JP7727068B2 - Method for producing carrot juice and carrot-containing beverages, and method for improving milkiness in carrot juice and carrot-containing beverages - Google Patents

Description

The present invention relates to a method for producing carrot juice and a carrot-containing beverage, and a method for improving the milky taste in carrot juice and a carrot-containing beverage.

Vegetable beverages are widely accepted in Japan, with the market size exceeding 100 billion yen. Examples of vegetable beverages include concentrated vegetable beverages, mixed vegetable concentrated juices, and mixed vegetable and fruit juices. One of the reasons for the widespread acceptance of vegetable beverages is their ease of drinking. Vegetable beverages are easy to drink because they use carrots as their main ingredient. Various carrot ingredients and methods for producing carrot-containing beverages are known, and specific examples are as follows.

Patent Document 1 discloses a method for producing carrot juice, the purpose of which is to reduce the cooked smell and the raw smell and to prevent aggregation.
The process involves peeling, blanching (boiling), crushing and squeezing. The timing of blanching is as follows:
The blanching temperature is 60 to 80 degrees Celsius within 12 hours of peeling.

Patent Document 2 discloses a method for producing carrot juice with improved yield, the purpose of which is to produce carrot juice by effectively utilizing the pulp separated by squeezing. The method involves adding water to the pulp separated by squeezing, pulverizing the pulp, and squeezing the pulp to obtain carrot juice. The pulverization method involves physical shearing and enzymatic treatment, and the average particle size after pulverization is 100 μm to 1 mm.

Patent Document 3 discloses a carrot-containing beverage with reduced sourness. The manufacturing method involves blending crushed carrots and an acidity-adjusting ingredient, resulting in a carrot-containing beverage with specific pH and viscosity.

Patent No. 3362247 Patent No. 2953981 Japanese Patent Application Laid-Open No. 2020-171300

The problem to be solved by the present invention is to improve the milky flavor of carrot juice and carrot-containing beverages. Currently, various methods for improving the flavor of carrot juice have been studied. In the course of improving the flavor of carrot juice, the present inventors discovered that carrot juice with a rich, milky sweetness can be produced by applying specific conditions.

The present inventors have been studying how to stably impart a milky taste to carrot juice or a carrot-containing beverage. As a result of the above study, the present inventors have found that the factors contributing to the milky taste (hereinafter also referred to as "milk-like flavor") are:
(1) aroma components in carrots affect the milky flavor of carrot juice, (2) aroma components that affect the milky flavor of carrot juice and reduce the milky feeling are generated by the activation of enzymes in carrots, (3) the enzymes are mainly contained in the phloem of carrots, and (4) the enzymes that affect the flavor are, in particular, lipoxygenase, hydroxyperoxide lyase, isomerase, and dehydrogenase, which generate aldehydes, and terpene synthase, which generates terpenes. Applying the above mechanisms, the present invention can be defined as follows.

The method of the present invention for improving the milkiness of carrot juice comprises at least heating and juicing. Here, carrots are heated, and the maximum temperature reached by the heating in the cambium layer of the carrots is 50°C or higher and 90°C or lower. The temperature reached by the heating in the center of the carrots is lower than 70°C. Here, the heated carrots are juiced. Furthermore, instead of heating, temperature regulation is performed. Here, the temperature regulated is the temperature of the cambium layer of the carrots, and the maximum temperature reached by the temperature regulation in the cambium layer of the carrots is 50°C or higher.

The heating or temperature adjustment method is hot water or steam branching,
The temperature of the steam is preferably 90° C. or higher. The present production method further comprises peeling, in which carrots are peeled, and the peeling is performed by the heating,
Alternatively, it is preferably carried out after temperature adjustment.

The present invention further comprises cutting, wherein the carrot is cut, and the cutting is preferably carried out after the heating or temperature adjustment.

In the heating or the temperature adjustment, the maximum temperature reached by the center of the carrot is
The temperature is preferably 50°C or higher and 80°C or lower.

The content of [A]Heptanal in the carrot juice obtained by the method of the present invention (ppb
), the content (ppb) of [B] Octanal, and the content (ppb) of [C] 2-Nonenal are preferably [A] ≦ 5.0, [B] ≦ 5.0, and [C] ≦ 5.0.
[E] trans-caryophyllene content (ppb), [F] α-caryophyllene content (ppb), [G] β-f
The arnesene content (ppb) is [D] ≦ 5.0, [E] ≦ 150, and [F] ≦ 2
It is preferable that [G] is 0.0 and [G]≦200.

The method for improving the milkiness of a carrot-containing beverage of the present invention comprises at least
Sterilization and packaging. What is sterilized here is at least the carrot juice obtained by the above method, and what is packaged here is at least the sterilized carrot juice.

The method for producing carrot juice of the present invention comprises at least heating and squeezing.
Here, what is heated is a carrot, and the maximum temperature that the cambium of the carrot reaches as a result of the heating is 50°C or higher and 90°C or lower. The temperature that the center of the carrot reaches as a result of the heating is lower than 70°C. Here, what is juiced is the heated carrot. Also, instead of heating, temperature regulation is implemented. Here, what is temperature regulated is the temperature of the cambium of the carrot, and the maximum temperature that the cambium of the carrot reaches as a result of the temperature regulation is 50°C or higher and 90°C or lower. The temperature that the center of the carrot reaches as a result of the temperature regulation is lower than 70°C.

The heating or temperature adjustment method is hot water or steam branching,
The temperature of the steam is preferably 90° C. or higher. The present production method further comprises peeling, in which carrots are peeled, and the peeling is performed by the heating,
Alternatively, it is preferably carried out after temperature adjustment.

The present invention further comprises cutting, wherein the carrot is cut, and the cutting is preferably carried out after the heating or temperature adjustment.

In the heating or the temperature adjustment, the maximum temperature reached by the center of the carrot is
It is preferably 50°C or higher.

