べて食味や栽培適性が優れたものである。本発明においては、酸度に対するショ糖の含有割合を高める為に、糖の含有量の高いトマト、及び酸度の含有量が低い品種を選定することができる。糖の含有量の高いトマトとは、いわゆる高糖度トマトである。例示すると、桃太郎Ｔ−９３、あいこ、アメーラ（登録商標）等である。尚、本発明に係る方法において生産されたトマトを親品種として利用し、更なる後代を育成することもできる。それにより、当該甘味の改質に加え、所望の生産性を高めることができる。 Tomatoes that have been introduced with the invertase gene and have acquired sucrose accumulation ability are repeatedly crossed to cultivated tomatoes. The return parent (cultivated tomato) to be used is superior in taste and cultivation aptitude as compared to the wild type. In the present invention, in order to increase the content ratio of sucrose with respect to acidity, a tomato with a high sugar content and a variety with a low acidity content can be selected. A tomato with a high sugar content is a so-called high sugar content tomato. Illustrative examples include Momotaro T-93, Aiko, Amera (registered trademark), and the like. In addition, the tomato produced in the method according to the present invention can be used as a parent variety, and further progenies can be cultivated. Thereby, in addition to the sweet taste modification, desired productivity can be enhanced.
本発明に係るトマトに含有される糖類は、ブドウ糖、果糖、及びショ糖である。これら糖類が呈するのは、甘味である。３種の糖類における甘味強度は、果糖、ショ糖、ブドウ糖の順である。甘味を長く感じるのは、ブドウ糖、ショ糖、果糖の順である。このことから、本発明におけるトマトの特長は、後味に強く甘味を感じる点である。ショ糖を含有しても酸度に対して割合が低ければ、ショ糖の甘味を感じにくい。本発明に係るトマトの酸度に対するショ糖含量との比は、１．８以上である。これにより、酸味よりもショ糖の甘味を感じられる。 The sugars contained in the tomato according to the present invention are glucose, fructose, and sucrose. These sugars exhibit sweetness. The sweetness intensity of the three saccharides is in the order of fructose, sucrose, and glucose. It is glucose, sucrose, and fructose in that order that feels sweetness for a long time. From this, the feature of the tomato in the present invention is that it has a strong aftertaste and feels sweet. Even if it contains sucrose, if the ratio is low with respect to acidity, it is difficult to feel the sweetness of sucrose. The ratio of the sucrose content to the acidity of the tomato according to the present invention is 1.8 or more. Thereby, the sweetness of sucrose can be felt rather than sourness.
＜トマトの糖含量とショ糖の割合＞
ブドウ糖、果糖、及びショ糖の総量が、５（ｗ／ｗ％）以上であり、そのうちショ糖含有割合は、２０（％）以上である。これにより、ショ糖の甘味が感じられる。より好ましくは、３０（％）以上である。これにより更に強くショ糖の甘味が感じられる。
<Tomato sugar content and sucrose ratio>
The total amount of glucose, fructose, and sucrose is 5 (w / w%) or more, and the sucrose content ratio is 20 (%) or more. Thereby, the sweetness of sucrose is felt. More preferably, it is 30 (%) or more. Thereby, the sweetness of sucrose is felt more strongly.
＜トマトの糖酸比＞
本発明に係るトマトの糖酸比は、１２（−）以上が望ましい。糖酸比とは、糖度を酸度で除した値である。糖酸比が高ければ、甘味が強い。他方、糖酸比が低ければ、酸味が強く、甘味が弱い。具体的には、Ｂｒｉｘが７．５（％）以上、酸度が０．７１（％）未満であることにおいて糖酸比が１２（−）以上であることが望ましい。これにより、トマトの甘味が強く感じられる。酸度が高いと甘味を感じにくい。酸度を構成するのは有機酸であり、例示すると、クエン酸、リンゴ酸、乳酸や酢酸等である。酸度の測定方法は、０．１Ｎ水酸化ナトリウム標準液を用いた滴定法である。酸度は、クエン酸当量に換算した値である。
<Tomato sugar acid ratio>
The sugar acid ratio of the tomato according to the present invention is desirably 12 (−) or more. The sugar acid ratio is a value obtained by dividing the sugar content by the acidity. The higher the sugar acid ratio, the stronger the sweetness. On the other hand, if the sugar acid ratio is low, the acidity is strong and the sweetness is weak. Specifically, it is desirable that the sugar acid ratio is 12 (−) or more when Brix is 7.5 (%) or more and the acidity is less than 0.71 (%). Thereby, the sweetness of tomato is felt strongly. When the acidity is high, it is difficult to feel sweetness. It is an organic acid that constitutes the acidity, and examples thereof include citric acid, malic acid, lactic acid, and acetic acid. The acidity is measured by a titration method using a 0.1N sodium hydroxide standard solution. The acidity is a value converted to citric acid equivalent.
