KR101876042B1 - Tomato grain syrup, and manufacturing method thereof - Google Patents

Abstract

More particularly, the present invention relates to a method for preparing tomato jchung and its preparation method, and more particularly, a method for preparing tomato jchung and its preparation method, Filtering and concentrating the tomato juice to prepare tomato juice so as to prevent the loss of the effective ingredient of the tomato by omitting the pretreatment step of heat treatment of the tomato and the taste, Flavor, fragrance and flavor, and a process for producing the same.

Description

TOMATO GRAIN SYRUP, AND MANUFACTURING METHOD THEREOF [0002]

More particularly, the present invention relates to a method for preparing tomato jchung and its preparation method, and more particularly, a method for preparing tomato jchung and its preparation method, Filtering and concentrating the tomato juice to prepare tomato juice so as to prevent the loss of the effective ingredient of the tomato by omitting the pretreatment step of heat treatment of the tomato and the taste, Flavor, fragrance and flavor, and a process for producing the same.

Tomato is an annual crop grown mainly in the temperate region. It is a global health food that is selected as the top 10 health food in the weekly magazine of the United States. It is growing in the world every year, (Rural Development Administration (2007) Research on practical application of tomato processing (Research Report): pp7-39).

In addition to carbohydrates, proteins and fats, tomato fruits contain about 90% of water and contain a large amount of flavonoids such as beta-carotene, vitamins and rutin, and minerals such as iron and potassium are also abundant (Jin Hee-Kim, 2010, Effect of J. Food & Nutr. Vol. 23 No. 3, 428-433).

The general composition of the tomato is 95.2% water, 100 g of protein, 0.9 g of protein, 0.1 g of lipid, 2.9 g of saccharide, 0.4 g of fibrin, 9 mg of calcium, 19 mg of iron, 0.3 mg of iron, 5 mg of sodium, 178 mg of potassium, ㎍, vitamin B1 0.04mg, B2 0.01mg, niacin 0.6mg, vitamin C 11mg (Seo, BH (2006) A study of preparing gruel and quality characteristics of tomato gruel. ). Among them, vitamin C contains the highest amount of vegetable crops and has a high number of organic acids, inorganic acids and sugars to help digest meat and fats (Choi, Kwon Soon (1987). ). In addition, citricacid contains 0.5 ~ 21% of free amino acids, 0.07 ~ 0.09% of free amino acids, and it has a unique taste. Among the free amino acids, glutamicacid is most abundant (Lee, JS, Cho, MS, chracteristics of sulgidduk cintaining added tomato powder. J. Food Cookery SC I. 24 (3): pp 375-38).

Tomatoes contain a variety of physiologically active substances, and are rich in lycopene, which has antioxidant and anticancer activities (Pannala, AS, Rice-Evans, C., Sampson, J., and Singh, S. (1998) Interaction of peroxynitrite (Culig, Z., et al., 1999), the presence of a large amount of phenolic substances in the skin, and quercetin, a flavone, is known to be effective in the prevention of prostate cancer (Culig, Z , Klocker, H., Bartsch, G., Hobisch, A. (2002) Androgen receptors in prostate cancer. Endor Relat Cancer 9: pp 155-17).

It also provides various nutrients (vitamins), carotenes, lycopene and secondary metabolites (phenols) during the growth stage and provides beneficial nutrients to animals and people who consume these components (Chen, GP , Wilson, ID, Kim, SH , and Grierson, D. (2001) inhibiting expression of a tomato ripening-associated membrane protein increases organic acids and reduces sugarlevels of fruit Planta 212:.. pp799-80).

Methods for producing foods using tomatoes having excellent efficacy and taste as described above have been developed in various ways, and among them, technologies related to foods and methods for producing them using tomatoes and tomatoes are being developed.

This study was conducted to investigate the effects of dietary fiber on the growth of obesity in Korea and to investigate the effects of dietary supplements. It is divided into the starch which is added with malt, and the starch which is made by applying heat, and it is divided into a sweet syrup which has fluidity depending on the degree of sikhye, and a hard syrup when it is not sore (Lee HJ 1991. Hankook minjok moonhwa dae baikgwa sajeon. The Academy of Korean Studies. Woongjin press, Seoul, Korea, 15 462-464.). There is a way to make rice cakes and rice candies, but it has been manufactured by adding various ingredients to meet regional characteristics. It is also a food which uses many natural ingredients beneficial to our body (Jung HC and Chung OR. 1997. Simulation for improving the process of Korean traditional rice-yeot plant, Food Eng Pro 1: 29-57.).

In other words, researches to enhance the nutritional content as well as to enhance the taste including natural ingredients in Chojung are being actively carried out, and development is being actively pursued to utilize tomatoes with various nutritional components in combination with Jojung have.

Korean Patent Laid-Open Publication No. 10-2014-0084598 discloses a method for producing a tomato sauce, which comprises mixing a tomato sauce mixture and a concentrated sauce to prepare a sauce, thereby satisfying modern taste and taste, And a method of manufacturing the same. In Korean Patent No. 10-1379099, tomatoes are washed with water to remove the husks, followed by crushing with a blender, filtering with 80 to 90 mesh sieve, and heating to prepare a tomato extract which is mixed with rice syrup. A method for producing tomato syrup containing rice syrup is disclosed.

As described above, many techniques related to a method of producing food using cottage cheese and tomato together have been disclosed. However, most of them are pretreated with a method of heat-treating tomatoes, To prepare the included tonnage.

In the process of manufacturing Korean traditional sweetener, the raw tomato which has a large amount of nutrients as mentioned above is added to the malt mixed with maltose and water, and the tomato pulverized in the shell is added to the mixture, followed by aging, filtration and concentration The tomato pretreatment step of omitting the pretreatment step of heat treatment of the tomato is prevented so that the effective ingredient of the tomato can be prevented from being lost, and the taste, flavor and flavor of the tomato are contained in a large amount, And tomato sauce having the advantage of improving the flavor and the preparation method thereof have not been developed so far.

