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Method for producing high lycopene ketchup, high lycopene ketchup, and method for achieving both concentration of lycopene and optimization of viscosity

机译：高番茄红素番茄酱的生产方法，高番茄红素番茄酱以及实现番茄红素浓度和粘度优化的方法

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摘要

PROBLEM TO BE SOLVED: To provide a ketchup which achieves both increase in concentration of lycopene and optimization of viscosity. SOLUTION: The relationship between the tomato amount [A] of cold break tomato processed product and the tomato amount [B] of hot break tomato processed product is 0.473 ≦ [B] / ([A] + [B]) ≦ 0. Ketchup to prepare cold break tomato processing product which is .946. [Effect] A ketchup having a lycopene concentration of 25 mg / 100 g or more and a viscosity of 15,000 to 20,000 mPa · s can be obtained. 【Selection chart】 None

机译：要解决的问题：提供一种番茄酱，既可以增加番茄红素的浓度又可以优化粘度。解决方案：冷轧番茄加工产品的番茄量[A]和热轧番茄加工产品的番茄量[B]之间的关系为0.473≤[B] /（[A] + [B]）≤0。准备.946的番茄冷加工产品。 [效果]可获得番茄红素浓度为25mg / 100g以上，粘度为15,000〜20,000mPa·s的番茄酱。【选型表】无

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公开/公告号JP6533001B1

专利类型
公开/公告日2019-06-19

原文格式PDF
申请/专利权人カゴメ株式会社;
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申请/专利号JP20180229495
发明设计人杉浦元紀;森田和義;角井達人;
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申请日2018-12-07
分类号A23L27/60;
国家 JP
入库时间 2022-08-21 12:21:15

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