JP6934928B2 - A method for producing high lycopene ketchup, a method for increasing the concentration of high lycopene ketchup and lycopene, and a method for suppressing an increase in viscosity. - Google Patents

Description

The present invention relates to a method for producing high lycopene ketchup and high lycopene ketchup.

In recent years, with growing health consciousness, people are paying attention to the functionality of food. Among them, vegetables are rich in various useful ingredients and respond to consumers' health consciousness. One of the forms of efficient intake of vegetables is processed foods. Examples of processed foods are beverages, seasonings, supplements and the like.

Ketchup is one of the processed foods. The main raw material for ketchup is processed tomato products. Processed tomato products are rich in lycopene, which is one of the functional ingredients. Lycopene possesses strong antioxidant power, which is said to be able to prevent various diseases. Ketchup is a useful source of lycopene. Therefore, what is required of the market is ketchup with a high lycopene concentration.

Patent Document 1 discloses a ketchup containing high lycopene, the purpose of which is to obtain a ketchup having a good flavor in a wide range of salt concentration while containing lycopene in a high concentration. The ketchup is to contain esters and / or alcohols which are aroma components.

JP-A-2015-146800

The problem with ketchup with a high concentration of lycopene is to achieve both high concentration of lycopene and suppression of increase in viscosity. Ketchup is a seasoning used for various purposes, and one of the major factors that characterizes it is "viscosity". Viscosity is a factor that greatly affects the appearance and taste of ketchup. Therefore, "viscosity" is a matter to be noted in manufacturing ketchup.

Generally, the processed tomato products used in the production of ketchup are hot-breaked. The hot break treatment will be described later, but the processed tomato product produced through the hot break treatment step has a high viscosity and a low separation, and is therefore suitable as a raw material for ketchup.

Here, the method of increasing the lycopene concentration of ketchup is to increase the mixing ratio of tomato paste. However, there is a problem that the viscosity of ketchup becomes very high when the mixing ratio of the processed tomato product is increased. If the viscosity is high, it becomes difficult to feed and fill the liquid in the manufacturing process, and the versatility during use is reduced. In addition, the taste and texture are significantly different from those of conventional ketchup, resulting in a heavy taste.

In other words, the problem with ketchup with a high concentration of lycopene is to achieve both high concentration of lycopene and suppression of increase in viscosity.

In order to solve this problem, the present inventors diligently studied and discovered a processed tomato product treated with a plant cell wall-degrading enzyme (hereinafter, also referred to as "enzyme-treated tomato processed product") and a tomato paste. Or to formulate tomato puree. Processed tomato products treated with plant cell wall-degrading enzymes have low viscosity and are prone to separation, so they are used as raw materials for juices and the like, and are not generally used as raw materials for ketchup.

In the high lycopene concentration of ketchup, the viscosity of the processed tomato product that has been hot-breaked becomes high. However, by using processed tomato products treated with plant cell wall degrading enzymes, the lycopene concentration can be increased without extremely increasing the viscosity as when using tomato paste or tomato puree, especially processed tomato products treated with hot break. I found that it was possible to raise it.

Furthermore, it was possible that the viscosity of the processed tomato product treated with the plant cell wall-degrading enzyme alone would be too low and the separation would be large. Therefore, it has been found that the problem can be solved by using tomato paste or tomato puree, particularly a processed tomato product produced through a hot break treatment step and a processed tomato product treated with a plant cell wall degrading enzyme.

In the present invention, the raw materials used for ketchup are processed tomato products treated with a plant cell wall degrading enzyme, and tomato paste or tomato puree. The relationship between the tomato amount [A] of tomato paste or tomato puree and the tomato amount [B] derived from the processed tomato product treated with the plant cell wall degrading enzyme is 0.050 ≦ [B] / ([A] + [ B]) ≦ 0.200 is preferable.

What the present invention makes possible is to obtain ketchup having a high lycopene concentration and an suppressed increase in viscosity. More preferably, the lycopene concentration is high, the increase in viscosity is suppressed, and
To obtain ketchup with increased or decreased separation.

The mechanism by which the effects of the present invention are obtained is presumed to be as follows. By using the enzyme-treated processed tomato product, it is possible to suppress the increase in viscosity while increasing the amount of tomato, that is, increasing the amount of lycopene. However, if only the enzyme-treated processed tomato product is used as the processed tomato product, the processed product has a large release, so that the produced ketchup also has a large release, resulting in poor product suitability. Therefore, by mixing with tomato paste or tomato puree and heat-treating, the enzyme-treated tomato processed product and the tomato paste or tomato puree tomato are well mixed, and the appropriate viscosity and the separation of the enzyme-treated tomato processed product are separated. It is presumed that it will be possible to suppress it.

