KR20100030695A - Manufacturing method of tomato jam - Google Patents
Manufacturing method of tomato jam Download PDFInfo
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- KR20100030695A KR20100030695A KR1020080089535A KR20080089535A KR20100030695A KR 20100030695 A KR20100030695 A KR 20100030695A KR 1020080089535 A KR1020080089535 A KR 1020080089535A KR 20080089535 A KR20080089535 A KR 20080089535A KR 20100030695 A KR20100030695 A KR 20100030695A
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 68
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- 240000003768 Solanum lycopersicum Species 0.000 title description 61
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 토마토쨈의 제조방법에 관한 것으로, 보다 상세하게는, 천연원료로 만든 조청을 사용함으로써 인체에 해롭지 않고, 가열한 상태일 때 보다 많은 영양소를 함유하는 토마토를 쨈 형태로 제조하여 바쁜 현대인들이 간편하게 섭취하여 균형잡힌 영양상태를 유지할 수 있게 하는 토마토쨈의 제조방법에 관한 것이다.The present invention relates to a method for producing tomato chopped, and more particularly, by using a syrup made of natural raw materials, it is not harmful to the human body, and when the heated state to produce a tomato containing more nutrients in a chopped form, busy modern people It is related to the manufacturing method of tomato to keep them easily ingested in a balanced nutritional state.
현재 시중에는 딸기, 포도 등 과육을 원료로 한 쨈이 판매되고 있다. 이와 같이 과육을 원료로 한 쨈은 응고효과를 위해 제조과정에서 펙틴 등 응고제를 첨가한다. 그리고 상기 펙틴은 응고와 함께 팽창함으로써 양이 늘어나게 되어 주원료의 투입량이 현저히 절감되는 효과를 얻는다. Currently, cherries are sold on the market using fruit, such as strawberries and grapes. In this way, a coagulant such as pectin is added during the manufacturing process for the coagulant effect. In addition, the pectin expands with coagulation, thereby increasing the amount, thereby significantly reducing the input amount of the main raw material.
그러나 상기한 바와 같은 종래의 쨈에서는 다음과 같은 문제점이 있다. However, the conventional shock as described above has the following problems.
즉, 종래의 쨈은 상기에서 언급된 바와 같이 응고효과 및 팽창효과를 위한 펙틴 등의 식품첨가제를 주입한다. 또한 제조단가를 절감하기 위하여 주원료의 투입량을 줄임으로써 이에 따른 쨈의 맛과 색상을 보완하기 위한 식품첨가제를 투입한다. 이러한 식품첨가제를 투입한 쨈은 제조단가를 절감하면서, 맛과 색상면에서는 해당 과육과 유사해질 수 있으나, 과육 본래의 맛을 잃어버리게 된다. 특히 식 품첨가제는 인위적인 화학공정을 통해 제조되므로, 인체에 해롭다는 문제점이 있었다. That is, the conventional soap is injected with a food additive such as pectin for the coagulation effect and the expansion effect as mentioned above. In addition, by reducing the input amount of the main raw material to reduce the manufacturing cost, a food additive is added to complement the taste and color of the accordingly. While the food additive is added to reduce the manufacturing cost, in terms of taste and color may be similar to the flesh, but the original taste of the flesh is lost. In particular, food additives are manufactured through an artificial chemical process, there was a problem that is harmful to the human body.
또한 시중에서 일반적으로 판매되는 쨈은 딸기쨈, 포도쨈 등 종래부터 잘 알려져 있고 많이 사용되고 있으나, 아무리 바쁜 생활이라 하더라도 딸기쨈과 포도쨈만을 지속적으로 사용하는 것은 무리가 있었다. 따라서 소비자의 선택의 폭을 넓혀 줌과 아울러 쨈을 통한 균형잡힌 영향섭취를 위하여, 최근에는 상기 딸기쨈과 포도쨈 이외에 다른 과육을 이용한 쨈이 개발되고 있다. In addition, commonly used in the market 쨈 strawberry 쨈, grape 쨈 and the like is well known and used in the past, no matter how busy life, it was unreasonable to use only strawberry 쨈 and grape 지속적 continuously. Therefore, in order to widen the consumer's choice as well as to take a balanced effect through 쨈, recently 쨈 using other flesh other than the strawberry 쨈 and grape 쨈 has been developed.
