Method for producing carrot juice and carrot-containing beverages, and method for improving the milky taste 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 carrot-containing beverages, and a method for improving the milkiness in carrot juice and carrot-containing beverages.

Background Art

[0002] In Japan, vegetable beverages are widely accepted, and their market scale exceeds 100 billion yen. Here, examples of vegetable beverages include vegetable concentrated beverages, vegetable mix concentrated juices, vegetable fruit mix juices, etc. One of the reasons why vegetable beverages are widely accepted is their ease of drinking. Vegetable beverages are easy to drink because carrots are used as their main raw material. Various methods for producing carrot raw materials and carrot-containing beverages are known, and specifically, they are as follows. Patent Document 1 discloses a method for producing carrot juice, and its purpose is to produce carrot juice with reduced heating odor and raw odor, and further preventing aggregation. The configuration of this production method is peeling, blanching (boiling), crushing, and juicing. The timing of blanching is within 12 hours from peeling. The blanching temperature is 60 to 80 degrees.

[0003] Patent Document 2 discloses a method for producing carrot juice with improved yield, and its purpose is to produce carrot juice that effectively utilizes the pulp separated by juicing. The configuration of this production method is adding water to the pulp separated by juicing, micronizing, and juicing to obtain carrot juice. The micronization method is physical shearing treatment and enzyme treatment, and the average particle diameter after micronization is 100 μm to 1 mm.

[0004] ​​​​​​​​​

[0005] Patent Document 3 discloses a carrot-containing beverage, the purpose of which is to reduce acidity. The composition of this manufacturing method is a blend of crushed carrots and an acidity adjusting ingredient, thereby obtaining The target 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 [Overview of the project] [Problems that the invention aims to solve]

[0007] The problem that this invention aims to solve is the milk in carrot juice and carrot-containing beverages. The goal is to improve the taste. Currently, various methods are being considered to improve the flavor of carrot juice. While improving the flavor of carrot juice, the inventors discovered that under certain conditions, it had a milky richness. I realized that it was possible to produce carrot juice with a certain sweetness. [Means for solving the problem]

[0008] The inventors of this application were investigating how to apply carrot juice or carrot-containing beverages. The question is whether to consistently impart a milky flavor. As a result of the above considerations, the milky flavor (hereinafter referred to as "milk") It is also called "flavor like".) The inventors of this invention have found that the factors contributing to this are (1 (2) The aromatic compounds in carrots contribute to the milky flavor of carrot juice. The aromatic compounds that affect the milky flavor of carrot juice and reduce the milky taste are found in carrots. (3) This is caused by the activation of an enzyme in the ginseng, and the enzyme is mainly contained in the phloem of the ginseng. (4) The enzymes that affect the flavor, in particular, produce aldehydes. lipoxygenase, hydroxyperoxide lyase, isomerase, and dehydrogenase The enzyme is an enzyme that produces terpenes, and also a terpene synthase that generates terpenes. Applying the introduction, the present invention can be defined as follows:

[0009] The present invention's method for improving the milky taste of carrot juice comprises at least heating and squeezing. It is a soup. What is heated here is carrots, and by this heating the carrots The maximum temperature reached by the cambium is between 50°C and 90°C. The temperature reached in the center of the aforementioned carrot is less than 70°C. The juice extracted here is from the This is a heated carrot. Alternatively, instead of heating, temperature control can be used. The temperature controlled here is the temperature of the cambium layer of the carrot, and by this temperature control... The maximum temperature reached by the cambium layer of the carrot is 50°C or higher.

[0010] The aforementioned heating or temperature control method is a blanching method using hot water or steam, and the hot water, Furthermore, the steam temperature is preferably 90°C or higher. What is being done is peeling, and what is being peeled here is a carrot, and the peeling is done by heating, Alternatively, it is preferable to perform this after temperature control.

[0011] The present invention further comprises cutting. Here, the object being cut is a carrot. , 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 content (ppb), and [C] 2-Nonenal content (ppb) of the carrot juice obtained by the method of the present invention are [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 are [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 bottling. Here, at least the carrot juice obtained by the above method is sterilized, and here, at least the sterilized carrot juice is bottled.

[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 at the center of the n is less than 70°C. The juice extracted here is the heated n It is a carrot. Furthermore, instead of heating, temperature control is used. The temperature being controlled is that of the cambium of the carrot, and by controlling the temperature, the carrot The maximum temperature that the din cambium can reach is between 50°C and 90°C. The temperature reached by the center of the carrot through the nodes is less than 70°C.

[0016] The aforementioned heating or temperature control method is a blanching method using hot water or steam, and the hot water, Furthermore, the steam temperature is preferably 90°C or higher. What is being done is peeling, and what is being peeled here is a carrot, and the peeling is done by heating, Alternatively, it is preferable to perform this after temperature control.

[0017] The present invention further comprises cutting. Here, the object being cut is a carrot. Preferably, the cutting is performed after the heating or temperature control.

[0018] In the aforementioned heating or temperature control, the highest temperature reached by the center of the carrot is: A temperature of 50°C or higher is preferable.

[0019] The content of [A]Heptanal in the carrot juice obtained by the manufacturing method of the present invention (p [B]Octanal content (ppb), and [C]2-Nonenal content The quantity (ppb) is such that [A] ≤ 5.0, [B] ≤ 5.0, and [C] ≤ 5.0. This is preferable. Furthermore, the carrot juice obtained by the method of the present invention contains [D]α-Terpi nolene content (ppb), [E]trans-caryophyllene content Abundance (ppb), [F]α-caryophyllene content (ppb), [G]β -farnesene content (ppb) is [D] ≤ 5.0, [E] ≤ 150, [F] It is preferable that ≤20.0 and [G] ≤200.

