KR20180085625A - Manufacturing method of tomato croquette and tomato croquette thereof - Google Patents

Abstract

The present invention relates to tomato croquette and a preparing method thereof. The tomato croquettes can increase the absorption rate of the nutrients in tomatoes, let consumers enjoy the texture and juice of the tomatoes, and enhance the palatability of the tomato croquettes while being healthy. According to the present invention, the tomato croquette preparing method includes: a tomato cutting step of cutting the tomatoes after removing seeds from the sorted and washed tomatoes; a tomato drying step of drying the cut tomatoes at 50-60°C for 22-24 hours to prepare dried tomatoes; a mixing step of preparing a mixture by mixing the mashed potato and mayonnaise containing unsaturated fatty acids with the dried and cut tomatoes; a miracle fruit powder preparing step of preparing miracle fruit powder by freeze-drying and grinding sorted and washed miracle fruits; a miracle fruit mixing step of mixing the mixture with the miracle fruit powder to alleviate the sourness of the mixture; a shaping step of preparing the mixture mixed with the miracle fruit powder in a spherical-shaped article; and a frying step of sequentially coating and frying the shaped article with eggs, flour, and bread powder.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing tomato croquette and a tomato croquet produced by the method.

The present invention relates to a method for producing tomato croquettes and a tomato croquet produced from the tomato croquettes. More particularly, the present invention relates to a method for producing tomato croquettes, And a tomato croquet produced by the method.

Tomato is a year-round semi-vine plant fruit belonging to Gadjit and has two characteristics of fruit and vegetable and is a very good food as a source of vitamins and minerals.

The tomato contains ingredients such as 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, Prevention, anti-aging, anti-sting, prevention of hypertension, low blood sugar is helpful.

In addition, the tomato has a low calorie and sugar content and is rich in water and fiber, so it is effective for diet, and also helps digestion and stimulates metabolism.

In particular, the tomato contains a large amount of antioxidant substances such as lycopene and beta-carotene, and the lycopene causes a red color.

The lycopene is a powerful antioxidant that can prevent thrombogenesis and prevent stroke, myocardial infarction and the like, as well as help to maintain the youthfulness of cells by releasing active oxygen which is a cause of aging. It can also prevent men's prostate cancer, women's breast cancer and cancers of the digestive system, and is effective in releasing toxic substances generated when alcohol is decomposed in the body.

Accordingly, it is most preferable that the tomato is consumed with ripe tomatoes containing a large amount of lycopene and becoming red.

In addition, when the tomato containing lycopene is fried, the lycopene content of the tomato is increased, and when the cooked tomato is consumed, the absorption rate of the tomato can be improved three times or more than that of the tomato.

In particular, when the above tomatoes are cooked with olive oil or the like, four times or more lycopene can be consumed than when the above-described tomatoes are consumed by raw meal. That is, the lycopene is distributed in the fibrous tissue of the tomato, and the tomato is destroyed by heating the tomato, so that the lycopene is melted, so that a larger amount of lycopene can be consumed than the raw tomato .

Using the tomatoes having the above-mentioned effect, slices of tomatoes were sliced as in the registered patent No. 10-1468653 (registered on Nov. 27, 2014), and the slices were attached to tomato slices and dried. Dried snack functional confectionery based on malt liquor or roasted scrambled eggs and tomatoes together with eggs as disclosed in Laid-open Patent No. 10-2016-0041068 (public date: Apr. 18, 2016) It is used in various dishes such as making fried noodles using tomatoes.

However, the tomato has a lower sweet taste than other fruits, and thus has a problem in that the preference of the general consumer is low.

Therefore, the tomato can be consumed by sprinkling sugar or the like for sweetening. However, when sugar is sprinkled to eat the above tomatoes, vitamin B of tomato is lost to metabolize sugar in the body, so that the effect of tomato can not be obtained completely.

On the other hand, miracle fruit is a red fruit grown in West Africa, a miracle fruit called miracle berry or serendipity berry.

The Miracle Fruit contains a large amount of miracline, which is a kind of glycoprotein, and is used as a substitute for artificial sweeteners.

