JP6392043B2 - Method for improving taste of tomato-containing foods and drinks - Google Patents

Description

  The present invention relates to improvement in taste of tomato-containing foods and drinks containing polyphenols.

  Polyphenols typified by tea catechin are known to have useful functions for modern people such as antioxidant and antiallergic effects (Allergy International. 2010; 59: 67-73, MOLECULAR and Cellular Endocrinology 323). (2010) 208-214).

  On the other hand, since polyphenol generally exhibits astringency, bitterness, and astringency, problems have been pointed out that when it is excessively contained in food and drink, the taste and palatability are reduced.

  As for tomatoes, raw edible tomatoes, which are common commercial tomatoes handled under names such as Momotaro (registered trademark), do not contain polyphenols, in particular naringenin chalcone or naringenin, or astringent taste It is not included to the extent that you feel etc.

  In contrast, processing tomatoes used in the production of tomato-containing foods and beverages such as tomato juice and tomato ketchup are known to contain naringenin chalcone and, depending on the processing conditions, naringenin as a characteristic polyphenol. (Development of plant polyphenol-containing materials: Functionality and safety, CMC Publishing, 2. Tomato, 89 pages, published in 2007).

  Tomato-containing foods and beverages made from processing tomatoes containing these polyphenols, in order to reduce the astringency and bitterness derived from polyphenols, and to improve the texture and ease of drinking of conventional tomato juice, Usually, the astringency and bitterness derived from polyphenols are not felt by filtering and separating tomato juice such as pericarp and seeds containing polyphenols.

  Naringenin and naringenin chalcone have a particularly bitter taste among the polyphenols contained in the squeezed koji. On the other hand, rutin, a polyphenol that is also distributed in the pulp, is richer in content than naringenin and naringenin chalcone, but the bitterness threshold is exhibited at a higher concentration, so it does not exhibit as bitter as the content. . Therefore, although a small amount of polyphenol (rutin etc.) is contained in the tomato-containing food and drink processed by the prior art, polyphenols, such as naringenin which show a bitter taste, were removed as squeeze cake.

  For example, Japanese Patent Application Laid-Open No. 2002-330719 discloses that a tomato fruit is preliminarily heated at 30 to 80 ° C. for 1 to 10 minutes and then crushed, preheated and squeezed before crushing the tomato fruit. There has been proposed a method for removing the soup bowl and improving the taste of the tomato juice (Patent Document 1).

JP 2002-330719 A

  However, in order to enjoy various health functions of polyphenols, it is necessary to contain a certain level of polyphenols in tomato-containing foods and drinks, so when polyphenols are added to tomato-containing foods and drinks Even if it exists, the sensory preferable tomato containing food / beverage products with which taste property, food texture, and ease of drinking were improved are desired. In addition, in order to be able to enjoy the original flavor of tomatoes, it is possible to ingest the raw material tomato pulp, pericarp and seeds in a natural form without removing specific components such as polyphenols from the raw tomatoes. And the sensorially preferable tomato containing food-drinks in which taste property, food texture, and ease of drinking were improved are desired.

  Then, the objective of this invention is providing the technique which improves the fall of the taste property and palatability by astringency, astringency, etc. which arise when polyphenol is contained in tomato containing food-drinks.

  In order to improve the taste and palatability while maintaining the original tomato flavor in tomato-containing beverages, the present inventors have made various studies. Surprisingly, polyphenol and tomatoside A coexist in the tomato-containing food and drink. It was found that the taste and palatability improved and improved. This invention is made | formed based on this knowledge, and provides the tomato containing food / beverage products containing a polyphenol and tomatoside A or its physiologically acceptable salt.

  According to the tomato-containing beverage of the present invention, it is possible to provide a tomato-containing food and drink excellent in taste and astringency and astringency are suppressed while containing a polyphenol such as naringenin.

  The tomato-containing food and drink of this embodiment contains polyphenol and tomatoside A or a physiologically acceptable salt thereof.

  In this embodiment, polyphenols are, for example, tannins (condensed tannin, hydrolyzed tannin, fluorotannin, complex tannin, etc.), catechins (catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin) Gallate, etc.), flavonoids (flavanones, flavones, flavonols, flavonol glycosides, isoflavones, flavanols, chalcones, aurones, etc.), rutin, quercetin, chlorogenic acid, anthocyanins (anthocyanins, anthocyanidins, anthocyanidin glycosides), catechols (Catechol, methyl catechol, ethyl catechol, methoxy catechol) and the like are generic names for compounds having a plurality of phenolic hydroxyl groups in the molecule. These compounds are widely included, but from the viewpoint of tomato flavor in tomato-containing foods and drinks, it is preferably a tomato-derived polyphenol, for example, particularly preferably naringenin chalcone or naringenin, and further chlorogenic acid It is more preferred that one or more selected from (monocaffeoylquinic acid), dicaffeoylquinic acid, tricaffeoylquinic acid, rutin and quercetin are mixed.

