JPH03240469A - Preparation of recombined tomato juice - Google Patents
Preparation of recombined tomato juiceInfo
- Publication number
- JPH03240469A JPH03240469A JP2037037A JP3703790A JPH03240469A JP H03240469 A JPH03240469 A JP H03240469A JP 2037037 A JP2037037 A JP 2037037A JP 3703790 A JP3703790 A JP 3703790A JP H03240469 A JPH03240469 A JP H03240469A
- Authority
- JP
- Japan
- Prior art keywords
- tomato juice
- serum
- juice
- resin
- separated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015193 tomato juice Nutrition 0.000 title claims abstract description 51
- 229920005989 resin Polymers 0.000 claims abstract description 24
- 239000011347 resin Substances 0.000 claims abstract description 24
- 210000002966 serum Anatomy 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229920003002 synthetic resin Polymers 0.000 claims abstract description 3
- 239000000057 synthetic resin Substances 0.000 claims abstract description 3
- 238000001179 sorption measurement Methods 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 3
- 238000007865 diluting Methods 0.000 abstract description 2
- 230000003100 immobilizing effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 21
- 238000000034 method Methods 0.000 description 11
- 230000000694 effects Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 4
- 210000004911 serous fluid Anatomy 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- -1 acrylic ester Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 125000000962 organic group Chemical group 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明は還元トマトジュースの製造方法に関する。[Detailed description of the invention] <Industrial application field> The present invention relates to a method for producing reduced tomato juice.
時季に大量収穫されるトマトは、その全量を直ちに最終
製品にまで加工することが困難である。Tomatoes are harvested in large quantities during the season, and it is difficult to immediately process all of them into final products.
このため該トマトの一部を中間製品である真空濃縮品と
して−・時的に貯蔵し、該真空（縮品を必要の都度に水
希釈して還元トマトジュースを製造することが行なわれ
ている。ところが、該真空濃縮品を水希釈してそのまま
還元トマトジュースを製造すると、該還元トマトジュー
スは加熱臭のあるものとなってしまう。原料であるトマ
ト果汁の真空濃縮品を製造する段階でフルフラールやリ
ナロール等に起因する加熱臭が二次的に発生してこれが
該真空濃縮品に付いてしまい、該加熱臭が還元トマトジ
ュースへそのまま持ち込まれてしまうのである。したが
って還元トマトジュースの製造においては、その品質に
重大な悪影響を及ぼす上記のような加熱臭を取り除くこ
とが要請される。For this reason, some of the tomatoes are temporarily stored as an intermediate product, a vacuum concentrate, and the vacuum concentrate is diluted with water as needed to produce reduced tomato juice. However, if the vacuum concentrated product is diluted with water to directly produce reduced tomato juice, the reduced tomato juice will have a heated odor.At the stage of producing the vacuum concentrated product of tomato juice, which is the raw material, furfural is The heating odor caused by linalool, linalool, etc. is generated secondarily and adheres to the vacuum concentrated product, and the heating odor is directly carried over to the reduced tomato juice.Therefore, in the production of reduced tomato juice, It is required to remove the above-mentioned heating odor, which has a serious adverse effect on its quality.
本発明は、かかる要請に応える、改良された還元トマト
ジュースの製造方法に関するものである。The present invention relates to an improved method for producing reduced tomato juice that meets such demands.
〈従来の技術、その課題〉
従来、還元トマトジュースの製造方法として、原料であ
るトマト果汁の真空濃縮品を製造する段階で蒸発した蒸
気の凝縮水を濃縮して香気溶液を得ておき、該真空濃縮
品を水希釈して還元トマトジュースを製造する際に該香
気溶液を合わせるという方法が提案されている（特開昭
６３−２９４７６８）。しかしこの従来法には、真空濃
縮品を製造する段階で蒸発したトマト本来の香気成分を
還元トマトジュースへ戻すために相応の効果は認められ
るものの、得られるトマトジュースは依然として、その
品質に重大な悪影響を及ぼす加熱臭のあるものになって
しまうという課題がある。<Prior art and its problems> Conventionally, as a method for producing reduced tomato juice, the condensed water of steam evaporated during the production of a vacuum concentrated product of tomato juice, which is a raw material, is concentrated to obtain an aromatic solution. A method has been proposed in which a vacuum concentrated product is diluted with water and the aromatic solution is combined when producing reduced tomato juice (Japanese Patent Laid-Open No. 63-294768). However, although this conventional method has a certain effect in returning the original aroma components of tomatoes that evaporated during the production of vacuum concentrated products to reduced tomato juice, the quality of the resulting tomato juice is still seriously affected. There is a problem in that the product has a heated odor that has an adverse effect.
