Preparation method for stevia tomato and stevia tomato prepared thereby

Abstract

The present invention relates to a preparation method for a stevia tomato and a stevia tomato prepared thereby. The preparation method of the present invention is to enhance sweetness of a tomato by using stevioside having strong sweetness with few calories, and thus may provide an alternative to consumers who want to reduce sugar intake, may enable uniform distribution of stevioside inside a tomato to maintain consistent taste throughout the tomato, may prevent quality degradation caused by oxidation by coating with vitamin C, which is an antioxidant, and may maintain freshness of a tomato for a long period of time. In addition, the stevia tomato prepared by the preparation method of the present invention has improved oxidation resistance as compared to conventional tomatoes and reduces problems such as discoloration and spoilage, thereby increasing the period for which freshness is maintained, which may contribute to extending the shelf life and increasing commercial value.

Description

Method for manufacturing stevia tomato and stevia tomato manufactured therefrom

[0001] The present invention relates to a method for producing stevia tomatoes and stevia tomatoes produced therefrom.

[0002] Stevia is a plant native to South America called Stevia rebaudiana, and its leaves contain various types of natural sweeteners. Because the aforementioned Stevia provides a very strong sweetness with almost no calories, it is gaining popularity as a sugar substitute.

[0003] Stevioside is a major component contained in the above-mentioned stevia, and products produced by injecting sweeteners extracted from stevia leaves, such as the above-mentioned stevioside, are referred to as stevia products.

[0004] The technology of adding sweetness without sugar by injecting stevioside into fruits and vegetables, especially tomatoes, is a very important research field in the food industry, but existing stevia injection technologies had limitations or problems.

[0005] The most traditional methods are immersion or spray coating.

[0006] The above immersion method involves simply soaking tomatoes in a stevioside solution, which had the problem that the solution remained mainly on the surface and was not uniformly absorbed into the interior, resulting in a difference in sweetness between the surface and the interior of the tomato, making it difficult to provide a consistent taste.

[0007] In addition, the above spray coating method also had limitations in that the solution was confined only to the surface, so stevioside could not penetrate deeply into the interior and could not be fully utilized.

[0008] To solve the above problem, a method using pressure was introduced.

[0009] The aforementioned pressure-based method involves injecting a stevioside solution under high pressure to forcibly penetrate the inside of the tomato. While this method has the advantage of allowing a larger volume of solution to be injected in a short period of time, there are still existing problems. For instance, if the pressure is not uniformly controlled, the solution may become excessively concentrated in certain areas or fail to penetrate deeply. Additionally, fluctuations in the pressure applied to the tomato can cause stevioside backflow. Furthermore, the pressure-based method has the problem that the stevioside does not spread evenly within the tomato, which can lead to a lack of consistency in taste.

[0010] In relation to the problems of the aforementioned prior art, the inventors confirmed through specific experiments that when stevia tomatoes are manufactured using a specific manufacturing method, stevioside can be uniformly distributed within the tomato, thereby enabling the production of stevia tomatoes with a consistent taste and increasing the shelf life of the manufactured stevia tomatoes, and thus came to complete the present invention.

[0011] The present invention relates to a method for producing stevia tomatoes comprising the following steps:

[0012] (STEP 1) Step of treating tomatoes with ultrasound;

[0013] (STEP 2) A step of low-temperature treatment of the ultrasonically treated tomatoes at 5 to 10℃ for 10 to 20 minutes;

[0014] (STEP 3) Step of injecting a stevioside solution into the above-mentioned low-temperature treated tomatoes;

[0015] (STEP 4) A step of stabilizing the tomato injected with the above stevioside solution; and

[0016] (STEP 5) Step of immersing or spraying the stabilized tomato with a vitamin C or polyphenol solution for 1-5 minutes.

[0017] The present invention relates to an ultrasound of STEP 1 having a frequency of 40 to 60 kHz and 20 to 30 W / cm² 2 This relates to a method for manufacturing stevia tomatoes, which are processed with the strength of [the product].

[0018] The present invention relates to a method for producing stevia tomatoes, wherein the stevioside solution in STEP 3 has a temperature of 30 to 40°C and a pH of 4.0 to 4.5.

