JP6639623B1 - Method for producing high lycopene ketchup, high lycopene ketchup, and method for increasing lycopene concentration and suppressing viscosity increase - Google Patents

Abstract

An object of the present invention is to provide a method for producing ketchup that achieves both high concentration of lycopene and suppression of increase in viscosity. A method for producing ketchup having a lycopene concentration of 25 mg / 100 g or more, comprising blending hot-break-free pulp tomato juice. Further, the relationship between the amount of tomato paste [A] (kg / 100 kg) of the pulp tomato juice excluding hot break and the amount of tomato paste [B] (kg / 100 kg) of the tomato paste or tomato puree prepared by mixing tomato paste or tomato puree Is preferably 0.20 ≦ [A] / ([A] + [B]) ≦ 0.40. [Selection diagram] None

Description

  The present invention relates to a method for producing high lycopene ketchup and a high lycopene ketchup.

  In recent years, with increasing health consciousness, people are paying attention to the functionality of foods. Vegetables, in particular, are rich in various useful ingredients and meet consumers' health consciousness. One form of eating vegetables efficiently is processed foods. Examples of processed foods include beverages, seasonings, and supplements.

  Ketchup is one of the processed foods. The main ingredient of ketchup is processed tomato products. The processed tomato product is rich in lycopene, one of the functional components. Lycopene is said to have strong antioxidant power, which can prevent various diseases. Ketchup is useful as a source of lycopene. Therefore, what is demanded from the market is ketchup having a high lycopene concentration.

  Patent Document 1 discloses a ketchup having a high lycopene content, and an object thereof is to obtain a ketchup having a good flavor in a wide range of a salt concentration while containing a high concentration of lycopene. The ketchup contains esters and / or alcohols, which are aroma components.

JP 2015-146800 A

  The problem with ketchup having a high lycopene concentration is to achieve both a high concentration of lycopene and suppression of an increase in viscosity. Ketchup is a seasoning used for various purposes, but one of the major factors that characterizes it is “viscosity”. Viscosity is a factor that greatly affects the appearance and taste of ketchup. Therefore, "viscosity" is a matter to be noted in producing ketchup.

  Generally, processed tomato products used in the production of ketchup have been subjected to hot break treatment. Although the hot break treatment will be described later, the processed tomato product produced through the hot break treatment step is suitable as a raw material for ketchup because of its high viscosity and low syneresis.

  Here, the method of increasing the lycopene concentration of ketchup is to increase the blending ratio of tomato paste. However, there is a problem that the viscosity of ketchup becomes very high when the proportion of processed tomato products is increased. If the viscosity is high, it becomes difficult to feed or fill the liquid in the manufacturing process, or the versatility during use is reduced. In addition, the taste and texture are significantly different from conventional ketchup, and the taste becomes heavy.

  In other words, the problem in ketchup having a high lycopene concentration is to achieve both a high concentration of lycopene and suppression of an increase in viscosity.

  In order to solve the problem, the inventors of the present invention have made intensive studies and found that a pulp-free tomato juice produced through a hot break treatment step is prepared.

  In increasing the concentration of lycopene in ketchup, the viscosity increases only with processed tomato products such as tomato puree and tomato paste. In addition, even when using a processed tomato product that has been subjected to an enzyme treatment, the increase in viscosity is not sufficiently suppressed, and even when using depulp tomato juice produced through a cold break treatment step, the lycopene concentration is insufficiently improved. is there. However, it has been found that the use of the pulp-free tomato juice produced through the hot break treatment step makes it possible to increase the lycopene concentration without greatly increasing the viscosity.

  In the present invention, the relationship between the amount of tomato [A] derived from the unpulp tomato juice and the amount of tomato [B] derived from tomato paste or tomato puree is 0.20 ≦ [A] / ([A] + [B] ) ≦ 0.40 is preferred.

  The present invention makes it possible to obtain a ketchup having a high lycopene concentration and a suppressed increase in viscosity.

