JP5189667B2 - Tomato-containing beverage and method for producing the same, and acidity control method for tomato-containing beverage - Google Patents

Description

  The present invention relates to a tomato-containing beverage, a method for producing the same, and a method for suppressing acidity of a tomato-containing beverage.

  Tomato juice specified by the JAS standard (tomato crushed and squeezed or strained, skin and seeds removed (hereinafter also referred to as “tomato squeezed”), or salt added thereto, and , The concentrated tomato diluted to the squeezed state or the salt added to it), the original flavor of the tomato has been reproduced, regardless of age or gender, It is loved by people. However, the tomato juice specified by the JAS standard is inherently high in viscosity because it contains a large amount of water-insoluble solids such as dietary fiber, and therefore has the disadvantage of being relatively difficult to drink. The market is gradually shrinking, coupled with changes in consumer preferences.

  On the other hand, various tomato mixed drinks have been developed in which vegetable juice such as fruit juice and carrot juice is blended with tomato juice as a main ingredient. In this type of tomato mix beverage, the viscosity can be lowered by blending fruit juice and vegetable juice, and the sourness of tomato can be concealed by the sweetness of the fruit juice, etc., so the ease of drinking tends to be improved. However, this type of tomato mix beverage is rather close to a fruit juice beverage or a vegetable juice beverage, and therefore lacks appeal to consumers as a tomato beverage.

On the other hand, in order to improve the ease of drinking without blending fruit juice or vegetable juice, it has been studied to reduce the viscosity of tomato-containing beverages. For example, in Patent Document 1, the viscosity is 250 to 3000 mPa · A method for producing a low-viscosity tomato juice is described, characterized in that a plant tissue-disintegrating enzyme is added to a raw material tomato juice adjusted to a range of s and treated at a shear rate range of 10 ³ to 10 ⁶ 1 / s. ing.

JP 2009-011287 A

  In Patent Document 1, it is described that water-insoluble solids are solubilized and viscosity reduction is promoted, and as a result, a tomato juice with improved throat penetration is obtained. However, the method of Patent Document 1 requires a long-time shearing process, and further requires a heat treatment for enzyme deactivation. Along with this, there is a problem that flavor deterioration, heating odor and the like may occur.

  Moreover, although the low-viscosity tomato juice of the above-mentioned Patent Document 1 is described as having improved throat penetration by lowering the viscosity, there is no description about the adjustment of tomato flavor, particularly sweetness and sourness. Like the tomato juice specified by the JAS standard, it is difficult to say that it is easy to drink for those who are not good at the sour taste of tomato.

  The present invention has been made in view of such circumstances, and its purpose is to have a rich taste and sweetness like fruit tomatoes even without blending vegetable juice or fruit juice other than tomato as the main ingredient. An object of the present invention is to provide a novel tomato-containing beverage in which the sourness of tomato is suppressed, a method for producing the same, and a method for suppressing the sourness of tomato-containing beverages.

  As a result of intensive studies, the present inventors have found that the above problems can be solved by adjusting the sugar content and sugar acid ratio of tomato-containing beverages to a specific range that deviates from conventional tomato-containing beverages. The invention has been completed.

That is, the present invention provides the following (1) to (24).
(1) The sugar content is 7.0 to 13.0, and the sugar acid ratio is 19.0 to 30.0,
Tomato-containing beverage.

(2) The total content of glutamic acid and aspartic acid is 0.25 to 0.60% by weight,
The tomato-containing beverage according to (1) above.

(3) The viscosity is 350 to 1000 cP.
The tomato-containing beverage according to (1) or (2) above.

(4) substantially free of vegetable juice and / or fruit juice other than tomato,
The tomato-containing beverage according to any one of (1) to (3) above.

(5) contains at least tomato paste (A) and transparent tomato juice (B),
The tomato-containing beverage according to any one of (1) to (4) above.

(6) containing baking soda (C),
The tomato-containing beverage according to any one of (1) to (5) above.

(7) contains at least tomato paste (A), transparent tomato juice (B), and deoxidized tomato juice (D),
The tomato-containing beverage according to any one of (1) to (6) above.

(8) The pH is 4.4 to 4.8.
The tomato-containing beverage according to any one of (1) to (7) above.

(9) The sugar content and the sugar acid ratio are adjusted so that the sugar content is 7.0 to 13.0 and the sugar acid ratio is 19.0 to 30.0,
A method for producing a tomato-containing beverage.

(10) The sugar content and the sugar acid ratio are adjusted by blending at least tomato paste (A) and transparent tomato juice (B),
The manufacturing method of the tomato containing drink as described in said (9).

