JPH0391465A - Concentration of tomato juice - Google Patents
Concentration of tomato juiceInfo
- Publication number
- JPH0391465A JPH0391465A JP1228921A JP22892189A JPH0391465A JP H0391465 A JPH0391465 A JP H0391465A JP 1228921 A JP1228921 A JP 1228921A JP 22892189 A JP22892189 A JP 22892189A JP H0391465 A JPH0391465 A JP H0391465A
- Authority
- JP
- Japan
- Prior art keywords
- concentrate
- tomato juice
- concentrated
- condensate
- concentrating
- 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.)
- Pending
Links
- 235000015193 tomato juice Nutrition 0.000 title claims abstract description 33
- 239000012141 concentrate Substances 0.000 claims abstract description 52
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 17
- 125000003118 aryl group Chemical group 0.000 claims abstract description 14
- 239000012528 membrane Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims description 30
- 238000001704 evaporation Methods 0.000 abstract description 5
- 230000008020 evaporation Effects 0.000 abstract description 4
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 16
- 240000003768 Solanum lycopersicum Species 0.000 description 16
- 239000000243 solution Substances 0.000 description 10
- 238000010586 diagram Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 210000003323 beak Anatomy 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 2
- MBDOYVRWFFCFHM-UHFFFAOYSA-N 2-hexenal Chemical compound CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004868 gas analysis Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- ZOCHHNOQQHDWHG-UHFFFAOYSA-N n-hexan-3-ol Natural products CCCC(O)CC ZOCHHNOQQHDWHG-UHFFFAOYSA-N 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明はトマトジュースの濃縮方法に関する。[Detailed description of the invention] <Industrial application field> The present invention relates to a method for concentrating tomato juice.
季節性の強いトマトを年間を通じて加工する場合、時季
のトマトを破砕し、搾汁してトマトジュースとなし、該
トマトジュースを濃縮して保存しておき、これを必要に
応じて還元使用することが行なわれる。かかる還元使用
の際、その還元物がトマト本来の香気を保有しているも
のであることが要請されるのはいうまでもない。When processing highly seasonal tomatoes throughout the year, crush the seasonal tomatoes, squeeze the juice to make tomato juice, concentrate and store the tomato juice, and reuse it as necessary. will be carried out. Needless to say, when such a reduction is used, the reduced product is required to retain the original aroma of tomatoes.
本発明は上記要請に応える改良されたトマトジュースの
濃縮方法に関するものである。The present invention relates to an improved method for concentrating tomato juice that meets the above requirements.
〈従来の技術、その課題〉
従来、トマトジュースの濃縮方法として、逆浸透濃縮方
法や冷凍濃縮方法更にはこれらを組合わせた濃縮方法が
提案されている（特公昭５７−５９７５０、特公昭５９
−５３８２４、特公昭６１−４８９０４）、Ｌかし、こ
れらの従来の濃縮方法には、相応にして高品質の濃縮物
が得られるという利点がある反面、実用上、非経済的に
過ぎるという課題がある。<Prior art and its problems> Conventionally, as a method for concentrating tomato juice, reverse osmosis concentration method, freezing concentration method, and a concentration method that combines these methods have been proposed (Special Publication No. 57-59750, Japanese Patent Publication No. 597-59,
53824, Japanese Patent Publication No. 61-48904), and L. Although these conventional concentration methods have the advantage of producing concentrates of correspondingly high quality, they have the problem of being too uneconomical in practical terms. There is.
そこで従来一般には、トマトジュースの濃縮方法として
、真空濃縮方法が行なわれている。しかし、従来の真空
濃縮方法には、逆浸透濃縮方法や冷凍濃縮方法に比べて
経済的であるという利点がある反面、得られるｆＡ縮物
がトマト本来の香気を失なったものになってしまうとい
う課題がある。Therefore, a vacuum concentration method has conventionally been generally used as a method for concentrating tomato juice. However, while conventional vacuum concentration methods have the advantage of being more economical than reverse osmosis concentration methods and freezing concentration methods, the resulting fA condensate loses its original tomato aroma. There is a problem.