トマト果汁の濃縮法として冷凍濃縮法や逆浸透濃縮法王
にはこれらを組み合わせた濃縮法が提案されている（特
公昭５７−５９７５０、特公昭５９−５３８２４、特公
昭６ｌ−４８９０４）。そしてこれらの濃縮法で製造さ
れるトマト果汁の濃縮品には加熱臭が殆んどない。した
がってこれらの濃縮法による；・マド果汁の濃縮品を原
料として還元トマトジュースを製造すれば、該還元トマ
トジュースは加熱臭のないものとなる。しかし、冷凍濃
縮法や逆浸透濃縮法は真空濃縮法に比べてその操作が面
倒であり、また非経済的である。実情は、多くの場合に
トマト果汁を真空濃縮法で濃縮しており、その真空濃縮
品を原料として還元トマトジュースを製造しているため
、該還元トマトジュースは加熱臭のあるものになってし
まっているのである。As a method for concentrating tomato juice, a freezing concentration method and a reverse osmosis concentration method have been proposed (Japanese Patent Publication No. 57-59750, Japanese Patent Publication No. 59-53824, Japanese Patent Publication No. 61-48904). Concentrated tomato juice produced by these concentration methods has almost no heating odor. Therefore, by these concentration methods: If reduced tomato juice is produced using a concentrated product of mud fruit juice as a raw material, the reduced tomato juice will be free of heating odor. However, the freeze concentration method and the reverse osmosis concentration method are more complicated to operate than the vacuum concentration method, and are also uneconomical. In reality, in many cases, tomato juice is concentrated using the vacuum concentration method, and reduced tomato juice is produced using the vacuum concentrated product as a raw material, so the reduced tomato juice has a heated odor. -ing
〈発明が解決しようとする課題、その解決手段〉本発明
は斜上の如き従来の課題を解決する改良された還元トマ
トジュースの製造方法を提供するものである。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method for producing reduced tomato juice that solves the conventional problems such as sloping.
しかして本発明者らは、トマ）・果汁の真空濃縮品を原
料として加熱臭のない還元トマトジュースを製造するべ
く鋭意研究した結果、トマト果汁の真空儂縮品を水希釈
してからバルブ部と漿液部とに分離し、そして該漿液部
を合成吸着樹脂に接触させると、該漿液部に存在する糖
類や酸類更にはアミノ酸類等のトマト果汁本来の成分に
影響を及ぼすことなく加熱臭の香気成分を該合成吸着樹
脂へ効率的に吸着させることができ、かくして加熱臭の
香気成分を吸着除去した漿液部を元のパルプ部と合わせ
ると、加熱臭のない還元トマトジュースが得られること
を見山した。However, as a result of intensive research to produce reduced tomato juice without heating odor using a vacuum concentrated product of tomato fruit juice as a raw material, the present inventors found that after diluting the vacuum condensed product of tomato juice with water, the valve part When the serous part is separated into a serous part and the serous part is brought into contact with a synthetic adsorption resin, the heating odor is removed without affecting the original components of tomato juice such as sugars, acids, and amino acids present in the serous part. It has been shown that aroma components can be efficiently adsorbed to the synthetic adsorption resin, and that when the serous fluid part from which the aroma components of heated odor have been adsorbed and removed is combined with the original pulp part, reduced tomato juice without heated odor can be obtained. I looked at the mountain.
すなわち本発明は、
トマト果汁の真空濃縮品を水希釈してからパルプ部と漿
液部とに分離し、次いで該漿液部を合成吸着樹脂に接触
させ、そして該合成吸着樹脂から分離した漿液部を元の
バルブ部と合わせることを骨子とする還元トマトジュー
スの製造方法に係わる。That is, in the present invention, a vacuum concentrated product of tomato juice is diluted with water, separated into a pulp part and a serous part, then the serous part is brought into contact with a synthetic adsorption resin, and the serous part separated from the synthetic adsorption resin is It relates to a method for producing reduced tomato juice, the main point of which is to combine it with the original valve part.
本発明では先ず、トマト果汁の真空濃縮品を水希釈し、
これをバルブ部と漿液部とに分離する。In the present invention, first, a vacuum concentrated product of tomato juice is diluted with water,
This is separated into a valve part and a serum part.
真空濃縮品としては、トマトピユーレやトマトペースト
等を使用することができるが、該真空濃縮品の貯蔵や使
用の便宜上、トマトペーストを使用するのが工業上有利
である。水希釈の程度は、使用する真空濃縮品の濃縮度
合によっても異なるが、水希釈後において、元のトマト
果汁の濃度〜その２倍濃度をＥｌ安として行なうのが好
ましい。かくして水希釈したものを均一混合し、これを
濾過や遠心分離等でパルプ部と漿液部とに分離するがこ
の場合、分離速度や分離度合の点で遠心分離を採用する
のが好ましい。As the vacuum concentrated product, tomato puree, tomato paste, etc. can be used, but it is industrially advantageous to use tomato paste for convenience in storing and using the vacuum concentrated product. The degree of dilution with water varies depending on the degree of concentration of the vacuum concentrated product used, but after dilution with water, it is preferable to reduce the concentration of tomato juice to twice the concentration of the original tomato juice. The water-diluted product is mixed uniformly and separated into a pulp part and a serum part by filtration, centrifugation, etc. In this case, centrifugation is preferably used in terms of separation speed and degree of separation.
