• Title, Summary, Keyword: tomato wine

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Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines (친환경 토마토 농축액을 이용한 토마토 와인과 시중 판매 와인 품질 모니터링)

  • Lee, Seul;Moon, Hey-Kyung;Lee, Su-Won;Moon, Jae-Nam;Kim, Dong-Hwan;Kim, Gwi-Young
    • Journal of the Korean Society of Food Culture
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    • v.29 no.3
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    • pp.278-285
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    • 2014
  • This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).

Preventive Effects of Lycopene-Enriched Tomato Wine against Oxidative Stress in High Fat Diet-Fed Rats

  • Kim, A-Young;Jeon, Seon-Min;Jeong, Yong-Jin;Park, Yong-Bok;Jung, Un-Ju;Choi, Myung-Sook
    • Preventive Nutrition and Food Science
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    • v.16 no.2
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    • pp.95-103
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    • 2011
  • This study was performed to investigate the antioxidant mechanism of tomato wine with varying lycopene content in rats fed a high fat diet (HFD). Male Sprague-Dawley rats were randomly divided into five groups (n=10 per group) and fed an HFD (35% of total energy from fat) plus ethanol (7.2% of total energy from alcohol), tomato wine with varying lycopene content (0.425 mg%, 1.140 mg% or 2.045 mg% lycopene) or an isocaloric control diet for 6 weeks. Mice fed HFD plus ethanol significantly increased erythrocyte hydrogen peroxide and thiobarbituric acid reactive substances (TBARS) levels with increases in activities of erythrocyte antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reductase (GR) compared to pair-fed rats. Supplementation of tomato wine with varying lycopene content decreased ethanol-mediated increases of erythrocyte lipid peroxidation and antioxidant enzyme activities in HFD-fed rats, and tomato wine with higher lycopene appeared to be more effective. Tomato wine also dose-dependently lowered TBARS levels with decreased pro-oxidant enzyme, xanthine oxidase (XOD) activity in plasma of HFD-fed rats. In contrast to erythrocytes, the inhibitory effects of tomato wine on hepatic lipid peroxidation were linked to increased hepatic antioxidant enzymes (SOD and CAT) and alcohol metabolizing enzyme (alcohol dehydrogenase and aldehyde dehydrogenase) activities. There were no significant differences in hepatic XOD and cytochrome P450-2E1 activities among the groups. Together, our data suggest that tomato wine fortified with lycopene has the potential to protect against ethanol-induced oxidative stress via regulation of antioxidant or pro-oxidant enzymes and alcohol metabolizing enzyme activities in plasma, erythrocyte and liver.

Quality Characteristics of Tomato Wine on Fermentation Conditions (알코올 발효 조건에 따른 토마토 과실주의 품질특성)

  • Jang, Se-Young;Woo, Seung-Mi;Jo, Yong-Jun;Kim, Ok-Mi;Kim, I-Ho;Jeong, Yong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.3
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    • pp.443-448
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    • 2010
  • This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and $5.5{\sim}9.2^{\circ}Brix$). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, $6.1^{\circ}Brix$, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.

Phenolic Components and Antioxidant Capacity of Some Selected Fruit Juices and Fermented Grape Juices (과일즙 및 발효 포도즙의 페놀성 화합물 함량과 항산화 활성)

  • Nam Jin-Hee;Joo Kwang-Jee
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.5
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    • pp.501-507
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    • 2004
  • Some selected fruit juices and fermented red grape juices were investigated to determine the phenolic components by the Folin-Ciocalteu method and antioxidant capacity using α, α-diphenyl-β-picrylhydrazyl(DPPH) method. Commercial red grape beverages and red wines were also analyzed as control groups. In the juice, kiwi fruit had the highest phenolic components followed by orange(summer), red grape(Cambell Early:Yonng-Chun), mandarin orange(autumn), apple(Hong-Ok), cherry tomato, tomato and water melon. Whereas, on the antioxidant efficiency, tomato showed the highest free radical scavenging effect followed by orange(summer), cherry tomato, mandarin orange(autumn), apple(Aori) red grape(Cambell Early:Sung-Ju), kiwi fruit and water melon. The amount of pheonlic components of red wine was 2 times of that of fermented sugar added grape juice, however, the antioxidant efficiency of fermented sugar added grape juice was almost the same as that of red wine. It was found that no clear relationship could be shown between the content of phenolic component and antioxidant capacity of fruit juices and fermented red grape juices. The fruit juices from tomato, orange, cherry tomato, mandarin orange, red grape and fermented sugar added red grape juice showed high free radical scavenging effect and should be regarded as a valuable source of antioxidant.