<Processed tomato products>
In the manufacture of ketchup (hereinafter referred to as "the present ketchup") according to the implementation of the present invention.
Processed tomato products are processed tomatoes, such as dice tomatoes, tomato juice, and so on.
Tomato concentrate, tomato pulp, etc.

The tomato juice means tomato juice obtained by crushing and squeezing or straining tomatoes and removing skins, seeds, etc., and diluted and reduced tomato juice concentrated thereto. Tomato juice is the quality labeling standard for processed tomato products (September 30, 2011, Consumer Affairs Agency Notification No. 10)
It is a concept including tomato juice specified in, and tomato concentrated juice is a concept including tomato puree, tomato paste, concentrated tomato and the like specified in the quality labeling standard for processed tomato products.
These may further contain other ingredients (eg, small amounts of salt, spices, food additives, etc.).

Further, in the present specification, tomato juice and tomato concentrated juice are concepts including tomato juice without pulp, and tomato juice without pulp refers to water-insoluble solid content (tomato pulp) contained in tomato juice. Part or all removed, concentrated one, part or all removed water-insoluble solids (tomato pulp) contained in tomato concentrate, and concentrated or diluted and reduced. be.

In the present specification, tomato pulp is obtained by removing a part or all of water-soluble components from tomato juice or tomato concentrated juice by a method of solid-liquid separation. The solid-liquid separation method may be a known method, but a centrifugal separation method is preferable.

<Hot break processing and cold break processing>
In the production of processed tomato products, after crushing the tomatoes, a preheating process is performed before squeezing the juice. The purpose is to destroy and soften the tomato tissue and facilitate squeezing. This process includes a hot break process and a cold break process. In the hot break treatment, after crushing, the tomato is heated to 70 ° C. or higher in the preheating step, or the tomato itself is heated and then crushed to suppress the decomposition of pectin in the tomato by pectinase that acts at the same time as the destruction of tomato cells.
This is a method of inactivating enzymes. Cold break treatment is not heated after crushing, or even 70
This method is performed at a relatively low temperature of less than ° C., and pectinase in tomato works to decompose pectin. Due to the above action, the processed tomato product that has been hot-breaked has a high viscosity.
It is characterized by a small amount of separation. On the other hand, cold-break processed tomato products are characterized by low viscosity and high release.

In the present invention, the processed tomato product used is preferably tomato paste or tomato puree produced through a hot break treatment step. The processed tomato product produced through the hot break treatment process has a higher viscosity and a lower separation because it contains more plant fibers such as pectin than the processed tomato product produced through the cold break treatment process. Then, by mixing the processed tomato product produced through the hot break treatment step with the processed enzyme-treated tomato product, it is possible to suppress the separation of the processed tomato product treated with the enzyme.

In the present specification, the processed tomato product produced through the hot break treatment process is referred to as a processed tomato product.
It is called "hot break tomato processed product" or "HB tomato processed product". Similarly, a processed tomato product produced through a cold break treatment step is referred to as a "cold break tomato processed product" or a "CB tomato processed product". The "processed tomato product" may be replaced with "tomato juice", "tomato concentrate", "pulp-free tomato juice", "tomato paste", "tomato puree", or "tomato pulp". It has the same meaning.

<Processed tomato products treated with plant cell wall degrading enzymes>
The plant cell wall degrading enzyme used in the present invention is an enzyme containing pectinase, cellulase, or hemicellulase. The enzyme has an action of decomposing the cell wall of a plant, and its viscosity can be reduced by using it in a processed plant product such as a juice of a plant.

The enzyme used in the present invention is not particularly limited as long as it is generally commercially available from each enzyme manufacturer.

Further, the processed tomato product treated with the plant cell wall degrading enzyme according to the present invention is produced by treating the processed tomato product with the plant cell wall degrading enzyme. The conditions for treating the enzyme may be appropriately set according to the suitability of the enzyme to be used. The Brix of the processed tomato product when the enzyme treatment is performed is preferably about 4 to 20.

