JP2019083804A - Method for producing green pepper juice and method for removing bitterness of green pepper juice - Google Patents

Abstract

To provide green pepper juice from which quercitrin, a bitterness component, is removed and in which vitamin B6 is retained.SOLUTION: Th present invention includes treating green pepper juice with a specific absorbing substance. A method for producing green pepper juice includes at least a resin treatment. The resin is an aromatic synthetic adsorption resin. A modal radius of pores of the aromatic synthesis adsorption resin is preferably 200Å or more. A method for removing a bitterness of a green pepper juice includes at least a resin treatment. The resin is an aromatic synthetic adsorption resin. A modal radius of pores of the aromatic synthesis adsorption resin is preferably 200Å or more.SELECTED DRAWING: None

Description

The present invention relates to a method for producing sweet pepper juice and a method for removing bitter taste of sweet pepper juice.

BACKGROUND ART In recent years, with increasing health consciousness, it is the functionality of food that people pay attention to. Among them, vegetables are rich in various useful ingredients and respond to consumers' health preference. One of the forms for efficiently taking vegetables is processed food. Examples of processed food include beverages, seasonings, and supplements.

Green peppers are vegetables rich in useful ingredients such as vitamins, minerals and carotenoids. Above all, a useful ingredient contained in large amounts as compared to other vegetables is vitamin B6. Vitamin B
6 is a component that acts as a coenzyme for amino acid metabolism, and is involved in protein synthesis and degradation.

On the other hand, peppers have a unique bitter taste, and many consumers are reluctant. Therefore, when using for a vegetable drink etc., a compounding quantity is restrict | limited from the problem on a flavor. As a result, it is difficult for green pepper to be an efficient intake source of vitamin B6. It is known that the main component of the bitter taste of peppers is quercitrin, which is a type of flavonoid.

Therefore, what is required of the market is sweet pepper juice with less bitter taste. As methods of improving the flavor of sweet peppers, Patent Documents 1 and 2 disclose a method of subjecting the primary treatment of sweet pepper to acetic acid fermentation to eliminate the unpleasant flavor of sweet peppers, and removing the astringency and bitter taste of sweet peppers. Extraction with an alcoholic solvent.

A simple means of improving the flavor is the treatment of adsorptive substances. However, the treatment of the adsorptive substance not only removes the component that adversely affects the flavor, but also often removes the useful component. In other words, the problem with the treatment with adsorbents is the selectivity of the components to be removed. As a method of removing the bitter taste of pepper juice by the treatment of an adsorptive substance, Patent Document 3 discloses a method of treating a water-containing silica gel.

JP-A-11-018715 Japanese Patent Application Laid-Open No. 2004-000085 Japanese Patent Application Laid-Open No. 03-111371

The challenge in removing the bitter taste of pepper juice is the coexistence of quercitrin removal and vitamin B6 retention. The pepper juice treated with the adsorptive substance had a quercitrin not removed and still had a bitter taste. Furthermore, vitamin B6 which is a useful ingredient was decreasing.

In order to solve the subject, what the present inventors diligently studied and discovered is to treat pepper extract with a specific adsorptive substance. It is at least resin treatment that constitutes the method for producing sweet pepper juice according to the present invention. Here, the pepper juice is resin-treated. The resin used in this treatment is an aromatic synthetic adsorption resin. That is, the green pepper juice is treated with an aromatic synthetic adsorption resin to form a modified green pepper juice. Here, the modified pepper juice refers to one in which quercitrin is removed from the pepper juice as a raw material and vitamin B6 is retained.

It is at least resin treatment that constitutes the method for removing bitter taste of pepper juice according to the present invention. Here, the pepper juice is resin-treated. The resin used in this treatment is an aromatic synthetic adsorption resin. That is, sweet pepper juice is treated with an aromatic synthetic adsorption resin to remove bitter taste. Here, the bitter taste removal refers to one in which quercitrin is removed from the green pepper juice, which is a raw material, and vitamin B6 is retained.

It is at least the preparation that constitutes the method for producing a pepper juice-containing food-drinks according to the present invention. Here, at least an aromatic synthetic adsorption resin-treated pepper juice is prepared.

The pepper juice according to the present invention has a quercitrin concentration of 4 ppm or less when the pepper juice is converted to Brix10.

The pepper juice-containing food and drink according to the present invention at least contain de-quercitrin pepper juice.

The present invention enables removal of the bitter taste component quercitrin and vitamin B
6 is to obtain the retained pepper juice.