＜トマトの用途＞
本発明に係るトマトの加工品は、搾汁、サラダ惣菜、及びデザートとして使用することができる。搾汁とは、例示するとトマトジュース、トマト含有飲料、野菜ミックスジュース等である。トマトを搾汁する詳細な説明のため、本明細書に取り込まれるのは、最新果汁・果実飲料辞典（社団法人日本果汁協会監修）の内容である。サラダ惣菜とは、当該トマトと他の野菜や食材とを合わせた調理食品である。デザートとは、ケーキや菓子の類である。
<Use of tomato>
The processed product of tomato according to the present invention can be used as a juice, a salad preparation, and a dessert. Examples of squeezed juice include tomato juice, tomato-containing beverages, and vegetable mixed juice. For the detailed explanation of squeezing tomatoes, the contents of the latest fruit juice and fruit beverage dictionary (supervised by the Japan Juice Association) are incorporated herein. The salad side dish is a cooked food that combines the tomato and other vegetables and ingredients. A dessert is a kind of cake or confectionery.
＜ショ糖含有トマトの作出＞
栽培種トマトと野生種トマト（Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ）を交配した。その交雑種より野生種のインベルターゼ遺伝子を保持する個体であることを確認（特許第２８１２８６２号公報）し、ショ糖を含有する交雑種のトマトを作出及び選抜した。選抜した個体を育成して、自家受粉を６回以上繰り返し、世代促進させた。自家受粉は目的の形質が固定される程度に数回繰り返し、得られた果実のショ糖含有トマトを親品種Ｐ１とした。
<Production of sucrose-containing tomatoes>
A cultivated tomato and a wild tomato (Solanum chmielewski) were crossed. From the hybrid, it was confirmed that it was an individual holding the wild invertase gene (Japanese Patent No. 2812862), and a hybrid tomato containing sucrose was produced and selected. The selected individuals were raised and self-pollination was repeated 6 times or more to promote generation. Self-pollination was repeated several times to the extent that the target trait was fixed, and the sucrose-containing tomato of the obtained fruit was used as the parent variety P1.
＜ショ糖含有トマトの食味向上＞
親品種Ｐ１に対し、親品種（戻し親）Ｐ２とするトマトを選定した。選定においては、ショ糖特有の甘味が感じられる、すなわち、果実中の酸度に対するショ糖含量が高まるような果実成分のトマトに着目した。具体的に、試料２乃至６に使用した戻し親Ｐ２の特性は以下の通りである。
・糖含量 ４．５（ｗ／ｗ％）
・果糖含量 ２．２（ｗ／ｗ％）
・ブドウ糖含量 ２．３（ｗ／ｗ％）
・Ｂｒｉｘ ７．０（％）
・酸度 ０．５２（％）
・糖酸比 １３．５（―）
これを戻し親Ｐ２として繰り返し交雑を行った。繰り返し交雑は、野生種のインベルターゼ遺伝子をヘテロで保有しながら、その他の形質が戻し親の保有する形質となるよう、遺伝的に固定される程度に４回以上行った。その後、同個体を自家受粉させ、野生種のインベルターゼ遺伝子をホモで保有する個体を選抜した。自家受粉は目的の形質が固定される程度に数回繰り返し、得られた果実のショ糖含有トマトを最終の選抜個体とした。表１に各種選抜個体の分析結果及び食味検査の結果を示す。各種分析方法は後述する。
<Enhancing the taste of sucrose-containing tomatoes>
Tomato variety P2 was selected for parent variety (return parent) P2. In the selection, attention was focused on tomato, a fruit component that has a sweet taste peculiar to sucrose, that is, the sucrose content increases with respect to acidity in the fruit. Specifically, the characteristics of the return parent P2 used for the samples 2 to 6 are as follows.
