JPS5951988B2 - clear tomato mix drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a transparent Tora 1-Mix beverage, more specifically, a transparent tomato liquid obtained through a certain treatment, which has alkaline metal ions added thereto and, if necessary, other flavor components. This invention relates to a transparent tomato mix drink prepared by mixing.

Tomatoes contain many components belonging to vitamins, minerals, amino acids, organic acids, etc. Tomatoes are naturally juicy and have excellent processing suitability, so they can be obtained by squeezing the juice. Tomato juice is widely consumed as a health drink.

However, those who drink tomato juice for the first time often find it difficult to drink due to its unique red color and dull texture.

Conventionally, to modify the color and texture of tomato juice,
Treated with diatomaceous earth and activated carbon (JP-A-50-425
No. 6), and those obtained by ultrafiltration after treatment with a plant tissue disintegrating enzyme (Japanese Patent Application Laid-Open No. 57-8751) are available.

However, such conventional means have the following serious defects.

In other words, if a furnace material such as diatomaceous earth is used, there is a high risk that fine pieces of the furnace material will get mixed into the furnace liquid, and if activated carbon is used in combination, even the desirable components of the doumado juice will be lost. Tomato juice cannot be avoided by being adsorbed and removed, and since tomato juice is inherently perishable, treating it with plant tissue disintegrating enzymes requires a relatively long treatment time (Japanese Patent Application Laid-Open No.
0.5 to 1.0 hours in the example of Publication No. 7-8751)
This only promotes the cause of spoilage, and it takes a significant amount of time even if the product is treated with enzymes such as ultrafiltration.

On the other hand, in recent years, minerals, especially Na'', K1+, Ca
Alkaline metal ions such as 2+ and Mg2+ have attracted attention due to their relationship with the life activities of the human body (cell activity to tissue activity).
It has become clear that appropriate supplementation of these foods not only maintains health but also has a significant positive effect on recovery from fatigue and illness.

In view of various circumstances such as the structure, the present invention provides a new health drink that utilizes the desirable ingredients of Doumado in the most drinkable state and adds alkaline metal ions to it. The gist is that alkaline metal ions are added to a transparent tomato liquid obtained by gravity separating insoluble matter from tomato juice that has been heat-treated at 70°C or higher.

In order to utilize the desirable components inherent in tomatoes in the most drinkable form, it is necessary to modify the unique red color and dull texture of tomato juice obtained by squeezing tomatoes.

In order to do this, it is necessary to remove the pigment components (mainly carotenoids such as lycopene, which is a red pigment, and β-carotene, which is a yellow to orange pigment) that exist together with the fibers in tomato juice, and the dull feeling caused by the fibers. In the end, it is best to separate insoluble components such as fibers from tomato juice to obtain clear tomato liquid.

In the laboratory, if tomato juice obtained by squeezing the juice directly from tomatoes is filtered through filter paper, a transparent tomato liquid that is almost colorless can be obtained.

However, industrial expansion of such means poses major problems in terms of corruption and efficiency.

Tomato juice obtained by squeezing tomatoes is susceptible to spoilage.

Industrially, in order to prevent spoilage during the process of juicing tomatoes and after juicing, tomato juice that has been heat-treated at 70°C or higher is subjected to insoluble matter separation, and the heat treatment usually involves washing the tomatoes. However, the target is those that have been sorted, sorted, and crushed.
It is best to take several minutes after crushing the tomatoes relatively finely and before heating them to stimulate the powerful pectinase activity that is naturally present in tomatoes.

If tomato juice that has been heat-treated at 70°C or higher to promote pectinase activity is used for subsequent processing, it will be easier to obtain a transparent tomato liquid by the method described below, and the transparent tomato liquid will be treated with alkaline metal ions and if necessary. It is also possible to prevent the generation of secondary insoluble matter that may occur when heat sterilizing the final product to which other flavor components have been added in canning or in the expansion stage to preserve it.

In the present invention, insoluble matter is separated by specific gravity from tomato juice that has been heat-treated at 70° C. or higher.

