JPH0763343B2 - Tomato juice manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing tomato juice, and more particularly to a novel method for efficiently producing juice of constant quality from various tomatoes having different cultivar characteristics.

<Prior Art and Problems> Regarding the taste of tomato juice, the quality of the juice is strongly influenced by the quality of the raw tomatoes, because adding salt is the only means available for processing. In fact, for good and bad taste, the balance of sugar content, acidity, and salt is a basic factor, and how to secure this at the raw material stage and hold it at the production stage is a matter of concern for those involved in raw material production and production. Is. Another factor, viscosity, also has a strong influence on taste, and by changing this, it is possible to control the taste that is actually felt.

Further, the feeling of drinking tomato juice can be expressed by the three types shown in Table 1 by the principal component analysis.

The serum specific viscosity shown here is the number obtained by dividing the value of the tomato juice serum obtained by centrifugation by a Canon Fenske viscometer divided by the value in water. The precipitation weight ratio is expressed as a percentage value by dividing the weight of the precipitate obtained by centrifuging tomato juice at 12800 × g at 4 ° C. for 30 minutes by the weight of the sample juice. This indicates both the amount of fibers in the tomato juice and the water-retaining property, and it can be understood that the body feeling of the tomato juice is exhibited, and at the same time, the degree of swelling of plant fibers in the intestine is also exhibited. As can be seen from Table 1, in order to give tomato juice a body-like but light-drinking property, it is necessary to have a type B state in which the serum specific viscosity is low but the sedimentation weight ratio is high, In addition, this B type creates a situation in which the content of plant fibers is high.

As a method for producing tomato juice having this B-type viscous characteristic, tomato juice is crushed and heated at a low temperature in a tubular heater, and squeezed strongly with a commonly used paddle type or butterfly type squeezing device. There was a way to do it. However, in this method, lipoxygenase intrinsic to the tomato fruit acts during heating, a strong green leaf odor is generated, and at the same time, the pulp content of the tomato juice quickly settles, resulting in a decrease in commercial value. Especially from the meaty hard tomato B
Attempts to obtain tomato juice with this type of viscous property cause the above-mentioned problems, making it difficult to obtain a product that is qualitatively satisfactory.

Therefore, the present inventors have diligently studied, and by using a process for efficiently controlling the enzymatic reaction of polygalacturonase that is inherent in tomato fruits, it is advantageous for producing farmers in terms of productivity improvement, and even consumption from hard tomatoes is possible. The present invention has been completed on the basis of the finding that high quality tomato juice containing a large amount of plant fiber, which is beneficial to humans, and which is comfortable to drink can be efficiently produced.

<Means for Solving Problems> The present invention will be specifically described below.

First, after washing and selecting tomato fruits in the usual way, immediately after crushing, put them in a hold tank like device with a heating device that keeps the preset temperature, and as quickly as possible 60 ~
By heating to 75 ° C. and holding for a predetermined time, for example, 2 to 15 minutes, the maceration effect by the endo-type polygalacturonase inherent in tomato fruit is generated. At this time, since the amount of endo-type polygalacturonase activity varies depending on the variety of tomato and the harvest time, the substantial amount of reaction of endo-type polygalacturonase is controlled by changing the set values of temperature and holding time. Heating at this time is preferably performed as rapidly as possible, for example, a heating rate of 4 ° C./second or more is preferable. Next, this endo-type polygalacturonase is completely inactivated, and at the same time, a temperature range in which the hygiene of the process can be maintained, that is, 70 ° C or higher, preferably 75 to 85
Squeeze at ℃ to obtain juice. Continued tomato fruit intrinsic ex
In order to completely inactivate various enzymes including o-type polygalacturonase, it is further degassed by heating at 85 ° C or higher. The tomato juice thus obtained is sterilized by a conventional method and then heat-filled or aseptically filled into a final product, or concentrated tomato juice by concentration by vacuum, freezing, a membrane or the like.

The endo-type polygalacturonase activity in tomato fruits varies greatly depending on the variety and harvest time. As shown in Table 2, more than double the difference in enzyme activity was observed depending on the sample.

This activity unit is a value obtained by multiplying the value obtained by dividing the logarithmic value of the viscosity reduction amount of the substrate pectin solution by the logarithmic value of the reaction time by 100.

