JPH09163955A - Production of tomato flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently obtain tomato flavor without making a raw material of a tomato product waste by emulsifying a mixture of the tomato seeds with water by an extruder, reacting the emulsified material with a flavor enzyme and separating a product from the reaction mixture. SOLUTION: Tomato seeds are taken out from the crushed tomato fruit and lightly washed with water and dried by feeding air to afford tomato seeds necessary for post-process. Water is added to the tomato seeds and the mixture containing tomato and water in a weight ratio of (2/1) to (1/1) is prepared and the mixture is charged into a twin-screw rotation type extruder for squeezing and squeezed to afford an emulsion. A residual solution obtained by separating a protein content by salting from tomato solution and carrying out dialysis is added as a flavor enzyme to the emulsion to carry out enzymatic reaction and a tomato flavor is separated from an enzymatic reaction product containing the produced tomato flavor by distillation under reduced pressure to efficiently provide the objective tomato flavor without making raw material of the tomato product waste.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing tomato flavor. The tomato fruit is crushed and the tomato juice obtained by squeezing is concentrated to produce tomato puree, tomato paste and the like. Further, such tomato paste is diluted and reduced with water to produce reduced tomato juice. These tomato products, in particular in the concentration step in the manufacturing process, it is inevitable that the flavor peculiar to tomato, i.e., tomato flavor, volatilizes, so compared to those obtained by crushing and squeezing fresh tomato fruits, Inferior to tomato flavor. The present invention relates to a method for producing a tomato flavor, which allows the above-mentioned tomato products to have a flavor peculiar to tomato, and various cooked foods to have a flavor peculiar to tomato.

[0002]

2. Description of the Related Art Conventionally, as a method for producing a tomato flavor, crushed tomato fruits or tomato juice obtained by squeezing the crushed tomato juice have been used as raw materials, and components evaporated from these raw materials under reduced pressure have been refined. A method of staying is proposed (Japanese Patent Laid-Open No. 1-247059). However, this conventional method has a drawback that the crushed tomato fruit or tomato juice is used as a raw material, and thus the remaining tomato flavors recovered from these raw materials are significantly inferior to the tomato flavor.

[0003]

The problem to be solved by the present invention is that in the conventional method, crushed tomato fruit or tomato juice is used as a raw material for producing tomato flavors. It is inferior to the tomato flavor.

[0004]

Means for Solving the Problems Thus, the present inventors have
As a result of research to solve the above problems, after obtaining an emulsion containing various fatty acids from tomato seeds that will be discarded in the production of tomato products as described above, the flavor enzyme is added to this emulsion. It was found that the use of this tomato flavor is the most purposeful, because the tomato flavor is efficiently produced by the action of.

That is, the present invention provides the following first step, second step
The present invention relates to a method for producing a tomato flavor, which is characterized by going through a step and a third step. First step: a step of subjecting a mixture of tomato seeds and water to an extruder to obtain an emulsion Second step: A flavor enzyme is added to the emulsion obtained in the first step to carry out an enzymatic reaction to produce a tomato flavor. Step of obtaining contained enzyme reaction product Third step: Process of separating tomato flavor from the enzyme reaction product obtained in the second step

[0006] In the first step, the tomato seeds used as a raw material for producing the tomato flavor may be directly taken from tomato fruit, a cut product thereof or a crushed product thereof, or further, the tomato fruit is crushed and squeezed. Alternatively, it may be taken out from the squeezed residue when obtaining tomato juice. When the juice residue is taken out from water, the juice residue is poured into water, stirred, and allowed to stand, but the tomato epidermis floats up, but the tomato seeds settle out, so it can be taken out as a sediment.

In the first step, a mixture of tomato seeds and water is prepared. Depending on the method of removing the tomato seeds, the tomato seeds may be accompanied by a considerable amount of water, and in such a case, the extracted ones themselves may be a mixture. The mixing ratio of tomato seeds and water is not particularly limited, but it is preferable that the ratio of tomato seeds / water as dry matter is 2/1 to 1/1 (weight ratio), and 2 / 1.5 (weight ratio).
It is more preferable to set the ratio to the front and back. This is because a desired emulsion as described below can be obtained in good yield.

