JP6207484B2 - High lycopene-containing ketchup - Google Patents

Description

  The present invention relates to a ketchup containing lycopene at a high concentration, and more particularly to a ketchup having a good flavor while containing lycopene at a high concentration.

  Ketchup made from tomato is a seasoned seasoning made from concentrated tomatoes as a main ingredient and mixed with sugars such as liquid sugar, vinegar, spices, onions, etc. It is also a seasoning rich in lycopene with various health functions. However, the concentration of lycopene contained in 100 g of general tomato ketchup was in the range of 10 mg to 24 mg due to the limit of the concentration of lycopene contained in concentrated tomatoes as the main raw material, for example, tomato paste.

  In recent years, lycopene, which is particularly abundant in tomatoes, has attracted attention due to an increase in health-consciousness related to food, and not only its color but also various health functions have been clarified. The enhancement of lycopene content to tomato ketchup It continues to attract more and more attention. For example, JP-T-2002-532111 discloses plant sterols and ketchup containing carotenoids, and lycopene as one specific example of carotenoids (Patent Document 1).

Special table 2002-532111 gazette

  However, when the concentration of lycopene in tomato ketchup is increased, the sensory characteristics expressed by the characteristic odor derived from lycopene and the characteristic odor derived from concentrated tomato, that is, oily-like odor, stuffy odor, burnt odor, etc., are recognized. Because the flavor and palatability as a food is reduced because it comes to be, or if a formulation such as lycopene concentrate prepared as an additive using a solvent is blended, it will deviate from the Japanese Agricultural Standards (JAS), High lycopene-containing tomato ketchup has not been achieved despite desirability.

  In addition, tomato ketchup contains about 3% salt, but if the salt content is high, the taste derived from amino acids such as glutamic acid derived from tomato increases, but conversely the tomato character (tomato feeling) and tomato lycopene There was a problem that the flavor such as, etc. faded. When the salt content is reduced, the tomato paste or lycopene-derived stuffy smell or scorching odor becomes noticeable, and the overall flavor of ketchup feels watery, so the usual tomato ketchup is about 3% There is also a problem that it does not meet the market demand for low-salt tomato ketchup that satisfies salt-reduction intentions as well as a deep-seasoned tomato ketchup that has a salt content.

  Therefore, an object of the present invention is to obtain a ketchup with a good flavor in a wide range of salt concentration while containing lycopene in a high concentration.

  As a result of intensive studies to solve the above-described problems, the present inventors have found that ketchup contains esters and / or alcohols, which are fragrance components, and has a high flavor while containing lycopene at a high concentration. It was found that ketchup can be obtained, and that even if the salt content is in a wider range than before, a ketchup with a good flavor can be obtained.

  The present invention has been made based on such findings, and provides a high lycopene-containing ketchup containing lycopene and esters and / or alcohols.

  According to the present invention, even if lycopene is contained at a high concentration, a ketchup with a good flavor can be obtained in a range of salt concentration wider than usual.

  The high lycopene-containing ketchup of the present invention contains lycopene and esters and / or alcohols that are aromatic components, and contains 25 mg / 100 g of lycopene.

  In the embodiment of the present invention, ketchup is a seasoning that uses tomato as a main raw material and is added with sugar, vinegar, and salt to add water as necessary to adjust the taste, and if necessary, onions, spices In addition, other processed products of vegetables or fruits, coloring agents, flavoring agents, amino acids, nucleic acids, microbial fermentation products, and the like may be added. Among the ketchups, the tomato ketchup refers to one that conforms to the standards stipulated by the Japanese Agricultural Standard (JAS), and is included in the ketchup of this embodiment.

  In the present embodiment, lycopene is also referred to as lycopene, which is Lycopene or tetraterpene in English, and is an organic compound that is insoluble in water and is a kind of carotenoid that exhibits a bright red color. Typical examples of lycopene are tomatoes, carrots, watermelons, papayas, red melons, and gac fruits. Lycopene has attracted attention for its strong antioxidant properties and various health functions have been clarified, and products containing high lycopene have appeared in tomato juice. Also, the bright red color of lycopene is attracting attention in foods and drinks, and lycopene formulations obtained by industrially concentrating and purifying lycopene (for example, LycoMate manufactured by LycoRed, lycopene base manufactured by Saneigen FFI Co., Ltd.) It is used in various foods and drinks for the purpose of improving shelf life and strengthening nutritional functions.

