TW201503829A - Method of improving after-taste of vegetable and fruits juice, method of improving after-taste of food and drink product, and food or drink product - Google Patents

Abstract

A method of improving after-taste of vegetable and fruits juice which includes reducing the content of guanylic acid by phosphatase treatment.

Description

Method for improving aftertaste of vegetable and fruit juice, method for improving aftertaste of food and beverage, and food and beverage Field of invention

The present invention relates to a method for extracting juice from fruits and vegetables such as vegetables and fruits, a method for improving the aftertaste, a method for producing a food or beverage by the improvement method, and a food or drink produced by the improvement method.

The present application claims priority based on Japanese Patent Application No. 2013-114555, filed on May 30, 2013 in Japan, the content of which is incorporated herein.

Background of the invention

A vegetable juice made of tomato juice and a mixed juice of vegetable juice (vegetable juice) and fruit juice (fruit squeezed juice) are beverages that can easily ingest vegetables and fruit nutrients, especially for consumers with healthy orientation. . These beverages contain an insoluble solid component of vegetables and fruits as raw materials, or have a strong taste characteristic of vegetables, so that the aftertaste is likely to remain. In particular, tomato juice, tomato, vegetable juice or mixed juice with a high ratio, there are still people who feel that the taste of tomato is strong in the mouth after drinking. Difficult to enter the throat.

The characteristic taste of tomato (hereinafter also referred to as the taste of tomato) is mainly due to the taste caused by glutamic acid and aspartic acid, and it has been reported that in order to reproduce the taste like tomato, it is necessary to Both glutamic acid and aspartic acid are contained in an appropriate ratio (for example, refer to Non-Patent Documents 1 and 2). In addition, it has been reported that the effect of guanylic acid and glutamic acid will enhance the umami taste, and heating the tomato-based vegetables will increase the guanylic acid content and make the umami taste stronger (for example, refer to the non-patent literature). 3).

On the other hand, 5'-ribonucleotides such as guanylic acid are inherently tasteable, and one is known to be retained by inhibiting the loss due to decomposition of 5'-ribonucleotides. A method of enhancing the umami taste in foods and drinks. For example, Patent Document 1 discloses a method of heating a water-based food material to a food temperature of 95° C. or higher, adding a raw material having phosphatase activity, and maintaining a phosphatase activity for deactivation. With this time, the decomposition of the 5'-ribonucleotides caused by the phosphatase derived from the raw material is suppressed, and the umami taste of foods and drinks is prevented from being lowered.

Advanced technical literature Patent literature

Patent Document 1: Japanese Laid-Open Patent Publication No. 2008-154554

Non-patent literature

Non-licensed document 1: Fujia Shinya, "3.4 The taste of food", Yamano Shinsei et al. (eds.) "Delicious Science", issued by Asakura Bookstore, 1994, pp. 76-77.

Non-licensed literature 2: Fujia Shinya, "Sweet Research 1 ~ Freshness in Food The role of ~", "Medical advancement", the publication of medical and dental drugs, 1999, Vol. 190, No. 13, pp. 1091~1094.

Unlicensed Document 3: Shoki Shoki, "The production of guanylic acid with the heating of vegetables", "The Japanese Society for the Treatment of Chemistry", issued by the Japan Association of Science and Technology, 2012, Vol. 45, No. 5, No. 346 ~351 pages.

Summary of invention

The object of the present invention is to provide juices for fruits and vegetables such as vegetable juices and fruit juices, without impairing the taste of the unique vegetables (i.e., the unique taste of the vegetables) and the taste of the fruits (i.e., the unique taste of the fruits). A method of improving the freshness of the aftertaste, a method of producing a food or drink by the improvement method, and a food or drink produced by the improvement method.

In order to solve the above problems, the inventors of the present invention have found that the umami flavor is one of the causes of poor aftertaste in the case of vegetable juice and fruit juice, so that the aftertaste can be refreshed by lowering the umami taste. Furthermore, it has been found that by reducing the guanylic acid content in the juice of the vegetable and fruit juice by phosphatase treatment, the taste of the vegetable (that is, the characteristic taste of the vegetable) and the taste of the fruit which are originally possessed by the juice of the vegetable and fruit juice can be prevented. Under the characteristic taste of the fruit, the aftertaste is improved and fresher, and the present invention is completed.

That is, the present invention provides a method for improving the aftertaste of a juice extract of a vegetable and a fruit, characterized in that the guanylate content is lowered by phosphating the juice of the vegetable and fruit juice.

In the method for improving the aftertaste of the juice extracting juice, it is preferred to reduce the guanylic acid content to less than 2/3 before the phosphatase treatment by phosphatase treatment.

Further, in the method for improving the aftertaste of the juice extract of the vegetable and fruit juice, the guanylate content of the juice extracted by the phosphatase treatment is preferably 1/300 or less of the glutamic acid content, and the guanylate of the juice extracted by the phosphatase treatment The concentration should be 0~15μg/g.

Further, in the method for improving the aftertaste of the juice extracting juice, the glutamic acid concentration of the vegetable juice extracting juice is preferably from 100 to 6000 μg/g.

Further, the juice extract of the vegetable and fruit is preferably vegetable juice, fruit juice, or a mixture thereof, and preferably contains tomato juice.

The present invention also provides a method for producing a food or drink, characterized in that the food or drink comprises a juice extracted from the fruits and vegetables obtained by the method for improving the aftertaste of the vegetable juice extract.

In the method for producing a food or drink, the guanylic acid content in the food or drink prepared is preferably 1/300 or less of the glutamic acid content.

The present invention further provides a food or drink characterized in that the vegetable and fruit juice is used as a raw material, and the guanylic acid content is 1/300 or less of the glutamic acid content.

In the above food and beverage, the juice extract of the vegetables and fruits preferably contains tomato juice, and is preferably a tomato-containing beverage.

Further, in the food or drink, the content of the component derived from the juice of the vegetable and fruit in the raw material is preferably from 5 to 100% by mass, and the concentration of the guanylic acid in the food or drink is preferably from 0 to 6 μg/g.

Further, in the food or drink, the content of the component derived from the tomato juice in the raw material is preferably 80 to 100% by mass, and the guanylic acid in the food or drink is concentrated. The degree is preferably 0~13μg/g.

That is, the present invention relates to the following.

[1] A method for improving the aftertaste of a juice extract of a vegetable and a fruit, characterized in that the guanylate content is lowered by phosphating the juice of the vegetable and fruit juice.

[2] The method for improving the aftertaste of the juice extract of fruits and vegetables according to [1], which is treated by phosphatase to reduce the guanylic acid content to less than 2/3 before the phosphatase treatment.

[3] The method for improving the aftertaste of the juice of the vegetable and fruit juice according to [1], wherein the guanylate content of the juice extracted by the phosphatase treatment is less than 1/300 of the glutamic acid content.

