JP3105726B2 - Tomato ketchup and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a handmade tomato ketchup that can enjoy the texture of tomatoes with a unique rough texture when eating, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, tomato ketchup is obtained by crushing a tomato fruit, straining it, boiled it down, and adding sugar, salt, vinegar, spices and the like to the preparation.

[0003]

However, the conventional tomato ketchup, while being smooth, has a paste-like property. In particular, when it is eaten on omelet or chicken nuggets or the like, it is said that it has a handmade feel and a texture of tomato. Was not completely satisfactory. Therefore, an object of the present invention is to obtain a handmade tomato ketchup that can enjoy the texture of tomato with a unique rough texture.

[0004]

Means for Solving the Problems As a result of various studies to solve the above problems, the present inventors crushed fresh tomatoes, heated them to 80 ° C. or more, and then opened the tomato seeds 0.6 mm or more. When the obtained product is used, the value of the water-insoluble fraction of the tomato ketchup is 30 ml or more as measured by the measurement method described below. Ketchup was obtained, ketchup was found to satisfy the above task,
The present invention has been completed based on this finding. That is, the present invention
A tomato ketchup in which the value of the water-insoluble fraction of the tomato ketchup is 30 ml or more as measured by the following method. 6 mm or more, sieved with a sieve having an aperture mesh that does not pass through tomato seeds, and using the obtained product , the tomato when measured by the following measurement method
A method for producing tomato ketchup wherein the value of the water-insoluble fraction of ketchup is 30 ml or more . A. Method for measuring water-insoluble fraction of tomato ketchup 20 g of tomato ketchup is weighed and suspended in 100 ml of water, and this suspension is allowed to stand for 5 minutes. A container having a length of 32 cm, a width of 23 cm, and a depth of 5 cm is placed on the base surface with an inclination angle of 5 degrees, and 3.5 l of tap water per minute flows from the uppermost portion of the container to overflow. Below, the opening of 0.
The mesh portion of a cylindrical sieve having a 2 mm mesh (inner diameter 10 cm, height 4.5 cm) was suspended and buried, and the ketchup suspension was poured from above and shaken for 4 minutes (shaking width 20 cm, 40 reciprocations / minute). ) To collect the non-permeable portion, take it in a 50 ml graduated cylinder, and add it with water for 5 minutes.
The volume is adjusted to 0 ml, stirred uniformly, and allowed to stand at room temperature for 20 minutes. The volume of the settling portion is measured as the water-insoluble fraction of tomato ketchup.

Hereinafter, the present invention will be described in detail. First, the ripe tomato fruit is washed and selected in the usual manner, and then is kept as it is, or is kept at 20 ° C. to 30 ° C. for 3 to 10 minutes, and then heated to 80 ° C. or more to inactivate the enzyme derived from the raw material. It is preferable to perform the holding operation in this way because a product having a higher viscosity and less likely to adhere to the peripheral wall of the container can be obtained as compared with a case where the holding operation is not performed.

[0006] Next, this is screened with a sieve having an opening mesh of 0.6 mm or more and an opening mesh that does not pass through tomato seeds. In the present invention, the operation of sieving through a sieve having this specific opening is extremely important, that is, 0.6 mm.
When a mesh smaller than the above is used, the mesh lacks a rough feeling and is too smooth to achieve the object of the present invention. Conversely, when using an aperture mesh that passes through tomato seeds,
Although it has a rough feeling, it has a drawback that the pericarp and some of the seeds are mixed in the product and the commercial value is reduced.

[0007] The treated product obtained by straining the strain in this manner is concentrated under reduced pressure according to a usual method for producing tomato ketchup,
Sugar, salt, vinegar, spices, etc. are added to this in an appropriate amount to obtain a product ketchup.

[0008]

As described above, according to the present invention, it is possible to easily obtain a handmade tomato ketchup in which the texture of the tomato can be enjoyed with a unique rough texture when eating.

[0009]