  However, lycopene contains, for example, about 10 mg / 100 g to 24 mg / 100 g in the conventional tomato ketchup. However, when the concentration exceeds 24 mg / 100 g, a smell of stuffiness or an unfavorable scent specific to lycopene occurs. There is tomato juice as an example of foods and drinks rich in lycopene, but the general lycopene content is about 10 mg / 100 g, and even tomato juice that appeals for high lycopene content is about 20 mg / 100 g, which is the limit of palatability Exists.

  In the present embodiment, by containing esters and / or alcohols in the high lycopene-containing ketchup of the present embodiment, the characteristic odor derived from lycopene, oil-like odor, stuffy odor, burnt odor, and lycopene are suppressed. It becomes possible to improve the flavor of ketchup contained at a high concentration.

  Esters include, for example, methyl acetate, ethyl acetate, propyl acetate, isopropyl acetate, butyl acetate, isobutyl acetate, amyl acetate, isoamyl acetate, hexyl acetate, heptyl acetate, phenyl ethyl ester, methyl butyrate, ethyl butyrate, propyl butyrate Isopropyl butyrate, butyl butyrate, isobutyl butyrate, amyl butyrate, isoamyl butyrate, hexyl butyrate, heptyl butyrate, ethyl propionate, isoamyl propionate and the like.

  Examples of alcohols include isoamyl alcohol, amyl alcohol, isobutanol, butanol, isopropanol, propanol, and phenethyl alcohol.

  The content of the aroma component only needs to be included in a level (ppb level concentration) that can suppress lycopene-derived odor, and can be appropriately set according to the content of lycopene. In the case of high lycopene-containing ketchup containing 100 g to 50 mg / 100 g, the relative content is preferably 0.03 or more, more preferably 0.06 or more, and further preferably 0.06 to 1.0. preferable. Here, “relative content” means detection of aroma components when the detection area in GC-MS analysis (scan analysis) of phenanthrene-d10 (1 ppb or 0.1 μg / 100 g), which is an internal standard substance, is 100 It refers to the area.

  The fragrance component contained in the high lycopene-containing ketchup of this embodiment has sensory characteristics such as fruit scent, flower-like scent, brewing scent, ginjo scent, fermentation odor, yeast scent and the like. These aroma components are naturally contained mainly in fruits, alcoholic beverages, fermented foods, etc., and by adding these to ketchup, the same effects as when esters and / or alcohols are added can be obtained. Can do.

  Specific examples of foods that can achieve the same effects as when esters and / or alcohols are added include banana, apple, pineapple, strawberry, melon, citrus fruit juice (fruit juice) or crushed products thereof. Cereals such as rice, brown rice, black rice, rice bran, wheat, soybeans, black beans, azuki beans, mung beans, germinated soybeans, wheat, barley, malt, etc .; or refined products thereof; Yeast fermented products, acetic acid fermented products, or distillates thereof, such as a refined product, and these may be used alone or in combination. In addition, the fragrance | flavor in this embodiment may use the fragrance | flavor which concentrated and refine | purified the fragrance | flavor component contained in the said foodstuff, and may further combine the said foodstuff and a fragrance | flavor suitably. Adding these foods to ketchup except for brewed vinegar is not usually done for reasons such as violating JAS standards, but adding the above foods to high lycopene-containing ketchup will improve the lycopene-derived flavor. be able to.

  The added amount of the food only needs to be contained to such an extent that the lycopene-derived odor can be suppressed, and can be appropriately set according to the content of lycopene, but the amount corresponding to the content of the aroma component described above. It is preferable to add food. For example, when adding brewed vinegar containing the above-mentioned aroma component to high lycopene-containing ketchup containing 25 mg / 100 g of lycopene, for example, if it is a brewed vinegar with an acidity of 8%, its content should be 1-150 mg / g Is preferred.