(11) The sugar content and the sugar acid ratio are adjusted by blending at least sodium bicarbonate (C),
The manufacturing method of the tomato containing drink as described in said (9) or (10).

(12) The sugar content and the sugar acid ratio are adjusted by blending at least tomato paste (A), transparent tomato juice (B), and deacidified tomato juice (D),
The method for producing a tomato-containing beverage according to any one of (9) to (11) above.

(13) The total content of glutamic acid and aspartic acid is adjusted to 0.25 to 0.60% by weight.
The method for producing a tomato-containing beverage according to any one of (9) to (12) above.

(14) adjusting the viscosity to 350 to 1000 cP,
The method for producing a tomato-containing beverage according to any one of (9) to (13) above.

(15) Substantially no vegetable juice and / or fruit juice other than tomatoes,
The method for producing a tomato-containing beverage according to any one of (9) to (14) above.

(16) Adjust pH to 4.4 to 4.8,
The method for producing a tomato-containing beverage according to any one of (9) to (15) above.

(17) The sugar content and the sugar acid ratio are adjusted so that the sugar content is 7.0 to 13.0 and the sugar acid ratio is 19.0 to 30.0,
A method for suppressing acidity of tomato-containing beverages.

(18) The sugar content and the sugar acid ratio are adjusted by blending at least tomato paste (A) and transparent tomato juice (B),
The method for suppressing acidity of a tomato-containing beverage according to (17) above.

(19) The sugar content and the sugar acid ratio are adjusted by blending at least sodium bicarbonate (C),
The method for suppressing acidity of a tomato-containing beverage according to (17) or (18).

(20) The sugar content and the sugar acid ratio are adjusted by blending at least tomato paste (A), transparent tomato juice (B), and deacidified tomato juice (D),
The acidity suppression method of the tomato-containing beverage according to any one of (17) to (19) above.

(21) The total content of glutamic acid and aspartic acid is adjusted to 0.25 to 0.60% by weight.
The method for suppressing acidity of a tomato-containing beverage according to any one of (17) to (20) above.

(22) adjusting the viscosity to 350-1000 cP,
The acidity suppression method of the tomato-containing beverage according to any one of (17) to (21) above.

(23) substantially does not contain vegetable juice and / or fruit juice other than tomato,
The method for suppressing acidity of a tomato-containing beverage according to any one of (17) to (22) above.

(24) Adjust pH to 4.4-4.8,
The method for suppressing acidity of a tomato-containing beverage according to any one of (17) to (24) above.

  ADVANTAGE OF THE INVENTION According to this invention, even if it does not mix | paste vegetable juice and fruit juices other than the tomato used as a main raw material, it has sweetness like a fruit tomato with a rich taste, and the novel acid tomato-containing drink was suppressed And a manufacturing method thereof. Moreover, according to the other aspect of this invention, the acidity of a tomato containing drink is suppressed effectively.

  And according to the aspect which does not contain vegetable juice and / or fruit juice other than a tomato substantially among this invention, the said conventional tomato drink with high viscosity which is hard to drink, the above-mentioned conventional tomato drink which is hard to drink, and fruit juice drink Alternatively, the tomato-containing beverage different from any of the conventional tomato mix beverage close to vegetable juice beverage and the tomato beverage described in Patent Document 1 having a low viscosity and strong acidity, that is, the original sweetness of tomato stands out with a rich taste. In addition, since a new market category of pure tomato-containing beverages that are suppressed in sourness and can be drunk deliciously as a beverage form is created, it is possible to follow the diversification of consumer preferences in recent years.

  Embodiments of the present invention will be described below. In addition, the following embodiment is an illustration for demonstrating this invention, and this invention is not limited only to the embodiment.

  The tomato-containing beverage of the present embodiment is a beverage containing a tomato fruit-derived material as a main ingredient, having a sugar content of 7.0 to 13.0 and a sugar acid ratio of 19.0 to 30.0. It is characterized by.

  Here, in this specification, the tomato fruit-derived material refers to a tomato juice obtained by crushing and squeezing or squeezing the tomato and removing the skin, seeds, etc., and those concentrated (concentrated) Tomato) (including those obtained by diluting and reducing these), and is a concept that includes tomato juice, tomato puree, tomato paste, concentrated tomato and the like specified by the JAS standard. These may further contain other components (for example, a small amount of salt, spices, food additives, etc.). The property of the tomato fruit-derived material is not particularly limited, and may be any of liquid, gel, paste (pseudo-solid), semi-solid, and solid. In addition, a main raw material means what occupies 50 weight% or more with respect to the total amount of a tomato containing drink.

