JPH01281056A - Production of carrot ketchup - Google Patents

Abstract

PURPOSE:To obtain the subject ketchup of stabilized quality by pressing and separating a carrot into a juice and pressing residue, concentrating the juice under reduced pressure to provide a carrot concentrate, reacting the residue with a specific enzyme to form a pasty residue, mixing and homogenizing the obtained pasty residue with the afore-mentioned carrot concentrate. CONSTITUTION:A washed and skinned carrot is blanched, crushed, pressed and separated into a juice and pressing residue. The resultant juice is then sterilized and concentrated under reduced pressure to provide a carrot concentrate. On the other hand, water in an amount of 0.5-5 times based on the above-mentioned pressing residue is subsequently added thereto to reduce the viscosity and regulate the pH value to 3.0-6.0. A plant historrhexis enzyme in an amount of 0.05-0.5% is further added to carry out enzymic treatment at 45 deg.C for 30 min-2 hr and afford a pasty carrot pressing residue, which is then thermally sterilized and mixed with the above-mentioned carrot concentrate. Seasonings, such as sugar, vinegar, vegetables, fruits, common salt or spices, are added to season the mixture. Thereby, the aimed ketchup is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for producing carrot ketchup using carrots as the main raw material.

``Conventional Technology J Ketchup is originally a sauce made by grinding the pulp of tomatoes and other fruits and adjusting it with sugar, vinegar, spices, etc. In Japan, it is popular as tomato ketchup.

Carrot ketchup is made by squeezing carrot juice and separating it into liquid juice and residue, as shown in Japanese Patent Application Laid-Open No. 60-41463.
．． There are manufacturing methods in which the residue is treated with an enzyme whose main component is 5 to 1.0% cellulase, the enzyme is then inactivated by heating, the mixture is combined with the original juice, and various seasonings are added to this, and special As shown in Japanese Patent No. 62-51965, 0.5 to 1.0% of an enzyme containing cellulase as the main component was added to the liquid juice and solid carrot puree obtained by peeling and micronization, and the enzyme treatment was carried out. There is a manufacturing method that involves deactivating the enzymes and then adding seasonings.

``Problems to be Solved by the Invention'' However, conventional manufacturing methods have the following problems, making it difficult to commercialize carrot ketchup.

That is, in JP-A No. 60-41463, the color lacked vividness, the particle size was insufficiently refined, and the flavor was not at a level suitable as a food product. Further, in JP-A No. 62-51965, the fineness of particles was still insufficient, and efficient production was difficult in terms of securing raw materials and stabilizing quality.

As described above, all conventional manufacturing methods are inappropriate for stabilizing the quality of carrot ketchup and economically mass producing it.

With the diversification of food culture in recent years, it is expected that new types of seasonings will be developed. Focusing on the flavor of tomato ketchup, it has a stable quality that is equal to or better than tomato ketchup.1.
The present invention, which has a good flavor and can be economically mass-produced, has been completed, and its structure consists of blanching the washed and peeled carrots, crushing and squeezing the juice, and producing liquid juice and juice residue. 1) sterilizing the sap and concentrating it under reduced pressure to produce a ginseng concentrate; 0.5 to 5 times the amount of water is added to the squeezed residue to lower the viscosity and the pH value to 3.0. After adjusting to ~6.0, add 0.05~0.5% of plant tissue disintegrating enzyme,
A step of enzymatic treatment at 5°C for 30 minutes to 2 hours, a step of heat sterilization of the paste-like carrot juice residue produced by enzyme treatment to maintain quality and enable long-term storage, and a step of heat sterilizing the carrot concentrate and paste. It is characterized by the process of mixing the extracted ginseng juice residue and adding various seasonings such as sugar, vinegar, vegetables, fruits, salt, and spices to homogenize the mixture.

``Function'' Carrots are squeezed and separated into liquid juice and juice residue, the former is concentrated under reduced pressure to make carrot concentrate, and the latter is made into a paste by the action of plant tissue disintegrating enzymes, which is then homogenized. It can ensure the smoothness of tomato ketchup.

"Example" A first embodiment of the present invention will be described below.

The carrots used as raw materials can be of any variety, including Western or Oriental varieties.After the selected carrots are thoroughly washed, the thin outer skin is removed using various methods, such as using a peeler or using steam to lift the outer skin.

Next, the peeled carrots are blanched at 90 to 95°C for 5 to 15 minutes, crushed by passing through a 3 m diameter net, and then squeezed using a conventional method using a press or centrifuge to extract the carrots. Separate into liquid juice and juice residue.

