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WO2014192921A1 - Procédé pour améliorer l'arrière-goût de jus de fruits et de légumes pressés, procédé pour améliorer l'arrière-goût d'un aliment ou d'une boisson, et aliment ou boisson - Google Patents

Procédé pour améliorer l'arrière-goût de jus de fruits et de légumes pressés, procédé pour améliorer l'arrière-goût d'un aliment ou d'une boisson, et aliment ou boisson Download PDF

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Publication number
WO2014192921A1
WO2014192921A1 PCT/JP2014/064425 JP2014064425W WO2014192921A1 WO 2014192921 A1 WO2014192921 A1 WO 2014192921A1 JP 2014064425 W JP2014064425 W JP 2014064425W WO 2014192921 A1 WO2014192921 A1 WO 2014192921A1
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WIPO (PCT)
Prior art keywords
juice
food
aftertaste
vegetables
fruit
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Ceased
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PCT/JP2014/064425
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English (en)
Japanese (ja)
Inventor
祐介 渋谷
香代子 奥山
省次 生形
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Kagome Co Ltd
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Kagome Co Ltd
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Priority to HK16105834.1A priority Critical patent/HK1217879A1/zh
Priority to CN201480030348.3A priority patent/CN105263335B/zh
Publication of WO2014192921A1 publication Critical patent/WO2014192921A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

Definitions

  • the present invention relates to a method for improving the aftertaste of juice from fruits and vegetables such as vegetables and fruits, a method for producing food and drink using this improvement method, and a food and drink produced using this improvement method.
  • This application claims priority based on Japanese Patent Application No. 2013-114555 filed in Japan on May 30, 2013, the contents of which are incorporated herein by reference.
  • Tomato juice and other vegetable juices, and mixed juices that are mixed with vegetable juice (vegetable juice) and fruit juice (fruit juice) are drinks that can easily ingest nutrients from vegetables and fruits, especially for health Is preferred by consumers. These beverages tend to retain aftertaste because they contain insoluble solids of vegetables and fruits as raw materials and have a strong taste unique to vegetables. In particular, tomato juice and vegetable juice and mixed juice with a high tomato content ratio have a strong taste peculiar to tomato in the mouth even after drinking, and some people feel that it is difficult to drink.
  • the tomato-specific taste (hereinafter sometimes referred to as tomato-likeness) is mainly tasted with glutamic acid and aspartic acid.
  • glutamic acid and aspartic acid are in an appropriate ratio.
  • guanylic acid enhances umami by a synergistic effect with glutamic acid, and heat-treats vegetables such as tomatoes, thereby increasing the guanylic acid content and enhancing umami ( For example, refer nonpatent literature 3.).
  • 5′-ribonucleotides such as guanylic acid have a taste of their own, and the umami in foods and drinks is suppressed by suppressing loss due to the degradation of 5′-ribonucleotides.
  • Patent Document 1 After heating an oil-in-water food material to a product temperature of 95 ° C. or higher, a raw material having phosphatase activity is added and held for the time necessary to deactivate the phosphatase activity.
  • a method is disclosed in which the degradation of 5′-ribonucleotides by phosphatase derived from a raw material is suppressed and the umami reduction of food and drink is prevented.
  • the present invention is a neat and clean liquid juice of fruits and vegetables such as vegetable juice and fruit juice, without impairing the unique vegetable character (ie, vegetable-specific taste) and fruit character (ie, fruit-specific taste).
  • An object is to provide a method for improving aftertaste, a method for producing a food or drink using this improvement method, and a food or drink produced using this improvement method.
  • the present inventors surprisingly found that in vegetable juice and fruit juice, umami is a cause of poor aftertaste, and the aftertaste is refreshed by reducing umami. I found. Furthermore, by reducing the content of guanylic acid in the juice of fruits and vegetables by phosphatase treatment, the vegetable juice inherent in the juice of fruits and vegetables (ie, the taste peculiar to vegetables) and the fruitiness (taste peculiar to fruits) The present invention has been completed by finding that the aftertaste can be improved without impairing the above.
  • this invention provides the aftertaste improvement method of the fruit juice squeezed liquid characterized by reducing guanylic acid content by carrying out the phosphatase process of the fruit juice squeezed liquid.
  • the aftertaste improvement method of the said fruit and vegetable juice extract it is preferable to reduce guanylic acid content to 2/3 or less by the phosphatase process rather than the phosphatase process.
  • the guanylic acid content of the juice extract of the fruit and vegetables after a phosphatase process is 1/300 or less of glutamic acid content, and expression of the fruits and vegetables after a phosphatase process is carried out.
  • the guanylic acid concentration of the juice is 0 to 15 ⁇ g / g.
  • the glutamic acid concentration of the fruit and vegetable juice is preferably 100 to 6000 ⁇ g / g.
  • the squeezed juice of the fruits and vegetables is vegetable juice, fruit juice, or a mixture thereof, and more preferably contains tomato juice.
  • the present invention also provides a method for producing a food or drink, characterized in that it contains a juice of fruits and vegetables obtained by the aftertaste improving method of the juice of fruits and vegetables.
  • guanylic acid content in the manufactured food / beverage products is 1/300 or less of glutamic acid content.
  • the present invention further provides a food or drink characterized by using a fruit juice extract as a raw material and having a guanylic acid content of 1/300 or less of the glutamic acid content.