The content of [A]Heptanal in the carrot juice obtained by the production method of the present invention (p
The content of [A] α-Terpiamin (ppb), the content of [B] Octanal (ppb), and the content of [C] 2-Nonenal (ppb) are preferably [A] ≦ 5.0, [B] ≦ 5.0, and [C] ≦ 5.0.
nolene content (ppb), [E] trans-caryophyllene content (ppb), [F] α-caryophyllene content (ppb), [G] β
-Farnesene content (ppb): [D] ≦ 5.0, [E] ≦ 150, [F]
It is preferable that [G]≦20.0 and [G]≦200.

The method for producing a carrot-containing beverage of the present invention comprises at least sterilization and packaging. What is sterilized here is at least the carrot juice obtained by the method, and what is packaged here is at least the sterilized carrot juice.

The present invention makes it possible to improve the milkiness of carrot juice and carrot-containing beverages.

Cut surface of a carrot and parts of a carrot Flow chart of the method for producing carrot juice according to the present embodiment Flowchart of the method for producing a carrot-containing beverage according to the present embodiment

<Explanation of carrot parts>
In an embodiment of the present invention, the carrot epidermis ( FIG. 1, a) refers to the outermost layer of the carrot root. This epidermis layer is approximately 1 mm thick. In an embodiment of the present invention, the carrot phloem ( FIG. 1, b) refers to a portion of the carrot's vascular bundle that includes phloem. The phloem is located outside the xylem, which will be described later. In an embodiment of the present invention, the carrot xylem ( FIG. 1, c) refers to a portion of the carrot's vascular bundle that is tissue composed of vessels, tracheids, xylem parenchyma, xylem fibers, and the like. The xylem is located in the center of the carrot. The carrot cambium ( FIG. 1, d) is the plant's meristem, and the phloem and xylem are separated by the cambium. In an embodiment of the present invention, the temperature of the carrot cambium can be measured by inserting a temperature sensor near the carrot cambium. Specifically, the temperature can be measured at a distance of approximately 2 mm from the cambium.

The temperature of the carrot cambium measured in the present invention is the temperature at a position approximately 2.5 cm from the calyx toward the stump (lower part). Additionally, the temperature of the carrot center measured in the present invention is the temperature at a position approximately 2.5 cm from the calyx toward the stump (lower part). Here, the cambium temperature and the temperature at the center are for carrots that have not undergone the cutting process described below before blanching. When a cutting process, such as slicing into rounds, is performed before blanching, the temperature at the center is the temperature at the center of the part of the carrot that has the largest volume after cutting. When sliced, the part closer to the calyx is generally larger than the stump. The carrots used in the present invention are not particularly limited, but preferably include carrots with a phloem thickness of 10 mm to 18 mm at a position approximately 15 mm from the calyx toward the stump. When the thickness of the phloem of carrots used in the market and processed products was measured, the thickness of the phloem was 10 to 18 mm at a position approximately 15 mm from the calyx toward the root trunk.
In addition, the length of the carrots was generally 12 cm to 20 cm, and 80% or more of the carrots were measured.
The thickness of the phloem was approximately 14 mm, which is the average thickness at a position approximately 15 mm from the calyx toward the root trunk. Therefore, the temperature of the cambium and the temperature of the central part according to the present invention are preferably the temperatures when the carrot is used.

<Outline of the method for producing carrot juice according to the present embodiment>
2 shows an example of a method for producing carrot juice according to the present embodiment. The method for producing carrot juice according to the present embodiment includes steps of removing the stems (S10), washing (S20), heating (S30) or temperature adjustment (S31), cutting (S40), peeling (S50), crushing (S60), and so on.
The process involves squeezing the juice (S70), concentrating it (S80), sterilizing it, cooling it (S90), and filling it (S100).

<Carrot juice and concentrated carrot juice>
The carrot juice in this embodiment refers to carrots that have been crushed and squeezed or strained, and the skins and the like removed. Concentrated carrot juice refers to concentrated carrot juice. Carrot juice that has been diluted to return to a squeezed state is also called carrot juice. The following applies here: "Food Labeling Standards" (Cabinet Office Ordinance, enforced April 1, 2016) Appendix 3 and 4
These include "carrot juice,""carrotjuice," and "concentrated carrot."
The carrot juice according to the present embodiment is a general term for carrot juice and concentrated carrot juice.

<Crushed carrots>
The crushed carrots are processed carrot products in which carrots have been crushed. Examples of crushed carrot products include puree, paste, pulp, etc.

<Kotori (S10)>
The purpose of removing the carrot calyx is to avoid a grassy smell. The grassy smell is caused by components contained in the calyx. The method of removing the calyx may be any known method, whether manual or automatic. Here, a method of cutting the carrot calyx when removing the calyx may be adopted, but in the present invention, removal of the calyx will be described separately from cutting, which will be described later.

<Cleaning (S20)>
The purpose of washing carrots is to remove foreign matter such as soil adhering to the carrots. The carrots are preferably washed before peeling. Furthermore, the means for washing the carrots is not limited to water, but may also be hot water, steam, or the like.

<Heating (S30) or Temperature Adjustment (S31)>
The purpose of heating or temperature-regulating carrots is to inactivate enzymes and/or remove scum. Here, heating means applying heat to an object. Temperature regulation means regulating the temperature of an object to a target temperature or temperature range. The temperature regulation process may be carried out by installing a temperature sensor in the target part of the carrot. Alternatively, without using a temperature sensor, heating conditions may be set in advance so that the target part of the carrot is substantially at the target temperature or temperature range. The heating or temperature regulation method may be a known method, such as plate heating, tubular heating, or branching in steam or hot water.
When blanching is performed, from the viewpoint of deactivating the enzyme and removing the bitterness, the carrots should be blanched within 24 hours after peeling, preferably within 12 hours after peeling. It is more preferable to perform heating or temperature control before peeling. By performing heating or temperature control before peeling, the enzyme can be deactivated before activation by peeling occurs. The heating time of the carrots is, as long as it is long enough to bring the target part of the carrot to the desired temperature.
Although not particularly limited, it is preferably 5 minutes or more and 20 minutes or less, and more preferably
The time is preferably 7 minutes or more and 15 minutes or less, and more preferably 8 minutes or more and 12 minutes or less.

