Method for producing carrot juice and carrot-containing beverages, and method for enhancing milk-like sensation in carrot juice and carrot-containing beverages

Abstract

To enhance milk-like sensation in carrot juice and carrot-containing beverages.SOLUTION: A method for enhancing the milk-like sensation in carrot juice comprises at least a heating step and a juicing step. The object to be heated in the heating step is carrot, and the maximum temperature reached by the cambium of the carrot through the heating is from 50°C to 90°C inclusive. The object to be juiced in the juicing step is the heated carrot.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a method for producing carrot juice and a carrot-containing beverage, as well as a method for producing a carrot-containing beverage. A method for improving the milky feel in juice and carrot-containing beverages. [Background technology]

[0002] Vegetable drinks are widely accepted in Japan, and the market size is estimated at 100 billion yen. Examples of vegetable drinks include vegetable concentrated drinks and vegetable mix concentrated juices. One of the reasons why vegetable drinks have become so popular is The reason why vegetable drinks are easy to drink is because they use carrots as the main ingredient. Various methods for producing carrot raw materials and carrot-containing beverages are known. Specifically, the following are included:

[0003] Patent Document 1 discloses a method for producing carrot juice, the purpose of which is to eliminate cooked odors and raw This is a method for producing carrot juice that reduces odor and prevents aggregation. The method is comprised of the following steps: These are 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.

[0004] Patent Document 2 discloses a method for producing carrot juice with improved yield, the purpose of which is to The method is to produce carrot juice by effectively utilizing the pulp separated by squeezing. The process involves adding water to the pulp separated by squeezing, refining it, and squeezing it to extract carrot juice. The micronization method is physical shearing treatment and enzyme treatment, and the average particle size after micronization is The diameter of the particles is 100 μm to 1 mm.

[0005] Patent Document 3 discloses a carrot-containing beverage, the purpose of which is to reduce the sourness. The process involves mixing crushed carrots and ingredients for adjusting acidity, and the resulting The beverage is a carrot-containing beverage having a specific pH and viscosity. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 3362247 [Patent Document 2] Patent No. 2953981 [Patent Document 3] JP 2020-171300 A Summary of the Invention [Problem to be solved by the invention]

[0007] The problem to be solved by the present invention is to provide a method for producing milk in carrot juice and carrot-containing beverages. Currently, various methods for improving the flavor of carrot juice are being studied. In the process of improving the flavor of carrot juice, the inventors discovered that by using certain conditions, they could create a rich, milky flavor. The inventors have found that it is possible to produce carrot juice having a sweet taste. [Means for solving the problem]

[0008] The inventors of the present application have been investigating how to improve the quality of carrot juice or carrot-containing beverages. As a result of the above investigation, it was found that the milky texture (hereinafter referred to as "milk") The present inventors have found that the factors that contribute to the "flavor of 1 1) The aromatic compounds in carrots affect the milky flavor of carrot juice. Fragrance components that affect the milk-like flavor of carrot juice and reduce the milky feeling are generated by the activation of enzymes in carrots. (3) The enzyme is mainly contained in the phloem of carrots. (4) The enzyme that affects the flavor is, in particular, lipoxygenase, hydroxyperoxidase lyase, isomerase, and dehydrogenase that generate aldehydes, and terpene synthase that generates terpenes. That is the case. Applying the above mechanism to define the present invention, it is as follows. When defining the present invention by applying the above mechanism, it is as follows.

[0009] The method for improving the milky feeling of carrot juice according to the present invention comprises at least heating and juicing. Here, what is heated is carrots, and the maximum temperature reached by the formation layer of the carrots by the heating is 50°C or higher and 90°C or lower. The temperature reached by the central part of the carrots by the heating is less than 70°C. Here, what is juiced is the above-mentioned heated carrots. Also, instead of the above-mentioned heating, temperature adjustment is constituted. Here, what is temperature-adjusted is the temperature of the formation layer of carrots, and the maximum temperature reached by the formation layer of the carrots by the temperature adjustment is 50°C or higher. Here, what is heated is carrots, and the maximum temperature reached by the formation layer of the carrots by the heating is 50°C or higher and 90°C or lower. The temperature reached by the central part of the carrots by the heating is less than 70°C. Here, what is juiced is the above-mentioned heated carrots. Also, instead of the above-mentioned heating, temperature adjustment is constituted. Here, what is temperature-adjusted is the temperature of the formation layer of carrots, and the maximum temperature reached by the formation layer of the carrots by the temperature adjustment is 50°C or higher. Here, what is heated is carrots, and the maximum temperature reached by the formation layer of the carrots by the heating is 50°C or higher and 90°C or lower. The temperature reached by the central part of the carrots by the heating is less than 70°C. Here, what is juiced is the above-mentioned heated carrots. Also, instead of the above-mentioned heating, temperature adjustment is constituted. Here, what is temperature-adjusted is the temperature of the formation layer of carrots, and the maximum temperature reached by the formation layer of the carrots by the temperature adjustment is 50°C or higher. Here, what is heated is carrots, and the maximum temperature reached by the formation layer of the carrots by the heating is 50°C or higher and 90°C or lower. The temperature reached by the central part of the carrots by the heating is less than 70°C. Here, what is juiced is the above-mentioned heated carrots. Also, instead of the above-mentioned heating, temperature adjustment is constituted. Here, what is temperature-adjusted is the temperature of the formation layer of carrots, and the maximum temperature reached by the formation layer of the carrots by the temperature adjustment is 50°C or higher. Here, what is heated is carrots, and the maximum temperature reached by the formation layer of the carrots by the heating is 50°C or higher and 90°C or lower. The temperature reached by the central part of the carrots by the heating is less than 70°C. Here, what is juiced is the above-mentioned heated carrots. Also, instead of the above-mentioned heating, temperature adjustment is constituted. Here, what is temperature-adjusted is the temperature of the formation layer of carrots, and the maximum temperature reached by the formation layer of the carrots by the temperature adjustment is 50°C or higher. Here, what is temperature-adjusted is the temperature of the formation layer of carrots, and the maximum temperature reached by the formation layer of the carrots by the temperature adjustment is 50°C or higher. Here, what is temperature-adjusted is the temperature of the formation layer of carrots, and the maximum temperature reached by the formation layer of the carrots by the temperature adjustment is 50°C or higher.

[0010] The method of the above-mentioned heating or temperature adjustment is blanching with warm water or steam, and the temperature of the warm water and steam is preferably 90°C or higher. Also, the present manufacturing method is further constituted by peeling, and here, what is peeled is carrots, and the peeling is preferably performed after the above-mentioned heating or temperature adjustment. The method of the above-mentioned heating or temperature adjustment is blanching with warm water or steam, and the temperature of the warm water and steam is preferably 90°C or higher. Also, the present manufacturing method is further constituted by peeling, and here, what is peeled is carrots, and the peeling is preferably performed after the above-mentioned heating or temperature adjustment. The present manufacturing method is further constituted by peeling, and here, what is peeled is carrots, and the peeling is preferably performed after the above-mentioned heating or temperature adjustment. The present manufacturing method is further constituted by peeling, and here, what is peeled is carrots, and the peeling is preferably performed after the above-mentioned heating or temperature adjustment.

[0011] The present invention is further constituted by cutting. Here, what is cut is carrots. It is preferable that the cutting is performed after the heating or the temperature adjustment.