It is at least a resin treatment step that constitutes the method for producing pepper juice according to the present embodiment (hereinafter referred to as “the present production method”). In the resin treatment step, the green pepper juice is treated with an aromatic synthetic adsorption resin. As a result, a modified pepper juice is obtained. Further, at least at least the method for removing bitter taste of pepper juice according to the present embodiment (hereinafter referred to as "the present method") comprises
It is a resin treatment process. In the resin treatment step, the green pepper juice is treated with an aromatic synthetic adsorption resin. As a result, the bitter taste of pepper juice is removed.

<Modified pepper juice>
The pepper juice obtained by the present production method and the present method is herein referred to as modified pepper juice. The modified pepper juice is obtained by removing quercitrin from the pepper juice as a raw material and retaining vitamin B6. If quercitrin is removed,
It means that the amount of quercitrin is reduced compared to the green pepper juice that is the raw material. In addition, the fact that vitamin B6 is retained means that vitamin B6 is compared to the raw material of the green pepper juice.
Decrease in the amount of The sensory characteristics of the bitter taste of the modified sweet pepper juice is the strong bitter taste felt at the top when containing the sweet pepper juice as the raw material (a unique bitter taste of sweet pepper)
Is the one that is suppressed.

The indicators to which the modified pepper juice should aim are quercitrin concentration and vitamin B6 concentration. The modified pepper juice has a quercitrin concentration of 11 pp when converted to Brix 10.0
It is preferably m or less, preferably 4 ppm or less, and more preferably 2 ppm or less. If it is this level of concentration, when it is used after being reduced to Brix of straight squeezed juice, or when it is blended in various foods and beverages, it will hardly feel the bitter taste peculiar to peppers. The modified pepper juice has a vitamin B6 concentration of 0.2 when converted to Brix 10.0.
It is preferably mg / 100 g or more, more preferably 0.3 mg / 100 g or more, and still more preferably 0.5 mg / 100 g or more. If it is the density | concentration of this grade, in order to perform nutrition appeal of vitamin B6, the range of the mixing | blending to various food-drinks will spread. The quercitrin concentration and the vitamin B6 concentration when converted to Brix10.0 are based on the measured quercitrin concentration and the vitamin B6 concentration as a ratio of the Brix value (10
It may be calculated from the measured Brix value). The same calculation may be made for pepper juice used as a raw material described later.

Another indicator that modified pepper juice should aim for is quercitrin reduction rate and vitamin B6
It is a survival rate. Details of the quercitrin reduction rate and the vitamin B6 retention rate will be described later. The modified pepper juice preferably has a quercitrin reduction rate of 50% or more, and preferably a quercitrin reduction rate of 80% or more. If the reduction rate of quercitrin is 50% or more, more specifically, the reduction rate of quercitrin is 80% or more, the quercitrin is removed from the pepper juice as the raw material. The modified pepper juice preferably has a vitamin B6 residual rate of 80% or more. If the vitamin B6 residual rate is 80% or more, vitamin B6 is retained from the pepper juice as the raw material.

<Bell pepper juice>
At least quercitrin and vitamin B6 are contained in the pepper juice used in the present manufacturing method and the raw material of the present method. The sensory characteristic about the bitter taste of the said sweet pepper juice is the strong bitterness which feels at the top when it contains in the mouth.

Pepper juice includes pepper juice (straight squeezed juice), concentrated juice (puree, paste), reduced juice of concentrated juice, and processed juice thereof. For detailed explanation of juicing and concentration, what is incorporated into the present specification is the contents of the latest fruit juice / fruit beverage dictionary (understood by The Japan Fruit Juice Association).

The green pepper used as a raw material of green pepper juice should just contain quercitrin and vitamin B6, and all kinds of green pepper can be applied, and it is not particularly limited. Examples are blue peppers, red peppers, yellow peppers, orange peppers and the like. Among them, those rich in vitamin B6 are preferred, and red peppers and / or yellow peppers are preferred. Also, the production area and harvest time of these peppers are not particularly limited.

The pepper juice may be produced by one of these various peppers alone or in combination of two or more.

