KR20200069855A - Tomato manufacturing method thereof - Google Patents
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 방울 토마토를 포함한 토마토 내부에 복숭아향이 나는 침투액을 침투시켜 향이 없는 토마노에 복숭아향을 첨가하여 토마토를 먹으면서 복숭아를 먹는 것과 같은 착각을 유발시켜 토마토를 싫어하는 사람도 토마토를 먹을 수 있도록 유도함은 물론 호기심을 자극하여 제조업체에서는 고부가가치의 토마토를 제공하여 매출 향상에 따른 수익을 극대화할 수 있는 복숭아향이 나는 토마토 제조방법에 관한 것이다.The present invention induces the illusion of eating a peach while eating a tomato by adding a peach scent to an unscented tomato by penetrating a peach-scented penetrating liquid inside the tomato including the cherry tomatoes, and inducing the person who dislikes the tomato to eat the tomato. Of course, by stimulating curiosity, manufacturers provide high-value-added tomatoes to produce a peach-scented tomato that can maximize profits from increased sales.
일반적으로 토마토는 일년감이라고도 한다 남아메리카 서부 고원지대 원산이다 높이 약 1m이다 가지를 많이내고 부드러운 흰 털이 빽빽이 난다 잎은 깃꼴겹잎이고 길이 15∼45cm이며 특이한 냄새가 있다 작은잎은 9∼19개이고 달걀 모양이거나 긴 타원 모양이며 끝이 뾰족하고 깊이 패어 들어간 톱니가 있다.Tomatoes are generally called annuals. Native to western highlands of South America. About 1m high. A lot of branches, thick white hairs are dense. Leaves are feathers, 15-45cm long, and have a peculiar smell. Small leaves are 9-19, egg-shaped or It has a long oval shape and has a pointed tip and deeply dug teeth.
꽃이삭은 8마디 정도에 달리며 그 다음 3마디 간격으로 달린다 꽃은 5∼8월에 노란색으로 피는데, 한 꽃이삭에 몇 송이씩 달린다 꽃받침은 여러 갈래로 갈라지며 갈래조각은 줄 모양 바소꼴이다 화관은 접시 모양이고 지름약 2cm이고 끝이 뾰족하며 젖혀진다 열매는 장과로서 6월부터 붉은빛으로 익는다.Flower spikes run at about 8 words, and then run every 3 words. Flowers bloom yellow in May-August, and several flowers hang on one ear. The calyx is divided into several branches, and the forked pieces are bar-shaped. Silver plate-shaped, about 2cm in diameter, sharp at the tip, and curled. Fruits are berries, ripening in red from June.
열매를 식용하거나 민간에서 고혈압·야맹증·당뇨 등에 약으로 쓴다 열매는 수 g인 것에서부터 200g을 넘는것까지 있으며 품종에 따라서 다양하다 과육의 색깔은 보통 붉은색이지만 노란색인 품종도 있다 얇은 과피는무색인 것과 노란색인 것이 있는데 밖에서는 각각 복숭아색과 빨간색으로 구별한다 열매를 가장 많이 수확하는때는 여름인데 온실에서는 여름 이외의 시기에도 출하한다 신선한 것은 날로 먹고 샐러드·샌드위치 등으로 쓰며, 주스·퓌레·케첩과 각종 통조림 등 가공용에도 많이 쓴다 열매는 90% 정도가 수분이며 카로틴과 비타민C가 많이 들어 있다Fruits are used as food or used as medicine for hypertension, night blindness, diabetes, etc. Fruits range from a few g to over 200 g, and vary depending on the variety. The color of the flesh is usually red, but there are also yellow varieties. There are phosphorus and yellow, which are distinguished by peach and red respectively. The most fruit is harvested in the summer, but in the greenhouse, it is shipped outside the summer. Fresh food is eaten raw and used for salads, sandwiches, juices, purees, and ketchup. It is used a lot for processing such as canning and various fruits. 90% of the fruit is water and contains a lot of carotene and vitamin C.
이러한 토마토는 생토마토나 토마토 쥬스와 같은 자연상태로 섭취되거나, 토마토 케찹, 토마토 소스 등의 가공식품의 형태로 섭취되고 있으나, 좀더 다양한 가공식품이 개발되어야 하는 실정이다.These tomatoes are ingested in a natural state, such as raw tomato or tomato juice, or in the form of processed foods such as tomato ketchup and tomato sauce, but more processed foods need to be developed.