  The content of polyphenol is preferably 10 ppm (w / v) or more, and preferably 30 to 1000 ppm (w / v) with respect to the total amount of tomato-containing food and drink from the viewpoint of exerting the health effects of polyphenol. It is more preferable. Moreover, it is preferable that 1 ppm or more of naringenin or naringenin chalcone is contained.

  Tomatoside A is a compound having the structure shown below, and is a compound that is extremely soluble in water and is extremely present in tomato seeds (the jelly part containing the seeds). Like polyphenol, tomatoside A itself has a bitter taste, and when only tomatoside A is added to food and drink, it has the property that the bitter taste of food and drink increases according to the addition amount. However, in the present embodiment, which is a tomato-containing beverage, the combined use of polyphenol and tomatoside A has an effect of reducing not only the bitter taste of tomatoside A but also the bitter taste of polyphenol by the interaction between polyphenol and tomatoside A.

  Examples of physiologically acceptable salts of tomatoside A in the tomato-containing food and drink of the present embodiment include sodium salts, potassium salts, and the like, but the physiologically acceptable salts of polyphenols are suppressed by suppressing the bitterness and gummy taste of polyphenols. The salt is not particularly limited. Hereinafter, tomatoside A and / or a physiologically acceptable salt thereof is also simply referred to as “tomatoside A”.

  As tomatoside A, a chemically synthesized product may be used, but more simply, a tomato fruit-derived product containing tomato seeds is used as an extraction solvent by using 10% by volume or more and less than 90% by volume of an organic solvent. By the method including the step of extracting, a composition containing tomatoside A can be obtained. The method will be described in detail below.

  The tomato fruit-derived material used as a raw material is not particularly limited as long as it contains tomato seeds, but it is preferable to consider that the shape and quantity of seeds vary depending on the variety and maturity of tomato. It is preferable to use a squeeze cake that is usually discarded in the process of obtaining the juice of tomato fruit because a composition containing a high concentration of tomatoside A can be obtained easily and efficiently.

  The juice for processing tomato fruit used for tomato juice, tomato puree, tomato paste, etc. is obtained by washing the tomato fruit, crushing it, preheating it, and then squeezing it. In this squeeze process, about 1 to 5% of the whole fruit is generated as a squeeze cake. Juice lees are mainly composed of pericarp and seeds, which are not only rich in fiber such as water-soluble dietary fiber pectin, insoluble dietary fiber cellulose and hemicellulose, but also polyphenols And saponins remain.

  As saponins contained in tomato, α-tomatine and esculoside A are known. However, these saponins other than tomatoside A do not have the effect of improving the taste of polyphenols in tomato-containing foods and drinks. This is probably because the formation of the interaction is different due to the difference in the chemical structure, or because the stimulation to the taste bud cells is different.

  The above-mentioned tomato fruit-derived material is extracted using a conventionally known method using an extraction solvent. In order to increase the extraction efficiency, the tomato fruit-derived product is preferably a dried product. The extraction solvent is not particularly limited as long as it can be an extraction solvent for food additives. For example, acetone, ethanol, ethyl methyl ketone, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, edible fats and oils, Selected from 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethene, 1-butanol, 2-butanol, 1-propanol, 2-propanol, propylene glycol, hexane, water, methanol, etc. One or more solvents can be used in one or more steps.

  Among these, Preferably, the organic solvent selected from ethanol (10 volume% or more and less than 90 volume%), methanol (10 volume% or more and less than 90 volume%) and hexane (5 volume% or more and less than 70 volume%) is used. Most preferably, ethanol can be used from the viewpoint of the food hygiene law. For example, 10% by volume or more and less than 90% by volume of water-containing ethanol can be used as the extraction solvent, preferably 30% by volume or more and 70% by volume or less of water-containing ethanol solvent can be used, more preferably 50% by volume. More than 70 volume% hydrous ethanol solvent can be used. In addition, 70 volume% hydrous ethanol solvent refers to the mixture whose volume ratio of ethanol and water is 7: 3.

