KR102199161B1 - Preparation method of canned tomatoes containing increased lycopene and canned tomatoes thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing canned tomatoes with increased lycopene components, and canned tomatoes with increased lycopene components. More specifically, the present invention relates to a method for manufacturing canned tomatoes with increased lycopene components and canned tomatoes with increased lycopene components, wherein the method comprises the following steps: filling a glass bottle which is sterilized by boiling water to 5 to 8/10 with sliced tomatoes which has increased lycopene contents by roasting the tomatoes; manufacturing a tomato filling by mixing boiled-down tomato sauce, vinegar, and vegetable oil in a ratio of 5 to 8 : 1 to 3 : 1 to 2; filling the glass bottle filled with the roasted tomatoes, with the tomato filling; and performing hot water sterilization.

Description

Preparation method of canned tomatoes containing increased lycopene and canned tomatoes thereof

The present invention relates to a method for preparing a canned tomato with an increased lycopene component, and to a canned tomato using the same.More specifically, the lycopene component is increased and the chewing texture is increased by preparing a bottle by mixing roasted tomato, ground simmered tomato, vinegar, and vegetable oil. It relates to a canned tomato that can be increased to improve the preference to facilitate daily intake.

Tomato (Lycopersicon esculentum MILL) is an annual crop belonging to the Gaji family, and its origin is the South American Andes. It is widely used not only in Europe and the United States, but also in Asia and Africa, and is cultivated nationwide due to its favorable climate in Korea.

Tomatoes are of very high nutritional value. The European proverb, “When tomatoes are red, the doctor's face turns blue” means that ripe tomatoes are good enough for the body to reduce the income of doctors. Tomato contains 95% of water, 0.7% of protein, 0.1% of fat, 3.3% of carbohydrates, 0.4% of cellulose, and 0.5% of ash. Per 100g, it contains 390 ㎍ of carotene, 20 mg of vitamin C, 0.05 mg of vitamin B1, 0.03 mg of vitamin B2, as well as vitamin B6, potassium, phosphorus, manganese, rutin, and niacin.

The most prominent ingredient in tomatoes is lycopene. Lycopene, a substance that gives off the red color of tomatoes, is a bright red carotenoid pigment, a phyto chemical found in red plants such as tomatoes, watermelon, carrots, papaya, and tuna, and is not found in strawberries and cherries. Lycopene has an isomerism relationship with carotene, and acts as a powerful anti-oxidant that binds to free radicals generated in cell metabolism and discharges them out of the body. Free radicals are substances that cause aging and damage DNA. High levels of free radicals induce oxidative stress in the body and are known to induce certain chronic diseases such as cancer, diabetes, heart disease, and Alzheimer's (V. Hajhashemi et al., 2010). The antioxidant properties of lycopene protect the body from these oxidative stresses by maintaining a balance of free radical levels and prevent aging of human cells by inhibiting dangerous factors in human DNA (Joanna Fiedor and Kvetoslava Burda, 2014).

In addition, lycopene's potent antioxidant activity is known to inhibit the progression of some types of cancer cells and prevent cancer (Emelia A Assar et al., 2016). In particular, high intakes of carotenoids, including lycopene, reduce the risk of lung and prostate cancer by 32-50% (Edward Giovannucci, 2002; D. S. Michaud et al., 2000; P. Brennan et al. 2000).

The antioxidant properties of lycopene reduce blood LDL and increase HDL (P. Palozza et al., 2012; Jinyao Chen et al., 2013), improving cholesterol levels and reducing risk factors for heart disease, thereby improving heart health.

Another human protective action of lycopene is to reduce damage caused by UV rays. In a 12-week study, participants ingested lycopene with tomato paste and when exposed to UV light, it was confirmed that the skin response to UV exposure recovered (M. Rizwan et al., 2011). In another study, 8-16 mg of lycopene daily consumed as a food or supplement for 12 weeks reduced the intensity of skin redness by 40-50% after exposure to UV rays (Wilhelm Stahl et al., 2006).

In addition, lycopene can prevent or delay cataract formation and reduce the risk of macular degeneration in the elderly. It also helps reduce neuropathic pain caused by nerve and tissue damage, prevents memory loss and helps strengthen bones.

Recently, many cases have been reported in which such lycopene-rich tomatoes have been consumed consistently for many years to overcome cancer, suppress aging, and promote vitality to lead a healthy life. In order to consume tomatoes every day, tomatoes in season from July to September are stored in bottles by regular storage, and then consumed every day.

In general, tomatoes are stored in tomato sauce, tomato puree, tomato paste, whole tomatoes, pickles, etc. through canned food and bottled food. Tomato hole or whole tomato is a peeled tomato boiled and stored with a boiled broth. Tomato puree is made by crushing tomatoes and simmering the flesh and juice from the skin and seeds removed. Tomato paste refers to the condensed tomato puree with a solid content of 24% or more. You can make tomato sauce by adding various seasonings and spices.

