KR102423906B1 - Manufacturing method of sweetener treated tomatoes - Google Patents

Manufacturing method of sweetener treated tomatoes Download PDF

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KR102423906B1
KR102423906B1 KR1020210164726A KR20210164726A KR102423906B1 KR 102423906 B1 KR102423906 B1 KR 102423906B1 KR 1020210164726 A KR1020210164726 A KR 1020210164726A KR 20210164726 A KR20210164726 A KR 20210164726A KR 102423906 B1 KR102423906 B1 KR 102423906B1
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tomatoes
sweetener
tomato
treated
sugar
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김병구
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김병구
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • 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
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/248—Di-Peptides sweeteners
    • A23V2250/2484—Neotame
    • 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
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/264—Sucralose, halogenated sugar
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/638—Xylose
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6402—Erythritol
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6422—Xylitol
    • 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
    • A23V2300/10—Drying, dehydrating

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The present invention relates to a method for producing sweetened tomatoes and, more particularly, to a method comprising: a processed water manufacturing step of mixing purified water, sweetener and salt; a pressurization step of immersing the tomatoes washed in the processed water manufactured through the processed water manufacturing step and pressurizing the tomatoes; a washing step of washing the tomatoes injected with the processed water through the pressurization step; and a drying step of drying the washed tomatoes through the washing step. The tomatoes manufactured through the processes show excellent sweetness while containing sugar components that have a lower absorption rate in the body than that of sugar, thereby having improved consumers' health promotion effects and preference.

Description

감미료가 처리된 토마토의 제조방법 {MANUFACTURING METHOD OF SWEETENER TREATED TOMATOES}Manufacturing method of sweetener-treated tomatoes {MANUFACTURING METHOD OF SWEETENER TREATED TOMATOES}

본 발명은 감미료가 처리된 토마토의 제조방법에 관한 것으로, 더욱 상세하게는 설탕에 비해 체내 흡수율이 낮은 당성분이 함유되면서도 우수한 단맛을 나타내어 소비자의 건강증진 효과와 기호도가 향상되는 토마토를 제공하는 감미료가 처리된 토마토의 제조방법에 관한 것이다.The present invention relates to a method for producing a tomato treated with a sweetener, and more particularly, a sweetener that provides a tomato that contains a sugar component that has a lower absorption rate in the body compared to sugar and exhibits excellent sweetness, thereby improving the health promotion effect and preference of consumers It relates to a method for producing a processed tomato.

토마토(tomato, Lycopersicon esculentum MILL)는 가지과에 속하는 야채류로, 남미의 페루 지방이 원산지인 것으로 알려져 있다. 토마토는 열대에서는 다년생이지만 온대지역에서는 1년생 식물로 재배된다. 국내에서는 보통 2월 내지 3월에 파종하고 육묘하여 5월 초에 본밭에 옮겨심는 조숙재배를 흔히 하며, 온도가 낮은 때에는 하우스나 유리온실 등의 시설을 이용한 촉성재배 및 반촉성재배도 많이 하고 있다. 또 여름의 고온기에는 해발고도 400 내지 800m의 서늘한 지역에서 노지재배도 하고 있다. 토마토의 품종은 숙기와 과형에 따라 분류하는데, 흔히 완숙형, 미숙형, 송이토마토, 방울토마토의 4가지로 대별할 수 있다.Tomato (Lycopersicon esculentum MILL) is a vegetable belonging to the Solanaceae family, and is known to be native to Peru in South America. Tomatoes are perennials in the tropics, but are grown as annuals in temperate regions. In Korea, it is common to do early cultivation, which is usually sown in February or March and transplanted to the main field in early May. In addition, in the high temperature of summer, it is also cultivated in the open field at an altitude of 400 to 800 m above sea level. Tomato varieties are classified according to ripeness and fruit type, and can be broadly classified into four types: mature type, immature type, pine tomato, and cherry tomato.

이러한 토마토는 오래전부터 건강식품으로 널리 알려져 왔다. 토마토에는 풍부한 비타민, 무기질 등을 비롯하여 유기산(함유 구연산 05∼1%), 루틴(lutin, Vitamin P), 유리아미노산, 섬유질, 리코펜(lycopene) 등의 성분이 들어 있으며, 신선한 것은 날(生)로 섭취하거나 샐러드, 샌드위치 등으로 식용하며, 주스, 퓌레, 케찹 등과 같은 가공식품으로 가공하고 있다.These tomatoes have long been known as a health food. Tomatoes contain abundant vitamins and minerals, as well as organic acids (containing citric acid 05 to 1%), rutin (vitamin P), free amino acids, fiber, and lycopene. It is eaten or eaten in salads and sandwiches, and is processed into processed foods such as juice, puree, and ketchup.

최근에는 인체에 유용한 각종 성분들이 다량으로 함유되어 있는 웰빙식품으로 인기를 끌고 있으며, 그에 따라 다양한 연구 및 개발이 진행되고 있는 실정이다.Recently, it has become popular as a well-being food containing a large amount of various components useful for the human body, and various research and development are being conducted accordingly.

