KR101650787B1 - Green Tomato Sauce Composition - Google Patents

Abstract

The present invention relates to a green tomato composition prepared by adding a green tomato extract to a tomato sauce base composed of tomato paste, tomato whole, garlic, onion, basil powder, laurel leaf powder and beef broth For the source composition, the composition is prepared according to an optimized blending ratio of green tomato extract and tomato sauce base, and has high flavor and excellent overall taste of the consumer.

Description

Green Tomato Sauce Composition}

The present invention relates to a green tomato composition prepared by adding a green tomato extract to a tomato sauce base composed of tomato paste, tomato whole, garlic, onion, basil powder, laurel leaf powder and beef broth And more particularly to a green tomato sauce composition that develops an optimized blend ratio of green tomato extract and tomato sauce base to enhance flavor and increase overall acceptability of the consumer.

The origin of Sauce is derived from the ancient Latin "Salus", and the original sauce is used to determine the value and quality of the dish as it keeps the flavor of the dish while maintaining its flavor.

There are hundreds of sauces, but basically there are five main sources: Tomato, Bechamel, Veloute, Espagnol, and Hollandise.

Among them, tomato sauce is one of the most basic sauces in Western cuisine. Especially, it is used for pasta dishes among Italian food, and it is used for various dishes such as vegetables, fish, and meat.

On the other hand, tomato ( Lycopersicone sculentum ) is a perennial herb that belongs to the genus Branches , and is known as the Inca Empire of South America. It has been grown as an ornamental plant in England in the 17th century. The breed is divided into 12 groups. It is one of the foods widely used worldwide as well as various physiological functions such as high nutrition, anticancer and antioxidant activity as well as excellent color and taste. .

Lycopene is one of the most powerful antioxidants among carotenoids, a carotenoid pigment that is a reddish fat-soluble pigment. It has been reported that when lycopene is ingested as food, it accumulates in prostate tissue and inhibits the growth of prostate cancer cell tissue.

In addition, it is known to lower the risk of coronary artery disease and arteriosclerosis by preventing the oxidation of low density lipoprotein cholesterol (LDL), and it has been reported that the components are further increased and stabilized by cooking.

Green tomatoes, on the other hand, contain a large amount of α-tomatine, a functional substance with an excellent effect on prostate cancer. Α-tomatine is the only substance that exists only in tomatoes. It is abundant in green tomatoes, protects tomato leaves and mature tomato fruits from attack by plant bacteria and insects, and protects human bacteria It is also known to act on antibiotics. In addition, it has been reported that it has anti-inflammatory effect in vertebrate animals, induces cytokine, inhibits multidrug resistance against human cancer cells, and is also effective for chemotherapy.

However, green tomatoes with various functionalities have been treated as waste products, and studies on tomato sauce and processed products containing them have not been actively conducted.

Korean Patent No. 10-0173193 (the title of the invention: a method for producing sauce made from tofu and tomatoes) describes a preparation method of tohacho sauce made from fermented and aged tofu sauce and ripe tomatoes as main ingredients have. Korean Patent No. 10-1300019 entitled "Method for producing low-salt tomato miso sauce and low-salt tomato miso sauce prepared by the method described above" includes (a) adding Rhizopus oligosporous to chrysanthemum barley Culturing it after inoculation, drying, and then pulverizing it to prepare a crude rice bran koji; (b) blanching the tomato and then preparing a tomato paste; (c) preparing boiled soybeans, malt and salt by boiling; (d) preparing a low salt tomato miso by mixing the maltose, malt, and salt of mashed soybean, malt and salt of step (a), tomato paste of step (b) and step (c); And (e) mixing the low-salt tomato miso of step (d) with balsamic vinegar, fruit juice, sugar, and wine and aging the mixture, and a low salt tomato miso sauce prepared by the method .

It is an object of the present invention to develop and provide an optimized composition ratio of green tomato extract and tomato sauce base to increase the flavor of tomato sauce and increase overall taste of the consumer.

In order to achieve the above object, the present invention provides a tomato tomato sauce base comprising tomato paste, tomato whole, garlic, onion, basil powder, laurel leaf powder and beef broth, Wherein the beef broth is prepared by boiling beef bone, onion, celery, garlic, carrot, tomato and bouquet garni into water and then filtering the green tomato extract, (A) adding a cellulase and a pectinase enzyme to the green tomato; (B) after the digestion, inactivating and filtering the enzyme; And (c) concentrating the filtrate after the filtration. The present invention also provides a tomato sauce composition.

