JPH0970277A - Production of green pepper drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a green pepper drink having decreased grassy smell and excellent taste and flavor while keeping the taste and flavor of green pepper suitable for a drink by using green pepper rich in carotenoid and vitamin C as a main raw material. SOLUTION: The objective green pepper drink is prepared by adding liquefied carrot and/or liquefied tomato to squeezed green pepper juice and homogenizing the mixture or by homogenizing liquefied carrot and/or liquefied tomato and adding the product to squeezed green pepper juice. The weight ratio of the additive to the squeezed green pepper juice is 10-1,000% for the liquefied carrot or its homogenized product in terms of straight material and 10-1,000% for the liquefied tomato or its homogenized product in terms of straight material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bell pepper drinks, and more particularly to a method for producing bell pepper drinks having a good flavor for beverages, which reduces the green odor peculiar to bell pepper juice.

[0002]

2. Description of the Related Art Conventionally, most of what is generally marketed as vegetable juice is a tomato mix juice which is mainly composed of tomato juice which is not originally bitter and a small amount of other vegetable juice is mixed. Due to the tendency toward natural food, not only tomatoes but also vegetable drinks containing green and yellow vegetables, which are rich in vitamins and minerals, as main components have come to be desired.

However, most juices of green and yellow vegetables have a blue odor and bitterness which are generally resistant to drinks, which is one of the major problems in producing green and yellow vegetable drinks. Therefore, research on a method for reducing the green odor and bitterness of this vegetable juice has been conducted, and so far,
In addition to adsorption treatment with an adsorptive substance such as activated carbon, a method of mixing two or more vegetables or citrus fruits, or adding vegetable protein to vegetable juice (JP-A-60-1).
6581), treatment of vegetable juice with protease (JP-A-3-191767), treatment of vegetable juice with hydrous silicate gel (JP-A-5-11371), and the like have been developed. It has been used to produce green-yellow vegetable drinks.

However, when the above-mentioned adsorbent is used, there is a problem that the original flavor and color of the raw material vegetables are also removed, and in the method of mixing two or more vegetables or citrus fruits, there is a blue odor. In order to take, most of the ingredients must be tomatoes and citrus,
There was a problem that the good flavor of green-yellow vegetables could not be felt. In addition, the method of treating vegetable juice with protease or hydrous silicate gel is a treatment mainly performed for the purpose of removing bitterness, and the effect of removing green odor on vegetables with a strong green odor such as peppers is sufficient. It wasn't something. Furthermore, the addition of vegetable protein to the vegetable juice for the purpose of removing the green odor was not sufficiently effective for the pepper juice.

Therefore, in processing bell pepper, which is a healthy vegetable rich in carotenoid and vitamin C, into a drink, the green odor peculiar to bell pepper possessed by the juice is maintained without impairing the flavor suitable for the bell pepper drink. It has been desired to develop effective means that can be eliminated.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made from the above point of view, and in a method for producing a bell pepper drink mainly containing bell peppers rich in carotenoid and vitamin C, a flavor suitable for the bell pepper drink It is an object of the present invention to provide a method for producing a bell pepper drink having a good flavor, which reduces the green odor without damaging the drink.

[0007]

[Means for Solving the Problems] As a result of intensive studies to solve the above-mentioned problems, the present inventors have added ginseng liquefaction, tomato puree, tomato paste, etc. to pepper juice and homogenized. By processing, or by adding homogenized ginseng liquefaction, tomato puree, tomato paste, etc. to the green pepper juice, the green odor peculiar to green pepper juice can be reduced, and it has a good flavor for beverages. The present invention was completed by finding that a bell pepper drink can be obtained.

That is, the present invention is a method for producing a bell pepper beverage, which comprises adding a liquefied product of carrot and / or a liquefied product of tomato to the juice of bell pepper and homogenizing the liquefied product. Furthermore, the present invention relates to ginseng liquefaction and / or
Also provided is a method for producing a bell pepper beverage, which comprises homogenizing a liquefied product of tomato and adding the liquefied tomato to the juice of bell pepper.

The amount of liquefied ginseng and / or liquefied tomato or the homogenized processed product of ginseng and tomato liquefied with respect to the juice of bell pepper in the method for producing sweet pepper beverage of the present invention is, for example, Addition of ginseng liquefaction or its homogenized product is 10% to 1000% in terms of straight weight, and tomato liquefaction or its homogenization is 10% to 1000% in terms of straight weight. An amount range can be mentioned. Here, the weight in terms of straight is not the dry matter weight but the weight measured in the state where the squeezed liquid, the liquefied product, and the homogenized product are obtained.

