JP6444347B2 - Method for producing deacidified tomato juice with reduced foaming and method for reducing foaming during production of deacidified tomato juice - Google Patents
Method for producing deacidified tomato juice with reduced foaming and method for reducing foaming during production of deacidified tomato juice Download PDFInfo
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- JP6444347B2 JP6444347B2 JP2016180088A JP2016180088A JP6444347B2 JP 6444347 B2 JP6444347 B2 JP 6444347B2 JP 2016180088 A JP2016180088 A JP 2016180088A JP 2016180088 A JP2016180088 A JP 2016180088A JP 6444347 B2 JP6444347 B2 JP 6444347B2
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- 235000015193 tomato juice Nutrition 0.000 title claims description 84
- 238000004519 manufacturing process Methods 0.000 title claims description 47
- 238000005187 foaming Methods 0.000 title claims description 37
- 238000000034 method Methods 0.000 title claims description 24
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 74
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 37
- 238000002156 mixing Methods 0.000 claims description 33
- 239000002518 antifoaming agent Substances 0.000 claims description 32
- 210000002966 serum Anatomy 0.000 claims description 21
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 14
- 239000011575 calcium Substances 0.000 claims description 14
- 229910052791 calcium Inorganic materials 0.000 claims description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 12
- 229920001296 polysiloxane Polymers 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 6
- 239000012895 dilution Substances 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims 5
- 238000009472 formulation Methods 0.000 claims 1
- 229960003563 calcium carbonate Drugs 0.000 description 30
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 28
- 240000003768 Solanum lycopersicum Species 0.000 description 28
- 239000006260 foam Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000047 product Substances 0.000 description 15
- 229960005069 calcium Drugs 0.000 description 13
- 238000005259 measurement Methods 0.000 description 10
- 235000013361 beverage Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000009467 reduction Effects 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000007246 mechanism Effects 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229960004999 lycopene Drugs 0.000 description 3
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000005587 bubbling Effects 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical group OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000003957 anion exchange resin Substances 0.000 description 1
- 230000003254 anti-foaming effect Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- PBUBJNYXWIDFMU-UHFFFAOYSA-L calcium;butanedioate Chemical compound [Ca+2].[O-]C(=O)CCC([O-])=O PBUBJNYXWIDFMU-UHFFFAOYSA-L 0.000 description 1
- 125000005587 carbonate group Chemical group 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000003918 potentiometric titration Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Description
本発明が関係するのは、泡立ちの低減された脱酸トマト汁の製造方法、及び脱酸トマト汁製造時の泡立ち低減方法である。 The present invention relates to a method for producing deacidified tomato juice with reduced foaming and a method for reducing foaming during the production of deacidified tomato juice.
我が国において、野菜飲料は、広く受け入れられており、その市場規模は、１０００億円を超えている。野菜飲料においても、トマトジュースは、従来から知られており、多くの人に親しまれてきた。一方で、トマトは独特の香りや酸味を有するために、トマトジュースは敬遠されることもあった。 Vegetable drinks are widely accepted in Japan, and the market size is over 100 billion yen. Also in vegetable drinks, tomato juice has been known for a long time and has been popular with many people. On the other hand, tomato juice is sometimes avoided because tomatoes have a unique aroma and acidity.
近年、トマトの酸味を抑え、甘味を強調したトマト含有飲料が上市され、そのようなトマト含有飲料に対しての一定の需要がある。酸味を抑え、甘味を強調したトマト含有飲料を製造するには、そのような特徴を有したトマト品種を選定するという方法もあるが、より安定的に作るために、トマトの加工工程において脱酸処理を行ったトマト加工品を用いることもできる。 In recent years, tomato-containing beverages that suppress the sourness of tomatoes and emphasize sweetness have been marketed, and there is a certain demand for such tomato-containing beverages. To produce a tomato-containing beverage with reduced sourness and emphasis on sweetness, there is a method of selecting a tomato variety having such characteristics. The processed processed tomato product can also be used.
脱酸されたトマト加工品はこれまで各種検討されており、具体的には次のとおりである。 Various processed tomato products that have been deoxidized have been studied so far, and are specifically as follows.
特許文献１が開示するのは、脱酸されたトマト汁、及びトマト含有飲料の製造方法であり、その目的は、濃厚な味わいでトマトの酸味が抑制されたトマト含有飲料の製造である。当該製法の構成は、トマト汁へのカルシウム又はカルシウム塩の配合、及びその後のカルシウム生成物の除去である。さらには、当該製法によって製造された脱酸トマト汁を使用し、特定の糖度、糖酸比、及びアミノ酸含有量としたトマト含有飲料の製造方法である。 Patent Document 1 discloses a method for producing a deacidified tomato juice and a tomato-containing beverage, and the purpose thereof is to produce a tomato-containing beverage in which the sourness of tomato is suppressed with a rich taste. The composition of the production method is the incorporation of calcium or calcium salt into tomato juice and the subsequent removal of the calcium product. Furthermore, it is a method for producing a tomato-containing beverage using deacidified tomato juice produced by the production method and having a specific sugar content, sugar acid ratio, and amino acid content.
特許文献２が開示するのは、脱酸されたトマト汁、及びトマト含有飲料の製造方法であり、その目的は、濃厚な味わいでトマトの酸味が抑制されたトマト含有飲料の製造である。当該製法の構成は、トマト汁の、重炭酸置換又は炭酸置換された陰イオン交換樹脂処理である。さらには、当該製法によって製造された脱酸トマト汁を使用し、特定の糖度、糖酸比、及びアミノ酸含有量としたトマト含有飲料の製造方法である。 Patent Document 2 discloses a method for producing a deacidified tomato juice and a tomato-containing beverage, and the purpose thereof is to produce a tomato-containing beverage in which the acidity of tomatoes is suppressed with a rich taste. The composition of the production method is an anion exchange resin treatment of tomato juice with bicarbonate substitution or carbonate substitution. Furthermore, it is a method for producing a tomato-containing beverage using deacidified tomato juice produced by the production method and having a specific sugar content, sugar acid ratio, and amino acid content.