특히, 최근에 건강에 대한 관심이 높아지면서 토마토를 활용하는 방안이 연구되고 있다. 토마토는 21세기 베스트 식품으로 미국의 타임지가 발표한 바 있는 채소로서, 토마토의 가장 중요한 성분 중의 하나가 리코펜인데, 이는 암을 일으키는 주성분인 활성산소를 막아주는 것으로 알려져 있다. 이러한 리코펜은 열을 가하면 증가하는데 우리나라에서는 야채나 과일에 열을 가하면 영양소가 파괴된다고 하여 토마토를 그냥 생식하는 경우가 대부분이다. 또는 리코펜 등의 영양소를 증가시키기 위하여 올리브유에 살짝 데쳐 먹는 경우도 있는데, 이 또한 우리나라 사람들의 평소 과일이나 야채를 섭취하는 습성에서는 생소할 뿐만 아니라, 쉽게 생활화하기는 어려웠다. In particular, recently, with increasing interest in health, a method of utilizing tomatoes has been studied. Tomato is the best food of the 21st century and was published by Time magazine in the United States. One of the most important ingredients of tomato is lycopene, which is known to prevent free radicals, the main ingredient causing cancer. These lycopene increases when heat is applied. In Korea, nutrients are destroyed when heat is applied to vegetables or fruits. Or simmered in olive oil in order to increase nutrients such as lycopene, it is also eaten, and this is also unfamiliar in the habit of eating the usual fruits and vegetables of our people, it was difficult to easily live.
따라서 토마토에 열을 가하여 토마토가 가지고 있는 리코펜 등의 영양소를 증가시키면서도 우리나라 사람들이 편하고 손쉽게 섭취할 수 있는 토마토 조리법의 개발이 절실히 요구되고 있다.Therefore, while increasing the nutrients such as lycopene that tomatoes have by heating the tomato, the development of a tomato recipe that can be easily and easily consumed by Korean people is urgently required.
따라서 본 발명은 상기와 같은 종래의 문제점을 해소하고 쨈에 대한 연구의 일환으로 개발된 것으로, 본 발명의 목적은 인체에 이로운 알칼리성 식품인 토마토를 가열하여 토마토가 갖고 있는 리코펜 등의 영양소를 증가시키고 시간과 장소에 구애받지 않고 토마토의 영양분을 최대한으로 섭취할 수 있도록 하는 토마토쨈의 제조방법을 제공하는 것이다.Therefore, the present invention has been developed as part of the research on the problem and to solve the conventional problems as described above, the object of the present invention is to increase the nutrients such as lycopene that tomato has by heating the tomato which is an alkaline food beneficial to the human body Regardless of time and place, to provide the maximum amount of nutrients in tomatoes to provide a method of manufacturing tomato 쨈.
또한 본 발명의 다른 목적은, 인공의 식품첨가제로 인한 인체 유해함을 막기 위해 천연원료만으로 이루어진 토마토쨈의 제조방법을 제공하는 것이다.In addition, another object of the present invention is to provide a method for producing a tomato 이루어진 consisting of only natural raw materials in order to prevent human harmfulness due to artificial food additives.
아울러 본 발명의 또 다른 목적은, 토마토를 고운 입자 형태로 하여 적절한 시간 및 온도로 처리하여, 입 안에서 토마토쨈을 부드럽게 넘길 수 있을 뿐만 아니라, 위와 장에서의 소화흡수성을 향상시킨 토마토쨈의 제조방법을 제공하는 것이다. In addition, another object of the present invention, by treating the tomato in the form of fine particles at an appropriate time and temperature, can not only smoothly pass the tomato 안에서 in the mouth, but also a method for producing tomato 시킨 improved digestive absorption in the stomach and intestine To provide.
