JP5241943B1 - Container-packed tomato-containing beverage and method for producing the same, and texture and taste improvement method for container-filled tomato-containing beverage - Google Patents

Abstract

[PROBLEMS] To provide a containerized tomato-containing beverage that can strongly feel a ripe sweet taste and umami that does not cause a blue odor, and that has a smooth texture and is easy to drink, and a method and a container for suppressing sourness of a containered tomato-containing beverage. Provided is a method for improving the texture and taste of a stuffed tomato-containing beverage.
A plant sterol is contained in an amount of 0.7 to 2.2 mg / 100 g, and a ratio [Ga / Glu] of GABA content (Ga) to glutamic acid content (Glu) in a beverage is 0.30 to 0.30. GABA content with respect to the glutamic acid content (Glu) in the beverage liquid, the step of adjusting the packaged tomato content beverage characterized by being 0.50, the step of adjusting the plant sterol content to 0.7-2.2 mg / 100 g Adjusting the ratio (Ga / Glu) of the amount (Ga) to 0.30 to 0.50, and a method for producing a containerized tomato-containing beverage, and the texture of the containerized tomato-containing beverage and Taste improvement method.
[Selection figure] None

Description

The present invention relates to a packaged tomato-containing beverage containing tomatoes such as tomato juice and pulp as a raw material, a method for producing the same, and a texture and taste improvement method for the packaged tomato-containing beverage.

In recent years, in Japan, with the rapid progress of an aging society, interest in securing health through food is increasing. In addition, not only for the elderly, but also for middle-aged and younger, the demand for vegetable drinks is expected to increase in the future in order to ensure nutritional balance in the diet, etc. due to the strengthening of health-consciousness.

Among various vegetables, tomatoes are particularly popular with a wide range of age groups, and are used in various forms of products, ranging from raw foods to beverages, seasonings and other processed products. In recent research, attention has been paid to the physiologically active functions of polyphenols such as lycopene contained in tomato, and the desire to easily ingest these active ingredients has been steadily increasing.

Container-packed tomato-containing beverages are characterized by being able to ingest large amounts and easily of active ingredients generally contained in tomatoes compared to raw foods and processed products, and 100% tomato fruit-derived products Products of various forms such as those mixed with vegetable juice and / or fruit juice other than tomatoes, those added with sweeteners and flavors, etc. are already on the market. In order to ingest, it is desirable that it is a drink which has at least tomato as a main component.

Tomato juice specified by the JAS standard (tomato crushed and squeezed or strained, skin and seeds removed (hereinafter also referred to as “tomato squeezed”), or salt added thereto, and , Which is obtained by diluting concentrated tomatoes and returning them to the juiced state or by adding salt to them), because the original flavor of tomatoes is reproduced, regardless of age group or gender. However, because tomatoes have a unique flavor, they tend to be influenced by individual tastes, and it is undeniable that individual likes and dislikes are clearly divided compared to fruit drinks. Therefore, in order to allow more consumers to accept tomato-containing beverages, it is necessary to develop an optimal product from the viewpoint of flavor, texture, etc., taking into account a wide range of preference requests.

The main factors for avoiding tomato-containing beverages in some consumers include tomato's high viscosity with stickiness and rough texture, and flavor problems such as acidity and blue odor. As can be seen, there are variations in individual preferences, and this is not a problem that can be solved by reducing or strengthening them uniformly.

For example, the blue odor of tomato-containing beverages is one reason why many consumers are reluctant to take tomato-containing beverages, and various improvements have been made. For example, in order to reduce the blue odor, erythritol is added in Patent Document 1, tea extract is added in Patent Document 2, and wine polyphenol is added in Cited Document 3, but each of them has only a blue odor. It is far from the original taste of tomato.

On the other hand, there are many consumers who are not good at the crisp texture of tomato-containing beverages. For this, there is a technique of shearing after adding a plant tissue-disrupting enzyme to a raw material tomato juice whose viscosity has been adjusted in advance (Patent Document 4). Shearing treatment is necessary, the treatment is complicated, and when the viscosity of tomato-containing beverages is reduced, the sourness stands out, but the sweetness becomes difficult to feel, and the tomato content is strong without adding sweeteners etc. It was difficult to provide a beverage.

In view of the above, there has been a demand for a containerized tomato-containing beverage that can give a strong sense of ripe sweetness and umami, in which no blue odor is felt, has a smooth texture, and is easier to drink.

JP-A-9-117262 JP 2000-3000224 A JP 2006-14260 A JP 2009-011287 A

The present invention has been made in view of such circumstances, and its purpose is to have a low-viscosity and dry texture while suppressing the blue odor and sourness, and fully tasting and sweetness such as ripeness. Another object of the present invention is to provide a containerized tomato-containing beverage that has a good taste and is easy to drink, a method for producing the same, and a method for improving the texture and taste of a containered tomato-containing beverage.

In order to solve this problem, the present inventors have conducted intensive research, and as a result, determined the ratio of GABA content (Ga) to plant sterol concentration in tomato-containing beverages and glutamic acid content (Glu) in beverages. By adjusting to a specific range and adjusting the size of the particles in the beverage to a specific range, you can strongly feel the ripe sweetness and umami that you can not feel the blue odor, and the texture is smooth and smooth. As a result, it was clarified that a tomato-containing beverage that is easier to drink was obtained.