[0020] The method for producing a carrot-containing beverage according to the present invention comprises at least sterilization and container This is the filling stage. What is sterilized here is at least the carrot juice obtained by the method described above. Yes, at this stage, what is being packaged is at least the aforementioned sterilized carrot juice. [Effects of the Invention]

[0021] This invention enables the improvement of the milky taste in carrot juice and carrot-containing beverages. That is the case. [Brief explanation of the drawing]

[0022] [Figure 1] The cross-section of a carrot and the parts of a carrot [Figure 2] Flowchart of the carrot juice production method according to this embodiment [Figure 3] Flowchart of the method for producing a carrot-containing beverage according to this embodiment [Modes for carrying out the invention]

[0023] <Explanation of parts of a carrot> In the embodiment of the present invention, the carrot peel (Figure 1, a) is the part of the carrot root that This is the outermost layer. This epidermal layer has a thickness of about 1 mm. Embodiment of the present invention In its natural state, the phloem of a carrot (Figure 1, b) is a part of the vascular bundle of a carrot that includes the phloem tube. The phloem is located outside the xylem, which will be described later. Carrot in an embodiment of the present invention The xylem (Figure 1, c) is part of the vascular bundle of carrots, consisting of xylem vessels, tracheids, xylem parenchyma, and xylem. It is a tissue composed of fibers, etc. This xylem is located in the center of the carrot. The cambium (Figure 1, d) is the meristematic tissue of a plant, and it separates the phloem from the xylem. In an embodiment of the present invention, the temperature of the cambium of the carrot is close to the temperature of the cambium of the carrot. The temperature can be measured by inserting a temperature sensor into the edge. Specifically, the temperature from the formation layer forward The temperature can be measured by the temperature of a part located within approximately 2 mm of the original temperature.

[0024] In this invention, the temperature of the cambium layer of the carrot measured is measured from the stem to the root (lower part) of the carrot. The temperature is located approximately 2.5 cm in the direction. In addition, the carrots measured in this invention The temperature at the center of the carrot is approximately 2.5 cm from the stem towards the root (lower part). Here, the temperature of the cambium and the temperature of the core are those of carrots that have not undergone the cutting process described later before branching. When a cutting process such as slicing is performed before branching, the temperature of the core is the temperature of the core of the part of the carrot that has the largest volume after cutting. When sliced, the part closer to the stem is generally larger than the root of the carrot. The carrots used in this invention are not particularly limited, but at least the phloem Preferably, the thickness of the carrot contains pieces measuring 10 mm to 18 mm at a position approximately 15 mm from the stem towards the root. (Market products and processed products) When the thickness of the phloem of the carrots used was measured, it was found that the thickness of the phloem was 10mm to 18mm at a position approximately 15mm from the stem towards the root. Over 80% of the carrots were of this type. Also, over 80% of the carrots were generally between 12cm and 20cm in length. The carrots whose temperature was measured in the examples described herein were: The phloem used had an average thickness of approximately 14 mm at a position approximately 15 mm from the stem towards the root. Therefore, the temperature of the cambium and the temperature of the core according to the present invention are preferably the temperatures observed when the carrot was being treated.

[0025] <Outline of the method for producing carrot juice according to this embodiment> Figure 2 shows an example of a method for producing carrot juice according to this embodiment. The method for producing carrot juice in this state consists of removing the stems (S10), washing (S20), and heating. (S30) or temperature control (S31), cutting (S40), peeling (S50), crushing (S60), Juicing (S70), concentration (S80), and sterilization, cooling (S90), and filling (S100) ru.

[0026] <Carrot juice and concentrated carrot juice> The carrot juice according to this embodiment is obtained by crushing carrots and extracting the juice, or by straining the carrots. This refers to carrots from which the peel and other parts have been removed. Furthermore, concentrated carrot juice is made by concentrating the juice extracted from carrots. This refers to carrot juice. Carrot juice obtained by diluting concentrated carrot juice back to its original juice state is also called carrot juice. The information to be incorporated is from Appendix 3 and 4 of the "Food Labeling Standards" (Cabinet Office Ordinance enforced on April 1, 2016). These include "carrot juice," "extracted carrot juice," and "concentrated carrot," among others. The carrot juice according to this embodiment is a general term for carrot juice and concentrated carrot juice.

[0027] <Crushed carrots> Crushed carrots refer to carrot products in which carrots have been crushed. Examples of crushed ginseng include puree, paste, and pulp.

[0028] <Kotori (S10)> The purpose of removing the stem from carrots is to avoid the grassy taste. The components contained in the stem are The resulting odor is a grassy smell. The method of removing the stems, whether manual or automatic, is public A method of knowledge is fine. Here, the method of cutting the stem of the carrot when removing the stem can be adopted. In this invention, stem removal and cutting, which will be described later, are described separately.

[0029] <Cleaning (S20)> The purpose of washing carrots is to remove foreign matter such as soil that is attached to them. It is preferable to wash the carrots before peeling. Furthermore, the means for washing the carrots is water It doesn't have to be hot water; hot water or steam would also work.

[0030] <Heating (S30) or temperature control (S31)> The purpose of heating or temperature-regulating carrots is to deactivate enzymes and / or remove bitterness. Here, heating is the process of applying heat to an object. Temperature control is the process of bringing the temperature of an object to a desired level. This involves adjusting the temperature to a specific temperature range. The temperature adjustment process is performed on the target. This can also be done by placing a temperature sensor on a part of the carrot. In addition, the part of the carrot in question will be substantially at the target temperature or temperature range. 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 brunching using steam or hot water. When blanching carrots, from the perspective of enzyme deactivation and removal of bitterness, The timing is within 24 hours after peeling, preferably within 12 hours after peeling. Alternatively, heating or temperature control should be performed before peeling. This allows for enzyme inactivation before the enzyme is activated by peeling. The heating time for carrots should be such that the target part of the carrot reaches the desired temperature. While not particularly limited, preferably 5 minutes or more and 20 minutes or less, more preferably, 7 minutes or more and 15 minutes or less, more preferably 8 minutes or more and 12 minutes or less. .