[4] The method for improving the aftertaste of the juice extract of the vegetable and fruit juice according to [1], wherein the guanylate concentration of the juice extracted from the phytase after the phosphatase treatment is 0-15 μg/g.

[5] The method for improving the aftertaste of the juice of the vegetable and fruit juice according to [1], wherein the concentration of the glutamic acid in the juice extract of the vegetable and fruit is 100 to 6000 μg/g.

[6] The method for improving the aftertaste of the juice extract of the vegetable and fruit juice according to any one of [1] to [5] wherein the juice extract is a vegetable juice, a fruit juice, or a mixture thereof.

[7] The method for improving the aftertaste of the juice extract of the vegetable and fruit juice according to any one of [1] to [5] wherein the vegetable juice extract juice comprises tomato juice.

[8] A method for producing a food or drink, which comprises the step of extracting the juice of the vegetable and fruit obtained by the method for improving the aftertaste of the juice of the vegetable and fruit juice according to any one of [1] to [7].

[9] The method for producing a food or drink according to [8], wherein the guanylic acid content in the food or beverage obtained is 1/300 or less of the glutamic acid content.

[10] A food or drink characterized in that the vegetable and fruit juice is used as a raw material, and the guanylic acid content is 1/300 or less of the glutamic acid content.

[11] The food or drink according to [10], wherein the aforementioned vegetable and fruit juice extract comprises tomato juice.

[12] The food or drink according to [10] or [11], wherein the component derived from the juice of the vegetable and fruit is contained in the raw material in a proportion of 5 to 100% by mass, and the guanylate concentration is 0 to 6 μg/g.

[13] The food or drink according to [11], wherein the component derived from the tomato juice accounts for 80 to 100% by mass of the raw material, and the guanylic acid concentration is 0 to 13 μg/g.

[14] The food or drink according to any one of [11] to [13] which is a tomato-containing beverage.

According to the present invention, it is possible to improve the aftertaste after the taste of the vegetable derived from the raw material (that is, the taste characteristic of the vegetable) and the taste of the fruit (that is, the taste characteristic of the fruit). Fresh fruit and vegetable juice squeezed. Further, by using the juice extracted from the fruits and vegetables as a raw material, it is possible to provide a food or drink having a more refreshing aftertaste.

Fig. 1 is a chromatogram showing the HPLC of the test sample and the control sample in Example 1.

Fig. 2 is a graph showing the results of calculating the guanylic acid content in the tomato juice after the enzyme reaction for the samples of different enzyme amounts and reaction temperatures in Example 2.

Form for implementing the invention

Method for improving the aftertaste of juice and juice of the present invention (hereinafter, The "aftertaste improving method of the present invention" is a method for improving the aftertaste of the juice of the vegetable and fruit juice by phosphating the fruit and vegetable juice to reduce the guanylic acid content.

One aspect of the method for improving the aftertaste of the juice extract of the vegetable and fruit of the present invention comprises: adding a phosphatase to the juice extract of the vegetable and fruit; and incubating the phosphatase at a temperature at which the phosphatase exhibits activity, so that the bird in the juice of the vegetable and fruit is squeezed The content of glycosides is reduced.

Another aspect of the method for improving the aftertaste of the juice extract of the vegetable and fruit of the present invention comprises: adding a phosphatase to the juice extracted from the vegetable and fruit; and incubating the juice of the vegetable and fruit at a temperature at which the phosphatase exhibits activity; and, by the phosphatase The activation is such that the guanylic acid content in the juice extract of the aforementioned vegetable is reduced.

The following are the first cases discovered by the inventors: in the case of vegetable juices and fruit juices, umami is a cause of poor aftertaste (strength of taste residue), especially when mixed with vegetable juices and vegetables. Beverages such as juice and fruit juice are derived from the umami taste of vegetables and fruits, and the residualness (that is, the savory flavor of vegetables and fruits that remain in the mouth after ingesting the above-mentioned beverages) is strong and difficult to enter. The throat; and, by reducing the umami taste in the beverage, can be made without detracting from the taste of the vegetable (i.e., the taste characteristic of the vegetable) and the taste of the fruit (i.e., the taste characteristic of the fruit). The aftertaste of the juice of the fruits and vegetables is refreshing. From this point of view, it has not been reported so far that the functionality of the aftertaste is improved by lowering the umami taste in the aforementioned beverage.

In addition, the "aftertaste" in the present invention refers to the taste characteristic of the juice and juice which is left in the mouth after the juice is squeezed from the fruits and vegetables, and means that the taste assessment group feels disgusted (or feels dislike); Means ingestion After the juice is squeezed from the fruits and vegetables, not only the other good flavors disappear, but also the unique taste of the fruits and vegetables.

In another aspect, "poor aftertaste" means, for example, a food or drink containing the juice of the vegetable and fruit juice of the present invention, wherein the catechin content in the food or drink is greater than 1/300 of the glutamic acid content. In addition, "aftertaste is refreshing" means that the taste of the vegetables and fruit juices remaining in the mouth after the ingestion of the juice of the fruits and vegetables is weakened.

In another aspect, the "aftertaste refreshing" refers to, for example, a food or drink containing the juice of the vegetable and fruit juice of the present invention, wherein the guanylic acid content in the food or drink is 1/300 or less of the glutamic acid content.

The term "improvement of aftertaste" refers to a reduction in the taste characteristic of the juice extracted from the vegetables and fruits remaining in the mouth after the juice is extracted.

In another aspect, the "aftertaste improvement" means that the guanylic acid content in the food or drink is adjusted to 1/300 or less of the glutamic acid content in the food or drink containing the juice of the vegetable and fruit juice of the present invention.

The method for improving the aftertaste of the present invention (that is, the method for reducing the intensity of the residual taste in the mouth after ingesting the juice of the vegetable and fruit juice) is to reduce the guanylic acid content by the phosphatase treatment described later in order to lower the umami taste of the juice extracted from the vegetable and fruit juice. method. Guanylate is broken down into odorless guanosine by phosphatase treatment. That is, guanylic acid is more likely to be reduced in content by decomposition than glutamic acid which is the main cause of umami taste. In particular, in the case of tomato, glutamic acid is an important component of the taste of tomato. Although the glutamic acid content of tomato juice is lowered, it is expected to improve the aftertaste, but it will damage the taste like tomato, so it has the function. The reduction in sexuality. In this regard, the method for improving the aftertaste of the present invention does not detract from the taste of the tomato because it does not lower the glutamic acid content of the juice of the vegetable and fruit juice. Improve the aftertaste of tomato juice.

The vegetable and fruit juice to be used in the method for improving the aftertaste of the present invention may be vegetable juice or fruit juice. In addition, it can be used for extracting juice from one type of vegetable or fruit, or a mixture of two or more kinds of fruits and vegetables.