・ Sugar content 4.5 (w / w%)
・ Fructose content 2.2 (w / w%)
・ Glucose content 2.3 (w / w%)
-Brix 7.0 (%)
・ Acidity 0.52 (%)
・ Sugar acid ratio 13.5 (-)
This was repeated as the return parent P2 and crossed. Repeated crosses were carried out four or more times to the extent that they were genetically fixed so that the other traits would be the traits possessed by the return parent while retaining the wild-type invertase gene heterozygously. Thereafter, the individuals were self-pollinated, and individuals having a homozygous wild-type invertase gene were selected. Self-pollination was repeated several times to the extent that the target trait was fixed, and the sucrose-containing tomato of the obtained fruit was used as the final selected individual. Table 1 shows the results of analysis and taste inspection of various selected individuals. Various analysis methods will be described later.
＜糖の測定＞
本測定で採用した糖の測定器は、Ｓｈｉｍａｄｚｕ ＬＣ１０ＶＰシステム（（株）島津製作所製）である。測定条件は、カラム：Ｓｈｏｄｅｘ Ａｓａｈｉｐａｋ ＮＨ２Ｐ−５０ ４Ｅ［内径：φ４．６ｍｍ×２５０ｍｍ、昭和電工（株）製］、カラム温度：５０℃、サンプル注入量：１０μＬ、移動相：アセトニトリル／水＝７５／２５（容量比）、移動相の流速：１ｍＬ／ｍｉｎ、検出器：示差屈折計（ＲＩ検出器）である。
<Measurement of sugar>
The sugar measuring instrument employed in this measurement is Shimadzu LC10VP system (manufactured by Shimadzu Corporation). The measurement conditions were as follows: Column: Shodex Asahipak NH2P-50 4E [inner diameter: φ4.6 mm × 250 mm, manufactured by Showa Denko KK], column temperature: 50 ° C., sample injection amount: 10 μL, mobile phase: acetonitrile / water = 75 / 25 (volume ratio), mobile phase flow rate: 1 mL / min, detector: differential refractometer (RI detector).
＜Ｂｒｉｘの測定方法＞
本測定で採用したＲＩの測定器は、屈折計（ＮＡＲ−３Ｔ ＡＴＡＧＯ社製）である。測定時の品温は、２０℃であった。
<Measurement method of Brix>
The RI measuring instrument employed in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.
＜酸度の測定方法＞
本測定で採用した酸度の算出方法は、０．１Ｎ水酸化ナトリウム標準液を用いた滴定法であり、滴定値よりクエン酸当量に換算して算出した。
<Method of measuring acidity>
The acidity calculation method employed in this measurement was a titration method using a 0.1N sodium hydroxide standard solution, and the citric acid equivalent was calculated from the titration value.
＜食味評価＞
各種資料の食味評価を行った。評価者はトマトの品種開発担当者であり、ショ糖蓄積による甘味の感じ方を評価した。
<Eating quality evaluation>
The taste of various materials was evaluated. The evaluator was a person in charge of developing tomato varieties and evaluated how sweetness was felt by sucrose accumulation.
試料１のトマトは、ショ糖含量／酸度の比は、０．８７（−）であり、食味評価においてはショ糖特有の甘味は感じられなかった。一方、試料２乃至６については、ショ糖含量／酸度の比が１．８を上回り、ショ糖特有の甘味が感じられた。更に、試料４乃至６については、ショ糖特有の甘味が強く感じられた。ショ糖含量／酸度の比は、２．５以上であった。 In the tomato sample 1, the sucrose content / acidity ratio was 0.87 (−), and the sweetness peculiar to sucrose was not felt in the taste evaluation. On the other hand, for samples 2 to 6, the ratio of sucrose content / acidity exceeded 1.8, and sweetness peculiar to sucrose was felt. Furthermore, for samples 4 to 6, sweetness peculiar to sucrose was strongly felt. The ratio of sucrose content / acidity was 2.5 or more.
