JP7248566B2 - Method for producing packaged tomato-containing beverage - Google Patents

Description

The present invention relates to a method for producing packaged tomato-containing beverages, and more particularly to a method for producing packaged tomato juice.

In recent years, the demand for tomato juice has increased from the viewpoint of health maintenance. Non-Patent Document 1 defines tomato juice. Tomato juice refers to squeezed tomato juice, concentrated tomato that has been diluted and returned to the squeezed state, and salt added to these juices. Squeezed tomato refers to a product obtained by crushing and squeezing tomatoes, or purifying them and removing skins, seeds, and the like. Concentrated tomato is a product obtained by crushing and squeezing tomatoes, or purifying them, removing skins, seeds, etc., and then concentrating them (excluding powdered and solid ones), with a non-salt soluble solid content of 8%. Say the above. Raw materials that can be used for tomato juice are only tomatoes, concentrated tomatoes (hereinafter referred to as "tomato raw materials") and salt.

Non-Patent Document 2 discloses a conventional method for producing tomato juice. The manufacturing method comprises a plurality of steps, but the main steps are preparation, sterilization and filling (above, Non-Patent Document 2). Specifically, tomato raw materials are blended into a blended liquid. This concoction is
It is sterilized and filled as is (so-called "hot pack"). A condition of the hot pack from the viewpoint of microbial control is that the pH of the formulation is low, preferably less than pH 4.50.

Japanese Agricultural Standards for Processed Tomato Products, Articles 2 and 3 (Ministry of Agriculture, Forestry and Fisheries) Latest fruit juice and fruit drink encyclopedia page 232 (supervised by the Japan Fruit Juice Association, published by Asakura Shoten Co., Ltd.)

The problem to be solved by the present invention is to increase the pH of tomato raw materials. According to the general knowledge of those skilled in the art, the pH of tomato raw materials is around 4.2. However, according to the inventors of the present application, the pH of tomato raw materials is increasing year by year, and the trend is irrespective of the production area of tomatoes. If the tomato raw material has a high pH (for example, pH 4.50 or higher), the hot pack conditions are not satisfied. In other words, what is expected in the future is an increase in tomato raw materials unsuitable for hot packs.

A means for solving this problem is to lower the pH of tomato raw materials. In reducing the pH, the inventors of the present application focused on the amount of metal ions contained in the tomato raw material. Examples of such metal ions are potassium ions, sodium ions, and calcium ions. Among these, potassium ion has the highest content. Therefore, what the inventors of the present application have found through intensive studies is the exchange of the metal ions and hydrogen ions.

Under such a principle, the method for producing a container-packed tomato-containing beverage according to the present invention consists of
pH reduction and hot packs. A packaged tomato-containing beverage is a tomato-containing beverage packed in a container. A tomato-containing beverage refers to a beverage in which a part or all of the raw material is tomato juice. Tomato juice refers to tomato juice, concentrated tomato juice, and similar processed tomato products.

pH reduction refers to lowering and/or decreasing the pH of the juice. The pH of tomato juice is
reduced. It is hydrogen ions that are supplied to the tomato juice during pH reduction. On the other hand, it is at least potassium ions that are removed from the tomato juice. The pH of the pH-reduced tomato juice is less than 4.50, preferably less than 4.40, more preferably 4
. Less than 30.

Hot pack refers to filling (sealing) juice that has been heat sterilized as it is. The advantage of hot packs is the preservation of juice flavor. The pH-reduced tomato juice or mixed juice containing same is hot packed. The pH of hot packed tomato juice or mixed juice is 4.50
is less than, preferably less than 4.40, more preferably less than 4.30.

What the method for producing a container-packed tomato-containing beverage according to the present invention enables is to increase the options of tomato raw materials to be used.

