JP2020171300A - Method for reducing sour taste of carrot containing beverage, carrot containing beverage, and method for producing the same - Google Patents

Abstract

To provide a method for reducing sour taste of carrot containing beverage, carrot containing beverage, and a method for producing the beverage.SOLUTION: At least the following processes constitute a method for reducing sour taste of carrot containing beverage, in which [A] cumulative 50% particle diameter (D50)(μm), [B] cumulative 90% particle diameter (D90)(μm), [C] centrifugal precipitation amount (%), [D] pH, and [E] B type viscosity (mPa s) of carrot containing beverage are prepared, the carrot containing beverage is carrot juice or carrot mixed juice in Quality Labeling Standards for carrot juice and carrot mixed juice, [D] pH is 3.8 or more and less than 4.6, [E] B type viscosity (mPa s) is 50 to 400, and conditions when measuring the [E] B type viscosity (mPa s) are temperature of 20°C, rotor to be used being an M1 rotor, a rotation number of 12 rpm, and 60 seconds after start of measurement.SELECTED DRAWING: Figure 2

Description

The present invention relates to a method for reducing sourness of a carrot-containing beverage, a carrot-containing beverage and a method for producing the same.

Vegetable beverages are widely accepted in Japan, and the market size exceeds 100 billion yen. Here, examples of vegetable beverages include vegetable concentrated beverages, vegetable mixed concentrated juices, and vegetable fruit mixed juices. One of the reasons why vegetable drinks have been widely accepted is their ease of drinking. Vegetable drinks are easy to drink because they use carrots as their main ingredient. Various known methods for producing carrot raw materials and carrot-containing beverages are as follows.

Patent Document 1 discloses a method for producing carrot juice, the purpose of which is a method for producing carrot juice that reduces heating odor and fishy odor and further prevents agglomeration. The composition of the manufacturing method is
Peeling, blanching, crushing and squeezing. When to carry out blanching
Within 12 hours of peeling. The blanching temperature is 60 to 80 degrees.

Patent Document 2 discloses a method for producing carrot juice with improved yield, the purpose of which is to produce carrot juice by effectively utilizing the pulp content separated by squeezing. The composition of the production method is to add water to the pulp separated by squeezing, micronize, and squeeze to obtain carrot juice. The miniaturization method is a physical shear treatment and an enzyme treatment, and the average particle size after miniaturization is 100 μm to 1 mm.

Patent Document 3 discloses a beverage containing carrot pomace, and an object of the present invention is to provide a food using carrot pomace having an excellent texture. The composition of the product is to use carrot dregs after squeezing, prepare the particle size to be 22 to 140 mesh, and apply it to a beverage.

Patent Document 4 discloses a beverage containing carrot pulp, the purpose of which is to reduce nitrate ions. The composition of the product is to obtain a carrot beverage by subjecting the carrot juice to an anion exchange treatment, mixing the carrot pulp, and homogenizing the carrot pulp.

Non-Patent Document 1 discloses a carrot-fruit mixed juice using finely divided carrot pulp, the purpose of which is to utilize the juice residue. The composition of the product is to mix finely divided carrot pomace, carrot juice and fruit juice to obtain a carrot / fruit mixed juice.

Japanese Patent No. 3362247 Japanese Patent No. 2953981 Japanese Unexamined Patent Publication No. 09-023859 Japanese Unexamined Patent Publication No. 59-031678

Effective use of carrot pomace, Toyo College of Food Technology, Toyo College of Food Technology, Research Report, 22, 49-55 (1998)

The problem to be solved by the present invention is to improve the taste of carrot-containing beverages.
Specifically, it is the reduction of sourness in carrot-containing beverages. In general, many carrot-containing beverages are acid-adjusted from the viewpoint of sterilization. In such a beverage, in order to produce a carrot-containing beverage having a high sugar content, it is necessary to use a large amount of acidity (or pH) adjusting raw materials such as lemon and citric acid in order to adjust the acidity (or pH), and the acidity Will be strongly felt. On the other hand, a carrot-containing beverage having a low acidity and a high pH requires sterilization at a high temperature for a long time, which causes a problem of heated odor. Therefore, from the viewpoint of sterilization, there has been a demand for a carrot-containing beverage in which the acidity is high and the pH is low, but the acidity is softened. Furthermore, what is required in beverage production is to stably realize such characteristics without being influenced by the cultivation method and variety of raw materials.

