JP2021073915A5 - - Google Patents
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- JP2021073915A5 JP2021073915A5 JP2019203643A JP2019203643A JP2021073915A5 JP 2021073915 A5 JP2021073915 A5 JP 2021073915A5 JP 2019203643 A JP2019203643 A JP 2019203643A JP 2019203643 A JP2019203643 A JP 2019203643A JP 2021073915 A5 JP2021073915 A5 JP 2021073915A5
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- tomato
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Claims (15)
酵素添加：ここでトマト原料に添加されるのは、デアミナーゼ酵素であり、
温度維持：ここで維持されるのは、酵素添加後のトマト原料の温度であり、その温度は 、２０℃以上６０℃以下であり、
かつ、温度維持前にｐＨ調整をしない。 A method for producing processed tomato products, which is composed of at least the following steps:
Enzyme addition: Here, what is added to the tomato raw material is the deaminase enzyme ,
Temperature maintenance: What is maintained here is the temperature of the tomato raw material after the addition of the enzyme, and the temperature is 20 ° C or higher and 60 ° C or lower.
Moreover, the pH is not adjusted before the temperature is maintained.
温度維持時のトマト原料のｐＨは、４．１以上である。 The manufacturing method according to claim 1.
The pH of the tomato raw material when the temperature is maintained is 4.1 or higher.
加熱：ここで加熱されるのは、温度維持後のトマト原料であり、加熱によりデアミナー ゼ酵素は失活する。 The production method according to claim 1 or 2, further comprising the following steps:
Heating: What is heated here is the tomato raw material after the temperature is maintained, and the deaminase enzyme is inactivated by heating.
温度維持後のトマト原料が含有するのは、少なくとも、５’−アデニル酸及び５’−イ ノシン酸であり、
５’−アデニル酸と５’−イノシン酸の濃度比（ＩＭＰ（ｐｐｍ）／ＡＭＰ（ｐｐｍ） ）は、０．９５以上である。 The manufacturing method according to any one of claims 1 to 3.
After maintaining the temperature, the tomato raw material contains at least 5'-adenylic acid and 5'-inosynic acid.
The concentration ratio of 5'-adenylic acid to 5'-inosinic acid (IMP (ppm) / AMP (ppm)) is 0.95 or more.
前記トマト原料は、トマトしょう液又はトマトペーストである。 The manufacturing method according to any one of claims 1 to 4.
The tomato raw material is tomato juice or tomato paste.
それを構成するのは、少なくとも次の工程である：
酵素添加：ここでトマト原料に添加されるのは、デアミナーゼ酵素であり、
温度維持：ここで維持されるのは、酵素添加後のトマト原料の温度であり、その温度は ２０℃以上６０℃以下であり、
かつ、温度維持前にｐＨ調整をしない。 It is a method of converting 5'-adenylic acid in tomato raw material to 5'-inosinic acid.
It consists of at least the following steps:
Enzyme addition: Here, what is added to the tomato raw material is the deaminase enzyme ,
Temperature maintenance: What is maintained here is the temperature of the tomato raw material after the addition of the enzyme, and the temperature is 20 ° C or higher and 60 ° C or lower.
Moreover, the pH is not adjusted before the temperature is maintained.
温度維持時のトマト原料のｐＨは、４．１以上である。 The method of claim 6
The pH of the tomato raw material when the temperature is maintained is 4.1 or higher.
加熱：ここで加熱されるのは、温度維持後のトマト原料であり、加熱によりデアミナー ゼ酵素は失活する。 The method of claim 6 or 7, further comprising:
Heating: What is heated here is the tomato raw material after the temperature is maintained, and the deaminase enzyme is inactivated by heating.
温度維持後のトマト原料が含有するのは、少なくとも、５’−アデニル酸及び５’−イ ノシン酸であり、
５’−アデニル酸と５’−イノシン酸の濃度比（ＩＭＰ（ｐｐｍ）／ＡＭＰ（ｐｐｍ） ）は、０．９５以上である。 The method according to any one of claims 6 to 8.
After maintaining the temperature, the tomato raw material contains at least 5'-adenylic acid and 5'-inosynic acid.
The concentration ratio of 5'-adenylic acid to 5'-inosinic acid (IMP (ppm) / AMP (ppm)) is 0.95 or more.
前記トマト原料は、トマトしょう液又はトマトペーストである。 The method according to any one of claims 6 to 9.
The tomato raw material is tomato juice or tomato paste.
５’−アデニル酸及び５’−イノシン酸であり、
５’−アデニル酸と５’−イノシン酸の濃度比（ＩＭＰ（ｐｐｍ）／ＡＭＰ（ｐｐｍ） ）は、０．９５以上である。 It is a processed tomato product, and it contains
5'-adenylic acid and 5'-inosinic acid,
The concentration ratio of 5'-adenylic acid to 5'-inosinic acid (IMP (ppm) / AMP (ppm)) is 0.95 or more.
そのｐＨは、４．１以上４．６未満である。 The processed tomato product according to claim 11.
Its pH is 4.1 or more and less than 4.6.
そのＢｒｉｘは２０％以上である。 The processed tomato product according to claim 11 or 12.
The Brix is 20% or more.
それが含有するのは、請求項１１乃至１３の何れかのトマト加工品である。 Food and drink containing tomatoes
It contains the processed tomato product according to any one of claims 11 to 13.
前記トマト加工品を含有させる目的は、減塩である。
The tomato-containing food or drink according to claim 14.
The purpose of containing the processed tomato product is to reduce salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019203643A JP7229894B2 (en) | 2019-11-11 | 2019-11-11 | Method for converting 5'-adenylic acid in tomato raw material to 5'-inosinic acid, processed tomato product and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019203643A JP7229894B2 (en) | 2019-11-11 | 2019-11-11 | Method for converting 5'-adenylic acid in tomato raw material to 5'-inosinic acid, processed tomato product and method for producing the same |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2021073915A JP2021073915A (en) | 2021-05-20 |
| JP2021073915A5 true JP2021073915A5 (en) | 2021-12-02 |
| JP7229894B2 JP7229894B2 (en) | 2023-02-28 |
Family
ID=75897370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019203643A Active JP7229894B2 (en) | 2019-11-11 | 2019-11-11 | Method for converting 5'-adenylic acid in tomato raw material to 5'-inosinic acid, processed tomato product and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7229894B2 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140287097A1 (en) | 2011-10-20 | 2014-09-25 | Conopco, Inc. D/B/A Unilever | Tomato derived composition containing enhanced levels of 5'inosine monophosphate |
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2019
- 2019-11-11 JP JP2019203643A patent/JP7229894B2/en active Active
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