  The mechanism by which the effects of the present invention can be obtained is presumed to be as follows. By using a processed tomato product from which pulp has been removed, it is possible to suppress an increase in viscosity derived from pulp while increasing the amount of tomato, that is, the amount of lycopene. In addition, by using the processed tomato product produced through the hot break treatment step, the enzymatic reaction by pectinase (generally, pectinase has a clarifying effect) as compared with the processed product produced through the cold break treatment step The lycopene content remains high in the pulp-free tomato juice. Furthermore, it is presumed that the one produced through the hot break treatment step has a large amount of pectin, so that the effect of pectin to suppress delamination in ketchup also acts.

<Processed tomato products>
In the production of the ketchup according to the embodiment of the present invention (hereinafter referred to as “the present ketchup”), the processed tomato product is a processed tomato, for example, dice tomato, tomato juice, tomato concentrated juice, tomato pulp. And so on.

  The tomato juice means a tomato juice obtained by crushing and squeezing or squeezing the tomato to remove skin, seeds, and the like, and dilute and reduced tomato concentrated juice obtained by concentrating the tomato juice. Tomato juice is a concept that includes tomato juice specified in the tomato processed product quality labeling standard (Notification No. 10 of the Consumer Affairs Agency on September 30, 2011), and tomato concentrated juice is a tomato processed product quality labeling standard The concept includes tomato puree, tomato paste, concentrated tomato, and the like designated by. These may further contain other components (for example, small amounts of salt, spices, and food additives).

  Further, in the present specification, tomato juice and tomato concentrated juice are concepts including tomato pulp tomato juice, and tomato pulp tomato juice is a water-insoluble solid (tomato pulp) contained in tomato juice. A product obtained by removing a part or all of the product, a product obtained by concentrating the product, a product obtained by removing a part or all of a water-insoluble solid (tomato pulp) contained in a concentrated tomato juice, and a product obtained by concentrating or diluting and reducing these components. is there.

  In the present specification, tomato pulp is obtained by removing a part or all of water-soluble components from tomato juice or tomato concentrate by solid-liquid separation. The solid-liquid separation method may be a known method, but is preferably a method by centrifugation.

<Hot break processing and cold break processing>
In manufacturing a processed tomato product, after crushing the tomato, a preheating step is performed before squeezing. The purpose is to break down and soften the tomato tissue and facilitate squeezing. This process includes a hot break process and a cold break process. The hot break treatment is performed by heating the tomato at 70 ° C. or higher in the preheating step after crushing, or by heating and crushing the tomato as it is, so as to suppress the degradation of pectin in tomato by pectinase that works simultaneously with the destruction of tomato cells. How to do. The cold break treatment is a method in which heating is not performed after crushing, or at a relatively low temperature of less than 70 ° C., and pectinase in tomato works to decompose pectin. Due to the above-mentioned action, the processed tomato product subjected to the hot break treatment is characterized in that it has a high viscosity and little peeling. On the other hand, the processed tomato product that has been subjected to the cold break treatment is characterized in that it has a low viscosity and a lot of delamination.

  In this specification, the processed tomato product manufactured through the hot break processing step is referred to as a “processed hot break tomato product” or “processed HB tomato product”. Similarly, a processed tomato product manufactured through the cold break processing step is referred to as a “processed cold break tomato product” or a “processed CB tomato product”. In the case where the part of the "processed tomato product" is replaced with "tomato juice", "tomato concentrate juice", "removed pulp tomato juice", "tomato paste", "tomato puree", or "tomato pulp" It has the same meaning.

<Lycopene concentration in processed tomato products>
The lycopene concentration of the processed tomato product according to the embodiment of the present invention is not particularly limited as long as it is commercially available, but the lycopene concentration per 1.0 Brix of hot break tomato paste or puree is 1. It is preferable that the amount is 8 mg / 100 g or more and less than 2.6 mg / 100 g. More preferably, it is 2.0 mg / 100 g or more and less than 2.4 mg / 100 g. The lycopene concentration per 1.0 Brix of the cold break tomato paste or puree is preferably 1.8 mg / 100 g or more and less than 2.6 mg / 100 g. More preferably, it is 2.0 mg / 100 g or more and less than 2.4 mg / 100 g.