本発明では次に、漿液部を合成吸着樹脂に接触させ、そ
して該合成吸着樹脂から漿液部を分離する。合成吸着樹
脂としては、市販のスチレン系やアクリルエステル系の
もの（例えば栗田工業社製（７）Ｓ−３６５、オルガノ
社製（７）ＸＡＤ−７）を使用することができ、また合
成樹脂表面にサイクロデキストリンの固定化されたもの
（例えばオルガノ社製のサイクロポリマー）を使用する
ことができる。漿液部と合成吸着樹脂とは、漿液部へ顆
粒状の合成吸着樹脂を投入して攪拌することにより接触
させてもよいし、或いは漿液部を顆粒状の合成吸着樹脂
が装填されたカラム内へ流過させることにより接触させ
てもよい。通常、漿液部の１／ｉｏ重量部程度の合成吸
着樹脂を使用し、双方を室温で１０分間開栓接触させる
。かくして接触させた後、例えば濾過等を利用して合成
吸着樹脂から漿液部を分離する。トマト果汁の真空濃縮
品を水希釈したものを、パルプ部と漿液部とに分離する
ことなくそのまま合成吸着樹脂に接触させることも考え
られるが、これでは接触後に合成吸着樹脂からパルプ部
を含む水希釈したものを分離するのが誠に厄介である。In the present invention, next, the serum portion is brought into contact with a synthetic adsorption resin, and then the serum portion is separated from the synthetic adsorption resin. As the synthetic adsorption resin, commercially available styrene-based or acrylic ester-based ones (for example, Kurita Kogyo Co., Ltd. (7) S-365, Organo Co., Ltd. (7) XAD-7) can be used, and the synthetic resin surface A cyclodextrin immobilized thereon (for example, cyclopolymer manufactured by Organo) can be used. The serous fluid portion and the synthetic adsorption resin may be brought into contact by introducing granular synthetic adsorption resin into the serous fluid portion and stirring, or by placing the serous fluid portion into a column loaded with granular synthetic adsorption resin. The contact may be made by flowing. Usually, a synthetic adsorption resin is used in an amount of about 1/io part by weight of the serum part, and both are brought into contact with each other at room temperature for 10 minutes with the cap open. After this contact, the serum portion is separated from the synthetic adsorption resin using, for example, filtration. It is also possible to directly contact the vacuum concentrated product of tomato juice diluted with water without separating it into the pulp and serum parts, but in this case, the water containing the pulp part is removed from the synthetic adsorption resin after contact. It is really troublesome to separate the diluted product.
本発明では最後に、合成吸着樹脂から分離した漿液部を
元のパルプ部と合わせる。前述した水希釈の程度が元の
トマト果汁の濃度よりも濃い場合には、この段階で更に
水希釈して元のトマト果汁の濃度となるようにする。そ
して必要に応じ食塩の調合や均質化処理等を行ない、還
元Ｉ・マドジュースを製造する。In the present invention, finally, the serum part separated from the synthetic adsorption resin is combined with the original pulp part. If the aforementioned degree of water dilution is higher than the original tomato juice concentration, further water dilution is performed at this stage to reach the original tomato juice concentration. Then, salt is mixed and homogenized as necessary to produce reduced I mud juice.
〈実施例〉
糖度５．０％のトマト果汁を真空濃縮した糖度２９．０
％のトマトペーストを水希釈して糖度５．０％のトマト
果汁（処理前）を調製した。該トマト果汁を遠心分離で
バルブ部／漿液部＝１／１０（重量比）のパルプ部と漿
液部とに分離した。<Example> Tomato juice with a sugar content of 5.0% is vacuum concentrated to have a sugar content of 29.0
% tomato paste was diluted with water to prepare tomato juice (before treatment) with a sugar content of 5.0%. The tomato juice was separated by centrifugation into a pulp part and a serum part in a ratio of valve part/serum part=1/10 (weight ratio).
次いで該漿液部に１／１０重量部の合成吸着樹脂（栗田
工業社製のＳ−３６５）を加え、双方を攪拌しつつ室温
下に１０分間保持した。そして該合成吸着樹脂から濾過
して分離した漿液部に元のパルプ部を加えて均一混合し
、還元トマトジュース（処理後）を製造した。Next, 1/10 part by weight of a synthetic adsorption resin (S-365, manufactured by Kurita Kogyo Co., Ltd.) was added to the serum portion, and both were kept at room temperature for 10 minutes while stirring. Then, the original pulp part was added to the serum part filtered and separated from the synthetic adsorption resin and mixed uniformly to produce reduced tomato juice (after treatment).
