KR960015878B1 - Tomato ketchup enriching calcium, and processing method of it - Google Patents
Tomato ketchup enriching calcium, and processing method of it Download PDFInfo
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- KR960015878B1 KR960015878B1 KR1019930024092A KR930024092A KR960015878B1 KR 960015878 B1 KR960015878 B1 KR 960015878B1 KR 1019930024092 A KR1019930024092 A KR 1019930024092A KR 930024092 A KR930024092 A KR 930024092A KR 960015878 B1 KR960015878 B1 KR 960015878B1
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- calcium
- tomato ketchup
- vinegar
- tomato
- purified water
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- 239000011575 calcium Substances 0.000 title claims abstract description 53
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 53
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 34
- 235000008960 ketchup Nutrition 0.000 title claims abstract description 34
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 26
- 238000003672 processing method Methods 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- 210000003278 egg shell Anatomy 0.000 claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 15
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 241000227653 Lycopersicon Species 0.000 claims abstract 8
- 238000001914 filtration Methods 0.000 claims abstract 2
- 239000008213 purified water Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000015113 tomato pastes and purées Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 230000003014 reinforcing effect Effects 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 239000000243 solution Substances 0.000 description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001669 calcium Chemical class 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940012466 egg shell membrane Drugs 0.000 description 1
- -1 eggshell Chemical compound 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 125000002467 phosphate group Chemical class [H]OP(=O)(O[H])O[*] 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 난각분말로 부터 얻은 천연칼슘을 강화한 것을 특징으로 하는 토마토케찹 및 그 제조방법에 관한 것이다.The present invention relates to a tomato ketchup characterized in that the natural calcium obtained from eggshell powder and a method for producing the same.
더 자세히 말하면 천연칼슘원인 난각분말에 고산도의 식초를 반응시켜 칼슘이 강화된 용액을 제조한 후, 이러한 칼슘강화 용액을 사용하여 칼슘이 강화된 토마토케찹 및 식품 부산물로 처리되는 난각을 사용함으로써 폐자원 활용에도 기여하도록 함을 목적으로 하는 칼슘이 강화된 토마토케찹의 제조방법에 관한 것이다.In more detail, a calcium-enhanced solution is prepared by reacting high-acidity vinegar with eggshell powder, which is a natural calcium source, and then using an egg-shell processed with calcium-enriched tomato ketchup and food by-products using this calcium-enhanced solution. It relates to a method of producing calcium-enriched tomato ketchup for the purpose of contributing to resource utilization.
현대의 식생활에 있어서, 인스탄트 식품의 선호에 의한 무기질 섭취의 부족, 인산화합물의 과다섭취로 인한 양이온 무기질의 체외 배설, 칼슘흡수를 방해하는 당류와 지방질의 과다 섭취등으로 칼슘의 체내섭취가 부족하게 되어 인위적으로 칼슘을 강화시켜 줄 수 밖에 없었다. 난각은 933%의 탄산칼슘으로 이루어진 천연물로서 칼슘강화제, 사료, 비료등으로 사용되고 있다. 그러나 난각은 비수용성이므로 분말화를 하더라도 액상 또는 페이스트상 식품에는 이용하기 어려운 단점이 있다. 따라서, 본 발명은 토마토케찹과 같이 식초가 함유되어 있는 조미식품에 난각등과 같이 탄산칼슘으로 이루어진 칼슘원을 강화하여 제품이 안정성을 갖으면서 칼슘강화의 기능성을 부여하도록 하였다.In modern diet, lack of mineral intake by preference of instant food, in vitro excretion of cationic minerals due to excessive intake of phosphate compounds, excessive intake of sugars and fats that interfere with calcium absorption. It was forced to artificially strengthen calcium. Eggshell is a natural product composed of 933% calcium carbonate and is used as a calcium fortifier, feed and fertilizer. However, since eggshell is water-insoluble, there is a disadvantage in that it is difficult to use liquid or paste foods even when powdered. Therefore, the present invention is to strengthen the calcium source consisting of calcium carbonate, such as eggshell, to seasoned foods containing vinegar, such as tomato ketchup to give the functionality of calcium enhancement while having a stable product.
본 발명에서 사용한 난각분말은 할난된 난각을 물로 수세한 후 알칼리용액에 침지하여 난각막을 제거한후 물로 다시 수세하고 건조하여 사용한다.The egg shell powder used in the present invention is washed with water and then immersed in alkaline solution to remove the egg shell membrane, and then washed with water and dried again.
