JP2021040645A - Tomato ketchup with high content of lycopene - Google Patents

Abstract

To provide a tomato ketchup with a high content of lycopene, having a good flavor in a wide range of salinity concentration even containing lycopene at a high concentration.SOLUTION: A tomato ketchup contains lycopene at a high concentration and specified esters and/or specified alcohols. The content of lycopene is 25 mg/100 g or more and 50 mg/100 g or less. The content of the esters and/or the alcohols relative to 1 ppb of an internal standard substance is 0.03 to 1.0.SELECTED DRAWING: None

Description

The present invention relates to tomato ketchup containing a high concentration of lycopene, and more particularly to tomato ketchup containing a high concentration of lycopene and having a good flavor.

Tomato ketchup made from tomatoes is a historic seasoning that uses concentrated tomatoes as the main ingredient and mixes sugars such as liquid sugar, vinegar, spices, onions, etc. to adjust the taste. It is also a seasoning rich in lycopene, which has a color tone and various health functions. However, since the concentration of lycopene contained in concentrated tomatoes, for example, tomato paste, which is the main raw material, is limited, the concentration of lycopene contained in 100 g of general tomato ketchup was in the range of 10 mg to 24 mg.

In recent years, due to the growing health consciousness regarding food, lycopene, which is particularly abundant in tomatoes, has attracted attention, and not only its color tone but also various health functions have been clarified. It continues to attract more and more attention. For example, Japanese Patent Publication No. 2002-532111 discloses plant sterols and ketchup containing carotenoids, and lycopene as one of specific examples of carotenoids is exemplified (Patent Document 1).

Special Table 2002-532111

However, when the concentration of lycopene in tomato ketchup is increased, the sensory characteristics expressed by the peculiar odor derived from lycopene and the peculiar odor derived from concentrated tomato, that is, oily odor, stuffy odor, burnt odor, etc. are recognized. As a result, the flavor and palatability of foods will be reduced, and if a preparation such as lycopene concentrate prepared as an additive using a solvent is added, it will deviate from the Japanese Agriculture and Forestry Standards (JAS). High lycopene-containing tomato ketchup has been desired but not feasible.

In addition, tomato ketchup contains about 3% salt, but if the salt content is high, the taste derived from amino acids such as tomato-derived glutamate increases, but on the contrary, tomato-likeness (tomato feeling) and tomato original lycopene There was a problem that the flavor of tomatoes faded. When the salt content is reduced, the stuffy and burnt odors derived from the raw tomato paste and lycopene become noticeable, and the flavor of the entire ketchup becomes watery, so normal tomato ketchup is about 3%. There is also a problem that the salt content does not meet the market demand for low-salt type tomato ketchup that satisfies not only the strongly seasoned tomato ketchup but also the salt-reducing tendency.

Therefore, it is an object of the present invention to obtain tomato ketchup having a good flavor in a wide range of salt concentration while containing lycopene in a high concentration.

As a result of diligent studies to solve the above problems, the present inventors have made tomato ketchup containing esters and / or alcohols, which are aroma components, so that the tomato ketchup contains lycopene in a high concentration and has a flavor. It was found that good tomato ketchup can be obtained, and that tomato ketchup with good flavor can be obtained even if the salt content is contained in a wider range than before.

The present invention has been made based on such findings, and provides lycopene and high lycopene-containing tomato ketchup containing esters and / or alcohols.

According to the present invention, even if lycopene is contained in a high concentration, a tasty tomato ketchup can be obtained in a range of a wider salt concentration than usual.

The high lycopene-containing tomato ketchup of the present invention contains lycopene, esters and / or alcohols which are aroma components, and contains 25 mg / 100 g of lycopene.

In the embodiment of the present invention, tomato ketchup is a seasoning in which tomato is used as a main raw material, sugar, vinegar, and salt are added thereto, and water is added as necessary to adjust the taste. Spices may be added, and other processed vegetable or fruit products, coloring agents, flavoring agents, amino acids, nucleic acids, microbial fermented products and the like may be added.