  Moreover, in this specification, sugar content means a Brix value. Here, the Brix value is a unit for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of a solution. The Brix value can be measured using a commercially available refractometer or saccharimeter.

  Further, in the present specification, the sugar acid ratio means sugar content / acidity. Here, the sugar content is as described above, and the acidity means a concentration (%) in terms of citric acid calculated by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution.

When the present inventors prepared a tomato-containing beverage having the above-described configuration, a tomato-containing beverage that is exceptionally easy to drink and has a sweet taste like a fruit tomato and a sour taste of tomato, which is rich in taste, is simple with good reproducibility. Turned out to be realized. The details of the mechanism of action that produces this effect are not yet clear, but are estimated as follows, for example.
That is, in order to make the sourness of the tomato-containing beverage inconspicuous, it is considered that the sugar content (Brix) is simply increased by using a high-concentration tomato juice (concentrated tomato). However, in this case, the viscosity becomes very high and it is not suitable for drinking. Therefore, as described above, in the prior art, tomato-containing beverages with a rich taste and sweetness like fruit tomatoes are blended with high Brix tomato beverages that are high in viscosity and difficult to drink, or fruit juices or vegetable juices other than tomatoes. It is thought that it was implement | achieved only as a tomato mix drink (tomato mix drink close | similar to the said conventional fruit juice drink or vegetable juice drink). On the other hand, in the tomato-containing beverage of the present embodiment, the sugar acid ratio is adjusted to a specific range together with the sugar content, and therefore a marked increase in viscosity can be suppressed when adjusting the sugar content and the sugar acid ratio. Moreover, the sourness of the tomato can be concealed by the so-called sweetness of the tomato itself by adjusting the sugar acid ratio, so that the sourness of the resulting tomato-containing beverage is suppressed, the original sweetness of the tomato stands out, and the ease of drinking is enhanced. As a result of a combination of these actions, the tomato-containing beverage having the above-described configuration is considered to have a rich taste and sweetness like fruit tomatoes, but to suppress the sourness of tomatoes. However, the action is not limited to these.

  The tomato-containing beverage of the present embodiment is required to have a sugar content of 7.0 to 13.0 and a sugar acid ratio of 19.0 to 30.0. Those having a sugar content of less than 7.0 and a sugar acid ratio exceeding 30.0 tend to have a relatively low viscosity, the taste is too blurry, and are difficult to drink. In addition, those having a sugar content of less than 7.0 and a sugar acid ratio of less than 19.0 tend to have a relatively low viscosity, but are not sweet and have a strong acidity, which makes it difficult to drink. On the other hand, when the sugar content exceeds 13.0 and the sugar acid ratio exceeds 30.0, the sweetness tends to be strong, but the viscosity is relatively high and the taste is too blurry, making it difficult to drink It becomes. In addition, when the sugar content exceeds 13.0 and the sugar acid ratio is less than 19.0, the sweetness tends to be strong, but it is relatively high in viscosity and sour so that it is difficult to drink. . From the viewpoint of further increasing the balance of sweetness, sourness and rich taste of tomato, the sugar content is preferably 9.0 to 13.0 and the sugar acid ratio is preferably 19.0 to 30.0.

  The tomato-containing beverage of this embodiment may contain an amino acid. If the amino acid content is high, the umami of the tomato-containing beverage tends to increase. In this case, the total content of glutamic acid and aspartic acid is preferably 0.25 to 0.60% by weight (g / 100 g). The total content of glutamic acid and aspartic acid is such a low content, so that the tomato acidity is suppressed without excessively degrading the deliciousness of the tomato-containing beverage, and the original sweetness of tomatoes is further enhanced. It tends to stand out.

  The tomato-containing beverage of the present embodiment preferably contains tomato paste (A) and transparent tomato juice (B) as tomato fruit-derived products. By including the tomato paste (A) and the transparent tomato juice (B), a tomato-containing beverage that satisfies the relationship between the sugar content and the sugar acid ratio described above can be easily obtained with good reproducibility.