Examples of the vegetables of the vegetable juice raw materials include eggplant vegetables such as tomatoes, eggplants, peppers, green peppers, and potatoes; caraway vegetables such as carrots, celery, tomorrow leaves, and coriander; cabbage, purple cabbage, and cabbage (Petitvert). Chinese cabbage, Qingjiang, radish, kale, watercress, leeks, broccoli, cauliflower, turnip, wasabi, mustard, etc.; vegetables such as spinach, beet, etc.; lettuce, chrysanthemum, lettuce, burdock, Chrysanthemum and other Compositae vegetables; onion, garlic, onion and other liliaceae vegetables; pumpkin, cucumber, bitter gourd and other melon vegetables; green beans, peas, broad beans, edamame and other legume vegetables; jute, asparagus, ginger, sweet potato, purple芋, perilla, red perilla, jade and so on. Also, nuts such as chestnuts, walnuts, peanuts, and cashews are also vegetables.

As the raw material of the fruit juice, it can be citrus such as lemon, orange, navel orange, grapefruit, orange, lime, tangerine, grapefruit, Taiwan lemon, barrel citrus; apple, plum, peach, cherry, apricot, plum, Dried fruit plum, kumgar fruit, pear, pear, quince, strawberry, raspberry, blackberry, black currant, cranberry, blueberry, cantaloupe, watermelon, kiwi, pomegranate, grape, banana, guava, west india Cherry, pineapple, mango, passion fruit, lychee, etc.

The vegetable and fruit juice to be used in the method for improving the aftertaste of the present invention is preferably a juice containing vegetables or fruits containing a large amount of glutamic acid, and is a juice of vegetables or fruits containing a glutamic acid content and a guanylic acid content. Better.

In view of achieving a more remarkable aftertaste improving effect, it is provided for the present invention. The vegetable juice extracting method of the aftertaste improving method is preferably a glutamic acid concentration of 100 μg/g (100 ppm) or more, and more preferably 100 to 6000 μg/g.

In another aspect of the method for improving the aftertaste of the embodiment of the present invention, in order to increase the concentration of glutamic acid in the juice of the vegetable and fruit juice to be used in the method for improving the aftertaste of the present invention, glutamic acid may be additionally added.

In another aspect of the method for improving the aftertaste of the embodiment of the present invention, the concentration of glutamic acid in the juice extracted from the vegetable and fruit juice for the method of improving the aftertaste of the present invention is derived from the concentration of glutamic acid in the juice of the vegetable and fruit juice, and is not externally Additional glutamic acid is added.

Vegetables such as tomatoes, maize, onions, radishes, edamame, cauliflower, cabbage, pumpkin, Chinese cabbage, broccoli, and spinach can be mentioned as vegetables having a large glutamic acid content. Among them, since the glutamic acid content and the guanylic acid content are both large, and the effects of the present invention can be most effectively exerted, the juice extracted from the fruits and vegetables to be used in the method for improving the aftertaste of the present invention is preferably tomato juice or two or more kinds including tomato juice. A mixture of juices of fruits and vegetables, for example, a mixture of 40 or less juices of vegetables and fruits. a mixture of two or more kinds of vegetable juices containing tomato juice, which may be a mixture of one or more vegetable juices other than tomato juice and tomato, that is, a mixture of at least one vegetable juice other than tomato juice and tomato; a mixture of tomato juice and one or more kinds of fruit juice, that is, a mixture of tomato juice and at least one kind of fruit juice; and one or more kinds of vegetable juices and one or two kinds other than tomato juice and tomato A mixture of the above fruit juices, that is, a mixture of at least one vegetable juice other than tomato juice and tomato and at least one fruit juice.

The juice extracted from fruits and vegetables can be prepared by juicing the raw materials of fruits and vegetables by a general method. The juicer can be combined with a beater, a screw press, a mill, Decanters, uniaxial or biaxial (same direction or different direction rotary type) extruders are generally used in the field of food and beverage for juicing or oil extracting juicers. The juice can also be carried out under an inert gas atmosphere such as nitrogen.

Fruits and vegetables should also be chopped or crushed to the appropriate size before juicing. For chopping, etc., it is possible to use a chopping machine, a cutting machine, a slicing machine, a hammer crusher, etc., which are generally used for chopping or crushing vegetables and fruits. In addition, fruits and vegetables or their chopped materials should also be heat treated before the juice is extracted to activate the enzymes derived from fruits and vegetables. The heat treatment temperature is preferably, for example, 50 to 100 ° C, and the heat treatment time is preferably, for example, 1 minute to 10 minutes.

Since the enzyme derived from the fruits and vegetables can be deactivated by heat treatment, the juice extracted by insoluble solid components such as pectin can be obtained by juicing. On the other hand, if the juice, the chopped material, or the like is directly juiced without heat treatment, the juice having a small amount of insoluble solid content can be obtained.

The juice extracted from the phosphatase treatment can be a squeezed juice obtained by juicing (the juice is not subjected to any treatment, that is, the treatment without dilution, concentration, insoluble solid component removal treatment, addition of additives, etc.) a juice), which may be a liquid in which the juice is concentrated (ie, concentrated juice), or a liquid in which the concentrated juice is diluted (ie, a juice is also squeezed), and, in contrast, an insoluble solid component may be used. The liquid of various treatments such as treatment is removed.

The concentration treatment of the squeezing juice can be carried out by a general method using a concentrator generally used such as a vacuum concentrator, a stirring membrane concentrator, or a plate concentrator. For concentration, for example, the concentrated juice is concentrated and concentrated to 1.5 to 13 times with respect to the juice before concentration, and the water is reduced and concentrated to 1.5 to 6 times. Moreover, the insoluble solid component removal treatment can be treated by telecentricity The solid-liquid separation treatment such as separation, diatomaceous earth filtration, and membrane separation is carried out.

Further, various additives may be appropriately added to the juice extracted from the fruits and vegetables before being supplied to the phosphatase treatment. The additive is an additive which is generally added to foods and drinks (that is, an additive which can be allowed as a food or drink), such as a salt, a sweetener, a sour agent, a spice, a coloring agent, a pH adjuster, an antioxidant, and the like.

Sweeteners include sugar, glucose, glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, glucose fructose liquid sugar mixed with sugar, fructose glucose liquid sugar mixed with sugar, high fructose liquid sugar mixed with sugar, and maltose Such as sugars; erythritol, glutinous sugar, sorbitol and other sugar alcohol; aspartame, acesulfame lactone, sucralose, stevia and other high-sensitivity sweeteners.

The acidulant may, for example, be citric acid, malic acid, lactic acid or tartaric acid.

The antioxidant may, for example, be L-ascorbic acid or catechin.

The addition amount of the additive is preferably 0.01 to 5% by mass based on the total mass of the juice extracted from the vegetable and fruit.