In the present embodiment, lycopene is also referred to as lycopene, which is Lycopene or tetraterpene in English notation, and is an organic compound which is insoluble in water and is a kind of carotenoid and exhibits a bright red color. Typical examples of lycopene contained are tomatoes, and carrots, watermelons, papayas, red meat melons, gacfruits and the like. Lycopene has been clarified for its strong antioxidant properties and various health functions, and tomato juice products containing high lycopene have appeared. In addition, the bright red color of lycopene is attracting attention in foods and drinks, and lycopene preparations obtained by industrially concentrating and purifying lycopene (for example, LycoMate manufactured by LycoRed and Lycopene base manufactured by Saneigen FFI Co., Ltd.) are colored. It is used in various foods and drinks for the purpose of improving shelf life and strengthening nutritional function.

However, for example, conventional tomato ketchup contains about 10 mg / 100 g to 24 mg / 100 g of lycopene, but if the concentration exceeds 24 mg / 100 g, a stuffy odor or an unfavorable scent peculiar to lycopene will be generated. Tomato juice is an example of food and drink rich in lycopene, but the general lycopene content is about 10 mg / 100 g, and even tomato juice that appeals for high lycopene content is about 20 mg / 100 g, which is the limit of palatability. Exists.

In the present embodiment, by incorporating esters and / or alcohols in the high lycopene-containing ketchup of the present embodiment, the peculiar odor, oil-like odor, stuffy odor, and burnt odor derived from lycopene are suppressed, and lycopene is produced. It is possible to improve the flavor of tomato ketchup contained in a high concentration.

Examples of esters include methyl acetate, ethyl acetate, propyl acetate, isopropyl acetate, butyl acetate, isobutyl acetate, amyl acetate, isoamyl acetate, hexyl acetate, heptyl acetate, phenylethyl acetate ester, methyl butyrate, ethyl butyrate, propyl butyrate. , Isobutyl butyrate, butyl butyrate, isobutyl butyrate, amyl butyrate, isoamyl butyrate, hexyl butyrate, heptyl butyrate, ethyl propionate, isoamyl propionate and the like.

Examples of alcohols include isoamyl alcohol, amyl alcohol, isobutanol, butanol, isopropanol, propanol, phenethyl alcohol and the like.

The content of the aroma component may be appropriately set according to the content of lycopene as long as it is contained to the extent that the odor derived from lycopene can be suppressed (concentration at the ppb level). For example, 25 mg / mg of lycopene is used. In the case of high lycopene-containing tomato ketchup containing 100 g to 50 mg / 100 g, the relative content is preferably 0.03 or more, more preferably 0.06 or more, and preferably 0.06 to 1.0. More preferred. Here, the "relative content" is the detection of an aroma component when the detection area of phenanthrene-d10 (1 ppb or 0.1 μg / 100 g), which is an internal standard substance, in GC-MS analysis (scan analysis) is 100. Refers to the area.

The aroma component contained in the high lycopene-containing tomato ketchup of the present embodiment has sensory characteristics such as fruit aroma, flower-like aroma, brewed aroma, ginjo aroma, fermented odor, yeast odor and the like. These aroma components are naturally contained mainly in fruits, alcoholic beverages, fermented foods, etc., and by adding and mixing them with tomato ketchup, the same effect as when esters and / or alcohols are added is obtained. be able to.