<Tomato amount>
The tomato amount according to the embodiment of the present invention is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. Specifically, if 10 kg of a processed Brix 27.0 tomato product is used in a 100 kg ketchup, 60 kg of tomato is included in the 100 kg ketchup from 10 kg x 27.0 / 4.5 = 60 kg. I do.

  The amount of tomato [A] derived from the unpulp tomato juice contained in ketchup [A] (kg / 100 kg) and the amount of tomato derived from tomato paste or tomato puree contained in ketchup [B] (kg / 100 kg) are not particularly limited. It is preferable that the relationship between A] and [B] is 250 ≦ [A] + [B] ≦ 500. More preferably, 270 ≦ [A] + [B] ≦ 400, and even more preferably, 280 ≦ [A] + [B] ≦ 350. When the value of [A] + [B] is smaller than 250, the amount of lycopene may be 25 mg% or less. If the value of [A] + [B] is too large, the viscosity tends to be too high.

  Further, it is preferable that the relationship between [A] and [B] is 0.20 ≦ [A] / ([A] + [B]) ≦ 0.40. [A] / ([A] + [B]) represents the amount of tomatoes derived from unpulp tomato juice out of the total amount of tomatoes contained in ketchup, and when this value is smaller than 0.20, the viscosity is high. If it is more than 0.40, the viscosity tends to be too low or the delamination tends to be large. A more preferable relationship between [A] and [B] is 0.25 ≦ [A] / ([A] + [B]) ≦ 0.35, and more preferably 0.25 ≦ [A] / ( [A] + [B]) ≦ 0.30.

<Processed vegetables or fruits>
A processed vegetable product is a processed vegetable (excluding tomatoes). Examples of the raw materials are onion, carrot, celery and the like. One or more of these are prepared in combination.

<Seasoning>
A seasoning is a raw material for adjusting the taste of a dish. Examples of the seasoning include sugar, vinegar, soy sauce, Worcester sauce, salt, umami seasoning, yeast extract, meat extract, vegetable extract and the like.

<Sugars>
The ketchup contains saccharides. Sugars are raw materials that impart sweetness to ketchup. Examples of sugars include sugar, glucose, fructose corn syrup, and the like.

<Vinegar>
The ketchup contains vinegar. Vinegar is a raw material that imparts acidity to ketchup. Examples of vinegar include synthetic vinegar and brewed vinegar such as grain vinegar and fruit vinegar.

<Spices>
A spice refers to a seasoning that imparts pungency or aroma. Examples of spices include garlic, pepper, cinnamon, nutmeg, saffron, parsley, rosemary, oregano, pepper, and the like, or extracts thereof.

<Food additives>
What the present invention does not exclude is the use of food additives. Examples of the food additive include sweeteners, acidulants, nucleic acids, spice extracts, coloring agents, pH adjusters, antioxidants, preservatives, emulsifiers, nutritional enhancers, thickeners, and the like. However, in order to avoid unnatural sweetness, high-intensity sweeteners (eg, aspartame, acesulfame potassium, sucralose, stevia, etc.) and sugar alcohols are not used as much as possible. In addition, it is preferable to minimize the use of other food additives in realizing the present invention.

<Production method of this ketchup>
The production method of the ketchup (hereinafter referred to as “the production method”) mainly comprises a preparation step, a homogenization step, a sterilization step, a filling step, a sealing step, and a cooling step. For the general explanation of these processes, the present specification incorporates the contents of “Regional Resource Utilization Food Processing Overview, Volume 7, Processed Products Edition (published by the Association of Agricultural and Mountain Fishing Villages)”.

