JP2020039373A - Process for producing container-packed tomato-containing beverage - Google Patents

Abstract

To provide a process for producing container-packed tomato-containing beverage, in order to solve a problem that the pH of a tomato raw material has become high and the condition of hot pack is not satisfied.SOLUTION: The process for producing container-packed tomato-containing beverage according to the present invention comprises pH reduction and hot pack. What is supplied to a tomato juice when reducing the pH is hydrogen ion. On the other hand, what is removed from the tomato juice is at least potassium ion. The pH of the pH-reduced tomato juice is less than 4.50. The pH-reduced tomato juice or the mixed juice containing the same is hot packed. The pH of the tomato juice or mixed juice to be hot-packed is less than 4.50.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing a packaged tomato-containing beverage, and more specifically, to a method for producing a packaged tomato juice.

What is growing in recent years from the viewpoint of maintaining health is the demand for tomato juice. Non-Patent Document 1 defines tomato juice. Tomato juice refers to tomato juice, concentrated tomatoes that have been diluted and returned to a juice state, and those obtained by adding salt to these. The juice of tomato refers to one obtained by crushing and squeezing or squeezing the tomato to remove the skin, seeds, and the like. Concentrated tomatoes are those obtained by crushing and squeezing or squeezing tomatoes, removing skins, seeds, etc. and then concentrating them (excluding powdery and solid forms) with a salt-free soluble solid content of 8%. The above is mentioned. Raw materials that can be used for tomato juice are only tomatoes, concentrated tomatoes (hereinafter, referred to as “tomato raw materials”) and salt.

Non-Patent Document 2 discloses a conventional method for producing tomato juice. The manufacturing method comprises a plurality of steps, but the main steps are preparation, sterilization, and filling (Non-Patent Document 2). Specifically, the tomato raw materials are blended into a blended liquid. This preparation is
It is sterilized and filled as it is (so-called "hot pack"). From the viewpoint of microbial control, the condition of the hot pack is that the pH of the preparation is low, and preferably the pH is less than 4.50.

Japanese Agriculture and Forestry Standards for processed tomatoes Articles 2 and 3 (Ministry of Agriculture, Forestry and Fisheries) Encyclopedia of latest juices and fruits, p. 232 (edited by the Japan Juice Association, published by Asakura Shoten Co., Ltd.)

The problem to be solved by the present invention is to increase the pH of tomato raw materials. According to the general perception of those skilled in the art, the pH of tomato raw materials is around 4.2. However, according to what the inventors of the present application have recognized, the pH of the tomato raw material is increasing year by year, and the tendency does not depend on the place where the tomato is produced. When the pH of the tomato raw material is increased (for example, pH 4.50 or more), the conditions for the hot pack are not satisfied. In other words, what is expected in the future is an increase in tomato raw materials that are not suitable for hot packs.

A means for solving the problem is to lower the pH of tomato raw materials. What the inventors of the present application have paid attention to in reducing the pH is the amount of metal ions contained in the tomato raw material. Examples of the metal ion include a potassium ion, a sodium ion and a calcium ion. Among these, potassium ion has the largest content. Then, what the inventors of the present application have studied diligently and found is the exchange of the metal ion and the hydrogen ion.

Under such a principle, the method for producing the packaged tomato-containing beverage according to the present invention comprises:
pH reduction and hot pack. The packaged tomato-containing beverage is a tomato-containing beverage that is packaged in a container. The tomato-containing beverage is a beverage in which some or all of the raw materials are tomato juice. Tomato juice refers to tomato juice, concentrated tomato reduced juice, and processed tomato products similar to these.

pH reduction refers to lowering and / or reducing the pH of juice. The pH of tomato juice is
Reduced. It is the hydrogen ions that are supplied to the tomato juice when the pH is reduced. On the other hand, it is at least potassium ions that are removed from the tomato juice. The pH of the pH-reduced tomato juice is less than 4.50, preferably less than 4.40, and more preferably less than 4.40.
. It is less than 30.

The hot pack refers to filling (sealing) the heat-sterilized juice as it is. The advantage of hot packs is the maintenance of the juice flavor. The pH-reduced tomato juice or the mixed juice containing it is hot-packed. The pH of the hot-packed tomato juice or mixed juice is 4.50
, Preferably less than 4.40, more preferably less than 4.30.