특히, 토마토는 주성분이 당질이며, 비타민 A, 비타민 C, 무기질, 식이섬유가 풍부하고 유기산의 함량이 높아신맛을 내고 에너지를 생성하는 작용을 하며, 토마토의 다양한 생리활성 효과가 알려지면서 토마토를 이용한 가공식품에 대한 연구가 꾸준히 이루어지고 있다.In particular, tomato has a main component of sugar, is rich in vitamin A, vitamin C, minerals, and dietary fiber, has a high content of organic acid, produces a sour taste, and produces energy. Research on processed foods is steadily being conducted.
한편, 식품 건조기술은 가장 오랜 역사를 갖는 식품가공기술이지만 현재까지도 새로운 기술개발이 지속적으로 요구되는 기술이다.On the other hand, food drying technology is the food processing technology with the longest history, but it is a technology that continues to require new technology development to this day.
건조기술 적용에 있어 가장 중요한 요소는 서로 대립되는 요소인 '경제성'과 '품질구현'으로, 두 가지 속성을 만족시킬 수 있는 최적의 기술 확보를 위한 노력이 계속되고 있다The most important factors in the application of drying technology are'economics' and'quality realization', which are mutually opposing elements, and efforts are being made to secure the optimal technology that can satisfy two attributes.
상기와 같은 문제점을 해결하기 위한 본 발명은 토마토 본연 맛에 복숭아 향을 첨가하여 토마토를 싫어하는 사람들도 토마토를 먹을 수 있도록 후각에 의해 호기심을 자극함으로써 토마토 판매량을 향상시킬 수 있는 것을 목적으로 한다.The present invention for solving the above problems is to improve the tomato sales by stimulating curiosity by smell so that even those who dislike tomatoes can eat tomatoes by adding a peach flavor to the original taste of tomatoes.
상기 과제의 해결수단으로 본 발명 복숭아향이 나는 토마토 제조방법은 압력 탱크에 토마토를 삽입한 후 압축공기를 주입하여 진공상태로 가압하는 단계와,The method of manufacturing a tomato with a peach flavor of the present invention as a solution to the above problems is a step of inserting a tomato into a pressure tank and injecting compressed air to pressurize it in a vacuum,
상기 토마토를 진공상태에서 일정시간을 유지하여 토마토를 팽창시키면 토마토의 표면이 진공상태로 인해 외부로 당겨져 토마토의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계와,When the tomato is expanded by maintaining the tomato in a vacuum for a certain period of time, the tomato surface is pulled to the outside due to the vacuum, thereby maintaining a space between the tomato surface and the inside.
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계와,And the exhaust step of discharging the internal air of the pressure tank to the outside for a predetermined time,
상기 압력탱크의 공기를 배기한 다음 토마토가 원상태로 복귀하면 토마토의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계와,A stabilization step of stabilizing the space formed between the surface and the inside of the tomato for a certain period of time when the tomato is returned to its original state after evacuating the air in the pressure tank;
상기 토마토의 표면과 내부 사이에 형성된 공간으로 복숭아향과 정제수를 혼합 용해하여 침투액을 준비하는 단계와,Preparing a permeate by mixing and dissolving peach flavor and purified water into a space formed between the surface and the inside of the tomato;
상기 압력 탱크 내부에 설치된 스프레이로 침투액을 분무한 후, 압력 탱크 내부에 2.2 ∼ 2.8atm의 압축공기를 공급하여 35초 동안 가압한 다음 55초 동안 유지하여 토마토의 표면과 내부사이에 형성된 침투 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 100초 동안 배출하는 감압 과정을 거친 다음 18초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 토마토조직 내부로 침투시켜 초코향이 발생하는 것을 특징으로 하는 복숭아 향이 나는 토마토 제조방법을 제공한다.After spraying the permeate with the spray installed inside the pressure tank, supplying compressed air of 2.2 to 2.8atm into the pressure tank, pressurizing it for 35 seconds, and then maintaining it for 55 seconds to the penetration space formed between the surface and the inside of the tomato. After infiltrating the permeate, the pressure tank undergoes a decompression process that discharges compressed air for 100 seconds, stabilizes it by maintaining it for 18 seconds, and then supplies the permeate to the pressure tank again, and repeats the process of stabilization by pressing and depressurizing 3 times. Provided is a method of manufacturing a tomato with a peach scent, characterized in that a chocolate flavor is generated by penetrating the permeate into the tomato tissue.