The miraculline is a typical taste-altering substance that changes the taste perceived by acting on the taste-recognizing cell in the tongue of a person, and has a property of turning acidity into sweetness.

In other words, it has been found that when the Miracle fruit is consumed, the miraculine acts on the taste buds of the tongue and makes fruit or food having a sour taste felt sweet.

It also contains a large amount of vitamins, which can help relieve fatigue, relieve stress and improve eye health.

The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a tomato croquet which can easily absorb the components of tomato, which not only improves the absorption rate of tomato ingredients in the body by frying in edible oil, And a tomato croquette prepared by the method.

In particular, a lycopene ingredient having a large amount of antioxidant activity contained in tomatoes has a purpose of providing a tomato croquet production method and a tomato croquet produced by the method, in which the absorption rate in the body can be greatly improved when cooked in edible oil.

It is another object of the present invention to provide a method for manufacturing tomato croquette which can enjoy the texture and juice of tomato and a tomato croquet produced by the method.

It is also an object of the present invention to provide a method of manufacturing tomato croquet which is capable of preventing the destruction of tomato components by alleviating the acidity peculiar to the tomato without using sugar or the like and improving the sweetness, and a tomato croquet produced by the method.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, the present invention provides a tomato croquet production method comprising: a tomato filing step of removing tomato seeds from a selected washed tomato; Drying the dried tomatoes for a predetermined period of time to prepare dried tomatoes, mixing the finely divided tomatoes with the mayonnaise containing the unsaturated fatty acids and the mashed potatoes to prepare a mixture, and washing the selected miracle fruit A Miracle fruit powder mixing step of mixing the Miracle fruit powder to the mixture to thereby alleviate the sourness of the mixture, and a Miracle fruit powder mixing step of mixing the Miracle fruit powder with the Miracle fruit powder A molding step of making the mixture into a spherical molding; and a step of mixing the flour, Applying a base in order to be configured to include a flip frying step.

In addition, 3 to 10 parts by weight of dried tomatoes, 150 to 250 parts by weight of mashed potatoes, 1 to 5 parts by weight of mayonnaise, and 1 to 5 parts by weight of Miracle fruit powder may be added to 100 parts by weight of the cut tomatoes.

Here, it is preferable that the mixing step is performed by further mixing at least one of chopped onion, green pepper, mushroom, and meat.

The present invention can produce tomato croquettes by any one of the above methods.

As described above, according to the present invention, the method of manufacturing tomato croquettes and the tomato croquet produced therefrom can be effectively applied to tomatoes having various effects such as antioxidative action, prevention of stroke and myocardial infarction, Can be easily consumed and the quality of the product can be improved. That is, the absorption of lycopene contained in tomatoes containing tomato and fried in edible oil and having antioxidative action is greatly improved, thereby improving the product quality.

In addition, it is possible to prevent tomato ingredients from being destroyed by alleviating the sourness unique to tomatoes without using sugar and improving the sweetness, as well as enjoying the texture and juice of tomatoes, It is effective.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing tomato croquettes according to an embodiment of the present invention;
FIG. 2 is a view illustrating a tomato croquet produced according to an embodiment of the present invention. FIG.

Hereinafter, a method for manufacturing tomato croquet according to the present invention and a tomato croquet produced therefrom will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing tomato croquettes according to an embodiment of the present invention. FIG. 2 is a tomato croquet produced according to an embodiment of the present invention.

The method of manufacturing the tomato croquette will be described below with reference to FIGS. 1 and 2.

In the method of manufacturing tomato croquettes according to the preferred embodiment of the present invention, tomatoes are prepared first (S10).

Preferably, the tomato has a surface free of cracks, more than 80% of which is colored according to its inherent characteristics, such as pink, thereby selecting a ripe tomato having a clear red color.

By selecting the ripe tomatoes, it is possible to improve the flavor of the tomato croquette because not only the lycopene which gives red color to the tomato that is not ripe but also the sour taste is less than the unripe tomato.

In addition, when unripe tomatoes other than ripe tomatoes are used, it is preferable to select the ripe tomatoes because they may cause headache or food poisoning due to solanine, a toxic component contained in the unripe tomatoes.