상기 바와 같은 목적을 달성하기 위한 본 발명의 특징에 따르면, 제1발명은토마토쨈의 제조방법에 관한 것으로, 토마토와 물을 1대 1의 중량비로 섞은 토마토-물 혼합물을 1∼2시간 동안 95∼100℃로 가열하는 단계; 상기 토마토-물 혼합물을 여과수단으로 걸러내는 단계; 걸러진 토마토-물 혼합물을 15∼25분 동안 85∼95℃로 재가열하는 단계; 및 재가열하는 온도를 유지하면서 상기 토마토의 30∼35중량%의 조청을 상기 토마토-물 혼합물에 투입하여 15∼25분 동안 교반하면서 가열하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.According to a feature of the present invention for achieving the object as described above, the first invention relates to a method for producing a tomato, the tomato-water mixture of tomato and water in a weight ratio of 1 to 1 95 for 1 to 2 hours Heating to ˜100 ° C .; Filtering the tomato-water mixture with filtration means; Reheating the filtered tomato-water mixture at 85-95 ° C. for 15-25 minutes; And while maintaining the temperature of the reheating step of adding a 30 to 35% by weight of the crude of the tomato to the tomato-water mixture and heating with stirring for 15 to 25 minutes; characterized in that it comprises a.
이때 토마토쨈의 입자를 부드럽게 하기 위하여 물과 섞기 전에 토마토의 껍질은 벋겨 내는 것이 바람직하다.At this time, in order to soften the particles of the tomato 토마토 it is desirable to peel off the skin of the tomato before mixing with water.
제2발명은 제1발명에서, 조청이 혼합된 토마토-물 혼합물을 가열된 상태로 포장용기에 담는 단계를 더 포함한다.The second invention, in the first invention, further comprises the step of placing the tomato-water mixture mixed with the crude in a packaging container in a heated state.
제3발명은 제1발명에서, 상기 여과수단은 면주머니인 것을 특징으로 한다.In a third aspect of the invention, the filtration means is a cotton bag.
본 발명에 따른 토마토쨈의 제조방법에 의하면, 인체에 이로운 알칼리성 식품인 토마토를 가열하여 토마토가 갖고 있는 리코펜 등의 영양소를 증가시키고 시간과 장소에 구애받지 않고 토마토의 영양분을 최대한으로 섭취할 수 있으므로, 본 발명에 따른 토마토쨈을 통해 바쁜 현대인의 건강을 증진시킬 수 있는 효과가 있다.According to the method of manufacturing a tomato 따른 according to the present invention, by heating a tomato, which is an alkaline food that is beneficial to the human body, increases the nutrients such as lycopene that the tomato has and can consume the nutrients of the tomato to the maximum regardless of time and place. , Tomatoes according to the present invention has the effect of promoting the health of busy modern people.
실제로 토마토의 붉은 색을 내는 색소인 리코펜은 탁월한 항암제로서 익혀 먹으면 몸에 흡수가 더 잘된다. 이러한 리코펜은 활성산소의 작용을 억제하여 활성산소가 핏속에 있는 콜레스테롤을 산화시켜 동맥을 굳게 하거나 세포를 손상시켜 암과 노화를 부르는 작용을 하는 것을 억제한다. 또한 토마토에는 모세혈관을 강화하고 혈압을 낮추는 비타민 C와 루틴이 풍부하다. 또한 토마토는 혈전이 생기는 것을 막아 뇌졸증이나 심근경색을 예방할 뿐만 아니라, 체내 수분을 조절하고 신진대사를 좋게 해서 신장의 기능이 좋지 않거나 부종이 있는 사람에게 효능이 있다.In fact, lycopene, the red pigment of tomatoes, is an excellent anticancer drug, which is better absorbed by the body when eaten. Lycopene inhibits the action of free radicals, which inhibits free radicals from oxidizing cholesterol in the blood, stiffening the arteries or damaging cells, causing cancer and aging. Tomatoes are also rich in vitamin C and rutin, which strengthen capillaries and lower blood pressure. In addition, tomatoes prevent blood clots from preventing stroke or myocardial infarction, as well as control the body's moisture and improve metabolism, which is effective for people with poor kidney function or swelling.
아울러, 토마토는 피로회복, 산성식품의 중화, 노화와 골다공의 예방, 체내 수분 조절 등의 효과를 가지고 있다. In addition, tomatoes have effects such as fatigue recovery, neutralization of acidic foods, prevention of aging and osteoporosis, control of body moisture.
