JP7181255B2 - Method for reducing sourness of carrot-containing beverage, carrot-containing beverage and method for producing the same - Google Patents

Description

The present invention relates to a method for reducing the sourness of carrot-containing beverages, carrot-containing beverages and methods of making same.

Vegetable drinks are widely accepted in Japan, and the market size exceeds 100 billion yen. Examples of vegetable beverages include concentrated vegetable beverages, concentrated vegetable mixed juices, mixed vegetable and fruit juices, and the like. One of the reasons for the wide acceptance of vegetable drinks is their ease of drinking. Vegetable drinks are easy to drink because they use carrots as their main raw material. Various methods for producing carrot raw materials and carrot-containing beverages are known, and specific examples are as follows.

Patent Document 1 discloses a method for producing carrot juice, the purpose of which is a method for producing carrot juice with reduced heating odor and fishy odor and prevention of agglomeration. The composition of the manufacturing method is
peeling, blanching (boiling), crushing and juicing. When to implement blanching
Within 12 hours of peeling. The blanching temperature is 60-80 degrees.

Patent Document 2 discloses a method for producing carrot juice with an improved yield, the purpose of which is to produce carrot juice by effectively utilizing the pulp separated by squeezing. The manufacturing method consists of adding water to the pulp separated by squeezing, pulverizing, and squeezing to obtain carrot juice. The refining method is physical shearing treatment and enzymatic treatment, and the average particle size after refining is 100 μm to 1 mm.

Patent Document 3 discloses a beverage containing carrot juice, and the purpose thereof is to provide a food product using carrot juice with excellent texture. The composition of the product is to use the carrot dregs after squeezing, prepare the grain size to be 22 to 140 mesh, and apply it to the beverage.

Patent Document 4 discloses a carrot pulp beverage, the purpose of which is the reduction of nitrate ions. The composition of the product is to obtain a carrot drink by subjecting carrot juice to anion exchange treatment, mixing carrot pulp, and homogenizing treatment.

Non-Patent Document 1 discloses a carrot-fruit mixed juice using finely ground carrot pulp, and the purpose thereof is to utilize the juice residue. The composition of the product is to mix carrot pomace, carrot juice and fruit juice to obtain a mixed carrot-fruit juice.

Japanese Patent No. 3362247 Japanese Patent No. 2953981 Japanese Patent Application Laid-Open No. 09-023859 JP-A-59-031678

Effective Use of Carrot Juice, Toyo Shokuhin Kogyo College/Toyo Food Research Institute Research Report, 22, 49-55 (1998)

The problem to be solved by the present invention is to improve the taste of carrot-containing beverages,
Specifically, the reduction of sourness in carrot-containing beverages. In general, carrot-containing beverages are often acid-adjusted from the viewpoint of sterilization. In such beverages, when trying to prepare a carrot-containing beverage with a high sugar content, it is necessary to use a large amount of acidity (or pH) adjusting raw materials such as lemon and citric acid in order to adjust the acidity (or pH). will be strongly felt. On the other hand, a carrot-containing beverage with a low acidity and a high pH requires sterilization at a high temperature for a long period of time, which causes the problem of heating odor. Therefore, from the viewpoint of sterilization, there has been a demand for a carrot-containing beverage that has a high acidity and a low pH, yet has a moderated sourness. Furthermore, what is required in the production of beverages is to stably realize such properties without being influenced by the cultivation method or variety of raw materials.

In order to solve the problems of the present application, the inventors of the present application focused on the relationship between the acidity and physical properties (texture) of carrot-containing beverages. As a result of investigation by the inventors of the present application, it was found that even if the acidity was the same, the strength of the sour taste felt by humans differed depending on the difference in physical properties.

Why does the acidity feel different even if the acidity is the same? Through trial and error, the inventors of the present application found that (1) viscosity is a physical property value that affects how the substance is felt on the tongue, and (2) the tendency of how the substance is felt on the tongue depends only on the viscosity. and (3) further physical property values that specify how it feels on the tongue are the degree of refinement of the raw materials and the blending amount thereof. Here, the degree of miniaturization is the particle size, and more specifically, when the particles in the beverage are measured with a particle size distribution analyzer, the cumulative 50% particle size in volume (D50) and the cumulative 90% particle size (D90). In addition, the amount of centrifugation, D5
0 and D90. Based on such mechanisms, the present invention is defined as follows.