Any method for blanching carrots may be used, and specific examples include steam and hot water. Steam blanching is preferred. Steam blanching can suppress the outflow of sugars from carrots, resulting in the production of carrot juice with a high Brix recovery rate. The temperature reached in the formation layer when heating or temperature-regulating carrots is 50 to 90 degrees Celsius, preferably 60 to 80 degrees Celsius. This makes it possible to produce carrot juice with a milky taste and reduced grassy odor and bitterness. If the temperature reached in the formation layer is less than 50 degrees Celsius, the grassy odor and bitterness remain, and the milky taste of the carrot juice is reduced. If the temperature reached in the formation layer exceeds 90 degrees Celsius, an edamame-like aroma, which is considered to be a cooked odor, is generated. Furthermore, from the viewpoint that overheating increases the cooked odor of carrots, it is preferable that the temperature of the center of the carrots is less than 70 degrees Celsius when heating or temperature-regulating. By heating or temperature-regulating the center so that the temperature is less than 70 degrees Celsius, carrot juice with a milky taste can be produced more stably. It is preferable that the carrots that satisfy the above heating or temperature adjustment conditions account for 80% or more of the total carrots used.
For a specific explanation of blanching, the present specification incorporates the contents of Japanese Patent No. 3771919.

<Debarking (S40)>
In an embodiment of the present invention, peeling is suitably employed. The purpose of peeling carrots is to avoid a grassy smell. The grassy smell is caused by components contained in the skin. The peeling method may be a known method, whether manual or automatic. In an embodiment of the present invention, this step is preferably carried out after heating or temperature adjustment, which will be described later.
The reason is that peeling the carrots activates the enzymes present in the carrot skin,
This is because it can cause a grassy smell or bitterness.

<Cutting (S50)>
In the embodiments of the present invention, cutting is suitably employed. As mentioned above, cutting according to the present invention refers to cutting the carrot body separately from the above-mentioned stalk removal. The cutting process may be performed either before or after heating or temperature adjustment. The purpose of cutting carrots is to facilitate crushing in the subsequent process and to improve heating efficiency. Cutting increases the surface area of the carrot, and the area that is heated increases, thereby improving heating efficiency. Another purpose of cutting carrots is to suppress residual substances. The residual substances are concentrated in the core of the carrot. In other words, when cutting the carrots, the core is exposed.

The cutting method is not particularly limited, but preferably, the slices are cut into slices having a thickness of 2 cm or more and 7 cm or less. More preferably, the slices are cut into slices having a thickness of 3 cm or more and 5 cm or less. By cutting in this manner, the heating efficiency is improved and the Br
The outflow of Brix can be suppressed, and carrot juice with a strong sweetness can be obtained. More preferably, the cutting step is performed after heating or temperature adjustment. This makes it possible to suppress the outflow of Brix during the heating or temperature adjustment step, and makes it possible to obtain carrot juice with a strong sweetness.
In addition, the present specification incorporates Japanese Patent No. 3771919 for specific explanation of cutting.
This is the content of the publication.

<Crushing (S60)>
The purpose of crushing carrots is to obtain a particle size suitable for drinking. The method for crushing carrots may be a known method, such as cutting, grinding, or cutting and grinding. Crushing may be carried out in one stage or two or more stages. Examples of crushers include a micrograder, a mill, a pulper-finisher, a comitrol, a homogenizer, etc.

<Juicing (S70)>
The purpose of squeezing carrots is to separate the carrot solid (carrot pulp) from the liquid (carrot juice). The method for squeezing carrots may be a known method, such as centrifugation or extrusion. Juicing may be carried out in one stage or in two or more stages. Examples of juicers include decanters, filter presses, pulper-finishers, and fresh squeezers.

<Concentration (S80)>
In the embodiment of the present invention, concentration is suitably employed. The purpose of concentrating carrot juice is to reduce the volume of the carrot juice and/or to volatilize the aroma components. In the present invention, by concentrating the carrot juice, it is possible to produce carrot juice with reduced contents of aldehydes and terpenes. This makes it possible to produce carrot juice with an improved milky taste. The principle of concentration used in the present invention is as follows:
This is vacuum heating concentration or membrane concentration.

The temperature during reduced pressure heating concentration is preferably 50 to 75°C. In addition, the pressure during reduced pressure heating concentration is preferably about 10 kPa to 30 kPa. Concentration at a temperature lower than 50°C is not preferred because the concentration efficiency is poor and there is a risk of bacterial growth. A more preferred lower limit temperature is 55°C, and even more preferred is
The pressure is 60° C. The reduction in pressure shortens the concentration time, and is therefore preferable from the viewpoint of suppressing cooking odor and improving efficiency.

The temperature during membrane concentration is preferably 50 to 75°C. Concentration at a temperature higher than 75°C is not preferred because the carrot juice will have a cooked odor. Concentration at a temperature lower than 50°C is also not preferred because concentration efficiency will be poor and there is a risk of bacterial growth. A more preferred lower limit temperature is 55°C, and even more preferably 60°C. The concentration method is preferably a continuous method.

The concentration ratio is not particularly limited, but is preferably 3 to 6 times. If the concentration ratio is low, the volume of the carrot juice is not reduced sufficiently, resulting in low cost benefits. As the concentration ratio increases, the energy and time required for concentration increase, and the concentration efficiency decreases.
Specific examples of vacuum heating concentrators include those with two-effect tubes, those with three-effect tubes, etc. Specific examples of membrane concentrators include MF membrane concentrators, NF membrane concentrators, UF membrane concentrators, RO membrane concentrators, etc.

<pH adjustment>
If necessary, the pH of the carrot juice may be adjusted. On the other hand, from the viewpoint of maintaining the milky taste of the carrot juice, the pH may not be adjusted, or the pH of the carrot juice after the pH adjustment may be adjusted.
It is preferable that H is 5.0 or more and 7.0 or less. The purpose of adjusting the pH is to adjust the sterilization conditions of the carrot juice or to adjust the flavor. If the pH is high, sterilization at high temperature for a long time is required, which affects the flavor of the carrot juice, so the pH is often adjusted to a low value. Known raw materials for adjusting the pH may be used, and the acidity-adjusting raw materials described below, etc., are used. The timing of the pH adjustment is not particularly limited as long as it is before sterilization.