Korean Patent Publication No. 10-2014-0084598 Korean Patent No. 10-1379099

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

The present invention relates to a method for preparing a tomato sauce, which comprises preparing tomato sauce by aging, filtering and concentrating tomato sauce, which is prepared by crushing raw tomatoes into crushed maltose mixed with maltose and water, Flavor, and flavor of the seasoning so that the taste, flavor, and flavor of the seasoning itself can be improved, and a method for producing the same.

In addition, since the present invention uses tomato pulverized raw meat by crushing raw tomato, it is possible to prevent the loss of the effective ingredient of tomato by omitting the pretreatment step of heat-treating the tomato, There is another purpose in providing tomato sauce with its advantages and its manufacturing method.

In order to achieve the above object, according to one embodiment of the present invention,

In an embodiment of the present invention, a malt extract is prepared by adding water to malt, mixing the maltol, allowing the solids to settle, filtering only the supernatant, and thereby producing a liquid malt malt. A step of preparing tomato pulverized product which is carried out at the same time as the maltol production step or before or after the maltol production step, wherein the raw tomato is washed with water and crushed to prepare tomato pulverized product; A mixing step of mixing the maltitol produced in the malt production step with the tomato pulverized product prepared in the step of preparing the tomato pulverized product to prepare a mixture; An aging step of aging the mixture produced in the mixing step to prepare an aged saccharide; A filtration step of separating the hydrolyzate produced in the aging step into a glycated liquid and a solid; And concentrating the saccharified liquid separated in the filtration step to prepare crude thyme. The present invention also provides a method for producing tomato jochung.

In the present invention, in the malt production step, the malt may be added in a ratio of 350 to 450 parts by weight to 100 parts by weight of malt, followed by mixing.

In the present invention, in the mixing step, the tomato pulverized material may be mixed in an amount of 30 to 50 parts by weight with respect to 100 parts by weight of the maltose.

In the present invention, in the aging step, the mixture is aged at a temperature of 40 to 60 DEG C for 8 to 14 hours.

In the present invention, in the concentration step, the volume of the concentrated saccharified liquid is concentrated to 100% by volume until the volume after concentration reaches 15 to 20% by volume.

Another embodiment of the present invention can provide a tomato sauce which is produced by the above method.

In the process of manufacturing the crude oil, tomato jochung prepared according to one embodiment of the present invention is prepared by adding tomato pulverized product obtained by crushing raw tomatoes into maltose mixed with maltose and water, and then aging, filtering and concentrating The tomato flavor, aroma and flavor are contained in a large amount in the crude oil, so that the taste, aroma and flavor of the crude oil itself is improved.

In addition, since the tomato crumbs prepared according to one embodiment of the present invention use tomato crumbs obtained by crushing the raw tomatoes in the process of preparing the crumbs, the pretreatment process for heat-treating the tomatoes is omitted, It is advantageous that the effectiveness of the tomato is included in the seasoning.

In addition, since the crude crushed tomato raw material is used to produce the crude crust, the solids generated during the filtration stage of the tomato crustacean can be used as an additive to be added to various foods through the drying and crushing process Therefore, there is an advantage that the utilization efficiency of the tomato can be improved.

FIG. 1 is a flowchart showing a method of manufacturing a tomato thrush according to an embodiment of the present invention.
Fig. 2 is a photograph showing tomatoes prepared according to an embodiment of the present invention. Fig.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a part includes an element, it is understood that the element may include other elements, not the exclusion of any other element unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a method for preparing tomato sauce and a method for producing the tomato sauce. In the method for producing tomato sauce according to the present invention, water is added to the malt, and the mixture is mixed and allowed to stand until the solid is precipitated. Only the supernatant is filtered, A step of preparing maltose to produce water; A step of preparing tomato pulverized product which is carried out at the same time as the maltol production step or before or after the maltol production step, wherein the raw tomato is washed with water and crushed to prepare tomato pulverized product; A mixing step of mixing the maltitol produced in the malt production step with the tomato pulverized product prepared in the step of preparing the tomato pulverized product to prepare a mixture; An aging step of aging the mixture produced in the mixing step to prepare an aged saccharide; A filtration step of separating the hydrolyzate produced in the aging step into a glycated liquid and a solid; And a concentration step of concentrating the saccharified liquid separated in the filtration step to prepare a crude oil.

Hereinafter, a method for producing tomato tonic according to an embodiment of the present invention will be described in detail. Tomato sauce according to one embodiment of the present invention can be more clearly understood by the following production method.

FIG. 1 is a flowchart showing a method of manufacturing a tomato thrush according to an embodiment of the present invention.

First, the malt production step can be performed (S ₁₀₀ ).

After adding water to the malt, the mixture is allowed to stand until the solid is settled, and only the supernatant is filtered to prepare the malt in the form of liquid malt.

According to an embodiment of the present invention, in the malt production step, the malt is added at a ratio of 350 to 450 parts by weight to 100 parts by weight of malt, followed by mixing.

In the case of adding maltose to 100 parts by weight of water in a proportion of less than 350 parts by weight and mixing them to prepare maltitol, the saccharification component contained in the malt may not sufficiently come out, so maltose acts as a saccharifying enzyme A problem that can not be sufficiently performed may occur. In addition, when water is added in a proportion of more than 450 parts by weight to 100 parts by weight of malt and then mixed to prepare maltose, a large amount of water may be added to decrease the concentration of the saccharification component, Therefore, when the starch is manufactured through the later aging step, the sugar content of the starch may be lowered and the quality may be deteriorated.

Therefore, in the malt alcohol production step, it is preferable to add water at a ratio of 350 to 450 parts by weight to 100 parts by weight of malt, mix them, leave the solid until the solid is precipitated, and filter only the supernatant to prepare the liquid malt desirable.

Next, a tomato pulverized product preparation step can be performed (S ₂₀₀ ).

After the raw tomatoes are washed with water and crushed to obtain crushed tomatoes, a step of preparing tomato pulverized products can be carried out.

