Low-GI children sweet and sour sauce and preparation method thereof

Abstract

The invention discloses low-GI sweet and sour sauce for children and a preparation method of the low-GI sweet and sour sauce. According to the formula of the sauce, polybasic acid formed by white rice vinegar, snap juice and aromatic vinegar, a low-GI sweet system formed by compounding erythritol and borneol sugar and four natural fruity flavors of lemons, passion fruits, smoked plums and tomatoes are fused. The preparation process adopts the core steps of firstly boiling to construct a stable matrix, and then performing instantaneous high-temperature excitation and low-temperature impregnation to fuse the fruity flavor, so that the thermosensitive flavor and nutrition are effectively reserved, and meanwhile, the low GI attribute (GIlt; 35), low sodium and low calorie of the product are ensured. The product is rich in flavor level, balanced in sourness and sweetness and outstanding in natural fruity flavor, perfectly conforms to the taste preference of children, can meet the dietary health requirements of obese children and children needing sugar control, realizes unification of delicious taste and health, and has a good market application prospect.

Description

Technical Field

[0001] This invention relates to the field of food processing and seasoning technology, and more specifically, to a sweet and sour flavored compound seasoning sauce with a low glycemic index (GI) specifically designed for children's nutritional needs, and its preparation method. This product is particularly suitable for seasoning the daily meals of school-aged children and focuses on the dietary intervention needs of obese children or children requiring blood sugar management. Background Technology

[0002] Sweet and sour flavor is a classic and popular taste in Chinese and East Asian culinary culture, especially among children. The core recipe for traditional sweet and sour sauce typically consists of a high proportion of white sugar and brewed vinegar, resulting in a high sugar content, high glycemic index, and high calorie density in the final product. Long-term consumption of this type of sauce can easily cause rapid fluctuations in children's post-meal blood sugar, increase the risk of tooth decay, and may exacerbate obesity, hindering the development of healthy eating habits.

[0003] With increasing public awareness of health, some "reduced sugar" or "low-sodium" seasoning products targeting children have appeared on the market. However, these products often have one or more of the following drawbacks: Monotonous flavor and low acceptance: Simply reducing the amount of sugar or salt often results in a bland flavor and unbalanced taste, making it difficult for children with sensitive taste buds to accept.

[0004] Reliance on artificial additives: To compensate for flavor loss, some products tend to add artificial sweeteners, acidulants, or flavorings, which does not meet parents' expectations for "clean labels" and natural ingredients in children's food.

[0005] Single nutritional function: Most products only focus on "reducing sugar" and are not systematically designed from the perspectives of lowering the overall dietary GI value and promoting nutrient intake.

[0006] The process is rough and the stability is poor: the flavor substances are not mixed evenly, the product is prone to layering and sedimentation, or the natural aroma is severely lost after heat treatment.

[0007] Therefore, the current market urgently needs a children's-specific seasoning sauce that can simultaneously meet the following requirements: ① It has a natural, rich, and pleasant flavor that can effectively stimulate children's appetite; ② It fundamentally reduces the product's GI value and calories to meet specific health needs; ③ It uses a clean formula to retain the nutrition and flavor of natural ingredients to the greatest extent; ④ It has a stable process and reliable quality. This invention is proposed against this backdrop. Summary of the Invention

[0008] The primary objective of this invention is to overcome the shortcomings of existing children's sweet and sour sauces, which are high in sugar, high in GI, have a single flavor, and may rely on artificial additives, and to provide a low-GI children's sweet and sour sauce prepared based on natural raw materials through scientific compounding and refined processes.

[0009] Another objective of this invention is to provide a method for preparing the above-mentioned seasoning sauce, which can effectively retain the heat-sensitive natural fruit aroma, achieve uniform fusion and stabilization of flavor, and ensure the realization of low GI characteristics.

[0010] A further objective of this invention is to make the sauce precisely match the taste preferences of school-aged children in terms of flavor and to help manage the diet of obese or blood sugar-sensitive children, thereby improving the feasibility and acceptance of healthy eating for children.

[0011] To achieve the above objectives, the present invention adopts the following technical solution: A low-GI sweet and sour sauce for children, based on a blend of multiple organic acids and four fruit flavors, comprises the following ingredients in parts by weight for preparing 10 servings: 120-130 parts white rice vinegar, 13-17 parts Worcestershire sauce, 10-14 parts Zhenjiang vinegar, 45-55 parts rock sugar, 45-55 parts erythritol, 0.6-0.8 parts low sodium salt, 8-10 parts OK sweet and sour sauce, 2-4 parts soy sauce, 0.4-0.6 parts bay leaves, 7-9 parts lemon, 45-55 parts passion fruit pulp, 8-12 parts denucleated plums, 8-10 parts tomato paste, 3-5 parts resistant starch.