The green tomato extract used in the present invention generally refers to an extract extracted from green tomatoes. In the present invention, a step (a) of adding a cellulase and a pectinase enzyme to a crushed green tomato to decompose it; (B) after the digestion, inactivating and filtering the enzyme; And (c) a step of concentrating the filtrate after the filtration. Hereinafter, the manufacturing process will be described more specifically.

<Step (a): Green tomatoes  Cellulase and Pectinase Enzyme attached Step to apply>

This step is a step of grinding green tomatoes and adding enzymes. At this time, the enzyme is a cellulase and a pectinase, and 0.001 to 0.005 parts by weight of each enzyme can be added.

After the enzyme is added, it is preferably decomposed at 40 to 60 ° C for 80 to 100 minutes. When the enzyme is added, an extract containing a large amount of an oil component can be prepared.

&Lt; Step (b): Enzymatic deactivation and filtration step >

This step is a step of deactivating the enzyme and filtering out the inactivated solution. Preferably, the green tomato enzyme degradation product is deactivated at 90-110 ° C for 5-20 minutes and filtered at 50-70 mesh, Can be obtained.

&Lt; Step (c): Concentrating Step >

This step is a step of concentrating the filtrate. Preferably, the filtrate is vacuum-concentrated at a degree of vacuum of 500 to 700 mmHg at a temperature of 40 to 60 ° C to have a sugar content of 10 to 40 brix.

In the present invention, 50 to 70% by weight of beef bone, 15 to 20% by weight of onion, 5 to 10% by weight of celery, and 0.01 to 0.05% of garlic are used in the present invention. It is preferable to use one prepared by boiling in water, filtering 5% to 15% by weight of carrot, 1 to 10% by weight of tomato and 0.005 to 0.01% by weight of bouquet garni.

The bouquet garni used in the present invention is a kind of spice, which means 'a bundle of herbs and spices' in French, which is the same as the bouquet used in the wedding ceremony. Bouquet Garni is made up of spices such as pasley, bay leaves, clove, thyme, rosemary and spices such as pepper, celery and leek. It is used to make fragrance or scoop when making stock or sauce by bundling or fixing it to yarn and removing it when it becomes incense. Depending on the type of dish you want to make, the kinds of spices and vegetables to be added will vary, but time, parsley, celery, and laurel leaves are the main ingredients.

The tomato paste used in the present invention is a concentrate obtained by concentrating tomato puree such that the total solid content is 20 to 40%. At this time, the tomato puree refers to the thing which crushes ripe tomato and removes the flesh and the juice which removed the shell and the seed.

The tomato tomatoes used in the present invention are obtained by boiling tomatoes and removing the husks and seeds.

On the other hand, the tomato sauce composition of the present invention preferably contains 1.5-2.5% by weight of green tomato extract, 60-80% by weight of tomato paste, 10-25% by weight of tomato hall, 0.1-5% by weight of garlic, 0.5-5% 0.1 to 0.5% by weight of basil powder, 0.01 to 0.1% by weight of laurel leaf powder and 5 to 20% by weight of beef broth.

On the other hand, the tomato sauce composition of the present invention may be, for example, one form of powder, liquid, or solid.

On the other hand, in the tomato sauce composition of the present invention, the above powder formulations can be prepared, for example, by lyophilization or hot air drying. When the source is pulverized in this manner, the stability of distribution can be ensured, and the preservability and convenience of use can be increased.

The present invention provides a green tomato sauce composition which develops an optimum blending ratio of green tomato extract and tomato sauce base, enhances flavor, and is excellent in consumer's overall preference.

Figure 1 is a graph of high performance liquid chromatography of standard tomatine (Sigma, USA).
Figure 2 is a graph of high performance liquid chromatography results of a standard lycopene (Sigma, USA).
3 is a graph of high-performance liquid chromatography results of a standard sample beta-carotene (Sigma, USA).