本発明が解決しようとする課題は、脱酸トマト汁の効率的な製造であり、具体的には、脱酸トマト汁製造時における泡立ちの低減である。 The problem to be solved by the present invention is the efficient production of deacidified tomato juice, specifically, the reduction of foaming during the production of deacidified tomato juice.
トマト搾汁は、炭酸カルシウムを配合し、配合後に生成するカルシウム生成物の少なくとも一部を除去することで、脱酸トマト汁が得られる。本願発明者は、そのような脱酸トマト汁の製造方法において、炭酸カルシウムを配合した時に泡立ちが発生することに気付いた。炭酸カルシウム配合時における泡立ちは、歩留り、製造効率の低下や液送不良等の問題を引き起こす。そこで、本願発明者は、脱酸トマト汁製造時の泡立ちを低減するという着想を得た。 Tomato juice is obtained by blending calcium carbonate and removing at least part of the calcium product produced after blending to obtain deacidified tomato juice. The inventor of the present application has noticed that foaming occurs when calcium carbonate is blended in such a method for producing deacidified tomato juice. Foaming at the time of blending calcium carbonate causes problems such as a decrease in yield, production efficiency and poor liquid feeding. Then, this inventor obtained the idea of reducing foaming at the time of deoxidized tomato juice manufacture.
本願課題を解決するために、本願発明者が着目したのは、消泡剤の使用である。消泡のメカニズムには、泡を壊す破泡と、泡の発生を抑える抑泡とがある。これら２つの作用のうち、１つ又は両方の作用を有する消泡剤を用いることで、トマト搾汁に炭酸カルシウムを配合した時の泡立ちを低減することができる。 In order to solve the problem of the present application, the inventor of the present application has focused on the use of an antifoaming agent. The defoaming mechanism includes bubble breakage that breaks bubbles and bubble suppression that suppresses the generation of bubbles. By using an antifoaming agent having one or both of these two actions, foaming when calcium carbonate is added to tomato juice can be reduced.
本発明に係る脱酸トマト汁の製造方法を構成するのは、炭酸カルシウムの配合、カルシウム生成物の除去、及び消泡剤の配合である。トマト搾汁に炭酸カルシウムを配合し、配合後に生成するカルシウム生成物の少なくとも一部を除去することにより得られる脱酸トマト汁の製造時において、トマト搾汁へ消泡剤を配合することである。 What constitutes the method for producing deacidified tomato juice according to the present invention is the blending of calcium carbonate, the removal of calcium products, and the blending of antifoaming agents. In the production of deacidified tomato juice obtained by blending calcium carbonate into tomato juice and removing at least part of the calcium product produced after blending, it is to blend an antifoaming agent into the tomato juice .
当該製造方法において、好ましくは、前記消泡剤の配合の時期が、炭酸カルシウムをトマト搾汁に配合する前である。 In the said manufacturing method, Preferably, the time of the mixing | blending of the said antifoamer is before mix | blending calcium carbonate with tomato juice.
当該製造方法において、好ましくは、前記トマト搾汁の漿液相対粘度が、１．３６以上７．０８以下である。 In the production method, preferably, the serum relative viscosity of the tomato juice is 1.36 or more and 7.08 or less.
本発明に係る脱酸トマト汁の製造方法時の泡立ち低減方法の構成は、トマト搾汁に炭酸カルシウムを配合し、配合後に生成するカルシウム生成物の少なくとも一部を除去することにより得られる脱酸トマト汁の製造時において、トマト搾汁へ消泡剤を配合することである。 The structure of the foam reduction method at the time of the manufacturing method of the deoxidized tomato juice which concerns on this invention is a deoxidation obtained by mix | blending calcium carbonate with tomato juice, and removing at least one part of the calcium product produced | generated after mixing | blending. In the production of tomato juice, an antifoaming agent is added to the tomato juice.
当該方法において、好ましくは、前記消泡剤の配合の時期が、炭酸カルシウムをトマト搾汁に配合する前である。 In the said method, Preferably, the time of the mixing | blending of the said antifoamer is before mix | blending calcium carbonate with tomato juice.
当該方法において、好ましくは、前記トマト搾汁の漿液相対粘度が、１．３６以上７．０８以下である。 In the method, preferably, the tomato juice has a serum relative viscosity of 1.36 to 7.08.
本発明が可能にするのは、脱酸トマト汁製造時における泡立ちの低減である。これによって、脱酸トマト汁製造の歩留り、製造効率の向上が図れる。 The present invention makes it possible to reduce foaming during the production of deacidified tomato juice. Thereby, the yield of deacidified tomato juice production and the improvement of production efficiency can be achieved.
＜本実施の形態に係る脱酸トマト汁製造方法の概要＞
図１が示すのは、本実施の形態に係る脱酸トマト汁の製造の流れである。本実施の形態に係る脱酸トマト汁の製造方法を主に構成するのは、消泡剤配合（Ｓ１０）、炭酸カルシウムの配合（Ｓ２０）、カルシウム生成物の除去（Ｓ３０）、殺菌、冷却（Ｓ４０）及び充填（Ｓ５０）である。消泡剤の配合（Ｓ１０）は、炭酸カルシウムの配合（Ｓ２０）後でも良いが、好ましくは、炭酸カルシウムの配合の前である。
<Outline of Deoxidized Tomato Juice Manufacturing Method According to this Embodiment>
FIG. 1 shows a flow of manufacturing a deoxidized tomato juice according to the present embodiment. The production method of deacidified tomato juice according to the present embodiment mainly comprises antifoaming agent blending (S10), calcium carbonate blending (S20), calcium product removal (S30), sterilization, cooling ( S40) and filling (S50). The blending of the antifoaming agent (S10) may be after the blending of calcium carbonate (S20), but is preferably before the blending of calcium carbonate.
