KR970064465A - Unsalted tomato juice and preparation method thereof - Google Patents

Unsalted tomato juice and preparation method thereof Download PDF

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Publication number
KR970064465A
KR970064465A KR1019960039050A KR19960039050A KR970064465A KR 970064465 A KR970064465 A KR 970064465A KR 1019960039050 A KR1019960039050 A KR 1019960039050A KR 19960039050 A KR19960039050 A KR 19960039050A KR 970064465 A KR970064465 A KR 970064465A
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KR
South Korea
Prior art keywords
tomato juice
unsalted
tomato
sugar
manufacturing
Prior art date
Application number
KR1019960039050A
Other languages
Korean (ko)
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KR0181004B1 (en
Inventor
이종수
Original Assignee
이성재
건영식품 주식회사
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Publication date
Application filed by 이성재, 건영식품 주식회사 filed Critical 이성재
Priority to KR1019960039050A priority Critical patent/KR0181004B1/en
Publication of KR970064465A publication Critical patent/KR970064465A/en
Application granted granted Critical
Publication of KR0181004B1 publication Critical patent/KR0181004B1/en

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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

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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)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 무식염 토마토 쥬스 및 그의 제조방법에 관한 것으로, 특히 토마토 주스로서 기호성이 높으며, 제조공정시에 PH의 강하에 의해 토마토 고유의 영양성분 파괴를 최소화함과 동시에 유통중에 상층부의 층분리현상과 탈색현상을 방지할 수 있는 무식염 토마토 쥬스 및 그의 제조방법에 관한 것이다.The present invention relates to an unsalted tomato juice and a method for manufacturing the same, in particular, having high palatability as tomato juice, minimizing the destruction of the intrinsic nutrients of tomatoes by a drop in pH during the manufacturing process, and at the same time, the separation of the upper layer during distribution. It relates to an unsalted tomato juice and a method for manufacturing the same that can prevent over-coloring phenomenon.

본 발명의 토마토 쥬스는 토마토 착즙액 5.625-18.75wt.%(토마토 쥬스 환산농도 50-100%), 액상과당, 설탕 및 벌꿀 중 어느하나 4.5-14.4wt.%, 비타민C 0.02-0.2wt.%, 구연산 O.1-0.4wt.%, 토마토에센스 O.01-0.2wt.%, 나머지 정제수로 구성되는 배합액을 준비한 후 예열하여 균질시키고, 93-125℃, 3-3O 초간 순간살균하여 용기에 밀봉포장하여 제조되는 것을 특징으로 한다.Tomato juice of the present invention is tomato juice 5.625-18.75wt.% (Tomato juice equivalent concentration 50-100%), liquid fructose, sugar and honey any one of 4.5-14.4wt.%, Vitamin C 0.02-0.2wt.% , Prepare a mixture consisting of O.1-0.4wt.% Citric acid, O.01-0.2wt.%, Remaining purified water, preheat and homogenize, 93-125 ℃, instant sterilization for 3-3O seconds container It is characterized in that it is manufactured by sealing packaging.

Description

무식염 토마토 쥬스 및 그의 제조방법Unsalted tomato juice and preparation method thereof

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

제1도는 종래기술에 의해 제조된 식염 토마토 쥬스의 상태를 보여주는 사진, 제2도는 본 발명에 따른 무식염 토마토 쥬스로서 균질하지 않은 상태의 상태를 보여주는 사진.Figure 1 is a photograph showing the state of the saline tomato juice prepared by the prior art, Figure 2 is a photograph showing the state of a non-homogeneous state as a saline tomato juice according to the present invention.

Claims (3)

토마토 착즙액 5.625-l8.75wt.%(토마토 쥬스 환산농도 50-100%), 액상과당, 설탕 및 벌꿀 중 어느하나 4.5-14.4wt.% 비타민C 0.02-0.2wt.%, 구연산 0.l-0.4wt.%, 토마토 에센스 0.01-0.2wt.%. 나머지 정제수로 구성되는 것을 특징으로 하는 무식염 토마토 쥬스.Tomato juice 5.625-l8.75wt.% (Tomato juice equivalent concentration 50-100%), liquid fructose, sugar or honey 4.5-14.4wt.% Vitamin C 0.02-0.2wt.%, Citric acid 0.l- 0.4 wt.%, Tomato essence 0.01-0.2 wt.%. Unsalted tomato juice, characterized in that consisting of the remaining purified water. 토마토 착츱액 5.625-18.75wt.%(토마토 쥬스 환산농도 50-100%), 액상과당, 설탕 및 벌꿀 중 어느하나 4.5-14.4wt.%, 비타민C 0.02-0.2wt.%, 구연산 0.1-0.4wt.%, 토마토에센스 0.01-0.2wt.%, 나머지 정제수로 구성되는 배합액을 준비한 후 예열하여 균질시키고, 93-125℃, 3-3O 초간 순간살균하여 용기에 밀봉포장하여 제조되는 것을 특징으로 하는 무식염 토마토 쥬스의 제조방법.Tomato juice 5.625-18.75wt.% (50-100% equivalent of tomato juice), liquid fructose, sugar or honey, 4.5-14.4wt.%, Vitamin C 0.02-0.2wt.%, Citric acid 0.1-0.4wt .%, Tomato essence 0.01-0.2wt.%, The preparation consisting of the remaining purified water is prepared and then preheated and homogenized, and then sterilized for 93-125 ℃, 3-3O seconds to seal the packaging is prepared Method for preparing unsalted tomato juice. 청구항 2에 있어서, 상기 배합액의 당도는 8-13Brix, 산도 0.2-0.5wt./vol.%, PH 3.3-4.3으로 설정되는 것을 특징으로 하는 무식염 토마토 쥬스의 제조방법.The method of claim 2, wherein the sugar content of the blend is set to 8-13 Brix, acidity 0.2-0.5 wt./vol.%, and pH 3.3-4.3. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019960039050A 1996-09-10 1996-09-10 Non-salt tomato juice and its prerapation KR0181004B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960039050A KR0181004B1 (en) 1996-09-10 1996-09-10 Non-salt tomato juice and its prerapation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960039050A KR0181004B1 (en) 1996-09-10 1996-09-10 Non-salt tomato juice and its prerapation

Publications (2)

Publication Number Publication Date
KR970064465A true KR970064465A (en) 1997-10-13
KR0181004B1 KR0181004B1 (en) 1999-02-01

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Application Number Title Priority Date Filing Date
KR1019960039050A KR0181004B1 (en) 1996-09-10 1996-09-10 Non-salt tomato juice and its prerapation

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100555386B1 (en) * 2002-04-26 2006-03-03 강원도 Beverage Composition for Removing Hangover Using Vegetables Cultivated Suburban Areas

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100865131B1 (en) * 2007-06-08 2008-10-23 김성호 Manufacturing method of cherry tomato juice and cherry tomato manufactured thereby
KR100974350B1 (en) * 2009-11-13 2010-08-05 철원군 Korean hot pepper paste containing tomato paste and process for the preparation thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100555386B1 (en) * 2002-04-26 2006-03-03 강원도 Beverage Composition for Removing Hangover Using Vegetables Cultivated Suburban Areas

Also Published As

Publication number Publication date
KR0181004B1 (en) 1999-02-01

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