[0012] In the heating or the temperature adjustment, the maximum temperature reached by the central part of the carrot is preferably 50°C or higher and 80°C or lower.

[0013] The content of [A] Heptanal (ppb ), [B] Octanal (ppb), and [C] 2-Nonenal content (ppb) of the carrot juice obtained by the method of the present invention is [A] ≤ 5.0, [B] ≤ 5.0, and [C] ≤ 5.0, which is preferred. Also, the content of [D] α-Terpino lene (ppb), [E] trans-caryophyllene content (ppb), [F] α-caryophyllene content (ppb), [G] β-f arnesene content (ppb) of the carrot juice obtained by the method of the present invention is [D] ≤ 5.0, [E] ≤ 150, [F] ≤ 2 0.0, and [G] ≤ 200, which is preferred.

[0014] The method for improving the milkiness in the carrot-containing beverage of the present invention comprises at least sterilization and filling into containers. Here, at least the carrot juice obtained by the above method is sterilized, and here, at least the sterilized carrot juice is filled into containers.

[0015] The method for producing the carrot juice of the present invention comprises at least heating and juicing. Here, the carrot is heated, and the maximum temperature reached by the formation layer of the carrot by the heating is 50°C or higher and 90°C or lower. By the heating, the carrot ​​The temperature reached by the central part of the carrot is less than 70°C. What is juiced here is the heated carrot mentioned above. Also, instead of the heating, temperature adjustment is configured. Here, what is temperature-adjusted is the temperature of the cambium layer of the carrot, and the maximum temperature reached by the cambium layer of the carrot by this temperature adjustment is 50°C or higher and 90°C or lower. The temperature reached by the central part of the carrot by this temperature adjustment is less than 70°C. The method of heating or temperature adjustment is a branch using warm water or steam, and the temperature of the warm water and steam is preferably 90°C or higher. Further, the present manufacturing method is further configured with peeling, and what is peeled here is the carrot, and the peeling is preferably performed after the heating or temperature adjustment. The present invention is further configured with cutting. Here, what is cut is the carrot, and the cutting is preferably performed after the heating or the temperature adjustment. In the heating or the temperature adjustment, the maximum temperature reached by the central part of the carrot is preferably 50°C or higher.

[0016] The content (ppb) of [A] Heptanal, [B] Octanal, and [C] 2-Nonenal in the carrot juice obtained by the manufacturing method of the present invention is preferably [A] ≤ 5.0, [B] ≤ 5.0, and [C] ≤ 5.0. Also, the content (ppb) of [D] α-Terpinolene and [E] trans-caryophyllene in the carrot juice obtained by the method of the present invention

[0017]

[0018]

[0019] ​​​​​​​​​​​​The amount (ppb), the content of [F] α-caryophyllene (ppb), and [G] β -The content of farnesene (ppb) is preferably [D] ≦ 5.0, [E] ≦ 150, [F] ≦ 20.0, and [G] ≦ 200.

[0020] The method for producing the carrot-containing beverage of the present invention comprises at least sterilization and container filling. Here, at least the carrot juice obtained by the above method is sterilized and at least the sterilized carrot juice is filled into the container.

Advantages of the Invention

[0021] What the present invention enables is the improvement of the milky feeling in carrot juice and carrot-containing beverages .

Brief Description of the Drawings

[0022]

Figure 1

Figure 2

Figure 3

Embodiments for Carrying Out the Invention

[0023] <Explanation of the part of the carrot> In the embodiment of the present invention, the epidermis of the carrot (Fig. 1, a) is the outermost layer at the root of the carrot . The layer of the epidermis has a thickness of about 1 mm. The phloem part of the carrot in the embodiment of the present invention (Fig. 1, b) is the part including sieve tubes in a part of the vascular bundle of the carrot . The phloem part is outside the xylem part described later. The carrot in the embodiment of the present invention . The xylem (Fig. 1, c) of the carrot is a part of the vascular bundle of the carrot and is a tissue composed of vessels, tracheids, xylem parenchyma, xylem fibers, etc. The xylem is located at the center of the carrot. The cambium (Fig. 1, d) of the carrot is a meristem of the plant, and the phloem and xylem are separated by the cambium . In the embodiment of the present invention, the temperature of the cambium of the carrot can be measured by inserting a temperature sensor near the cambium of the carrot . Specifically, it can be measured by the temperature of a portion within about 2 mm before and after the cambium .

[0024] The temperature of the cambium of the carrot measured in the present invention is the temperature at a position approximately 2.5 cm in the direction from the stalk part to the root trunk part (lower part ) of the carrot. At the same time, the temperature at the center of the carrot measured in the present invention is the temperature at a position approximately 2.5 cm in the direction from the stalk part to the root trunk part (lower part) of the carrot . Here, the temperature of the above-mentioned cambium and the temperature at the center are those when the carrot has not undergone the cutting process described later before branching. When the carrot has undergone a cutting process such as girdling before branching, the temperature at the center is the temperature at the center of the part with the largest volume among the carrots after the cutting. When girdled, generally, the part closer to the stalk part of the carrot becomes larger than the root trunk part of the carrot. The carrot used in the present invention is not particularly limited, but at least, the phloem preferably includes carrots with a phloem thickness of 10 mm to 18 mm at a position approximately 15 mm in the direction from the stalk part to the root trunk part. When measuring the phloem thickness of the carrots used in market products and processed products , it was found that more than 80% of them had a phloem thickness of 10 mm to 18 mm at a position approximately 15 mm in the direction from the stalk part to the root trunk part. Also, more than 80% of the carrots generally had a length of 12 cm to 20 cm. The carrots whose temperature was measured in the examples described in this specification are . The thickness of the stem part used was approximately 14 mm, which is the average size at a position approximately 15 mm in the direction from the peduncle part to the root part. Therefore, the temperature of the formation layer and the temperature of the central part according to the present invention are preferably the temperatures when the carrot is the object.

[0025] <Outline of the method for manufacturing carrot juice according to the present embodiment> Figure 2 shows an example of the method for manufacturing carrot juice according to the present embodiment. The method for manufacturing carrot juice according to the present embodiment is composed of peduncle removal (S10), washing (S20), heating (S30) or temperature adjustment (S31), cutting (S40), peeling (S50), crushing (S60), juicing (S70), concentration (S80), as well as sterilization, cooling (S90) and filling (S100).

[0026] <Carrot juicing and carrot concentrated juice> The carrot juicing according to the present embodiment refers to crushing and juicing carrots, or sieving them to remove the skin and the like. Also, the carrot concentrated juice refers to the concentrated carrot juicing. What is obtained by diluting the carrot concentrated juice to return it to the juiced state is also called carrot juicing. Here the ones incorporated are "carrot juice", "carrot juicing", and "concentrated carrot" in Annexes 3 and 4 of the "Food Labeling Standards" (Cabinet Office Ordinance enforced on April 1, 2016). The carrot juice according to the present embodiment is a general term for carrot juicing and carrot concentrated juice.

[0027] <Crushed carrots> Crushed carrots are processed carrots that have been crushed. Examples of crushed carrots include puree, paste, pulp, etc.