Further, in the method for producing a pepper drink of the present invention, as a specific method of the homogenizing treatment, there is a method of performing the homogenizing treatment under a pressure condition of 10 to 300 kg / cm ² using a high pressure homogenizer. To be

[0011] In the method for producing a pepper drink of the present invention described above, the liquefied ginseng and / or the liquefied tomato is added to the juice of bell pepper, but the preferred flavor and taste of the liquefied ginseng and / or the liquefied tomato. Has a function of masking the green odor of the pepper juice.
Further, since the added carrot and tomato are liquefied substances, the vegetable fiber contained in these liquefied substances adsorbs the green odor component of the pepper squeezed juice and prevents the functional action. The masking action and adsorption action of the green odor component of the green pepper juice by the liquefied ginseng and / or the liquefied tomato can be said to be the same for the homogenized products of these liquefied products. Furthermore, by homogenization treatment performed before and after the addition of ginseng liquefaction and / or tomato liquefaction,
The plant fibers in the liquefied matter are miniaturized, and the action of adsorbing the green odor component of the green pepper juice by the plant fibers is enhanced.

[0012]

Embodiments of the present invention will be described below. In the production method of the present invention, first, a liquefied product of carrot and / or a liquefied product of tomato is added to the juice of bell pepper, and then homogenized. Alternatively, the liquefaction of carrot and / or the liquefaction of tomato are homogenized and added to the pepper juice.

In the method for producing a bell pepper drink of the present invention, the bell pepper used as a raw material refers to a fruit portion of a solanaceous plant bell pepper. The bell peppers used in the present invention are not particularly limited and include bell peppers of all varieties, and among these, sweet peppers for vegetables, green bell peppers, red bell peppers, yellow bell peppers, orange bell peppers and the like are preferable. Color peppers and the like. Furthermore, the harvest period of these bell pepper fruits is not particularly limited, but in the present invention, the bell peppers at the mature stage are preferably used. Also, the green odor of peppers,
In particular, the green odor of juice is common to all varieties of bell peppers, but the effect of reducing the green odor by the production method of the present invention is:
It is not limited by the variety of bell peppers.

The pepper juice used in the present invention can be obtained, for example, by washing, crushing, and squeezing the above-mentioned peppers by a method usually used for producing juice from vegetables and citrus fruits. The production method is not particularly limited as long as it does not destroy the vitamins, which are the nutritional components of bell peppers (for example, conditions such that the peppers are not aerated for as short a time as possible). Here, in the present invention, squeezing means squeezing out the liquid portion while removing pulp such as vegetables, and the liquid portion obtained by squeezing is called squeezing liquid.

In the production method of the present invention, a liquefied product of carrot and / or a liquefied product of tomato, or a homogenized product thereof is added to the juice of bell pepper, and the liquefied product here means a vegetable or the like. It is a component which has been liquefied without removing the pulp component, that is, a so-called "grated product", which is a component which is clearly distinguished from the above squeezed juice. Examples of the liquefied ginseng used in the present invention include ginseng puree and the like, and examples of the liquefied tomato include tomato puree and tomato paste. Further, in the present invention, these may be concentrated and used as necessary.

In the above-mentioned production method of the present invention, the pepper squeezed liquor contains only the ginseng liquefaction and the tomato liquefaction.
Both ginseng liquefaction and tomato liquefaction can be added, and it is also possible to add a homogenized product of carrot and tomato liquefaction in the same manner as the liquefaction, but the present invention described above. In the method for producing bell pepper beverages, the addition amount of ginseng liquefaction and / or tomato liquefaction or a homogenized product of carrot and tomato liquefaction to the juice of juice of bell pepper is calculated as straight for carrot liquefaction or its homogenization product Is preferably 10% to 1000%, and the tomato liquefaction or its homogenized product is preferably 10% to 1000% in terms of straight weight.

If the amount of liquefied ginseng or a homogenized product thereof to the juice of bell pepper is less than 10%, a green odor may remain in the obtained bell pepper beverage, and a feeling of resistance may be felt when it is drunk. When added in excess, the resulting pepper drink may be superior to the flavor of carrot and lack the flavor suitable for drinking such as the refreshing sourness and sweetness of pepper.

The amount of liquefied tomato and its homogenized product added was 10% with respect to the pepper juice.
If it is less than 100%, a green odor may remain in the resulting bell pepper drink, and a feeling of resistance may be felt when drinking.
If added in excess of%, the pepper drink obtained may be superior to the flavor of tomato and may lack a flavor suitable for drinking such as the refreshing acidity and sweetness of pepper.

