Method for producing carrot juice and carrot-containing beverage, and method for improving milk feeling in carrot juice and carrot-containing beverage

Abstract

Disclosed are a carrot juice and a carrot-containing beverage, both of which have improved milkiness.SOLUTION: This method for improving milky feeling in carrot juice comprises at least heating and squeezing processes. The carrot is heated in the heating step, the highest temperature reached by the cambium of the carrot by the heating is 50°C or higher and 90°C or lower, and the heated carrot is squeezed in the squeezing step.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 taste in carrot juice and carrot-containing beverages. [Background technology]

[0002] Vegetable drinks are widely accepted in Japan, with the market size reaching 100 billion yen. Here, vegetable drinks are exemplified by concentrated vegetable drinks and mixed vegetable concentrated juices. Vegetable drinks have become popular because The reason why vegetable drinks are easy to drink is because they use carrots as their main ingredient. There are various known methods for producing carrot raw materials and carrot-containing beverages. Specifically, the following are included:

[0003] Patent Document 1 discloses a method for producing carrot juice, the purpose of which is to remove the cooked smell and raw This is a method for producing carrot juice that reduces odor and prevents aggregation. The method comprises the following steps: The process involves peeling, blanching (boiling), crushing and squeezing. The timing of blanching is as follows: Blanching should be done within 12 hours of peeling. The blanching temperature is 60 to 80 degrees.

[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, pulping, and squeezing the 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 manufacturing method involves mixing crushed carrots and ingredients for adjusting acidity, and the resulting The drink is a carrot-containing beverage with 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] Japanese Patent Publication No. 2020-171300 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 investigated. While improving the flavor of carrot juice, the inventors discovered that under certain conditions, it was possible to create a rich, milky flavor. They found that they could produce carrot juice with a sweet taste. [Means for solving the problem]

[0008] The inventors of the present invention have been investigating how to improve carrot juice or carrot-containing beverages. As a result of the above investigation, it was found that the milky taste (hereinafter referred to as "milk") The present inventors have discovered that the factors that contribute to the "flavor like" (1 ) The aromatic compounds in carrots contribute to the milky flavor of carrot juice, (2) The aroma components that affect the milky flavor of garlic juice and reduce the milkiness are garlic and garlic. (3) The enzyme is mainly contained in the phloem of carrots. (4) The enzymes that affect the flavor are those that generate aldehydes, in particular. Lipoxygenase, hydroxyperoxide lyase, isomerase, and dehydrogenase The enzymes are enzymes that synthesize terpenes, and the enzymes are terpene synthases that generate terpenes. Applying the introduction, the present invention is defined as follows.

[0009] The method for improving the milkiness of carrot juice of the present invention comprises at least heating and squeezing. Here, the carrots are heated, and the carrots are simmered in a sauce. The maximum temperature that the forming layer reaches is 50°C or higher and 90°C or lower. The temperature reached at the center of the carrot is less than 70°C. The heated carrots are also configured to be heated by temperature control. The temperature controlled here is the temperature of the carrot cambium. The maximum temperature reached by the carrot cambium is 50°C or higher.

[0010] The heating or temperature adjustment method is hot water or steam branching, The temperature of the steam is preferably 90°C or higher. The peeling is carried out by heating, Alternatively, it is preferably carried out after temperature adjustment.

[0011] The present invention further comprises cutting, wherein the carrot is cut into pieces. Preferably, 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 center of the carrot is It is preferable that the temperature is 50°C or higher and 80°C or lower.

[0013] The content of [A]Heptanal (ppb ), [B]Octanal content (ppb), and [C]2-Nonenal content (ppb) is [A]≦5.0, [B]≦5.0, and [C]≦5.0. [D]α-Terpino in the carrot juice obtained by the method of the present invention is also preferable. Caryophyllene content (ppb), [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.

[0014] The method for improving the milkiness of a carrot-containing beverage of the present invention comprises at least Sterilization and packaging. At least the product obtained by the above method is sterilized here. The carrot juice packed in the container contains at least the sterilized carrots. It's soup.

[0015] The method for producing carrot juice of the present invention comprises at least heating and squeezing. Here, the carrot is heated, and the heating causes the cambium of the carrot to reach the The maximum temperature reached is 50°C or higher and 90°C or lower. The temperature reached at the center of the apple is less than 70°C. The carrots are also cooked by temperature control instead of heating. The temperature controlled is the temperature of the carrot cambium, and the temperature control The maximum temperature that the gin formation layer reaches is 50°C or higher and 90°C or lower. The temperature reached by the nodes in the center of the carrot is less than 70°C.

