KR102699929B1 - Tomato sauce manufacturing method using Korean natural ingredients - Google Patents

Abstract

The present invention relates to a method for manufacturing tomato sauce using domestic natural raw materials and a tomato sauce manufactured by the method. In the manufacturing method of the present invention, a natural mixed extract is pretreated to provide antioxidant functionality in a conventional tomato sauce manufacturing method. The tomato sauce manufactured by the manufacturing method of the present invention has an effect of increased antioxidant functionality for health and increased preference such as flavor and texture. The tomato sauce of the present invention can be used as a sauce with high usability in various dishes such as vegetables, fish, and meat.

Description

{Tomato sauce manufacturing method using Korean natural ingredients}

The present invention relates to a method for manufacturing tomato sauce using domestic natural raw materials. More specifically, it relates to a method for manufacturing a conventional tomato sauce, which increases antioxidant functionality for health, reduces greasiness, and increases preference for flavor and texture.

The word "sauce" comes from the ancient Latin word "Salus", and originally, sauce was something that maintained the flavor of a dish and enhanced its taste, and played a role in determining the value and quality of the dish. There are hundreds of types of sauces, but there are basically five main sauces: tomato, bechamel, Veloute, Espagnol, and Hollandaise. Among them, tomato sauce is one of the most basic sauces in Western cuisine.

Meanwhile, as interest in well-being has increased recently, the preference for natural foods has also increased, and tomatoes have been selected as one of the top 10 natural foods worldwide. The reason for this great interest in tomatoes is due to the anti-cancer lycopene component contained in tomatoes, which is very effective in preventing aging, anti-cancer effects, preventing cardiovascular diseases, lowering blood sugar, preventing male infertility, prostate health, and enhancing stamina. This is because tomatoes contain various physiologically active substances. Tomatoes are annual plants belonging to the Solanaceae family, and their main ingredients include hydrous carbon, citric acid, malic acid, succinic acid, amino acids, and rutin. The red color of tomatoes is due to a substance called carotenoid, the main ingredient of which is the antioxidant lycopene. In addition, it contains beta-carotene, xanthophyll, cryptoxanthin, etc., and is well-balanced in nutrients such as protein, fat, carbohydrates, ash, calcium, iron, phosphorus, vitamin B1, vitamin B2, vitamin C, and a lot of moisture, making it a good food for nutrition supply and fatigue recovery. In particular, tomatoes are beneficial for hypertensive patients because they strengthen blood vessels through the action of rutin, lower blood pressure, and have little organic acid, so they are less irritating, have excellent nutritional value, and are easily digestible. In addition, lycopene, which has anti-cancer properties, is known to be very effective in preventing aging, anti-cancer effects, preventing cardiovascular diseases, lowering blood sugar, preventing male infertility, maintaining prostate health, and increasing vitality.

Tomato sauce, which uses healthy tomatoes as its main ingredient, is less concentrated than tomato paste, more concentrated than tomato puree or tomato paste, and less seasoned than ketchup. It is one of the basic sauces used in Western cuisine, and is particularly useful for a variety of dishes, such as vegetables, fish, and meat, and is often used in pasta dishes in Italian cuisine.

The inventors of the present invention have endeavored to develop a tomato sauce with excellent functionality for health, excellent nutrition, and high preference, and as a result, have completed the development of a tomato sauce with increased preference for health, antioxidant functionality, and flavor and texture.

KR 10-1520629 KR 10-1771159

The purpose of the present invention is to provide tomato sauce using domestic natural raw materials.

Another object of the present invention is to provide a method for producing tomato sauce using the domestic natural raw materials.

