JP7031825B2 - 保存安定性が改善されたトマトケチャップ - Google Patents
保存安定性が改善されたトマトケチャップ Download PDFInfo
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- JP7031825B2 JP7031825B2 JP2019517986A JP2019517986A JP7031825B2 JP 7031825 B2 JP7031825 B2 JP 7031825B2 JP 2019517986 A JP2019517986 A JP 2019517986A JP 2019517986 A JP2019517986 A JP 2019517986A JP 7031825 B2 JP7031825 B2 JP 7031825B2
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- ketchup
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- RULSWEULPANCDV-PIXUTMIVSA-N turanose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](C(=O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RULSWEULPANCDV-PIXUTMIVSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 229940100445 wheat starch Drugs 0.000 description 1
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- 239000000811 xylitol Substances 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Description
糖類としてアルロース単独又はアルロース及び高果糖を用い、下記表1の配合比で原料を添加した後、50℃で均質化した(Mazela-Z、Eyela Co.,Ltd.、日本)。その次に、恒温水槽(WCB-22、DAIHAN Scientific Co.,Ltd.、大韓民国)を利用して95℃で均質化し(Eyela Co.,Ltd.、Mazela-Z)、30分以上静置させて殺菌処理した。2次汚染を防ぐために60℃で容器に充填した後、常温で冷却し、実施例1から実施例7のケチャップを製造した。
糖類として高果糖のみを用い、下表1の配合比率で原料を添加した後、以後の処理は前記製造例1と同一に実施し、比較例1から3のケチャップを製造した。
官能品質は、高果糖のみを添加したケチャップ(比較例1)と、前記比較例 1において高果糖を同量のアルロースに代替したケチャップ(実施例5)を比較して確認した。
ケチャップの製造後、0ヶ月から12ヶ月まで3ヶ月おきに三点試験法の方法を介して各試料の保管期間中の官能品質変化を評価した。
ケチャップの保管期間中の粘度変化は、製造後に冷蔵(4℃)保管された実施例1から5及び比較例1の各試料をラピッド・ビスコ・アナライザー(Rapid Visco-Analyzer、RVA)で測定(単位:cps)した。具体的に、冷蔵保管された各試料を採取し、ラピッド・ビスコ・アナライザー用の容器に28gずつ入れた後、160RPM及び25℃の条件で測定した。製造日から3ヶ月おきで計5回測定しており、各回に3回反復して測定した後、平均値を利用した。測定された結果の統計処理は、分散分析(ANOVA)と事後検定によって、Duncanの多重範囲検定(multiple range test)を用い、保管期間による結果値の有意性を分析した。
製造後、常温(25℃)で保管された実施例1から5及び比較例1の各試料を4000rpmで10分間遠心分離し、分離されて出た水の量から保管による脱水の程度を確認した。具体的に、常温で保管された各試料を5gずつ採取して、常圧加熱乾燥法を用いて水分の含量を測定し、含量が確認された容器に広く塗布した後、103℃で常圧乾燥させて減少される水分の量を測定した。その後、各試料を遠心分離機用の容器に50gずつ入れた後、4000RPM及び25℃の条件で10分間遠心分離した。脱水率の計算は、遠心分離の前と後の重さを比較して下記式1のように計算した。測定された結果の統計処理は、分散分析(ANOVA)と事後検定によって、Duncanの多重範囲検定(multiple range test)を用い、保管期間による結果値の有意性を分析した。
ケチャップの主な汚染菌として知られたラクトバチルス・フルクティヴォランス(Lactobacillus fructivorans)の生育阻害効果を確認することで、ケチャップに添加した糖類及びその含量によるケチャップの微生物安定性を評価した。
Claims (1)
- トマト濃縮物、酢、塩化ナトリウム及び精製水、アルロースを含む糖類を混合する段階を含む、ケチャップの保存性を向上させる方法であって、ケチャップ100重量部に対し、前記トマト濃縮物は10重量部から80重量部であり、前記糖類は20重量部から40重量部であり、前記アルロースは、乾燥固形分を基準に、糖類100重量部に対し40重量部から100重量部である、ケチャップの保存性向上方法。
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PCT/KR2017/009982 WO2018066825A1 (ko) | 2016-10-06 | 2017-09-12 | 저장 안정성이 개선된 토마토 케첩 |
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US (1) | US10980261B2 (ja) |
EP (2) | EP4361241A3 (ja) |
JP (1) | JP7031825B2 (ja) |
KR (1) | KR102032468B1 (ja) |
CN (1) | CN109788792B (ja) |
AR (1) | AR109795A1 (ja) |
BR (1) | BR112019006956B1 (ja) |
CA (1) | CA3036480C (ja) |
CL (1) | CL2019000797A1 (ja) |
CO (1) | CO2019003429A2 (ja) |
MX (1) | MX2019004003A (ja) |
SG (1) | SG11201901749RA (ja) |
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KR102332373B1 (ko) * | 2019-11-29 | 2021-11-29 | 씨제이제일제당 주식회사 | 알룰로스 이당류를 포함하는 hmf 생성 억제용 조성물 |
KR102647533B1 (ko) * | 2022-12-19 | 2024-03-14 | 주식회사 목화 | 저당 토마토 분말 케첩 및 그 제조방법 |
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KR101692033B1 (ko) | 2015-09-01 | 2017-01-03 | 경북대학교 산학협력단 | D-싸이코스를 유효성분으로 함유하는 지질 관련 대사성 질환의 예방 또는 치료용 조성물 |
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US10980261B2 (en) | 2021-04-20 |
US20190328018A1 (en) | 2019-10-31 |
BR112019006956A2 (pt) | 2019-07-02 |
CN109788792A (zh) | 2019-05-21 |
CA3036480A1 (en) | 2018-04-12 |
TW201813519A (zh) | 2018-04-16 |
EP3524066A4 (en) | 2020-05-20 |
CN109788792B (zh) | 2023-03-28 |
JP2019528768A (ja) | 2019-10-17 |
CL2019000797A1 (es) | 2019-05-31 |
BR112019006956B1 (pt) | 2023-05-09 |
EP4361241A2 (en) | 2024-05-01 |
EP4361241A3 (en) | 2024-05-08 |
AR109795A1 (es) | 2019-01-23 |
SG11201901749RA (en) | 2019-04-29 |
KR20180038368A (ko) | 2018-04-16 |
KR102032468B1 (ko) | 2019-10-16 |
EP3524066A1 (en) | 2019-08-14 |
CO2019003429A2 (es) | 2019-04-12 |
CA3036480C (en) | 2021-09-21 |
MX2019004003A (es) | 2019-08-12 |
TWI731171B (zh) | 2021-06-21 |
WO2018066825A1 (ko) | 2018-04-12 |
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