Specifically, the present invention is as follows (1) to (6).
(1) It contains 0.7-2.2 mg / 100 g of plant sterol, and the ratio [Ga / Glu] of GABA content (Ga) to glutamic acid content (Glu) in the beverage is 0.30-0. A tomato-containing beverage containing a container, characterized in that the beverage is .50.
(2) The container-packed tomato-containing beverage contains particles, wherein the cumulative 50% particle size of the particles is 270 μm or less, and the cumulative 90% particle size is 480 μm or less ( Container-packed tomato-containing beverage according to 1).
(3) Adjusting the plant sterol content to 0.7-2.2 mg / 100 g and the GABA content (Ga) ratio Ga / Glu to the glutamic acid content (Glu) in the beverage liquid is 0.30. The process of adjusting to -0.50, The manufacturing method of the container-packed tomato containing drink characterized by the above-mentioned.
(4) The method further comprises a step of adjusting the cumulative 50% particle size of the particles contained in the container-packed tomato-containing beverage to be 270 μm or less and the cumulative 90% particle size to be 480 μm or less (3) The manufacturing method of the container-packed tomato containing drink as described in.
(5) The plant sterol content is adjusted to 0.7 to 2.2 mg / L, and the GABA content (Ga) ratio Ga / Glu to the glutamic acid content (Glu) in the beverage is 0.30 to 0.30. The texture and taste improvement method of the container-packed tomato content drink characterized by adjusting to 0.50.
(6) The method further comprises a step of adjusting the cumulative 50% particle size of the particles contained in the container-packed tomato-containing beverage to be 270 μm or less and the cumulative 90% particle size to be 480 μm or less (5). ) The texture and taste improvement method of the container-packed tomato-containing beverage according to (1).

According to the present invention, the ratio of the GABA content (Ga) to the concentration of plant sterol in the tomato-containing beverage and the glutamic acid content (Glu) in the beverage is adjusted to a specific range, and the size of the particles in the beverage By adjusting the amount to a specific range, it is easy to drink, but the blue odor and sourness are suppressed, and the taste and taste of sweetness and taste that are fully ripe are felt. The manufacturing method and the texture and taste improvement method of a container-packed tomato-containing beverage can be provided.

Embodiments of the present invention will be described below. In addition, the following embodiment is an illustration for demonstrating this invention, and this invention is not limited only to the embodiment.
Hereinafter, the tomato-containing beverage of this embodiment will be described.

In the present invention, the tomato-containing beverage means not only tomato juice, but also a so-called mixed juice obtained by mixing these tomato juice and fruit juice and vegetable juice, or a beverage mainly composed of tomato juice such as a carbonated beverage containing tomato juice. Tomato juice obtained by crushing and squeezing tomato as a raw material, more specifically crushing or squeezing the tomato as a raw material, removing the skin and seeds, etc., and concentrating these Means (concentrated tomatoes) (including those obtained by diluting and reducing them) and includes tomato juice, tomato puree, tomato paste, concentrated tomatoes and the like specified by the JAS standard. These may further contain other components (for example, a small amount of salt, spices, food additives, etc.). The properties of such processed tomato products are not particularly limited, and may be any of liquid, gel, paste (pseudo-solid), semi-solid, and solid. In addition, a main raw material means what occupies 50 weight% or more with respect to the total amount of a tomato containing drink.
The container-packed tomato-containing beverage of the present invention contains 0.7 to 2.2 mg / 100 g of plant sterol, and the ratio of GABA content (Ga) to the glutamic acid content (Glu) in the beverage liquid is Ga / Glu. It is 0.30 to 0.50.
In the present invention, the easy-to-drink tomato-containing beverage is a tomato-containing beverage that is smooth and very throaty, yet has a drinking response and has a good aftertaste.

(Plant sterol content in tomato-containing beverages)
Plant sterol is a general term for sterols present in plants, and is widely present as a cell membrane constituent in plant cell membranes. For example, it includes β-sitosterol, stigmasterol, campesterol, brassicasterol and the like, and derivatives such as esters and glycosides thereof, and examples thereof include natural or synthetic products. These may be a single type or a mixture of two or more. Naturally derived plant sterols can be obtained from vegetable oils and fats such as soybean, rapeseed, cottonseed, wheat germ, rice bran, and sesame.
In the present invention, by adjusting the amount of plant sterol contained in the tomato-containing beverage to 0.7 to 2.2 mg / 100 g, sweetness is felt to suppress the acidity from appearing on the front, and it is a dry drink Tend to be comfortable. On the other hand, when plant sterol is contained in an amount of more than 2.2 mg / 100 g, the dull nature is reduced and a heavy impression beverage is obtained. When the plant sterol is less than 0.7 mg / 100 g, the beverage feels watery, sourness comes to the front, and sweetness is not felt. Therefore, considering the beverage texture and the balance of taste, it is important that the amount of plant sterol includes a specific range amount, preferably 0.8 to 2.1 mg / 100 g, more preferably 0.9 to The amount is adjusted to 1.7 mg / 100 g, most preferably 1.0 to 1.4 mg / 100 g. Adjustment of plant sterol content can be adjusted by selecting suitably the raw material which has various plant sterol content.

([Ga / Glu] ratio)
Glutamic acid is one of the main amino acids contained in tomato. GABA is also a kind of amino acid contained in tomato, and is produced not only by chemical synthesis but also by removing the α-carboxyl group of glutamic acid by glutamic acid decarboxylase which is a GABA producing enzyme.
When the ratio [Ga / Glu] of the GABA content (Ga) to the glutamic acid content (Glu) in the tomato-containing beverage is within a specific range on a weight basis, the present inventors It was found that the odor was reduced and a rich aftertaste with a ripe scent. That is, the content ratio of GABA content in beverages: (Ga) (mg / 100 g) and glutamic acid content: (Glu) (mg / 100 g) has an important correlation with the taste of tomato-containing beverages. It is possible to embody the ripe sweetness and umami in the tomato-containing beverage.
In the present invention, the [Ga / Glu] ratio is 0.30 to 0.50, preferably 0.32 to 0.43, and more preferably 0.34 to 0.4. The adjustment of the (Ga) / (Glu) ratio can be appropriately adjusted by appropriately selecting raw materials having various [Ga / Glu] ratios or adjusting the thermal history.

