Manufacturing methods and tomato flavor composition of tomato juice concentrate

摘要

PPROBLEM TO BE SOLVED: To provide an effective method for utilizing tomato juice produced as a byproduct in obtaining lycopene from the tomato. PSOLUTION: After concentrating the tomato juice, it is possible to reduce the viscosity of the tomato juice obtained by being treated with a pectinase so as to have a low viscosity, hardly producing precipitate with time without reducing pectin originally contained in the tomato juice. And also it is possible to have a good flavor release and impart tasty and body feeling on being added in a beverage or food. PCOPYRIGHT: (C)2007,JPO&INPIT