＜トマト搾汁＞
本実施の形態に係る脱酸トマト汁の製造において、トマト搾汁とは、トマトを破砕して搾汁し或いは裏ごしし、皮や種子等を除去して得られるトマト搾汁、及び、これらを濃縮したもの（濃縮トマト）を意味し（これらを希釈還元したものも含まれる）、ＪＡＳ規格で指定されたトマトジュース、トマトピューレ、トマトペースト及び濃縮トマト等を含む。これらは、さらに他の成分（例えば、少量の食塩や香辛料、食品添加物等）を含有していてもよい。また、本明細書において、トマト搾汁とは、除パルプトマト汁を含む概念である。
<Tomato juice>
In the production of deacidified tomato juice according to the present embodiment, tomato juice refers to tomato juice obtained by crushing and squeezing or squeezing tomatoes, removing the skin and seeds, and the like. It means a concentrated product (concentrated tomato) (including those obtained by diluting and reducing them), and 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.). Moreover, in this specification, tomato juice is a concept including depulped tomato juice.
なお、トマトの搾汁方法としては、公知の方法であれば特に限定されず、クラッシャー等を用いて破砕後、パルパー・フィニッシャー等を用いて搾汁する方法、クラッシャー等を用いて破砕後、チューブヒーター等で加熱して殺菌及び酵素失活を行った後、エクストラクター等を用いて搾汁する方法等が知られている。さらに、これらの方法に従って搾汁されたものを、必要に応じて、適宜殺菌を行ってもよい。さらに、これらの方法により搾汁されたものを、必要に応じて、ペクチナーゼやセルラーゼ等の酵素処理を行ってもよい。また、上記における濃縮方法としては、例えば、通常の加熱による濃縮、減圧濃縮、低温濃縮、真空濃縮、凍結濃縮、及び逆浸透濃縮等が知られている。 In addition, the method for squeezing tomato is not particularly limited as long as it is a known method. After crushing using a crusher or the like, crushing using a pulper or finisher or the like, crushing using a crusher or the like, A method of squeezing using an extractor or the like after sterilization and enzyme deactivation by heating with a heater or the like is known. Furthermore, what was squeezed according to these methods may be sterilized as needed. Furthermore, what was squeezed by these methods may be subjected to an enzyme treatment such as pectinase or cellulase, if necessary. 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.
＜除パルプトマト汁＞
除パルプトマト汁とは、トマト搾汁に含まれる水不溶性固形分（パルプ）の一部又は全部を除去したもの、及びこれを濃縮したもの（その様な濃縮物を、以下、「濃縮除パルプトマト汁」ともいう。）、並びに、濃縮トマトに含まれる水不溶性固形分（パルプ）の一部又は全部を除去したもの、及びこれらを濃縮又は希釈還元したものである。
<Pulped tomato juice>
The depulped tomato juice is a product obtained by removing a part or all of the water-insoluble solid (pulp) contained in the tomato juice, and a concentrated product (such a concentrate is hereinafter referred to as “concentrated depulped pulp”). Tomato juice ") , as well as those obtained by removing part or all of the water-insoluble solid (pulp) contained in the concentrated tomatoes, and those obtained by concentrating or diluting them.
上記除パルプトマト汁の調製は、当業界で公知の手法により適宜行うことができ、特に限定されない。例えば、上述したトマト搾汁或いは濃縮トマトを遠心分離する等して得た上清を濃縮することにより得ることができ、また、市販のトマト搾汁或いは濃縮トマトを濃縮することにより得ることもでき、さらには、市販の除パルプトマト汁を用いることもできる。市販品の除パルプトマト汁としては、特に限定されないが、例えば、Ｌｙｃｏｒｅｄ社のＣｌｅａｒ Ｔｏｍａｔｏ Ｃｏｎｃｅｎｔｒａｔｉｏｎ、三栄源エフ・エフ・アイ社の透明トマト濃縮汁等が挙げられる。なお、除パルプトマト汁は、１種のみを単独で、又は２種以上を組み合わせて、用いることができる。 The preparation of the pulp-removed tomato juice can be appropriately performed by a technique known in the art and is not particularly limited. For example, it can be obtained by concentrating the supernatant obtained by centrifuging the above-described tomato juice or concentrated tomato, and can also be obtained by concentrating commercially available tomato juice or concentrated tomato. Furthermore, commercially available depulped tomato juice can also be used. Although it does not specifically limit as a depulped tomato juice of a commercial item, For example, Clear Tomato Concentration of Lycored, transparent tomato concentrate of Saneigen FFI, etc. are mentioned. In addition, a pulp removal tomato juice can be used individually by 1 type or in combination of 2 or more types.
