JP5623559B2 - ketchup - Google Patents

Description

  The present invention relates to ketchup, and more particularly to a ketchup that can sufficiently satisfy the flavor while suppressing salt and sugar.

  Tomato ketchup seasoned by adding salt, spices, sugars, vinegar, vegetables, etc. to tomato ingredients is known (see, for example, Patent Document 1). In recent years, the tendency to refrain from intake of salt and sugar (calories) has become stronger due to health concerns, and it has been studied to reduce salt and sugar in tomato ketchup.

  However, the tomato ketchup is stipulated to have a certain amount or more of soluble solids according to the relevant laws and regulations, so a predetermined amount of sugar must be added. Low calorie artificial sweeteners are sometimes added to reduce sugars and give sweetness, but they do not meet consumer natural product preferences.

  Moreover, there is a problem that even if the salt content and sugar content are simply reduced, the taste balance of tomato ketchup is hindered.

JP 7-184594 A

  In view of such circumstances, an object of the present invention is to provide a tomato-flavored ketchup that can sufficiently satisfy the flavor while suppressing salt and sugar.

1st aspect of this invention which solves the said subject contains a tomato raw material, pine vinegar and apple vinegar, and 1 type, or 2 or more types selected from a honey-containing sugar and a trisaccharide, and soluble solid content is and 25 mass% or less state, and are amounts saline added 3.3 wt% or less, compounding ratio of the apple vinegar and the pine vinegar 1: 15 to 1: in ketchup, which is a 1 .

According to this 1st aspect, even if the usage-amount of sugar is reduced compared with the conventional tomato ketchup, sweetness is supplemented with pine vinegar and apple vinegar, and ketchup which has sufficient sweetness is provided. . Moreover, when the compounding ratio of pine vinegar and apple vinegar is 1:15 to 1: 1, a flavorful ketchup with a more balanced sweetness is provided.

According to a second aspect of the present invention, there is a ketchup according to the first aspect, wherein the ketchup contains tomato vinegar.

In the second aspect, even if the amount of salt used is reduced as compared with the conventional tomato ketchup, the lack of taste of the salt reduced by the tomato vinegar is compensated, and the ketchup that can satisfy the flavor more fully is obtained. Provided.

  ADVANTAGE OF THE INVENTION According to this invention, the tomato-flavored ketchup which can fully satisfy | fill flavor while suppressing salt content and sugar content is provided.

  Hereinafter, the ketchup of the present invention will be described in detail.

  The ketchup according to the present invention includes at least a tomato raw material, fruit vinegar, and one or two or more kinds selected from honey-containing sugar and tri-sugar, and furthermore, tomato vinegar, spices, vegetables Etc. The ketchup according to the present invention has a rich flavor inherent to tomatoes while suppressing salt and sugar content.

  As a tomato raw material which concerns on this invention, the thing etc. which heat-processed fresh tomato, squeezed, boiled, or heat-sterilized can be used. There is no limitation in particular in the kind of tomato used as a raw material of a tomato. Specific examples include whole tomato (a whole tomato boiled in water), dice tomato (a tomato that has been cut together with the skin of the die), tomato puree, tomato paste and tomato juice.

  Tomato puree is a concentrated tomato with a salt-free soluble solid content of less than 24% by mass, or a small amount of salt, spices, vegetables, lemon and / or pH adjuster added to it. The soluble solid content is less than 24% by mass.

  In addition, tomato paste is a concentrated tomato with a salt-free soluble solid content of 24% by mass or more, or a small amount of salt, spices, vegetables, lemon and / or pH adjuster added thereto, The salt-free soluble solid content is 24% by mass or more.

  Tomato juice is crushed and squeezed tomato, or squeezed or lined to remove skins, seeds, etc. (tomato juice) or to which salt is added, or concentrated tomato is diluted tomato juice The product returned to the above state or the salt added to it.

  Concentrated tomato refers to a tomato that has been crushed and squeezed or strained or removed after removal of skin, seeds, etc., and has a salt-free soluble solid content of 8% by mass or more. The concentrated tomatoes are excluded from powder and solid forms.