<Sterilization, Cooling (S90), and Filling (S100)>
In addition to the above, the present method also appropriately employs sterilization, cooling, and filling, which may be performed by known methods, such as plate sterilization and tubular sterilization.

<Carrot juice>
Carrot juice refers to carrot juice, concentrated carrot juice (carrot concentrate), or water-reduced carrot concentrate juice.

<pH>
The pH of the carrot juice according to the present embodiment is not particularly limited, but is preferably 3.8 or more and 7.0 or less, more preferably 5.0 or more and 7.0 or less, and even more preferably 5.0 or more and 6.5 or less. The pH may be measured by any known method.

<Brix (sugar content)>
The Brix of the carrot juice or the water-reduced carrot concentrate according to this embodiment is preferably 6.0 or more and 11.0 or less.
Brix is not particularly limited, but is 15.0 or more and 60.0 or less. Preferably, it is 20.0 or more and 40.0 or less. The Brix may be measured by a known method. An example of a measuring means is an optical refractometer (NAR-3T manufactured by ATAGO).

<Aldehyde content in carrot juice>
Aldehydes contained in carrot juice affect the sensory perception of grassy odor. The greater the content of aldehydes contained in carrot juice, the stronger the grassy odor of the carrot juice. The aldehyde content is measured by GC-MS. In an embodiment of the present invention, the content of [A]Heptanal in carrot juice is calculated based on Brix 8.0 of the carrot juice.
Preferably, it is 5.0 ppb or less, more preferably 2.5 ppb or less, and even more preferably 0 ppb.
The content of anal is preferably 5.0 pM in terms of Brix 8.0 of carrot juice.
pb or less, more preferably 2.5 ppb or less, and even more preferably 0 ppb or less
The content of [C]2-Nonenal in the carrot juice in an embodiment of the present invention is preferably 5.0 ppb or less in terms of Brix 8.0 of the carrot juice,
More preferably, it is 2.5 ppb or less, and even more preferably, it is 0 ppb.

<Terpene content in carrot juice>
Terpenes contained in carrot juice affect the sensory perception of a grassy smell or astringency. The greater the terpene content in carrot juice, the stronger the grassy smell or astringency of the carrot juice. GC-MS is used as a means for measuring the terpene content. The [D]α-Terpinolene content in carrot juice according to an embodiment of the present invention is preferably 5.0 ppb or less, calculated as a Brix 8.0 value of the carrot juice. The [E]trans-caryophyllene content in carrot juice according to an embodiment of the present invention is preferably 200.0 ppb or less, more preferably 150.0 ppb or less, and even more preferably 124.1 ppb or less, calculated as a Brix 8.0 value of the carrot juice. The [F]α-caryophyllene content in carrot juice according to an embodiment of the present invention is preferably 5.0 ppb or less, more preferably 5.0 ppb or less, calculated as a Brix 8.0 value of the carrot juice.
The content of e is preferably 30.0 ppb in terms of Brix 8.0 of carrot juice.
More preferably, it is 20.0 ppb or less, and even more preferably, it is 10.0
The [G]β-farnesen in the carrot juice according to the embodiment of the present invention is less than ppb.
The content of e is preferably 300.0 ppb in terms of Brix 8.0 of carrot juice.
b or less, more preferably 200.0 ppb or less, and even more preferably 15
It is less than 0.0 ppb.

<Outline of the method for producing a carrot-containing beverage according to the present embodiment>
3 shows the flow of the method for producing a carrot-containing beverage according to this embodiment. The method for producing a carrot-containing beverage includes blending (S110), sterilization, and cooling (S120).
) and container-packing (S130). In the method for producing carrot juice, a carrot-containing beverage can be produced by replacing the filling (S100) step with the container-packing (S130) step.

<Carrot-containing beverages>
A carrot-containing beverage refers to a beverage whose raw material is partly or entirely carrots. Examples of carrot-containing beverages include carrot juice, carrot mixed juice, vegetable mixed beverage, and fruit and vegetable mixed beverage. Carrot juice and carrot mixed juice are concepts that include carrot juice and carrot mixed juice specified in Appendix 3 and 4 of the Food Labeling Standards (Cabinet Office Ordinance enforced on April 1, 2016), respectively. A packaged carrot-containing beverage refers to a carrot-containing beverage that is packaged.

<Raw materials for acidity adjustment>
The acidity-adjusting raw material in the present invention refers to the juice (straight juice), concentrated and reconstituted juice, and concentrates (puree, paste, etc.) of citrus fruits such as lemon, plum, or apricot, as well as substances recognized under the Food Sanitation Act of the Ministry of Health, Labor, and Welfare as pH adjusters for food additives (e.g., citric acid, lactic acid, etc.) When the juice (straight juice), concentrated and reconstituted juice, or concentrate of citrus fruits such as lemon, plum, or apricot is used as the acidity-adjusting raw material, the proportion of the acidity-adjusting raw material in the beverage, calculated as straight juice or concentrated and reconstituted juice, is preferably 10% or less in terms of the juice in order to avoid impairing the original flavor of the carrot beverage.

<Mixing (S110)>
The purpose of the blending is to adjust the basic taste of the carrot-containing beverage. The types of ingredients blended are:
One or more. Water is mixed as appropriate. Examples of raw materials include carrot juice, crushed carrots, raw materials for adjusting acidity, processed vegetables, processed fruits, etc. Examples of processed products include crushed carrots, squeezed juice (straight juice), concentrated and reconstituted juice, concentrated products (puree, paste, etc.), etc.
However, in order to maintain the carrot-like flavor, only processed carrots are used.
Alternatively, the only raw material other than the processed carrot product to be prepared is the acidity adjusting raw material.
Generally, the Brix of straight carrot juice is about 6.0 to 8.0, and therefore, it is preferable to use concentrated carrot juice in order to obtain a carrot-containing beverage with a high sugar content (Brix). Examples of processed carrot products include squeezed carrot juice, crushed carrots, concentrated carrot reconstituted juice, and carrot concentrates (such as puree and paste).