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[ Manufacturing example  One: Green tomato  [Production of extract]

Ten kilograms of green tomatoes were put into a 20 L stainless steel container with a household blender and 30 g of each of cellulase and pectinase was added to each well. After decomposition at 55 ° C for 90 minutes, the enzyme was inactivated at 100 ° C for 10 minutes. After inactivation, the mixture was filtered through a 60-mesh standard mesh to obtain 7.1 kg of an extract having a sugar content of 6.5 brix. Thereafter, the extract was vacuum-concentrated in a vacuum concentrator to a degree of vacuum of 680 mmHg and a temperature of 58 DEG C to a sugar content of 26 brix to prepare 1.63 kg of a green tomato extract.

[ Comparative Example  One: Green tomato  Manufacture of "powder"

8 kg of green tomatoes were mixed with 2 kg of maltodextrin by milling in a household blender and sterilized at 85 ° C for 10 minutes. Then, the sterilized product was dried in a vacuum dryer having a degree of vacuum of 720 mmHg and an internal temperature of 58 ° C for 6 hours, pulverized with a household blender, and separated into 24 mesh standard nettings to prepare 2.2 kg of green tomato powder.

[Experimental Example 1: Analysis of alpha-tomatine content]

In this experimental example, the content of alpha-tomatine in the green tomato extract prepared in Preparation Example 1 and the green tomato powder prepared in Comparative Example 1 were analyzed.

A chloroform: methanol 2: 1 (v / v) solution was added to each of 5 g of the green tomato extract prepared in Preparation Example 1 or the green tomato powder prepared in Comparative Example 1, and the mixture was homogenized Homogenized. The homogenized solution was evaporated using a rotary evaporator, 30 ml of 0.1 N HCl was added to dissolve the residue, and the supernatant was obtained by centrifugation (12,000 rpm, 4 ° C, 10 minutes). To this supernatant, ₂ ml of NH ₄ OH _{2 was} added and α-tomatine was precipitated in a water bath (90 ° C., 90 min), placed in a cold dark place for 12 hours and then centrifuged (12,000 rpm, 4 ° C. , 10 minutes) and a rotary evaporator to remove excess moisture.

2 ml of a mixed solvent of tetrahydrofuran / acetonitrile / 20 mM KH ₂ PO ₄ (50:25:25 v / v / v) was added to the water-removed α-tomatine 20 μl of the supernatant obtained by dissolving α-tomatine and centrifuging (12,000 rpm, 4 ° C., 10 minutes) was directly injected into high performance liquid chromatography (HPLC) .

The analyzed α-tomatine was compared with the retention time of standard tomatine (Sigma, USA). Based on the value calculated by the peak area of the standard sample, The total content was determined (see Fig. 1). At this time, the HPLC analysis conditions of α-tomatine were as shown in Table 1, and the content of alpha-tocotin was as shown in Table 2 below.

column
(Column) Inertsil ODS-3V (5 [mu] m, 4.6 250 mm (GL Sciences Inc., Tokyo, Japan) Pump Shimadzu LC-10ADvp Mobile phase
(Mobile phase) _{Acetonitrile / 20mM KH 2 PO 4 (} 35: 65, v / v) Detector
(Detector) Shimadzu SPD-M10Avp (PDA) Injector
(Injector) Shimadzu SIL-10ADvp Auto Injector Instructor Shimadzu Prominance CBM-20A Column temperature 20 (Shimadzu Column Oven CTO-10ASvp) Flow rate
(Flow rate) 1 mL / min Injection volume
(Injection volume) 20 μl Detection wavelength
(Detection wavelength) 208 nm (Shimadzu SPD-M10Avp)

Sample Green tomato extract (/ / 100 g, fw) Green tomato powder (占 퐂 / 100 g, fw) alpha-tomartin 783.45 ± 102.16 351.12 ± 89.81

As a result of the experiment, it was found that the green tomato 'extract' prepared in Preparation Example 1 contained a large amount of alpha-tomartin than the green tomato 'powder' of the comparative sample. Therefore, the green tomato extract was used in the following experiment.

[ Manufacturing example  2: Manufacture of tomato sauce base]

In this Example, a tomato sauce base to be mixed with the green tomato extract of Preparation Example 1 was prepared.

To make beef broth for the production of tomato sauce base, 10 kg of beef bone, 3 kg of onion, 1 kg of celery, 30 g of garlic, 1.5 kg of carrot, 1 kg of tomato and 1 ea of bouquet garni were added to 8 L of water Was added, and the mixture was boiled at 93 DEG C for 8 hours and filtered to prepare beef broth.