[0016] The heating or temperature adjustment method is hot water or steam branching, The temperature of the steam is preferably 90°C or higher. The peeling is carried out by heating, Alternatively, it is preferably carried out after temperature adjustment.

[0017] The present invention further comprises cutting, wherein the carrot is cut into pieces. Preferably, the cutting is performed after the heating or the temperature adjustment.

[0018] In the heating or the temperature adjustment, the maximum temperature reached by the center of the carrot is It is preferable that the temperature is 50°C or higher.

[0019] The content of [A]Heptanal in the carrot juice obtained by the production method of the present invention (p pb), [B]Octanal content (ppb), and [C]2-Nonenal content The amount (ppb) is [A] ≦ 5.0, [B] ≦ 5.0, and [C] ≦ 5.0. [D]α-Terpi of the carrot juice obtained by the method of the present invention is also preferred. Nolene content (ppb), [E]trans-caryophyllene content 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.

[0020] The method for producing a carrot-containing beverage of the present invention comprises at least sterilization, container The carrot juice obtained by the above method is sterilized here. At least the sterilized carrot juice is packed into a container. [Effects of the Invention]

[0021] The present invention makes it possible to improve the milkiness of carrot juice and carrot-containing beverages. is. [Brief explanation of the drawings]

[0022] [Figure 1] Cut surface of a carrot and parts of a carrot [Figure 2] Flow chart of the method for producing carrot juice according to the present embodiment [Figure 3] Flowchart of the method for producing a carrot-containing beverage according to the present embodiment DETAILED DESCRIPTION OF THE INVENTION

[0023] <Explanation of carrot parts> In an embodiment of the present invention, the carrot skin (Fig. 1, a) is the skin of the root of the carrot. The outermost layer of the skin is approximately 1 mm thick. The phloem of carrots (Fig. 1, b) is the part of the vascular bundle of carrots that contains the phloem. The phloem is located outside the xylem, which will be described later. The xylem (Fig. 1, c) is a part of the vascular bundle of the carrot, and consists of vessels, tracheids, xylem parenchyma, and xylem. The xylem is a tissue made up of fibers. The xylem is located in the center of the carrot. The cambium (Fig. 1, d) is the dividing tissue of a plant, separating the phloem from the xylem. In an embodiment of the present invention, the temperature of the carrot cambium is Specifically, the temperature can be measured by inserting a temperature sensor into the It can be measured by measuring the temperature of a part within a distance of about 2 mm.

[0024] The temperature of the carrot cambium measured in this invention is measured from the calyx to the root trunk (lower part). The temperature measured in the present invention was measured at a position approximately 2.5 cm in the direction of the arrow. The temperature at the center of the carrot is measured at a point approximately 2.5 cm from the calyx towards the root trunk (bottom). Here, the temperature of the cambium and the temperature of the center are those for carrots that have not undergone the cutting process described below before branching. When a cutting process such as slicing into slices is performed before branching, the temperature of the center is the temperature of the center of the part of the carrot that has the largest volume after cutting. When slicing into slices, the part closer to the calyx is generally larger than the trunk of the carrot. The carrots used in the present invention are not particularly limited, but preferably have at least the phloem It is preferable that the thickness of the carrots is 10 mm to 18 mm at a position approximately 15 mm from the calyx toward the root trunk. When the thickness of the phloem of the carrot used in the study 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 more than 80% of the carrots were 12 cm to 20 cm. The thickness of the phloem was approximately 14 mm at a position approximately 15 mm from the calyx toward the root trunk, which is the average thickness of the phloem. 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.

[0025] <Outline of the method for producing carrot juice according to the present embodiment> Fig. 2 shows an example of a method for producing carrot juice according to this embodiment. The method for producing carrot juice according to the present invention comprises the steps of removing the stems (S10), washing (S20), heating (S30) or temperature control (S31), cutting (S40), peeling (S50), crushing (S60), Juice extraction (S70), concentration (S80), sterilization, cooling (S90) and packaging (S100). do.

[0026] <Carrot juice and concentrated carrot juice> The carrot juice according to the present embodiment is made by crushing carrots and squeezing or straining them. The term "carrot concentrate" refers to carrot juice that has been concentrated. Carrot juice that has been diluted and returned to a squeezed state is also called carrot juice. The items to be included are those listed in Appendix 3 and 4 of the "Food Labeling Standards" (Cabinet Office Ordinance enacted on April 1, 2016). These include "carrot juice," "carrot juice," and "concentrated carrot." The carrot juice according to the present embodiment is a general term for carrot juice and concentrated carrot juice.