The GABA content (Ga) in the beverage is preferably 40 mg / 100 g or more, more preferably 45 to 250 mg / 100 g, more preferably 48 to 200 mg / 100 g, and even more preferably 50 to 180 mg / 100 g. Most preferred is 52-170 mg / 100 g.
The method for adjusting the amount of glutamic acid can be carried out by combining the amount of glutamic acid in the raw materials such as tomato juice or its treated liquid or their concentrated liquid, the blending ratio thereof, etc., or by adjusting the heat history of the raw materials.
In addition, as another method for increasing the amount of glutamic acid, there is a method of separately adding glutamic acid or a naturally-derived raw material containing the same, but it is preferable to refrain from addition as much as possible from the viewpoint of manufacturing cost suppression. Most preferably, these are not added at all.

(Contained particle size of tomato-containing beverage)
The tomato-containing beverage according to the present invention has a particle size of 600 μm or less, preferably 500 μm or less, more preferably 350 μm or less, and most preferably 120 μm or less. In this way, by making the particle size in the beverage not more than a specific size, not only does it become a tomato-containing beverage that is easy to drink and is easy to drink, but also the beverage itself is suppressed in acidity, and accordingly the viscosity is low. I found that it would be easier to feel sweetness. The contained particle size is preferably smoother and finer tomato-containing beverage as it is limited to a smaller particle size.
Here, the content particle size of 600 μm or less does not require that all (100%) of the particles are 600 μm or less, and 90% or more, preferably 95% of the particles contained in the tomato-containing beverage. The particle diameter of the above particles should just be 600 micrometers or less.
Here, the particle diameter of the particle is a value obtained by measuring the major axis of the particle, and is specifically a value measured by a laser analysis type particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation. Examples of the particles include tomato-derived particles, vegetable-derived particles, fruit-derived particles, or a mixture thereof. The particles include fibrous ones.

(Cumulative frequency of tomato-containing beverages)
When the particle size distribution of the tomato-containing beverage according to the present invention is measured, the 50% cumulative frequency diameter of the particle size distribution integrated value is 270 μm or less, preferably 260 μm or less, more preferably 255 μm or less. The 90% cumulative frequency diameter is 480 μm or less, preferably 470 μm or less, and more preferably 460 μm or less.
The adjustment of the particle size of the tomato-containing beverage is not particularly limited, but a representative and simple means is filtration. The sieve to be used is 24 mesh or more, preferably 30 to 300 mesh, more preferably 40 to 250 mesh, but depending on qualitative things such as the pulverization status of the fruit and the hardness of the fiber, and depending on the pressure during processing However, it is not limited to this. The filtration treatment may be performed in several stages, first by filtration with a coarse filter paper, and gradually using a fine filter paper. In addition, a clear tomato juice that does not itself contain large particles can be used.
Here, “a% cumulative frequency diameter” refers to the particle diameter when the cumulative number of particles reaches a% of all particles. The particle size distribution can be measured using a particle size distribution meter. Specifically, the particle size distribution is a value measured by a laser analysis type particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation. The 50% cumulative frequency diameter and the 90% cumulative frequency diameter are within the above range, so that a smoother texture is obtained, but the sourness is reduced, the sweetness is felt, and the ripening tomato feels more. A good tomato-containing beverage. The particles having such a particle size distribution can be obtained by appropriately performing crushing or grinding, scouring, filtration and the like. It is also effective to use transparent tomato juice for such particle size adjustment.

  Tomato-containing beverages may contain vegetable juices other than tomatoes, and the types of vegetables used as these raw materials are not particularly limited, for example, eggplant, pumpkin, bell pepper, bitter gourd, nerbera, tougan, okra, Fruit vegetables such as green soybeans, green peas, green beans, broad beans, peppers, corn, cucumbers, carrots, burdock, onions, bamboo shoots, lotus roots, turnips, radish, potatoes, sweet potatoes, taros, red peppers, garlics, ginger, root vegetables, Moroyai Examples include leaf and stems such as asparagus, celery, kale, spinach, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, beeswax, parsley, leek, garlic, and leek. Said vegetables can be used individually by 1 type or in mixture of 2 or more types.

  Further, the tomato-containing beverage may contain fruit juice, and the type of these fruits is not particularly limited as long as the effect of the present invention is exhibited, for example, strawberry, kiwi fruit, grape, peach, Pineapple, guava, banana, mango, acerola, prunes, papaya, passion fruit, plum, pear, apricot, lychee, melon, pear, plum, citrus fruit (orange, citrus fruit, lemon, grapefruit, lime, mandarin, Yuzu, Sikhwasa, Tangerine, Temple Orange, Tangero, Karamanshi, etc.). Said fruit can be used individually by 1 type or in mixture of 2 or more types. In addition, when apple is adjusted to the particle range having the above particle diameter, the bitter and astringent taste of the pulp overlaps with the stimulation of carbon dioxide gas, and the taste becomes strong, and it was not possible to obtain a good fruit feeling, It is preferable not to use it.

The tomato-containing beverage of the present invention preferably contains no vegetable juice and / or fruit juice other than tomatoes in a certain ratio or more from the viewpoint of maintaining the original flavor of tomatoes and making the original flavor of tomatoes more distinctive. That is, the total content of vegetable juice and fruit juice other than tomato is 0 to 10.0% by weight, preferably 0 to 8.0% by weight, and more preferably 0 to 5.0% by weight with respect to the total amount of beverage. means. What does not contain more than a certain amount of vegetable juice and / or fruit juice other than tomato is a beverage excellent in appealing to consumers, which is a tomato-containing beverage that stands out from the original sweetness of tomato and can be drunk deliciously as a beverage form.

