KR100322212B1 - Composition of tomato sauce using tomato as main ingredient - Google Patents
Composition of tomato sauce using tomato as main ingredient Download PDFInfo
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- KR100322212B1 KR100322212B1 KR1019950000740A KR19950000740A KR100322212B1 KR 100322212 B1 KR100322212 B1 KR 100322212B1 KR 1019950000740 A KR1019950000740 A KR 1019950000740A KR 19950000740 A KR19950000740 A KR 19950000740A KR 100322212 B1 KR100322212 B1 KR 100322212B1
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- tomato
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- spaghetti
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- 239000002075 main ingredient Substances 0.000 title abstract description 5
- 241000227653 Lycopersicon Species 0.000 title abstract 6
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 토마토소스의 조성물에 관한 것으로서, 보다 상세하게는 어린이, 청소년 및 여성들이 좋아하는 스파게티(Spaghetti)를 손쉽게 요리할 수 있도륵 토마토, 양파, 당근, 마늘등의 천연양념과 월계수잎, 오레가노(Oregano), 바질(Basil) 등의 독특한 서양풍의 향신료를 첨가하여 만든 고품질의 가정용 토마토소스의 조성물에 관한 것이다.The present invention relates to a composition of tomato sauce, and more particularly, it is easy to cook spaghetti (children, adolescents and women's favorite spaghetti) and natural spices such as tomatoes, onions, carrots, garlic, laurel leaves, oregano It relates to a composition of high quality domestic tomato sauce made by adding unique western spices such as Oregano and Basil.
통상적으로 토마토소스의 주원료로서 토마토가 사용되고 있는 데, 토마토는 가지과에 속하는 한해살이풀로서 주요성분으로는 함수탄소, 구연산, 사과산, 호박산, 아미노산, 루틴등이 함유되어 있다. 토마토의 빨간색은 카로티노이드라는 물질 때문인 데, 리코틴이 주성분이다. 그밖에 카로틴, 키산토필, 크립토키산틴등도 함유되어 있으며 단백질, 지방, 당질, 회분, 칼슘, 철분, 인, 비타민 B1, 비타민 B2, 비타민 C, 많은 양의 수분등 영양가가 골고루 함유되어 있으므로 환자들의 영양공급 및 피로회복등에 좋은 식품이다.Typically, tomato is used as a main ingredient of tomato sauce, and tomato is a perennial herb belonging to the branch family, and its main ingredients include hydrous carbon, citric acid, malic acid, succinic acid, amino acids, and rutin. The red color of tomatoes is due to a substance called carotenoids. In addition, it contains carotene, chisantophyl, and cryptosanthine.It also contains protein, fat, sugar, ash, calcium, iron, phosphorus, vitamin B 1 , vitamin B 2 , vitamin C, and large amounts of moisture. Therefore, it is a good food for patients' nutrition and fatigue.
특히 토마토는 루틴의 작용으로 혈관을 튼튼하게 하여 혈압을 강하시키므로고혈압환자에게 유익하며, 환자들의 음료로 토마토쥬스가 좋은 것은 유기산이 적어 자극성이 적은데다 영양가가 우수하고 소화성이 좋기 때문이다.In particular, tomatoes are beneficial to hypertensive patients because the blood vessels are strengthened by the action of rutin, and the blood pressure of patients is good. Tomato juice is a good drink for patients because it has less organic acid, less stimulation, and good nutrition and good digestibility.
그리고 경양식 식당에서 육류고기와 함께 토마토를 한토막씩 곁들여 주는 것은 위내에 들어가 소화를 촉진시켜 주고 산성식품을 중화시켜 주는 작용을 하기 때문이다. 또 토마토를 생식하면 혈관을 맑게 하고 동맥경화나 간장질환에도 유효하며 여자들의 미용에도 큰 도움이 된다.And the meat and meat in the restaurant, along with meat meat and tomatoes side by side to enter the stomach because it promotes digestion and neutralizes acidic foods. In addition, reproductive tomatoes clear blood vessels, arteriosclerosis and liver disease is also effective for women's beauty.