  As for the tomato raw material, one kind of each aspect such as whole tomato, dice tomato, tomato puree, tomato paste, tomato juice described above may be used, or two or more kinds may be used.

  The fruit vinegar according to the present invention is a brewing vinegar that uses one or more fruits as raw materials, and the total amount used is 300 g or more as fruit juice per 1 liter of brewing vinegar. . Moreover, the fruit vinegar which concerns on this invention contains the high acidity vinegar which used the fruit vinegar as a raw material.

  Examples of fruits used as raw materials for fruit vinegar include apples, pine, grapes, and citrus fruits (lemon, grapefruit, lime, yuzu, kabosu, sudachi, shikuwasa, etc.), and apple vinegar, pine vinegar, and grape vinegar produced from these. Lemon vinegar, grapefruit vinegar, lime vinegar, yuzu vinegar, kabosu vinegar, sudachi vinegar, shikwasa vinegar and the like can be used as the fruit vinegar of the present invention.

  Fruit vinegar has a unique aroma and sweetness along with acidity. The sweetness of fruit vinegar directly adds sweetness to ketchup. The scent of fruit vinegar has the effect of indirectly feeling that the ketchup is sweet through the sense of smell, without giving the ketchup a sufficient scent so that the fruity scent can be strongly felt.

  Thus, since fruit vinegar provides sweetness to ketchup, even if the usage-amount of sugars is reduced compared with the conventional tomato ketchup, it can be set as the ketchup which has moderate sweetness as a whole.

  In particular, it is preferable to use at least one fruit vinegar selected from apple vinegar and pine vinegar. Apple cider vinegar has a fruity fragrance and light and refreshing sweetness, and pine vinegar has a fruity fragrance and heavy sweetness.

  Any one of these apple vinegars and pine vinegars may be used for the ketchup of the present invention, and two types are more preferably used. Ketchup using only apple vinegar as a fruit vinegar has a light aftertaste, but has a fruity fragrance and sweetness. Ketchup using only pine vinegar as a fruit vinegar has an unsatisfactory sweetness but has a strong and heavy sweetness. . In addition, ketchup using both apple vinegar and pine vinegar as fruit vinegar has a flavor with a balanced sweetness.

  The sugar containing sugar according to the present invention is obtained by concentrating sugar juice taken from raw materials such as sugar cane and then solidifying it as it is. Specifically, brown sugar, red sugar, maple sugar (maple sugar), palm sugar (palm sugar) and the like. As other sugars that can be used in the present invention, tri-warm sugar can be used.

  The sugar-containing sugars and tri-sugars used as sugars added to the ketchup of the present invention generally have a unique flavor and richness, and feel sweeter than refined sugars (such as white sugar other than tri-sugars). Can do. Therefore, the sweetness and richness of ketchup can be strongly felt even with a smaller amount.

  The tomato vinegar according to the present invention is a brewed vinegar produced by acetic acid fermentation using a tomato raw material. Moreover, the tomato vinegar which concerns on this invention contains the high acidity vinegar which used the tomato vinegar as a raw material.

  Tomato vinegar has tomato-derived umami as well as acidity. The umami of tomato vinegar adds umami to ketchup and makes up for the lack of salt.

  Thus, since tomato vinegar imparts umami and salty taste to ketchup, even if the amount of salt used is reduced as compared to conventional tomato ketchup, it can be a ketchup having moderate umami and salty taste as a whole. .

  In addition, if umami and salty taste are sufficient, tomato vinegar does not necessarily need to be included in ketchup.

  The ketchup of the present invention may contain a spice. There is no restriction | limiting in particular in the said spice, For example, paprika, a cinnamon, allspice, white pepper, a clove, a red pepper, etc. or these extracts are mentioned.

  The ketchup of the present invention may contain onions and / or garlic. By mixing onions and garlic in fine particles or paste, the distribution in the ketchup becomes uniform, and a smooth paste-like ketchup is obtained.