<Sterilization, Cooling (S120) and Packaging (S130)>
In addition to the above, the present method also appropriately employs sterilization, cooling and filling.
Known methods may be used, such as plate sterilization and tubular sterilization. Known methods may be used for cooling. Known methods may be used for filling. Known containers for filling the carrot-containing beverage may be used, such as cans, bottles, paper containers, and PET bottles.

<pH>
From the viewpoint of maintaining the milky taste of the carrot-containing beverage, it is preferable that no pH adjustment is performed, or that the pH of the carrot-containing beverage after pH adjustment is 5.0 or more and 7.0 or less. The purpose of adjusting the pH is to adjust the sterilization conditions of the carrot-containing beverage or to adjust the flavor. If the pH is high, high-temperature, long-term sterilization is required, which affects the flavor of the carrot juice, so the pH is often adjusted low. Known raw materials for adjusting the pH may be used, and acidity-adjusting raw materials, etc. are used. The timing of pH adjustment is not particularly limited as long as it is before sterilization.

<Acidity>
The acidity of the carrot-containing beverage according to this embodiment is preferably 0.30 or less, and more preferably 0.20 or less. The acidity refers to the concentration (%) of citric acid calculated by potentiometric titration using a 0.1 mol/L sodium hydroxide standard solution.

<Brix (sugar content)>
The Brix of the carrot-containing beverage according to this embodiment is preferably 6.0 or more and 11.0 or less.
The Brix may be measured by a known method. An example of a measuring means is an optical refractometer (NAR-3T manufactured by ATAGO).

<Aldehyde content in carrot-containing beverages>
Aldehydes contained in a carrot-containing beverage affect the sensory perception of a grassy smell. The greater the content of aldehydes contained in a carrot-containing beverage, the stronger the grassy smell of the carrot-containing beverage. The GC-MS method is used to measure the content of aldehydes. The content of [A]Heptanal in a carrot-containing beverage according to an embodiment of the present invention is preferably 5.0 ppb or less, more preferably 2.5 ppb or less, and even more preferably 0 ppb, in terms of Brix 8.0 of the carrot-containing beverage. The content of [B]Octanal in a carrot-containing beverage according to an embodiment of the present invention is preferably 5.0 ppb or less, more preferably 2.5 ppb or less, and even more preferably 0 ppb, in terms of Brix 8.0 of the carrot-containing beverage.
In terms of 8.0 times, it is preferably 5.0 ppb or less, more preferably 2.5
The content of [C]2-Nonenal in the carrot-containing beverage according to an embodiment of the present invention is Brix 8 of the carrot-containing beverage.
In terms of 0.0, it is preferably 5.0 ppb or less, more preferably 2.5 ppb or less.
b or less, and more preferably 0 ppb.

<Terpene content in carrot-containing beverages>
Terpenes contained in carrot-containing beverages affect the sensory perception of a grassy smell or bitterness. The greater the terpene content in a carrot-containing beverage, the stronger the grassy smell or bitterness of the carrot-containing beverage. The terpene content is measured by GC-MS. [D]α-Terpinolene in a carrot-containing beverage according to an embodiment of the present invention
The content of the carrot-containing beverage is preferably 5.0 ppb when converted into Brix 8.0.
b or less. [E] trans-ca in the carrot-containing beverage according to the embodiment of the present invention
The ryophyllene content of carrot-containing beverages is calculated as follows, based on Brix 8.0:
The content of [F]α-caryophyllene in the carrot-containing beverage according to an embodiment of the present invention is preferably 30.0 ppb or less, more preferably 20.0 ppb or less, and even more preferably 10.0 ppb or less, calculated as a Brix 8.0 value of the carrot-containing beverage. The content of [G]β-farnesene in the carrot-containing beverage according to an embodiment of the present invention is preferably 300.0 ppb or less, calculated as a Brix 8.0 value of the carrot-containing beverage.
More preferably, it is 200.0 ppb or less, and even more preferably, it is 150.0 ppb or less.

[Test 1: Sensory evaluation of carrot juice from xylem and phloem]
We investigated the influence of different parts of the carrot on flavor. We extracted carrot juice from the phloem (the outer skin) and the xylem (the center), separated by the cambium, and compared the flavor.

<Test Example 1>
Commercially available carrots were purchased, peeled, and then cut into xylem and phloem. The xylem was crushed in a food processor and allowed to stand at room temperature for 30 minutes. The crushed xylem was then heated to approximately 95°C with steam and squeezed in a twin-screw juicer to produce carrot xylem juice.

<Test Example 2>
Commercially available carrots were purchased and cut into xylem and phloem. The phloem was crushed in a food processor and allowed to stand at room temperature for 30 minutes. The crushed phloem was then heated to approximately 95°C with steam and squeezed in a twin-screw juicer to produce carrot phloem juice.

<Sensory evaluation>
The sensory evaluation methods used in this evaluation were a rating system and a qualitative evaluation. The strength of the grassy smell and astringency of each sample was compared by sensory evaluation. The evaluation was carried out by trained panelists. The number of evaluation panelists was 10 or more. The sensory evaluation was carried out on a 9-point scale, and each score was defined as follows. Here, the score shown in Table 1 is the value obtained by dividing the total score by the number of panelists (i.e., the average value).

1: Very weak 2: Very weak 3: Weak 4: Somewhat weak 5: Can't say 6: Somewhat strong 7: Strong 8: Very strong 9: Very strong

<Significance test>
The results of the sensory evaluation were subjected to a t-test with a significance level of 5% to determine whether there was a significant difference.

<Results>
The xylem sap was found to have a significantly lower grassy smell than the phloem sap.The xylem sap was also found to have a significantly lower astringency than the phloem sap.

<Consideration>
The phloem side had a stronger grassy and bitter smell than the xylem side, which is thought to be because the phloem side contains more enzymes that cause grassy and bitter smells, namely polyphenol oxidase and peroxidase, while the xylem side was found to contain almost no of these enzymes.