Another aspect of the method for improving the aftertaste of an embodiment of the present invention is a method comprising: adding a phosphatase to a juice extract of a vegetable or fruit; and incubating the juice of the vegetable and fruit at a temperature at which the phosphatase exhibits activity, and pressing the vegetable and fruit. The guanylate content in the juice is reduced; and the method may include: extracting the juice from the juice to prepare the juice; and may further comprise: before the juice is incubated, in the juice Addition can be added as an additive to food and beverage.

Moreover, the juice can be prepared by extracting the juice and the juice, and the method comprises: chopping or crushing the vegetable and the fruit into a desired size before preparing the juice, and the method further comprises: preparing the squeeze The juice heats the aforementioned fruits and vegetables.

Moreover, in another aspect of the method for improving the aftertaste, the method may include: concentrating the squeezed juice before the juice pressing of the vegetable and fruit juice is incubated; and may further comprise: removing the insoluble solid component from the squeezed juice.

For example, the juice extracted from the phosphatase treatment may be a commercially available vegetable juice or mixed juice, a vegetable paste, or the like, or may be a commercially available solution in which the paste is diluted.

The phosphatase treatment is carried out by adding phosphatase to the juice extract of the vegetable and fruit, and incubating the juice of the vegetable and fruit at a temperature at which the phosphatase exhibits phosphatase activity.

Further, the term "insulation" in the present invention means that the juice of the vegetable and fruit to which the phosphatase is added is incubated at a fixed temperature for a fixed period of time to allow the enzyme to react. For example, the temperature may be 4 to 80 ° C, and the aforementioned time may be 30 seconds to 200 hours.

The guanylate in the juice is decomposed by the enzyme reaction.

In another aspect of the phosphatase treatment of the present invention, the treatment may be carried out by adding a phosphatase to the sap of the vegetable and fruit juice, and incubating the juice of the vegetable and fruit at a temperature at which the phosphatase exhibits activity; and the phosphatase by the phosphatase The activation reduces the guanylic acid content in the juice extract of the aforementioned fruits and vegetables.

The phosphatase to be used may be an enzyme having a hydrolyzable phosphate bond activity and a guanylate-based enzyme, and an acid phosphatase is preferred. The pH of the juice extracted from fruits and vegetables (20 ° C) is preferably, for example, 3.5 to 6.5, and more preferably 4.0 to 5.0.

Further, the pH value referred to herein is not particularly limited, that is, it is defined by a value at 20 °C. That is, even if the pH value outside the specifications specified in this specification is modified to the pH at 20 ° C, it is specified in this specification. The pH value of Fan Yi is then within the scope of the present invention.

Commercially available phosphatases can be used for these phosphatases. The phosphatase-treated enzyme reaction time can be appropriately adjusted by considering the guanylic acid content in the juice, the type of phosphatase used, and the reaction temperature. For example, acid phosphatase is added to the juice of the vegetable and fruit juice, and the reaction is carried out at 4 to 80 ° C for 30 seconds or more, for example, 30 seconds to 3 hours (that is, heat preservation), whereby the guanylate in the juice can be decomposed. The acid phosphatase is preferably added in an amount relative to the total capacity of the juice extracted from the fruits and vegetables so that the final concentration may be 0.001 to 1.0% (mass/capacity) and the acid phosphatase is added to the juice extracted from the fruits and vegetables. The time of the aforementioned heat retention is, for example, preferably 200 hours or less.

The juice extracted from fruits and vegetables is treated with phosphatase, the lower the guanylic acid content and the lower the umami taste, and the aftertaste is refreshed. In order to fully obtain the aftertaste improving effect, it is preferred that the guanylate content in the juice extract of the vegetable and fruit is reduced to 2/3 or less by the phosphatase before the phosphatase treatment, and it is preferable to reduce it to 1/2 or less. It is better to reduce it to 1/4 or less.

In another aspect of the method for improving the aftertaste of the embodiment of the present invention, the physicochemical juice is substantially free of guanylic acid by phosphatase treatment of the juice extracted from the fruits and vegetables.

In addition, the term "substantially not contained" as used herein means that it cannot be detected in the method for measuring the guanylic acid content described later. More specifically, it is preferred that the total mass of the juice extracted with respect to the fruits and vegetables is 0.1 ppm or less.

Guanosine can increase the umami taste by multiplying it with glutamic acid. From this point of view, the guanylate content in the physalis-treated juices (hereinafter, also referred to as "enzyme-treated juices") is preferably bran. The content of the amine acid is 1/300 or less, preferably 1/400 or less, more preferably 1/800 or less.

Although the guanylic acid content in the juice-treated juice is different depending on the guanylic acid content in the juice before the phosphatase treatment, for example, the concentration of guanylate in the juice-treated juice is preferably relative to The quality of the juice treated by the enzyme is 0-15 μg/g, preferably 0-13 μg/g, more preferably 0-6 μg/g. Further, the "0 μg/g" is not only completely free of guanylic acid, but also contains a guanylate concentration of the juice which is lower than the measurement limit value.

One aspect of the present invention is a guanylic acid content of 1 to 100 μg/g in the juice extracted before phosphatase treatment.

Further, in another aspect of the present invention, the guanylic acid content in the juice extracted before the phosphatase treatment is 1/250 or more and 1/60 or less of the glutamic acid content in the juice extracted before the phosphatase treatment.

The enzyme-treated juice can be used directly as a beverage or as a raw material for food and beverage. By using the phosphatase-treated fruit and vegetable juice as a raw material, it is possible to produce a food or drink having a finer aftertaste than a conventional food or beverage made from vegetable juice or fruit juice. The food or drink (that is, the food or drink containing the juice extracted from the fruits and vegetables by the method for improving the aftertaste) is not particularly limited, and is preferably various beverages, jelly, jelly, jam, snow cream, and the like.

Food and beverage products can be blended with enzyme-treated juices, such as squeezed juice, carbonated water, various alcoholic beverages, vitamins, minerals, sweeteners, sour agents, spices, which are not subjected to phosphatase treatment. A coloring agent, a pH adjuster, an antioxidant, a coagulant, a thickener, a preservative, an emulsifier, or the like may be allowed to be added as an additive to foods and drinks. Sweetener, acid As the taste agent and the antioxidant, the above-mentioned sweetener, sour agent, and antioxidant can be used. Further, the coagulant may be cold weather, lotus root starch, gelatin, or arrowroot powder. The thickener may be a thickening polysaccharide such as indigestible dextrin, red algae gel, pectin, and flea car glue. The preservative may be sodium benzoate or the like. The emulsifier may be saponin, sucrose fatty acid ester or the like.