トマトジュースを真空濃縮して濃縮物を得る一方、該真
空濃縮の際に蒸発した蒸気の凝縮液を逆浸透濃縮して濃
縮液を回収し、該濃縮物に該濃縮液を加える改良された
濃縮方法も提案されているが（特開昭６３−２９４７６
８）、この改良された従来の濃縮方法には、濃縮物に濃
縮液を加えてトマト本来の香気を回復させようとすると
、凝縮液の全量を逆浸透濃縮して濃縮液を回収すること
となってしまうため、該濃縮液の回収が非効率的且つ非
経済的であるという課題がある。An improved concentration method in which tomato juice is concentrated in vacuum to obtain a concentrate, while the condensate of the vapor evaporated during the vacuum concentration is concentrated by reverse osmosis to recover the concentrate, and the concentrate is added to the concentrate. A method has also been proposed (Japanese Unexamined Patent Publication No. 63-29476)
8) In this improved conventional concentration method, when attempting to restore the original aroma of tomatoes by adding a concentrate to the concentrate, the entire amount of the condensate must be concentrated by reverse osmosis to recover the concentrate. Therefore, there is a problem that recovery of the concentrated liquid is inefficient and uneconomical.
〈発明が解決しようとする課題、その解決手段〉本発明
は叙上の如き従来の課題を解決する改良されたトマトジ
ュースの濃縮方法を提供するものである。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method for concentrating tomato juice that solves the conventional problems as described above.
しかして本発明は、
トマトジュースからその１Ｏ−１５ｉ量％に相当する蒸
気を蒸発分離して一次濃縮物と該蒸気の凝縮液とを得た
後、該一次濃縮物を真空濃縮して二次濃縮物を得る一方
、該凝縮液を逆浸透濃縮して濃厚芳香溶液を得、そして
該二次濃縮物と該濃厚芳香溶液とを混合することを骨子
とするトマトジュースの濃縮方法に係る。Therefore, in the present invention, vapor corresponding to 10-15i% of tomato juice is evaporated and separated to obtain a primary concentrate and a condensate of the vapor, and then the primary concentrate is vacuum concentrated to produce a secondary product. The present invention relates to a method for concentrating tomato juice, which consists of obtaining a concentrate, concentrating the condensate by reverse osmosis to obtain a concentrated aromatic solution, and then mixing the secondary concentrate and the concentrated aromatic solution.
本発明において肝要な点は第一に、トマトジュースから
その１０〜１５重量％に相当する蒸気を蒸発分離して一
次濃縮物と該蒸気の凝縮液とを得る処にある。The important point in the present invention is first to evaporate and separate vapor corresponding to 10 to 15% by weight from tomato juice to obtain a primary concentrate and a condensate of the vapor.
トマト本来の香気成分は、一般の果実類の香気成分に比
べて、その沸点がはるかに低い、トマトジュースを加熱
すると、その当初にトマト本来の香気成分の多くが揮散
してしまう、トマトジュースからその１０〜１５重量％
に相当する蒸気を蒸発分離して該蒸気の凝縮液を得ると
、該凝縮液中にトマト本来の好ましい香気成分を殆んど
回収することができるのであり、これ以上に蒸発分離し
て蒸気の凝縮液を得ても、該凝縮液中にいわば余分な香
気成分が多くなってしまって、単に非効率的であるとい
うだけでなく、凝縮液それ自体が好ましくない香気のも
のになってしまうのである。The natural aroma components of tomatoes have a much lower boiling point than the aroma components of ordinary fruits.When tomato juice is heated, much of the original aroma components of tomatoes evaporate at the beginning. 10-15% by weight
By evaporating and separating the vapor corresponding to the amount of steam to obtain a condensate of the vapor, most of the desirable aroma components inherent in tomatoes can be recovered in the condensate. Even if a condensate is obtained, there will be a lot of extra aroma components in the condensate, so it is not only inefficient, but the condensate itself will have an unpleasant aroma. be.
そして合目的的見地で、トマトジュースからその１０〜
１５重量％に相当する蒸気を蒸発分離するに際しては、
それを４０〜９０℃で行なうのが好ましい。And from a purposeful point of view, from tomato juice to 10~
When vaporizing vapor equivalent to 15% by weight,
Preferably it is carried out at 40-90°C.