[0012] A method for preparing a low-GI sweet and sour sauce for children includes the following steps: Step (1) Raw material pretreatment: Accurately weigh each raw material; wash and process the edible parts of lemons, passion fruit, and nucleic acid-free plums; Step (2) Heat-dissolved homogenization of sugar and acid matrix: Mix white rice vinegar, Worcestershire sauce, Zhenjiang vinegar, rock sugar, erythritol, tomato paste, OK sweet and sour sauce, bay leaves and treated plums, heat to 95-100℃ and stir until a homogeneous colloidal matrix with a viscosity of 50-80 mPa·s is formed; Step (3) Flavor fusion and maceration: Add low-sodium salt and soy sauce to the matrix obtained in step (2), stir evenly, immediately add the treated lemon and passion fruit, mix quickly, then stop heating and macerate at a constant temperature of 60-70℃ for 25-35 minutes. Step (4) Post-processing: After the soaking is completed, filter the solution and cool the filtrate to room temperature to obtain the basic seasoning sauce; Step (5) Preparation before use: Before consumption, add the resistant starch to the base sauce that needs to be heated and stir until gelatinized and reaches the desired consistency.

[0013] Compared with the prior art, the low-GI children's sweet and sour sauce and its preparation method provided by the present invention have the following significant advantages: Excellent low GI and low calorie properties: Erythritol (GI=0) replaces more than 50% of traditional sugars. Combined with the high proportion of multi-organic acids (acetic acid, citric acid, malic acid, etc.) in the formula, which inhibit the activity of digestive enzymes, the product's GI value can be reduced to below 35 in in vitro simulation tests. The calories are reduced by more than 50% compared with traditional formulas, effectively meeting the special dietary needs of obese and blood sugar-sensitive children.

[0014] A rich and complex natural flavor: It uniquely blends the four natural fruit aromas of lemon, passion fruit, plum, and tomato with a complex acidic base of white rice vinegar, Zhenjiang vinegar, and Worcestershire sauce, as well as the mellow caramel flavor brought by rock sugar. This creates a complex taste experience with distinct top, middle, and base notes and a balanced sweet and sour flavor, greatly enhancing the product's palatability and appeal to children.

[0015] Clean labeling and nutrient retention: No artificial sweeteners, synthetic flavors, or preservatives are used throughout the entire process; flavor and preservation rely on the raw materials and processing techniques. The unique "high-temperature instantaneous activation + low-temperature maceration" process maximizes the retention of heat-sensitive vitamin C and volatile aromatic substances in lemons and passion fruit, giving the product both flavoring and micronutrient supplementation functions.

[0016] Intelligent saltiness management and quality control: Precisely controls the amount of low-sodium salt and soy sauce added, providing the necessary saltiness support and balancing the sweet and sour taste while keeping the sodium content at an extremely low level (about 120mg / 100g), which complies with the low-sodium dietary guidelines for children and helps to cultivate a light taste.

[0017] Stable process and flexible application: By first constructing a stable colloidal matrix and then incorporating heat-sensitive flavor substances, the problem of easy layering in jam products is solved. The design of adding resistant starch later allows the final consistency to be flexibly adjusted according to different dishes (such as sauces, dips, and stews), making it highly practical.

[0018] Significant social benefits: This invention provides an effective tool to address the dilemma of "difficulty in balancing delicious food and health" for children, especially obese school-aged children. It helps guide children to establish healthy eating preferences and has positive social significance and market promotion value. Detailed Implementation

[0019] The technical solution of the present invention will be described in detail below with reference to specific embodiments: A low-GI sweet and sour sauce for children, based on a blend of multiple organic acids and four fruit flavors, is formulated to prepare 10 servings of the finished product. The formula consists of the following ingredients in parts by weight: Acidic base: 120-130 parts white rice vinegar (acidity 3.5°), 13-17 parts Worcestershire sauce, and 10-14 parts Zhenjiang vinegar.

[0020] Sweetening system: 45-55 parts rock sugar, 45-55 parts erythritol.