These tomato storage products are made by grinding or boiling peeled tomatoes while maintaining their shape, putting them in a hot-sterilized glass bottle, and capping them with a stopper to make bottled or canned tomatoes.Sometimes, onions, garlic, bay leaves, herbs, salt, etc. Put them together or adjust the concentration.

However, these storage methods are often not suitable as a method of storing tomatoes for sufficient daily intake of lycopene. In the case of commercially available processed tomato sauce, the content of lycopene is known to be 1-20 mg/100g, so sufficient lycopene intake is not sufficient, and whole tomatoes, tomato puree, tomato sauce, etc. have to be consumed after cooking. In addition, the existing homemade bottled tomatoes were difficult for daily intake because a large amount of tomato juice, sauce, etc. must be ingested mainly in order to intake a sufficient amount of lycopene.

Accordingly, the inventor of the present invention completed the present invention in the process of developing a tomato jar that can easily ingest lycopene in a sufficient amount every day.

Korean Patent No. 1520629 describes a tomato sauce with an increased lycopene content and a method for manufacturing the same, but there is a difference from the configuration of the present invention in that it is concentrated using only ground tomatoes. Korean Patent Publication No. 1020120044554 includes the steps of washing mature tomatoes; Crushing the washed tomatoes while heating at 60°C to 75°C; Filtering the pulverized tomato to remove seeds and skins, and homogenizing; mixing vegetable oil and concentrating while stirring to obtain a tomato concentrate; a method for producing a processed tomato product with improved lycopene content comprising: Although described, there is also a difference from the configuration of the present invention. Korean Patent Laid-Open Publication No. 1020120044554 describes a dried tomato pickled in olive oil prepared by drying tomatoes through a cold air dehumidification method, soaking in vinegar water, and pickling them with olive oil and spices, and a method for manufacturing the same, but increasing the lycopene of the present invention. There is a difference from the composition of the ordered tomato jar.

Korean Patent No. 1520629, Tomato sauce with increased lycopene content and its manufacturing method, 2015.04. 21. Registration. Korean Patent Publication No. 1020120044554, tomato processed product and its manufacturing method, 2012. 05. 08. Publication. Korean Patent Laid-Open Publication No. 1020180024530, dried tomatoes pickled in olive oil and manufacturing method thereof, published on March 08, 2018.

V. Hajhashemi, G. Vaseghi, M. Pourfarzam, and A. Abdollahi, Are antioxidants helpful for disease prevention?, Res Pharm Sci. 2010 Jan-Jun; 5(1): 1-8. Joanna Fiedor and Kvetoslava Burda, Potential Role of Carotenoids as Antioxidants in Human Health and Disease, Nutrients. 2014 Feb; 6(2): 466-488. Emelia A Assar, Magdalena Castellano Vidalle, Mridula Chopra, Sassan Hafizi, Lycopene acts through inhibition of IκB kinase to suppress NF-κB signaling in human prostate and breast cancer cells, Tumor Biol. 2016 Jul;37(7):9375-85. Edward Giovannucci, A review of epidemiologic studies of tomatoes, lycopene, and prostate cancer, Exp Biol Med (Maywood). 2002 Nov;227(10):852-9. D S Michaud, D Feskanich, E B Rimm, G A Colditz, F E Speizer, W C Willett, E Giovannucci, Intake of specific carotenoids and risk of lung cancer in 2 prospective US cohorts, Am J Clin Nutr. 2000 Oct;72(4):990-7. P Brennan, C Fortes, J Butler, A Agudo, S Benhamou, S Darby, M Gerken, KH Jokel, M Kreuzer, S Mallone, F Nyberg, H Pohlabeln, G Ferro, P Boffetta, A multicenter case-control study of diet and lung cancer among non-smokers, Cancer Causes Control. 2000 Jan;11(1):49-58. P Palozza, A Catalano, R E Simone, M C Mele, A Cittadini, Effect of lycopene and tomato products on cholesterol metabolism, Ann Nutr Metab. 2012;61(2):126-34 Jinyao Chen, Yang Song, Lishi Zhang, Effect of lycopene supplementation on oxidative stress: an exploratory systematic review and meta-analysis of randomized controlled trials, J Med Food. 2013 May;16(5):361-74. M Rizwan, I Rodriguez-Blanco, A Harbottle, M A Birch-Machin, R E B Watson, L E Rhodes, Tomato paste rich in lycopene protects against cutaneous photodamage in humans in vivo: a randomized controlled trial, Br J Dermatol. 2011 Jan;164(1):154-62. Wilhelm Stahl, Ulrike Heinrich, Olivier Aust, Hagen Tronnier, Helmut Sies, Lycopene-rich products and dietary photoprotection, Photochem Photobiol Sci. 2006 Feb;5(2):238-42. Theeranat Suwanaruang, Analyzing Lycopene Content in Fruits, Agriculture and Agricultural Science Procedia, 2016;11:46-48.

It is an object of the present invention to provide a method for preparing tomato jars with increased lycopene components, and to provide a tomato jar with the same.

The present invention relates to a method for preparing a bottle of tomato with increased lycopene component and improved preference, and a bottled tomato using the same.