(Method for producing tomato-containing beverage)
The tomato-containing beverage of the present invention contains tomato juice obtained by squeezing tomato as a main ingredient, and the tomato juice is squeezed tomato juice or a concentrate thereof (including these diluted reduced products). However, a transparent tomato juice can be preferably used from the viewpoint of a smooth feeling. It can also be obtained by blending one or more tomato juices. Preferably, it may contain tomato juice such as tomato juice or concentrates thereof (including these diluted reduced products) and deacidified tomato juice (deoxidized tomato juice). The inventors of the present invention appropriately blended these tomato ingredients to produce a tomato-containing beverage in which the amount of plant sterol, the Ga / Glu ratio, and the contained particle diameter were adjusted to a predetermined range. A tomato-containing beverage that has a good aftertaste and is easy to drink, with a refreshing throat but a refreshing sensation even though it is not felt, has a umami and sweetness, and the sourness of the tomato is suppressed Has been found to be easily realized with good reproducibility.
In describing the method for producing a tomato-containing beverage of this embodiment, first, tomato juice, transparent tomato juice, deacidified tomato juice, and the like that are particularly suitable as raw materials will be described below.

(Tomato juice)
In the present invention, the tomato juice means tomato juice obtained by crushing and squeezing or squeezing the tomato and removing the skin and seeds, etc., and those concentrated (concentrated tomato) ( These include a product obtained by diluting and reducing these), tomato juice, tomato puree, tomato paste, concentrated tomato and the like specified by the JAS standard. In addition, a tomato paste means a thing with a salt-free soluble solid content of 24% or more among said concentrated tomatoes. The tomato paste can be concentrated or diluted as necessary and is not particularly limited. However, from the viewpoint of ease of handling at the time of beverage production, a tomato paste having a salt-free soluble solid content of 24 to 40% is preferable. On the other hand, in this specification, tomato puree means a salt-free soluble solid content of 8% or more and less than 24% among the concentrated tomatoes. These may further contain other components (for example, a small amount of salt, spices, food additives, etc.). The properties of such processed tomato products are not particularly limited, and may be any of liquid, gel, paste (pseudo-solid), semi-solid, and solid. In addition, a main raw material means what occupies 50 weight% or more with respect to the total amount of a container-packed tomato containing drink.

In addition, as a squeezing method of tomato juice, a method of squeezing using a reamer or the like, a method of squeezing and squeezing using a hydraulic press machine, a roller squeezing machine or an inline squeezing machine, a pulper finisher or the like A method of squeezing and crushing using a crusher or the like and a method of squeezing using an extractor or the like are known. Preferably, the temperature at the time of squeezing is a so-called cold break treatment having a pectinase inactivation temperature or lower.
Furthermore, what is squeezed (squeezed) according to these methods may be applied to a juicer as desired. Furthermore, what is squeezed (squeezed) according to these methods may be subjected to an enzyme treatment such as pectinase or cellulase or a juicer, if desired.
As the concentration method described above, means other than heat concentration, such as reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration, can be applied in the present application.

(Clear tomato juice)
Transparent tomato juice is particularly suitable for producing the containerized tomato-containing beverage of the present invention. In the present specification, the transparent tomato juice means one having a turbidity index T% (transmittance at 660 nm) of 10% or more. As such transparent tomato juice, a concentrated supernatant obtained by centrifuging the above-described tomato juice or concentrated tomato (in other words, a part of the water-insoluble solid contained in the tomato juice or concentrated tomato Removed concentrated tomato) and those obtained by diluting and reducing them. Further, “transparent” means that, in Brix 4.5, the transparency exceeds that of Brix 4.5. In addition, transparent tomato juice can be used by concentrating or diluting as necessary, and is not particularly limited. However, from the viewpoint of ease of handling during beverage production, the transparent tomato juice has a salt-free soluble solid content of 4 to 70%. preferable.

Preparation of said transparent tomato juice can be suitably performed by a well-known method in this industry, and is not specifically limited. For example, according to a conventional method, it can be obtained by concentrating a supernatant obtained by squeezing the above-described tomato juice or concentrated tomato to obtain a turbidity of 10% or more. It can also be obtained by concentrating squeezed juice or concentrated tomato, and furthermore, commercially available transparent tomato juice can also be used. Although it does not specifically limit as a transparent tomato juice of a commercial item, For example, the clear tomato concentrate of San-Eigen FFI Corporation etc. are mentioned.
In addition, transparent tomato juice can be used individually by 1 type or in combination of 2 or more types.

(Deacidized tomato juice)
Deacidified tomato juice is obtained by deoxidizing tomato juice, preferably transparent tomato juice. In order to produce a tomato-containing beverage that suppresses acidity and brings out sweetness, it is preferable to partially contain one or two or more kinds of deacidified tomato juice that has been subjected to deoxidation treatment and reduced acid components. Regarding deoxidation treatment techniques, commonly used deoxidation treatments such as adsorbent treatment and membrane treatment can be adopted, but preferably "calcium deoxidation" for deoxidation treatment by adding calcium or a salt thereof. In addition, “anion exchange resin deoxidation” in which deoxidation treatment is performed by passing through a bicarbonate-substituted or carbonate-substituted anion exchange resin is employed.

Transparent tomato juice used as a raw material for deacidified tomato juice can be used after being concentrated or diluted as necessary. When it is desired to obtain deacidified tomato juice having a high sugar content, Brix is preferably 8 to 80, but is not particularly limited. In addition, in this specification, sugar content means a Brix value. Here, the Brix value is a unit for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of a solution. The Brix value can be measured using a commercially available refractometer or saccharimeter.