＜消泡剤＞
本実施の形態に係る脱酸トマト汁の製造において用いられる消泡剤は、食品衛生法に基づく食品添加物の内、消泡効果を有することが知られているものであれば特に限定されず、乳化剤、シリコーン等が挙げられる。消泡剤による消泡のメカニズムは、前述したとおり、泡を壊す破泡と、泡の発生を抑える抑泡とがある。破泡のメカニズムは、全体的に泡の表面張力を低下させる、もしくは局部的に泡膜の表面張力を低下させることで泡の安定を崩すことによるものであり、破泡には両方もしくは片方の条件を満たすことが条件となる。破泡のメカニズムは表面張力の小さい破泡剤が泡膜に侵入してその部分の表面張力が局部的に低下し、この部分が表面張力の高い周囲の泡膜から引かれ泡が破壊することによるものである。抑泡のメカニズムは、表面張力が小さく発泡液に不溶な抑泡剤が、泡を形成しようとする発泡液表面に点在することで表面張力が均一な泡を形成できず、発泡を抑えることによるものである。これら２つの作用のうち、１つ又は両方の作用を有する消泡剤を用いることができる。当該消泡効果によって、製造時の泡立ち（複数の泡が重なり、泡の体積が増加すること）を低減することができる。消泡剤に含まれる成分としては、特に限定されないが、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、及びシリコーンより選ばれる１又は２以上の物質を少なくとも含むものであることが好ましい。市販品の消泡剤としては、特に限定されないが、三菱化学株式会社製の「リョートーエステル（登録商標）」、太陽化学株式会社製の「アワブレーク（登録商標）」、信越化学工業株式会社製の「信越シリコーン（登録商標）」等が挙げられる。消泡剤の性状は、特に限定されるものではなく、紛体状、液状、固形状、半固形状、又はペースト状であっても良い。消泡剤は、１種のみを単独で、又は２種以上を組み合わせて、用いることができる。
<Antifoaming agent>
The antifoaming agent used in the production of the deacidified tomato juice according to the present embodiment is not particularly limited as long as it is known to have an antifoaming effect among food additives based on the Food Sanitation Law. , Emulsifier, silicone and the like. As described above, the defoaming mechanism by the antifoaming agent includes bubble breakage that breaks bubbles and foam suppression that suppresses the generation of bubbles. The mechanism of bubble breakage is due to the deterioration of the bubble stability by lowering the surface tension of the bubble as a whole or by locally reducing the surface tension of the bubble film. The condition is to satisfy the condition. The mechanism of bubble breakage is that the foam breaker with low surface tension penetrates into the foam film and the surface tension of that part is locally reduced, and this part is pulled from the surrounding foam film with high surface tension and the foam breaks. Is due to. The mechanism of foam suppression is to suppress foaming because foam inhibitors with low surface tension, which are insoluble in foaming liquid, are scattered on the foaming liquid surface where foam is to be formed. Is due to. An antifoaming agent having one or both of these two actions can be used. Due to the defoaming effect, foaming during production (a plurality of bubbles overlap to increase the volume of the bubbles) can be reduced. Although it does not specifically limit as a component contained in an antifoamer, It is preferable that it contains at least 1 or 2 or more substances chosen from glycerol fatty acid ester, sucrose fatty acid ester, and silicone. Although it does not specifically limit as a defoamer of a commercial item, "Ryoto ester (registered trademark)" by Mitsubishi Chemical Corporation, "Awabreak (registered trademark)" by Taiyo Chemical Co., Ltd., " Shin-Etsu Silicone (registered trademark) ". The properties of the antifoaming agent are not particularly limited, and may be in the form of powder, liquid, solid, semi-solid, or paste. An antifoamer can be used individually by 1 type or in combination of 2 or more types.
＜炭酸カルシウムの配合＞
脱酸処理を行う際に用いられる物質として、カルシウム又はその塩がある。具体的には、カルシウム、炭酸カルシウム、硫酸カルシウム、乳酸カルシウム、グルコン酸カルシウム、コハク酸カルシウム、塩化カルシウム等が挙げられる。これらの中でも、脱酸処理後のトマト汁の香味へ与える影響を極力抑える観点から、炭酸カルシウムがより好まれる。しかし、トマト搾汁中のクエン酸と炭酸カルシウムの反応によってＣＯ２が発生し、これが泡立ちを発生させ、特に粘性の高い原料において泡が消失しにくく、問題となる。脱酸トマト汁の酸味を低減させるために配合される炭酸カルシウムは、食品添加物として使用できる物であれば特に限定されない。カルシウム又はその塩の配合の具体的な説明のために本願明細書が取り込むのは、特許第５５３４２３５号公報の内容である。
<Combination of calcium carbonate>
As a substance used when performing a deoxidation process, there exists calcium or its salt. Specific examples include calcium, calcium carbonate, calcium sulfate, calcium lactate, calcium gluconate, calcium succinate, and calcium chloride. Among these, calcium carbonate is more preferred from the viewpoint of suppressing the influence on the flavor of the tomato juice after the deoxidation treatment as much as possible. However, CO2 is generated by the reaction between citric acid and calcium carbonate in the tomato juice, and this causes foaming, which causes a problem that the foam is not easily lost particularly in a highly viscous raw material. The calcium carbonate compounded to reduce the acidity of the deacidified tomato juice is not particularly limited as long as it can be used as a food additive. The present specification incorporates the contents of Japanese Patent No. 5534235 for a specific description of the blending of calcium or a salt thereof.
＜カルシウム生成物の除去＞
本発明において、カルシウム生成物を除去する目的は、香味又は外観の調整である。前記カルシウム生成物除去の具体的な説明のために本願明細書が取り込むのは、特許第５５３４２３５号公報の内容である。
<Removal of calcium product>
In the present invention, the purpose of removing the calcium product is to adjust the flavor or appearance. The present specification incorporates the content of Japanese Patent No. 5534235 for a specific explanation of the calcium product removal.