  The high lycopene-containing ketchup in this embodiment preferably has a salt concentration of 0.5 to 5.0% by weight, more preferably 0.5 to 4.0% by weight, and 0.5 to 2. 5% by weight is more preferable, and 0.5 to 2.0% by weight is even more preferable. The salt concentration in the conventional ketchup is around 3% by weight. When the concentration is lower than 3% by weight, for example, 2% by weight, it feels watery, and higher than 3% by weight, for example, 5% by weight. The salty taste becomes stronger and the tomato feel fades. However, the high lycopene-containing ketchup of the present embodiment can suppress the reduction of the wateriness and tomato feeling by containing lycopene at a high content, and in particular, the salt is more clearly in the low concentration region than before. Maintains and enhances tomato feeling.

  In order to obtain the high lycopene-containing ketchup of this embodiment, the required amount of lycopene preparation is added to the conventional ketchup, or the processed tomato products such as raw tomato, tomato puree, and tomato paste are raw materials so as to have the desired lycopene concentration And ketchup is prepared according to a conventional method. At that time, a necessary amount of esters and / or isoamyl alcohol which are aromatic components is added, or a food containing the esters and / or isoamyl alcohol of aromatic components is blended as a raw material. The high lycopene-containing ketchup containing a certain amount of these fragrance components contains abundant lycopene at 25 mg / 100 g or more, while reducing or eliminating the oily characteristic stuffy smell and burnt odor derived from lycopene. A rich lycopene-containing ketchup that is rich, rich, rich in tomatoes, emphasizes the natural tomato feeling of the tomato, has high palatability, and is highly suitable as a product. In addition, a high lycopene-containing ketchup that maintains its suitability as a product without losing palatability even when the salt concentration is lowered to a concentration lower than about 3% (0.5 to 2.5%) is provided. .

  At this time, when adding squeezed liquids such as vegetables or fruits or cereals other than lycopene preparations and sour seasonings, and fermented products (excluding brewed vinegar), they are not Japanese Agricultural Standards (JAS) tomato ketchup. JAS Tomato Ketchup is: Concentrated tomatoes seasoned with salt, spices, vinegar, sugar and onions or garlic with a soluble solid content of 25% or more, and 2.1 with acidulants (including citrus juice), seasonings It is specified that it has a soluble solid content of 25% or more with the addition of ingredients (amino acids, etc.), pastes, etc. (excluding onions, garlic, agricultural and livestock products, and colorants). The high lycopene-containing ketchup of this embodiment is preferably a tomato ketchup that conforms to the Japanese Agricultural Standard (JAS) from the viewpoint of the original flavor of tomato. Therefore, in order to obtain a tomato ketchup that conforms to the Japanese Agricultural Standards (JAS), it is preferable that lycopene is blended as a raw material so that processed tomato products such as raw tomato, tomato puree, and tomato paste have the desired lycopene concentration. The fermented product preferably contains brewed vinegar.

  This embodiment provides the container stuffing seasoning which accommodated the high lycopene content ketchup mentioned above. The container for storing the above-described high lycopene-containing ketchup is not particularly limited as long as it has an oxygen barrier property and an olefin moisture barrier property, and is made of, for example, a synthetic resin such as polyethylene, polypropylene, or a ramicon bottle. A container, a glass bottle, a metal can, etc. can be mentioned. The container-packed seasoning of this embodiment can be manufactured by sterilizing at 80 to 100 ° C. with a heat exchanger or hot water before filling the container with the above-described high lycopene-containing ketchup or after sealing. .

  Hereinafter, an example is shown and the effect of the present invention is explained more concretely.

1. Preparation of ketchup with different lycopene content (1) Preparation method 280 g of tomato paste (manufactured by LosGatos), 240 g of glucose / fructose liquid sugar, 42 g of white vinegar, 30 g of salt, an appropriate amount of onion extract, an appropriate amount of spice, and the total amount 1.0 kg and tomato ketchup (control example 1) was prepared by a conventional method. To this control example 1, a lycopene preparation (LycoMate manufactured by LycoRed) was added so that the amount added as lycopene was 5 mg / 100 g, 15 mg / 100 g, 30 mg / 100 g, sterilized by a conventional method, filled into a container, and packed into a container. Lycopene-containing ketchup (Production Example 1, Production Example 2, Production Example 3) was prepared.

(2) Analytical method Lycopene was analyzed by extracting lycopene from a sample using an organic solvent consisting of hexane and acetone and measuring it by an absorbance method (processed tomato products / sauces / vinegar-related PART1, analysis manual, 8-10 Page, 1981, National Tomato Processed Goods and Seasoning Inspection Association, New Food Analysis Method, pages 643-647, 1996, Japan Food Science and Technology Association).