[0019] The present invention comprises the step of pulsed injection of the stevioside solution of STEP 3 into a tomato through multiple microfluidic channels, and

[0020] The above pulse injection step is,

[0021] STEP 3-1) A first injection step of repeating the process of applying an injection pressure of 70 to 90 kPa through a microfluidic channel for 1 to 2 seconds and then releasing the pressure;

[0022] STEP 3-2) A second injection step of repeating the process of applying an injection pressure of 40 to 60 kPa through a microfluidic channel for 0.1 to 1 second and then releasing the pressure; and

[0023] STEP 3-3) A step of gradually reducing the pressure to 50 kPa or less and stabilizing it after the completion of the second injection step; is included in a method for producing stevia tomatoes.

[0024] The present invention relates to a method for producing stevia tomatoes, wherein STEP 4 involves storing tomatoes injected with a stevioside solution at 5 to 10°C for 10 to 20 minutes.

[0025] The following describes this in detail. All combinations of the various elements disclosed in this invention fall within the scope of this invention. Furthermore, the scope of this invention should not be considered limited by the following detailed description.

[0026] Furthermore, unless otherwise defined in this specification, all terms used herein should be understood to have the same meaning as generally understood by those skilled in the art to which the present invention pertains.

[0027] In addition, singular expressions include plural expressions unless they are interpreted as being distinct from the context.

[0028] In this specification, terms such as "first," "second," etc., may be used to distinguish or describe one component from another, but the components should not be interpreted restrictively by said terms. For example, within the scope of the present invention, a first component may be named as a second component or vice versa.

[0029] Additionally, "degree" combined with a number in this specification represents degrees Celsius (°C) and may be used interchangeably with "°C" (for example, "100 degrees" is used with the same meaning as "100°C").

[0030] The present invention provides a method for producing stevia tomatoes comprising the following steps:

[0031] (STEP 1) Step of treating tomatoes with ultrasound;

[0032] (STEP 2) A step of low-temperature treatment of the ultrasonically treated tomatoes at 5 to 10℃ for 10 to 20 minutes;

[0033] (STEP 3) Step of injecting a stevioside solution into the above-mentioned low-temperature treated tomatoes;

[0034] (STEP 4) A step of stabilizing the tomato injected with the above stevioside solution; and

[0035] (STEP 5) Step of immersing or spraying the stabilized tomato with a vitamin C or polyphenol solution for 1-5 minutes.

[0036] In the present invention, a stevia tomato refers to a tomato in which stevioside is uniformly distributed within the internal tissue of the tomato to produce a consistent sweet taste.

[0037] In the present invention, STEP 1 is a pretreatment step for washing tomatoes and increasing the cell wall permeability of tomatoes through ultrasonic treatment to maximize the injection efficiency of the stevioside solution thereafter.

[0038] The ultrasound in STEP 1 above can be used without restriction with any known device configured to generate ultrasound within a set specific frequency and intensity range, regardless of the terminology, such as an ultrasonic generator, ultrasonic processor, or ultrasonic reactor.

[0039] The ultrasound in STEP 1 above has a frequency of 40–60 kHz and 20–30 W / cm² 2 It may be treated with an intensity of such that ultrasonic treatment within the above range can provide appropriate energy while minimizing damage to the tomato.

[0040] The above ultrasonic treatment washes the tomato, and at the same time, the cavitation generated during the ultrasonic treatment process forms microbubbles on the surface of the tomato, and the energy generated when the formed bubbles are destroyed temporarily opens the cell walls, allowing stevioside to be absorbed into the tomato.

[0041] The above STEP 1 may be performed for 5 to 10 minutes (min), but is not limited thereto.

[0042] The above STEP 1 may be performed while maintaining the water temperature inside the ultrasonic reactor at 30-40℃ to increase the efficiency of the ultrasound and minimize damage to the tomatoes, but is not limited thereto.

[0043] In addition, distilled water or tap water may be used as the water for ultrasonic treatment in STEP 1 above, but is not limited thereto.