＜殺菌、冷却、及び充填＞
以上に加えて、本製法が適宜採用するのは、殺菌、冷却及び充填である。殺菌方法は、公知の方法で良く、例えば、プレート式殺菌、チューブラー式殺菌方法等がある。冷却方法は、公知の方法で良い。充填方法は、公知の方法でよい。
<Sterilization, cooling and filling>
In addition to the above, the present manufacturing method appropriately employs sterilization, cooling and filling. The sterilization method may be a known method such as plate sterilization or tubular sterilization. The cooling method may be a known method. The filling method may be a known method.
＜漿液相対粘度＞
本発明における「漿液相対粘度」とは、試料の漿液の粘度をオストワルド粘度計で測定し、水の粘度との相対比で示したものである。数値が大きい程、試料のパルプ成分や不溶成分を除いた漿液の粘度が大きいことを示す。本実施の形態に係る脱酸トマト汁の製造において、炭酸カルシウムの配合時の、原料であるトマト搾汁の漿液相対粘度は、好ましくは、１．３６以上７．０８以下であり、より好ましくは、１．６７以上７．０８以下である。漿液相対粘度が低すぎると、泡立ちは少なく、漿液相対粘度が高すぎると、脱酸効率が低くなり、高い糖酸比の脱酸汁が製造できない。トマ搾汁は比較的多くのペクチン類を含んでいるため、漿液相対粘度は高くなる傾向がある。このため、トマト搾汁では一度発生した泡立ちが消えにくくなる。漿液相対粘度の測定は、オストワルド粘度計によって行われる。測定手段を例示すると、オストワルド粘度計（Ｎｏ．３：柴田科学株式会社製）を用いて、２０℃における試料、及び蒸留水の流下時間を測定し、水に対する試料の流下時間の比を算出することで、試料の漿液相対粘度を測定する。試料は予めＮｏ．５Ａのろ紙でろ過したものを用いる。
<Serum relative viscosity>
The “serum relative viscosity” in the present invention is a value obtained by measuring the serum viscosity of a sample with an Ostwald viscometer and expressing the relative viscosity with respect to the viscosity of water. It shows that the viscosity of the serum excluding the pulp component and insoluble component of a sample is so large that a numerical value is large. In the production of deacidified tomato juice according to the present embodiment, the serum relative viscosity of tomato juice as a raw material when calcium carbonate is blended is preferably 1.36 or more and 7.08 or less, more preferably 1.67 or more and 7.08 or less. When the serum relative viscosity is too low, foaming is small, and when the serum relative viscosity is too high, the deoxidation efficiency is low, and a deacidified juice having a high sugar acid ratio cannot be produced. Tomah juice contains a relatively large amount of pectin, so that the serum relative viscosity tends to be high. For this reason, foaming once generated in tomato juice is difficult to disappear. Serum relative viscosity is measured with an Ostwald viscometer. As an example of the measuring means, using an Ostwald viscometer (No. 3: manufactured by Shibata Kagaku Co., Ltd.), the flow time of the sample and distilled water at 20 ° C. is measured, and the ratio of the flow time of the sample to water is calculated. Thus, the serum relative viscosity of the sample is measured. The sample is pre- The one filtered with 5A filter paper is used.
＜糖度（Ｂｒｉｘ）＞
本実施の形態に係る脱酸トマト汁の製造において、炭酸カルシウムの配合時の、トマト搾汁のＢｒｉｘは、特に限定されないが、好ましくは、１０．１以上４０．４以下であり、より好ましくは１５．４以上４０．４以下である。Ｂｒｉｘの測定方法は、公知の方法でよい。測定手段を例示すると、光学屈折率計（ＮＡＲ−３Ｔ ＡＴＡＧＯ社製）である。
<Sugar content (Brix)>
In the production of deacidified tomato juice according to the present embodiment, the Brix of tomato juice when calcium carbonate is blended is not particularly limited, but is preferably 10.1 to 40.4, more preferably It is 15.4 or more and 40.4 or less. The method for measuring Brix may be a known method. An example of the measuring means is an optical refractometer (manufactured by NAR-3T ATAGO).
＜温度＞
本実施の形態に係るトマト汁の製造において、炭酸カルシウムの配合時の、トマト搾汁の温度は、２０℃から８０℃が好ましい。温度が高すぎると、脱酸処理時の泡立ちの程度が低くなり、消泡剤を使用しなくとも製造時に問題とならないことがある。
<Temperature>
In the production of tomato juice according to the present embodiment, the temperature of tomato juice when calcium carbonate is blended is preferably 20 ° C to 80 ° C. If the temperature is too high, the degree of foaming during the deoxidation treatment will be low, and there may be no problem during production without using an antifoaming agent.
＜泡立ちの低減＞
本発明における泡立ちの低減の判断は、同量のトマト搾汁を基に、炭酸カルシウムを当該トマト搾汁に配合することによって発生した泡の体積の最大量により判断する。消泡剤を配合した時としなかった時とで、発生した泡の体積の最大量が減少した場合に、泡立ちが低減されたと判断する。
<Reducing foaming>
Judgment of reduction of foaming in this invention is judged by the maximum amount of the volume of foam generated by mix | blending calcium carbonate with the said tomato juice based on the same amount of tomato juice. It is determined that foaming has been reduced when the maximum volume of foam generated is reduced depending on whether the antifoaming agent is added or not.
＜糖度（Ｂｒｉｘ）の測定＞
本測定で採用した糖度（Ｂｒｉｘ）の測定器は、屈折計（ＮＡＲ−３Ｔ ＡＴＡＧＯ社製）である。測定時の品温は、２０℃であった。
<Measurement of sugar content (Brix)>
The sugar content (Brix) measuring instrument employed in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.