<Lycopene concentration of processed tomato products>
The lycopene concentration of the processed tomato product according to the embodiment of the present invention is not particularly limited as long as it is commercially available, but the lycopene concentration per 1.0 Brix of tomato paste or puree is 1.8 mg / It is preferably 100 g or more and less than 2.6 mg / 100 g. More preferably, it is 2.0 mg / 100 g or more and less than 2.4 mg / 100 g.

<Amount of tomatoes>
The amount of tomato according to the embodiment of the present invention is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. Specifically, B in 100 L ketchup
If 10 kg of processed tomato product of rix27.0 was used, 10 kg x 27.0/4
.. From 5 = 60 kg, it is assumed that 60 kg of tomato is contained in 100 L of ketchup.

Amount of tomatoes derived from tomato paste or tomato puree contained in ketchup [A] (kg)
/ 100 kg) and the amount of tomatoes [B] (kg / 100 kg) derived from the processed tomato product treated with the plant cell wall-degrading enzyme contained in ketchup are not particularly limited, but [A] and [B].
] Is preferably 250 ≦ [A] + [B] ≦ 500. More preferably 2
50 ≦ [A] + [B] ≦ 400, more preferably 250 ≦ [A] + [B] ≦ 300. When the value of [A] + [B] is less than 250, the amount of lycopene can be 25 mg% or less. Further, if the value of [A] + [B] becomes too large, the viscosity tends to be too high.

Further, the relationship between [A] and [B] is 0.050 ≦ [B] / ([A] + [B]) ≦ 0.200.
Is preferable. [B] / ([A] + [B]) represents the amount of tomatoes derived from the enzyme-treated tomato processed product in the total amount of tomatoes contained in ketchup, and when this value is less than 0.50, the viscosity is high. It tends to be too high, and if it is greater than 0.20, the viscosity tends to be too low or the separation tends to be large. The more preferable relationship between [A] and [B] is 0.0.
50 ≦ [B] / ([A] + [B]) ≦ 0.160, more preferably 0.100.
≤ [B] / ([A] + [B]) ≤ 0.158.

<Processed vegetables or fruits>
Processed vegetable products are processed vegetables (excluding tomatoes). To give an example of the raw material
Onions, carrots, celery, etc. One or more of these are formulated in combination.

<Seasoning>
A seasoning is a raw material that adjusts the taste of a dish. Examples of seasonings include sugar, vinegar, soy sauce, Worcestershire sauce, salt, umami seasoning, yeast extract, livestock meat extract, vegetable extract and the like.

<Sugar>
This ketchup contains sugars. Sugar is a raw material that imparts sweetness to ketchup. Examples of sugars are sugar, glucose, glucose-fructose liquid sugar, and the like.

<Vinegar>
This ketchup contains vinegar. Ketchup is a raw material that imparts acidity to ketchup. Examples of vinegar include synthetic vinegar and brewed vinegar such as grain vinegar and fruit vinegar.

<Spices>
A spice is a seasoning that imparts pungent taste or aroma. Examples of spices are garlic, pepper, cinnamon, nutmeg, saffron, parsley, rosemary, oregano, Japanese pepper and the like, or extracts thereof.

<Food additives>
What the present invention does not exclude is the use of food additives. Examples of the food additive include sweeteners, acidulants, nucleic acids, spice extracts, colorants, pH adjusters, antioxidants, preservatives, emulsifiers, nutritional enhancers, thickeners and the like. However, in order to avoid unnatural sweetness, high-intensity sweeteners (for example, aspartame, acesulfame potassium, sucralose, stevia, etc.) and sugar alcohols are not used as much as possible. Further, in embodying the present invention, it is preferable to refrain from using other food additives as much as possible.

<Manufacturing method of this ketchup>
The manufacturing method of this ketchup (hereinafter referred to as "the manufacturing method") mainly comprises a blending step, a homogenization step, a sterilization step, a filling step, a sealing step, and a cooling step. For the purpose of general explanation of these processes, the specification of the present application incorporates the contents of "Regional Resource Utilization Food Processing Overview Vol. 7 Processed Products Edition (published by Rural Culture Association Japan)".

<Mixing>
The blending step is a step of producing a mixed substance that is the basis of ketchup by blending a plurality of raw materials. In the preparation step in the production of this ketchup, at least tomato paste or tomato puree and processed tomato products treated with plant cell wall degrading enzyme are prepared.
The purpose of formulating processed tomato products treated with plant cell wall degrading enzymes is to increase the lycopene concentration of ketchup and suppress the increase in viscosity. The tomato paste or tomato puree is preferably a hot break tomato processed product. The purpose of formulating hot break tomato processed products is to optimize the viscosity of ketchup and suppress separation. In addition to the above, raw materials prepared as needed are processed vegetable products, seasonings, and spices.