Moreover, although the transparent tomato juice etc. which are used as a raw material of the deoxidized tomato juice of this invention are not specifically limited, It is preferable that the acidity at the time of Brix4.5 adjustment is 0.1-0.5. There exists a tendency for the acidity of the deoxidized tomato juice obtained by using transparent tomato juice with low acidity to become low. On the other hand, the higher the acidity of the transparent tomato juice, the more easily the effect of reducing the acidity due to the blending of calcium or a salt thereof tends to be exhibited. In the present specification, the acidity means a concentration (%) in terms of citric acid calculated by a potentiometric titration method using a 0.1 mol / L sodium hydroxide standard solution.

Moreover, although transparent tomato juice etc. which are used as a raw material of the deoxidized tomato juice of this invention are not specifically limited, It is preferable that pH is 3.7-4.6. When the pH is biased to the neutral side, the effect of the calcium or salt combination tends to be low, and the citric acid reduction rate of the resulting deacidified tomato juice tends to be low.

(Calcium deoxidized tomato juice)
Calcium deoxidation is to remove acid components in tomato juice by adding calcium or a salt thereof to the above-mentioned tomato juice, preferably transparent tomato juice. Acidity in acid tomato juice). This is presumed to be due to the formation of calcium products (salts, hydrates, chelates, etc.) by the reaction of sour components contained in clear tomato juice etc., for example, hydroxy acids such as citric acid and calcium. Is done. Specific examples of calcium or a salt thereof blended to reduce the acidity of deacidified tomato juice include, for example, calcium, calcium carbonate, calcium sulfate, calcium lactate, calcium gluconate, calcium succinate, calcium chloride and the like. However, it is not particularly limited to these. Among these, calcium carbonate, calcium sulfate, and calcium lactate are preferable, and calcium carbonate is more preferable from the viewpoint of suppressing the influence on the flavor of the processed tomato product after deoxidation as much as possible. The compounding quantity of said calcium or its salt can be suitably set according to the acidity which deacidified tomato juice desires, and is not specifically limited. When the calcium product (salt, hydrate, chelate, etc.) produced | generated by mix | blending calcium or its salt is removed from deoxidized tomato juice, the acidity of deacidified tomato juice will reduce further. In addition, unreacted calcium or a salt thereof and a calcium product are often white solids, and the presence of such white precipitates may impair the appearance of the beverage, and may cause an undesirable color change when mixed with other beverages. Can occur. Therefore, it is preferable to remove at least a part of the calcium product after adding calcium or a salt thereof to the transparent tomato juice. At that time, it is more preferable to remove unreacted calcium or a salt thereof. The method for removing the calcium product can be performed by appropriately applying known methods such as filtration and centrifugation, and is not particularly limited. In particular, the calcium product precipitated, precipitated and dispersed in the deacidified tomato juice can be removed easily and at low cost by the filtration method. When such a filtration method is applied, it is preferable to use diatomaceous earth or filtration using a filter from the viewpoint of obtaining inexpensive and highly transparent deacidified tomato juice.

The deacidified tomato juice that has been subjected to the treatment such as filtration and centrifugation thus obtained is freed of at least a part of unnecessary water-insoluble solids, and the calcium product is removed as necessary. Compared to those not having a low viscosity, the acidity is reduced. Therefore, by preparing a tomato-containing beverage using such deacidified tomato juice, the viscosity of the obtained tomato-containing beverage and the acidity or acidity are easily reduced with good reproducibility.

(Anion exchange resin deoxidized tomato juice)
Another method of deoxidation is an anion exchange resin deoxidation method, and the transparent tomato juice after treatment is passed by passing the above-mentioned transparent tomato juice or the like through an anion exchange resin substituted with bicarbonate or carbonate. In (deacidified tomato juice), acidity derived from citric acid or the like is reduced. This is presumed to be due to removal of sour components such as citric acid contained in transparent tomato juice etc. by bicarbonate substitution or carbonation substitution, and substitution of bicarbonate to escape as carbon dioxide gas. Here, among the sour components contained in transparent tomato juice and the like, citric acid is a component that has a relatively large content in transparent tomato juice and that makes it feel relatively sour. It is considered that the acidity reduction effect described above is largely due to the removal of citric acid in transparent tomato juice and the like. The deoxidized tomato juice obtained by the anion exchange resin deoxidation method can be used by mixing with the deacidified tomato juice obtained by the calcium deoxidation method.

A bicarbonate-substituted or carbonate-substituted anion exchange resin used for deoxidizing transparent tomato juice or the like is required to be an anion exchange resin in which bicarbonate ions or carbonate ions are ion-bonded. The anion exchange resin as the base material is preferably a strong basic ion exchange resin or a weak basic ion exchange resin. By replacing the ion exchange group such as Cl ion or hydroxyl group contained in the strong basic ion exchange resin or weak basic ion exchange resin with bicarbonate ion or carbonate ion, the bicarbonate substitution or carbonate substitution was performed. An anion exchange resin can be easily obtained.

The liquid passing method such as transparent tomato juice in the anion exchange resin deoxidation method is not particularly limited, and may be either an upward flow method or a downward flow method. The flow system is preferred. Carbon dioxide may be generated with the substitution to bicarbonate ion or carbonate ion, but if the upward flow method is adopted, carbon dioxide is easily removed along the liquid passing direction, so that it is disposed in the anion exchange resin or this. A decrease in productivity due to the stay of carbon dioxide in the column can be suppressed.

The deacidified tomato juice obtained in this way is not only removed by replacing the sour components such as citric acid contained in the transparent tomato juice with bicarbonate or carbonate, but is not necessary by applying a treatment such as filtration. As a result, at least a part of the water-insoluble solid content is removed, and the substituted bicarbonate or carbonic acid escapes as carbon dioxide gas, thereby lowering the viscosity and reducing the acidity. It will be. Therefore, by preparing a tomato-containing beverage using such a deacidified tomato juice, the viscosity of the obtained tomato-containing beverage and the acidity or acidity can be easily reduced with good reproducibility.