[0028] <Peduncle removal (S10)> ​The purpose of removing the carrot stalk is to avoid a fishy smell. The component contained in this stalk causes the fishy smell. The method of removing the stalk may be a known method, whether manual or automatic. Here, a method of cutting the stalk part of the carrot may be adopted during stalk removal, but in the present invention, stalk removal and the cutting described later are distinguished and described. Regardless of whether it is manual or automatic, a known method may be used. Here, a method of cutting the stalk part of the carrot may be adopted during stalk removal, but in the present invention, stalk removal and the cutting described later are distinguished and described. Here, a method of cutting the stalk part of the carrot may be adopted during stalk removal, but in the present invention, stalk removal and the cutting described later are distinguished and described. Here, a method of cutting the stalk part of the carrot may be adopted during stalk removal, but in the present invention, stalk removal and the cutting described later are distinguished and described.

[0029] <Washing (S20)> The purpose of washing the carrot is to remove foreign matters such as soil adhering to the carrot. It is preferable to wash the carrot before peeling. Furthermore, the means of washing the carrot is not limited to water, and warm water, steam, etc. may also be used. The purpose of washing the carrot is to remove foreign matters such as soil adhering to the carrot. It is preferable to wash the carrot before peeling. Furthermore, the means of washing the carrot is not limited to water, and warm water, steam, etc. may also be used. The purpose of washing the carrot is to remove foreign matters such as soil adhering to the carrot. It is preferable to wash the carrot before peeling. Furthermore, the means of washing the carrot is not limited to water, and warm water, steam, etc. may also be used.

[0030] <Heating (S30) or Temperature Adjustment (S31)> The purpose of heating or temperature-adjusting the carrot is to inactivate enzymes and / or remove ac. Here, heating means applying heat to the object. Temperature adjustment means adjusting the temperature of the object so that it becomes the target temperature or temperature range. The temperature adjustment process may be performed by installing a temperature sensor at the part of the carrot to be targeted. Also, even without using a temperature sensor, heating conditions may be preset so that the part of the carrot to be targeted substantially reaches the target temperature or temperature range. The method of heating or temperature adjustment may be a known method. For example, there are plate heating, tubular heating methods, and blanching in steam or warm water. Here, heating means applying heat to the object. Temperature adjustment means adjusting the temperature of the object so that it becomes the target temperature or temperature range. The temperature adjustment process may be performed by installing a temperature sensor at the part of the carrot to be targeted. Also, even without using a temperature sensor, heating conditions may be preset so that the part of the carrot to be targeted substantially reaches the target temperature or temperature range. The method of heating or temperature adjustment may be a known method. For example, there are plate heating, tubular heating methods, and blanching in steam or warm water. Here, heating means applying heat to the object. Temperature adjustment means adjusting the temperature of the object so that it becomes the target temperature or temperature range. The temperature adjustment process may be performed by installing a temperature sensor at the part of the carrot to be targeted. Also, even without using a temperature sensor, heating conditions may be preset so that the part of the carrot to be targeted substantially reaches the target temperature or temperature range. The method of heating or temperature adjustment may be a known method. For example, there are plate heating, tubular heating methods, and blanching in steam or warm water. Here, heating means applying heat to the object. Temperature adjustment means adjusting the temperature of the object so that it becomes the target temperature or temperature range. The temperature adjustment process may be performed by installing a temperature sensor at the part of the carrot to be targeted. Also, even without using a temperature sensor, heating conditions may be preset so that the part of the carrot to be targeted substantially reaches the target temperature or temperature range. The method of heating or temperature adjustment may be a known method. For example, there are plate heating, tubular heating methods, and blanching in steam or warm water. Here, heating means applying heat to the object. Temperature adjustment means adjusting the temperature of the object so that it becomes the target temperature or temperature range. The temperature adjustment process may be performed by installing a temperature sensor at the part of the carrot to be targeted. Also, even without using a temperature sensor, heating conditions may be preset so that the part of the carrot to be targeted substantially reaches the target temperature or temperature range. The method of heating or temperature adjustment may be a known method. For example, there are plate heating, tubular heating methods, and blanching in steam or warm water. Here, heating means applying heat to the object. Temperature adjustment means adjusting the temperature of the object so that it becomes the target temperature or temperature range. The temperature adjustment process may be performed by installing a temperature sensor at the part of the carrot to be targeted. Also, even without using a temperature sensor, heating conditions may be preset so that the part of the carrot to be targeted substantially reaches the target temperature or temperature range. The method of heating or temperature adjustment may be a known method. For example, there are plate heating, tubular heating methods, and blanching in steam or warm water. Here, heating means applying heat to the object. Temperature adjustment means adjusting the temperature of the object so that it becomes the target temperature or temperature range. The temperature adjustment process may be performed by installing a temperature sensor at the part of the carrot to be targeted. Also, even without using a temperature sensor, heating conditions may be preset so that the part of the carrot to be targeted substantially reaches the target temperature or temperature range. The method of heating or temperature adjustment may be a known method. For example, there are plate heating, tubular heating methods, and blanching in steam or warm water. When blanching is performed, from the viewpoint of enzyme inactivation and ac removal, the blanching period of the carrot should be within 24 hours after peeling, preferably within 12 hours after peeling. More preferably, heating or temperature adjustment is performed before peeling. When blanching is performed, from the viewpoint of enzyme inactivation and ac removal, the blanching period of the carrot should be within 24 hours after peeling, preferably within 12 hours after peeling. More preferably, heating or temperature adjustment is performed before peeling. When blanching is performed, from the viewpoint of enzyme inactivation and ac removal, the blanching period of the carrot should be within 24 hours after peeling, preferably within 12 hours after peeling. More preferably, heating or temperature adjustment is performed before peeling. Thus, the enzyme can be inactivated before the activation of the enzyme by peeling. The heating time of the carrot is not particularly limited as long as the target part of the carrot reaches the target temperature, but preferably it is 5 minutes or more and 20 minutes or less, more preferably 7 minutes or more and 15 minutes or less, and even more preferably 8 minutes or more and 12 minutes or less. .

[0031] The method of blanching the carrot is not restricted, and specifically, it can be steam, warm water, etc. Preferably, it is steam blanching. By performing steam blanching, the outflow of sugar in the carrot can be suppressed, the Brix recovery rate can be increased, and carrot juice can be produced. When heating or adjusting the temperature of the carrot, the reaching temperature of the cambium layer is 50 to 90 degrees, preferably 60°C to 80°C. Thereby, it becomes possible to produce carrot juice with a milky texture with reduced fishy smell and harshness. If the reaching temperature of the cambium layer is less than 50°C, the fishy smell and harshness remain, and the milky texture of the carrot juice is reduced. If the reaching temperature of the cambium layer exceeds 90°C, a smell similar to that of edamame, which is considered a heating odor, is generated. Also, from the perspective of the increase in the heating odor of the carrot due to overheating, it is preferable that the temperature at the center of the carrot is less than 70°C during heating or temperature adjustment. By heating or adjusting the temperature so that the temperature at the center is less than 70°C, it is possible to more stably produce carrot juice with a milky texture. It is preferable that the carrots satisfying the above heating or temperature adjustment conditions account for 80% or more of the total carrots used. For a specific description of blanching, the content of Japanese Patent No. 3771919 is incorporated into the present specification.

[0032] <Peeling (S40)>​​​​ In an embodiment of the present invention, peeling is appropriately employed. The purpose of peeling the skin of carrots is to avoid a fishy smell. What causes the fishy smell is the components contained in this skin. Regardless of whether the peeling method is manual or automatic, a known method may be used. In an embodiment of the present invention, this step is preferably performed after the heating or temperature adjustment described later. The reason is that by peeling the carrots, the enzymes present in the carrot skin are activated, which can cause a fishy smell and bitterness.