In order to solve the problems of the present application, the inventor of the present application focused on the relationship between the sourness and the physical properties (texture) of the carrot-containing beverage. As a result of examination by the inventor of the present application, the intensity of sourness perceived by humans differs depending on the difference in physical properties even if the acidity is the same.

Why does the sourness feel different even if the acidity is the same? The inventor of the present application has found by trial and error that (1) there is viscosity as a physical property value that affects how to feel with the tongue, and (2) there is a tendency of how to feel with the tongue depending only on the level of viscosity. (3) Further physical property values for specifying how to feel with the tongue are the degree of miniaturization of the raw material and the amount of the mixture. Here, the degree of fineness is the particle size, and more specifically, the cumulative 50% particle size (D50) and the cumulative volume when the particles in the beverage are measured by the particle size distribution measuring device. It has a 90% particle size (D90). In addition, it is the centrifugal precipitation amount, D5 that affects the blending amount.
The relationship is 0 and D90. The present invention is defined as follows based on such a mechanism.

The method for reducing the sourness of a carrot-containing beverage according to the present invention comprises at least [A] cumulative 50% particle size (D50) (μm) and [B] cumulative 90% particle size (D90) of the carrot-containing beverage.
) (Μm), [C] centrifugal precipitation amount (%), and [D] pH adjustment.
In this method, the ranges of [A], [B], [C], and [D] are as follows.
100 ≤ [A] ≤ 400,
300 ≤ [B] ≤ 1000,
10 ≦ [C] ≦ 50 and 3.8 ≦ [D] ≦ 4.6

In the method, preferably, the ranges of [A], [B], [C], and [D] are as follows.
190 ≤ [A] ≤ 380,
410 ≤ [B] ≤ 780,
20 ≦ [C] ≦ 40 and 4.0 ≦ [D] ≦ 4.4

Further constituting the method is the adjustment of the [E] B-type viscosity (mPa · s) of the carrot-containing beverage, and the range of [E] is 50 to 400. In the method, preferably [
The range of E] is 50 to 360.

In the method, preferably, the Brix of the carrot-containing beverage is 9.0 to 11.
.. It is 0. In the method, more preferably, the Brix of the carrot-containing beverage is
It is 9.4 to 11.0.

In the method, the adjusting method of [D] is the preparation of the raw material for adjusting the acidity. [A], [B
], [C], and [E] are preparation of finely divided carrot crushed product, or finening of carrot-containing beverage after preparation of finely divided carrot product. In the method, preferably
Only raw materials for adjusting acidity are mixed in processed carrot products (crushed carrots, concentrated carrot juice, etc.). However, adding water does not prevent it.

It is at least a formulation that constitutes the method for producing a carrot-containing beverage according to the present invention.
That is, what is mixed into the finely divided carrot crushed product is a raw material for adjusting acidity, and the resulting carrot-containing beverage is obtained.

At least, miniaturization constitutes the method for producing a carrot-containing beverage according to the present invention. That is, the crushed carrot and the raw material for adjusting the acidity are prepared and then refined, whereby the carrot-containing beverage is obtained.

[A] Cumulative 50% particle size (D5) of carrot-containing beverages obtained by these production methods
0) (μm), [B] Cumulative 90% particle size (D90) (μm), [C] Centrifugal sedimentation amount (%),
And the range of [D] pH is as follows.
100 ≤ [A] ≤ 400,
300 ≤ [B] ≤ 1000,
10 ≦ [C] ≦ 50 and 3.8 ≦ [D] ≦ 4.6

In each of the manufacturing methods (hereinafter, simply referred to as "the manufacturing method"), [A], [B], [
The ranges of [C] and [D] are as follows.
190 ≤ [A] ≤ 380,
410 ≤ [B] ≤ 780,
20 ≦ [C] ≦ 40 and 4.0 ≦ [D] ≦ 4.4

The production method is further composed of at least the [E] B-type viscosity (mP) of the carrot-containing beverage.
It is an adjustment of a · s), and the range of [E] is 50 to 400. In the production method, the range of [E] is preferably 50 to 360.

In the production method, the Brix of the carrot-containing beverage is preferably 9.0 to 11.
.. It is 0. More preferably, the Brix of the carrot-containing beverage is 9.5 to 11.0.
Is.

In the production method, preferably, only the raw material for adjusting the acidity is blended in the processed carrot product (crushed carrot product, concentrated carrot juice, etc.). However, adding water does not prevent it.

What the present invention makes possible is the reduction of sourness in carrot-containing beverages.

