Low-calorie hot sauce

Abstract

The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

Claims

1. A sauce composition, comprising a hot spice, allulose and acid-resistant thickener and having a pH range of 3.5 to 5.5, wherein the allulose is comprised in a solid content of 51 to 65% by weight, based on 100% by weight of the sauce composition, and wherein the sauce composition has a water activity of 0.75 Aw or less, and a Scoville index of 250 to 1,500,000, wherein the hot spice is at least one selected from the group consisting of red peppers, black peppers, garlic, onions, horseradish and mustard.

2. The sauce composition according to claim 1, wherein the sauce composition has a viscosity of 200 to 5,000 cp at 40° C.

3. The sauce composition according to claim 1, wherein the sauce composition has a viscosity of 200 to 5,000 cp at 40° C. under condition of pH 3.5 to 5.5.

4. The sauce composition according to claim 3, wherein the acid-resistant thickener is at least one selected from the group consisting of methyl cellulose, carboxymethyl cellulose calcium, propylene glycol alginate, sodium polyacrylate, modified starch, gums and pectin.

5. The sauce composition according to claim 1, wherein the sauce composition further comprises at least one spicy compound selected from the group consisting of capsaicin, piperine, carbicin, allicin, and synigrin.

6. The sauce composition according to claim 1, wherein the calorie per unit mL of the composition is 100 kcal or less.

7. The sauce composition according to claim 1, wherein the sauce composition is prepared by adding allulose having a pH of 4 to 6.

8. The sauce composition according to claim 1, wherein the sauce composition further comprises at least one sweetener selected from the group consisting of glucose, sucrose, fructose, oligosaccharide, corn syrup, sucralose, sugar alcohol, and high-sensitivity sweetener, in addition to the allulose.

9. The sauce composition according to claim 1, wherein the allulose is added as an allulose-containing mixed saccharide syrup comprising allulose and one or more saccharides selected from the group consisting of fructose, glucose, and oligosaccharides.

10. The sauce composition according to claim 1, further comprising at least one additive selected from the group consisting of dextrin, butter, milk cream, salt, parsley flakes, flavoring agents, colorants, and garlic.

11. A food using the sauce composition according to claim 1.

Description

BRIEF DESCRIPTION OF THE DRAWING

(1) FIG. 1 is a photograph of the culture medium inoculated and cultured with microorganisms in Test Example 5.

(2) FIG. 2 shows a photograph of the meat patties prepared in Example 6.

DETAILED DESCRIPTION OF THE EMBODIMENTS

(3) The present invention will be described with reference to the following examples and test examples, but the scope of the present invention is not intended to be limited to the following examples.

EXAMPLES 1 TO 5

Preparation of Spicy Sauce

(4) Among the ingredients listed in Table 1 below, the liquid raw materials were weighed and mixed, and the powdered raw materials were also weighed and mixed. The mixed powdered raw materials were added to the liquid raw material and stirred while heating at 95° C. for 10 minutes to prepare a spicy sauce. The prepared sauce was cooled and filled into a container.

(5) The solid content (brix) of the liquid allulose was 70 brix, and the allulose content (% D.S) was 90% by weight. The allulose syrup had a pH of 4.5 and an electrical conductivity (μS/cm) of 20 μS/cm.

(6) TABLE-US-00001 TABLE 1 Raw material Example Example Example Example Example (weight, g) 1 2 3 4 5 Liquid allulose 75.00 80.00 85.00 90.00 95.00 Modified starch 1.50 1.50 1.50 1.50 1.50 (Sun-Tender H ™) Red pepper powder 0.50 0.50 0.50 0.50 0.50 (32 mesh) Oleoresin Capsicum 0.10 0.10 0.10 0.10 0.10 1,500,000 SHU Dextrin 1.00 1.00 1.00 1.00 1.00 (Genedex ™) Processed butter 1.00 1.00 1.00 1.00 1.00 Purified water 13.02 13.02 13.02 13.02 13.02 Minced galic 1.40 1.40 1.40 1.40 1.40 Parsley flake 2 mm 0.08 0.08 0.08 0.08 0.08 Refined Salt 0.20 0.20 0.20 0.20 0.20 Milk flavor 0.70 0.70 0.70 0.70 0.70 Milk cream powder 0.50 0.50 0.50 0.50 0.50 Sum(weight, g) 95.00 100.00 105.00 110.00 115.00

(7) The Scoville index conversion table according to the capsicum content used in Table 1 is shown in the following table.