[0031] The method of blanching the carrots is not specified, but specifically, steam or hot water is acceptable. Alternatively, steam brunching is performed. Steam brunching helps to remove sugars from carrots. It can suppress Brix, achieve a high Brix recovery rate, and produce carrot juice. When heating or temperature-controlling gin, the temperature reached by the cambium is preferably between 50°C and 90°C. More specifically, the temperature is between 60°C and 80°C. This reduces the grassy and astringent taste, and the mill It becomes possible to produce carrot juice with a firm texture. The temperature reached by the cambium is below 50°C. This leaves a grassy or bitter taste, and reduces the milky flavor of the carrot juice. The temperature reached by the cambium is When the temperature exceeds 90°C, a soybean-like aroma, which is thought to be a heat-related odor, is produced. From the perspective that the odor of carrots increases when heated, the center of the carrot should be heated or the temperature controlled. It is preferable that the temperature is below 70°C. Heat so that the temperature of the core is below 70°C. Alternatively, by controlling the temperature, it is possible to produce carrot juice with a more stable milky flavor. This can be done. Preferably, the carrots that meet the above heating or temperature control conditions account for 80% or more of the total carrots used. For a specific explanation of branching, this specification incorporates the content of Japanese Patent Publication No. 3771919.

[0032] <Debarking (S40)> In embodiments of the present invention, peeling is appropriately employed. The outer skin of a carrot is peeled. The purpose is to avoid the grassy taste. The components contained in the peel cause the grassy taste. The debarking method may be a known method, whether manual or automatic. In this configuration, it is preferable that this step be performed after heating or temperature control, as described later. The reason is that peeling carrots activates enzymes present in the carrot's epidermis, This is because it can cause a grassy or bitter taste.

[0033] <Cutting (S50)> In embodiments of the present invention, cutting is used as appropriate. As mentioned above, the cutting according to the present invention means cutting the carrot body separately from the stem removal. The cutting step is added It may be done before or after heating or temperature control. The purpose of cutting the carrots is for subsequent processing. The purpose is to facilitate crushing to a certain extent and to improve heating efficiency. By cutting, the carrots The surface area increases, and the area that is heated increases. As a result, heating efficiency increases. Carrots Another purpose of cutting is to suppress residual substances. These residual substances are unevenly distributed in carrots. It's the core of the carrot. In other words, when cutting a carrot, make sure 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. These are slices of [the vegetable]. More preferably, the slices are 3 cm or thicker and 5 cm or less in diameter. Cutting in this way improves heating efficiency, and also reduces the Br during branching. The outflow of ix can be suppressed, and a sweet carrot juice can be obtained. The cutting process is performed after heating or temperature control. This method suppresses the outflow of Brix during the grafting process, resulting in a sweeter carrot juice. In addition, the present specification incorporates Patent No. 3771919 for a detailed explanation of the cutting process. This is the content of the official gazette.

[0035] <Crushing (S60)> The purpose of crushing the carrots is to obtain a particle size suitable for drinking. The method may be any known method, such as cutting, grinding, cutting and grinding, etc. Crushing is The process can be carried out in one stage or through two or more stages. A micrograder is an example of a crusher. These include mills, pulpers / finishers, commitrols, homogenizers, etc.

[0036] <Juicing (S70)> The purpose of juicing carrots is to extract the solid (carrot pulp) and liquid (carrot juice) from the carrot. ) is the separation from. The method of juicing carrots can be any known method, such as centrifugal separation or extrusion. This is a type of juicer. Juicing can be done in one stage or in two or more stages. An example of a juicer is... Decanter, filter press, pulper / finisher, fresh squeezer And so on.

[0037] <Concentration (S80)> In embodiments of the present invention, concentration is used as appropriate. Concentrating carrot juice. The purpose is to reduce the volume of the carrot juice and / or to volatilize the aromatic components. In this invention, by concentrating carrot juice, aldehydes and terpenes are produced. It is possible to produce carrot juice with a reduced content of certain substances. This results in a more milky taste. Improved carrot juice can be produced. The concentration principle used in this invention is: This involves vacuum heating for concentration, or membrane concentration.

[0038] The temperature during vacuum heating concentration is preferably 50 to 75°C. Additionally, 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 deteriorates 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 carrying this out.

[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 a heating odor is imparted to the carrot juice. Also, if the 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, 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 does not sufficiently decrease 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, and the like. Specific examples of the membrane concentrator include an MF membrane concentrator, an NF membrane concentrator, a UF membrane concentrator, a RO membrane concentrator, and the like. <000033�> <pH adjustment> The pH of the carrot juice may be adjusted as necessary. On the other hand, From the perspective of maintaining the texture, pH adjustment should not be performed, or the pH of the carrot juice after pH adjustment should not be adjusted. H is preferably 5.0 or higher and 7.0 or lower. The purpose of adjusting the pH is to This is to adjust the sterilization conditions of the ginseng juice, or to adjust the flavor. If the pH is high, high temperature and long duration Sterilization is necessary, and since this affects the flavor of the carrot juice, the pH is often adjusted to be low. The raw materials used for pH adjustment can be any known materials, such as the acidity adjustment raw materials shown later. The timing of pH adjustment is not particularly limited as long as it is done before sterilization.

[0042] <Sterilization, cooling (S90), and filling (S100)> In addition to the above, this manufacturing method employs sterilization, cooling, and filling as appropriate. The method can be any known method, such as plate sterilization or tubular sterilization.