The liquid juice is heat sterilized at 125° C. for 30 seconds, cooled to about 20° C. or below, and concentrated under reduced pressure to Bx36′ to prepare a carrot concentrate.

Vacuum concentration is an effective means to remove the generally undesirable flavor characteristic of carrots and to minimize color deterioration. It is also effective in controlling the viscosity of the final product, tomato ketchup, and especially It has the advantage of requiring less storage as a raw material.

Carrot concentrate produced by concentrating under reduced pressure is stored frozen after being filled into containers such as cans and sealed.

The juice residue contains a lot of pulp and lacks fluidity, so it will be used later.
To smoothen the action of the enzymatic enzyme, add 0.5 to 5 times the amount of water to lower the viscosity, then add 0.2% citric acid (
(weight) to adjust the pH value to 4.0 to 4.5 acidic, then add 0.05 to 0.5% of plant tissue disintegrating enzyme (macerating enzyme) to activate the enzyme action. In this case, the enzyme treatment is carried out at 45°C for about 1 hour.
Almost no cellulase activity due to filter paper disintegration force was observed.

Here, carrots have less water-soluble pectin content than tomatoes, so by applying plant tissue disintegrating enzymes,
Enzyme treatment is performed to ensure viscosity by water-solubilizing the cell middle layer, which mainly contains protopectin, and is also effective from the viewpoint of texture. Note that the pH value can also be adjusted by using other organic acids or fruit juice such as lemon.

The reason why the amount of enzyme added is set to 0.05 to 0.5% is that 0.
．． If it is less than 0.05%, the reaction progresses insufficiently;
．． If the amount exceeds 5%, the effect of increasing the amount cannot be expected much.
This is because it is disadvantageous in terms of cost.

The process of enzymatic treatment requires a pH value of 4.0 to 4.5, which is the optimal condition for the propagation of ms and may impair quality.
It is effective in increasing the bactericidal effect, and after the specified ty2us treatment, the juice residue is heated to around 100°C to sterilize it and the above enzymes are deactivated to obtain stable quality and storage stability. be. #The squeezed juice residue is filled into a container such as a can, sealed and cooled to room temperature, and by enzymatic processing, it is possible to produce a paste-like carrot juice residue with a stable quality comparable to tomato paste, and it can be kept for more than 2 years at room temperature. can be saved.

Next, the paste-like carrot juice residue produced in the previous step was
The viscosity of the final product is adjusted by mixing 3.3% (by weight) and 10% carrot concentrate, but the viscosity can also be adjusted freely by arbitrarily changing the mixing ratio. Furthermore, for rapid and rational viscosity control in economical mass production, the use of thickeners such as pectin, gums, and starch is also an effective means.

Paste-like carrot juice residue and carrot concentrate were mixed in the above proportions in a mixing tank, and further added with 12% sugar, 4% grape sugar, 14% peach bierre, 3.2% brewed vinegar, and 1 salt.
．． 8% citric acid, 0.3% citric acid, 0.6% spices, and 0.8% meat extract.The viscosity, color, etc. were examined through physical and chemical tests, and the flavor and appearance were ascertained through sensory tests. Inspect color tone, etc.

Next, it is pureed through a 0.5u net and homogenized by pressurizing it to 200kg/- with a high-pressure homogenizer, resulting in carrot ketchup that has a desired viscosity, is very smooth, and has an excellent flavor. Efficient mass production becomes possible.

Homogenization can be performed either before or after seasoning, and can be selected as needed, but it is a necessary step to ensure the smoothness of tomato ketchup.

Next, the homogenized carrot ketchup was heated to about 100°C.
Heat sterilize the cans for 30 seconds and fill them into containers in fixed quantities to produce products. This commercialized product could be stored at room temperature for more than two years.

A second embodiment will be described below.

After peeling the washed carrots using a peeler, the carrots are immersed in hot water at 90 to 95°C for 5 to 15 minutes for blanching. Then, crush it with a crusher, put it in a cloth bag and squeeze it with a jack in the usual way to separate it into liquid juice and squeezed residue.The liquid juice is concentrated under reduced pressure to a volume of 115 to 176 volumes to obtain a carrot concentrate. Obtained.

For the juice residue, water was added until the pulp content reached 37%, and 0.2% citric acid was added to bring the pH value to 4.0.
After adjusting the temperature to ~4.5, 0.2% of a plant tissue-disrupting enzyme was added, and enzyme treatment was performed at 45°C for about 1 hour. Then, heat it to about 100℃! 2 bacteria and inactivated the enzyme to obtain paste-like carrot juice residue.