(8) TABLE-US-00002 TABLE 2 Sample Example Example Example Example Example sauce #1 #2 #3 #4 #5 Scoville 157,895 150,000 142,857 136,364 30,435 index

COMPARATIVE EXAMPLES 1 TO 3

(9) In the same manner as in Example 1, a spicy sauce to which sugar was applied as a sweet ingredient was prepared, except that, 75 g of sugar in Comparative Example 1, 80 g of sugar in Comparative Example 2, and 85 g of sugar in Comparative Example 3 were used, respectively, instead of allulose used in Example 1

(10) TABLE-US-00003 TABLE 3 Raw material Comparative Comparative Comparative (weight, g) Example 1 Example 2 Example 3 White sugar 75.00 80.00 85.00 Modified starch 1.50 1.50 1.50 (Sun-Tender H ™) Red pepper powder 0.50 0.50 0.50 (32 mesh) Oleoresin Capsicum 0.10 0.10 0.10 1,500,000 SHU Dextrin 1.00 1.00 1.00 (Genedex ™) Processed butter 1.00 1.00 1.00 (Qone ™) Purified water 13.02 13.02 13.02 Minced galic 1.40 1.40 1.40 Parsley flake 2 mm 0.08 0.08 0.08 Refined Salt 0.20 0.20 0.20 Milk flavor 0.70 0.70 0.70 Milk cream powder 0.50 0.50 0.50 Sum(weight, g) 95.00 100.00 105.00

TEST EXAMPLE 1

Water Activity Evaluation

(11) The water activity was measured using a water activity meter of Aqualab Series 3TE manufactured by Decagon Device. Inc (U.S.A.). The water activity was calculated according to the following equation, and a value can be easily obtained by using the water activity meter.
Aw=P/P1

(12) where Aw=water activity,

(13) P=water vapor pressure of the food at certain temperature

(14) P1=vapor pressure of pure water at certain temperature

(15) The water activity was measured for the sauces prepared in Examples 1 to 5 and Comparative Examples 1 to 2, and the measurement results are shown in the following table.

(16) TABLE-US-00004 TABLE 4 Sample name Main saccharide Water activity (Aw) Comparative (Sugar 75) 0.652 Example 1 Comparative (Sugar 80) 0.711 Example 2 Example 1 (Allulose 75) 0.789 Example 2 (Allulose 80) 0.766 Example 3 (Allulose 85) 0.750 Example 4 (Allulose 90) 0.710 Example 5 (Allulose 95) 0.692

(17) The water activity is an inherent property of food, and equilibrium relative humidity is a property under the environment in equilibrium with food. The water activity is a very important property in food because it is related to chemical, biophysical and physical reactions in food that change flavor, color, taste, and the growth of microorganisms.

(18) As shown in the measurement results of water activity in Table 4, as the content of allulose contained in the sauces increased, it showed a tendency to decrease. Particularly, it showed the water activity being equivalent to or lower than the water activity of Comparative Example 2 using sugar, when the amount of allulose was 85 parts by weight or more (Examples 3 to 5). Because the sample in Comparative Example 3 was solidified after cooling, so the sauce could not be prepared. Particularly, as in Examples 3 to 5, since the water activity (Aw) of samples decreased to 0.75 or less, they could provide the environment inhibiting the microorganisms growing during use after opening the sauce, in consideration of most bacteria (Aw=0.93 standard), mold (Aw=0.8 standard), and halobacteria (Aw=0.75 standard).

TEST EXAMPLE 2

Viscosity and pH Analysis

(19) For the sauces prepared in Examples 1 to 5 and Comparative Examples 1 to 2, viscosity and pH were measured according to the following measurement and analysis methods, and the analysis results are shown in Table 5 below. The viscosity of the hot sauce as a sample was measured at 160 rpm and 40° C. using a Rapid visco analyzer (Newport), and pH was measured using a pH meter, and the results are shown in Table 5 below.

(20) TABLE-US-00005 TABLE 5 Saccharide Viscosity Classification composition (cp) pH Comparative (sugar 75) 6589 5.8 Example 1 Comparative (sugar 80) 5868 5.75 Example 2 Example 1 (allulose 75) 589 4.49 Example 2 (allulose 80) 524 4.40 Example 3 (allulose 85) 526 4.42 Example 4 (allulose 90) 573 4.56 Example 5 (allulose 95) 673 4.30

(21) As shown in the viscosity measurement results in Table 5, in Examples 3 to 5 applied with 85 parts by weight or more of allulose, it was possible to obtain 200 cp to 5000 cp, or preferably 500 to 1500 cp, which is a suitable viscosity for use as a sauce. On the other hand, in Comparative Example 3 in which sugar of the same weight as Example 3 was applied, the samples were solidified due to the high viscosity, so that it was impossible to use and measure the viscosity (no data in Table 5). In addition, the hot sauces according to Comparative Example 1 and Comparative Example 2 using sugar, they were confirmed that it was impossible to obtain a viscosity (200 cp to 5000 cp) suitable for use as a sauce due to the high viscosity.

