JP6440373B2 - Tomato-containing beverage - Google Patents

Description

  The present invention relates to a tomato-containing beverage, and more particularly to a tomato-containing beverage with improved throatiness and refreshing feeling while maintaining the tomato flavor.

  General tomato juices and vegetable juices are high in viscosity because they contain a lot of water-insoluble solids such as dietary fiber, and the serum itself other than these solids is also viscous. Many people are not good at drinking and as a result are not good at drinking tomato juice and vegetable juice because they have the disadvantages of having a frustrating sensation, a refreshing aftertaste, and poor crispness. Nutrients such as lycopene contained in these juices have attracted a great deal of attention due to their vibrant colors and health benefits, and despite this, there is a clear consumer need for continuous drinking. The difficulty in drinking as described above, which is typical of tomato juice or vegetable juice, hinders continuous tomato juice intake.

  On the other hand, various tomato-containing beverages that are easy to drink have been developed by combining vegetable juices such as fruit juice and carrot juice with tomato juice, which is the main ingredient, and have been supported by many consumers. ing.

  However, this type of tomato-containing beverage is close to fruit juice beverages or vegetable juice beverages such as carrots, and there is an aspect that the unique flavor of the blended fruit juice impairs the original flavor and taste of tomatoes. Especially for drinkers of tomato-containing beverages, it was felt that they were too sweet and deviated from the original taste of tomatoes. Therefore, various tomato-containing beverages that maintain the original taste of tomatoes without using excessive fruit juices, vegetable juices, sweeteners, and fragrances and have improved ease of drinking have been proposed.

  For example, in Patent No. 5260774, a tomato-containing beverage to which no sweetener is added, the cumulative 90% particle size of the contained particles in the beverage liquid is 350 μm or less, and the GABA content and the glutamic acid content A tomato-containing beverage having a ratio of 0.35 or less is disclosed (Patent Document 1).

  Patent No. 5271438 is a tomato-containing beverage to which no sweetener and salt are added, the cumulative 90% particle size of contained particles in the beverage liquid is 350 μm or less, and the sugar content is 4.8 or more. A tomato-containing beverage having a sugar acid ratio of 10.0 or more and a pH of 4.2 to 4.8 is disclosed (Patent Document 2).

  Furthermore, in Patent No. 5189667, the sugar content is 7.0 to 13.0, the sugar acid ratio is 19.0 to 30.0, and the total content of glutamic acid and aspartic acid is 0.25 to 0.60% by weight. Thus, there is disclosed a tomato-containing beverage that has a rich taste, sweetness like fruit tomatoes, and the sourness of tomatoes is suppressed without blending vegetable juice and fruit juice other than tomato as the main ingredient (Patent Document 3).

Japanese Patent No. 5260774 Japanese Patent No. 5271438 Japanese Patent No. 5189667

  A conventional technique for improving the taste of a tomato-containing beverage without adding a sweetener is to make a tomato-containing beverage that is easy to drink by adding treatment by paying attention to various parameters of the tomato juice. However, the more the tomato juice or concentrated reduced tomato solution is treated, the more the original tomato flavor tends to be impaired, and the associated costs also arise. Therefore, in order to make use of the flavor of tomato juice and concentrated reduced tomato solution, a technique for improving the taste of a tomato-containing beverage by a simple method is desired without making any effort.

  Therefore, an object of the present invention is to provide a technique for maintaining the original flavor of tomatoes and improving the taste and palatability, particularly the throatiness and refreshing feeling even in a tomato-containing beverage to which a sweetener is added.

  In order to improve the taste and palatability while maintaining the original tomato flavor in tomato-containing beverages, the present inventors have examined various sweeteners. Tomatoes obtained by appropriately adjusting fruit juice such as pineapple It was found that, by blending in the juice, the taste and palatability, particularly the throatiness and clarity, can be improved while maintaining the original tomato flavor of the tomato-containing beverage. This invention is made | formed based on this knowledge, It is a tomato containing drink containing the tomato juice derived from a tomato juice liquid, Comprising: Furthermore, the tomato containing drink containing a fruit juice adjustment liquid is provided.

