KR20150015085A - Tomato sauce having increased lycopene content and manufacturing method - Google Patents

Abstract

The present invention relates to a tomato sauce having an increased lycopene content and a method for making the same. The present invention is to provide a tomato sauce having an increased lycopene content and allowing the stable ingestion of lycopene, and a method for making the same. The present invention comprises: a tomato mashing step of mashing tomatoes to generate tomato puree; a heating step of heating the tomato furee at 60-65°C for 10-20 seconds (a pectin deactivation step); a mixture oil generating step of adding garlic, onions, and red pepper seeds (grinding) to oil, and heating the mixture at 175-185°C for 12-25, thereby generating a mixture oil; a concentrating step of adding the mixture oil to the tomato furee which have gone through the heating step, and concentrating the mixture so that the mixture has a temperature of 100-200°C and a refraction degree of 12-20; and a sauce making step of, after the concentrating step, adding glutinous rice, basil pesto, salt, oleoresin paprika, and Schisandra chinensis syrup, followed by mixing at 100-120°C for 10-20 minutes, thereby making a tomato sauce.

Description

[0001] The present invention relates to a tomato sauce having increased lycopene content,

The present invention relates to a tomato sauce having an increased lycopene content and a method for preparing the same. More specifically, the present invention relates to a tomato sauce having excellent shelf life without addition of a synthetic preservative, which can increase the content of lycopene, ≪ / RTI >

Recently, as interest in well-being has increased, preference for natural foods has been increasing day by day, and tomatoes have been selected as top 10 natural foods worldwide. As such, tomatoes are of interest because of the lycopene ingredient in the tomato that has an anticancer effect, and the lycopene is anti-aging. Anticancer effect. Prevention of cardiovascular disease. Low blood sugar, prevention of male infertility. It is very effective in enhancing prostate health energies (Choi et al. 2002). This is because tomatoes contain various physiologically active substances, especially lycopene, which is excellent antioxidant and anticancer activity. For Americans, about 80% of lycopene is reported to be supplied by tomato or tomato processed foods (Rock CL et al. 1997).

The lycopene ingredient is a kind of carotenoid (a colorant of greenish-yellow vegetable), and it is fat-soluble. When the heat is applied, the protein decreases and the lycopene content increases and the body is well absorbed. It is useful for ingesting the main functional ingredients of tomatoes.

Thus, lycopene contained in tomatoes has been proven to be effective as food because its ingredients are further increased and stabilized by cooking. However, in Korea, the proportion of consumed tomatoes is about 98%.

Tomato sauce is less concentrated than tomato paste and has a higher concentration than tomato puree and tomato hall and is less seasoned than ketchup. It is one of the basic sauces used in Western cuisine, especially in vegetables, fish and meat Is a high sauce, used in Italian food for pasta dishes.

However, currently commercially available tomato sauce does not take into consideration the process for ingesting lycopene, which is the main functional ingredient of tomato, that is, the process for maintaining and enhancing lycopene content in tomatoes, The content of lycopene in lycopene is about 1540.08 ㎍ / 100g fw to about 11,500.49 ㎍ / 100g fw. Especially, the lycopene content of domestic processed tomato products is lower than that of lycopene Ingredient intake was almost ineffective.

In addition, tomato sauce currently being produced domestically depends on imported tomatoes, and there is a problem in quality due to a large amount of additives used, and the taste, flavor, color, and quality There was a difficult problem.

Published Patent Publication No. 10-2009-0017239 (2009.02.18) Patent Registration No. 10-0322212 (2002.01.14) Patent Registration No. 10-1186350 (September 20, 2012) Published Patent Publication No. 10-2012-0110247 (Oct. 10, 2012)

It is an object of the present invention to provide a tomato sauce having increased lycopene content capable of stably ingesting a lycopene ingredient and a preparation method thereof.

The object of the present invention is to develop a Korean tomato sauce having excellent storage stability, flavor and nutritional quality by using domestic (Korean) tomatoes, and to manufacture tomato sauce of the best combination according to the taste of Koreans, The present invention provides a tomato sauce having increased lycopene content and a method for producing the same.