[0043] <Carrot juice> Carrot juice refers to carrot juice, or concentrated carrot juice (concentrated carrot juice), or This refers to the water-reconstituted juice of concentrated carrot juice.

[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] <Content of aldehydes 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 contained, 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 ​ Preferably, the Brix level of the carrot juice is 5.0 ppb or less, based on a Brix 8.0 ratio. More preferably, it is 2.5 ppb or less, and even more preferably, 0 ppb.

[0047] <Terpene content in carrot juice> The terpenes contained in carrot juice affect the sensory perception of grassy or astringent tastes. The higher the terpene content in carrot juice, the more grassy or astringent the carrot juice will taste. The effect becomes stronger. The means for measuring the terpene content is the GC-MS method. The [D]α-Terpinolene content of carrot juice in its form is Preferably, the Brix level is 5.0 ppb or less, calculated on a Brix 8.0 basis. Embodiment of the present invention The [E]trans-caryophyllene content of carrot juice in its state is, In terms of Brix 8.0, the citrus juice is preferably 200.0 ppb or less. More preferably, the ppb level is 150.0 ppb or less, and even more preferably, 124.1 ppb or less. [F]α-caryophyllen in carrot juice in embodiments of the present invention. The e content is preferably 30.0 ppb, calculated based on the Brix 8.0 of carrot juice. The following is more preferably 20.0 ppb or less, and even more preferably 10.0 The amount is less than or equal to ppb. [G]β-farnesen of carrot juice according to an embodiment of the present invention The e content is preferably 300.0 pp, calculated on a Brix 8.0 basis for carrot juice. It is less than or equal to b, more preferably less than or equal to 200.0 ppb, and even more preferably less than or equal to 15 It is less than 0.0 ppb.

[0048] <Outline of the method for producing a carrot-containing beverage according to this embodiment> Figure 3 shows the flow of the method for producing a carrot-containing beverage according to this embodiment. The manufacturing method for a carrot-containing beverage consists of: blending (S110), sterilization, and cooling (S120) ) and packaging (S130). Here, in the method for producing carrot juice, filling By replacing the (S100) process with the (S130) bottling process, a carrot-containing beverage can be produced. It can also be manufactured.

[0049] <Carrot-containing beverage> A carrot-containing beverage is a beverage in which part or all of its ingredients are carrots. This refers to carrot-containing beverages. Examples include carrot juice and mixed carrot juice. These include vegetable mixed drinks, fruit and vegetable mixed drinks, etc. Carrot juice, and carrot Each mixed juice is labeled according to the Food Labeling Standards (Cabinet Office Ordinance enforced on April 1, 2016). Includes carrot juice and carrot mixed juice as specified in Tables 3 and 4. It is a concept. A packaged carrot-containing beverage is a carrot-containing beverage that is packaged in a container. It refers to something that has been made.

[0050] <Raw material for acidity adjustment> The raw materials for adjusting acidity in this invention refer to the juice of citrus fruits such as lemons, plums, or apricots ( Strained juice, concentrated and reconstituted juice, concentrates (purees, pastes, etc.), and as defined by the Ministry of Health, Labour and Welfare. Under the Food Sanitation Act, substances that are collectively recognized as pH adjusters for food additives (examples) Then it is citric acid, lactic acid, etc. As raw materials for adjusting acidity, citrus fruits such as lemons, plums, and When using apricot juice (straight juice), concentrated juice, or concentrate, the original carrot drink To avoid compromising the flavor of the ingredients, the proportion of acidity-adjusting ingredients in beverages is straight It is preferable that the amount is 10% or less in terms of raw juice and concentrated juice.

[0051] <Formulation (S110)> The purpose of the blending is to adjust the basic flavor of the carrot-containing beverage. The types of ingredients used in the blending are: It is one or more. Water is added as needed. Examples of ingredients include carrot juice, carrots These include crushed materials, raw materials for adjusting acidity, processed vegetables, processed fruits, etc. Examples of processed products include crushed materials, These include crushed products, juiced (straight juice), concentrated juice, and concentrates (purées, pastes, etc.). However, from the perspective of maintaining the characteristic carrot flavor, only carrot processed products are used in the blend. Alternatively, the only other raw materials used besides the carrot product are those for adjusting the acidity. Generally, the Brix value of straight carrot juice is around 6.0 to 8.0, so sugar To create a carrot-containing beverage with a high Brix index, it is preferable to use concentrated carrot juice. Examples of processed carrot products include carrot juice, crushed carrots, and concentrated carrots. Reduced juice is a concentrated form of carrot (such as puree or paste).

[0052] <Sterilization, cooling (S120), and packaging (S130)> In addition to the above, this manufacturing method employs sterilization, cooling, and filling as appropriate. The sterilization method is: Any known method is acceptable, such as plate sterilization or tubular sterilization. Cooling method The method of filling may be a publicly known method. The method of filling may be a publicly known method. Carrot-containing beverages are filled The container can be any known type, such as a can, bottle, paper container, or PET bottle.

[0053] <ph> From the perspective 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 preferably 5.0 or more and 7.0 or less. The purpose of pH adjustment is to adjust the sterilization conditions or flavor of the carrot-containing beverage. When the pH is high, sterilization at high temperature for a long time is required, which affects the flavor of the carrot juice. Therefore, the pH is often adjusted lower. Raw materials for pH adjustment may 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, and more preferably 0.20 or less. 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 more and 11.0 or less. The method for measuring Brix may be a known method. For example, the measuring means is an optical refractometer (NAR-3T manufactured by ATAGO).