[0044] In the present invention, STEP 2 is a step for stabilizing the tomato after ultrasonic treatment is completed, and for stabilizing the tissue structure so that the stevioside solution can be absorbed with the cell walls open in subsequent steps, while minimizing damage to the tomato.

[0045] The above STEP 2 may be performed at 5-10℃ for 10-20 minutes, and the temperature and time range were set as the optimal temperature for stabilization.

[0046] If performed for less than the above time range, the stabilization of the ultrasonically treated tomatoes may not be sufficiently achieved, and if performed for more than the above time range, unnecessary stress may be applied to the ultrasonically treated tomatoes, which may lead to a decrease in freshness.

[0047] The above STEP 2 can be performed using a known refrigeration device capable of maintaining an appropriate temperature.

[0048] In the present invention, STEP 3 is a step of injecting a stevioside solution into a stabilized tomato.

[0049] According to an embodiment of the present invention, the stevioside solution in STEP 3 may be a stevioside solution with a concentration of 1 to 2% (w / w), but is not limited thereto.

[0050] In addition, according to an embodiment of the present invention, the stevioside solution in STEP 3 may be at a temperature of 30-40℃ and have a pH adjusted to 4.0-4.5, but is not limited thereto.

[0051] In addition, according to an embodiment of the present invention, the injection of the stevioside solution in STEP 3 may include the step of pulsed injection into the tomato through multiple microfluidic channels.

[0052] By using microfluidic channels, the flow and injection pressure of the liquid can be precisely controlled, and by intermittently injecting the fluid through a pulse injection method, the stevioside solution can be uniformly distributed within the tissue of the tomato.

[0053] The stevioside solution injected through microfluidic channels can penetrate evenly from the surface of the tomato to the deep tissues, allowing the functional ingredient stevioside to be evenly distributed throughout the tomato and providing a consistent taste.

[0054] In the present invention, a multiple microfluidic channel refers to a system that precisely controls and injects a stevioside solution through multiple microchannels.

[0055] Each of the above microfluidic channels can independently inject a stevioside solution into the tomato tissue, and the flow rate and pressure of each channel can be finely controlled, allowing the stevioside solution to penetrate deep into the tomato while being uniformly distributed throughout the tissue.

[0056] According to one embodiment of the present invention, the multiple microfluidic channels include a microfluidic device, a syringe, a pressure control system, a flow sensor, etc., and may also include a temperature control system and a software control system, etc.

[0057] According to one embodiment of the present invention, a stevioside solution (400) is supplied to a microfluidic channel device (100) through a syringe (200), and the fluid is maintained to flow at a predetermined pressure through a pressure control system (500), and a flow sensor (400) monitors the flow in real time to control the speed of the fluid.

[0058] The above microfluidic device enables the precise injection of a stevioside solution to the required location.

[0059] In the present invention, pulsed injection refers to an intermittent injection method in which a stevioside solution is injected at periodic high pressure for a short period of time, followed by a reduction in pressure, and helps the stevioside solution penetrate deep into the tomato tissue.

[0060] According to an embodiment of the present invention, the pulse injection step may include the following three steps:

[0061] STEP 3-1) A first injection step of repeating the process of applying an injection pressure of 70 to 90 kPa through a microfluidic channel for 1 to 2 seconds and then releasing the pressure;

[0062] STEP 3-2) A second injection step of repeating the process of applying an injection pressure of 40 to 60 kPa through a microfluidic channel for 0.1 to 1 second and then releasing the pressure; and

[0063] STEP 3-3) After the completion of the second injection step, a step of gradually reducing the pressure to 50 kPa or less to stabilize it.

[0064] In the present invention, STEP 3-1 is a first injection step of injecting a stevioside solution, which induces the stevioside solution to spread evenly in the tissue near the surface of the tomato.

[0065] In STEP 3-1 above, the pressure is set to 70–90 kPa, and the process of applying the pressure for 1–2 seconds and then releasing it is repeated periodically. This pressure serves to rapidly penetrate the surface of the tissue with the stevioside solution and to lay the groundwork for deeper penetration in subsequent steps.

[0066] The above STEP 3-1 may be performed 3 to 7 times, and in the embodiments of the present invention, it may be performed 5 times, but is not limited thereto.