<Adjustment>
The adjustment is to adjust the amount of the raw materials to be mixed so as to be an appropriate amount in a mixing step described later. The purpose is to aim at the taste, properties, color tone, nutrient concentration, lycopene and other functional concentration of the ketchup. The adjustment is performed before the compounding step or simultaneously with the compounding step.

<Formulation>
The blending step is a step of blending a plurality of raw materials to produce a mixed substance serving as a base for ketchup. In the kneading process in the ketchup production, at least a cold-break tomato product is prepared. The purpose of preparing a cold-break tomato product is to increase the concentration of lycopene in ketchup and to optimize the viscosity. More preferably, a processed hot break tomato product is prepared in addition to the processed cold break tomato product. The purpose of preparing a processed hot-break tomato product is to optimize the viscosity of ketchup and to control delamination. In addition to the above, the raw materials to be prepared as needed are processed vegetable products, seasonings, and spices.

<Homogenization>
The ketchup is homogenized as needed. The purpose of homogenizing the ketchup is to homogenize the ketchup particles and obtain smooth properties. A known method may be used for the homogenization, and the homogenization may be performed plural times. An apparatus for performing homogenization is, for example, a homogenizer. The pressure when using the homogenizer is preferably 0 to 300 kgf / u.

<Sterilization, filling, cooling>
In addition to the above, sterilization, filling and cooling are appropriately adopted by the present production method. The sterilization method may be a known method, such as a plate-type sterilization method or a tubular-type sterilization method. The cooling method may be a known method. The filling method may be a known method. The container in which ketchup is filled (filled) may be a known one, and examples thereof include a bottle and a container made of polyethylene.

<Overview of ketchup according to the present embodiment>
The ketchup according to the present embodiment (hereinafter, referred to as “the ketchup”) is realized by increasing the concentration of lycopene and suppressing an increase in viscosity. Furthermore, preferably a reduction in syneresis. The specific method is to prepare hot-pulled pulp tomato juice. Preferably, it is to mix hot-break-free pulp tomato juice with tomato paste or tomato puree.

<Ketchup>
This ketchup is a processed product of processed tomatoes as the main raw material, to which sugars, vinegar, and salt have been added and adjusted with water as necessary. Spices, other seasonings, onions are used as necessary. And garlic may be added. Further, other processed products of vegetables or fruits, food additives and the like may be added. This ketchup includes tomato ketchup, tomato sauce, and chili sauce specified in the tomato processed product quality labeling standard (No. 10, Notification of Consumer Affairs Agency, September 30, 2011). Preferably, the ketchup is a tomato ketchup or tomato sauce as defined in the tomato processed product quality labeling standard (No. 10, Notification of Consumer Affairs Agency, September 30, 2011).

<Sugar content (Brix)>
Brix of this ketchup is not particularly limited, but is preferably 30.0 or more and 40.0 or less. The Brix measurement method may be a known method. An example of the measuring means is an optical refractometer (NAR-3T ATAGO).

<Lycopene concentration>
Lycopene according to an embodiment of the present invention is a type of carotenoid represented by the chemical formula C ₄₀ H ₅₀ . In nature, tomatoes, watermelons, carrots and the like are abundant. A lycopene formulation obtained by industrially concentrating and purifying lycopene is also sold on the market. In a general ketchup, lycopene is contained in an amount of about 10 mg / 100 g to 20 mg / 100 g. In the ketchup according to the present embodiment, the lycopene concentration is preferably 25 mg / 100 g or more and 50 mg / 100 g. More preferably, it is 30 mg / 100 g or more and 40 mg / 100 g or less. From the viewpoint of not using a food additive, the ketchup in the present embodiment preferably does not use lycopene as a food additive.

<Viscosity>
The viscosity of the ketchup is not particularly limited, but is preferably about 10,000 to 20,000 mPa · s in B-type viscosity. If the viscosity is lower than this, the shape retention as a seasoning is deteriorated, and if the viscosity is higher than this, a heavy taste is obtained. Generally, the viscosity of ketchup sold as tomato sauce and tomato ketchup on the market is about this level. A known method may be used for measuring the B-type viscosity. An example of the measuring means is a condition of using a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) at 20 ° C. and a rotation speed of 12 rpm, and 60 seconds after the start.

