Kagome Kabushiki Kaisha

Kagome Co., Ltd.

Takahiro Kawana

Kiro Hayakawa

Kazuo Kagitani

Masataka Someya

Hiroyuki Shimokawa

Katsutoshi Hosoi

Katsunobu Sumimura

Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry tomatoes. Specifically disclosed are: a processed tomato wherein a portion of a cuticular layer, together with or without a portion of an epidermal tissue, has been removed; a dry tomato produced by drying the processed tomato; a method of producing a processed tomato comprising removing a portion of a cuticular layer, together with or without a portion of an epidermal tissue, by laser irradiation on a tomato surface; a method of producing a processed tomato comprising removing a portion of a cuticular layer of a tomato, the main body of which is not cut; a method of producing a processed tomato comprising removing a portion of an epidermal tissue together with a portion of a cuticular layer of a tomato, the main body of which is not cut, while preventing leakage of fruit juice to the surface; and a method of producing a dry tomato comprising producing a processed tomato by the preceding production method, and thereafter drying the processed tomato.

Processed tomatoes, dry tomatoes and method of producing the same

A method is provided for producing a processed tomato product having more tomato aroma inherent to grown tomatoes. Tomato fruits are washed and crushed. Juice is extracted from the crushed material, the extracted juice is deaerated and the deaerated material is heated. The crushed material and the extracted juice from immediately after the crushing until immediately before the deaerating are maintained at temperature of 15-40&#xb0; C. The dissolved oxygen concentration of the crushed tomatoes and/or the extracted juice from immediately after the crushing until immediately before the deaerating is raised at least temporarily to 6 mg/L or over, and the dissolved oxygen concentration of the deaerated juice immediately before the heating is reduced to 3.5 mg/L or below.

Method of producing processed tomato product having increased tomato aroma

A concentrated vegetable and/or fruit product is obtained by reverse osmosis by a method of first preparing a vegetable and/or fruit product including seeds, epidermis and/or sarcocarp as a solid component, causing it to flow down under a pressured condition to a concentration unit having an inlet, an outlet and tubular membrane modules connected in series such that it is supplied to the tubular membrane modules through a single-axis eccentric screw pump attached to the inlet and discharging a concentrated product from the tubular membrane modules through another single-axis eccentric screw pump which is attached to the outlet.

Method of concentrating processed vegetable and fruit products by reverse osmosis

Growing community of inventors

Nasushiobara, Japan

Takahiro Kawana