官能検査したところ、処理前のトマト果汁には加熱臭が
明らかに認められたが、処理後の還元トマトジュースに
は加熱臭が認められなかった。双方の分析結果を第１表
に示す。As a result of the sensory test, a heated odor was clearly observed in the tomato juice before the treatment, but no heated odor was observed in the reduced tomato juice after the treatment. The results of both analyzes are shown in Table 1.
第１表
〈発明の効果〉
以上説明した通りであるから、本発明には、トマト果汁
の真空濃縮品からトマト果汁本来の成分に影響を及ぼす
ことなく加熱臭のない還元トマトジュースを製造するこ
とができるという効果がある。Table 1 <Effects of the Invention> As explained above, the present invention has the objective of producing reduced tomato juice without heating odor without affecting the original components of tomato juice from a vacuum concentrated product of tomato juice. It has the effect of being able to
Claims (1)
と漿液部とに分離し、次いで該漿液部を合成吸着樹脂に
接触させ、そして該合成吸着樹脂から分離した漿液部を
元のパルプ部と合わせることを特徴とする還元トマトジ
ュースの製造方法。 ２、トマト果汁の真空濃縮品がトマトペーストである請
求項１記載の還元トマトジュースの製造方法。 ３、遠心分離でパルプ部と漿液部とに分離する請求項１
又は２記載の還元トマトジュースの製造方法。 ４、合成吸着樹脂が顆粒状の合成樹脂表面にサイクロデ
キストリンの固定化されたものである請求項１、２又は
３記載の還元トマトジュースの製造方法。[Claims] 1. A vacuum concentrated product of tomato juice is diluted with water, separated into a pulp part and a serum part, and then the serum part is brought into contact with a synthetic adsorption resin, and then separated from the synthetic adsorption resin. A method for producing reduced tomato juice, characterized by combining the serum part with the original pulp part. 2. The method for producing reduced tomato juice according to claim 1, wherein the vacuum concentrated product of tomato juice is tomato paste. 3. Claim 1, wherein the pulp part and the serous part are separated by centrifugation.
Or the method for producing reduced tomato juice according to 2. 4. The method for producing reduced tomato juice according to claim 1, 2 or 3, wherein the synthetic adsorption resin has cyclodextrin immobilized on the surface of a granular synthetic resin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2037037A JPH03240469A (en) | 1990-02-17 | 1990-02-17 | Preparation of recombined tomato juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2037037A JPH03240469A (en) | 1990-02-17 | 1990-02-17 | Preparation of recombined tomato juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03240469A true JPH03240469A (en) | 1991-10-25 |
Family
ID=12486422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2037037A Pending JPH03240469A (en) | 1990-02-17 | 1990-02-17 | Preparation of recombined tomato juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03240469A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999060868A1 (en) * | 1998-05-27 | 1999-12-02 | Lycored Natural Products Industries Ltd. | A clear tomato concentrate as a taste enhancer |
| US6958164B2 (en) | 1998-04-24 | 2005-10-25 | Provexis Limited | Antithrombotic agents |
| JP2012152173A (en) * | 2011-01-27 | 2012-08-16 | Nippon Del Monte Corp | Blend tomato juice and method of making the same |
| JP2017006010A (en) * | 2015-06-17 | 2017-01-12 | カゴメ株式会社 | Packed tomato-containing beverage production process |
| CN108669387A (en) * | 2018-05-18 | 2018-10-19 | 北京工商大学 | A kind of tomato flavor drinking water and preparation method thereof |
-
1990
- 1990-02-17 JP JP2037037A patent/JPH03240469A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6958164B2 (en) | 1998-04-24 | 2005-10-25 | Provexis Limited | Antithrombotic agents |
| WO1999060868A1 (en) * | 1998-05-27 | 1999-12-02 | Lycored Natural Products Industries Ltd. | A clear tomato concentrate as a taste enhancer |
| JP2012152173A (en) * | 2011-01-27 | 2012-08-16 | Nippon Del Monte Corp | Blend tomato juice and method of making the same |
| JP2017006010A (en) * | 2015-06-17 | 2017-01-12 | カゴメ株式会社 | Packed tomato-containing beverage production process |
| CN108669387A (en) * | 2018-05-18 | 2018-10-19 | 北京工商大学 | A kind of tomato flavor drinking water and preparation method thereof |
| CN108669387B (en) * | 2018-05-18 | 2021-12-03 | 北京工商大学 | Tomato-flavored drinking water and preparation method thereof |
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