This step is not necessarily limited to the production of the malt syrup in a time-dependent manner, but may be performed simultaneously with the preparation of the malt or the step before or after the preparation of the malt.

In the present invention, tomato tomato juice is prepared. Tomato juice is prepared by crushing tomatoes in a preparation process, crushing the tomato with a blender, filtering and heating the tomato juice, or tomato puree prepared by crushing tomatoes with water, It is possible to prevent the loss of the effective ingredient of the tomato by omitting the pretreatment step of heat-treating the tomato, and also to prevent the loss of the effective ingredient of the tomato, The flavor, aroma and flavor of the tomato is contained in a large amount in the seasoning, so that the taste, aroma and flavor of the seasoning itself is improved, and the process for pretreating the tomato is simplified so as to produce tomato sauce having improved productivity .

In the case of preparing the oranges containing the tomatoes after the pretreatment by the heat treatment method of the tomatoes during the preparation of the oranges, the incense, taste and flavor of the tomatoes are lost in the process of pretreating the tomatoes, , Incense and flavor may not be expressed properly. In addition, in the case of preparing a sweet potato containing tomato by simply mixing the tomato with the separately prepared sweet potato, the taste, flavor and flavor of the tomato are excessively emphasized in the finally prepared tomato potato, There is a possibility that the flavor may be reduced and the flavor unique to Chojung and the fresh taste of tomato may not be harmoniously mixed, thereby reducing the taste of the taste and flavor of the consumer.

Therefore, it is most preferable to wash the raw tomatoes and crush the raw tomatoes to prepare the crushed tomatoes in the step of preparing the crushed tomatoes. The crushed tomatoes that have undergone the pretreatment process described above are included in the preparation of tomato sauce, Is most preferable.

Next, a mixing step may be performed (S ₃₀₀ ).

A mixing step of mixing the maltitol produced in the malt production step with the tomato pulverized product prepared in the step of preparing the tomato pulverized product may be carried out.

According to an embodiment of the present invention, in the mixing step, tomato pulverized material may be mixed in a ratio of 30 to 50 parts by weight with respect to 100 parts by weight of maltose.

When 100 parts by weight of maltose is added and mixed with less than 30 parts by weight of crushed tomatoes, the proportion of crushed tomatoes is too low, and the taste, flavor and flavor of the tomatoes There is a fear that it is not expressed. In addition, when 100 parts by weight of malt was added and mixed with tomato pulverized material in a ratio exceeding 50 parts by weight, the taste, flavor, and flavor of the tomato were excessively emphasized in the finally prepared tomato paste, And the flavor may be reduced.

Therefore, in the mixing step, it is most preferable to mix the tomato pulverized material at a ratio of 30 to 50 parts by weight with respect to 100 parts by weight of the maltose.

In the mixing step, the tomato pulverized material is mixed in an amount of 30 to 50 parts by weight with respect to 100 parts by weight of the maltolite, and the rice is further added in an amount of 10 to 20 parts by weight with respect to 100 parts by weight of the maltolite . ≪ / RTI >

This is to enhance the aging efficiency of the mixture in the process of aging the mixture with aging at a later aging stage by reinforcing the starch, so that the mixture is sufficiently saccharified to increase the sugar content and improve the taste and flavor of the finally prepared sweet potato .

When rice is added and mixed at a ratio of less than 10 parts by weight with respect to 100 parts by weight of malt wax, the addition ratio of rice is too low, and there is a fear that the effect of reinforcing starch may not be exhibited. In addition, when rice is added and mixed at a ratio exceeding 20 parts by weight with respect to 100 parts by weight of malt wax, the viscosity of the mixture may become too high and the sugar may not be properly glycated in the aging process. And the amount of solid matter generated after the aging step may increase.

Therefore, when rice is further added in the course of preparing the mixture by mixing the tomato pulverized material with the maltose in the mixing step, the tomato pulverized material is mixed at a ratio of 30 to 50 parts by weight to 100 parts by weight of the malt , And it is most preferable to add 10 to 20 parts by weight of rice to 100 parts by weight of malt.

Next, the aging step may be performed (S ₄₀₀ ).

The aging step in which the mixture prepared in the mixing step is aged to prepare an aged saccharide can be performed.

The saccharification means that the sweetness is improved according to the principle that the tasteless polysaccharide contained in the starch contained in the cereals is converted into a reducing sugar such as sweet glucose by the addition of an acid or saccharifying enzyme and heating to hydrolysis.

In the present invention, the maltose produced in the maltose producing step acts as a saccharifying enzyme, and the mixture produced in the mixing step is aged to prepare a saccharified maturation product.

According to one embodiment of the present invention, in the aging step, the mixture is aged at a temperature of 40 to 60 DEG C for 8 to 14 hours.

When the mixture is aged at a temperature of less than 40 캜 for less than 8 hours, it is not aged sufficiently and there is a possibility that the taste, flavor and flavor of the tomatoes contained in the crushed tomato may not harmonize with the characteristic taste of Chojung, The sugar content of the finally prepared tomato sauce can be reduced. In addition, when the mixture is aged at a temperature exceeding 60 캜 for more than 14 hours, aging at a high temperature for a long time may result in loss of taste, flavor and flavor of the tomato and loss of nutritional components , There is a possibility that the sour taste is emphasized and the consumer's preference for the taste is reduced, and the sugar content of the finally prepared tomato sauce is too high, so that the preference of the consumer may be reduced.

Therefore, in the aging step, it is most preferable to mature the mixture at a temperature of 40 to 60 DEG C for 8 to 14 hours.

Next, the filtration step may be performed (S ₅₀₀ ).

A filtration step of separating the hydrolyzate produced in the aging step into a glycated liquid and a solid may be performed.

Since the hydrolyzate of the glycyrrhiza contains a solid material such as a crushed tomato and a by-product generated by saccharification in the aging step, a filtration step for separating the glycated liquid and the solids is performed.