토마토의 당도를 높이려는 연구로, 한국특허등록 제10-1932125호에서는 구기자 100중량부에 맥문동 1~5중량부 및 고추 0.1~0.5중량부를 혼합한 혼합물 100중량부에 설탕 55~65중량부를 혼합하고 35~45℃에서 40~60일 동안 숙성시킨 후 여과하되, 구기자는 구기자 열매 50~60중량%, 구기자 뿌리 20~30중량% 및 구기자 순 10~30중량%를 혼합하여 제조되는 숙성액을 중량비 150~200배의 물로 희석시켜 토마토가 착과된 후 5~7일 간격으로 17~30회 엽면살포하면 토마토의 당도를 크게 개선할 수 있다는 기술이 제시되어 있다.As a study to increase the sugar content of tomatoes, in Korea Patent Registration No. 10-1932125, 55 to 65 parts by weight of sugar is mixed in 100 parts by weight of a mixture of 1 to 5 parts by weight of maekmundong and 0.1 to 0.5 parts by weight of red pepper in 100 parts by weight of Goji berry. and aged at 35~45℃ for 40~60 days and filtered, but the aged liquid prepared by mixing 50~60% by weight of Goji berries, 20~30% by weight of Goji root, and 10~30% by weight of Goji berry net It is suggested that the sugar content of tomatoes can be greatly improved by diluting with water 150 to 200 times the weight ratio and spraying the leaves 17 to 30 times at intervals of 5 to 7 days after the tomatoes are ripe.

그러나, 상기에 기재된 기술은 옆면 살포하는 혼합물 100중량부에 설탕 55~65중량부가 혼합되어 거의 설탕물이라고 할 수 있는 것으로, 희석된 액비를 토마토가 착과된 후 17~30회 정도 뿌려준다는 것으로, 인슐린 저항을 일으키고 지방간을 유발하는 설탕을 토마토에 덧씌우는 것이 되어 당도는 높아지더라도 건강에 도움을 주기 어려울 것으로 보이고, 구기자, 맥문동, 고추 등 고가의 재료를 사용하여 단가가 높아지며, 제조된 액비를 20회 이상 살포해야 하기 때문에, 재배 비용이 지나치게 증가하여 산업적으로 이용가능성이 매우 낮은 문제점이 있었다.However, the technique described above is that 55 to 65 parts by weight of sugar are mixed with 100 parts by weight of the mixture to be sprayed on the side, so that it can be said that it is almost sugar water, and the diluted liquid fertilizer is sprayed about 17 to 30 times after the tomatoes are ripened, Sugar, which causes insulin resistance and fatty liver, is overlaid on tomatoes, so even if the sugar content increases, it seems difficult to help health. Since it has to be sprayed more than once, there was a problem that the cultivation cost was excessively increased, so that industrial availability was very low.

한국특허등록 제10-1932125호(2018.12.18.)Korean Patent Registration No. 10-1932125 (2018.12.18.) 한국특허등록 제10-0927314호(2009.11.18.)Korean Patent Registration No. 10-0927314 (2009.11.18.)

본 발명의 목적은 설탕에 비해 체내 흡수율이 낮은 당성분이 함유되면서도 우수한 단맛을 나타내어 소비자의 건강증진 효과와 기호도가 향상되는 토마토의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing tomatoes, which exhibits excellent sweetness while containing a sugar component having a lower body absorption rate compared to sugar, thereby improving the health-promoting effect and preference of consumers.

본 발명의 다른 목적은 진공처리를 실시하여 주입된 감미료 성분의 누출이 억제되는 토마토의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing tomatoes in which leakage of the injected sweetener component is suppressed by performing vacuum treatment.

본 발명의 목적은 정제수, 감미료 및 소금을 혼합하는 처리수제조단계, 상기 처리수제조단계를 통해 제조된 처리수에 세척된 토마토를 침지하고 가압하는 가압단계, 상기 가압단계를 통해 처리수가 주입된 토마토를 세척하는 세척단계 및 상기 세척단계를 통해 세척된 토마토를 건조하는 건조단계로 이루어지는 것을 특징으로 하는 감미료가 처리된 토마토의 제조방법을 제공함에 의해 달성된다.An object of the present invention is a process water production step of mixing purified water, sweetener and salt, a pressurization step of immersing and pressurizing the washed tomatoes in the treated water prepared through the treated water production step, the treated water is injected through the pressurization step It is achieved by providing a method for producing a tomato treated with a sweetener, characterized in that it consists of a washing step of washing the tomatoes and a drying step of drying the tomatoes washed through the washing step.

본 발명의 바람직한 특징에 따르면, 상기 처리수는 정제수 100 중량부, 감미료 7 내지 8 중량부 및 소금 5 내지 6 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the treated water shall consist of 100 parts by weight of purified water, 7 to 8 parts by weight of sweetener, and 5 to 6 parts by weight of salt.