  Here, in this specification, tomato paste (A) means a salt-free soluble solid content of 24% or more among the concentrated tomatoes. Tomato paste (A) can be concentrated or diluted as necessary and is not particularly limited, but from the viewpoint of ease of handling during beverage production, the tomato paste (A) has a salt-free soluble solid content of 24 to 40%. preferable. In the present specification, tomato puree means a salt-free soluble solid content of 8% or more and less than 24% among the concentrated tomatoes. Further, in the present specification, the transparent tomato juice (B) means that T% (transmittance at 660 nm) which is an index of turbidity is 10% or more. As such transparent tomato juice, concentrated tomato juice obtained by centrifuging the above-described tomato juice or concentrated tomato (in other words, concentrated tomato from which a part of water-insoluble solid content has been removed) and dilution thereof Reduced ones are included. Further, “transparent” means that, in Brix 4.5, the transparency exceeds that of Brix 4.5. Here, the transparent tomato juice (B) can be used by concentrating or diluting as necessary, and is not particularly limited. However, from the viewpoint of ease of handling during beverage production, the salt-free soluble solid content is 4 to 70. % Is preferred.

  Preparation of said tomato paste (A) can be suitably performed by a well-known method in this industry, and is not specifically limited. For example, according to a conventional method, the tomato can be obtained by crushing and squeezing or squeezing, concentrating the tomato juice obtained by removing the skin and seeds, etc. It can also be obtained by concentrating, and furthermore, a commercially available tomato paste can also be used. In addition, a tomato paste (A) can be used individually by 1 type or in combination of 2 or more types.

  Preparation of said transparent tomato juice (B) can also be suitably performed by a well-known method in this industry, and is not specifically limited. For example, according to a conventional method, it can be obtained by concentrating the supernatant obtained by centrifuging the above-described tomato juice or concentrated tomato, and also concentrating commercially available tomato juice or concentrated tomato In addition, a commercially available transparent tomato juice can also be used. Although it does not specifically limit as a transparent tomato juice of a commercial item, For example, the clear tomato concentrate of San-Ei Gen FFI etc. are mentioned. Transparent tomato juice (B) can be used alone or in combination of two or more.

  In addition, as a squeezing method in the above, a method of squeezing using a reamer or the like, a method of squeezing and squeezing using a hydraulic press machine, a roller squeezing machine or an inline squeezing machine, crushing and squeezing using a pulper finisher or the like There is known a method of juice, and a method of crushing using a crusher or the like, heating with a tube heater or the like to sterilize and deactivate the enzyme, and then squeezing using an extractor or the like. Furthermore, what was squeezed (squeezed) according to these methods may be applied to a juicer and / or sterilized as desired. Furthermore, what was squeezed (squeezed) according to these methods may be subjected to an enzyme treatment such as pectinase or cellulase, a juicer, or sterilized, if desired. Further, as the above-described concentration method, for example, normal heating concentration, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, reverse osmosis concentration, and the like are known.

  The weight ratio between the tomato paste (A) and the transparent tomato juice (B) is preferably 1.5 to 4.5. Here, in this specification, the weight ratio (A) / (B) is calculated in terms of tomato straight Brix 4.5. When the tomato-containing beverage includes a deacidified tomato juice (D) described later, that is, a product obtained by deoxidizing transparent tomato juice (B), the weight of tomato paste (A) and transparent tomato juice (B) The ratio is (A) / [(B) + (D)]. By including the tomato paste (A) and the transparent tomato juice (B) in the above weight ratio, a tomato-containing beverage that satisfies the above-described relationship between the sugar content and the sugar acid ratio can be easily obtained with good reproducibility. From the viewpoint of further increasing the balance of sweetness, sourness and rich taste of tomato, the weight ratio of tomato paste (A) and transparent tomato juice (B) is preferably 2.5 to 3.5.

  When the weight ratio of the tomato paste (A) is larger than the above range or when the transparent tomato juice (B) is not used, the sweetness and rich taste of the tomato are insufficient in a relatively low viscosity range, The case is very viscous and difficult to drink. On the other hand, when the weight ratio of the transparent tomato juice (B) is larger than the above range or when the tomato paste (A) is not used, the viscosity is low and sufficient texture or throat is not obtained or the case of high blending Is too tasty and unfit for drinking. From the viewpoint of further enhancing the balance between sweetness, sourness and rich taste of tomato, the weight ratio (A) / (B) of tomato paste (A) and transparent tomato juice (B) is 2.5-3. 5 is preferable.

  In addition, the effect by combined use of tomato paste (A) and transparent tomato juice (B) is guessed as follows. That is, a tomato paste (A) having a relatively high solid content among concentrated tomatoes, and a tomato juice or concentrated tomato (transparent tomato juice (B)) from which at least a part of unnecessary water-insoluble solids has been removed The tomato component can be formulated at a high concentration, presumably without excessively increasing the water-insoluble solid content, thereby increasing the sugar content (Brix) while maintaining a relatively low viscosity. Therefore, the tomato-containing beverage obtained has not only a rich taste, but also the so-called sweetness of the tomato conceals the acidity of the tomato, and as a result, the original sweetness of the tomato stands out and the ease of drinking is enhanced It becomes.