第１図と第２図は、トマトを破砕し、搾汁して得タトマ
トシュースを緩やかに攪拌しつつ７５℃で加熱したとき
の、蒸発分離した蒸気の凝縮液をガスクロマトグラフで
分析したチャート図である。ともに同一条件下でのヘッ
ドスペースガス分析法を行なったもので、図面では余分
な香気成分のビークを削除して模式的に示している（Ｃ
ａｒｂｏｗａｘ２０ Ｍをコーティングしたガラスキャ
ピラリカラムを使用、３℃／分で６０→１５０”Ｃ！に
昇温、インジェクション及びディテクタ温度は２００℃
、キャリアガスはＮ２．ディテクタはＦＩＤ）、このう
ち第１図はトマトジュースの１２重量％に相当する蒸気
を蒸発分離した段階でのそれまでの凝縮液を対象として
おり、また第２図はトマトジュースの２５重量％に相当
する蒸気を蒸発分離した段階でのそれまでの凝縮液を対
象としている。これらの図からも明らかなように、第１
図の場合には、ビーク１（ｎ−ヘキサナール）、ビーク
２（トランス−２−ヘキセナール）、ビーク３（ヘキサ
ノール）及びビーク４（シス−３−ヘキサノール）で示
されるトマト本来の香気成分が相対的に多いのに対し、
第２図の場合には、これらの香気成分が相対的に少なく
なっている。しかも第２図の場合には１図示しないいわ
ば余分な香気成分が逆に多くなってしまうのである。Figures 1 and 2 are charts showing a gas chromatograph analysis of the condensate of vapor separated by evaporation when the tomato sauce obtained by crushing tomatoes and squeezing the juice was heated at 75°C with gentle stirring. It is a diagram. The headspace gas analysis method was conducted under the same conditions in both cases, and the diagram schematically shows the excess aroma component peaks removed (C
A glass capillary column coated with arbowax 20 M was used, the temperature was raised from 60 to 150”C at 3°C/min, and the injection and detector temperatures were 200°C.
, carrier gas is N2. The detector is FID), of which Figure 1 targets the condensate at the stage where steam corresponding to 12% by weight of the tomato juice has been evaporated and separated, and Figure 2 targets the condensate at the stage where the steam corresponding to 12% by weight of the tomato juice has been separated. The target is the condensate at the stage where the corresponding vapor has been evaporated and separated. As is clear from these figures, the first
In the case of the figure, the aroma components inherent in tomatoes shown by Beak 1 (n-hexenal), Beak 2 (trans-2-hexenal), Beak 3 (hexanol), and Beak 4 (cis-3-hexanol) are relative. While there are many
In the case of FIG. 2, these aroma components are relatively small. Moreover, in the case of FIG. 2, the so-called extra aroma components not shown in FIG. 1 end up increasing.
本発明において肝要な点は第二に、一次濃縮物を真空濃
縮して二次濃縮物を得る一方、凝縮液を逆浸透濃縮して
濃厚芳香溶液を得、該二次ｆｉ１２ｉ物と該濃厚芳香溶
液とを混合する処にある。The second important point in the present invention is that the primary concentrate is concentrated in vacuum to obtain a secondary concentrate, and the condensate is concentrated by reverse osmosis to obtain a concentrated aromatic solution, and the secondary fi12i product and the concentrated aromatic This is where the solution is mixed.
一次濃縮物の真空濃縮には、多重効用缶方式の真空濃縮
機を使用するのが有利である。この場合、例えば二重効
用缶方式の真空濃縮機を使用して一次ｇ編物乃至その中
間濃縮物を循環させつつ真空濃縮することによって、一
次濃縮物を１１５以下に濃縮することもできるが、これ
では得られる二次′ｇＡ縮物編物謂加熱臭が付いてしま
う、二次濃縮物に所謂加熱臭が付かないようにするため
には一次濃縮物乃至その中間濃縮物を加熱プレートに沿
って薄膜状態で一過式に流下させる多重効用缶方式の真
空濃縮機を使用し、該一次濃縮物を１／３〜ｌ／４に濃
縮するのが好ましい、そのような−過式で流下させる真
空濃縮機として二重効用缶方式のものを使用し１例えば
第一効用缶の温度を６０〜６５℃、真空度を５５〜６０
ｃｍＨｇで、また第二効用缶の温度を３０〜４０℃、真
空度を６５〜７５ ｃｍＨｇで運転して、一次濃縮物を
１７３〜１／４に濃縮すると、加熱臭の付かない二次濃
縮物を得ることができるのである。For the vacuum concentration of the primary concentrate, it is advantageous to use a multi-effect vacuum concentrator. In this case, for example, the primary concentrate can be concentrated to 115 or less by vacuum concentrating the primary g-knitted fabric or its intermediate concentrate while circulating it using a double-effect vacuum concentrator. In order to prevent the secondary concentrate from having a so-called heating odor, the primary concentrate or its intermediate concentrate is coated with a thin film along a heating plate. It is preferable to concentrate the primary concentrate to 1/3 to 1/4 using a multi-effect can type vacuum concentrator in which the primary concentrate is allowed to flow down in a one-shot manner. For example, use a double-effect can type machine and set the temperature of the first effect can to 60-65℃ and the degree of vacuum to 55-60℃.
