JPH0451878A - Preparation of tomato drink - Google Patents

Abstract

PURPOSE:To prepare a tomato drink having high gamma-aminobutyric acid content and good for health by using tomato, a mixture of tomato and other vegetables and/or fruits or their juice as a raw material and keeping the material in a gaseous atmosphere free from oxygen. CONSTITUTION:A tomato drink is prepared by the following process A or B. (A) Tomato or a mixture of tomato and other vegetables and/or fruit are placed in a gaseous atmosphere free from oxygen to convert a part of glutamic acid in the tomato to gamma-aminobutyric acid and squeezed after crushing. (B) Tomato or a mixture of tomato and other vegetables and/or fruit are squeezed after crushing and the obtained juice is placed in a gaseous atmosphere free from oxygen to convert a part of glutamic acid in the juice to gamma-aminobutyric acid. The oxygen-free atmosphere is preferably CO2 gas atmosphere. The process B is preferably carried out by adjusting the pH of the juice to 5.5-6.5 before leaving in the oxygen-free atmosphere. The treatment to leave in the oxygen-free atmosphere is carried out preferably at 20-35 deg.C for 10-25hr.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing a highly healthy tomato beverage containing a large amount of γ-aminobutyric acid, which is attracting attention as a compound having an effect of suppressing an increase in blood pressure.

<Conventional technology and its problems> So-called Giyabaron tea has been proposed as a type of food and drink containing a large amount of γ-aminobutyric acid (Journal of the Japanese Society of Agricultural Chemistry, Vol. 61, No. 11, 1449-)
1451.1987, Utility Model 63-103285),
This proposal takes advantage of the fact that γ-aminobutyric acid is produced when tea confectionery is placed in an oxygen-free gas atmosphere, and the tea confectionery that contains a large amount of γ-aminobutyric acid produced in this way is so-called Giyabaron tea.

However, in the above conventional proposal, the operation of placing the tea confectionery in an oxygen-free gas atmosphere is troublesome, and the amount used per time is small due to the nature of the confectionery. The problem is that the intake is extremely low. The so-called Giya Baron tea contains about 100 mg% of γ-aminobutyric acid, but since the amount of itself used per time is only about several grams, even if you use the so-called Giya Baron tea, the amount of γ-aminobutyric acid due to it is The amount of food ingested at one time is only about a few grams.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a method for producing a highly healthy tomato beverage that solves the conventional problems as described above.

However, as a result of research from the above perspective, the present inventors found that when tomatoes, tomatoes and other vegetables and/or fruits, or their juices are placed in an oxygen-free gas atmosphere, the glutamic acid contained in them is released. γ-aminobutyric acid is efficiently produced, and therefore, tomato beverages can be produced from tomatoes, tomatoes and other vegetables and/or fruits, or their juices in an oxygen-free gas atmosphere using a simple method. The present inventors have discovered that the amount of γ-aminobutyric acid taken at one time can be much larger, and have completed the present invention.

That is, in the present invention, tomatoes or tomatoes and other vegetables and/or fruits (hereinafter, including only tomatoes, these are collectively referred to as tomatoes, etc.) are placed in an oxygen-free gas atmosphere, or
Alternatively, by placing the juice of tomatoes, etc. in an oxygen-free gas atmosphere, γ- is extracted from the glutamic acid contained in the tomatoes, etc. or the juice.
The present invention relates to a method for producing a tomato beverage by producing 7-minobutyric acid and utilizing the thus produced γ-aminobutyric acid.

In the present invention, tomato beverages include tomato juice made exclusively from tomatoes, mixed tomato juice made from tomatoes and other vegetables and/or fruits, and salt or salt in relation to the quality characteristics imparted to them. It is a juice etc. that is appropriately mixed with vitamin C1 spices etc. As the JI ingredient tomatoes, ripe tomatoes, mature tomatoes, unripe tomatoes, or two or more of these can be used, but it is preferable to use ripe tomatoes or mature tomatoes, as this improves the flavor of the resulting tomato beverage. This is because it is possible. Other vegetables that are raw materials include carrots, capocha, celery, parsley, etc., or two or more of these. Examples of fruits that are raw materials include apples, mandarin oranges,
Grapes, peaches, etc. or 21 of these! The above can be used.

The manufacturing method of the present invention is broadly classified into the following 1st to 5th cases.