Manufacturing process diagram of container-packed tomato-containing beverage according to the present embodiment Conventional manufacturing process diagram of container-packed tomato-containing beverage pH reduction process diagram according to the present embodiment pH reduction process diagram according to the present embodiment

<Outline of method for producing container-packed tomato-containing beverage according to the present embodiment>
FIG. 1 shows the manufacturing process of a container-packed tomato-containing beverage according to the present embodiment. The method for producing a container-packed tomato-containing beverage according to the present embodiment (hereinafter referred to as "the present production method") consists of pH reduction, preparation, sterilization, and filling. Included in filling is sealing. Sterilization and filling are collectively referred to as "hot packs". On the other hand, FIG. 2 shows a conventional manufacturing process for packaged tomato-containing beverages. Formulation, sterilization, and filling constitute the conventional process. Thus, the feature of this process over the conventional process is the pH reduction, which is performed before the hot pack. For clarification of these terms, the specification incorporates:
This is the content of page 232 of the latest encyclopedia of fruit juices and fruit drinks (supervised by the Japan Fruit Juice Association, published by Asakura Shoten Co., Ltd.).

<Principle of this manufacturing method>
The principle behind this process is the exchange of metal ions and hydrogen ions. Examples of such metal ions are potassium ions, sodium ions, calcium ions, and magnesium ions. Here, Table 1 shows the content of metal ions in each item (source:
Food composition table 2012 (Kagawa Nutrition University Press)). All of the listed items are acidic foods, more specifically tomato foods and citrus foods. Corresponding to tomato foods are tomato fruit, tomato juice (unsalted) and tomato paste (unsalted). Valencia orange concentrated juice, grapefruit concentrated juice,
and lemon juice. Comparing the tomato food and the citrus fruit food, the tomato food contains a relatively large amount of potassium ions. Potassium ions are the most abundant metal ions in tomato foods. Based on the above facts, the inventors of the present application focused on the abundance of tomato-derived metal ions, more specifically, the abundance of potassium ions. That is, by removing tomato-derived potassium ions and supplying hydrogen ions, the pH of squeezed tomato juice, concentrated tomato reduced juice, and similar processed tomato products is lowered.

<Contained tomato-containing drink>
A packaged tomato-containing beverage is a tomato-containing beverage that is packed in a container. A tomato-containing beverage refers to a beverage in which a part or all of the raw material is tomato juice. Tomato juice refers to tomato juice, concentrated tomato juice, and similar tomato processed products, regardless of whether or not they contain solids. Tomato-containing beverages are exemplified by tomato juice, tomato mix juice, concentrated tomato beverages, etc., and more preferably tomato juice and concentrated tomato beverages. Both tomato juice and concentrated tomato beverages are beverages, and the ingredients thereof are substantially only tomatoes. The contents of the Japanese Agricultural Standards for Processed Tomato Products (Ministry of Agriculture, Forestry and Fisheries) are incorporated into this specification for explanation of these terms.

<Functions of container-packed tomato-containing beverage>
In general, one function of packaged tomato-containing beverages is the prevention of hypertension. One component that contributes to this function is potassium ions. From this point of view, what has hitherto been difficult for those skilled in the art is to reduce the potassium ion content. On the other hand, what the inventors of the present application dare to adopt is to reduce the content of potassium ions. because, as mentioned above,
This is because the increase in pH of tomato juice has been newly recognized. However, from a different point of view, the low content of potassium ions is also an advantage. One of the things renal disease patients avoid is potassium-containing foods. As such, reduced potassium ion content can be provided in low-potassium packaged tomato-containing beverages for renal disease patients.

<pH reduction>
pH reduction refers to lowering and/or decreasing the pH of tomato juice. It is hydrogen ions that are supplied to the tomato juice during pH reduction. On the other hand, what is removed from tomato juice is
At least potassium ions. The pH of the pH-reduced tomato juice is less than 4.50, preferably less than 4.40, more preferably less than 4.30, even more preferably less than 4.26. In other words, it is the initial value of the pH of the tomato juice (the value before the pH reduction) that equals or exceeds these thresholds. A specific initial value expected in the future is 4.50 or more. The critical significance of this threshold is the prevention of spoilage in hot-packed beverages. If the pH is less than 4.50 (preferably about 4.30),
This is because it is difficult for spoilage-causing bacteria to survive. Methods for pH reduction are described below.