<Release>
Since ketchup is a seasoning, it may be stored for a certain period of time, but "separation" occurs due to aging during storage. Syneresis, a serum separated from solids, affects appearance and use. Therefore, "let's go" is a matter to keep in mind when making ketchup.

  Syneresis, according to an embodiment of the present invention, refers to serum separated from ketchup solids. In the present embodiment, as a method of quantifying serum separation from solids, reference was made to a serum separation evaluation method using blotter test paper. (Gould W.A. et al., 1992, Tomato Production Processing & Technology, Third Edition, CTI Publications). 5.0 g of ketchup was weighed at the center of the blotter test paper. After 10 minutes, the distance (mm) from the outer peripheral portion of the ketchup to the outer peripheral portion where water oozed into the test paper was measured. Low values indicate a low degree of serum separation.

  Separation of the ketchup according to the embodiment of the present invention is made with only a tomato paste or tomato puree as a processed tomato product, and compared with a case where the lycopene concentration in a general ketchup (24 mg / 100 g or less) is obtained. , Preferably less.

  Example 1 embodies the ketchup according to the present invention. These embodiments do not limit the scope of the claims according to the present invention.

<Processed tomato products>
The processed tomato products used in this example are HB paste, CB paste, enzyme-treated puree, CB-free pulp tomato juice, and HB-free pulp tomato juice.

  The HB paste is a commercially available tomato paste produced in China, and is manufactured through a hot break treatment process.

  The CB paste is a commercially available Chinese tomato paste, and is manufactured in the same process as the HB paste, except that it is manufactured through a cold break process.

  The enzyme-treated puree is a tomato puree obtained by subjecting the HB paste to an enzyme treatment with Cellulase XL-531 (manufactured by Nagase ChemteX Corporation). The conditions of the enzyme treatment were as follows: after diluting the HB paste to Brix 15.0 with water, adding 0.5 wt% of cellulase XL-531, performing enzyme treatment at 50 ° C. for 2 hours, and heating at 95 ° C. It was inactivated by heating for 10 minutes.

  The CB-free pulp tomato juice is obtained by diluting the CB paste to Brix 5.0 with water, removing the pulp portion by centrifugation, collecting the supernatant portion, and then concentrating the evaporator. The conditions for the centrifugation treatment were 3,000 × g, 3 min.

  The HB-free pulp tomato juice is obtained by diluting the HB paste to Brix 5.0 with water, removing the pulp portion by centrifugation, collecting the supernatant portion, and then concentrating the evaporator. The conditions for the centrifugation treatment were 3,000 × g, 3 min.

  The Brix and lycopene concentrations of these processed tomato products are as shown in Table 1.

<Measurement of lycopene concentration>
The measurement method of lycopene used in this measurement is an HPLC method. The sample was subjected to solvent extraction based on a known method, and filtered to obtain a sample. Detailed measurement conditions are as follows.

<HPLC system configuration>
Autosampler: SIL-10ADvp (SHIMADZU)
Pump: LC-10ADvp (SHIMADZU)
Column oven: CTO-10Avp (SHIMADZU)
Detector: SPD-10AVvp (SHIMADZU)
<Measurement conditions>
Column: ODS (REVERSE-PHASE C18)
(Chemicals Evaluation and Research Institute L-Column
4.6mm x 150mm)
Mobile phase: acetonitrile: methanol: tetrahydrofuran mixture
(55: 40: 5 (v / v)
(Containing 50 ppm of α-tocopherol)
Flow rate: 1.5 mL / min
Detection wavelength: 453 nm
Column temperature: 40 ° C
Sample injection volume: 10 μL
Analysis time: 20min
<Measurement of B-type viscosity>
The viscosity was measured using a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 12 rpm and 60 seconds after the start. The number of measurements was three, and the average of the three numbers was used as the measured value. The rotor used was M4 and the temperature at the time of measurement was 20 ° C.

