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1. JP2022035370 - METHOD OF PRODUCING TOMATO SAUCE

Office
Japan
Application Number 2020139635
Application Date 20.08.2020
Publication Number 2022035370
Publication Date 04.03.2022
Publication Kind A
IPC
A23L 23/00
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
23Soups; Sauces; Preparation or treatment thereof
Applicants NISSHIN SEIFUN WELNA INC
株式会社日清製粉ウェルナ
Inventors KOMABAYASHI GENKI
駒林 玄軌
ENDO MACHIKO
遠藤 真知子
WATANABE TAKENORI
渡辺 武紀
Agents 特許業務法人翔和国際特許事務所
Title
(EN) METHOD OF PRODUCING TOMATO SAUCE
(JA) トマトソースの製造方法
Abstract
(EN)

PROBLEM TO BE SOLVED: To provide a method of producing tomato sauce with which one can well feel a rich tomato taste and which is superior in an adhesive property to a food and favorable as a seasoning to foods.

SOLUTION: A method of producing tomato sauce includes a step of blending tomato paste and coarsely strained tomato. A mass ratio of the tomato paste to the coarsely strained tomato in the step is set to 1:7-2:3 (the former:the latter). A use amount of tomato raw materials is set so that a ratio of the tomato raw materials is 50 mass% or more relative to the total mass of a liquid part. Furthermore, it is preferable to blend 0.5-5 mass% of basil relative to the tomato sauce. It is also preferable to produce the tomato sauce so that a fraction that passes through a sieve having an opening of 5 mm and does not pass through a sieve having an opening of 2 mm is contained 5-16 mass% relative to the total mass of the liquid part of the tomato sauce.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT


(JA) 【課題】濃厚なトマトの味わいが十分に感じられ、食品への付着性に優れ、食品の調味用として好ましいトマトソースを製造し得る方法を提供すること。
【解決手段】トマトペーストと粗ごしトマトとを配合する工程を有する。前記工程における前記トマトペーストと前記粗ごしトマトとの質量比を、前者:後者で、1:7~2:3に設定する。液状部分の全質量に対するトマト原料の割合が50質量%以上となるように該トマト原料の使用量を設定する。更にバジルをトマトソースに対して0.5~5質量%配合することが好適である。トマトソースの液状部分の全質量に対して、目開き5mmの篩を通過し且つ目開き2mmの篩を通過しない画分を5~16質量%含有するように該トマトソースを製造することも好適である。
【選択図】なし