KR102304481B1 - Red pepper tomato jam and manufacturing for therof - Google Patents

Abstract

Cheongyang pepper tomato jam of the present invention contains 130 to 190 parts by weight of tomatoes, 5 to 30 parts by weight of Cheongyang pepper, and 0.1 to 3 parts by weight of pectin, based on 100 parts by weight of refined sugar. The present invention is beneficial to health.

Description

Cheongyang pepper tomato jam and its manufacturing method

The present invention relates to cheongyang pepper tomato jam and a method for manufacturing the same.

The diet of modern people is gradually becoming westernized and diversified, and bread-based diets are increasing due to the nuclear family or the busy daily life of modern people.

Accordingly, interest in foods that can be served with bread, such as jam, spread, and cheese, is also increasing. are doing

In addition, as the standard of living increases, the incidence of obesity, diabetes, high blood pressure, and geriatric diseases due to overnutrition and lack of exercise increases. Consumers tend to consume food with health in mind. The desire to consume is on the rise.

Accordingly, there is a need for jams that are highly palatable and beneficial to health.

It is an object of the present invention to provide a jam with high palatability and beneficial to health.

All of the above and other objects of the present invention can be achieved by the present invention described below.

One aspect of the present invention relates to cheongyang pepper tomato jam and a method for manufacturing the same.

According to one embodiment, the cheongyang pepper tomato jam contains 130 to 190 parts by weight of tomatoes, 5 to 30 parts by weight of cheongyang pepper, and 0.1 to 3 parts by weight of pectin, based on 100 parts by weight per white.

The tomato may include at least one of tomato flesh and tomato juice.

The tomato may include at least one of 100 to 140 parts by weight of tomato flesh and 20 to 60 parts by weight of tomato juice.

The tomato juice has been subjected to a pre-treatment process, and the pre-treatment process may be to remove seeds by filtering the tomato juice through a sieve.

The cheongyang pepper tomato jam may further include an additive material.

The additive material may further include one or more of tomato peel powder and paprika powder.

The additive material may include at least one of 1 to 10 parts by weight of tomato peel powder and 1 to 10 parts by weight of paprika powder based on 100 parts by weight of the refined sugar.

The tomato peel powder is a tomato peel that is frozen at -60 ° C. to -50 ° C. for 10 to 15 hours, then freeze-dried at -30 ° C. to -15 ° C. for 10 to 15 hours, and then ground into a powder form. can

The paprika powder may include a powder made by grinding paprika with a grinder after hot air drying at 60° C. to 80° C. for 6 to 8 hours.

The weight ratio of the tomato peel powder and paprika powder may be 1:0.5 to 1:1.5.

The cheongyang pepper tomato jam may further include 5 to 30 parts by weight of almonds.

The cheongyang pepper tomato jam may further include 5 to 15 parts by weight of magnolia.

The weight ratio of the tomatoes and almonds may be 6:1 to 10:1.

The total weight of the tomato and green pepper and the weight ratio of the magnolia may be 12:1 to 25:1.

The cheongyang pepper tomato jam may further include 3 to 10 parts by weight of green tea extract.

The green tea extract may be prepared by mixing green tea and refined white sugar in a ratio of 1:1 to 2:1.

The weight ratio of the tomato and green tea extract may be 20:1 to 40:1.

According to another embodiment, the cheongyang pepper tomato jam manufacturing method comprises the steps of blanching tomatoes in boiling water for 15 seconds to 30 seconds and separating them from the skins, freeze-drying the tomato skins, hot air drying paprika, the tomatoes separating into tomato flesh and tomato juice, after removing the seeds of the tomato juice, mixing with the tomato flesh, mixing refined sugar with the mixed tomato flesh and tomato juice and soaking for 22 hours to 26 hours, the step of Grinding the lyophilized tomato skins in a grinder to produce powder, grinding the hot air-dried paprika in a grinder to make powder, mincing the cheongyang peppers after removing the flesh and seeds, Pickling the chopped cheongyang peppers in refined sugar , The step of heating the dried tomato with a hand blender and stirring at 70 to 80 ° C. After removing the foam generated during heating, the pickled cheongyang pepper, tomato peel powder, paprika powder, almond, magnolia and After mixing the green tea extract in order, adding pectin and refined sugar to boil it, bottling the boiled Cheongyang pepper tomato jam and putting the bottled Cheongyang pepper tomato jam into boiling water at 70°C to 80°C for 8 minutes to 15 minutes It may include a step of refrigerated storage after heating for minutes and then sufficiently cooling.