한편 프락토올리고당은 장내 유용균인 비피더스균을 증식시켜 장을 튼튼하게 해주며, 소장에서는 흡수되지 않아 칼로리로 전환되지 아니하므로 다이어트와 비만, 당뇨등 성인병을 예방하고, 입안에서 유기산 생성이 어려워 충치는 거의 발생시키지 않는 기능을 가진 식품이다.On the other hand, fructooligosaccharide multiplies the intestinal bacteria, Bifidobacteria, which strengthens the intestines.It is not absorbed in the small intestine and is not converted into calories.It prevents adult diseases such as diet, obesity and diabetes, and it is difficult to produce organic acids in the mouth. It is a food with almost no function.
또한, 천연 셀룰로오스는 보수력이 강하므로 장내의 수분을 적정수준으로 유지시켜주어 음식물을 충분히 팽윤시키고, 부드럽게 해줌으로써 장내의 유동을 좋게 해주어 변비에 좋은 효과를 나타내고, 담즙산의 재흡수를 막아줌으로써 혈중 콜레스테롤치를 적정선으로 유지시켜 준다.In addition, since natural cellulose has a strong water retention capacity, it keeps the water in the intestine at an appropriate level, swells and softens the food sufficiently, improves the flow of the intestine, and improves constipation, and prevents the resorption of bile acids. Keep the teeth at the proper level.
또한 탄수화물의 흡수력을 제한함으로써 혈당과 인슐린을 저하시켜 주기도 한다.It can also lower blood sugar and insulin by limiting the absorption of carbohydrates.
따라서, 본 발명자들은 토마토소스의 주요원료로서 토마토 이외에 기능성원료인 프락토올리고당과 천연 셀룰로오스를 첨가하여 건강지향의 소비자 욕구에 맞추었고, 마늘, 양파, 당근, 셀러리등의 천연양념을 넣어 제품의 자연스럽고 신선한 맛을 부각시켰으며, 각종 서양풍향신료를 첨가하여 독특한 향을 나게 함으로써, 스파게티요리에 적합한 토마토소스 조성물을 개발하여 본 발명을 완성하게 되었다.Therefore, the present inventors added the functional ingredients of fructooligosaccharides and natural cellulose in addition to the tomato as the main raw material of tomato sauce to meet the consumer's desire for health-oriented, natural ingredients such as garlic, onion, carrot, celery, etc. A fresh and fresh taste was emphasized, and by adding various western flavor flavors to give a unique aroma, a tomato sauce composition suitable for spaghetti was developed to complete the present invention.
본 발명에 따른 토마토소스의 조성물은 토마토페이스트 40∼50중량%, 설탕 1∼5중량%, 식염 1∼3중량%, 식초 1∼5중량%, 올리고당 1∼3중량%, 셀룰로오스 3∼7중량%를 교반, 혼합하여 얻어진 혼합물에 양파, 마늘, 당근, 셀러리등의 양념류 및 월계수잎, 후추, 오레자노, 바질등의 천연향신료를 27∼53중량% 첨가하여 균일화하고 교반하면서 80∼100℃에서 50∼70분간 살균처리한 것으로, 각종 영양소가 풍부하고 어린이, 청소년, 성인등 누구나가 즐길수 있다.The composition of the tomato sauce according to the present invention is 40-50% by weight of tomato paste, 1-5% by weight of sugar, 1-3% by weight of salt, 1-5% by weight of vinegar, 1-3% by weight of oligosaccharide, 3-7% by weight of cellulose To the mixture obtained by stirring and mixing the%, seasonings such as onion, garlic, carrot, celery, and natural spices such as bay leaf, pepper, orezano, and basil were added to make it uniform and stirred at 80 to 100 ° C. Sterilized for 50 to 70 minutes, rich in various nutrients, and can be enjoyed by children, adolescents and adults.
본 발명에 따른 토마토소스 조성물의 제조공정은 다음과 같다.The manufacturing process of the tomato sauce composition according to the present invention is as follows.