  The ketchup of the present invention may contain a sour agent. The acidulant is not particularly limited, and examples thereof include citric acid, DL-malic acid, citrus juice, acetic acid, succinic acid, fumaric acid, lactic acid, gluconic acid, phytic acid, tartaric acid, and phosphoric acid.

  The ketchup of the present invention may contain a paste. There are no particular restrictions on the paste, such as tamarind seed gum, pectin, xanthan gum, carrageenan, guar gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, processed starches, pullulan, curd Examples include natural products such as orchid, gelatin, and soybean polysaccharides, and chemically synthesized gums such as carboxymethyl cellulose and polyethylene glycols.

  The ketchup of the present invention further includes vegetables, fruits, mushrooms, seaweed, seafood, meat, processed meat products, dairy products, cereals, eggs, edible oil, alcoholic beverages, inorganic salts, sugars, sweeteners, emulsifiers. Various additives usable for foods such as preservatives, stabilizers, preservatives, antioxidants, thickeners, colorants, fragrances, and water may be appropriately blended.

  The soluble solid content of the ketchup of the present invention is 25% by mass or less, preferably 16% by mass or less. Moreover, the salt addition amount of the ketchup of this invention is 3.3 mass% or less, Preferably, it is 1.5 mass% or less. In addition, there is no limitation in particular in the kind of salt contained in the ketchup of this invention. Moreover, salt may be added to the ketchup of the present invention as one raw material, or may be contained in the various raw materials of the present invention described above.

  As described above, the ketchup according to the present invention is sufficiently sweetened with fruit vinegar and exhibits a sufficient sweetness even if the amount of sugar used is reduced compared to the conventional tomato ketchup. That is, according to the present invention, the sugar content (calorie) is much less than that of a general tomato ketchup having a soluble solid content of more than 25% by mass, but it is sufficiently satisfactory even when compared with such a tomato ketchup. A sweet tomato-flavored ketchup is provided.

  In addition, the ketchup of the present invention is a tomato-flavored tomato-flavored ketchup with a balanced balance of sweetness, particularly by including at least one selected from pine vinegar and apple vinegar as fruit vinegar.

  Furthermore, the ketchup of the present invention has sufficient umami and salty taste by supplementing the umami and salty taste with tomato vinegar even if the amount of salt used is reduced compared to the conventional tomato ketchup. That is, according to the present invention, the salt concentration is lower than that of a general tomato ketchup (see Japanese Food Standard Ingredient Table 2010) having a salt concentration higher than 3.3% by mass, but compared with such tomato ketchup. A tomato-flavored ketchup is provided.

  The ketchup of the present invention can be produced by a usual method. For example, it can be obtained by mixing and homogenizing the various raw materials described above.

  Hereinafter, the present invention will be described more specifically with reference to examples.

[Example 1]
Commercially available tomato paste, pine vinegar and apple vinegar as fruit vinegar, tomato vinegar, tri-sugar, salt, onion, spice and water are blended in the blending composition shown in Table 1, thoroughly stirred and homogenized at 90 ° C The ketchup according to Example 1 was obtained by heat treatment. The unit (%) of the blending composition represents the mass percent concentration.

[Comparative Example 2]
The same as Example 1 except that tri-warm sugar is isomerized sugar. The isomerized sugar is measured by dry weight.

[Comparative Example 3]
The same as Example 1 except that pine vinegar and apple vinegar were used as commercially available white vinegar.

[Comparative Example 4]
Example 3 is the same as Example 1 except that the saccharose is isomerized sugar and the pine vinegar and apple vinegar are commercially available white vinegar.

[Comparative Example 5]
Example 3 is the same as in Example 1 except that tri-sugar is isomerized sugar, pine vinegar and apple vinegar are commercially available white vinegar, and the salt content is the same as that of conventional tomato ketchup.

[Test Example 1]
Sensory evaluation was performed about Example 1 and Comparative Examples 2-5. Sensory evaluation was carried out by six panelists. The soluble solid content was measured at 20 ° C. using a sugar refractometer (digital sugar content meter manufactured by Atago Co., Ltd.). These results are shown in Table 2.