Next, the concentration step may be performed ( _S600 ).

The concentration of the saccharified liquid separated in the filtration step may be followed by a concentration step of making the saccharified liquid.

According to one embodiment of the present invention, in the concentration step, the volume of the concentrated saccharified liquid is concentrated to 100% by volume until the volume after concentration reaches 15 to 20% by volume.

The tomato juice with adequate sugar content and viscosity can be prepared by concentrating the separated glycosylated liquid. The tomato juice prepared according to one embodiment of the present invention is shown in FIG. 2.

When the concentrate is concentrated so that the volume after concentration is less than 15% by volume with respect to 100% by volume of the total of the concentrated saccharified liquid as a whole, the viscosity is too high and not only ease of use is reduced but also the sugar content is too high, There is a concern that the degree of preference of consumers may be reduced due to excessive sweet taste. When 100 vol% of the concentrated saccharified liquid is concentrated so as to have a volume after concentration of more than 20% by volume, the concentrate may not be sufficiently concentrated and the viscosity may become thinner and the usability may be lowered. Is undesirably reduced.

Therefore, in the concentration step, it is most preferable to concentrate to 100 vol% of the total hydrolyzate before concentration until the volume after concentration reaches 15-20 vol%.

Hereinafter, tomato zoets of Examples of the present invention were manufactured in accordance with an embodiment of the present invention, and tomato zoets of Comparative Examples were produced in a manner different from that of the embodiment of the present invention, and then subjected to sensory evaluation of tomato zoets of Examples and Comparative Examples . Tomato sauce according to an embodiment of the present invention can be more clearly understood by the sensory test described below.

Ⅰ. Sensory test 1

According to one embodiment of the present invention, the tomato starch was prepared according to the embodiment of the present invention, and the pretreatment process of the tomatoes contained in the tomato starch was prepared differently from the conditions defined in the present invention, To thereby prepare tomato tonic compositions of Comparative Examples 1 and 2. Also, no or no tomato was added, and the whey crystals of Comparative Example 3 were prepared.

Tomato astringency of Example 1, Tomato astringency of Comparative Examples 1 and 2, and General Astringency of Comparative Example 3 were prepared by the following methods.

[Manufacturing method of sensory test 1]

1. Malt production step : Add 10 kg of water to 2.5 kg of malt, mix, and allow to stand until the solid is settled. Only the supernatant is filtered to prepare malt syrup in liquid form.

2. Tomato crushed water production step : Tomato crushed water, tomato extract and tomato puree are prepared. Tomato crumbs are prepared by washing the raw tomatoes and crushing the crusts. The tomato extracts are washed by rinsing with a blender after filtering the tomatoes, filtering them with an 80-90 mesh sieve, and heating the tomatoes. Followed by concentrating by heating at a temperature of about < RTI ID = 0.0 > 60 C. < / RTI >

3. Mixing step : Prepare the mixture by mixing tomato juice, tomato extract or tomato puree with maltose. In Example 1, 4 kg of crushed tomato was added to 10 kg of malt, and 10 kg of malt was mixed with 4 kg of tomato extract. In Comparative Example 2, 10 kg of malt was mixed with 10 g of tomato puree 4 kg were added and mixed. In Comparative Example 3, nothing was added.

4. Aging step : The mixture is aged for 12 hours at a temperature of 50 DEG C to prepare a saccharified agate.

5. Filtration step : Separate the glycyrrhizate into a saccharified liquid and a solid using a sieve.

6. Concentration step : 100% by volume of the total saccharified liquid before concentration is concentrated until the volume after concentration reaches 17% by volume to prepare tomato tonic.

As shown in the above production method, tomato oyster of Example 1 was prepared according to one embodiment of the present invention, and a process of pretreating tomatoes added in the mixing step was manufactured to fit the method defined in the present invention.

On the other hand, the tomato juice of Comparative Example 1 was prepared by dissolving the tomatoes in water instead of the crushed tomatoes, pulverizing them with a blender, filtering them with an 80-90 mesh sieve, and heating them. The tomato jelly of Comparative Example 2 was prepared by adding tomatoes in water instead of crushed tomatoes, pulverizing them, and heating and concentrating them at a temperature of about 60 ° C. In Comparative Example 3, tomatoes were not added at all Respectively.

[Result of sensory test 1]

The organoleptic test was carried out on the tomato tincture of Example 1, the tomato tincture of Comparative Examples 1 and 2, and the tincture of Comparative Example 3.

A sensory test was conducted by randomly selecting 50 adult male and female panelists from 20 to 60 years old to taste the tomato sauce prepared according to Example 1, Comparative Examples 1 and 2 and the sauce prepared according to Comparative Example 3 with panelists , And the degree of preference such as taste, color, aroma, flavor, and viscosity was evaluated using the 10 point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 1 below.

flavor color incense zest Viscosity Comprehensive likelihood Example 1 9.8 9.6 9.4 9.5 9.4 9.5 Comparative Example 1 5.7 7.5 4.0 5.5 6.4 5.8 Comparative Example 2 6.1 8.0 4.5 5.9 7.8 6.5 Comparative Example 3 2.1 4.1 2.0 2.2 9.0 3.9

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the results of the sensory evaluation of the tomato tonic, the tomato tonic, and the tonic, respectively, of Example 1, Comparative Example 1 and Comparative Example 3 prepared according to an embodiment of the present invention. The tomato sauces prepared according to the form of Example 1 showed excellent overall acceptability.

As shown in Table 1, the tomato zucchini prepared in Example 1 according to an embodiment of the present invention was prepared by mixing the maltose mixed with the maltose and water in the process of preparing the zucchini, By concentrating and preparing tomato oysters, it is possible to omit the pretreatment step of heat-treating the tomatoes so as to prevent the loss of the effective ingredient of the tomatoes, and the tomato flavor, aroma, and flavor are contained in a large amount, Flavor, and flavor. Therefore, overall taste and color, aroma, flavor, and viscosity were all excellent.