The tomato paste (sold by Hunt), tomato hall (sold by Hunt), garlic, onion, basil powder, laurel leaf powder and oregano powder were mixed in the mixing ratio shown in Table 3 below, To produce five tomato sauce bases, respectively.

Sample Base 1 Base 2 Base 3 Base 4 Base 5 Tomato paste
(weight%) 73.00 69.00 67.00 65.00 63.00 Tomato Hole (% by weight) 15.60 19.35 20.60 19.75 21.50 Garlic (wt%) 0.30 0.50 1.00 4.00 1.00 Onion (% by weight) 0.80 1.00 1.20 1.00 4.00 Basil powder
(basil powder, wt%) 0.20 0.10 0.10 0.10 0.20 Laurel leaf powder
(bay leaf powder, wt%) 0.10 0.05 0.05 0.05 0.10 Oregano powder
(oregano powder, wt%) - - 0.05 0.10 0.20 Beef broth (% by weight) 10.0 10.0 10.0 10.0 10.0 Sum 100.00 100.00 100.00 100.00 100.00

[Experimental Example 2: Sensory test of tomato sauce base]

In this Experimental Example, the sensory test for the tomato sauce bases 1 to 5 prepared in Preparation Example 2 was performed.

The subjects who were trained in differential discrimination test for normal tomato sauce were graded by the 9 step symbol scale method and rated as very poor (1 point) - very good (9 points). The results of sensory evaluation were analyzed by SAS (syatistical analysis system) rel. 6.12 The one-way ANOVA test was performed using the statistical program and Duncan's multiple range test was used to verify significance. The results are shown in Table 4 below.

Sample Base 1 Base 2 Base 3 Base 4 Base 5 Overall likelihood 4.2c ^*** 8.4a 7.7b 7.5b 7.1a

9 step sign scales: 1 point = most likes, 5 points = average, 9 points = best

( ^*** p <0.001, the same characters in the same row have no significant difference).

As a result of the experiment, base 1 had strong flavor of tomato paste and spice, base 4 and base 5 had weak taste of tomato, strong garlic taste, and especially base 5 showed oregano flavor. Base 2 and base 3 were best evaluated, but base 2 overall taste was better. Therefore, the base 2 is used in the following embodiment.

[Examples 1 to 4: Preparation of green tomato sauce]

The present example was to prepare a green tomato sauce by adding a green tomato 'extract' to a tomato sauce base of 'Base 2', which was the most excellent in the sensory test in Experimental Example 2 above.

Examples 1 to 4 were prepared as shown in Table 5 according to the content of the green tomato extract prepared in Preparation Example 1, and 'Base 2' without green tomato extract was designated as a control.

Sample Control group
(weight%) Example 1
(weight%) Example 2
(weight%) Example 3
(weight%) Example 4
(weight%)   Base 2 100.0 99.0 98.0 97.0 95.0   Green Tomato Extract 0.0  1.0 2.0  3.0  5.0 Sum 100.0    100.0 100.0    100.0    100.0

[Experimental Example 3: Measurement of general components of green tomato sauce]

In this experiment, moisture content, crude protein, crude fat, and ash content of general components of the green tomato sauce (Examples 1 to 4) prepared in Examples 1 to 4 were measured by the Association of Official Agricultural Chemists (AOAC ) Method to obtain the mean value.

In particular, the moisture was measured by the atmospheric pressure drying method at 105 ° C, the crude protein was measured by an automatic Kjeldahl apparatus (B-316, Buchi labortechnik AG, Flawil, Switzerland) and the crude fat was measured by the soxhlet method The results are shown in Table 6 below.

Sample moisture
(moisture,%)
Views min
(ash,%) Crude protein
(protein,%) Crude fat
(lipid,%) Crude carbohydrate
(carbohydrate,%) control 62.00 ± 1.29 ^a 1.80 + - 0.10 2.98 ± 0.01 ^b 0.05 ± 0.02 ^b 33.16 + - 1.26 ^c Example 1 62.28 ± 0.19 ^a 1.88 + - 0.10 3.00 ± 0.04 ^b 0.06 ± 0.01 ^b 32.77 + - 0.25 ^c Example 2 61.42 + 0.84 ^a 1.90 + 0.04 3.01 0.03 ^b 0.08 ± 0.01 ^a 33.59 ± 0.86 ^c Example 3 58.74 ± 0.63 ^b 1.94 + 0.13 3.09 ± 0.02 ^a 0.08 ± 0.01 ^a 36.15 ± 0.68 ^b Example 4 55.95 ± 0.89 ^c 1.85 ± 0.03 3.15 + 0.05 ^a 0.07 ± 0.01 ^ab 38.98 + 0.96 ^a F-value 30.645 *** 1.050 14.380 *** 4.111 * 27.287 ***

The results showed that the crude protein and crude carbohydrates were significantly increased as the amount of green tomato extract was increased.