What makes the method for producing a packaged tomato-containing beverage according to the invention possible is to increase the choice of tomato raw materials used.

Manufacturing process diagram of the packaged tomato-containing beverage according to the present embodiment Conventional manufacturing process diagram of a packaged tomato-containing beverage PH reduction process diagram according to the present embodiment PH reduction process diagram according to the present embodiment

<Overview of Method for Producing Containerized Tomato-Containing Beverage According to this Embodiment>
FIG. 1 shows a manufacturing process of the packaged tomato-containing beverage according to the present embodiment. The method for producing the packaged tomato-containing beverage according to the present embodiment (hereinafter, referred to as “the present production method”) includes pH reduction, blending, sterilization, and filling. Included in the filling is a seal. Sterilization and filling are collectively referred to as "hot packs." On the other hand, FIG. 2 shows a conventional production process of a packaged tomato-containing beverage. Constituting, sterilizing, and filling constitute the conventional manufacturing method. That is, the feature of the present process over the conventional process is the pH reduction, which is performed before the hot pack. Included herein for the explanation of these terms are:
The latest juice and fruit drink encyclopedia, page 232 (edited by the Japan Fruit Juice Association, published by Asakura Shoten Co., Ltd.).

<Principle of this manufacturing method>
The principle that supports this process is the exchange of metal ions and hydrogen ions. Examples of the metal ion include potassium ion, sodium ion, calcium ion, and magnesium ion. Here, Table 1 shows the content of metal ions in each item (Source:
Food composition table 2012 (Women's Nutrition University Press). All of the listed items are acidic foods, and more specifically, tomato foods and citrus foods. Corresponding to tomato foods are tomato fruit, tomato juice (unsalted) and tomato paste (unsalted). For citrus foods, Valencia orange concentrated reduced juice, grapefruit concentrated reduced juice,
And lemon juice. Comparing tomato foods and citrus foods, tomato foods contain relatively large amounts of potassium ions. In tomato foods, potassium ions have the highest content of metal ions. From the above facts, the present inventors paid attention to the amount of metal ions derived from tomato, and more specifically, the amount of potassium ions. That is, by removing the tomato-derived potassium ions and supplying the hydrogen ions, the pH of the tomato squeezed juice, the concentrated tomato reduced juice, and similar processed tomato products is lowered.

<Container-packed tomato-containing beverage>
The packaged tomato-containing beverage is a tomato-containing beverage that is packaged in a container. The tomato-containing beverage is a beverage in which some or all of the raw materials are tomato juice. Tomato juice refers to tomato juice, concentrated tomato reduced juice, and processed tomato products similar to these, and it does not matter whether it contains solids or not. Examples of tomato-containing beverages include tomato juice, tomato mix juice, and concentrated tomato beverage, and more preferably, tomato juice and concentrated tomato beverage. Both tomato juice and concentrated tomato beverage are beverages, and the raw material is substantially only tomato. It is the content of Japanese Agriculture and Forestry Standards (Ministry of Agriculture, Forestry and Fisheries) of processed tomato products that the present specification incorporates for the explanation of these terms.

<Function of packaged tomato-containing beverage>
In general, one function of packaged tomato-containing beverages is to prevent hypertension. One of the components that contributes to this function is potassium ion. From this point of view, what has heretofore been difficult for those skilled in the art is to reduce the potassium ion content. On the other hand, what the present inventors dare to adopt is to reduce the potassium ion content. Because, as mentioned above,
This is because the increase in pH of tomato juice has been newly recognized. However, from a different viewpoint, the low content of potassium ions is also an advantage. One of the things repelled by kidney disease patients is potassium-containing foods. If so, a low potassium packaged tomato-containing beverage for kidney disease patients can provide a reduced potassium ion content.

<PH reduction>
pH reduction refers to lowering and / or reducing the pH of tomato juice. It is the hydrogen ions that are supplied to the tomato juice when the pH is reduced. On the other hand, what is removed from tomato juice is
At least potassium ions. The pH of the pH-reduced tomato juice is less than 4.50, preferably less than 4.40, more preferably less than 4.30, and even more preferably less than 4.26. In other words, it is the initial value of the pH of the tomato juice (the value before the pH is reduced) that is equal to or exceeds these boundary values. A specific initial value assumed in the future is 4.50 or more. The critical significance of the threshold value is to prevent spoilage in hot-packed beverages. If the pH is less than 4.50 (preferably about 4.30),
This is because the bacteria causing deterioration are difficult to survive. The method for reducing the pH will be described later.