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

[0028] <Kotori (S10)> The purpose of removing the carrot stem is to avoid the green smell. The method of removing the stalks, whether manual or automatic, is Here, a method of cutting the carrot stem when removing the stem can be adopted. In the present invention, the removal of the stem is distinguished from the amputation described below.

[0029] <Cleaning (S20)> The purpose of washing carrots is to remove foreign matter such as soil that is attached to the carrots. Preferably, the carrots are washed before peeling. However, hot water, steam, etc. may also be used.

[0030] <Heating (S30) or temperature adjustment (S31)> The purpose of heating or adjusting the temperature of carrots is to inactivate enzymes and / or remove bitterness. Heating here means adding heat to an object. Temperature control means adjusting the temperature of an object to the desired level. The temperature adjustment process is to adjust the temperature or temperature range of the target. This can be done by placing a temperature sensor on the carrot. The carrot portion of interest is substantially brought to the desired temperature or temperature range without being heated. The heating conditions may be set in advance. The heating or temperature control method may be a known method, for example, For example, there are plate heating, tubular heating methods, and branching in steam or hot water. When blanching carrots, it is important to take care to inactivate the enzymes and remove the bitterness. The period is within 24 hours after peeling, preferably within 12 hours after peeling. Alternatively, heating or temperature control is performed before peeling. This allows the enzyme to be deactivated before it is activated by peeling. The heating time for carrots is as long as it is long enough for the target part of the carrot to reach the desired temperature. Although not particularly limited, it is preferably 5 minutes or more and 20 minutes or less, and more preferably It is 7 minutes or more and 15 minutes or less, and more preferably 8 minutes or more and 12 minutes or less. .

[0031] The method for blanching the carrots is not particularly limited, and specifically, it can be steam or hot water. Steam blanching is the best way to release the sugars from the carrots. This allows for a high Brix recovery rate and allows for the production of carrot juice. When heating or adjusting the temperature of the gin, the temperature reached by the forming layer is preferably 50 to 90 degrees. The temperature is preferably 60 to 80°C. This reduces the grassy smell and bitterness of the milled product. It is possible to produce carrot juice with a rich flavor. This will leave a grassy smell and bitterness, and reduce the milky taste of the carrot juice. If the temperature exceeds 90℃, a soybean-like smell will be generated, which is thought to be a cooked smell. In order to prevent the carrot from becoming hot, the center of the carrot should be It is preferable that the temperature of the center is less than 70°C. Alternatively, by adjusting the temperature, it is possible to produce carrot juice with a more stable milky taste. 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.

[0032] <Debarking (S40)> In the embodiment of the present invention, peeling is suitably employed. The main purpose of this is to avoid the grassy smell. The peeling method may be any known method, whether manual or automatic. In the above embodiment, 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.

[0033] <Disconnect (S50)> In the embodiment of the present invention, cutting is suitably adopted. As mentioned above, cutting according to the present invention means cutting the carrot body separately from the above-mentioned stalk removal. This can be done either before or after heat or temperature adjustment. The purpose of cutting the carrots is to The purpose of this method is to make it easier to crush the carrots into smaller pieces and to improve the heating efficiency. The surface area increases, and the heated surface increases. This increases the heating efficiency. Another purpose of cleavage is to suppress residual substances. The carrot is cut in such a way that the core is exposed.

[0034] The cutting method is not particularly limited, but preferably, the thickness is 2 cm or more and 7 cm or less. More preferably, the thickness of the slices is 3 cm or more and 5 cm or less. By cutting in this way, the heating efficiency is improved and the Br The outflow of ix can be suppressed, and a sweet carrot juice can be obtained. The cutting step is carried out after heating or temperature adjustment. This can suppress the loss of Brix during the cutting process, resulting in sweeter carrot juice. In addition, the present specification incorporates Patent No. 3771919 for specific explanation of cutting. This is the content of the publication.

[0035] <Crushing (S60)> The purpose of crushing carrots is to make them into a particle size suitable for drinking. The method may be a known method, such as cutting, grinding, cutting and grinding, etc. The crushing may be carried out in one stage or in two or more stages. , mills, pulpers and finishers, comitrols, homogenizers, etc.

[0036] <Juice (S70)> The purpose of juicing carrots is to separate the carrot solids (carrot pulp) and liquid (carrot juice). The method for extracting carrot juice may be any known method, such as centrifugal separation or extrusion. The juice extraction may be carried out in one stage or in two or more stages. Examples of juice extractors include: , decanter, filter press, pulper finisher, fresh squeezer etc.