본 발명의 더 바람직한 특징에 따르면, 상기 감미료는 효소처리스테비아, 스쿠랄로스, 프락토올리고당, 자일로스, 결정과당, 자일리톨, 에리스리톨, 네오탐, 아스파탐 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweetener comprises at least one selected from the group consisting of enzyme-treated stevia, sucralose, fructooligosaccharide, xylose, fructose, xylitol, erythritol, neotame, aspartame and allulose. make it as

본 발명의 더욱 바람직한 특징에 따르면, 상기 감미료는 효소처리스테비아 100 중량부에 스쿠랄로스 5 내지 7 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweetener is made by mixing 5 to 7 parts by weight of sucralose to 100 parts by weight of enzyme-treated stevia.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 가압단계는 120 내지 180kPa의 압력으로 80 내지 100분 동안 진행되는 것으로 한다.According to an even more preferred feature of the present invention, the pressing step is performed at a pressure of 120 to 180 kPa for 80 to 100 minutes.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 건조단계는 2 내지 5℃의 온도에서 20 내지 30시간 동안 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the drying step is performed at a temperature of 2 to 5° C. for 20 to 30 hours.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 가압단계와 상기 세척단계 사이에는 상기 가압단계를 통해 처리수가 주입된 토마토를 진공처리하는 진공처리단계가 더 진행되며, 상기 진공처리는 -150 내지 -100kPa의 조건으로 진행되는 것으로 한다.According to an even more preferred feature of the present invention, a vacuum treatment step of vacuuming the tomatoes into which the treated water is injected through the pressurizing step is further performed between the pressurizing step and the washing step, and the vacuum treatment is -150 to -100 kPa It shall be conducted on the condition of

본 발명에 따른 감미료가 처리된 토마토의 제조방법은 설탕에 비해 체내 흡수율이 낮은 당성분이 함유되면서도 우수한 단맛을 나타내어 소비자의 건강증진 효과와 기호도가 향상된 토마토를 제공하는 탁월한 효과를 나타낸다.The method for producing a tomato treated with a sweetener according to the present invention exhibits an excellent effect of providing a tomato with improved consumer health and preference by showing excellent sweetness while containing a sugar component having a lower body absorption rate compared to sugar.

또한, 진공처리를 실시하여 주입된 감미료 성분의 누출이 억제되어 단맛이 오랜기간 유지되는 토마토를 제공하는 탁월한 효과를 나타낸다.In addition, leakage of the injected sweetener component is suppressed by performing vacuum treatment, thereby exhibiting an excellent effect of providing tomatoes with a sweet taste for a long period of time.

도 1은 본 발명의 일 실시예에 따른 감미료가 처리된 토마토의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 감미료가 처리된 토마토의 제조방법을 나타낸 순서도이다.1 is a flowchart illustrating a method for producing a tomato treated with a sweetener according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method for producing a sweetener-treated tomato according to another embodiment of the present invention.

이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

본 발명에 따른 감미료가 처리된 토마토의 제조방법은 정제수, 감미료 및 소금을 혼합하는 처리수제조단계(S101), 상기 처리수제조단계(S101)를 통해 제조된 처리수에 세척된 토마토를 침지하고 가압하는 가압단계(S103), 상기 가압단계(S103)를 통해 처리수가 주입된 토마토를 세척하는 세척단계(S105) 및 상기 세척단계(S105)를 통해 세척된 토마토를 건조하는 건조단계(S107)로 이루어진다.The method for producing a tomato treated with a sweetener according to the present invention includes immersing the washed tomato in the treated water prepared through the treated water producing step (S101), the treated water producing step (S101) of mixing purified water, sweetener and salt, A pressurizing step (S103), a washing step (S105) of washing the tomatoes into which the treated water is injected through the pressurizing step (S103), and a drying step (S107) of drying the tomatoes washed through the washing step (S105) is done

상기 처리수제조단계(S101)는 정제수, 감미료 및 소금을 혼합하는 단계로, 정제수 100 중량부, 감미료 7 내지 8 중량부 및 소금 5 내지 6 중량부를 혼합하여 이루어지는데, 상기 감미료는 토마토에 단맛을 부여하는 역할을 하는데, 설탕에 비해 단맛은 월등하면서도 체내 흡수율이 낮은 감미료가 사용되어 토마토의 단맛을 향상시키면서도 소비자의 건강을 증진시키는 역할을 한다.The treated water manufacturing step (S101) is a step of mixing purified water, a sweetener and salt, and is made by mixing 100 parts by weight of purified water, 7 to 8 parts by weight of a sweetener, and 5 to 6 parts by weight of salt. A sweetener that is superior in sweetness to sugar and has a low absorption rate in the body is used to enhance the sweetness of tomatoes while improving the health of consumers.