The present invention has the effect of providing a jam that has high palatability and is beneficial to health.

1 is a graph simply showing the results of Experimental Example 1 of the present invention.
2 is a graph simply showing the results of Experimental Example 2 of the present invention.
3 is a graph simply showing the results of Experimental Example 3 of the present invention.
4 is a graph simply showing the results of Experimental Example 4 of the present invention.

Hereinafter, the present invention will be described in more detail.

In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

When 'including', 'having', 'consisting', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, the case in which the plural is included is included unless otherwise explicitly stated.

In addition, in interpreting the components, it is interpreted as including an error range even if there is no separate explicit description.

In addition, in this specification, 'X to Y' representing a range means 'X or more and Y or less'.

In addition, in the present specification, parts by weight may be used to indicate the ratio between each component, and if necessary, may be based on 100 parts by weight per tablet, but is not limited thereto.

Cheongyang pepper tomato jam

Cheongyang pepper tomato jam according to an embodiment of the present invention contains 130 to 190 parts by weight of tomatoes, 5 to 30 parts by weight of Cheongyang pepper, and 0.1 to 3 parts by weight of pectin based on 100 parts by weight per white.

Jam, which is generally used as food, is gelation of fruits or vegetables with sugars, etc., and after evaporating and concentrating the moisture to prevent spoilage by microorganisms from fruits or other plant foods, sugar is added. It is a processed food with high storage capacity and contains a large amount of sugar.

The white sugar is used as a main material for making jam, and the cheongyang pepper tomato jam may include white sugar, tomatoes, cheongyang pepper and pectin.

The tomato is a food rich in nutrients because it contains various vitamins as well as carbohydrates, proteins, and dietary fiber. It contains lycopene, an antioxidant that removes cancer-causing free radicals, and has anticancer effects. In addition, it is rich in dietary fiber, which can help with bowel movements.

The tomato may be 130 to 190 parts by weight, specifically 150 to 170 parts by weight, based on 100 parts by weight of white sugar, and when consumed with other foods in the above range, it can help digestion, and the nutrients of tomatoes can be sufficiently ingested. have.

The cheongyang pepper contains a very rich amount of vitamin C, which helps in body metabolism and blood circulation, and is effective in enhancing immunity against viruses and bacteria, etc., and contains a large amount of vitamin A to protect eyesight and fatigue eyes Excellent for releasing In addition, capsaicin, which gives the spicy taste of cheongyang pepper, removes harmful bacteria in the stomach by sterilization, and is very effective in helping digestion by promoting the secretion of digestive juices. When consumed with oily food, the spicy taste of Cheongyang pepper has the effect of catching the oily taste.

The cheongyang pepper may be 5 to 30 parts by weight, specifically 10 to 20 parts by weight, based on 100 parts by weight of refined white pepper, and is effective in enhancing immunity in the above range, harmonious with other foods, and plays a role in stimulating appetite can do.

The pectin is generally used when making jam, and is known as a gelling agent used when making jam with fruits having a low pectin content.

The pectin may be in an amount of 0.1 to 3 parts by weight, specifically 1 to 2 parts by weight, of pectin based on 100 parts by weight per 100 parts by weight, and in the above range, the texture of the jam is effective.

The tomato may include at least one of tomato flesh and tomato juice.

The tomato flesh may be obtained by removing the tomato skin and tomato juice.

The tomato flesh may be 100 to 140 parts by weight, specifically, 110 to 130 parts by weight, based on 100 parts by weight per 100 parts by weight, and in this range, nutrients of tomatoes can be sufficiently ingested.