(22) According to the pH value of the hot sauces, it was confirmed that the hot sauces containing 75% by weight of allulose had slightly acidic pH. Thus, the sauce of the present invention obtain and maintains the proper viscosity of the sauce even at a slightly acidic pH.

TEST EXAMPLE 3

Sensory Evaluation of Spicy Sauce

(23) In order to evaluate the sensory properties of satisfaction and texture satisfaction, when the sauces prepared in Examples 1 to 5 and Comparative Examples 1 to 2 were put in the mouth, evenly stimulated the oral epidermis for 20 seconds and spit out. Whenever the evaluation of one sample was completed the mouth was washed with water and the next sample was evaluated after 10 minutes. The sensory elements were displayed on a 5-point category scale. The sensory evaluation staff consisted of 15 panelists (20 to 40s, male and female) who were professionally trained in the evaluation of taste and flavor, and marked the sensory evaluation with 5-point category scale. The sensory evaluation criteria of the items are as follows, and the results are shown in Table 6 below.

(24) <Sensory Evaluation Criteria>

(25) Spreadability Soft (0 point).fwdarw.hard (5 point)

(26) Adhesion: Low (0 point).fwdarw.High (5 point)

(27) Texture Preference: Low (0 point).fwdarw.High (5 point)

(28) Overallliking: not very satisfied (0 points).fwdarw.very satisfied (5 point)

(29) TABLE-US-00006 TABLE 6 Texture Overall- Classification Spreadability Adhesion Preference liking Comparative 4.2 4.3 2 2.3 Example 1 Comparative 4.2 4.1 2.1 2.2 Example 2 Example 1 2.2 3.1 3.1 3.3 Example 2 1.7 2.4 2.6 2.8 Example 3 2.2 3.1 3.3 3.5 Example 4 2.1 3.1 3.4 3.6 Example 5 2.2 3.2 3.2 3.4

(30) As shown in the sensory evaluation results in Table 6, the hot sauces of Examples 3 to 5 which were applied with 85 parts by weight or more of allulose, showed the viscosity suitable for use as a sauce of 300 cp to 2000 cp, or preferably 500 to 1500 cp, resulting in low stiffness and excellent texture satisfaction. In particular, the sauces of Examples 3 and 4 had the highest overall satisfaction.

TEST EXAMPLE 4

Calorie Analysis of Spicy Sauce

(31) The calorie value was measured by a theoretical calculation method using nutritional components and compared with the composition of Comparative Example. The results are shown in Table 7 below.

(32) TABLE-US-00007 TABLE 7 Sample Calories (kcal) Comparative 345 Example 2 Example 1 44 Example 2 41 Example 3 39 Example 4 34 Example 5 33

(33) As shown in Table 7, when analyzing the calories of the prepared sauces, compared to 345 kcal of the calorie of Comparative Example 2 to which sugar was applied, the allulose-containing sauces according to Examples 1 to 5 with similar contents achieved a low calorie of less than 50 calories. Particularly, it was confirmed that the hot sauces prepared in Examples 3 to 5 satisfied the criteria of less than 40 calories per 100 g, which was a Korean regulation for low calorie food, and thus were suitable for low-calorie foods.

TEST EXAMPLE 5

Microbial Growth Analysis

(34) The spicy sauces prepared in Examples 1 to 5 prepared by using allulose according to the present invention were left indoors for 30 minutes and diluted 100-fold, to prepare a test solution. After inoculating 1 ml of the diluted test solution into an empty petri dish, about 15 ml of PDA medium was dispensed and then mixed to solidify. After culturing the medium containing the test solution at 25° C. for 5 days, the results of microbial growth observation are shown in FIG. 1. As shown in FIG. 1, all spicy sauces of the Examples were confirmed to have the excellent storage stability for microorganisms, because the microbial colonies were not observed.

EXAMPLE 6

Preparation of Meat Patty Applied with Sauce

(35) 6-1: Preparation of Meat Patties

(36) The pork hind leg meat was ground with an 8 mm grinder and added by the hot sauce prepared in Example 4 at the mixing ratio of Table 7 below. 100 g of the product was weighed, and molded in a 100 mm round patty. The patty was smoke-heated in the smoke house (berimex A. Berger e.K) 75° C. for 30 minutes, and refrigerated at 4° C. As shown in Table 8 below, four patty samples were prepared according to the sauce content of Example 4.