<Homogeneity>
Ketchup is homogenized as needed. The purpose of homogenizing ketchup is to homogenize the particles of ketchup and obtain smooth properties. The homogenization method may be a known method, and the homogenization may be performed a plurality of times. The device for homogenization is, for example, a homogenizer or the like. The pressure when using the homogenizer is preferably 0 to 300 kgf / u.

<Sterilization, filling, cooling>
In addition to the above, sterilization, filling and cooling are appropriately adopted by this production method. The sterilization method is
A known method may be used, and examples thereof include a plate type sterilization method and a tubular type sterilization method. The cooling method may be a known method. The filling method may be a known method. The container filled (packed) with ketchup may be a known container, and examples thereof include a bottle and a polyethylene container.

<Outline of ketchup according to this embodiment>
The ketchup according to the present embodiment (hereinafter referred to as "this ketchup") is realized.
It is both high concentration of lycopene and suppression of increase in viscosity. Furthermore, the increase or decrease of the separation is preferably suppressed. The specific method is to prepare a processed tomato product treated with a plant cell wall degrading enzyme and tomato paste or tomato puree.

<Ketchup>
This ketchup is prepared by using processed tomato products as the main raw material, adding sugars, vinegar, salt, and spices and adding water as needed. If necessary, other seasonings and onions. , Garlic and the like may be added. Further, other processed vegetables or fruits, food additives and the like may be added. Of the processed vegetable products or processed fruit products contained in this ketchup, the content of the processed tomato product is preferably 80% or more. This ketchup includes tomato ketchup, tomato sauce, and chili sauce, which are defined in the Tomato Processed Product Quality Labeling Standard (September 30, 2011, Consumer Affairs Agency Notification No. 10). Preferably, this ketchup is tomato ketchup or tomato sauce defined in the Tomato Processed Product Quality Labeling Standard (September 30, 2011, Consumer Affairs Agency Notification No. 10).

<Sugar content (Brix)>
The Brix of this ketchup is not particularly limited, but is preferably 30.0 or more and 40.0.
It is as follows. Further, the method for measuring Brix may be a known method. To exemplify the measuring means,
It is an optical refractive index meter (manufactured by NAR-3T ATAGO).

<Lycopene concentration>
Lycopene according to the embodiment of the present invention is a kind of carotenoid represented by the _{chemical formula C 40} H _50. In nature, it is abundant in tomatoes, watermelons, carrots, etc. Lycopene preparations obtained by industrially concentrating and purifying lycopene are also sold on the market. In general ketchup, lycopene is contained in an amount of about 10 mg / 100 g to 20 mg / 100 g. In the ketchup of the present embodiment, the lycopene concentration is preferably 25 mg / 100 g or more and 50 mg / 100 g. More preferably 30 mg / 100 g or more 4
It is 0 mg / 100 g or less. From the viewpoint of not using food additives, it is preferable that ketchup in the present embodiment does not use lycopene as a food additive.

<Viscosity>
The viscosity of this ketchup is not particularly limited, but it is preferable that the viscosity is lower than that in the case where the processed tomato product is produced using only tomato paste or tomato puree. More preferably, the B-type viscosity is about 10,000 to 20,000 mPa · s. The viscosity of ketchup, which is generally sold as tomato sauce and tomato ketchup on the market, is about this level. A known method may be used for measuring the B-type viscosity. To exemplify the measuring means, a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.) is used at 20 ° C. and the rotation speed is 12 rp.
The condition is 60 seconds after the start.

<Let's go>
Since ketchup is a seasoning, it is conceivable to store it for a certain period of time, but changes over time during storage cause "separation". Serous fluid, which is serous fluid separated from solids, affects its appearance and use. Therefore, "let's go" is a matter to keep in mind when making ketchup.

The release according to the embodiment of the present invention is a serous fluid separated from the solid content of ketchup. In the present embodiment, as a method for quantifying the separation of serous fluid from the solid content, a method for evaluating serous fluid separation using a blotter test paper was referred to. (Gould WA et al., 1992, Tomato Produ
ction Processing & Technology, 3rd Edition, CTI Publications). 5.0 g of ketchup was weighed in the center of the blotter test strip. After 10 minutes, the distance (mm) from the outer peripheral portion of the ketchup to the outer peripheral portion where water exuded into the test paper was measured. A low value indicates a low degree of serous separation.