The method for reducing sourness of carrot-containing beverages according to the present invention comprises at least [A] cumulative 50% particle size (D50) (μm), [B] cumulative 90% particle size (D90
) (μm), [C] centrifugal sedimentation amount (%), and [D] adjustment of pH.
In the method, the ranges of [A], [B], [C] and [D] are as follows.
100≦[A]≦400,
300≦[B]≦1000,
10≦[C]≦50, and 3.8≦[D]≦4.6

In the method, the ranges of [A], [B], [C] and [D] are preferably as follows.
190≦[A]≦380,
410≦[B]≦780,
20≦[C]≦40, and 4.0≦[D]≦4.4

Further comprising the method is the adjustment of the [E] type B viscosity (mPa·s) of the carrot-containing beverage, where [E] ranges from 50 to 400. In the method, preferably, [
E] ranges from 50 to 360.

In the method, preferably the carrot-containing beverage has a Brix of 9.0 to 11
. is 0. In the method, more preferably, the carrot-containing beverage Brix comprises:
9.4 to 11.0.

In this method, the adjusting method [D] is the preparation of raw materials for adjusting acidity. [A], [B
], [C], and [E] are preparation of crushed carrots or micronization of carrot-containing beverages after preparation of crushed carrots. In the method, preferably
Only raw materials for adjusting acidity are blended in processed carrots (crushed carrots, concentrated carrot juice, etc.). However, adding water does not interfere.

It is at least the formulation that constitutes the method for producing a carrot-containing beverage according to the present invention.
That is, it is the raw material for adjusting the acidity that is mixed with the pulverized carrot material, and the result is a carrot-containing beverage.

At least miniaturization constitutes the method for producing a carrot-containing beverage according to the present invention. That is, the carrot crushed product and the raw material for adjusting the acidity are blended and then pulverized to obtain a carrot-containing beverage.

[A] Cumulative 50% particle size (D5
0) (μm), [B] Cumulative 90% particle size (D90) (μm), [C] Centrifugal sedimentation amount (%),
and [D] pH ranges are as follows.
100≦[A]≦400,
300≦[B]≦1000,
10≦[C]≦50, and 3.8≦[D]≦4.6

In each manufacturing method (hereinafter simply referred to as "the manufacturing method"), preferably [A], [B], [
The ranges of C] and [D] are as follows.
190≦[A]≦380,
410≦[B]≦780,
20≦[C]≦40, and 4.0≦[D]≦4.4

Further constituting the method is at least the [E] B-type viscosity (mP
a·s), and the range of [E] is 50 to 400. In the production method, the range of [E] is preferably from 50 to 360.

In the method, preferably, the carrot-containing beverage has a Brix of 9.0 to 11
. is 0. More preferably, the carrot-containing beverage has a Brix of 9.5 to 11.0
is.

In the production method, preferably, only the acidity-adjusting raw material is blended into the processed carrot product (crushed carrot product, concentrated carrot juice, etc.). However, adding water does not interfere.

What the present invention enables is the reduction of sourness in carrot-containing beverages.

Schematic diagram of a method for producing crushed carrots according to the present embodiment Flow chart of method for producing carrot-containing beverage according to the present embodiment Relationship diagram between centrifugal sedimentation amount and D50 in the present embodiment (pH 4.0) Relationship diagram between centrifugal sedimentation amount and D90 in the present embodiment (pH 4.0) Relationship diagram between centrifugal sedimentation amount and D50 in the present embodiment (pH 4.4) Relationship diagram between centrifugal sedimentation amount and D90 in the present embodiment (pH 4.4)

<Overview of method for producing crushed carrot product according to the present embodiment>
FIG. 1 shows an example of the method for producing crushed carrots according to the present embodiment. The method for producing crushed carrots may be a known method, and is not limited to the production method shown in FIG. (S20)
, cutting (S30), heating (S40), crushing (S50), and sterilizing, cooling (S80) and filling (S90). The order of the steps of heating (S40) and crushing (S50) may be changed. The step of juicing (S60) may be carried out between crushing (S50) and pasteurization and cooling (S80), in which case the crushed carrot is also called carrot pulp. Also, when carrot pulp is used, it is crushed (S50) to adjust the particle size, then sterilized and cooled (S8
0) may be performed. The pH adjustment (S70) is performed as necessary, and the timing is not limited as long as it is before the sterilization and cooling (S80) steps.