The present invention relates to a tomato crushing step of crushing tomatoes to produce tomato puree; Heating the tomato puree at 60 to 65 DEG C for 10 to 20 seconds; A mixed oil production step of adding garlic, onion and red pepper seed to olive oil, heating the mixture at 175 to 185 DEG C for 12 to 25 minutes to produce a mixed oil; Adding a mixed oil to the tomato puree which has been subjected to the heating step, concentrating the mixture at a temperature of 100 to 120 DEG C and having a refraction degree of 12 to 20; After the concentration step, a redness and a lycopene content are measured by adding glutinous rice, basil pesto, salt, paprika oleojin and Omija blue, and mixing them at 100 to 120 캜 for 10 to 20 minutes to produce tomato sauce And to provide an improved tomato sauce and a manufacturing method thereof.

As described above, the tomato sauce prepared according to the present invention has a high content of lycopene ingredient, so that the lycopene ingredient can be stably consumed through the tomato sauce. Thus, the appetite suppression, the lowering of the cholesterol level, the prevention of cancer, Antimicrobial, anti-cancer, immunity enhancement, and the like.

In particular, the tomato sauce of the present invention has a lycopene content of 150 mg / 100 g dw. And contains lycopene components that are superior to the tomato paste products (about 11,500.49 ug / 100 g fw) available from Long Long Goval Inc. of Italy, which has the highest content level of lycopene among commercially available tomato processing products .

In the present invention, ripe tomatoes and drop tomatoes which are produced domestically are mixed in a weight ratio of 1: 1, and thus the utility of domestic ingredients is improved.

In the present invention, the tomato is crushed and used so that the lycopene ingredient content can be further improved.

The present invention is adapted to mix ripe tomatoes with drop tomatoes and paprika oleojin, thereby enhancing the redness of tomato sauce, thereby further improving the color and improving appetite.

The present invention has been made in order to form a mixed oil having excellent antioxidative properties through the optimal combination of onion, garlic, red pepper seed oil and oil, There is an effect that trans fat is not produced in the process.

The present invention has an effect that the content of lycopene in tomato sauce is further increased by Omija green while maintaining the basic quality of the tomato sauce because the omija is blended at an optimum ratio.

The present invention relates to a method for producing tomato sauce by mixing oil with onion, garlic and red pepper seeds and mixing the oil with tomato puree to improve the antioxidant property of tomato sauce, There is an effect of increasing the storage period.

The present invention is designed to form a mixed oil by oil, onion, garlic and red pepper seeds, so that the nutrients and taste of onion, garlic, and pepper can be retained in the tomato sauce, There are many effects such as.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for producing tomato sauce according to the present invention; FIG.

The basic tomato sauce comprises 75 to 80 wt% of tomato puree, 5 to 10 wt% of onion, 2 to 3 wt% of garlic, 1 to 2 wt% of red pepper %, 5 to 10 wt% of oil, 1 to 2 wt% of basil pesto, 0.5 to 1 wt% of salt, and 0.02 to 0.08 wt% of paprika oleoin.

The tomato puree is a mixture of ripe tomatoes (varieties: female) produced in Korea and drop tomatoes (variety: pepper) at a weight ratio of 1: 1. The tomatoes are first pulverized and the ripe tomatoes are pulverized to form purees .

The onion is a natural antioxidant and forms a mixed oil with garlic and red pepper seeds. The onion contains a component called quercetin as a coloring matter component, which prevents rancidity of lipids and has an effect of preventing hypertension. Further, the onion contains an aryl sulfide and thus has antibacterial activity.

The garlic is a natural antioxidant, which forms a mixed oil with onion and red pepper seeds. When the garlic is heated or crushed, it is converted into allysine, which is an antimicrobial component. Allysine has good sterilizing power because it is odorous and has been used for treating almost all types of inflammation before antibiotics are discovered.

In addition, although the soluble vitamin C and B in the garlic may be decreased by heat, the activity of the antioxidant and the content of polyphenols and flavonoids are rather increased.

In addition, garlic Alicin has the effect of sterilizing pylori bacteria and food poisoning bacteria, which are the major cause of recurrence of gastric ulcer, and garlic has an anti-cancer ingredient, aryl sulfide.

Further, when the onion and garlic are processed at a predetermined temperature together with the oil, the anti-cancer ingredient, aryl sulfide is increased and the anticancer activity is enhanced.

The red pepper seeds are a natural antioxidant food material, and the red pepper seeds contain a lot of icy thymus, which is effective for antimicrobial action and prevention of obesity. Also, it is rich in vitamin A and it strengthens the skin mucous membrane and affects skin beauty. Carotene has anticancer activity.