  The pH of the extraction solvent is not particularly limited as long as tomatoside A is extracted, but from the viewpoint of extraction efficiency, it is preferably not strongly acidic, preferably pH 4 or higher, and more preferably pH 5 or higher.

  The temperature at the time of extraction is not particularly limited as long as tomatoside A is extracted, but from the viewpoint of extraction efficiency, it is preferably 0 ° C or higher and lower than 75 ° C, more preferably 5 ° C or higher and lower than 70 ° C, and 25 ° C or higher and 60 ° C or lower. It is particularly preferred to perform the extraction.

  The extraction time is not particularly limited as long as tomatoside A is extracted, but from the viewpoint of extraction efficiency and workability, when using a tomato juice extract, it is preferably 30 minutes or more, more preferably 1 hour or more and 2 hours or less. The extraction time may be shortened by processing the tomato juice cake in advance so that it is easily extracted, such as being refined.

  Extraction can be performed by either stationary extraction or stirring extraction, but from the viewpoint of extraction efficiency, stirring extraction can be preferably performed, but reflux extraction with hydrous ethanol can also be performed.

  The number of extractions is not particularly limited as long as tomatoside A is extracted, and for example, extraction can be performed about 1 to 3 times, but when 70% by volume ethanol solvent is used as the extraction solvent and extracted at room temperature for 1 hour, Sufficient extraction can be performed by extraction once or twice. Further, if the solvent is refluxed, one extraction is sufficient.

  After extraction, the extract obtained by removing the residue by filtration can be subjected to concentration under reduced pressure or lyophilization by a conventional method to obtain a composition containing tomatoside A. The composition thus obtained can contain polyphenols contained in the tomato fruit-derived material as a raw material in addition to tomatoside A. The obtained composition may be further purified, for example, by chromatography, salting out, recrystallization or the like, if necessary. Whether tomatoside A is contained in the obtained composition can be confirmed by, for example, HPLC using a standard product.

  Although the content of tomatoside A is appropriately changed according to the content of polyphenol, it is preferably 1 to 200 ppm (w / v), and preferably 3 to 170 ppm (w / v) with respect to the total amount of tomato-containing food and drink. It is more preferable that it is 10-100 ppm (w / v).

  In the present embodiment, as the “tomato-containing food and drink”, for example, tomato juice, tomato mix juice, vegetable / fruit mix juice, tomato ketchup, tomato sauce, chili sauce, tomato juice drink, solid tomato, tomato puree, tomato paste, Examples include tomato soup. These tomato-containing foods and drinks are prepared by adding or mixing polyphenol and tomatoside A during or after these production methods.

  In general, tomato-containing foods and drinks have common technical knowledge of removing seeds and skins during the production process, so tomatoside A is not detected at all, or even if it is detected, the amount is less than 3 ppm. In addition, polyphenols such as naringenin chalcone and naringenin are not detected for the same reason, or even if detected, they are in a trace amount of less than 10 ppm. In addition, when raw tomatoes (pink tomatoes) are used, no naringenin chalcone or naringenin is detected due to the characteristics of tomato varieties even when tomato-containing foods and drinks are produced using all fruits, pericarps and seeds. Or hardly detected. Therefore, it is preferable to use the processing tomato (red tomato) as the raw material tomato of the tomato-containing food and drink according to the present embodiment. However, the effect of the present invention can be obtained by adding tomatoside A in the case of adding polyphenols to exert the health effects of polyphenols in both raw and processed tomatoes.

  The tomato-containing food and drink according to the present embodiment has a ratio of insoluble solids that passes through a 5-mesh sieve and does not pass through a 36-mesh sieve, from the viewpoint of imparting the mellowness and thickness required for the product. It is preferably 10% or more.

  The tomato-containing food / beverage product according to the present embodiment preferably has a CPC viscosity of 20 seconds to 600 seconds from the viewpoint of a mellow texture and mouthfeel. Here, “CPC viscosity” is the time for a certain volume of tomato-containing food or drink to flow out of the CPC viscometer, and is an indicator of the texture (taste) when the food or drink is ingested.