<Carrot Juice and Carrot Concentrated Juice>
The carrot juice according to the present embodiment is obtained by crushing and squeezing carrots, or by pureeing and removing skins and the like. In addition, the carrot concentrated juice refers to a concentrated carrot squeezed juice. Carrot juice obtained by diluting the concentrated carrot juice and returning it to the squeezed state is also called carrot juice. Incorporated here are "carrot juice", "carrot juice", and "concentrated carrot ” etc.

<Crushed carrot>
The crushed carrot product is a processed carrot product in which carrots are crushed. Examples of crushed carrots are purees, pastes, pulps, and the like.

<Kagetori (S10)>
The purpose of removing the stalks of carrots is to avoid the grassy smell. The ingredient contained in this worm causes a grassy smell. Any known method, whether manual or automatic, may be used to remove the husk.

<Peeling (S20)>
The purpose of peeling carrots is to avoid the green smell. The ingredients contained in this epidermis cause a grassy smell. The peeling method, whether manual or automatic, may be any known method. Also, the carrots are preferably washed prior to peeling. Furthermore, the means for washing carrots is not limited to water, but may be hot water, steam, or the like. Thus, the purpose of thermally washing carrots is to prevent deterioration of the color tone of carrot juice.

<Disconnection (S30)>
The purpose of cutting peeled carrots is to control residual material. The residual material is unevenly distributed in the carrot core. That is, when cutting a carrot, the core should be exposed. For specific description of cutting, the present specification incorporates Patent No. 377191
This is the content of the publication No. 9.

<Heating (S40)>
The purpose of heating peeled carrots is to deactivate the enzymes and/or remove the bitterness. The heating method may be a known method such as plate heating, tubular heating, and blanching in steam or warm water. When blanching is carried out, from the viewpoint of deactivation of enzymes and removal of bitterness, the timing of blanching peeled carrots is within 24 hours after peeling, preferably within 12 hours after peeling. The method for blanching peeled carrots is not critical, and specific examples include steam, hot water, and the like. The temperature for blanching peeled carrots is 60-100 degrees. The contents of Japanese Patent No. 3771919 are incorporated into the specification of the present application for a specific description of branching.

<Crush (S50)>
The purpose of crushing carrots is to obtain a drinkable particle size. A method for crushing carrots may be a known method, such as a cutting method, a grinding method, a cutting and grinding method, or the like. Crushing may be performed in one step or in two or more steps. Examples of crushers include micrograders, mills, pulper finishers, comitrolles, homogenizers, and the like.

<Juicing (60)>
The purpose of juicing carrots is to separate the carrot solids (carrot pulp) from the liquid (carrot juice). A method for squeezing carrots may be a known method such as a centrifugal separation method or an extrusion method. The squeezing may be performed in one stage or in two or more stages. Exemplary juicers are decanters, filter presses, pulper finishers, fresh squeezers, and the like.

<pH adjustment (S70)>
If necessary, the pH of the processed carrot may be adjusted. The purpose of adjusting the pH is to adjust the sterilization conditions of the processed carrot or to adjust the flavor. If the pH is high, sterilization at high temperature for a long time is required, which affects the flavor of the processed carrot raw material, so the pH is often adjusted to a low value. A raw material for adjusting the pH may be a known one, and a raw material for adjusting the acidity shown later is used. The timing of pH adjustment is not particularly limited as long as it is before sterilization.

<Sterilization, Cooling (S80), and Filling (S90)>
In addition to the above, the method suitably employs sterilization, cooling, and filling. These methods may be known methods such as plate sterilization and tubular sterilization.

<Overview of method for producing carrot-containing beverage according to the present embodiment>
FIG. 2 shows the flow of the carrot-containing beverage manufacturing method according to the present embodiment. The method for producing the carrot-containing beverage comprises preparation (S100), refinement (S110),
and sterilization, cooling (S120) and filling (S130). Miniaturization (S100) is
It may be performed on the crushed carrot before preparation of the crushed carrot (S100).