  • the squeezed juice of the said fruits and vegetables contains tomato juice, and it is more preferable that it is a tomato containing drink.
  • the content ratio of components derived from the juice of fruits and vegetables in the raw material is preferably 5 to 100% by mass, and the guanylic acid concentration in the food and drink is preferably 0 to 6 ⁇ g / g.
  • the content of the tomato juice-derived component in the raw material is 80 to 100% by mass, and the guanylic acid concentration in the food and drink is 0 to 13 ⁇ g / g.
  • the present invention relates to the following.
  • [1] A method for improving the aftertaste of fruit juice extract, wherein the juice extract of fruit and vegetables is treated with phosphatase to reduce the guanylic acid content.
  • [2] The aftertaste improving method of fruit juice extract according to [1], wherein the guanylic acid content is reduced to 2/3 or less by phosphatase treatment than before phosphatase treatment.
  • [3] The aftertaste improving method for fruit juice extract according to [1], wherein the guanylic acid content of the juice extract of the fruits and vegetables after the phosphatase treatment is 1/300 or less of the glutamic acid content.
  • a method for producing a food or drink comprising the fruit and vegetable juice obtained by the aftertaste improving method for fruit and vegetable juice according to any one of [1] to [7].
  • the food or drink according to [10] wherein the juice of the fruits and vegetables contains tomato juice.
  • a fruit juice squeezed liquid improved so that the aftertaste is clearer than before is obtained without impairing the vegetable-likeness of the raw material (that is, the taste peculiar to vegetables or the taste peculiar to fruits).
  • the juice of the fruits and vegetables as a raw material, it is possible to provide a refreshing food or drink with a aftertaste.
  • Example 1 it is the figure which showed the chromatogram of the HPLC of a test sample and a control sample.
  • Example 2 it is the figure which showed the result of having calculated the guanylic acid content in the tomato juice after enzyme reaction about the sample from which an enzyme amount and reaction temperature differ.
  • the aftertaste improving method of fruit and vegetable juice according to the present invention reduces the guanylic acid content by subjecting the fruit and vegetable juice to a phosphatase treatment.
  • One aspect of the aftertaste improving method for fruit and vegetable juice according to the present invention is to add phosphatase to the fruit and vegetable juice and to incubate the phosphatase at a temperature at which the phosphatase is active, Reducing the guanylic acid content therein.
  • Another aspect of the aftertaste improving method for fruit and vegetable juice according to the present invention is to add phosphatase to the fruit and vegetable juice, incubating the fruit and vegetable juice at a temperature at which the phosphatase is active, and the phosphatase. Reducing the guanylic acid content in the juice of the fruits and vegetables by the activation of.
  • umami is a cause of poor aftertaste (strength after taste), especially in beverages such as vegetable juice and mixed juices mixed with vegetable juice and fruit juice.
  • the “aftertaste” in the present invention is a taste peculiar to the juice of the fruits and vegetables remaining in the mouth after ingesting the juice of fruits and vegetables, and many of the panels feel uncomfortable (or preferably It means taste, and “poor aftertaste” means that when the juice of fruit and vegetables is ingested, the taste unique to the juice of fruit and vegetables remains even if other good flavors disappear. Means a state.
  • “poor aftertaste” means, for example, that the guanylic acid content in the food or drink containing the juice of the fruit and vegetables of the present invention is more than 1/300 of the glutamic acid content. Means that.
  • fresh aftertaste means that the taste unique to the juice of the fruits and vegetables remaining in the mouth after ingesting the juice of the fruits and vegetables is weakened.
  • clean aftertaste means, for example, that the content of guanylic acid in the food or drink containing the juice of the fruit and vegetables of the present invention is 1/300 or less of the content of glutamic acid.
  • Imrovement of aftertaste means to reduce the peculiar taste of the fruit and vegetable juice remaining in the mouth after ingestion of the fruit and vegetable juice.
  • Aftertaste improvement is another aspect, for example, adjusting the guanylic acid content in the food or drink containing the juice of the fruit and vegetables of the present invention to 1/300 or less of the glutamic acid content. Means.
  • the aftertaste improving method according to the present invention (that is, the method for reducing the strength of the taste remaining in the mouth after ingesting the juice of fruits and vegetables) is a phosphatase treatment described later in order to reduce the umami of the juice of fruits and vegetables.
  • This is a method for reducing the guanylic acid content.
  • Guanylic acid is degraded to tasteless guanosine by phosphatase treatment. That is, the content of guanylic acid can be easily reduced by decomposition as compared with glutamic acid, which is a main factor of umami.
  • glutamic acid is an important component responsible for tomato, and reducing the glutamic acid content of tomato juice can improve the aftertaste, but it will impair the tomato and reduce functionality. There is a fear.
  • the aftertaste improving method according to the present invention since the glutamic acid content of the juice of fruits and vegetables is not reduced, the aftertaste of tomato juice can be improved without impairing the tomato quality.
  • the vegetable juice used in the aftertaste improving method according to the present invention may be vegetable juice or fruit juice.
  • the squeezed liquid of one type of fruit and vegetables may be sufficient, and the mixture of the squeezed liquid of two or more types of fruit and vegetables may be sufficient.