On the contrary, the tomato starch of Comparative Examples 1 and 2 and the tomato starch of Comparative Example 3 were evaluated to lack all the preferences of the tomato sauce of Example 1 prepared according to the embodiment of the present invention.

The tomato prepared in accordance with an embodiment of the present invention, in which the tomato extract was used in place of the tomato pulp, and the tomato of the comparative example 2 using the tomato puree and the tomato puree was heat-treated in the process of pretreating the tomato Therefore, it was evaluated that the flavor, flavor and flavor of the tomato were not properly expressed even in the finally prepared tomato sauce, and the taste, flavor and flavor of the tomato sauce was better than that of the tomato sauce of Example 1 The consumer 's preference for the.

In addition, in the case of the preparation of Comparative Example 3 prepared so as not to contain any tomato, the flavor, aroma and flavor of the tomato were not felt in the starch itself, and the flavor, flavor and flavor of the tomato were relatively higher than those of Example 1, Flavor and flavor were very poor.

Ⅱ. Sensory test 2

Tomato fine crystals of Examples 1 to 7 were prepared according to an embodiment of the present invention and were manufactured in accordance with an embodiment of the present invention and the mixing ratio of the tomato crushed to be added in the mixing step was different from the conditions defined in the present invention To prepare the tomato tonic compositions of Comparative Examples 4 to 8.

Tomato starch of Examples 1 to 7 and Tomato starch of Comparative Examples 4 to 8 were prepared by the following method, and in the mixing step during the preparation of the tomato tonic acid of Examples 1 to 7 and the tomato tomato sauce of Comparative Examples 4 to 8 The addition amount of the crushed tomatoes to be mixed is shown in Table 2 below.

[Production method of sensory test 2]

1. Malt production step : Add 10 kg of water to 2.5 kg of malt, mix, and allow to stand until the solid is settled. Only the supernatant is filtered to prepare malt syrup in liquid form.

2. Tomato crushed water preparation step : 5 kg of raw tomatoes are washed with water and crushed to prepare crushed tomatoes.

3. Mixing step : Prepare the mixture by mixing the tomato juice with malt-water. The addition amount of the crushed tomatoes to be mixed with the malt water is shown in Table 2 below.

Malt Tomato crushed water Malt Tomato crushed water Example 1 10 kg 4.0 kg Example 7 10 kg 5.0 kg Example 2 10 kg 3.0 kg Comparative Example 4 10 kg 1.5 kg Example 3 10 kg 3.2㎏ Comparative Example 5 10 kg 2.0 kg Example 4 10 kg 3.7 kg Comparative Example 6 10 kg 2.5 kg Example 5 10 kg 4.3 kg Comparative Example 7 10 kg 5.5 kg Example 6 10 kg 4.8 kg Comparative Example 8 10 kg 6.0 kg

4. Aging step : The mixture is aged for 12 hours at a temperature of 50 DEG C to prepare a saccharified agate.

5. Filtration step : Separate the glycyrrhizate into a saccharified liquid and a solid using a sieve.

6. Concentration step : 100% by volume of the total saccharified liquid before concentration is concentrated until the volume after concentration reaches 17% by volume to prepare tomato tonic.

As shown in the above Table 2, the tomato tonic rubbers of Examples 1 to 7 were produced according to one embodiment of the present invention, and the addition amount of the tomato pulverized material to be mixed in the mixing step was adjusted to the amount defined in the present invention.

On the other hand, tomato yam chitosans of Comparative Examples 4 to 6 were prepared such that the addition amount of the tomato crushed to be mixed in the mixing step was insufficient to the amount defined in the present invention, and the tomato tomato sauce of Comparative Examples 7 and 8 was mixed in the mixing step The addition amount of the crushed tomato was added in excess to the amount defined in the present invention.

Practically, Example 1 of the sensory test 1 and Example 1 of the sensory test 2 refer to the same tomato prepared by the same method.

[Result of sensory test 2]

The organoleptic test of the tomato tinctures of Examples 1 to 7 and the tomato tinctures of the comparative examples 4 to 8 is carried out.

A sensory test was conducted to randomly select 50 adult male and female panelists aged 20 to 60 to taste panel tomatoes of Examples 1 to 7 and tomatoes of Comparative Examples 4 to 8 to taste panelists. , Flavor and viscosity were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 3 below.

flavor color incense zest Viscosity Comprehensive likelihood Example 1 9.8 9.6 9.4 9.5 9.4 9.5 Example 2 9.3 9.1 9.2 9.4 9.2 9.2 Example 3 9.4 9.3 9.6 9.3 9.5 9.4 Example 4 9.7 9.4 9.6 9.8 9.4 9.6 Example 5 9.8 9.6 9.4 9.6 9.6 9.6 Example 6 9.7 9.5 9.6 9.3 9.7 9.6 Example 7 9.4 9.4 9.5 9.2 9.4 9.4 Comparative Example 4 3.0 6.4 3.7 3.1 8.1 4.9 Comparative Example 5 4.5 7.0 4.2 4.3 8.3 5.7 Comparative Example 6 6.1 7.5 6.1 5.9 8.0 6.7 Comparative Example 7 6.3 8.9 6.0 6.4 6.4 6.8 Comparative Example 8 5.4 8.0 5.1 5.2 6.1 6.0

* Sensory test value (10: very good, 0: very bad)

Table 3 shows the results of comparison of the results obtained in Comparative Examples 4 to 7, which were prepared by setting the mixing ratios of the tomato crumbs added in the mixing step with the tomato crumbs of Examples 1 to 7 prepared according to one embodiment of the present invention to be different from the conditions defined in the present invention. 8 of the present invention. The tomatoes prepared in Examples 1 to 7 according to one embodiment of the present invention were found to have excellent overall taste.

As shown in Table 3, in the tomato preparation of Examples 1 to 7 prepared according to one embodiment of the present invention, the crushed tomato was mixed with the malt mixed with the malt and water in the process of preparing the sweet potato, , Flavor and flavor of the tomatoes are contained in a large amount in the seasoning so that the taste, flavor and flavor of the seasoning itself is improved. It was evaluated as excellent.