<Carrot-containing drink>
A carrot-containing beverage refers to a beverage in which a part or all of the ingredients are carrots. Examples of carrot-containing beverages include carrot juice, mixed carrot juice, mixed vegetable beverages, and mixed fruit and vegetable beverages. The container-packed carrot-containing beverage refers to a carrot-containing beverage packed in a container.

<Raw material for adjusting acidity>
The raw materials for adjusting the acidity in the present invention include citrus fruits such as lemons, plums, or apricot juices (straight juices), concentrated reduced juices, concentrates (purees, pastes, etc.), and according to the Food Sanitation Law stipulated by the Ministry of Health, Labor and Welfare. , which are collectively recognized as pH adjusters for food additives (for example, citric acid, lactic acid, etc.). When using citrus fruits such as lemon, apricot juice (straight juice), concentrated reduced juice, or concentrate as raw materials for adjusting acidity, the acidity in the beverage is adjusted so as not to impair the flavor of the original carrot beverage. It is preferable that the ratio of raw materials for adjustment is 10% or less in terms of straight juice and concentrated reduced juice.

<Formulation (S100)>
The purpose of the formulation is to adjust the basic taste of the carrot-containing beverage. The types of raw materials to be mixed are
one or more. Water is appropriately mixed. Examples of raw materials include crushed carrots, raw materials for adjusting acidity, processed vegetables, and processed fruits. Examples of processed products include crushed products, juice (
straight juice), concentrated reduced juice, concentrates (pure, paste, etc.), and the like. However, from the viewpoint of maintaining the carrot-like flavor, the raw materials other than the processed carrot to be prepared are only the processed carrot and the raw material for adjusting the acidity. In addition, since the Brix of carrot juice in a straight state is generally about 6.0 to 8.0, it is preferable to use carrot concentrated juice in order to obtain a carrot-containing beverage with a high sugar content (Brix). Examples of processed carrot products include squeezed carrot juice, crushed carrot juice, concentrated reduced carrot juice, and carrot concentrate (puree, paste, etc.). It is the base taste of carrot-containing beverages that is adjusted by blending crushed carrots or finely ground carrots. Conditions for the formulation (Brix, pH,
The centrifugal sedimentation amount and cumulative % particle size) will be described later.

<Miniaturization (S110)>
The purpose of micronizing crushed carrots or carrot-containing beverages containing crushed carrots is to reduce the sour taste of carrot-containing beverages. The method for miniaturization may be a known method such as a cutting method, a grinding method, a cutting and grinding method, or the like. The miniaturization may be performed in one step or in two or more steps. Examples of micronizers include micrograders, mills, pulper finishers, comitrolles, homogenizers, and the like. The cumulative % particle size of the crushed carrot or the carrot-containing beverage containing the crushed carrot for exhibiting the sourness-reducing effect is
100 μm or more and 500 μm or less at D50 and 200 μm or more and 1,000 μm at D90
It is below. Preferably, D50 is 100 μm or more and 400 μm or less, and D90 is 30
It is 0 μm or more and 1,000 μm or less. More preferably, D50 is 190 μm or more and 380
μm or less, and D90 is 410 μm or more and 780 μm or less.

<Sterilization, cooling (S120) and filling (S130)>
In addition to the above, the method suitably employs sterilization, cooling and filling. The sterilization method is
A known method may be used, for example, a plate-type sterilization method, a tubular-type sterilization method, and the like. A known cooling method may be used. The filling method may be a known method. The container in which the carrot-containing beverage is filled (packed) may be a known container, and examples thereof include cans, bottles, paper containers, PET bottles, and the like.

<pH>
Standards for soft drinks, etc. are stipulated by the Food Sanitation Act, and sterilization conditions are pH
Varies depending on According to this definition, the sterilization conditions differ between pH 4.0 and 4.6, and the higher the pH, the longer the sterilization at a high temperature. If the pH is too high, strong sterilization is required from the viewpoint of hygiene management, and it is not preferable from the viewpoint of the influence on the flavor and the like. On the other hand, if the pH is too low, the acidity will be too strong, and the effect of reducing the acidity in the present invention will not be felt. Considering the above points, the carrot-containing beverage according to the present embodiment preferably has a pH of 3.
It is 8 or more and less than 4.6, more preferably 4.0 or more and less than 4.6, and still more preferably 4.0 or more and 4.4 or less.

