METHOD FOR PREPARING FLAVOR ENHANCING TOMATO JAM

• Main Authors: YANG, GWAN JIK, LEE, CHEO HYEOK, YANG, CHANG GEUN
• Format: Patent
• Language: English; Korean
• Published: 22.04.2010
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A method of preparing tomato jam with improved flavor is provided to improve productivity of the tomato jam with texture and functional effects by heating parched tomato after adding red wine, red ginseng extract, and isomalto-oligosaccharides. CONSTITUTION: A method of preparing tomato jam with improved flavor comprises the following steps: crushing and parboiling tomato in 80~120°C for 1 ~ 5 minutes; parching the crushed tomato in edible oil 1.0~3.0g in 140~200°C for 2 ~ 4 minutes; boiling the parched jam compositions in which the parched tomato 50 ~ 75 weight%, saccharides 22~40 weight%, pectin 0.1~1.0 weight%, and citric acid 0.1~1.0 weight% in 90~100°C for 10 ~ 60 minutes; and boiling down the boiled jam compositions with red wine 1.0~4.0 weight% and isomalto-oligosaccharides 1.0~4.0 weight% in 90~100°C for 10 ~ 60 minutes.