<Measurement of sugar content (Brix)>
The measuring device for the sugar content (Brix) employed in this measurement is a digital refractometer RX5000i (manufactured by ATAGO). The product temperature at the time of measurement was 20 ° C.

<Measurement of separation>
No. 5.0 g of ketchup was weighed at the center of 65 filter papers (manufactured by ADVANTEC). After 10 minutes, the distance (mm) from the outer peripheral portion of the ketchup to the outer peripheral portion where water oozed into the test paper was measured. The measurement was performed in four directions, and an average of four numbers was used as a measured value.

<Tomato amount>
The tomato amount was the weight of the processed tomato product when the processed tomato product was adjusted to Brix 4.5. The amount of tomato derived from the unpulp tomato juice contained in ketchup was defined as [A] (kg / 100 kg), and the amount of tomato derived from tomato paste or tomato puree was defined as [B] (kg / 100 kg).

<Comparative Examples 1 and 2>
In Comparative Examples 1 and 2, in the blending step, the HB paste, salt, sugar, brewed vinegar, and spices were blended in the amounts shown in Table 2, and sterilized by heating at 95 ° C. for 10 minutes.

<Comparative Example 3>
In Comparative Example 3, in the blending step, the HB paste, the enzyme-treated puree, salt, sugar, brewed vinegar, and spice were blended in the amounts shown in Table 2 and sterilized by heating at 95 ° C. for 10 minutes.

<Comparative Example 4>
In Comparative Example 4, in the blending step, the HB paste, the CB-free pulp tomato juice, salt, sugar, brewed vinegar, and spices were blended in the amounts shown in Table 2 and sterilized by heating at 95 ° C. for 10 minutes.

<Example 1>
In Example 1, in the blending process, the HB paste, the HB-free pulp tomato juice, salt, sugar, brewed vinegar, and spices were blended in the amounts shown in Table 2 and sterilized by heating at 95 ° C. for 10 minutes.

<Evaluation of lycopene concentration>
In this test, in order to increase the lycopene concentration to 25 mg / 100 g or more in the classification using depulp tomato juice, the classification that requires less amount of depulp tomato juice to be used is referred to as a lycopene concentration evaluation “O”. did. On the other hand, in order to increase the lycopene concentration to 25 mg / 100 g or more, the category requiring a larger amount of the removed pulp tomato juice to be used was evaluated as lycopene concentration evaluation “x”.

<Viscosity evaluation>
In this test, the viscosity evaluation “x” was assigned to the category in which the value of the B-type viscosity increased (increased by more than 10% in numerical value) as compared with Comparative Example 1. On the other hand, as compared with Comparative Example 1, a category in which the value of the B-type viscosity was equivalent (increased within 10% in numerical value) was evaluated as "O".

<Release evaluation>
In this test, the division in which delamination increased compared to Comparative Example 1 was evaluated as delamination evaluation “×”. On the other hand, the category in which the delamination was lower than that in Comparative Example 1 was evaluated as delamination evaluation “○”.

<Summary>
As a result of considering the above test results, it was found that simply increasing the tomato paste content to increase the lycopene concentration greatly increased the viscosity. Even if a part of the tomato paste whose viscosity was reduced by enzyme treatment was used to suppress the increase in viscosity, the suppression of the increase in viscosity was not sufficient. When CB-pulp tomato juice was used to further reduce the viscosity, the increase in viscosity was suppressed, but the lycopene concentration did not sufficiently increase. On the other hand, it was found that by using the HB-free pulp tomato juice, a ketchup having a high lycopene concentration and a suppressed increase in viscosity can be produced. Further, it has been found that it is preferable to use HB-free pulp tomato juice and tomato paste or tomato puree. Furthermore, it was also found that the use of HB-free pulp tomato juice had an effect of reducing syneresis.