The ripe tomatoes contain a large amount of lycopene, which can prevent aging and cancer, and contain vitamin B and vitamin C, which can contribute to blood circulation and skin beauty.

The selected tomatoes are washed with water or the like one or more times to prepare the tomatoes so that they can be removed from contamination of various foreign substances, soil, residual pesticides and fertilizers.

In addition, chemical treatment may be performed to remove and remove the residual pesticide and fertilizer during the washing process.

The washed tomato is cut to remove seeds.

The reason for removing the seeds of the tomatoes is that the preference of the consumers is lowered due to the peculiar sour taste of the tomatoes, and itching may be caused when the person is suffering from asthma, allergy, atopy or the like.

The seed-removed tomato is cut into a size of 1 cm to 2 cm (S20).

The chopped tomatoes can maintain the moisture content of the tomatoes while allowing the natural texture and flavor to be felt.

Meanwhile, after removing the seeds of the washed tomatoes, they are placed in a dryer so as not to overlap with each other, and then dried at 50 to 60 ° C for 22 to 24 hours to produce dry tomatoes (S30).

When the tomato is dried at less than 50 ° C or less than 22 hours, there is a problem that the time for removing water contained in the tomato is increased. When the temperature exceeds 60 ° C or exceeds 24 hours, The dried tomatoes are dried at 50 ° C to 60 ° C for 22 to 24 hours to produce dry tomatoes having a moisture content of 25% to 35%, because there is a problem that they are destroyed or the moisture content is less than 25%.

The moisture content of the dry tomatoes is 25% to 35%, thereby providing a good texture.

The dried tomatoes are cut to a size of 1 cm to 2 cm.

Sawn tomatoes and dried tomatoes are mixed with mashed potatoes and mayonnaise to produce a mixture (S40).

Herein, 3 to 10 parts by weight of the dried tomato, 150 to 250 parts by weight of mashed potato and 1 to 5 parts by weight of mayonnaise are mixed with 100 parts by weight of the cut tomato.

If the above dried tomatoes are less than 3 parts by weight, it is difficult to improve the ingredient content of the tomatoes. If the above dried tomatoes are more than 10 parts by weight, the tomatoes may become stronger than the texture and taste of the above-mentioned tomatoes.

The mashed potato is washed so as to remove foreign materials such as soil, dust, fertilizer and the like, and is then cooked at 90 to 100 ° C for 20 to 30 minutes. After removing the husk of the cooked potatoes, To prepare for crushing.

The potato contains components such as vitamin C, potassium and saponin, and is effective for restoring fatigue, preventing and treating gastrointestinal diseases, preventing hypertension and obesity, and decreasing cholesterol levels.

When the crushed potatoes are mixed in an amount of less than 150 parts by weight, the cut tomatoes and the dried tomatoes which are the ingredients of the croquette are united together and are difficult to be formed into a spherical shape. When the mixture is mixed in an amount exceeding 250 parts by weight, You will not be able to enjoy the original taste and texture of tomatoes.

In addition, the mayonnaise contains HDL (high density protein) and unsaturated fatty acid, which not only significantly improves the absorption rate of the tomato in the lycopene component but also lowers blood cholesterol.

If the above mayonnaise is added in an amount of less than 1 part by weight, the finished tomato croquettes may be difficult to taste. If more than 5 parts by weight are added, the preference of the general consumer may be lowered due to the unique feel of mayonnaise.

Miracle fruit powder for alleviating sourness of the chopped tomatoes and dried tomatoes of the mixture is prepared (S50).

The Miracle fruit powder is cleaned by milling the Miracle fruit having clear red color and about the size of grape alum and lyophilizing at 0 to -10 캜 for 22 to 24 hours so that the moisture content is less than 1%.

 In other words, it is a Miracle fruit powder which is freeze-dried to remove the seeds of Miracle fruit having the color and taste retained therein, and then pulverized to obtain powdery Miracle fruit powder.

The prepared Miracle fruit powder is mixed with 1 to 5 parts by weight of the mixture (S60).