At the processing plant, there are some variations in the quality of the tomatoes received in the early, middle, and late stages of the tomato season, and the endo-type polygalacturonase activity of the tomato fruit is also different. Therefore, by changing the reaction conditions, the amount of reaction that occurs during processing can be controlled, and tomato juice with a constant quality including viscosity can be obtained.

Endo-type polygalacturonase acts on soluble and insoluble pectin in tomato juice to cause degradation. The effect on the specific viscosity of serum, which is the property of soluble pectin, was as follows.

That is, the specific viscosity of the serum of tomato juice obtained by continuously supplying and discharging a constant amount of crushed tomatoes to a hold tank with a heating device that stores crushed tomatoes that have reached the preset temperature is shown in FIG. Although there are differences among varieties, as far as the specific viscosity of serum is concerned, it was found that the enzymatic reaction proceeded well and the viscosity became low at about 75 ° C or lower.

On the other hand, endo-type polygalacturonase acts excessively on the insoluble solid matter, and when the decomposition thereof occurs too much, the tomato juice becomes watery. Therefore, it is preferable that the enzyme reaction condition, that is, the preheating condition is determined so that the amount and quality of the insoluble solid matter contained in the juice, that is, the value of the weight ratio of the precipitation, matches the quality setting value, depending on the desired juice strength. .

According to the heating procedure of the present invention, the endo-type polygalacturonase activity can be properly exerted as described above, but at the same time, rapid heating, that is, a heating rate of 4 ° C./sec or more rapidly inactivates lipoxygenase in tomato. It can be effective. Therefore, the generation of green leaf odor caused by the decomposition of fats and carotenoids by lipoxygenase is suppressed, resulting in the scent approaching that of tomato. That is, it approaches the aroma characteristics of "raw" tomato.

<Effects of the Invention> As shown in Table 3, the tomato juice obtained by the method of the present invention had a similar precipitation weight ratio as compared with the conventional method, but the serum specific viscosity was low. In other words, a juice quality with a body feel but a light drinkability was obtained.

Conventional method: Tomato fruits are washed and sorted, then crushed with a disintegrator and 85 ° C with a tubular heating machine.
Then, the juice is immediately squeezed by a paddle type squeezing device, and the juice is sterilized by heating at 121 ° C. for 42 seconds.

It was found that the tomato juice obtained by the method of the present invention has a low content of C ₆ and C ₇ compounds in its aroma component, and the generation of green leaf odor through the lipoxygenase enzymatic reaction is suppressed. Table 4 shows the content ratios of major C ₆ and C ₇ compounds.
It is shown as a peak area ratio in a 0 M capillary column chromatogram.

In addition, the tomato juice produced by the method of the present invention and the conventional method
When presented to 20 panelists and tested for preference by the three-point comparison method and the level method, it was found that the method of the present invention was preferred.

<Example> Next, an example of the method of the present invention will be described.

Example 1 200 kg of tomatoes were washed and selected by a conventional method. The tomato endo-type polygalacturonase activity used here was 33 units. Then, this was crushed by a disintegrator, and then continuously charged into and discharged from a previously heated steam jacket type tank to immediately be heated to 65 ° C. The heating rate at this time was 4 ° C./sec. After holding at the same temperature for 5 minutes, it was heated to 75 ° C. and squeezed with a brown type finisher to obtain tomato juice. Subsequently, the juice was heated to 90 ° C., deaerated, and sterilized by a conventional method to obtain a final product.

Example 2 200 kg of tomatoes were washed and selected by a conventional method. The tomato endo-type polygalacturonase activity used here was 33 units. Next, this was crushed with a disintegrator and then immediately heated to 65 ° C. by continuously charging and discharging it in a circulation tube heater. The heating rate at this time was 4 ° C./sec. After holding at the same temperature for 5 minutes, it was heated to 75 ° C. and squeezed with a brown type finisher to obtain tomato juice. Subsequently, the juice was heated to 90 ° C., deaerated, and sterilized by a conventional method to obtain a final product.

[Brief description of drawings]

FIG. 1 shows the serum specific viscosities of three types of tomato juice using the heating conditions based on the method of the present invention.

Claims (1)

[Claims] 1. Tomato fruits are crushed, preheated to 60 to 75 ° C. at a heating rate of 4 ° C./sec or more, and 2 to 15 at this temperature.
A method for producing tomato juice, which comprises holding for minutes, squeezing the juice, and heating the juice at 85 ° C or higher.