cmHg, the temperature of the second effect can is 30 to 40℃, and the degree of vacuum is 65 to 75 cmHg, and the primary concentrate is concentrated to 173 to 1/4, resulting in a secondary concentrate that does not have a heating odor. can be obtained.
一方、凝縮液を逆浸透濃縮して濃厚芳香溶液とする。凝
縮液の逆浸透濃縮には、種々の方式の逆浸透濃縮を採用
し得るが、管状又はスパイラル状半透膜内へ凝縮液を高
圧下に循環式で流過させて逆浸透濃縮するのが有利であ
る。この種の逆浸透濃縮は、管状又はスパイラル状半透
膜の取付けられているモジュールを使用し、多数直列に
連結されている該モジュール内へ凝縮液を４０〜５０ｋ
ｇ／ｃｍ２で圧入して高圧下に循環式で流過させ、該管
状又はスパイラル状半透膜の透過液を別に排出しつつ、
結局は多数直列に連結されている該モジュールの末端か
ら濃縮された濃厚芳香溶液を得るものであるが、この場
合、該管状又はスパイラル状半透膜として、香気成分の
透過阻止率が高いポリサルファン系膜で形成されたもの
を使用するのが好ましい。Meanwhile, the condensate is concentrated by reverse osmosis to form a concentrated aromatic solution. Various methods of reverse osmosis concentration can be adopted for reverse osmosis concentration of the condensate, but reverse osmosis concentration by circulating the condensate under high pressure through a tubular or spiral semipermeable membrane is the most common. It's advantageous. This type of reverse osmosis concentration uses modules fitted with tubular or spiral semipermeable membranes, and the condensate is transferred to 40-50 kg into a large number of modules connected in series.
g/cm2 to flow through in a circulation manner under high pressure, while separately discharging the permeate of the tubular or spiral semipermeable membrane,
In the end, a concentrated aromatic solution is obtained from the ends of the modules, which are connected in series. It is preferable to use a film formed of a fan-based film.
最後に、二次濃縮物と濃厚芳香溶液とを混合して、トマ
トジュースの濃縮物を得る。Finally, the secondary concentrate and concentrated aromatic solution are mixed to obtain a tomato juice concentrate.
かくして、所期の通りの、トマト本来の好ましい香気を
保有するトマトジュースの濃縮物を得るが、実際、本発
明の濃縮方法による濃縮物と、他の諸条件を同一にしつ
つ、単に真空濃縮するだけの従来の濃縮方法による濃縮
物と、また前述した第２図の凝縮液から得た濃厚芳香溶
液を二次濃縮物に混合したＷ編物とを官能検査すると、
１％の危険率で、本発明の濃縮方法による濃縮物に好結
果が有意検定されるのである（検査員３０名×３回繰り
返し×３点 好順位法）。In this way, a tomato juice concentrate is obtained which retains the desired tomato original and pleasant aroma, but in fact, it is possible to obtain a concentrate of tomato juice which retains the desired aroma inherent in tomatoes, but in fact, the concentrate obtained by the concentration method of the present invention is obtained by simply concentrating under vacuum, keeping other conditions the same. A sensory test of the concentrate obtained by the conventional concentration method and the W knitted fabric prepared by mixing the concentrated aromatic solution obtained from the condensate shown in Fig. 2 with the secondary concentrate revealed that
At a risk rate of 1%, a positive result for the concentrate produced by the concentration method of the present invention is significantly tested (30 inspectors x 3 repetitions x 3 points, favorable ranking method).