The first case is when tomatoes or the like are placed in an oxygen-free gas atmosphere and then the juice is squeezed. The second case is when tomatoes and the like are placed in an oxygen-free gas atmosphere and then fresh tomatoes and the like are added and the juice is squeezed. The third case is when the juice obtained by squeezing tomatoes etc. after placing them in an oxygen-free gas atmosphere is mixed with the squeezed liquid obtained by squeezing tomatoes etc. separately. The fourth method is when the juice obtained by squeezing tomatoes or the like is placed in an oxygen-free gas atmosphere.

The fifth method is to mix the juice obtained by squeezing a tomato or the like in an oxygen-free gas atmosphere with the juice obtained by squeezing a tomato or the like separately.

In the present invention, tomatoes, etc. or the squeezed liquid of tomatoes, etc. are placed in a closed system, and the air in the closed system is replaced with an oxygen-free gas such as nitrogen gas or carbon dioxide gas. Methods of placing the squeezed liquid in an oxygen-free gas atmosphere or placing the squeezed liquid of tomatoes, etc., in a closed system include storing them in a sealable container, and storing them in a sealable non-porous container. There are methods such as surrounding the container with a flexible film or covering the container filled with the container with a sealable lid. In addition, as a method to replace the inside of the closed system with gas and place the tomatoes, etc. or the squeezed liquid of tomatoes, etc. in an oxygen-free gas atmosphere, an oxygen-free gas is introduced from below the tomatoes, etc. or the squeezed liquid of tomatoes, etc. in the closed system. A method of replacing gas in the closed system and then stopping the introduction of oxygen-free gas and leaving it as it is;
In this method, an oxygen-free gas is introduced continuously or intermittently even after the gas is replaced in the closed system, and the system is left to stand. In these methods, the closed system is degassed by depressurizing the system in advance. In these methods, when the target is the juice of tomatoes or the like, there is a method of stirring the juice.

There are no particular restrictions on the oxygen-free gas introduced into the closed system, as long as it is a gas that does not pose a food hygiene problem and does not contain oxygen gas. Considering economic efficiency, nitrogen is typically used. Although gas or carbon dioxide gas is used, carbon dioxide gas is preferred because it can further promote the production of γ-aminobutyric acid. For the same reason, when the target is squeezed juice from tomatoes, etc., the pH of the squeezed liquid is adjusted to 5.5 to 6.5 in advance.
There are no particular restrictions on the temperature or time when placing tomatoes, etc. or the squeezed liquid of tomatoes, etc. in an oxygen-free gas atmosphere, but for the same reason, it is preferable to adjust the temperature at 20 to 35 ° C. It is preferable to set it as 25 hours.

In this way, after placing tomatoes or the squeezed liquid of tomatoes in an oxygen-free gas atmosphere, they are deactivated by heating. Then, as necessary, crushing, squeezing, mixing, blending, heating, homogenizing, cooling, etc. are performed to obtain a tomato beverage. For these, known methods can be adopted.

Examples will be given below in order to make the structure and effects of the present invention more concrete.

<Example> ・Test Category 1 Ripe tomatoes (Kagome 77) 10 were stored in a sealed container with an exhaust port and an air supply port, and with the exhaust port open, the ripe tomatoes were exposed from below the ripe tomatoes through the air supply port. Excess nitrogen gas was introduced into the closed container to replace the inside of the closed container with gas. Subsequently, the exhaust port and the air supply port were closed, and the container was left as it was at 30° C. for 18 hours. Then, the ripe tomatoes were taken out from the airtight container, crushed, and immediately inactivated by heating at 85°C. The juice was then squeezed using a pulper equipped with a filtration net with a diameter of 21 mm to obtain 8 kg of tomato juice (Example 1). Obtained.

In addition, tomato juice (Example 2) was prepared in the same manner as above except that carbon dioxide gas was introduced instead of nitrogen gas.
I got 8 kg.

Separately, crush 10 kg of ripe tomatoes (Kagome 77), immediately heat them to 85°C, and then squeeze the juice with a pulper equipped with a filtration net with a 2 φ hole diameter to make tomato juice (Comparative Example 1)
I got 8 kg.

Table 1 shows the analysis results of L-glutamic acid and γ-aminobutyric acid using a high-speed amino acid analyzer for Examples 1 and 2 and Comparative Example 1.