The tomato juice has been subjected to a pre-treatment process, and the pre-treatment process may be to remove seeds by filtering the tomato juice through a sieve.

Through the pre-treatment process, a large amount of nutrients contained in tomatoes can be ingested without inhibition of texture and heterogeneity that may occur due to the tomato seeds, thereby increasing consumer preference.

The cheongyang pepper tomato jam may further include an additive material.

The additive material may further include one or more of tomato peel powder and paprika powder.

The tomato peel contains a large amount of lycopene. Lycopene contained in the tomato peel is a carotenoid pigment that helps eye health and can reduce the risk of eye diseases such as cataracts and macular degeneration, and has an antioxidant effect, so it can increase immunity. In addition, it can improve blood vessel problems by reducing LDL cholesterol in the blood, and can help maintain stable cholesterol levels by increasing HDL levels.

The tomato peel powder is a tomato peel that is frozen at -60 ° C. to -50 ° C. for 10 to 15 hours, then freeze-dried at -30 ° C. to -15 ° C. for 10 to 15 hours, and then ground into a powder form. can

Specifically, after removing the stem of the tomato, it can be peeled off by blanching it in boiling water for 20 seconds after making a cut to a depth of one-third with a ten (十) ruler. After removing the water by drying the peeled skin at 1 ° C. to 15 ° C., it can be frozen at -58 ° C. to -52 ° C. for 11 hours to 14 hours. By freeze-drying the frozen tomato skins at -25°C to -17°C for 11 to 14 hours, it is possible to make the tomato skins almost free of moisture, and grind the freeze-dried tomato skins with a grinder into powder form. can be manufactured.

By freeze-drying the tomato skins and preparing them in powder form, there is an advantage that lycopene contained in a large amount in the tomato skins can be ingested without feeling the tough texture of the tomato skins. In addition, when the tomato skin is mixed with the product, it is possible to further emphasize the unique red color of the tomato.

The tomato peel powder may be 1 to 10 parts by weight, 2 to 8 parts by weight, and more specifically 4 to 6 parts by weight, based on 100 parts by weight per 100 parts by weight. It is helpful, and it has the advantage of being able to implement the color of cheongyang pepper tomato jam more intensely, and maximizing the red color to increase consumer preference.

The paprika may be red paprika, and the red paprika is rich in calcium, phosphorus, vitamin A, vitamin C, iron, and potassium to enhance immunity, and may help promote growth and osteoporosis in growing children. In addition, it contains lycopene, which gives a red color, and as an antioxidant, it can help prevent free radicals and prevent vascular diseases.

The paprika powder may include a powder made by grinding paprika with a grinder after hot air drying at 60° C. to 80° C. for 6 to 8 hours.

Specifically, after removing the stem of the paprika and then cutting into a square shape, the cut paprika may be dried in hot air at a temperature of 65°C to 75°C for 6 hours 30 minutes to 7 hours 30 minutes. The hot air-dried paprika can be grinded with a grinder to prepare a powder.

By drying the paprika in a powder form by drying the paprika, the sweetness of the paprika can be further maximized, and the characteristic red color of the tomato can be preserved.

The paprika powder may be 1 to 10 parts by weight, 2 to 8 parts by weight, and more specifically 4 to 6 parts by weight, based on 100 parts by weight of white sugar, and the nutrients contained in paprika in the above range are helpful in ingesting the ingredients It has the advantage of being able to implement a darker color of Cheongyang pepper tomato jam, and maximizing the red color to increase consumer preference.

The weight ratio of the tomato peel powder and paprika powder may be 1:0.5 to 1:1.5, specifically 1:0.7 to 1:1.2, in which the lycopene contained in the tomato peel and paprika can be sufficiently ingested. It can help prevent vascular disease, and can make the color of Cheongyang pepper tomato jam darker and redder.

The cheongyang pepper tomato jam may further include almonds.