The method for producing a canned tomato with an increased lycopene component of the present invention,

(1) slicing the tomato, applying olive oil to the cut surface, and baking it in an oven at 190 to 220°C for 30 to 50 minutes to prepare a baked tomato;

(2) grinding the peeled tomatoes and boiling them to 50 to 80% of the initial volume to prepare tomato puree;

(3) preparing a tomato filling by mixing the tomato puree of step (2): vinegar: vegetable oil in a volume ratio of 5 to 8: 1 to 3: 1 to 2;

(4) Putting the baked tomatoes of step (1) in a hot water sterilized glass bottle so as to be 5-8/10 of that of the glass bottle, filling with the tomato filling of step (3), and sealing the lid by closing the lid;

(5) Putting the sealed bottle of step (4) in boiling water, sterilizing it for 40 minutes, and then cooling it to prepare a tomato bottle. It relates to a method for producing a tomato bottle containing increased lycopene.

The vegetable oil of the step (3) is carrot oil, and the carrot oil can be prepared by filtering after leaving the vegetable oil and the sliced carrots at the same weight/volume for 3 to 19 minutes at 150 to 170°C.

In addition, the present invention is a carrot-tomato puree obtained by mixing tomato puree and carrot puree at a volume ratio of 1:1 instead of the tomato puree of step (2), and the carrot puree is mixed with water at a weight ratio of 1:1 It provides a method for producing a bottle of tomato with increased lycopene, characterized in that it is prepared by boiling to 50 to 80%.

The present invention is a carrot-tomato puree in which tomato puree and carrot puree are mixed in a volume ratio of 1:1 instead of the tomato puree in step (2), and the carrot puree is mixed with water in a weight ratio of 1:1, and the first volume of the carrot is 50 It is prepared by boiling it to ~80%, and the vegetable oil of step (3) is carrot oil, and the carrot oil is left for 3 to 19 minutes at 150 to 170°C with the same weight/volume of vegetable oil and sliced carrots, It provides a method for producing bottled tomatoes having increased lycopene components, characterized in that produced by filtration.

In addition, the present invention provides a method for preparing a tomato bottle with an increased lycopene component, characterized in that adding 2 to 6% (v/v) of tomato puree or powder to the tomato puree of step (2).

In the present invention, instead of the tomato puree of step (2), add 2 to 6% (v/v) of carrot puree or powder to carrot-tomato puree in which tomato puree and carrot puree are mixed at a volume ratio of 1:1 Carrot puree is prepared by boiling the ground carrot to 50-80% of the initial volume by mixing it with water in a 1:1 weight ratio, and the vegetable oil in step (3) is carrot oil, and the carrot oil is vegetable oil and chopped It provides a method for producing a bottle of tomato with increased lycopene, characterized in that it is prepared by filtering the carrots at the same weight/volume for 3 to 19 minutes at 150 to 170°C.

At this time, guava, persimmon, or papaya puree or powder may be added instead of the tuk puree or powder, and a mixture of two or more selected from among tuk, guava, persimmon, papaya puree or powder may be added instead of the tuk puree or powder.

The present invention provides a tomato jar with an increased lycopene component prepared by the method for producing a tomato jar with an increased lycopene component.

The present invention is (a) 100 parts by weight of tomato sliced, applying olive oil to the cut surface and baked in an oven at 190 to 220°C for 30 to 50 minutes; (B) Tomato puree prepared by grinding peeled tomatoes and boiled to 50-80% of the initial volume: vinegar: vegetable oil mixed in a volume ratio of 5-8: 1-3: 1-2, and 200-400 parts by weight of tomato filling; It provides a canned tomato with an increased lycopene component comprising a.

In addition, the vegetable oil of (B) is carrot oil, and instead of the tomato puree, it provides a tomato jar with increased lycopene component, characterized in that it contains carrot-tomato puree obtained by mixing tomato puree and carrot puree at a volume ratio of 1:1. do.

The present invention provides a tomato jar with an increased lycopene component, characterized in that at least one powder selected from the group consisting of tusk, guava, persimmon, and papaya powder is added to the tomato filling.

The present invention relates to a method of manufacturing a canned tomato with increased lycopene components and a canned tomato using the same, and by providing a canned tomato with increased lycopene for daily intake of lycopene, the public through steady intake of lycopene showing strong antioxidant and anticancer activity It is expected to be beneficial to health.

1 is a graph showing the content of lycopene in each Example and Comparative Example of the present invention.
2 is a graph showing the sensory test results of each Example and Comparative Example of the present invention.
3 is a graph showing the QDA results of the sensory test for Examples 4 and 5 and Comparative Example 3 in which the gac of the present invention is included.

Tomato jars with increased lycopene components of the present invention fill 5-8/10 of a glass bottle sterilized with hot water with sliced tomatoes with increased lycopene content by baking tomatoes, and 5-8: 1 with boiled tomato sauce, vinegar and vegetable oil It relates to a method of preparing a tomato bottle with increased lycopene component by preparing a tomato filling mixed in a ratio of ~3: 1 to 2, putting it in a glass bottle containing baked tomatoes, and sterilizing with hot water.

