KR20180024529A - Dried Tomatoes with olive oil and method for production thereof - Google Patents

Abstract

The present invention relates to dried tomatoes and a preparation method thereof and, more specifically, to dried tomatoes, which are prepared by mixing tomatoes with olive oil and seasonings, and dehumidifying and drying the same with cold air at a low temperature, and to a preparation method thereof. The preparation method of dried tomatoes according to the present invention uses drying through dehumidification and drying with cold air at a low temperature, and thus reduces a nutrient loss due to heat, prevents discoloration and destruction of taste and flavor, and can produce dried tomatoes with good texture, such that the dried tomatoes of the present invention can be used in various foods such as pastas, salads, sandwiches, canapes, pizza toppings, and the like. In addition, lycopene and fat-soluble vitamins of tomatoes can be effectively ingested by processing tomatoes using olive oil at a low temperature, and it is possible to produce dried tomatoes with enhanced storability through the drying and olive oil soaking processes. In addition, since the tomatoes are dried after being seasoned with olive oil, salt, herbs, and the like, storage and transfer of the dried tomatoes are more convenient compared to the conventional bottle preservation method which preserves dried tomatoes in olive oil, and packaging in a pouch is possible due to a low moisture content, thereby allowing the dried tomatoes to be conveniently used without being influenced by time and place.

Description

TECHNICAL FIELD The present invention relates to a dry tomato containing olive oil and a method for producing the same,

The present invention relates to a dry tomato containing olive oil and a method of preparing the same, and more particularly, to a dried tomato prepared by dipping tomatoes together with olive oil and spice, followed by cold air dehumidification at a low temperature and a method for producing the same.

Tomato is also known as the yearly term in Korea and it is rich in citric acid, malic acid, succinic acid, amino acid, rutin, protein, saccharide, ash, calcium, iron, phosphorus, vitamin A, vitamin B1, vitamin B2, vitamin C and dietary fiber. have. In addition, tomatoes contain many anti-oxidants such as lycopene and beta-carotene. In particular, 'carotenoid', which is a red color of tomatoes, is mainly composed of 'lycopene', red tomatoes contain lycopene in an amount of 7 to 12 mg %. This lycopene is known to prevent cell senescence, improve blood flow and prevent cardiovascular disease, especially for the treatment of angina.

In addition, lycopene is eaten only if you eat the body's water absorption rate is lowered, so it is better to cook after cooking with oil. When heat is applied, lycopene can escape from the tomato cell wall and be absorbed well in our body. It is known that lycopene increases more than three times when heat is applied at a lower temperature than at a higher temperature. For example, the absorption rate of lycopene in tomato sauce is five times that of raw tomatoes.

 In addition, the tomato is about 30kcal per calorie, very low calories, but because of the richness of water and dietary fiber, giving a feeling of fullness is considered as the ideal diet food.

On the other hand, recently dried fruits have gained popularity as nutrition, diet, morning substitute, snacks for infants and children, and interest and demand are rapidly increasing. Dried fruit is less moisture than fresh fruit, protein, fat, carbohydrates, minerals, dietary fiber and nutrient content increases. In addition, when the fruit is dried, the sweetness and fragrant scent become stronger, and children who do not usually enjoy fruit become healthy snacks that eat well. In addition, the fruit is easily damaged due to a lot of moisture, and it is difficult to store and store in the summer, but when the fruit is dried, the moisture content is reduced and the storage is facilitated for a long time.

On the other hand, there are natural drying methods, hot air drying methods, cold air dehumidifying drying methods, and freeze drying methods. However, in the freeze drying method among the conventional drying methods, the texture is lowered during the frozen fruits, It is disadvantageous that the nutrients of the fruit are destroyed and lost due to the high temperature. In particular, drying methods using an oven or the like, which is commonly used in the past, have a disadvantage of large discoloration and nutrient loss due to high temperatures. In addition, in the case of natural drying, environmental factors such as fine dust and the like cause the consumer to be confident and difficult to ingest.

On the other hand, the cold air dehumidification drying method in which the cold air having a low water pressure is contacted with the dried material is dried by controlling the humidity. Such a cool air dehumidification drying method has an advantage that the quality is excellent even after drying and the maintenance cost for use is also small.

In the case of cold air dehumidification drying, it is possible to prevent discoloration, texture, taste, fragrance and nutrient loss due to drying at a low temperature due to drying at a low temperature. In the drying method closest to the natural drying method, It is possible to prevent contamination of the product. In addition, it has the advantage that it can produce constant production and uniform product regardless of climate, temperature, and season.