제 1 공정 : 원료 전처리 공정First process: raw material pretreatment process
마늘, 양파, 당근, 셀러리를 물로 세척하여 마늘은 3×7㎜, 양파는 5×7㎜, 당근은 6×6㎜, 셀러리는 5×7㎜ 크기로 절단(Cutting)하여 냉장 보관한다.Garlic, onions, carrots and celery are washed with water, garlic 3 × 7 mm, onion 5 × 7 mm, carrot 6 × 6 mm, celery 5 × 7 mm cut and stored in the refrigerator.
제 2 공정 : 분말원료 혼합공정2nd process: powder raw material mixing process
설탕, 셀룰로오스, 식염, 후추, 오레가노, 바질, 월계수등의 분말원료를 배합비에 따라 브이믹서에 넣고 20∼30분간 균질화한다.Powder raw materials such as sugar, cellulose, salt, pepper, oregano, basil and laurel are added to the V-mixer according to the mixing ratio and homogenized for 20 to 30 minutes.
제 3 공정 : 혼합 균질화 공정Third process: mixed homogenization process
조제탱크(Tank)에 토마토페이스트, 식초, 올리고당 및 제2공정에서 얻은 분말원료를 투입후, 60℃, 2500rpm에서 30분간 균질화한다.Tomato paste, vinegar, oligosaccharide and the powdered raw material obtained in the second step are added to the preparation tank, and homogenized at 60 ° C. and 2500 rpm for 30 minutes.
제 4 공정 : 살균공정4th process: sterilization process
제3공정에서 균질화한 액에 제1공정에서 얻은 마늘, 양파, 당근, 셀러리등의 원료를 투입후, 60rpm, 80∼100℃, 50∼70분간 살균후, 포장하여 제품을 완성한다.Raw materials such as garlic, onion, carrot, and celery obtained in the first step are added to the homogenized solution in the third step, and then sterilized at 60 rpm, 80 to 100 ° C. for 50 to 70 minutes, and then packaged to complete the product.
이하 실시예를 통하여 본 발명을 상세하게 설명한다.The present invention will be described in detail through the following examples.
실시 예 1Example 1
상술한 제조공정에 따라 설탕 3.5중량%, 식염 3중량%, 셀룰로오스 4중량%, 후추 0.7중량%, 월계수잎 1.5중량%, 오레가노 0.8중량%, 바질 0.5중량%를 브이믹서에 넣고 20분간 혼합하였다.According to the manufacturing process described above, 3.5% by weight of sugar, 3% by weight of salt, 4% by weight of cellulose, 0.7% by weight of pepper, 1.5% by weight of bay leaf, 0.8% by weight of oregano, and 0.5% by weight of basil were mixed in a V mixer and mixed for 20 minutes. .
조제탱크에 토마토 페이스트 48중량%, 식초 4중량%, 올리고당 2중량%를 넣은 후, 브이믹서로 혼합한 분말원료를 투입하여 60℃, 2500rpm에서 30분간 균질화하였다.48% by weight of tomato paste, 4% by weight of vinegar, and 2% by weight of oligosaccharide were added to the preparation tank, and then the powdered raw material mixed with a V mixer was added and homogenized at 60 ° C. and 2500 rpm for 30 minutes.
양파 11중량%, 마늘 7중량%, 당근 8중량%, 셀러리 6중량%를 조제탱크에 마지막으로 투입하여 60rpm, 80∼100℃에서 60분간 살균시켰다.11 wt% onion, 7 wt% garlic, 8 wt% carrot and 6 wt% celery were finally added to the preparation tank and sterilized at 60 rpm for 80 minutes at 80 to 100 ° C.