The mixed oil is pulverized into 200-300 mesh by using a powerful pulverizer, and the onion and garlic are pulverized in the range of 0.3-0.7 cm And the powdered red pepper seeds, chopped onion and garlic are mixed in oil and baked by heating in an oven at 170 to 185 DEG C, preferably at about 180 DEG C for about 8 to 12 minutes for about 10 minutes.

When the mixed oil is formed with the onion and the garlic, the various components of the red pepper seed are extracted in the mixed oil and the hot component of the red pepper seed is contained in comparison with the non-heat treated red pepper seed, the antioxidant activity and the content of the physiologically active substance are increased Not only does this make the colors sharper.

The oil has a function of improving the extraction efficiency of garlic, onion, and red pepper seeds, and improving the quality and storage period of various additives. The oil used is a mixture of olive oil or olive oil and sesame oil at a weight ratio of 4: 5: 1.

The basil pesto is added in order to enhance the antioxidant function, and is added within a range that enhances the taste of the tomato sauce and does not deteriorate the taste. The production method of the above-mentioned basil pesto is not particularly limited, but it can be produced by the patent application No. 1267896 "Basil pesto sauce manufacturing method" registered by the applicant of the present invention.

The glutinous rice powder is used for improving the texture of the tomato sauce, and is widely added for the production of tomato sauce, so that a description thereof will be omitted.

Also, the paprika oleagin is added to make the color of the tomato sauce more clear, and the salt used is at least 95% salt or salt.

The addition of less than 3 parts by weight makes it difficult to expect the effect of improving the content of lycopene required, and more than 5 parts by weight of lycopene is added to the tomato sauce. It is preferable to use it within a predetermined range, since the flavor and taste of the tomato sauce will deteriorate the taste of the tomato sauce.

It is preferable that the omija is aged such that the omija is mixed with sugar and aged for 90 days, the acidity is 6 to 10 mg / l, preferably the acidity is 7.0 to 9.0 mg / l.

In addition, the omija blue is mixed and aged at a weight ratio of 1: 0.5 to 1.2, preferably 1: 1, of the omija and the sugar, and the sugar content of the aged omija blue is in the range of about 50 to 65 brix.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing a tomato sauce according to the present invention, which comprises crushing tomatoes to crush tomatoes to produce tomato purees; Heating the tomato puree at 60 to 65 DEG C for 10 to 20 seconds; Adding a mixture of garlic, onion and red pepper to the oil, heating the mixture at 175 to 185 DEG C for 12 to 25 minutes to produce a mixed oil; Adding a mixed oil to the tomato puree which has been subjected to the heating step, concentrating the mixture at a temperature of 100 to 120 DEG C and having a refraction degree of 12 to 20; After the concentration step, a source-producing step of adding glutinous rice, basil pesto, salt, paprika oleogin and Omija blue, and mixing at 100 to 120 캜 for 10 to 20 minutes to produce tomato sauce.

In addition, the present invention further includes a finishing step of filling the produced tomato sauce into a container, and sterilizing and sealing it to produce a product.

The tomato crushing step is a step of pulverizing and mixing thoroughly washed ripe tomatoes and drop tomatoes at a weight ratio of 1: 1 to produce tomato puree. At this time, the tomato puree is produced by crushing the drop tomato first and grinding the ripe tomato.

In the tomato puree according to the present invention, the tomato is crushed with the shell without using water at all. In order to grind the tomato without using water at all, it is necessary to thoroughly pulverize the drop tomato first, It is possible to form tomato puree with high lycopene content by crushing. Otherwise, it will not be crushed or crushed, making it impossible to form tomato purees, and going to the shell without adding any water is an important factor in increasing lycopene content.

Yeowong 'for the ripe tomato varieties and' Pepe 'for the reddish tomato varieties are the most preferred, while Yeolin and Pepe are domestically produced tomato varieties having the excellent lycopene content.

The heating step is to heat the tomato puree at 60 to 65 캜, preferably about 62 캜, for 10 to 20 seconds, preferably for about 15 seconds to inactivate the tomato pectin hydrolase to maintain the quality. (break) The heating of the tomato puree can use a convection oven.

The mixed oil production step is for producing a mixed oil in which natural antioxidant components of garlic, onion, and red pepper are extracted. To the oil is added an onion, garlic, and red pepper seeds and heated to 175 to 185 캜, preferably about 180 캜, Heat and filter for 12 to 25 minutes to produce a mixed oil. Such a mixed oil can be produced using a convection oven. At this time, the oil is mixed with olive oil or olive oil and sesame oil in a weight ratio of 4: 5: 1.