  The tomato-containing beverage of this embodiment preferably contains a pH adjuster. By adding the pH adjuster, enhancement of acidity due to the pH of the tomato-containing beverage touching the acidic side is suppressed, and the ease of drinking of the tomato-containing beverage tends to be improved. As such a pH adjuster, sodium bicarbonate (C) is preferable. By adopting baking soda (C) as a pH adjusting agent, in addition to the pH adjusting function described above, the tomato taste (blue odor, raw odor, etc.) is further relaxed and the ease of drinking of tomato-containing beverages is improved. There is a tendency.

  Although the content rate of baking soda (C) with respect to a tomato containing drink is not specifically limited, It is preferable that it is 0.1-5.0 g / L in conversion of solid content, More preferably, it is 1.0-3.0 g / L. It is. When the content ratio of the baking soda (C) is less than 0.1 g / L, the blending effect of the baking soda (C) tends not to be sufficiently exhibited. On the other hand, when the content ratio of baking soda (C) exceeds 5.0 g / L, the flavor is blurred and there is no sharpness, the original flavor of tomato tends to be impaired, and the sodium content tends to increase.

  Moreover, it is preferable that the tomato containing drink of this embodiment contains deoxidized tomato juice (D). Here, deacidified tomato juice (D) means what deoxidized the transparent tomato juice mentioned above, and its concentrate. Moreover, deoxidation processing means the processing which removes or reduces hydroxy acids, such as a citric acid which may be contained in transparent tomato juice. Since the hydroxy acid can function as a sour component in the tomato-containing beverage, the content of the sour component relative to the total amount of the tomato-containing beverage is included by including the deacidified tomato juice (D) from which the hydroxy acid has been removed or reduced. As a result, the acidity of the tomato is suppressed, and the original sweetness of the tomato tends to stand out more. In addition, deoxidized tomato juice (D) can be used individually by 1 type or in combination of 2 or more types.

  The preparation of the deacidified tomato juice (D) can be appropriately performed by applying a known technique, and is not particularly limited. For example, removing or reducing the hydroxy acid in the transparent tomato juice described above by applying a salt exchange method, a chelating method, a decomposition method using an enzyme, a treatment method using an anion exchange resin, etc. Can do.

  The tomato-containing beverage of this embodiment described above preferably has a viscosity adjusted to 350 to 1000 cP, more preferably 350 to 600 cP. This low viscosity tends to increase ease of drinking.

  In the tomato-containing beverage of the present embodiment, the pH is preferably adjusted to 4.4 to 4.8, more preferably 4.5 to 4.6. The tomato-containing beverage of the present embodiment in this range is particularly capable of being drunk deliciously as a beverage form with a rich taste and distinctive sweetness of tomatoes. In addition, since the pH too high tends to require a strong sterilization treatment from the viewpoint of hygiene, it is not preferable from the viewpoint of productivity and economy, and there is a strong burn, heating odor and burnt odor accompanying this sterilization treatment. Therefore, also from these viewpoints, the pH of the tomato-containing beverage of the present embodiment is preferably adjusted within the range of 4.4 to 4.8.

  In addition, the tomato containing drink of this embodiment mentioned above may contain the other component well-known in this industry other than said component (A)-(D). Examples of such other components include salt, tomato juice other than the above-mentioned tomato paste (A), transparent tomato juice (B), and deoxidized tomato juice (D) or concentrated tomato (for example, JAS standard tomato juice, JAS standard tomato puree etc.), vegetable juice and fruit juice other than tomato, fruit pulp and the like. In addition, examples of components permitted by the JAS standard include fortifiers such as vitamins, zinc, calcium, iron, copper, magnesium and the like, or salts thereof, sugar, honey, natural flavors, and the like. In addition, although it is a non-JAS standard additive, acidulants such as citric acid and sodium citrate, amino acids, pH adjusters, antioxidants, enzymes, stabilizers such as pectin, sugars other than sugar, natural pigments and Colorants such as synthetic dyes, fragrances such as natural fragrances and synthetic fragrances, carbon dioxide and the like can be mentioned. Other ingredients that can be added in this way are also described in, for example, the “Food Labeling Manual” (edited by the Food Labeling Study Group, Central Law Publishing, revised in February 1989). These can be used alone or in combination of two or more.