Specific examples of foods that have the same effect as the addition of esters and / or alcohols include banana, apple, pineapple, strawberry, melon, citrus fruit juice (fruit juice), or crushed products thereof. Cereals such as rice, brown rice, black rice, millet, wheat, soybeans, black beans, azuki beans, green beans, sprouted soybeans, wheat, barley, malt, etc. Examples thereof include yeast fermented products such as fine products of brown rice, acetic acid fermented products or distillates thereof, and one or more of these may be mixed. As the aroma component in the present embodiment, a perfume obtained by concentrating or purifying the aroma component contained in the food may be used, and further, the food and the perfume may be appropriately combined. Incorporating these foods into tomato ketchup except for brewed vinegar is not usually done because it deviates from the JAS standard, but if the above foods are added to tomato ketchup containing high lycopene, the flavor derived from lycopene can be obtained. Can be improved.

The amount of the food added may be sufficient to suppress the odor derived from lycopene, and can be appropriately set according to the content of lycopene, but the amount corresponds to the content of the aroma component described above. It is preferable to add food. For example, when brewed vinegar containing the above-mentioned aroma component is added to a high lycopene-containing tomato ketchup containing 25 mg / 100 g of lycopene, for example, in the case of brewed vinegar having an acidity of 8%, the content is set to 1 to 150 mg / g. Is preferable.

The high lycopene-containing tomato ketchup in the present embodiment preferably has a salt concentration of 0.5 to 5.0% by weight, more preferably 0.5 to 4.0% by weight, and 0.5 to 2% by weight. It is more preferably 5.5% by weight, and even more preferably 0.5 to 2.0% by weight. The salt concentration in conventional tomato ketchup is around 3% by weight, and when it is lower than 3% by weight, for example, 2% by weight, it feels watery, and when it is higher than 3% by weight, for example, 5% by weight. When it becomes, the salty taste becomes stronger and the tomato feeling fades. However, the high lycopene-containing tomato ketchup of the present embodiment can suppress the above-mentioned reduction in wateriness and tomato feeling by containing a high amount of lycopene, and is clearer especially in a region where salt is lower than before. In addition, the maintenance and enhancement of the tomato feeling is realized.

In order to obtain the high lycopene-containing tomato ketchup of the present embodiment, a required amount of lycopene preparation is added to the conventional tomato ketchup, or processed tomato products such as raw tomato, tomato puree, and tomato paste are adjusted to the desired lycopene concentration. Tomato ketchup is prepared according to a conventional method. At that time, a required amount of esters and / or isoamyl alcohol, which are aroma components, is added, or a food containing ester and / or isoamyl alcohol, which is an aroma component, is blended as a raw material. High lycopene-containing tomato ketchup containing a certain amount of these aroma components contains abundant lycopene of 25 mg / 100 g or more, but reduces or eliminates the oily peculiar stuffy odor and burnt odor derived from lycopene. Tomato ketchup containing high lycopene, which is rich and rich, emphasizes the natural tomato feeling of tomatoes, has high palatability, and is highly suitable as a commercial product, is provided. In addition, a high lycopene-containing tomato ketchup that maintains its suitability as a product without losing its palatability even when the salt concentration is lowered to a concentration lower than the conventional concentration of about 3% (0.5 to 2.5%) is provided. To.

At this time, when squeezed liquids such as vegetables or fruits or grains other than lycopene preparations and acidulants, crushed products, and fermented products (excluding brewed vinegar) are added, the tomato ketchup is not the Japanese Agricultural Standard (JAS). What is JAS tomato ketchup? Concentrated tomatoes seasoned with salt, spices, vinegar, sugar and onions or garlic with a soluble solid content of 25% or more, and 2.1 with acidulants (including citrus juice) and seasonings. It is stipulated that the soluble solid content is 25% or more with the addition of ingredients (amino acids, etc.), pastes, etc. (excluding agricultural, livestock and marine products other than onions and garlic, and coloring agents). The high lycopene-containing tomato ketchup of the present embodiment is preferably a tomato ketchup conforming to the Japanese Agricultural Standards (JAS) from the viewpoint of the original flavor of tomatoes. Therefore, in order to obtain tomato ketchup conforming to the Japanese Agriculture and Forestry Standards (JAS), it is preferable to mix lycopene as a raw material with processed tomato products such as raw tomato, tomato puree, and tomato paste so as to have the desired lycopene concentration. Further, it is preferable that the fermented product contains lycopene.

