JP3730626B2 - Tomato juice manufacturing method - Google Patents

Description

【００３０】
【表２】

【００３１】
【表３】

【００３２】
（試験２）
トマト果実（品種：桃太郎）を丸ごと破砕した後、搾汁し、丸ごと搾汁液を得た。
トマト果実（品種：桃太郎）をカットし、スプーンで果肉部からゼリー部を取り出し、果肉部を搾汁し、果肉搾汁液を得た。
トマト果実（品種：桃太郎）をカットし、スプーンで果肉部からゼリー部を取り出し、果肉部を搾汁して果肉搾汁液を得、ゼリー部も搾汁してゼリー部搾汁液を得、通常の２倍量のゼリー部搾汁液を果肉搾汁液に混合し、混合液を得た。
それぞれについて分析を行った。
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【表４】

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なお、以上の分析において、クエン酸イオンの分析は、イオンクロマトＨＰＬＣ（カラム：島津製作所ＩＣ−Ａ１、カラム温度：４０℃、移動相：１．２ｍＭフタル酸水素カリウム：アセトニトリル＝９５：５、流速：１．５ｍＬ／ｍｉｎ、検出：電気伝導度）で行い、
単糖及び二糖の分析は、ＨＰＬＣ（カラム：アサヒパックＮＨ２Ｐ−５０ ４Ｅ、カラム温度：３０℃、移動相：アセトニトリル：水＝７５：２５、流速：１．０ｍＬ／ｍｉｎ、検出：ＲＩ）で行い、
色調は、色差計（日本電色製ＳＥ２０００）を用いて行った。
【図面の簡単な説明】
【図１】 果肉部とゼリー部とを分離する方法の一例を示した図である。
【図２】 果肉部とゼリー部とを分離する方法の他の一例を示した図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing tomato juice.
[0002]
[Prior art]
The conventional method for producing tomato juice is to wash the tomato fruit as a raw material, sort it by the presence or absence of scratches, maturity, etc., crush it using a chopper or hammer crusher, etc., and immediately heat it using a heat exchanger or the like Then, the pectin-degrading enzyme is inactivated, and then squeezed using a screw type or paddle type extractor or the like, and at the same time, the core, seeds, fruit skin, etc. are removed. And after adding and preparing salt etc., the method of passing the preparation liquid through a deaerator, degassing, heat sterilization using a tube heat exchanger or plate heat exchanger, and filling the container has been adopted for many years. (See Non-Patent Document 1).
[0003]
[Non-Patent Document 1]
Mori Mitsukuni, “Manufacturing and Problems of Tomato Canned Foods”, Food Science, Kouen Co., Ltd., issued November 15, 1988, Volume 130, December, p. 48-49
[0004]
[Problems to be solved by the invention]
Tomato juice is sometimes limited to tomatoes, concentrated tomatoes and salt according to Japanese Agricultural Standards. To improve the quality of tomato juice, traditional tomato fruit has to be cultivated or heated to A method has been employed in which juice conditions are examined, the degree of concentration is adjusted, or tomato fruits of different types are combined and blended.
[0005]
For example, when it comes to breeding, the raw material for processing is less likely to be damaged when transported from harvesting to processing plants, has a good yield after processing, has a high solid content, and has a fresh red color. Since normal tomato fruits that can be eaten include a jelly portion of about 10 to 35% by weight, as a result of improvement over many years, It has been improved so that only a few parts are included and the jelly part is red.
[0006]
However, the quality of tomato juice was adjusted by improving the variety of tomato fruits, heating, squeezing, adjusting the concentration conditions, and combining raw tomato fruits. Difficult to provide to.
[0007]
Therefore, the present invention provides a method for producing tomato juice that can be freely adjusted in quality, for example, when raw tomato fruit is used as a raw material, the color is beautiful, sour and easy to drink, It is an object of the present invention to provide a method for producing tomato juice that can easily prepare tomato juice or the like in which serum does not separate during storage.
[0008]
[Means for Solving the Problems]
The present invention is a separation process for separating the pulp part and jelly part of the raw tomato fruit, a pulp part squeezing process for squeezing the pulp part to obtain a pulp part juice, squeezing the jelly part and squeezing the jelly part The manufacturing method of the tomato juice provided with the mixing process which mixes the jelly part squeezing process of obtaining a sap, and a pulp part squeezed liquid and a jelly part squeezed liquid is proposed.
[0009]
In addition, the present invention, as another production method, a separation step of separating the pulp part and jelly part of the raw tomato fruit, a mixing step of mixing the pulp part and jelly part at a ratio different from the raw material, The manufacturing method of the tomato juice provided with the squeezing process which squeezes the obtained mixture is proposed.
[0010]
Tomato fruit is roughly divided into a pulp part (solid content) and a jelly part. Each flavor (sweet, sour, smell, etc.), color (color, lightness, etc.), properties (viscosity, separability, etc.), ingredients ( Since organic acids such as citric acid, lycopene, amino acids, etc., and other properties are different, the pulp part and jelly part are separated in the production process, and the components derived from the pulp part (for example, the pulp part or the pulp part juice) ) And various amounts of ingredients derived from the jelly part (for example, jelly part or jelly part juice), tomato juice having a desired flavor, color, properties, etc. can be produced, Even if a single raw material is used as a starting point, a variety of tomato juices according to various tastes can be provided.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described, but the scope of the present invention is not limited to the following embodiments.
[0012]
(First embodiment)
The manufacturing method which concerns on 1st embodiment of this invention is a separation process isolate | separated into the pulp part and jelly part of the tomato fruit used as a raw material, squeezes a pulp part, and obtains a pulp part squeezed liquid and a pulp part squeezed residue The fruit part squeezing step, the jelly part squeezing step for obtaining the jelly part squeezed liquid and the jelly part squeezed residue by squeezing the jelly part, and the mixing step for mixing the obtained pulp part squeezed liquid and the jelly part squeezed liquid This is a method for producing tomato juice.