상기 감미료는 효소처리스테비아, 스쿠랄로스, 프락토올리고당, 자일로스, 결정과당, 자일리톨, 에리스리톨, 네오탐, 아스파탐 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직한데, 토마토의 단맛과 소비자의 건강 등을 고려했을 때, 효소처리스테비아 100 중량부에 스쿠랄로스 5 내지 7 중량부를 혼합하여 이루어지는 것이 가장 바람직하다.The sweetener is preferably made of at least one selected from the group consisting of enzyme-treated stevia, sucralose, fructooligosaccharide, xylose, fructose, xylitol, erythritol, neotame, aspartame, and allulose. In consideration of the health of the patient, it is most preferable to mix 5 to 7 parts by weight of sucralose to 100 parts by weight of enzyme-treated stevia.

상기 효소처리스테비아는 스테비아추출물 중 스테비오사이드와 비교하여 설탕과 더 유사한데, 감미도는 설탕의 약 100 내지 200배이며, 산과 열 등에 안정하다. 설탕 등의 당질과 함께 사용하면 감미도를 상승시키는 효과가 있다. 효소처리스테비아는 스테비아추출물에 α-Glucosyltransferase(α-글루코실 전이효소) 등을 작용하여 생성하는 α-글루코실스테비오시드, α-글루코실리바우디오시드 A를 정제하여 얻은 것으로서 감미의 주성분은 α-글루코실스테비오시드인데, 칼로리가 거의 없어 혈당에 영향을 주지 않는 효능을 나타낸다.The enzyme-treated stevia is more similar to sugar as compared to stevioside in stevia extract, and the sweetness is about 100 to 200 times that of sugar, and it is stable to acids and heat. When used with carbohydrates such as sugar, it has the effect of increasing the sweetness level. Enzyme-treated stevia is obtained by purifying α-glucosylstevioside and α-glucosylbaudioside A, which are produced by the action of α-glucosyltransferase (α-glucosyltransferase) on stevia extract. The main component of sweetness is α- It is glucosylstevioside, and it has almost no calories, so it shows efficacy that does not affect blood sugar.

또한, 상기 스쿠랄로스는 설탕에 비해 우수한 단맛을 나타내면서도 효소에 의해 분해되지 않기 때문에 체내 흡수율이 낮아 혈당에 영향을 주지 않는 효능을 나타낸다.In addition, since the sucralose exhibits superior sweetness compared to sugar and is not decomposed by enzymes, the absorption rate in the body is low and thus does not affect blood sugar.

또한, 상기 프락토올리고당은 일반적으로 설탕의 대용 감미료로 많이 이용되며 기본적인 물성은 설탕과 유사하다. 프락토올리고당은 비소화성 당류로 인간의 소화효소로 분해되지 않아 칼로리가 낮으며 혈당지수도 상대적으로 낮다. 건강 기능적인 측면에서는 대장에서 장내 유익균의 먹이로 활용되어 프리바이오틱스(Prebiotics)의 역할을 한다. 또한 장내를 산성화하여 미네랄 성분의 용해도를 증가시켜 칼슘흡수를 촉진하고, 혈청지질 개선, 난충치성, 궤양성 대장염 예방 등의 기능성을 가진다.In addition, the fructooligosaccharide is generally used as a sweetener substitute for sugar, and its basic physical properties are similar to that of sugar. Fructooligosaccharides are non-digestible sugars that are not broken down by human digestive enzymes, so they have low calories and a relatively low glycemic index. In terms of health and function, it is used as food for beneficial intestinal bacteria in the large intestine and plays the role of prebiotics. In addition, it acidifies the intestine to increase the solubility of mineral components, promotes calcium absorption, improves serum lipids, and has functions such as prevention of tooth decay and ulcerative colitis.

또한, 상기 자일로스는 자작나무나 옥수숫대 등에서 추출하는 성분으로 백설탕에 비해 당성분의 체내 흡수율이 낮은 효과를 나타내며, 상기 결정과당은 과일에 다량 분포하는 성분으로 적은 양으로도 우수한 단맛을 나타내면서도 낮은 당지수를 나타낸다.In addition, the xylose is a component extracted from birch trees or cornstalks, and exhibits a lower absorption rate of sugar components compared to white sugar. indicates the glycemic index.

또한, 상기 자일리톨은 자작나무에서 추출한 성분으로 우수한 단맛을 나타내면서도 치아건강을 개선하는 역할을 한다.In addition, the xylitol is a component extracted from birch, and serves to improve dental health while exhibiting excellent sweetness.

또한, 상기 네오탐과 아스파탐은 설탕에 비해 1,000 내지 10,000배의 단맛을 나타내기 때문에, 매우 소량을 사용하더라도 설탕과 동일한 단맛을 부여할 수 있기 때문에 당성분으로 인해 혈당증가의 문제점을 해소할 수 있다.In addition, since the neotame and aspartame are 1,000 to 10,000 times sweeter than sugar, even if a very small amount is used, the same sweetness as sugar can be imparted, thereby solving the problem of increased blood sugar due to the sugar component. .