  The fields in which the present invention is useful are methods for increasing the concentration of lycopene in ketchup and suppressing viscosity, and ketchup using the same and a method for producing the same.

Claims (8)

A process for producing ketchup with a lycopene concentration of 25 mg / 100 g or more, comprising at least the following steps:
Formulation: The formula to be prepared is at least one of hot-pulled pulp tomato juice and / or hot-break tomato paste and hot-break tomato puree,
The relationship between the amount of tomato [A] (kg / 100kg) of the hot-pulled pulp tomato juice to be prepared and the amount of tomato [B] (kg / 100kg) of the hot-break tomato paste and hot-break tomato puree to be prepared is as follows. ,
0.20 ≦ [A] / ([A] + [B]) ≦ 0.40
And
The tomato amount conversion method is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. It is a manufacturing method of the ketchup of Claim 1, Comprising:
The lycopene concentration per 1.0 Brix of the hot-break tomato paste and the hot-break tomato puree prepared in the ketchup is 1.8 mg / 100 g or more and less than 2.6 mg / 100 g. It is a manufacturing method of the ketchup of Claim 1 or 2,
The amount of tomato [A] (kg / 100kg) of the hot-break-free pulp tomato juice mixed with the ketchup, the amount of tomato paste [B] (kg / 100kg) of the hot-break tomato paste and hot-break tomato puree mixed with the ketchup and The relationship is
250 ≦ [A] + [B] ≦ 500
And
The tomato amount conversion method is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. A method for achieving both high concentration of lycopene and suppression of viscosity increase in ketchup, comprising at least the following steps:
Formulation: The formula to be prepared is at least one of hot-pulled pulp tomato juice and / or hot-break tomato paste and hot-break tomato puree,
The relationship between the amount of tomato [A] (kg / 100kg) of the hot-pulled pulp tomato juice to be prepared and the amount of tomato [B] (kg / 100kg) of the hot-break tomato paste and hot-break tomato puree to be prepared is as follows. ,
0.20 ≦ [A] / ([A] + [B]) ≦ 0.40
And
The tomato amount conversion method is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. It is a method which together enables a high concentration of lycopene in ketchup, suppresses a rise in viscosity, and suppresses an increase in delamination, and comprises at least the following steps:
Formulation: The formula to be prepared is at least one of hot-pulled pulp tomato juice and / or hot-break tomato paste and hot-break tomato puree,
The relationship between the amount of tomato [A] (kg / 100kg) of the hot-pulled pulp tomato juice to be prepared and the amount of tomato [B] (kg / 100kg) of the hot-break tomato paste and hot-break tomato puree to be prepared is as follows. ,
0.20 ≦ [A] / ([A] + [B]) ≦ 0.40
And
The tomato amount conversion method is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. A ketchup having a lycopene concentration of 25 mg / 100 g or more,
Contains at least hot-pulp detoxified pulp tomato juice and at least one of hot-break tomato paste and hot-break tomato puree,
Tomato amount [A] (kg / 100 kg) of hot-break-free pulp tomato juice contained in the ketchup and tomato amount [B] (kg / 100 kg) of hot-break tomato paste and hot-break tomato puree contained in the ketchup The relationship is
0.20 ≦ [A] / ([A] + [B]) ≦ 0.40
And
The tomato amount conversion method is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. 7. The ketchup of claim 6, wherein
The tomato amount [A] (kg / 100 kg) of the hot-break-free pulp tomato juice contained in the ketchup and the tomato amount [B] (kg / 100 kg) of the hot-break tomato paste and hot-break tomato puree contained in the ketchup The relationship is
250 ≦ [A] + [B] ≦ 500
And
The tomato amount conversion method is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. Claim 6 or 7 ketchup,
The lycopene concentration per 1.0 Brix of the hot-break tomato paste and the hot-break tomato puree contained in the ketchup is 1.8 mg / 100 g or more and less than 2.6 mg / 100 g.