For example, when manufacturing a beverage or jelly, jelly, or jam containing more than two kinds of fruits and vegetables, the mixture may be treated with the aftertaste improving method of the present invention after mixing all the fruits and vegetables, and the mixture is treated as desired. Each of the prepared enzyme-treated juices is added with various additives which are allowed to be used as foods and drinks, and each of the fruits and vegetables can be separately treated by the aftertaste improving method of the present invention, and the respective enzymes prepared by the mixture are mixed and treated. The juice is squeezed and added as an additive to the food and drink as desired. Further, the juice extract of vegetables and fruits having a large guanylic acid content such as tomato is obtained by using the enzyme-treated juice obtained by the method of improving the aftertaste of the present invention as a raw material, and the juice of the vegetable and fruit having a small guanylic acid content is It is directly used as a raw material without being treated by the aftertaste improving method of the present invention, and may be mixed with various additives which are allowed to be used as foods and drinks.

According to one embodiment of the present invention, there is provided a method for producing a food and drink product for extracting juice from fruits and vegetables by using a method for improving the aftertaste, comprising: improving the aftertaste of the pressed juice of the vegetable and fruit, and extracting the juice from the aforementioned aftertaste improving treatment; Add as an additive to the food and drink as you wish.

According to another aspect of the present invention, in another aspect of the method for producing a food or drink comprising a juice extract obtained by using an aftertaste improving method, the method comprises: mixing all the juices of a plurality of fruits and vegetables; and mixing the juices into the juice mixture; The aftertaste improving treatment is carried out; and the additive which is allowed to be used as a food or drink is added as needed in the squeezed juice which has been subjected to the aftertaste improving treatment.

According to another aspect of the present invention, in another aspect of the method for producing a food or drink comprising a juice extract obtained by using a method for improving the aftertaste, the method further comprises: separately improving the aftertaste of each of the juices of the plurality of fruits and vegetables; and mixing the foregoing aftertaste improvement The processed juices of the fruits and vegetables are squeezed; and the juices obtained by mixing the above-mentioned juices are added as an additive for food and beverage.

According to another aspect of the present invention, in another aspect of the method for producing a food or drink comprising a juice extract obtained by using an aftertaste improving method, the method comprises the following steps: improving the aftertaste of the juice extracted from the vegetable and fruit having a guanylic acid content of 0.4 to 100 μg/g. And extracting the juice extracted from the above-mentioned aftertaste and the juice of the fruits and vegetables which have not been treated with the aftertaste, and mixing with the additive which is allowed as a food or drink as desired.

The food or drink in the method for producing a food or drink according to the above-mentioned method may be a beverage containing two or more kinds of juices of fruits and vegetables, or at least one selected from the group consisting of pectin jelly, jelly, and jam.

When the food or drink is jelly, jelly, or jam, it is preferable to add or mix an additive as a food or drink as desired, and a coagulant or a thickener is preferably contained, and the method for producing the food or drink preferably includes: heating the foregoing The juice to be added as an additive to the food or drink is added or mixed, and is preferably contained after heating and then cooled. The aforementioned heating temperature is preferably 50 to 120 °C. The heating time is 1 to 240 minutes, and preferably 1 to 120 minutes.

Further, the cooling temperature is 4 to 40 ° C, and preferably 4 to 10 ° C. The cooling time is 5 to 240 minutes, and preferably 5 to 120 minutes.

In the case of producing a food or drink containing the enzyme-treated juice, the guanylic acid content in the food or drink produced is preferably 1/300 or less and 1/400 or less of the glutamic acid content. Good, /800 or less is better.

In another aspect of the production of a food or beverage containing an enzyme-treated juice, the food or drink produced is substantially free of guanylate.

In addition, the term "substantially not contained" as used herein means that it cannot be measured in the method for measuring the guanylic acid content described later. More specifically, the guanylic acid content is preferably 0.1 ppm or less with respect to the total mass of the foods and drinks to be produced.

The ratio of the guanylic acid content to the glutamic acid content in the prepared food and beverage product should be maintained at the same level as the enzyme-treated juice, so that the prepared food and beverage can be more efficiently obtained by the enzyme treatment. The aftertaste of the pressed juice is improved.

For example, guanylate content can be produced by using tomato juice (hereinafter referred to as "enzyme-treated tomato juice") having a reduced guanylate content by the aftertaste improving method of the present invention as a raw material. The tomato-containing beverage, the tomato-containing pectin, and the tomato-containing jelly are conventionally low in relative glutamic acid content. The content of the tomato juice containing the enzyme-treated tomato juice is preferably 0 to 13 μg/g, and 0 to 13 μg/g, even when the content is from 80 to 100% by mass. 7 μg/g is preferred, 0 to 5 μg/g is more preferred, and 0 to 3 μg/g is particularly preferred.

In another aspect of the food or beverage according to the embodiment of the present invention, the content of the component derived from the tomato juice in the raw material is 80 to 100% by mass based on the total mass of the raw material, and the prepared food or drink is prepared. A food or drink having a guanylic acid concentration of 0 to 13 μg/g. The concentration of guanylate in the aforementioned food and beverage is preferably 0~ 7 μg / g, more preferably 0 ~ 5 μg / g, 0 ~ 3 μg / g is particularly good.

In another aspect of the food or drink according to the embodiment of the present invention, the content of the tomato juice component derived from the food or drink produced is 80 to 100% by mass based on the total mass of the food or beverage, and the concentration of guanylate is It is a food product of 0~13μg/g. The concentration of guanylate in the food or drink is preferably 0 to 7 μg/g, more preferably 0 to 5 μg/g, and particularly preferably 0 to 3 μg/g.

In another aspect of the food or drink according to an embodiment of the present invention, an additive derived from a tomato juice component and a food or drink as the food or drink is intended to be included, and the content ratio derived from the tomato juice component is relative to the total food and beverage product. The food and drink having a guanylic acid concentration of 0 to 13 μg/g in the above-mentioned food and drink is 80 to 100% by mass. Further, the concentration of guanylate in the food or drink is preferably 0 to 7 μg/g, more preferably 0 to 5 μg/g, and particularly preferably 0 to 3 μg/g, and the content of the additive which is allowed as a food or drink is relative to the foregoing. The total mass of the food and drink is 0.01 to 20% by mass, and the total amount of the above-mentioned tomato juice component and the above-mentioned additive which is allowed to be a food or drink is preferably not more than 100% by mass.

Further, the food and beverage containing tomato juice containing one or more kinds of lemon juice and other fruit and vegetable juices (that is, at least one type of lemon juice and the like) is treated with an enzyme-treated tomato juice, which is derived from the juice of fruits and vegetables. The content of the component is 5 to 100% by mass, and preferably 20 to 100% by mass, more preferably 30 to 100% by mass, and the concentration of guanylate is preferably 0 to 6 μg/g, preferably 0 to 3 μg/g. , 0~1μg/g is better.