또한, 상기 에리스리톨은 옥수수에서 추출한 포도당을 발효하여 제조되는데, 백설탕에 비해 단맛은 덜하지만 당지수가 낮아 인체에 유익한 효능을 나타내며, 상기 알루로스는 무화과나 포도에 존재하는 당으로, 우수한 단맛을 내면서도 체중감량에 효능을 나타낸다.In addition, the erythritol is produced by fermenting glucose extracted from corn, which is less sweet than white sugar, but has a beneficial effect on the human body due to its low glycemic index. It also shows efficacy in weight loss.

또한, 상기 소금은 5 내지 6 중량부가 함유되며, 정제소금을 사용하는 것이 바람직한데, 토마토에 짭짤한 맛과 고소한 맛을 부여하는 역할을 통해 토마토의 기호도를 더욱 향상시키는 역할을 한다.In addition, the salt contains 5 to 6 parts by weight, and it is preferable to use refined salt, and serves to further improve the taste of tomatoes through the role of imparting savory and savory taste to tomatoes.

상기 가압단계(S103)는 상기 처리수제조단계(S101)를 통해 제조된 처리수에 세척된 토마토를 침지하고 가압하는 단계로, 상기 처리수제조단계(S101)를 통해 제조된 처리수와 세척된 토마토를 가압탱크에 투입하여 처리수에 토마토가 침지된 상태에서 120 내지 180kPa의 압력으로 80 내지 100분 동안 가압하는 과정으로 이루어진다.The pressurizing step (S103) is a step of immersing and pressurizing the washed tomatoes in the treated water prepared through the treated water producing step (S101), and the treated water prepared through the treated water producing step (S101) and the washed It consists of a process of putting tomatoes into a pressure tank and pressurizing them for 80 to 100 minutes at a pressure of 120 to 180 kPa in a state in which the tomatoes are immersed in treated water.

상기의 과정으로 이루어지는 가압단계(S103)를 거치면, 토마토의 표피를 손상시키지 않으면서 처리수가 토마토 내로 주입되어 단맛이 향상된 토마토를 제공할 수 있다.After the pressing step (S103) consisting of the above process, the treated water is injected into the tomato without damaging the epidermis of the tomato to provide a tomato with improved sweetness.

이때, 상기 가압단계(S103)의 압력이 120kPa 미만이거나 가압시간이 80분 미만으로 진행되면 토마토에 처리수가 주입되는 양이 지나치게 낮아 토마토의 단맛향상 효과가 미미하며, 상기 가압단계(S103)의 압력이 180kPa을 초과하거나 가압시간이 100분을 초과하게 되면 토마토의 표면이 물러져 상품성이 저하될 수 있다.At this time, if the pressure of the pressing step (S103) is less than 120 kPa or the pressing time is less than 80 minutes, the amount of treatment water injected into the tomato is too low, the effect of improving the sweetness of the tomato is insignificant, and the pressure of the pressing step (S103) If this exceeds 180 kPa or the pressurization time exceeds 100 minutes, the surface of the tomato becomes brittle and the marketability may decrease.

상기 세척단계(S105)는 상기 가압단계(S103)를 통해 처리수가 주입된 토마토를 세척하는 단계로, 상기 가압단계(S103)를 통해 처리수가 주입된 토마토의 표면에 정제수를 20 내지 40초 동안 분사하여 토마토의 표면에 잔존하는 이물질이나 처리수를 세척하는 과정으로 이루어진다.The washing step (S105) is a step of washing the tomatoes into which the treated water is injected through the pressing step (S103), and the purified water is sprayed on the surface of the tomatoes into which the treated water is injected through the pressing step (S103) for 20 to 40 seconds. It consists of a process of washing the foreign substances or treated water remaining on the surface of the tomato.

상기 세척단계(S105)가 진행되는 동안 상기 가압탱크는 25 내지 35분 동안 교반하여 가압탱크 내에 처리수를 구성하는 각 성분이 고르게 혼합된 상태를 유지시키는 것이 바람직하다.While the washing step (S105) is in progress, the pressure tank is preferably stirred for 25 to 35 minutes to maintain a state in which each component constituting the treated water in the pressure tank is evenly mixed.

상기 건조단계(S107)는 상기 세척단계(S105)를 통해 세척된 토마토를 건조하는 단계로, 상기 세척단계(S105)를 통해 세척된 토마토를 냉장보관창고에 투입한 후에 2 내지 5℃의 온도에서 20 내지 30시간 동안 건조하는 과정으로 이루어진다.The drying step (S107) is a step of drying the tomatoes washed through the washing step (S105), and after putting the tomatoes washed through the washing step (S105) into a refrigerated storage warehouse at a temperature of 2 to 5 ° C. It consists of a process of drying for 20 to 30 hours.