The step of producing canned tomatoes of the present invention,

(1) slicing the tomato, applying olive oil to the cut surface, and baking it in an oven at 190 to 220°C for 30 to 50 minutes to prepare a baked tomato;

(2) grinding the peeled tomatoes and boiling them to 50 to 80% of the initial volume to prepare tomato puree;

(3) preparing a tomato filling by mixing the tomato puree of step (2): vinegar: vegetable oil in a volume ratio of 5 to 8: 1 to 3: 1 to 2;

(4) Putting the baked tomatoes of step (1) in a hot water sterilized glass bottle so as to be 5-8/10 of that of the glass bottle, filling with the tomato filling of step (3), and sealing the lid by closing the lid;

(5) putting the sealed bottle of step (4) in boiling water, sterilizing it for 40 minutes, and cooling it to prepare a tomato jar.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the content introduced herein becomes thorough and complete, and is provided to sufficiently convey the spirit of the present invention to those skilled in the art.

<Example 1. Preparation of canned tomatoes>

1.1 Preparation of baked tomatoes

Lycopene, which is abundant in tomatoes, is increased by applying heat, especially the method of baking is known to increase the lycopene content. In particular, in the case of baking tomatoes, lycopene can be increased while reducing the weight of the tomato due to evaporation of moisture, and the content of lycopene can be maximized. In addition, tomatoes baked in vegetable oils such as olive oil are known to increase the absorption rate of lycopene by more than four times.

(1) Wash 1 kg of ripe tomatoes and cut out the stem deeply, then cut them into pieces. For cherry tomatoes, jujube tomatoes, and pine tomatoes, cut them in half, and for larger tomatoes, cut them into quarters.

(2) Pan the sliced tomato in an oven pan with the cut side facing up, and then apply olive oil to the cut surface, and sprinkle salt and pepper on it.

(3) The panned tomatoes are first baked for 20 to 30 minutes in an oven preheated to 190 to 220°C.

(4) Turn over the baked tomatoes and bake them in an oven for 10 to 20 minutes.

(5) Take out the second baked tomato from the oven and cool it to complete the baked tomato.

When using a tomato that has been sliced and baked as described above, unlike conventional tomato puree or tomato sauce prepared by grinding the peeled tomato, the texture of the tomato bottle is excellent by giving it a chewy texture. In the case of Tomato Hall, which is a method of storing tomatoes that maintains the whole shape of tomatoes, peeled tomatoes were boiled with water, and when the tomatoes were softened, bottled them with boiled water were made. Therefore, the texture of the tomato hole becomes soft enough to be crushed very easily.

On the other hand, the tomato bottle stew of the present invention is suitable for daily consumption by giving a chewy texture by using grilled tomatoes. At this time, the skin does not need to be removed or removed. The method for preparing tomato jars with increased lycopene components of the present invention is to increase the lycopene component of the whole jar by using a tomato roasted into pieces as a solid of the tomato jar, as well as to increase the texture of chewing, so that it is especially intended for daily intake. It can facilitate the intake of canned tomatoes.

1.2 Preparation of tomato filling

To prepare a filling of the tomato jar of the present invention.

(1) Wash 1kg of ripe tomatoes cleanly and cut the upper part in a crisscross shape. Put it in boiling water, roll it back and forth for 30 seconds, boil it, cool it in cold water, and peel the tomato. At this time, cut out the stem of the tomato.

(2) Put the peeled tomatoes in a blender for 2-3 minutes. At this time, it is not necessary to remove the seeds of the tomato.

(3) Put the ground tomatoes in a pan and put them on fire to boil. Stir with a spatula and boil until the volume is reduced to 50-80% of the initial volume to make tomato puree.

(4) Mix the sol-in tomato puree prepared above, vinegar, and vegetable oil in a volume ratio of 5~8:1~3:1~2 using a mixer. In this example, tomato filling was prepared by mixing the boiled tomato puree: vinegar: vegetable oil at a volume ratio of 7:2:1. The vinegar may be brewed vinegar, lemon juice, brown rice vinegar, apple vinegar, lemon vinegar, persimmon vinegar, or a mixture thereof, but is not limited thereto. The vinegar component can increase the preservation of tomato jars. In particular, it is safe to keep the pH of the tomato filling below 4.6. In this example, lemon juice and brewed vinegar were mixed in a ratio of 1:1.

In addition, the vegetable oil may be brown rice oil, grape seed oil, canola oil, avocado oil, almond oil, coconut oil, or carrot oil, or a mixed oil thereof, but is not limited thereto. Lycopene is a fat-soluble component, and the vegetable oil dissolves lycopene to increase absorption and utilization efficiency in the body. In particular, the use of carrot oil, which contains the lycopene of carrots, can enhance the lycopene in the bottle. Olive oil was used in Example 1.

1.3 Manufacture of canned tomatoes

Tomato jars were prepared using the baked tomatoes and tomato fillings prepared in Examples 1.1 and 1.2.