[0013]
The varieties, production areas, maturity, size, etc. of the raw tomato fruit can be freely selected. Further, two or more kinds of tomato fruits having different varieties, production areas, maturity levels, sizes and the like can be blended as raw materials.
Here, regarding raw materials, raw edible tomatoes (for example, variety name “Momotaro”) have a relatively high blending ratio of 15 to 35% by weight in the jelly portion. (Lightness) is high, and the color has a low a / b value. In taste, the acidity increases, the viscosity decreases, and a smooth juice is produced. In addition, a raw material having a large amount of jelly part also shows a tendency of serum separation in which a transparent part is formed on the upper part of the juice during storage. Therefore, when using raw tomatoes as a raw material, while taking advantage of its excellent characteristics, the problem caused by the high blending ratio of the jelly part is a change in the blending ratio, and further the decolorization treatment of the jelly part juice. It is preferable to solve by various processes such as a concentration process, a filtration process, an enzyme deactivation process, a fermentation process, and an ion exchange process. It is a feature of the present invention that the problem can be solved by such treatment, and tomato juice that has not been obtained conventionally can be produced.
In addition, mature tomato fruit contains a lot of citric acid, which is one of the causes to determine the flavor of juice, but it tends to decrease rapidly with storage, so it is preferable to shorten the storage period of raw materials . Moreover, in a mature fruit, the jelly part contains a large amount of lycopene and exhibits a red color. However, since it tends to exhibit a green color as it is immature, it is preferable to select a fully ripe fruit as a raw material.
[0014]
In the above production method, the tomato fruit as a raw material may be washed as necessary and selected based on the presence or absence of damage. In that case, the usual arbitrary method can be employ | adopted for the washing | cleaning method and the selection method.
In the present invention, washing and sorting are not always necessary and can be omitted.
[0015]
The method for separating the pulp part and the jelly part is not particularly limited. For example, after tomato fruit is cut to expose the jelly part, the jelly part may be scraped to separate the pulp part and the jelly part, and as shown in FIG. After the jelly part 2 is exposed by cutting with a dicer or the like, the jelly part 2 is transferred to the net 10, and the net 10 is vibrated and drawn, leaving the pulp part 3 on the net 10, and the jelly part 2 is lowered from between the meshes. The pulp part 3 and the jelly part 2 may be separated by dropping them. Moreover, after cutting tomato fruit with a dicer etc., you may make it centrifuge in the mesh-shaped container 11 as shown in FIG.
[0016]
The squeezing method for the pulp part and the squeezing method for the jelly part are not particularly limited, and currently known squeezing methods can be employed.
In addition, since a color tone will fall when seeds etc. mix, it is preferable to perform the filtration which removes seeds etc. after squeezing or simultaneously with squeezing.
[0017]
The pulp part juice and the jelly part juice are separately concentrated as necessary, such as concentration treatment, decolorization treatment, filtration treatment, enzyme deactivation treatment, ion exchange treatment, enzyme treatment, fermentation treatment, etc. It is preferable to perform any one of the preparation processes performed in the vegetable juice production process or a combination of two or more of these processes.
For example, by applying a concentration treatment, it is possible to obtain a fruit part squeezed juice and a jelly part squeezed liquid that have been concentrated to a desired concentration rate, and it is also possible to vary the concentration rate between the pulp part squeezed liquid and the jelly part squeezed liquid.
For example, if the decolorization process which decolorizes green with respect to a jelly part squeezed liquid is performed, even if it mix | blends many jelly part squeezed liquids, a / b value can be made high.
In this case, the decolorization treatment can be performed by filtration with activated carbon, diatomaceous earth, filtration with an adsorbent, ozone treatment, photocatalytic treatment, etc. Among them, filtration treatment with activated carbon and diatomaceous earth is simple for decolorizing green.
[0018]
The pulp part squeezed residue and the jelly part squeezed residue may be discarded as they are, but can be returned to the juice by applying an arbitrary treatment, that is, returned as a juice component. For example, after subjecting a pulp part juice residue to an enzyme treatment, it can be added to a pulp part juice liquid or a mixed liquid of a pulp part juice liquid and a jelly part juice liquid. Moreover, the target component can also be refine | purified and added after carrying out the enzyme process of the pulp part juice residue.