따라서 본 발명에 따른 토마토쨈을 섭취하면, 토마토쨈의 제조과정에서 토마토를 가열하게 되므로 토마토를 그냥 섭취할 때보다 토마토가 가지고 있는 영양소를 더 많이 섭취할 수 있으므로 상기와 같은 토마토의 효능을 보다 극대화할 수 있는 장점이 있다.Therefore, ingesting the tomato 에 according to the present invention, since the tomato is heated in the manufacturing process of the tomato 수 can maximize the efficacy of the tomato as it can consume more nutrients than the tomato has just eaten There is an advantage to this.
또한, 본 발명에 따르면, 천연원료로만 토마토쨈을 제조함으로써, 인체에 유해한 인공의 식품첨가제로 인한 폐해를 줄일 수 있는 장점이 있다.In addition, according to the present invention, by preparing a tomato 로 only from natural raw materials, there is an advantage that can reduce the harm caused by artificial food additives harmful to the human body.
아울러 본 발명에 따르면, 토마토를 고운 입자 형태로 가공하여 본 발명에 따른 시간 및 온도로 처리하여, 입 안에서 토마토쨈을 부드럽게 넘길 수 있을 뿐만 아니라, 위와 장에서의 소화흡수성을 향상시킴으로써, 밥맛 없고 소화에 불편을 겪는 시간대인 아침시간에 편하게 섭취할 수 있고, 특히 소화능력이 저하된 환자나 노인들에게 토마토의 영양분을 용이하게 섭취하도록 할 수 있는 효과가 있다.In addition, according to the present invention, by processing the tomato in the form of fine particles to treat the time and temperature according to the present invention, not only can smoothly pass the tomato 쨈 in the mouth, but also improve digestive absorption in the stomach and intestine, digestion without tasteless digestion In the morning, the time of discomfort can be easily ingested, in particular, patients with reduced digestive capacity or elderly people can easily take the nutrients of tomatoes.
이하에서는 본 발명에 따른 토마토쨈의 제조방법에 관하여 도면과 더불어 설명하기로 한다. Below is a method for producing tomato 에 according to the present invention It will be described with reference to the drawings.
도 1은 본 발명에 따른 토마토쨈의 제조방법을 도시한 순서도이다.1 is a flow chart illustrating a method of manufacturing a tomato 에 according to the present invention.
도시된 바와 같이, 본 발명에 따른 토마토쨈의 제조방법은 토마토와 물을 혼합하여 가열하는 단계로부터 개시된다. 이때 상기 토마토는 잘 씻어서 껍질을 벋겨내는 등의 손질을 한 후 사용하는 것이 바람직하다.As shown, the method for producing a tomato chops according to the present invention is started from the step of heating by mixing the tomato and water. At this time, it is preferable to use the tomato after cleaning such as washing off the peel well.
이러한 토마토를 물이 담겨진 용기에 넣는다. 이때 토마토와 물의 중량은 1:1 비율인 것이 바람직하다. 본 실시예에서는 토마토 3㎏과 물 3㎏을 혼합하여 1:1 비율의 토마토-물 혼합물을 생성하는 것을 예시하고 있다.Place these tomatoes in a container of water. At this time, the weight of the tomato and water is preferably 1: 1 ratio. In this example, 3 kg of tomato and 3 kg of water are mixed to produce a 1: 1 ratio of tomato-water.
상기 토마토-물 혼합물은 1∼2시간 동안 95∼100℃로 가열된다. 이때 상기 토마토-물 혼합물을 상기 온도범위에서 1시간 이내로 가열하면, 상기 토마토-물 혼합물을 통해 완성된 토마토쨈이 변질되기 쉽고, 2시간을 초과하여 가열하면, 가열로 인한 수분의 증발로 가열후의 토마토-물 혼합물이 된 상태로 된다. 그리고 상기 온도범위보다 높은 온도로 상기 토마토-물 혼합물을 가열하게 되면, 트랜스지방이 생길 우려가 있다(단계 S10).The tomato-water mixture is heated to 95-100 ° C. for 1-2 hours. At this time, when the tomato-water mixture is heated within the temperature range within 1 hour, the finished tomato 쨈 is easily deteriorated through the tomato-water mixture, and when heated for more than 2 hours, after heating by evaporation of water due to heating It becomes a tomato-water mixture. And when the tomato-water mixture is heated to a temperature higher than the temperature range, there is a fear that the trans fat is generated (step S10).