(1) After washing the glass bottle to be used for canning tomatoes, sterilize with hot water. In the present invention, after filling the contents of the bottle, the hot water process is performed once more, but it is preferable to prepare a glass bottle that has been sterilized with hot water in advance for the manufacture of safe bottled food. To sterilize the glass bottle with hot water, place a cotton cloth under the pot, turn the bottling glass bottle upside down, and add 1/3 of cold water to a boil. When the water boils, boil for another 5-6 minutes over low heat, then turn over and cool.

(2) Put the roasted tomato and tomato filling in the hot-water sterilized glass bottle, and cover and seal it. The roasted tomatoes prepared in Example 1.1 were put in the hot-water sterilized glass bottle so that it would be 5-8/10 of the glass bottle. Since the baked tomato corresponds to the solid portion of the tomato bottle of the present invention with increased lycopene, if the content of the baked tomato is less than 5/10 of the glass bottle, the lycopene content of the whole bottle may be reduced, and if it is more than 8/10, the baked tomato There is a possibility that the tomato filling to be filled on the outside of the oven is relatively small, and the roasted tomato may not be completely immersed by the tomato filling including vinegar and vegetable oil, so that the preservation of the bottle and the absorption rate of lycopene may decrease.

(3) The sealed glass bottle is sterilized with hot water. While boiling water in a large pail, put the rack in which the sealed glass bottle is inserted and sterilize with hot water for 40 minutes. At this time, the sealed glass bottle should be completely immersed in boiling water. When hot water sterilization is finished, take out the rack, take out the jars with forceps, and cool slowly at room temperature. Such hot water sterilization prevents the vegetable oil contained in the tomato filling of the present invention from being oxidized at high temperatures, while sufficient sterilization can provide preservation power of the bottle.

The tomato jar prepared by the tomato jar manufacturing method may have a tomato filling of 200 to 400 parts by weight based on 100 parts by weight of roasted tomatoes.

The tomato jars with increased lycopene components prepared as described above can be stored for many years, and help to easily and consistently consume lycopene having excellent antioxidant and anticancer effects.

<Example 2. Preparation of canned tomatoes containing carrot oil>

In the tomato jar containing carrot oil of Example 2, when preparing the tomato filling of Example 1.2, the procedure other than using carrot oil as vegetable oil was the same as in Example 1. Carrot oil is manufactured through the following process.

(1) Pick a carrot that has a dark color and has no spots, wash it cleanly, and cut it thinly.

(2) Put 500 ml of vegetable oil into a pan and keep the temperature of the oil at 150-170° C. over low heat, then add 500 g of the sliced carrots and let stand for 3-10 minutes.

(3) After cooling the vegetable oil of (2) above, filter it through a cotton cloth to prepare carrot oil.

The tomato jar containing carrot oil as described above can further increase the lycopene component by using the oil containing the lycopene of the carrot together with the lycopene of the tomato, and the color and aroma are also excellent compared to the regular tomato jar.

<Example 3. Preparation of bottled tomatoes containing carrot puree and carrot oil>

The carrot puree of Example 3 and tomato jarring containing carrot oil were the same as in Example 2, except that when preparing the tomato filling of the tomato jar containing carrot oil of Example 2, a carrot-tomato puree was used instead of tomato puree. Do.

Carrot tomato puree is prepared through the following process.

(1) Pick a carrot that is dark in color and without spots, wash it cleanly, and mix it finely in a blender using a weight ratio of 1:1 with water.

(2) Put the ground carrots in a pan, stir with a spatula over low heat and boil until the volume is reduced to 50-80% of the initial volume to prepare carrot puree.

<Example 4. Preparation of canned tomatoes containing a tusk>

The tomato canning containing a tusk of Example 4 is the same as in Example 1, except that, when preparing the tomato filling of Example 1.2, gac powder was further included in the tomato puree.

Gac is a tropical fruit, also called geuk, and is known to contain 70 times more lycopene than tomatoes. In the market, it is easy to purchase the frozen extract powder of tulle, and recently, cultivation has been attempted in Korea. Tuna doesn't have a particularly strong scent, so if you add it to a variety of foods, it will turn red to fill your appetite and supplement lycopene that may be lacking.

If you are using the fruit of the tuna, cut the tuna in half, and then mix the red area around the seeds inside the fruit and mix it with ground tomatoes to make a puree. When using the powder, add the powder to make 2-6% (v/v) of tomato puree. To the tomato puree, add 1 to 2 tablespoons (15 to 30 ml) of tuk powder to 500ml. If more than 2 tablespoons of powder is added, it is advantageous in terms of increasing the lycopene content, but the color becomes too red and the preference is lowered. If less than 1 tablespoon of powder is added, there is a problem that the amount of lycopene added is not sufficient.

<Example 5. Preparation of canned tomatoes containing tucks and carrots>

In the case of preparing tomato fillings from the carrot puree of Example 3 and the tomato bottle containing carrot oil, the tomato bottle containing the tuk and carrot of Example 5, except that gac powder was further included in the carrot and tomato puree. Is the same as in Example 3. To 500ml of carrot and tomato puree, add 1 to 2 tablespoons of tuk powder or the red part (tuck puree) around the seeds inside the fruit of the tuk.