[0037] <Concentration (S80)> In the embodiment of the present invention, concentration is suitably employed. The purpose of this is to reduce the volume of carrot juice and / or volatilize the aroma components. In the present invention, the carrot juice is concentrated to remove aldehydes and terpenes. This allows the production of carrot juice with a reduced content of lactic acid bacteria, resulting in a more milky taste. The principle of concentration used in the present invention is as follows: This is vacuum heating concentration or membrane concentration.

[0038] The temperature during vacuum heating concentration is preferably 50 to 75 °C. At the same time, the pressure during vacuum heating concentration is preferably about 10 kPa to 30 kPa. If the concentration is carried out at a temperature lower than 50 °C, the concentration efficiency will deteriorate and there is a concern about the growth of bacteria, so it 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 performing this.

[0039] The temperature during membrane concentration is preferably 50 to 75 °C. If the concentration is carried out at a temperature higher than 75 °C, it is not preferable because it will give a heating odor to the carrot juice. Also, if the concentration is carried out at a temperature lower than 50 °C, the concentration efficiency will deteriorate and there is a concern about the growth of bacteria, so it 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 it is preferably 3 to 6 times. If the concentration ratio is low, the volume of the carrot juice has not decreased sufficiently 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 MF membrane concentrator, NF membrane concentrator, UF membrane concentrator, RO membrane concentrator, etc.

[0041] <pH adjustment> The pH of the carrot juice may be adjusted if necessary. On the other hand, the mill From the viewpoint of maintaining the texture, the pH is not adjusted, or the pH of the carrot juice after the pH adjustment is It is preferable that H is 5.0 or more and 7.0 or less. The purpose of adjusting the pH is to This is to adjust the sterilization conditions of the ginseng juice or to adjust the flavor. Since sterilization is required and the flavor of the carrot juice is affected, the pH is often adjusted low. The raw materials for adjusting the pH may be known materials, and the raw materials for adjusting the acidity, etc., which will be described later, may be used. The timing of the 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, the process also includes pasteurization, cooling, and filling. The method may be a known method, such as plate type sterilization or tubular type sterilization.

[0043] <Carrot juice> Carrot juice is carrot juice, or concentrated carrot juice (carrot concentrate), or This refers to concentrated carrot juice reduced in water.

[0044] <ph> The pH of the carrot juice according to this 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 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 more and 11.0 or less. Also, the Brix of the carrot concentrated juice according to this embodiment 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 method for measuring Brix may be a known method . As an example of the measuring means, it is an optical refractometer (NAR-3T manufactured by ATAGO).

[0046] <Aldehydes content in carrot juice> The aldehydes contained in carrot juice affect the sensory perception of a fishy smell. In carrot juice the greater the content of aldehydes, the stronger the fishy smell of the carrot juice. The means for measuring the content of aldehydes 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 less, more preferably 2.5 ppb or less, 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 less, more preferably 2.5 ppb or less, 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 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 less grassy or bitter the carrot juice will taste. 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 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 when converted into 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 a carrot-containing beverage according to the present embodiment> FIG. 3 shows the flow of the method for producing a carrot-containing beverage according to this embodiment. The manufacturing method of the carrot-containing beverage comprises the steps of blending (S110), sterilizing, and cooling (S120). ) and packaging (S130). By replacing the step (S100) with the step (S130) of packaging, a carrot-containing beverage can be produced. It can also be made.

[0049] <Carrot-containing beverage> A carrot-containing beverage is a beverage whose ingredients are partly or entirely carrots. Examples of carrot-containing beverages include carrot juice and carrot mixed juice. Carrot juice, carrot mixed drinks, mixed fruit and vegetable drinks, etc. Mixed juices are classified according to the Food Labeling Standards (Cabinet Office Ordinance enacted on April 1, 2016). Including carrot juice and carrot mixed juice specified in Tables 3 and 4 The concept is that a packaged carrot-containing beverage is a carrot-containing beverage that is packaged. It refers to something that has been done.

[0050] <Raw material for acidity adjustment> The acidity adjusting material in the present invention is the juice (sweet juice) of citrus fruits such as lemon, plum, or apricot. juice), concentrated and reconstituted juice, concentrates (purees, pastes, etc.), and Food additives that are permitted under the Food Sanitation Act as pH adjusters are classified under the collective name (for example, Acidity adjusting ingredients include lemons and other citrus fruits, plums, and When using apricot juice (straight juice), concentrated reconstituted juice, or concentrate, it is best to avoid the original carrot drink. In order to avoid losing the flavor of the ingredients, the proportion of acidity adjusting ingredients in the beverage is It is preferable that the content is 10% or less in terms of juice and concentrated reconstituted juice.

