JPS5995869A - Transparent tomato mix drink - Google Patents

Abstract

PURPOSE:A novel mild health drink prepared by pressing gaseous carbon dioxide and carbonated water in a transparent tomato liquid obtained by separating insoluble materials from a heat-treated tomato juice without the unique flavor nor color of the tomato, dull sense of the tomato liquid nor resistance to drinking. 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. Gaseous carbon dioxide or carbonated water, industrially and advantageously carbonated water, or both are pressed in the resultant transparent tomato liquid, and if necessary another flavor component is mixed therewith to give the aimed drink. EFFECT:Vitamins, mineral components, amino acids, organic acid components unique to the tomato are contained intact, and the resultant refreshing drink can be accepted even by persons unfamiliar to the tomato juice.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a transparent tomato mix beverage, more specifically,
This invention relates to a transparent tomato mix beverage made by pressurizing carbon dioxide gas and/or carbonated water into a transparent tomato liquid obtained through a certain treatment, and further adding 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.Tomatoes are naturally succulent and have excellent processing suitability, so they can be obtained by squeezing the juice. L. mud 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 flavor, color, and texture.

Conventionally, in order to improve the flavor of tomato juice, tomato juices that were fermented with lactic acid (Special Publication No. 39-25628), those with added amino acids (Special Publication No. 6507-1973), and those treated with vitamin E (Special Publication No. 45-6507) were used. JP-A No. 54-11266) and one containing dry yeast (JP-A No. 55-68279) have been proposed.

However, although these conventional means have some effect on 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), or treated with a plant tissue disintegrating enzyme and then subjected to ultrapolar filtration. Shidamono (Japanese Unexamined Patent Publication No. 57-8751) and the like have also been proposed. However, such conventional means affect the color and texture of tomato juice, but do not improve the flavor of l-mado juice, and in addition, have the following serious drawbacks. In other words, if a P material such as diatomaceous earth is used, the p
There is a high risk that minute pieces of the material will get mixed into the p-liquid.
If activated carbon is used in combination, it is inevitable that desirable components in tomato juice will be adsorbed and removed, and since tomato juice is inherently perishable, it is necessary to treat it with plant tissue disintegrating enzymes. is the processing time (relatively long time, 0.5 to 1.0 in the example of JP-A-57-8751)
The amount of time required for this process will only accelerate the cause of putrefaction, and even if ultra-polar enzyme treatment is applied to vermin, it will take a significant amount of time.

On the other hand, a method for producing carbonated tomato or vegetable juice has already been proposed (Japanese Unexamined Patent Publication No. 56-8676), which involves pressurizing carbonated water into liquefied tomatoes after removing fibers. It's a method. But 1. This conventional method is not necessarily understood to be aimed at clear tomato liquid;
Even if so, there is no disclosure at all about how to obtain clear tomato liquid industrially, which is one of the essential points in the construction of such an invention.

In view of the above-mentioned circumstances, the inventor of the present invention conducted extensive research to improve tomato juice and provide a new tomato mix drink. Carbon dioxide and/or carbon dioxide are added to the transparent tomato liquid obtained by gravity separation.
Alternatively, the inventors discovered that a transparent tomato mix drink can be obtained by compressing carbonated water and, if necessary, adding other flavor components, thereby completing the present invention.

・To modify the color and texture of tomato juice, 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; It is necessary to remove the dull feeling caused by the fibers, and in the end, it is best to separate the insoluble components represented by the fibers from the tomato juice to obtain a clear tomato liquid. If the tomato juice obtained by directly extracting the juice is filtered through a filter paper, a transparent tomato liquid that is almost colorless will be obtained. However, industrial expansion of such methods as they are has serious 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, it is best to take a few minutes after crushing relatively finely before heating 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 as a target for subsequent processing, it will be easier to obtain clear tomato juice by the means described below, and carbon dioxide and/or carbonated water will be added to the transparent tomato liquid. It is possible to effectively prevent the generation of secondary insoluble matter that may occur when press-fitting the final product.

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 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, 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 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, insoluble matter is separated from the 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 2000 to 2500 G. It can be done.

In this way, clear tomato carbon dioxide gas and/or carbonated water obtained by gravity separation of insoluble matter from tomato juice heat-treated at 70°C or above is injected, and if necessary, other flavor components are mixed to obtain a clear tomato mix. Get a drink. Clear tomato liquid cooled to around 5°C may be placed in a pressure vessel9, and carbon dioxide gas may be directly injected into this, but for industrial purposes, clear tomato liquid that has been sterilized in advance and cooled to around 20°C is prepared separately. Press the carbonated water (
If necessary, refined sugars and other flavor components are dissolved in the clear tomato liquid or in the purified cooling water used to produce carbonated water. Flavor components include various transparent fruit juices obtained in substantially the same manner as the tomato juice treatment described above, and the essence of spices. In the final product, the carbon dioxide capacity is 2. It only needs to be about 5 V%, and even at a gas pressure lower than that of commercially available carbonated drinks, the unique flavor components of tomatoes are canceled out, resulting in a refreshing health drink.

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, does not have the dull feeling of tomato juice, and has almost all of the vitamins, minerals, amino acids, and organic acids naturally contained in tomatoes.
It is a new, extremely mild and refreshing health drink in which the unique tomato flavor is canceled out by the combination of transparent tomato liquid and carbon dioxide (gas), and it is completely resistant to people who are not accustomed to tomato juice in the past. 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, 100
0 kg) was crushed relatively finely, left to stand for 8 minutes, and
After heating to a temperature of 0°C, it was immediately cooled to 30°C. Next, a pulper (2 tomoφ) and a finisher (
0. Tomato juice was obtained by passing a sifter (80 meshes) through a sifter (5 mmφ) in succession (juice extraction rate was approximately 70 meshes).

This tomato juice was degassed (absolute pressure: 150 mHg) and subjected to specific gravity separation in batches to obtain a clear tomato liquid (yield: approximately 50 mHg).
Section). For specific gravity separation, load tomato juice into a basket-shaped container,
The rotation was performed at 500 revolutions/minute for 20 minutes (2500G).

The resulting transparent l/mud liquid was pale yellow and had a sugar content (saccharimeter).
45%, acid content (citric acid equivalent) 0.37%, l)
It was H4.4.

To this clear tomato liquid, 3 tsp refined granny sugar and 0.03% lemon essence were added, and after instant sterilization at 98°C,
Immediately cool it to 20℃ and put the 50t into a pressure container.
50 tons of 4V% carbonated water was pressurized (mixed).

The resulting clear tomato mix drink had no flavor or color unique to tomatoes, nor the dull feeling of tomato juice, and was extremely mild and refreshing, and was completely drinkable.

Patent applicant: Dainippon Shigyo Co., Ltd. Agent: Hiroshi Yama, Patent Attorney 367-

Claims (1)

[Claims] 1. Carbon dioxide gas and/or carbonated water is pressurized into a transparent tomato liquid obtained by gravity separation of insoluble matter from tomato juice that has been heat-treated at 70°C or higher, and other flavor components are added if necessary. A clear tomato mix drink.