  According to the tomato-containing beverage of the present invention, by adding a fruit juice adjusting solution such as pineapple, which has been a problem with conventional tomato juice or vegetable juice, poor throatiness such as a feeling of muddyness when drinking, A tomato-containing beverage such as a blue odor that remains in the mouth can be improved, and a tomato-containing beverage utilizing the tomato flavor can be provided.

  The tomato-containing beverage of the present embodiment includes tomato juice derived from tomato juice and fruit juice adjusting liquid such as pineapple.

  In the present embodiment, the “nodoshi” of tomato-containing beverages expresses the ease of swallowing a viscous food or drink as a sensory evaluation, and swallows when the viscosity is high or when there are many fine particles such as pulp components. It is difficult, and as a result, it is said that the throat is bad, and the reverse is good.

  In addition, "clean feeling" is expressed as a sensory evaluation of the persistence of the flavor of food and drink remaining in the mouth, and when there are many fine particles such as pulp components contained in food and drink, especially tomato-containing beverages or When the viscosity is sometimes high, this persistence increases, and the blue odor peculiar to the tomato-containing beverage remains in the mouth. As a result, it is said that the refreshing feeling is bad, and if it is the opposite, the refreshing feeling is good.

  Furthermore, “tomato sensation” expresses the original flavor of tomatoes as a sensory evaluation. By blending vegetables and fruits other than tomatoes such as vegetable and fruit mixed juice, Rather, if you feel the flavor of fruits such as mixed carrots and apples, and apples, you may not feel the tomatoes. If you can feel the flavor of tomato, you can feel the tomato. At this time, the so-called straight tomato juice or squeezed liquid produced without heating and concentrating the raw tomato juice liquid, as well as the tomato juice or squeezed liquid concentrated and reduced through the heating and concentration process, the tomato feeling can be similarly felt. Define.

  In the present embodiment, “tomato-containing beverage” means tomato juice derived from tomato juice or tomato serum from which tomato pulp is removed or partially removed by membrane filtration, centrifugation, or the like (Japanese Patent Laid-Open No. 2003-135038) ) Or tomato liquor as it is or concentrated, and these are used as raw materials or a part of the raw materials, and include, for example, tomato juice, tomato mix juice, fruit / vegetable mix juice, etc. as defined by the Japanese Agricultural Standards (JAS) However, it is not limited to these as long as the beverage uses tomato.

  Here, the tomato juice derived from the tomato juice is a tomato juice made from the tomato juice as it is or a salt added to it, and the tomato juice is made straight as a tomato juice (straight tomato juice Or simply classify it as straight), or concentrate tomato juice such as tomato puree or tomato paste, dilute and reduce the concentrated tomatoes with water to return to the juiced state, or tomato juice or salt Added (can be classified as concentrated tomato juice or simply concentrated and reduced), or a blend of both (concentrated as reduced tomato juice or simply concentrated and reduced).

  Tomato mix juice is made with tomato juice as the main ingredient, to which carrots and other vegetables are crushed and squeezed, or concentrated and diluted to return to the squeezed state Is.

  The tomato juice liquid refers to a liquid juice obtained by crushing or lining edible tomatoes and removing skins, seeds, etc., or a liquid juice obtained by diluting concentrated tomatoes. In addition, processed tomato products such as tomato juice, tomato puree, and tomato paste specified in Japanese Agricultural Standards can be used as a tomato juice after being diluted, for example. Thus, the aspect of the tomato juice is not limited. In addition, these tomato juices may use one kind of variety independently, and may use two or more kinds together.