  • Examples of vegetables used as a raw material for vegetable juice include eggplants such as tomatoes, eggplants, paprika, peppers, and potatoes; vegetables such as carrots, celery, ashitaba, and parsley; cabbages, purple cabbages, and cabbages (petit petit Veil), Chinese cabbage, Chingen rhinoceros, Japanese radish, kale, watercress, Japanese mustard spinach, broccoli, cauliflower, turnip, horseradish, mustard and other cruciferous vegetables; spinach, beet etc.
  • Asteraceae vegetables such as onions, garlic, green onions, cucurbitae vegetables such as pumpkins, cucumbers, and bitter gourds; legumes such as kidney beans, peas, broad bean, and edamame; Morohaya, asparagus , Ginger, sweet potato, purple potato, perilla, akajiso Corn and the like. Nuts such as chestnuts, walnuts, peanuts and cashew nuts are also included in the vegetables.
  • Fruits used as the fruit juice include citrus fruits such as lemon, orange, navel orange, grapefruit, mandarin orange, lime, sudachi, yuzu, shikuwasha, and tankan; apple, plum, peach, cherry, apricot, plum, prune, camcam, pear , Pear, loquat, strawberry, raspberry, blackberry, cassis, cranberry, blueberry, melon, watermelon, kiwifruit, pomegranate, grape, banana, guava, acerola, pineapple, mango, passion fruit, litchi and the like.
  • the fruit juice extract used in the aftertaste improving method according to the present invention preferably includes a juice with a high glutamic acid content, or a fruit juice with a high content of glutamic acid and guanylic acid. More preferably, it contains a juice. Since the aftertaste improving effect can be achieved more remarkably, the fruit juice extract used in the aftertaste improving method according to the present invention preferably has a glutamic acid concentration of 100 ⁇ g / g (100 ppm) or more. What is 6000 microgram / g is more preferable.
  • glutamic acid is separately added so that the glutamic acid concentration in the juice of fruits and vegetables used in the aftertaste improving method according to the present invention falls within the above-mentioned concentration range. May be.
  • the glutamic acid concentration in the juice of the fruits and vegetables used in the aftertaste improving method according to the present invention is the concentration of glutamic acid derived from the juice of the fruits and vegetables, No additional glutamic acid is added externally.
  • Examples of vegetables with a high glutamic acid content include tomato, corn, onion, radish, green beans, cauliflower, cabbage, pumpkin, Chinese cabbage, broccoli, spinach and the like. Among them, the glutamic acid content and the guanylic acid content are both high, and the effects of the present invention are most effectively exhibited. Therefore, as the juice of fruits and vegetables used in the aftertaste improving method according to the present invention, tomato juice, or A mixture of squeezed juice of two or more kinds of fruits and vegetables containing tomato juice is preferred, for example, a mixture of squeezed juice of 40 kinds or less of fruits and vegetables is preferred.
  • a mixture of squeezed juice of two or more kinds of fruits and vegetables containing tomato juice a mixture of tomato juice and one or more vegetable juices other than tomato, that is, at least one vegetable juice other than tomato juice and tomato A mixture of tomato juice and one or more fruit juices, that is, a mixture of tomato juice and at least one fruit juice, tomato juice and tomato A mixture of one or two or more kinds of vegetable juices and one or more kinds of fruit juices, that is, a mixture of at least one kind of vegetable juice other than tomato juice and tomatoes and at least one kind of fruit juice. May be.
  • the juice and juice of fruits and vegetables can be prepared by squeezing the fruits and vegetables as raw materials by a conventional method.
  • a squeezer a squeezer normally used for squeezing or squeezing in the food and drink field such as a pulper, screw press, ginner, decanter, uniaxial or biaxial (same direction or different direction rotation type) extruder, etc. They can be used in combination. Squeezing can also be performed in an inert gas atmosphere such as nitrogen gas.
  • the fruits and vegetables are shredded or crushed to an appropriate size before squeezing.
  • equipment used for shredding or crushing normal vegetables and fruits such as a dicer, cutter, slicer, hammer crusher and the like can be used.
  • the heat treatment temperature is preferably 50 to 100 ° C., for example, and the heat treatment time is preferably 1 minute to 10 minutes, for example.
  • a juice containing a large amount of insoluble solids such as pectin can be obtained by squeezing the juice thereafter.
  • a squeezed liquid having a relatively small content of insoluble solids can be obtained by squeezing the fruit and vegetables or the shredded product thereof without any heat treatment.
  • the juice obtained by squeezing the juice that has not been subjected to any treatment, ie, dilution, concentration, insoluble solid component removal treatment, addition of additives, etc.
  • a squeezed liquid that has not been processed a liquid obtained by concentrating the squeezed liquid (ie, a concentrated squeezed liquid), or a liquid obtained by diluting the concentrated squeezed liquid (ie, a reduced squeezed liquid)
  • the liquid which performed various processes, such as an insoluble solid content removal process, with respect to these may be sufficient.
  • the concentration treatment of the squeezed liquid can be performed by a conventional method using a commonly used concentrator such as a vacuum concentrator, a stirring type thin film concentrator, or a plate concentrator.
  • concentration for example, it is preferable to reduce the water concentration so that the concentrated squeezed liquid becomes 1.5 to 13 times that of the squeezed liquid before concentration, and 1.5 to 6 times as much. More preferably, the moisture is reduced and concentrated.
  • the insoluble solid content removal process can be performed by solid-liquid separation processes such as centrifugation, diatomaceous earth filtration, and membrane separation.