[0033] <Cutting (S50)> In an embodiment of the present invention, cutting is appropriately employed. As described above, the cutting according to the present invention means cutting the carrot body separately from the stalk removal. This cutting step may be performed either before or after the heating or temperature adjustment. The purpose of cutting the carrots is to facilitate the subsequent crushing process and improve the heating efficiency. By being cut, the surface area of the carrots increases, and the surface area to be heated increases. Thereby, the heating efficiency is enhanced. Another purpose of cutting the carrots is to suppress residual substances. The residual substances are unevenly distributed in the core of the carrots. That is, when cutting the carrots, the core is exposed.

[0034] The cutting method is not particularly limited, but preferably, it is a circular cut with a thickness of 2 cm or more and 7 cm or less. More preferably, it is a circular cut with a thickness of 3 cm or more and 5 cm or less. By cutting in this way, the heating efficiency is improved, and the outflow of Br ix during branching can be suppressed, and carrot juice with a strong sweetness can be obtained. More preferably, this cutting step is performed after the heating or temperature adjustment. Thereby, the heating or temperature ​​​​​​​​​​ It is possible to suppress the outflow of Brix in the segmentation process and obtain carrot juice with a strong sweetness. In addition, for the specific description of cutting, what this specification incorporates is the content of Japanese Patent No. 3771919 publication.

[0035] <Crushing (S60)> The purpose of crushing the carrots is to achieve a particle size suitable for drinking. The method of crushing the carrots may be a known method, for example, a cutting type, a grinding type, a cutting and grinding type, etc. Crushing may be carried out in one step or through two or more steps. Examples of crushers include a micro grinder , a mill, a pulper finisher, a colloid mill, a homogenizer, etc.

[0036] <Juicing (S70)> The purpose of juicing the carrots is to separate the solid of the carrots (carrot pulp) from the liquid (carrot juice ). The method of juicing the carrots may be a known method, such as a centrifugal separation type, an extrusion type, etc. Juicing may be carried out in one step or through two or more steps. Examples of juicers include , a decanter, a filter press, a pulper finisher, a fresh squeezer , etc.

[0037] <Concentration (S80)> In the embodiments of the present invention, concentration is appropriately employed. The purpose of concentrating the carrot juice is to reduce the volume of the carrot juice and / or volatilize the aroma components . In the present invention, by concentrating the carrot juice, it is possible to produce carrot juice with a reduced content of aldehydes and terpenes . Thereby, it is possible to produce carrot juice with an improved milkiness . The principle of concentration used in the present invention is vacuum heating concentration or membrane concentration.

[0038] The temperature during vacuum heating concentration is preferably 50 to 75 °C. Also, during vacuum heating concentration, the pressure is preferably about 10 kPa to 30 kPa. If concentration is carried out at a temperature lower than 50 °C, the concentration efficiency deteriorates and there is a concern about the growth of bacteria, which is not preferable. A more preferable lower limit temperature is 55 °C, and even more preferably, it is 60 °C. Vacuum is preferable from the viewpoints of suppressing heating odor and improving efficiency because the concentration time is shortened by carrying this out.

[0039] The temperature during membrane concentration is preferably 50 to 75 °C. If concentration is carried out at a temperature higher than 75 °C, it is not preferable because a heating odor is imparted to the carrot juice. Also, if concentration is carried out at a temperature lower than 50 °C, the concentration efficiency deteriorates and there is a concern about the growth of bacteria, which is not preferable. A more preferable lower limit temperature is 55 °C, and even more preferably, it is 60 °C. The concentration method is preferably a continuous type.

[0040] 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 has not sufficiently decreased and the cost merit is low. As the concentration ratio increases, the energy and time required for concentration increase, and the concentration efficiency deteriorates. Specific examples of the vacuum heating concentrator include those having a two-stage utility tube, those having a three-stage utility tube, etc. Specific examples of the membrane concentrator include an MF membrane concentrator, an NF membrane concentrator, a UF membrane concentrator, an RO membrane concentrator, etc.

[0041] <pH adjustment> pH adjustment of the carrot juice may be performed if necessary. On the other hand, the mill in the carrot juice From the perspective of maintaining the flavor, pH adjustment is not performed, or the pH of the carrot juice after pH adjustment is preferably 5.0 or higher and 7.0 or lower. The purpose of pH adjustment is to adjust the sterilization conditions or flavor of the carrot juice. When the pH is high, long-term high-temperature sterilization is required, which affects the flavor of the carrot juice, so the pH is often adjusted lower. The raw materials for pH adjustment can be known ones, and the raw materials for acidity adjustment shown later are used. The timing of pH adjustment is not particularly limited as long as it is before sterilization. H is preferably 5.0 or higher and 7.0 or lower. The purpose of adjusting the pH is for adjusting the sterilization conditions or flavor of the carrot juice. When the pH is high, long-term high-temperature sterilization is required, which affects the flavor of the carrot juice, so the pH is often adjusted lower. sterilization is required, which affects the flavor of the carrot juice, so the pH is often adjusted lower. The raw materials for pH adjustment can be known ones, and the raw materials for acidity adjustment shown later are used. The timing of pH adjustment is not particularly limited as long as it is before sterilization.

[0042] <Sterilization, cooling (S90), and filling (S100)> In addition to the above, sterilization, cooling, and filling are appropriately adopted in this manufacturing method. These methods can be known methods, for example, plate sterilization, tubular sterilization methods, etc. These methods can be known methods, for example, plate sterilization, tubular sterilization methods, etc.

[0043] <Carrot juice> Carrot juice refers to carrot squeezed juice, or concentrated juice of carrot squeezed juice (carrot concentrated juice), or water-reduced juice of carrot concentrated juice. Carrot juice refers to carrot squeezed juice, or concentrated juice of carrot squeezed juice (carrot concentrated juice), or water-reduced juice of carrot concentrated juice.

[0044] <ph> The pH of the carrot juice according to this embodiment is not particularly limited, but is preferably 3.8 or higher and 7.0 or lower, more preferably 5.0 or higher and 7.0 or lower, and even more preferably 5.0 or higher and 6.5 or lower. The method for measuring pH may be a known method.

[0045] <Brix (sugar content)> The Brix of the carrot squeezed juice or the reconstituted juice of the carrot concentrated juice according to this embodiment is preferably 6.0 or higher and 11.0 or lower. Also, the B rix of the carrot concentrated juice according to this embodiment is not particularly limited, but is 15.0 or higher and 60.0 or lower. Preferably it is 20.0 or higher and 40.0 or lower. The method for measuring Brix may be a known method.

[0046] <Aldehydes content of carrot juice> The aldehydes contained in carrot juice affect the sensory perception of a fishy smell. The higher the content of aldehydes contained in carrot juice, the stronger the fishy smell of the carrot juice. The means for measuring the aldehydes content is the GC-MS method. The content of [A] Heptanal in the carrot juice in the embodiment of the present invention is preferably 5.0 ppb or lower, more preferably 2.5 ppb or lower, and even more preferably 0 ppb in terms of Brix 8.0 conversion of the carrot juice. The content of [B] Oct anal in the carrot juice in the embodiment of the present invention is preferably 5.0 p pb or lower, more preferably 2.5 ppb or lower, and even more preferably 0 pp b in terms of Brix 8.0 conversion of the carrot juice. The content of [C] 2-Nonenal in the carrot juice in the embodiment of the present invention is preferably 5.0 p pb or lower, more preferably 2.5 ppb or lower, and even more preferably 0 pp is preferably 5.0 ppb or less in terms of Brix 8.0 of carrot juice, More preferably, it is 2.5 ppb or less, and even more preferably, it is 0 ppb.

