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1. JP1996322524 - SARCOCARP-CONTAINING TOMATO JUICE, ITS PRODUCTION AND PRODUCTION OF TOMATO SARCOCARP FOR JUICE

Office
Japan
Application Number 1995137722
Application Date 05.06.1995
Publication Number 1996322524
Publication Date 10.12.1996
Grant Number 2872614
Grant Date 08.01.1999
Publication Kind B2
IPC
A23L 2/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
A23L 2/46
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
42Preservation of non-alcoholic beverages
46by heating
Applicants MARUZEN SHOKUHIN KOGYO KK
丸善食品工業株式会社
Inventors HAYASHI TOSHIYUKI
林 敏行
MIYASAKA FUSAYOSHI
宮坂 芳嘉
TERADA HIROSHI
寺田 浩
WAKABAYASHI SHIGERU
若林 茂
NAKAMURA TSUYOSHI
中村 剛志
Agents 綿貫 隆夫
堀米 和春
Title
(EN) SARCOCARP-CONTAINING TOMATO JUICE, ITS PRODUCTION AND PRODUCTION OF TOMATO SARCOCARP FOR JUICE
(JA) 果肉入りトマトジュース及びその製造方法、ジュース用トマト果肉の製造方法
Abstract
(EN)

PURPOSE: To industrially obtain a sarcocarp-containing tomato juice by blending water with tomato sarcocarp retained in a solid state, having a simple taste.

CONSTITUTION: Tomato cut into a fixed size is immersed in a solution composed of tomato juice diluted with water. The cut tomato in a state of immersed in the solution is thermally sterilized to give tomato sarcocarp for juice. Then the tomato sarcocarp for juice is added to previously thermally sterilized tomato juice to give the objective sarcocarp-containing tomato juice.

COPYRIGHT: (C)1996,JPO


(JA)


【目的】 トマトジュースを飲み易くしても、可及的に
多量のトマトを一度に摂取し得るトマト果肉が配合され
たトマトジュースの製造方法を提供する。


【構成】 所定サイズに切断した切断トマトを、水で希
釈した希釈トマトジュースから成る浸漬液に浸漬した
後、この浸漬液に浸漬した状態の切断トマトに、加熱殺
菌処理を施してジュース用トマト果肉を得、次いで、こ
のジュース用トマト果肉を、予め殺菌処理を施したトマ
トジュースに添加することを特徴とする。