[0021] Natural fruit flavoring system: 7-9 parts fresh lemon juice or slices, 45-55 parts passion fruit pulp, 8-12 parts denucleotideed plum, and 8-10 parts OK sweet and sour sauce.

[0022] Flavor and texture ingredients: 8-10 parts tomato paste, 0.6-0.8 parts low-sodium salt, 2-4 parts soy sauce, 0.4-0.6 parts bay leaves, and 3-5 parts resistant starch.

[0023] A method for preparing a low-GI sweet and sour sauce for children includes the following sequential steps: Step (1) Raw material pretreatment: accurately weigh each raw material; wash, slice, remove the pulp or pits from lemons, passion fruit and plums.

[0024] Step (2) Heat-dissolve and homogenize the sugar-acid matrix (cooking stage): Mix white rice vinegar, Worcestershire sauce, Zhenjiang vinegar, rock sugar, erythritol, tomato paste, OK sweet and sour sauce, bay leaves and processed plums, heat to a gentle boil (95-100℃) and stir continuously until the sugars are completely dissolved, the system is homogenized, and the viscosity reaches 50-80 mPa·s.

[0025] Step (3) Flavor substance thermal fusion and maceration (fusion stage): Add low-sodium salt and soy sauce to the matrix obtained in step (2) and mix well. Then add lemon and passion fruit, stir quickly and stop heating immediately, and macerate at a constant temperature of 60-70℃ for 25-35 minutes; stirring time should not exceed 15 seconds.

[0026] Step (4) Post-processing: After soaking, filter the solution using an 80-100 mesh filter and allow the filtrate to cool naturally to room temperature to obtain the basic seasoning sauce.

[0027] Step (5) Preparation before use: Add the resistant starch to the sauce that needs to be heated before serving and stir until the desired consistency is reached.

[0028] Application of a low-GI children's sweet and sour sauce in the preparation of children's meals.

[0029] Application of a low-GI children's sweet and sour sauce in the preparation of food for assisting dietary management of obese or blood sugar-sensitive school-aged children.

[0030] The unique feature of the technical solution of this invention is that: 1. Multi-organic acid and four-fold fruit aroma compound system: By using white rice vinegar, Zhenjiang vinegar, lemon, passion fruit and other ingredients to create a multi-layered sourness and fruit aroma, a fresh and complex flavor that is more in line with children's preference for sweet and sour taste.

[0031] 2. Low GI synergistic regulation mechanism: Erythritol (GI=0) is combined with rock sugar, which, together with polybasic organic acids, inhibits amylase activity and significantly reduces the glycemic index of the product.

[0032] 3. High-temperature short-time immersion and ripening process: maximizes the retention of heat-sensitive fruit aroma components, achieving dual optimization of flavor and nutrition.

[0033] 4. Resistant starch post-addition technology: Added temporarily during use, precisely controlling the consistency of the sauce, improving sauce adhesion and taste experience.

[0034] 5. Child-friendly saltiness control: Low-sodium salt and trace amounts of soy sauce are added to achieve a milder saltiness, meeting the low-sodium requirements of children's diets.

[0035] (a) Formula composition (10 servings) Serial Number Raw material name Weight (g) 1 White rice vinegar (3.5°) 125 2 Lee Pailin Worcestershire Sauce 15 3 Zhenjiang Vinegar 12 4 Rock sugar 50 5 Erythritol 50 6 Tomato paste 9 7 Low sodium salt 0.7 8 OK Sweet and Sour Sauce 9 9 soy sauce 3 10 Bay leaves 1 tablet (approximately 0.5g) 11 Fresh lemons 8 12 passion fruit 50 13 Sour plum 10 14 resistant starch 4 (II) Preparation method Step 1: Raw material pretreatment and accurate weighing Accurately weigh each ingredient according to the above formula; wash and slice the fresh lemons, remove the pulp from the passion fruit, remove the pits from the plums, and remove impurities from the bay leaves.

[0036] Step 2: Heat dissolving and homogenizing of the sugar-acid matrix (cooking stage) Add white rice vinegar, Worcestershire sauce, Zhenjiang vinegar, rock sugar, erythritol, tomato paste, OK sweet and sour sauce, bay leaves, and nucleic acid-free plums to a heatable container. Heat to a gentle boil (95-100℃), stirring constantly until the sugars are completely dissolved, forming a homogeneous colloidal solution. Continue to simmer for 3-5 minutes to induce moderate Maillard and caramelization reactions, until the viscosity reaches 50-80 mPa·s, then stop heating.