가열된 토마토-물 혼합물은 여과수단으로 걸러낸다. 이는 상기 여과수단을 통과한 고운 입자의 토마토-물 혼합물만을 사용하기 위함이고, 이때 상기 여과수단을 통과하지 못한 큰 입자나 이물질은 버려진다.The heated tomato-water mixture is filtered by filtration means. This is to use only the tomato-water mixture of fine particles that have passed through the filtering means, in which large particles or foreign matter that have not passed through the filtering means are discarded.
상기 여과수단으로 본 실시예에서는 면주머니가 사용된다. 즉, 면주머니 상에 토마토-물 혼합물을 붇고 상기 토마토-물 혼합물을 손으로 주물러 으깸으로써 상기 토마토-물 혼합물 중 고운 입자만이 상기 면주머니를 통과할 수 있도록 한다. 이와 같은 방식으로 면주머니를 통과한 고운 입자상태의 토마토-물 혼합물은 새로운 용기에 모아둔다.As the filtering means, a cotton bag is used in this embodiment. That is, by squeezing the tomato-water mixture onto the cotton bag and rubbing the tomato-water mixture by hand, only the fine particles of the tomato-water mixture can pass through the cotton bag. In this way, the fine granular tomato-water mixture passed through the cotton pocket is collected in a new container.
이때 상기 여과수단은 면주머니만으로 한정되는 것은 아니고, 상기 토마토-물 혼합물을 거를 수 있는 기계, 미세한 구멍의 채반, 여과망 등이 사용될 수 있다(단계 S20).At this time, the filtering means is not limited to the cotton bag alone, a machine capable of filtering the tomato-water mixture, a fine hole chuck, a filtering net, and the like may be used (step S20).
상기에서 용기에 모아둔 토마토-물 혼합물은 15∼25분 동안 85∼95℃로 다시 가열되고, 이때 가열시간은 20분 동안인 것이 가장 바람직하다(단계 S30).The tomato-water mixture collected in the container is heated again to 85-95 ° C. for 15-25 minutes, wherein the heating time is most preferably 20 minutes (step S30).
상기 시간 동안 가열한 후, 상기 재가열하는 온도를 유지한 상태에서 상기 토마토-물 혼합물에 조청을 첨가하여 15∼25분 동안 더 가열한다. 이 과정은 토마토-물 혼합물과 조청을 교반하면서 이루어지는 것이 바람직하고, 이러한 과정을 통해 상기 토마토-물 혼합물은 상기 조청과 섞이면서 조려진다.After heating for this time, the crude water is added to the tomato-water mixture while maintaining the reheating temperature and further heated for 15-25 minutes. This process is preferably carried out while stirring the tomato-water mixture and the crude syrup, and through this process the tomato-water mixture is stewed while mixing with the crude syrup.
이때 가열시간은 상기 토마토-물 혼합물이 조려지는 정도를 확인하며 결정할 수 있는데, 일반적으로 15∼25분 정도가 바람직하며, 약 20분 정도가 가장 바람직하다.At this time, the heating time can be determined by checking the degree to which the tomato-water mixture is boiled, generally 15-25 minutes is preferred, about 20 minutes is most preferred.
그리고 상기 토마토-물 혼합물에 첨가되는 조청의 양은 최초 사용된 토마토의 30∼35중량%로 한다. 즉, 본 실시예에서 3㎏의 토마토가 사용되었으므로, 상기 조청은 상기 토마토의 30∼35중량% 범위 내인 1㎏인 것이 바람직하다.The amount of the crude syrup added to the tomato-water mixture is 30 to 35% by weight of the first used tomato. That is, since 3 kg of tomatoes were used in the present embodiment, it is preferable that the crude syrup is 1 kg within the range of 30 to 35% by weight of the tomatoes.