이상에서 설명한 바와 같이 본 발명 복숭아 향이 나는 토마토 제조방법은 토마토에 복숭아 향을 침투시켜 토마토를 먹으면서 복숭아를 먹는 것과 같은 착각을 후각적으로 일으켜 호기심을 유발함으로서 토마토를 싫어하는 유아나 아이를 포함하여 누구나 토마토를 먹을 수 있도록 하는 효과가 있다.As described above, the method of manufacturing a tomato with a peach scent of the present invention penetrates the peach scent to the tomato and causes an illusion such as eating a peach while eating a tomato, causing curiosity, and anyone, including infants or children who hate tomatoes, can eat tomatoes. It has the effect of allowing you to eat.
따라서 본 발명은 토마토를 한번 가공하는 작업을 통해 고부가가치로 향상시켜 판매 수익을 극대화할 수 있는 효과가 있다.Therefore, the present invention has an effect of maximizing sales profit by improving to a high added value through a process of processing a tomato once.
또한, 토마토에 비티민액을 침투시켜 부족한 비타민을 보충하고 이를 함게 섭취할 수 있는 효과가 있다.In addition, it is effective to replenish vitamins lacking vitamins by penetrating the vitamin solution and take them together.
또한, 방울토마토에도 적용이 가능하여 맛이 없는 부분을 보완하여 다이어트 식품으로 대체 가능한 효과가 있다.In addition, since it can be applied to cherry tomatoes, it has the effect that it can be replaced with a diet food by supplementing the tasteless portion.
도 1은 본 발명 압력 탱크의 우측을 도시해 보인 단면도.
도 2는 본 발명 압력 탱크의 정면을 도시해 보인 단면도.1 is a cross-sectional view showing the right side of the pressure tank of the present invention.
Figure 2 is a cross-sectional view showing the front of the pressure tank of the present invention.
상기와 같은 목적 및 효과를 달성하기 위하여 이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다.In order to achieve the above object and effect is described in detail by the accompanying drawings as follows.
도 1은 본 발명 압력 탱크의 우측을 도시해 보인 단면도이고, 도 2는 본 발명 압력 탱크의 정면을 도시해 보인 단면도이다.1 is a cross-sectional view showing the right side of the pressure tank of the present invention, and FIG. 2 is a cross-sectional view showing the front side of the pressure tank of the present invention.
본 발명 복숭아 향이 나는 토마토제조방법은 압력 탱크(1)에 토마토를 삽입한 후 압축공기를 주입하여 진공상태로 가압하는 단계로 이루어진다.The method for manufacturing a tomato with a peach scent of the present invention consists of inserting a tomato into a
상기 토마토를 진공상태에서 일정시간을 유지하여 토마토를 팽창시키면 토마토의 표면이 진공상태로 인해 외부로 당겨져 토마토의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계로 이루어진다.When the tomato is expanded by maintaining the tomato in a vacuum for a certain period of time, the tomato surface is pulled to the outside due to the vacuum, thereby maintaining a space between the tomato surface and the inside.
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계로 이루어진다.It consists of an exhaust step of discharging the internal air of the pressure tank to the outside for a certain period of time.
상기 압력탱크의 공기를 배기한 다음 토마토가 원상태로 복귀하면 토마토의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계로 이루어진다.When the tomato is returned to its original state after exhausting the air in the pressure tank, a stabilization step is performed to stabilize the space formed between the surface and the inside of the tomato for a certain period of time.
상기 토마토의 표면과 내부 사이에 형성된 공간으로 복수아향과 정제수를 혼합 용해하여 침투액을 준비하는 단계로 이루어진다.The space formed between the surface and the inside of the tomato consists of a step of preparing a permeate by mixing and dissolving ascites and purified water.