《관능검사 1》<< sensory test 1 >>
실시예 1의 토마토소스와 스파게티면의 비율을 1 : 5로 한다음, 스파게티 전문업소 조리법에 준하여 요리를 하여 주부모니터 50명과 국민학생 및 중, 고등학생 60명 그리고 여대생 30명을 대상으로 5점 척도법으로 관능검사를 실시하였으며, 그결과를 표 1에 나타내었다.The ratio of tomato sauce and spaghetti noodles of Example 1 is 1: 5, and the dishes are prepared according to the spaghetti restaurant recipe, and the five-point scale method is used for 50 housewives monitors, 60 students, 60 middle and high school students, and 30 college students. The sensory test was carried out, and the results are shown in Table 1.
관능검사 결과, 본 발명품이 전문업소에서 조리한 것보다 모든 항목에서 우수한 것으로 나타났다.As a result of the sensory test, the present invention was found to be superior in all items than cooked in a specialized establishment.
실시예 2Example 2
조성비로서 설탕 4중량%, 식염 1.5중량%, 셀룰로오스 3.2중량%, 월계수잎 1중량%, 오레가노 1.2중량%, 후추 1중량%, 바질 0.5중량%, 토마토 페이스트 52중량%, 식초 5.5중량%, 올리고당 1.1중량%, 양파 7중량%, 마늘 7중량%, 당근 6중량%, 셀러리 중량%가 되도록 하고, 실시예 1과 동일한 방법으로 제조하였다.As a composition ratio, 4 weight% of sugar, 1.5 weight% of salt, cellulose 3.2 weight%, laurel leaf 1 weight%, oregano 1.2 weight%, pepper 1 weight%, basil 0.5 weight%, tomato paste 52 weight%, vinegar 5.5 weight%, oligosaccharide 1.1% by weight, onion 7% by weight, garlic 7% by weight, carrot 6% by weight, celery to be prepared by the same method as in Example 1.
실시예 3Example 3
조성비로서 설탕 3중량%, 식염 1.5중량%, 셀룰로오스 3중량%, 월계수잎 1중량%, 오레가노 1.2중량%, 후추 1.3중량%, 바질 0.5중량%, 토마토 폐이스트52중량%, 식초 5.5중량%, 올리고당 2중량%, 양파 7중량%, 마늘 7중량%, 당근 6중량%, 셀러리가 9중량%가 되도록 하고, 실시예 1과 동일한 방법으로 제조하였다.As a composition ratio, 3 weight% of sugar, 1.5 weight% of salt, cellulose 3 weight%, laurel leaf 1 weight%, oregano 1.2 weight%, pepper 1.3 weight%, basil 0.5 weight%, tomato waste yeast 52 weight%, vinegar 5.5 weight%, Oligosaccharide 2% by weight, onion 7% by weight, garlic 7% by weight, carrot 6% by weight, celery was 9% by weight, it was prepared in the same manner as in Example 1.
실시예 4Example 4
조성비로서 설탕 1.5중량%, 식염 2중량%, 셀룰로오스 2.9중량%, 오레가노 0.3중량%, 후추 1중량%, 계피향 0.7중량%, 바질 0.8중량%, 토마토 페이스트 40중량%, 식초 7중량%, 올리고당 3중량%, 양파 13.3중량%, 마늘 10중량%, 당근 5.5 중량%, 셀러리 12중량%가 되도록 하고, 실시예 1과 동일한 방법으로 제조하였다.Composition ratio: 1.5% sugar, 2% salt, 2.9% cellulose, 0.3% oregano, 1% pepper, 0.7% cinnamon, 0.8% basil, 40% tomato paste, 7% vinegar, oligosaccharide 3% by weight, onion 13.3% by weight, garlic 10% by weight, carrot 5.5% by weight, celery 12% by weight were prepared in the same manner as in Example 1.