In the first step, a mixture of tomato seeds and water is subjected to an extruder to obtain an emulsion. The extruder to be used is not particularly limited, and may be a single-axis rotary type extruder, a dual-axis same-direction rotary type extruder, or a double-axis different-direction rotary type extruder, but a double-axis different-direction rotary type extruder for juice extraction. Is preferably used (JP-A-6-190594, US Pat. No. 541715).
5). When the mixture of tomato seeds and water is subjected to such an extruder, an emulsion is obtained as a squeezed product. This emulsion is obtained by emulsifying mainly various fatty acids contained in tomato seeds and water.
When the mixture of water = 2 / 1.5 (weight ratio) was applied to a biaxial counter-rotating extruder for squeezing, it was obtained in a yield of about 20% by weight in terms of oil content, and 30% by weight. Contains some oil. Most of the oil is linoleic acid, and linolenic acid and the like are also contained.

In the second step, a flavor enzyme is added to the emulsion obtained in the first step to carry out an enzymatic reaction to obtain an enzymatic reaction product containing tomato flavor produced by this enzymatic reaction. As the flavor enzyme, commercially available products such as lipoxygenase and alcohol oxidoreductase can be used, but those isolated from tomato fruits are preferably used. Examples of such a flavor enzyme include, for example, Tris-hydrochloric acid buffer having a pH of about 7.5 is added to the cut tomato fruit for extraction treatment, ammonium sulfate is added to the extract to precipitate a protein, and then the protein is added to water. It is possible to use the residual liquid dialyzed with respect to.

Usually, about 0.5 to 3% by weight of flavor enzyme is added to the emulsion, and the enzyme reaction is carried out while standing or stirring. The enzymatic reaction is usually 20 to 50 ° C., preferably 30.
It is carried out at about 0 ° C., usually for 2 to 5 hours, preferably about 4 hours. When the enzyme reaction is carried out in this manner, a tomato flavor is produced thereby, and an enzyme reaction product containing the tomato flavor is obtained. The produced tomato flavor is mainly composed of n-hexanal and n-hexenol, but in addition to this, 3-penten-2-one, 1-penten-2-ol, trans-2-hexanal, 2-methyl. -1-Heptenone, cis-3-hexenol, trans-2
-Including hexenol and the like.

In the third step, tomato flavor is separated from the enzyme reaction product obtained in the second step. The tomato flavor can be separated by an extraction treatment using an organic solvent having a low boiling point, but it is preferably separated by distillation, more preferably distilled under reduced pressure. The distillate can be rectified if necessary.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Tomato seeds are taken out from crushed tomato fruits with tweezers, lightly washed with water, and then air-dried to obtain tomato seeds. Add water to this tomato seed,
A mixture of tomato seeds / water = 2 / 1.5 (weight ratio) in terms of dry matter is prepared. This mixture was subjected to a biaxial counter-rotating extruder for squeezing, and was rotated 15 times at 20 ° C.
Juice is obtained under the condition of minutes to obtain an emulsion.

Separately, pH was added to 100 g of the cut tomato fruit.
7.5 ml of Tris-hydrochloric acid buffer of 7.5 is added for extraction treatment, and ammonium sulfate is added to the extract until the concentration reaches 60% by weight to precipitate the protein content. The precipitated protein was centrifuged, dissolved in 15 ml of pH 7.5 hydrochloric acid buffer, dialyzed against water at 4 ° C., and the residual solution was used as a flavor enzyme solution.

20 ml of the flavor enzyme solution is added to 100 g of the above-mentioned emulsion, and the enzyme reaction is carried out while standing at 30 ° C. for 4 hours to produce tomato flavor, and an enzyme reaction product containing tomato flavor is obtained. 20 times this enzyme reaction product
Distillation at 65 ° C. under reduced pressure of 0 mmHg gives tomato flavor.

[0015]

【Example】

Test Category 1 (Production of Tomato Flavor) Example 1 Tomato seeds were taken out from crushed tomato fruits with tweezers, lightly washed with water, and then air-dried to obtain tomato seeds. Water was added to this tomato seed to prepare a mixture of dry matter-converted tomato seed / water = 2 / 1.5 (weight ratio). This mixture was subjected to a biaxial counter-rotating extruder for squeezing and squeezed at 20 ° C. under a condition of 15 revolutions / minute to obtain an emulsion. This emulsion is 21% by weight in terms of oil content
It was obtained in a yield of 3 and contained 32% by weight of oil, and 60% by weight of the oil was linoleic acid.

Separately, Tris was added to 100 g of the cut tomato fruit.
-100 ml of hydrochloric acid buffer solution (0.1 M, pH 7.5) was added, mixed at 4 ° C for 2 minutes, and then centrifuged to obtain a supernatant. Ammonium sulfate was added to this supernatant until the concentration reached 60% by weight to precipitate the protein content. The precipitated protein was centrifuged, and Tris-hydrochloric acid buffer solution (0.1M, p
H7.5) dissolved in 15 ml, and this at 4 ° C. for 24 hours,
After dialyzing against water, the residual solution was used as a flavor enzyme solution.