The present embodiment provides a packaged seasoning containing the above-mentioned high lycopene-containing tomato ketchup. The container for accommodating the above-mentioned high lycopene-containing tomato ketchup is not particularly limited as long as it has an oxygen barrier property and an olefin moisture barrier property. For example, it is made of synthetic resin such as polyethylene, polypropylene, and laminone bottle. Containers, glass bottles, metal cans, etc. The containerized seasoning of the present embodiment can be produced by sterilizing the above-mentioned tomato ketchup containing high lycopene at 80 to 100 ° C. with a heat exchanger, hot water, etc. before filling the container or after filling and sealing. it can.

Hereinafter, the effects of the present invention will be described in more detail with reference to Examples.

1. 1. Preparation of tomato ketchup with different lycopene content (1) Preparation method Tomato paste (manufactured by LosGatos) 280 g, glucose / fructose liquid sugar 240 g, white vinegar 42 g, salt 30 g, onion extract appropriate amount, spice extract appropriate amount, and drinking water added. The total amount was 1.0 kg, and tomato ketchup (Control Example 1) was prepared by a conventional method. A lycopene preparation (LycoMate manufactured by LycoRed) is added to this control example 1 so that the amount of lycopene added is 5 mg / 100 g, 15 mg / 100 g, and 30 mg / 100 g, sterilized by a conventional method, filled in a container, and packed in a container. Lycopene-containing tomato ketchup (Production Example 1, Production Example 2, Production Example 3) was prepared.

(2) Analytical method Lycopene was analyzed by extracting lycopene from a sample using an organic solvent consisting of hexane and acetone and measuring it by the absorbance method (processed tomato products, sauces, vinegar-related PART1, analysis handbook, 8-10). Page, 1981, published by the National Tomato Processed Products and Seasoning Inspection Association, New Food Analysis Method, pp. 643-647, 1996, published by the Japan Society for Food Science and Technology).

(3) Sensory evaluation Using the tomato ketchup of Control Example 1 to which no lycopene was added as a control, the strength of the oily stuffy odor derived from the lycopene of the lycopene-containing ketchup prepared above having different lycopene contents was measured by three persons. Evaluation was made by panelists based on the following criteria.
<Oil-like stuffy odor derived from lycopene>
⊚: Not felt (same as control example 1)
○: Feel slightly △: Feel ×: Feel strongly

In addition, considering the overall flavor comprehensively, the suitability as a product was evaluated as a comprehensive evaluation based on the following criteria.
<Comprehensive evaluation>
⊚: Very good as a product ○: Good as a product △: Suitability as a product is standard ×: Inferior in aptitude as a product

From the results shown in Table 1, when the lycopene content of tomato ketchup is 25 mg / 100 g or more, the lycopene-derived stuffy odor is felt, and when the lycopene content is further increased, the quality and palatability of tomato ketchup. , It turns out that the suitability as a product deteriorates.