[0037] Step 3: Thermal fusion and maturation of flavor compounds (fusion stage) Add low-sodium salt and soy sauce to the base and mix well. Then add lemon slices and passion fruit pulp, stir quickly for 10 seconds, and immediately turn off the heat source. Maintain the system temperature at 60-70℃ and marinate for 30 minutes.

[0038] Step 4: Post-ripening and cooling After impregnation, filter the solution through an 80-mesh screen to remove solid residue, collect the filtrate and allow it to cool naturally to room temperature (25±5℃) to obtain the finished product.

[0039] Step 5: Use pre-consistency adjustment Heat the sauce before use, add resistant starch and stir until it reaches the desired consistency.

[0040] (III) Explanation of Process Principles The homogenization principle of boiling first and then melting: high temperature and gentle boiling cause the tomato paste and vinegar base to form a stable colloid, avoiding separation; Maillard and caramelization reactions give it color and complex flavor.

[0041] The principle of high-temperature short-time flavor preservation: lemon and passion fruit are added later, the aroma is instantly activated by high temperature, and the heat-sensitive components are preserved by low-temperature soaking.

[0042] The principle of flavor balance in maceration: constant temperature maceration promotes the synergistic effect of acidic, sweet, and salty substances, enhancing the harmony of taste.

[0043] Synergistic regulation principle of low GI properties: Erythritol and polyunsaturated organic acids work together to reduce the glycemic index and adapt to the dietary needs of obese children.

[0044] Precise consistency control principle: Resistant starch is added later, and after gelatinization, it provides a suitable consistency for coating sauce, enhancing the eating experience.

[0045] Experimental Examples and Effect Verification To verify the sensory, nutritional, and functional properties of the seasoning sauce of this invention, the following comparative experiments were conducted: (I) Experimental Design Experimental group: Seasoning sauce of the present invention (Example 1) Control group 1: Traditional sweet and sour sauce (white sugar + white vinegar) Control group 2: Commercially available children's ketchup (without a low GI claim) Each experiment was repeated three times, and the results were evaluated by 10 trained sensory evaluators and 5 nutrition experts.

[0046] (II) Experimental Results Test 1: Blood Glucose Response Test (In Vitro Simulated Digestion Method) An internationally recognized in vitro digestion model was used to simulate the human gastrointestinal digestion process. Glucose release curves were measured, and relative GI values ​​were calculated. The results are as follows: Group GI value (relative to glucose) Postprandial blood glucose rise 2 hours later (simulated value) experimental group 32±3 Low (significantly lower than the control group) Control group 1 85±5 high Control group 2 65±4 middle Test 2: Sensory evaluation results (1-10 points) Ten evaluators (including five nutritionists) with experience in children's food tasting were recruited to conduct blind taste tests and score the samples (1-10 points, higher scores are better). The results are as follows: Test 3: Nutritional composition comparison (per 100g) The testing was conducted by a third-party testing agency. The results are as follows: Test 4: Stability Test (Refrigerated for 7 days) The product from Example 1 was sealed and refrigerated (4°C) in a transparent glass bottle, and the results were observed and recorded. The results are as follows: Test 5: Juice adhesion and application test Equal amounts of sample were poured over steamed chicken pieces and blanched broccoli, and the adhesion was observed. The chef then evaluated the suitability for cooking.

[0047] Results: The product of this invention (thickened with resistant starch) can adhere evenly and thinly to the surface of food, is not prone to dripping, and has a good gloss. Chefs have commented that it is suitable for various cooking methods such as drizzling, dipping, and braising, and has wide adaptability.

[0048] Based on the above test results, the seasoning sauce of this invention is significantly superior to traditional and commercially available similar products in terms of low GI properties, sensory acceptance, nutritional ratio and stability, and is especially suitable for school-aged children, particularly obese children.

[0049] Adaptability analysis of the low-GI children's sweet and sour sauce of the present invention for school-aged children. (a) Taste compatibility School-aged children have sensitive taste buds and prefer fresh, mild, and slightly sweet foods. This sauce has the following taste characteristics: The flavors are rich and complex: lemon and passion fruit bring refreshing fruity acidity, rock sugar and erythritol provide a mellow sweetness, and plum and Worcestershire sauce add a lingering aftertaste. Complex and non-irritating flavor: Through the immersion and maturation process, various flavors are fully integrated, resulting in a smooth and harmonious taste without any single taste impact; Prominent fruity aroma, stimulates appetite: The four fruity aromas (lemon, passion fruit, plum, and tomato) are naturally refreshing and can effectively stimulate children's appetite.