In addition, since deacidified tomato juice can be concentrated or diluted as necessary and used, it is not particularly limited, but the viscosity is 0 to 100 cP from the viewpoint of further increasing the viscosity of the container-containing tomato-containing beverage. Preferably there is. Here, the viscosity of the deoxidized tomato juice is calculated in terms of tomato straight Brix 4.5. Moreover, the viscosity of 0 means that the viscosity is less than 0.5 and includes those below the detection limit. Although the minimum of a viscosity is not specifically limited, It is preferable that it is 0.01 cP or more.

The tomato-containing beverage of the present invention can be produced by blending one or more processed tomato products processed as described above, and preferably a tomato juice or a concentrate thereof (including these dilute reduced products). .) And the like, and at least three kinds of calcium deoxidized tomato juice and anion exchange resin deoxidized tomato juice.

In order to adjust the amount of calcium contained in the tomato-containing beverage to the range as described above, it can be adjusted by adding calcium or a salt thereof alone, but deoxidation treatment is performed by adding calcium or a salt thereof. It can also be adjusted by appropriately blending the deacidified tomato juice with the tomato juice not subjected to the calcium addition treatment. Tomato juice that has not undergone calcium addition treatment can be reduced in acidity by using an anion exchange resin deacidified tomato juice that has been deacidified by passing through an anion exchange resin that has undergone bicarbonate substitution or carbonate substitution. Thus, it is possible to obtain a tomato-containing beverage with an improved taste and a sweet taste.

Moreover, in the tomato-containing beverage of the present invention, the weight ratio of tomato juice and deacidified tomato juice (a mixture of calcium deoxidized tomato juice and deoxidized tomato juice subjected to anion exchange resin deoxidation treatment) is not particularly limited, It is preferable that it is 1.5-4.5. Here, in this specification, the weight ratio is calculated in terms of tomato straight Brix 4.5. By including tomato paste and deacidified tomato juice in the above weight ratio, a tomato-containing beverage having a sweet taste like fruit tomatoes and suppressing the acidity of tomatoes can be easily obtained with good reproducibility. From the viewpoint of further increasing the balance between sweetness and sourness of tomato, the weight ratio of tomato paste and transparent tomato juice is preferably 2.5 to 3.5.

  As described above, the tomato-containing beverage according to the present invention has a particle size of 600 μm or less, preferably a particle size of 500 μm or less, more preferably 350 μm or less, and most preferably 120 μm or less. For this adjustment, adjusted tomato juice that has already been filtered through a sieve or the like, or transparent tomato juice may be used, but adjustment may be performed after blending these.

  The tomato-containing beverage according to the present invention may contain fruit juice or vegetable juice as described above, thereby giving a fruit feeling or vegetable feeling obtained when drinking from the point of taste, aroma, etc. Can be improved. They can be obtained by conventional methods. For example, it can be obtained by crushing, grinding, or the like, and further lining it as desired. Furthermore, it is preferable to filter using a sieve or the like.

  When crushing or grinding, for example, the fruit or vegetable as a raw material is subjected to heat treatment such as warming, boiling, steaming, etc., sufficient washing with water, exposure to water, chemical treatment, etc. Then, it is crushed or ground using a device such as a line mixer, emulder, cutter mill, disper, juicer mixer, milder, homomixer, high pressure homogenizer. Backing can be performed by using a backside machine or the like. In addition, as a sieve used for making the contained particle size 600 μm or less, preferably 500 μm or less, more preferably 350 μm or less, and most preferably 120 μm or less, usually a sieve of 24 to 60 mesh, particularly 40 mesh is preferable. However, it is not limited to this because it varies depending on qualitative things such as the pulverization state of the fruit and the hardness of the fiber, and also depending on the pressure during the treatment.

In addition, the tomato-containing beverage according to the present invention includes, in addition to the above-mentioned components, water and materials (components) contained in known beverages, for example, sweeteners such as sugars and sweeteners, acidulants, flavorings, and mineral content. , Vitamins, pigment components, nutritional components, antioxidants, and the like.
The water may be water that is suitable for drinking, and examples thereof include pure water, hard water, soft water, ion exchange water, and deaerated water obtained by deaeration of these waters.
As the sweetener, saccharides or sweeteners can be used. Examples of the saccharide include glucose, fructose, sucrose, and reduced maltose. Examples of the sweetener include sugar, isomerized sugar, fructose, glucose, xylitol, stevia extract, palatinose, aspartame, acesulfame potassium, stevia, saccharin, saccharin sodium and the like. Moreover, a sugarless bulk sweetener, a bulk sugar sweetener, a high sweetness degree sweetener, etc. may be included, and sugar alcohols, such as sorbitol, may be included.

  Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof, among which citric acid, lactic acid, apple Acid, tartaric acid, adipic acid and the like are preferable.

  Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit purees, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, milk or dairy products, synthetic fragrances and the like.

  Examples of vitamins include vitamin A, vitamin C, vitamin E, vitamin D, and vitamin B.

  Examples of the mineral component include calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.

Examples of the pigment component include chlorella and chlorophyll.
Examples of nutritional components include L-ascorbic acid and its sodium salt.

  Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.

  In addition, the tomato-containing beverage according to the present invention may contain various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, quality stabilizers and the like.