Since the Miracle fruit is in a powder state by mixing Miracle fruit powder into the mixture, it is not only uniformly mixed into the mixture but also can alleviate the peculiar sourness of the tomato. In other words, it is possible to improve the satisfaction of children and the elderly who are difficult to eat due to the sourness of tomatoes by making the sourness of tomatoes feel sweet due to the miraclekin component which makes the sourness of the miracle fruit to feel sweetness. do.

At this time, when the Miracle fruit powder is mixed with less than 1 part by weight, the effect of the Miracle fruit is not exerted, and when it exceeds 5 parts by weight, the original taste of tomato and the taste of potatoes can be lowered.

The mixture in which the Miracle fruit powder is mixed is formed into a spherical shape having a size of 2 cm to 5 cm (S70).

Here, when the mixture is molded, it can be formed into various shapes such as spherical or elliptical shapes.

The moldings are filled with flour, eggs, and bread crumbs in order to make frying clothes. In other words, it is possible to manufacture crispy tomato croquette while allowing the moldings to be filled with flour, then egg water is buried, and then bread crumbs are buried to make a frying appetizer so that the juice of the tomatoes contained in the moldings and the texture of mashed potatoes can be maintained .

The moldings formed with the frying clothes are fried in cooking oil at 160 ° C to 180 ° C for 3 to 5 minutes to produce tomato croquette (S80).

The cooking oil is preferably olive oil or the like.

The tomato croquet thus completed has an effect that the absorption of the edible oil into the tomato is greatly improved by frying the tomato into the cooking oil.

Further, by mixing the Miracle fruit without using sugar or the like, it is possible to prevent the tomato ingredient from being destroyed by alleviating the sour taste peculiar to the tomato and by improving the sweet taste, as well as enjoying the texture and the juice of the tomato, It is possible to greatly improve the satisfaction of the user.

On the other hand, the mixture may be composed of at least one of chopped onion, green pepper, mushroom and meat.

When the onion is mixed, it has various components such as quercetin and alicin of onion, and has various effects such as antioxidative action, anti-inflammatory action, blood circulation. In particular, citric acid of the tomato and the emulsified aryl of the onion interact to cause fatigue It can help and it can control blood pressure.

When the green pepper is mixed, various components such as potassium, iron, vitamin C, and lycopene of bell pepper are effective to prevent immunity, prevent cataract, prevent adult diseases, and skin beauty. There is an effect.

When the mushroom is mixed, since mushrooms are rich in minerals and dietary fiber, it is possible to obtain more effective effects such as improvement of immune function and control of blood pressure.

When the meat is mixed, the meat has the effect of promoting the digestion of meat due to the citric acid action of the tomato.

Therefore, the tomato croquettes of the present invention can be easily consumed with tomato ingredients having various effects such as antioxidative action, prevention of stroke and myocardial infarction, hypoglycemia, cancer prevention, and aging prevention by containing tomato, There is an effect that can be.

In addition, the absorption of lycopene in tomatoes containing tomato and antioxidative action by frying in cooking oil is greatly improved, thereby improving the quality of the product.

In particular, by mixing the Miracle fruit without using sugar, etc., it is possible to prevent the destruction of the components of the tomato by alleviating the sour taste unique to the tomato and improving the sweet taste, and enjoying the texture and juice of the tomato, , It is possible to greatly improve the satisfaction of not only foreigners but also general consumers.

Example 1

(1) Preparation of tomatoes

Prepare the foreign matter of the selected tomatoes by washing.

(2) tomato paste

After removing the seeds of the prepared tomatoes, the size is reduced to 1 cm to 2 cm.

(3) drying the tomatoes

The prepared tomatoes were cut to remove the seeds, placed in a pulp only dryer so as not to overlap with each other, and dried at 50 ° C for 24 hours to prepare dry tomatoes having a moisture content of 30%.

(4) mixing

5 parts by weight of the above dried tomatoes, 200 parts by weight of mashed potatoes and 3 parts by weight of mayonnaise are mixed with 100 parts by weight of the above cut tomatoes to produce a mixture.