<Hot pack>
Hot pack refers to filling and sealing heat-sterilized tomato juice as it is.
The advantage of hot packs is the preservation of juice flavor. The pH-reduced tomato juice or mixed juice containing same is hot packed. The heat sterilization time for these juices is short, specifically 40 to 60 seconds, preferably about 50 seconds. The temperature for heat sterilizing these juices is high, specifically 100 degrees or higher, preferably about 120 degrees. The temperature at which the heat-sterilized tomato juice or mixed juice is filled is 90 degrees or higher. Containers filled with these juices are not limited, but examples include paper containers, PET containers, and can containers.

<pH reduction method>
A pH reduction method is sufficient to exchange metal ions and hydrogen ions. In the ion exchange, preferably, what is separated from the tomato juice is the source of hydrogen ions, and the means therefor is a plate-like or bag-like member. Providing such a separation facilitates management of the supplier. The means for embodying the ion exchange is a cation exchanger, preferably a cation exchange resin. An example of the cation exchange resin is a porous strongly acidic cation exchange resin (PK-216) manufactured by Mitsubishi Kasei Corporation. That is, it is the tomato juice that contacts the cation exchanger, thereby exchanging metal ions and hydrogen ions.

<Specific example 1 of pH reduction>
FIG. 3 shows an example of pH reduction. The pH reduction consists of flow diversion and cation exchange. The tomato juice is split and part of it is mixed as is. The remainder is
The cations are exchanged resulting in a low pH tomato juice. Tomato juice and low pH tomato juice are
It is blended and becomes mixed juice. The pH of the mixed juice is lower than that of the original tomato juice. The pH of the mixed juice is less than 4.50, preferably less than 4.40, more preferably 4
. It is less than 30, and even more preferably less than 4.26. The advantage of this embodiment is that p
The ease of H adjustment. That is, a desired pH value can be obtained by adjusting the mixing ratio of low-pH tomato juice and tomato juice. The pH set point for the low pH tomato juice is then even lower than the desired pH value (eg, less than 3.0).

<Specific example 2 of pH reduction>
FIG. 4 shows an example of pH reduction. Said pH reduction consists of diversion, depulp and cation exchange. The tomato juice is split and part of it is mixed as is. The pulp and serum are obtained by depulping the remainder. The pulp is compounded as is. The serum is cation exchanged to a low pH serum. tomato juice, pulp and low p
The H serums are blended together to form a mixed juice. The pH of the mixed juice is lower than that of the original tomato juice. the pH of the mixed juice is less than 4.50, preferably less than 4.40;
More preferably less than 4.30, still more preferably less than 4.26. One advantage of this embodiment is the ease of cation exchange. Another advantage is the ease of recovery of the cation exchanger. In the above, a known method is sufficient for removing the pulp, but an example is centrifugal separation.

<Example>
This example employs this production method, and the pH reduction method is specific example 2. In this example, the tomato juice (A) was embodied by reduced juice of tomato paste. On the other hand, serum and pulp were obtained by removing pulp from tomato juice (A). Low pH serum (B) was obtained by cation exchange of this serum. Tomato juice (A), low pH serum (B) and pulp were prepared to obtain the samples described below.

Table 2 shows the physical properties of tomato juice (A) and low pH serum (B). tomato juice (A.
), the initial value of its pH was 4.27. Also, the content of potassium ions was 216 mg/100 g. Furthermore, the content of sodium ions is 4.9 mg/
It was 100g. On the other hand, for the low pH serum (B), its pH was 2.23.
Also, the content of potassium ions was 38 mg/100 g. Furthermore, the sodium ion content was 3.1 mg/100 g. Among the metal ions, the potassium ion showed the largest rate of change. On the other hand, sodium ion showed the lowest rate of change.

