KR20080021333A - Ketchup and the process of manufacture - Google Patents
Ketchup and the process of manufacture Download PDFInfo
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- KR20080021333A KR20080021333A KR1020060084632A KR20060084632A KR20080021333A KR 20080021333 A KR20080021333 A KR 20080021333A KR 1020060084632 A KR1020060084632 A KR 1020060084632A KR 20060084632 A KR20060084632 A KR 20060084632A KR 20080021333 A KR20080021333 A KR 20080021333A
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- 235000008960 ketchup Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 239000000203 mixture Substances 0.000 claims abstract description 47
- 239000011575 calcium Substances 0.000 claims abstract description 35
- 235000020357 syrup Nutrition 0.000 claims abstract description 29
- 239000006188 syrup Substances 0.000 claims abstract description 29
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 14
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 14
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 229920000881 Modified starch Polymers 0.000 claims abstract description 9
- 239000004368 Modified starch Substances 0.000 claims abstract description 9
- 235000019426 modified starch Nutrition 0.000 claims abstract description 9
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 7
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 239000008213 purified water Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 206010006956 Calcium deficiency Diseases 0.000 abstract description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 abstract 2
- 235000005282 vitamin D3 Nutrition 0.000 abstract 2
- 239000011647 vitamin D3 Substances 0.000 abstract 2
- 229940021056 vitamin d3 Drugs 0.000 abstract 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013410 fast food Nutrition 0.000 description 9
- 235000015220 hamburgers Nutrition 0.000 description 9
- 241000234282 Allium Species 0.000 description 6
- 238000013329 compounding Methods 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 241000227653 Lycopersicon Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/71—Vitamin D
- A23V2250/7106—Vitamin D3
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
도 1 은 본 발명의 실시예를 나타낸 기능성 케첩의 제조단계의 구성도1 is a block diagram of a manufacturing step of the functional ketchup showing an embodiment of the present invention
본 발명은 기능성 케첩 및 제조방법에 관한 것으로, 햄버거와 같은 패스트푸드를 주식으로 할 때 우리 몸속에서 결핍되기 쉬운 칼슘(Ca)과 비타민D3을 보충할 수 있도록 햄버거와 같은 패스트푸드의 섭취시 많이 사용하는 케첩에 칼슘(Ca)과 비타민D3 다량으로 첨가할 수 있도록 조성물을 조성하고, 상기 조성물을 이용하여 기능성 케첩을 제조하는 것에 관한 것이다.The present invention relates to a functional ketchup and a manufacturing method, when fast foods such as hamburgers as a staple food intake of fast foods such as hamburgers to supplement the calcium (Ca) and vitamin D 3 that are easily deficient in our body The present invention relates to a composition for preparing a ketchup to be used in a large amount of calcium (Ca) and vitamin D 3 , and to preparing a functional ketchup using the composition.
현대인들은 산업과 문명의 발달로 점점 더 빠른 것을 추구하며, 여기에 맞추어 식생활도 변화하여 주문과 동시에 공급되는 햄버거와 같은 패스트푸드를 선호하고 있으며, 그 수요가 점점 늘어나고 있다. Modern people are pursuing more and more things fast due to the development of industry and civilization, and according to the change of diet, they prefer fast foods such as hamburgers that are served at the same time as the order, and the demand is increasing.
햄버거와 같은 패스트푸드를 주식으로 사용할 경우에는 현대병인 비만을 유발시키고, 편중되는 영향소에 의하여 영향결핍이 발생한다.When fast food such as hamburgers are used as staple foods, it causes obesity, which is a modern disease, and influence deficiency occurs due to the biased influence.