＜酸度の測定＞
本測定で採用した酸度の測定法は、０．１ｍｏｌ／Ｌ水酸化ナトリウム標準液を用いた電位差滴定法である。酸度は、クエン酸換算での濃度（％）を意味する。
<Measurement of acidity>
The acidity measurement method employed in this measurement is potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution. Acidity means the concentration (%) in terms of citric acid.
＜泡立ちの測定＞
本発明で採用した泡立ちの測定方法は、対象となる試料１００ｇに、炭酸カルシウムを配合した時に発生する泡の容量の最大値である。試料を入れるビーカーとして、直径５．５ｃｍの２００ｍｌ容ビーカーを用い、マグネティックスターラーにて試料を攪拌した状態で炭酸カルシウムを所定量配合し、発生した泡の高さを測定することにより、泡の容量を算出した。泡が発生しても、液面上に残る前に泡が解消した区分は泡容量無しとした。
<Measurement of foaming>
The foaming measurement method employed in the present invention is the maximum value of the foam capacity generated when calcium carbonate is blended with 100 g of the target sample. A 200 ml beaker with a diameter of 5.5 cm was used as a beaker for placing the sample, a predetermined amount of calcium carbonate was mixed with the sample being stirred with a magnetic stirrer, and the height of the generated foam was measured. Was calculated. Even if bubbles were generated, the category in which bubbles disappeared before remaining on the liquid surface was regarded as having no bubble capacity.
＜漿液相対粘度の測定＞
漿液相対粘度の測定は、オストワルド粘度計（Ｎｏ．３：柴田科学株式会社製）を用いて行った。対象となる試料を予めＮｏ．５Ａのろ紙でろ過し、ろ過後の試料を２０℃に維持した。対象となる試料、又は蒸留水１０ｍｌをオストワルド粘度計に供し、それぞれの流下時間（秒）を測定した。水に対する試料の流下時間の比を算出することで、試料の漿液相対粘度を測定した。測定は、各試料について３回の測定値の平均値により算出した。
<Measurement of serum relative viscosity>
Serum relative viscosity was measured using an Ostwald viscometer (No. 3: manufactured by Shibata Kagaku Co., Ltd.). The target sample was previously set to No. It filtered with 5A filter paper, and the sample after filtration was maintained at 20 degreeC. The target sample or 10 ml of distilled water was subjected to an Ostwald viscometer, and the flow time (seconds) of each was measured. The serous relative viscosity of the sample was measured by calculating the ratio of the sample flow time to water. The measurement was calculated from the average value of three measurements for each sample.
＜各種消泡剤による泡立ち低減：試験１＞
Ｌｙｃｏｒｅｄ社製Ｃｌｅａｒ Ｔｏｍａｔｏ Ｃｏｎｃｅｎｔｒａｔｅ（Ｂｒｉｘ６１．４、酸度４．２４）を各区分２５ｇ採取し、水で４倍希釈した。実施例１から実施例５の区分に、それぞれ以下の消泡剤を０．０５％（ｗ／ｗ）となるように配合した。
実施例１：アワブレークＧ−１０９
（太陽化学株式会社製：「アワブレーク」は登録商標）
主成分；グリセリン脂肪酸エステル、食品素材
実施例２：アワブレークＳＯ−１０１
（太陽化学株式会社製：「アワブレーク」は登録商標）
主成分；ショ糖脂肪酸エステル、グリセリン脂肪酸エステル
実施例３：リョートーエステルＣＡ−Ｈ１
（三菱化学株式会社製：「リョートーエステル」は登録商標）
主成分；ショ糖脂肪酸エステル、エタノール、水
実施例４：リョートーエステルＣＡ−Ｈ２
（三菱化学株式会社製：「リョートーエステル」は登録商標）
主成分；グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、エタノール
実施例５：信越シリコーンＫＭ７２Ｆ
（信越化学工業株式会社製：「信越シリコーン」は登録商標）
主成分；シリコーン
比較例１及び２には消泡剤を配合しなかった。比較例２、並びに実施例１から実施例５を２０℃に調整後、炭酸カルシウムを各１．７ｇ配合し、マグネティックスターラーで撹拌し、発生した泡の容量が最大となったときの容量を測定した。比較例１には炭酸カルシウムは配合しなかった。表１が示すのは、試験１の各区分における泡の発生量、脱酸処理後のトマト搾汁のＢｒｉｘ、酸度、糖酸比及び漿液相対粘度である。比較例１と実施例１から実施例５との比較により、消泡剤を使用することで、脱酸処理時の泡立ちを低減する効果が見られた。
<Bubbling reduction with various antifoaming agents: Test 1>
25 g of Lycored Clear Tomato Concentrate (Brix 61.4, acidity 4.24) was sampled and diluted 4-fold with water. The following antifoaming agents were blended in the categories of Example 1 to Example 5 so as to be 0.05% (w / w), respectively.
Example 1: Our Break G-109
(Taiyo Chemical Co., Ltd .: “Awabreak” is a registered trademark)
Main component: Glycerin fatty acid ester, food material Example 2: Our break SO-101
(Taiyo Chemical Co., Ltd .: “Awabreak” is a registered trademark)
Main component: Sucrose fatty acid ester, glycerin fatty acid ester Example 3: Ryoto-ester CA-H1
(Mitsubishi Chemical Corporation: “Ryoto Ester” is a registered trademark)
Main component: Sucrose fatty acid ester, ethanol, water Example 4: Ryoto-ester CA-H2
(Mitsubishi Chemical Corporation: “Ryoto Ester” is a registered trademark)
Main component: Glycerin fatty acid ester, sucrose fatty acid ester, ethanol Example 5: Shin-Etsu Silicone KM72F
(Shin-Etsu Chemical Co., Ltd .: “Shin-Etsu Silicone” is a registered trademark)
Main component: Silicone Comparative Examples 1 and 2 did not contain an antifoaming agent. After adjusting Comparative Example 2 and Examples 1 to 5 to 20 ° C., 1.7 g each of calcium carbonate was blended and stirred with a magnetic stirrer, and the volume when the generated foam volume was maximized was measured. did. Comparative Example 1 did not contain calcium carbonate. Table 1 shows the amount of foam generated in each section of Test 1, the Brix, acidity, sugar acid ratio, and serum relative viscosity of tomato juice after deoxidation treatment. By comparison between Comparative Example 1 and Examples 1 to 5, the effect of reducing foaming during the deoxidation treatment was observed by using an antifoaming agent.