In another aspect of the food and beverage according to an embodiment of the present invention, the content of the component derived from the juice of the vegetable and fruit juice in the raw material is 5 to 100% by mass based on the total mass of the raw material, and the prepared diet is prepared. Guanosine in the product Food and drink with a degree of 0~6μg/g. The guanylate concentration is preferably 0 to 3 μg/g, and preferably 0 to 1 μg/g.

In another aspect of the food and beverage according to the embodiment of the present invention, the ratio of the content of the juice-derived juice component derived from the vegetable and fruit to the food and drink produced is 5 to 100% by mass based on the total mass of the food or beverage, and the guanylic acid Dietary foods with a concentration of 0~6μg/g. The guanylate concentration is preferably 0 to 3 μg/g, and preferably 0 to 1 μg/g.

In another aspect of the food and beverage according to an embodiment of the present invention, the juice-derived juice component and the additive which is allowed to be used as a food or drink are included, and the content ratio derived from the vegetable juice extract component is relative to the food or drink. The foodstuffs having a total mass of 5 to 100% by mass and a guanylic acid concentration of 0 to 6 μg/g in the above-mentioned foods and drinks. Further, the concentration of guanylate in the food or drink is preferably 0 to 3 μg/g, and preferably 0 to 1 μg/g, and the content of the additive as a food or drink as desired is relative to the total mass of the food or beverage. The content is preferably from 0.01 to 95% by mass, and the total amount of the extract derived from the vegetable and fruit juice extract and the above-mentioned additive as a food or drink is preferably not more than 100% by mass.

Further, in the present invention and the present specification, the guanylic acid content in the juice or food or drink of the vegetable or fruit is measured by HPLC (High Speed Liquid Chromatography) using a reverse phase column or an ion exchange column. The quantification was calculated based on the peak area of the guanylate spike in the chromatogram and the peak area of the standard concentration of guanylic acid at a known concentration. Further, the glutamic acid content in the juice extract or the food or drink of the vegetable and fruit is measured by a liquid chromatography method using a cation exchange resin column as a stationary phase and a post-column method in which Ninghai is colored.

In the present invention and in the book of the present application, "as desired" means that the object, the product, and the result are desired to be arbitrarily selected.

Example

Hereinafter, the present invention will be more specifically illustrated by the examples, but the invention is not limited by the following examples.

[Example 1]

The tomato juice was treated with acid phosphatase and the change in guanylate content was investigated. "Sumizyme (registered trademark) PM" (manufactured by Nippon Chemical Industry Co., Ltd.) is used for the acid phosphatase system. Specifically, a soumizyme PM weighing 250 mg was weighed and completely dissolved in 5 mL of ultrapure water, and the prepared 5% (mass/capacity) enzyme stock solution was added to the squeezed juice.

First, wash the fully ripe tomatoes and crush them with a hammer mill. The obtained crushed material was juiced by a beater to remove the residue to prepare tomato juice [1A] (Brix value: 29).

Next, 20 mL of tomato juice [1A] was weighed in a 100 mL-capacity beaker, and 40 μL of the enzyme stock solution (final concentration of the enzyme: 0.01% (mass/capacity)) was added, and the mixture was allowed to stand at 60 ° C for 1 hour to carry out an enzyme reaction (test sample). ). Further, 20 mL of tomato juice [1A] was not added to the enzyme stock solution and allowed to stand at 60 ° C for 1 hour, and this was used as a control sample.

The tomato juice after the end of the reaction of 500 μL of the enzyme was recovered in a 1 mL-capacity test tube, and an equal amount of methanol was added for vortexing to deactivate the enzyme. Thereafter, centrifugation was carried out for 5 minutes at 4 ° C and 12,000 rpm, and 200 μL of the obtained supernatant was transferred to a new test tube. After it was diluted 5 times with 800 μL of ultrapure water, it was recovered by a syringe of 1 mL capacity (manufactured by terumo), and filtered through a membrane filter (manufactured by ADVAN T EC) having a pore diameter of 0.45 nm. The resulting filtrate was subjected to HPLC analysis. The analysis conditions of HLPC are as follows. In addition, Peak identification was performed in comparison to commercially available preparations.

<HPLC conditions of guanylate>

Apparatus: Shimadzu LC10VP system (manufactured by Shimadzu Corporation), column: Develosil RPAQUEOUS AR [Stationary phase: C30 (tridecyl), particle size: 5 μm, inner diameter: 4.6 nm × 250 mm, Nomura Chemical Co., Ltd. Tube column temperature: 35 ° C, sample injection amount: 20 μL, mobile phase: 100 mM phosphate buffer (pH 2.5) was used as the A solution, and 9:1 (capacity ratio) was mixed with acetonitrile and ultrapure water. The liquid is used as the B liquid, and the ratio of the B liquid is linearly changed, from 0% to 0 to 5 minutes, 7.5% to 25 minutes, 20% to 25.1 to 28 minutes, and after 28.1 to 32 minutes. 0%, flow rate of mobile phase: 1 mL/min, detector: photodiode array detector, detection wavelength: 256 nm.

The chromatogram obtained by HPLC was shown in Fig. 1. In Fig. 1, the upper section (control group) is the result of the control sample, and the lower section (enzyme group) is the result of the test sample. The vertical axis represents signal strength (mV), and the horizontal axis represents retention time (minutes). Further, a spike indicating a significant change due to the reaction of the enzyme is attached. In each chromatogram, spike 1 is uridine, spike 2 adenylate, spike 3 guanosine, spike 4 uridine, spike 5 adenosine, and spike 6 guanosine. Comparing the upper and lower chromatograms of Figure 1, it is apparent that by the acid phosphatase treatment, the peaks of spikes 1 to 3 are significantly reduced, while the peaks of peaks 4 to 6 are larger.

With respect to the peaks 1 to 6 in Fig. 1, the concentration (ppm) was determined from the ratio of the peak area values of the chromatograms obtained by HPLC on the respective preparations (10 ppm). Table 1 shows the results obtained by calculating the concentration obtained for each tomato juice [1A] (Brix value: 29). In the "variation amount" column of Table 1, the open triangle indicates the amount of concentration increase compared to the control sample in the test sample, and the solid triangle indicates the amount of concentration decrease compared to the control sample in the test sample. Further, in Table 1, "n.d." indicates that it was not measured. Due to the enzyme reaction, the nucleosides are reduced and the nucleotides are increased.

Further, the control sample and the test sample were diluted with distilled water to prepare a Brix value of 3.5. For the diluted sample, it is confirmed whether the trained 23-person specialized evaluation team can judge the difference between the two according to the senses. As a result, 22 out of 23 responded that the control sample adjusted to a Brix value of 3.5 differed from the test sample and was functionally discernible. In addition, most of the evaluations in the special evaluation team said that the test samples were weaker in umami taste and refreshed in the aftertaste than the control samples, and were also evaluated as having a sour taste and a strong cooling feeling. In addition, in the special evaluation panel that answered the two samples, it was also evaluated that the test sample was more sweet and rich than the control sample.