Korean Patent No. 10-106662 (registered on September 15, 2011) relates to a method for producing dried tomatoes with improved palatability and storage stability, more particularly, to a method for producing dried tomatoes, Pre-drying the peeled drop tomato; And drying the preliminarily dried drop tomato. The present invention also relates to a dry drop tomato prepared by the method and a method for producing the dry drop tomato having improved palatability and storage stability. The method of preparing dried tomatoes according to the present invention is to provide dried tomatoes with high nutritional value and high preference in comparison with conventional fruit drying methods by using sequential milling in the drying step of fruit by osmotic pressure technique, It describes the characteristics that can provide a systematic process for the processing method of tomato by increasing the satisfaction of general consumers with dried food and providing efficient manufacturing method of dried fruit. Korean Patent No. 10-1359612 (Registration Date: 2014.01.29) relates to a method for producing dried tomatoes, which comprises a preparation step of removing the faeces after completely washing water after washing the drop tomato, A drying step of drying the drop tomato which has been removed from the peeling step at a low temperature, a drying step of drying the drop tomato which has been melted in the peeling step, A drying step of drying the low-temperature-dried drop tomato in the low-temperature drying step, and a freezing step of freezing the drop tomato dried in the drying step after cooling at room temperature.

An object of the present invention is to provide a dried tomato which is excellent in taste, flavor, and texture and can be easily stored and stored while minimizing the destruction and color change of nutrients, and a method for producing the same.

The present invention provides a dried tomato characterized by containing tomato, olive oil and spice. At this time, tomatoes can be any tomatoes sold and cultivated in the market, and may include one or more of them. For example, ordinary tomatoes, drop tomatoes, jujube tomatoes and the like may be included.

In the present invention, the dried tomato is preferably composed of 70 to 90% by weight of tomato, 10 to 20% by weight of olive oil and 3 to 7% by weight of spice, more preferably 79% by weight of tomato, 16.5% , And 4.5 wt% of spices. Thus, when dried tomatoes are prepared, the taste of tomatoes and olive oil is appropriately harmonized, and thus a dried tomato having high preference can be provided.

In the present invention, the spice preferably includes dry garlic powder, dry broccoli powder, a mixture of salt, pepper and basil. The mixture of dry garlic powder, dried broccoli powder, salt, pepper and basil is prepared by mixing 0.5 to 1.5 parts by weight of dry broccoli powder, 0.1 to 0.5 parts by weight of salt, pepper and basil mixture per 1 part by weight of dried garlic powder, And more preferably 0.25 part by weight of a mixture of dried broccoli powder, salt, pepper and basil, per 1 part by weight of dried garlic powder. When the spices are added in such a ratio, not only the taste but also the fragrance and color can be increased to provide more delicious dried tomatoes.

The present invention also provides a method for producing tomatoes, which comprises cutting tomatoes, adding olive oil and spices to produce tomato paste, and drying the tomato paste (b) after step (a) To a dried tomato. In this way, olive oil and spices are added to the tomatoes, and they are pre-dried and dried, thereby making it possible to produce dried tomatoes that are easy to store and move. The dried tomatoes thus prepared can be used for various dishes such as pasta and salad.

In the present invention, drying of the step (b) is preferably carried out at 33-35 ° C for 20-40 hours so that the water content of the tomato is 15-35%, more preferably 34 ° C for 32 hours It is preferable to dry the tomato so that the water content becomes 25%. Drying tomatoes like this reduces moisture content and makes it easier to store in summer. The firmness of the flesh increases and the texture becomes chewy. The acidity of the tomato decreases and the sweetness and deep taste increase. can do.

In addition, since it is dried together with olive oil at a low temperature, it can increase the absorption rate of lycopene, which is a main nutrient component of tomato, while minimizing loss of nutrients and discoloration, and thus it is possible to produce dry tomatoes excellent in nutrition.

The dried tomatoes of the present invention are dried at a low temperature through a cold dehumidification drying process to reduce the loss of nutrients due to heat and prevent the destruction of discoloration, taste and flavor, and to produce dry tomatoes having good texture. Can be used for various dishes such as canapes and pizza topping.

In addition, by processing with olive oil at a low temperature, lycopene and fat-soluble vitamins of tomato can be efficiently consumed, and dry tomatoes with enhanced storage stability can be produced by drying and olive oil-ripening.