  From the viewpoint of suppressing the original flavor of tomatoes and further enhancing the original flavor of tomatoes, the tomato-containing beverage of the above-described embodiment is substantially free of vegetable juice and / or fruit juice other than tomato. It is preferable. Here, “substantially free” means that the total content of vegetable juice and fruit juice other than tomato is 0.0 to 5.0% by weight, preferably 0.0 to 3.0% by weight, more preferably, based on the total amount of beverage. Means 0.0 to 1.0% by weight. Those that do not substantially contain vegetable juice and / or fruit juice other than tomato belong to a new market category of pure tomato-containing beverages that have a rich taste and the original sweetness of tomatoes stand out and can be drunk deliciously as a beverage form, Excellent appeal to consumers.

  The tomato-containing beverage of this embodiment can be obtained by adjusting the sugar content and the sugar acid ratio so that the sugar content is 7.0 to 13.0 and the sugar acid ratio is 19.0 to 30.0. it can. The method for adjusting the sugar content and the sugar acid ratio is not particularly limited, and any method can be adopted. For example, it can carry out by adjusting suitably the kind and compounding quantity of the tomato fruit origin used as a main raw material. Moreover, it can adjust also by mix | blending the other component mentioned above, and when using another component in this way, what is necessary is just to adjust the kind and compounding quantity of another component suitably. The blending method of each component can be appropriately set according to the type, properties, blending ratio, etc. of the component to be used, and is not particularly limited. The pH and viscosity of the tomato-containing beverage to be obtained can be adjusted by the type and properties of each component used and the blending ratio.

  From the viewpoint of easily producing the tomato-containing beverage of the present embodiment with good reproducibility, the adjustment of the sugar content and the sugar acid ratio is carried out by combining (I) tomato paste (A) and transparent tomato juice (B), (II) baking soda ( It is preferable to carry out any combination of (C), (III) tomato paste (A), transparent tomato juice (B), and deacidified tomato juice (D), or a combination thereof.

  When blending each component, a treatment known in the art may be performed as necessary. Such known processes include, for example, removal of coarse components by filtration, sieving or sieving, dilution or concentration for adjusting sugar content, mixing or kneading using a mixer or kneader, A homogenization treatment using a homogenizer or the like, an enzyme treatment, a heat treatment and the like can be mentioned, but the invention is not particularly limited thereto. Moreover, these well-known processes can be performed individually or in combination.

  And the tomato containing drink of a container can be obtained by enclosing the tomato containing drink of this embodiment in a container according to a conventional method.

  The container can be appropriately selected from those known in the art and is not particularly limited. Specific examples thereof include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. The shape and color of the container are not particularly limited, and can be appropriately determined according to a distribution form and consumer needs.

  Enclosing the tomato-containing beverage in a container can be performed by a method known in the art. For example, by using a heat sterilizer such as a plate type heater or a tube type heater and holding at a temperature of 85 to 98 ° C. for 10 to 60 seconds for heat sterilization, and then filling the container according to a conventional method A canned tomato-containing beverage can be obtained.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in detail, this invention is not limited to these.

Example 1
First, a commercially available tomato paste (Brix: 28, acidity: 1.60, pH: 4.10, viscosity at the time of adjusting Brix 4.5: 108 cP) and a commercially available transparent concentrated tomato juice (Clear Tomato Concentrate 60 ° Brix, LYCORED Company, Brix: 60, acidity: 3.64, pH: 4.15).
Next, the above transparent concentrated tomato juice is diluted and reduced by about 4 times with ion-exchanged water, and transparent tomato juice (Brix: 14.6, acidity: 0.86, pH: 4.2, Brix 4.5 is adjusted) Viscosity: 1.36 cP). Next, a strongly basic anion exchange resin (manufactured by Mitsubishi Chemical Corporation, PA316) is filled in the tank, and after passing a 3% NaOH aqueous solution therethrough, ion exchange water, 3% NaHCO ₃ aqueous solution, and ion exchange water are added. The solution was sequentially passed through to replace with bicarbonate. The obtained transparent tomato juice was passed through an anion exchange resin substituted with bicarbonate a plurality of times by an upward flow method, and then filtered through a 100 mesh filter to obtain deacidified tomato juice X (Brix: 12. 4, acidity: 0.21, pH: 6.0).
And the above-mentioned tomato paste and deacidified tomato juice X are in a weight ratio as shown in Table 1 (in Table 1, blending amounts of tomato paste, transparent tomato juice, deoxidized tomato juice X and deoxidized tomato juice Y) Is a tomato straight Brix 4.5 equivalent value), and is removed using a mesh having an opening of about 0.5 to 1.0 mm to remove foreign matter, thereby containing the tomato of Example 1. A beverage was prepared.
The obtained tomato-containing beverage of Example 1 was sterilized by heating, then cooled, and sealed in a paper pack to prepare the tomato-containing beverage packed in a paper container of Example 1.