[Test 2: Effect of different cambium heating temperatures on flavor and aroma components]
When carrots were heated, the temperature of the cambium, which is the boundary between the xylem and phloem, was adjusted to confirm the effect on the flavor of the carrot juice.

<Comparative Example 2-1>
Commercially available carrots were washed, cut, and crushed in a food processor, and then the juice was extracted in a twin-screw juicer, which was then sterilized by heating with steam at about 95°C to produce a juice.

<Comparative Example 2-2>
After washing, commercially available carrots were heated by blanching in hot water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium layer successively. Heating was stopped when the temperature of the cambium layer reached 30°C. After heating, the carrots were peeled, cut, and crushed in a food processor, and then squeezed in a twin-screw juicer. The juice was then simmered at 93°C.
The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

<Example 2-1>
After washing, commercially available carrots were heated by blanching in hot water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium layer successively. Heating was stopped when the temperature of the cambium layer reached 50°C. After heating, the carrots were peeled, cut, and crushed in a food processor, and then squeezed in a twin-screw juicer. The juice was then simmered at 93°C.
The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

<Example 2-2>
After washing, commercially available carrots were heated by blanching in hot water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium layer successively. Heating was stopped when the temperature of the cambium layer reached 70°C. After heating, the carrots were peeled, cut, and crushed in a food processor, and then squeezed in a twin-screw juicer. The juice was then simmered at 93°C.
The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

<Example 2-3>
After washing, commercially available carrots were heated by blanching in hot water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium layer successively. Heating was stopped when the temperature of the cambium layer reached 90°C. After heating, the carrots were peeled, cut, and crushed in a food processor, and then squeezed in a twin-screw juicer. The juice was then simmered at 93°C.
The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

<Sensory evaluation>
The sensory evaluation methods used in this evaluation were a rating system and a qualitative evaluation. For each sample, a comparison of the strength of the milky taste, grassy smell, and bitterness was performed by sensory evaluation. The evaluation was carried out by trained panelists. The number of evaluation panelists was 10 or more. The sensory evaluation was carried out on a 9-point scale, and each score was defined as follows. Here, the score shown in Table 2 is the value obtained by dividing the total score by the number of panelists (i.e., the average value).

1: Very weak 2: Very weak 3: Weak 4: Somewhat weak 5: Can't say 6: Somewhat strong 7: Strong 8: Very strong 9: Very strong

<Significance test>
The results of the sensory evaluation were subjected to a multiple comparison test using the Tukey-Kramer method, with a significance level of 5%, to determine whether there was a significant difference. Samples with different alphabets indicate that there was a significant difference.

<Results>
When the temperature of the formation layer was heated to 50° C., 70° C., and 90° C., the milky flavor was significantly enhanced compared to when the heating temperature was 30° C. or less. Furthermore, as the heating temperature increased, the grassy odor and harshness decreased.

By adjusting the temperature of the cambium layer more finely when heating carrots, we confirmed the effect of adjusting the heating temperature of the cambium layer on the flavor and aroma components in carrot juice.

<Comparative Example 2-3>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 30°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Comparative Example 2-4>
After washing, commercially available carrots were de-seed and then heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 43.5°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and evaporated in an evaporator.
After concentrating to Brix 40, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice, which was then diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Example 2-4>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium layer successively. Heating was stopped when the temperature of the cambium layer and the center reached 50°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Example 2-5>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 60°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Example 2-6>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 65°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Example 2-7>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 70°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Example 2-8>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 79°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Example 2-9>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 93°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 90°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Comparative Example 2-5>
After washing, commercially available carrots were de-seed and heated by blanching in hot water at approximately 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center sequentially. Heating was stopped when the temperature of the cambium reached 93°C. After heating, the carrots were cut and crushed in a food processor, then squeezed in a twin-screw juicer and Brixed in an evaporator.
After concentrating the carrot juice to 40x Brix, it was sterilized by heating at 93°C to obtain a concentrated carrot juice. This was diluted with water to the Brix shown in Table 3 to prepare a carrot juice.

<Results>
When the temperature of the cambium layer was heated to 50°C or higher and 90°C or lower, the milky flavor was significantly enhanced compared to when the heating temperature was 30°C or lower. Furthermore, as the heating temperature increased, the grassy odor and bitterness decreased. When the temperature of the cambium layer was heated to over 90°C, a flavor similar to edamame was generated.

<Consideration>
By setting the temperature of the formation layer to 50°C or higher and 90°C or lower, it is thought that the grassy smell and bitterness are reduced, and as a result, the milky flavor is felt more strongly. In order to stably produce the milky flavor, the temperature of the formation layer is preferably set to 60°C or higher.
It was found that the temperature reached by the cambium layer was above 90°C and below 80°C. On the other hand, it was found that if the temperature reached by the cambium layer exceeded 90°C, an edamame-like smell, which is thought to be a cooked smell, was generated, which is undesirable.

[Test 3: Effect of differences in aldehyde and terpene contents on milkiness]
The effects of aldehydes and terpenes on the milky flavor of carrot juice were examined.

<Test Example 3-1>
After washing, commercially available carrots were heated by blanching in hot water at about 95°C without cutting. The heating was stopped when the temperature of the cambium reached 50°C. After heating, the carrots were peeled and crushed in a food processor, and then juiced in a twin-screw juicer. The carrot juice obtained was Br
After evaporation and concentration to Brix 40, concentrated carrot juice was prepared by heat sterilization at 93° C. The obtained concentrated carrot juice was diluted with water to Brix 8 to obtain a test sample.

<Test Example 3-2>
After washing, commercially available carrots were heated by blanching in hot water at about 95°C without cutting. The heating was stopped when the temperature of the cambium reached 50°C. After heating, the carrots were peeled and crushed in a food processor, and then juiced in a twin-screw juicer. The carrot juice obtained was Br
The concentrate was evaporated to Brix 40, and then sterilized by heating at 93°C to prepare concentrated carrot juice. The obtained concentrated carrot juice was diluted with water to Brix 8.0, and then diluted with water to obtain the concentration shown in Table 4.
Various aldehydes and ketones were added as standard reagents to obtain test samples.
Standard reagents for nal and 2-Nonenal were manufactured by Tokyo Chemical Industry Co., Ltd.
The standard reagents used for ANAL were those manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.