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Changes in the Physicochemical Properties of Tomato Wine by Alcohol Fermentation (토마토 과실주의 알코올발효조건에 따른 이화학적 특성 변화)

  • Kim, Ok-Mi;Jang, Se-Young;Woo, Seung-Mi;Jo, Yong-Jun;Choi, Myung-Sook;Jeong, Yong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.10
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    • pp.1516-1521
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    • 2010
  • This study was conducted to investigate the physicochemical and quality characteristics of alcohol fermentation of tomato. For yeast, Saccharomyces bayanus Lalvin EC-1118 displayed the highest alcohol content (11.8%), whereas titratable acidity and pH did not differ significantly between different yeasts. Alcohol fermentation conducted at higher temperature ($25^{\circ}C$) resulted in higher alcohol content and lower sugar level. The highest alcohol content was produced using 11.4% sucrose and 11.1% fructo-oligosaccharide. These two saccharides were suitable for tomato alcohol fermentation. Lycopene levels were similar regardless of sugar type, and were approximately 4.2 mg%. To improve lycopene content, three types of fruit wine with low-dose lycopene (LDL), medium-dose lycopene (MDL), and high-dose lycopene (HDL) were made. Their alcohol contents were not significantly different (10.0~10.8%). Lycopene contents of LDL, MDL, and HDL wine were 4.25 mg%, 11.40 mg%, and 20.45 mg%, respectively. Therefore, HDL tomato wine should be manufactured.

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce (토마토페이스트소스첨가 멸치(Engraulis japonica) 육젓필레통조림의 제조 및 특성)

  • Kwon, Soon-Jae;Lee, Jae-Dong;Yoon, Moon-Joo;Park, Jin-Hyo;Je, Hae-Soo;Kong, Cheung-Sik;Noh, Yuni;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.6
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    • pp.719-725
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    • 2014
  • This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

Processing and Characteristics of Canned Kwamaegi 3. Processing and Characteristics of Canned Kwamaegi using tomato paste sauce (과메기통조림의 제조 및 특성 3. 토마토페이스트소스첨가 과메기통조림의 제조 및 특성)

  • Park, Tae-Ho;Kwon, Soon-Jae;Lee, In-Seok;Lee, Jae-Dong;Yoon, Moon-Joo;Back, Kwang-Ho;Noe, Yu-Ni;Kong, Cheung-Sik;Kim, Jeong-Gyun
    • Journal of Fisheries and Marine Sciences Education
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    • v.25 no.6
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    • pp.1348-1359
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    • 2013
  • Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

Preparation and Keeping Quality of Canned Sea Mussel using Tomato Paste (토마토 페이스트 첨가 홍합통조림의 제조 및 저장중의 품질 안전성)

  • Noe, Yn-Ni;Kong, Cheung-Sik;Toon, Ho-Dong;Lee, Sang-Bae;Nam, Dong-Bae;Park, Tae-Ho;Kwon, Dae-Geun;Kim, Jeong-Gyun
    • Journal of Fisheries and Marine Sciences Education
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    • v.23 no.3
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    • pp.410-424
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    • 2011
  • This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

A review on processing factors of pesticide residues during fruits processing (과일류 가공 중 잔류농약 가공계수에 관한 고찰)

  • Im, Moo-Hyeog;Ji, Yu-Jeong
    • Journal of Applied Biological Chemistry
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    • v.59 no.3
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    • pp.189-201
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    • 2016
  • A processing factor (PF) has been used to define the maximum residue limits of pesticide in a variety of processed fruit products. This study summarizes PF by the stage of fruit processing based on JMPR reports from 2010 to 2014. When we compared PF of 19 pesticides in apple products during the processing of washing, drying, canning, juice, sauce, puree and pomace, PF was higher than 1 only in pomace. In the comparison of 21 pesticides during the process of grape (washing, juice, wine and raisin), PF was higher than 1 in raisin. In the comparison of 19 pesticides during the process of orange (juice, oil and marmalade), PF was higher than 1 in oil. When 27 pesticides were compared during the process of tomato (juice, puree and paste), paste showed the highest PF value except pomace. During the process of plum (washing, drying and puree) with 12 pesticides, PF was higher than 1 in drying. The correlation coefficients between physical characteristics of pesticide (fat-solubility and volatility) and PF were statistically significant in the processes of apple juice, orange juice, tomato puree and paste and strawberry jam.