KR960009719B1 - Tomato ketchup adding isomaltoolicosaccharide, and processing method of it - Google Patents

Tomato ketchup adding isomaltoolicosaccharide, and processing method of it Download PDF

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Publication number
KR960009719B1
KR960009719B1 KR93019069A KR930019069A KR960009719B1 KR 960009719 B1 KR960009719 B1 KR 960009719B1 KR 93019069 A KR93019069 A KR 93019069A KR 930019069 A KR930019069 A KR 930019069A KR 960009719 B1 KR960009719 B1 KR 960009719B1
Authority
KR
South Korea
Prior art keywords
isomaltoolicosaccharide
processing method
tomato ketchup
tomato
ketchup
Prior art date
Application number
KR93019069A
Other languages
Korean (ko)
Other versions
KR950007696A (en
Inventor
Se-Hyung Sonn
Hee-Kyu Jang
Jae-Ho Lim
Jong-Min Lim
Original Assignee
Ottogi Foods Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ottogi Foods Co Ltd filed Critical Ottogi Foods Co Ltd
Priority to KR93019069A priority Critical patent/KR960009719B1/en
Publication of KR950007696A publication Critical patent/KR950007696A/en
Application granted granted Critical
Publication of KR960009719B1 publication Critical patent/KR960009719B1/en

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Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Seasonings (AREA)

Abstract

The formulation of tomato ketchup (I) with iso-malto oligo saccharide (II) comprises tomato paste 20%, salt 5%, garlic 0.1%, onion 1%, cinnamon 0.1%, mace 0.02%, clove 0.08%, allspice 0.08%, cayenne 0.02%, vinegar 5%, corn syrup 17%, sugar 20% and (II) 0.5-50%. The color of (I) does not change longer by the action of (II) and inhibits the Malliard reaction.
KR93019069A 1993-09-20 1993-09-20 Tomato ketchup adding isomaltoolicosaccharide, and processing method of it KR960009719B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR93019069A KR960009719B1 (en) 1993-09-20 1993-09-20 Tomato ketchup adding isomaltoolicosaccharide, and processing method of it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR93019069A KR960009719B1 (en) 1993-09-20 1993-09-20 Tomato ketchup adding isomaltoolicosaccharide, and processing method of it

Publications (2)

Publication Number Publication Date
KR950007696A KR950007696A (en) 1995-04-15
KR960009719B1 true KR960009719B1 (en) 1996-07-23

Family

ID=19364046

Family Applications (1)

Application Number Title Priority Date Filing Date
KR93019069A KR960009719B1 (en) 1993-09-20 1993-09-20 Tomato ketchup adding isomaltoolicosaccharide, and processing method of it

Country Status (1)

Country Link
KR (1) KR960009719B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7031825B2 (en) * 2016-10-06 2022-03-08 シージェイ チェイルジェダン コーポレーション Tomato ketchup with improved storage stability

Also Published As

Publication number Publication date
KR950007696A (en) 1995-04-15

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Year of fee payment: 15

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