  • this additive it is an additive usually added to food and drink (that is, an additive acceptable as food and drink), for example, salt, sweetener, acidulant, spice, colorant, pH adjuster, An antioxidant etc. are mentioned.
  • Sweeteners include sugar, glucose, fructose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, sugar mixed high fructose liquid sugar, and sugar such as syrup
  • sugar alcohols such as erythritol, trehalose, sorbitol
  • high-sensitivity sweeteners such as aspartame, acesulfame potassium, sucralose, stevia, and the like.
  • the acidulant include citric acid, malic acid, lactic acid, tartaric acid and the like.
  • the antioxidant include L-alcorbic acid and catechin.
  • the addition amount of the additive is preferably 0.01 to 5% by mass with respect to the total mass of the juice of fruits and vegetables.
  • phosphatase is added to the juice of fruit and vegetables, the juice of fruit and vegetables is incubated at a temperature at which the phosphatase is active, and the fruit and vegetables are squeezed. Reducing the guanylic acid content in the juice, and the method may further include obtaining the juice by squeezing the fruit and vegetables, and incubating the juice Before doing, you may include adding the additive which can be accept
  • obtaining the juice by squeezing the fruit and vegetables may include chopping or crushing the fruit and vegetables into a desired size before obtaining the juice. It may include heating the fruit and vegetables before obtaining. Further, as another aspect of the aftertaste improving method, before incubating the juice of the fruits and vegetables, it may include concentrating the juice, and removing insoluble solids from the juice. May be included.
  • the juice of fruits and vegetables used for the phosphatase treatment may be a commercially available vegetable juice, mixed juice, vegetable paste, or the like, or a solution obtained by diluting a commercially available paste.
  • the phosphatase treatment is performed by adding phosphatase to the juice of fruits and vegetables and incubating the juice of fruits and vegetables at a temperature at which the phosphatase exhibits phosphatase activity.
  • incubation means that the juice of fruits and vegetables to which phosphatase has been added is kept at a constant temperature for a certain period of time to cause an enzyme reaction.
  • the temperature includes 4 to 80 ° C., and the time includes 30 seconds to 200 hours.
  • phosphatase is added to the juice of fruits and vegetables, the juice of fruits and vegetables is incubated at a temperature at which the phosphatase is active, and the fruits and vegetables are activated by the activation of the phosphatase.
  • the process including reducing the guanylic acid content in the squeezed juice is mentioned.
  • the phosphatase to be used may be any enzyme that has an enzyme activity to hydrolyze a phosphate ester bond and can use guanylic acid as a substrate, and acid phosphatase is preferable.
  • the pH (20 ° C.) of the fruit and vegetable juice is, for example, preferably 3.5 to 6.5, and more preferably 4.0 to 5.0.
  • the value of pH here is defined by the value in 20 degreeC unless there is particular notice. That is, even if the pH value is outside the range specified in the present specification, it is included in the scope of the present invention as long as the pH value is within the range specified in the present specification when corrected to the pH value at 20 ° C. .
  • Commercially available phosphatases can be used as these phosphatases.
  • the enzyme reaction time of the phosphatase treatment can be appropriately adjusted in consideration of the guanylic acid content in the juice, the type of phosphatase used, the reaction temperature, and the like.
  • acid phosphatase is added to the juice of fruits and vegetables, and the guanylic acid in the juice is decomposed by reacting (ie, incubating) at 4 to 80 ° C. for 30 seconds or more, for example, 30 seconds to 3 hours. Can do.
  • the acid phosphatase is added to the fruit juice extract so that the final concentration is 0.001 to 1.0% (mass / volume) based on the total volume of the fruit juice extract. Is preferred.
  • the incubation time is preferably 200 hours or less, for example.
  • the squeezed juice of fruits and vegetables has a lower umami taste and a clearer aftertaste. Since the aftertaste improving effect is sufficiently obtained, it is preferable to reduce the guanylic acid content in the juice of fruits and vegetables to 2/3 or less by phosphatase treatment, and to reduce it to 1/2 or less than before phosphatase treatment. More preferably, it is more preferable to reduce to 1/4 or less.
  • the squeezed juice of fruits and vegetables is substantially free of guanylic acid by phosphatase treatment.
  • substantially not contained means that it cannot be detected by the method for measuring guanylic acid content described later. More specifically, it is preferable that it is 0.1 ppm or less with respect to the total mass of the juice of fruit and vegetables.
  • Guanylic acid enhances umami by synergistic effects with glutamic acid. From this point, it is preferable that the guanylic acid content in the juice of the fruits and vegetables after the phosphatase treatment (hereinafter sometimes referred to as “enzyme-treated juice”) is 1/300 or less of the glutamic acid content, The ratio is more preferably 1/400 or less, and further preferably 1/800 or less.
  • the guanylic acid content in the enzyme-treated juice is dependent on the guanylic acid content in the juice before the phosphatase treatment, for example, the guanylic acid concentration in the enzyme-treated juice is the same as that of the enzyme-treated juice.
  • the mass is preferably 0 to 15 ⁇ g / g, more preferably 0 to 13 ⁇ g / g, and still more preferably 0 to 6 ⁇ g / g. Note that “0 ⁇ g / g” includes not only that guanylic acid is not contained, but also that the guanylic acid concentration of the juice is less than the measurement limit value.
  • the content of guanylic acid in the juice before treatment with phosphatase is 1 to 100 ⁇ g / g.
