JPH0353903B2 - - Google Patents
Info
- Publication number
- JPH0353903B2 JPH0353903B2 JP58011267A JP1126783A JPH0353903B2 JP H0353903 B2 JPH0353903 B2 JP H0353903B2 JP 58011267 A JP58011267 A JP 58011267A JP 1126783 A JP1126783 A JP 1126783A JP H0353903 B2 JPH0353903 B2 JP H0353903B2
- Authority
- JP
- Japan
- Prior art keywords
- tomato
- oil
- tomato powder
- powder
- color
- 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.)
- Expired - Lifetime
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 42
- 239000000843 powder Substances 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000227653 Lycopersicon Species 0.000 claims 2
- 240000003768 Solanum lycopersicum Species 0.000 description 40
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 235000015278 beef Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 235000013547 stew Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
Description
【発明の詳細な説明】
本発明はトマトパウダーの処理方法、特にミツ
クス化に適したトマトパウダーの処理方法に関す
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing tomato powder, particularly a method for processing tomato powder suitable for mixing.
近年野菜を調理に調味料的に使用するために野
菜の乾燥品が出回つている。トマトも前記の目的
での需要が多いために、トマトの全果を乾燥して
粉末にしたトマトパウダーが市販されている。こ
のトマトパウダーはトマトを濃縮溶液とし、これ
を噴霧乾燥するという方法で製造されている。ト
マトパウダーは料理にトマトの風味、色を付与す
るために用いられるが、このものはトマトパウダ
ー中の風味および色が水に不溶な物質に変化して
いるために、料理中にトマトパウダーが添加した
ままの形で点在し、料理の外観を損なうものであ
つた。つまりスープ等の汁分の多い料理にトマト
パウダーを添加した場合は、トマトパウダーがス
ープの底に沈殿してしまい、またシチユーのよう
な汁分の少ない料理に添加した場合も他の材料の
表面にトマトパウダーが点在した状態となり、生
のトマトを使用した場合のように料理全体にトマ
トの色、風味を付与することが不可能であつた。 In recent years, dried vegetable products have been on the market for use as seasonings in cooking. Tomatoes are also in high demand for the above-mentioned purpose, so tomato powder, which is made by drying whole tomato fruits and turning them into powder, is commercially available. This tomato powder is produced by making a concentrated solution of tomatoes and spray drying it. Tomato powder is used to add tomato flavor and color to dishes, but since the flavor and color in tomato powder has changed to a substance that is insoluble in water, tomato powder is not added during cooking. They were scattered in the same way as they were, spoiling the appearance of the dish. In other words, if tomato powder is added to a dish with a lot of liquid such as soup, it will settle to the bottom of the soup, and if it is added to a dish with little liquid such as stew, it will settle on the surface of other ingredients. The tomato powder was scattered throughout the dish, making it impossible to impart tomato color and flavor to the entire dish as in the case of using fresh tomatoes.
そこで本発明者は前記の欠点について検討を行
なつた結果、トマトパウダーを高温の油で処理す
ることによりトマトパウダーの色および風味を食
品全体に混合し得ることを見い出した。 The inventors of the present invention investigated the above-mentioned drawbacks and found that by treating tomato powder with high-temperature oil, the color and flavor of tomato powder can be mixed into the entire food.
本発明の方法はトマトパウダーと油を混合して
所定の室温に加熱すればよい。 In the method of the present invention, tomato powder and oil may be mixed and heated to a predetermined room temperature.
本発明の油とは食用に用いられるものであれば
何でもよい。例えばとうもろこし油、大豆油、な
たね油、米糠油等の植物性油や牛脂、豚脂等の動
物性油が挙げられる。 The oil of the present invention may be any oil that can be used for food. Examples include vegetable oils such as corn oil, soybean oil, rapeseed oil, and rice bran oil, and animal oils such as beef tallow and pork fat.
油の使用量は用途により異なるがトマトパウダ
ー１部に対して0.2〜10部が適当である。加熱の
温度は80〜150℃がよいが、これは使用する目的
の料理により温度調整し得る。すなわちスープの
ようなトマト本来の赤い色を所望する場合には前
記範囲のうち低温にて処理することが好ましく、
反対にビーフシチユーのような褐変した色が適し
ている場合には高温で処理される。油の温度が前
記範囲より高い場合はトマトパウダーが焦げて黒
くなり、風味も渋味、苦味が出てくる為好ましく
なく、また温度が低い場合は本発明の効果がな
い。 The amount of oil to be used varies depending on the purpose, but 0.2 to 10 parts is appropriate for 1 part of tomato powder. The heating temperature is preferably 80 to 150°C, but this temperature can be adjusted depending on the intended dish. That is, if you want the original red color of tomatoes like soup, it is preferable to process at a low temperature within the above range.
On the other hand, when a brown color is desired, such as beef stew, it is processed at high temperatures. If the temperature of the oil is higher than the above range, the tomato powder will burn and become black, and the flavor will be astringent or bitter, which is undesirable. If the temperature is lower, the present invention will not be effective.
