METHOD FOR MANUFACTURING FUNCTIONAL JAM USING TOMATO

摘要

A method of producing functional jam by heating crushed tomatoes and sugars is provided to obtain jam with excellent organoleptic quality as well as functionality such as nutrients and antioxidant property. The stem of a tomato is removed, the tomato is washed and crushed to a size in which a mass is not formed. Then 30 to 45% by weight of the crushed tomato is mixed with 30 to 35% by weight of water, 8 to 20% by weight of organically grown sugar, 5% by weight of honey, 10 to 15% by weight of corn syrup, 5% by weight of oligosaccharide and 0.10% by weight of citric acid, heated 80 to 90deg.C for 2 to 3hr until 59 to 76Brix and put into a bottle.