Schematic example of a method for producing a crushed carrot product according to this embodiment. Flow chart of the method for producing a carrot-containing beverage according to the present embodiment Relationship diagram between the amount of centrifugal precipitation and D50 in this embodiment (pH 4.0) Relationship diagram between the amount of centrifugal precipitation and D90 in the present embodiment (pH 4.0) Relationship diagram between the amount of centrifugal precipitation and D50 in this embodiment (pH 4.4) Relationship diagram between the amount of centrifugal precipitation and D90 in the present embodiment (pH 4.4)

<Outline of method for producing crushed carrot product according to this embodiment>
FIG. 1 shows an example of a method for producing a crushed carrot product according to the present embodiment. The method for producing the crushed carrot may be a known method and is not limited to the production method shown in FIG. 1, but the method for producing the crushed carrot according to the present embodiment comprises sepals (S10) and peeling. (S20)
, Cutting (S30), heating (S40), crushing (S50), and sterilization, cooling (S80) and filling (S90). The order of the heating (S40) and crushing (S50) steps may be interchanged. The step of squeezing (S60) may be carried out between crushing (S50) and sterilization and cooling (S80), in which case the crushed carrot is also referred to as carrot pulp. When carrot pulp is used, it is sterilized and cooled (s8) after being crushed (S50) in order to adjust the particle size.
0) may be performed. The pH adjustment (S70) is performed as necessary, and the timing is not limited as long as it is before the sterilization and cooling (S80) steps.

<Carrot juice and carrot concentrate>
The carrot juice according to the present embodiment means a carrot crushed and squeezed, or strained and the skin and the like are removed. The carrot concentrated juice is a concentrated carrot juice. Carrot juice is also called carrot juice, which is made by diluting carrot concentrate and returning it to the state of juice. What is taken in here is "carrot juice", "carrot juice", and "concentrated carrot" in "Carrot Juice and Carrot Mixed Juice Quality Labeling Standards" (September 30, 2011 Consumer Affairs Agency Notification No. 10). "And so on.

<Crushed carrot>
The crushed carrot product is a processed carrot product, which is crushed carrot. Examples of crushed carrots are purees, pastes, pulps and the like.

<Septal (S10)>
The purpose of removing the calyx of carrots is to avoid the green odor. The component contained in this calyx causes a green odor. The method of removing the calyx may be a known method regardless of whether it is manual or automatic.

<Peeling (S20)>
The purpose of peeling the skin of carrots is to avoid the green odor. The component contained in this epidermis causes a green odor. The peeling method may be a known method regardless of whether it is manual or automatic. Also, the carrots are preferably washed before peeling. Further, the means for cleaning the carrot is not limited to water, and hot water, steam, or the like may be used. As described above, the purpose of heat-cleaning the carrot is to prevent the deterioration of the color tone of the carrot juice.

<Cut (S30)>
The purpose of cutting peeled carrots is to control residual substances. It is the core of the carrot that the residual substance is unevenly distributed. That is, when cutting the carrot, the core is exposed. Patent No. 377191 is incorporated in the specification of the present application for a specific explanation of cutting.
This is the content of Gazette No. 9.

<Heating (S40)>
The purpose of heating peeled carrots is to inactivate enzymes and / or remove lye. The heating method may be a known method, and examples thereof include a plate type heating method, a tubular type heating method, and blanching in steam or warm water. When blanching, from the viewpoint of enzyme deactivation and lye removal, the time for branching the peeled carrot is within 24 hours after the peeling, preferably within 12 hours after the peeling. The method of branching the peeled carrot is not limited, and specifically, steam, hot water, or the like. The temperature at which the peeled carrots are branched is 60 to 100 degrees. It is the content of Japanese Patent No. 3771919 that is incorporated in the present specification for the specific explanation of blanching.

<Crushing (S50)>
The purpose of crushing carrots is to make the particle size suitable for drinking. The method for crushing the carrot may be a known method, for example, a cutting type, a grinding type, a cutting and a grinding type and the like. The crushing may be carried out in one step or in two or more steps. Examples of crushers include micrograders, mills, pulper finishers, comitrolls, homogenizers and the like.

<Squeezed juice (60)>
The purpose of squeezing carrots is to separate the solid (carrot pulp) and liquid (carrot juice) of the carrot. The method for squeezing the carrot may be a known method, such as a centrifugation type or an extrusion type. The juice may be squeezed in one step or in two or more steps. Examples of juice squeezing machines include decanters, filter presses, pulper finishers, and fresh squeezers.