In addition, olive oil, salt, and herbs are pre-dried with tomatoes before drying. Therefore, it is possible to store and move the existing dried tomatoes rather than bottling them in olive oil. And can be conveniently used without being affected by the place.

Fig. 1 is a photograph of a tomato cut into a thickness of about 10 mm.
Fig. 2 is a photograph of a tomato paste prepared by adding spice and olive oil together to a cut tomato.
Fig. 3 is a photograph of dried tomato processed food prepared by drying the tomato of Fig. 2 by a cold air dehumidification drying method.
Fig. 4 is an example of a food prepared by applying the dry tomato processed food of Fig.

Hereinafter, the present invention will be described in more detail with reference to the following examples and experimental examples. However, the scope of the present invention is not limited to the following embodiments and experimental examples, and includes modifications of equivalent technical ideas.

[Example 1: Preparation of dry tomato]

In this example, dried tomatoes were prepared.

79% by weight ripe tomatoes were cut to a thickness of about 10 mm (Fig. 1). In the case of the drop tomato, it was cut once to make two pieces. Thereafter, 16.5% by weight of olive oil and spices (1 part by weight of dried broccoli powder, 0.25 parts by weight of a mixture of salt, pepper and basil) were mixed into 1 part by weight of dried garlic powder, A tomato paste was prepared so that all the ingredients were evenly mixed (Fig. 2). After that, the tomato paste was dried at a low temperature of 34 ° C for 32 hours using a cold air dehumidifying drying method so that the water content of the tomato paste was about 25% to prepare a final dried tomato of 1 kg (FIG. 3). After that, the dried tomatoes were packed in a predetermined wrapping paper together with the lead preservative.

Fig. 1 is a photograph of a tomato cut into a thickness of about 10 mm, Fig. 2 is a photograph of a tomato paste prepared by adding spice and olive oil together to a cut tomato, Fig. 3 is a photograph of tomato paste, Dried tomatoes.

On the other hand, additional examples 2 and 3 were prepared, and the same procedures as in Example 1 were carried out except that the compositions of tomato, olive oil and spices were different. The content of each material is shown in Table 1 below.

The composition table of Examples 2 and 3 Example  2 Example  3 tomato 62 88 olive oil 28 10.8 Spice 10 1.2

(Unit: wt%)

[ Comparative Example  1: Instead of olive oil Grape seed oil  Preparation of Used Dried Tomato]

Dried tomatoes were prepared using grape seed oil instead of olive oil.

[ Experimental Example  1: sensory evaluation]

In this experimental example, the sensory evaluation of dried tomatoes prepared in Examples 1 to 3 and Comparative Example 1 was performed. The sensory evaluation was performed on a scale of 9 points (1 point is the worst, 2 points is very bad, 3 points is worse, 4 points is slightly worse, 5 points is normal, 6 points are good, 7 points are good, 8 points are very good, and 9 points are best). The results are shown in Table 2 below.

Example  One Example  2 Example 3 Comparative Example  One color 8.1 6.8 7.1 5.9 incense 7.9 7.0 6.9 6.1 Texture 8.1 6.9 6.4 5.7 A comprehensive taste 8.2 6.4 7.2 5.8 Comprehensive likelihood 8.3 6.7 7.6 6.0

As a result of the sensory evaluation, the dried tomatoes prepared by the contents of Examples 1 to 3 were superior to the Comparative Example 1 in overall taste and preference as well as overall items. However, in Examples, Example 1 was superior to Examples 2 and 3.

It is confirmed that when dried tomatoes are prepared according to the composition and method of the present invention, dry tomatoes having excellent color, flavor, texture, comprehensive taste and taste can be produced.

Claims (6)

Olive oil and spice are added to tomato and dried.
The method according to claim 1,
The tomato, olive oil and spice,
Wherein the dried tomato is composed of 70 to 90 wt% of tomato, 10 to 20 wt% of olive oil, and 3 to 7 wt% of spice.
The method according to claim 1,
The spice,
Dried garlic powder, dried broccoli powder, a mixture of 'salt, pepper and basil'.
The method of claim 3,
The spice,
Characterized in that it is constituted by 0.5 to 1.5 parts by weight of dry broccoli powder and 0.1 to 0.5 parts by weight of a mixture of salt, pepper and basil, based on 1 part by weight of the dried garlic powder.
After cutting the tomatoes, steps (a) and
And (b) drying the tomato paste after the step (a).
6. The method of claim 5,
The drying of step (b)
And drying at 33 to 35 DEG C for 20 to 40 hours so that the moisture content of tomato is 15 to 35%.

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