Example 1 First, a ripe tomato fruit was washed and sorted as usual, and then used as a household food cutter (Matsushita Electric Industrial Co., Ltd.)
Using a model number MK-K74), the mixture is treated twice for 10 seconds each to obtain a crushed product. Next, the crushed product was heated to 90 ° C. to inactivate the enzymes and microorganisms derived from the raw materials. This was divided into 5 sections, and each section was strained through a mesh sieve having openings shown in Table 1 below, and then concentrated by heating under normal pressure to obtain a concentrate having a sugar content of 15 degrees. For 100 g of this, sugar 3
0 g, 5 g of salt, 13 ml of vinegar, a small amount of spice oil and onion powder were each added to obtain five types of ketchup. Next, the ketchup was visually inspected for properties and the amount of the water-insoluble fraction was measured. In the visual inspection, the sample was placed in a tube, pressed, and ejected linearly on a smooth white plate, which was visually observed. The amount of the water-insoluble fraction was determined by the method described below. Method for measuring water-insoluble fraction of tomato ketchup 20 g of tomato ketchup is weighed and suspended in 100 ml of water, and this suspension is allowed to stand for 5 minutes. A container having a length of 32 cm, a width of 23 cm, and a depth of 5 cm is placed on the base surface with an inclination angle of 5 degrees, and 3.5 l of tap water per minute flows from the uppermost portion of the container to overflow. Below, the opening of 0.
The mesh portion of a cylindrical sieve having a 2 mm mesh (inner diameter 10 cm, height 4.5 cm) was suspended and buried, and the ketchup suspension was poured from above and shaken for 4 minutes (shaking width 20 cm, 40 reciprocations / minute). ) To collect the non-permeable portion, take it in a 50 ml graduated cylinder, and add it with water for 5 minutes.
The volume is set to 0 ml, uniformly stirred, and allowed to stand for 20 minutes. The volume of the sediment is measured as the water-insoluble fraction of tomato ketchup. For comparison, a commercially available tomato ketchup was similarly tested. The above results are shown in Tables 1 and 2, respectively.

[0010] *: A small amount of seeds are mixed. * 2: Seeds and pericarp are mixed. **, ×; lacks a rough feeling and is too smooth. ；: Favorable rough feeling. △; has a rough feeling,
Bad texture due to impurities from seeds and pericarp.

[0011]

[0012]

Example 2 Fresh tomatoes were washed and selected by a conventional method. After the tomato was crushed by a disintegrator, it was introduced into a circulating tube heater and kept at 25 ° C. for 6 minutes. This is continuously introduced into another circulating tube heater and heated instantaneously to reduce the temperature of the crushed material from 25 ° C to 10 ° C.
The temperature was raised to 0 ° C., kept at this temperature for 5 minutes, and the aperture was 0.7 m.
The juice was squeezed with a brown finisher having a m-mesh sieve, and then concentrated under reduced pressure with a surface scraping type concentrator to obtain a tomato concentrate having a sugar content of 12 degrees. Then this concentrate 10
To 0 g, 30 g of sugar, 5 g of salt, 13 ml of vinegar, a small amount of each of spice oil and onion powder were added, and each was heat-sterilized, and then filled in a container to obtain a tomato ketchup product of the present invention. About this ketchup, the property was visually inspected, and the amount of the water-insoluble fraction was measured. As a result, it was found that the tomato ketchup was made by hand with a water-insoluble fraction of 39.9 ml per 20 g of ketchup, which had a peculiar grainy property and which allowed the user to enjoy the texture of the tomato when eating.

From the results of Example 1 and Example 2, raw tomatoes were crushed, and this was sieved with a sieve having a mesh having an aperture of 0.6 mm or more and an aperture not passing through tomato seeds.
When using the obtained product, a tomato ketchup having a water-insoluble fraction value of the tomato ketchup of 30 ml or more is obtained, and this ketchup has a unique rough texture and can be enjoyed in a handmade style. It turns out to be a tomato ketchup.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/24

Claims (2)

(57) [Claims] 1. A tomato ketchup having a water-insoluble fraction of at least 30 ml as measured by the following method. A. Method for measuring water-insoluble fraction of tomato ketchup 20 g of tomato ketchup is weighed and suspended in 100 ml of water, and this suspension is allowed to stand for 5 minutes. A container having a length of 32 cm, a width of 23 cm, and a depth of 5 cm is placed on the base surface with an inclination angle of 5 degrees, and 3.5 l of tap water per minute flows from the uppermost portion of the container to overflow. Below, the opening of 0.
The mesh portion of a cylindrical sieve having a 2 mm mesh (inner diameter 10 cm, height 4.5 cm) was suspended and buried, and the ketchup suspension was poured from above and shaken for 4 minutes (shaking width 20 cm, 40 reciprocations / minute). ) To collect the non-permeable portion, take it in a 50 ml graduated cylinder, and add it with water for 5 minutes.
The volume is adjusted to 0 ml, stirred uniformly, and allowed to stand at room temperature for 20 minutes. The volume of the settling portion is measured as the water-insoluble fraction of tomato ketchup. 2. A crushing raw tomatoes, 80 ° C. or more heated eyes after opening 0.6mm or more, and straining with a sieve having a mesh of not passing through the tomato seeds, using what obtained, wherein When measured by the measurement method specified in Item 1,
When the value of the water-insoluble fraction of tomato ketchup is 30 ml or more
A method for producing a tomato ketchup.