<pH adjustment (S70)>
If necessary, the pH of the processed carrot product may be adjusted. The purpose of adjusting the pH is to adjust the sterilization conditions of the processed carrot product or to adjust the flavor. When the pH is high, sterilization at a high temperature for a long time is required, which affects the flavor of the carrot processing raw material, and therefore the pH is often adjusted to be low. The raw material for adjusting the pH may be a known material, and the raw material for adjusting the acidity, which will be described later, is used. The timing of pH adjustment is not particularly limited as long as it is before sterilization.

<Sterilization, cooling (S80), and filling (S90)>
In addition to the above, sterilization, cooling, and filling are appropriately adopted by this production method. These methods may be known methods, and examples thereof include a plate type sterilization method and a tubular type sterilization method.

<Overview of the method for producing a carrot-containing beverage according to the present embodiment>
FIG. 2 shows the flow of the method for producing a carrot-containing beverage according to the present embodiment. The method for producing the carrot-containing beverage comprises formulation (S100), miniaturization (S110), and
In addition, sterilization, cooling (S120) and filling (S130). Miniaturization (S100)
It may be performed on the carrot crushed product before the preparation of the carrot crushed product (S100).

<Carrot-containing beverage>
A carrot-containing beverage is a beverage in which a part or all of its raw materials are carrots. Examples of carrot-containing beverages include carrot juice, carrot mixed juice, vegetable mixed beverage, fruit and vegetable mixed beverage, and the like. The packaged carrot-containing beverage is a carrot-containing beverage that is packaged in a container.

<Raw material for acidity adjustment>
The raw material for acidity adjustment in the present invention is based on citrus such as lemon, ume or anzu juice (straight juice), concentrated reduced juice, concentrate (puree, paste, etc.), and the Food Sanitation Law established by the Ministry of Health, Labor and Welfare. , A food additive whose collective name is recognized as a pH adjuster (for example, citric acid, lactic acid, etc.). When citrus fruits such as lemon, ume or apricot juice (straight juice), concentrated reduced juice, and concentrate are used as raw materials for adjusting acidity, the acidity in the beverage is not impaired so as not to impair the original flavor of the carrot beverage. The ratio of the raw material for adjustment is preferably 10% or less in terms of straight juice and concentrated reduced juice.

<Concoction (S100)>
The purpose of the formulation is to adjust the basic taste of carrot-containing beverages. The types of raw materials to be mixed
One or more. Water is prepared as appropriate. Examples of raw materials include crushed carrots, raw materials for adjusting acidity, processed vegetables, processed fruits, and the like. Examples of processed products are crushed products and squeezed juice (
Straight juice), concentrated reduced juice, concentrate (puree, paste, etc.), etc. However, from the viewpoint of maintaining the carrot-like flavor, the raw materials other than the processed carrot product to be prepared are only the processed carrot product and the raw material for adjusting the acidity. In addition, since Brix of carrot juice in a straight state is generally about 6.0 to 8.0, it is preferable to use carrot concentrated juice in order to obtain a carrot-containing beverage having a high sugar content (Brix). Examples of processed carrot products are carrot juice, crushed carrot, concentrated reduced juice of carrot, and concentrated carrot (puree, paste, etc.). It is the basic taste of carrot-containing beverages that is adjusted by blending crushed carrots or crushed carrots. Conditions for the formulation (Brix, pH,
Centrifugal precipitation amount, cumulative% particle size) will be described later.

<Miniaturization (S110)>
The purpose of miniaturizing the crushed carrot or the crushed carrot-containing beverage is to reduce the sourness of the crushed carrot-containing beverage. The method for miniaturization may be a known method, for example, a cutting type, a grinding type, a cutting and a grinding type, and the like. Miniaturization may be performed in one step or in two or more steps. Examples of miniaturizers are micro graders, mills, pulper finishers, comitrolls, homogenizers and the like. The cumulative% particle size of crushed carrots or carrot-containing beverages containing crushed carrots for exerting the effect of reducing sourness is
D50 is 100 μm or more and 500 μm or less, and D90 is 200 μm or more and 1,000 μm.
It is as follows. Preferably, D50 is 100 μm or more and 400 μm or less, and D90 is 30.
It is 0 μm or more and 1,000 μm or less. More preferably, D50 is 190 μm or more and 380.
It is μm or less, and D90 is 410 μm or more and 780 μm or less.