本発明が産業上利用可能な分野は、生鮮トマト事業、トマト惣菜事業等である。 Fields in which the present invention is industrially applicable are fresh tomato business, tomato side dish business, and the like.
Claims (14)
その原材料は、トマトであって、酸度（％）に対するショ糖含量（％）の比が１．８以上のものである、
もの。 Processed tomatoes,
The raw material is tomato, and the ratio of sucrose content (%) to acidity (%) is 1.8 or more.
thing.
前記トマトの酸度（％）に対するショ糖含量（％）の比は、２．５以上である、
もの。 In the processed tomato product of claim 1,
The ratio of sucrose content (%) to acidity (%) of the tomato is 2.5 or more,
thing.
搾汁、サラダ惣菜、又はデザートである、
もの。 In the processed tomato product according to claim 1 or 2,
Squeezed juice, salad side dish, or dessert,
thing.
前記トマトは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ、であって、Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ由来のインベルターゼ遺伝子が起因してショ糖蓄積機能が発現したものである、
もの。 In the processed tomato product according to any one of claims 1 to 3,
The tomato is Solanum lycopersicum, and the sucrose accumulation function is expressed due to the invertase gene derived from Solanum chmielewskii.
thing.
その酸度（％）に対するショ糖含量（％）の比は、１．８以上である、
もの。 Tomatoes,
The ratio of sucrose content (%) to acidity (%) is 1.8 or more,
thing.
前記酸度（％）に対するショ糖含量（％）の比は、２．５以上である、
もの。 In the tomato of claim 5,
The ratio of sucrose content (%) to acidity (%) is 2.5 or more,
thing.
ブドウ糖、果糖、及びショ糖の総量は、５（％）以上であり、
前記総量におけるショ糖含量は、２０．０（％）以上である、
もの。 In the tomato according to claim 5 or 6,
The total amount of glucose, fructose and sucrose is 5 (%) or more,
The sucrose content in the total amount is 20.0 (%) or more,
thing.
ブドウ糖、果糖、及びショ糖の総量に対するショ糖含量は、３０．０（％）以上である、
もの。 In the tomato according to any one of claims 5 to 7,
The sucrose content relative to the total amount of glucose, fructose, and sucrose is 30.0 (%) or more.
thing.
Ｂｒｉｘは、７．５（％）以上であり、かつ、
酸度は、０．７１（％）未満である、
もの。 In the tomato according to any one of claims 5 to 8,
Brix is 7.5 (%) or more, and
Acidity is less than 0.71 (%),
thing.
果重は、１０．０乃至１４．０（ｇ）である、
もの。 In the tomato according to any one of claims 5 to 9,
The fruit weight is 10.0 to 14.0 (g).
thing.
その種は、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍであり、
Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ由来のインベルターゼ遺伝子が起因してショ糖蓄積機能が発現している、
もの。 In the tomato according to any one of claims 5 to 10,
The species is Solanum lycopersicum,
The sucrose accumulation function is expressed due to the invertase gene derived from Solanum chmielewskii,
thing.
Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍに導入されるのは、Ｓｏｌａｎｕｍ ｃｈｍｉｅｌｅｗｓｋｉｉ由来のインベルターゼ遺伝子であり、それによって得られるのは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍであって、ショ糖蓄積能が発現したもの（以下、「第２のＳｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ」という。）であり、
繰り返し交雑されるのは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍ、及び前記第２のＳｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍであり、それによって得られるのは、Ｓｏｌａｎｕｍ ｌｙｃｏｐｅｒｓｉｃｕｍであって、その酸度（％）に対するショ糖含量（％）の比が１．８以上であるもの、である、
こと。 A method for producing sucrose-containing tomatoes, the composition of which is as follows:
The invertase gene derived from Solanum chmielewskii is introduced into Solanum lycopersicum, and the result is Solanum lycopersicum that expresses sucrose accumulation ability (hereinafter referred to as “second Solanum lycopersicum”). .) And
It is Solanum lycopersicum that is crossed repeatedly, and the second Solanum lycopersicum, which results in Solanum lycopersicum having a ratio of sucrose content (%) to acidity (%) of 1. Is 8 or more,
about.
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