Prior to the specific gravity separation, in order to remove coarse fibers from the tomato juice, it is advantageous to filter the tomato juice using a sifter, pulper, finisher, etc. If necessary, deaeration treatment or nitrogen gas treatment is performed before and after the specific gravity separation. It is also effective to perform substitution.

However, tomato juice obtained by mesh filtration still contains insoluble matter.

In this case, the insoluble matter is considered to be a complex consisting of fine fibers as the main component, in which pectin in a broad sense, proteins, lipids, and other carbohydrates are mixed together. will also be completely removed.

In gravity separation, centrifugation is usually used.

It is also possible to remove insoluble matter by applying a strong centrifugal force (for example, 100 OOG or more) to tomato juice, but in order to remove the above-mentioned compounds, the tomato juice to be treated must be vigorously stirred in turbulent flow. It is better to use centrifugal separation like this because it allows separation even with relatively low centrifugal force.

For example, a basket-shaped container is loaded with tomato juice for one treatment,
Insoluble matter can be separated from tomato juice by batch processing in which the basket-shaped container is rotated and a centrifugal force of about 2000 to 2500 G is applied.

In this way, alkaline metal ions are added to the transparent tomato liquid obtained by gravity separating the insoluble matter from the tomato juice that has been heat-treated at 70°C or higher, and if necessary, other flavor components are mixed to obtain a transparent tomato liquid. Get a mixed drink.

Alkaline metal ions include Na1+, K1+, C
a2+, Mg2+, etc., which are actually added to cholera in the form of chloride or organic acid salts, but the standard for addition is an amount in which the concentration of each ion approximates the concentration in sweat from the human body or the concentration in human blood. It is preferable that

In addition, other flavor components include transparent liquids of other vegetables and/or fruits (some of which are commercially available) obtained in almost the same way as the tomato juice treatment described above, essences of spices, etc. be.

The transparent tomato mix beverage according to the present invention is produced extremely efficiently without the risk of contamination with furnace materials or accompanying rotten odor.

Tomato juice does not have the characteristic red color or dull feeling, and it contains almost all of the vitamins, minerals, amino acids, organic acids, etc. that are naturally contained in tomatoes, and alkaline metal ions are added to them. It is an extremely mild new health drink, and even people who are not used to tomato juice can drink it without any hesitation.

Next, in order to make the structure of the present invention more concrete, examples will be given.

Example: Washed and sorted tomatoes (the variety is Nozomi, 100100)
O was crushed into relatively fine pieces, left to stand for 7 minutes, heated to a temperature of 70°C, and immediately cooled to 30°C.

Next, a pulper (2 mmφ) and a finisher (0
, 5 mmφ) and a sifter (80 meshes) to obtain tomato juice (juice extraction rate is approximately 70%).

This tomato juice was degassed to an absolute pressure of 150 mm K9) and subjected to specific gravity separation in batches to obtain a clear tomato liquid (yield: approximately 5
0%).

For specific gravity separation, load tomato juice into a basket-shaped container and
The rotation was performed at rotation/min x 20 minutes (2500G).

The resulting transparent tomato liquid was pale yellow and had a sugar content (saccharometer) of 4.
．． 5%, acid content (citric acid equivalent) 0.41%, pH 4.4
Met.

A commercially available clear apple juice prepared as follows was added to this clear tomato liquid 1001 to produce a transparent tomato mix drink.

That is, 1120 g of NaC and K were added to commercially available clear apple juice 101 in which 5 kg of fructose and 0 g of vitamin Cl were dissolved.
The mixture was prepared by gradually adding 50 g of Cl, 7 g of CaCl, and 23 g of MgCl dissolved in 51 parts of water with stirring.

The resulting clear tomato mix drink did not have the characteristic red color and sluggishness of tomato juice, was extremely filling, and was drinkable.

Claims (1)

[Claims] Transparent Tomics 1 to 7 are made by adding alkaline metal ions to transparent tomato liquid obtained by gravity separating insoluble matter from tomato juice heat-treated at 170°C or higher, and adding other flavor components if necessary. Beverage.