JP4260158B2 - Method for producing tomato juice concentrate and tomato flavor composition - Google Patents

Description

  The present invention relates to a tomato juice concentrate that is rich in tomato-derived water-soluble pectin and has a low viscosity even at high concentrations. The present invention also relates to a tomato-flavored composition comprising a yeast extract, a fragrance, and fruit juice other than tomato in the tomato juice concentrate.

  Tomato juice is generally obtained by pulverizing and squeezing tomatoes with or without heating. Tomato juice usually contains lycopene and pulp and is viscous and red.

  In general, fresh tomatoes are picked from blue tomatoes on the tree, ripened, and used for food. On the other hand, tomatoes for processing are generally called ripe tomatoes, but according to the provisions of the Ministry of Agriculture and Fisheries, they are “completely ripe on the tree, reddish from a standard red plate, and lycopene content is 7 mg or more per 100 g Etc. ”are defined. Tomato has many amino acids, especially glutamic acid and aspartic acid, and has a very strong taste. It is known that tomatoes increase in amino acid and sugar content with increasing maturity, resulting in an increase in umami. Therefore, tomatoes for processing are particularly rich in amino acids, have a good flavor, have good compatibility with various foods, and are excellent as flavor materials. However, processing tomatoes are easily painful and costly to transport, and are currently used for processing tomato juice, tomato ketchup, tomato puree, etc. in the cultivated area.

  Processing tomatoes are also used in the production of lycopene and pulp, and it is known that tomato serum is obtained as a by-product when these are purified. However, it is difficult to say that this tomato serum is still fully utilized.

  Regarding the use of tomato serum, beverages obtained by mixing tomato juice obtained by specific gravity separation of insolubles from tomato juice heated at 70 ° C or higher with alcoholic beverages, carbonated water, other fruit or vegetable juices, metal ions, etc. (patent Literature 1-4), a sparkling alcoholic beverage (Patent Literature 5) is known in which tomato juice is filtered by ultrafiltration and mixed with beer. As for transparent tomato juice, a permeate (Patent Document 6) obtained by ultrafiltering a slurry obtained by treating a tomato with pectinase and then separating it through a filter of 0.03 mm to 0.7 mm at 1 to 10 μm, and tomato The method of removing carotene and dietary fiber in tomato components by freezing and thawing filtration after crushing (patent document 7), by-product when obtaining processed tomato products such as tomato pigment and tomato pulp A method (Patent Document 8) is known in which serum is decolorized and used as a beverage ingredient or food ingredient.

JP 59-95868 JP 59-95869 JP 59-95870 JP 59-95871 JP-A-62-253368 Japanese Patent No. 3606702 JP-A-11-113542 JP 2003-135038 A

However, there is no example in which tomato serum is effectively used in a composition rich in tomato-derived pectin.
Accordingly, an object of the present invention is to remove serous pulp that is produced as a by-product when lycopene is obtained from tomatoes, and is rich in amino acids and pectin, and the concentrate is also difficult to handle due to viscosity derived from pectin. To provide tomato juice concentrate.

The inventor conducted intensive research on effective use of tomato serum, and after concentrating the tomato juice, the tomato juice obtained by treating with pectinase has a low viscosity and hardly precipitates over time. Further, the present inventors have found that the viscosity can be lowered without reducing the pectin contained in the tomato juice, and have completed the present invention.
That is, the present invention relates to tomato juice having a reduced viscosity without reducing pectin, which is obtained by concentrating tomato juice at a refractive sugar degree (20 ° C.) of 30 ° to 80 ° (Bx) and then treating with pectinase. A method for producing a concentrate is provided.
The present invention also provides a method for producing the tomato juice or concentrate thereof , wherein the raw tomato is a processing tomato.
Furthermore, the present invention provides a method for producing the tomato juice concentrate, which has a viscosity of 400 mPa · s or less when concentrated to a refractive sugar degree (20 ° C.) B × 60 °.
The present invention also provides a tomato flavor obtained by adding one or more selected from yeast extract, fragrance, and fruit juice other than tomato to the tomato juice or concentrate thereof obtained by the above production method. Compositions are also included.