<Acidity>
The carrot-containing beverage according to the present embodiment has an acidity of 0.30 or more and less than 0.70, more preferably 0.35 or more and 0.66 or less. Acidity means concentration (%) in terms of citric acid calculated by potentiometric titration using 0.1 mol/L sodium hydroxide standard solution.

<Viscosity (B type viscosity)>
The B-type viscosity of the carrot-containing beverage according to the present embodiment is not particularly limited, but is 50 mP
a·s or more and 1,000 mPa·s or less. Preferably, 50 mPa s or more and 400 m
Pa·s or less. More preferably, it is 50 mPa·s or more and 360 mPa·s or less. A known method may be used for measuring the B-type viscosity. As an example of measuring means, a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) was used at 20° C. and 12 rpm for 60 seconds after the start.

<Brix (sugar content)>
Brix of the carrot-containing beverage according to the present embodiment is preferably 9.0 or more and 11.0
or less, more preferably 9.4 or more and 11.0 or less, and still more preferably 9.4.
It is 5 or more and 10.5 or less. A method for measuring Brix may be a known method. An example of the measuring means is an optical refractometer (NAR-3T ATAGO).

<Amount of centrifugal sedimentation>
The amount of centrifugal sedimentation is the volume fraction of the amount of sedimentation when the sample is centrifuged under certain conditions. The measurement method employed in this embodiment is as follows. That is, 10 ml of the carrot-containing beverage was placed in a 10 ml precipitation tube (a graduated spit glass), and 3,000 rpm
Measure the volume of the precipitate after centrifugation at 1,600 xg for 10 minutes. From the viewpoint of suppressing sourness, the centrifugal sedimentation amount is preferably 10% or more. From the above viewpoint, the centrifugal sedimentation amount is preferably 10% or more and 50% or less, more preferably 15% or more and 40% or less, and still more preferably 20% or more and 40% or less.

<Cumulative % particle size>
A particle diameter is a value obtained by measuring the major diameter of a particle. Here, the "cumulative a% particle size" means that, in the particle size distribution obtained by measurement, when the cumulative frequency is obtained with the total volume of the particle population as 100%,
The particle diameter at which the cumulative frequency reaches a%. That is, the cumulative 50% particle diameter (D50) refers to the particle diameter at the point where the cumulative frequency is 50%. Moreover, the cumulative 90% diameter (D90) refers to the particle diameter at the point where the cumulative frequency is 90%. A means for measuring the particle size is a laser diffraction/scattering particle size distribution analyzer. The cumulative 50% particle size in the present invention is 100 μm or more and 400 μm
The following is preferable, more preferably 190 μm or more and 380 μm or less, and still more preferably 190 μm or more and 250 μm or less. In addition, the cumulative 90% particle diameter in the present invention is preferably 300 μm or more and 1000 μm or less, more preferably 410 μm or more and 780 μm or more.
μm or less, more preferably 410 μm or more and 540 μm or less.

<Relationship between B-type viscosity and acidity reduction>
In the carrot-containing beverage according to the present embodiment, the preferred sourness-reducing effect is a state in which the sourness intensity is reduced relative to the control sample. The sourness intensity is generally strongly related to the acidity, but in the present embodiment, even with the same degree of acidity (pH), the higher the B-type viscosity, the higher the effect of reducing the sourness felt in the mouth.

<Relationship between cumulative % particle size, centrifugal sedimentation amount, and acidity reduction>
In the carrot-containing beverage according to the present embodiment, the preferred effect of reducing sourness is as described above. In the present embodiment, when the particle size exceeds a certain size, the effect of reducing sourness is reduced. In addition, as the centrifugal sedimentation amount increases, the sourness-reducing effect increases.

<Relationship between centrifugal sedimentation amount and cumulative % particle size in carrot-containing beverage>
From the above point of view, in the carrot-containing beverage according to the present embodiment, the [A] cumulative 50%
Particle diameter (D50) (μm), [B] Cumulative 90% particle diameter (D90) (μm), [C] Centrifugation sedimentation amount (%), and [D] The conditions to be met by pH are, respectively, (Equation 1 ), (Formula 2), (Formula 3)
and (equation 4).
100≦[A]≦400 (Formula 1)
300≦[B]≦1000 (Formula 2)
10≦[C]≦50 (Formula 3)
3.8≦[D]≦4.6 (Formula 4)
In other words, the carrot-containing beverage according to the present embodiment satisfies (Formula 1) and (Formula 2)
, (equation 3) and (equation 4).