[0050] (II) Addressing the problem of school-aged obese children Controlling blood sugar fluctuations: The low-GI formula reduces post-meal blood sugar spikes, helps maintain stable energy levels, and avoids hunger and overeating tendencies caused by blood sugar fluctuations.

[0051] Reduce calorie intake: Erythritol has almost no calories, replacing some traditional sugars and reducing unnecessary energy intake.

[0052] Promote healthy eating habits: Through natural fruit aromas and mild sweet and sour flavors, guide children to accept light, low-sugar, and low-salt seasoning methods, and gradually establish healthy eating preferences.

[0053] Enhancing food acceptance: Flavorful and palatable sauces can increase children's acceptance of healthy ingredients such as vegetables and whole grains, indirectly promoting dietary optimization.

[0054] This sauce is a reddish-brown, semi-transparent gel with a smooth and delicate texture. Upon tasting, it immediately reveals a refreshing blend of lemon and passion fruit aromas, with a bright yet mellow acidity and a lingering, not cloying, sweetness, accompanied by a subtle plum fragrance and the rich aftertaste of Worcestershire sauce. A hint of saltiness is subtly present, not overpowering, resulting in a well-balanced and harmonious overall flavor profile. The sauce adheres well to ingredients, evenly coating them and enhancing the overall flavor experience, making it especially suitable for pairing with children's favorite vegetables, tofu, and chicken pieces.

[0055] This invention provides a sweet and sour sauce that is low in GI, has a complex fruity flavor, and is suitable for children's tastes. It not only solves the problem of high sugar and high GI in traditional sweet and sour sauces, but also improves the nutritional value and acceptance of children's meals through flavor optimization, and has good promotion and application value.

Claims

1. A low-GI sweet and sour sauce for children based on a blend of multiple organic acids and four fruit flavors, characterized in that, The raw materials consist of the following parts by weight for preparing 10 portions of the finished product: 120-130 parts white rice vinegar, 13-17 parts Worcestershire sauce, 10-14 parts Zhenjiang vinegar, 45-55 parts rock sugar, 45-55 parts erythritol, 0.6-0.8 parts low sodium salt, 8-10 parts OK sweet and sour sauce, 2-4 parts soy sauce, 0.4-0.6 parts bay leaves, 7-9 parts lemon, 45-55 parts passion fruit pulp, 8-12 parts denucleated plums, 8-10 parts tomato paste, 3-5 parts resistant starch.

2. The low-GI children's sweet and sour sauce according to claim 1, characterized in that, The weight ratio of erythritol to rock sugar ranges from 0.9:1.1 to 1.1:0.

9.

3. A method for preparing a low-GI children's sweet and sour sauce as described in claim 1 or 2, characterized in that, Includes the following steps: Step (1) Raw material pretreatment: Accurately weigh each raw material; wash and process the edible parts of lemons, passion fruit, and nucleic acid-free plums; Step (2) Heat-dissolved homogenization of sugar and acid matrix: Mix white rice vinegar, Worcestershire sauce, Zhenjiang vinegar, rock sugar, erythritol, tomato paste, OK sweet and sour sauce, bay leaves and treated plums, heat to 95-100℃ and stir until a homogeneous colloidal matrix with a viscosity of 50-80 mPa·s is formed; Step (3) Flavor fusion and maceration: Add low-sodium salt and soy sauce to the matrix obtained in step (2), stir evenly, immediately add the treated lemon and passion fruit, mix quickly, then stop heating and macerate at a constant temperature of 60-70℃ for 25-35 minutes. Step (4) Post-processing: After the soaking is completed, filter the solution and cool the filtrate to room temperature to obtain the basic seasoning sauce; Step (5) Preparation before use: Before consumption, add the resistant starch to the base sauce that needs to be heated and stir until gelatinized and reaches the desired consistency.

4. The method according to claim 3, characterized in that, The stirring time after adding lemon and passion fruit in step (3) shall not exceed 15 seconds.

5. The method according to claim 3, characterized in that, In step (4), an 80-100 mesh filter is used for filtration.

6. The application of the low-GI children's sweet and sour sauce as described in claim 1 or 2 in the preparation of children's meals.

7. The use of the low-GI children's sweet and sour sauce as described in claim 1 or 2 in the preparation of foods for assisting dietary management of obese or blood sugar-sensitive school-aged children.