우리 몸속의 각종 미네랄은 체액의 산도를 조절하여 체액을 정상으로 유지하고 증진하는데 필수적인 영양소로 이들 미네랄 중 가장 많은 비중을 차지하고 있는 것은 칼슘(Ca)이다. 상기 칼슘(Ca)의 결핍은 성장기 어린이나 청소년의 발육을 나쁘게 하고, 특히 여성의 생리활성 변화로 인한 골다공증의 주원인이 되고 있다.Various minerals in our body are essential nutrients to maintain and promote normal body fluids by controlling the acidity of body fluids, and calcium is the most important component of these minerals. The deficiency of calcium (Ca) worsens the development of children and adolescents in the growth phase, and has become a major cause of osteoporosis due to the change in physiological activity of women.
햄버거와 같은 패스트푸드를 선호하는 대상들은 보통 어린이나 청소년 및 여성들이 많이 선호하고 있으며, 햄버거와 같은 패스트푸드를 주식으로 하는 경우에는 칼슘(Ca) 결핍을 초래한다.Those who prefer fast food, such as hamburgers, are usually preferred by children, adolescents, and women, and when they eat fast food, such as hamburgers, they cause calcium deficiency.
본 발명은 햄버거와 같은 패스트푸드를 선호함으로써 발생하는 칼슘(Ca) 결핍을 방지하고자 햄버거와 같은 패스트푸드에 많이 사용되는 케첩에 다량의 칼슘(Ca)과 칼슘(Ca)이 체내에 흡수되는 것을 도와주는 비타민D3을 포함할 수 있도록 케첩제조시 첨가되는 조성물에 다량의 칼슘(Ca)과 비타민D3을 포함하도록 조성하고 상기 조성물을 이용하여 기능성 케첩을 제조하는 것에 그 목적이 있다. The present invention helps to absorb a large amount of calcium (Ca) and calcium (Ca) in the body ketchup used in fast foods, such as hamburgers to prevent calcium (Ca) deficiency caused by the preference for fast food, such as hamburgers that it is an object to which the composition to the composition that is produced during ketchup to include the addition of vitamin D 3 including a large amount of calcium (Ca) and vitamin D 3, and using the composition to prepare a functional ketchup.
이러한 목적을 달성하고자 본 발명의 기능성 케첩은 설탕 40~47 중량%, 정제염 33~36 중량%, 엘글루탐산나트륨 1.98~3 중량%, 솔빈산칼륨 1.4~2 중량%, 칼슘 8~8.5 중량%, 비타민 D3 2~3 중량%, 샐러리분말 0.10~0.22 중량%, 캡시컴 0.02~0.08 중량%, 잔탄검 4.7~5.0 중량%, 폴리아크릴산나트륨(SPA) 1.8~2.2 중량%로 혼합되어 조성되는 조성물과,Functional ketchup of the present invention to achieve this purpose is 40 to 47% by weight sugar, 33 to 36% by weight refined salt, 1.98 to 3% by weight sodium glutamate, 1.4 to 2% by weight potassium sorbate, 8 to 8.5% by weight calcium, 2 to 3 weight percent of vitamin D 3 , 0.10 to 0.22 weight percent of celery powder, 0.02 to 0.08 weight percent of capsicum, 4.7 to 5.0 weight percent of xanthan gum, and 1.8 to 2.2 weight percent of sodium polyacrylate (SPA). and,
상기 조성물 1.4~1.8 중량%, 토마토페이스트 28~39 중량%, 정제수 23.7~26.4 중량%, 물엿 14~17 중량%, 설탕 11~13 중량%, 정제염 2~2.3 중량%, 양파 0.7~0.9 중량%, 식초 7~9 중량%, 변성전분 12~1.6 중량%을 혼합하여 제조되는 것으로,The composition 1.4-1.8 wt%, tomato paste 28-39 wt%, purified water 23.7-26.4 wt%, starch syrup 14-17 wt%, sugar 11-13 wt%, refined salt 2-2.3 wt%, onion 0.7-0.9 wt% To be prepared by mixing vinegar 7-9% by weight, modified starch 12-1.6% by weight,