[0067] In STEP 3-2 above, the pressure is set to 40–60 kPa and applied for 0.1–0.5 seconds, and the process of releasing the pressure is repeated periodically. The pressure induces the stevioside solution to be absorbed deep into the tissue.

[0068] The above STEP 3-2 may be performed 8 to 12 times, and according to an embodiment of the present invention, may be performed 10 times, but is not limited thereto.

[0069] STEP 3-3 above is a step that gradually reduces pressure to allow the injected stevioside solution to settle stably in the tomato tissue, and serves to ensure that the injected solution settles evenly inside the tomato without escaping to the outside or spreading excessively.

[0070] The pressure reduced in STEP 3-3 above may be reduced to 50 kPa or less, preferably to 10 to 50 kPa, but is not limited thereto.

[0071] In the above STEP 3-3, the time taken for the pressure to reach 50 kPa or less may be 1 to 2 minutes, but is not limited thereto.

[0072] In the present invention, STEP 4 serves to ensure that the injected stevioside solution spreads evenly throughout the tomato, prevents the injected stevioside solution from penetrating deeper into the tomato cells and escaping to the outside, and ensures that it settles stably inside the tomato.

[0073] The above STEP 4 can be performed by storing the tomatoes, into which the stevioside solution has been injected, at 5 to 10°C for 10 to 20 minutes, but is not limited thereto.

[0074] In the present invention, STEP 5 is a step of additionally treating and reinforcing a tomato that has been injected with a stevioside solution and stabilized by immersing or spraying it with a vitamin C or polyphenol solution for 1-5 minutes, and is performed to prevent oxidation of the tomato, impart functionality due to vitamin C or polyphenol, and improve shelf life.

[0075] In this invention, Vitamin C is a powerful antioxidant that helps inhibit oxidation in fruits or vegetables.

[0076] In the present invention, polyphenol is a group of compounds naturally present in plants and is known to have antioxidant and anti-inflammatory effects. The polyphenol chemically contains several phenol groups and is mainly found in foods such as fruits, vegetables, tea, coffee, wine, and chocolate.

[0077] In the present invention, by immersing or spraying a vitamin C or polyphenol solution for 1-5 minutes after injecting stevioside, quality degradation due to oxidation is prevented and the freshness of the tomato can be maintained for a long time.

[0078] In the above STEP 5, the vitamin C or polyphenol solution may have a concentration of 0.1-1% (w / w), and according to an embodiment of the present invention, may have a concentration of 0.5% (w / w), but is not limited thereto.

[0079] If the concentration is below the above range, the effect intended by the present invention due to immersion or spraying of vitamin C or polyphenol solution may be reduced, and if the concentration exceeds the above range, the natural taste of the tomato may be altered, such as by a strong sour taste due to vitamin C or polyphenol, which is undesirable.

[0080] In the above STEP 5, immersion or spraying may be performed for 1 to 5 minutes, but is not limited thereto.

[0081] If the time range is less than the above range, the effect intended by the present invention due to immersion or spraying of vitamin C or polyphenol solution may be reduced, and if the time range is exceeded, the natural taste may be altered, such as by the vitamin C or polyphenol becoming sour, or the freshness of the tomato may be affected, which is undesirable.

[0082] Another aspect of the present invention provides a stevia tomato produced through the above-described manufacturing method.

[0083] The manufacturing method of the present invention is intended to enhance sweetness by using stevioside, which has a strong sweet taste with almost no calories, and can provide an alternative to consumers who wish to reduce sugar intake.

[0084] In addition, the stevia tomato produced through the manufacturing method of the present invention can have stevioside uniformly distributed inside the tomato, so it can maintain a consistent taste throughout the tomato.

[0085] In addition, the coating with vitamin C, an antioxidant, prevents quality degradation caused by oxidation and allows the freshness of the tomatoes to be maintained for a long time.

[0086] In addition, the stevia tomato produced by the manufacturing method of the present invention has oxidation resistance compared to conventional tomatoes, and problems such as discoloration and spoilage are reduced, which can increase the period of freshness, and this can contribute to extending the shelf life and increasing commercial value.