  The tomato juice concentrate obtained by the present invention has the following characteristics. That is, there is little red, low viscosity, good throat, strong umami and rich taste. Therefore, this tomato juice concentrate is extremely useful as a flavor material. Moreover, the tomato flavor composition excellent in palatability can be manufactured by making this tomato juice concentrate contain fruit juice other than a yeast extract, a fragrance | flavor, and a tomato. In addition, by adding these tomato juice concentrates and tomato flavor compositions to beverages or curry roux, etc., the umami and richness are enhanced, and further, the flavor release is excellent and the impact of taste is also enhanced. can get.

Hereinafter, the present invention will be described in more detail.
The tomatoes that can be used as the raw material can be any varieties as long as they are fruits of tomato (Lycopersicon esculentum). It is preferable to use a mature tomato. As mentioned above, tomatoes for processing are generally called ripe tomatoes, and are stipulated by the Ministry of Agriculture and Water as “completely ripe on the tree, reddish from a standard red plate, and lycopene content of 7 mg or more per 100 g. It is prescribed. By using tomatoes for processing, a tomato juice with a strong umami can be obtained with a large amount of amino acids and sugars.

  The selected tomatoes are washed and pulverized as they are or after heat treatment at 70 ° C. or higher in the hole state in order to inactivate the tomato-derived enzyme activity of the tomato fruit. When the tomato is pulverized without heating, the pectinase inherent in the tomato fruit acts and the pectin content is reduced. In this case, it is preferable to perform a sterilization process at about 90 ° C. immediately after the pulverization and also to inactivate the enzyme. .

  The pulverized product is subsequently processed by a separation means such as centrifugation and filtration to obtain tomato juice. First, after removing coarse pulp with a strainer, a pulper finisher, a vibrating sieve (about 20 to 60 mesh), etc., centrifugation (1500 G, about 15 minutes) is performed to obtain tomato juice (tomato serum).

  The resulting tomato juice is subsequently concentrated. Tomato straight juice is generally Bx 5 ° to 8 °, but by concentrating to Bx 30 ° to 80 °, the viscosity can be reduced without reducing the pectin content in the pectinase treatment performed after concentration. As a concentration method, any concentration method such as vacuum concentration, freeze concentration or reverse osmosis membrane concentration may be adopted.

  The resulting tomato juice concentrate is subsequently subjected to pectinase treatment. In the study by the present inventors, when pectinase was allowed to act under the condition of straight fruit juice concentration (Bx 5 ° to 8 °), there was a tendency that the degradation of pectin progressed and the pectin content decreased. However, it was surprisingly found that when pectinase was allowed to act under conditions of Bx 30 ° to 80 °, the effect of pectinase was suppressed and the viscosity decreased, but the pectin content hardly decreased.

  As a result, tomato juice became easy to handle due to a decrease in viscosity, and a tomato juice concentrate in which pectin remained in the same amount as the fruit was obtained. This is presumed to be because the pectinase action is suppressed by the osmotic pressure of concentrated tomato juice, and pectin is partially degraded and reduced in molecular weight, but the detailed action is not clear.