상기 압력 탱크 내부에 설치된 스프레이(2)로 침투액을 분무한 후, 압력 탱크 내부에 2.2 ∼ 2.8atm의 압축공기를 공급하여 35초 동안 가압한 다음 55초 동안 유지하여 토마토의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에서 압축공기를 100초 동안 배출하는 감압 과정을 거친 다음 18초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 토마토조직 내부로 침투시켜 복숭아 향이 발생한다.After spraying the permeate with the spray (2) installed inside the pressure tank, supplying compressed air of 2.2 to 2.8atm into the pressure tank, pressurizing it for 35 seconds, and then maintaining it for 55 seconds to the space between the surface of the tomato and the inside. After infiltrating the permeate, the pressure tank undergoes a decompression process that discharges compressed air for 100 seconds, stabilizes it by maintaining it for 18 seconds, and then supplies the permeate to the pressure tank again, and repeats the process of stabilization by pressing and depressurizing 3 times. Penetrating liquid penetrates into the inside of the tomato tissue, creating a peach scent.
또한 다른 실시 예로 침투액은 비티민액 첨가하여 부족한 비타민을 보충하여 함께 먹을 수 있다.In another embodiment, the penetrating solution may be supplemented with vitamin V and supplemented with vitamin V.
따라서 토마토를 그대로 갈아서 쥬스/착즙 먹을때 복숭아 향이 나서 실제로는 토마토를 먹지만 복숭아를 먹는 착각을 유발하여 토마토 섭취를 늘릴 수 있다.Therefore, when the tomato is ground and the juice/juice is eaten, the peach scent is actually consumed, but the tomato is actually eaten.
따라서 토마토내부에 초코향 또는 초코원액을 침투시켜 토마토본연의 맛과 향과 더불어 복숭아향이 발생하여 토마토를 싫어하는 사람도 토마토를 먹을 수있도록 유도함은 물론 호기심을 자극하여 제조업체에서는 토마토 판매량이 늘어 매출이 향상된다.Therefore, by infiltrating the chocolate flavor or the chocolate stock inside the tomato, along with the original taste and flavor of the tomato, the peach flavor is generated, which induces people who do not like tomatoes to eat tomatoes as well as stimulates curiosity. do.
실시예 1Example 1
토마토300kg과300 kg of tomatoes
복숭아 500g에 정제수 7.5L을 혼합 용해하여 침투액을 준비한다.Prepare a permeate by mixing and dissolving 7.5L of purified water in 500g of peaches.
압력 탱크에 토마토를 삽입한 후 압축공기를 주입하여 진공상태로 가압하여 토마토의 표면과 내부 사이에 침투공간을 형성하고 유지한다.After inserting the tomato into the pressure tank, compressed air is injected and pressurized under vacuum to form and maintain the infiltration space between the surface and the inside of the tomato.
상기 압력탱크의 내부 공기를 외부로 배기한 다음 토마토의 표면과 내부 사이에 형성된 침투공간을 일정시간 동안 안정화시킨다.The inside air of the pressure tank is exhausted to the outside, and then the penetration space formed between the tomato surface and the inside is stabilized for a certain period of time.
상기 침투액을 압력 탱크로 공급하고, 압력탱크 내부에 설치된 스프레이에 의해 토마토의 표면에 침투액을 분무한 다음, 압력 탱크 내부로 2.2 ∼ 2.8atm의 압축공기를 공급하여 35초 동안 가압한 후 55초 동안 유지하여 토마토의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 100초 동안 배출하는 감압 과정을 거친 다음 18초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 토마토조직 내부로 침투시켜 완성한다.After supplying the permeate to the pressure tank, spraying the permeate on the surface of the tomato by spray installed inside the pressure tank, and then supplying compressed air of 2.2 to 2.8atm into the pressure tank for 35 seconds, and then pressurizing for 35 seconds. By holding it to infiltrate the permeate into the space between the surface of the tomato and the inside, and then undergoing a decompression process to discharge compressed air to the pressure tank for 100 seconds, then maintaining it for 18 seconds to stabilize it, and then supplying the permeate to the pressure tank again, pressurizing and The process of stabilizing under reduced pressure is repeated 3 times to complete the penetration of the permeate into the tomato tissue.
상기 완성된 토마토에는 복숭아 향이 발생하여 후각을 자극한다.The finished tomato has a peach scent, which stimulates the sense of smell.
실시예 2Example 2
토마토300kg과300 kg of tomatoes
비타민 100g에 정제수 7.5L을 혼합 용해하여 침투액을 준비한다.Prepare a permeate by dissolving 7.5 L of purified water in 100 g of vitamin.
압력 탱크에 토마토를 삽입한 후 압축공기를 주입하여 진공상태로 가압하여 토마토의 표면과 내부 사이에는 침투공간이 형성하고 유지한다.After inserting the tomato into the pressure tank, the compressed air is injected and pressurized under vacuum to form and maintain the penetration space between the tomato surface and the inside.
