JPS5995868A - Transparent tomato mix drink - Google Patents

Abstract

PURPOSE:A novel mild drink prepared by incorporating a transparent tomato liquid obtained by separating insoluble materials from a heat-treated tomato juice with a transparent alcoholic drink, without the unique flavor nor color of the tomato, dull sense of the tomato juice nor further alcoholic smell. CONSTITUTION:A tomato juice heat-treated at 70 deg.C or above is preferably filtered through a net in a sifter or pulper, etc. and centrifuged by the specific gravity separation, etc. to remove insoluble materials. The resultant transparent tomato liquid is then incorporated with a transparent alcoholic drink, e.g. SAKE or foreign wine, and necessary another flavoring component is mixed therewith to give the aimed drink. EFFECT:Vitamins, mineral components, amino acids and organic acid components unique to the tomato are contained intact, and the aimed drink is easily drunk with the eliminated flavor unique to the tomato and alcoholic smell.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a transparent tomato mix beverage, more specifically,
The present invention relates to a transparent tomato mix drink made by mixing a transparent alcoholic beverage with a transparent tomato liquid obtained through a certain treatment, and further mixing other flavor components if necessary.

Tomatoes are rich in components such as vitamins and minerals, and also contain components such as amino acids and organic acids in a well-balanced manner. The resulting tomato juice is widely consumed as a health drink. However, people who drink L. Mado juice for the first time may find it somewhat resistant to drinking it due to its unique flavor, color, and texture.

Conventionally, in order to improve the flavor of tomato juice, tomato juice has been fermented with lactic acid (Special Publication No. 39-25628), added with amino acids (Special Publication No. 6507-1972), and treated with vitamin E (Special Publication No. 45-6507). JP-A No. 54-11266) and one containing dry yeast (JP-A No. 55-68279) have been proposed.

However, although these conventional means are somewhat effective in influencing the flavor of tomato juice, they are almost ineffective in modifying the color and texture of tomato juice.

Conventionally, in order to improve the color and texture of tomato juice, tomato juice was treated with diatomaceous earth and activated carbon (Japanese Patent Application Laid-Open No. 50-4256), and tomato juice was treated with an enzyme and then ultrafiltered (Japanese Patent Laid-Open No. 50-4256). 57-8751) etc. have also been proposed.

However, such conventional means affect the color and texture of tomato juice, but do not improve the flavor of tomato juice, and in addition, have the following serious drawbacks. That is,
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 liquid, but if activated carbon is used together, even the desirable components in the tomato juice will be adsorbed accordingly. Since tomato juice cannot be avoided and is sweet and easily spoiled, treating it with enzymes will only cause more rot. However, it is extremely time consuming.

In view of the conventional drawbacks such as sloping, the present inventor conducted intensive research to improve tomato juice and provide a new tomato mix drink, and as a result, the inventors determined that the insoluble matter was extracted from tomato juice heated at 70°C or higher. The inventors have discovered that it is sufficient to mix a transparent alcoholic beverage with the transparent tomato liquid obtained by separation and, if necessary, add other flavor components to produce a transparent tomato mixed drink, and have completed the present invention. .

In order to modify the color and texture of tomato juice, the pigment components present together with the fibers in tomato juice (mainly carotenoids such as lycopene, which is a red pigment, and β-carote, which is a yellow to orange pigment) and the fibers. It is necessary to eliminate the feeling of dullness caused by the quality of tomato juice, and in the end, it is best to separate insoluble components such as fibers from tomato juice to obtain a clear tomato liquid.

In the laboratory, if the tomato juice obtained by squeezing the juice from a tomato is filtered through 6 yp 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 highly perishable. Industrially, in order to prevent spoilage during the process of squeezing tomatoes and after squeezing the juice, tomato juice heated at 70° C. or higher is preferably subjected to insoluble matter separation. In this way, in order to preserve the final product obtained by adding an alcoholic beverage to the clear tomato liquid obtained by the method described below, secondary insoluble matter that may be generated when heat sterilizing in preparation for canning or expansion can be avoided. can also be prevented from occurring.

In the present invention, insoluble matter is separated by specific gravity from the soup stock that is heated at 70'C or higher. Prior to the specific gravity separation, in order to remove coarse fibers from the tomato juice in advance, it is advantageous to pass the tomato juice through a sifter, paruno or finisoshi 1-4, and if necessary, the specific gravity separation It is also effective to perform deaeration treatment or nitrogen gas replacement before and after step 1. 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, together with pectin in a broad sense, protein, lipid, and their low carbohydrates. will also be completely removed.

In specific 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 the tomato juice, but in order to remove the above-mentioned compounds, the tomato juice to be treated must be vigorously stirred with turbulent flow. It is better to perform centrifugal separation in such a way that this does not occur because separation can be performed even with relatively low centrifugal force. For example, insoluble matter can be separated from tomato juice by batch processing in which a basket-shaped container is loaded with tomato juice for one treatment, and the basket-shaped container is rotated to apply a centrifugal force of about 2,000 to 2,500 G. In Steps 1 to 1, a clear alcoholic beverage is mixed with the clear 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 added to make the clear tomato liquid clear. Get a tomato mix drink.

As the transparent alcoholic beverage, various types of commercially available Japanese alcoholic beverages and Western alcoholic beverages can be used, and the blending amount is arbitrary.As other flavor components, various transparent fruits obtained in almost the same manner as the tomatoes mentioned above can be used. There are liquids and essences of spices.

However, it is not preferable to use ethyl alcohol itself instead of alcoholic beverages because ethyl alcohol has a strong pungent flavor.

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. It does not have the distinctive red color of tomatoes, nor does it have the dull feeling of tomato juice, and contains almost all of the vitamins, minerals, amino acids, and organic acids that are naturally contained in tomatoes, making it a clear tomato liquid and clear alcoholic beverage. E is a new, extremely mild and harmonious beverage that cancels out the unique tomato flavor and alcohol smell, making it a great drink for people who are not used to traditional mud juices or alcoholic beverages. It can be drunk without any resistance.

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

・Example: Washed and sorted tomatoes (variety: Early Daruma, 10010)
0O was crushed, left to stand for 5 minutes, heated to a temperature of 70°C, and immediately cooled to 30°C. Next, pulper (2mm
ψ) and a finisher (0,5; nm ψ) to obtain tomato juice (juice extraction rate is approximately 80%). This tomato juice was degassed (absolute pressure 150yu+Hg) and subjected to specific gravity separation in batches to obtain a clear tomato liquid (yield: approximately 50%).
. For specific gravity separation, load tomato juice into a basket-shaped container and
The rotation was performed at 0 rotations/minute for 20 minutes (2500G). The resulting transparent tomato liquid was pale yellow and had a sugar content (saccharimeter) of 4.
2%, acid content (citric acid equivalent): 035, and pH 4.4. A clear tomato mix drink was produced using this clear tomato liquid according to the formulations shown in Table 1 below.

All of the products in Table 1 were extremely mild, without the unique tomato flavor and color, without the dull feeling of tomato juice, and with no alcohol odor, and were completely drinkable.

Patent applicant: Dainippon Shigyo Co., Ltd. Agent: Hiroshi Yama, Patent Attorney 36

Claims (1)

[Claims] 1. A transparent tomato made by mixing a transparent alcoholic beverage with a transparent tomato liquid obtained by gravity separation of insoluble matter from tomato juice heated at 70°C or higher, and further adding other flavor components if necessary. mixed drinks.