[0047] <Terpene content in carrot juice> The terpenes contained in carrot juice affect the sensory sense of grassy or bitter taste. The higher the terpene content in carrot juice, the more the grassy or bitter smell of carrot juice will be. The terpene content is measured by GC-MS. The content of [D]α-Terpinolene in carrot juice in the form of In terms of Brix 8.0, the concentration is preferably 5.0 ppb or less. The content of [E]trans-caryophyllene in carrot juice in the 2 In terms of Brix 8.0 of engine juice, it is preferably 200.0 ppb or less, and more preferably More preferably, it is 150.0 ppb or less, and even more preferably, it is 124.1 ppb or less. [F]α-caryophyllen in carrot juice according to an embodiment of the present invention 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 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 below 0.0 ppb.

[0048] <Outline of the method for producing carrot-containing beverage according to the present embodiment> Figure 3 shows the flow of the method for manufacturing a carrot-containing beverage according to the present embodiment. The method for manufacturing a carrot-containing beverage includes formulation (S110), sterilization, cooling (S120 ), and bottling (S130). Here, in the method for manufacturing the carrot juice, by using the filling (S100) step as the bottling (S130) step, a carrot-containing beverage can also be manufactured.

[0049] <Carrot-containing beverage> A carrot-containing beverage is a beverage in which part or all of its raw materials are carrots. Examples of carrot-containing beverages include carrot juice, carrot mixed juice, vegetable mixed beverage, fruit and vegetable mixed beverage, etc. Carrot juice and carrot mixed juice are concepts including the carrot juice and carrot mixed juice specified in Tables 3 and 4, respectively, of the Food Labeling Standards (Cabinet Office Ordinance effective April 1, 2016). Bottled carrot-containing beverage refers to a carrot-containing beverage that is bottled.

[0050] <Raw material for acidity adjustment> The raw material for acidity adjustment in the present invention is citrus fruits such as lemon, ume, or apricot squeezed juice (straight juice), concentrated reduced juice, concentrate (puree, paste, etc.), and substances whose general names are recognized as pH adjusters for food additives by the Food Sanitation Law defined by the Ministry of Health, Labour and Welfare (for example, citric acid, lactic acid, etc.). When using citrus fruits such as lemon, ume, or apricot squeezed juice (straight juice), concentrated reduced juice, or concentrate as the raw material for acidity adjustment, in order not to impair the original flavor of the carrot beverage, the proportion of the raw material for acidity adjustment in the beverage is such that the straight ​​​​​​​​It is preferably 10% or less in terms of carrot juice and reconstituted concentrated juice.

[0051] <Mixing (S110)> The purpose of mixing is to adjust the basic taste of the carrot-containing beverage. The types of raw materials to be mixed are one or more. Water is appropriately mixed. Examples of raw materials include carrot juice, carrot crushed materials, raw materials for acidity adjustment, processed vegetables, processed fruits, etc. Examples of processed products include crushed materials, squeezed juice (straight juice), reconstituted concentrated juice, concentrates (puree, paste, etc.). However, from the viewpoint of maintaining the carrot-like aroma, only carrot processed products are mixed, or the raw materials other than the carrot processed products to be mixed are only raw materials for acidity adjustment. Also, since the Brix of carrot squeezed juice in a straight state is generally about 6.0 to 8.0, it is preferable to use carrot concentrated juice to obtain a carrot-containing beverage with a high sugar content (Brix). Examples of carrot processed products include carrot squeezed juice, carrot crushed materials, carrot reconstituted concentrated juice, and carrot concentrates (puree, paste, etc.).

[0052] <Sterilization, Cooling (S120) and Container Filling (S130)> In addition to the above, sterilization, cooling, and filling are appropriately employed in this production method. The sterilization method may be a known method, for example, plate sterilization, tubular sterilization method, etc. The cooling method may be a known method. The filling method may be a known method. The containers filled with the carrot-containing beverage may be known ones, and examples include cans, bottles, paper containers, PET bottles, etc.

[0053] <ph> From the perspective of maintaining the milky taste in the carrot-containing beverage, pH adjustment is not performed, or , the pH of the carrot-containing beverage after pH adjustment is 5.0 or higher and 7.0 or lower, which is preferred. The purpose of pH adjustment is to adjust the sterilization conditions or flavor of the carrot-containing beverage. When the pH is high, long-term high-temperature sterilization is required, which affects the flavor of the carrot juice. Therefore, the pH is often adjusted downward. The raw materials for pH adjustment can be known ones, such as raw materials for acidity adjustment. The timing of pH adjustment is not particularly limited as long as it is before sterilization.

[0054] <Acidity> The acidity of the carrot-containing beverage according to this embodiment is preferably 0.30 or less, more preferably 0.20 or less. Acidity means the concentration (%) in terms of citric acid, calculated by the potentiometric titration method using 0.1 mol / L sodium hydroxide standard solution.

[0055] <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 measurement method of Brix can be a known method. As an example of the measurement means, it is an optical refractometer (NAR-3T manufactured by ATAGO Co., Ltd.).

[0056] <Aldehydes content in the carrot-containing beverage> Aldehydes contained in the carrot-containing beverage affect the sensory perception of a fishy smell. The greater the aldehydes content in the carrot-containing beverage, the stronger the fishy smell of the carrot-containing beverage. The means for measuring the aldehydes content is the GC-MS method. The content of [A] Heptanal in the carrot-containing beverage in the embodiment of the present invention is the carrot-containing beverage ​​​​​ In terms of Brix 8.0 conversion, it is preferably 5.0 ppb or less, more preferably , 2.5 ppb or less, and even more preferably 0 ppb. The content of [B] Octanal in the carrot-containing beverage in the embodiments of the present invention is preferably 5.0 ppb or less in terms of Brix 8.0 conversion of the carrot-containing beverage, and more preferably 2.5 ppb or less, and even more preferably 0 ppb. The content of [C] 2-Nonenal in the carrot-containing beverage in the embodiments of the present invention is preferably 5.0 ppb or less in terms of Brix 8.0 conversion of the carrot-containing beverage, and more preferably 2.5 pp b or less, and even more preferably 0 ppb.

[0057] <Content of terpenoids in carrot-containing beverage> The terpenoids contained in the carrot-containing beverage affect the sensory properties of green odor or astringency. The greater the content of terpenoids contained in the carrot-containing beverage, the stronger the green odor or astringency of the carrot-containing beverage. The means for measuring the content of terpenoids is the GC-MS method. The content of [D] α-Terpinolene in the carrot-containing beverage in the embodiments of the present invention is preferably 5.0 pp b or less in terms of Brix 8.0 conversion of the carrot-containing beverage. The content of [E] trans-caryophyllene in the carrot-containing beverage in the embodiments of the present invention is preferably 200.0 ppb or less in terms of Brix 8.0 conversion of the carrot-containing beverage, and more preferably 150.0 ppb or less. The content of [F] α-caryophyllene in the carrot-containing beverage in the embodiments of the present invention In terms of Brix 8.0 conversion, preferably, it is 30.0 ppb or less, more preferably , 20.0 ppb or less, and even more preferably, 10.0 ppb or less. The content of [G]β-farnesene in the carrot-containing beverage according to the embodiment of the present invention is preferably 300.0 ppb or less in terms of Brix 8.0 conversion of the carrot-containing beverage, more preferably, 200.0 ppb or less, and even more preferably, 150.0 ppb or less.