The almonds are low in carbohydrates and contain abundant nutrients such as vitamin B, polyphenols, and minerals. In addition, the fat contained in almonds is a monounsaturated fat, which increases satiety and is effective in suppressing appetite, and contains oleic acid, which can suppress the absorption of fat and sugar.

The almond may be 5 to 30 parts by weight, specifically 10 to 25 parts by weight, and the nutrients contained in almonds can be ingested in the above range, and adult diseases can be prevented by inhibiting the absorption of sugar.

The almond may be in the form of powder, but is not limited thereto.

The weight ratio of the tomatoes and almonds may be 6:1 to 10:1, specifically 7:1 to 9:1, and despite including white sugar and tomatoes in the above range, the effect of sufficiently ingesting vitamin B there is

The cheongyang pepper tomato jam may further include magnolia.

The magnolia is a species belonging to the family Magnoliaceae and has warm properties. It suppresses various inflammations and contains abundant polyphenols, so it is excellent for improving blood circulation and regulating blood pressure. In addition, it can reduce cholesterol and triglyceride levels in the body, and it helps with various pains, including abdominal pain.

The magnolia may be in an amount of 5 to 15 parts by weight, specifically 7 to 12 parts by weight, and is effective in improving blood circulation and reducing various pains including abdominal pain in the above range.

The total weight of the tomatoes and green peppers and the weight ratio of magnolias may be 12:1 to 25:1, specifically 15:1 to 20:1, and despite including tomatoes and cheongyang peppers in the above range, abdominal pain, Side effects such as diarrhea can be minimized.

The cheongyang pepper tomato jam may further include green tea extract.

The green tea is one of the annual plants belonging to the Myongahaceae family, and it is characterized by containing various minerals and sodium because it grows while absorbing salty salt in a salt marsh. Green tea can prevent diabetes by increasing the function of the pancreas, and it can play a role in preventing the rapid rise of blood sugar by blocking the absorption of carbohydrates. In addition, it helps blood circulation and lowers triglyceride and cholesterol levels to prevent cardiovascular diseases.

The green tea extract may be 3 to 10 parts by weight, specifically 4 to 8 parts by weight, in the above range, it is possible to prevent the absorption of excessive sugar to prevent a sharp rise in blood sugar.

The green tea extract may be prepared by mixing green tea and refined white sugar in a ratio of 1:1 to 2:1, specifically, 1.2:1 to 1.8:1.

The weight ratio of the tomato and green tea extract may be 20:1 to 40:1, specifically 25:1 to 35:1, and despite including tomatoes containing a large amount of potassium in the above range, antagonistic action By ingesting the intake ratio of potassium and sodium, the concentration of intracellular fluid can be properly maintained, and side effects such as arrhythmias can be prevented.

How to make cheongyang pepper tomato jam

Another aspect of the present invention relates to a method for producing cheongyang pepper tomato jam.

The method for producing cheongyang pepper tomato jam of the present invention includes the steps of blanching tomatoes in boiling water for 15 to 30 seconds and separating them from the skins, freeze-drying the tomato skins, drying paprika in hot air, and preparing the tomatoes with tomato flesh and tomatoes. Separating into fruit juice, removing the seeds of the tomato juice, mixing with the tomato pulp, mixing refined white sugar with the mixed tomato pulp and tomato juice and soaking for 22 hours to 26 hours, the freeze-dried tomato peel grinding in a grinder to produce a powder, grinding the hot air dried paprika in a grinder to make a powder, removing the flesh and seeds of cheongyang pepper and then mincing the cheongyang pepper, pickling the minced cheongyang pepper in refined sugar, the pickled tomato After grinding with a hand blender and heating at 70°C to 80°C while stirring, after removing the foam generated during heating, the pickled cheongyang pepper, tomato peel powder, paprika powder, almond, magnolia and green tea extract are sequentially added to the tomato. After mixing, pectin and refined sugar are added and boiled, the step of bottling the boiled Cheongyang pepper tomato jam, and the bottled Cheongyang pepper tomato jam are put in boiling water at 70 ° C. to 80 ° C. It may include the step of refrigerated storage after cooling.

Hereinafter, each step will be described in detail.