20 ml of the flavor enzyme solution was added to 100 g of the above-mentioned emulsion, and the enzyme reaction was carried out while standing at 30 ° C. for 4 hours to produce tomato flavor, and an enzyme reaction product containing tomato flavor was obtained. 20 times this enzyme reaction product
The tomato flavor was obtained by distillation at 65 ° C. under a reduced pressure of 0 mmHg.

Example 2 In the process of crushing tomato fruits and squeezing them to produce tomato juice, the juice residue is put into water, stirred and allowed to stand, and then the precipitated tomato seeds are taken out and dried. It was prepared at a ratio of converted tomato seeds / water = 2 / 1.7 (weight ratio). Then, using this preparation, a tomato flavor was obtained in the same manner as in Example 1.

Comparative Example 1 To 100 g of the same mixture as in Example 1, 20 ml of the same flavor enzyme solution as in Example 1 was added without subjecting this to a twin-screw counter-rotating extruder for squeezing, Then, the tomato flavor was obtained in the same manner as in Example 1 below.

Comparative Example 2 100 g of an emulsion obtained in the same manner as in Example 1 was used as it was without adding a flavor enzyme solution.
The tomato flavor was obtained by distillation at 65 ° C. under a reduced pressure of 0 mmHg.

Test Category 2 (Evaluation of Tomato Flavor) Evaluation 1 The tomato flavor of each example obtained in Test Category 1 was subjected to gas chromatography for analysis, and the results are shown in Table 1. Analysis by gas chromatography was performed by headspace gas analysis under the same conditions in each case, and the result was a peak area (PeekArea) / is area (IS Area,
Area of internal standard). Therefore, the results in Table 1 are relative comparison values of the tomato flavors obtained in each example, and the main flavors in Table 1 are n-hexanal, 3-penten-2-one, 1-penten-2-ol, trans.
-2-hexanal, 2-methyl-1-heptenone, n
-Hexenol, cis-3-hexenol, trans-2-
The total amount of hexenol is shown.

[0022]

[Table 1]

Evaluation 2 Reduced tomato juice produced by a conventional method was tested with Test Category 1
The tomato flavor obtained in each example was added at a rate of 0.1% by weight. These were compared with two points of reduced tomato juice to which no tomato flavor was added, and a sensory evaluation was performed as to which was preferable (15 males and 15 females in total, 30). Although the tomato flavor of Example 1 and the tomato flavor of Example 2 were both significantly tested to be preferable at a risk rate of 0.1% or less, the tomato flavor of Comparative Example 1 was added. And 5% with the addition of the tomato flavor of Comparative Example 2
No significant test was performed on the risk rate of, and there was virtually no difference from the one to which no tomato flavor was added.

[0024]

As is apparent from the above, the present invention described above has the effect that the tomato flavor can be efficiently produced without wasting the raw materials of the tomato products.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Tsuneo Suzuki 17 Nishinishiyama, Nishinasuno-cho, Nasu-gun, Tochigi Prefecture Kagome Research Institute

Claims (6)

[Claims] 1. A method for producing a tomato flavor, which comprises the following first step, second step and third step. First step: a step of subjecting a mixture of tomato seeds and water to an extruder to obtain an emulsion Second step: A flavor enzyme is added to the emulsion obtained in the first step to carry out an enzymatic reaction to produce a tomato flavor. Step of obtaining contained enzyme reaction product Third step: Process of separating tomato flavor from the enzyme reaction product obtained in the second step 2. The method for producing a tomato flavor according to claim 1, wherein in the first step, the mixture of dry matter-converted tomato seed / water = 2/1 to 1/1 (weight ratio) is subjected to an extruder. 3. The method for producing a tomato flavor according to claim 1 or 2, wherein the mixture is subjected to a biaxial counter-rotating extruder in the first step. 4. The production of tomato flavor according to claim 1, 2 or 3, wherein as the flavor enzyme, a protein component is separated from the tomato liquid by salting out and the residual liquid obtained by dialysis treatment of the protein component is added in the second step. Method. 5. In the second step, 2 to 20 to 50 ° C.
The method for producing a tomato flavor according to claim 1, 2, 3 or 4, wherein the enzymatic reaction is carried out for 5 hours. 6. The tomato flavor is separated from the enzyme reaction product by distillation under reduced pressure in the third step.
The method for producing a tomato flavor according to 2, 3, 4 or 5.