  • the guanylic acid content in the juice before the phosphatase treatment is 1/250 or more and 1/60 or less of the glutamic acid content in the juice before the phosphatase treatment.
  • the enzyme-treated juice may be used as it is as a beverage or as a raw material for food and drink.
  • the juice of the fruits and vegetables after the phosphatase treatment as a raw material, it is possible to produce a food and drink with a clean aftertaste, compared to foods and drinks made from conventional vegetable juice and fruit juice.
  • this food / beverage products namely, food / beverage products containing the fruit juice obtained by the aftertaste improvement method
  • Various drinks, jelly, jelly, jam, sherbet etc. are preferable.
  • Manufacture of foods and drinks squeezed juice not treated with phosphatase, carbonated water, various alcoholic beverages, vitamins, minerals, sweeteners, acidulants, spices, colorants, pH adjustment
  • Additives acceptable as food and drink such as an agent, an antioxidant, a coagulant, a thickening stabilizer, a preservative, and an emulsifier are appropriately blended.
  • the sweetener, acidulant, and antioxidant the sweeteners, acidifiers, and antioxidants listed above can also be used.
  • the coagulant include agar, konjac powder, gelatin, and kuzu powder.
  • thickening stabilizers examples include thickening polysaccharides such as indigestible dextrin, carrageenan, pectin, and psyllium gum.
  • preservative examples include sodium benzoate.
  • emulsifiers examples include saponins and sucrose fatty acid esters.
  • the mixture is processed by the aftertaste improving method according to the present invention, and obtained.
  • Additives acceptable as various foods and drinks may be added to the obtained enzyme-treated juice, if desired, as beverages, etc., and the juice of each fruit and vegetable is separately processed by the aftertaste improving method according to the present invention. It is good also as a drink etc. by mixing each obtained enzyme-treated juice, and adding the additive which can be accept
  • the juice of fruits and vegetables with a high guanylic acid content such as tomatoes is made from the enzyme-treated juice obtained by the aftertaste improving method according to the present invention, and the fruits and vegetables with a relatively low content of guanylic acid.
  • the squeezed liquid may be used as it is as a raw material without being treated in the aftertaste improving method according to the present invention, and these may be mixed with additives acceptable as various foods and drinks.
  • the aftertaste improvement process is performed with respect to the juice extract of fruits and vegetables, and the said Adding an additive acceptable as a food or drink as desired to the juice after the aftertaste improving treatment.
  • the manufacturing method of the food / beverage products containing the fruit juice squeezed liquid obtained by the aftertaste improvement method which is one embodiment of this invention, mixing all the fruit juice squeezed liquids, the said mixed squeezed Including after-taste improving treatment on the juice and adding an additive acceptable as a food or drink as desired to the juice after the after-taste improving treatment.
  • the manufacturing method of the food / beverage products containing the juice extract of the fruits and vegetables obtained by the aftertaste improvement method which is one embodiment of this invention, it is an aftertaste improvement process separately with respect to each juice extract of several fruits and vegetables, respectively. Including mixing the squeezed juice of each product that has been subjected to the aftertaste improving treatment, and adding an additive that can be allowed as a food or drink, if desired, to the mixed squeezed juice.
  • the fruit and vegetable having a guanylic acid content of 0.4 to 100 ⁇ g / g is expressed. It includes after-taste improving treatment of the juice, and mixing the juice after the after-taste improvement, the juice of fruits and vegetables that have not been subjected to the after-taste improving treatment, and an additive that can be acceptable as a food or drink as required.
  • the food / beverage products according to the method for producing food / beverage products listed above may be beverages containing juices of two or more kinds of fruits and vegetables, or at least one selected from the group consisting of jelly, jelly, and jam. It may be.
  • the additive that is acceptable as a food or drink that is added or mixed as desired preferably contains a coagulant or a thickening stabilizer, and the method for producing the food or drink It is preferable to further include heating the squeezed liquid added or mixed with an additive that can be accepted as a food or drink as desired, and more preferably further cooling after heating.
  • the heating temperature is preferably 50 to 120 ° C.
  • the heating time is 1 to 240 minutes, preferably 1 to 120 minutes.
  • the cooling temperature is 4 to 40 ° C, preferably 4 to 10 ° C.
  • the cooling time is 5 to 240 minutes, preferably 5 to 120 minutes.
  • the guanylic acid content in the produced food or drink is 1/300 or less of the glutamic acid content.
  • the ratio is more preferably 1/400 or less, and further preferably / 800 or less.
  • guanylic acid is not substantially contained in the manufactured food / beverage products.
  • “substantially not contained” means that it cannot be detected by the method for measuring guanylic acid content described later.
  • the guanylic acid content is preferably 0.1 ppm or less with respect to the total mass of the manufactured food and drink.
  • the aftertaste improvement effect by the enzyme-treated juice is maintained by maintaining the ratio of the guanylic acid content to the glutamic acid content in the produced food and drink at the same level as the enzyme-treated juice. Can also be obtained effectively.
  • the guanyl content with respect to the glutamic acid content For example, by using tomato juice (hereinafter referred to as “enzyme-treated tomato juice”) whose guanylic acid content has been reduced by the aftertaste improving method according to the present invention as a raw material, the guanyl content with respect to the glutamic acid content.