Table 1/Test Category 2 Kapocha 10 was peeled, cut, and cored. After heating this at 90°C for 10 minutes, the juice was squeezed using a finisher equipped with a filter net having a pore diameter of 0.5 φ to obtain 7 kg of capocha juice.

Then, 4 kg of the tomato juice of Example 1 and 1 kg of the above capocha juice were mixed, and further 60 g of celery pulp,
Vegetable juice (Example 3) was obtained by blending 3 g of lemon juice and 7 g of mixed vegetable spices.

In addition, vegetable juice (Example 4) was obtained in the same manner as above except that the tomato juice of Example 2 was used instead of the tomato juice of Example 1.

Examples 3 and 4 were as desired.

-Test Category 3 10 kg of ripe tomatoes (Kagome 77), the same as in Test Category 1, were crushed and juiced using a pulper equipped with a filtering net with 2 layers of φ pore diameter to obtain 8 kg of squeezed liquid. After adjusting the pH of this juice to 5.80 with sodium carbonate, it is immediately stored in an airtight container with an exhaust port and air supply port, and with the air supply port closed, the inside of the airtight container is depressurized through the exhaust port. After degassing, the exhaust port is closed and nitrogen gas is introduced into the sealed container from below the squeezed liquid through the air supply port to raise the pressure inside the sealed container, and then the exhaust port is opened. Introduce excess nitrogen gas,
The inside of the closed container was replaced with gas. Subsequently, the exhaust port and the air supply port were closed, and the container was left as it was at 30° C. for 18 hours. Then, the squeezed liquid was taken out from the airtight container, and the tomato juice (Example 5)
I got it.

In addition, tomato juice (Example 6) was prepared in the same manner as above except that carbon dioxide gas was introduced instead of nitrogen gas.
I got it.

For Examples 5 and 6, the analysis results of L-glutamic acid and γ-aminobutyric acid using a high-speed amino acid analyzer are shown in Table 2.

<Effects of the Invention> As is already clear, the present invention described above makes it possible to obtain a highly healthy tomato beverage and increase the amount of γ-aminobutyric acid taken at one time using a simple method. There is an effect.

Claims (1)

[Claims] 1. Tomatoes or tomatoes and other vegetables and/or fruits are placed in an oxygen-free gas atmosphere to convert some of the glutamic acid contained therein into γ-aminobutyric acid, and then crushed. A method for producing a tomato beverage, which comprises squeezing the juice using a method. 2. Place tomatoes or tomatoes and other vegetables and/or fruits in an oxygen-free gas atmosphere to convert some of the glutamic acid contained in them into γ-aminobutyric acid, and then add tomatoes and other vegetables to the mixture. and/or a method for producing a tomato beverage, which comprises adding fruits, crushing and squeezing the juice. 3. Tomatoes or tomatoes and other vegetables and/or fruits are placed in an oxygen-free gas atmosphere to convert some of the glutamic acid contained in them into γ-aminobutyric acid, and then crushed and squeezed. A method for producing a tomato beverage, which comprises separately mixing crushed and squeezed tomatoes, other vegetables, and/or fruits. 4. The juice obtained by crushing tomatoes or tomatoes and other vegetables and/or fruits is placed in an oxygen-free gas atmosphere, and a part of the glutamic acid contained in the juice is converted into γ-aminobutyric acid. A method for producing a tomato beverage characterized by: 5. The juice obtained by crushing tomatoes or tomatoes and other vegetables and/or fruits is placed in an oxygen-free gas atmosphere, and a part of the glutamic acid contained in the juice is converted into γ-aminobutyric acid. A method for producing a tomato beverage, which comprises mixing the tomato beverage with the crushed and squeezed juice of tomatoes, other vegetables, and/or fruits. 6. The method for producing a tomato beverage according to claim 4 or 5, wherein the juice is placed in an oxygen-free gas atmosphere after adjusting the pH of the juice to 5.5 to 6.5. 7. The method for producing a tomato beverage according to claim 1, 2, 3, 4, 5, or 6, wherein the tomato beverage is placed in an oxygen-free gas atmosphere at 20 to 35°C for 10 to 25 hours. 8. The method for producing a tomato beverage according to claim 1, 2, 3, 4, 5, 6 or 7, wherein the oxygen-free gas atmosphere is a carbon dioxide gas atmosphere.