JP2010200617A - Ketchup - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide ketchup reduced in salt, cut in sugar, and sufficiently satisfactory in flavor and condition. <P>SOLUTION: The ketchup is such that an added amount of salt is ≤3.6 mass% in the total amount, an added amount of sugar is ≤25 mass% in the total amount, and agar and brewed vinegar are also added. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to ketchup that has been reduced in salt and calorie cut.

  In response to the recent increase in consumer health, foods with reduced salt and sugar cuts have been developed. Ketchup is no exception, and ketchup with no added salt or reduced salt, and ketchup with cut carbohydrates have been developed.

  However, since reducing the amount of salt added to ketchup has an adverse effect on the balance of taste, food additives such as potassium chloride and gluconate are currently used (for example, JP 2008-289426 A). See the official gazette). Further, when the amount of sugar added to ketchup is reduced, the viscosity is lowered, and undesirable phenomena such as water separation occur, and the balance of taste is hindered. Therefore, it has been considered difficult to achieve both salt reduction and calorie cut without using food additives in ketchup.

JP 2008-289426 A

  An object of the present invention is to provide a ketchup that is salt-reduced and from which carbohydrates have been cut, and the flavor and state are sufficiently satisfactory.

  According to the present invention, a ketchup in which the amount of salt added is 3.6% by mass or less with respect to the total amount and the amount of sugar added is 25% by mass or less with respect to the total amount, A ketchup characterized by the addition of brewed vinegar is provided.

  The ketchup according to the present invention is a ketchup in which not only the salt to be added but also the sugar is reduced, the flavor and state are sufficiently satisfactory, and such a food additive is not used. This is advantageous in that it can respond not only to consumers' health but also to natural foods.

Detailed description of the invention

  In the present invention, “ketchup” means a seasoned product obtained by adding salt, spices, vinegar, sugar or the like to concentrated tomato or tomato that has been peeled and chopped.

  In the ketchup according to the present invention, the tomato concentrate or tomato paste can be added in an amount of 5 to 70% by mass, preferably 20 to 60% by mass, based on the total amount of ketchup. Moreover, you may add a tomato concentrate or a tomato paste so that the sugar content derived from a tomato with respect to ketchup may be 70% or less, Preferably, it will be 5 to 15%.

  In the ketchup according to the present invention, the amount of salt (NaCl) added is 3.6% by mass or less (for example, 0.25 to 3.6% by mass), preferably 2.4% by mass or less (for example, based on the total amount of ketchup) 0.25 to 2.4 mass%), more preferably 0.45 mass% or less (for example, 0.25 to 0.45 mass%).

  Further, in the ketchup according to the present invention, the amount of sugar or the like added is 25% by mass or less (for example, 4 to 25% by mass), preferably 15% by mass or less (for example, 4 to 15% by mass) based on the total amount of ketchup. %), More preferably 9% by mass or less (for example, 4 to 9% by mass). In the present invention, “carbohydrate” is used to mean monosaccharides, oligosaccharides, and polysaccharides.

The agar added to the ketchup according to the present invention is not particularly limited, but those having a low viscosity can be preferably used. For example, agar having a jelly strength of 250 g / cm ² or less can be used. In the present invention, agar is added at a dry weight of 10% by mass or less (for example, 0.1 to 10% by mass), preferably 0.1 to 2.0% by mass, based on the total amount of ketchup. it can.

  Although the vinegar added to the ketchup according to the present invention is not particularly limited, brewed vinegar (for example, rice vinegar, grain vinegar, fruit vinegar, high acidity vinegar) can be preferably used. In the ketchup according to the present invention, vinegar can be added in an amount of 50% by mass or less (for example, 3 to 50% by mass), preferably 3 to 25% by mass with respect to the total amount of ketchup.

  In the ketchup according to the present invention, rice vinegar can be added as all or part of the brewed vinegar. The rice vinegar to be added as brewed vinegar can be obtained by subjecting rice as a raw material to alcohol fermentation with rice bran and then acetic acid fermentation. In the present invention, rice vinegar can be added at a ratio of 50% by mass or less (for example, 0.01 to 50% by mass), preferably 0.01 to 25% by mass with respect to the total amount of ketchup.

  Spices may be added to the ketchup according to the present invention. For example, onions (for example, onion powder) and garlic (for example, garlic powder) can be used. In the ketchup according to the present invention, the spice can be added at a dry weight of 10% by mass or less (for example, 0.01 to 10% by mass), preferably 0.01 to 4% by mass with respect to the total amount of ketchup. .