On the contrary, the tomato tomato sauces of Comparative Examples 4 to 6, which were prepared so as to produce tomato tomato sauces according to an embodiment of the present invention, were added so that the addition amount of the crushed tomatoes to be mixed in the mixing step was insufficient, The proportion of tomato crumbs is too low, and the taste, flavor, and flavor of the tomato are not properly expressed in the finally prepared tomato crumbs. Therefore, the taste of the tomato crumbs of the embodiment is inferior to that of the tomato Respectively.

The tomato tomato sauce of Comparative Examples 7 and 8, which was prepared so as to produce tomato tomato sauce according to an embodiment of the present invention so that the added amount of the tomato crushed to be mixed in the mixing step was more than the amount defined in the present invention, The flavor, flavor and flavor of the tomato were over-emphasized in the tomato sauce prepared in the same manner as in Example 1. The taste and flavor of the tomato sauce was reduced, .

Ⅲ. Sensory test 3

According to one embodiment of the present invention, tomato starches of Example 1 and Examples 8 to 15 were prepared and prepared according to one embodiment of the present invention, wherein the process conditions of the aging step were set different from the conditions defined in the present invention To thereby prepare tomato tonic compositions of Comparative Examples 9 to 19.

Tomato starch of Example 1 and Examples 8 to 15 and Tomato Starch of Comparative Examples 9 to 19 were prepared by the following method and the tomato starch of Example 1 and Examples 8 to 15 and the tomato starch of Comparative Examples 9 to 19 The process conditions of the aging step are shown in Table 4 below.

[Manufacturing method of sensory test 3]

1. Malt production step : Add 10 kg of water to 2.5 kg of malt, mix, and allow to stand until the solid is settled. Only the supernatant is filtered to prepare malt syrup in liquid form.

2. Tomato crushed water preparation step : 5 kg of raw tomatoes are washed with water and crushed to prepare crushed tomatoes.

3. Mixing step : Mix 10 kg of malt water and 4 kg of tomato crushed water to prepare a mixture.

4. Aging Step : The mixture is aged at a constant temperature for a certain period of time to prepare a saccharified aged material. Process conditions such as aging temperature and aging time of the aging step are shown in Table 4 below.

Aging temperature Aging time Aging temperature Aging time Example 1 50 ℃ 12 hours Comparative Example 10 25 ℃ 12 hours Example 8 40 ℃ 12 hours Comparative Example 11 35 ℃ 12 hours Example 9 45 ° C 12 hours Comparative Example 12 65 ℃ 12 hours Example 10 55 ° C 12 hours Comparative Example 13 75 ℃ 12 hours Example 11 60 ° C 12 hours Comparative Example 14 90 ° C 12 hours Example 12 50 ℃ 8 hours Comparative Example 15 50 ℃ 2 hours Example 13 50 ℃ 10 hours Comparative Example 16 50 ℃ 5 hours Example 14 50 ℃ 13 hours Comparative Example 17 50 ℃ 7 hours Example 15 50 ℃ 14 hours Comparative Example 18 50 ℃ 15 hours Comparative Example 9 10 ℃ 12 hours Comparative Example 19 50 ℃ 20 hours

5. Filtration step : Separate the glycyrrhizate into a saccharified liquid and a solid using a sieve.

6. Concentration step : 100% by volume of the total saccharified liquid before concentration is concentrated until the volume after concentration reaches 17% by volume to prepare tomato tonic.

 As shown in Table 4, the tomato starch of Example 1 and Examples 8 to 15 was produced according to one embodiment of the present invention, and the process conditions such as the aging temperature and the ripening period of the ripening stage were defined in the present invention And was set up in accordance with the process conditions.

On the contrary, the tomato thalassites of Comparative Examples 9 to 11 were prepared so that the ripening temperature of the ripening stage was aged at a temperature lower than the temperature defined in the present invention. In the tomatoes of Comparative Examples 12 to 14, Were prepared so as to be aged at a temperature higher than the temperature defined in the present invention. In addition, the tomatoes of Comparative Examples 15 to 17 were prepared so that the aging time of the aging step was aged for a time shorter than the time defined in the present invention. The tomatoes of Comparative Examples 18 and 19 showed aging time Lt; RTI ID = 0.0 > time < / RTI >

Practically, Example 1 of the sensory test 1, Example 1 of the sensory test 2, and Example 1 of the sensory test 3 refer to the same tomato prepared by the same method.

[Result of sensory test 3]

The organoleptic test of the tomato starch of Examples 1 and 8 to 15 and the tomato starch of Comparative Examples 9 to 19 is carried out.

A sensory test was conducted by randomly selecting 50 adult male and female panelists aged 20 to 60 to taste panelists of Example 1 and Examples 8 to 15 and tomato sauces of Comparative Examples 9 to 19, , Color, aroma, flavor, and viscosity were evaluated using the 10-point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 5 and Table 6 below.

flavor color incense zest Viscosity Comprehensive likelihood Example 1 9.8 9.6 9.4 9.5 9.4 9.5 Example 8 9.6 9.3 9.6 9.8 9.3 9.5 Example 9 9.1 9.4 9.4 9.9 9.6 9.5 Example 10 9.3 9.6 9.2 9.7 9.4 9.4 Example 11 9.4 9.8 9.3 9.6 9.2 9.5 Example 12 9.7 9.4 9.4 9.6 9.5 9.5 Example 13 9.5 9.2 9.2 9.4 9.4 9.3 Example 14 9.6 9.3 9.1 9.3 9.3 9.3 Example 15 9.4 9.0 9.3 9.5 9.3 9.3

* Sensory test value (10: very good, 0: very bad)

Table 5 shows the results of the sensory evaluation of tomato quinquine of Example 1 and Examples 8 to 15 prepared according to one embodiment of the present invention, The tomatoes of Examples 8 to 15 were evaluated to have excellent overall acceptability.