<Sterilization, cooling (S120) and filling (S130)>
In addition to the above, sterilization, cooling and filling are appropriately adopted by this production method. The sterilization method is
A known method may be used, and examples thereof include a plate type sterilization method and a tubular type sterilization method. The cooling method may be a known method. The filling method may be a known method. The container in which the carrot-containing beverage is filled (packed) may be a known one, and examples thereof include cans, bottles, paper containers, and PET bottles.

<pH>
Standards for soft drinks, etc. are stipulated by the Food Sanitation Law, and the sterilization conditions are pH.
Depends on. According to this rule, the sterilization conditions differ when the pH is 4.0 and 4.6, and the higher the pH, the longer the sterilization at high temperature is required. If the pH is too high, strong sterilization is required from the viewpoint of hygiene management, which is not preferable from the viewpoint of affecting the flavor and the like. Further, if the pH is too low, the sourness becomes too strong, and the sourness reducing effect in the present invention is less likely to be felt. In consideration of the above points, the pH of the carrot-containing beverage according to the present embodiment is preferably 3.
It is 8 or more and less than 4.6, more preferably 4.0 or more and less than 4.6, and further preferably 4.0 or more and 4.4 or less.

<Acidity>
The acidity of the carrot-containing beverage according to the present embodiment is 0.30 or more and less than 0.70, more preferably 0.35 or more and 0.66 or less. Acidity means the concentration (%) in terms of citric acid calculated by the potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

<Viscosity (B-type viscosity)>
The B-type viscosity of the carrot-containing beverage according to the present embodiment is not particularly limited, but is 50 mP.
It is a · s or more and 1,000 mPa · s or less. Preferably, 50 mPa · s or more and 400 m
It is less than Pa · s. More preferably, it is 50 mPa · s or more and 360 mPa · s or less. A known method may be used for measuring the B-type viscosity. To exemplify the measuring means, a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) is used, the temperature is 20 ° C., the rotation speed is 12 rpm, and the conditions are 60 seconds after the start.

<Brix (sugar content)>
The Brix of the carrot-containing beverage according to the present embodiment is preferably 9.0 or more and 11.0.
It is less than or equal to, more preferably 9.4 or more and 11.0 or less, and further preferably 9.
It is 5 or more and 10.5 or less. The method for measuring Brix may be a known method. An example of the measuring means is an optical refractive index meter (manufactured by NAR-3T ATAGO).

<Centrifugal sedimentation amount>
The centrifugal precipitation amount is a volume ratio of the amount of precipitation when the sample is centrifuged under certain conditions. The measurement method adopted in this embodiment is as follows. That is, 10 ml of a carrot-containing beverage is placed in a 10 ml settling tube (spit glass with a scale) and 3,000 rp.
The volume of the precipitate after centrifugation at m (1,600 × g) for 10 minutes is measured. From the viewpoint of suppressing sourness, the amount of centrifugal precipitation is preferably 10% or more, but as the amount increases, the viscosity increases and the suitability as a beverage is impaired. From the above viewpoint, the amount of centrifugal precipitation is preferably 10% or more and 50% or less, more preferably 15% or more and 40% or less, and further preferably 20% or more and 40% or less.

<Cumulative% particle size>
The particle size is a value obtained by measuring the major axis of the particles. Here, the "cumulative a% particle size" means that the cumulative frequency is calculated with the total volume of the particle population as 100% in the particle size distribution obtained by the measurement.
The particle size at which the cumulative frequency reaches a%. That is, the cumulative 50% particle diameter (D50) means the particle diameter at the point where the cumulative frequency is 50%. The cumulative 90% diameter (D90) means the particle diameter at the point where the cumulative frequency is 90%. The means for measuring the particle size is a laser diffraction / scattering type particle size distribution measuring device. The cumulative 50% particle size in the present invention is 100 μm or more and 400 μm.
The following is preferable, more preferably 190 μm or more and 380 μm or less, and further preferably 190 μm or more and 250 μm or less. The cumulative 90% particle size in the present invention is preferably 300 μm or more and 1000 μm or less, more preferably 410 μm or more and 780.
It is μm or less, more preferably 410 μm or more and 540 μm or less.

<Relationship between B-type viscosity and sourness reduction>
In the carrot-containing beverage according to the present embodiment, the preferable sourness reducing effect is a state in which the sourness intensity is lowered with respect to the control sample. The sourness intensity is generally strongly related to the sourness, but in the present embodiment, the higher the B-type viscosity, the higher the sourness reducing effect felt in the mouth, even if the acidity (pH) is the same.