<Hot pack>
The hot pack refers to filling and sealing the heat-sterilized tomato juice as it is.
The advantage of hot packs is the maintenance of the juice flavor. The pH-reduced tomato juice or the mixed juice containing it is hot-packed. The time for heat sterilization of these juices is short, specifically 40 to 60 seconds, and preferably about 50 seconds. The temperature at which these juices are heat-sterilized is high, specifically, 100 ° C. or higher, and preferably about 120 ° C. The temperature at which the heat-sterilized tomato juice or mixed juice is filled is 90 degrees or more. Containers filled with these juices are not limited, but are exemplified by paper containers, PET containers, and can containers.

<PH reduction method>
The pH reduction method is sufficient if the metal ions and the hydrogen ions are exchanged. In the ion exchange, preferably separated from the tomato juice is a supply source of hydrogen ions, and the means therefor is a plate-like or bag-like member. Providing such a gap facilitates management of the supply source. The means for implementing the ion exchange is a cation exchanger, preferably a cation exchange resin. An example of the cation exchange resin is a porous strong acid cation exchange resin (PK-216) manufactured by Mitsubishi Kasei Corporation. That is, it is the tomato juice that comes into contact with the cation exchanger, thereby exchanging metal ions and hydrogen ions.

<Specific example 1 of pH reduction>
FIG. 3 shows a specific example of pH reduction. It is the diversion and cation exchange that make up the pH reduction. The tomato juice is diverted and a part of it is blended as is. The rest is
Cation exchanged into low pH tomato juice. Tomato juice and low pH tomato juice,
It is mixed and becomes a mixed juice. The pH of the mixed juice is lower than that of the original tomato juice. The pH of the mixed juice is less than 4.50, preferably less than 4.40, more preferably 4
. It is less than 30, even more preferably less than 4.26. The advantage of this embodiment is that p
It is easy to adjust H. That is, a desired pH value can be obtained by adjusting the mixing ratio of the low pH tomato juice and the tomato juice. At that time, the set value of the pH of the low pH tomato juice is even lower than the desired pH value (for example, less than 3.0).

<Specific example 2 of pH reduction>
FIG. 4 shows a specific example of pH reduction. The pH reduction comprises diversion, pulp removal and cation exchange. The tomato juice is diverted and a part of it is blended as is. The pulp and serum are obtained by pulping the remainder. Pulp is prepared as it is. The serum is cation exchanged into low pH serum. Tomato juice, pulp and low p
The H serum is mixed with each other to form a mixed juice. The pH of the mixed juice is lower than that of the original tomato juice. The pH of the mixed juice is less than 4.50, preferably less than 4.40;
More preferably, it is less than 4.30, and even more preferably, it is less than 4.26. One advantage of this embodiment is the ease of cation exchange. Another advantage is the ease of recovery of the cation exchanger. In the above, a known method is sufficient as a method for removing pulp, but an example is a centrifugal separation method.

<Example>
The present embodiment adopts the present production method, and the method for reducing the pH is Example 2. In the present embodiment, the tomato juice (A) is embodied as a reduced juice of tomato paste. On the other hand, the serum and pulp are obtained by removing the pulp from the tomato juice (A). A low pH serum (B) was obtained by cation exchange of this serum. The following samples were obtained by mixing the tomato juice (A), the low pH serum (B), and the pulp.

Table 2 shows the physical property values of tomato juice (A) and low pH serum (B). Tomato juice (A
) Had an initial pH of 4.27. Further, the content of potassium ion was 216 mg / 100 g. Further, the content of sodium ions is 4.9 mg /
100 g. On the other hand, the pH of the low pH serum (B) was 2.23.
Further, the content of potassium ion was 38 mg / 100 g. Further, the content of sodium ions was 3.1 mg / 100 g. Among the metal ions, the one with the largest change rate was the potassium ion. On the other hand, sodium ion had the smallest change rate.