  Pectinase is also called polygalacturonase, pectin enzyme, polymethylgalacturonase, pectin depolymerase, and is an enzyme that hydrolyzes α (1-4) bonds such as pectinic acid, pectin, and pectic acid. is there. Pectinase is known to be contained in bacteria, molds, yeasts, higher plants, snails, etc., and pectinases collected from organisms including these can be widely used in the present invention. A commercially available pectinase preparation may also be used. Examples of commercially available pectinase preparations include sucrase (manufactured by Sankyo Co., Ltd. (registered trademark)), pectinex ultra SP-L (manufactured by Novo Nordics A / S (registered trademark)), and mecerase (Meiji Seika Co., Ltd.). (Registered trademark)), Ultrazyme (manufactured by Novonodex A / S (registered trademark)), pectinase G, pectinase PL (registered trademark), Neulase F (registered trademark), pectinase PL (registered trademark) Pectinase G (registered trademark) (manufactured by Amano Enzyme Co., Ltd.) and the like. The amount of pectinase added is set within a range that reduces the viscosity of tomato juice but does not reduce the pectin content. For example, a range of 0.005 to 0.5% by weight based on the weight of the tomato juice concentrate can be exemplified although it varies depending on the enzyme activity and the like. The conditions for treating the tomato juice concentrate with pectinase are also set within a range that reduces the viscosity of the tomato juice but does not reduce the pectin content. However, the conditions are about 0 ° C to about 55 ° C under standing conditions, preferably under stirring conditions. In the temperature range of about 10 minutes to about 24 hours, the method can be exemplified. After completion of the enzyme reaction, for example, the enzyme is inactivated by heating at about 70 ° C. to about 100 ° C. for about 1 second to about 30 minutes.

  The obtained pectinase treatment solution is preferably subsequently subjected to filtration or centrifugation. Examples of the filtration method include filtration using a filter paper having a particle size of 0.2 to 5 μm or a microfilter having a membrane diameter of 0.2 to 5 μm. Moreover, you may perform the centrifugation equivalent to 8000G, 1 minute, or more. By this filtration or centrifugation, the pulp remaining in the tomato juice and lycopene contained therein are removed.

  Further, when the viscosity of the tomato juice concentrate obtained by the above method was measured, it was found that the refractive sugar degree (20 ° C.) was 400 mPa · s or less in a concentrated solution of B × 60 ° (viscosity measurement method: B type viscometer (manufactured by Tokyo Keiki Co., Ltd.) rotor No. 3, 20 ° C., 60 rpm, 1 minute).

  The tomato juice thus obtained or its concentrate can be directly or diluted, sterilized, and filled into a container to make a tomato juice drink. It can also be used as a flavor enhancer. When used as a flavor enhancer, tomato juice or concentrate thereof further contains one or more selected from yeast extract, fragrance, fruit juice other than tomato, and tomato flavor composition, A flavor can be imparted more effectively.

  Specific examples of the yeast extract include yeasts used in foods such as baker's yeast, brewer's yeast, torula yeast and the like. Yeast extract is a method of 1) extracting yeast with hot water of pH 5-12, 2) a method of extracting by adding proteolytic enzymes, cell wall degrading enzymes, etc. 3) self using enzymes in yeast A method of extracting by digestion, 4) a method of combining two or more of these methods, 5) a method of further acting a nucleolytic enzyme, AMP deaminase, etc. on the extracted yeast extract, Say. Among these yeast extracts, 5'-sodium inosinate, 5'-sodium guanylate, 5'-sodium uridylate obtained by reacting nucleolytic enzyme and AMP deaminase after extracting the yeast with hot water and Particularly preferred is a yeast extract containing 1-15% 5'-sodium cytidylate and 1-20% sodium glutamate. As a compounding quantity of a yeast extract, the inside of the range of 0.1 to 10% can be illustrated on the basis of tomato juice or its concentrate.

  Specific examples of the perfume include known essential citrus oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil and bergamot oil in addition to tomato natural essential oil; peppermint oil, spearmint Essential oils such as oil, cinnamon oil; allspice, anise seed, basil, laurel, cardamom, celery, clove, cumin, dale, garlic, ginger, mace, mustard, onion, paprika, parsley, black pepper, nutmeg, saffron Essential oils or oleoresins of spices such as rosemary; further limonene, linalool, nerol, citronellol, geraniol, citral, l-menthol, eugenol, cinnamic aldehyde, anethole, perilaaldehyde, Known flavor substances such as niline, γ-undecalactone, l-carvone, maltol, furfuryl mercaptan, ethyl propionate, allyl caproate, methyl-n-amyl ketone, diacetyl, acetic acid, butyric acid; flavor oil (reaction frame Bar-); and tomato-flavored blended fragrances in which these natural essential oils, oleoresin, fragrance compounds and the like are arbitrarily combined and mixed, may be mentioned, but are not limited thereto. As a compounding quantity of a fragrance | flavor, the inside of 0.001 to 10% of range can be illustrated on the basis of tomato juice or its concentrate.