  In this embodiment, the `` fruit juice adjustment liquid '' is a liquid obtained by removing solid components such as pulp components, fruit peels and seeds from fruit juice such as pineapple and apple, and if necessary, deodorizing, deoxidizing, deionizing, A liquid prepared by combining one or more decolorization and concentration steps. Here, for example, if the pineapple juice adjusting liquid is most different from the pineapple juice, the pulp component and the insoluble component are not included or are included only to a negligible level. Pineapple fruit juice is manufactured by washing pineapple fruit from which crown buds have been removed, crushing and squeezing it, heating and concentrating as necessary, and sterilizing and filling, but pineapple fruit juice or concentrate produced by such a general method is used. As is clear from the point of turbidity, it contains insoluble components such as pulp components and proteins. Moreover, the fruit juice adjustment liquid can also be used as a fruit juice adjustment liquid by adjusting the extract of fruit, such as a pineapple and an apple, or its concentrate, a refined | purified substance, and a dried substance to a desired density | concentration. In addition, these fruit juice adjustment liquids may use one kind of varieties independently, and may use two or more kinds together.

  By using a fruit juice adjusting liquid such as pineapple, when mixed with a tomato juice derived from a tomato juice, the taste and palatability, particularly the throatiness and refreshing feeling are improved without reducing the tomato flavor. In addition, even if it manufactures a tomato containing drink using fruit juices, such as an unadjusted pineapple, the taste property and palatability of a tomato containing drink do not improve, and the effect of this invention cannot be acquired.

  The juice adjusting liquid such as pineapple is preferably obtained by deodorizing fruit juice such as pineapple. When mixed with tomato juice derived from tomato juice, a deodorized fruit juice preparation such as pineapple can further improve the throatiness and refreshing feeling without reducing the tomato flavor. The deodorization treatment can be performed by a conventionally known method such as activated carbon filtration, heat treatment, UF membrane filtration, vacuum concentration, ozone deodorization and the like.

  As long as it does not deviate from the purpose and effect of the present invention, the fruit juice adjustment liquid such as pineapple uses, as necessary, one that has reduced acidity by deoxidation treatment or one that has reduced fruit-derived pigments by decolorization treatment. May be.

  In the embodiment of the present invention, the content weight ratio of tomato juice derived from tomato juice obtained by converting Brix (hereinafter abbreviated as Bx) to 4.5 and the stock solution of fruit juice adjustment liquid such as pineapple (Bx4.5) The tomato juice-derived tomato juice / Bx72 fruit juice adjustment solution) is preferably 7 to 300, more preferably 8 to 80, and still more preferably 8 to 62.

  The tomato-containing beverage according to this embodiment preferably has a serum specific viscosity in the range of 1.05 to 1.45, more preferably in the range of 1.10 to 1.32. And it is preferable that precipitation weight ratio is 2.5-8.0, but it is more preferable that it exists in the range of 3.3-7.0%.

  Here, the “serum specific viscosity” (RSV) is a value obtained by measuring the viscosity of the serum of a sample with a Canon Fenske viscometer and expressing it in a relative ratio to the viscosity of water. The viscosity of the aqueous solution itself excluding the pulp components and insoluble components is high. The larger the RSV, the harder it is to swallow, based on the general tomato juice, and the throat becomes worse and the refreshing feeling decreases. Conversely, the smaller the RSV, the easier it is to swallow, the better the throat, and the better the refreshing feeling.

  Next, “precipitation weight ratio” (PPT) is a percentage obtained by dividing the weight of the precipitate obtained by centrifuging the sample at 11,700 rpm, 4 ° C. for 30 minutes and dividing by the sample weight. The larger the numerical value, the greater the amount of insoluble components such as dietary fibers and proteins such as pulp components in food and drink. Based on general tomato juice, the larger the PPT, the longer the remaining time in the mouth during eating, the longer the taste, and the more sensually sensation of the sensation is recalled, resulting in a less refreshing sensation. Deteriorate. Conversely, the smaller the PPT, the opposite effect occurs, improving the refreshing feeling and improving the throat.

  In the present embodiment, the serum specific viscosity (RSV) and the precipitating weight ratio (PPT) are within the above ranges to improve both the throatiness and the refreshing feeling, and the tomato-containing beverage having a more excellent original tomato flavor. It can be.