(37) 6-2: Measurement of the Yield of Meat Patties

(38) For the molded patty samples, the weight was measured immediately after the patty manufacture. The weight of meat patty was measured after performing the smoke heat treatment, and divided by the weight of meat patty measured immediately after the patty manufacture, and calculated to obtain the yield (%) in a percentage in Table 8.

(39) TABLE-US-00008 TABLE 8 Meat Hot sauce of Samples weight (g) Example 4 (g) Yield (%) Sample 1 100 0 88.75 Sample 2 100 5 89.70 Sample 3 100 10 89.30 Sample 4 100 15 89.60

(40) As shown in Table 8 above, compared to the case of not using the sauce of Example 4, when using the sauce of Example 4 in the present invention, the meat content used per 100 g of patty was reduced with similar final yield, indicating that it was possible to prepare patties of equal weight by using less amount of meat.

(41) 6-3: Evaluation of Meat Patty Hardness and Chewiness

(42) After cooling the meat patties of samples 1 to 4 prepared and stored in Example 6-1 at room temperature for 30 minutes, hardness and chewiness were measured with a texture analyzer (TA-XT2i, Stable micro system) and the results are shown in Table 9.

(43) TABLE-US-00009 TABLE 9 Samples Hardness (g) Chewiness Sample 1 11144.75 7351.50 Sample 2 9628.25 3579.50 Sample 3 8603.25 3250.25 Sample 4 6670.13 2553.50

(44) In the meat patties of Samples 1 to 4, as the hot sauce content increased, the hardness and chewiness decreased, which confirmed soft texture of the patties. As the content of allulose increased, it was confirmed that the texture of the meat patties became softer.

EXAMPLE 7

Preparation of Various Blending Sauces

(45) (1) Bulgogi Seasoning Sauce

(46) Bulgogi seasoning sauce according to the present invention was prepared by adding 15% by weight of naturally brewed soy sauce to 50% by weight of the sauce of Example 4, and was blended with 100% by weight of raw beef. For comparison, it was prepared in the same manner, except that 50% by weight of the sugar-containing sauce obtained in Comparative Example 1 was used.

(47) As a result of performing the sensory evaluation after cooking for 2 minutes on medium low heat after aging the meat containing the sauce for 2 hours, it was confirmed that the Bulgogi seasoning sauce according to the present invention had already removed bad taste and smell containing the blood taste of meat.

(48) (2) Grilled Fish Sauce

(49) It was prepared by adding 10% by weight of hot species (commercial chili or red pepper sauce such as Sriracha, Gochujang, Arrabbiata, Salsa, Chipotle, Sweet chili sauce, seasoning made from chili or red pepper), 20% by weight of naturally brewed soy sauce, and 10% by weight of tomato ketchup to 50% by weight of the sauce of Example 4. The blended sauce was applied to the surface of mackerel and cooked in an oven at 180° C. for 10 minutes.

(50) (3) Tteokbokki Sauce

(51) It was prepared by adding and mixing 15% by weight of hot sauce (commercial chili or red pepper sauce such as Sriracha, Gochujang, Arrabbiata, Salsa, Chipotle, Sweet chili sauce, seasoning made from chili or red pepper), 10% by weight of naturally brewed soy sauce, and 5% by weight of purified water to 70% by weight of the sauce of Example 4.

(52) (4) Spicy Potato Curry Sauce

(53) It was prepared by adding and mixing 20% by weight of frozen potato dice (thickness of 10 mm), 20% by weight of frozen onion chopping (thickness of 5 mm), 8% by weight of yellow curry paste, and 22% by weight of purified water to 30% by weight of the sauce of Example 4.

(54) (5) Oil Sauce for Salad

(55) It was prepared by adding and mixing 15% by weight of extra virgin olive oil, 10% by weight of white wine vinegar, and 10% by weight of purified water to 65% by weight of the sauce of Example 4.

(56) (6) Spicy Fruit Dressing

(57) It was prepared by adding and mixing 25% by weight of fruit puree, fruit concentrate, or fresh fruit, 15% by weight of white wine vinegar, and 10% by weight of purified water to 50% by weight of the sauce of Example 4.

(58) (7) Spicy Sauce for Pork Cutlet

(59) It was prepared by adding and mixing, 20% by weight of Worcester sauce, 15% by weight of tomato ketchup, frozen onion chopping (thickness 3 mm), 2% by weight of white roux and 8% by weight of purified water to 45% by weight of the sauce of Example 4.