(3) Sensory evaluation Using the tomato ketchup of Control Example 1 to which lycopene was not added as a control, the strength of oily stuffy odor derived from lycopene containing lycopene containing different lycopene contents prepared above The panelists evaluated based on the following criteria.
<Oily odor from lycopene>
A: Not felt (same as Control 1)
○: Feel slightly △: Feel ×: Feel strongly

Moreover, considering the whole flavor comprehensively, the suitability as a product was evaluated based on the following criteria as a comprehensive evaluation.
<Comprehensive evaluation>
◎: Good suitability as a product ○: Good suitability as a product △: Good suitability as a product ×: Inferior suitability as a product

  From the results shown in Table 1, when the lycopene content of ketchup is 25 mg / 100 g or more, the odor of lycopene originates, and when the lycopene content is further increased, the quality, taste and product as ketchup It turns out that the aptitude as is worse.

2. Preparation of high lycopene content ketchup with different aroma components content (1) Preparation method 280 g of concentrated tomato (tomato paste, manufactured by LosGatos), 240 g of glucose / fructose liquid sugar, appropriate amount of white vinegar, 30 g of salt, appropriate amount of onion extract, appropriate amount of spice An appropriate amount of drinking water was added to prepare a ketchup base solution having a salt concentration of about 3%. Next, in this ketchup base solution, the blended amount of concentrated tomato is adjusted so that the lycopene content is 18 to 107 mg / 100 g, or lycopene preparation (LycoMate manufactured by LycoRed, lycopene base manufactured by Saneigen FFI Ltd.) ) And a fragrance (Takasago Fragrance Industrial Co., Ltd.) in a relative content with respect to the detection area of the internal standard substance (phenanthrene-d10) of 1 ppb in the GC-MS analysis. Company Apple Essence, Hasegawa Fragrance Inc. Banana Essence, Ogawa Fragrance Inc. Pineapple Essence) or Brewing Vinegar (Kewpie Brewing Co., Ltd. Pure Malt Vinegar, Yokoi Brewing Industry Co., Ltd. Pure Apple Vinegar, Yokoi Brewing Industry Co., Ltd. Mokukuro vinegar, pineapple vinegar made by Nippon Del Monte Co., Ltd. White wine vinegar) was added as appropriate to make the total amount 1.0 kg, and then sterilized by a conventional method, filled into containers, and prepared lycopene-containing ketchup containing containers with different contents of each component (Production Examples 4 to 4). 9).

(2) Analytical method Lycopene was analyzed according to the analytical method described in 1 (2) above.
The analysis of the aroma component was carried out by star bar extraction heating desorption gas chromatography mass spectrometry (GC / MS).
Model: 6890N / 5973 (manufactured by Agilent Technologies)
Column: InertCap-WAX (30 m, 0.25 mm, 0.25 μm, manufactured by GL science)
GC oven temperature: 40 ° C. (3 minutes hold) → 5 ° C./min temperature rise → 240 ° C.
Injection method: Splitless Injection volume: 2.0 μL
Gas flow rate: Helium 0.8 mL / min Ion source temperature: 230 ° C
Ionization method: EI
Internal standard substance: Phenanthrene-d10 (m / z 188)
Star bar: Twister (film thickness 0.5 mm, diameter 10 mm, manufactured by GERSTEL)
The amount of the aroma component was determined as a relative content from the relative area of the main mass fragment peak of each component with respect to the internal standard substance phenanthrene-d10 (1 ppb) used.

(3) Sensory evaluation Using three healthy persons as panelists, sensory evaluation was performed on the following items, and the average of panelist evaluations was expressed. That is, using the tomato ketchup of Control Example 1 to which no lycopene formulation was added as a control, the following criteria were used to evaluate the strength of oily stuffy odor derived from lycopene of ketchup prepared with different aroma component contents. did.
<Oily odor from lycopene>
◎: Not felt ○: Slightly felt △: Feeled ×: Strongly felt