상기 조청은 엿기름, 물, 좁쌀 및 쌀을 원료로 하여 만들어진다. 즉, 이러한 조청은, 잘 알려진 바와 같이, 천연원료로만 만들어지므로 인체에 해가 되는 성분은 전혀 포함되어 있지 않다. 따라서 본 발명에 따른 토마토쨈에서는, 단맛을 보강하기 위하여 정제 설탕과 같은 인공이 가미된 원료를 사용하지 않고 조청을 사용함으로써 인체에 무해한 천연원료로만 이루어진 토마토쨈이 제조될 수 있는 것이다(단계 S40).The crude syrup is made from malt, water, millet and rice. In other words, the nasal syrup, as is well known, is made only of natural raw materials, and thus contains no harmful ingredients. Therefore, in the tomato 따른 according to the present invention, tomato 이루어진 made of only natural raw materials harmless to the human body may be manufactured by using the crude syrup without using artificially added raw materials such as refined sugar to enhance sweetness (step S40). .
토마토-물 혼합물에 조청을 넣고 상기 시간 동안 조리면 토마토쨈이 완성된다. 이와 같이 완성된 토마토쨈은 일정 규격의 포장용기에 담겨지고 마개가 씌워지는 과정으로 포장된다. 이때 토마토쨈이 담겨지는 포장용기를 살균함과 아울러, 상 기 포장용기와 마개 간의 압착을 위해 상기 토마토쨈은 가열된 상태로 상기 포장용기에 담겨지는 것이 바람직하다. Add the syrup to the tomato-water mixture and cook tomatoes for this time. Tomato 쨈 thus completed is packaged in a process of capping and capping in a packaging container of a certain standard. At this time, it is preferable to sterilize the packaging container in which the tomato 담 is contained, the tomato 쨈 is contained in the packaging container in a heated state for the compression between the packaging container and the stopper.
그리고 이러한 방식으로 포장용기에 토마토쨈을 담으면, 포장용기와 마개의 압착으로 외부의 공기가 포장용기 내부로 침투할 수 없으므로 장기간 보관이 가능하게 된다. 이때 보관은 상온에서도 문제되지는 않지만, 가급적 냉장보관하는 것이 바람직하다(단계 S50). In this way, if the tomato 쨈 in the packaging container, the outside air can not penetrate into the packaging container by the compression of the packaging container and the stopper is possible to store for a long time. At this time, storage is not a problem even at room temperature, but preferably stored refrigerated (step S50).
본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다.The rights of the present invention are not limited to the embodiments described above, but are defined by the claims, and those skilled in the art can make various modifications and adaptations within the scope of the claims. It is self-evident.
도 1은 본 발명의 토마토쨈의 제조방법에 따른 순서도이다.1 is a flow chart according to the method of manufacturing a tomato 의 of the present invention.
Claims (3)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101379099B1 (en) * | 2011-12-16 | 2014-03-31 | 한국식품연구원 | Preparation method of tomato jam comprising rice starch syrup |
| KR101379116B1 (en) * | 2011-12-16 | 2014-04-01 | 한국식품연구원 | Preparation method of rice starch syrup comprising lycopene |
| KR102304481B1 (en) * | 2021-08-11 | 2021-09-17 | 이혜령 | Red pepper tomato jam and manufacturing for therof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101095216B1 (en) | 2009-03-20 | 2011-12-16 | 경상북도 | Preparation Technique for Organic Tomato Jam with Low-Sugar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100896984B1 (en) | 2006-08-02 | 2009-05-14 | 류재천 | Method for manufacturing functional jam using tomato |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101379099B1 (en) * | 2011-12-16 | 2014-03-31 | 한국식품연구원 | Preparation method of tomato jam comprising rice starch syrup |
| KR101379116B1 (en) * | 2011-12-16 | 2014-04-01 | 한국식품연구원 | Preparation method of rice starch syrup comprising lycopene |
| KR102304481B1 (en) * | 2021-08-11 | 2021-09-17 | 이혜령 | Red pepper tomato jam and manufacturing for therof |
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