Examples

[0058] [Test 1: Sensory evaluation of carrot juice from xylem and phloem parts] The influence of the difference in the parts of carrots on the flavor was grasped. Carrot juice was prepared from the phloem part on the outer skin side and the xylem part on the central part side with the cambium as the boundary, and the flavors were compared.

[0059] <Test Example 1> Commercially available carrots were purchased, peeled, and then cut into xylem and phloem parts. The xylem part was crushed with a food processor and allowed to stand at room temperature for 30 minutes. Then, the crushed material of the xylem part was heated with steam to about 95°C and juiced with a twin-screw juicer to produce carrot xylem juice.

[0060] <Test Example 2> Commercially available carrots were purchased and cut into xylem and phloem parts. The phloem part was crushed with a food processor and allowed to stand at room temperature for 30 minutes. Then, the crushed material of the phloem part was heated with steam to about 95°C and juiced with a twin-screw juicer to produce carrot phloem juice.

[0061] <Sensory evaluation> The sensory evaluation methods adopted in this evaluation were the scoring method and qualitative evaluation. For each sample, blue The comparison of odor and astringency intensity was carried out by sensory evaluation. The evaluation was performed by trained panelists. The number of evaluation panelists was 10 or more. The sensory evaluation was conducted 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).

[0062] 1: Very weak 2: Extremely weak 3: Weak 4: Slightly weak 5: Neither can be said 6: Slightly strong 7: Strong 8: Extremely strong 9: Very strong

[0063] <Significance test> Regarding the sensory evaluation results, the presence or absence of a significant difference was determined by a t-test with a significance level of 5%.

[0064] <Results> It was found that the juice squeezed from the xylem was significantly lower in green odor than the juice squeezed from the phloem. Also, the juice squeezed from the xylem was found to be significantly lower in astringency than the juice squeezed from the phloem.

[0065]

Table 1

[0066] <Discussion> On the xylem side and the phloem side, the phloem side had a higher green odor and astringency because it was considered that enzymes that generate a lot of green odor and astringency, namely polyphenol oxidase and peroxidase, were present in the phloem side. On the other hand, it was found that these enzymes were hardly contained in the xylem side.

[0067] [Test 2: Influence of the difference in cambium heating temperature on flavor and flavor components] By adjusting the temperature of the cambium, which is the boundary between the xylem and the phloem, during the heating of carrots, carrots​​​​​​ The influence on the flavor of the juice was confirmed.

[0068] <Comparative Example 2-1> After commercially available carrots were washed, the carrots were cut and crushed with a food processor, and then juiced with a twin-screw juicer. This was heat-sterilized with steam at about 95°C to prepare a squeezed juice.

[0069] <Comparative Example 2-2> After commercially available carrots were washed, they were heated by blanching with warm water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. Heating was terminated when the temperature of the cambium layer reached 30°C. After heating, the carrots were peeled, cut, and crushed with a food processor, and then juiced with a twin-screw juicer. This was heat-sterilized at 93°C to prepare carrot juice.

[0070] <Example 2-1> After commercially available carrots were washed, they were heated by blanching with warm water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. Heating was terminated when the temperature of the cambium layer reached 50°C. After heating, the carrots were peeled, cut, and crushed with a food processor, and then juiced with a twin-screw juicer. This was heat-sterilized at 93°C to prepare carrot juice.

[0071] <Example 2-2> After commercially available carrots were washed, they were heated by blanching with warm water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. Heating was terminated when the temperature of the cambium layer reached 70°C. After heating, the carrots were peeled, cut, and crushed with a food processor, and then juiced with a twin-screw juicer. ​​​​After peeling, cutting, and crushing ginger with a hood processor, it was juiced with a twin-screw juicer and heat-sterilized at 93°C to produce carrot juice.

[0072] <Example 2-3> After washing commercially available carrots, they were blanched in warm water at about 95°C without cutting to heat them. The heating temperature was adjusted by inserting a temperature sensor into the carrots and sequentially measuring the temperature of the cambium layer. Heating was terminated when the temperature of the cambium layer reached 90°C. After heating, the carrots were peeled, cut, and crushed with a hood processor, then juiced with a twin-screw juicer and heat-sterilized at 93°C to produce carrot juice.

[0073] <Sensory evaluation> The sensory evaluation methods adopted in this evaluation were the scoring method and qualitative evaluation. For each sample, the comparison of mellowness, green odor, and astringency intensity 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 conducted using 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).

[0074] 1: Very weak 2: Very weak 3: Weak 4: Slightly weak 5: Neither 6: Slightly strong 7: Strong 8: Very strong 9: Extremely strong

[0075] <Significance test> Regarding the sensory evaluation results, a multiple comparison test using the Tukey-Kramer method with a significance level of 5% was performed to determine the presence or absence of significant differences. Among samples with different alphabets , it indicates that there are significant differences.

[0076] <Result> When the temperature of the cambium layer was heated to 50 °C, 70 °C, and 90 °C, compared with when the heating temperature was 30 °C or lower the result was that the flavor like milk increased significantly. Also, as the heating temperature increased, the result was that the grassy smell and astringency decreased.

[0077]

Table 2

[0078] By more finely adjusting the temperature of the cambium layer when heating the carrot, the influence on the flavor and aroma components of the carrot juice when adjusting the heating temperature of the cambium layer was confirmed.

