TOMATO KETCHUP WITH IMPROVED STORAGE STABILITY

Abstract

The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.

Claims

1. A ketchup with improved preservability, comprising a tomato concentrate, saccharides comprising allulose, vinegar, sodium chloride and purified water, wherein the tomato concentrate is present in an amount of 10 parts by weight to 80 parts by weight and the saccharides are present in an amount of 10 parts by weight to 40 parts by weight relative to 100 parts by weight of the ketchup.

2. The ketchup according to claim 1, wherein the improved preservability comprises reduction in viscosity change, dehydration prevention, or enhancement in microbial stability.

3. The ketchup according to claim 1, wherein the tomato concentrate is present in an amount of 20 parts by weight to 50 parts by weight relative to 100 parts by weight of the ketchup.

4. The ketchup according to claim 1, wherein the saccharides are present in an amount of 20 parts by weight to 30 parts by weight relative to 100 parts by weight of the ketchup.

5. The ketchup according to claim 1, wherein the allulose is present in an amount of 40 parts by weight to 100 parts by weight relative to 100 parts by weight of the saccharides in terms of dry solid content.

6. The ketchup according to claim 1, wherein the vinegar is present in an amount of 5 parts by weight to 30 parts by weight relative to 100 parts by weight of the ketchup.

7. A method for improving preservability of a ketchup, comprising: mixing saccharides comprising allulose with a tomato concentrate, vinegar, sodium chloride and purified water, wherein the tomato concentrate is present in an amount of 10 parts by weight to 80 parts by weight and the saccharides are present in an amount of 10 parts by weight to 40 parts by weight relative to 100 parts by weight of the ketchup.

Description

DESCRIPTION OF FIGURES

[0039] FIG. 1 shows the results of microbial stability after 14 days of cultivation of the ketchups of Examples and Comparative example.

DETAILED DESCRIPTION OF THE INVENTION

[0040] Hereinafter, the present invention will be described in more detail with reference to examples. However, it should be noted that these examples are provided for illustration only and should not be construed in any way as limiting the invention.

[0041] Unless otherwise stated, % used to indicate concentration of a certain substance refers to % by (weight/weight) for solid/solid, % by (weight/volume) for solid/liquid, and % by (volume/volume) for liquid/liquid, throughout the specification of the present invention.

Preparative Example 1: Preparation of Allulose-Containing Ketchup

[0042] Components were mixed in mixing ratios as listed in Table 1, followed by homogenization at 50? C. (Mazela-Z, Eyela Co., Ltd., Japan). Here, as saccharides, allulose was used alone or in combination with high fructose. Then, the resulting mixture was subjected to homogenization (Mazela-Z, Eyela Co., Ltd., Japan) at 95? C. using a thermostat (WCB-22, DAIHAN Scientific Co., Ltd., Korea) and then left for 30 minutes or more, thereby performing sterilization. The sterilized mixture was placed in a container at 60? C. to prevent secondary contamination, followed by cooling at room temperature, thereby preparing ketchups of Examples 1 to 7.

Preparative Example 2: Preparation of High Fructose-Containing Ketchup

[0043] Ketchups of Comparative Examples 1 to 3 were prepared in the same manner as in Preparative Example 1 except that, as saccharides, high fructose was used alone and components were mixed together in mixing ratios as listed in Table 1.

TABLE-US-00001 TABLE 1 Comp. Comp. Comp. Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 1 Example 2 Example 3 Components Allulose (unit: parts by weight relative to 100 parts by weight of saccharides) High High High (unit: wt %) 20 40 60 80 100 60 60 fructose fructose fructose Tomato paste 25.0 25.0 25.0 25.0 25.0 25.0 25.0 25.0 25.0 25.0 Vinegar 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 High fructose 16.0 12.0 8.0 4.0 0.0 4.0 12.0 20.0 10.0 30.0 (Dried solid) Allulose 4.0 8.0 12.0 16.0 20.0 6.0 18.0 (Dried solid) Starch 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Purified salt 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Onion concentrate 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 Citric acid 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Sodium L- 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Glutamate Cinnamon 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 powder Ginger powder 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Purified water 34.2 34.2 34.2 34.2 34.2 44.2 24.2 34.2 44.2 24.2 Total 100 100 100 100 100 100 100 100 100 100 Calorie content 99.6 83.8 68.1 52.3 36.5 51.7 84.4 115.3 75.3 155.3 (kcal/100 g) Calorie reduction 13.7 27.3 41.0 54.7 68.3 31.4 45.7 rate* (%) Tomato paste (tomato 100%, soluble solid content: 24 wt % or more, Heinz, USA), vinegar (CJ CHEILJEDANG, Korea), high fructose (CJ CHEILJEDANG, dried solid fructose content: 55 wt % or more, Korea), allulose (CJ CHEILJEDANG, dried solid allulose content: 95 wt % or more, Korea), starch (CJ CHEILJEDANG, Korea), purified salt (Hanjusalt, Korea), onion concentrate (JFARMS, Korea), citric acid (LOTTEFOODS, Korea), sodium L-Glutamate (CJ CHEILJEDANG, Korea), cinnamon powder (DONGBANG FOODMASTER, Korea), ginger powder (BUMIFOODS, Korea).