(Example 2)
First, the transparent tomato juice used in Example 1 was diluted and reduced to Brix: 19.8 (Brix: 19.8, acidity: 1.18, pH: 4.2, Brix 4.5 at the time of adjustment) Viscosity: 1.36 cP) was heated to 80 ° C., and then calcium carbonate was blended in 0.95% by weight in terms of solid content with respect to the total amount of the transparent tomato juice, and the resulting formulation was stirred for 60 minutes. The generated carbon dioxide was discharged. After cooling the tank to 20 ° C., it is centrifuged, filtered using commercially available diatomaceous earth, and further filtered through a 5 μm filter to remove solids, and deacidified tomato juice Y (Brix: 14.8, Acidity: 0.24, pH: 5.4) was prepared.
Next, instead of the deoxidized tomato juice X used in Example 1, the above-described transparent tomato juice and deacidified tomato juice Y were used, and these were blended together with the tomato paste in a weight ratio as described in Table 1, A tomato-containing beverage of Example 2 and a paper container of Example 2 were processed in the same manner as in Example 1 except that a solution obtained by dissolving sodium bicarbonate in warm water was mixed at 1.8 g / L in terms of solid content of sodium bicarbonate. A tomato-containing beverage was prepared.

(Example 3)
The tomato-containing beverage of Example 3 was processed in the same manner as in Example 2 except that the blending of deacidified tomato juice Y was omitted and the blending amounts of transparent tomato juice and baking soda were changed as shown in Table 1. And the paper container-packed tomato containing drink of Example 3 was produced.

(Comparative Example 1)
The tomato-containing beverage and comparative example of Comparative Example 1 were processed in the same manner as in Example 3 except that the blending of transparent tomato juice and baking soda was omitted and the blending amount of tomato paste was changed as shown in Table 1. 1 PET container-packed tomato-containing beverage was prepared.

(Comparative Example 2)
The tomato-containing beverage of Comparative Example 2 and the PET of Comparative Example 2 were processed in the same manner as in Example 3 except that the blending of baking soda was omitted and the blending amount of transparent tomato juice was changed as shown in Table 1. A packaged tomato-containing beverage was prepared.

(Reference Example 1)
As a reference, commercially available tomato juice PET small (100% tomato: salt-added tomato juice specified in JAS standard) was used.

(Reference Example 2)
As a reference, commercially available tomato juice PET large (tomato 100%: salt-added tomato juice specified in JAS standards) was used.

(Reference Example 3)
As a reference, commercially available tomato juice PET large (tomato 100%: salt-free tomato juice specified in JAS standard) was used.

(Reference Example 4)
As a reference, commercially available tomato juice paper (tomato 100%: salt-added tomato juice specified in JAS standard) was used.

(Reference Example 5)
As a reference, a commercially available domestic tomato juice can (100% tomato: salt-added tomato juice specified in JAS standard) was used.

(Reference Example 6)
As a reference, a small domestic tomato juice canister (100% tomato: salt-free tomato juice designated by JAS standard) was used.

(Reference Example 7)
As a reference, commercially available tomato mix juice paper (tomato 50%, fruit juice 50%: salt-free additive-added tomato mix juice specified in JAS standards) was used.

(Reference Example 8)
As a reference, commercially available tomato juice PET large (tomato 100%: salt-free tomato juice specified in JAS standard) was used.

(Reference Example 9)
As a reference, commercially available tomato juice PET large (100% tomato, diluted reduced product of tomato paste: salt-free additive-added tomato juice specified in JAS standards) was used.

(Reference Example 10)
As a reference, a tomato juice obtained by crushing and squeezing or squeezing commercially available fruit and vegetable tomato (medium) and removing the skin and seeds was used.

  Various measurement methods and evaluation methods are as follows.

<Brix>
Brix was measured using an optical refractometer (Atago Co., Digital Refractometers, RX5000α-Bev).

<Acidity>
Using an automatic titration device (COM-1750, manufactured by Hiranuma Sangyo Co., Ltd.), it was calculated in terms of citric acid based on a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

<Viscosity>
Using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was measured under the conditions of a rotation speed of 60 rpm and 30 seconds (the numerical values in the table are average values of three times). In addition, about the comparative example 1, since the viscosity was too high, it measured by rotating a rotation speed to 12 rpm. Moreover, since the viscosity of the transparent tomato juice was too low, the rotor was changed to a special rotor L / Adp for measurement.