The mashed potatoes were prepared by steaming the washed potatoes at 100 DEG C for 30 minutes, then removing and crushing them.

(5) Miracle fruit blend

To the mixture is mixed 3 parts by weight of Miracle fruit powder.

The Miracle fruit powder is obtained by washing the Miracle fruit, lyophilizing it to remove seeds and grinding.

(6) Molding

The mixture in which the Miracle fruit powder is mixed is molded into a spherical shape having a size of 3 cm.

(7) Deep fried

The moldings are filled with flour, egg water and bread crumbs in order to form a fryer.

The moldings formed with the above-described frying clothes were fried in edible oil at 160 DEG C for 3 minutes to complete tomato croquettes.

Experimental Example 1 [Sensory Test]

In the present Experimental Example 1, a sensory test was performed on tomato croquettes prepared in Example 1. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture, and overall acceptability.

As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.

Item Example color 9.3 incense 9.6 flavor 9.9 Texture 9.7 Overall likelihood 9.625

Example 2

(1) Preparation of tomatoes

Prepare the foreign matter of the selected tomatoes by washing.

(2) tomato paste

After removing the seeds of the prepared tomatoes, the size is reduced to 1 cm to 2 cm.

(3) drying the tomatoes

The prepared tomatoes were cut to remove the seeds, placed in a pulp only dryer so as not to overlap with each other, and then dried at 50 ° C for 24 hours to prepare a dry tomato having a moisture content of 30%.

(4) mixing

5 parts by weight of the above dried tomatoes, 200 parts by weight of mashed potatoes and 3 parts by weight of mayonnaise are mixed with 100 parts by weight of the above cut tomatoes to produce a mixture.

The mashed potatoes were prepared by steaming the washed potatoes at 100 DEG C for 30 minutes, then removing and crushing them.

In addition, the mixture is further mixed with finely divided onion, green pepper, mushroom and meat.

(5) Miracle fruit blend

To the mixture is mixed 3 parts by weight of Miracle fruit powder.

The Miracle fruit powder is obtained by washing the Miracle fruit, lyophilizing it to remove seeds and grinding.

(6) Molding

The mixture in which the Miracle fruit powder is mixed is molded into a spherical shape having a size of 3 cm.

(7) Deep fried

The moldings are filled with flour, egg water and bread crumbs in order to form a fryer.

The moldings formed with the above-described frying clothes were fried in edible oil at 160 DEG C for 3 minutes to complete tomato croquettes.

Experimental Example 2 [Sensory Test]

In Experimental Example 2, a sensory test was performed on the tomato croquettes prepared in Example 2. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture, and overall acceptability.

As shown in Table 2 below, it can be seen that the evaluation was excellent in all items.

Item Example color 9.5 incense 9.6 flavor 9.8 Texture 9.5 Overall likelihood 9.6

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (4)

Tomato seeding stage in which the selected seeds of the washed tomatoes are removed,
Drying the cut tomatoes at 50 DEG C to 60 DEG C for 22 to 24 hours to produce dried tomatoes,
Mixing the cut tomato with the mayonnaise containing the unsaturated fatty acid in the dry tomato and the mashed potato to prepare a mixture,
A Miracle fruit powder preparation step of washing the selected Miracle fruit, followed by lyophilization to produce the milled fruit powder of Miracle fruit,
A Miracle fruit mixing step for mixing the mixture with the Miracle fruit powder to alleviate sourness of the mixture,
A molding step of preparing a mixture in which the Miracle fruit powder is mixed into a spherical molding,
And a frying step of applying flour, eggs and bread crumbs to the molded product in sequence and frying.
The method according to claim 1,
The method of manufacturing tomato croquettes according to claim 1, wherein said tomatoes are composed of 3 to 10 parts by weight of dried tomatoes, 150 to 250 parts by weight of mashed potatoes, 1 to 5 parts by weight of mayonnaise, and 1 to 5 parts by weight of Miracle fruit powder.
The method of claim 2,
Wherein the mixing step comprises mixing at least one of cut onions, green peppers, mushrooms, and meat.
A tomato croquet produced by the method according to any one of claims 1 to 3.

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