상기의 건조단계(S107)를 거치면, 상기 세척단계(S105)를 통해 세척된 토마토의 표면에 잔존하는 물기가 제거되면서도 주름 등이 형성되지 않아 상품성이 우수한 토마토를 제공할 수 있다. 또한, 상기의 과정을 통해 물기가 제거된 토마토는 통상적인 포장의 과정을 거친 후에 시중에 유통될 수 있다.After the drying step (S107), the water remaining on the surface of the tomato washed through the washing step (S105) is removed while wrinkles are not formed, thereby providing a tomato with excellent marketability. In addition, the tomatoes from which the water has been removed through the above process can be distributed in the market after going through the process of conventional packaging.

또한, 상기 가압단계(S103)와 상기 세척단계(S105) 사이에는 상기 가압단계(S103)를 통해 처리수가 주입된 토마토를 진공처리하는 진공처리단계(S104)가 더 진행될 수도 있는데, 상기 진공처리단계(S104)는 상기 가압단계(S103)를 통해 처리수가 주입된 토마토를 진공처리장치로 이송한 후에 -150 내지 -100kPa의 조건으로 진공을 가하는 과정으로 이루어진다.In addition, between the pressurizing step (S103) and the washing step (S105), a vacuum treatment step (S104) of vacuuming the tomatoes into which the treated water is injected through the pressurizing step (S103) may be further performed, the vacuum treatment step (S104) consists of a process of applying a vacuum under the conditions of -150 to -100 kPa after transferring the tomatoes into which the treated water is injected through the pressurizing step (S103) to a vacuum processing device.

상기의 과정으로 진행되는 진공처리단계(S104)를 거치면, 토마토에 주입된 처리수 성분이 토마토 내부로 더욱 흡수되기 때문에, 시간이 지남에 따라 토마토에 주입된 처리수 성분이 토마토의 표피로 누출되는 현상을 방지하여 장기간 동안 당도가 유지되는 포마토를 제공할 수 있다.When the vacuum treatment step (S104) proceeds in the above process, since the treated water component injected into the tomato is further absorbed into the tomato, the treated water component injected into the tomato leaks into the epidermis over time. By preventing the development, it is possible to provide a tomato in which the sugar content is maintained for a long period of time.

이때, 상기 진공처리단계(S104)에서 진공처리장치의 압력이 -150kPa을 초과하게 되면 토마토의 표피가 물러질 뿐만 아니라 당도가 낮아지고, 상기 진공처리단계(S104)에서 진공처리장치의 압력이 -100kPa 미만이면 토마토에 주입된 처리수 성분이 토마토의 표피로 누출되는 현상을 억제하는 효과가 미미하다.At this time, when the pressure of the vacuum processing device exceeds -150 kPa in the vacuum processing step (S104), the skin of the tomato becomes soft as well as the sugar content is lowered, and the pressure of the vacuum processing device in the vacuum processing step (S104) is - If it is less than 100kPa, the effect of inhibiting the leakage of the treated water component injected into the tomato into the epidermis of the tomato is insignificant.

이하에서는, 본 발명에 따른 감미료가 처리된 토마토의 제조방법 및 그 제조방법으로 제조된 토마토의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for producing a tomato treated with a sweetener according to the present invention and the physical properties of the tomato prepared by the method will be described by way of example.

<제조예 1> 처리수의 제조<Production Example 1> Preparation of treated water

정제수 1000kg, 감미료(효소처리스테비아 73.4kg, 스쿠랄로스 0.452kg) 73.852kg 및 소금 56.52kg을 혼합하여 처리수를 제조하였다.Treated water was prepared by mixing 1000 kg of purified water, 73.852 kg of sweetener (73.4 kg of enzyme-treated stevia, 0.452 kg of scuralose), and 56.52 kg of salt.

<실시예 1><Example 1>

상기 제조예 1을 통해 제조된 처리수가 개재된 가압장치 내에 토마토 42개가 1단을 이루는 토마도 대차 11단을 침지하고 150kPa의 압력으로 90분 동안 가압하고, 가압된 토마토를 가압장치 내에서 분리하고 정제수로 30초 동안 세척한 후에 냉장보관창고에 투입하고 3.5℃의 온도에서 24시간 동안 건조하여 감미료가 처리된 토마토를 제조하였다.11 stages of a tomato bogie comprising 42 tomatoes were immersed in a pressurizing device interposed with the treated water prepared in Preparation Example 1, and pressurized at a pressure of 150 kPa for 90 minutes, the pressurized tomatoes were separated in the pressurizing device, and purified water After washing with a furnace for 30 seconds, it was put in a refrigerated storage and dried at a temperature of 3.5° C. for 24 hours to prepare a tomato treated with a sweetener.

<실시예 2><Example 2>

상기 실시예 1과 동일하게 진행하되, 120kPa의 압력으로 100분 동안 가압하여 감미료가 처리된 토마토를 제조하였다.It proceeded in the same manner as in Example 1, but was pressurized at a pressure of 120 kPa for 100 minutes to prepare a tomato treated with a sweetener.