The ketchup release according to the embodiment of the present invention is prepared as a processed tomato product using only tomato paste or tomato puree, and has a lycopene concentration (24 mg) in general ketchup.
It is preferable that the amount is less than that when the amount is 100 g or less).

It is Example 1 that embodies the ketchup according to the present invention. These examples do not limit the scope of claims according to the present invention.

<Processed tomato products>
The processed tomato products used in this example are HB paste and enzyme-treated processed tomato products.

The HB paste is a commercially available tomato paste produced in China, which is produced through a hot break treatment process.

The enzyme-treated puree is a tomato puree obtained by subjecting the HB paste to cellulase XL-531 (manufactured by Nagase ChemteX Corporation). The conditions for the enzyme treatment are as described in H.
After diluting the B paste with water to Brix 15.0 or 18.0, cellulase XL-53
1 was added so as to be 0.3% by weight, enzyme treatment was performed at 50 ° C. for 2 hours, and 10 mi at 95 ° C.
n It is deactivated by heating. The pH before the enzyme treatment is 4.23, and the pH after the enzyme treatment is 4.
.. It was 15.

<Measurement of lycopene concentration>
The method for measuring lycopene used in this measurement is the HPLC method. The sample was subjected to solvent extraction based on a known method and filtered through a filter to obtain a sample. The detailed measurement conditions are as follows.

<HPLC device configuration>
Autosampler: SIL-10ADvp (SHIMADZU)
Pump: LC-10ADvp (SHIMADZU)
Column oven: CTO-10Avp (SHIMADZU)
Detector: SPD-10AVvp (SHIMADZU)
<Measurement conditions>
Column: ODS (REVERSE-PHASE C18)
(Chemical Substance Evaluation Research Organization L-Column
4.6 mm x 150 mm)
Mobile phase: Acetonitrile: Methanol: Tetrahydrofuran mixture
(55:40: 5 (v / v)
(Contains 50 ppm of α-tocopherol)
Flow velocity: 1.5 mL / min
Detection wavelength: 453 nm
Column temperature: 40 ° C
Sample injection volume: 10 μL
Analysis time: 20 min

<Measurement of B-type viscosity>
Using a TVB-10 type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was measured under the condition that the rotation speed was 12 rpm and 60 seconds after the start. The rotor used was M4, and the temperature at the time of measurement was 2.
It was 0 ° C.

<Measurement of Brix>
The sugar content (Brix) measuring instrument used in this measurement is the digital refractometer RX5000i (AT).
(AGO). The product temperature at the time of measurement was 20 ° C.

<Measurement of separation>
No. 5.0 g of ketchup was weighed in the center of 65 filter papers (manufactured by ADVANTEC). After 10 minutes, the distance from the outer peripheral part of the ketchup to the outer peripheral part where water has exuded to the test paper (
mm) was measured. The measurement was performed in four directions, and the average of the four numbers was taken as the measured value.

<Amount of tomatoes>
The amount of tomato was the weight of the processed tomato product when the processed tomato product was adjusted to Brix 4.5. The amount of tomatoes derived from tomato paste or tomato puree contained in ketchup is [A] (kg / 100 kg), and the amount of tomatoes derived from processed tomatoes treated with enzymes is [B] (k).
g / 100 kg).

<Comparative Examples 1 and 2>
In Comparative Examples 1 and 2, in the compounding step, the HB paste, salt, sugar, brewed vinegar,
And spices were prepared in the amounts shown in Table 2 and sterilized by heating at 95 ° C. for 10 minutes.

<Example 1>
In Example 1, in the blending step, the HB paste, the enzyme-treated tomato processed product, salt, sugar, brewed vinegar, and spices were blended in the amounts shown in Table 2 and sterilized by heating at 95 ° C. for 10 minutes.

<Comparative example 3>
In Comparative Example 3, in the compounding step, the enzyme-treated processed tomato product, salt, sugar, brewed vinegar,
And spices were prepared in the amounts shown in Table 2 and sterilized by heating at 95 ° C. for 10 minutes.

