Processing

Please wait...

Settings

Settings

Goto Application

1. JP2006296265 - METHOD FOR PRODUCING TOMATO-PROCESSED MATERIAL, AND TOMATO-PROCESSED MATERIAL

Office
Japan
Application Number 2005121138
Application Date 19.04.2005
Publication Number 2006296265
Publication Date 02.11.2006
Publication Kind A
IPC
A23L 1/212
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
1Foods or foodstuffs; Their preparation or treatment
212Preparation of fruits or vegetables
Applicants HOUSE FOODS CORP
ハウス食品グループ本社株式会社
Inventors MIYAO MUNEHISA
宮尾 宗央
MIYAUCHI YUKAKO
宮内 由佳子
OSAWA MIE
大澤 美絵
Title
(EN) METHOD FOR PRODUCING TOMATO-PROCESSED MATERIAL, AND TOMATO-PROCESSED MATERIAL
(JA) トマト加工品の製造方法及びトマト加工品
Abstract
(EN)

PROBLEM TO BE SOLVED: To provide a tomato-processed material such as tomato sauce, etc., having a good color tone with a fresh tomato red color, and a method for producing the same.

SOLUTION: This method for producing the tomato-processed material is characterized by separating tomato raw materials containing mainly the tomato and oil raw materials containing mainly oil, heat-treating the tomato raw materials, then adding the oil raw materials, heat-treating under a condition without discoloring the red color pigment of the tomato and agitate/mix-treating moderately. The tomato-processed material obtained by separating the tomato raw materials containing mainly the tomato and the oil raw materials containing mainly the oil, heat-treating the tomato raw materials, then adding the oil raw materials, heat-treating and also agitate/mix-treating has 1.4 range (a/b) value color tone measured by a spectrometric measuring method (2 degree range of vision, lighting and light-receiving conditions: n-45) by using a second type spectrophotometer.

COPYRIGHT: (C)2007,JPO&INPIT

(JA)

【課題】鮮やかなトマトの赤色を有する色調の良いトマトソース類等のトマト加工品とそ
の製造方法を供する。
【解決手段】トマトを主体として含むトマト原料と、油を主体として含む油原料とを分け
、上記トマト原料を加熱処理した後、これに上記油原料を加えて、トマトの赤色色素が褪
色しない条件により、加熱処理すると共に緩やかに攪拌混合処理することを特徴とするト
マト加工品の製造方法。トマトを主体として含むトマト原料と、油を主体として含む油原
料とを分け、上記トマト原料を加熱処理した後、これに上記油原料を加えて、加熱処理す
ると共に攪拌混合処理して調製した、第2種分光測光器を用いる分光測定法(2度視野、
照明及び受光条件:n−45)により測定したa/b値が1.4以上の範囲の色調を有す
るトマト加工品。
【選択図】なし