The indicators to which pepper juice should aim are quercitrin concentration and vitamin B6 concentration. The pepper juice preferably has a quercitrin concentration higher than 5 ppm, more preferably higher than 10 ppm, when converted to Brix 10.0. The pepper juice of this concentration has a characteristic bitter taste. The pepper juice preferably has a vitamin B6 concentration of 0.3 mg / 100 g or more when converted to Brix 10.0, 0.4 m
It is more preferable that it is g / 100 g or more, and it is further more preferable that it is 0.6 mg / 100 g or more. If it is the density | concentration of this grade, the range of the mixing | blending to various food-drinks will expand the purpose for performing the nutrition appeal of vitamin B6 obtained modified pepper juice.

<Resin treatment>
The resin treatment is carried out by treating sweet pepper juice with an aromatic synthetic adsorption resin. The Brix of pepper juice is not particularly limited as long as it can be reacted with the resin, and is preferably 30.0 or less. If Brix is too high, the reaction with the resin is hindered by the increase in insoluble components such as dietary fiber and the increase in viscosity.

The aromatic synthetic adsorptive resin is a cross-linked copolymer containing an aromatic compound as a main component, and has a porous structure. Examples of aromatic compounds are styrene and divinylbenzene. The aromatic synthetic adsorption resin may be used singly or in combination of two or more.

Commercially available aromatic based synthetic adsorption resins can also be used, for example, Diaion HP
20, Diaion HP21, Sepabeads SP825L, Sepabeads SP850, Sepabeads SP700, Sepabeads SP207 and Sepabeads SP70 (all are trade names, manufactured by Mitsubishi Chemical Corporation), Amberlite XAD1180N, Amberlite XAD2000
Amber Light XAD4, Amber Light XAD-2, Amber Light FPX 66 (all trade names, manufactured by Organo Corporation), and the like. Among the commercial products, Diaion HP 2
0 and / or Amberlite XAD 1180N are preferred. Sepabeads SP 700 may be used.

The aromatic synthetic adsorption resin is preferably in the form of particles in order to efficiently adsorb quercitrin. In this case, the most frequent pore radius of the aromatic synthetic adsorption resin is preferably 90 Å or more, preferably 200 Å or more, more preferably 250 Å or more, and further preferably 90 to 290 Å. Preferably, it is more preferably 250 to 290 Å. The most frequent pore radius is 90 Å or more, more specifically, the most frequent pore radius is 200 Å
If it is the above, the adsorption property of quercitrin is high, and the modified pepper juice from which quercitrin is sufficiently removed can be obtained.

The means for resin treatment is not particularly limited as long as pepper juice is contacted with an aromatic synthetic adsorption resin. For example, resin is added to pepper juice and reacted while stirring or penetrating, and then resin is removed by centrifugation, filtration or the like to obtain a modified pepper juice or a solid phase such as a column filled with resin. The reaction is carried out while passing the pepper juice to obtain a modified pepper juice.

The reaction time of the resin treatment is not particularly limited as long as it can sufficiently remove quercitrin, but is preferably within 2 hours from the viewpoint of microbial control. The reaction temperature of resin treatment is
The conditions are not particularly limited as long as they can sufficiently remove quercitrin, but in view of microbial control, the temperature is preferably 25 ° C. or less.

The amount of pepper juice and the amount of resin to be subjected to resin treatment are not particularly limited as long as quercitrin can be sufficiently removed, but resin 300 for pepper juice containing 1 g of quercitrin.
It is preferable that it is 0 to 12000 g, and it is preferable that it is 4000 to 12000 g of resin. If the amount of the resin to be treated is too small, the quercitrin can not be removed sufficiently, and if too large, the resin-derived scent is imparted to the modified pepper juice.

The resin treatment is preferably carried out so that the quercitrin concentration becomes 11 ppm or less when the Brix of the resin-treated pepper juice is converted to 10.0, preferably 4 ppm or less, and 2 ppm It is more preferable to be performed as follows. The pepper juice which has been treated to have a concentration of this level, when used after being reduced to Brix of straight squeezed juice, or mixed in various food and beverage products, hardly senses the bitter taste peculiar to peppers.

The resin treatment is preferably performed so that the vitamin B6 concentration is 0.2 mg / 100 g or more when Brix of the resin-treated pepper juice is converted to 10.0, and 0.3 m
It is more preferable to be performed so as to be g / 100 g or more, and further preferable to be performed so as to be 0.5 mg / 100 g or more. The pepper juice processed so that it may become the density | concentration of this grade spreads the range of the mixing | blending to various food-drinks, when it aims at performing nutrition appeal of vitamin B6.