The mixed oil produced by the processing under the above-mentioned temperature condition is free from the moisture of garlic, onion, and red pepper seed, and is extracted and contained in the mixed oil of antioxidant, anti-cancer and antibacterial components of garlic, onion, And the antioxidant property is increased.

That is, the heating temperature and the heating time for the extraction of the mixed oil are intended to maximize the antioxidative property. When the content is out of the above range, the antioxidative properties of the respective components, that is, garlic, onion and red pepper, Not only is there no significant change, but the amount of aryl sulfide, which is an anticancer component contained in onion and garlic, is reduced.

The concentration step is a step of mixing the heat-treated tomato puree and the mixed oil and concentrating the mixture to have the refractivity of 12 to 20. The mixed oil is heated at 175 to 185 DEG C for 12 to 25 minutes, Add the heated tomato puree for 20 seconds, and heat to concentrate at 100-120 캜. When it is concentrated in this way, it is in a state of being slightly diluted than the tomato sauce and having a weak red color (chromaticity check) of the tomato.

In the source-generating step, the tomato puree and the mixed oil are mixed and concentrated, and glutinous rice, omija-zheng, basil pesto, salt, paprika oleogin are added and mixed at 100 to 120 ° C for 10 to 20 minutes to produce tomato sauce .

The glutinous rice is used for 30 minutes to 2 hours after being soaked in water (resulting in better texture than glutinous rice powder: sensory test result), and the above-mentioned Omija is mixed with omija and sugar and aged for 90 days to 120 days do.

At this time, the glutinous rice and water are sufficiently added (when the weight becomes 1.2 times), the water is removed, and the mixture is aged. The mixture is aged at a weight ratio of 1: 0.5 to 1.2, preferably 1: 1.

The tomato sauce according to the present invention thus prepared contains 3 to 5 parts by weight of Omijaac blue to 100 parts by weight of basic tomato sauce, and the basic tomato sauce comprises 75 to 80 wt% of tomato puree, 5 to 10 wt% of onion, 2 to 3 wt% of red pepper seeds, 1 to 2 wt% of red pepper seeds, 5 to 10 wt% of oil, 1 to 2 wt% of basil pesto, 0.5 to 1 wt% of salt, 0.02 to 0.08 wt% of paprika oleoin, / 100 g dw or above.

Hereinafter, the present invention will be described in detail with reference to the following examples.

Example 1

Manufacture of basic tomato sauce

The tomato puree was formed into a tomato puree using 78 parts by weight of tomatoes (ripe tomatoes (varieties: female) and drop tomatoes (variety: pepper) at a weight ratio of 1: 1) and the tomato puree was heated in a convection oven at 62 ° C for 15 seconds.

2 parts by weight of garlic, 7 parts by weight of onion, red pepper seeds (baked by heating in an oven at 180 캜 for about 3 minutes and finely ground by a grinder), 7 parts by weight of oil (olive oil: sesame oil = 4: And then heated at 180 DEG C for about 20 minutes to produce a mixed oil,

The heated tomato paste (break step) was added to the mixed oil, and the mixture was concentrated to have a refractive index of 12 to 20 while maintaining the temperature at 100 to 120 캜. Then, 2 parts by weight of glutinous rice (30 minutes - 2 parts by weight of basil pesto, 0.96 parts by weight of salt and 0.04 part by weight of paprika oleojin were added and mixed at 100 to 120 캜 for 10 to 20 minutes to prepare a basic tomato sauce.

For the basic tomato sauce, tomato sauce 1 to tomato sauce 7 was prepared according to the formulation shown in Table 1 below.

[Table 1]

The Omija Seaweed was prepared by mixing omija and sugar in a weight ratio of 1: 1 and aging for about 90 days.

As a result of the preliminary study, tomatoes, omija, kochujang, basil pesto and red ginseng extract were used as experimental materials.

 Chlorophyll, Chlorophyll, Carotene, lycopene, Chlorophyll, Chlorophyll, Chlorophyll, Chlorophyll, Chlorophyll, Lycopene, Analysis) Journal of East Asian Dietetic Association

A known red pepper paste including meju powder, red pepper powder, salt, potassium hydroxide, zoochuan, and red pepper seeds was used. The basil pesto was made from basil pesto according to the patent registration No. 1267896, and the red ginseng extract was sold on the market Red ginseng extract was used.

Example 2

Chromatograms were measured for tomato sauce 1 to 7 according to Example 1, and the results are shown in Table 2.