  Sensory evaluation evaluates the taste and scent of the ketchup of Examples and Comparative Examples. “◎” in the evaluation item “sweetness” means that the sweetness as ketchup is particularly excellent, “○” means that the sweetness is moderate as ketchup, and “×” means It means that sweetness is insufficient as ketchup.

  “◯” in the evaluation item “Umami (salty)” means that the ketchup has sufficient umami, and “x” means that the umami is insufficient as ketchup.

  “○” in the evaluation item “fragrance” means that the fragrance is sufficient as ketchup, “△” means that the fragrance is not insufficient as ketchup, and “×” indicates that the fragrance is as ketchup. It means that there is a shortage.

  Evaluation item “Comprehensive” is a combination of the above evaluation items, “○” means that the ketchup has sufficient sweetness, umami, and aroma, and “×” means ketchup. It means that sweetness, umami and aroma are lacking.

  In Example 1, the sensory evaluation was “◯”, and the soluble solid content was 16% by mass.

  Comparative Example 2 is different from Example 1 in that isomerized sugar is used instead of tri-warm sugar. Comparative Example 2 had no problem in terms of fragrance, but lacked sweetness and umami, no taste thickness, and poor balance. From this, even if pine vinegar or apple vinegar was used as the fruit vinegar as in Example 1, it was found that the lack of tri-temperature sugar does not have a sufficient flavor as ketchup.

  Comparative Example 3 differs from Example 1 in that white vinegar was used instead of fruit vinegar (pine vinegar and apple vinegar). The comparative example 3 was impossible about all the evaluation items of sensory evaluation. From this, it was found that even if tri-warm sugar was used in the same manner as in Example 1, if fruit vinegar (pine vinegar or apple vinegar) was lacking, it did not have a sufficient flavor as ketchup.

  Comparative Example 4 is different from Example 1 in that white vinegar was used instead of fruit vinegar (pine vinegar and apple vinegar), and isomerized sugar was used instead of trithermal sugar. The comparative example 4 was impossible about all the evaluation items of sensory evaluation. From this, it was found that when fruit vinegar (pine vinegar or apple vinegar) and tri-sugar were missing, the ketchup did not have a sufficient flavor.

  In Comparative Example 5, the blending amount of the isomerized sugar and salt in Comparative Example 4 is increased, and is close to the blending commercially available as so-called tomato ketchup. In Comparative Example 5, although the fragrance was slightly insufficient, the sweetness was “」 ”, the salty taste was“ ◯ ”, and overall,“ ◯ ”. Although it has a flavor that is not a problem as ketchup, the soluble solid content was 33% by mass, the sugar content (calories) was not reduced, and the salt was the same as the conventional tomato ketchup, and was not reduced.

  According to the above Test Example 1, it was found that ketchup using fruit vinegar and triglyceride was excellent in flavor while the amount of salt added was less than half of the conventional amount and the soluble solid content was about half. . In other words, although it is less soluble solids than general tomato ketchup (see Act on Standardization of Agricultural and Forestry Materials and Optimization of Quality Labeling (JAS Law)) with a soluble solid content of more than 25% by mass, It has been found that a tomato-flavored ketchup that is sufficiently satisfactory compared to tomato ketchup is provided.

[Example 10]
Commercially available tomato paste, pine vinegar and apple vinegar as fruit vinegar, tomato vinegar, tri-sugar, salt, onion, spice and water are blended in the blending composition described in Table 3, thoroughly stirred and homogenized at 90 ° C The ketchup according to Example 10 was obtained by heat treatment.

[Example 11]
The same as Example 10 except that only apple vinegar was used as the fruit vinegar.

[Example 12]
The same as Example 10 except that only lemon vinegar was used as the fruit vinegar.

[Test Example 2]
For Examples 10 to 12, sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 4.

  “△” in the evaluation item “Sweetness” means that ketchup is not sweet but not impossible. Other symbols are the same as those in Table 1.