상기 압력탱크의 내부 공기를 외부로 배기한 다음 토마토의 표면과 내부 사이에 형성된 침투공간을 일정시간 동안 안정화시킨다.The inside air of the pressure tank is exhausted to the outside, and then the penetration space formed between the tomato surface and the inside is stabilized for a certain period of time.
상기 침투액을 압력 탱크로 공급하고, 압력탱크 내부에 설치된 스프레이에 의해 토마토의 표면에 침투액을 분무한 다음, 압력 탱크 내부로 2.3 ∼ 2.7atm의 압축공기를 공급하여 45초 동안 가압한 후 60초 동안 유지하여 토마토의 표면과 내부 사이 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 105초 동안 배출하는 감압 과정을 거친 다음 15초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 2회 반복하여 침투액을 토마토조직 내부로 침투시켜 완성한다.After supplying the permeate to the pressure tank, spraying the permeate on the surface of the tomato by the spray installed inside the pressure tank, and then supplying compressed air of 2.3 to 2.7 atm into the pressure tank for 45 seconds to pressurize for 60 seconds. By holding it, permeating the permeate into the space between the surface of the tomato and the inside, and then passing through the decompression process of discharging compressed air to the pressure tank for 105 seconds, then maintaining it for 15 seconds to stabilize it, and then supplying the permeate to the pressure tank again, pressurizing and The process of stabilizing under reduced pressure is repeated twice to complete the penetration of the permeate into the tomato tissue.
따라서 토마토에 부족한 비타민을 첨가하여 토마토를 먹을 때 비타민을 함께 먹는 효과가 있다.Therefore, when you eat tomatoes by adding insufficient vitamins to tomatoes, it is effective to eat vitamins together.
1: 압력 탱크 2: 스프레이1: pressure tank 2: spray
Claims (2)
상기 방울토마토를 포함한 토마토를 진공상태에서 일정시간을 유지하여 토마토를 팽창시키면 토마토의 표면이 진공상태로 인해 외부로 당겨져 토마토의 표면과 내부 사이에는 공간이 형성되도록 유지하는 단계; 와
상기 압력탱크의 내부 공기를 일정시간 동안 외부로 배출하는 배기단계; 와
상기 압력탱크의 공기를 배기한 다음 토마토가 원상태로 복귀하면 토마토의 표면과 내부 사이에 형성된 공간을 일정시간 동안 안정화시키는 안정화 단계; 와
상기 토마토의 표면과 내부 사이에 형성된 공간으로 정제수를 혼합 용해하여 침투액을 준비하는 단계; 와
상기 압력 탱크 내부에 설치된 스프레이(2)로 침투액을 분무한 후, 압력 탱크 내부에 2.2 ∼ 2.8atm의 압축공기를 공급하여 35초 동안 가압한 다음 55초 동안 유지하여 토마토의 표면과 내부 사이에 형성된 침투 공간으로 침투액을 침투시킨 다음 압력 탱크에 압축공기를 100초 동안 배출하는 감압 과정을 거친 다음 18초 동안 유지하여 안정화시킨 다음 다시 압력 탱크에 침투액을 공급하고, 가압 및 감압하여 안정화시키는 과정을 3회 반복하여 침투액을 토마토조직 내부로 침투시켜 복숭아 향이 발생하는 것을 특징으로 하는 복숭아향이 나는 토마토 제조방법.After inserting the tomato into the pressure tank (1), injecting compressed air to pressurize in a vacuum; and
Maintaining the tomato containing the cherry tomatoes in a vacuum for a certain period of time to inflate the tomato so that the surface of the tomato is pulled to the outside due to the vacuum, thereby forming a space between the surface and the inside of the tomato; Wow
An exhaust step of discharging the internal air of the pressure tank to the outside for a predetermined time; Wow
A stabilization step of stabilizing the space formed between the surface and the inside of the tomato for a period of time when the tomato is returned to its original state after evacuating the air in the pressure tank; Wow
Preparing a permeate by mixing and dissolving purified water into a space formed between the surface and the inside of the tomato; Wow
After spraying the permeate with the spray (2) installed inside the pressure tank, supplying compressed air of 2.2 to 2.8atm into the pressure tank, pressurized for 35 seconds, and then maintained for 55 seconds to form between the surface and the inside of the tomato. After infiltrating the permeate into the permeation space, the pressure tank undergoes a decompression process that discharges compressed air for 100 seconds, stabilizes it by maintaining it for 18 seconds, and then supplies the permeate to the pressure tank, and stabilizes it by pressing and depressurizing 3 A method of manufacturing a tomato with a peach scent, characterized in that a peach scent is generated by repeatedly permeating the penetrating solution into the tomato tissue.