To 15 kg of carrot concentrate obtained in the above process and 80 kg of paste-like carrot juice residue, seasonings, sand, 24 g of sugar,
Apple biere 21kg, vinegar 4.8kg, salt 2.6k
g, citric acid 0.5 kg, spice 0.9-1 meat extract (
1.2 kg of beef) was added, mixed well, and homogenized using a high-pressure homogenizer to obtain smooth carrot ketchup with excellent flavor.

The viscosity of this product was 60 to 70 yen as measured by a post-wink viscometer (travel distance per minute), and was of equal or higher quality than commercially available tomato ketchup.

A third embodiment will be described below.

1 kg of carrot concentrate obtained in the same manner as in Example 2 and 85 kg of pasty carrot juice residue; 29 kg of sugar, 21 kg of mandarin puree, 4.8 kg of acid, and 2.6 kg of salt as seasonings.
, 0.5 kg of citric acid, 0.9 kg of spices, and 1.2 kg of meat extract were added, and 4 kg of water was added to adjust the viscosity. After mixing, the mixture was homogenized using a high-pressure homogenizer to produce a pure and carrot-scented product. Got less carrot ketchup.

The viscosity of this product is 60-70 on the Bostwick viscometer.
It was a dragon.

A fourth embodiment will be described below.

30 kg of carrot concentrate obtained in the same manner as in Example 2 and 90 kg of pasty carrot juice residue, 20 kg of sugar as a fighting agent, 4 kg of vinegar, 3 kg of salt, 0.6 kg of spices, 0.4 kg of citric acid, and meat. 1 kg of extract and 3 kg of pectin were added, mixed well, and homogenized using a high-pressure homogenizer to obtain a smooth carrot ketchup with a moderate carrot flavor.

The viscosity of the above product is 60-7 on a Bostwick viscometer.
It was 0+n.

"Effect of the invention" The present invention has the following effects.

■ Carrot concentrate is produced by concentrating the juice obtained by squeezing carrots under reduced pressure, so it is effective in removing unpleasant flavors unique to carrots, minimizing color deterioration, and controlling the viscosity of the final product. .

(2) Concentrating carrot juice is extremely beneficial because it requires only a small amount to be stored as a primary raw material, making it possible to store it for a long period of time, and also because it allows production to be carried out in a planned manner.

(2) Since the plant tissue disintegrating enzyme is mixed after adjusting the viscosity and pH value of the carrot juice residue, it is possible to produce a paste-like carrot juice residue with stable quality through effective enzyme treatment.

■ Carrot concentrate and paste-like carrot juice residue can be stored separately, making long-term storage possible.
Ketchup can be made as needed.

■ The viscosity can be freely changed by adjusting the amounts of carrot concentrate and paste-like carrot juice residue, and by homogenizing the former mixture, it is possible to ensure the smoothness of tomato ketchup. .

■ The squeezed juice residue produced by enzyme treatment and the sap left under reduced pressure at 7 m are heated and sterilized, which further improves the shelf life and deactivates the enzymes, making it possible to maintain a constant quality of the paste-like carrot squeezed residue. has advantages.

Procedural Amendment June 7, 1988 (Mr. Kunio Ogawa, Commissioner of the Patent Office1, Indication of Case Patent Application No. 1983-109117 1. Title of invention: Process for manufacturing carrot ketchup 3. Name of address of patent applicant) Name: Gold Punk Co., Ltd. 4, Agent: 105. Telephone: (581) 9008 Address: Ohata Building Okina, 1-2-5 Toranomon, Minato-ku, Tokyo.

jl"11 Feedback 7, Correction details: 1) The text "tomato ketchup" on page 5, lines 17-18 of the specification is corrected to "carrot ketchup."

[2] In the first line of page 9 of the same book, the word ``can'' is corrected to read ``r-ma''.

Claims (1)

[Claims] A process of blanching the washed and peeled carrots, crushing and squeezing the juice to separate it into liquid juice and juice residue, a process of sterilizing the liquid juice and concentrating it under reduced pressure to produce a carrot concentrate, and a process of producing a carrot concentrate from the juice residue. 0.
Add 5 to 5 times the amount of water to lower the viscosity and lower the pH value to 3.0
After adjusting to 6.0, add plant tissue disintegrating enzyme to 0.05-0.
．． 5% addition and enzymatic treatment at 45°C for 30 minutes to 2 hours; heat sterilization of the paste-like carrot juice residue produced by enzyme treatment to maintain quality and enable long-term storage; Manufacturing carrot ketchup consists of mixing carrot concentrate and paste-like carrot juice residue, adding various seasonings such as sugar, vinegar, vegetables, fruits, salt, and spices to make the mixture homogenized. Law.