  Specific examples of fruit juice include strawberry, orange, plum, lemon, grapefruit, watermelon, pear, pineapple, banana, grape, papaya, mango, melon, peach, apple, eggplant and the like. The amount of fruit juice is not particularly limited as long as it does not change the basic tomato flavor of tomato juice or its concentrate, but it should be exemplified within the range of 1 to 50% based on tomato juice or its concentrate Can do.

The tomato juice concentrate and tomato flavor composition obtained as described above have the effect of being excellent in flavor release and enhancing the impact of taste. This is presumed to be because it does not contain high-molecular pulp.
Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
After washing 12 kg of tomatoes for processing (reddish to straw) with steam, boiled for 40 minutes with a steamer, cooled to 40 ° C., ground with a mixer, and removed the solids with a 40 mesh wire mesh. Thereafter, the solid was further removed by centrifugation (1500 G, 15 minutes) to obtain 10.2 kg of tomato juice having a pH of 4.39 and a refractive sugar content (Bx) of 7.96 °. Next, after sterilization at 90 ° C, concentrate to Bx60 ° on a rotary evaporator, add 1.4 g of sucrase N (Sankyo pectinase (registered trademark)), stir at 40 ° C for 1 hour, and sterilize at 90 ° C. Then, it cooled to 20 degreeC. After the reaction, 3 times the amount of water was added, followed by filtration through a microfilter having a membrane diameter of 1 μm to obtain a filtrate, which was again concentrated to Bx60 ° with a rotary evaporator to obtain 1250 g of tomato juice concentrate (Invention 1). .

Example 2
After washing 12 kg of tomatoes for processing (reddish to straw) with steam, boiled for 40 minutes with a steamer, cooled to 40 ° C., ground with a mixer, and removed the solids with a 40 mesh wire mesh. Thereafter, the solid was further removed by centrifugation (1500 G, 15 minutes) to obtain 10.2 kg of tomato juice having a pH of 4.39 and a refractive sugar content (Bx) of 7.96 °. Next, after sterilization at 90 ° C, concentrate to Bx30 ° on a rotary evaporator, add 0.7 g of sucrase N (Sankyo pectinase (registered trademark)), stir at 40 ° C for 1 hour, and sterilize at 90 ° C. Then, it cooled to 20 degreeC. After the reaction, an equal amount of water was added, followed by filtration through a microfilter having a membrane diameter of 1 μm to obtain a filtrate, which was again concentrated to Bx60 ° with a rotary evaporator to obtain 1260 g of tomato juice concentrate (Invention 2).

Example 3 (example using raw edible tomatoes)
Processing was performed in the same manner as in Example 1 except that 12 kg of raw tomatoes (purchased at a supermarket) was used to obtain 1050 g of tomato juice concentrate (Invention 3).

Comparative Example 1 (example in which pectinase treatment is not performed)
After washing 12 kg of tomatoes for processing (reddish to straw) with steam, boiled for 40 minutes with a steamer, cooled to 40 ° C., ground with a mixer, and removed the solids with a 40 mesh wire mesh. Thereafter, the solid was further removed by centrifugation (1500 G, 15 minutes) to obtain 10.2 kg of tomato juice having a pH of 4.39 and a refractive sugar content (Bx) of 7.96 °. Next, after sterilization at 90 ° C, concentrate to Bx60 ° on a rotary evaporator, sterilize at 90 ° C, add 3 times the amount of water to the concentrate, and then filter through a microfilter with a membrane diameter of 1 µm. A filtrate was obtained. The filtration took about three times as long as the invention. The filtrate was again concentrated to Bx60 ° on a rotary evaporator to obtain 1250 g of tomato juice concentrate (Comparative product 1).