[Experimental Example 4: Measurement of chromaticity of green tomato sauce]

This experiment was performed to measure the chromaticity of the green tomato sauce (Examples 1 to 4).

Each sample was spread on a Petri dish and the L (lightness) value indicating the brightness, the a (+: redness, -: greenness) value indicating the redness and the The values were expressed as b (+: yellowness, -: blueness) indicating yellowness and the changed values were compared. The standard white board values used were L = 94.50, a = 0.31, b = 0.32, and the results are shown in Table 7 below.

Sample L a b control 35.90 ± 0.00 ^a 14.67 + 0.01 ^a 8.20 ± 0.02 ^a Example 1 35.89 + 0.01 ^a 14.52 0.02 ^a 8.07 ± 0.01 ^a Example 2 35.66 ± 0.01 ^b 14.34 0.02 ^c 7.94 0.02 ^c Example 3 35.6 ± 70.01 ^b 14.09 + - 0.01 ^d 7.83 ± 0.02 ^d Example 4 35.49 + - 0.01 ^c 13.56 ± 0.02 ^e 7.72 ± 0.01 ^e F-value 2262.250 *** 2085.402 *** 517.629 ***

As the amount of green tomato extract increased, the values of lightness L, redness a, and yellowness tended to decrease.

[Experimental Example 5: Measurement of sugar content and pH of green tomato sauce]

This experiment was performed to measure the sugar content and pH of the green tomato sauce (Examples 1 to 4).

The sugar content was measured three times at room temperature using a refractometer (PAL-1, Atago, Japan).

pH was measured by dissolving 0.5 g of each sample in 20 ml of distilled water and repeating the measurement three times using a pH meter (meter, HS53, Toledo GmbH, Switzerland) at room temperature. The results are shown in Table 8 below.

Sample control Example 1 Example 2 Example 3 Example 4 F-value Brix (%) 29.50 ± 1.12 ^e 31.50 ± 2.01 ^c 31.60 ± 1.87 ^c 31.80 + - 4.01 ^b 32.00 ± 2.38 ^a 8.245 *** pH 4.12 + -0.01 ^d 4.28 ± 0.37 ^c 4.27 ± 0.21 ^c 4.29 ± 0.12 ^ab 4.30 ± 0.27 ^a 3.451 *

As the amount of green tomato extract was increased, the sugar content and pH increased.

[Experimental Example 6: Antioxidant activity of green tomato sauce]

The present experiment was performed to measure the antioxidant activity of the green tomato sauce (Examples 1 to 4).

50 ml of 80% ethanol was added to 5 g of each sample, and the mixture was extracted with a stirrer (150 rpm, 6 hours), centrifuged by a centrifuge (4000 rpm, 20 minutes) and filtered under reduced pressure to obtain an extract.

&Lt; Polyphenol measurement >

2 ml of a 2% Na ₂ CO ₃ solution was added to 100 μl of the extract obtained by the filtration under reduced pressure, and then the mixture was allowed to stand for 3 minutes and 100 μl of 50% Folin-Ciocalteu reagent was added thereto. After 3 minutes, the absorbance of the reaction solution was measured at 720 nm, and tannic acid was used as a standard substance. After preparing the calibration curve, the total polyphenol content was expressed as mg / 100 g per sample, and the results are shown in Table 9 below.

<Measurement of flavonoids>

1 ml of the extraction solvent and 75 μl of 5% NaNO ₂ solution were added to 250 μl of the extract obtained by the filtration under reduced pressure, and then the mixture was allowed to stand for 5 minutes and 150 μl of 10% AlCl ₃ .6H ₂ O was added thereto. After 6 minutes, 500 μl of 1 M NaOH was added to the reaction solution, absorbance was measured at 510 nm, and (+) - catechinhydrate was used as a standard substance. After preparing the calibration curve, the total flavonoid content was expressed as mg / 100 g per sample, and the results are shown in Table 9 below.