실시예 5Example 5
조성비로서 설탕 3중량%, 식염 4.5중량%, 셀룰로오스 3.5중량%, 월계수잎 1.2중량%, 오레가노 1.2중량%, 바질 0.9중량%, 토마토 페이스트 45중량%, 식초 6.1중량%, 올리고당 3.4중량%, 양파 10중량%, 마늘 7.2중량%, 당근 6중량%, 셀러리 8중량%가 되도록 하고, 실시예 1과 동일한 방법으로 제조하였다.As a composition ratio, 3 weight% of sugar, 4.5 weight% of salt, cellulose 3.5 weight%, laurel leaf 1.2 weight%, oregano 1.2 weight%, basil 0.9 weight%, tomato paste 45 weight%, vinegar 6.1 weight%, oligosaccharide 3.4 weight%, onion 10% by weight, 7.2% by weight of garlic, 6% by weight of carrots and 8% by weight of celery were prepared in the same manner as in Example 1.
실시예 6Example 6
조성비로서 설탕 5중량%, 식염 4.5중량%, 셀룰로오스 1.4중량%, 월계수잎 0.5중량%, 오레가노 0.4중량%, 후추 1.2중량%, 토마토 페이스트 47중량%, 양파 10중량%, 마늘 13중량%, 당근 7중량%, 셀러리 10중량%가 되도록 하고, 실시예 1과 동일한 방법으로 제조하였다.As a composition ratio 5% by weight of sugar, 4.5% by weight of salt, 1.4% by weight of cellulose, 0.5% by weight of bay leaf, 0.4% by weight of oregano, 1.2% by weight of pepper, 47% by weight of tomato paste, 10% by weight of garlic, 13% by weight of garlic 7 wt% and 10 wt% of celery were prepared in the same manner as in Example 1.
실시예 7Example 7
마늘, 양파를 제외하고 당근 10중량%, 셀러리 8중량%로 한 것외에는 실시예 1과 동일하게 하였다.Carrots and onions except for 10% by weight, 8% by weight of celery was the same as in Example 1.
실시예 8Example 8
월계수잎, 오레가노, 바질을 제외하고 후추 1.7중량%, 설탕 4.5중량%, 식염 3.8중량%로 한 것외에는 실시예 1과 동일하게 하였다,Except for laurel leaves, oregano, and basil, 1.7 wt% pepper, 4.5 wt% sugar, and 3.8 wt% salt were the same as in Example 1,
《관능검사 2》`` Sensory test 2 ''
실시예 1∼8에 따른 토마토소스와 스파게티면의 비율을 1 : 5로 하여 스파게티를 조리하여 주부모니터 35명과 관능검사요원 50명을 대상으로 5점 척도법을 관능검사를 실시하였으며, 그 결과를 표 2에 나타내었다.The spaghetti was cooked at a ratio of 1: 5 of tomato sauce and spaghetti noodles according to Examples 1 to 8, and 35 sensory monitors and 50 sensory test personnel were subjected to a sensory test using a 5-point scale. 2 is shown.
관능검사결과, 모든 항목에서 실시예 1이 가장 우수한 것으로 나타났다.As a result of the sensory test, Example 1 showed the best in all items.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100384524B1 (en) * | 2000-11-23 | 2003-05-22 | 유석원 | A method for preparing sauce for hamburger |
| KR100805917B1 (en) | 2006-11-30 | 2008-02-21 | 김기도 | Spagetti sauce with squid viscera self-decomposition and manufacturing method thereof |
| KR101521167B1 (en) * | 2014-08-22 | 2015-05-18 | 원경옥 | Udon soup using tomato sauce and method for producing thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160010743A (en) | 2014-07-17 | 2016-01-28 | 주식회사 오뚜기 | manufacturing process of low-salt kimchi using the tomato sauce |
| KR101650787B1 (en) * | 2014-09-30 | 2016-08-24 | 서원대학교산학협력단 | Green Tomato Sauce Composition |
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1995
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100384524B1 (en) * | 2000-11-23 | 2003-05-22 | 유석원 | A method for preparing sauce for hamburger |
| KR100805917B1 (en) | 2006-11-30 | 2008-02-21 | 김기도 | Spagetti sauce with squid viscera self-decomposition and manufacturing method thereof |
| KR101521167B1 (en) * | 2014-08-22 | 2015-05-18 | 원경옥 | Udon soup using tomato sauce and method for producing thereof |
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