기능성 케첩의 제조방법은 설탕 40~47 중량%, 정제염 33~36 중량%, 엘글루탐산나트륨 1.98~3 중량%, 솔빈산칼륨 1.4~2 중량%, 칼슘 8~8.5 중량%, 비타민 D3 2~3 중량%, 샐러리분말 0.10~0.22 중량%, 캡시컴 0.02~0.08 중량%, 잔탄검 4.7~5.0 중량%, 폴리아크릴산나트륨(SPA) 1.8~2.2 중량%로 혼합되어 조성되는 조성물 조성단계와,The preparation method of functional ketchup is 40 to 47 wt% of sugar, 33 to 36 wt% of refined salt, 1.98 to 3 wt% of sodium elglutamate, 1.4 to 2 wt% of potassium sorbate, 8 to 8.5 wt% of calcium, and vitamin D 3 2 to 3 wt%, celery powder 0.10 ~ 0.22 wt%, capsicum 0.02 ~ 0.08 wt%, xanthan gum 4.7 ~ 5.0 wt%, sodium polyacrylate (SPA) 1.8 to 2.2 wt% of the composition composition step, and
상기 조성단계에서 조성된 조성물 1.4~1.8 중량%과 정제수 22.2~23.7 중량%과 물℃엿 14~17 중량%과 설탕 11~13 중량%과 정제염 2~2.3 중량%과 양파 0.7~0.9 중량%을 믹서로 교반하여 혼합된 혼합물을 가열하여 시럽으로 제조하는 시럽제조단계와,1.4 to 1.8% by weight of the composition prepared in the composition step, 22.2 to 23.7% by weight of purified water, 14-17% by weight of water starch syrup, 11-13% by weight of sugar, 2-2.3% by weight of refined salt, and 0.7-0.9% by weight of onion A syrup manufacturing step of preparing a syrup by heating the mixed mixture by stirring with a mixer;
상기 시럽제조단계에서 제조된 시럽에 토마토페이스트 28~39 중량%과 식초 7~9 중량%과 변성전분 1.2~1.6 중량%과 정제수 1.5~2.7 중량%를 공급하여 혼합하는 혼합단계로 이루어진다.The syrup prepared in the syrup manufacturing step consists of a 28 to 39% by weight of tomato paste, 7 to 9% by weight of vinegar, 1.2 to 1.6% by weight of modified starch and 1.5 to 2.7% by weight of purified water.
이하, 본 발명의 케첩의 제조방법에 대하여 보다 상세하게 설명하면,Hereinafter, the manufacturing method of the ketchup of this invention is demonstrated in detail,
본 발명의 케첩 제조단계는 준비단계→조성물조성단계→시럽제조단계→혼합단계→충진단계→냉각단계→포장단계로 이루어진다.The ketchup manufacturing step of the present invention comprises a preparation step → composition composition step → syrup manufacturing step → mixing step → filling step → cooling step → packaging step.
상기 준비단계는 배합비에 준한 원재료를 계량하여 준비하는 단계로, 양파는 생물로 탈피 및 절단하여 사이런 커터를 이용하여 곱게 분쇄하여 계량한다.The preparation step is a step of preparing by weighing the raw materials according to the blending ratio, onion is peeled and cut into the organism and finely pulverized by using a siren cutter to measure.
상기 조성물조성단계는 제조되는 케첩에 다량의 칼슘(Ca)과 칼슘(Ca)이 체내에 흡수되는 것을 도와주는 비타민D3을 포함할 수 있도록 조성물을 조성하는 단계로, 설탕 40~47 중량%, 정제염 33~36 중량%, 엘글루탐산나트륨 1.98~3 중량%, 솔빈산칼륨 1.4~2 중량%, 칼슘 8~8.5 중량%, 비타민 D3 2~3 중량%, 샐러리분말 0.10~0.22 중량%, 캡시컴 0.02~0.08 중량%, 잔탄검 4.7~5.0 중량%, 폴리아크릴산나트륨(SPA) 1.8~2.2 중량%를 교반기를 이용하여 골고루 혼합되도록 혼합하여 조성물을 조성한다.The composition composition step is to prepare a composition to include a large amount of calcium (Ca) and vitamin D 3 to help the calcium (Ca) is absorbed into the body to be prepared ketchup, sugar 40 to 47% by weight, refined salt 33-36 wt.%, El sodium glutamate 1.98 to 3% by weight, solbin potassium 1.4 to 2% by weight, calcium 8 to 8.5 wt%, vitamin D 3 2 ~ 3% by weight of celery powder, 0.10 ~ 0.22% by weight, kaepsi Com 0.02-0.08% by weight, xanthan gum 4.7-5.0% by weight, sodium polyacrylate (SPA) 1.8-2.2% by weight to mix evenly mixed using a stirrer to form a composition.