Experimental Example 1: Sensory Properties of Allulose-Containing Ketchup

[0044] Sensory properties were evaluated by comparing the ketchup containing high fructose alone as saccharides (Comparative Example 1) with the ketchup in which high fructose was replaced with the same amount of allulose (Example 5).

[0045] Specifically, mini hotdogs and ketchup samples were provided to 20 trained panelists, each of whom was allowed to freely apply the ketchup samples to the hotdogs and evaluate given properties (appearance preference (color), sweetness intensity, sourness intensity, bitterness intensity, off-taste/off-flavor intensity, sourness preference, and overall preference) after ingestion. (5: very high intensity or preference, 4: high intensity or preference, 3: normal intensity or preference, 2: low intensity or preference, 1: very low intensity or preference). Test results were analyzed using the t-test method and tested at a significance level of p<0.05.

[0046] As a result, it could be seen that the ketchup of Example 5 was equivalent to the ketchup of Comparative Example 1 in terms of all of the sensory properties, without statistical significance difference therebetween (Table 2).

TABLE-US-00002 TABLE 2 Comparative Example 1 Example 5 p-value Sourness intensity 3.4 3.6 0.24 Bitterness intensity 2.0 2.1 0.79 Off-taste/off-flavor 1.9 1.8 0.87 intensity Appearance 3.8 3.8 0.88 preference Sourness preference 3.5 3.5 1.00 Overall preference 3.6 3.7 0.60

Experimental Example 2: Change in Sensory Properties of Allulose-Containing Ketchup During Storage

[0047] Change in sensory properties of ketchup during storage was evaluated by a triangle test using samples stored for 0, 3, 6, 9, and 12 months after preparation.

[0048] A triangle test is the most widely used discriminative method to determine whether there is an overall sensory difference between two samples. The procedure of the triangle test is as follows: A panelist is presented with two identical samples (A) and one different sample (B) (total three samples). The panelist is instructed to taste the samples and identify the odd sample and record his/her answer. Then, the panelist is presented with one A sample and two B samples and then instructed to taste the samples and identify the odd sample and record his/her answer. A result of counting the number of correct answers is compared with a triangle test significance table, thereby analyzing test results.

[0049] In Experimental Example 2, first, the triangle test was conducted on 0 and 12 month-old ketchup samples of each of Examples and Comparative Examples. When there was a significant difference in sensory properties between the two ketchup samples, the triangle test was conducted on 0 and 9 month-old ketchup samples. When there was a significant difference in sensory properties between the two ketchup samples, the triangle test was conducted on 0 and 6 month-old ketchup samples. When there was a significant difference in sensory properties between the two ketchup samples, the triangle test was conducted on 0 and 3 month-old ketchup samples. By repeating this procedure, a minimum storage period (the number of months) for which there was no significant difference in sensory properties between two samples of each of Examples and Comparative Examples was found and determined as the shelf life, after which there is a significant difference in sensory properties. In the triangle test, 20 trained panelists were provided with mini hotdogs and ketchup samples and then allowed to freely apply the ketchup samples to the hotdogs and taste the hotdogs. Evaluation results were analyzed based on Roessler's triangle test significance table (Table 3).

TABLE-US-00003 TABLE 3 the smallest number of correct answers necessary to establish a significant The difference number of ? = 0.05 ? = 0.01 ? = 0.001 assessors (*) (**) (***) 5 4 5 6 5 6 7 5 6 7 8 6 7 8 9 6 7 8 10 7 8 9 11 7 8 9 12 8 9 10 13 8 9 11 14 9 10 11 15 9 10 12 16 9 11 12 17 10 11 13 18 10 12 13 19 11 12 14 20 11 13 14 21 12 13 15 22 12 13 15 23 12 14 16 24 13 14 16 25 13 15 17 26 14 15 17 27 14 16 18 28 14 16 18 29 15 17 19 30 15 17 19 31 16 17 19 32 16 18 20 33 16 18 20 34 17 19 21 35 17 19 21 36 18 20 22 37 18 20 22 38 18 20 23 39 19 21 23 40 19 21 24 53 24 27 29 54 25 27 30 55 25 27 30 56 25 28 31 57 26 28 31 58 26 29 31 59 27 29 32 60 27 29 32 61 27 30 33 62 28 30 33 63 28 31 34 64 29 31 34 65 29 32 34 66 29 32 35 67 30 32 35 68 30 33 36 69 30 33 36 70 31 34 37 71 31 34 37 72 32 34 37 73 32 35 38 74 32 35 38 75 33 35 39 76 33 36 39 77 33 36 39 78 34 37 40 79 34 37 40 80 35 37 41 81 35 38 41 82 35 38 42 83 36 39 42 84 36 39 42 85 36 39 43 86 37 40 43 87 37 40 44 88 38 41 44