[0056] <Aldehydes content in the carrot-containing beverage> Aldehydes contained in the carrot-containing beverage affect the sensory perception of a grassy odor. The greater the aldehydes content in the carrot-containing beverage, the stronger the grassy odor 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 In terms of Brix 8.0, it is preferably 5.0 ppb or less, and more preferably The concentration is 2.5 ppb or less, and more preferably 0 ppb. The amount of [B]Octanal in the carrot-containing beverage is the amount of Bri in the carrot-containing beverage. In terms of x8.0 conversion, it is preferably 5.0 ppb or less, and more preferably 2.5 It is less than or equal to ppb, and more preferably 0 ppb. In the embodiment of the present invention, The [C]2-Nonenal content of carrot-containing beverages is the Brix8 of carrot-containing beverages. In 0.0 conversion, it is preferably 5.0 ppb or less, and more preferably 2.5 ppb. It is less than or equal to b, and more preferably 0 ppb.

[0057] <Terpene content in carrot-containing beverages> Terpenes contained in carrot-containing beverages can affect the sensory perception of grassy or bitter tastes. The higher the terpene content in a carrot-containing beverage, the more beneficial the carrot-containing beverage is. The grassy or astringent taste becomes stronger. The method for measuring the terpene content is the GC-MS method. [D]α-Terpinolene in a carrot-containing beverage according to an embodiment of the present invention. The content is preferably 5.0 pp, calculated on a Brix 8.0 basis for carrot-containing beverages. b is less than or equal to [E]trans-ca of the carrot-containing beverage in the embodiment of the present invention. The ryophyllene content, calculated on a Brix 8.0 basis for carrot-containing beverages, Preferably, it is 200.0 ppb or less, and more preferably, 150.0 ppb or less. More preferably, it is 124.1 ppb or less. The amount of [F]α-caryophyllene in gin-containing beverages is the same as that in carrot-containing beverages. In terms of Brix 8.0, it is preferably 30.0 ppb or less, and more preferably The present invention is characterized by a concentration of 20.0 ppb or less, and more preferably 10.0 ppb or less. The amount of [G]β-farnesene in the carrot-containing beverage according to the embodiment is carrot In terms of Brix 8.0 equivalent for beverages containing , it is preferably 300.0 ppb or less. More preferably, 200.0 ppb or less, and even more preferably, 150.0 ppb or less. It is below. [Examples]

[0058] [Test 1: Sensory evaluation of carrot juice from the xylem and phloem] We investigated the effect of different parts of the carrot on its flavor. The cambium is the boundary, and the outer skin side is the stem. Carrot juice was prepared using both the outer part of the stem and the woody part (the central part), and the flavors were compared.

[0059] <Test Example 1> I bought a commercially available carrot, peeled it, and then cut it into the wood and phloem. The wood was crushed in a wood processor and left to stand at room temperature for 30 minutes. After that, the crushed wood was steamed for approximately The carrots were heated to 95°C and then extracted using a twin-screw juicer to produce carrot xylem juice.

[0060] <Test Example 2> I bought a commercially available carrot and separated the wood and phloem. I then processed the phloem in a food processor. The crushed material was left to stand at room temperature for 30 minutes. Then, the crushed phloem was heated with steam to approximately 95°C. Then, the juice was extracted using a twin-screw juicer to produce phloem juice from carrots.

[0061] <Sensory evaluation> The sensory evaluation methods used in this evaluation were scoring and qualitative evaluation. For each sample, blue The intensity of odor and bitterness was compared through sensory evaluation. The evaluation was conducted by trained panelists. The evaluation was conducted using a 9-point scale, with each evaluation being evaluated by more than 10 panelists. The points were defined as follows. Here, the scores shown in Table 1 are the sum of the scores multiplied by the number of panelists. It is the value obtained by dividing by (i.e., the mean).

[0062] 1: Very weak 2: Very weak 3: Weak 4: Somewhat weak 5: Neither good nor bad 6: Somewhat strong 7: Strong 8: Very strong 9: Very strong

[0063] <Statistical significance test> The results of the sensory evaluation were analyzed using a t-test with a significance level of 5% to determine whether or not there was a statistically significant difference. .

[0064] <Result> It was found that wood juice had a significantly lower grassy odor compared to phloem juice. The juice was found to have significantly less bitterness compared to the juice extracted from the phloem.

[0065] [Table 1]

[0066] <Consideration> The phloem side had a stronger grassy and bitter taste than the wood side, which is because the phloem side had more of a grassy taste. The enzymes that produce bitterness, namely polyphenol oxidase and peroxidase It was thought that these enzymes were inherent in the wood. On the other hand, the wood contained almost none of these enzymes. I found out he wasn't there.

[0067] [Test 2: Effects of different cambium heating temperatures on flavor and aroma components] By adjusting the temperature of the cambium, which is the boundary between the xylem and phloem, when heating carrots, We checked the effect on the flavor of the soup.

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

[0069] <Comparative Example 2-2> After washing commercially available carrots, blanch them in hot water at approximately 95°C without cutting them. It was heated. The heating temperature was controlled by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. The process was carried out by doing the following. Heating was stopped when the temperature of the cambium reached 30°C. The gin is peeled, cut, and crushed in a food processor, then the juice is extracted using a twin-screw juicer and then aged at 93°C. The carrots were heat-sterilized, and then carrot juice was produced.

[0070] <Example 2-1> After washing commercially available carrots, blanch them in hot water at approximately 95°C without cutting them. It was heated. The heating temperature was controlled by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. The process was carried out by doing the following. Heating was stopped when the temperature of the cambium reached 50°C. The gin is peeled, cut, and crushed in a food processor, then the juice is extracted using a twin-screw juicer and then aged at 93°C. The carrots were heat-sterilized, and then carrot juice was produced.

[0071] <Example 2-2> After washing commercially available carrots, blanch them in hot water at approximately 95°C without cutting them. It was heated. The heating temperature was controlled by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. The process was carried out by doing the following. Heating was stopped when the temperature of the cambium reached 70°C. The gin is peeled, cut, and crushed in a food processor, then the juice is extracted using a twin-screw juicer and then aged at 93°C. The carrots were heat-sterilized, and then carrot juice was produced.