Comparative Example 2 (Example in which pectinase treatment was performed before concentration)
After washing 12 kg of tomatoes for processing (reddish to straw) with steam, boiled for 40 minutes with a steamer, cooled to 40 ° C., ground with a mixer, and removed the solids with a 40 mesh wire mesh. Thereafter, the solid was further removed by centrifugation (1500 G, 15 minutes) to obtain 10.2 kg of tomato juice having a pH of 4.39 and a refractive sugar content (Bx) of 7.96 °. Next, after sterilization at 90 ° C., cool to 40 ° C., add 1.4 g of sucrase N (Pectinase (registered trademark)) manufactured by Sankyo Co., Ltd., and stir at 40 ° C. for 1 hour. Until cooled. After the reaction, the mixture was filtered through a microfilter having a membrane diameter of 1 μm to obtain a filtrate, which was concentrated to B × 60 ° with a rotary evaporator to obtain 1285 g of tomato juice concentrate (Comparative product 2).

Comparative Example 3 (Example in which pulp quality is left)
After washing 12 kg of tomatoes for processing (reddish to straw) with water, steaming with a steamer for 40 minutes, cooling to 40 ° C., pulverizing with a mixer, removing the solids with a 40 mesh wire net, 10.5 kg of tomato juice having a pH of 4.39 and a refractive sugar content (Bx) of 7.96 ° was obtained. Subsequently, after 90 degreeC temperature sterilization, it concentrated to Bx60 degree with a rotary evaporator, and 1342g of tomato juice concentrate (comparative product 3) was obtained.

Inventive products 1 to 3 and comparative products 1 to 3 were measured for amino acids, pectin, and viscosity. The results are shown in Table 1.
Analysis Method Amino Acid: Hitachi High Speed Amino Acid Analyzer L-8800A
Pectin: Prosky modified viscosity measurement method:
Apparatus: B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) rotor No. 2
Measurement conditions: 20 ° C., 60 rpm, 1 minute

  From the results in Table 1, it can be seen that Inventions 1 and 2 have high amino acid content, low viscosity, and some pectin remains. In addition, it can be seen that Invention 3 using raw tomatoes has low viscosity and low pectin, but has a low amino acid content. On the other hand, it was found that Comparative Product 1 which was not subjected to pectinase treatment had a high viscosity, and Comparative Product 2 which was subjected to pectinase before concentration had a small amount of residual pectin. Moreover, the comparative product 3 in which the pulp quality remained was extremely high in viscosity as compared with other production methods.

Example 4 (Preparation of beverage containing tomato juice)
After mixing the raw materials according to the formulation shown in Table 2, the mixture was sterilized at 95 ° C. for 15 seconds, cooled to 89 ° C., filled into a 500 ml PET bottle, held for 2 minutes, and then cooled to 30 ° C. to prepare a beverage.

A beverage prepared by using the invention product 1 according to the formulation of Table 2 was designated as invention product 4.
A beverage prepared using the invention product 2 in accordance with the formulation shown in Table 2 was designated as invention product 5.
A beverage prepared by using the invention product 3 according to the formulation of Table 2 was designated as invention product 6.
A beverage prepared by using the comparative product 1 with the formulation shown in Table 2 was designated as comparative product 4.
A beverage prepared by using the comparative product 2 with the formulation shown in Table 2 was designated as comparative product 5.
A beverage prepared by using the comparative product 3 with the formulation shown in Table 2 was designated as comparative product 6.
Sensory evaluations were performed on 6 drinks by 6 well-trained panelists. The sensory evaluation results are shown in Table 3. The scoring standards for sensory evaluation are “sore throat”, “smoothness”, and “taste”, with 5 points as the highest score and 0 points as the lowest score. It was.