In order to achieve the above purpose, the present invention comprises: (1) a step of blanching tomatoes (S110); (2) a step of peeling the blanched tomatoes and chopping them coarsely (S120); (3) a step of preparing a natural mixed extract (S130); (4) a step of soaking the chopped tomatoes in the natural mixed extract of step (3) for 1 to 3 days (S140); (5) a step of chopping garlic and onions and then frying them in olive oil (S150); (6) a step of frying the soaked tomatoes together when the garlic and onions are cooked (S160); (7) A method for manufacturing tomato sauce including a step (S170) of cutting and adding bay leaves and boiling them, wherein the natural mixed extract of step (3) is prepared by mixing cherry tomatoes, green peppers, native bokbunja, black garlic made from elephant garlic, basil, and stevia in a weight ratio of 2 to 4: 0.5 to 1.5: 1 to 3: 2 to 4: 1 to 3: 2 to 4.

In one embodiment of the present invention, the "natural mixed extract" may be prepared by mixing cherry tomatoes, green chili peppers, native bokbunja, black garlic made from elephant garlic, basil, and stevia in a weight ratio of 3:1:2:3:2:3, but is not limited thereto.

In one embodiment of the present invention, the "method for producing tomato sauce" may have an enhanced antioxidant effect for health, but is not limited thereto.

In addition, the present invention provides a tomato sauce manufactured by the above manufacturing method.

In one embodiment of the present invention, the “tomato sauce” may have antioxidant functionality, but is not limited thereto.

The present invention relates to a method for manufacturing tomato sauce using domestic natural raw materials and a tomato sauce manufactured by the method. In the manufacturing method of the present invention, a natural mixed extract is pretreated to impart antioxidant functionality to the existing tomato sauce manufacturing method. The tomato sauce manufactured by the manufacturing method of the present invention has an effect of increased antioxidant functionality for health and increased preference such as flavor and texture.

FIG. 1 is a diagram showing a method for producing tomato sauce of the present invention according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the attached drawings as implementation examples of the present invention. However, the following implementation examples are presented as examples of the present invention, and if it is judged that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description thereof may be omitted, and the present invention is not limited thereby. The present invention is capable of various modifications and applications within the scope of the following claims and equivalents interpreted therefrom.

In addition, the terms used in this specification are terms used to appropriately express preferred embodiments of the present invention, and may vary depending on the intention of the user or operator, or the customs of the field to which the present invention belongs. Therefore, the definitions of these terms should be made based on the contents throughout this specification. Throughout the specification, when a part is said to "include" a certain component, this does not mean that other components are excluded, but rather that other components can be further included, unless specifically stated otherwise.

Throughout this specification, '%' used to indicate the concentration of a particular substance, unless otherwise stated, is (w/w) % for solid/solid, (w/v) % for solid/liquid, and (v/v) % for liquid/liquid.

In one aspect, the present invention provides a method for producing tomato sauce using domestic natural raw materials.

In the manufacturing method of the present invention, step 1 is a step of making shallow cross-shaped cuts in tomatoes, boiling them in water, and blanching them until the cuts open; step 2 is a step of immediately immersing the well-boiled tomatoes in cold water, and when they have cooled sufficiently, peeling them and chopping the blanched tomatoes coarsely; step 3 is a step of preparing a natural mixed extract; step 4 is a step of soaking the chopping tomatoes in the natural mixed extract for 1 to 3 days; step 5 is a step of coarsely chopping 2 to 3 cloves of garlic and 1/2 an onion, adding enough olive oil to cover the garlic and onion, and stir-frying them until the garlic turns light brown and the onion turns transparent; step 6 is a step of blanching the garlic and onion when they are cooked, adding the chopping tomatoes together, and stir-frying them; and finally, step 7 is a step of cutting and adding bay leaves, closing the lid, and boiling them over medium heat for 15 to 20 minutes.

