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High lycopene ketchup manufacturing method, high lycopene ketchup, and method for improving the saturation of high lycopene ketchup and suppressing umami
High lycopene ketchup manufacturing method, high lycopene ketchup, and method for improving the saturation of high lycopene ketchup and suppressing umami
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机译：高番茄红素番茄酱的制造方法，高番茄红素番茄酱以及提高高番茄红素番茄酱的饱和度并抑制鲜味的方法
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摘要
[PROBLEMS] To improve red saturation and suppress an increase in umami in ketchup. The present inventors have intensively studied and discovered that processed tomato products and tomato pulp are used as raw materials for high lycopene ketchup. Preferably, any of the processed tomato products has been subjected to a cold break treatment. Specifically, it is to mix hot break tomato juice or tomato concentrate and cold break treated tomato pulp. Alternatively, cold break tomato juice or tomato concentrate is mixed with tomato pulp. More preferably, hot break tomato juice or tomato concentrate and cold break tomato pulp are prepared, or cold break tomato juice or tomato concentrate and hot break tomato pulp are prepared. [Selection figure] None
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