＜温度の違いによる泡立ち低減：試験２＞
Ｌｙｃｏｒｅｄ社製Ｃｌｅａｒ Ｔｏｍａｔｏ Ｃｏｎｃｅｎｔｒａｔｅ（Ｂｒｉｘ６１．４、酸度４．２４）を各区分２５ｇ採取し、水で４倍希釈した。実施例６及び７の区分に、それぞれアワブレークＧ−１０９（太陽化学株式会社製：「アワブレーク」は登録商標）を０．０５％（ｗ／ｗ）となるように配合した。比較例３及び４には消泡剤は配合しなかった。比較例３及び実施例６の試料温度を５０℃に、並びに比較例４及び実施例７の試料温度を８０℃に調整後、炭酸カルシウムを各１．７ｇ配合し、マグネティックスターラーで撹拌し、発生した泡の容量が最大となったときの容量を測定した。表２が示すのは、試験２の各区分における泡の発生量、脱酸処理後のトマト搾汁のＢｒｉｘ、酸度、糖酸比である。比較例３、及び４と、実施例６、及び７との比較により、温度が高い（８０℃）状態でも、脱酸処理時に泡立ちが起こり、消泡剤を使用することで、その泡立ちを低減する効果が見られた。
<Bubbling reduction due to temperature difference: Test 2>
25 g of Lycored Clear Tomato Concentrate (Brix 61.4, acidity 4.24) was sampled and diluted 4-fold with water. In each of the categories of Examples 6 and 7, Awabreak G-109 (manufactured by Taiyo Kagaku Co., Ltd .: “Awabreak” is a registered trademark) was blended so as to be 0.05% (w / w). Comparative Examples 3 and 4 did not contain an antifoaming agent. After adjusting the sample temperature of Comparative Example 3 and Example 6 to 50 ° C. and the sample temperature of Comparative Example 4 and Example 7 to 80 ° C., 1.7 g each of calcium carbonate was blended and stirred with a magnetic stirrer to generate The capacity when the foam volume reached the maximum was measured. Table 2 shows the amount of foam generated in each section of Test 2, the Brix, acidity, and sugar acid ratio of tomato juice after deoxidation treatment. By comparison between Comparative Examples 3 and 4 and Examples 6 and 7, even when the temperature is high (80 ° C.), foaming occurs during the deoxidation treatment, and the foaming is reduced by using an antifoaming agent. The effect to do was seen.
＜漿液相対粘度の違いによる泡立ち低減：試験３＞
Ｌｙｃｏｒｅｄ社製Ｃｌｅａｒ Ｔｏｍａｔｏ Ｃｏｎｃｅｎｔｒａｔｅ（Ｂｒｉｘ６１．４、酸度４．２４）を水でそれぞれ１２倍、６倍、２／３倍希釈し、１００ｇに調整した試料を準備し、比較例５及び実施例８（１２倍希釈）、比較例６及び実施例９（６倍希釈）、並びに比較例７及び実施例１０（２／３倍希釈）とした。実施例８から実施例１０の区分に、それぞれアワブレークＧ−１０９（太陽化学株式会社製：「アワブレーク」は登録商標）を０．０５％（ｗ／ｗ）となるように配合した。比較例５から比較例７には消泡剤は配合しなかった。各区分の試料温度を２０℃に調製後、炭酸カルシウムを配合し、マグネティックスターラーで撹拌し、発生した泡の容量が最大となったときの容量を測定した。炭酸カルシウムの配合量は、比較例３及び実施例６には、０．５７ｇ、比較例４及び実施例７には、１．１３ｇ、並びに比較例５及び実施例８には、４．５３ｇとした。表３が示すのは、試験３の各区分における脱酸処理前のトマト搾汁のＢｒｉｘ，漿液相対粘度、泡の発生量、並びに、脱酸処理後のトマト搾汁のＢｒｉｘ、酸度、及び糖酸比である。比較例５から比較例７と実施例８から実施例１０との比較により、漿液相対粘度が増加する程、脱酸処理時の泡立ちは増加し、消泡剤を使用することで、その泡立ちを低減する効果が見られた。
<Foaming reduction due to difference in serum relative viscosity: Test 3>
Samples adjusted to 100 g were prepared by diluting Lycoled Clear Tomato Concentrate (Brix 61.4, acidity 4.24) with water 12 times, 6 times and 2/3 times, respectively, and adjusting to 100 g. 12-fold dilution), Comparative Example 6 and Example 9 (6-fold dilution), and Comparative Example 7 and Example 10 (2 / 3-fold dilution). In each of the classifications of Examples 8 to 10, Awabreak G-109 (manufactured by Taiyo Kagaku Co., Ltd .: “Awabreak” is a registered trademark) was added to 0.05% (w / w). In Comparative Examples 5 to 7, no antifoaming agent was blended. After adjusting the sample temperature of each section to 20 ° C., calcium carbonate was blended and stirred with a magnetic stirrer, and the capacity when the generated foam volume reached its maximum was measured. The compounding amount of calcium carbonate is 0.57 g for Comparative Example 3 and Example 6, 1.13 g for Comparative Example 4 and Example 7, and 4.53 g for Comparative Example 5 and Example 8. did. Table 3 shows the Brix, serous relative viscosity, the amount of foam generated before deoxidation treatment in each section of Test 3, and the Brix, acidity, and sugar of tomato juice after deoxidation treatment Acid ratio. According to the comparison between Comparative Example 5 to Comparative Example 7 and Example 8 to Example 10, as the serum relative viscosity increases, the foaming at the time of deoxidation treatment increases, and the foaming can be reduced by using an antifoaming agent. A reduction effect was seen.