상기 폴리아크릴산나트륨(SPA)은 증점제 역할을 하는 식품첨가물이다.The sodium polyacrylate (SPA) is a food additive that acts as a thickener.
상기 시럽제조단계는 조성물조성단계에서 조성된 조성물에 정제수, 물엿, 설탕, 정제염, 양파를 혼합하고 믹서로 교반하여 골고루 혼합한 후에 열을 가하여 시럽을 제조하는 단계로서, 시럽을 제조하는 이유는 원재료 중 분말상태인 토마토페이스와 균질하게 혼합될 수 있는 조건을 만들어 주기 위함이다. The syrup manufacturing step is a step of preparing a syrup by mixing purified water, starch syrup, sugar, refined salt and onion to the composition prepared in the composition composition step and stirring and mixing evenly with a mixer and then applying heat. This is to create a condition that can be mixed homogeneously with the tomato powder in the powder state.
시럽의 제조방법은 조성물조성단계에서 조성된 조성물 1.4~1.8 중량%과 정제수 22.2~23.7 중량%과 물엿 14~17 중량%과 설탕 11~13 중량%과 정제염 2~2.3 중량%과 양파 0.7~0.9 중량%을 혼합하여 믹서로 교반하면서 스팀을 이용한 간접가열방식 으로 혼합물의 온도를 40℃로 가열하되 혼합물의 온도가 40℃에 이르면 가열을 중단한다.The preparation method of the syrup is 1.4-1.8 wt% of the composition, 22.2-23.7 wt% of purified water, 14-17 wt% of starch syrup, 11-13 wt% of sugar, 2-2.3 wt% of refined salt and 0.7-0.9 onion While mixing the weight percent by stirring with a mixer indirect heating method using steam to heat the temperature of the mixture to 40 ℃ but stops heating when the mixture temperature reaches 40 ℃.
상기 혼합단계는 시럽제조단계에서 제조된 시럽에 토마토페이스트 28~39 중량%과 식초 7~9 중량%과 변성전분 1.2~1.6 중량%과 정제수 1.5~2.7 중량%를 혼합하는 단계로, 교반공정과 호화공정과 균질공정으로 나누어진다.The mixing step is a mixture of 28 ~ 39% by weight of tomato paste, 7 ~ 9% by weight of vinegar, 1.2 ~ 1.6% by weight of modified starch and 1.5 ~ 2.7% by weight of purified water to the syrup prepared in the syrup manufacturing step, It is divided into gelatinization process and homogeneous process.
상기 교반공정은 호모믹서에 토마토페이스트 28~39 중량%과 식초 7~9 중량%을 공급하고 시럽제조단계에서 제조된 시럽을 진공시스템에 의하여 공급하여 교반(혼합)하는 공정이다.The stirring process is a step of supplying 28 ~ 39% by weight of tomato paste and 7 ~ 9% by weight of vinegar to the homomixer and supplying the syrup prepared in the syrup manufacturing step by a vacuum system to stir (mix).