Since the skin part contained in the pulp part juice residue contains components with physiological functions such as naringenin chalcone having anti-allergic effects, it is necessary after liquefying the pulp part juice residue by enzymatic treatment Depending on the condition, a desired component (for example, a component having physiological action such as naringenin chalcone) is purified and added to the juice to enhance the physiological action of tomato juice.
The enzyme treatment method may be a treatment with a commercially available pectinase or cellulase.
[0019]
The mixing ratio of the pulp part squeezed liquid and the jelly part squeezed liquid can be appropriately mixed at a ratio of 0: 100 to 100: 0 by weight depending on the desired flavor, color tone, properties and the like.
For example, a tomato juice having a strong acidity, low viscosity, strong umami, and a high L value can be produced by increasing the amount of jelly from the normal jelly ratio.
On the other hand, tomato juice having a low acidity, high viscosity, and high a / b value can be produced by reducing the amount of jelly from the normal jelly ratio.
Further, by increasing the ratio of decolorized jelly, it is possible to produce tomato juice having a strong acidity, low viscosity, strong umami, high L value, and high a / b value.
[0020]
What is necessary is just to process the liquid mixture obtained by mixing a pulp part juice liquid and a jelly part juice liquid as mentioned above similarly to a normal manufacturing method. For example, it may be prepared by adding salt or the like as necessary, degassing treatment as necessary, and then heat sterilizing to fill the container.
[0021]
(Second embodiment)
The manufacturing method according to the second embodiment of the present invention includes a separation step of separating the pulp part and jelly part of the raw tomato fruit, a mixing step of mixing the pulp part and jelly part at a ratio different from the raw material, the process It is the method of manufacturing tomato juice through the squeezing process which squeezes the mixture obtained by.
[0022]
About the tomato fruit of a raw material, it is the same as that of the manufacturing method which concerns on 1st embodiment.
Washing and sorting may be performed before the separation step as necessary, as in the manufacturing method according to the first embodiment.
The method for separating the pulp part and the jelly part is the same as the manufacturing method according to the first embodiment.
[0023]
The mixing ratio of the pulp part and the jelly part can be appropriately mixed in a weight ratio range of 0: 100 to 100: 0 according to the desired flavor, color tone, properties and the like.
For example, a tomato juice having a strong acidity, low viscosity, strong umami, and a high L value can be produced by increasing the amount of jelly from the normal jelly ratio.
On the other hand, tomato juice having a low acidity, high viscosity, and high a / b value can be produced by reducing the amount of jelly from the normal jelly ratio.
Further, by increasing the ratio of decolorized jelly, it is possible to produce tomato juice having a strong acidity, low viscosity, strong umami, high L value, and high a / b value.
[0024]
The squeezing method is the same as the manufacturing method according to the first embodiment.
The obtained juice is usually used in the production process of tomato juice and fruit / vegetable juice such as concentration treatment, decolorization treatment, filtration treatment, enzyme deactivation treatment, enzyme treatment, fermentation treatment, and ion exchange treatment. Any of the preparation processes described above or a combination of these two or more processes can be performed.
Each adjustment method is the same as that in the first embodiment, but in this embodiment, since the pulp part and the jelly part are mixed before squeezing, the jelly part squeezed liquid is used alone as in the first embodiment. Thus, it is not possible to perform processes such as decolorization, filtration, enzyme deactivation, fermentation, and ion exchange.
[0025]
The squeezed residue produced in the squeezing step may be discarded as it is, but can be mixed with the juice after any treatment. For example, after squeezing the residue, it can be added to the juice. Moreover, after carrying out the enzyme process of the squeeze residue, the target component can be refine | purified and this can also be added. The fruit skin part contained in the juice residue contains components with physiological functions such as naringenin chalcone having an antiallergic effect. The physiological action of tomato juice can be enhanced by purifying ingredients (for example, ingredients having physiological action such as naringenin chalcone) and adding them.
The enzyme treatment method may be a treatment with a commercially available pectinase or cellulase.
[0026]
In addition, in the manufacturing method of tomato juice which concerns on embodiment of this invention, it is arbitrarily possible to add the process currently performed by manufacture of normal tomato juice and fruit and vegetable juice.
[0027]
According to the production method of the present invention, it is possible to produce tomato juices with various kinds of flavors, colors, properties, etc. that cannot be produced by adjusting the degree of concentration or blending multiple varieties.
[0028]
(Test 1)
Three kinds of tomato fruits (variety: San Marzano, Momotaro and Invite Power) were cut, the jelly part was taken out from the pulp part with a spoon, and the pulp part and jelly part were analyzed.
[0029]
[Table 1]