At this time, the extract according to the present invention can be obtained by extracting and separating domestic natural raw materials using extraction and separation methods known in the art, and the "extract" defined in the present invention is extracted from cherry tomatoes, Cheongyang peppers, native bokbunja, black garlic made from elephant garlic, basil, and stevia using an appropriate solvent, and includes, for example, a crude extract, a polar solvent-soluble extract, or a non-polar solvent-soluble extract. Any organic solvent acceptable in food science may be used as a suitable solvent for producing extracts from the above-mentioned cherry tomatoes, Cheongyang peppers, native bokbunja, black garlic made from elephant garlic, basil and stevia. Water or an organic solvent may be used, and is not limited thereto. For example, purified water; alcohols having 1 to 4 carbon atoms, including methanol, ethanol, propanol, isopropanol and butanol; acetone, ether, benzene, chloroform, ethyl acetate, methylene chloride, hexane and cyclohexane may be used alone or in combination. As an extraction method, any one of the following methods may be selected and used: hot water extraction, cold immersion extraction, reflux cooling extraction, solvent extraction, steam distillation, ultrasonic extraction, dissolution, and pressing. In addition, the desired extract may additionally undergo a conventional fractionation process and may be purified using a conventional purification method.

There is no limitation on the method for producing the extract in the present invention, and any known method can be used. For example, the natural mixed extract used in the immersion step in the method for producing tomato sauce of the present invention can be produced in a powder form by additional processes such as reduced pressure distillation and freeze drying or spray drying from the primary extract extracted by the above-mentioned hot water extraction or solvent extraction method. In addition, the primary extract can be obtained by further purifying fractions using various chromatography such as silica gel column chromatography, thin layer chromatography, and high performance liquid chromatography. Therefore, in the present invention, the extract is a concept including all extracts, fractions, and purified products obtained at each stage of extraction, fractionation, or purification, and their dilutions, concentrates, or dried products.

Hereinafter, the present invention will be described in more detail through examples. However, the above examples and experimental examples are presented as examples of the present invention, and if it is judged that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted, and the present invention is not limited thereby. The present invention can be variously modified and applied within the scope of the following claims and equivalents interpreted therefrom.

<Manufacturing Example 1> Manufacturing method of tomato sauce using domestic natural raw materials

In order to manufacture the tomato sauce of the present invention, the following manufacturing process was established (see Fig. 1 (left)).

Method for manufacturing tomato sauce using domestic natural raw materials (S100)

(1) Step of blanching tomatoes (S110); Specifically, a step of pouring water into a pot to half submerge the tomatoes and boiling it, making shallow cross-shaped cuts in the tomatoes before blanching them to remove the skins of the tomatoes, putting the tomatoes in when the water boils, and blanching them until the cut portion opens up;

(2) Step of coarsely chopping after peeling (S120); Specifically, a step of immediately immersing well-boiled tomatoes in cold water, and then peeling the tomatoes after they have cooled sufficiently, and coarsely chopping the blanched tomatoes;

(3) Step of preparing a natural mixed extract (S130);

(4) Step of soaking the chopped tomatoes in a natural mixed extract for 1 to 3 days (S140);

(5) Step of chopping garlic and onion and frying in olive oil (S150); Specifically, coarsely chop 2-3 garlic cloves and 1/2 onion, add enough olive oil to cover the garlic and onion, and fry until the garlic turns light brown and the onion turns transparent;

(6) When the garlic and onion are cooked, add the soaked tomatoes and stir-fry them together (S160);

(7) It is manufactured through a step of cutting and adding bay leaves and boiling them (S170); specifically, a step of boiling them for 15 to 30 minutes over medium heat with the lid closed in a sealed state.

In order to impart health functionality such as the antioxidant function of the present invention, in steps (3) and (4) above, a step of soaking the tomatoes in a natural mixed extract mixed with domestic natural materials such as cherry tomatoes, Cheongyang peppers, native bokbunja, black garlic made from elephant garlic, basil, and stevia for 24 to 72 hours to allow the tomatoes to absorb and coat the effective ingredients of the natural mixed extract is additionally included. At this time, the above treatment step may be repeated 2 to 3 times so that the effective ingredients of the natural mixed extract can be sufficiently absorbed and coated on the chopped tomatoes.