The chromaticity was measured by taking a certain amount of the sample and measuring the L (lightness), a (redness) and b (yellowness) values three or more times using a color difference meter (CM-3500d, Konica Minolta, Sakai, Osaka, Japan) The values of L-value, (100) lightnessblack (0), a-value, rednessgreenness, and yellownessblueness of b- The L value, the a value, and the b value of the standard white plate used were 97.34, 8.01, and -1.58, respectively.

[Table 2]

As shown in [Table 2], the L value of lightness of tomato sauce 4 was 44.10, and that of tomato sauce 3 was the lowest of 37.55. Also, the a value of redness was highest for tomato sauce 6, and the b value for yellow sauce was the highest of 22.37 for tomato sauce 6.

Example 3

Β-carotene and lycopene were extracted and analyzed for tomato sauce 1 to 7 according to Example 1, and the results are shown in Table 3.

At this time, the extraction and analysis of β-carotene and lycopene were performed by Kozukue's method (Nobuyuki KFridman F 2003). To 2 g of powdered sample after freeze-drying with a freeze-dryer (model PVTFD 10R, Ilsinbiobase Co., Ltd. Korea), 0.05 g of butyl hydroxytoluene and 0.1 g of MgCO ₃ were added with acetone solution and stirred and extracted. This operation was repeated until the dye component was not extracted. The hexane solution was added to the pigment-free residue, and the solution was filtered until the color of the residue was completely decolorized. The solution thus obtained was transferred to a bchner funnel, and distilled water was added thereto, followed by separation and purification, followed by 20% KOH / methanol solution for 24 hours in a cold incubator at 5 ° C. The compound that can not be saponified was washed with distilled water and the saponified solution was separated and purified three to four times. The solution was concentrated with a rotary evaporator of 10, and 5 ml of hexane was added to the concentrate. Were injected and analyzed. β-carotene and lycopene were compared with retention times of standard carotene (Sigma, carotene mixed isomers, from carrots, USA) and standard lycopene (Sigma, USA) The total content was determined based on the calculated values. The HPLC analysis conditions for analyzing β-carotene and lycopene are shown in [Table 4].

[Table 3]

[Table 4]

The content of β-carotene in tomato sauce was highest at 2.03 (㎎ / 100g.dw), followed by tomato sauce 7 (1.74 ㎎ / 100g.dw) and the content of tomato sauce 5 was 0.62 / 100g.dw), and tomato sauce 1 was about 3.3 times higher than tomato sauce 5.

The content of lycopene in tomato sauce was 156.74 (㎎ / 100g.dw), the highest level of β-carotene, followed by tomato sauce 2 (44.64㎎ / 100g. dw), and the content of tomato sauce 3 was the lowest at 21.36 (㎎ / 100g.dw).

The highest content of lycopene (1) was 7.3 times higher than that of the lowest (3).

The lycopene content of tomatoes was 3.1-3.7 mg for 100 g red tomatoes, 8-9.83 mg for sauce and 11-30.0 mg for paste, indicating that the lycopene content of tomato sauce was increased .

Example 4

The physiological activity against tomato sauce 1 to 7 according to Example 1 was measured, and the results are shown in [Table 5] and [Table 6].

Sample preparation

5 g of each sample was extracted with 50 ml of 80% ethanol, and the mixture was extracted with a stirrer (150 rpm, 6 hr), centrifuged (4000 rpm, 20 min) and filtered to obtain a sample.

Total polyphenol

2 μl of 2% Na ₂ CO ₃ solution was added to 100 μl of each extract and left for 3 minutes. 100 μl of 50% Folin-Ciocalteu reagent was added. After 3 minutes, the absorbance of the reaction solution was measured at 720 nm. Tannic acid was used. The total polyphenol content after the calibration curve was expressed as mg / 100 g per sample.

Total flavonoid

1 ml of extraction solvent and 75 μl of 5% NaNO ₂ solution were added to 250 μl of each extract, and then left for 5 minutes to add 150 μl of 10% AlCl ₃ · 6H ₂ O. After 6 minutes, 500 μl of 1 M NaOH was added to the reaction solution, and the absorbance value was measured at 510 nm. (+) - catechin hydrate was used as a reference material. The total flavonoid content after the calibration curve was expressed as mg / 100g per sample.

DPPH

50 μl of the extract was added to 1 ml of 0.2 mM DPPH solution dissolved in ethanol, and reacted for 30 minutes and then measured at 520 nm. The same amount of L-ascorbic acid was added as a standard substance.