<Relationship between cumulative% particle size, centrifugal precipitation, and sourness reduction>
In the carrot-containing beverage according to the present embodiment, the preferable sourness reducing effect is as shown above. In the present embodiment, when the particle size becomes a certain size or more, the sourness reducing effect becomes low. In addition, the effect of reducing sourness increases as the amount of centrifugal precipitation increases.

<Relationship between centrifugal precipitation amount and cumulative% particle size in carrot-containing beverages>
From the above viewpoint, in the carrot-containing beverage according to the present embodiment, the cumulative [A] is 50%.
The conditions under which the particle size (D50) (μm), [B] cumulative 90% particle size (D90) (μm), [C] centrifugal precipitation amount (%), and [D] pH should be satisfied are each (Equation 1). ), (Equation 2), (Equation 3)
And (Equation 4).
100 ≤ [A] ≤ 400 ... (Equation 1)
300 ≤ [B] ≤ 1000 ... (Equation 2)
10 ≤ [C] ≤ 50 ... (Equation 3)
3.8 ≤ [D] ≤ 4.6 ... (Equation 4)
In other words, the carrot-containing beverage according to the present embodiment satisfies (Equation 1) and (Equation 2).
, (Equation 3) and (Equation 4).

The conditions satisfied by the carrot-containing beverage according to the present embodiment are more preferably (Equation 5), (Equation 6), (Equation 7) and (Equation 8).
190 ≤ [A] ≤ 380 ... (Equation 5)
410 ≤ [B] ≤ 780 ... (Equation 6)
20 ≤ [C] ≤ 40 ... (Equation 7)
4.0 ≤ [D] ≤ 4.4 ... (Equation 8)

<Preparation method for crushed carrots>
Carrot pulp was used as the crushed carrot. As the carrot pulp, a product prepared by the following method was used. Rinse the carrots with water, peel them, crush the peeled carrots and heat them.
Juicer was squeezed with a uniaxial juicer. The pulp that comes out after squeezing is diluted with water, the acidity is adjusted with lemon concentrated juice, crushed with comitrol, sterilized by hot pack, and carrot pulp (Brix).
6.2%, acidity 0.74%) was obtained. Lemon concentrated juice used for acidity adjustment (acidity 39.0)
Was about 2% of the total carrot pulp raw material.

<How to prepare a carrot-containing beverage>
[A] A commercially available carrot concentrate (Brix 50%, acidity 0.30%, pH 5.66) was diluted with water to obtain Brix 10.6, and a sample of Comparative Example 1 was prepared. Further, a mixture of [A], [B] crushed carrot (the above carrot pulp), and [C] lemon concentrate (acidity 39.0) at a predetermined ratio is diluted with water and then at a predetermined pressure. The particles were made finer by performing homogenization treatment (Econizer Lab 01 manufactured by Sanmaru Kikai Kogyo Co., Ltd.) to prepare the samples of Examples 1 to 5.
In Comparative Example 2, a mixture of [A], [B] and [C] in a predetermined ratio was diluted with water, and then a product not subjected to homogenization treatment was prepared.

<Sample preparation: Test 2>
[A] A commercially available carrot concentrate (Brix 50, acidity 0.30%, pH 5.66) was diluted with water to obtain Brix 9.4, and a sample of Comparative Example 3 was prepared. Further, [A], [B] carrot pulp (the above carrot pulp), and [C] lemon concentrate (acidity) are mixed in a predetermined ratio, diluted with water, and then homogenized at a predetermined pressure. As a result, the particles were refined to prepare the samples of Examples 7 to 11.
In Example 6, a mixture of [A], [B], and [C] was diluted with water, and then a homogenized product was prepared.

<Measurement of B-type viscosity>
Using a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was measured under the condition that the rotation speed was 12 rpm and 60 seconds after the start. The rotor used was M1 and the temperature at the time of measurement was 2.
It was 0 ° C. If the measured value was 25 mPa · s or less, it was regarded as "not measurable".

<Measurement of particle size>
Using a laser diffraction / scattering type particle size distribution measuring device (“LA-960” manufactured by HORIBA), the particle size (D50) at which the cumulative frequency is 50% and the particle size (D) is 90% in terms of volume.
90) was measured. The refractive index was "1.60-0.00i", the circulation speed was "3", and the stirring speed was "1".

<Measurement of sugar content>
The sugar content (Brix) measuring instrument 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 meter used in this measurement is a pH meter (pH METER F-72 HORIB).
(Made by company A). The product temperature at the time of measurement was 20 ° C.