The cheongyang pepper tomato jam manufacturing process may include a material preparation step and a jam manufacturing step.

The material preparation step is a tomato peel separation step, a tomato peel freeze-drying step, a paprika hot air drying step, a tomato separation step, a tomato flesh and tomato juice mixing step, a sugar pickling step, a tomato peel powder production step, a paprika powder production step, and pickling of cheongyang peppers may include steps.

The tomato peel separation step is a step of peeling off the skin by blanching in boiling water for 15 seconds to 30 seconds after making a cut of ten (十) characters to a depth of one-third.

The tomato peel freeze-drying step may include the step of drying the peeled tomato peel at 1 ℃ to 15 ℃, specifically 5 ℃ to 10 ℃ step to remove the water. It may include freezing the dehydrated tomato peel at -60°C to -50°C, specifically at -58°C to -52°C for 10 hours to 15 hours, specifically for 11 hours to 14 hours. It may include the step of freeze-drying the frozen tomato peel at -30 ℃ to -15 ℃, specifically -25 ℃ to -17 ℃ for 10 hours to 15 hours, specifically 11 hours to 14 hours.

It is possible to remove the moisture remaining in the tomato skin through the freeze-drying process.

The paprika hot air drying step may include removing the stalk of the washed paprika and then cutting it into a square shape. It may include the step of hot air drying the cut paprika to 60 ℃ to 80 ℃, specifically 65 ℃ to 75 ℃ 6 hours to 8 hours, specifically 6 hours 30 minutes to 7 hours 30 minutes.

Through the hot air drying process, it is possible to further maximize the sweetness of the paprika.

The tomato separation step may include separating the peeled tomatoes into tomato flesh and tomato juice.

The tomato pulp and tomato juice mixing step may include removing the seeds of the tomato juice using a sieve, and then mixing the seeded tomato juice with the tomato pulp.

The step of sugaring may include mixing refined white sugar with the mixed tomato flesh and tomato juice and sugaring for 22 hours to 26 hours, specifically, for 23 hours to 25 hours.

The tomato peel powder manufacturing step may include grinding the lyophilized tomato peel in a grinder to prepare a powder.

By preparing the tomato peel as a powder, there is an advantage that lycopene contained in a large amount in the tomato peel can be ingested without feeling the chewy texture of the tomato peel.

The paprika powder manufacturing step may include grinding the hot air dried paprika in a grinder to prepare a powder.

By preparing the paprika as a powder, the sweetness of paprika can be further maximized, and there is an advantage in that lycopene contained in a large amount can be ingested.

The step of pickling cheongyang pepper may include the step of pickling the minced cheongyang pepper in jeongbaekdang after removing the seeds and seeds of the cheongyang pepper.

The jam manufacturing step may include a heating step, a mixing step, a bottling step, and a storage step.

The heating step may include heating the dried tomatoes at 70° C. to 80° C. while stirring and then using a hand blender. You can remove all the foam that is formed by heating and stirring continuously, and at the same time repeating the foam that rises with a spoon until it becomes clear.

By removing the foam, impurities contained in the foam can be removed, and the taste of the jam can be maintained during storage.

The mixing step is a step of mixing the pickled cheongyang pepper, tomato peel powder, paprika powder, almond, magnolia and green tea extract in order in the tomato from which the bubbles have been removed, then adding pectin and refined sugar and simmering for 30 minutes to 1 hour. may include.

By mixing the tomato peel powder and paprika powder, the color of the Cheongyang pepper tomato jam can be made darker, and the red color can be maximized to increase the consumer's preference.

The bottling step may include bottling the boiled cheongyang pepper tomato jam into a sterilized glass bottle, turning it upside down, and then creating a vacuum state.

The storage step may include putting the bottled cheongyang pepper tomato jam in boiling water at 70°C to 80°C and heating it for 8 to 15 minutes, then cooling it sufficiently and then refrigerated storage.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention in any sense.

Content not described here will be omitted because it can be technically inferred sufficiently by a person skilled in the art.