At this time, in the step (3) of manufacturing a natural mixed extract (S130) among the above steps,

(3-1) Cherry tomato extract manufacturing step (S131);

(3-2) Manufacturing step of Cheongyang pepper extract (S132);

(3-3) Native Bokbunja extract manufacturing step (S133);

(3-4) Manufacturing step of black garlic extract made from elephant garlic (S134);

(3-5) Basil extract manufacturing step (S135);

(3-6) Stevia extract manufacturing step (S136);

(3-7) A step (S137) of manufacturing a natural mixed extract with optimal functionality by mixing each extract may be additionally included. When mixing, considering the antioxidant functionality and preference, it is preferable to mix the extracts of cherry tomatoes, green peppers, native bokbunja, black garlic made from elephant garlic, basil, and stevia in a weight ratio of 2~4 : 0.5~1.5 : 1~3 : 2~4 : 1~3 : 2~4, and preferably 3 : 1 : 2 : 3 : 2 : 3.

<Manufacturing Example 2> Manufacturing of natural mixed extracts for imparting functionality (S130)

To manufacture the natural mixed extract of step (3) in the above manufacturing example 1, the following procedure was performed (see Fig. 1 (right)).

2-1. Cherry tomatoes ( Solanum lycopersicum Var. cerasiforme ) Preparation of extract (S131)

200 g of commercially available cherry tomatoes were cut into pieces and placed in a 250 ml flask, 100 ml of water was added, and extraction was performed three times for 3 hours each under reflux. After extraction, the mixture was filtered through a 5 μm filter, concentrated under reduced pressure in a vacuum evaporator, and then frozen and dried to produce a powdered cherry tomato extract.

2-2. Cheongyang pepper ( Capsicum annuum ) Preparation of extract (S132)

200 g of commercially available Cheongyang peppers were cut after removing seeds and placed in a 250 ml flask, 100 ml of water was added, and extraction was performed three times for 3 hours each under reflux. After extraction, the mixture was filtered through a 5 μm filter and concentrated under reduced pressure in a vacuum evaporator, followed by freezing and drying to produce a powdered Cheongyang pepper extract.

2-3. Native Bokbunja ( rubus coreanus ) Preparation of extract (S133)

200 g of commercially available native Bokbunja was cut into pieces and placed in a 250 ml flask, 100 ml of water was added, and extraction was performed three times for 3 hours each under reflux. After extraction, the extract was filtered through a 5 μm filter, concentrated under reduced pressure in a vacuum evaporator, and then frozen and dried to produce a powdered native Bokbunja extract.

2-4. Elephant garlic ( Allium ampeloprasum ) Preparation of black garlic extract (S134)

Black garlic was manufactured by maturing commercially available elephant garlic with its skin in a sealed space maintained at a temperature of 65-75℃ for 10-15 days, and mixing it well once every 2-3 days. 200 g of black garlic manufactured using elephant garlic through the above method was cut into pieces, placed in a 250 ml flask, 100 ml of water was added, and extraction was performed three times for 3 hours each under reflux. After extraction, it was filtered through a 5 μm filter, concentrated under reduced pressure in a reduced pressure concentrator, and then frozen and dried to manufacture a black garlic extract in powder form.

2-5. Basil ( Ocimum basilicum ) Preparation of extract (S135)

200 g of commercially available basil was cut into pieces and placed in a 250 ml flask, 100 ml of water was added, and extraction was performed three times for 3 hours each under reflux. After extraction, the extract was filtered through a 5 μm filter, concentrated under reduced pressure in a vacuum evaporator, and then frozen and dried to produce a powdered basil extract.

2-6. Stevia ( Stevia rebaudiana ) Preparation of extract (S136)

200 g of commercially available stevia leaves were cut into pieces and placed in a 250 ml flask, 100 ml of water was added, and extraction was performed three times for 3 hours each under reflux. After extraction, the mixture was filtered through a 5 μm filter, concentrated under reduced pressure in a vacuum evaporator, and then frozen and dried to produce a powdered stevia extract.

2-7. Preparation of natural mixed extracts (S137)

The extracts of Examples 2-1 to 2-6 prepared above were mixed in a weight ratio of 1:1:1:1:1:1:1 (all in equal amounts) or 3:1:2:3:2:3 (cherry tomato: green pepper: native bokbunja: black garlic: basil: stevia) to prepare a natural mixed extract.

