JPS62257369A - Yellow tomato juice - Google Patents

Abstract

PURPOSE:To obtain yellow tomato juice, having moderated color, smell and acid taste unique to conventional red tomatoes and readily edible even by children, by adding smell, sweetness, etc., of yellow fruits to yellow tomatoes as main raw materials. CONSTITUTION:Raw yellow tomatoes are skinned and crushed in a mixer. Yellow fruits, e.g. pineapple, banana, orange, etc., are crushed in a mixer and pressed juice of lemons is added and blended, as desired, to prevent color change. The resultant blend is further filtered.

Description

[Detailed Description of the Invention] Purpose of the Invention Industrial field of application: Conventional technology for the food industry that uses tomatoes as food: Traditionally, red tomatoes have been processed into food products. There are juices, pastes, etc., but they have a unique red-black color, smell, and sour taste, so they are not necessarily appealing to the general public.
It is especially not suitable for children to eat.

Problems to be solved by the invention: To change the image of red tomatoes, remove their unique color, smell, and acidity, and provide tomatoes without destroying their vitamins 7A, O, and pectin. By using the method of invention, we can change the color image of red tomatoes, and also add yellow fruits such as pineapple, banana, etc.
The effect of adding oranges to make juice...Yellow tomatoes, the yellow color of yellow fruits, the smell,
An example of changing the image of red tomatoes that are difficult to eat through sweetness First, the main ingredient is peeling raw yellow tomatoes and grinding them in a blender.To soften the unique smell of tomatoes and to maintain their yellow color. Yellow fruits such as pineapple and banana are ground into powder as a sweetening source, lemon juice is added to prevent the color from changing, and the mixture is filtered to produce yellow tomato juice, i.e. yellow. For 300g of tomato juice (in terms of yellow tomatoes), use 50g each of pineapple, banana, and orange, and the juice of half a lemon.The amounts can be adjusted according to each person's taste. In the present invention, yellow tomatoes were used as the main ingredient, but even if some red tomatoes are added, it would be more effective if the color is a light pink color that does not give the image of a red tomato. This is because yellow has an appetite-stimulating effect (this is why pale pink is said to be the best color for cafeterias).Yellow is not a color that native Japanese people like very much. However, yellow is the color that Americans prefer, as exemplified by the coloring of the Kotatsuk film package containing a handful of rice and the Paiyarisuore/zu mark. Effects of the invention that may include plants or artificial sweeteners Using yellow tomatoes as the raw material, adding pineapple, banana, orange yellow, smell, and sweetness to this, the red tomato of Pl. ) Make it easier for children to eat by overshadowing M's characteristic color, smell, and acidity.

Claims (1)

[Claims] Yellow tomato juice is made by adding yellow fruits such as pineapple and banana to yellow tomatoes as the main ingredient, grinding them into powder with a mixer, and filtering them.