[0051] <Synthesis (S110)> The purpose of the blending is to adjust the basic taste of the carrot-containing beverage. The types of ingredients blended are: The water is mixed appropriately. Examples of raw materials include carrot juice, carrot Examples of processed products include crushed potatoes, raw materials for adjusting acidity, processed vegetables, processed fruits, etc. These include crushed material, squeezed juice (straight juice), concentrated and reconstituted juice, and concentrates (puree, paste, 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 carrot juice in its pure form is around 6.0 to 8.0, so the sugar content is To obtain a carrot-containing beverage with a high Brix, it is preferable to use concentrated carrot juice. Examples of processed carrot products include carrot juice, crushed carrots, and concentrated carrots. It is a reduced juice and a carrot concentrate (puree, paste, etc.).

[0052] <Sterilization, cooling (S120) and packaging (S130)> In addition to the above, the present method also appropriately employs sterilization, cooling and filling. Any known method may be used, such as plate sterilization or tubular sterilization. The method for filling the carrot-containing beverage may be a known method. The container may be any known container, such as a can, a bottle, a paper container, or a plastic bottle.

[0053] <ph> From the viewpoint of maintaining the milky flavor 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 lower. 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 lower, and more preferably 0.20 or lower. Acidity means the concentration (%) in terms of citric acid, calculated by the potentiometric titration method using a 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 higher and 11.0 or lower. The method for measuring Brix may be a known method. For example, the measuring means 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 for the carrot-containing beverage in the form of this embodiment of the present invention​​ In terms of Brix 8.0, it is preferably 5.0 ppb or less, and more preferably The concentration is preferably 2.5 ppb or less, and more preferably 0 ppb. The [B]Octanal content of carrot-containing beverages in In terms of x8.0, it is preferably 5.0 ppb or less, more preferably 2.5 ppb or less, and more preferably 0 ppb. The [C]2-Nonenal content of the carrot-containing beverage was 1.2g / L and 1.2g / L, respectively. 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.

[0057] <Terpene content in carrot-containing beverages> Terpenes contained in carrot-containing beverages affect the sensory sensation of grassy or bitter taste. The higher the terpene content in the carrot-containing beverage, the better the taste of the carrot-containing beverage. The terpene content is measured by GC-MS. [D]α-Terpinolene in the carrot-containing beverage according to an embodiment of the present invention The content of 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 an embodiment of the present invention. The ryophyllene content of carrot-containing beverages is calculated as follows, based on Brix 8.0: Preferably, it is 200.0 ppb or less, more preferably, it is 150.0 ppb or less. More preferably, it is 124.1 ppb or less. The [F]α-caryophyllene content of gin-containing beverages was significantly higher than that of carrot-containing beverages. In terms of Brix 8.0, it is preferably 30.0 ppb or less, and more preferably The concentration of the HCl-containing compound of the present invention is preferably 20.0 ppb or less, and more preferably 10.0 ppb or less. The content of [G]β-farnesene in the carrot-containing beverage according to the embodiment is In terms of Brix 8.0 of the alcohol-containing beverage, the concentration is preferably 300.0 ppb or less, More preferably, it is 200.0 ppb or less, and even more preferably, it is 150.0 ppb or less. Below. [Example]

[0058] [Test 1: Sensory evaluation of carrot juice extracted from xylem and phloem] We investigated the influence of different parts of the carrot on flavor. Carrot juice was produced from the carrot core and the xylem from the center, and the flavor was compared.

[0059] <Test Example 1> Commercially available carrots were purchased, peeled, and then cut into xylem and phloem. The wood fragments were crushed in a processor and left to stand at room temperature for 30 minutes. The carrots were heated to 95°C and squeezed using a twin-screw juicer to produce carrot xylem juice.

[0060] <Test Example 2> Commercially available carrots were purchased and cut into xylem and phloem. The phloem was crushed in a food processor. The crushed phloem was then heated to about 95°C with steam and left to stand at room temperature for 30 minutes. The juice was extracted using a twin-screw juice extractor to produce carrot phloem juice.

[0061] <Sensory evaluation> The sensory evaluation method used in this evaluation was a scoring method and a qualitative evaluation. The odor and bitterness intensities were compared by sensory evaluation. The evaluation was carried out by trained panelists. The number of panelists for evaluation was 10 or more. The sensory evaluation was carried out on a 9-point scale, and each evaluation The scores shown in Table 1 are calculated by multiplying the total score by the number of panelists. The value is the average value (i.e., the average value).

[0062] 1: Very weak 2: Very weak 3: Weak 4: Slightly weak 5: Can't say 6: Somewhat strong 7: Strong 8: Very strong 9: Very strong

[0063] <Significance test> The results of the sensory evaluation were used to determine whether there was a significant difference using a t-test with a significance level of 5%. .