In addition, examples and comparative examples were prepared for subsequent experiments as shown in Table 1 below. In this case, Example 2 is a mixing ratio that takes into account the antioxidant effect results of Comparative Examples 1 to 6 and the flavor of each material.

Types of extracts for functional testing Example 1 Natural mixed extracts of 1:1:1:1:1:1 (cherry tomatoes: green peppers: native bokbunja: black garlic: basil: stevia) Example 2 Natural mixed extract of 3:1:2:3:2:3 (cherry tomato: green pepper: native bokbunja: black garlic: basil: stevia) Comparative Example 1 Cherry tomato extract Comparative Example 2 Green pepper extract Comparative Example 3 Native Bokbunja Extract Comparative Example 4 Black Garlic Extract Made from Elephant Garlic Comparative Example 5 Basil extract Comparative Example 6 Stevia extract

<Experimental Example 1> Testing the antioxidant effect of extracts

1-1. DPPH radical scavenging activity

In order to evaluate the antioxidant effect of Examples 1 and 2 and Comparative Examples 1 to 6 manufactured in the above Manufacturing Example 2, a DPPH assay was performed. At this time, ascorbic acid (AA) was used as a positive control. DPPH was dissolved in ethyl alcohol at a concentration of 0.2 mM, and 100 ㎕ of the DPPH solution and 100 ㎕ of each sample were reacted for 20 minutes, and the absorbance (OD) was measured at 517 nm using a spectrophotometer (microplate reader). In addition, the DPPH radical scavenging activity was calculated using the following mathematical formula 1, and the results are shown in Table 2 below.

[Mathematical Formula 1]

DPPH inhibition(%) = [1-(Abssample/Abscontrol)] × 100

Sample DPPH radical scavenging activity (%) Example 1 (1:1:1:1:1:1) 72% Example 2 (3:1:2:3:2:3) 84% Comparative Example 1 (Cherry Tomatoes) 51% Comparative Example 2 (Cheongyang pepper) 38% Comparative Example 3 (Native Bokbunja) 42% Comparative Example 4 (Black Garlic Made from Elephant Garlic) 54% Comparative Example 5 (Basil) 32% Comparative Example 6 (Stevia) 61% Ascorbic acid (positive control) 78%

As can be confirmed in Table 2 above, each of the cherry tomato extract, green pepper extract, native bokbunja extract, black garlic extract made from elephant garlic, basil extract, and stevia extract was confirmed to have lower DPPH radical scavenging activity than ascorbic acid, the positive control. However, in the case of Example 1, where the above six extracts were mixed in equal amounts, it was confirmed to have almost similar DPPH radical scavenging activity to ascorbic acid, the positive control, and in the case of Example 2, where the extracts were mixed in consideration of their antioxidant activity and flavor, it was confirmed to have higher DPPH radical scavenging activity than ascorbic acid, the positive control.

1-2. ABTS radical scavenging activity

In order to evaluate the antioxidant effect of Examples 1 and 2 and Comparative Examples 1 to 6 manufactured in the above Manufacturing Example 2, an ABTS assay was performed. At this time, ascorbic acid (AA) was used as the positive control. 7 mM ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and 2.45 mM potassium persulfate were mixed in a 1:1 ratio and stored in the dark for 16 hours to prepare an ABTS solution. The prepared ABTS solution was diluted in 50% (v/v) methanol and adjusted to have an absorbance of 0.7 ± 0.02 at 745 nm. 180 ㎕ of the ABTS solution and 20 ㎕ of each sample were reacted for 10 minutes, and then the absorbance was measured at 745 nm using a microplate reader. ABTS radical scavenging activity was calculated using the following mathematical formula 2, and the results are shown in Table 3 below.