<Example 6. Preparation of canned tomatoes containing papaya>

Papaya is a fruit rich in lycopene, and contains large amounts of vitamins A, C and D as well as lycopene. It is also rich in minerals important to the human body such as sodium, potassium, calcium, magnesium, iron and zinc.

The tomato jar containing papaya of Example 6 is, except for the fact that the carrot puree and tomato jar containing carrot oil of Example 3 further included papaya powder or papaya puree in the carrot and tomato puree when the tomato filling was prepared. It is the same as in Example 3. Add 1 to 2 tablespoons (15 to 30 ml) of papaya powder to 500 ml of carrot and tomato puree. When using raw papaya, grind the pulp of papaya and add carrot and tomato puree to 1:1:1.

<Example 7. Preparation of canned tomatoes containing persimmon>

Persimmon is known as a fruit rich in beta-carotene, cryptoxanthine, and lutein along with lycopene. In particular, it contains a large amount of vitamins A, B, C and catechins, and it has a sweet taste and aroma, and when taken together in addition to a canned tomato, daily intake can be facilitated.

The tomato jar containing persimmon of Example 7 was carried out except for the addition of persimmon powder or persimmon puree to the carrot and tomato puree when the tomato filling was prepared in the tomato jar containing carrot puree and carrot oil of Example 3. Same as Example 3. Add 1 to 2 tablespoons (15 to 30 ml) of persimmon powder to 500 ml of carrot and tomato puree. When using raw persimmons, grind the hard persimmon flesh and add carrot and tomato puree to a ratio of 1:1:1.

In addition, the present invention may be prepared by including a mixture of two or more of a carrot, papaya, persimmon powder, or puree in the tomato jar containing carrot puree and carrot oil of Example 3.

In the tomato jar of the present invention, guava, pomegranate, watermelon, grapefruit powder may be added, or a mixture thereof may be added instead of the tuna, papaya, persimmon powder or puree. In addition, the tomato jar of the present invention may be added to the tuk papaya, persimmon powder or puree instead of the tuk, papaya, persimmon, guava, pomegranate, watermelon, grapefruit powder, or a mixture thereof. Guava, pomegranate, watermelon, and grapefruit are natural products rich in lycopene, such as tomatoes, carrots, tusks, papaya, and persimmons, and can increase lycopene by adding them to canned tomatoes.

<Comparative Example 1. Preparation of jars of ground tomatoes>

The jars made by grinding tomatoes were prepared. The method of making a tomato by grinding has been used habitually as a method for preparing a tomato bottle because the process is relatively simple and the concentration can be adjusted during boiling, and is a conventional tomato bottle preparation method of the inventor of the present invention.

(1) Wash 1kg of ripe tomatoes cleanly and cut the upper part in a crisscross shape. Put it in boiling water, roll it back and forth for 30 seconds, boil it, cool it in cold water, and peel the tomato. At this time, cut out the stem of the tomato.

(2) Put the peeled tomatoes in a blender for 2-3 minutes.

(3) Put the ground tomatoes in a pan and put them on fire to boil. Stir with a spatula and bring to a boil.

(4) Put the boiled tomato of (3) in the broth in the hot water sterilized bottled glass bottle prepared in (1) of Example 1.3, and then seal it with a lid.

(5) Place the sealed bottle of (4) upside down and cool at room temperature.

<Comparative Example 2. Preparation of Whole Tomato Bottles>

(1) Wash 1kg of ripe tomatoes cleanly and cut the upper part in a crisscross shape. Put it in boiling water, roll it back and forth for 30 seconds, boil it, cool it in cold water, and peel the tomato. At this time, cut out the stem of the tomato.

(2) Put the peeled tomatoes in the above (1) in a pan, add water enough to submerge the tomatoes, and boil them sufficiently.

(3) Put the boiled tomatoes of (2) in the broth in the hot water sterilized bottling glass bottle prepared in (1) of Example 1.3, and then seal with a lid.

(4) Put the sealed bottle of (2) upside down and let it cool at room temperature.

<Comparative Example 3. Manufacture of jars of ground tomatoes containing a tusk>

Grinded tomato jarring containing a tusk of Comparative Example 3 is the same as Comparative Example 1 except that the ground tomato in the ground tomato jar of Comparative Example 1 further contained gac powder. To 500ml of ground tomato puree, add 1 to 2 tablespoons of tuk powder or scrape the red part around the seeds inside the fruit.

<Experimental Example 1. Tomato bottled lycopene content measurement experiment>

The lycopene content of Examples 1 to 7 and Comparative Examples 1 to 3 prepared above was measured. The lycopene content was measured according to the method of T. Suwanaruang (2016). Each Example and Comparative Example were prepared and opened at the same time 7 days later, and the solids and juices, which are the contents of each bottle, were crushed together with a grinder, and 100 g of them were taken as samples and used for lycopene content measurement.