  In the present invention, onion can be added as a spice. It has been found that the addition of onion can compensate for the decrease in sweetness and lack of taste due to the reduction of sugar and salt while maintaining the balance of aroma and taste. The amount of onion added to the total amount of ketchup is 10% by mass or less (for example, 0.01 to 10% by mass), preferably 0.01 to 4% by mass in terms of dry weight. In this case, a part or all of the spice added to the ketchup can be used as an onion. The form of the onion to be added is not particularly limited, and it can be a dried product such as onion powder, a raw onion, a sauteed product, or an extract.

  According to a preferred embodiment of the present invention, there is a tomato concentrate or tomato paste; salt; a spice comprising onion powder; a vinegar comprising rice vinegar; a sugar; and a ketchup comprising agar. On the other hand, the tomato concentrate or tomato paste is 25 to 40% by mass, the salt is 3.6% by mass or less (for example, 0.25 to 3.6% by mass), the spice is 0.01 to 4% by mass, and the vinegar is 3%. There is provided a ketchup characterized by containing -25% by mass, 9% by mass or less of sugar (for example, 4-9% by mass), 0.1-2% by mass of agar, and water remaining. .

  Ketchup according to the present invention, for example, tomato concentrate (tomato puree) or tomato paste is added sugar (sugar, glucose, fructose, isomerized sugar, etc.), salt, vinegar, spices (onion powder etc.), water, etc. It can be produced by stirring and homogenizing. The tomato concentrate may be obtained by crushing tomatoes, lining them and concentrating them. The ketchup thus obtained may be packed into a plastic container or the like and sealed, and then sterilized at 80 to 95 ° C. to obtain a packaged product.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example: Production of ketchup and sensory evaluation The raw materials listed in Table 1 were mixed in the proportions (mass%) described in the table (sugar, salt, agar, spices are based on dry weight), stirred well and homogenized. I got ketchup.

  The tomato paste used was a standard product having a sugar content of 28 to 30%, and the agar used Ultra Agar Ena (Ina Food Industry Co., Ltd.). The brewing vinegar uses white vinegar (acidity 15%) and rice vinegar (Uchibori Brewing Co., Ltd.) in a ratio (mass) of about 5: 2, and the spices are ketchup spice mix (Amari Spice Foods Co., Ltd.) and Onion. Powder (ConAgra Food Ingredients Company) was used at a ratio (mass) of about 1: 1. In addition, rice vinegar was not added as brewing vinegar in formulation 2, and agar was not added in formulation 3.

The ketchup thus prepared was subjected to a sensory evaluation test on the state of flavor and ketchup by 21 skilled panelists. The results were as shown in Table 2.

Moreover, the result as evaluated by 21 panelists about the state as ketchup, comprehensive evaluation, and ketchup-likeness was obtained for formulation 1 and formulation 2.

Moreover, the result as evaluated by 21 panelists about the state as ketchup, the comprehensive evaluation, and the ketchup-likeness of Formulation 1 and Formulation 3 was as follows.

  In addition, in Formulation 1, the amount of salt added was further reduced from 0.40% to 0.25%, and a ketchup was prepared by supplementing the decrease with water, and sensory evaluation revealed that it was comprehensive from the viewpoint of balance of fragrance and taste. Formula 1 was found to be preferred (data not shown).

  As is apparent from the results of the sensory evaluation test described above, the ketchup (formulation 1) according to the present invention has a reduced amount of added sugars and salt (conventional sugar is added in an amount of 15 to 25% by mass). The amount of salt added was about 2.4 to 4.0% by mass), and the result was inferior to ketchup in flavor and state, and high sensory evaluation was also obtained in ketchup-likeness and comprehensive evaluation. On the other hand, neither ketchup (composition 2) with reduced sugar and salt but no rice vinegar (composition 2) or ketchup (composition 3) with no added agar can obtain a satisfactory evaluation in flavor and state. The ketchup-likeness and the overall evaluation were also lower than those of Formulation 1.

  That is, according to the present invention, there is provided a ketchup that can sufficiently satisfy the flavor, state, and the like, although the addition amount of sugars and salt is reduced. In particular, in the above examples, the amount of salt and sugar added was reduced, but no food additive substituting salt or sugar was used. Therefore, the present invention is advantageous in that it can respond to consumers 'health orientation by reducing salt and cutting carbohydrates, and can also respond to consumers' natural food orientation by not using food additives. .

Claims (5)

  A ketchup in which the addition amount of salt is 3.6% by mass or less with respect to the total amount and the addition amount of sugar is 25% by mass or less with respect to the total amount, and agar and brewed vinegar are added Ketchup characterized by that.   The ketchup according to claim 1, wherein the agar is added in an amount of 0.1 to 10% by mass based on the total amount of ketchup.   The ketchup according to claim 1, wherein all or part of the brewed vinegar is rice vinegar.   The ketchup according to claim 3, wherein rice vinegar is added in an amount of 0.01 to 25% by mass relative to the total amount of ketchup.   The ketchup according to any one of claims 1 to 4, further comprising an onion.