<DPPH measurement>

The 50 쨉 l of the extract obtained by the filtration under reduced pressure was added to 1 ml of a 0.2 mM DPPH solution dissolved in ethanol, reacted for 30 minutes, and then measured at 520 nm. The same amount of ascorbic acid (L-ascorbic acid) was added as a standard grade and calculated according to the following formula (1), and the results are shown in Table 9 below.

AEAC: mg of ascorbic acid equivalent per 100 g of homogenate

ㅿ A: Change of OD when the extract is added

Caa: AA std. Concentration of soln. (mg / mL)

ㅿ Aaa: AA std. soln. OD change when the same amount was substituted for this extract

V: Volume of purified extract (mL)

W: weight of sample homogenate (g)

Sample Polyphenol
(polyphenol, mg / 100g) Flavonoid
(flavonoid, mg / 100g) DPPH (%) control 120.58 + - 3.69 ^c 4.39 ± 1.04 26.79 ± 2.38 ^a Example 1 125.63 ± 0.66 ^ab 5.84 ± 2.48 23.77 ± 1.24 ^a Example 2 124.46 ± 1.44 ^ab 6.87 ± 1.21 16.32 ± 0.42 ^b Example 3 115.40 ± 4.30 ^c 6.59 ± 2.21 17.86 ± 5.23 ^b Example 4 127.30 ± 3.67 ^a 7.70 + - 1.23 18.43 ± 1.78 ^b F-value 7.060 ** 1.541 7.810 **

In the case of polyphenols, Examples 1 to 4, in which 'control' added only with red tomatoes and green tomato extracts were added to tomato sauce bases, showed similar values. In the case of flavonoids, the content of total flavonoid was increased with increasing amount of green tomato extract.

However, the value of DPPH showed a tendency to decrease, but it showed a significant value. Therefore, it was confirmed that the green tomato sauce composition of the present invention has antioxidant ability.

[Experimental Example 7: Measurement of lycopene and beta-carotene content in green tomato sauce]

This experiment was performed to determine the contents of lycopene and beta-carotene in the green tomato sauce (Examples 1 to 4).

To 2 g of lycopene and β-carotene, acetone solution was added to 0.05 g of butyl hydroxytoluene and 0.1 g of MgCO ₃ , and the mixture was stirred and extracted with acetone, This procedure was repeated until the dye component was not extracted. The hexane solution was added again to the pigment-free residue, and the solution was extracted and filtered until the color of the residue was completely decolorized. The solution obtained by the above procedure was transferred to a bchner funnel, and distilled water was added thereto and separated and purified, followed by 20% KOH / methanol solution for 24 hours in a cold dark place at 5 ° C. The compound which can not be saponified is washed with distilled water and the purification and purification of the saponified solution is repeated 3-4 times and then concentrated by a rotary evaporator. 5 ml of hexane is added to these pigment concentrates And analyzed by injecting 20 [mu] l into HPLC.

Lycopene and β-carotene were identified using standard lycopene (Sigma, USA), standard β-carotene (Sigma, carotene mixed isomers, from carrots, α: β = 1, 2, USA), and the total content was calculated on the basis of the peak area of the standard sample (see FIGS. 2 and 3).

High-performance liquid chromatography (HPLC) analysis conditions for analyzing lycopene and beta -carotene are shown in Table 10 below, and the results are shown in Table 11 below.

column
(Column) Inertsil ODS-3V (5 [mu] m, 4.6 250 mm (GL Sciences Inc., Tokyo, Japan) Pump Shimadzu LC-10ADvp menstruum
(Solvent) Acetronitrile: Methanol: Dichloromethane: n-hexane (50: 40: 5: 5, v / v) Detector
(Detector) Shimadzu SPD-M10Avp (PDA) Injector
(Injector) Shimadzu SIL-10ADvp Auto Injector Instructor Shimadzu Prominance CBM-20A Column temperature
(Column temperature) 30 (Shimadzu Column Oven CTO-10ASvp) Flow rate
(Flow rate) 1 mL / min Injection volume
(Injection volume) 20 μl Detection wavelength
(Detection wavelength) 470 (Shimadzu SPD-M10Avp)

Sample Lycopene (mg / 100 g) β-carotene (β-carotene, mg / 100 g) control 673.05 ± 65.45 ^a 1.78 ± 0.26 ^a Example 1 630.91 ± 26.98 ^a 1.69 ± 0.19 ^a Example 2 423.60 ± 15.34 ^b 0.85 ± 0.10 ^b Example 3 317.80 +/- 11.00 ^c 1.09 ± 0.01 ^b Example 4 313.97 + - 61.12 ^c 0.87 + 0.17 ^b F-value 22.169 *** 17.383 ***

As a result of the measurement, the content of lycopene and beta-carotene was decreased as the amount of green tomato extract was increased. However, since the content of lycopene and beta-carotene was significantly increased, it was confirmed that the composition of green tomato sauce of the present invention had lycopene and beta-carotene.