Hereinafter, the present invention will be described more specifically with reference to examples.
1. Preparation of tomato-containing beverage (1) Tomato juice 20 kg of processing tomato fruit bubbling washed with water was crushed with a disintegrator (manufactured by Seken Co., Ltd.) to obtain a crushed tomato, then 70 ± 10 ° C For 2 to 3 minutes. Thereafter, the crushed tomatoes are squeezed using a brown type pulper finisher (manufactured by Seken Co., Ltd.), and then 40 to 50 at 121 ± 2 ° C. using a plate type heating machine (manufactured by Nisaka Seisakusho Co., Ltd.). The tomato juice was sterilized by heating for 2 seconds.

  The squeezed juice was concentrated to obtain a so-called cold break tomato paste of Bx36. In addition, Bx of a general tomato paste is about Bx28-38, and although the tomato paste of Bx36 is used in the Example of this invention, the Bx is not specifically limited. In addition, when used in Examples, etc., it is used after appropriately diluting with water, but when expressing the blending ratio (T / P ratio) with the fruit juice adjustment liquid, the used tomato paste is converted to Bx4.5 and the liquid The ratio of the weight of the used fruit juice adjustment liquid to the weight is expressed as a T / P ratio.

(2) Pineapple juice preparation liquid After filtering the fruit juice of pineapple (scientific name: Ananas comosus) to remove pulp components and other solids, deodorization treatment is performed by activated carbon treatment, heat concentration treatment is performed, and Bx72 pineapple juice is obtained. An adjustment solution was obtained. In addition, Bx of a general fruit juice preparation liquid is around Bx70, and although the pineapple fruit juice preparation liquid of Bx72 is used in the examples of the present invention, the Bx is not particularly limited and can be converted and used.

(3) Apple juice adjustment liquid Apple (scientific name: Malus pumilla) juice is made into Bx40 by heating and concentration under reduced pressure, and each process of UF membrane filtration, activated carbon treatment, deionization to a conductivity of 1 μs or less, and concentration under reduced pressure is performed. Bx72 apple juice preparation liquid was obtained.

(4) Preparation of tomato juice / vegetable juice The tomato juice prepared as described above and the pineapple juice adjusting solution or apple juice adjusting solution are mixed at a predetermined ratio to prepare tomato juice or vegetable juice for the test described later. I tried it.

Example 1
Bx36 tomato paste was prepared by mixing 115.2 g / kg (92% tomato juice juice in terms of tomato straight Bx4.5) and 15 g / kg Bx72 pineapple juice preparation.

Example 2
Bx36 tomato paste was prepared by mixing 108.8 g / kg (87% of tomato juice solution in terms of tomato straight Bx4.5) and 6% by weight of vegetable juice solution such as carrots and Bx72 pineapple juice adjustment solution of 15 g / kg.

Example 3
Bx36 tomato paste was prepared by mixing 102.2 g / kg (tomato juice 81% in terms of tomato straight Bx4.5) and 55.6 g / kg of Bx72 pineapple juice adjustment solution.

Example 4
Bx36 tomato paste was prepared by mixing 115.2 g / kg (tomato straight Bx4.5 conversion, tomato juice juice 92%) and Bx72 pineapple juice adjustment solution 60 g / kg.

Example 5
A Bx36 tomato paste was prepared by mixing 63.8 g / kg (tomato juice 51% in terms of tomato straight Bx4.5) and Bx72 pineapple juice preparation 60 g / kg.

Example 6
The Bx36 tomato paste was prepared by mixing 63.8 g / kg (tomato juice 51% in terms of tomato straight Bx4.5) and Bx72 pineapple juice adjustment solution 15 g / kg.

  In addition, as a tomato juice serving as a reference for comparison in sensory evaluation described later, commercially available Tomato 100% juice (sugar / salt-free) was used (hereinafter referred to as “control example”). In addition, the tomato juice or vegetable juice of the following comparative examples 1-9 was used for the test.