<실시예 3><Example 3>

상기 실시예 1과 동일하게 진행하되, 180kPa의 압력으로 80분 동안 가압하여 감미료가 처리된 토마토를 제조하였다.It proceeded in the same manner as in Example 1, but was pressurized at a pressure of 180 kPa for 80 minutes to prepare a tomato treated with a sweetener.

<실시예 4><Example 4>

상기 제조예 1을 통해 제조된 처리수가 개재된 가압장치 내에 토마토 42개가 1단을 이루는 토마도 대차 11단을 침지하고 150kPa의 압력으로 90분 동안 가압하고, 가압된 토마토를 진공처리장치에 투입하고 -125kPa의 진공을 처리한 후에, 진공처리된 토마토를 진공처리장치에서 분리하고 정제수로 30초 동안 세척한 후에 냉장보관창고에 투입하고 3.5℃의 온도에서 24시간 동안 건조하여 감미료가 처리된 토마토를 제조하였다.Immerse 11 stages of a tomato bogie forming one stage with 42 tomatoes in a pressurizing device interposed with the treated water prepared in Preparation Example 1, pressurized at a pressure of 150 kPa for 90 minutes, and put the pressurized tomatoes into a vacuum processing device - After vacuum treatment of 125 kPa, the vacuum-treated tomatoes are separated from the vacuum treatment device, washed with purified water for 30 seconds, put into a refrigerated storage, and dried at 3.5° C. for 24 hours to prepare sweetener-treated tomatoes did.

<비교예 1><Comparative Example 1>

정제수 1000kg 및 감미료(스테비아) 80kg의 혼합물로 이루어진 처리수가 개재된 가압장치 내에 토마토 42개가 1단을 이루는 토마도 대차 11단을 침지하고 150kPa의 압력으로 90분 동안 가압하고, 가압된 토마토를 가압장치 내에서 분리하고 정제수로 30초 동안 세척한 후에 냉장보관창고에 투입하고 3.5℃의 온도에서 24시간 동안 건조하여 감미료가 처리된 토마토를 제조하였다.In a pressurizing device with treated water consisting of a mixture of 1000 kg of purified water and 80 kg of sweetener (stevia), 11 stages of a tomato bogie comprising 42 tomatoes were immersed and pressurized at a pressure of 150 kPa for 90 minutes, and the pressurized tomatoes were placed in the pressurizing device. After separating from and washing with purified water for 30 seconds, it was put into a refrigerated storage and dried at a temperature of 3.5° C. for 24 hours to prepare a sweetener-treated tomato.

<비교예 2><Comparative Example 2>

상기 실시예 1과 동일하게 진행하되, 80kg의 압력으로 60분 동안 가압하여 감미료가 처리된 토마토를 제조하였다.The same procedure as in Example 1 was performed, but the sweetener-treated tomato was prepared by pressing at a pressure of 80 kg for 60 minutes.

<비교예 3><Comparative Example 3>

상기 실시예 1과 동일하게 진행하되, 250kg의 압력으로 120분 동안 가압하여 감미료가 처리된 토마토를 제조하였다.The same procedure as in Example 1 was performed, but the sweetener-treated tomato was prepared by pressing at a pressure of 250 kg for 120 minutes.

상기 실시예 1 내지 4 및 비교예 1 내지 3을 통해 제조된 감미료가 처리된 토마토의 당도와 외관품질을 측정하여 아래 표 1에 나타내었다.The sugar content and appearance quality of the sweetener-treated tomatoes prepared in Examples 1 to 4 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.

{단, 토마토의 당도는 토마토 100 개를 임의로 선별한 후에 휴대용 당도계인 ATAGO사의 MASTER-20M를 사용하여 초기당도와 5일 후에 당도를 측정한 후에 평균값으로 나타내었고, 토마토의 외관품질은 토마토 100 개를 임의로 선별하여 표면 무르기와 표면 주름발생여부를 5점 척도법으로 측정한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the sugar content of tomatoes was expressed as an average value after measuring the initial sugar content and the sugar content after 5 days using ATAGO's MASTER-20M, a portable sugar saccharometer, after randomly selecting 100 tomatoes, and the appearance quality of tomatoes was 100 tomatoes. was randomly selected, and surface softness and surface wrinkling were measured using a 5-point scale method, and then expressed as an average value was used.

5점:매우 나쁨, 4점:나쁨, 3점:보통, 2점:우수, 1점:매우 우수}5 points: very poor, 4 points: poor, 3 points: average, 2 points: excellent, 1 point: very good}

<표 1><Table 1>

Figure 112021136548813-pat00001
Figure 112021136548813-pat00001

상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 토마토는 비교예 1 내지 3을 통해 제조된 토마토에 비해 당도가 우수하며, 표면 무르기나 표면 주름 발생 빈도가 낮은 것을 알 수 있다.As shown in Table 1, it can be seen that the tomatoes prepared in Examples 1 to 4 of the present invention have superior sugar content compared to the tomatoes prepared in Comparative Examples 1 to 3, and the frequency of surface softening or surface wrinkles is low. have.

