JPS5995871A - Transparent tomato mix drink - Google Patents

Abstract

PURPOSE:A novel mild healthy drink, prepared by adding alkaline metallic ions to a transparent liquid obtained by separating insoluble materials from a heat- treated tomato juice, without red color nor dull sense unique to the tomato juice, and containing vitamins and minerals, etc. intact therein. 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. Alkaline metallic ions, e.g. Na<+>, K<+>, Ca<2+> or Mg<2+>, etc. in the form of preferably a chloride, or organic acid salt in an amount to give the concentration in the sweat from the human body or concentration in blood are added to the resultant transparent tomato liquid, and another flavor component is if necessary mixed therewith to give the aimed drink. EFFECT:The drink can be accepted even by persons unifamiliar to the tomato juice without resistance.

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 drink made by adding alkaline metal ions to a transparent tomato liquid obtained through a certain treatment, and further adding other flavor components if necessary.

Tomatoes contain many components such as vitamins, minerals, amino acids, and organic acids, and are naturally succulent and have excellent processing suitability, so the tomato juice obtained by squeezing them is It 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), ultrap-filtered products after treating plant tissue with enzymes (Japanese Patent Application Laid-Open No. 57-8751), etc. are available.

However, such conventional means have the following serious defects. In other words, if a p-material such as diatomaceous earth is used, there is a high risk that fine pieces of the p-material will be mixed into the p-liquid, and if activated carbon is used in combination, even desirable components in tomato juice may be mixed into the p-liquid. Tomato juice cannot be avoided from being adsorbed and removed by plants, and since tomato juice is inherently perishable, treating it with plant tissue enzymes requires a relatively long treatment time (Japanese Patent Application Laid-Open No. 57-8751 In the example of the publication, the cause of spoilage is accelerated by 0.5 to 1.0 hours. It takes.

On the other hand, in recent years, minerals, especially Na1+, K1+, C
a) Alkaline metal ions such as Mg are attracting attention due to their relationship with the human body's vital activities (cell activity and tissue activity), and appropriate supplementation of these metal ions is important not only for maintaining health but also for recovering from fatigue and illness. It is becoming clear that there are positive effects.

The present invention aims to provide a new health drink in which alkaline metal ions are added to the desirable ingredients of tomatoes in the most drinkable state, in view of the circumstances such as sagging. The gist is that alkaline metal ions are added to a transparent tomato liquid obtained by gravity separating insoluble matter from tomato juice heat-treated at 70° C. or higher.

1゛71゛In order to utilize the desirable ingredients of Kiki in the most drinkable form, it is necessary to modify the unique red color and dull texture of the tomato juice obtained by squeezing the juice from tomatoes. be. To do this, we need 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 feeling of dullness caused by the fibers. In the end, it is best to obtain clear tomato liquid by separating the insoluble substances, such as fibers, from tomato juice.In the laboratory, juice is extracted from tomatoes. If you wash the tomato juice obtained by washing it with paper, you will get a transparent tomato liquid that is almost colorless. However, there are major problems in terms of corruption and efficiency if these methods are expanded to an industrial scale.

Tomato juice obtained by squeezing tomatoes is susceptible to spoilage. Industrially, in order to prevent spoilage during the process of squeezing tomatoes and after squeezing the juice, l.mado juice that has been heat-treated at 70°C or higher is subjected to insoluble matter separation. 7th
:'r, 1, 71, all 6't) i'/' L, no I
Tomatoes should be separated and crushed, but it is best to crush them relatively finely and then apply heat treatment to a cloth for several minutes to stimulate the powerful pectinase activity that is naturally present in tomatoes.

If tomato juice that has been heat-treated to promote pectinase activity and is heated to a temperature of 70°C or higher is to be subjected to subsequent processing, clear tomato liquid can be easily obtained by the method described below, and alkaline metal ions and optionally added to the transparent tomato liquid can be used. 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, 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 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 2000 to 2500 G8 degrees.

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 added to produce a transparent tomato mix. Get a drink. Alkaline metal ions include Na1+, K19-1Ca2+, Mg2+
These are actually added in the form of chlorides or organic acid salts, but the standard for the addition is an amount in which the concentration of each ion approximates the concentration in sweat from the human body or the concentration in the blood of the human body. is preferable. In addition, as other flavor components, transparent liquids of other vegetables and/or fruits (some of which are commercially available) obtained in substantially the same manner as the above-mentioned tomato juice processing, and spices such as varnish and sensu etc.

Transparent according to the present invention!・If you drink Madmix, there is no risk of contamination with tomato material or rotten odor, and it is produced extremely efficiently.Also, the tomato juice does not have the distinctive red color or dull feeling, and the tomato juice is naturally contained in tomatoes. vitamins, minerals,
It contains almost all of the components belonging to amino acids or organic acids, and has alkaline metal ions added to it.
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, 10100oh)
was crushed into relatively fine pieces, allowed to stand for 7 minutes, heated to a temperature of 70°C, and immediately cooled to 30°C.

Next, a pulper (2 Inrnψ) and a finisher
(0,5 ynynψ) and a sifter (80 min) to obtain tomato juice (juice extraction rate is approximately 70%).
)○ Degas this tomato juice to an absolute pressure of 1501nrsHg.
) and batch specific gravity separation to obtain clear tomato liquid lζ(
Yield is approximately 50 cm). For specific gravity separation, load tomato juice into a basket-shaped container and rotate at 1500 rpm for 20 minutes (2500G).
I did it. The resulting clear tomato liquid was pale yellow, had a sugar content (saccharimeter) of 4.5%, an acid content (citric acid equivalent) of 0.41, and a pH of 4.4.

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, 5 kg of fructose and 0.10 g of vitamins.
10 tons of commercially available clear apple juice dissolved in NaC112
0 g, KCl50 g, CaCl27 g and MgC
l23! The mixture was prepared by dissolving i' in 5 tons of water and gradually adding it while stirring.

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

Patent applicant: Dainippon Shigyo Co., Ltd. Agent: Hiroshi Yama, Patent Attorney -3'l

Claims (1)

[Claims] A transparent tomato made by adding alkaline metal ions to a transparent tomato liquid obtained by gravity separating insoluble matter from tomato juice heated at 1.70'C or higher, and adding other flavor components if necessary. mixed drinks.