More preferably, the conditions satisfied by the carrot-containing beverage according to the present embodiment are (Equation 5), (Equation 6), (Equation 7) and (Equation 8).
190≦[A]≦380 (Formula 5)
410≦[B]≦780 (Formula 6)
20≦[C]≦40 (Formula 7)
4.0≦[D]≦4.4 (Formula 8)

<Method for preparing crushed carrot>
Carrot pulp was used as the crushed carrot material. The carrot pulp used was prepared by the following method. Washing and peeling the carrots, crushing and heating the peeled carrots,
The juice was squeezed with a single-screw squeezer. The pulp that comes out after squeezing is diluted with water, and after adjusting the acidity with lemon juice concentrate, it is crushed with comitrol, hot pack sterilized, and carrot pulp (Brix
6.2%, acidity 0.74%). Concentrated lemon juice used for acidity adjustment (acidity 39.0)
was approximately 2% of the total carrot pulp feedstock.

<Method for preparing carrot-containing beverage>
[A] A commercially available concentrated carrot juice (Brix 50%, acidity 0.30%, pH 5.66) was diluted with water to give a Brix of 10.6, and a sample of Comparative Example 1 was prepared. In addition, after diluting a mixture of [A], [B] crushed carrot (the above carrot pulp), and [C] concentrated lemon juice (acidity 39.0) in a predetermined ratio with water, A homogenization treatment (Econizer Lab 01 manufactured by Sanmaru Kikai Kogyo Co., Ltd.) was carried out to refine the particles, and samples of Examples 1 to 5 were prepared.
In Comparative Example 2, a mixture of [A], [B] and [C] in a predetermined ratio was diluted with water and then homogenized.

<Sample preparation: Test 2>
[A] A commercially available concentrated carrot juice (Brix 50, acidity 0.30%, pH 5.66) was diluted with water to give a Brix of 9.4, and a sample of Comparative Example 3 was prepared. In addition, after diluting a mixture of [A], [B] carrot pulp (the above carrot pulp), and [C] concentrated lemon juice (acidity) at a predetermined ratio with water, homogenization is performed at a predetermined pressure. Thus, the particles were made fine, and samples of Examples 7 to 11 were produced.
In Example 6, a mixture of [A], [B], and [C] was diluted with water and then homogenized.

<Measurement of B-type viscosity>
Using a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was measured at a rotation speed of 12 rpm and 60 seconds after the start. The rotor used was M1, and the temperature at the time of measurement was 2.
It was 0°C. When the measured value was 25 mPa·s or less, it was determined as “not measurable”.

<Measurement of particle size>
Using a laser diffraction/scattering particle size distribution measuring device ("LA-960" manufactured by HORIBA), the particle size (D50) at which the cumulative frequency in terms of volume reaches 50%, and the particle size (D
90) was measured. The refractive index was "1.60-0.00i", the circulation speed was "3", and the stirring speed was "1".

<Measurement of sugar content>
A refractometer (manufactured by NAR-3T ATAGO Co., Ltd.) is used as a sugar content (Brix) measuring instrument for this measurement. The product temperature at the time of measurement was 20°C.

<pH>
The pH measuring instrument adopted for this measurement is a pH meter (pH METER F-72 HORIB
manufactured by Company A). The product temperature at the time of measurement was 20°C.

<Sensory evaluation>
The sensory evaluation method employed in this evaluation is the scoring method. Sensory evaluation was performed to compare the sourness intensity of each sample.
Evaluations were performed by trained panelists.
The number of evaluation panelists was ten. The sensory evaluation was performed on a 5-grade scale, and each score was defined as follows.
Here, the scores shown in Tables 4 and 5 are the values obtained by dividing the total score value by the number of panelists (i.e.,
average).