〈実施例〉
・実施例１
トマトを破砕し、搾汁して得たトマトジュース１０００
重量部（糖度４．８％）を、緩やかに攪拌しつつ、真空
下に７５〜８０℃で加熱して、次濃縮物８８０重量部と
蒸発分離した蒸気の凝縮液１２０重量部とを得た０次い
で、一次濃縮物８８０重量部を、加熱プレートに沿って
薄膜状態で一過式に流下させる二重効用缶方式の真空濃
縮機で真空濃縮して（第一効用缶の温度６２〜６３℃、
真空度５６〜５８ ｃｍＨｇ、第二効用缶の温度３５〜
３６℃、真空度６８〜７０ｃｍＨｇ） 、二次濃縮物２
４０重量部を得た。別に、凝縮液１２０重量部を管状半
透膜内へ高圧下に循環式で流過させて逆浸透濃縮し、濃
厚芳香溶液１２重量部を得た［管状半透膜；ポリサルフ
ァン系膜（ＰＣＩ社製、ＺＦ９９）、モジュール内径；
１：３ｓｍφ、全膜面積；１８．６ｍ２．供給圧；４０
〜５０ｋｇ／ｃｍ２．圧損； ５〜１０ ｋｇ／ｃｓ２
、凝縮液２０℃］、そして、二次濃縮物２４０重量部と
濃厚芳香溶液１２重量部とを混合し、トマトジュースの
濃縮物を得た。<Example> - Example 1 Tomato juice obtained by crushing tomatoes and squeezing the juice 1000
Part by weight (sugar content 4.8%) was heated at 75 to 80°C under vacuum with gentle stirring to obtain 880 parts by weight of a sub-concentrate and 120 parts by weight of a condensate of the vapor separated by evaporation. Next, 880 parts by weight of the primary concentrate was vacuum concentrated using a double-effect can type vacuum concentrator in which a thin film flowed down along a heating plate (the temperature of the first effect can was 62 to 63°C). ,
Vacuum degree 56~58 cmHg, second effect can temperature 35~
36℃, degree of vacuum 68-70cmHg), secondary concentrate 2
40 parts by weight were obtained. Separately, 120 parts by weight of the condensate was passed through a tubular semipermeable membrane in a circulating manner under high pressure and concentrated by reverse osmosis to obtain 12 parts by weight of a concentrated aromatic solution [tubular semipermeable membrane; polysulfan membrane ( Manufactured by PCI, ZF99), module inner diameter;
1:3smφ, total membrane area: 18.6m2. Supply pressure; 40
~50kg/cm2. Pressure loss; 5-10 kg/cs2
, condensate at 20°C], and 240 parts by weight of the secondary concentrate and 12 parts by weight of the concentrated aromatic solution were mixed to obtain a tomato juice concentrate.
得られたトマトジュースの濃縮物は、トマト本来の好ま
しい香気を保有しており、しかも加熱臭のない、所期の
通りのものであった。The obtained tomato juice concentrate retained the desirable aroma inherent to tomatoes and was free of heating odor, as expected.
〈発明の効果〉
以上説明した通りであるから、本発明には、トマト本来
の好ましい香気を保有するトマトジュースの濃縮物を、
効率的に且つ経済的に得ることができるという効果があ
る。<Effects of the Invention> As explained above, the present invention includes a tomato juice concentrate that retains the desirable aroma inherent in tomatoes.
This has the effect of being able to be obtained efficiently and economically.
第１図は本発明において回収した凝縮液をガスクロマト
グラフで分析したときのチャート図を模成約に示す図、
第２図は比較のために回収した凝縮液をガスクロマトグ
ラフで分析したときのチャート図を模式的に示す図であ
る。FIG. 1 is a diagram showing a chart diagram when the condensate collected in the present invention is analyzed using a gas chromatograph;
FIG. 2 is a diagram schematically showing a chart diagram when a collected condensate was analyzed using a gas chromatograph for comparison.