  The tomato-containing food / beverage products according to the present embodiment preferably have a dietary fiber of 0.5 g / 100 g or more from the viewpoint of mellow texture and mouthfeel. Dietary fiber is a component in food that is difficult to digest with human digestive enzymes. Dietary fiber is classified into “water-soluble dietary fiber” that is soluble in water and “insoluble dietary fiber” that is not soluble in water. Broadly divided. Among these, water-soluble dietary fibers (water-soluble pectin, mannan, alginic acid, etc.) are characterized by having a slimy viscosity and high water retention. Insoluble dietary fiber (cellulose, hemicellulose, insoluble pectin, lignin, inulin, chitin, etc.) has a function of discharging harmful substances in the intestine such as carcinogenic substances out of the body.

  In the tomato-containing food and drink according to the present embodiment, the lycopene is preferably 2 mg / 100 g or more and 30 mg / 100 g or less from the viewpoint of richness in sensory evaluation and comprehensive evaluation. Lycopene is a kind of carotenoid present in large amounts in fruits such as tomatoes, watermelons, oysters, and the like, and is a pigment mainly having a red hue. Lycopene damages cells and DNA, eliminates active oxygen that causes aging and cancer, suppresses oxidation of low density lipoprotein (LDL) and its adhesion to the arterial wall, angina pectoris, myocardial infarction, etc. In recent years, its health effects have attracted attention because it has a function of reducing the risk of developing heart diseases.

  The tomato-containing food / beverage products according to the present embodiment preferably have a sugar content (Bx) of 4 to 15 from the viewpoint of richness and comprehensive evaluation in sensory evaluation.

  The tomato-containing food / beverage products according to the present embodiment preferably have a sugar acid ratio of 10 to 50 from the viewpoint of richness and comprehensive evaluation in sensory evaluation.

Hereinafter, the present invention will be described more specifically with reference to examples.
1. Preparation of tomato-containing food and drink The tomato-containing beverages of Examples 1 to 14 were prepared in the following manner.

[Example 1]
10 parts by weight of Comparative Example 2 and 90 parts by weight of Control Example 1 were mixed, sterilized by a conventional method, and packed in a container to obtain the tomato-containing food and drink of Example 1.

[Example 2]
10 parts by weight of Comparative Example 2, 10 parts by weight of Comparative Example 3, and 80 parts by weight of Comparative Example 1 were mixed, sterilized by a conventional method, and packed in a container to obtain the tomato-containing food and drink of Example 2.

[Example 3]
0.6 parts by weight of Comparative Example 2, 0.2 parts by weight of Comparative Example 3, 11 parts by weight of tomato paste and 25 parts by weight of carrot concentrate are mixed, and the remainder is made up to 100 parts by weight with water, and sterilized by a conventional method. The tomato-containing food / beverage product of Example 3 was obtained.

[Example 4]
0.2 parts by weight of Comparative Example 2, 0.5 parts by weight of Comparative Example 3 and 99.3 parts by weight of Reference Example 1 were mixed, sterilized by a conventional method, packed in containers, and the tomato-containing food and drink of Example 4 I got a product.

[Example 5]
99.3 parts by weight of tomato juice obtained by a known method (Japanese Patent Laid-Open No. 2003-000179) using 0.2% by weight of comparative tomato juice obtained from a high-lycopene-containing processing tomato bred by Nippon Del Monte 0.5 parts by weight of Example 3 was mixed, sterilized by a conventional method, and packed in a container to obtain the tomato-containing food and drink of Example 5.

[Example 6]
After washing 10 kg of processing tomatoes bred by Nippon Del Monte Co., Ltd., coarsely crushed with a hammer crusher (manufactured by YARIYA MACHINE WORKS LTD, type 1), then refined with commitolol (micro cut) and 90-100 ° C. with a tube heater The tomato-containing food and drink according to Example 6 was obtained in a total of 7 kg.

[Example 7]
10 parts by weight of Example 6 and 90 parts by weight of Reference Example 1 were mixed, sterilized by a conventional method, and packed in a container to obtain the tomato-containing food and drink of Example 7.

  As a control example, a commercially available concentrated tomato reduction type tomato juice (manufactured by Del Monte: Control Example 1) was used.

  As comparative examples, an aqueous dispersion of tomato juice extract (Comparative Example 1), an aqueous dispersion of tomato seed extract (Comparative Example 2), an aqueous dispersion of tomato peel extract (Comparative Example 3), Commercial tomato juice (taste tomato manufactured by Emotent Co., Ltd .: Comparative Example 4), commercially available vegetable / fruit mixed juice (“Itoen's“ daily vegetables ”(trade name): Comparative Example 5), commercially available vegetable / fruit mix Juice (“Kagome Co., Ltd.” “Concentrated Vegetables” (trade name): Comparative Example 6) and commercially available vegetable fruit mixed juice (“Kagome Co., Ltd.“ All Veg ”(trade name): Comparative Example 7) were used.