건조처리한 난각의 분말도를 실험결과 200메쉬 이상의 범위에서는 난각분말과 산도 10%의 식초 또는 10% 초산용액이 반응하는 속도가 거의 같다. 본 발명에 의한 난각분말은 실시예 1에서와 같이 산도 10%의 식초 또는 10% 초산용액을 상온에서 교반하면서 기포의 발생이 미약할 때까지 반응시킨 후 여과하여 칼슘 강화액을 제조하는 공정과, 토마토케찹의 원료인 토마토페이스트, 물엿, 식염, 향신료, 정제수, 식초에서 식초와 정제수의 일부를 칼슘강화액으로 대체하는 공정의 결함으로 구성함을 특징으로 한다.As a result of experiments on the powder degree of dried eggshell, the reaction rate between eggshell powder and 10% vinegar or 10% acetic acid solution was almost the same. Egg shell powder according to the present invention is a step of preparing a calcium fortified solution by reacting the vinegar or 10% acetic acid solution with a pH of 10% at room temperature until the generation of bubbles is weak, as in Example 1 and filtered; It is characterized by consisting of defects in the process of replacing part of vinegar and purified water in tomato paste, syrup, salt, spices, purified water, and vinegar, which are raw materials of tomato ketchup.
이 발명에서 말하는 칼슘강화액을 40% 이상(칼슘강화 토마토케찹 전체첨가량을 기준)첨가할때에는 토마토케찹의 농도가 묽어져 제품화 능력을 상실하며, 토마토케찹의 맛이 쓴맛을 갖기때문에 40% 이하로 첨가하는 것이 시험결과 바람직하다.When adding more than 40% of calcium-enriched liquid according to the present invention (based on the total amount of calcium-enriched tomato ketchup), the concentration of tomato ketchup is diluted and loses its commercialization ability, and the taste of tomato ketchup is less than 40%. It is preferable to add the test result.
일반적으로, 통상의 토마토케찹 처리공정을 통하여 얻어진 토마토케찹에서 칼슘강화액을 첨가하지 않을때 칼슘함량은 약 2mg/100g이다. 반면에 칼슘강화액 5%를 첨가할때 제품의 칼슘함량은 87.5mg/100g이다. 따라서 칼슘강화액의 첨가량을 증가시킬 경우 제품중 칼슘함량은 증가하나 바람직한 최대의 첨가량은 40%까지 첨가할 경우 칼슘함량은 700mg/100g으로 된다. 난각은 200메쉬이상의 분말도를 가짐으로서 용해를 더욱 용이하게 한다.In general, the calcium content in the tomato ketchup obtained through the conventional tomato ketchup treatment process is calcium content is about 2mg / 100g when not added. On the other hand, when 5% of calcium fortified liquid is added, the calcium content of the product is 87.5mg / 100g. Therefore, when the amount of calcium fortified solution is increased, the calcium content in the product increases, but the maximum content of the calcium is added up to 40%, and the calcium content is 700 mg / 100 g. Eggshells have a powderiness of more than 200 mesh to facilitate dissolution.
즉, 아래에 더 구체적으로 설명한다.That is, it will be described in more detail below.
성분상으로 이 발명공정에 의한 제품과 현공정에 의한 제품의 차이는 칼슘 함유율만 돌리고 다른 성분 항목은 동일하다.The difference between the product of this invention process and the product of the current process only changes the calcium content and the other ingredients are the same.
칼슘강화액 40% 첨가를 최대한도로 한 이유는 40% 이상을 첨가하였을때 토마토케찹의 물성이 묽어져 제품화가 안되며, 40% 이상을 첨가하였을때 토마토케찹이 쓴맛이 느껴지기 때문이다. 또한 1%의 의미는 칼슘 강화액을 첨가하였다는 상징적 의미만을 가진다.The reason why 40% of calcium fortified solution is added to the maximum is that the physical properties of tomato ketchup are diluted when 40% or more is added, and tomato ketchup feels bitter taste when more than 40% is added. In addition, the meaning of 1% has only a symbolic meaning that the addition of calcium fortified liquid.
난각은 약 94%의 탄산칼슘이 고밀도로 결합되어 있는 상태이다. 따라서 동일농도의 초산만을 가하였을때에는 온도가 높을수록, 교반속도가 빠를수록 반응종점인 기포발생이 미약할때까지 도달하는 시간이 짧지만 칼슘이온화를 방해하는 조건은 찾을 수가 없었으며, 온도 의존성 및 교반속도에 따른 이온화 속도는 측정하지 않았다.Eggshell is a state in which about 94% of calcium carbonate is densely bound. Therefore, when only the same concentration of acetic acid was added, the higher the temperature and the faster the stirring speed, the shorter the time to reach until the formation of bubbles, the end point of reaction, was found to be short, but the conditions that prevented calcium ionization could not be found. Ionization rate according to the stirring speed was not measured.
200메쉬 이상의 분말도를 가짐으로서 용해를 더욱 용이하게 한 것이다. 칼슘강화액의 요건은 칼슘함량이 1.7-1.8%인 용액을 기준으로 하였다.Having a powder degree of 200 mesh or more makes dissolution easier. The requirement of calcium fortified liquid was based on a solution with calcium content of 1.7-1.8%.
이 발명에서 말하는 칼슘강화는 칼슘강화액을 첨가하지 않을경우 제품의 칼슘함량이 2mg/100g임을 고려할때 2mg/100g 이상의 칼슘을 함유하여 제품의 형성이 가능한 범위까지의 칼슘함량으로 강화한 것을 말한다.Calcium fortification as used in the present invention refers to the calcium content of 2 mg / 100g or more, considering that the calcium content of the product is not added to the calcium fortification to the calcium content up to the range that can be formed.