After the resin treatment, for the purpose of removing foreign matter, filtration or centrifugation may be performed as necessary. Also, the obtained modified pepper juice may be concentrated. The means for concentration may be a commonly used method, and examples thereof include evaporation, freeze concentration, reverse osmosis membrane concentration and the like. In addition to the above, what is suitably adopted is sterilization, cooling, and filling. These means may be any commonly used method, and examples thereof include plate-type sterilization and tubular-type sterilization.

<Quercitrin concentration>
The method of measuring the concentration of quercitrin is HPLC (high performance liquid chromatography) method using a reverse phase column or a normal phase column. The quantification is calculated based on the peak area of the quercitrin peak in the chromatogram.

<Vitamin B6 concentration>
The method of measuring vitamin B6 concentration is Sachcharomyce, a vitamin B6 auxotrophic strain.
It is a microorganism quantification method using S. cerevisiae ATCC 9080.

<Decorcitrin reduction rate>
The quercitrin reduction rate (%) is a value indicating the rate of quercitrin removed by resin treatment. The quercitrin reduction rate can be calculated from the quercitrin concentration of pepper juice as a raw material and the quercitrin concentration of pepper juice obtained after resin treatment. Specifically, for pepper juice before and after resin treatment, the quercitrin concentration in the same Brix can be calculated, and based on the value, it can be calculated by the following equation.
[Quelcitrin reduction rate (%)] = ([Quelcitrin concentration of pepper juice before resin treatment]]
-[Cuercitrin concentration of pepper juice after resin treatment] / [quercitrin concentration of pepper juice before resin treatment] × 100

<Vitamin B6 survival rate>
The vitamin B6 residual rate (%) is a value indicating the proportion of vitamin B6 retained by resin treatment. The vitamin B6 residual rate can be calculated from the vitamin B6 concentration of pepper juice as a raw material and the vitamin B6 concentration of pepper juice obtained after resin treatment. In particular,
For sweet pepper juice before and after resin treatment, calculate the vitamin B6 concentration in the same Brix,
It is the value which computed the ratio of the density after processing when the density before resin processing is made 100%.

<Use of modified pepper juice>
The application of the obtained modified pepper juice is food and drink. The food and drink are not particularly limited, but are preferably various beverages, seasonings, jelly, jelly, jam, sherbet and the like.

<Bell pepper juice containing food and drink>
The pepper juice-containing food and drink are food and drink and can be produced by blending at least an aromatic synthetic adsorption resin-treated pepper juice. Also, other raw materials may be blended. Other raw materials to be mixed are not particularly limited, and include vegetables, fruits, various additives and the like.
Another aspect of the pepper juice-containing food and drink is one comprising de-quercitrin pepper juice. The dequeercitrin pepper juice is one having a quercitrin concentration of 11 ppm or less, more preferably 4 ppm or less, when Brix of the pepper juice is converted to 10.0.

EXAMPLES Hereinafter, the present invention will be more specifically described by way of examples, but the present invention is not limited to the following examples.

<Raw materials>
For the green pepper juice of the raw material, commercially available red pepper concentrated juice (Brix 36.0) with distilled water B
It adjusted to rix25.0 and used. The quercitrin concentration when the Brix of the pepper juice is converted to 10.0 is shown in Table 1, and the vitamin B6 concentration is shown in Table 2.

<Resin treatment>
Five types of resins were used for the resin treatment, respectively. The resin used is an aromatic synthetic adsorption resin Diaion HP 20 (made by Mitsubishi Chemical Corporation) and Amberlite XAD 11
80N (manufactured by Organo Corporation), BRITESORB A100 and BRITESORB PC5 (all manufactured by PQ Corporation) which are hydrous silicate gels, and Diaion PK216 (manufactured by Mitsubishi Chemical Corporation) which is a strongly acidic cation exchange resin.

The pepper juice adjusted to Brix 25.0 and the conditioned resin were mixed so that the resin volume was 20% with respect to the pepper juice, and reaction was carried out for 1 hour while stirring at such a strength that the resin floated. The supernatant after reaction was filtered through a sieve with an opening of 100 to 106 μm to obtain pepper juice after each resin treatment. The sweet pepper juice thus obtained was used for measurement of quercitrin concentration and vitamin B6 concentration after adjusting Brix.

<Brix>
The measurement of Brix was performed using a refractometer (NAR-3T manufactured by Atago Co., Ltd.). The material temperature at the time of measurement was 20 ° C.

