JP2016146796A5 - - Google Patents
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- Publication number
- JP2016146796A5 JP2016146796A5 JP2015026215A JP2015026215A JP2016146796A5 JP 2016146796 A5 JP2016146796 A5 JP 2016146796A5 JP 2015026215 A JP2015026215 A JP 2015026215A JP 2015026215 A JP2015026215 A JP 2015026215A JP 2016146796 A5 JP2016146796 A5 JP 2016146796A5
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- tomato
- seasoning
- pulp
- weight ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 26
- 241000227653 Lycopersicon Species 0.000 claims 25
- 235000011194 food seasoning agent Nutrition 0.000 claims 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 7
- 238000004519 manufacturing process Methods 0.000 claims 5
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 4
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims 3
- 239000005720 sucrose Substances 0.000 claims 3
- 235000015113 tomato pastes and purées Nutrition 0.000 claims 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 2
- 239000005715 Fructose Substances 0.000 claims 2
- 235000016919 Ribes petraeum Nutrition 0.000 claims 2
- 240000005505 Ribes rubrum Species 0.000 claims 2
- 235000002355 Ribes spicatum Nutrition 0.000 claims 2
- 235000001535 currant Nutrition 0.000 claims 2
- 235000001537 currant Nutrition 0.000 claims 2
- 239000008103 glucose Substances 0.000 claims 2
- 239000002994 raw material Substances 0.000 claims 2
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 235000008960 ketchup Nutrition 0.000 claims 1
Claims (18)
その糖重量比（グルコース＋フルクトース）／スクロースは、０．０５乃至７．００で
ある。 Tomato seasoning,
The sugar weight ratio (glucose + fructose) / sucrose is 0.05 to 7.00 .
前記糖重量比は、１．１７以上である。 A tomato seasoning according to claim 1,
The sugar weight ratio is 1.17 or more .
前記糖重量比は、５．１３以下である。 A tomato seasoning according to claim 1 or 2,
The sugar weight ratio is 5.13 or less .
前記グルコースと前記フルクトースとの和の重量割合は、３０．０％（ｗ／ｖ）以下で
ある。 Be any tomato seasoning of claims 1 to 3,
The weight ratio of the sum of the glucose and the fructose is 30.0% (w / v) or less .
前記スクロースの重量割合は、４．５％（ｗ／ｖ）以上である。 Be any tomato seasoning of claims 1 to 4,
The weight ratio of the sucrose is 4.5% (w / v) or more .
前記スクロースの重量割合は、５．８％（ｗ／ｖ）以上である。 Be any tomato seasoning of claims 1 to 4,
The weight ratio of the sucrose is 5.8% (w / v) or more .
その用途は、料理であって、その喫食温度が５０℃以上である。 Be any tomato seasoning of claims 1 to 6,
The use is cooking, and the eating temperature is 50 degreeC or more .
その原材料は、少なくとも、トマトパルプである。 Be any tomato seasoning of claims 1 to 7,
The raw material is at least tomato pulp .
前記トマトパルプの含有割合は、１．００乃至５０．０％（ｗ／ｖ）である。 A tomato seasoning of claim 8,
The content of the tomato pulp is 1.00 to 50.0% (w / v) .
その原材料は、更に、砂糖であり、
前記砂糖は、黒砂糖、和三盆糖、車糖、上白糖、三温糖、ざらめ糖、グラニュー糖、白
ざら糖、中ざら糖、及び加工糖のうち１種又は２以上である。 A tomato seasoning according to claim 8 or 9,
The raw material is sugar,
The sugar is one or more of brown sugar, Japanese sanbon sugar, currant sugar, super white sugar, tri-warm sugar, rough sugar, granulated sugar, white rough sugar, medium rough sugar, and processed sugar .
調合されるのは、トマトパルプ及び砂糖であり、それによって減らすのは、トマトペー
ストの使用量である。 A method for producing a tomato seasoning, which comprises at least the following steps:
What is blended is tomato pulp and sugar, which reduces the amount of tomato paste used .
前記トマトパルプの使用割合は、１．００乃至５０．０％（ｗ／ｖ）である。 It is a manufacturing method of the tomato seasoning of Claim 12 ,
The use ratio of the tomato pulp is 1.00 to 50.0% (w / v) .
前記トマトパルプの使用割合は、５．００％（ｗ／ｖ）以上である。 It is a manufacturing method of the tomato seasoning of Claim 13 , Comprising:
The use ratio of the tomato pulp is 5.00% (w / v) or more .
前記トマトパルプの使用割合は、２５．０％（ｗ／ｖ）以下である。 It is a manufacturing method of the tomato seasoning of Claim 13 or 14 ,
The use ratio of the tomato pulp is 25.0% (w / v) or less .
前記砂糖は、黒砂糖、和三盆糖、車糖、上白糖、三温糖、ざらめ糖、グラニュー糖、白
ざら糖、中ざら糖、及び加工糖のうち１種又は２以上である。 The manufacturing method according to any one of claims 12 to 15 ,
The sugar is one or more of brown sugar, Japanese sanbon sugar, currant sugar, super white sugar, tri-warm sugar, rough sugar, granulated sugar, white rough sugar, medium rough sugar, and processed sugar .
トマトペーストの一部又は全部に代えて、トマトパルプ及び砂糖とする。 An energy reduction method for tomato seasonings,
Instead of a part or all of the tomato paste, tomato pulp and sugar are used .
それを構成するのは、トマトパルプ及び砂糖であり、
その使用によって減らせるのは、トマト加工品に対するトマトペーストの使用量である。 An energy reducing composition comprising:
To configure the Re their is a tomato pulp and sugar,
What can be reduced by its use is the amount of tomato paste used for processed tomato products .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015026215A JP6436570B2 (en) | 2015-02-13 | 2015-02-13 | Tomato seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015026215A JP6436570B2 (en) | 2015-02-13 | 2015-02-13 | Tomato seasoning |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017238274A Division JP6713226B2 (en) | 2017-12-13 | 2017-12-13 | Tomato seasoning |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2016146796A JP2016146796A (en) | 2016-08-18 |
| JP2016146796A5 true JP2016146796A5 (en) | 2017-01-26 |
| JP6436570B2 JP6436570B2 (en) | 2018-12-12 |
Family
ID=56690837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015026215A Active JP6436570B2 (en) | 2015-02-13 | 2015-02-13 | Tomato seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6436570B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7349822B2 (en) * | 2019-06-21 | 2023-09-25 | ハウス食品グループ本社株式会社 | Chili sauce, composition for preparing chili sauce, and method for producing a composition for preparing chili sauce |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2938596C2 (en) * | 1979-09-24 | 1982-05-19 | Maizena Gmbh, 2000 Hamburg | Dry product reconstitutable with hot aqueous liquids and process for its manufacture |
| JPS56140871A (en) * | 1980-04-05 | 1981-11-04 | Kagome Kk | Preparation of worcestor sauce |
| JPH02174653A (en) * | 1988-12-27 | 1990-07-06 | Kikkoman Corp | Production of tomato ketchup |
| US7229658B1 (en) * | 1998-10-28 | 2007-06-12 | San-Ei Gen F.F.I., Inc | Compositions containing sucralose and application thereof |
| JP2007189981A (en) * | 2006-01-20 | 2007-08-02 | Nagano Tomato Co Ltd | Method for producing tomato food material, and tomato food material |
-
2015
- 2015-02-13 JP JP2015026215A patent/JP6436570B2/en active Active
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