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

  From the results of Table 2, it is possible to reduce the stuffy odor derived from lycopene by containing a fragrance component in a relative content of 0.03 or more, and to obtain a ketchup with a good flavor while containing lycopene in a high concentration. I understand that I can do it. Further, when the concentration of lycopene is 59 mg / 100 g as in Production Example 8, there is a limit in suppressing the stuffy odor derived from lycopene, the burnt odor derived from concentrated tomato, etc., even if the fragrance component is contained in a certain amount. When the lycopene concentration is 107 mg / 100 g as in Example 9, even if it contains abundant aroma components, it cannot suppress the stuffy odor derived from lycopene, the burnt odor derived from concentrated tomatoes, and the flavor balance as a ketchup is lost. The suitability of the

3. Preparation of lycopene-rich ketchup with different salt contents (1) Preparation method Concentrated tomato (tomato paste, manufactured by LosGatos) 280 g, glucose / fructose liquid sugar 240 g, white vinegar appropriate amount, onion extract appropriate amount, spice appropriate amount, drinking water appropriate amount Was added to prepare a ketchup base solution. Next, the amount of concentrated tomato is adjusted to this ketchup base solution so that the lycopene content is around 30 mg / 100 g or lycopene preparation (LycoMate manufactured by LycoRed, lycopene base manufactured by Saneigen FFI Co., Ltd.) Fragrance (pineapple essence manufactured by Ogawa Fragrance Co., Ltd.) or brewed vinegar (pure apple vinegar manufactured by Yokoi Brewing Industry Co., Ltd., pineapple vinegar manufactured by Nippon Del Monte Co., Ltd.), Or fruit juice (Kikkoman Beverage Co., Ltd. pineapple juice) is added as appropriate, and the salt content is adjusted so that the salt content is 0.3 to 4.7% by weight, and the total amount is 1.0 kg with drinking water. Sterilize by regular method, fill the container, and fill the container with high lycopene-containing ketchup with different contents of each component It was manufactured (Production Example 10 to 16).

(2) Analytical method Measurement of lycopene and aroma components was carried out in the same manner as 2 (2) above.
Measurement of salt content (salt concentration) is a known method, as described in Analytical Handbook [Tomato Processed Products / Sauces / Vinegar Related] PART1, Japan Tomato Processed Products / Condiment Inspection Association, published in 1981. Implemented by the Mall method.

(3) Sensory evaluation In the sensory evaluation test of the sample, each item was evaluated according to the following criteria.

<Oily odor from lycopene>
◎: Not felt ○: Slightly felt △: Feeled ×: Strongly felt

<Body or richness>
◎: Feel enough ○: Feel △: Feel slightly x: Not much

<Tomato feeling>
◎: Feel preferable ○: Feel slightly preferable △: Feel somewhat unnatural ×: Feel unnatural

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

From the results of Table 3, a general tomato ketchup containing no lycopene even when the salt concentration of the general tomato ketchup is less than 3% and the lycopene content is 25 mg / 100 g or more. Similar to (Control Example 1), it was found that the oily stuffy odor derived from lycopene was not felt. Even when the salt concentration is 0.3% (Production Example 14 ), the odor of lycopene-derived odor is not felt, and particularly when the salt concentration is 1.6% (Production Example 12), an appropriate aroma component is contained. Excellent evaluation was obtained.

Claims (5)

And lycopene, a tomato ketchup containing, and esters and / or alcohols from Vinegar,
The lycopene content is 25 mg / 100 g or more and 50 mg / 100 g or less,
The esters are at least one selected from the group consisting of ethyl acetate, isopropyl acetate, butyl acetate, isobutyl acetate, isoamyl acetate, phenyl ethyl ester,
The alcohol is isoamyl alcohol or phenethyl alcohol;
And the relative content of the esters and / or the alcohols relative to 1 ppb of the internal standard substance is 0.06 to 1.0.
High lycopene-containing tomato ketchup.   The high lycopene-containing tomato ketchup according to claim 1, wherein the salt content is 0.3 wt% or more and 5.0 wt% or less.   The high lycopene-containing tomato ketchup according to claim 1 or 2, wherein the lycopene is lycopene derived from one or more selected from the group consisting of raw tomato, tomato puree, and tomato paste.   The high lycopene-containing tomato ketchup according to any one of claims 1 to 3, which is a tomato ketchup conforming to the Japanese Agricultural Standards (JAS). A container-packed seasoning containing the high lycopene-containing tomato ketchup according to any one of claims 1 to 4.