  The pH of the tomato-containing beverage according to the present invention is preferably 3.7 to 4.8, and more preferably 4.2 to 4.6. When the pH of the particle-containing carbonated beverage is within the above range, a moderate acidity can be obtained without impairing the fruity feeling or vegetable feeling. Adjustment of pH is performed by mix | blending the pH adjuster generally used. As the pH adjuster, sodium bicarbonate is preferable. By adopting baking soda as a pH adjuster, in addition to the pH adjusting function described above, the tomato taste (blue odor, fresh odor, etc.) is further relaxed and the ease of drinking tomato-containing beverages tends to improve. .

  The tomato-containing beverage of the present invention preferably has a viscosity adjusted to 100 to 400 cP, more preferably 200 to 300 cP. This low viscosity tends to increase the ease of drinking, especially.

  The tomato-containing beverage of the present invention preferably has a sugar content of 7.0 to 13.0 and a sugar acid ratio of 19.0 to 30.0. In addition, from the viewpoint of further increasing the balance of sweetness, sourness, and rich taste of tomato, the sugar content is 9.0 to 13.0, and the sugar acid ratio is 19.0 to 30.0. More preferred.

  The tomato-containing beverage according to the present invention can be provided in a form filled in a container. As the said container, the container used for normal vegetable fruit juice drinks, such as a paper container, a metal can, plastic bottles, such as a PET bottle, and a bottle can be used.

  The tomato-containing beverage according to the present invention can be produced by a conventionally known method except that a specific amount of specific particles is used. For example, the vegetable-derived particles and / or the fruit-derived particles obtained by the above-described method, and if necessary, the vegetable juice and / or fruit juice, and optionally the other components described above are added to the water and stirred, Prepare stock solution. And after adjusting after pH adjustment and / or heat sterilization as needed, it can manufacture by the process of filling a container and sterilizing.

EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated in detail, this invention is not limited.

(Tomato paste 1-4)
Tomato is crushed at 70 ° C. or lower (cold break), squeezed, strained, and processed tomato products concentrated by removing the skin and seeds are 1000 μm (16 mesh) and 106 μm (150 mesh), respectively. By filtering it under atmospheric pressure through a 63 μm (250 mesh) sieve, tomato pastes 1 to 3 having the following particle compositions with limited particle diameters were prepared, and tomato paste 4 was obtained without filtration treatment ( Table 1).

(Deacidified tomato juice sample A)
The calcium deoxidized tomato juice used in this example was prepared by the following procedure.
First, a commercially available transparent concentrated tomato product (Clear Tomato Concentrate 60 ° Brix, manufactured by LYCORED, Brix: 60, acidity: 3.64, pH: 4.15) was diluted and reduced about 4 times with ion-exchanged water. A transparent tomato juice (Brix: 17.5, acidity: 1.06, pH: 4.2, viscosity at the time of adjusting Brix 4.5: 1.36 cP) was prepared. Next, 1500 kg of the obtained transparent tomato juice was charged into the tank and heated to 80 ° C., and then 12.75 kg of calcium carbonate was added from the upper part of the tank, stirred for 60 minutes, and the generated carbon dioxide gas was discharged. The tank was cooled to 20 ° C., centrifuged, filtered using commercially available diatomaceous earth, and further solids were removed by filtering with a 5 μm filter.

(Deacidified tomato juice sample B)
The anion exchange deacidified tomato juice used in this example was prepared by the following procedure.
That is, after filling a tank with a strongly basic anion exchange resin (manufactured by Mitsubishi Chemical Corporation, PA316) and passing a 3% NaOH aqueous solution therethrough, ion exchange water, 3% NaHCO ₃ aqueous solution, and ion exchange water were added. The solution was sequentially passed through to replace with bicarbonate.
Next, a commercially available transparent concentrated tomato product (Clear Tomato Concentrate 60 ° Brix, manufactured by LYCORED, Brix: 60, acidity: 3.64, pH: 4.15) is diluted and reduced by about 4 times with ion-exchanged water. An anion exchange resin prepared by preparing transparent tomato juice (Brix: 14.6, acidity: 0.86, pH: 4.2, viscosity at the time of Brix 4.5 adjustment: 1.36 cP), and replacing this with bicarbonate Then, the solution was passed through an upward flow system several times, and then filtered through a 100 mesh filter to obtain a deacidified tomato juice of this example.

(Sample preparation)
The above-mentioned tomato pastes 1 to 4, commercially available cloudy tomato juice and deacidified tomato juice samples A and B were mixed with Bx. When converted to 5.0, it is blended so as to have the ratio of Table 2 (rounded to the second decimal place), and then the target Bx. The water was adjusted so that the pH was adjusted to 4.4, and Test Examples 1 to 11 were obtained.

In the said Test Examples 1-11, the seed | species measuring method of various content components can be performed with the following method, for example.
In addition, about a measuring method, even if it is except the method shown below, it can select from a well-known method suitably.
In addition, for numerical items that are not particularly essential in the evaluation of the present invention, measurement can be omitted as appropriate.