flavor color incense zest Viscosity Comprehensive likelihood Comparative Example 9 3.3 6.4 4.5 3.2 4.2 4.3 Comparative Example 10 4.2 7.5 5.3 4.5 5.5 5.4 Comparative Example 11 4.9 8.3 5.7 5.1 6.0 6.0 Comparative Example 12 6.0 8.5 7.2 6.1 7.5 7.1 Comparative Example 13 5.6 8.1 6.3 5.4 7.2 6.5 Comparative Example 14 5.0 7.9 4.1 4.8 7.0 5.8 Comparative Example 15 3.2 6.3 4.2 3.0 5.3 4.4 Comparative Example 16 4.8 7.3 4.9 5.1 5.6 5.5 Comparative Example 17 5.5 8.6 5.2 6.0 6.1 6.3 Comparative Example 18 6.4 8.4 5.8 6.5 7.7 7.0 Comparative Example 19 3.4 7.1 4.5 3.1 7.3 5.1

* Sensory test value (10: very good, 0: very bad)

The results are shown in Table 6. The results are shown in Table 6. The results are shown in Table 6. The results are shown in Table 6. The results are shown in Table 6, The results of the sensory test were compared with those of the tomato sauce of the examples.

Tomato starch according to one embodiment of the present invention was prepared by adjusting the aging temperature of the aging step to be aged at a temperature lower than the temperature defined in the present invention, And the time was aged for a time shorter than the time limit defined in the present invention, the ripening step of the tomatoes of Comparative Examples 15 to 17 was not sufficiently carried out and the fresh taste, flavor, and flavor of the tomatoes contained in the tomato- It is not only not harmoniously harmonized with the characteristic taste of Chojung but also it is evaluated that the sweetness of flavor, fragrance and flavor is insufficient because sugar content is not properly formed and the sugar content of the finally prepared jalyon is reduced, Was evaluated as not good.

In addition, tomato tomato preparations according to one embodiment of the present invention were prepared, and the tomato tomato preparations of Comparative Examples 12 to 14 prepared by aging the aging temperature of the aging step so as to be aged at a temperature higher than the temperature defined in the present invention, Were aged for a time longer than the time limit defined in the present invention, the tomato sauces prepared in Comparative Examples 18 and 19 were aged at a high temperature or aged for a long time, so that the taste, flavor and flavor of the tomato It was estimated that the taste of tomato sauce itself was not enough for the taste, flavor and flavor of the finally prepared tomato sauce, and the sour taste became too excessive, The taste of the product was not enough to be appreciated by consumers, The castle was also evaluated as not good.

IV. Sensory test 4

According to one embodiment of the present invention, the tomato tinctures of Example 1 and Examples 16 to 19 were prepared and prepared according to one embodiment of the present invention, and the degree of concentration of the saccharified liquid in the concentration step was defined in the present invention And the conditions were set to be different from each other.

Tomato starch of Example 1 and Examples 16 to 19 and Tomato starch of Comparative Examples 20 to 24 were prepared in the following manner and the tomato starch of Example 1 and Examples 16 to 19 and the tomato starch of Comparative Examples 20 to 24 The volume% of glycated liquid before concentration and the volume percentage of glycated liquid after concentration are shown in Table 7 below.

[Manufacturing method of sensory test 4]

1. Malt production step : Add 10 kg of water to 2.5 kg of malt, mix, and allow to stand until the solid is settled. Only the supernatant is filtered to prepare malt syrup in liquid form.

2. Tomato crushed water preparation step : 5 kg of raw tomatoes are washed with water and crushed to prepare crushed tomatoes.

3. Mixing step : Mix 10 kg of malt water and 4 kg of tomato crushed water to prepare a mixture.

4. Aging step : The mixture is aged for 12 hours at a temperature of 50 DEG C to prepare a saccharified agate.

5. Filtration step : Separate the glycyrrhizate into a saccharified liquid and a solid using a sieve.

6. Concentration step : 100% by volume of the saccharified whole liquid before concentration is concentrated until the volume after concentration reaches a certain volume%, thereby preparing tomato tonic. The volume% after concentration of the saccharified liquid is as shown in Table 7 below.

Before concentration% After concentration, Example 1 100 vol% 17 vol% Example 16 100 vol% 15 vol% Example 17 100 vol% 16 vol% Example 18 100 vol% 18 vol% Example 19 100 vol% 20 vol% Comparative Example 20 100 vol% 10 vol% Comparative Example 21 100 vol% 13 vol% Comparative Example 22 100 vol% 22 vol% Comparative Example 23 100 vol% 25 vol% Comparative Example 24 100 vol% 30 vol%

As shown in Table 7 above, the tomato starch of Example 1 and Examples 16 to 19 was prepared according to one embodiment of the present invention, and the saccharified solution was concentrated in the concentration step, but was suitable for the concentrated volume defined in the present invention Respectively.

On the other hand, the tomato sauces of Comparative Examples 20 and 21 were prepared by concentrating the saccharified liquid in the concentration step, but leaving the volume smaller than the volume defined in the present invention finally so as to be more concentrated than in the Examples, The tomato starchy crystals of Examples 22 to 24 were prepared by concentrating the saccharified liquid in the concentration step, setting the concentration to be substantially less than that of the Examples, thereby leaving a volume larger than the volume defined in the present invention finally.

Practically, Example 1 of the sensory test 1, Example 1 of the sensory test 2, Example 1 of the sensory test 3, and Example 1 of the sensory test 4 refer to the same tomato prepared by the same method.

[Result of sensory test 4]

The sensory evaluation was carried out on the tomato tinctures of Examples 1 and 16 to 19 and the tomato tinctures of Comparative Examples 20 to 24.