<Sensory evaluation>
The sensory evaluation method adopted in this evaluation is the scoring method. For each sample, the intensity of sourness was compared by sensory evaluation.
The evaluation was carried out by trained panelists.
The number of evaluation panelists was 10. The sensory evaluation was performed on a 5-point scale, and each score was defined as follows.
Here, the scores shown in Tables 4 and 5 are the values obtained by dividing the total score by the number of panelists (that is, the score).
Average value).

1: I don't feel sourness 2: I feel sourness 3: I feel sourness 4: I feel sourness a little 5: I feel sourness strongly

<Significant difference test>
Regarding the sensory evaluation results, the presence or absence of a significant difference was determined by a t-test with a significance level of 5%. With respect to Comparative Example 2 and Examples 1 to 5, it was determined whether or not there was a significant difference from Comparative Example 1.
With respect to Examples 6 to 11, the presence or absence of a significant difference from Comparative Example 3 was determined.

<Comprehensive evaluation>
The comprehensive evaluation adopted in this evaluation was set as shown in Table 1 based on the sensory evaluation results and the presence or absence of significant differences.

<Mixing amount and pressure during miniaturization>
Tables 2 and 3 show the amounts of the raw materials blended in Comparative Examples 1 to 3 and Examples 1 to 11. The values described as the blending amount are the blending amount of each raw material and the amount when the blended raw material is converted into straight juice. In addition, the pressure in the homogenization treatment performed when each sample was miniaturized was described. Here, according to the fruit beverage quality labeling standard set by the Consumer Affairs Agency (Consumer Affairs Agency Notification No. 10 of September 30, 2011), when lemon concentrated juice is used, the lemon juice reduced with water has an acidity. It is recognized as concentrated and reduced lemon juice when it is 4.5 or more and less than 9.0. The acidity of the lemon concentrate in the present invention at the time of dilution was 8.9%.

<Measured values and sensory evaluation results>
Tables 4 and 5 show the measured values of each analysis item and the sensory evaluation results in Comparative Examples 1 to 3 and Examples 1 to 11. From the comparison between Comparative Example 1 and Comparative Example 2, it was found that even if the viscosity was improved by the inclusion of carrot pulp, the sourness suppressing effect was low when the particle size of the carrot pulp was large. Comparison between Comparative Example 2 and Examples 1 to 4, and Example 5
And in comparison with Examples 6 to 11, even in the samples having the same Brix, pH, and crushed carrot content, the sourness decreased as the values of D50 and D90 decreased, and as the amount of centrifugal precipitation increased. The effect was seen. Further, from the comparison between Comparative Examples 1 and 2 and Examples 1 to 4, even in the samples having the same Brix, acidity and pH, the effect of reducing the sourness was observed as the B-type viscosity increased.

As a result of considering the above sensory evaluation results, from the relationship between pH, particle size, and centrifugal precipitation amount, Equation 1
, A carrot-containing beverage having a reduced sourness in the range of the formulas 2, 3 and 4. Further, more preferably, a carrot-containing beverage having a reduced sourness could be obtained in the range satisfying the formulas 5, 6, 7, and 8.

In summary, by controlling the particle size of the crushed carrot and the amount of centrifugal precipitation after preparation, or by controlling the viscosity of the carrot-containing beverage, a carrot-containing beverage with reduced sourness can be obtained, which is sufficient. It is possible to provide a beverage that can be tasted.

A field in which the present invention is useful is the manufacture and sale of carrot-containing beverages such as carrot juice, carrot mixed juice, vegetable mixed beverage, and fruit-vegetable mixed beverage.

Claims (14)

