Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
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Research of syrup manufacturing with non-marketable cherry tomato fruits

비상품 방울토마토를 이용한 시럽 제조에 관한 연구

  • Kim, Sung Eun (Department of Plant and Food Sciences, Sangmyung University) ;
  • Kim, Young Shik (Department of Plant and Food Sciences, Sangmyung University)
  • 김성은 (상명대학교 식물식품공학과) ;
  • 김영식 (상명대학교 식물식품공학과)
  • Published : 2013.08.31
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Abstract

This study was carried out to optimize the syrup manufacturing process using non-marketable cherry tomatoes to improve farm income and diversify various processed tomato products. As a previous manufacturing step of syrup, the juice made from tomatoes, which were squeezed in juicier and contained tomato pulp sieved through the strainer of 2mm, showed the best results in color, sweetness and recoveries. The syrup evaluated with the highest score in the sensory test was that mixed at the same ratio of tomato juice and sugar, and then boiled at $100^{\circ}C$, and finally boiled down at $40{\sim}50^{\circ}C$ until the moisture content became decreased to about 75%. Its sugar content was $70{\pm}2$ brix.

토마토 재배농가의 소득향상과 다양한 토마토 가공식품의 개발을 위해 비상품과 방울토마토를 이용한 시럽 제조의 최적 조건을 구명하고자 수행하였다. 시럽 제조시, 주스는 녹즙기로 회수한 액상에 2mm 미세망을 통과하는 크기의 과육을 첨가한 것을 사용하는 것이 회수율, 단맛과 색에서 가장 우수한 것으로 평가되었다. 시럽에서 주스와 설탕의 양은 동량으로 하여 처음에는 $100^{\circ}C$에서 끓인 후 $40{\sim}50^{\circ}C$의 온도에서 졸여서 수분함량을 75%로 하여 당도를 $70{\pm}2$ Brix 정도의 조건에서 제조한 시럽이 관능적 특성에서 가장 우수한 것으로 조사되었다.

Keywords

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