TOMATO SAUCE HAVING INCREASED LYCOPENE CONTENT AND METHOD FOR MAKING SAME

Fecha de publicación: 10/02/2015
Fuente: Wipo tomato
The present invention relates to a tomato sauce having an increased lycopene content and a method for making the same. The present invention is to provide a tomato sauce having an increased lycopene content and allowing the stable ingestion of lycopene, and a method for making the same. The present invention comprises: a tomato mashing step of mashing tomatoes to generate tomato puree; a heating step of heating the tomato furee at 60-65C for 10-20 seconds (a pectin deactivation step); a mixture oil generating step of adding garlic, onions, and red pepper seeds (grinding) to oil, and heating the mixture at 175-185C for 12-25, thereby generating a mixture oil; a concentrating step of adding the mixture oil to the tomato furee which have gone through the heating step, and concentrating the mixture so that the mixture has a temperature of 100-200C and a refraction degree of 12-20; and a sauce making step of, after the concentrating step, adding glutinous rice, basil pesto, salt, oleoresin paprika, and Schisandra chinensis syrup, followed by mixing at 100-120C for 10-20 minutes, thereby making a tomato sauce. COPYRIGHT KIPO 2015