[Experimental Example 8: Measurement of inhibition rate of prostate cancer cells in green tomato sauce]

This experiment was performed to measure the inhibition rate of prostate cancer cells in the green tomato sauce (Examples 1 to 4).

In this experiment, green tomato sauce (Examples 1 to 4) was lyophilized and pulverized, and the inhibitory rate of prostate cancer cells was measured using Cell counting kit-8 (CCK-8), which is widely used in the industry. After adjusting the cell concentration, the cells were dispensed into 96-well plates (5,000 cells / well) and cultured at 37 ° C in a 5% CO ₂ incubator for 24 hours. After incubation, the supernatant was removed and the precipitate was diluted in DMSO and incubated for 96 hours at each concentration. Thereafter, the supernatant was removed, and 1 to 1,000 μl of CCK-8 solution was added. After 2 hours, the absorbance was measured at 450 nm with a microplate rederer.

At this time, the number of cells was set at 100% in the untreated group, and the relative inhibition rate of cell growth was measured. The results are shown in Table 12 below.

L standard
alpha -Tomatin (%) control (%) Example 1 (%) Example 2 (%) Example 3 (%) Example 4 (%) 1.00 30.73 ± 5.13 25.64 + - 5.62 23.11 + - 5.44 29.25 + - 10.35 23.66 ± 1.85 26.45 ± 6.39 5.00 30.15 + - 13.14 29.01 ± 5.11 32.41 8.32 23.27 ± 3.49 23.18 ± 1.35 28.40 ± 8.49 10.00 22.91 + - 4.52 26.11 + - 10.56 23.33 + - 2.79 21.05 ± 0.55 34.65 + - 8.82 21.68 ± 1.71 50.00 85.98 + - 3.85 -10.98 +/- 12.22 -4.82 + -9.51 -2.36 + - 8.70 -10.88 +/- 6.65 -12.26 +/- 10.55 100.00 91.16 ± 0.48 -4.60 ± 10.15 -3.48. + -. 12.05 -5.04 + - 11.44 -7.16 ± 9.48 -7.18 +/- 8.52

As a result, the inhibition rate of prostate cancer cells was not increased with increasing contents but decreased with addition of 50 ㎕ or more.

[Experimental Example 9: Examination of preference of green tomato sauce]

The present experimental example was to examine the preference of the green tomato sauce (Examples 1 to 4).

The green tomato sauce (Examples 1 to 4) was lyophilized and powdered. The tomato flavor evaluation items were appearance, color, flavor, taste, viscosity, ), And the overall quality score was used as the rating method. The score was very poor (1 point) and very good (9 points) using the 9 point scale. The results are shown in Table 13 below.

Sample control Example 1 Example 2 Example 3 Example 4 F-value Exterior
(Appearance) 3.82 ± 0.93 ^d 5.16 ± 1.08 ^c 6.95 + 0.79 ^a 6.00 0.98 ^b 5.25 ± 1.26 ^c 19.64 ^*** Color (Color) 3.77 ± 0.65 ^d 5.36 ± 0.96 ^c 7.39 ± 0.87 ^a 6.36 ± 0.72 ^b 5.32 ± 0.91 ^c 24.89 ^*** Flavor 4.52 ± 0.92 ^c 5.66 ± 0.88 ^b 6.95 + 1.03 ^a 6.07 ± 0.81 ^b 5.27 ± 0.87 ^bc 8.16 ^*** Taste 4.07 ± 0.59 ^c 5.45 ± 0.64 ^b 6.64 ± 1.29 ^a 5.89 ± 1.01 ^ab 5.09 ± 0.52 ^b 10.09 ^*** Viscosity
(Viscosity) 3.66 ± 0.41 ^c 5.02 ± 0.48 ^b 6.73 ± 0.96 ^a 5.59 ± 0.68 ^b 5.23 ± 1.29 ^b 16.69 ^*** Overall likelihood
(Overall quality) 3.89 ± 0.42 ^c 5.30 ± 0.81 ^b 6.59 ± 1.05 ^a 5.77 ± 0.47 ^b 5.18 ± 0.52 ^b 11.98 ^***

As a result of the evaluation, it was confirmed that the 2% added green tomato extract in the evaluation of the appearance, color, flavor, taste, viscosity and overall quality of the green tomato sauce 2 showed the highest preference.