  “◎” in the evaluation item “Comprehensive” means that the balance of sweetness, umami, and fragrance as ketchup is particularly excellent, and “△” indicates that sweetness, umami, and fragrance as ketchup is not good, but is not impossible. It means that. Other symbols are the same as those in Table 1.

  According to the above Test Example 2, it was found that ketchup using pine vinegar and apple vinegar as fruit vinegar had a balanced sweetness. In addition, ketchup using only apple vinegar without using pine vinegar as fruit vinegar had a good balance of sweetness, umami, and aroma even if it lacked a little weight. Furthermore, ketchup using lemon vinegar without using pine vinegar or apple vinegar as fruit vinegar was not good, but it was found that it was not impossible.

[Example 20]
Commercial tomato paste, pine vinegar and apple vinegar as fruit vinegar, tomato vinegar, tri-sugar, salt, onion, spices and water are blended in the blending composition described in Table 5, thoroughly stirred and homogenized at 90 ° C The ketchup according to Example 20 was obtained by heat treatment.

[Example 21]
The same as Example 20 except that tomato vinegar is not used.

[Comparative Example 22]
The same as Example 20 except that white vinegar was used instead of fruit vinegar.

[Comparative Example 23]
Similar to Example 20 except that white vinegar is used instead of fruit vinegar and no tomato vinegar is used.

[Test Example 3]
For Examples 20 and 21, and Comparative Examples 22 and 23, sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 6.

  “Δ” in the evaluation item “Umami (salt taste)” means that the umami is not sufficient as ketchup, but is not impossible. Others are the same as Table 1.

  According to the above Test Example 3, the ketchup using tomato vinegar (Example 20) is particularly excellent in umami and balanced overall compared to other ketchups (Example 21, Comparative Examples 22 to 23). It was a good taste. In addition, the ketchup of Example 21, which does not contain tomato vinegar, was slightly light, but felt sweet and had a good fragrance, and was comprehensively sufficient.

  From these Example 20 and Example 21, it was found that ketchup with further balanced taste was obtained by using tomato vinegar.

  Although the ketchup of Comparative Example 22 contained tomato vinegar but did not contain fruit vinegar, it was found that the ketchup was insufficient in sweetness and poor in flavor as a whole. Moreover, since the ketchup of Comparative Example 23 contains neither tomato vinegar nor fruit vinegar, it was found that the ketchup had no sweetness, no umami, no balance, and a light taste.

  From these Comparative Examples 22 and 23, it was found that the tomato vinegar alone does not improve the umami taste, but improves the taste of ketchup by using it together with the fruit vinegar.

[Examples 30 to 34, Comparative Example 35]
Commercial tomato paste, pine vinegar and apple vinegar as fruit vinegar, tomato vinegar, tri-sugar, salt, onion, spice and water are blended in the blending composition described in Table 7 and thoroughly stirred to homogenize at 90 ° C. The ketchup according to Examples 30 to 34 and Comparative Example 35 was obtained by heat treatment.

[Test Example 4]
In each Example and Comparative Example, sensory evaluation was performed in the same manner as in Test Example 1. Table 8 shows the results.

  According to the above Test Example 4, it was found that ketchup having a blending ratio of pine vinegar and apple vinegar of 1: 9 has the most balanced taste. Moreover, if the compounding ratio of pine vinegar and apple vinegar is 1:15 (0.6: 9) to 1: 1 (5: 5), a ketchup with a comprehensive evaluation of “Δ” or more is obtained. I found out that

Claims (2)

Tomato ingredients,
Pine vinegar and apple vinegar,
1 type or 2 types or more selected from a sugar containing sugar and a trisaccharide sugar,
And a soluble solid content 25 mass% or less state, and are amounts saline added 3.3 wt% or less,
The ketchup characterized by the compounding ratio of the pine vinegar and the apple vinegar being 1:15 to 1: 1 . In the ketchup according to claim 1 ,
Ketchup characterized by containing tomato vinegar.