Example 7
A Bx36 tomato paste was prepared by mixing 51.2 g / kg (tomato juice 41% in terms of tomato straight Bx4.5) and Bx72 pineapple juice adjustment solution 30 g / kg.

Example 8
A Bx36 tomato paste was prepared by mixing 102.2 g / kg (82% of tomato juice juice converted to tomato straight Bx4.5) and 70 g / kg of Bx72 apple fruit juice adjustment solution.

Comparative Example 1
B company 100% tomato juice (concentrated tomato reduction, no sugar / salt) was used as it was.

Comparative Example 2
Company A Tomato 100% juice (concentrated tomato reduction, no sugar / salt) was used as it was.

Comparative Example 3
Company C vegetable juice (containing 30 items of vegetables, no sugar / salt) was used as it was.

Comparative Example 4
Instead of the pineapple juice preparation added to the tomato juice of Example 1, 16.7 g / kg of Bx60 Philippine pineapple juice (unadjusted pineapple juice) was added.

Comparative Example 5
Instead of the pineapple juice adjustment solution added to the tomato juice of Example 3, 66.5 g / kg of Bx60 Philippine pineapple juice (unadjusted pineapple juice) was added.

Comparative Example 6
Bx36 tomato paste was prepared by mixing 12.8 g / kg (tomato straight juice 10% in terms of tomato straight Bx4.5) and Bx72 pineapple juice preparation 60 g / kg.

Comparative Example 7
Bx36 tomato paste was prepared by mixing 12.8 g / kg (tomato straight Bx4.5 equivalent tomato juice extract 10%) and Bx72 pineapple juice adjustment solution 15 g / kg.

Comparative Example 8
Bx36 tomato paste was prepared by mixing 12.8 g / kg (10% of tomato juice solution in terms of tomato straight Bx4.5) and 150 g / kg of Bx72 pineapple juice adjustment solution.

Comparative Example 9
A Bx36 tomato paste was prepared by mixing 153.4 g / kg (tomato juice 123% in terms of tomato straight Bx4.5) and Bx72 pineapple juice adjustment solution 15 g / kg.

Comparative Example 10
A Bx36 tomato paste was prepared by mixing 57.6 g / kg (tomato juice 46% in terms of tomato straight Bx4.5) and Bx72 pineapple juice adjustment solution 1.5 g / kg.

Comparative Example 11
Bx36 tomato paste was prepared by mixing 127.8 g / kg (tomato straight juice Bx4.5 conversion of tomato juice juice 102%) and Bx72 pineapple fruit juice adjustment solution 1.5 g / kg.

2. Test item and test method (1) Brix (Bx, Brix)
Brix was measured using a refractive index saccharimeter (RX-500α manufactured by Atago Co., Ltd.).

(2) Acidity As for acidity, 5 g of a sample filtered with a No. 101 filter paper was collected, diluted with ion-exchanged water, and titrated with a 0.1N sodium hydroxide aqueous solution. The end point of the titration was set to pH 8.2, measured with a pH meter (pH METER M-12, manufactured by HORIBA, Ltd.), and the titration value at pH 8.2 was read to determine the acid content in terms of citric acid.

(3) pH
The pH was measured with a pH meter (pH METER M-12 manufactured by Horiba, Ltd.).

(4) B-type viscosity B-type viscosity was measured with a TV-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) under conditions of a rotational speed of 12 rpm and 50 seconds. For samples with particularly low viscosity, an M1 rotor was used.

(5) Serous specific viscosity (RSV)
Serous specific viscosity (RSV) analysis was performed as follows. The supernatant obtained by centrifuging the sample at 11,700 rpm and 4 ° C. for 30 minutes was filtered with No. 101 filter paper, and the filtrate was collected in a test tube. The test tube was adjusted to 20 ° C. using a thermostat bath for viscometer, and then the viscosity was measured using Canon Fenceke viscometer SO # 150 (manufactured by Shibata Kagaku Co., Ltd.). The relative ratio is shown.