It is apparent from these results that the phosphatase treatment can be reduced. The guanylic acid content of the juice of the low-fruit and fruit juice, as well as the reduction of the guanylate content, can refresh the aftertaste of the juice.

[Embodiment 2]

The effect of the reaction time of the enzyme reaction and the amount of the enzyme added was changed to observe the effect on the guanylic acid content.

Specifically, the enzyme is added in a final concentration of 0.01, 0.05, or 0.1% (mass/capacity) of the enzyme, and the enzyme reaction temperature is 4 ° C or 20 ° C, and the enzyme reaction time is 0, 10, The tomato juice [1A] was subjected to phosphatase treatment in the same manner as in Example 1 except for 20, 30, 60, 180, 480, or 960 minutes.

The guanylic acid content in the tomato juice after the enzyme reaction was calculated in the same manner as in Example 1. Figure 2 shows the calculation results. The vertical axis represents the guanylate concentration (ppm) of each tomato juice [1A] (Brix value: 29), and the horizontal axis represents the reaction time (minutes). As a result, as shown in Fig. 2, it was confirmed that the more the amount of the enzyme added, and the higher the reaction time, the lower the concentration of guanylate in a shorter period of time.

[Example 3]

The acid phosphatase used in Example 1 was added to a commercially available tomato juice (no salt) (manufactured by Kumamoto Co., Ltd.) at a final concentration of the enzyme of 0.1% (mass/capacity), and was carried out at 60 ° C. Hour enzyme reaction (test sample 1). In addition, the mixture was kept at 60 ° C for 1 hour in the same manner as Test Sample 1 except that distilled water was added instead of the enzyme stock solution, and it was used as a control sample.

After the guanylic acid content of the two samples was measured in the same manner as in Example 1, the test sample 1 was completely decomposed with guanylic acid, and no peak was detected at all in the chromatogram of HPLC.

Further, the glutamic acid contents of the two samples were analyzed under the following analysis conditions. Further, the filtrate obtained by filtration through a membrane filter (manufactured by ADVAN T EC) having a pore diameter of 0.45 nm was subjected to HPLC analysis in the same manner as in the determination of the guanylic acid content. Further, spike identification was performed in comparison with commercially available preparations.

<Analysis conditions of glutamic acid>

Device: high-speed amino acid analyzer L-8000 series (Hybrid), ammonia filter column: # 2650L (inner diameter: 4.6mm × 60mm, (share) Hitachi), analysis column: # 2622 (Inner diameter: 4.6mm × 60mm, (share) Hitachi system), protection column: # 2619 (inner diameter: 4.6mm × 60mm, (share) Hitachi system), mobile phase: lithium citrate buffer, reaction solution: Ninghai quasi-solution, detection wavelength: VIS 570nm.

Further, guanylic acid was added to a part of the test sample 1 to have a guanylic acid content of 10 ppm as Test Sample 2. Table 2 shows the contents of guanylic acid (GMP content) and glutamic acid (Glu content) in each sample.

For these three kinds of samples, a functional evaluation test was conducted on the umami and aftertaste by a panel of seven people. The sensory evaluation was performed for three samples to evaluate whether the samples were distinguishable, and when distinguishable, sorted according to the aftertaste refreshing degree. As a result, all the members of the special evaluation team commented that all the three samples can be distinguished from the aftertaste. The most refreshing aftertaste is test sample 1, followed by test sample 2, and the aftertaste is the strongest as the control sample.

From these results, it was confirmed that not only the guanylic acid content was lowered from 16.1 ppm to 0 ppm, but also the effect of improving the aftertaste caused by the decrease in the guanylate content was determined when the content of guanylic acid was decreased from 16.1 ppm to 10.0 ppm.

[Reference Example 1]

Using a sample solution supplemented with glutamic acid and guanylic acid and manually prepared, confirm whether the special evaluation team can evaluate the umami and residue caused by the difference in concentration of glutamic acid and guanylic acid (ie, after ingesting the juice of vegetables and fruits) The change in the strength of the taste of the juice and juice extracted from the aforementioned fruits and vegetables is left in the mouth.

When determining the umami taste and the residual degree, the following settings were made: a sample solution having a glutamic acid concentration of 500 ppm and a guanylate concentration of 2 ppm was used as a reference liquid 1, a glutamic acid concentration of 2000 ppm, and a guanylate concentration of 10 ppm. The sample solution was the reference solution 2, and the aliquot and the residual fraction of the reference solution 1 were 2, and the aliquot and the residual degree of the reference solution 2 were 7 (Table 3). The smaller the score of umami and residue, the less the umami taste is, the weaker the residue is, and the aftertaste is refreshing; the larger the score, the stronger the residue.

First, let the trained 6-person special assessment team drink the reference solutions 1 and 2, respectively, and register the scores. Next, any sample having a different concentration of glutamic acid and guanylic acid was separately consumed, and the score of the umami ‧ residue was determined by the flavor curve for each sample. Table 4 shows the evaluation results of the special evaluation team. Regardless of the concentration of glutamic acid, the lower the concentration of guanylate, the lower the fraction of umami ‧ residue with the same concentration of glutamic acid. It is clear from the results that when the concentration of glutamic acid is fixed, the lower the concentration of guanylate, the more refreshing the aftertaste; Further, even if the difference in the concentration of guanylate is only about 0.5 to 2 ppm, the effect of improving the umami taste and the degree of residue caused by the decrease in the concentration of glutamic acid can be recognized.

[Example 4]

A mixture of various tomato juices and tomato juices and other vegetable and fruit juices was subjected to phosphatase treatment to evaluate the umami taste and aftertaste (residuality).

In the phosphatase treatment, the following seven kinds are supplied as a stock solution: a concentrated 100% by mass tomato juice (squeezed juice [4A]), a salted 100% by mass tomato juice (squeezed juice [4B]), and a salt-free one. 100% by mass of tomato juice (squeezed juice [4C]), a mixture of 30 kinds of vegetables containing tomatoes and a juice of 1 kind of fruit (squeezed juice [4D]), 14 kinds of vegetables containing tomatoes and juices of 7 kinds of fruits Mixture (squeezed juice [4E]), tomato juice and a mixture of lemon juice and liquid sugar (tomato content is 35%, juice sap [4F]), tomato syrup (squeezed juice [4G]) obtained by filtering the tomato juice [1A] used in Example 1.

First, the acid phosphatase used in Example 1 was added to the seven stock solutions at a final concentration of the enzyme of 0.1% (mass/capacity), and the enzyme reaction was carried out at 60 ° C for 1 hour to obtain a guanylic acid content of 0 ppm. Enzyme treatment solution. The enzyme treatment solution was appropriately mixed with the stock solution before the enzyme treatment, or guanylic acid was added to the stock solution before the enzyme treatment to prepare a sample having the guanylic acid content shown in Table 5. "Glu/GMP" in Table 5 refers to the mass ratio of glutamic acid content to guanylate content in the sample.