[0072] <Example 2-3> After washing commercially available carrots, blanch them in hot water at approximately 95°C without cutting them. It was heated. The heating temperature was controlled by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium layer. The process was carried out by the following: Heating was stopped when the temperature of the cambium reached 90°C. The gin is peeled, cut, and crushed in a food processor, then the juice is extracted using a twin-screw juicer and then aged at 93°C. The carrots were heat-sterilized, and then carrot juice was produced.

[0073] <Sensory evaluation> The sensory evaluation methods used in this evaluation were scoring and qualitative evaluation. For each sample, Sensory evaluation was conducted to compare the intensity of tartness, grassy taste, and bitterness. The evaluation was performed by trained personnel. The evaluation was conducted on Netar. There were more than 10 evaluation panelists. The sensory evaluation was on a 9-point scale. The scoring was performed, and each score was defined as follows. Here, the scores shown in Table 2 are calculated by multiplying the total score by... This is the value obtained by dividing by the Nelist number (i.e., the mean value).

[0074] 1: Very weak 2: Very weak 3: Weak 4: Somewhat weak 5: Neither good nor bad 6: Somewhat strong 7: Strong 8: Very strong 9: Very strong

[0075] <Statistical significance test> The sensory evaluation results were analyzed using the Tukey-Kramer method with a significance level of 5% for multiple selection. A comparative test was used to determine whether there was a statistically significant difference. This indicates a statistically significant difference.

[0076] <Result> When the cleft layer was heated to 50°C, 70°C, and 90°C, the heating temperature was 30°C or lower. Compared to the previous method, the milky flavor was significantly enhanced. Also, heating temperature As the concentration increased, the grassy and bitter taste decreased.

[0077] [Table 2]

[0078] By more precisely controlling the temperature of the cambium layer when heating carrots, the heating temperature of the cambium layer can be controlled. We examined the effects of the adjustments on the flavor and aromatic compounds in the carrot juice.

[0079] <Comparative Example 2-3> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows: Heating was stopped when the temperature of the cambium reached 30°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0080] <Comparative Example 2-4> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows. Heating was stopped when the temperature of the cambium reached 43.5°C. After cutting and crushing the gin in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in an evaporator. After concentrating to rix40, the mixture was heat-sterilized at 93°C to obtain concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the specified Brix level.

[0081] <Example 2-4> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and continuously measuring the temperature of the cambium layer. The process was carried out as follows: Heating was stopped when the temperature of the cambium and the center reached 50°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0082] <Example 2-5> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows: Heating was stopped when the temperature of the cambium reached 60°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0083] <Example 2-6> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows: Heating was stopped when the temperature of the cambium reached 65°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0084] <Example 2-7> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows: Heating was stopped when the temperature of the cambium reached 70°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0085] <Example 2-8> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows: Heating was stopped when the temperature of the cambium reached 79°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0086] <Example 2-9> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 93°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows: Heating was stopped when the temperature of the cambium reached 90°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0087] <Comparative Example 2-5> After washing commercially available carrots and removing the stems, they are cooked by blanching them in hot water at approximately 95°C without cutting them. The heating temperature is adjusted by inserting a temperature sensor into the carrot and sequentially measuring the temperature of the cambium and the center. The process was carried out as follows: Heating was stopped when the temperature of the cambium reached 93°C. (Image of carrot after heating) After cutting and crushing in a food processor, the juice is extracted using a twin-screw juicer and then evaporated in a Brix filter. After concentrating to x40, the carrot concentrate was heat-sterilized at 93°C to obtain the concentrated carrot juice. This was then diluted with water as shown in Table 3. The carrot juice was prepared by diluting it to the Brix level.

[0088] <Result> When the temperature of the cleft layer is heated to 50°C or higher and 90°C or lower, the heating temperature is 30°C or lower. Compared to the previous method, the milky flavor was significantly enhanced. Also, heating temperature As the temperature increased, the grassy and bitter taste decreased. When heated beyond the recommended temperature, it developed a flavor similar to edamame beans.

[0089] [Table 3]

[0090] <Consideration> By keeping the temperature of the cambium between 50°C and 90°C, the grassy and bitter taste is reduced. The other flavors are reduced, which may result in a stronger milky flavor being perceived. In order to consistently produce a milky flavor, the temperature reached by the cambium is preferably 60°C. It was found that the temperature was above ℃ and below 80℃. On the other hand, the temperature reached by the cambium exceeded 90℃. Upon inspection, a soybean-like odor, likely due to overheating, was detected, which was deemed undesirable.

[0091] [Test 3: Effects of differences in aldehyde and terpene content on milkiness] The effects of aldehydes and terpenes on the milky taste of carrot juice were investigated. Ta.

[0092] <Test Example 3-1> After washing commercially available carrots, blanch them in hot water at approximately 95°C without cutting them. It was heated. Heating was stopped when the temperature of the cambium reached 50°C. The heated carrots were peeled. The carrots were crushed in a food processor and then juiced using a twin-screw juicer. The resulting carrot juice was then processed into Br After evaporation and concentration to ix40, the mixture was heat-sterilized at 93°C to produce concentrated carrot juice. Carrot concentrate was diluted with water to Brix 8 to obtain a test sample.

[0093] <Test Example 3-2> After washing commercially available carrots, blanch them in hot water at approximately 95°C without cutting them. It was heated. Heating was stopped when the temperature of the cambium reached 50°C. The heated carrots were peeled. The carrots were crushed in a food processor and then juiced using a twin-screw juicer. The resulting carrot juice was then processed into Br After evaporation and concentration to ix40, the mixture was heat-sterilized at 93°C to produce concentrated carrot juice. After diluting the garlic concentrate with water to Brix 8.0, adjust the concentration as shown in Table 4. Standard reagents for various aldehydes and ketones were added to obtain test samples. Standard reagents for nal and 2-Nonenal were manufactured by Tokyo Chemical Industry Co., Ltd. The standard reagent for anal was manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.