[Comparative Example 1] Water dispersion of extract of tomato juice lees Tomato juice produced when processing tomatoes as raw materials, industrially washed, crushed, heated, squeezed to obtain tomato juice I got a soup bowl. Next, 10 times the amount of water-containing ethanol was added to the squeezed koji to obtain an ethanol concentration of 70%, and after refluxing for 2 to 6 hours, an aqueous dispersion was obtained in which ethanol was distilled off under reduced pressure.

[Comparative Example 2]
After selecting and drying only tomato seeds from the squeezed tomatoes for processing tomato used in Comparative Example 1, 10-fold water-containing ethanol was added to the seeds to obtain an ethanol concentration of 70% and refluxed for 2 to 6 hours. After that, ethanol was distilled off under reduced pressure and further concentrated to obtain an aqueous dispersion.

[Comparative Example 3]
After selecting and drying only tomato peel from the squeezed rice cake of processing tomato used in Comparative Example 1, 10-fold water-containing ethanol was added to this peel to obtain a 70% ethanol concentration and refluxed for 2 to 6 hours. After that, an aqueous dispersion in which ethanol was distilled off under reduced pressure was obtained.

[Comparative Example 8]
10 parts by weight of Comparative Example 3 and 90 parts by weight of Control Example 1 were mixed, sterilized by a conventional method, and packed in a container to obtain a tomato-containing food or drink of Comparative Example 8.

[Comparative Example 9]
0.2 parts by weight of Comparative Example 3 and 99.8 parts by weight of Control Example 1 were mixed, sterilized by a conventional method, and packed in a container to obtain the tomato-containing food and drink of Comparative Example 9.

[Comparative Example 10]
2 parts by weight of Comparative Example 3, 50 parts by weight of Comparative Example 1 and 48 parts by weight of commercially available mandarin orange juice were mixed, sterilized by conventional methods, and packed in containers to obtain the tomato-containing food and drink of Comparative Example 10 It was.

2. Analysis of food and drink containing tomato (1) Polyphenols (naringenin, etc.)
For 30 g of sample, 70 mL of ethanol was mixed in an Erlenmeyer flask, and extracted at 70-80 ° C. with stirring for 2 hours. After extraction, filtered through a 0.45 μm PTFE filter, subjected to a water acetonitrile-based gradient HPLC system (manufactured by Waters) as a moving bed using an ODS column, measured at a UV wavelength of 270 to 310 nm, and prepared from each standard product Quantification was performed using a calibration curve. The results are expressed in weight (mg) for each polyphenol per 1 kg of the sample containing the tomato-containing food and drink of the present invention. Naringenin and naringenin chalcone are combined to give naringenins (ppm), chlorogenic acid, dicaffeoylquinic acid, tri Caffeoylquinic acid was collectively expressed as chlorogenic acids (ppm), and rutin and quercetin were collectively expressed as rutins (ppm).

(2) Tomatoside A
After adding ethanol to the sample to 70% and mixing, and sonicating for 20 minutes, the insoluble matter was removed by centrifugation, etc., filtered through a 0.45 μm PTFE filter, and subjected to LC / MS analysis. From the calibration curve prepared, the tomatoside A content was quantitatively analyzed. As a result, the tomatoside A per 1 kg of the sample containing the tomato-containing food and drink of the present invention was expressed by weight (mg).
HPLC system: Shimazu Prominence
Mobile phase: Liquid A 0.1% acetic acid / ultra pure water, liquid B 0.1% acetic acid / acetonitrile Column used: Capsule pack UG120 2.0 mm × 150 mm (Shiseido)
Separation conditions (liquid B concentration): 0 minutes (20%) ⇒ 15 minutes (50%)
Detector: Mass detector API2000 manufactured by ABSciex
Detection mode: negative, SIM mode (1081.3 and 919.4)

(3) Lycopene Extracted lycopene from the sample using an organic solvent consisting of hexane and acetone, measured by the absorbance method, and expressed in weight (mg) per 100 g of the sample (Reference “Processed tomato products / sauces / vinegar related PART1 ", Analytical Handbook, pages 8-10, 1981, National Tomato Processed Goods and Seasoning Inspection Association;" New Food Analysis Method ", pages 643-647, 1996, Japan Society for Food Science and Technology Issue).