A method of adding a liquefied product of carrot and / or a liquefied product of tomato or a homogenized product of carrot and tomato liquefied product to the pepper juice in the production method of the present invention, but the addition method is not particularly limited. Instead, for example, a method of mixing pepper juice and a liquefied product of carrot and / or a liquefied product of tomato or a homogenized product thereof and stirring them may be used.

In the production method of the present invention, the obtained liquid mixture is homogenized after the addition of the liquefied ginseng liquor and / or the liquefied tomato to the pepper juice.
Alternatively, the liquefied product of carrot and / or the liquefied product of tomato are homogenized, and the obtained homogenized product is added to the pepper juice as described above.

The homogenization treatment is a treatment for dispersing the components of a heterogeneous mixture into fine particles or molecules to homogenize the whole, so-called "homogenization". In the present invention, the homogenization treatment means Even without going through molecular dispersion,
It is a state in which it is apparently homogeneous and solid-liquid separation does not occur. The method of homogenizing treatment in the present invention, the liquefaction of ginseng and / or liquefaction of tomato, or a mixture of pepper juice and ginseng liquefaction and / or liquefaction of tomato, physical by mechanical dispersion. There is no particular limitation so long as it is a method capable of homogenizing homogeniously, and a method using a high-pressure homogenizer, colloid mill, homomixer, ultrasonic homogenizer or the like can be mentioned.

Among these homogenizing methods, in the production method of the present invention, a method of using a high-pressure homogenizer under a pressure condition of 10 to 300 kg / cm ² is preferable. Can be mentioned. When performing homogenization treatment using a high-pressure homogenizer, when the pressure is less than 10 kg / cm ² , the plant fibers may not be sufficiently miniaturized and the green odor of bell pepper may not be sufficiently adsorbed. If the treatment is carried out under a pressure condition exceeding ² , solid-liquid separation may occur due to excessive destruction of pectin.

In the present invention, the bell pepper drink is produced in this manner, but it is also possible to make appropriate adjustments to the above-mentioned production steps as long as the flavor of the bell pepper drink is not impaired according to the taste and the like of the texture. is there. For example, after the homogenization treatment, if there is a fibrous substance that gives a feeling of strangeness when contained in the mouth, a treatment for removing the fibrous substance may be added by a conventional method. In addition, the bell pepper drink produced by the above,
Additives generally used in beverages, such as various nutrients such as vitamins and sugars, may be added. This allows
Further, a pepper drink having a high nutritional value, an excellent nutritional balance, and a better flavor is produced.

By producing the bell pepper beverage according to the above-mentioned production method of the present invention, the green odor peculiar to the juice of bell pepper is reduced, and it becomes possible to produce the bell pepper beverage having a good flavor as a beverage. Further, the pepper drink obtained by the production method of the present invention is a drink to which β-carotene possessed by carrots and lycopene possessed by tomatoes are provided with an antioxidant function, and also has usefulness of physiological activity.

[0025]

EXAMPLES Examples of the present invention will be described below. In addition,
The amounts of addition used in the examples are all weight ratios of the additives in straight conversion to the juice of bell pepper. The pepper juice used as a raw material in the examples was obtained by washing peppers, crushing them, deactivating the enzymes by heating, and then squeezing them with a decanter, carrot puree, tomato puree. Was a product in which carrots or tomatoes were washed, then crushed and ground, and the obtained processed product was subjected to lining.

[0026]

Example 1 20% (weight ratio in terms of straight weight) of ginseng puree with respect to the juice of bell pepper was added to the juice of bell pepper and sufficiently stirred, and this mixture was then subjected to a high pressure homogenizer. Homogenization treatment was performed at a pressure of 50 kg / cm ² to obtain a pepper drink.

[0027]

[Example 2] Tomato puree in an amount of 15% (weight ratio in terms of straight line) with respect to the juice of bell pepper was added to the juice of bell pepper and sufficiently stirred, and then this mixture was subjected to high pressure homogenization. Homogenization treatment was performed at a pressure of 50 kg / cm ² to obtain a pepper drink.

[0028]

[Example 3] Ginseng puree was homogenized at a pressure of 70 kg / cm ² using a high-pressure homogenizer, and the obtained homogenized product of ginseng puree was 25% of the juice of bell pepper (straight conversion). (Weight ratio) was added and sufficiently stirred to obtain a bell pepper drink.

[0029]

[Example 4] Tomato puree was homogenized at a pressure of 70 kg / cm ² using a high-pressure homogenizer, and the resulting homogenized tomato puree product was 20% of the juice of bell pepper (straight conversion). (Weight ratio) was added and sufficiently stirred to obtain a bell pepper drink.