[0079] <Comparative Example 2-3> After washing commercially available carrots, removing the stems, and heating them by blanching in warm water at about 95 °C without cutting The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. Heating was terminated when the temperature of the cambium layer reached 30 °C. After heating, the carrots were cut and crushed with a food processor, then juiced with a twin-screw juicer, concentrated to Brix 40 with an evaporator, and heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0080] <Comparative Example 2-4> After washing commercially available carrots, removing the stems, and heating them by blanching in warm water at about 95 °C without cutting The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. Heating was terminated when the temperature of the cambium layer reached 43.5 °C. After heating, the carrots ​​After cutting the carrots and crushing them with a hood processor, they were juiced with a twin-screw juicer and concentrated to Brix 40 with an evaporator, and then heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice. After concentrating to Brix 40, it was heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice. After cutting the carrots and crushing them with a hood processor, they were juiced with a twin-screw juicer and concentrated to Brix 40 with an evaporator, and then heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0081] <Example 2-4> After washing commercially available carrots and removing the stems, they were heated by blanching in warm water at about 95 °C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. Heating was terminated when the temperatures of the cambium layer and the central part reached 50 °C. After heating, the carrots were cut, crushed with a hood processor, juiced with a twin-screw juicer, concentrated to Brix 40 with an evaporator, and then heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice. After concentrating to Brix 40, it was heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice. After cutting the carrots and crushing them with a hood processor, they were juiced with a twin-screw juicer and concentrated to Brix 40 with an evaporator, and then heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0082] <Example 2-5> After washing commercially available carrots and removing the stems, they were heated by blanching in warm water at about 95 °C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. Heating was terminated when the temperature of the cambium layer reached 60 °C. After heating, the carrots were cut, crushed with a hood processor, juiced with a twin-screw juicer, concentrated to Brix 40 with an evaporator, and then heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice. After concentrating to Brix 40, it was heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice. After cutting the carrots and crushing them with a hood processor, they were juiced with a twin-screw juicer and concentrated to Brix 40 with an evaporator, and then heat-sterilized at 93 °C to obtain carrot concentrated juice. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0083] <Example 2-6> After washing commercially available carrots and removing the stems, they were heated by blanching in warm water at about 95 °C without cutting. Done. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. This was done. Heating was terminated when the temperature of the cambium layer reached 65°C. After cutting the heated carrots and crushing them with a food processor, they were juiced using a twin-screw juicer, concentrated to Brix 40 using an evaporator, heat-sterilized at 93°C, and carrot concentrated juice was obtained. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0084] <Example 2-7> After washing commercially available carrots and removing their stems, they were heated by blanching them in warm water at approximately 95°C without cutting them. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. This was done. Heating was terminated when the temperature of the cambium layer reached 70°C. After cutting the heated carrots and crushing them with a food processor, they were juiced using a twin-screw juicer, concentrated to Brix 40 using an evaporator, heat-sterilized at 93°C, and carrot concentrated juice was obtained. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0085] <Example 2-8> After washing commercially available carrots and removing their stems, they were heated by blanching them in warm water at approximately 95°C without cutting them. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. This was done. Heating was terminated when the temperature of the cambium layer reached 79°C. After cutting the heated carrots and crushing them with a food processor, they were juiced using a twin-screw juicer, concentrated to Brix 40 using an evaporator, heat-sterilized at 93°C, and carrot concentrated juice was obtained. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0086] <Example 2-9> After commercially available carrots were washed, the stems were removed, and they were heated by blanching in warm water at about 93°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. Heating was terminated when the temperature of the cambium layer reached 90°C. After heating, the carrots were cut, crushed with a food processor, juiced with a twin-screw juicer, concentrated to Brix 40 with an evaporator, heat-sterilized at 93°C, and carrot concentrated juice was obtained. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0087] <Comparative Example 2-5> After commercially available carrots were washed, the stems were removed, and they were heated by blanching in warm water at about 95°C without cutting. The heating temperature was adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperatures of the cambium layer and the central part. Heating was terminated when the temperature of the cambium layer reached 93°C. After heating, the carrots were cut, crushed with a food processor, juiced with a twin-screw juicer, concentrated to Brix 40 with an evaporator, heat-sterilized at 93°C, and carrot concentrated juice was obtained. This was diluted with water to the Brix shown in Table 3 to prepare carrot squeezed juice.

[0088] <Results> When the temperature of the cambium layer was heated to 50°C or higher and 90°C or lower, compared with when it was heated to 30°C or lower the flavor like milk significantly increased. Also, as the heating temperature increased, the green odor and astringency decreased. When the temperature of the cambium layer was heated above 90 a flavor like edamame occurred.

[0089]

Table 3

[0090] <Investigation> By setting the reaching temperature of the cambium layer to 50°C or higher and 90°C or lower, the flavors related to fishy smell and astringency are reduced, and thus, it is considered that a flavor like milk can be strongly felt. In order to stably produce a flavor like milk, it was found that the reaching temperature of the cambium layer is preferably 60°C or higher and 80°C or lower. On the other hand, when the reaching temperature of the cambium layer exceeds 90°C, a smell like that of edamame, which is considered to be a heating odor, is generated, which is not preferable.

[0091] [Test 3: Influence on milkiness due to differences in the contents of aldehydes and terpenes] The influence of aldehydes and terpenes on the milkiness in carrot juice was confirmed.

[0092] [Test Example 3-1] After washing commercially available carrots, they were heated by blanching in warm water at about 95°C without cutting. Heating was terminated when the temperature of the cambium layer reached 50°C. After heating, the carrots were peeled, crushed with a food processor, and then juiced with a twin-screw juicer. The obtained carrot juice was evaporated and concentrated to Brix 40, and then heat sterilized at 93°C to prepare a concentrated carrot juice. The obtained concentrated carrot juice was diluted with water to Brix 8 to obtain a test sample.

[0093] [Test Example 3-2] After washing commercially available carrots, they were heated by blanching in warm water at about 95°C without cutting. Heating was terminated when the temperature of the cambium layer reached 50°C. After heating, the carrots were peeled, crushed with a food processor, and then juiced with a twin-screw juicer. The obtained carrot juice was evaporated and concentrated to Brix 40, and then heat sterilized at 93°C to prepare a concentrated carrot juice. The obtained concentrated carrot juice was diluted with water to Brix 8 to obtain a test sample. After evaporation and concentration up to ix40, heat sterilization was carried out at 93 °C to prepare concentrated carrot squeezed juice. The obtained The concentrated carrot juice was diluted with water to Brix 8.0, and then various aldehydes and ketones standard reagents were added to obtain the test samples so as to reach the concentrations shown in Table 4. Hepta nal and 2-Nonenal standard reagents were those manufactured by Tokyo Chemical Industry Co., Ltd. Oct anal standard reagent was that manufactured by FUJIFILM Wako Pure Chemical Corporation.

[0094] <Test Example 3-3> After washing the commercially available carrots, they were heated by blanching with warm water at about 95 °C without cutting. Heating was terminated when the temperature of the cambium layer reached 50 °C. After peeling the heated carrots and crushing them with a food processor, they were squeezed with a twin-screw juicer. The obtained carrot squeezed juice was evaporated and concentrated up to Br ix40, and then heat sterilized at 93 °C to prepare concentrated carrot squeezed juice. The obtained concentrated carrot juice was diluted with water to Brix 8, and then various terpenes standard reagents were added to obtain the test samples so as to reach the concentrations shown in Table 4. α-Terpinolene, t rans-caryophyllene, and α-caryophyllene standard reagents were those manufactured by Tokyo Chemical Industry Co., Ltd. β-farnesene standard reagent was that manufactured by FUJIFILM Wako Pure Chemical Corporation.

[0095] <Sensory Evaluation> The sensory evaluation methods adopted in this evaluation were the scoring method and qualitative evaluation. For each sample, the comparison of mellowness, green odor, and astringency intensity was carried out 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 scores shown in Table 4 were the total scores of the scores divided by the number of panelists. ​ It is the value divided by the number of replicates (i.e., the average value).

[0096] 1: Very weak 2: Extremely weak 3: Weak 4: Slightly weak 5: Neither can be said 6: Slightly strong 7: Strong 8: Extremely strong 9: Very strong

[0097] <Significance test> Regarding the sensory evaluation results, the presence or absence of a significant difference was determined by the Tukey-Kramer method with a significance level of 5% for multiple comparison tests. There is a significant difference between samples with different alphabets , indicating that there is a significant difference.

[0098] <Analysis of the content of fragrance components> As a method for measuring the content of the fragrance components according to the present invention, gas chromatography mass spectrometry can be adopted. The test sample diluted with water was used as the analysis sample. The component can be detected by a gas chromatography mass spectrometer (GC-MS). The detailed pretreatment conditions and measurement conditions are as follows.