1: not sour taste 2: slightly sour taste 3: sour taste 4: slightly sour taste 5: strong sour taste

<Significant difference test>
Regarding the sensory evaluation results, the presence or absence of a significant difference was determined by a t-test with a significance level of 5%. For Comparative Example 2 and Examples 1 to 5, the presence or absence of a significant difference from Comparative Example 1 was determined.
For Examples 6 to 11, the presence or absence of a significant difference from Comparative Example 3 was determined.

<Comprehensive evaluation>
The comprehensive evaluation adopted in this evaluation was set as shown in Table 1 based on the sensory evaluation results and the presence or absence of significant difference.

<Preparation amount and pressure during refinement processing>
Tables 2 and 3 show the amounts of raw materials in Comparative Examples 1-3 and Examples 1-11. The values described as the blended amount are the blended amount of each raw material and the amount when the blended raw material is converted into straight juice. In addition, the pressure in the homogenization process that was performed when each sample was made finer was described. Here, following the fruit drink quality labeling standards (Notification No. 10 of the Consumer Affairs Agency on September 30, 2011) established by the Consumer Affairs Agency, when using lemon concentrated juice, the lemon juice reduced with water has an acidity of A value of 4.5 or more and less than 9.0 is recognized as concentrated reduced lemon juice. The acidity of the diluted lemon concentrate in the present invention was set to 8.9%.

<Measured values and sensory evaluation results>
Tables 4 and 5 show the measured values of each analytical item and the sensory evaluation results in Comparative Examples 1 to 3 and Examples 1 to 11. From the comparison of Comparative Examples 1 and 2, it was found that even if the viscosity was improved by containing carrot pulp, the acidity suppressing effect was low when the particle size of the carrot pulp was large. Comparison between Comparative Example 2 and Examples 1 to 4, and Example 5
and Examples 6 to 11, even in samples with the same Brix, pH, and crushed carrot content, as the D50 and D90 values decreased, and as the amount of centrifugal sediment increased, the sourness decreased. effect was seen. Further, from a comparison between Comparative Examples 1 and 2 and Examples 1 to 4, even in samples with the same Brix, acidity, and pH, an effect of reducing sourness was observed as the B-type viscosity increased.

As a result of considering the above sensory evaluation results, from the relationship between pH and particle size, and the amount of centrifugal sedimentation, formula 1
, Formula 2, Formula 3, and Formula 4, carrot-containing beverages with reduced sourness could be obtained. Moreover, more preferably, a carrot-containing beverage with reduced sourness could be obtained within a range that satisfies Formulas 5, 6, 7, and 8.

In summary, it is possible to obtain a carrot-containing beverage with reduced sourness by controlling the particle size of the crushed carrot and the amount of centrifugal sediment after preparation, or by controlling the viscosity of the carrot-containing beverage. It is possible to provide a beverage that tastes delicious.

The field in which the present invention is useful is the manufacture and sale of carrot-containing beverages such as carrot juice, mixed carrot juice, mixed vegetable beverages, and mixed fruit and vegetable beverages.

Claims (11)