<Viscosity evaluation>
In this test, the category in which the value of B-type viscosity was lower than that of Comparative Example 2 was given a viscosity evaluation of “◯”. Viscosity evaluation "x" was used for the other categories.

<Release evaluation>
In this test, the separation evaluation was “x” for the categories in which the separation increased compared to Comparative Example 1. On the other hand, the category in which the separation was reduced as compared with Comparative Example 1 was given a separation evaluation of "○".

<Summary>
As a result of considering the above test results, it was found that simply increasing the tomato paste content in order to increase the lycopene concentration significantly increases the viscosity. To suppress the increase in viscosity
When only the enzyme-treated processed tomato product was used as the processed tomato product, the viscosity decreased, but the release increased significantly. Therefore, when the viscosity of a part of the tomato paste was reduced by enzyme treatment, the increase in viscosity could be suppressed while increasing the lycopene concentration. Furthermore, the separation could be reduced.

Fields in which the present invention is useful are a method for increasing the lycopene concentration of ketchup and suppressing an increase in viscosity, and a ketchup and a method for producing the same using the same.

Claims (9)

A method for producing ketchup having a lycopene concentration of 25 mg / 100 g or more, which is composed of at least the following steps:
Enzyme treatment: enzyme used herein is a plant cell wall degrading enzymes, wherein being enzyme treated is a processed tomato product,
The Brix of the processed tomato product when the enzyme treatment is performed is 4 to 20.
Formulation: The formulas here are at least processed tomato products (excluding those treated with esterase) treated with the plant cell wall degrading enzyme, and tomato paste or tomato puree. The manufacturing method according to claim 1 is further configured by the following steps. :
Heating: What is heated here is the preparation liquid prepared by the above-mentioned preparation step. The manufacturing method according to claim 1 or 2.
The tomato paste and tomato puree tomato amount [A] (kg / 100 kg) to be prepared and the tomato amount [B] (kg / 100 kg) derived from the processed tomato product treated with the plant cell wall degrading enzyme to be prepared. The relationship is
0.050 ≤ [B] / ([A] + [B]) ≤ 0.200,
The method for converting the amount of tomato is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. The production method according to any one of claims 1 to 3.
The concentration of lycopene per 1.0 Brix of the tomato paste and tomato puree to be prepared is 1.8 mg / 100 g or more and less than 2.6 mg / 100 g. The production method according to any one of claims 1 to 4.
The amount of tomato paste to be prepared and the amount of tomato derived from tomato puree [A] (kg / 100 kg) and the amount of tomato to be prepared from the processed tomato product treated with the plant cell wall degrading enzyme to be prepared [B] (kg / 100 kg). The relationship is
250 ≤ [A] + [B] ≤ 500
And
The method for converting the amount of tomato is the weight of the processed tomato product when the processed tomato product is adjusted to Brix 4.5. A method of suppressing the increase in lycopene concentration, viscosity increase, and separation in ketchup, which is composed of at least the following steps:
Enzyme treatment: enzyme used herein is a plant cell wall degrading enzymes, wherein being enzyme treated is a processed tomato product,
The Brix of the processed tomato product when the enzyme treatment is performed is 4 to 20.
Formulation: Formulations here are at least processed tomato products (excluding those treated with esterase) treated with plant cell wall degrading enzymes, and tomato paste or tomato puree. A method of increasing the concentration of lycopene in ketchup, suppressing the increase in viscosity, and reducing the separation, which is composed of at least the following steps:
Enzymatic treatment: The enzyme used here is a plant cell wall degrading enzyme, and the enzyme treatment here is a processed tomato product.
The Brix of the processed tomato product when the enzyme treatment is performed is 4 to 20.
Formulation: Formulations here are at least processed tomato products (excluding those treated with esterase) treated with plant cell wall degrading enzymes, and tomato paste or tomato puree. The method according to claim 6 or 7, further comprising the following steps. :
Heating: What is heated here is the preparation liquid prepared by the above-mentioned preparation step. A processed tomato product treated with the tomato paste to be prepared, the tomato amount [A] (kg / 100 kg) of the tomato puree, and the plant cell wall degrading enzyme to be prepared by the method according to any one of claims 6 to 8. The relationship with the amount of tomatoes [B] (kg / 100 kg) derived is
0.050 ≤ [B] / ([A] + [B]) ≤ 0.200,
The conversion method of the tomato amount is based on the case where the processed tomato product is adjusted to Brix 4.5.
The weight of processed tomato products.