[0099] <Pretreatment conditions> Pretreatment method: Dynamic headspace method Sample collection amount: 10 g Internal standard substance: 10 μL of 10 ppm 1,2-dichlorobenzene solution was added Incubation time: 10 min Incubation temperature: 80 °C Purge conditions: 6 min (10 ml / min) Drying conditions: 18 min (50 ml / min) <TDU (thermal desorption unit) conditions> TDU: 40 °C → 720 °C / min → 240 °C (3 min) CIS: 10 °C → 12 °C / sec → 240 °C (20 min) <GC-MS conditions> GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C Inlet: Solvent vent mode Liner: Filled with Tenax TA Column: J&W DB-WAX (60m × 250μm × 0.50μm) Oven temperature: 40°C (3 min) → 10°C / min → 240°C (17 min) Measurement mode: Scan mode

[0100] <Results> The fraction obtained in Test Example 3-1 was a carrot juice with reduced fishy smell and astringency and having a milk-like flavor By adding aldehydes to this, the fishy smell increased significantly and the milk-like flavor decreased significantly. Adding terpenes to the fraction of Test Example 3-1 showed no significant difference, but there was a tendency for the astringency to increase

[0101]

Table 4

[0102] <Discussion> It was found that the factor affecting the milk-like flavor of carrot juice is particularly the fishy smell caused by aldehydes One of the factors affecting the astringency of carrot juice is considered to be terpenes On the other hand, other components were also considered as factors affecting the astringency, but it is considered that due to the heating or temperature adjustment of the present invention the enzyme was inactivated and the generation of astringency components was also suppressed From this test, it was found that by reducing the content of aldehydes, a milk-like flavor of carrot juice can be obtained

[0103] ​[Test 4: Influence on Aroma and Milky Sensation due to Differences in Cutting Methods] The influence on flavor due to the presence or absence of cutting the carrots before heating and differences in cutting methods was confirmed.

[0104] <Comparative Example 4-1> After washing commercially available carrots, they were peeled with a peeler and subjected to crushing treatment. The crushed carrots were juiced with a twin-screw juicer and heated at 93°C to obtain carrot juice.

[0105] <Example 4-1> After washing commercially available carrots, they were peeled with a peeler and blanched in warm water at about 9 5°C so that the center temperature reached 50°C. The blanched carrots were crushed and then juiced with a twin-screw juicer and heated at 93°C to obtain carrot juice.

[0106] <Example 4-2> After washing commercially available carrots, they were peeled with a peeler and cut into rounds with a thickness of 5 cm and a width. 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 and then juiced with a twin-screw juicer and heated at 93°C to obtain carrot juice.

[0107] <Example 4-3> After washing commercially available carrots, they were peeled with a peeler and cut into rounds with a thickness of 3 cm and a width. 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 and then juiced with a twin-screw juicer and heated at 93°C to obtain carrot juice.

[0108] <Comparative Example 4-2> After washing commercially available carrots, they were peeled with a peeler and cut into 1 cm square dice. The cut​​ The following carrots were subjected to a branching treatment in warm water at approximately 95°C so that the central reaching temperature would be 50°C. After the branched carrots were crushed, they were juiced using a twin-screw juicer and heated at 93°C to obtain carrot juice.

[0109] <Measurement of Brix> The Brix measuring instrument used in this measurement was a refractometer ( manufactured by NAR-3T ATAGO). The sample temperature during measurement was 20°C.

[0110] <Sensory evaluation> The sensory evaluation method adopted in this evaluation was the open panel method. For each sample, qualitative evaluations were performed by sensory evaluation regarding flavors such as milk-like, green odor, and astringency comparison. was carried out. The number of evaluation panelists was 3.

[0111] <Results> In the section where no branching was performed before juicing (Comparative Example 4-1), there was almost no milkiness and there was a green odor and astringency. In contrast, in the section where branching was performed without cutting (Example 4 -1), and in the sections where branching was performed after cutting into rings with a thickness of 5 cm or 3 cm width (Examples 4-2, 4-3), there was milkiness and the green odor and astringency were reduced. On the other hand, in the section where branching treatment was performed after cutting into 1 cm square dice (Comparative Example 4-2), the Brix was low and the sweetness and milkiness were weak. was low, and the sweetness and milkiness were weak.

[0112]

Table 5

[0113] <Discussion> When cutting the carrots before branching, as the carrots were cut finer, the sugar content of the juice was low ​As a result, the milkiness decreased. This is because as the cut surface area increases, the area of warm water in contact with the cut surface during branching increases, making it easier for the sugar in the carrot to flow out. This was considered to be the cause. By not cutting the carrot before branching or cutting it into round slices of a certain thickness, the increase in the cut surface area can be suppressed, the outflow of sugar during branching can be suppressed, and it was considered that the milkiness can be maintained.

Industrial Applicability

[0114] The fields where the present invention is useful are the production and sale of carrot juice and carrot-containing beverages.< / ph> < / ph>

Claims

1. A method for enhancing milkiness in carrot juice, comprising at least the following steps: Heating: Here, the carrots are heated. 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., No cutting step of the carrots is carried out prior to the heating, The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx of the carrot toward the root trunk, 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, Juicing: Here it is the cooked carrots that are juiced.

2. A method for enhancing milkiness in carrot juice, comprising at least the following 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 adjustment 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., Prior to the temperature adjustment, no cutting process of the carrots is performed; The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx of the carrot toward the root trunk, 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, Juicing: Here it is the temperature conditioned carrots that are juiced.

3. The method of claim 1 or 2 further comprising the steps of: Peeling: Here it is the carrots that are peeled, and the peeling is carried out after the heating or temperature adjustment.

4. The method of claim 1 or 2 further comprising the steps of: Cutting: Here, it is the carrots that are cut, and the cutting is carried out after the heating or temperature adjustment.

5. 3. The method according to claim 1 or 2, wherein the heating or temperature adjustment comprises: The maximum temperature reached by the center of the carrot is It is above 50°C.

6. 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, It is.

7. 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, It is.

8. A method for improving the milkiness of a carrot-containing beverage, comprising at least the following steps: Sterilization: what is sterilized here is at least the carrot juice obtained by the method of claim 1 or 2, Packing into containers: At least the sterilized carrot juice is packed into containers.

9. A method for producing carrot juice, comprising at least the following steps: Heating: Here, the carrots are heated. 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., No cutting step of the carrots is carried out prior to the heating, The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx of the carrot toward the root trunk, 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, Juicing: Here it is the cooked carrots that are juiced.

10. A method for producing carrot juice, comprising at least the following steps: Temperature regulation: The temperature regulated here is the temperature in the cambium of the carrot. The maximum temperature reached by the carrot cambium through the temperature adjustment 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., Prior to the temperature adjustment, no cutting process of the carrots is performed; The temperature of the cambium is the temperature at a position approximately 2.5 cm from the calyx of the carrot toward the root trunk, 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, Juicing: Here it is the temperature conditioned carrots that are juiced.

11. The method of claim 9 or 10 further comprising the steps of: Peeling: Here it is the carrots that are peeled, and the peeling is carried out after the heating or temperature adjustment.

12. The method of claim 9 or 10 further comprising the steps of: Cutting: Here, it is the carrots that are cut, and the cutting is carried out after the heating or temperature adjustment.

13. The method according to claim 9 or 10, wherein the heating or temperature adjustment comprises: The maximum temperature reached by the center of the carrot is It is above 50°C.

14. The method for producing carrot juice according to claim 9 or 10, 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, It is.

15. The method for producing carrot juice according to claim 9 or 10, 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, It is.

16. A method for producing a carrot-containing beverage comprising at least the following steps: Sterilization: What is sterilized here is at least the carrot juice obtained by the manufacturing method of claim 9 or 10, Packing into containers: At least the sterilized carrot juice is packed into containers.

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