Each sample (1.0 g) taken above was dissolved in 10 ml of distilled water, vortexed in a water bath at 30° C. for 1 hour, and 8.0 ml of hexane: ethanol: acetone (2:1:1) was added. The sample was capped and vortexed immediately, and then left in the dark for 1 hour, then 1.0 ml of water was further added to each sample and vortexed. After the phase was separated and the sample was left for 10 minutes so that all air bubbles disappeared, the filtrate was measured for absorbance at 503 nm. After preparing a reference curve by diluting the lycopene reference product by concentration (0.01 ~ 100 mg/100 mL) in the solvent, the concentration of each sample was determined, and the results are shown in Table 1 and FIG. 1 below. The measurement was repeated 3 times for each sample, and the average was calculated.

Category (n=3) Lycopene (mg/100g) Example 1 44.0 ± 4.58 Example 2 48.7 ± 3.21 Example 3 49.7 ± 6.81 Example 4 86.3 ± 2.31 Example 5 88.0 ± 6.00 Example 6 51.7 ± 3.51 Example 7 51.0 ± 6.08 Comparative Example 1 31.3 ± 2.52 Comparative Example 2 25.3 ± 2.52 Comparative Example 3 51.0 ± 2.65

As shown in Table 1 and FIG. 1, in the case of Comparative Example 1, which is a typical bottled simmer prepared by grinding and boiling the peeled tomato, 31.3 mg of lycopene was contained per 100 g of the bottled, and the whole tomato was boiled and preserved. It contained 25.3 mg of lycopene. It can be seen that in the case of Comparative Example 1, the lycopene content was high compared to the reference weight by reducing the volume due to boiling in the process of grinding and boiling the tomato. In the case of adding a stalk here, the lycopene content was remarkably increased, indicating a content close to twice that of Comparative Example 1. In the case of Example 1 of the present invention, in which baked tomatoes were added and filled with ground tomato sauce, the lycopene content was It was 44 mg/100g, an increase of 40% from Comparative Example 1. It appears that the tomato solid content increased due to the roasted tomato and ground tomato sauce filling, and the available (detected) lycopene content increased by adding vegetable oil to it. Example 2, in which carrot oil was added as vegetable oil, was found to slightly increase the lycopene content compared to Example 1, but there was no significant difference. In addition, Example 3, in which a portion of the tomato sauce was replaced with carrot puree, showed a tendency to slightly decrease the lycopene content rather than Example 1. This is thought to be due to the fact that tomatoes have a higher lycopene content than carrots.

In the case of Examples 4 and 5 in which the lycopene powder was added, which is known to have a very high lycopene content, it was confirmed that the amount of lycopene in the bottle was significantly increased. Comparative Example 3, which also added the tusk powder to Comparative Example 1, also showed a high lycopene content of 51 mg/100g.

In addition to the tusk powder, Example 6 in which papaya powder was added and Example 7 in which persimmon powder was added were also found to contain higher lycopene than in Examples 1 to 3.

In the above experiment, Examples 4, 5 and Comparative Example 3 in which the tuk powder having the highest lycopene content was added were different from the unique color of the tomato jar due to the unique color of the tuk, so that the sensory experiment of Experimental Example 2 was conducted. You need to increase your preferences for continuous bottled consumption every day.

<Experimental Example 2. Tomato bottled sensory experiment>

For the sensory experiment of tomato simmering, 15 ordinary people aged 15 to 65 were randomly selected to perform sensory experiments for Examples 1 to 7 and Comparative Examples 1 and 2. In the sensory test, each Example and Comparative Example were prepared, and then opened at the same time after 1 week to be tasted without additional cooking, and six items related to color, flavor, taste, texture when chewing, feeling after swallowing, and overall acceptability To evaluate. Each item was evaluated on a 9-point scale (1 point: very bad, 5 points: average, 9 points: very good) and expressed as an average value.

The results of the tomato bottled sensory experiment are shown in Table 2, and are shown in FIG. 2.

color zest flavor Texture when chewing Feeling after swallowing Overall acceptability Example 1 6.55±0.945 7.40±0.994 7.80±1.056 8.20±0.951 8.05±0.887 8.20±0.768 Example 2 8.00±0.725 7.65±0.875 7.90±0.718 8.05±0.887 7.70±0.923 7.95±0.759 Example 3 7.85±0.813 6.90±1.119 7.35±0.813 7.95±0.759 6.95±0.945 7.05±0.607 Example 4 5.80±1.824 6.60±1.392 7.75±1.070 7.10±1.210 7.00±1.076 7.00±1.141 Example 5 7.30±1.302 7.25±1.251 7.15±1.348 7.40±0.883 7.20±1.005 7.55±0.826 Example 6 6.95±0.826 7.40±0.598 7.25±0.550 7.55±0.826 7.65±0.745 7.60±0.680 Example 7 7.60±0.680 7.40±0.503 7.65±0.813 7.60±0.883 7.35±0.813 7.75±0.716 Comparative Example 1 5.40±0.754 6.25±0.639 6.25±0.967 4.85±0.988 5.25±0.020 5.35±0.875 Comparative Example 2 5.95±0.759 4.85±0.933 5.45±0.826 4.90±1.120 5.20±0.894 4.90±0.788 Comparative Example 3 3.65±0.933 3.60±1.095 4.35±0.988 3.85±0.875 3.75±0.967 3.30±0.923