In the above, the measurement method and conditions for each physical property value are as follows.
<Sugar Content> A refractometer (manufactured by NAR-3T ATAGO Co., Ltd.) is used as a sugar content measuring device in this measurement. The product temperature at the time of measurement was 20°C.
<pH> The pH measuring instrument adopted for the measurement is a pH meter (pH METER F-52 HOR
manufactured by IBA). The product temperature at the time of measurement was 20°C.
<Acid content> The acid content calculation method employed in this measurement is a titration method using a 0.1N sodium hydroxide standard solution, and the titration value is converted into a citric acid equivalent.
<Organic acid composition> The method for measuring organic acids (citric acid, malic acid) employed in this measurement is the HPLC method using a liquid chromatograph (L-7000 series, manufactured by HITACHI).
The measurement conditions of HPLC are as follows. As the analysis sample, the sample was diluted and suspended with ultrapure water, and filtered through a filter.

Column: GL-C610H-S 7.8 mmI. D. ×300 mm (GL Sc
manufactured by ience)
Mobile phase: 3 mM perchloric acid Reaction solution: 0.1 mM BTB, 15 mM Na2HPO4, 2 mM NaOH
Liquid volume: mobile phase (0.5 ml/min), reaction solution (0.5 ml/min)
Measurement wavelength: 440 nm
Column temperature: 50°C
Sample injection volume: 10-30 μl
Detector: UV-VIS Detector L-7420 (manufactured by HITACHI)

<Method for measuring metal ions>
Agilent 7500cx (Agil
ent) is an inductively coupled plasma mass spectrometry method (ICP-MS method). ICP-
The measurement conditions for the MS method are as follows. A sample to be analyzed was obtained by decomposing the sample with a microwave wet decomposing device (MLS-1200MEGA, manufactured by Milestone General Co.).

RF power; 1500W
Carrier gas flow rate; 0.9 L/min
Makeup gas flow rate; 0.17 L/min
Measurement method: internal standard method

Table 3 shows the mixing ratio of tomato juice (A) and low-pH serum (B) in each sample, and physical property values. Among the samples, the comparative example shows conventional tomato juice. In the comparative example, the pH was 4.27. In addition, the content of potassium ions is 216m
g/100 g. Furthermore, the ratio of potassium ion content to sodium ion content (K+/Na+) was 44.1. Here, the reason why the content of sodium ions is used as the denominator is that, as described above, the rate of change is the smallest and meets the criteria for comparison.

On the other hand, invention products 1 to 5 are tomato juices produced by this production method. In the products 1 to 5 of the present invention, the pH was 3.86 to 4.26. Also, the content of potassium ions was 180 mg to 215 mg/100 g. Furthermore, the ratio of potassium ion content to sodium ion content (K + / Na +) is 39.7 to 44
. was 0.

<Specifications of container-packed tomato-containing beverage according to the present invention>
The specifications of the packaged tomato-containing beverage derived from the examples are within the pH range described below and within the range of the ratio of potassium ion content to sodium ion content (K + / Na +). The pH range is less than 4.50, preferably less than 4.40, more preferably less than 4.30, even more preferably less than 4.26. Also, the ratio of potassium ion content to sodium ion content (K+/Na+) is less than 44.1, more preferably less than 44.0. The ratio of potassium ion content to sodium ion content (K+/Na+) is less than 216 mg/100 g, more preferably less than 215 mg/100 g. In this way, the content of potassium ions is reduced, making it easier for kidney disease patients to pick up.

Areas in which the present invention is useful are packaged tomato-containing beverages and processed tomato products for kidney disease patients.

Claims (6)

A tomato-containing beverage,
Contains tomato juice and low pH tomato juice ,
The low pH tomato juice is hydrogen ion exchanged tomato juice,
The pH of the tomato-containing beverage is less than 4.50. The tomato-containing beverage of claim 1 ,
The low pH tomato juice is a low pH serum. The tomato-containing beverage of claim 2 ,
Also included is tomato pulp. The tomato-containing beverage according to any one of claims 1 to 3 ,
Its pH is less than 4.40. The tomato-containing beverage according to any one of claims 1 to 3 ,
Its pH is less than 4.30. The tomato-containing beverage according to any one of claims 1 to 3 ,
Its pH is less than 4.26.

Images