상기 교반공정과 병행하여 실시하는 호화공정은 호모믹서에 스팀으로 간접가열하여 혼합물의 온도를 약 90℃로 가열하여 변성전분 1.2~1.6 중량%과 정제수 1.5~2.7 중량%를 공급하고 약 10분간 교반하여 혼합물이 소정의 점도를 가지도록 하는 공정이다.The gelatinization process carried out in parallel with the stirring process is indirectly heated by steam to the homomixer to heat the temperature of the mixture to about 90 ℃ supplying 1.2 to 1.6% by weight of modified starch and 1.5 to 2.7% by weight of purified water and stirring for about 10 minutes In order to make the mixture have a predetermined viscosity.
호화공정이 끝난 혼합물은 균질공정을 실시하며, 균질공정은 혼합물이 골고루 성분이 혼합되도록 하는 공정으로, 호모믹서를 고속회전시켜 균질화하면 케첩이 제조된다.After completion of the gelatinization process, the mixture is subjected to a homogeneous process, and the homogeneous process is a process in which the mixture is evenly mixed with components. Ketchup is prepared by homogenizing the homomixer at high speed.
상기 혼합공정인 호화공정과 균질공정을 거쳐 제조되는 케첩은 호화공정시 약 90℃로 가열되어 일정시간 유지됨으로써 살균효과를 얻을 수 있게 된다.The ketchup manufactured through the mixing process and the homogeneous process of the mixing process is heated to about 90 ℃ during the gelatinization process is maintained for a certain time to obtain a sterilization effect.
상기 혼합단계를 거쳐 제조된 기능성 케첩은 기어펌프를 이용하여 자동충진기로 이송하여 용기에 충진하는 충진단계와, 상기 충진단계에서 용기에 충진된 제품의 온도가 약30℃이하로 냉각되도록 냉각수를 분사하여 냉각시키는 냉각단계와, 상기 냉각단계에서 냉각된 용기의 외부에 뭍은 냉각수를 제거하여 포장하는 포장단계를 거쳐 출하된다.The functional ketchup produced through the mixing step is a filling step of filling the container by transferring to the automatic filling machine using a gear pump, and spraying the coolant so that the temperature of the product filled in the container in the filling step is cooled to about 30 ℃ or less By the cooling step and the packaging step of removing and packaging the cooling water sucked to the outside of the container cooled in the cooling step.
상기 조성물의 배합비와 상기 조성물을 이용한 기능성 케첩의 배합비를 표를 이용하여 도시한다.The compounding ratio of the said composition and the compounding ratio of the functional ketchup using the said composition are shown using a table.
표 1. [조성물의 배합비] Table 1. [Composition ratio of composition]
표 2. [조성물을 이용한 기능성 케첩의 배합비] Table 2. [Combination Ratio of Functional Ketchup Using Composition]
상기와 같이 제조되는 본 발명의 기능성 케첩은 햄버거와 같은 패스트푸드를 주식으로 사용할 경우 우리 몸속에서 중요한 역할을 하는 칼슘(Ca)을 상기 제품에 많이 첨가되어 섭취하는 케첩에 칼슘(Ca)과 칼슘(Ca)이 체내에 흡수되는 것을 도와 주는 비타민D3을 포함시켜 칼슘(Ca) 결핍으로 인한 부작용을 방지하는 것이다. Functional ketchup of the present invention prepared as described above, calcium (Ca) and calcium (Ca) in the ketchup ingested by adding a lot of calcium (Ca), which plays an important role in our body when used as a staple food fast food such as hamburgers Ca) to include vitamin D 3 is absorbed in the body that helps to avoid side effects due to calcium (Ca) deficiency.
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| KR101335594B1 (en) * | 2012-02-28 | 2013-12-02 | 서울대학교산학협력단 | Ketchup composition containing red pepper |
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| JP5124692B2 (en) | 2011-03-30 | 2013-01-23 | 花王株式会社 | tomato ketchup |
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| KR960015878B1 (en) * | 1993-11-12 | 1996-11-23 | 주식회사 오뚜기식품 | Tomato ketchup enriching calcium, and processing method of it |
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| KR101335594B1 (en) * | 2012-02-28 | 2013-12-02 | 서울대학교산학협력단 | Ketchup composition containing red pepper |
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