다음의 실시예에 의해 본 발명을 설명한다.The invention is illustrated by the following examples.
[실시예 1]Example 1
200메쉬 이상으로 분쇄된 난각분말 1kg과 산도 10% 의 식초 또는 10% 초산 9kg을 상온에서 교반하면서 기포의 발생이 미약할때까지 반응시킨 후 여과하여 여액을 칼슘강화액으로 사용하였다. 칼슘을 강화한 토마토케찹 제조시 토마토페이스트 35∼45%에 물엿 5-10%, 식염 1-5%, 향신료 0-0.05%, 정제수 15-20% 칼슘강화액 25-30%를 넣고 혼합 제조하였다.1 kg of eggshell powder pulverized over 200 mesh and 9 kg of acidity 10% vinegar or 10% acetic acid were stirred at room temperature and reacted until the generation of bubbles was weak. The filtrate was used as a calcium fortifying solution. When preparing calcium-enriched tomato ketchup, tomato paste was prepared by mixing 35 ~ 45% of starch syrup 5-10%, salt 1-5%, spices 0-0.05%, purified water 15-20% calcium fortified solution 25-30%.
[실시예 2]Example 2
실시예 1에서 칼슘을 강화한 토마토케찹과, 토마토페이스트 35∼45%, 물엿 5-10%, 설탕 10-15%, 향신료 0.05, 정제수 35-40%, 산도 10%, 식초 6-10%를 넣고 혼합 제조한 대조구의 토마토케찹의 칼슘함량을 측정한 결과 칼슘강화액을 25%로 배합시, 토마토케찹 100g당 칼슘함량이 430-450mg이었으며 대조구의 토마토케찹에서는 칼슘함량이 토마토케찹 100g당 2mg이었다.In Example 1, the tomato-enriched tomato ketchup, tomato paste 35-45%, starch syrup 5-10%, sugar 10-15%, spices 0.05, purified water 35-40%, acidity 10%, vinegar 6-10% As a result of measuring the calcium content of the tomato ketchup of the mixed control, the calcium content per 100 g of the tomato ketchup was 430-450 mg and the calcium content of the tomato ketchup of the control was 2 mg per 100 g of the tomato ketchup.
[실시예 3]Example 3
실시예 1 및 2의 배합으로 관능검사를 실시한 결과는 다음과 같다.The result of the sensory test by the combination of Example 1 and 2 is as follows.
이때 관능검사는 잘 훈련된 판넬 25명을 대상으로 하였다.The sensory evaluation was performed on 25 well trained panelists.
1점 : 대단히 나쁘다. 2점 : 나쁘다.1 point | piece: Very bad. 2 points | pieces: Bad.
3점 : 약간 나쁘다. 4점 : 보통이다.3 points | pieces: It is a little bad. 4 points | pieces: Normal.
5점 : 약간 좋다. 6점 : 좋다.5 points: A little good. 6 points: Good.
7점 : 매우 좋다.7 points | pieces: Very good.
색상, 향, 맛 및 복합미에 있어서 칼슘강화 토마토케찹과 대조구인 토마토케찹은 유의차가 없으나, 색상에 있어서, 칼슘강화 토마토케찹보다 대조구의 토마토케찹이 약간 좋은 결과를 얻었으며, 향에 있어서는 대조구의 토마토케찹보다 칼슘강화 토마토케찹이 약간 좋은 결과를 얻었다.In color, aroma, taste, and complex taste, there was no significant difference between the calcium-enriched tomato ketchup and the control tomato ketchup, but in color, the control tomato ketchup had slightly better results than the calcium-enriched tomato ketchup. Calcium-reinforced tomato ketchup was slightly better than ketchup.
Claims (2)
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| KR1019930024092A KR960015878B1 (en) | 1993-11-12 | 1993-11-12 | Tomato ketchup enriching calcium, and processing method of it |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930024092A KR960015878B1 (en) | 1993-11-12 | 1993-11-12 | Tomato ketchup enriching calcium, and processing method of it |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950013402A KR950013402A (en) | 1995-06-15 |
| KR960015878B1 true KR960015878B1 (en) | 1996-11-23 |
Family
ID=19367966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930024092A KR960015878B1 (en) | 1993-11-12 | 1993-11-12 | Tomato ketchup enriching calcium, and processing method of it |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR960015878B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022101732A1 (en) | 2020-11-12 | 2022-05-19 | Uab "Daumantai Lt" | Sauce |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100822448B1 (en) * | 2006-09-04 | 2008-04-16 | (주)킹스코 | Ketchup and The process of manufacture include vitamin D |
-
1993
- 1993-11-12 KR KR1019930024092A patent/KR960015878B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022101732A1 (en) | 2020-11-12 | 2022-05-19 | Uab "Daumantai Lt" | Sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| KR950013402A (en) | 1995-06-15 |
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