  As shown in Table 3, Inventions 4 and 5 were highly evaluated in comparison with the comparative product in terms of throat soothing, smoothness and deliciousness. Inventive product 6 had a good throat feel and smoothness, but its deliciousness score was slightly low due to the taste. On the other hand, the comparative product 4 had a sore throat and was not smooth, and the comparative product 5 had a result that the taste score was low due to lack of richness. Moreover, since the comparative product 6 contains the pulp quality peculiar to tomato juice, it is a different type of drink from other implementation products, but the evaluation was also low with a smooth throat. In addition, the inventive products 4 to 6 were evaluated to have a significantly improved flavor release compared to the comparative product, and to feel sharper than the comparative product.

Example 5 (adjustment of tomato flavor composition)
Inventive product 1 is mixed with 500 g of lemon 1/5 concentrated fruit juice 90 g, yeast extract “Allomide” (registered trademark) 20 g and water 44 g, and stirred and dissolved at 55-60 ° C. Further, 344 g of upper sucrose was mixed and dissolved, sterilized by heating at 90 ° C. for 20 minutes, cooled to 70 ° C., added with 2 g of tomato flavor (mixed fragrance: Hasegawa fragrance), filtered at 60 ° C. after 60 mesh wire mesh filtration. It filled with the heat | fever, and it cooled to 30 degrees C or less after filling, and obtained 1000g of tomato flavor compositions (invention product 7).

Example 6 (Adjustment of beverage using tomato flavor composition and sensory evaluation)
Beverages were prepared in exactly the same manner as in Example 4 using Invention Product 7, Invention Product 1 and Invention Product 2 according to the formulation of Table 2. Sensory evaluations were performed on 6 drinks by 6 well-trained panelists. The sensory evaluation results are shown in Table 3. The scoring standards for sensory evaluation are “sore throat”, “smoothness”, and “taste”, with 5 points as the highest score and 0 points as the lowest score. It was.
A beverage prepared by using the invention product 7 according to the formulation shown in Table 2 was designated as invention product 8.
A beverage prepared by using the invention product 1 according to the formulation of Table 2 was designated as invention product 4.
A beverage prepared using the invention product 2 in accordance with the formulation shown in Table 2 was designated as invention product 5.

  As shown in Table 4, Invention 8 was evaluated to be more delicious than Inventions 4 and 5.

Example 7
A retort curry was prepared according to the formulation shown in Table 5. First, onion, garlic paste, and ginger paste were fried in salt-free butter, then flour was further added and fried. Further, ingredients other than potatoes, carrots and beef were added and fried, and heated with stirring until thickened. Potatoes, carrots, and beef were added thereto, and retort sterilized at 121 ° C. for 20 minutes to obtain a retort curry.

The retort curry prepared using the invention product 1 according to the formulation shown in Table 5 was designated as the invention product 9.
The retort curry prepared using the comparative product 1 with the formulation shown in Table 5 was used as comparative product 7.
The retort curry prepared using the comparative product 2 with the formulation shown in Table 5 was designated as comparative product 8.
When the obtained retort curry was evaluated by 6 panelists, it was found that all of the panelists showed that the product 9 of the invention was stronger and richer than the comparative products 7 and 8, and the flavor release was good and the feeling of spice was enhanced. It was evaluation.

Claims (4)

A method for producing tomato juice having reduced viscosity without reducing pectin, which is obtained by concentrating tomato juice to 30 ° to 80 ° (Bx) with a refractive sugar (20 ° C.) and then treating with pectinase . The method for producing a tomato juice or a concentrate thereof according to claim 1, wherein the raw tomato is a processing tomato. The method for producing a tomato juice concentrate according to claim 1 or 2 , having a viscosity of 400 mPa · s or less when concentrated to a refractive sugar content (20 ° C) of 60 ° (Bx). The tomato juice obtained by the manufacturing method according to any one of claims 1 to 3 or a concentrate thereof contains one or more selected from yeast extract, fragrance, and fruit juice other than tomato. Tomato flavor composition characterized by the above.