Example

Example 1

Blanch the tomatoes in boiling water for 20 seconds at the content shown in Table 1 below to remove the skin, separate the peeled tomatoes into tomato flesh and tomato juice, remove the seeds of the tomato juice, and mix with the tomato flesh. Mix refined sugar with the mixed tomato flesh and tomato juice and soak for 24 hours. Remove the stems and seeds of the cheongyang pepper and marinate the minced cheongyang pepper in Jeongbaekdang. Grind the dried tomatoes with a hand blender and remove the foam generated while heating at 75° C. while stirring, mix the pickled cheongyang peppers and almonds in the tomato in order, then add pectin and refined sugar and boil for 45 minutes. The boiled cheongyang pepper tomato jam was bottled, and the bottled cheongyang pepper tomato jam was put in boiling water at 75° C., heated for 10 minutes, cooled sufficiently, and then kept refrigerated to prepare cheongyang pepper tomato jam.

Examples 2 to 4

Blanch the tomatoes in boiling water for 20 seconds at the content shown in Table 1 below to remove the skin, separate the peeled tomatoes into tomato flesh and tomato juice, remove the seeds of the tomato juice, and mix with the tomato flesh. Mix refined sugar with the mixed tomato flesh and tomato juice and soak for 24 hours. Remove the stems and seeds of the cheongyang pepper and marinate the minced cheongyang pepper in Jeongbaekdang. Grind the dried tomatoes with a hand blender and remove the foam generated while heating at 75° C. while stirring, mix the pickled cheongyang peppers, almonds and green tea extract in order, then add pectin and refined sugar and boil for 45 minutes. The boiled cheongyang pepper tomato jam was bottled, and the bottled cheongyang pepper tomato jam was put in boiling water at 75° C., heated for 10 minutes, cooled sufficiently, and then kept refrigerated to prepare cheongyang pepper tomato jam.

Examples 5 to 7

Blanch the tomatoes in boiling water for 20 seconds at the content shown in Table 1 below to remove the skin, separate the peeled tomatoes into tomato flesh and tomato juice, remove the seeds of the tomato juice, and mix with the tomato flesh. Mix refined sugar with the mixed tomato flesh and tomato juice and soak for 24 hours. Remove the stems and seeds of the cheongyang pepper and marinate the minced cheongyang pepper in Jeongbaekdang. Grind the dried tomatoes with a hand blender, remove the foam while heating at 75°C while stirring, mix the pickled cheongyang peppers, almonds, magnolias, and green tea extract in order, then add pectin and refined sugar and boil for 45 minutes. . The boiled cheongyang pepper tomato jam was bottled, and the bottled cheongyang pepper tomato jam was put in boiling water at 75° C., heated for 10 minutes, cooled sufficiently, and then kept refrigerated to prepare cheongyang pepper tomato jam.

Example 8

Blanch the tomatoes in boiling water for 20 seconds at the content shown in Table 1 below to remove the skin, separate the peeled tomatoes into tomato flesh and tomato juice, remove the seeds of the tomato juice, and mix with the tomato flesh. Mix refined sugar with the mixed tomato flesh and tomato juice and soak for 24 hours. Remove the stems and seeds of the cheongyang pepper and marinate the minced cheongyang pepper in Jeongbaekdang. Grind the dried tomatoes with a hand blender, remove the foam while heating at 75°C while stirring, and mix the pickled cheongyang pepper, tomato peel powder, paprika powder, almond, magnolia and green tea extract in order, then pectin and refined sugar and simmer for 45 minutes. The boiled cheongyang pepper tomato jam was bottled, and the bottled cheongyang pepper tomato jam was put in boiling water at 75° C., heated for 10 minutes, cooled sufficiently, and then kept refrigerated to prepare cheongyang pepper tomato jam.

The tomato peel powder is dried by drying the separated tomato skins at 7° C., and then the dried tomato skins are frozen at -55° C. for 12 hours. The frozen tomato skins were freeze-dried at -20°C for 12 hours and then ground in a grinder to prepare a powder.