[Mathematical formula 2]

ABTS inhibition(%) = [1-(Abssample/Abscontrol)] × 100

Sample ABTS radical scavenging activity (%) Example 1 (1:1:1:1:1:1) 69% Example 2 (3:1:2:3:2:3) 79% Comparative Example 1 (Cherry Tomatoes) 49% Comparative Example 2 (Cheongyang pepper) 32% Comparative Example 3 (Native Bokbunja) 38% Comparative Example 4 (Black Garlic Made from Elephant Garlic) 61% Comparative Example 5 (Basil) 42% Comparative Example 6 (Stevia) 58% Ascorbic acid (positive control) 82%

As can be confirmed in Table 3 above, each of the cherry tomato extract, green pepper extract, native bokbunja extract, black garlic extract made from elephant garlic, basil extract, and stevia extract was confirmed to have lower ABTS radical scavenging activity than ascorbic acid, the positive control. However, in the case of Example 1, where the above six extracts were mixed in equal amounts, it was confirmed to have ABTS radical scavenging activity that was lower than ascorbic acid, the positive control, but higher than the antioxidant activity of each extract, and in the case of Example 2, where the extracts were mixed considering the antioxidant activity and flavor of each extract, it was confirmed to have higher ABTS radical scavenging activity than ascorbic acid, the positive control.

<Experimental Example 2> Preference test of tomato sauce manufactured by treating with natural mixed extracts

In the above Experimental Example 1, Examples 1 and 2, which confirmed the health functionality, were applied to the method of Manufacturing Example 1 to manufacture tomato sauce, and spaghetti was manufactured using the same to conduct a preference test for the tomato sauce. At this time, the taste, aroma, and overall preference of the spaghetti with the tomato sauce applied were investigated on a 5-point scale with 30 test subjects after all the spaghetti were cooked under the same conditions, and then the average value was expressed using a method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad). The results are as shown in Table 4 below (since the purpose is to determine the preference for tomato sauce, the texture test was excluded).

Natural Mixed Extracts Used taste incense Overall symbol Example 1 (1:1:1:1:1:1) processed tomato sauce 3.5 3.8 3.65 Example 2 (3:1:2:3:2:3) Treated tomato sauce 4.7 4.8 4.75 Tomato sauce manufactured without processing natural mixed extracts 4.1 4.0 4.05

In the preference test results shown in Table 4 above, there was a review that the tomato sauce manufactured by treating Example 1 had a strong black garlic flavor like herbal medicine, but for the tomato sauce manufactured by treating Example 2, it was confirmed that there was no black garlic flavor at all due to the combination with other extracts, even though a larger amount of black garlic extract with a herbal medicine flavor was added. In addition, it was confirmed through the preference test that it had a superior flavor than the tomato sauce manufactured without treating the mixed extract.

As described above, specific embodiments of the present invention have been described in detail; however, those skilled in the art who understand the spirit of the present invention will be able to easily suggest other backward inventions or other embodiments included within the scope of the spirit of the present invention by adding, changing, deleting, etc. other components within the scope of the same spirit. Therefore, it should be understood that the embodiments described above are exemplary and not restrictive in all respects. The scope of the present invention is indicated by the scope of the claims described below rather than the detailed description described above, and all changes or modifications derived from the meaning and scope of the claims and the equivalent concept should be interpreted as being included in the scope of the present invention.

Claims (5)

(1) Step of blanching tomatoes (S110);
(2) Step of peeling and coarsely chopping the blanched tomatoes (S120);
(3) Step of producing a natural mixed extract having antioxidant functionality (S130);
(4) A step (S140) of immersing chopped tomatoes in a natural mixed extract having antioxidant functionality of step (3) for 1 to 3 days;
(5) Step of chopping garlic and onion and frying them in olive oil (S150);
(6) When the garlic and onion are cooked, add the soaked tomatoes and stir-fry them together (S160);
(7) A method for producing an antioxidant functional tomato sauce, including a step (S170) of cutting and adding bay leaves and boiling them;
A method for producing an antioxidant functional tomato sauce, wherein the natural mixed extract having the antioxidant functionality of the step (3) above is produced by mixing cherry tomatoes, green peppers, native bokbunja, black garlic made from elephant garlic, basil, and stevia in a weight ratio of 3:1:2:3:2:3.
delete delete Antioxidant functional tomato sauce manufactured by the manufacturing method of Article 1. delete