[0030]
[Table 2]

[0031]
[Table 3]

[0032]
(Test 2)
The whole tomato fruit (variety: Momotaro) was crushed and then squeezed to obtain a whole juice.
Tomato fruit (variety: Momotaro) was cut, the jelly part was taken out from the pulp part with a spoon, and the fruit part was squeezed to obtain a fruit juice juice.
Cut tomato fruit (variety: Momotaro), take out the jelly part from the pulp part with a spoon, squeeze the pulp part to obtain the fruit juice juice, also squeeze the jelly part to obtain the jelly juice juice, Two times the amount of the jelly juice was mixed with the pulp juice to obtain a mixture.
Each was analyzed.
[0033]
[Table 4]

[0034]
In the above analysis, citrate ions were analyzed by ion chromatography HPLC (column: Shimadzu IC-A1, column temperature: 40 ° C., mobile phase: 1.2 mM potassium hydrogen phthalate: acetonitrile = 95: 5, flow rate. : 1.5 mL / min, detection: electrical conductivity),
Monosaccharides and disaccharides were analyzed by HPLC (column: Asahi Pack NH2P-50 4E, column temperature: 30 ° C., mobile phase: acetonitrile: water = 75: 25, flow rate: 1.0 mL / min, detection: RI). Done
The color tone was measured using a color difference meter (Nippon Denshoku SE2000).
[Brief description of the drawings]
FIG. 1 is a diagram showing an example of a method for separating a pulp part and a jelly part.
FIG. 2 is a diagram showing another example of a method for separating a pulp part and a jelly part.

Claims (10)

Separation process for separating the pulp part and jelly part of the tomato fruit used as a raw material, a pulp part squeezing process for squeezing the pulp part to obtain a pulp part squeezed liquid, squeezing the jelly part to obtain a jelly part juice The manufacturing method of a tomato juice provided with the mixing process of mixing a jelly part squeezing process, a pulp part squeezed liquid, and a jelly part squeezed liquid in the weight ratio of 0: 100-100: 0 . The pulp part juice liquid is subjected to any treatment of concentration treatment, decolorization treatment, filtration treatment, enzyme deactivation treatment, enzyme treatment, fermentation treatment, ion exchange treatment, etc., or a combination of two or more of these. It mixes with a jelly part squeezed liquid after performing, The manufacturing method of the tomato juice of Claim 1 characterized by the above-mentioned. Jelly part squeezed liquid is subjected to any treatment of concentration treatment, decolorization treatment, filtration treatment, enzyme deactivation treatment, enzyme treatment, fermentation treatment, ion exchange treatment, etc., or a combination of two or more of these. 3. The method for producing tomato juice according to claim 1 or 2 , wherein the tomato juice is mixed with the juice extracted from the pulp part. The method for producing tomato juice according to claim 3, wherein the decolorization treatment of the jelly portion juice is performed by decolorizing green. After mixing the pulp part juice liquid and the jelly part juice liquid, this mixed liquid is any one of preparation processes such as concentration treatment, decolorization treatment, filtration treatment, enzyme deactivation treatment, enzyme treatment, fermentation treatment, ion exchange treatment, etc. processing or manufacturing method of the tomato juice according to claim 1, characterized in that performing the processing that combines two or more thereof.   Separation process for separating the pulp part and jelly part of the raw tomato fruit, a mixing process for mixing the pulp part and jelly part at a ratio different from the raw material, and a squeezing process for squeezing the mixture obtained in the above process A method for producing the prepared tomato juice. The method for producing tomato juice according to claim 6, wherein the pulp part and the jelly part are mixed at a weight ratio of 0: 100 to 100: 0. The juice obtained in the squeezing step is combined with any of the treatments such as concentration treatment, decolorization treatment, filtration treatment, enzyme deactivation treatment, enzyme treatment, fermentation treatment, ion exchange treatment, etc. The combined process is performed, The manufacturing method of the tomato juice of Claim 6 or 7 characterized by the above-mentioned. The tomato according to any one of claims 1 to 8 , wherein plural kinds of raw tomato fruits of different varieties are used, and the pulp part or pulp part juice and the jelly part or jelly part juice are mixed. Juice manufacturing method. The pulp component juice residue obtained in the pulp portion juice extraction step is subjected to enzyme treatment, decolorization treatment, and filtration treatment, and then the desired component is purified and returned as a juice component as necessary . 10. A method for producing tomato juice according to any one of 9 above.

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