[0064] <Result> The xylem sap was found to have a significantly lower grassy smell than the phloem sap. The juice was found to be significantly less bitter than the phloem juice.

[0065] [Table 1]

[0066] <Consideration> The phloem side had a stronger grassy smell and bitterness than the xylem side. Enzymes that cause bitterness, such as polyphenol oxidase and peroxidase On the other hand, most of these enzymes are not contained in the xylem. I found out that there wasn't.

[0067] [Test 2: Effects of different cambium heating temperatures on flavor and aroma components] When carrots are heated, the temperature of the cambium, which is the boundary between the xylem and phloem, is adjusted to The effect on the flavor of the soup was confirmed.

[0068] <Comparative Example 2-1> After washing commercially available carrots, cut them and crush them in a food processor, then squeeze them with a twin-axis press. The juice was extracted using a machine and then sterilized by heating with steam at approximately 95°C to produce a juice.

[0069] <Comparative Example 2-2> After washing commercially available carrots, they are blanched 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. Heating was stopped when the temperature of the formation layer reached 30°C. After peeling, cutting, and crushing the gin in a food processor, the juice is extracted in a twin-screw juicer and then heated to 93°C. The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

[0070] <Example 2-1> After washing commercially available carrots, they are blanched 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. Heating was stopped when the temperature of the formation layer reached 50°C. After peeling, cutting, and crushing the gin in a food processor, the juice is extracted in a twin-screw juicer and then heated to 93°C. The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

[0071] <Example 2-2> After washing commercially available carrots, they are blanched 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. Heating was stopped when the temperature of the formation layer reached 70°C. After peeling, cutting, and crushing the gin in a food processor, the juice is extracted in a twin-screw juicer and then heated to 93°C. The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

[0072] <Example 2-3> After washing commercially available carrots, they are blanched 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. Heating was stopped when the temperature of the formation layer reached 90°C. After peeling, cutting, and crushing the gin in a food processor, the juice is extracted in a twin-screw juicer and then heated to 93°C. The carrot juice was then heated and sterilized at 400°C to produce carrot juice.

[0073] <Sensory evaluation> The sensory evaluation methods used in this evaluation were the scoring method and qualitative evaluation. The intensity of the flavor, grassy smell, and bitterness was compared by sensory evaluation. The evaluation was carried out in a laboratory. The number of evaluation panelists was more than 10. The sensory evaluation was done on a 9-point scale. The scores shown in Table 2 were calculated by dividing the total score by the number of points. This is the value divided by the number of Nelists (i.e., the average value).

[0074] 1: Very weak 2: Very weak 3: Weak 4: Slightly weak 5: Can't say 6: Somewhat strong 7: Strong 8: Very strong 9: Very strong

[0075] <Significance test> The results of the sensory evaluation were analyzed by the Tukey-Kramer method with a significance level of 5%. A comparison test was conducted to determine whether there was a significant difference between samples with different alphabets. , indicating that there is a significant difference.

[0076] <Result> When the temperature of the forming layer was heated to 50°C, 70°C, and 90°C, the heating temperature was 30°C or less. The milk-like flavor was significantly enhanced compared to when the heating temperature was low. As the concentration increased, the grassy smell and bitterness decreased.

[0077] [Table 2]

[0078] By shaking the carrot more finely, the heating temperature of the cambium layer can be controlled. The effects of the adjusted flavor and aroma components on the carrot juice were confirmed.

[0079] <Comparative Example 2-3> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. The heating was stopped when the temperature of the cambium reached 30°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0080] <Comparative Example 2-4> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. Heating was stopped when the temperature of the cambium layer reached 43.5°C. After cutting the gin and crushing it in a food processor, the juice is extracted in a twin-screw juicer and then evaporated to B. After concentrating to 40°C, the concentrate was sterilized at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to the Brix indicated.

[0081] <Example 2-4> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium layer. The heating was stopped when the temperature of the cambium and the center reached 50°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0082] <Example 2-5> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. The heating was stopped when the temperature of the cambium reached 60°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0083] <Example 2-6> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. The heating was stopped when the temperature of the cambium reached 65°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0084] <Example 2-7> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. The heating was stopped when the temperature of the cambium reached 70°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0085] <Example 2-8> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. The heating was stopped when the temperature of the cambium reached 79°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0086] <Example 2-9> After washing commercially available carrots, remove the stems, and then blanch them in hot water at about 93°C without cutting them. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. The heating was stopped when the temperature of the cambium reached 90°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0087] <Comparative Example 2-5> After washing commercially available carrots, remove the stems and, without cutting them, blanch them in hot water at about 95°C. The heating temperature was adjusted by inserting a temperature sensor into the carrot and measuring the temperature of the cambium and the center. The heating was stopped when the temperature of the cambium reached 93°C. After cutting and crushing in a food processor, the juice is extracted in a twin-screw juicer and then Bri After concentrating to 40x, the concentrate was sterilized by heating at 93°C to obtain concentrated carrot juice. The carrot juice was diluted to a Brix of 1000 ml.