(4) Dietary fiber The dietary fiber was measured by the Prosky method or the enzyme-HPLC method, which is a method used for analysis of dietary fiber in general foods according to the nutrition labeling standards, and the weight (g) per 100 g of the sample was obtained.

(5) Sugar content (Brix)
Brix was measured using a refractive index saccharimeter (RX-500α manufactured by Atago Co., Ltd.).

(6) Acidity (TA)
Analytical Handbook [Measured Tomato Products, Sauces, Vinegar] (Part I) (Edited by National Association of Processed Tomato Products and Seasonings, published in March 1981) Measurement of titratable acidity (citric acid equivalent) Measured according to law.

(7) Sugar Acid Ratio A value obtained by dividing the sugar content (Brix) by the acidity (TA) was calculated as the sugar acid ratio.

(8) CPC viscosity analysis manual [Tomato processed products / sauces / vinegar-related] (Part I) (edited by the National Tomato Processed Products / Condiment Inspection Association, published in March 1981) Carried out. That is, a sample (adjusted to the scale) that had been corrected (scale adjustment) was filled with a sample adjusted to 25 ° C. so that bubbles would not enter, and the time (seconds) from the start of outflow until the liquid level decreased from the scale was measured. .

3. Sensory test The sensory test of the tomato-containing food and drink prepared in 1 above was carried out using four healthy persons as panelists. That is, the astringent taste, savory taste, richness, mellowness and texture as a texture, and overall evaluation described later were evaluated according to the following criteria, and the average results were expressed.

(1) Evaluation of astringency and gummy taste Samples were sampled, and “1” was assigned when the astringency and astringent taste were weak, and “5” was assigned when the taste was strong.

(2) Evaluation of richness Samples were sampled, and when the richness was weak, “1” and when strong, “5”, the evaluation was carried out by a five-step evaluation from 1 to 5.

(3) Evaluation of mellowness and thickness of the sample A sample is sampled, and the mellowness of the texture and the feeling of thickness is "1" when the texture is weak and "5" when it is strong. Evaluation was carried out.

(4) Comprehensive evaluation Considering each evaluation item comprehensively, the case where the suitability as a product is inferior is "1", and the case where the suitability as a product is very good is "5". The suitability as a product was evaluated by the five-step evaluation up to.

  The results are shown in Table 2. All the examples contained 38 ppm or more of polyphenol and 4 ppm or more of tomatoside A. As a result, the sensory astringent taste was 3 or less, and the overall evaluation was 4 or more.

  On the other hand, Control Example 1, Comparative Examples 3, 5, 8, 9, and 10 contain 30 ppm or more of polyphenol and do not contain tomatoside A, and as a result, the sensory astringent taste is 3 or more. In the overall evaluation, the evaluation is 3 or less.

Claims (7)

A method for improving the taste of a tomato-containing food or drink comprising adding or mixing tomatoside A or a physiologically acceptable salt thereof to a tomato-containing food or drink containing polyphenol ,
The polyphenol content is 38 to 1000 ppm,
The content of the tomatoside A or a physiologically acceptable salt thereof is 4 to 200 ppm,
The polyphenol is at least one selected from the group consisting of naringenin chalcone, naringenin, chlorogenic acid (monocaffeoylquinic acid), dicaffeoylquinic acid, tricaffeoylquinic acid, rutin, quercetin,
A method for improving the taste of tomato-containing foods and drinks . The taste of the tomato-containing food / beverage product according to claim 1, wherein the particle size distribution of the tomato-containing food / beverage product passes through a 5-mesh sieve and the proportion of insoluble solids not passing through the 36-mesh sieve is 10% or more. How to improve . The method for improving the taste of a tomato-containing food or drink according to claim 1 or 2 , wherein the tomato-containing food or drink has a CPC viscosity of 20 seconds to 200 seconds. The taste improvement method of the tomato-containing food / beverage products of any one of Claim 1 to 3 whose dietary fiber contained in the said tomato-containing food / beverage products is 0.5 g / 100g or more. The taste improvement method of the tomato-containing food / beverage products of any one of Claim 1 to 4 whose lycopene contained in the said tomato-containing food / beverage products is 2 mg / 100g or more and 30 mg / 100g or less. The taste improvement method of the tomato-containing food / beverage products of any one of Claim 1 to 5 whose sugar content contained in the said tomato-containing food / beverage products is 4-15. The taste improvement method of the tomato-containing food / beverage products of any one of Claim 1 to 6 whose sugar acid ratio of the said tomato-containing food / beverage products is 10-30.