[Table 5]

[Table 6]

Example 5

The antimicrobial activity against tomato sauce 1 to 7 according to Example 1 was measured, and the results are shown in Table 7.

For the measurement of viable cell count, 10 g of tomato sauce was homogenized with sterilized distilled water, and 1 ml was sampled. The cells were titrated with 0.1% peptone and the total counts were plated on a plate count agar (Difco lab.) Medium, The number of colonies formed by culturing for 1 to 2 days was expressed as colony forming unit (CFU / g).

[Table 7]

As shown in Table 7, the total number of bacteria in the tomato sauce 1 was the lowest in the storage period, and the tomato sauce 1, the tomato sauce 2, the tomato sauce 4, and the tomato sauce 5 were 11,000 CFU / g or less and showed microbiological stability.

Example 6

Among the tomato sauces 1 to 7 according to Example 1, the nutritional value analysis of tomato sauce 1 having the best lycopene content and the conventional product (Italy-Long Govaldi product) is shown in Table 8.

[Table 8]

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

Claims (12)

3 to 5 parts by weight of Omija blue, based on 100 parts by weight of basic tomato sauce,
The basic tomato sauce is composed of 75 to 80 wt% of tomato puree, 5 to 10 wt% of onion, 2 to 3 wt% of garlic, 1 to 2 wt% of red pepper seed, 5 to 10 wt% of oil, 1 to 2 wt% of basil pesto, 0.02 to 0.08 wt% of paprika oleojin.
The method of claim 1,
Wherein the tomato puree is a mixture of ripe tomatoes and drop tomatoes at a weight ratio of 1: 1.
The method of claim 1,
The tomato sauce with increased lycopene content is characterized in that the red pepper seeds are heated at 180 캜 for 3 to 4 minutes to be baked and then pulverized by a grinder.
The method of claim 1,
The tomato sauce with increased lycopene content is characterized in that the omija and the sugar are mixed and aged at a weight ratio of 1: 1.
The method of claim 1,
Wherein the oil is an olive oil or an olive oil and sesame oil mixed at a weight ratio of 4 to 5: 1.
Crushing tomatoes to crush tomatoes to produce tomato purees;
Heating the tomato puree at 60 to 65 DEG C for 10 to 20 seconds;
A mixed oil production step of adding garlic, onion and red pepper seed to olive oil, heating the mixture at 175 to 185 DEG C for 12 to 25 minutes to produce a mixed oil;
Adding a mixed oil to the tomato puree which has been subjected to the heating step, concentrating the mixture at a temperature of 100 to 120 DEG C and having a refraction degree of 12 to 20;
And a source-producing step of adding glutinous rice, basil pesto, salt, paprika oleogin and Omija blue after the concentration step and mixing them at 100 to 120 캜 for 10 to 20 minutes to produce tomato sauce. A method for preparing tomato sauce with increased content.
The method of claim 6, further comprising:
Wherein the tomato crushing step comprises grinding the ripe tomatoes and the drop tomatoes at a weight ratio of 1: 1 to produce tomato puree, wherein the tomato is first pulverized, and then the ripened tomato is pulverized to produce an increased amount of lycopene Method of manufacturing tomato sauce.
The method of claim 6, further comprising:
Wherein the heating step comprises heating the tomato puree at 60 to 65 DEG C for 10 to 20 seconds.
The method of claim 6, further comprising:
Wherein the glutinous rice is blended with water at a weight ratio of 1: 1, and is called water for 30 minutes to 2 hours, followed by drying.
The method of claim 6, further comprising:
The method for preparing tomato sauce according to claim 1, wherein the omelet is mixed with omelet and sugar for aging for 90 days, and the omelet and sugar are mixed at a weight ratio of 1: 1.
The method of claim 6, further comprising:
Wherein the oil is mixed with olive oil or olive oil and sesame oil at a weight ratio of 4: 5: 1.
The tomato sauce according to any one of claims 6 to 11,
5 to 10 wt% of tomato, 5 to 10 wt% of onion, 2 to 3 wt% of garlic, 1 to 2 wt% of red pepper seeds, 5 to 10 wt% of oil, 1 to 2 wt% of basil pesto, 0.5 to 1 wt.% Of salt, 0.02 to 0.08 wt. To 100 parts by weight of a basic tomato sauce containing 3 to 5% by weight of omega-3.

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