[0088] <Result> When the temperature of the forming layer is heated to 50°C or more and 90°C or less, the heating temperature is 30°C or less. The milk-like flavor was significantly enhanced compared to when the heating temperature was low. As the temperature of the cambium layer increased, the grassy smell and bitterness decreased. When heated beyond this temperature, a flavor similar to edamame developed.

[0089] [Table 3]

[0090] <Consideration> By setting the temperature of the cambium layer to 50°C or higher and 90°C or lower, the grassy smell and bitterness can be eliminated. This may reduce the flavor of the milk, which may result in a stronger milk-like flavor. In order to stably produce a milk-like flavor, the temperature reached by the forming layer is preferably 60 On the other hand, the temperature of the cavities reached was found to be above 90°C and below 80°C. When heated, it was found that an undesirable smell similar to that of cooked edamame was produced.

[0091] [Test 3: Effect of aldehyde and terpene content on milkiness] The effect of aldehydes and terpenes on the milky taste of carrot juice was investigated. Ta.

[0092] <Test Example 3-1> After washing commercially available carrots, they are blanched 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. After crushing in a food processor, the carrot juice was extracted using a twin-screw extractor. After evaporation and concentration to 1 / 40, the concentrate was sterilized by heating at 93°C to produce concentrated carrot juice. The carrot juice concentrate was diluted with water to a Brix of 8 to obtain the test sample.

[0093] <Test Example 3-2> After washing commercially available carrots, they are blanched 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. After crushing in a food processor, the carrot juice was extracted using a twin-screw extractor. After evaporation and concentration to 1 / 40, the concentrate was sterilized by heating at 93°C to produce concentrated carrot juice. After diluting the concentrated carrot juice with water to Brix 8.0, the concentration was adjusted to the values ​​shown in Table 4. Various aldehydes and ketones were added as standard reagents to obtain test samples. The 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.

[0094] <Test Example 3-3> After washing commercially available carrots, they are blanched 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. After crushing in a food processor, the carrot juice was extracted using a twin-screw extractor. After evaporation and concentration to 1 / 40, the concentrate was sterilized by heating at 93°C to produce concentrated carrot juice. After diluting the concentrated carrot juice with water to Brix 8, various concentrations were added to the concentrates listed in Table 4. A standard reagent of terpenes was added to obtain the test sample. Standard reagents for trans-caryophyllene and α-caryophyllene are The standard reagent for β-farnesene was manufactured by FujiFi The lum manufactured by Wako Pure Chemical Industries, Ltd. was used.

[0095] <Sensory evaluation> The sensory evaluation methods used in this evaluation were the scoring method and qualitative evaluation. The intensity of the flavor, grassy smell, and bitterness was compared by sensory evaluation. The evaluation was carried out in a laboratory. The number of evaluation panelists was more than 10. The sensory evaluation was done on a 9-point scale. The scores shown in Table 4 were calculated by dividing the total score by the number of points. The value divided by the number of replicates (i.e., the average value).

[0096] 1: Very weak 2: Extremely weak 3: Weak 4: Somewhat weak 5: Neither 6: Somewhat 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 multiple comparison tests using the Tukey-Kramer method at a significance level of 5%. A significant difference was shown between samples with different alphabets.

[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) Dry 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: Tenax TA filled Column: J&W DB-WAX (60m x 250μm x 0.50μm) Oven temperature: 40℃ (3 min) → 10℃ / min → 240℃ (17 min) Measurement mode: Scan mode

[0100] <Result> The fraction obtained in Test Example 3-1 had reduced grassy odor and bitterness, and a milky flavor. The carrot juice had a grassy smell. By adding aldehydes to the carrot juice, the grassy smell was significantly reduced. The amount of terpenes added to the test sample 3-1 increased, and the milky flavor significantly decreased. Although there was no significant difference, there was a tendency for bitterness to increase.