Claims (1)
る蒸気を蒸発分離して一次濃縮物と該蒸気の凝縮液とを
得た後、該一次濃縮物を真空濃縮して二次濃縮物を得る
一方、該凝縮液を逆浸透濃縮して濃厚芳香溶液を得、そ
して該二次濃縮物と該濃厚芳香溶液とを混合することを
特徴とするトマトジュースの濃縮方法。 ２、１０〜１５重量％に相当する蒸気を４０〜９０℃で
蒸発分離する請求項１記載のトマトジュースの濃縮方法
。 ３、一次濃縮物を一過式で１／３〜１／４に真空濃縮す
る請求項１又は２記載のトマトジュースの濃縮方法。 ４、管状又はスパイラル状半透膜内へ凝縮液を高圧下に
循環式で流過させて逆浸透濃縮する請求項１、２又は３
記載のトマトジュースの濃縮方法。 ５、管状又はスパイラル状半透膜がポリサルファン系膜
で形成されたものである請求項４記載のトマトジュース
の濃縮方法。[Claims] 1. Vapors corresponding to 10 to 15% by weight of tomato juice are evaporated and separated to obtain a primary concentrate and a condensate of the vapor, and then the primary concentrate is concentrated in vacuo. A method for concentrating tomato juice, comprising: obtaining a secondary concentrate, concentrating the condensate by reverse osmosis to obtain a concentrated aromatic solution, and mixing the secondary concentrate and the concentrated aromatic solution. 2. The method for concentrating tomato juice according to claim 1, wherein steam corresponding to 10 to 15% by weight is evaporated and separated at 40 to 90°C. 3. The method for concentrating tomato juice according to claim 1 or 2, wherein the primary concentrate is vacuum concentrated to 1/3 to 1/4 in a one-pass method. 4. Reverse osmosis concentration by flowing the condensate through a tubular or spiral semipermeable membrane under high pressure in a circulating manner.
Method for concentrating tomato juice as described. 5. The method for concentrating tomato juice according to claim 4, wherein the tubular or spiral semipermeable membrane is formed of a polysulfan membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1228921A JPH0391465A (en) | 1989-09-04 | 1989-09-04 | Concentration of tomato juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1228921A JPH0391465A (en) | 1989-09-04 | 1989-09-04 | Concentration of tomato juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0391465A true JPH0391465A (en) | 1991-04-17 |
Family
ID=16883943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1228921A Pending JPH0391465A (en) | 1989-09-04 | 1989-09-04 | Concentration of tomato juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0391465A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005115178A3 (en) * | 2004-05-21 | 2006-11-16 | Conagra Grocery Prod Co | Method for producing tomato paste and powder using reverse osmosis and evaporation |
| EP1755428A2 (en) * | 2004-05-21 | 2007-02-28 | ConAgra Grocery Products Company | System for producing tomato paste and powder using reverse osmosis and evaporation |
| US7585534B2 (en) | 2001-09-19 | 2009-09-08 | Conagra Foods Rdm, Inc. | Method for producing concentrated food products with fractionation concentration |
| US8124155B2 (en) | 2006-04-25 | 2012-02-28 | Constantine Sandu | Complete fractionation with reverse osmosis in food processing |
| JP2012152173A (en) * | 2011-01-27 | 2012-08-16 | Nippon Del Monte Corp | Blend tomato juice and method of making the same |
-
1989
- 1989-09-04 JP JP1228921A patent/JPH0391465A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7585534B2 (en) | 2001-09-19 | 2009-09-08 | Conagra Foods Rdm, Inc. | Method for producing concentrated food products with fractionation concentration |
| US7698997B2 (en) | 2001-09-19 | 2010-04-20 | Conagra Foods Rdm, Inc. | System and method for producing concentrated food products with fractionation concentration |
| US8414946B2 (en) | 2001-09-19 | 2013-04-09 | Conagra Foods Rdm, Inc. | Method for producing concentrated food products with fractionation concentration |
| WO2005115178A3 (en) * | 2004-05-21 | 2006-11-16 | Conagra Grocery Prod Co | Method for producing tomato paste and powder using reverse osmosis and evaporation |
| EP1755428A2 (en) * | 2004-05-21 | 2007-02-28 | ConAgra Grocery Products Company | System for producing tomato paste and powder using reverse osmosis and evaporation |
| EP1758466A2 (en) * | 2004-05-21 | 2007-03-07 | ConAgra Grocery Products Company | Method for producing tomato paste and powder using reverse osmosis and evaporation |
| EP1755428A4 (en) * | 2004-05-21 | 2010-02-24 | Conagra Grocery Prod Co | System for producing tomato paste and powder using reverse osmosis and evaporation |
| EP1758466A4 (en) * | 2004-05-21 | 2010-02-24 | Conagra Grocery Prod Co | Method for producing tomato paste and powder using reverse osmosis and evaporation |
| US8124155B2 (en) | 2006-04-25 | 2012-02-28 | Constantine Sandu | Complete fractionation with reverse osmosis in food processing |
| JP2012152173A (en) * | 2011-01-27 | 2012-08-16 | Nippon Del Monte Corp | Blend tomato juice and method of making the same |
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