2. Preparation of lycopene-rich tomato ketchup with different aroma components (1) Preparation method Concentrated tomato (tomato paste, manufactured by LosGatos) 280 g, glucose / fructose liquid sugar 240 g, white vinegar appropriate amount, salt 30 g, onion extract appropriate amount, spices An appropriate amount of drinking water was added to an appropriate amount to prepare a ketchup base solution having a salt concentration of about 3%. Next, adjust the blending amount of concentrated tomatoes in this ketchup base solution so that the lycopene content is 18 to 107 mg / 100 g, or lycopene preparations (LycoMate manufactured by LycoRed, Lycopine base manufactured by Saneigen FFI Co., Ltd.). ) Is appropriately blended so that the relative content of the internal standard substance (phenantren-d10) having an aroma component amount of 1 ppb with respect to the detected area in the GC-MS analysis is 0.03 to 1.89. Apple Essence made by the company, Banana Essence made by Hasegawa Fragrance Co., Ltd., Pineapple Essence made by Ogawa Fragrance Co., Ltd.) or vinegar (pure malt vinegar manufactured by Kewpie Brewing Co., Ltd., pure apple vinegar manufactured by Yokoi Brewing Co., Ltd. Pure black vinegar, pinegar vinegar manufactured by Nippon Delmonte Co., Ltd., white wine vinegar manufactured by Mitsukan Co., Ltd.) are added as appropriate to make the total amount 1.0 kg, then sterilized by a conventional method, filled in a container, and the content of each component is adjusted. Different packaged high vinegar-containing tomato ketchups were prepared (Production Examples 4-9).

(2) Analytical method Lycopene was analyzed according to the analytical method of 1 (2) above.
Analysis of aroma components was performed by star bar extraction heating desorption gas chromatography-mass spectrometry (GC / MS).
Model: 6890N / 5973 (manufactured by Agilent Technologies)
Column: InertCap-WAX (30 m, 0.25 mm, 0.25 μm, manufactured by GL Sciences)
GC oven temperature: 40 ° C (hold for 3 minutes) → 5 ° C / min temperature rise → 240 ° C
Injection method: Splitless Injection volume: 2.0 μL
Gas flow rate: Helium 0.8 mL / min Ion source temperature: 230 ° C
Ionization method: EI
Internal standard substance: phenanthrene-d10 (m / z 188)
Star bar: Twister (thickness 0.5 mm, diameter 10 mm, manufactured by Gesuteru)
The amount of aroma component was determined as a relative content from the relative area of the area of the main mass fragment peak of each component with respect to the internal standard substance phenanthrene-d10 (1 ppb) used.

(3) Sensory evaluation Three healthy subjects were used as panelists, and sensory evaluation was performed for each of the following items, and the average evaluation of the panelists was shown. That is, using the tomato ketchup of Control Example 1 to which the lycopene preparation was not added as a control, the strength of the oily stuffy odor derived from the lycopene of the tomato ketchup having different aroma component contents prepared above was determined according to the criteria shown below. evaluated.
<Oil-like stuffy odor derived from lycopene>
◎: I can't feel ○: I feel slightly △: I feel ×: I feel strongly

<Comprehensive evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
⊚: Excellent as a product ○: Good as a product △: Suitability as a product is standard ×: Inferior in aptitude as a product

From the results in Table 2, by containing 0.03 or more of the aroma component in relative content, the stuffy odor derived from lycopene can be reduced, and tomato ketchup with good flavor can be obtained while containing lycopene in a high concentration. You can see that you can do it. Further, when the lycopene concentration is 59 mg / 100 g as in Production Example 8, even if a certain amount of aroma component is contained, there is a limit in suppressing the lycopene-derived stuffy odor and the concentrated tomato-derived ketchup odor. When the lycopene concentration is 107 mg / 100 g as in Example 9, the lycopene-derived stuffy odor and the concentrated tomato-derived koge odor cannot be suppressed even if abundant aroma components are contained, and the flavor balance as tomato ketchup is lost. The suitability as a product is reduced.