<Brix (sugar content)>
Brix was measured using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev).
<Plant sterol amount>
After adding 100 g of internal standard substance (5α-cholestane) and drying the organic solvent under a nitrogen stream, about 2 g of the sample was sampled. 1 mL of 50% (w / w) potassium hydroxide solution was added thereto, and the alkali was melted by boiling in a boiling water bath for 20 to 30 minutes. Thereafter, 6 mL of ethanol was added, and extraction and saponification were simultaneously performed at 70 ° C. for 1 hour with occasional mixing. After cooling to room temperature, 5 mL of hexane was added to perform partition extraction of plant sterols. After centrifuging at 1000 rpm for 5 minutes, the hexane layer was recovered. This hexane extraction was repeated a total of 3 times. After drying hexane under a nitrogen stream, trimethylsilylation of the hydroxyl group with a derivatization reagent (pyridine: hexamethyldisilazane: trimethylchlorosilane = 9: 3: 1 (v / v / v)) followed by the following conditions Plant sterols were quantified by gas chromatography. The total amount of plant sterol was determined as the sum of campesterol, stigmasterol, β-sitosterol and β-sitostanol.
Analytical condition equipment: GC14A (Shimadzu Corporation)
Recorder: CR-8A (Shimadzu Corporation)
Column: SPB ^™ -1 (0.25 mm x 60 mm) (Supelco)
Carrier gas: He
Detector: FID (H ₂ : 0.6 Kg / cm ² , Air: 0.6 Kg / cm ² , Make up gas (He): 0.7 Kg / cm ² )
Column temperature: 280 ° C
Inlet temperature: 300 ° C
Detector temperature: 300 ° C
Split ratio: 50: 1
<Amino acids>
The content of amino acids was determined based on the HPLC method (fluorescence detection) using an Alliance system (Waters Co., Ltd.).
Sample adjustment method:
An appropriate amount of the sample was weighed, suspended in distilled water, filtered and used for analysis.
HPLC measurement conditions:
Column: XBridge Shield RP18 3.0 × 100 mm
Temperature: 40 ° C
Injection volume: 5 μL
Mobile phase A: 50 mM sodium acetate buffer (pH 6.0)
Mobile phase B: Acetonitrile Detector: Waters 2475 Multi-wavelength fluorescence detector Detection wavelength: Excitation 335 nm Emission 450 nm
<Particle size measurement>
Laser analysis particle size distribution measuring apparatus (“SALD-2100” manufactured by Shimadzu Corporation) 10 cumulative mass% particle diameter (D10), 50 cumulative mass% particle diameter (D50) and 90 cumulative mass% particle diameter (D90) Was measured.

<Sensory evaluation test>
The sensory evaluation test for tomato-containing beverages was conducted by entrusting 7 panelists to evaluate each item according to the criteria shown below. Here, the numerical values in the table are average values of the evaluations of the seven panelists.
<Blue odor>
◎: Not felt ○: Slightly felt △: Feeled ×: Strongly felt <Ripe sweetness>
◎: Feeling enough ○: Feeling △: Feeling slightly ×: Not much felt <acidity>
◎: Not concerned ○: Feeling slightly △: Feeling ×: Feeling strongly <Feeling over the throat>
◎: Smooth and very good over throat ○: Relatively smooth and good over throat △: Normal over throat ×: Not good over throat <Drinking response>
◎: Sufficient drinking response ○: Relatively comfortable drinking △: Normal drinking response ×: No drinking response <Finished aftertaste>
◎: There is a sufficient aftertaste ○: There is a relatively aftertaste △: A normal aftertaste ×: There is no aftertaste

<Comprehensive evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
◎: very good suitability as a product ○: good suitability as a product △: good suitability as a product ×: poor suitability as a product

The various measurement results and sensory evaluation results for the examples and comparative examples are shown below.

(Discussion)
In Examples 1 to 7 (Test Examples 1 to 5 and 10 to 11), the blue odor is not felt or is not worrisome, the acidity is also suppressed, and there is a sweetness and umami that seems to be ripe, and it goes over the throat. In addition, the sensory evaluation was good, and there was a response to drinking. In particular, in Test Examples 10 to 11, the sweetness was felt stronger and the overall evaluation was high.
On the other hand, Comparative Example 1 (Test Example 6) was concerned about the blue odor and the sharpness of the aftertaste was poor, and Comparative Example 2 (Test Example 7) had a light and watery impression as a whole. 3 (Test Example 8) had a burning odor as if it was overheated, and Comparative Example 4 (Test Example 9) was a beverage that clung to muddy, and its aftertaste was not good. It was judged.
From this, the amount of sterols in the beverage is included in a specific range, and the [Ga / Glu] ratio is adjusted to a specific range, so that the acidity is suppressed and the product is completely ripe while having a light texture. It is possible to provide a tomato-containing beverage that is sufficiently sweet and has a good taste and is easy to drink.
Thus, it is possible to provide a tomato-containing beverage that can satisfy a wide range of consumer preferences for tomato-containing beverages and that has a smooth texture and can be sweetened, and a method for producing the same.
In addition, the method according to the present application can be widely and generally applied as a method for suppressing the sourness of tomato, and its application range is wide.

According to the present invention, a containerized tomato-containing beverage and a containerized tomato-containing beverage that can strongly feel ripe sweetness and umami that does not feel blue odor, have a smooth texture, have a good taste, and are easy to drink. A texture and taste improvement method can be provided.

Claims (3)

It contains 0.7 to 2.2 mg / 100 g of plant sterol, and the ratio [Ga / Glu] of GABA content (Ga) to glutamic acid content (Glu) in the beverage is 0.30 to 0.50. Ah is, cumulative 50% particle size of the particles is not more than 270 .mu.m, and packaged tomato-containing beverage 90% cumulative particle diameter, characterized in der Rukoto below 480 .mu.m. Adjusting the plant sterol content to 0.7-2.2 mg / 100 g;
Adjusting the ratio Ga / Glu of the GABA content (Ga) to 0.30 to 0.50 to the glutamic acid content (Glu) in the beverage liquid;
A method for producing a packaged tomato-containing beverage, comprising a step of adjusting a cumulative 50% particle size of particles to 270 μm or less and a cumulative 90% particle size to 480 μm or less . The plant sterol content is adjusted to 0.7 to 2.2 mg / L, and the GABA content (Ga) ratio Ga / Glu to the glutamic acid content (Glu) in the beverage is 0.30 to 0.50. Adjust to
A method for improving the texture and taste of a packaged tomato-containing beverage, characterized by adjusting the cumulative 50% particle size of particles to 270 μm or less and the cumulative 90% particle size to 480 μm or less .