The method of claim 1, wherein the penetration liquid is a tomato manufacturing method with a peach flavor, characterized in that a vitamin solution is added.
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| KR102222491B1 (en) | 2020-10-07 | 2021-03-04 | (주)에프앤피 | Apparatus for processing of agricultural products |
| KR102222492B1 (en) | 2020-10-07 | 2021-03-04 | (주)에프앤피 | Method for processing of agricultural products |
| KR102244176B1 (en) * | 2020-07-02 | 2021-04-26 | 정한길 | A stevia infusion device to tomatoes |
| WO2022080796A1 (en) * | 2020-10-13 | 2022-04-21 | 주식회사 애드스윗 | Food manufacturing apparatus and method for injecting additives into food using vacuum |
| KR102398109B1 (en) | 2021-02-26 | 2022-05-12 | 최원석 | Methods for penetrating sweetness ingredients or human useful ingredients inside fruits or vegetables |
| KR102423906B1 (en) * | 2021-11-25 | 2022-07-22 | 김병구 | Manufacturing method of sweetener treated tomatoes |
| KR20220118596A (en) | 2021-02-18 | 2022-08-26 | (주)에프앤피 | Method for processing of agricultural products |
| KR20220120369A (en) * | 2021-02-23 | 2022-08-30 | (주)에프앤피 | Method for processing of jang-ajji using agricultural products |
| KR20220122314A (en) | 2021-02-26 | 2022-09-02 | 주식회사 샤인팩토리 농업회사법인 | Methods for penetrating sweetness ingredients or human useful ingredients inside fruits or vegetables |
| KR102522479B1 (en) * | 2022-05-10 | 2023-04-17 | 배성원 | Processing method for fruits |
| EP4169392A1 (en) * | 2021-10-19 | 2023-04-26 | SNP Systems Co., Ltd. | Apparatus for injecting additive into food and method for injecting additive into food using the same |
| KR20230104478A (en) | 2022-01-01 | 2023-07-10 | 최원석 | Methods for penetrating sweetness ingredients or human useful ingredients inside fruits or vegetables and Apparatus used in the methods |
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| KR102244176B1 (en) * | 2020-07-02 | 2021-04-26 | 정한길 | A stevia infusion device to tomatoes |
| KR102222491B1 (en) | 2020-10-07 | 2021-03-04 | (주)에프앤피 | Apparatus for processing of agricultural products |
| KR102222492B1 (en) | 2020-10-07 | 2021-03-04 | (주)에프앤피 | Method for processing of agricultural products |
| WO2022080796A1 (en) * | 2020-10-13 | 2022-04-21 | 주식회사 애드스윗 | Food manufacturing apparatus and method for injecting additives into food using vacuum |
| KR20220118596A (en) | 2021-02-18 | 2022-08-26 | (주)에프앤피 | Method for processing of agricultural products |
| KR20220120369A (en) * | 2021-02-23 | 2022-08-30 | (주)에프앤피 | Method for processing of jang-ajji using agricultural products |
| KR102398109B1 (en) | 2021-02-26 | 2022-05-12 | 최원석 | Methods for penetrating sweetness ingredients or human useful ingredients inside fruits or vegetables |
| KR20220122314A (en) | 2021-02-26 | 2022-09-02 | 주식회사 샤인팩토리 농업회사법인 | Methods for penetrating sweetness ingredients or human useful ingredients inside fruits or vegetables |
| EP4169392A1 (en) * | 2021-10-19 | 2023-04-26 | SNP Systems Co., Ltd. | Apparatus for injecting additive into food and method for injecting additive into food using the same |
| KR102423906B1 (en) * | 2021-11-25 | 2022-07-22 | 김병구 | Manufacturing method of sweetener treated tomatoes |
| KR20230104478A (en) | 2022-01-01 | 2023-07-10 | 최원석 | Methods for penetrating sweetness ingredients or human useful ingredients inside fruits or vegetables and Apparatus used in the methods |
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