＜まとめ＞
以上の測定結果を考慮した結果、炭酸カルシウムによる脱酸処理時に生じる泡立ちは、消泡剤の種類に関係なく、消泡剤を使用により、泡立ちを低減することができた。また、脱酸処理時の泡立ちは２０℃から８０℃の温度帯でも発生し、温度帯に関係なく、消泡剤の使用によりその泡立ちを低減することができた。さらに、処理サンプルの漿液相対粘度が高くなるほど、脱酸処理時の泡立ちは増加し、漿液相対粘度１．３６以上７．０８以下において、消泡剤の使用により泡立ちを低減することができた。
<Summary>
As a result of considering the above measurement results, the foaming generated during the deoxidation treatment with calcium carbonate was able to be reduced by using the antifoaming agent regardless of the type of the antifoaming agent. Further, foaming during the deoxidation treatment occurred even in a temperature range of 20 ° C. to 80 ° C., and the foaming could be reduced by using an antifoaming agent regardless of the temperature range. Furthermore, the higher the serum relative viscosity of the treated sample, the greater the foaming during the deoxidation treatment. At the serum relative viscosity of 1.36 to 7.08, the foaming could be reduced by using an antifoaming agent.
纏めると、トマト搾汁の炭酸カルシウムを用いた脱酸処理時に、消泡剤を使用することで、製造時の泡立ちを低減することができ、製造効率の向上、歩留りの向上等の効果を得ることができる。 In summary, at the time of deoxidation treatment using calcium carbonate in tomato juice, by using an antifoaming agent, foaming during production can be reduced, and effects such as improvement in production efficiency and improvement in yield can be obtained. be able to.
本発明が有用な分野は、脱酸処理トマト汁の製造である。 A field where the present invention is useful is the production of deacidified tomato juice.
Claims (6)
配合されるのは、消泡剤、及び炭酸カルシウムであり、その配合先は、濃縮除パルプトマト汁の希釈液であり、
当該濃縮除パルプトマト汁の希釈液の漿液相対粘度は、１．３６以上７．０８以下であり、
当該濃縮除パルプトマト汁の希釈液のＢｒｉｘは、１０．１以上４０．４以下であり、
前記消泡剤の配合の時期は、前記炭酸カルシウムの配合前である。 A method for producing a deacidified tomato juice, which comprises at least a combination,
What is blended is an antifoaming agent and calcium carbonate, and the blending destination is a diluted solution of concentrated depulped tomato juice,
Serum relative viscosity of the diluted solution of concentrated pulped tomato juice is 1.36 or more and 7.08 or less,
Brix of the dilution liquid of the concentrated depulped tomato juice is 10.1 to 40.4,
The timing of blending the antifoaming agent is before blending the calcium carbonate.
前記消泡剤が含有するのは、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、及びシリコーンのうち、少なくとも１以上の物質である。 The manufacturing method according to claim 1,
The antifoaming agent contains at least one substance among glycerin fatty acid ester, sucrose fatty acid ester, and silicone.
前記炭酸カルシウムを配合する時の前記濃縮除パルプトマト汁の希釈液の温度は、２０℃以上８０℃以下である。 The manufacturing method according to claim 1 or 2,
The temperature of the dilution of the concentrate removal pulp tomato juice when blending the calcium carbonate is 20 ° C. or higher 80 ° C. or less.
少なくとも、配合であり、
配合されるのは、消泡剤、及び炭酸カルシウムであり、その配合先は、濃縮除パルプトマト汁の希釈液であり、
当該濃縮除パルプトマト汁の希釈液の漿液相対粘度は、１．３６以上７．０８以下であり、
当該濃縮除パルプトマト汁の希釈液のＢｒｉｘは、１０．１以上４０．１以下であり、
前記消泡剤の配合の時期は、前記炭酸カルシウムの配合前である。 A method for reducing foaming in the production of deacidified tomato juice by blending calcium carbonate and removing at least a part of the calcium product formed after blending, comprising:
At least the formulation,
What is blended is an antifoaming agent and calcium carbonate, and the blending destination is a diluted solution of concentrated depulped tomato juice,
Serum relative viscosity of the diluted solution of concentrated pulped tomato juice is 1.36 or more and 7.08 or less,
Brix of the diluted solution of the concentrated pulped tomato juice is 10.1 to 40.1,
The timing of blending the antifoaming agent is before blending the calcium carbonate.
前記消泡剤が含有するのは、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、及びシリコーンのうち１以上のものである。 The method of claim 4, comprising:
The antifoamer contains at least one of glycerin fatty acid ester, sucrose fatty acid ester, and silicone.
前記炭酸カルシウムを配合する時の前記濃縮除パルプトマト汁の希釈液の温度は、２０℃以上８０℃以下である。
6. The method of claim 4 or 5, wherein
The temperature of the dilution liquid of the concentrated depulped tomato juice when blending the calcium carbonate is 20 ° C. or higher and 80 ° C. or lower.
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