<Citric acid>
Using CAPI-3300 (manufactured by Otsuka Electronics Co., Ltd.), the citric acid content (% by weight (g / 100 g)) was determined based on capillary electrophoresis.
Sample adjustment method:
An appropriate amount of the sample was weighed, suspended in distilled water, filtered and used for analysis.
Capillary electrophoresis measurement conditions:
Capillary size: 75μm × 800mm
Injection method: Drop method (ΔH = 25mm 90sec)
Voltage: -15kv (constant voltage)
Temperature: 25 ° C
Detection wavelength: 265nm
Electrophoresis solution: 20 mM quinolinic acid 0.25 mM TTAB-2 (pH 6.0)

<Amino acid>
Using the Alliance system (Waters Co., Ltd.), the amino acid content (% by weight (g / 100 g)) was determined based on the HPLC method (fluorescence detection).
Sample adjustment method:
An appropriate amount of the sample was weighed, suspended in distilled water, filtered and used for analysis.
HPLC measurement conditions:
Column: XBridge Shield RP18 3.0 x 100mm
Temperature: 40 ° C
Injection volume: 5μL
Mobile phase A: 50 mM sodium acetate buffer (pH 6.0)
Mobile phase B: Acetonitrile Detector: Waters 2475 Multi-wavelength fluorescence detector Detection wavelength: Excitation 335nm Emission 450nm

<Flavor>
The flavor evaluation test for tomato-containing beverages was performed by entrusting 12 panelists, and the strength of each flavor was evaluated on the basis of the following seven criteria. Here, the numerical value in a table | surface is an average value of evaluation of 12 panelists.
3 points: very strong 2 points: fairly strong 1 point: somewhat weak 0 point: not felt or neither -1 point: somewhat weak -2 point: very weak -3 point: very weak

  Table 1 shows the composition of the tomato-containing beverages of Examples 1 to 3, Comparative Examples 1 and 2, and Reference Examples 1 to 10. Moreover, the characteristic and evaluation result of these drinks are combined with Table 1, and are shown.

  In addition, as above-mentioned, this invention is not limited to the said embodiment and Example, In the range which does not deviate from the summary, it can add suitably.

  As described above, according to the present invention, a new market category of pure tomato-containing beverages that can be drunk deliciously as a beverage form that has a rich taste, sweetness like fruit tomatoes, and reduced sourness of tomatoes was created. Since it can follow the diversification of consumer preferences in recent years, it can be widely and effectively used in the food industry, particularly in the beverage industry.

Claims (11)

Sugar content is from 7.0 to 13.0, the ratio sugar acids Ri der 19.0 to 30.0, the total content of glutamic acid and aspartic acid, Ru 0.25 to 0.60 wt% der It is characterized by
Tomato-containing beverage. The viscosity is 350-1000 cP,
The tomato-containing beverage according to claim 1 . The total content of vegetable juice and fruit juice other than tomato is 0.0 to 5.0% by weight,
The tomato-containing beverage according to claim 1 or 2 . Containing at least tomato paste (A) and transparent tomato juice (B),
The tomato-containing beverage according to any one of claims 1 to 3 . Containing baking soda (C),
The tomato-containing beverage according to any one of claims 1 to 4 . Containing at least tomato paste (A), transparent tomato juice (B) and deacidified tomato juice (D),
The tomato-containing beverage according to any one of claims 1 to 5 . the pH is 4.4 to 4.8,
The tomato-containing beverage according to any one of claims 1 to 6 . By adding at least tomato paste (A) and transparent tomato juice (B), the sugar content is 7.0 to 13.0 and the sugar acid ratio is 19.0 to 30.0 , and glutamic acid and asparagine. The sugar content and the sugar acid ratio , and the glutamic acid and aspartic acid contents are adjusted so that the total acid content is 0.25 to 0.60% by weight ,
A method for producing a tomato-containing beverage. The sugar content and the sugar acid ratio are adjusted by blending at least baking soda (C),
The manufacturing method of the tomato containing drink of Claim 8 . The sugar content and the sugar acid ratio are adjusted by blending at least tomato paste (A), transparent tomato juice (B), and deacidified tomato juice (D),
The manufacturing method of the tomato containing drink of Claim 8 or 9 . By adding at least tomato paste (A) and transparent tomato juice (B), the sugar content is 7.0 to 13.0 and the sugar acid ratio is 19.0 to 30.0 , and glutamic acid and asparagine. The sugar content and the sugar acid ratio , and the glutamic acid and aspartic acid contents are adjusted so that the total acid content is 0.25 to 0.60% by weight ,
A method for suppressing acidity of tomato-containing beverages.