Table 1 shows the production conditions of the bell pepper beverage produced in each of the above examples. In addition, unless otherwise specified
The presence or absence of homogenization treatment by the high pressure homogenizer in Table 1,
It refers to the presence or absence of the homogenization treatment performed after adding the additive. In addition, the bell pepper beverage of the comparative example was produced under various conditions shown in Table 1. In addition, raw pepper squeezed juice,
The carrot puree and tomato puree used were the same as those in the above-mentioned examples. As the ginseng juice and the tomato juice, those produced by the same production method as the above pepper juice were used. As the spinach puree, one produced by the same production method as the carrot or tomato puree was used.

[0031]

[Table 1]

Among the obtained pepper drinks, solid-liquid separation occurred in the pepper drinks of Comparative Example 12 and Comparative Example 14.

<Evaluation of Manufacturing Method of the Present Invention> Sensory evaluation was performed on the bell pepper drinks obtained in the above-mentioned Examples and Comparative Examples. The method of evaluation was to have 100 male and female panelists each sample a pepper drink of each Example and Comparative Example, and compare each of the Comparative Pepper drinks with the Example pepper drink, and the flavor was excellent. I was asked to choose the one who is In addition, based on the results, it was tested whether or not the pepper drinks of Examples were excellent in flavor. Table 2 shows the results. In the table, * indicates a 0.1% risk factor,
* Indicates a risk rate of 5%, which indicates that the pepper drinks of Examples are significant in a good flavor evaluation, and − indicates:
No significant difference is shown.

[0034]

[Table 2]

Also, at the time of the tasting, comments were made regarding the flavor of the bell pepper drinks of each Example and Comparative Example. The results are summarized below. All of the bell pepper drinks obtained in the examples have no green odor peculiar to bell peppers, and have a sweet flavor such as the refreshing sourness and sweetness of bell peppers combined with a good flavor of fruity carrot, or have a fresh taste. It is a pepper drink having a favorable flavor, which is combined with the good flavor of tomato.

However, the bell pepper drink of the comparative example does not reduce the green odor peculiar to bell pepper at all, or even if it is reduced, it is not reduced to a sufficient level for drinking, or the green odor is sufficient for drinking. Even if it has been reduced to a minimum, the flavor suitable for drinking such as the refreshing sourness of bell pepper as a pepper drink is not felt, and regarding the flavor, solid-liquid separation occurs even if it is the same as in the above example, etc. Therefore, it is not preferable as a pepper drink.

As is clear from these results, according to the production method of the present invention, the green odor is reduced without impairing the refreshing sourness and sweetness of peppers suitable for beverages, and the flavor of beverages can be improved. It is possible to produce good pepper drinks.

[0038]

According to the present invention, when processing sweet peppers rich in carotenoid and vitamin C and having a high nutritive value into drinks, the flavor of bell peppers suitable for drinks is not impaired,
It is possible to reduce the blue odor that causes a resistance sensation for beverages, and it is possible to produce bell pepper beverages with a good flavor suitable for beverages.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hideki Sakamoto 47 Iguchi, 12 Izaguchi, Nishinasuno-cho, Nasu-gun, Tochigi Prefecture

Claims (6)

[Claims] 1. A method for producing a pepper drink, which comprises adding a liquefied product of carrot and / or a liquefied product of tomato to the juice of bell pepper and homogenizing the mixture. 2. The addition amount of ginseng liquefaction and / or tomato liquefaction to bell pepper juice is 10% to 1000% in terms of straight weight of ginseng liquefaction and straight conversion of tomato liquefaction. The method for producing a pepper drink according to claim 1, wherein the weight ratio is 10% to 1000%. 3. The method for producing a pepper drink according to claim 1, wherein the homogenizing treatment is performed using a high pressure homogenizer under a pressure condition of 10 to 300 kg / cm ² . 4. A method for producing a pepper drink, which comprises homogenizing a liquefied ginseng and / or a liquefied tomato and adding the liquefied ginseng to the juice of bell pepper. 5. The addition amount of the homogenized product of ginseng liquefaction and / or tomato liquefaction to pepper juice is 10% to 1000% in terms of straight weight ratio for the homogenized product of ginseng liquefaction. Yes, for homogenized tomato liquefaction products, the weight ratio is 10 in straight line conversion.
% -1000%, The manufacturing method of the bell pepper drink of Claim 4. 6. The method for producing a pepper drink according to claim 4, wherein the homogenizing treatment is performed using a high pressure homogenizer under a pressure condition of 10 to 300 kg / cm ² .