[0094] <Test Example 3-3> After washing commercially available carrots, blanch them in hot water at approximately 95°C without cutting them. It was heated. Heating was stopped when the temperature of the cambium reached 50°C. The heated carrots were peeled. The carrots were crushed in a food processor and then juiced using a twin-screw juicer. The resulting carrot juice was then processed into Br After evaporation and concentration to ix40, the mixture was heat-sterilized at 93°C to produce concentrated carrot juice. After diluting the ninnin concentrate with water to Brix 8, various ingredients were used to achieve the concentrations listed in Table 4. Standard reagents for terpenes were added to obtain test samples. α-Terpinolene, t The standard reagents for rans-caryophyllene and α-caryophyllene are We used one manufactured by Tokyo Chemical Industry Co., Ltd. The standard reagent for β-farnesene was Fujifi. We used a product manufactured by Wako Pure Chemical Industries, Ltd.

[0095] <Sensory evaluation> The sensory evaluation methods used in this evaluation were scoring and qualitative evaluation. For each sample, Sensory evaluation was conducted to compare the intensity of tartness, grassy taste, and bitterness. The evaluation was performed by trained personnel. The evaluation was conducted on Netar. There were more than 10 evaluation panelists. The sensory evaluation was on a 9-point scale. The scoring was performed, and each score was defined as follows. Here, the scores shown in Table 4 are calculated by multiplying the total score by... It is the value divided by the number of nylists (i.e., the average value).

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

[0097] <Significance test> Regarding the sensory evaluation results, a multiple comparison test was performed by the Tukey-Kramer method with a significance level of 5%. The presence or absence of a significant difference was determined by the comparison test. There is a significant difference between samples with different alphabets. It shows 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. ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​ GC:Agilent Technologies 7890A MS :Agilent Technologies 5975C Inlet: Solvent vent mode Liner: Tenax TA filling Column: J&W DB-WAX (60m × 250μm × 0.50μm) Oven temperature: 40℃ (3 min) → 10℃ / min → 240℃ (17 min) Measurement mode: Scan mode

[0100] <Result> The classification obtained in Test Example 3-1 showed a reduction in grassy and astringent taste, and a milky flavor. It was carrot juice containing [a certain characteristic]. By adding aldehydes to it, the grassy smell was significantly reduced. The amount increased, and the milky flavor significantly decreased. Terpenes were added to the sample in Test Example 3-1. As a result, although there was no statistically significant difference, a tendency for bitterness to increase was observed.

[0101] [Table 4]

[0102] <Consideration> Factors that influence the milky flavor of carrot juice include, in particular, aldehydes that cause a grassy taste. It was found that one of the factors influencing the bitterness of carrot juice is terpe. N-type compounds were considered. On the other hand, other components were also considered to be factors that affect the bitterness, but this It is believed that the heating or temperature control described in the invention deactivates the enzymes and suppresses the generation of bitter components. This was obtained. This test showed that by reducing the aldehyde content, the mill of carrot juice was improved. It was found that a flavor similar to that of a certain type of vegetable could be obtained.

[0103] [Test 4: Effects of different cutting methods on flavor and milkiness] We investigated the effect of whether or not carrots were cut before heating, and the different cutting methods, on their flavor.

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

[0105] <Example 4-1> After washing commercially available carrots, peel them with a peeler and cook them for about 9 minutes until the core temperature reaches 50°C. The carrots were blanched in 5°C warm water. After the blanched carrots were crushed, Carrot juice was obtained by extracting the juice using a twin-screw juicer and heating it at 93°C.

[0106] <Example 4-2> After washing the commercially available carrots, I peeled them with a peeler and cut them into 5cm thick slices. The carrots were then blanched in hot water at approximately 95°C to achieve a core temperature of 50°C. We did it. After the carrots were blanched and then crushed, they were juiced using a twin-screw juicer and then aged at 93°C. Carrot juice was obtained by heating.

[0107] <Example 4-3> After washing the commercially available carrots, I peeled them with a peeler and cut them into 3cm thick slices. The carrots were then blanched in hot water at approximately 95°C to achieve a core temperature of 50°C. We did it. After the carrots were blanched and then crushed, they were juiced using a twin-screw juicer and then aged at 93°C. Carrot juice was obtained by heating.

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

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

[0110] <Sensory evaluation> The sensory evaluation method used in this evaluation is the open panel method. For each sample, qualitative evaluations such as flavor like milk, fishy smell, and astringency were performed by sensory evaluation. The number of evaluation panelists was 3.

[0111] <Results> In the group where branching was not performed before juicing (Comparative Example 4-1), there was almost no milky feeling, and there were fishy smell and astringency. In contrast, in the group where branching was performed without cutting (Example 4 -1), and in the group where branching was performed after cutting into rings with a thickness of 5 cm or a width of 3 cm (Examples 4 -2, 4-3), there was a milky feeling, and the fishy smell and astringency were reduced. On the other hand, in the group where branching treatment was performed after cutting into 1 cm cubes (Comparative Example 4-2), the Brix was low, and the sweetness and milky feeling 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 lower. This resulted in a decrease in the milky flavor. This is because the larger the cut surface, the branch This is because the surface area of ​​the cut surface in contact with the warm water increases, making it easier for sugars in the carrot to leach out. It was thought that carrots should not be cut before brunch, or should be sliced ​​into rounds of a certain thickness. This suppresses the increase in the cut surface area, reduces sugar leakage during brunching, and maintains the milky flavor. It was considered that it could be carried. [Industrial applicability]