The paprika powder was prepared as a powder by grinding paprika cut into a square shape by hot air drying at 70° C. for 7 hours and then grinding in a grinder.

Example (parts by weight) One 2 3 4 5 6 7 8 white party 100 100 100 100 100 100 100 100 tomato 159 159 159 159 159 159 159 159 Cheongyang pepper 15.9 15.9 15.9 15.9 15.9 15.9 15.9 15.9 pectin 1.8 1.8 1.8 1.8 1.8 1.8 1.8 1.8 almond 20 20 20 20 20 20 20 20 magnolia 0 0 0 0 5 10 20 10 Green tea extract 0 2 5 12 5 5 5 5 tomato peel powder 0 0 0 0 0 0 0 4.5 Paprika Powder 0 0 0 0 0 0 0 4.5

Experimental Example 1- Blood sugar improvement effect

After having 25 participants ingest the cheongyang pepper tomato jam prepared in Examples 1 to 4 and 6 for each Example, blood was collected after 120 minutes to measure blood sugar, and the average of the difference between blood sugar before intake and blood sugar after intake is shown in Table 2 and FIG. 1 below.

Example One 2 3 4 6 Blood sugar difference (mg/dL) 11.9 9.4 4.8 4.7 4.7

Experimental Example 2- Abdominal pain improvement effect

After dividing the cheongyang pepper tomato jam prepared in Examples 3 and 5 to 8 to 25 participants, 5 people in each Example to eat at lunch for a week, the degree of abdominal pain (the lower the score the more symptoms of abdominal pain) was 1 After the evaluation was performed on a scale of 10 points, the average is shown in Table 3 and FIG. 2 below. During this experiment, they were allowed to live regularly as in daily life.

Example 3 5 6 7 8 colic 8.6 8.8 9.6 9.6 9.6

Experimental Example 3- Taste evaluation

After dividing the cheongyang pepper tomato jam prepared in Examples 2 to 8 for each of 35 participants by 5 for each example, the taste was evaluated on a scale of 1 to 10, and the average was measured in Tables 4 and 3 below. shown in

Example 2 3 4 5 6 7 8 taste evaluation 9.2 9.2 8.8 9.2 9.4 9.0 9.6

Experimental Example 4- Appetite improvement effect

The cheongyang pepper tomato jam prepared in Examples 6 and 8 was divided into 10 participants by 5 for each example, the degree of appetite arousal was evaluated on a scale of 1 to 10, and the average is shown in Tables 5 and 4 below. indicated.

Example 6 8 appetite improvement 8.4 9.2

Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, but may be manufactured in various different forms, and those of ordinary skill in the art to which the present invention pertains will appreciate the technical spirit of the present invention. However, it will be understood that the invention may be embodied in other specific forms without changing essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (6)

Blanching the tomatoes in boiling water for 15 seconds to 30 seconds and separating them from the skins;
freeze-drying the tomato skins;
Hot air drying paprika;
Separating the tomato into tomato flesh and tomato juice;
After removing the seeds of the tomato juice, mixing with the tomato pulp;
A step of soaking for 22 to 26 hours by mixing refined sugar with the mixed tomato flesh and tomato juice;
Grinding the lyophilized tomato skins in a grinder to prepare a powder;
Grinding the hot air dried paprika in a grinder to prepare a powder;
Chop the cheongyang peppers after removing the seeds and seeds;
Pickling the chopped cheongyang pepper in jeongbaekdang;
Grinding the dried tomatoes with a hand blender and then heating at 70° C. to 80° C. while stirring;
After removing the foam generated during heating, the pickled cheongyang pepper, tomato peel powder, paprika powder, almond, magnolia and green tea extract are mixed in order in the tomato, and then pectin and refined sugar are added and boiled;
bottling the boiled cheongyang pepper tomato jam; and
Putting bottled cheongyang pepper tomato jam in boiling water at 70°C to 80°C and heating it for 8 to 15 minutes, then cooling it sufficiently and storing it in a refrigerator;
Cheongyang pepper tomato jam manufacturing method comprising a.

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