  • a tomato-containing beverage, a tomato-containing jelly, and a tomato-containing jelly having a low acid content and a clean aftertaste can be produced.
  • the guanylic acid concentration is preferably 0 to 13 ⁇ g / g, and 0 to 7 ⁇ g / g.
  • the content of the tomato juice-derived component in the raw material is 80 to 100% by mass with respect to the total mass of the raw material, Food / beverage products having a guanylic acid concentration of 0 to 13 ⁇ g / g.
  • the guanylic acid concentration in the food and drink is more preferably 0 to 7 ⁇ g / g, further preferably 0 to 5 ⁇ g / g, and particularly preferably 0 to 3 ⁇ g / g.
  • Another aspect of the food / beverage product according to one embodiment of the present invention is that the content of the tomato juice-derived component in the produced food / beverage product is 80 to 100% by mass relative to the total mass of the food / beverage product,
  • Examples include foods and drinks having a guanylic acid concentration of 0 to 13 ⁇ g / g.
  • the guanylic acid concentration in the food and drink is more preferably 0 to 7 ⁇ g / g, further preferably 0 to 5 ⁇ g / g, and particularly preferably 0 to 3 ⁇ g / g.
  • Another aspect of the food / beverage product which is one embodiment of the present invention includes a tomato juice-derived component and, optionally, an additive acceptable as a food / beverage product, and the content ratio of the tomato juice-derived component is that of the food / beverage product.
  • examples include foods and drinks that are 80 to 100% by mass with respect to the total mass, and that have a guanylic acid concentration of 0 to 13 ⁇ g / g.
  • the guanylic acid concentration in the food or drink is more preferably 0 to 7 ⁇ g / g, further preferably 0 to 5 ⁇ g / g, particularly preferably 0 to 3 ⁇ g / g, and the inclusion of an additive acceptable as the food or drink.
  • the amount is 0.01 to 20% by mass relative to the total mass of the food and drink, and the total content of the tomato juice-derived component and the additive acceptable as the food and drink does not exceed 100% by mass. Is preferred.
  • food / beverage products containing the enzyme-treated tomato juice which also contains 1 or 2 or more types of juice of other fruits and vegetables, such as lemon juice (that is, at least 1 sort of juice of other fruits and vegetables, such as lemon juice)
  • the content ratio of the components derived from the juice of fruit and vegetables is 5 to 100% by mass, preferably 20 to 100% by mass, more preferably 30 to 100% by mass, and the guanylic acid concentration is preferably 0 to 6 ⁇ g / g.
  • the content ratio of the component derived from the juice of fruit and vegetables in the raw material is 5 to 100% by mass with respect to the total mass of the raw material, Food / beverage products in which the concentration of guanylic acid in the product is 0 to 6 ⁇ g / g.
  • the guanylic acid concentration is preferably 0 to 3 ⁇ g / g, more preferably 0 to 1 ⁇ g / g.
  • the content ratio of the juice-derived component of fruits and vegetables in the produced food and drink is 5 to 100 mass with respect to the total mass of the food and drink. %, And food / beverage products having a guanylic acid concentration of 0 to 6 ⁇ g / g.
  • the guanylic acid concentration is preferably 0 to 3 ⁇ g / g, more preferably 0 to 1 ⁇ g / g.
  • Another aspect of the food and drink product according to one embodiment of the present invention includes a component derived from a juice and juice of fruits and vegetables and an additive that can be acceptable as a food and beverage if desired.
  • Examples of the food and drink include 5 to 100% by mass based on the total mass of the food and drink, and the guanylic acid concentration in the food and drink is 0 to 6 ⁇ g / g. Furthermore, the concentration of guanylic acid in the food or drink is preferably 0 to 3 ⁇ g / g, more preferably 0 to 1 ⁇ g / g, and the content of additives acceptable as the food or drink is based on the total mass of the food or drink. On the other hand, it is preferably 0.01 to 95% by mass, and the total content of the ingredients derived from the juice of the fruits and vegetables and the additive acceptable as the food or drink does not exceed 100% by mass.
  • the content of guanylic acid in fruit juice extract and food and drink can be measured by a HPLC (high performance liquid chromatography) method using a reverse phase column or an ion exchange column.
  • the quantification can be calculated based on the peak area of the guanylic acid peak in the chromatogram and the peak area of a standard guanylic acid product with a known concentration.
  • the content of glutamic acid in the juice of fruits and vegetables and food and drink can be measured by a liquid chromatography method using a cation exchange resin column as a stationary phase and a post-column method using ninhydrin coloring.
  • “as desired” means that it can be arbitrarily selected according to the target object, product, and result.
  • Example 1 Tomato juice was treated with acid phosphatase, and changes in guanylic acid content were examined.
  • acid phosphatase “Sumiteam (registered trademark) PM” (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was used. Specifically, 5 mg (mass / volume) of the enzyme stock solution prepared by weighing 250 mg of Sumiteam PM and completely dissolving it with 5 mL of ultrapure water was added to the juice.
  • ripe tomatoes were washed and crushed with a hammer crusher.
  • the obtained crushed material was squeezed with a pulper, and the tomato juice [1A] (Brix value: 29) was obtained by removing the pulp.
  • 20 mL of tomato juice [1A] was weighed into a 100 mL beaker, and 40 ⁇ L of the enzyme stock solution was further added (final enzyme concentration: 0.01% (mass / volume)), and allowed to stand at 60 ° C. for 1 hour.