<Quercitrin concentration>
The measuring method of the quercitrin concentration of the green pepper juice of the raw material (green pepper juice before resin treatment) and the green pepper juice after each resin treatment is shown below. 2.0 g of each pepper juice adjusted to Brix 10.0 with distilled water was adjusted to 10 mL with methanol, and subjected to ultrasonic treatment for 20 minutes for sufficient extraction. The solution after sonication is filtered using a 0.20 μm PTFE filter (DI
The mixture was filtered through SMIC-13HP (ADVANTEC) to obtain a sample to be subjected to HPLC. The obtained sample was subjected to HPLC analysis under the following conditions.
Device: Hitachi High Performance Liquid Chromatograph Chromaster (manufactured by Hitachi High-Technologies Corporation)
Column: Mightysil RP-18 GP (5 μm) [stationary phase: silica gel, inner diameter: 4.6 mm × 250 mm, manufactured by Kanto Chemical Co., Ltd.]
Column temperature: 40 ° C
Sample injection volume: 10 μL
Mobile phase: 0.4% citric acid-containing (w: v) mixed solvent (ultrapure water: acetonitrile: 2-propanol = 190: 36: 4 (v: v: v))
Flow rate: 1.0 mL / min
Detection wavelength: 360 nm
The quercitrin concentration was calculated from the quercitrin concentration determined from a calibration curve prepared separately from the commercially available quercitrin reagent and the amount of sample subjected to extraction.

<Vitamin B6 concentration>
Measurement of the vitamin B6 concentration of the green pepper juice (green pepper juice before resin treatment) and the green pepper juice after each resin treatment was carried out using the Saccharomyc at the Japan Food Research Laboratories.
It measured by the microorganism quantification method using es cerevisiae ATCC 9080.

<Decertion rate of quercitrin and residual rate of vitamin B6>
The quercitrin reduction rate and the vitamin B6 residual rate by each resin treatment were calculated by the method described above.

The evaluation results are as shown in Tables 1 and 2. "-" Of Table 1 and Table 2 means no data.

Table 1 shows the quercitrin concentration (ppm) and the quercitrin reduction rate (%) before and after resin treatment. According to Table 1, quercitrin showed a reduction rate of 80% or more by the treatment of the synthetic aromatic adsorption resin. On the other hand, treatment of hydrous silica gel could hardly reduce quercitrin. Moreover, the reduction rate by the process of an ion exchange resin is about 50%, and was inferior to aromatic type synthetic | combination adsorption resin.

Table 2 shows that vitamin B6 concentration (mg / 100g) and vitamin B before and after resin treatment
6 is the survival rate (%). According to Table 2, even if it processes aromatic synthetic adsorption resin, vitamin B
6 showed a residual rate of 80% or more. On the other hand, in the treatment of hydrous silica gel, about 70% of vitamin B6 remained, but its effect was inferior to that of the synthetic aromatic adsorption resin. Moreover, the residual rate by the process of an ion exchange resin was 50% or less, and half or more vitamin B6 was lost.

It was only the treatment of the synthetic aromatic adsorption resin that both the quercitrin reduction rate and the vitamin B6 retention rate are good. In other words, by the treatment of aromatic synthetic adsorption resin to pepper juice,
It was possible to obtain pepper juice from which quercitrin was removed and vitamin B6 was retained. That is, the sweet pepper juice is a modified sweet pepper juice.

The sensory characteristics of the bitter taste of pepper juice (adjusted to Brix 10.0 with distilled water) after each resin treatment were as follows. The pepper juice before resin treatment had a strong bitter taste at the top when it was contained in the mouth. The sweet pepper juice obtained by the treatment of the aromatic synthetic adsorption resin hardly felt its bitter taste. The green pepper juice obtained by the treatment of hydrous silica gel had no change in the intensity of bitterness felt at the top compared to before the resin treatment. In addition, the pepper juice obtained by the treatment of the ion exchange resin has less bitter taste at the top compared to before the resin treatment, but compared to the pepper juice obtained by the treatment of the aromatic synthetic adsorption resin , I felt still enough.

Example 2
Conditioned Sepabeads SP in red pepper juice adjusted to Brix 25.0
700 (most frequent pore radius 90 Å, manufactured by Mitsubishi Chemical Co., Ltd.) is mixed so that the resin amount volume is 10% with respect to pepper juice, and reacted as in the above-mentioned example, and pepper juice after resin treatment I got The pepper juice before and after the resin treatment was subjected to measurement of the quercitrin concentration and the vitamin B6 concentration in the same manner as in the above-mentioned examples.