(6) Precipitation weight ratio (PPT)
The precipitation weight ratio (PPT) was expressed as a percentage obtained by dividing the weight of the precipitate obtained by centrifuging the sample at 11,700 rpm, 4 ° C. and 30 minutes by the sample weight.

(7) Content ratio (T / P ratio) of tomato juice / fruit juice preparation
The content ratio of tomato juice and pineapple juice or apple juice preparation (tomato juice / fruit juice adjustment) is the weight (tomato juice) when the blended tomato paste is converted to Bx4.5. It calculated | required from the value divided by the weight of the prepared fruit juice adjustment liquid.

(8) Sensory evaluation The sensory test of the tomato-containing beverage prepared in 1 above was carried out using three healthy persons as panelists. Each item defined above and the overall evaluation described later were evaluated according to the following criteria, and the average result of three persons was expressed.

(Evaluation of the throat)
◎: Throat is good ○: Throat is a little good △: Throat is a little bad ×: Throat is bad

(Evaluation of clean feeling)
◎: A feeling of refreshing is sufficiently felt ○: A feeling of refreshing is felt somewhat △: A feeling of refreshing is not felt so much X: A feeling of refreshing is not felt

(Evaluation of tomato feeling)
◎: Tomato feeling is sufficiently felt ○: Tomato feeling is slightly felt △: Tomato feeling is not felt so much ×: Tomato feeling is not felt

(Comprehensive evaluation)
Considering each evaluation item comprehensively, the suitability as a product was evaluated based on the following criteria.
◎: very good suitability as a product ○: good suitability as a product △: good suitability as a product ×: poor suitability as a product

3. Test results The results of each test are shown in Table 2. The tomato-containing beverages of Examples 1 to 8 were found to have improved throat feeling and refreshing feeling while feeling a tomato feeling as compared to the tomato-containing beverage of the control example. In particular, focusing on the serum specific viscosity (RSV) and the precipitation weight ratio (PPT), the serum specific viscosity (RSV) is in the range of 1.10 to 1.29, and the precipitation weight ratio (PPT) is 3. A tomato-containing beverage in the range of .33 to 6.84 was found to have a significant improvement in throatiness and refreshing feeling.

  On the other hand, Comparative Examples 1 to 8 did not show any improvement in feeling and refreshing feeling compared to the control example, and Comparative Examples 9 to 11 only partially improved the feeling of refreshing and refreshing compared to the control example. I did not. In addition, Comparative Examples 1 to 11 also lost the tomato feeling as compared with the control example. In Comparative Example 4, the serum specific viscosity (RSV) and the precipitation weight ratio (PPT) were within the same numerical ranges as in the Examples, but an unadjusted pineapple juice adjustment solution was added instead of the pineapple juice adjustment solution. The content ratio (T / P ratio) of the tomato juice juice / fruit juice adjustment solution was 0, the tomato feeling was lowered, and the throat and refreshing feeling were not improved as a result.

  From these test results, the interaction between the presence or absence of pineapple and other juice preparations, the serum specific viscosity (RSV), and the precipitation weight ratio (PPT) greatly affects the squeezed and refreshed feeling of tomato-containing beverages, and also the tomato feeling. Confirmed to do.

Claims (2)

Tomato-containing beverage containing tomato juice derived from tomato juice,
In addition, the fruit juice contains a pineapple juice adjustment liquid that contains no pulp components or insoluble components or is negligible.
The pineapple juice adjustment liquid is obtained by subjecting pineapple juice to activated carbon,
The content ratio of the tomato juice derived from the tomato juice to the pineapple juice preparation (tomato juice / pineapple juice adjustment from the tomato juice) is 8.5 to 105.3.
Tomato-containing beverage. The tomato-containing beverage according to claim 1, wherein the serum specific viscosity is in the range of 1.05 to 1.45, and the precipitation weight ratio is in the range of 2.5 to 8.0%.