  • the enzyme reaction was carried out (test sample).
  • a control sample was prepared by allowing 20 mL of tomato juice [1A] to stand at 60 ° C. for 1 hour without adding the enzyme stock solution.
  • FIG. 1 A chromatogram by HPLC is shown in FIG.
  • the upper part (Control) is the result of the control sample
  • the lower part (Enzyme) is the result of the test sample.
  • the vertical axis represents signal intensity (mV)
  • the horizontal axis represents retention time (minutes).
  • numbers were assigned to peaks that significantly changed due to the enzyme reaction.
  • peak 1 is uridylic acid
  • peak 2 is adenylic acid
  • peak 3 is guanylic acid
  • peak 4 is uridine
  • peak 5 is adenosine
  • peak 6 is guanosine.
  • the peaks of peaks 1 to 3 were clearly reduced by the acid phosphatase treatment, and peaks 4 to 6 were increased instead.
  • the concentration (ppm) was determined from the ratio of each sample (10 ppm) to the peak area value of the chromatogram obtained by HPLC under the same conditions.
  • Table 1 shows the results of calculating the determined concentration per tomato juice [1A] (Brix value: 29).
  • the white triangle indicates the amount of increase in the concentration of the test sample compared to the control sample, and the black triangle indicates that the concentration of the test sample decreases compared to the control sample. Shows the amount.
  • “nd” indicates that no measurement was performed. Enzymatic reactions reduced nucleosides and increased nucleotides.
  • control sample and the test sample were each diluted with distilled water to prepare a Brix value of 3.5.
  • a professional panel trained by 23 people confirmed whether the difference between them could be judged by sensory sense.
  • 22 out of 23 responded that there was a difference between the control sample adjusted to the Brix value of 3.5 and the test sample, so that they could be sensorially distinguished.
  • a number of specialized panels evaluated that the test samples were less umami and the aftertaste was cleaner than the control samples, and that they were sour and strong.
  • Example 2 The influence on the guanylic acid content was observed with the conditions of the reaction time of the enzyme reaction and the amount of the enzyme added. Specifically, the amount of enzyme added is such that the final concentration of the enzyme is 0.01, 0.05, or 0.1% (mass / volume), the enzyme reaction temperature is 4 ° C. or 20 ° C., Tomato juice [1A] was treated with phosphatase in the same manner as in Example 1 except that the enzyme reaction time was 0, 10, 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.
  • the calculation results are shown in FIG.
  • the vertical axis represents the guanylic acid concentration (ppm) per tomato juice [1A] (Brix value: 29), and the horizontal axis represents the reaction time (minutes).
  • Example 3 To commercial tomato juice (unsalted) (manufactured by Kagome Co., Ltd.), the acid phosphatase used in Example 1 was added so that the final concentration of the enzyme would be 0.1% (mass / volume), and at 60 ° C. The enzyme reaction was performed for 1 hour (test sample 1). Moreover, what was incubated at 60 degreeC similarly to the test sample 1 for 1 hour except having added distilled water instead of the enzyme stock solution was made into the control sample. When the guanylic acid contents of both samples were measured in the same manner as in Example 1, guanylic acid was completely decomposed in Test Sample 1, and no peak was detected in the HPLC chromatogram. Furthermore, the glutamic acid content of both samples was analyzed under the following analysis conditions.
  • the filtrate obtained by filtering with a membrane filter (ADVANTEC Co., Ltd.) having a pore size of 0.45 nm was subjected to HPLC analysis in the same manner as the measurement of guanylic acid content. Moreover, peak identification was performed by comparison with a commercial sample.
  • test sample 2 was obtained by adding guanyl acid to a part of test sample 1 so that the guanylic acid content was 10 ppm.
  • Table 2 shows the contents of guanylic acid (GMP content) and glutamic acid (Glu content) in each sample.
  • a sensory evaluation test for umami and aftertaste was performed on these three types of samples by a panel of seven experts.
  • the three samples were evaluated as to whether or not these samples could be distinguished, and when the samples could be distinguished, they were arranged in the order in which the aftertaste was clean.
  • all the expert panels were able to distinguish all three samples from the point of aftertaste, with test sample 1 having the cleanest aftertaste, then test sample 2, and having the strongest aftertaste.
  • the control sample was evaluated.
  • a model solution having a glutamic acid concentration of 500 ppm and a guanylic acid concentration of 2 ppm is used as a reference solution 1
  • a model solution having a glutamic acid concentration of 2000 ppm and a guanylic acid concentration of 10 ppm is used as a reference solution 2.
  • the umami / remaining degree score of the reference solution 1 was set to 2
  • the umami / remaining degree of the reference solution 2 was set to 7 (Table 3). The smaller the umami / remaining score, the weaker the umami / remaining score, and the clearer aftertaste. The higher the score, the stronger the remaining.
  • Example 4 About the mixture of various tomato juices, tomato juice, and the juice of other fruits and vegetables, the phosphatase process was performed and the umami
  • 100% by weight tomato juice squeezed liquid [4A]
  • 100% salted tomato juice squeezed liquid [4B]
  • salt 100% by weight tomato juice without salt
  • a mixture of 30 kinds of vegetables containing tomatoes and one type of fruit juice a mixture of 14 kinds of vegetables containing tomatoes and 7 kinds of fruit juice (squeezed liquid [4E ])
  • Tomato juice (squeezed juice) obtained by filtering the mixture of tomato juice, lemon juice and liquid sugar (tomato content 35%, juice juice [4F]) and tomato juice [1A] used in Example 1 Seven types [4G]) were provided as stock solutions.