[0101] [Table 4]

[0102] <Consideration> Factors that affect the milky flavor of carrot juice are the grassy odor caused by aldehydes, It was found that one of the factors that influence the bitterness of carrot juice is terpenes. On the other hand, other components were also considered to be factors that affect bitterness, but in this study It is believed that the heating or temperature control of the invention inactivates the enzymes and suppresses the generation of bitter components. This test showed that by reducing the content of aldehydes, the milled carrot juice It was found that a flavor similar to that of cucumber could be obtained.

[0103] [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.

[0104] <Comparative Example 4-1> After washing, commercially available carrots were peeled with a peeler and crushed. The carrot juice was extracted using a twin-screw extractor and heated at 93°C to obtain carrot juice.

[0105] <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 carrots were blanched in warm water at 5°C. After crushing the blanched carrots, Carrot juice was obtained by squeezing the carrots using a twin-screw juicer and heating them at 93°C.

[0106] <Example 4-2> After washing, commercially available carrots were peeled with a peeler and cut into 5 cm thick slices. Blanch the carrots in hot water at about 95°C so that the temperature at the center reaches 50°C. The blanched carrots were crushed, then squeezed in a twin-screw juicer and boiled at 93°C. By heating, carrot juice was obtained.

[0107] <Example 4-3> After washing, commercially available carrots were peeled with a peeler and cut into 3 cm thick slices. Blanch the carrots in hot water at about 95°C so that the temperature at the center reaches 50°C. The blanched carrots were crushed, then squeezed in a twin-screw juicer and boiled at 93°C. By heating, carrot juice was obtained.

[0108] <Comparative Example 4-2> After washing, commercially available carrots were peeled with a peeler and cut into 1 cm square dice. Blanch the carrots in hot water at about 95°C so that the temperature at the center reaches 50°C. The blanched carrots were crushed, then squeezed in a twin-screw juicer and boiled at 93°C. By heating, carrot juice was obtained.

[0109] <Sugar content (Brix) measurement> The sugar content (Brix) measurement device used in this measurement was a refractometer ( The product temperature at the time of measurement was 20°C.

[0110] <Sensory evaluation> The sensory evaluation method used in this evaluation was the open panel method. Regarding the milky flavor, grassy smell, and bitterness, a qualitative evaluation was carried out by sensory evaluation. Ta. The number of evaluation panelists was three.

[0111] <Result> The section that was not blanched before juicing (Comparative Example 4-1) had almost no milky taste and was blue. On the other hand, the section that was not cut and was blanched (Example 4 -1), and the sections cut into 5cm or 3cm thick slices and then blanched (implemented Examples 4-2 and 4-3) had a milky taste and reduced grassy smell and bitterness. The section cut into one die and subjected to blanching (Comparative Example 4-2) had a low Brix. The sweetness and milkiness were weak.

[0112] [Table 5]

[0113] <Consideration> When cutting before blanching, the finer the carrots are cut, the lower the sugar content of the juice. This is because the branching process is slower due to the larger cutting surface. This is because the area of ​​hot water in contact with the cut surface increases, making it easier for the sugar in the carrots to leak out. It was thought that carrots should not be cut before blanching, or cut into slices of a certain thickness. This prevents the cut surface from increasing, suppresses sugar leakage during blanching, and maintains the milky texture. It was thought that it could be maintained. [Industrial Applicability]

[0114] An area in which the present invention is useful is the manufacture and sale of carrot juice and carrot-containing beverages.< / ph> < / ph>

Claims

1. A method for improving the milkiness of carrot juice, comprising at least the following steps: 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 50°C or higher and lower than 70°C, 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, Juicing: Here it is the cooked carrots that are juiced.

2. A method for improving the milkiness of 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 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 50°C or higher and lower than 70°C, 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, Juicing: Here it is the temperature-controlled carrots that are juiced.

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

4. The method of claim 1 or 2 further comprising the steps of: Cutting: Here, the carrot is cut, and the cutting is performed after the heating or temperature adjustment.

5. 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, is.

6. 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, is.

7. 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.

8. A method for producing carrot juice, comprising at least the following steps: 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 50°C or higher and lower than 70°C, 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, Juicing: Here it is the cooked carrots that are juiced.

9. A method for producing carrot juice, comprising at least the following 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 50°C or higher and lower than 70°C, 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, Juicing: Here it is the temperature-controlled carrots that are juiced.

10. 10. The method of claim 8 or 9, further comprising the steps of: Peeling: Here, the carrots are peeled, and the peeling is performed after the heating or temperature adjustment.

11. 10. The method of claim 8 or 9, further comprising the steps of: Cutting: Here, the carrot is cut, and the cutting is performed after the heating or temperature adjustment.

12. 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, is.

13. 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, is.

14. 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 8 or 9, Packing into containers: At least the sterilized carrot juice is packed into containers.

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