3. 3. Preparation of lycopene-rich tomato ketchup with different salt contents (1) Preparation method Concentrated tomato (tomato paste, manufactured by LosGatos) 280 g, glucose / fructose liquid sugar 240 g, white vinegar appropriate amount, onion extract appropriate amount, spice appropriate amount, drinking water An appropriate amount was added to prepare a ketchup base solution. Next, adjust the blending amount of concentrated tomatoes in this ketchup base solution so that the lycopene content is around 30 mg / 100 g, or lycopene preparation (LycoMate manufactured by LycoRed, Lycopin base manufactured by Saneigen FFI Co., Ltd.). Perfume (pineapple essence manufactured by Ogawa Fragrance Co., Ltd.) or brewed vinegar (pure apple vinegar manufactured by Yokoi Brewing Co., Ltd., pineapple vinegar manufactured by Nippon Delmonte Co., Ltd.), so that the amount of aroma component is around 0.08. Alternatively, fruit juice (pinegar juice sold by Kikkoman Beverage Co., Ltd.) is appropriately added, the salt content is adjusted so that the salt content is 0.3 to 4.7% by weight, and the total amount is 1.0 kg with drinking water. Then, the mixture was sterilized by a conventional method, filled in a container, and packaged high lycopene-containing tomato ketchup having different contents of each component was prepared (Production Examples 10 to 16).

(2) Analytical method The measurement of lycopene and aroma components was carried out in the same manner as in 2 (2) above.
The measurement of salt content (salt concentration) is a known method, described in the Analytical Handbook [Processed Tomato Products / Sauces / Vinegar-related] PART1, National Association of Processed Tomato Products / Seasoning Inspection Association, 1981. It was carried out by the mall method.

(3) Sensory evaluation In the sensory evaluation test of the sample, each item was evaluated according to the criteria shown below.

<Oil-like stuffy odor derived from lycopene>
◎: I can't feel ○: I feel slightly △: I feel ×: I feel strongly

<Rich or rich feeling>
◎: Sufficiently felt ○: Feeling △: Slightly felt ×: Not so much felt

<Tomato feeling>
◎: Feeling favorable ○: Feeling somewhat favorable △: Feeling somewhat unnatural ×: Feeling unnatural

<Comprehensive evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
⊚: Excellent as a product ○: Good as a product △: Suitability as a product is standard ×: Inferior in aptitude as a product

From the results in Table 3, general tomato ketchup that does not contain lycopene even if the salt concentration is lower than 3% of general tomato ketchup and the lycopene content is 25 mg / 100 g or more. Similar to (Control Example 1), it was found that the oily stuffy odor derived from lycopene was not felt. Even if the salt concentration is 0.3% (Production Example 15), the stuffy odor derived from lycopene is not felt, and especially at the salt concentration of 1.6% (Production Example 12), an appropriate aroma component is contained. , Excellent evaluation was obtained.

Claims (5)

A tomato ketchup containing lycopene and esters and / or alcohols.
The content of the lycopene is 25 mg / 100 g or more and 50 mg / 100 g or less.
The esters include methyl acetate, ethyl acetate, propyl acetate, isopropyl acetate, butyl acetate, isobutyl acetate, amyl acetate, isoamyl acetate, hexyl acetate, heptyl acetate, phenylethyl acetate ester, methyl butyrate, ethyl butyrate, propyl butyrate, butyrate. At least one selected from the group consisting of isopropyl, butyl butyrate, isobutyl butyrate, amyl butyrate, isoamyl butyrate, hexyl butyrate, heptyl butyrate, ethyl propionate, isoamyl propionate.
The alcohols are at least one selected from the group consisting of isoamyl alcohol, amyl alcohol, isobutanol, butanol, isopropanol, propanol, and phenethyl alcohol.
Moreover, the relative content of the esters and / or the alcohols with respect to the internal standard substance 1 ppb is 0.03 to 1.0.
Tomato ketchup containing high lycopene. The high lycopene-containing tomato ketchup according to claim 1, wherein the salt content is 0.3% by weight or more and 5.0% by weight or less. The high lycopene-containing tomato ketchup according to claim 1 or 2, wherein the lycopene is lycopene derived from one or more selected from the group consisting of raw tomato, tomato puree, and tomato paste. The high lycopene-containing tomato ketchup according to any one of claims 1 to 3, which is a ketchup conforming to the Japanese Agricultural Standard (JAS). A packaged seasoning containing the high lycopene-containing tomato ketchup according to any one of claims 1 to 4.