Regarding the umami taste and the residual degree of each sample, the functional evaluation was carried out by a panel of 6 experts who were credible, and in the case of Reference Example 1, it was confirmed that the concentration of glutamic acid and the concentration of guanylate were different. The difference in umami taste and residue. The evaluation of umami and residue is based on 7 grades (1: almost no feeling, 2: very weak feeling, 3: weak feeling, 4: slightly weak feeling, 5: sensible, 6: strong feeling, 7 : Very strong feeling) proceed. The sample group prepared from one kind of stock solution was used as one group, and six groups of special evaluation teams were sequentially tried to drink in each group, and the evaluation team scored the evaluation scores. Further, in each group, the sense of vegetable was compared, and whether there was a difference in the vegetable feeling between the samples having different guanylic acid contents was evaluated. The evaluation results for each sample are shown in Table 5. In addition, "#" in the column of "Variety ‧ Residuality" in Table 5 indicates the stock solution.

[table 5]

As a result, it was confirmed by all of the seven types of juices that the lower the guanylic acid content, the less the umami taste and the residualness, and the aftertaste can be improved and refreshed. In addition, regardless of which juice is extracted, the sample group having different guanylic acid content prepared from the same stock solution has different aftertastes, but other tastes, particularly like vegetable feeling, are not particularly different (Table In the "Vegetable Sense" column of 5, "No change"). From this, it is apparent that by reducing guanylate, it is possible to improve only the aftertaste without detracting from the taste of vegetables or the taste of fruits unique to the fruits and vegetables.

[Example 5]

According to the general evaluation panel, the aftertaste of a beverage made from phosphatase-treated tomato juice and a tomato juice treated with non-phosphatase was evaluated.

First, a tomato-containing beverage (test sample and control sample) having the composition shown in Table 6 was prepared.

In addition, the "enzyme-treated tomato juice" in Table 6 was prepared by adding the acid phosphatase used in Example 1 to the final concentration of the enzyme at 0.1% (mass/capacity), and adding the tomato juice as a raw material of the control sample. And the enzyme reaction was carried out at 60 ° C for 1 hour.

Let the general evaluation team of 114 people who do not understand the content and background of this study compare the test sample with the control sample to evaluate which one can drink deliciously before and during exercise. As a result, 98 (86%) evaluated that the test samples were more delicious to drink, and only 16 (14%) of the control samples were deliciously drinkable.

[Embodiment 6]

According to the special evaluation team, the aftertaste of jelly treated with phosphatase-treated tomato juice and jelly with non-phosphatase-treated tomato juice was evaluated.

First, the raw materials were mixed in the composition shown in Table 7, and heated for 10 minutes on a weak fire, and then transferred to a container to be cooled and solidified, thereby preparing tomato jelly (test sample and control sample). In the "enzymatically treated tomato juice" in Table 7, the tomato juice as a raw material of the control sample was added with the acid phosphatase used in Example 1 at a final concentration of the enzyme of 0.1% (mass/capacity), and was carried out at 60 ° C. Hour enzyme responders.

After the special evaluation team compared the taste of the prepared jelly, the opinions shown in Table 7 were obtained. From this result, it is understood that, in the case of jelly, the tomato juice treated with phosphatase is used as a raw material, and not only the aftertaste, but also the taste as a whole can be made fresh.

[Embodiment 7]

According to the special evaluation team, the aftertaste of the jammed tomato juice treated with phosphatase and the tomato juice treated with non-phosphatase was evaluated.

First, the raw materials were mixed in the composition shown in Table 8, and boiled to about 400 g in a weak fire to prepare tomato jam (test sample and control sample). The enzyme-treated tomato juice and tomato juice were used in the same manner as in Example 6.

After the special evaluation team compared the taste of the prepared jam, the opinions shown in Table 8 were obtained. From this result, it is understood that, in the case of jam, by using phosphatase-treated tomato juice as a raw material, not only the aftertaste, but also the taste as a whole can be made fresh.

Industrial availability

The present invention can improve the aftertaste after being improved without damaging the taste of the vegetable derived from the raw material (that is, the taste characteristic of the vegetable) and the taste of the fruit (that is, the taste characteristic of the fruit). It is very useful for the industry to extract juice from fruits and vegetables and to provide a refreshing food and beverage with the juice extracted from the fruits and vegetables as a raw material.

Claims (14)

A method for improving the aftertaste of a vegetable and fruit juice extract, characterized in that the guanylate content is reduced by phosphating the juice of the vegetable and fruit juice. The method for improving the aftertaste of the juice extract of the vegetable and fruit juice of claim 1 is characterized in that the guanylate content is reduced to less than 2/3 before the phosphatase treatment by phosphatase treatment. The method for improving the aftertaste of the juice of the vegetable and fruit juice of claim 1, wherein the guanylate content of the juice extracted by the phosphatase is less than 1/300 of the glutamic acid content. The method for improving the aftertaste of the juice of the vegetable and fruit juice according to claim 1, wherein the guanylate concentration of the juice extracted from the vegetable and fruit juice after the phosphatase treatment is 0 to 15 μg/g. The method for improving the aftertaste of the juice of the vegetable and fruit juice according to claim 1, wherein the concentration of the glutamic acid of the vegetable juice is from 100 to 6000 μg/g. The method for improving the aftertaste of the juice extract of the vegetable or fruit juice according to any one of the items 1 to 5, wherein the juice extract is a vegetable juice, a fruit juice or a mixture thereof. The method for improving the aftertaste of the juice extract of the vegetable or fruit juice according to any one of the items 1 to 5, wherein the vegetable juice extract juice comprises tomato juice. A method for producing a food or drink characterized by comprising a vegetable and fruit juice obtained by the method for improving the aftertaste of the juice extract of the vegetable and fruit juice according to any one of claims 1 to 7. The method for producing a food or drink according to claim 8, wherein the guanylic acid content in the food or beverage obtained is 1/300 or less of the glutamic acid content. A food and beverage product characterized in that the juice is extracted from fruits and vegetables, and the guanylic acid content is less than 1/300 of the glutamic acid content. The food or drink of claim 10, wherein the vegetable juice extract comprises tomato juice. The food or beverage according to claim 10 or 11, wherein the component derived from the juice of the vegetable and fruit juice accounts for 5 to 100% by mass of the raw material, and the guanylate concentration is 0 to 6 μg/g. The food or drink according to claim 11, wherein the component derived from the tomato juice accounts for 80 to 100% by mass of the raw material, and the guanylic acid concentration is 0 to 13 μg/g. A food or drink according to any one of claims 11 to 13, which is a tomato-containing beverage.