[0087] The effects obtainable from the embodiments are not limited to those mentioned above, and other unmentioned effects can be clearly derived and understood by a person skilled in the art based on the detailed description below.

[0088] The accompanying drawings, included as part of the detailed description to aid in understanding the embodiments, provide various embodiments and explain the technical features of the various embodiments together with the detailed description.

[0089] Figure 1 briefly illustrates the microfluidic channel system of the present invention.

[0090] The present invention will be described in more detail below by way of examples. However, these examples are intended to illustrate the invention and the scope of the invention is not limited by these examples. Furthermore, each component or feature may be considered optional unless otherwise explicitly stated. Each component or feature may be implemented in a form not combined with other components or features. Additionally, various embodiments may be constructed by combining some components and / or features. Some components or features of one embodiment may be included in another embodiment or replaced with corresponding components or features of another embodiment. Furthermore, terms not specifically defined in this specification should be understood to have the meaning commonly used in the technical field to which the present invention belongs.

[0091] Place the tomatoes in an ultrasonic reactor, add enough distilled water to completely submerge them, and then, while maintaining the temperature at 30-40℃, apply ultrasound (40–60 kHz, 20–30 W / cm²). 2 Wash and ultrasonic pretreatment are performed by treating ) for 5-10 minutes.

[0092] The above ultrasonically treated tomatoes are stabilized by low-temperature treatment at 5-10℃ for 10-20 minutes.

[0093] Next, a stevioside solution at a concentration of 1-2% (w / w), adjusted to 30-40°C and pH 4.0-4.5, is pulse-injected into the above-mentioned low-temperature treated tomatoes through a microfluidic channel system.

[0094] Specifically, a device containing microfluidic channels is prepared, and a stevioside solution is filled into a syringe to prepare for injection. Then, a syringe pump and a pressure control device are connected to inject the stevioside solution through the microfluidic channels, and the flow rate of the stevioside solution flowing through each channel can be monitored through a flow sensor.

[0095] Pulse injection using the above microfluidic channel system is performed in three stages (first injection stage, second injection stage, and stabilization stage).

[0096] First, a pressure of 70–90 kPa is applied through the microfluidic channel for 0.5–1 second, and then the process of releasing the pressure is repeated a total of 5 times at intervals of 1–2 seconds.

[0097] Next, the pressure is lowered to 40–60 kPa and applied for 0.5 seconds, and then the process of releasing the pressure is repeated a total of 10 times at intervals of 0.1–0.5 seconds.

[0098] After the last pulse injection is completed, the pressure is gradually reduced to 50 kPa or less over 1 to 2 minutes to allow the injected solution to settle stably within the tomato tissue.

[0099] The tomatoes injected with the above stevioside solution are stabilized by storing them at 5~10℃ for 10~20 minutes.

[0100] A 0.5% (w / w) vitamin C solution is sprayed onto the stabilized tomato for 1-5 minutes to coat it with vitamin C, and then dried.

[0101] [Experimental Example 1]

[0102] In this experimental example, the test was performed to check whether the stevioside solution was uniformly distributed inside the tomato.

[0103] First, 10 tomatoes prepared as in the example were prepared.

[0104] Each tomato was divided into three parts—top, middle, and bottom—and a certain amount of tissue (about 1g) was collected from each part. The concentration of stevioside in each part was confirmed through HPLC analysis, and the results are as follows.

[0105] Sample Number Top (mg / g) Middle (mg / g) Bottom (mg / g) Mean (mg / g) Standard Deviation 1 2.1 2.0 2.2 2.10.1 2 1.9 2.0 2.1 2.00.1 3 2.0 2.1 2.0 2.00.0 5 4 2.2 2.1 2.0 2.10.1 5 2.0 2.1 2.0 30.0 5 6 2.1 2.0 2.0 2.0 30.0 5 7 2.0 2.0 2.0 2.0 8 2.1 2.0 2.0 7 0.0 5 9 2.0 2.1 2.2 2.10.1 1 0 2.0 2.0 2.1 2.0 30.0 5

[0106] As shown in the table above, there was no significant difference in the concentration of stevioside across the top, middle, and bottom of all samples, and the standard deviation was very low at 0.1 or less. This confirms that stevia can spread uniformly within the tomato to produce a consistent taste.