A sensory test was conducted by randomly selecting 50 adult male and female panelists aged 20 to 60 years to taste panel tomatoes of Example 1 and Examples 16 to 19 and tomato sauce of Comparative Examples 20 to 24, , Color, aroma, flavor, and viscosity were evaluated using the 10-point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 8 below.

flavor color incense zest Texture Comprehensive likelihood Example 1 9.8 9.6 9.4 9.5 9.4 9.5 Example 16 9.7 9.5 9.3 9.6 9.3 9.5 Example 17 9.6 9.7 9.8 9.4 9.5 9.6 Example 18 9.8 9.3 9.4 9.5 9.7 9.5 Example 19 9.4 9.5 9.6 9.7 9.6 9.6 Comparative Example 20 4.4 7.4 8.0 4.6 3.8 5.6 Comparative Example 21 4.7 8.0 8.4 4.9 4.4 6.1 Comparative Example 22 3.0 7.8 8.2 3.3 3.6 5.2 Comparative Example 23 2.6 7.5 7.1 2.9 3.4 4.7 Comparative Example 24 2.4 6.8 5.2 2.5 2.8 3.9

* Sensory test value (10: very good, 0: very bad)

Table 8 shows the results of comparison between the prepared tomato sauces and the concentrated tomato sauces of Examples 16 to 19 prepared according to one embodiment of the present invention, The results of the sensory evaluation of tomatoeship samples of Examples 20 to 24 show that the tomato sauce of Example 1 and Examples 16 to 19 prepared according to one embodiment of the present invention were all excellent in overall taste.

On the other hand, in the process of preparing tomato juice according to one embodiment of the present invention, the concentration of the saccharified liquid in the concentration step is increased, but the volume smaller than the volume defined in the present invention finally remains, The tomato sauces prepared in Comparative Examples 20 and 21 were found to be too high in sugar content of the finally prepared tomato sauces to give an impression that they were not suitable for health reasons and thus the taste and flavor Not only was the preference of the consumers not enough, but also the viscosity was too high and the usability was not good.

In addition, in the process of preparing the tomato tonic according to an embodiment of the present invention, the saccharified liquid is concentrated in the concentration step, but the volume is made larger than the volume defined in the present invention finally, The tomatoes prepared in Comparative Examples 22 to 24 were not sufficiently concentrated to have a low viscosity and exhibited a diluted texture. Therefore, they were evaluated as having poor usability and poor usability. Tomato flavor was not properly expressed, Consumer preference was lacking and sugar content was relatively low, so consumers' taste for taste and flavor was not enough.

Ⅴ. Sensory test 5

The sensory evaluation of the tomato jelly of Comparative Example 25 prepared by simply mixing the tomato crumbs of Example 1 prepared in the above Sensory Test 1 with the ordinary wheatgrass was carried out.

The tomato jochung of Example 1 was manufactured by the above-mentioned Sensory Test 1, and the tomato jasmine of Comparative Example 25 was prepared by simply mixing 4 kg of the tomato pulp with 10 kg of the jasmine of Comparative Example 3 prepared in the above Sensory Test 1 .

A sensory test was conducted by randomly selecting 50 adult male and female panelists aged 20 to 60 years to taste the tomato sauce of Example 1 and the tomato sauce of Comparative Example 25 to the panelists. The taste, color, flavor, Were evaluated using the 10 point method. The results of the average value of the sensory test for 50 panelists are shown in Table 9 below.

flavor color incense zest Texture Comprehensive likelihood Example 1 9.8 9.6 9.4 9.5 9.4 9.5 Comparative Example 25 2.5 8.0 2.3 2.4 2.2 3.5

* Sensory test value (10: very good, 0: very bad)

Table 9 shows the results of the sensory evaluation of the tomato sauce of Comparative Example 25 prepared by simply mixing the tomato crumbs of Example 1 prepared in accordance with an embodiment of the present invention with the common crumbs of tomato, The tomato starch of Example 1 prepared according to one embodiment of the present invention was evaluated to be excellent in overall taste.

On the other hand, the tomato sauce of Comparative Example 25 prepared by simply mixing the tomato crushed product after preparing the crude sauce without preparing the tomato sauce according to an embodiment of the present invention, The taste and flavor unique to Chojung were reduced. Therefore, it was evaluated that the preference of the taste, aroma and flavor of the tomato was less than that of the example of the present invention, and the viscosity of the sweet potato was low, And it was evaluated that the convenience of use was not good.

In conclusion, from the results of the above sensory tests 1 to 5, tomato zucchini produced according to an embodiment of the present invention is characterized in that raw tomatoes are crushed in the malt mixed with malt and water during the preparation of zucchini A tomato pulverized material is added and mixed at a specific ratio and then aged at a specific temperature for a certain period of time. The resulting hydrolyzate of glycyrrhiza is filtered and concentrated to a specific volume to prepare a tomato starch. It is possible to omit the loss of the effective ingredient of the tomato, and it is confirmed that the taste, flavor, and flavor of the tomato are contained in a large amount in the seasoning, thereby improving the taste, flavor and flavor of the seasoning itself.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (6)

Preparing a malt waste water by adding water at a ratio of 350 to 450 parts by weight to 100 parts by weight of malt, mixing and allowing the solid to stand until precipitation, and then filtering only the supernatant;
A step of preparing tomato pulverized product which is carried out at the same time as the maltol production step or before or after the maltol production step, wherein the raw tomato is washed with water and crushed to prepare tomato pulverized product;
Mixing the tomato pulverized product prepared in the step of preparing the tomato pulverized product with 30 to 50 parts by weight per 100 parts by weight of the malt produced in the malt production step to prepare a mixture;
Aging the mixture prepared in the mixing step at a temperature of 40 to 60 DEG C for 8 to 14 hours to obtain a hydrolyzate;
A filtration step of separating the hydrolyzate produced in the aging step into a glycated liquid and a solid; And
And concentrating the saccharified liquid separated in the filtration step, concentrating the saccharified liquid until the volume after concentration reaches 15 to 20% by volume with respect to 100% by volume of the whole saccharified liquid prior to concentration. A method for preparing tomato sauce. delete delete delete delete A tomato sauce prepared by the method of claim 1.

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