A method for reducing the sourness of carrot-containing beverages (excluding those having a Brix of 9.0 or less), which is composed of at least the following steps:
Adjustment: Here, the [A] cumulative 50% particle size (D50) (μm), [B] cumulative 90% particle size (D90) (μm), and [C] centrifugal precipitation amount of the carrot-containing beverage are adjusted. (%), [D] pH, and [E] B-type viscosity (mPa · s).
The carrot-containing beverage is carrot juice or carrot mixed juice according to the carrot juice and carrot mixed juice quality labeling standards.
The [D] pH of the carrot-containing beverage is 3.8 or more and less than 4.6.
The [E] B-type viscosity (mPa · s) of the carrot-containing beverage is 50 to 400.
[E] The conditions for measuring the B-type viscosity (mPa · s) are a temperature of 20 ° C., a rotor used is an M1 rotor, a rotation speed of 12 rpm, and 60 seconds after the start. The method of claim 1
The above [A], the above [B], and the above [C] satisfy
100 ≤ [A] ≤ 400,
300 ≤ [B] ≤ 1000,
The centrifugal treatment conditions at the time of measuring 10 ≦ [C] ≦ 50 and [C] centrifugal precipitation amount (%) are 1,600 × g for 10 minutes. The method of claim 1 or 2,
The Brix of the carrot-containing beverage is 9.0 to 11.0. The method according to any one of claims 1 to 3.
The adjustment method of [D] is the preparation of raw materials for acidity adjustment.
The method for adjusting [A], the above [B], the above [C], and the above [E] is to prepare a finely divided carrot crushed product or to refine a carrot-containing beverage after preparing the crushed carrot product. is there. The method according to any one of claims 1 to 4.
At least one of the ingredients to be mixed is carrot concentrate. A method for producing a carrot-containing beverage (excluding those having a Brix of 9.0 or less), which is composed of at least the following steps.
Formulation: What is formulated here is at least a finely divided carrot crushed product and an acidity adjusting raw material, which results in a carrot-containing beverage.
The carrot-containing beverage is carrot juice or carrot mixed juice according to the carrot juice and carrot mixed juice quality labeling standards.
The [D] pH of the carrot-containing beverage is 3.8 or more and less than 4.6.
The [E] B-type viscosity (mPa · s) of the carrot-containing beverage is 50 to 400.
[E] The conditions for measuring the B-type viscosity (mPa · s) are a temperature of 20 ° C., a rotor used is an M1 rotor, a rotation speed of 12 rpm, and 60 seconds after the start. A method for producing a carrot-containing beverage (excluding those having a Brix of 9.0 or less), which is composed of at least the following steps.
Miniaturization: Here, the carrot crushed product and the raw material for adjusting the acidity are refined, and the resulting carrot-containing beverage is obtained.
The carrot-containing beverage is carrot juice or carrot mixed juice according to the carrot juice and carrot mixed juice quality labeling standards.
The [D] pH of the carrot-containing beverage is 3.8 or more and less than 4.6.
The [E] B-type viscosity (mPa · s) of the carrot-containing beverage is 50 to 400.
[E] The conditions for measuring the B-type viscosity (mPa · s) are a temperature of 20 ° C., a rotor used is an M1 rotor, a rotation speed of 12 rpm, and 60 seconds after the start. The manufacturing method according to claim 6 or 7.
The [A] cumulative 50% particle size (D50) (μm), [B] cumulative 90% particle size (D90) (μm), and [C] centrifugal precipitation amount (%) of the carrot-containing beverage satisfy.
100 ≤ [A] ≤ 400,
300 ≤ [B] ≤ 1000,
10 ≦ [C] ≦ 50,
[C] Centrifugal treatment conditions at the time of measuring the centrifugal precipitation amount (%) are 1,600 × g for 10 minutes. The production method according to any one of claims 6 to 8.
The Brix of the carrot-containing beverage is 9.0 to 11.0. The production method according to any one of claims 6 to 9.
It is the carrot concentrate that is further formulated or refined. Carrot-containing beverages (excluding those having a Brix of 9.0 or less) are satisfied by their [D] pH and [E] B-type viscosity (mPa · s).
3.8 ≤ [D] ≤ 4.6,
[E] B-type viscosity (mPa · s) is 50 to 400.
[E] The conditions for measuring the B-type viscosity (mPa · s) are a temperature of 20 ° C., a rotor used is an M1 rotor, a rotation speed of 12 rpm, and 60 seconds after the start.
The carrot-containing beverage is carrot juice or carrot mixed juice according to the carrot juice and carrot mixed juice quality labeling standards. The carrot-containing beverage according to claim 11, wherein [A] cumulative 50% particle size (D50) (μm), [B] cumulative 90% particle size (D90) (μm), and [C] of the carrot-containing beverage. Centrifugal sedimentation amount (%) is satisfied
100 ≤ [A] ≤ 400,
300 ≤ [B] ≤ 1000,
10 ≦ [C] ≦ 50,
[C] Centrifugal treatment conditions at the time of measuring the centrifugal precipitation amount (%) are 1,600 × g for 10 minutes. The carrot-containing beverage according to claim 11 or 12.
The Brix of the carrot-containing beverage is 9.0 to 11.0. A carrot-containing beverage according to any one of claims 11 to 13.
The raw material further contained is carrot concentrated juice.

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