[0107] [Experimental Example 2]

[0108] This experimental example was performed to confirm the effect of increasing the shelf life of stevia tomatoes produced by the manufacturing method of the present invention.

[0109] The experiment was conducted for 2 weeks on the stevia tomatoes of the example and commercially available stevia tomatoes with a shelf life of about 3-4 days as a control group, while storing them at a refrigerator temperature of 5℃.

[0110] The measurement indicators for shelf life are as follows.

[0111] <Measurement Indicators>

[0112] - Microbial Growth: Measuring microbial communities on the surface and inside of tomatoes

[0113] - Preservation of freshness: Observation of appearance, color changes, peel elasticity, and internal tissue changes

[0114] - Weight loss: Measure weight loss due to water evaporation daily

[0115] - Change in taste: Evaluate the taste of the tomatoes to check the change in overall taste.

[0116] Examples Control Group Microbial Growth Microbial growth inhibited until day 7; rapid increase in microorganisms starting from day 4 Freshness Freshness maintained until day 8, with minimal surface wrinkling and color changes; surface wrinkling and color changes occurring starting from days 2–3 Weight Loss Weight loss of 5% or less until day 9; weight loss of 10% or more starting from day 3 Flavor Preservation Consistent sweetness maintained until day 7; sweetness decreases and sourness increases starting from day 3

[0117] As shown in the table above, the stevia tomatoes of the examples showed superior effects compared to the control group in terms of freshness, inhibition of microbial growth, and inhibition of weight loss.

[0118] The above results confirm that when stevia tomatoes are manufactured using the manufacturing method of the present invention, there is a significant effect of extending the shelf life by more than 3 days compared to conventional stevia tomatoes.

[0119] The various embodiments described above may be embodied in other specific forms without departing from the technical idea and essential features. Accordingly, the above detailed description should not be interpreted restrictively in all respects but should be considered exemplary. The scope of the various embodiments shall be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the various embodiments are included within the scope of the various embodiments. Furthermore, embodiments may be constructed by combining claims that do not have an explicit citation relationship in the patent claims, or they may be included as new claims through amendments made after filing.

[0120] [Explanation of the symbol]

[0121] 100 - Microfluidic Devices

[0122] 200 - Syringe

[0123] 300 - Flow Sensor

[0124] 400 - Stevioside solution

[0125] 500 - Pressure Control System

Claims

1. A method for preparing stevia tomatoes comprising the following steps: (STEP 1) Step of treating tomatoes with ultrasound; (STEP 2) A step of low-temperature treatment of the ultrasonically treated tomatoes at 5 to 10℃ for 10 to 20 minutes; (STEP 3) Step of injecting a stevioside solution into the above-mentioned low-temperature treated tomatoes; (STEP 4) A step of stabilizing the tomato injected with the above stevioside solution; and (STEP 5) Step of immersing or spraying the stabilized tomato with a vitamin C or polyphenol solution for 1-5 minutes.

2. In Paragraph 1, A method for producing stevia tomato, wherein the stevioside solution in STEP 3 above has a temperature of 30 to 40°C and a pH of 4.0 to 4.

5.

3. In Paragraph 1 or 2, The injection of the stevioside solution in STEP 3 above includes the step of pulsed injection into the tomato through multiple microfluidic channels, and The above pulse injection step is, STEP 3-1) A first injection step of repeating the process of applying an injection pressure of 70 to 90 kPa through a microfluidic channel for 1 to 2 seconds and then releasing the pressure; STEP 3-2) A second injection step of repeating the process of applying an injection pressure of 40 to 60 kPa through a microfluidic channel for 0.1 to 1 second and then releasing the pressure; and A method for producing stevia tomatoes, performed by a method including: STEP 3-3) a step of gradually reducing the pressure to 50 kPa or less and stabilizing it after the completion of the second injection step.

4. In Paragraph 1, A method for producing stevia tomatoes, wherein STEP 4 above involves storing tomatoes injected with a stevioside solution at 5~10℃ for 10~20 minutes.

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