[0050] As a result of analysis, it was confirmed that, for a given amount of saccharides, a ketchup also comprising allulose as saccharides exhibited less change in taste than a ketchup using high fructose alone. In addition, it was confirmed that a ketchup comprising 20 wt % or more of saccharides comprising allulose based on the total weight of the ketchup retained taste 12 months after preparation (Table 4).

TABLE-US-00004 TABLE 4 Elapsed time after Comp. Comp. Comp. preparation Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 1 Example 2 Example 3 0 month 3 months X 6 months X ? 9 months X ? ? X 12 months X X X X X ? X ? ? ? ?: significant difference, X: no significant difference, probability-value: 0.05

Experimental Example 3: Change in Viscosity of Allulose-Containing Ketchup During Storage

[0051] Change in viscosity of ketchup during storage was measured on each of the ketchup samples of Examples 1 to 5 and Comparative Example 1, which was stored in a refrigerator (at 4? C.) after preparation, using a rapid visco-analyzer (RVA) (viscosity unit: cps). Specifically, 28 g of each refrigerated sample was collected and transferred to a container for the rapid visco-analyzer, followed by measurement of viscosity of the sample at 160 rpm and 25? C. Viscosity of the sample was measured 5 times in total at intervals of 3 month from the date of preparation. Here, measurement was repeated 3 times for each measurement, followed by averaging the measured values. Measurement results were statistically analyzed by analysis of variance (ANOVA) and then were post-tested by Duncan's multiple range test, thereby analyzing storage time-dependent significance.

[0052] As a result, it was confirmed that the ketchup of Comparative Example 1 was significantly reduced in viscosity during storage. Conversely, it was confirmed that the ketchup of Example 1 showed a slight decrease in viscosity after storage for 9 to 12 months, and the ketchups of Examples 2 to 5 did not show any significant viscosity change during storage. Therefore, it could be seen that the allulose-containing ketchups according to the present invention had improved storage stability, and, particularly, the allulose-containing ketchups in which the allulose was present in an amount of 40% or more based on the total weight of the saccharides had considerably improved storage stability (Table 5, viscosity unit: cps).

TABLE-US-00005 TABLE 5 Storage Immediately time after preparation 3 months 6 months 9 months 12 months Comp. 1,859 ? 39.sup.ab 1,905 ? 48.sup.a 1,854 ? 28.sup.ab 1,773 ? 69.sup.b 1,588 ? 39.sup.c Example 1 Example 1 1,920 ? 48.sup.ab 1,961 ? 70.sup.a 1,966 ? 27.sup.a 1,889 ? 96.sup.ab 1,769 ? 18.sup.b Example 2 1,949 ? 63.sup.a 2,009 ? 46.sup.a 2,005 ? 13.sup.a 1,970 ? 43.sup.a 1,922 ? 23.sup.a Example 3 2,081 ? 89.sup.a 2,040 ? 73.sup.a 2,074 ? 49.sup.a 2,030 ? 55.sup.a 2,017 ? 80.sup.a Example 4 1,993 ? 3.sup.a 2,023 ? 19.sup.a 1,986 ? 54.sup.a 1,940 ? 51.sup.a 1,916 ? 51.sup.a Example 5 1,972 ? 54.sup.a 2,052 ? 52.sup.a 1,976 ? 55.sup.a 2,000 ? 74.sup.a 1,957 ? 74.sup.a Each letter (a, b, c) denotes a group of results in the same line, and the presence of a different letter means that there is a significant difference (p < 0.05).

Experimental Example 4: Anti-Dehydration Properties of Allulose-Containing Ketchup

[0053] Each of the ketchup samples of Examples 1 to 5 and Comparative Example 1, which was stored at room temperature (25? C.), was centrifuged at 4,000 rpm for 10 minutes, followed by measurement of the amount of separated water, thereby determining a storage time-dependent degree of dehydration. Specifically, 5 g of each of the samples stored at room temperature was evenly placed on a container, followed by measurement of water content by an atmospheric heat drying method, the water content of which was known, followed by measurement of the decreasing amount of water subsequent to atmospheric drying at 103? C. Then, 50 g of each of the samples was transferred to a centrifuge container and then centrifuged at 4000 rpm and 25? C. for 10 minutes. A dehydration rate was calculated according to Equation 1. Measurement results were statistically analyzed by ANOVA and then post-tested by Duncan's multiple range test, thereby analyzing storage time-dependent significance.