<Test Example 3-3>
After washing, commercially available carrots were heated by blanching in hot water at about 95°C without cutting. The heating was stopped when the temperature of the cambium reached 50°C. After heating, the carrots were peeled and crushed in a food processor, and then juiced in a twin-screw juicer. The carrot juice obtained was Br
After evaporation and concentration to Brix 40, the concentrate was sterilized by heating at 93°C to prepare concentrated carrot juice. The obtained concentrated carrot juice was diluted with water to Brix 8, and standard reagents of various terpenes were added to the concentrations shown in Table 4 to obtain test samples.
The standard reagents used for trans-caryophyllene and α-caryophyllene were manufactured by Tokyo Chemical Industry Co., Ltd. The standard reagent for β-farnesene was manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.

<Sensory evaluation>
The sensory evaluation methods used in this evaluation were a rating system and a qualitative evaluation. For each sample, a comparison of the strength of the milky taste, grassy smell, and bitterness was performed by sensory evaluation. The evaluation was carried out by trained panelists. The number of evaluation panelists was 10 or more. The sensory evaluation was carried out on a 9-point scale, and each score was defined as follows. Here, the score shown in Table 4 is the value obtained by dividing the total score by the number of panelists (i.e., the average value).

1: Very weak 2: Very weak 3: Weak 4: Somewhat weak 5: Can't say 6: Somewhat strong 7: Strong 8: Very strong 9: Very strong

<Significance test>
The results of the sensory evaluation were subjected to a multiple comparison test using the Tukey-Kramer method, with a significance level of 5%, to determine whether there was a significant difference. Samples with different alphabets indicate that there was a significant difference.

<Analysis of aroma component content>
Gas chromatography-mass spectrometry can be used as a method for measuring the content of aroma components according to the present invention. The test sample was diluted with water to prepare an analytical sample. The components can be detected using a gas chromatography-mass spectrometer (GC-MS). The detailed pretreatment and measurement conditions are as follows:

<Pretreatment conditions>
Pretreatment method: Dynamic headspace method Sample amount: 10 g
Internal standard: 10 μL of 10 ppm 1,2-dichlorobenzene solution added. Incubation time: 10 min.
Incubation temperature: 80°C
Purge conditions: 6 min (10 ml/min)
Dry conditions: 18 min (50 ml/min)
<TDU (thermal desorption unit) conditions>
TDU: 40℃→720℃/min→240℃(3min)
CIS: 10℃→12℃/sec→240℃(20min)
<GC-MS conditions>
GC: Agilent Technologies 7890A
MS: Agilent Technologies 5975C
Injection port: Solvent vent mode Liner: Tenax TA packed Column: J&W DB-WAX
(60m x 250μm x 0.50μm)
Oven temperature: 40°C (3 min) → 10°C/min → 240°C (17 min)
Measurement mode: Scan mode

<Results>
The carrot juice obtained in Test Example 3-1 had a reduced grassy odor and astringency and a milky flavor. Adding aldehydes to the carrot juice significantly increased the grassy odor and significantly reduced the milky flavor. Adding terpenes to the carrot juice obtained in Test Example 3-1 did not result in a significant difference, but tended to increase the astringency.

<Consideration>
It was found that the factor affecting the milky flavor of carrot juice is the grassy odor, particularly that caused by aldehydes. Terpenes were thought to be one of the factors affecting the bitterness of carrot juice. On the other hand, other components were also thought to be factors affecting the bitterness, but it was thought that the heating or temperature control of the present invention inactivated the enzymes and suppressed the generation of bitter components. This test showed that a milky flavor of carrot juice can be obtained by reducing the content of aldehydes.

[Test 4: Effect of cutting method on flavor and milkiness]
We investigated the effect on flavor of whether or not the carrots were cut before cooking, and the cutting method.

<Comparative Example 4-1>
Commercially available carrots were washed, peeled with a peeler, and crushed. The crushed carrots were squeezed with a twin-screw juicer and heated at 93°C to obtain carrot juice.

<Example 4-1>
After washing commercially available carrots, peel them with a peeler and cook them for about 9 minutes until the temperature at the center reaches 50°C.
The blanched carrots were crushed in warm water at 5°C.
The carrot juice was extracted using a twin-screw extractor and heated at 93°C to obtain carrot juice.

<Example 4-2>
Commercially available carrots were washed, peeled with a peeler, and cut into 5 cm thick slices. The cut carrots were blanched in warm water at about 95°C so that the center temperature reached 50°C. The blanched carrots were crushed, squeezed in a twin-screw juicer, and heated at 93°C to obtain carrot juice.

<Example 4-3>
Commercially available carrots were washed, peeled with a peeler, and cut into 3 cm thick slices. The cut carrots were blanched in warm water at about 95°C so that the center temperature reached 50°C. The blanched carrots were crushed, squeezed in a twin-screw juicer, and heated at 93°C to obtain carrot juice.

<Comparative Example 4-2>
Commercially available carrots were washed, peeled with a peeler, and cut into 1 cm square dice. The cut carrots were blanched in warm water at about 95°C so that the temperature at the center reached 50°C. The blanched carrots were crushed, squeezed in a twin-screw juicer, and heated at 93°C to obtain carrot juice.

<Sugar content (Brix) measurement> The sugar content (Brix) measuring device used in this measurement was a refractometer (
The product temperature at the time of measurement was 20°C.

<Sensory evaluation> The sensory evaluation method used in this evaluation was the open panel method. Each sample was qualitatively evaluated by sensory evaluation to compare the milky flavor, grassy smell, and bitterness.
The number of evaluation panelists was three.

<Results>
The section that was not blanched before juicing (Comparative Example 4-1) had almost no milky taste and had a grassy smell and a bitter taste.
The sections cut into 1 cm square dice and then blanched (Examples 4-1 and 4-3) had a milky taste and reduced grassy odor and bitterness. On the other hand, the section cut into 1 cm square dice and then blanched (Comparative Example 4-2) had a low Brix.
The sweetness and milkiness were weak.