특히, 본 발명의 실시예 4를 통해 제조된 토마토는 5일 후에도 우수한 당도를 나타내는 것을 알 수 있다.In particular, it can be seen that the tomatoes prepared in Example 4 of the present invention exhibit excellent sugar content even after 5 days.

따라서, 본 발명에 따른 감미료가 처리된 토마토의 제조방법은 설탕에 비해 체내 흡수율이 낮은 당성분이 함유되면서도 우수한 단맛을 나타내어 소비자의 건강증진 효과와 기호도가 향상된 토마토를 제공하며, 진공처리를 실시하여 주입된 감미료 성분의 누출이 억제되어 단맛이 오랜기간 유지되는 토마토를 제공한다.Therefore, the method for producing a tomato treated with a sweetener according to the present invention provides a tomato with an excellent sweetness while containing a sugar component with a lower body absorption rate compared to sugar, thereby improving the health promotion effect and preference of consumers, and performing vacuum processing. The leakage of the injected sweetener component is suppressed to provide tomatoes that retain their sweetness for a long time.

S101 ; 처리수제조단계
S103 ; 가압단계
S104 ; 진공처리단계
S105 ; 세척단계
S107 ; 건조단계S101; Processed water manufacturing stage
S103; pressurization step
S104; vacuum processing step
S105 ; washing step
S107; drying stage

Claims (7)

정제수 100 중량부, 감미료 7.3852 중량부 및 소금 5.652 중량부를 혼합하는 처리수제조단계;
상기 처리수제조단계를 통해 제조된 처리수에 세척된 토마토를 침지하고 가압하는 가압단계;
상기 가압단계를 통해 처리수가 주입된 토마토를 세척하는 세척단계; 및
상기 세척단계를 통해 세척된 토마토를 건조하는 건조단계;로 이루어지며,
상기 가압단계와 상기 세척단계 사이에는 상기 가압단계를 통해 처리수가 주입된 토마토를 진공처리하는 진공처리단계가 더 진행되며,
상기 진공처리는 -125kPa의 조건으로 진행되며,
상기 감미료는 프락토올리고당, 자일로스, 결정과당, 자일리톨, 에리스리톨, 네오탐, 아스파탐 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지고,
상기 가압단계는 150kPa의 압력으로 90분 동안 진행되며,
상기 건조단계는 3.5℃의 온도에서 24시간 동안 이루어지는 것을 특징으로 하는 감미료가 처리된 토마토의 제조방법.
Processed water production step of mixing 100 parts by weight of purified water, 7.3852 parts by weight of sweetener, and 5.652 parts by weight of salt;
A pressing step of immersing and pressurizing the washed tomatoes in the treated water prepared through the treated water production step;
a washing step of washing the tomatoes into which the treated water is injected through the pressurization step; and
A drying step of drying the tomatoes washed through the washing step; consists of,
Between the pressurization step and the washing step, a vacuum treatment step of vacuuming the tomatoes into which the treated water is injected through the pressurization step is further performed,
The vacuum treatment is carried out under the condition of -125 kPa,
The sweetener consists of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, xylitol, erythritol, neotame, aspartame and allulose,
The pressing step is carried out for 90 minutes at a pressure of 150 kPa,
The drying step is a method of producing a tomato treated with a sweetener, characterized in that made for 24 hours at a temperature of 3.5 ℃.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100927314B1 (en) 2009-08-11 2009-11-18 여원기 The cultivation method of tomatos having the high content of calcium and the excellent value of commodities
KR101877959B1 (en) * 2017-12-08 2018-07-12 (주)다손 A method of drying tomato by using super heated steam
KR101932125B1 (en) 2016-11-23 2018-12-24 유흥렬 Aged Solution for Tomato Cultivation with superior sugar content, savory taste, texure and Cultivation Method using thereof
KR20200069855A (en) * 2018-12-07 2020-06-17 배성원 Tomato manufacturing method thereof
KR102244176B1 (en) * 2020-07-02 2021-04-26 정한길 A stevia infusion device to tomatoes

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100927314B1 (en) 2009-08-11 2009-11-18 여원기 The cultivation method of tomatos having the high content of calcium and the excellent value of commodities
KR101932125B1 (en) 2016-11-23 2018-12-24 유흥렬 Aged Solution for Tomato Cultivation with superior sugar content, savory taste, texure and Cultivation Method using thereof
KR101877959B1 (en) * 2017-12-08 2018-07-12 (주)다손 A method of drying tomato by using super heated steam
KR20200069855A (en) * 2018-12-07 2020-06-17 배성원 Tomato manufacturing method thereof
KR102244176B1 (en) * 2020-07-02 2021-04-26 정한길 A stevia infusion device to tomatoes

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