Dehydration rate (%)={(weight of sample before centrifugation (g)?weight of sample after centrifugation for removal of water (g))/(weight of sample before centrifugation (g)?water content (%))}?100<Equation 1>

[0054] As a result, it was confirmed that the ketchups of Example 1 to 5 had significantly low dehydration rate, as compared with the ketchup of Comparative Example 1. Particularly, a difference in dehydration rate between the ketchups of Example 1 to 5 and the ketchup of Comparative Example 1 became greater with increasing storage time. It was confirmed that the ketchup of Comparative Example 1 had a dehydration rate twice or more those of the ketchups of Example 1 to 5, as measured after storage for 12 months (Table 6).

TABLE-US-00006 TABLE 6 Immediately After after After After After 12 Unit, % preparation 3 months 6 months 9 months months Comparative 0.4.sup.A 0.8.sup.A 1.7.sup.A 2.2.sup.A 3.1.sup.A Example 1 Example 1 0.2.sup.AB 0.5.sup.B 1.0.sup.BC 1.1.sup.C 1.5.sup.B Example 2 0.1.sup.B 0.4.sup.B 0.9.sup.C 1.1.sup.C 1.3.sup.B Example 3 0.1.sup.B 0.4.sup.B 0.9.sup.C 1.4.sup.B 1.1.sup.C Example 4 0.2.sup.AB 0.4.sup.B 1.0.sup.BC 1.1.sup.C 1.5.sup.B Example 5 0.1.sup.B 0.4.sup.B 1.1.sup.B 1.3.sup.B 1.5.sup.B Each letter (A, B, C) denotes a group of results in the same column, and the presence of a different letter means that there is a significant difference (p < 0.05).

Experimental Example 5: Microbial Stability of Allulose-Containing Ketchup During Storage

[0055] Microbial stability of ketchup depending on the kind and amount of saccharides was evaluated through confirmation of inhibition of the growth and development of Lactobacillus fructivorans, which is known to be a major contaminant of ketchup. Specifically, Lactobacillus fructivorans (KCCM 40758, Korean Culture Center of Microorganisms) was subcultured three times in MRS medium (Table 7) to enhance activity. Liquid MRS medium was inoculated with the cultured strain, followed by inducing over-cultivation to a concentration of 10.sup.7 CFU/mL or more, thereby preparing a strain mother liquor. Then, 300 g of each of the ketchup samples of Examples 1, 3, 5 and Comparative Example 1 was inoculated with 3 g of the strain mother liquor, which in turn was stored in a thermostat incubator at 30? C. Samples were taken after 0, 7, and 14 days from the starting date of storage and then smeared on an MRS agar medium, followed by counting single colonies. In measurement of the number of single colonies, 1 g of each of the ketchup samples was mixed with 9 g of 0.9% sterilized physiological saline and then gradually diluted by the 10-fold dilution method to be used as a sample. Then, 100 ?g of the sample was smeared on a surface of the MRS agar medium and cultured at 30? C. for 3 days, followed by counting single colonies. A bacterial cell mass was calculated by multiplying the measured number of colonies by a dilution factor and expressed in CFU (colony forming unit) per gram of sample.

TABLE-US-00007 TABLE 7 Glucose 20.0 g Protease peptone 10.0 g Beef extract 10.0 g Yeast extract 5.0 g Tween 80 1.0 g Ammonium citrate 2.0 g Sodium acetate 5.0 g K.sub.2HPO.sub.4 2.0 g MgSO.sub.4*7H.sub.2O 0.1 g MnSO.sub.4*4H.sub.2O 0.05 g Distilled water Up to 1.0 L pH About 6.5

[0056] As a result, it was confirmed that the bacterial cell mass value of the ketchup of Comparative Example 1, as measured after storage for 14 days, increased to 158% of an initial value (the bacterial cell mass after storage for 0 day: 5.3?10.sup.7 CFU/ml, the bacterial cell mass after storage for 14 days: 8.3?10.sup.7 CFU/g), whereas the bacterial cell mass values of the ketchups of Examples 1, 3, 5, as measured after storage for 14 days, were changed to 17% to 132% of initial values. Thus, it could be seen that, in the ketchups of Examples 1, 3, 5, the growth and development of microorganisms were relatively suppressed, as compared with those in the ketchup of Comparative Example 1. Particularly, in the ketchup of Example 5, the bacterial cell mass after 14 days of cultivation (9.0?10.sup.6 CFU/g) decreased by about 1 log, as compared with an initial value (5.3?10.sup.7 CFU/g). Thus, it was confirmed that the ketchup containing allulose alone as saccharides had significantly good microbial stability (FIG. 1).