  • Example 1 the acid phosphatase used in Example 1 was added to these seven types of stock solutions so that the final concentration of the enzyme was 0.1% (mass / volume), and the enzyme reaction was performed at 60 ° C. for 1 hour. Thus, an enzyme treatment solution having a guanylic acid content of 0 ppm was obtained.
  • a sample having a guanylic acid content shown in Table 5 was prepared by appropriately mixing the enzyme-treated solution and the undiluted solution before the enzyme treatment, or adding guanylic acid to the untreated solution. “Glu / GMP” in Table 5 indicates the mass ratio of the glutamic acid content and the guanylic acid content in the sample.
  • Example 5 The general panel evaluated the aftertaste of beverages made from tomato juice treated with phosphatase, and beverages made from tomato juice not treated with phosphatase.
  • a tomato-containing beverage (test sample and control sample) having the composition shown in Table 6 was produced.
  • the “enzyme-treated tomato juice” in Table 6 indicates that the final concentration of the enzyme phosphatase used in Example 1 was 0.1% (mass / volume) of the acid phosphatase used in Example 1 And the enzyme reaction was performed at 60 ° C. for 1 hour.
  • the 114 general panel members who did not know the content and background of this study compared the test sample and the control sample and evaluated which one feels that it can be enjoyed more deliciously when drinking very much before or during exercise. As a result, 98 (86%) rated the test sample to be more delicious, and only 16 (14%) rated the control sample to be more delicious.
  • Example 6 A special panel evaluated the aftertaste of jelly made from phosphatase-treated tomato juice and jelly made from tomato juice not treated with phosphatase.
  • the raw materials were mixed with the composition shown in Table 7, heated for 10 minutes with low heat, then transferred to a container and cooled and hardened to produce tomato jelly (test sample and control sample).
  • “Enzyme-treated tomato juice” in Table 7 is the tomato juice used as the raw material of the control sample, the acid phosphatase used in Example 1 so that the final enzyme concentration is 0.1% (mass / volume). The enzyme reaction was performed at 60 ° C. for 1 hour.
  • Example 7 A special panel evaluated the aftertaste of jam made from phosphatase-treated tomato juice and jam made from tomato juice not treated with phosphatase. First, the raw materials were mixed with the composition shown in Table 8 and boiled until it became about 400 g with low heat to produce tomato jam (test sample and control sample). The enzyme-treated tomato juice and tomato juice used in Example 6 were used.
  • the present invention provides a juice extract of fruits and vegetables improved so that the aftertaste is clearer than before without impairing the vegetable-likeness of the raw material (that is, the taste peculiar to vegetables or the taste peculiar to fruits). Furthermore, by using the juice of the fruits and vegetables as a raw material, it is possible to provide a refreshing food or drink with a aftertaste, which is extremely useful industrially.

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Abstract

L'invention concerne un procédé qui permet d'améliorer l'arrière-goût de jus de fruits et de légumes pressés, et qui consiste à réduire la teneur en acide guanylique dans un jus de fruits et de légumes pressés par traitement de la phosphatase.
PCT/JP2014/064425 2013-05-30 2014-05-30 Procédé pour améliorer l'arrière-goût de jus de fruits et de légumes pressés, procédé pour améliorer l'arrière-goût d'un aliment ou d'une boisson, et aliment ou boisson Ceased WO2014192921A1 (fr)

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HK16105834.1A HK1217879A1 (zh) 2013-05-30 2014-05-30 蔬果榨汁液的余味改善方法、饮食品的余味改善方法以及饮食品
CN201480030348.3A CN105263335B (zh) 2013-05-30 2014-05-30 蔬果榨汁液的余味改善方法、饮食品的余味改善方法以及饮食品

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JP5426044B1 (ja) * 2013-05-30 2014-02-26 カゴメ株式会社 青果物の搾汁液の後味改善方法、飲食品の製造方法、及び飲食品
JP2017000025A (ja) * 2015-06-05 2017-01-05 アサヒ飲料株式会社 トマト果汁含有飲料
JP6391174B2 (ja) * 2015-09-30 2018-09-19 カゴメ株式会社 ニンジン汁の旨味抑制方法、ニンジン汁の製造方法、ニンジン汁、及び、にんじんジュース
JP2017063737A (ja) * 2015-09-30 2017-04-06 カゴメ株式会社 ニンジン汁の甘味確保方法、ニンジン汁の製造方法
JP2018019706A (ja) * 2017-08-30 2018-02-08 カゴメ株式会社 ニンジン汁の旨味抑制方法、ニンジン汁の製造方法、ニンジン汁、及び、にんじんジュース
JP2018038429A (ja) * 2017-12-13 2018-03-15 カゴメ株式会社 ニンジン汁の甘味確保方法、ニンジン汁の製造方法
JP2018068308A (ja) * 2017-12-13 2018-05-10 カゴメ株式会社 ニンジン汁の旨味強化方法、ニンジン汁の製造方法
KR102333313B1 (ko) * 2019-09-27 2021-12-02 씨제이제일제당 (주) 풍미가 강화된 원물 농축액 및 이의 제조 방법

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