As can be seen from the results of Table 2 and FIG. 2, the preferences of all Examples except for the preference for the color of Example 4 were superior to those of the Comparative Examples. This is interpreted by the fact that the baked tomatoes commonly included in Examples 1 to 5 give an appropriate chewy texture and increase the flavor to increase preference. Particularly, it was evaluated that the texture of Example 1 was the best when chewing, and this was compared to Examples 4 and 5, in which the color was enhanced by a carrot or a tusk, and by maintaining the unique color of tomatoes, it was possible to focus more on taste and texture of chewing In the case of Examples 2 and 3 including carrot oil or carrot puree and carrot oil, it can be seen that the content and utilization of lycopene were increased compared to Example 1, but the overall acceptability was higher than that of Example 1. It was low, which is presumed to be due to the unique color and texture of carrots.

Examples 4 and 5 including a gac, which is known to have lycopene that is 70 times that of tomato, can increase lycopene in the bottle, but the overall acceptability is reduced by the enhanced color. This can be confirmed by seeing that Comparative Example 3, in which only a tuck was added to Comparative Example 1, has the lowest preference among the test subjects. However, in the case of Examples 4 and 5, the overall acceptability was increased despite the enhanced color by adding roasted tomatoes.

In addition, Example 4 further included a tusk in Example 1, and when carrot oil and carrot puree were further included therein, the preference was improved as in Example 5.

And, in the case of Examples 6 and 7 further including papaya or persimmon instead of tuck, the overall acceptability was very high due to the sweet taste and color that does not stand out peculiar to papaya and persimmon.

Among the above examples, a quantitative expression analysis of the preferences of Examples 4 and 5 and Comparative Example 3 in which a tack that significantly increases the lycopene content was added is shown in FIG. 3. In the case of including a tusk, the lycopene content was significantly increased, but Comparative Example 3 had the lowest overall acceptability in both the Examples and Comparative Examples of the present invention. However, it can be seen that the overall preference of Examples 4 and 5, which is a configuration further including a tuck in Examples 1 and 3 of the present invention, is increased. This is because the method for producing a bottle of tomato of the present invention, including the roasted tomato of the present invention and a tomato filling with vegetable oil and vinegar, enhances the preference of the bottle. It was confirmed that ingestion could be facilitated.

As can be seen from the above results, the tomato jar prepared through the method for preparing tomato jars with increased lycopene of the present invention includes both roasted tomatoes and boiled tomato puree, and vinegar and vegetable oil are included to increase the lycopene content. In addition, it helps to increase the overall acceptance, making it easier to consume sufficient amounts of lycopene every day.

Claims (11)

(1) preparing a baked tomato by cutting the tomato into pieces, applying olive oil to the cut surface, and baking it in an oven at 190-220° C. for 30-50 minutes;
(2) preparing tomato puree by grinding the peeled tomatoes and boiling them to 50-80% of the initial volume;
(3) preparing a tomato filling by mixing the tomato puree of step (2): vinegar: vegetable oil in a volume ratio of 5 to 8: 1 to 3: 1 to 2;
(4) Putting the baked tomatoes of step (1) in a hot water sterilized glass bottle so as to be 5-8/10 of that of the glass bottle, filling with the tomato filling of step (3), and sealing the lid by closing the lid;
In the method for producing a canned tomato with increased lycopene component, comprising: (5) putting the sealed bottle of step (4) in boiling water, sterilizing it for 40 minutes, and cooling it to prepare a tomato bottle,
A method for preparing tomato jars with increased lycopene, characterized in that 2-6% (v/v) of tomato puree or powder is added to the tomato puree of step (2). The method of claim 1,
The vegetable oil of step (3) is carrot oil,
The carrot oil is prepared by filtering the vegetable oil and the sliced carrots at the same weight/volume for 3 to 19 minutes at 150 to 170° C., and then filtering the tomato bottled manufacturing method with increased lycopene. delete delete delete The method of claim 1,
Instead of the tomato puree of step (2), a carrot-tomato puree was prepared by mixing tomato puree and carrot puree at a volume ratio of 1:1, and 2-6% (v/v) of carrot puree or powder was added. ,
The carrot puree is prepared by boiling carrots ground by mixing with water in a weight ratio of 1:1 to 50-80% of the initial volume,
The vegetable oil of step (3) is carrot oil,
The carrot oil is prepared by filtering the vegetable oil and the sliced carrots at the same weight/volume for 3 to 19 minutes at 150 to 170° C., and then filtering the tomato bottled manufacturing method with increased lycopene. The method of claim 6,
A method for producing a bottle of tomato with increased lycopene, characterized in that guava, persimmon, papaya puree or powder is added instead of the tusk puree or powder. A tomato jar with an increased lycopene component prepared by the method of claim 1, 2, 6, or 7. delete delete delete

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