前記のように処理したトマトパウダーはそのま
ま調理に用いられるが、他の穀粉、調味料等の原
料と混合してスープやシチユーのミツクスとする
ことも可能である。また油を多く用いた場合はト
マトの香味油としての利用も考えられる。いずれ
にしても本発明のトマトパウダーを用いたものは
生のトマトあるいはトマトケチヤツプ等のトマト
加工品を用いたものと全く変わらず一様にトマト
の色、風味を有した食品が得られるものである。 The tomato powder treated as described above can be used as it is for cooking, but it can also be mixed with other raw materials such as flour and seasonings to make a soup or stew mixture. If a large amount of oil is used, it may also be used as a flavoring oil for tomatoes. In any case, when using the tomato powder of the present invention, it is possible to obtain a food product that has the same tomato color and flavor as when using raw tomatoes or processed tomato products such as tomato ketchup. .
実施例 １
（ビーフシチユーミツクスの場合）
トマトパウダー５Kgと植物性硬化油脂５Kgを混
合した後140℃で10分加熱処理する。ここに焙焼
小麦粉32Kgを加えて均一に混合し、その後冷却す
る。さらに調味料、香辛料混合物13Kgを加えてミ
ツクスをつくる。牛肉と玉ねぎ、にんじん、じや
がいもなどの野菜を水800c.c.で煮込み、やわらか
くなつたらミツクス65ｇを加えて煮込むとビーフ
シチユーができる。Example 1 (For Beef Stew Mix) 5 kg of tomato powder and 5 kg of hydrogenated vegetable oil and fat were mixed and then heated at 140°C for 10 minutes. Add 32 kg of roasted flour to this, mix evenly, and then cool. Add 13kg of seasoning and spice mixture to make a mix. You can make beef stew by simmering beef and vegetables such as onions, carrots, and potatoes in 800 c.c. of water, and when they become tender, add 65 g of mitsukusu and simmer.
実施例 ２
（トマトスープの場合）
配 合
トマトパウダー 20％
食 塩 13
砂 糖 12
牛 脂 11
殿 粉 ９
脱 粉 10
調 味 料 19.5
香 辛 料 5.3
色 素 0.2
計 100.0
トマトパウダーと牛脂とを予め混合し、温度80
℃で60分加熱する。これに砂糖、食塩その他を混
合しトマトスープミツクスを得た。このミツクス
９ｇを熱湯150c.c.で溶くと色、風味のよいトマト
スープができる。Example 2 (For tomato soup) Mixed tomato powder 20% Salt 13 Sugar 12 Beef tallow 11 Flour 9 Depowder 10 Seasoning 19.5 Spices 5.3 Color 0.2 Total 100.0 Tomato powder and beef tallow were prepared in advance. Mix and temperature 80
Heat at ℃ for 60 minutes. This was mixed with sugar, salt, and other ingredients to obtain tomato soup mix. If you dissolve 9g of this Mitsuku in 150cc of boiling water, you can make tomato soup with a nice color and flavor.
実施例 ３
（トマトソースの場合）
トマトパウダー５Kgとラード１Kgとを混合し、
110℃で10分加熱処理する。ここに糖類、食塩、
エキス類などの調味料を8.5Kgと香辛料1.5Kg、殿
粉類４Kgを混合してトマトソースミツクスを得
た。スパゲテイ100ｇを茹で、油を少し入れたフ
ライパンでいためる。ここにミツクス15ｇを加え
てよくまぜるとスパゲテイナポリタンができる。Example 3 (For tomato sauce) Mix 5 kg of tomato powder and 1 kg of lard,
Heat treatment at 110℃ for 10 minutes. Sugar, salt,
Tomato sauce mixture was obtained by mixing 8.5 kg of seasonings such as extracts, 1.5 kg of spices, and 4 kg of starches. Boil 100g of spaghetti and fry in a frying pan with a little oil. Add 15g of Mitsu to this and mix well to make Spaghetti Napolitan.
実施例 ４
（トマト香味油の場合）
サラダ油（または大豆油、なたね油）10Kgにト
マトパウダー１Kgを添加混合する。これを95℃で
30分加熱した。得られる油状混合物を過してト
マト香味油を得た。Example 4 (In the case of tomato flavored oil) Add 1 kg of tomato powder to 10 kg of salad oil (or soybean oil or rapeseed oil) and mix. This at 95℃
Heated for 30 minutes. The resulting oily mixture was filtered to obtain tomato flavored oil.
Claims (1)
ことを特徴とするトマトパウダーの処理方法。1. A method for processing tomato powder, which comprises heating a mixture of tomato powder and oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58011267A JPS59140852A (en) | 1983-01-28 | 1983-01-28 | Treatment of tomato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58011267A JPS59140852A (en) | 1983-01-28 | 1983-01-28 | Treatment of tomato powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59140852A JPS59140852A (en) | 1984-08-13 |
| JPH0353903B2 true JPH0353903B2 (en) | 1991-08-16 |
Family
ID=11773185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58011267A Granted JPS59140852A (en) | 1983-01-28 | 1983-01-28 | Treatment of tomato powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59140852A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023032659A1 (en) * | 2021-08-30 | 2023-03-09 | 株式会社Ｊ－オイルミルズ | Meat-like flavor imparting agent, use of tomato-flavored oil to impart meat-like flavor, method for imparting meat-like flavor to food, and method for producing meat-like flavor imparting agent |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5075215A (en) * | 1973-11-05 | 1975-06-20 |
-
1983
- 1983-01-28 JP JP58011267A patent/JPS59140852A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5075215A (en) * | 1973-11-05 | 1975-06-20 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59140852A (en) | 1984-08-13 |
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