A method for reducing sourness of carrot-containing beverages (excluding those with a Brix of 9.0 or less), comprising at least the following steps:
Adjustment: Here, the carrot-containing beverage before adjustment [A] Cumulative 50% particle size (D50) (μm), [B] Cumulative 90% particle size (D90) (μm), [C] Centrifugation sedimentation amount (%), [D] pH, and [E] B-type viscosity (mPa s),
[A], [B], and [C] of the carrot-containing beverage after the adjustment satisfy
100≦[A]≦400,
300≦[B]≦1000,
20 ≤ [C] ≤ 40, and the centrifugation conditions for measuring the [C] amount of centrifugal sediment (%) are 1,600 x g for 10 minutes,
The [D] pH of the carrot-containing beverage after the adjustment is 3.8 or more and less than 4.6,
The [E] B-type viscosity (mPa s) of the carrot-containing beverage after the adjustment is 73 to 359,
[E] The conditions for measuring the B-type viscosity (mPa s) are as follows: temperature is 20 ° C., the rotor used is M1 rotor, the number of revolutions is 12 rpm, and 60 seconds after the start ,
The carrot-containing beverages before and after adjustment are carrot juice or carrot mixed juice according to the quality labeling standards for carrot juice and carrot mixed juice. The method of claim 1, wherein
Brix of the carrot-containing beverage after the adjustment is 11.0 or less. 3. The method of claim 1 or 2,
The adjustment method of [D] is the preparation of raw materials for adjusting acidity,
The adjustment methods of [A], [B], [C], and [E] are the preparation of crushed carrots that have been pulverized, or the preparation of pulverized carrots and the preparation of pulverized carrots. be. The method according to any one of claims 1 to 3,
At least one of the ingredients to be prepared is carrot juice concentrate. A method for producing a carrot-containing beverage (excluding those with a Brix of 9.0 or less), comprising at least the following steps:
Preparation: Here, at least the crushed carrot material and the raw material for adjusting the acidity are prepared, and the result is a carrot-containing beverage,
The carrot-containing beverage is carrot juice or carrot mixed juice in the quality labeling standards for carrot juice and carrot mixed juice,
[A] cumulative 50% particle size (D50) (μm), [B] cumulative 90% particle size (D90) (μm), and [C] centrifugal sedimentation amount (%) of the carrot-containing beverage satisfy
100≦[A]≦400,
300≦[B]≦1000, and
20 ≤ [C] ≤ 40, and
[C] The centrifugation conditions for measuring the amount of centrifugal sediment (%) are 1,600 x g for 10 minutes,
[D] pH of the carrot-containing beverage is 3.8 or more and less than 4.6,
The [E] B-type viscosity (mPa s) of the carrot-containing beverage is 73 to 359,
[E] The conditions for measurement of B-type viscosity (mPa·s) are as follows: temperature: 20°C, rotor used: M1 rotor, number of revolutions: 12 rpm, 60 seconds after start. A method for producing a carrot-containing beverage (excluding those with a Brix of 9.0 or less), comprising at least the following steps:
Refinement: Here, the crushed carrots and raw materials for adjusting acidity are refined, and the resulting beverage is a carrot-containing beverage,
The carrot-containing beverage is carrot juice or carrot mixed juice in the quality labeling standards for carrot juice and carrot mixed juice,
[A] cumulative 50% particle size (D50) (μm), [B] cumulative 90% particle size (D90) (μm), and [C] centrifugal sedimentation amount (%) of the carrot-containing beverage satisfy
100≦[A]≦400,
300≦[B]≦1000, and
20 ≤ [C] ≤ 40, and
[C] The centrifugation conditions for measuring the amount of centrifugal sediment (%) are 1,600 x g for 10 minutes,
[D] pH of the carrot-containing beverage is 3.8 or more and less than 4.6,
The [E] B-type viscosity (mPa s) of the carrot-containing beverage is 73 to 359,
[E] The conditions for measurement of B-type viscosity (mPa·s) are as follows: temperature: 20°C, rotor used: M1 rotor, number of revolutions: 12 rpm, 60 seconds after start. The manufacturing method according to claim 5 or 6,
The Brix of the carrot-containing beverage is 11.0 or less. The manufacturing method according to any one of claims 5 to 7,
Further formulated or comminuted is carrot juice concentrate. A carrot-containing beverage (excluding those with a Brix of 9.0 or less),
[A] cumulative 50% particle size (D50) (μm), [B] cumulative 90% particle size (D90) (μm), and [C] centrifugal sedimentation amount (%) of the carrot-containing beverage satisfy
100≦[A]≦400,
300≦[B]≦1000, and
20 ≤ [C] ≤ 40, and
[C] The centrifugation conditions for measuring the amount of centrifugal sediment (%) are 1,600 x g for 10 minutes, and the [D] pH and [E] B-type viscosity (mPa s ) satisfies
3.8 ≤ [D] ≤ 4.6,
[E] B type viscosity (mPa s) is 73 to 359,
[E] The conditions for measurement of B-type viscosity (mPa s) are as follows: temperature is 20°C, rotor used is M1 rotor, number of revolutions is 12 rpm, 60 seconds after start,
The carrot-containing beverage is carrot juice or carrot mixed juice under the Carrot Juice and Carrot Mixed Juice Quality Labeling Standards. The carrot-containing beverage of claim 9,
The Brix of the carrot-containing beverage is 11.0 or less. The carrot-containing beverage according to claim 9 or 10,
Another raw material to be contained is carrot juice concentrate.

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