[Experimental Example 10: Examination of Preference for Matching Green Tomato Sauce with Companion Foods]

In the present experimental example, pasta was prepared for the evaluation of the compatibility with green tomato sauce (Examples 1 to 4) and the accompanying food.

The surfaces were boiled for 7 minutes using a spaghetti side and then served in 20 grams of spaghetti and each green tomato sauce (Examples 1-4) in the same shaped white plastic container. Items are classified according to appearance, color, flavor, taste, viscosity, harmony with pasta, overall quality, (1 point) - Very good (9 points) using the 9 point scale. Each sample was provided with a random sample number in a plastic container with a random sample number, and water was provided to rinse the mouth between the sample and the sample to be evaluated. The results are shown in Table 14 below.

Sample control Example 1 Example 2 Example 3 Example 4 F-value Exterior
(Appearance) 4.61 ± 0.85 ^c 5.34 ± 1.20 ^b 6.02 + 1.46 ^a 5.50 ± 1.33 ^ab 5.36 ± 1.43 ^b 6.00 ^*** Color (Color) 4.89 ± 0.82 ^c 5.14 ± 1.30 ^bc 6.00 ± 1.48 ^a 5.80 ± 1.23 ^a 5.57 ± 0.60 ^ab 4.58 ^** Flavor 5.18 ± 0.93 ^b 5.61 ± 1.26 ^ab 5.86 ± 0.69 ^a 5.30 ± 1.27 ^ab 4.98 ± 0.71 ^b 2.52 ^* Taste 5.00 0.80 5.68 ± 1.22 5.98 ± 1.25 5.32 ± 0.72 5.41 ± 0.80 2.19 ^NS Viscosity 5.05 ± 0.99 5.25 ± 1.32 5.91 + - 0.62 5.34 ± 0.79 5.34 ± 0.77 2.12 ^NS Harmony with accompanying foods
(Harmony
with pasta) 4.39 0.84 5.82 + - 0.74 5.73 ± 0.96 4.75 0.94 3.50 ± 0.54 1.38 ^NS Overall likelihood
(Overall quality) 4.98 ± 0.85 ^b 5.30 ± 0.91 ^b 6.11 ± 0.89 ^a 5.48 ± 0.67 ^ab 5.30 ± 0.90 ^b 2.47 ^*

The evaluation results showed that the appearance, color, flavor, taste, viscosity, harmony with pasta, overall quality evaluation of green tomato sauce In Example 2 in which 2% of the green tomato extract was added.

Claims (3)

A green tomato extract is added to a tomato sauce base composed of tomato paste, tomato hall, garlic, onion, basil powder, laurel leaf powder and beef broth,
The beef broth,
Beef bones, onions, celery, garlic, carrots, tomatoes and bouquet garni into water, boiled, and filtered,
The green tomato extract,
(A) a step of adding a cellulase and a pectinase enzyme to the crushed green tomato to decompose it; (B) after the digestion, inactivating and filtering the enzyme; And (c) concentrating the filtrate after the filtration.
The method according to claim 1,
The tomato sauce composition may comprise,
Green onion extract, 1.5 to 2.5 wt.% Tomato paste, 60 to 80 wt.% Tomato paste, 10 to 25 wt.% Tomato garlic, 0.1 to 5 wt.% Onion, 0.5 to 5 wt.% Onion, 0.1 to 0.5 wt.% Of basil powder, 0.01 to 0.1% by weight, and 5 to 20% by weight of beef broth.
The method according to claim 1,
The beef broth,
A beef bone 50 to 70 weight%, an onion 15 to 20 weight%, a celery 5 to 10 weight%, a garlic 0.01 to 0.05 weight%, a carrot 5 to 15 weight%, a tomato 1 to 10 weight% and a bouquet garni 0.005 To 0.01% by weight of water is added to water, boiled, and filtered.

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