[0114] The fields in which this invention is useful are the manufacture and sale of carrot juice and carrot-containing beverages.< / ph> < / ph>

Claims

1. A method for improving the milky taste in carrot juice, comprising at least the following steps: Heating: The carrots are heated here. The highest temperature that the cambium layer of the carrot reaches through this heating is: The temperature must be above 50°C and below 90°C. The temperature reached in the center of the carrot by this heating is less than 70°C. Prior to the heating process, the carrots were not cut. The temperature of the cambium is approximately 2.5 cm from the stem end of the carrot towards the root end. The temperature of the central part is the temperature at a location approximately 2.5 cm from the stem of the carrot towards the root. Juicing: The heated carrots are used for juicing here. The content of [A] Heptanal (ppb), [B] Octanal (ppb), and [C] 2-Nonenal (ppb) of the carrot juice obtained thereby is, in Brix 8.0 equivalent, [A] ≤ 5.0, [B] ≤ 5.0, and, [C] ≤ 5.0, That is the case.

2. A method for improving the milky taste in carrot juice, comprising at least the following steps: Temperature control: The temperature being controlled here is the temperature of the cambium layer of the carrot. The maximum temperature that the cambium layer of the carrot reaches through this temperature control is: The temperature must be above 50°C and below 90°C. The temperature reached by the center of the carrot through this temperature control is less than 70°C. Prior to this temperature control, the carrot cutting process was not performed. The temperature of the cambium is approximately 2.5 cm from the stem end of the carrot towards the root end. The temperature of the central part is the temperature at a location approximately 2.5 cm from the stem of the carrot towards the root. Juicing: The carrots that are juiced here are the temperature-controlled carrots. The content of [A] Heptanal (ppb), [B] Octanal (ppb), and [C] 2-Nonenal (ppb) of the carrot juice obtained thereby is, in Brix 8.0 equivalent, [A] ≤ 5.0, [B] ≤ 5.0, and, [C] ≤ 5.0, That is the case.

3. The method according to claim 1 or 2, further comprising the following steps: Peeling: The peeling is done on carrots, and this peeling is performed after the heating or temperature control mentioned above.

4. The method according to claim 1 or 2, further comprising the following steps: Cutting: The cutting is performed on a carrot, after the heating or temperature control described above.

5. The method according to claim 1 or 2, wherein the content of [D]α-Terpinolene (ppb), [E]trans-caryophyllene (ppb), [F]α-caryophyllene (ppb), and [G]β-farnesene (ppb) of the carrot juice obtained thereby are: [D] ≤ 5.0, [E] ≤ 150, [F] ≤ 20.0, and, [G] ≤ 200, That is the case.

6. A method for improving the milky taste of a carrot-containing beverage, comprising at least the following steps: Sterilization: The carrot juice obtained by the method of claim 1 or 2 is sterilized here. Packaging: At this stage, the contents being packaged are, at a minimum, the sterilized carrot juice.

7. A method for producing carrot juice, comprising at least the following steps: Heating: The carrots are heated here. The highest temperature that the cambium layer of the carrot reaches through this heating is: The temperature must be above 50°C and below 90°C. The temperature reached in the center of the carrot by this heating is less than 70°C. Prior to the heating process, the carrots were not cut. The temperature of the cambium is approximately 2.5 cm from the stem end of the carrot towards the root end. The temperature of the central part is the temperature at a location approximately 2.5 cm from the stem end of the carrot towards the root. Juicing: The heated carrots are used for juicing here. The following carrot juices obtained by this process have the following content: [A] Heptanal content (ppb), [B] Octanal content (ppb), and [C] 2-Nonenal content (ppb), calculated on a Brix 8.0 basis: [A] ≤ 5.0, [B] ≤ 5.0, and, [C] ≤ 5.0, That is the case.

8. A method for producing carrot juice, comprising at least the following steps: Temperature control: The temperature being controlled here is the temperature in the cambium of the carrot. The maximum temperature that the cambium layer of the carrot reaches through this temperature control is: The temperature must be above 50°C and below 90°C. The temperature reached by the center of the carrot through this temperature control is less than 70°C. Prior to this temperature control, the carrot cutting process was not performed. The temperature of the cambium is approximately 2.5 cm from the stem end of the carrot towards the root end. The temperature of the central part is the temperature at a location approximately 2.5 cm from the stem end of the carrot towards the root. Juicing: The carrots that are juiced here are the temperature-controlled carrots. The following carrot juices obtained by this process have the following content: [A] Heptanal content (ppb), [B] Octanal content (ppb), and [C] 2-Nonenal content (ppb), calculated on a Brix 8.0 basis: [A] ≤ 5.0, [B] ≤ 5.0, and, [C] ≤ 5.0, That is the case.

9. A manufacturing method according to claim 7 or 8, further comprising the following steps: Peeling: The peeling is done on carrots, and this peeling is performed after the heating or temperature control mentioned above.

10. A manufacturing method according to claim 7 or 8, further comprising the following steps: Cutting: The cutting is performed on a carrot, after the heating or temperature control described above.

11. The manufacturing method of claim 7 or 8, wherein the content of [D]α-Terpinolene (ppb), [E]trans-caryophyllene (ppb), [F]α-caryophyllene (ppb), and [G]β-farnesene (ppb) of the carrot juice obtained thereby are: [D] ≤ 5.0, [E] ≤ 150, [F] ≤ 20.0, and, [G] ≤ 200, That is the case.

12. A method for producing a carrot-containing beverage comprises at least the following steps: Sterilization: The carrot juice obtained by the manufacturing method of claim 7 or 8 is sterilized here. Packaging: At this stage, the contents being packaged are, at a minimum, the sterilized carrot juice.

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