<Consideration>
When cutting carrots before blanching, the sugar content of the juice decreased and the milky texture decreased as the carrots were cut finer. This was thought to be because the larger the cut surface, the greater the area of hot water that came into contact with the cut surface during blanching, making it easier for the sugars in the carrots to leak out. It was thought that not cutting the carrots before blanching, or cutting them into slices of a certain thickness, prevented the cut surface from increasing, suppressed the loss of sugars during blanching, and allowed the milky texture to be maintained.

The invention is useful in the production and sale of carrot juice and carrot-containing beverages.

Claims (14)

A method for improving the milkiness of carrot juice, comprising at least the following steps of heating, peeling, and squeezing :
Heating: What is being heated here is the carrot,
The maximum temperature reached by the carrot cambium due to the heating is
50°C or higher and 90°C or lower,
The temperature reached by the heating at the center of the carrot is less than 70°C,
The heating method is branching with hot water or steam, and the temperature of the hot water or steam is 90°C or higher;
No cutting step of the carrots is carried out before the heating,
The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
The temperature at the center is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
Peeling: Here, it is the cooked carrots that are peeled;
Juicing: A method wherein it is the peeled carrots that are juiced. A method for improving the milkiness of carrot juice, which comprises at least the following temperature adjustment, peeling, and juicing steps :
Temperature regulation: The temperature regulated here is the temperature of the carrot cambium.
The maximum temperature reached by the carrot cambium through the temperature control is
50°C or higher and 90°C or lower,
The temperature reached by the temperature control at the center of the carrot is less than 70°C,
The temperature adjustment method is branching with hot water or steam, and the temperature of the hot water or steam is 90°C or higher;
Before the temperature adjustment, the carrot cutting process is not performed,
The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
The temperature at the center is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
Peeling: wherein the temperature-adjusted carrot is peeled, the peeling being carried out after the temperature adjustment;
Juicing: A method wherein it is the peeled carrots that are juiced. 3. The method of claim 1 or 2, further comprising the cutting step of:
Cutting: A method in which the carrot is cut, and the cutting is performed after the heating or temperature adjustment. 3. The method according to claim 1 or 2, wherein the heating or the temperature adjustment comprises:
The maximum temperature reached by the center of the carrot is
The method is at or above 50°C. The method according to claim 1 or 2, wherein the carrot juice obtained thereby has a content (ppb) of [A] Heptanal, a content (ppb) of [B] Octanal, and a content (ppb) of [C] 2-Nonenal,
[A]≦5.0,
[B]≦5.0, and
[C]≦5.0,
That's the method . The method according to claim 1 or 2, wherein the carrot juice obtained thereby has the following contents (ppb): [D] α-terpinolene, [E] trans-caryophyllene, [F] α-caryophyllene, and [G] β-farnesene.
[D]≦5.0,
[E]≦150,
[F]≦20.0, and
[G]≦200,
That's the method . A method for improving the milkiness of a carrot-containing beverage, comprising at least the following sterilization and packaging steps:
Sterilization: What is sterilized here is at least the carrot juice obtained by the method of claim 1 or 2,
Packaging: A method in which at least the pasteurized carrot juice is packaged. A method for producing carrot juice, comprising at least the following steps of heating, peeling, and squeezing :
Heating: What is being heated here is the carrot,
The maximum temperature reached by the carrot cambium due to the heating is
50°C or higher and 90°C or lower,
The temperature reached by the heating at the center of the carrot is less than 70°C,
The heating method is branching with hot water or steam, and the temperature of the hot water or steam is 90°C or higher;
No cutting step of the carrots is carried out before the heating,
The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
The temperature at the center is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
Peeling: Here, it is the cooked carrots that are peeled;
Juicing: A method of production in which it is the peeled carrots that are juiced. A method for producing carrot juice, comprising at least the following temperature adjustment, peeling and juicing steps:
Temperature regulation: Here, the temperature is regulated in the cambium layer of the carrot.
The maximum temperature reached by the carrot cambium through the temperature control is
50°C or higher and 90°C or lower,
The temperature reached by the temperature control at the center of the carrot is less than 70°C,
The temperature adjustment method is branching with hot water or steam, and the temperature of the hot water or steam is 90°C or higher;
Before the temperature adjustment, the carrot cutting process is not performed,
The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
The temperature at the center is the temperature at a position approximately 2.5 cm from the calyx toward the root trunk of the carrot,
Peeling: Here, it is the temperature-controlled carrots that are peeled;
Juicing: A method of production in which it is the peeled carrots that are juiced. 10. The method of claim 8 or 9 further comprising the following cutting step:
Cutting: A manufacturing method in which the carrot is cut, and the cutting is performed after the heating or temperature adjustment. 10. The manufacturing method according to claim 8 or 9, wherein the heating or temperature adjustment comprises:
The maximum temperature reached by the center of the carrot is
The manufacturing method is at 50°C or higher. The method for producing carrot juice according to claim 8 or 9, wherein the content (ppb) of [A] Heptanal, the content (ppb) of [B] Octanal, and the content (ppb) of [C] 2-Nonenal in the carrot juice obtained by the method are:
[A]≦5.0,
[B]≦5.0, and
[C]≦5.0,
This is the manufacturing method . The method for producing carrot juice according to claim 8 or 9, wherein the content (ppb) of [D] α-terpinolene, the content (ppb) of [E] trans-caryophyllene, the content (ppb) of [F] α-caryophyllene, and the content (ppb) of [G] β-farnesene in the carrot juice obtained by the method are:
[D]≦5.0,
[E]≦150,
[F]≦20.0, and
[G]≦200,
This is the manufacturing method . A method for producing a carrot-containing beverage, which comprises at least the following sterilization and packaging steps:
Sterilization: What is sterilized here is at least the carrot juice obtained by the manufacturing method of claim 8 or 9,
Packaging: A manufacturing method in which at least the sterilized carrot juice is packed into a container.