The quercitrin concentration of sweet pepper juice before resin treatment was 10.0 ppm as converted to Brix 10.0, while it was 1.8 ppm after resin treatment, and the quercitrin reduction rate was 82.0. %Met. Vitamin B6 concentration of pepper juice before resin treatment is B
The value when converted to rix 10.0 was 0.57 mg / 100 g, but after resin treatment it was 0.49 mg / 100 g, and the vitamin B6 residual rate was 86.0%.
In addition, pepper juice after resin treatment had almost no strong bitter taste at the top when it was contained in the mouth felt with pepper juice before resin treatment.

Example 3
Conditioned Sepabeads SP in red pepper juice adjusted to Brix 25.0
700 (most frequent pore radius 90 Å, manufactured by Mitsubishi Chemical Co., Ltd.) is mixed so that the resin amount volume is 7% with respect to pepper juice, and reacted as in the above-mentioned example, and pepper juice after resin treatment I got The pepper juice before and after the resin treatment was subjected to measurement of the quercitrin concentration and the vitamin B6 concentration in the same manner as in the above-mentioned examples.

The quercitrin concentration of sweet pepper juice before resin treatment was 21.9 ppm in terms of Brix 10.0, while it was 10.6 ppm after resin treatment, and the quercitrin reduction rate was 51. It was 6%. The vitamin B6 concentration of pepper juice before resin treatment was 1.01 mg / 100 g when converted to Brix 10.0, while it was 0.92 mg / 100 g after resin treatment, and the vitamin B6 residual rate was , 91.1%. In addition, pepper juice after resin treatment had almost no strong bitter taste at the top when it was contained in the mouth felt with pepper juice before resin treatment.

The industrially applicable fields of the present invention are a method for producing sweet pepper juice and a method for removing bitter taste of sweet pepper juice.

Claims (21)

A method for producing pepper juice, which comprises at least the following steps:
Resin treatment: It is pepper juice that is resin-treated here, and the resin used in this treatment is an aromatic synthetic adsorption resin. The method according to claim 1, wherein
The pepper juice is red pepper juice. The method according to claim 1 or 2, wherein
The most frequent pore radius of the resin is 90 Å or more. The method according to claim 1 or 2, wherein
The most frequent pore radius of the resin is 200 Å or more. The method according to claim 1 or 2, wherein
The most frequent pore radius of the resin is 250 Å or more. The method according to claim 1 or 2, wherein
The most frequent pore radius of the resin is 90 to 290 Å. The method according to claim 1 or 2, wherein
The most frequent pore radius of the resin is 250 to 290 Å. The method according to any one of claims 1 to 7, wherein
The quercitrin concentration when the Brix of the resin-treated pepper juice is converted to 10.0 is 11 ppm or less. The method according to any one of claims 1 to 7, wherein
The quercitrin concentration when the Brix of the resin-treated pepper juice is converted to 10.0 is 4 ppm or less. A method for removing bitter taste of pepper juice, which comprises at least the following steps:
Resin treatment: It is pepper juice that is resin-treated here, and the resin used in this treatment is an aromatic synthetic adsorption resin. The method for removing bitterness according to claim 10, wherein
The pepper juice is red pepper juice. The method for removing bitterness according to claim 10 or 11, wherein
The most frequent pore radius of the resin is 90 Å or more. The method for removing bitterness according to claim 10 or 11, wherein
The most frequent pore radius of the resin is 200 Å or more. The method for removing bitterness according to claim 10 or 11, wherein
The most frequent pore radius of the resin is 250 Å or more. The method for removing bitterness according to claim 10 or 11, wherein
The most frequent pore radius of the resin is 90 to 290 Å. The method for removing bitterness according to claim 10 or 11, wherein
The most frequent pore radius of the resin is 250 to 290 Å. The method for removing bitterness according to any one of claims 10 to 16, wherein
The quercitrin concentration when the Brix of the resin-treated pepper juice is converted to 10.0 is 11 ppm or less. The method for removing bitterness according to any one of claims 10 to 16, wherein
The quercitrin concentration when the Brix of the resin-treated pepper juice is converted to 10.0 is 4 ppm or less. A method for producing a pepper juice-containing food and drink, which comprises at least the following steps:
Preparation: It is at least an aromatic synthetic adsorption resin-treated pepper juice that is prepared here. It is pepper juice,
The quercitrin concentration when the Brix of the pepper juice is converted to 10.0 is 4 pp.
m or less. It is a pepper juice-containing food and drink containing at least
It is de-quercitrin pepper juice.