In the above, the measuring method of each physical property value and its conditions are as follows.
<Sugar Content> The measuring device for the sugar content used in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.
<PH> The pH measuring device adopted in the measurement is a pH meter (pH METER F-52 HOR).
IBA). The product temperature at the time of measurement was 20 ° C.
<Acid Content> The method for calculating the acid content used in this measurement is a titration method using a 0.1 N sodium hydroxide standard solution, and was calculated by converting the titration value to a citric acid equivalent.
<Organic Acid Composition> The method for measuring the organic acids (citric acid, malic acid) employed in this measurement is an HPLC method using a liquid chromatograph (L-7000 series manufactured by HITACHI).
HPLC measurement conditions are as follows. As the analysis sample, a sample obtained by diluting and suspending a sample with ultrapure water and filtering through a filter was used.

Column: GL-C610H-S 7.8 mmI. D. × 300mm (GL Sc
ience)
Mobile phase: 3 mM perchloric acid Reaction solution: 0.1 mM BTB, 15 mM Na2HPO4, 2 mM NaOH
Liquid volume: mobile phase (0.5 ml / min), reaction solution (0.5 ml / min)
Measurement wavelength: 440 nm
Column temperature: 50 ° C
Sample injection volume: 10 to 30 µl
Detector: UV-VIS Detector L-7420 (manufactured by HITACHI)

<Method for measuring metal ions>
The measuring method of the metal ion adopted in this measurement is Agilent 7500cx (Agil
Inductively Coupled Plasma Mass Spectrometry (ICP-MS method) using the following method. ICP-
The measurement conditions of the MS method are as follows. As an analysis sample, a sample obtained by decomposing a sample with a microwave wet decomposer (MLS-1200MEGA made by Milestone General) was used.

RF power; 1500W
Carrier gas flow rate: 0.9 L / min
Makeup gas flow rate: 0.17 L / min
Measurement method: Internal standard method

Table 3 shows the mixing ratio of tomato juice (A) and low pH serum (B) and physical properties in each sample. Among the samples, the comparative example shows conventional tomato juice. In the comparative example, the pH was 4.27. The content of potassium ion is 216 m
g / 100 g. Further, the ratio of the content of potassium ion to the content of sodium ion (K + / Na +) was 44.1. Here, the reason why the content of sodium ions is used as the denominator is that, as described above, the rate of change is the minimum and meets the criteria for comparison.

On the other hand, invention products 1 to 5 show tomato juice produced by the present production method. In the present invention products 1 to 5, the pH was 3.86 to 4.26. Further, the content of potassium ions was from 180 mg to 215 mg / 100 g. Further, the ratio of the potassium ion content to the sodium ion content (K + / Na +) is 39.7 to 44.
. It was 0.

<Specifications of the packaged tomato-containing beverage according to the present invention>
The specifications of the packaged tomato-containing beverage derived from the examples are within the pH range described below and within the range of the ratio of the content of potassium ions to the content of sodium ions (K + / Na +). The pH range is less than 4.50, preferably less than 4.40, more preferably less than 4.30, and even more preferably less than 4.26. The ratio of the content of potassium ion to the content of sodium ion (K + / Na +) is less than 44.1, and more preferably less than 44.0. In the ratio of the content of potassium ions to the content of sodium ions (K + / Na +), the content of potassium ions is less than 216 mg / 100 g, and more preferably less than 215 mg / 100 g. As described above, a decrease in the content of potassium ions makes it easier for kidney disease patients to take.

Fields in which the present invention is useful are packaged tomato-containing beverages and processed tomato products for patients with kidney disease.

Claims (9)

A tomato-containing beverage,
Contains tomato juice and low pH tomato juice. It is a tomato-containing beverage of claim 1,
The low pH tomato juice is a hydrogen ion exchanged tomato juice. The tomato-containing beverage according to claim 1 or 2,
The low pH tomato juice is a low pH serum. It is a tomato-containing beverage of claim 3,
It additionally contains tomato pulp. The tomato-containing beverage according to any one of claims 1 to 4,
Its pH is less than 4.50. The tomato-containing beverage according to any one of claims 1 to 4,
Its pH is less than 4.40. The tomato-containing beverage according to any one of claims 1 to 4,
Its pH is less than 4.30. The tomato-containing beverage according to any one of claims 1 to 4,
Its pH is less than 4.26. The tomato-containing beverage according to any one of claims 1 to 8,
Its raw material is substantially only tomatoes.

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