Natural sauce and its manufacturing method

Abstract

The present application relates to a method for producing a natural sauce, a natural sauce produced by said method, a food composition comprising said sauce, and a method for reducing browning of a natural sauce.

Description

[Technical field]

[0001] The present application relates to a method for producing a natural sauce, a natural sauce produced by said method, a food composition comprising said sauce, and a method for reducing browning of a natural sauce. [Background technology]

[0002] The word "sauce" comes from the Latin "salsus" meaning "salted," and is a general term for liquid or semi-liquid seasonings that are added to food or sprinkled on top to add flavor or color to dishes. Currently, most sauce products are distributed refrigerated or at room temperature.

[0003] On the other hand, sauces with a high content of sugars and dairy ingredients, such as caramel sauce, have the problem of being high in calories because the sugar content is very high at about 80% in order to ensure microbial stability. In addition, the caramel reaction progresses during heating processes such as high-temperature sterilization and high-temperature filling, and browning occurs during the cooling process during distribution, resulting in increased quality deviations between products and affecting consumer preferences in terms of appearance, taste, etc.

[0004] To solve the above problems, many low-calorie, zero-sugar sweeteners have been applied to replace sucrose. However, these sweeteners have problems such as reduced stability due to heat, different sweetness profiles, mouthfeel, sweetness persistence, aftertaste, bitterness, and astringency from those of sucrose, and contain large amounts of synthetic additives.

[0005] In addition, natural sauces made only from ingredients with natural additives, such as neutral pH, no colorings, and no synthetic preservatives, have the problem of low quality and safety, and if the sugar content is reduced, microbial growth and other factors can cause the product to be indispensable for a long distribution period.

[0006] Therefore, there is a demand for the development of a sauce that uses only natural ingredients and that has low sugar content, does not brown, and maintains excellent sweetness and microbial stability similar to sauces that contain excessive amounts of sugar and dairy ingredients. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Korean Patent No. 10-0520438 Summary of the Invention [Problem to be solved by the invention]

[0008] The present inventors have developed a method for producing a natural sauce which maintains excellent sweetness and microbial stability similar to sauces containing excessive amounts of sugars and dairy ingredients, while being low in calories due to reduced sugar content compared to conventional products, does not cause browning, and is produced using only natural ingredients, thereby improving quality control and palatability, a natural sauce produced by said method, a food composition containing said sauce, and a method for reducing browning of a natural sauce, and have completed the present application. [Means for solving the problem]

[0009] The present application aims to provide a method for producing a natural sauce containing sucrose, liquid sugars, sugar alcohols, natural high-sweeteners and dairy ingredients.

[0010] Another object of the present application is to provide a natural sauce produced by the above method.

[0011] A further object of the present application is to provide a food composition comprising said natural source.

[0012] It is a further object of the present application to provide a method for reducing browning of natural sources.

[0013] Further, the present application aims to provide natural sources including sucrose, liquid sugars, sugar alcohols, natural high-sweeteners and dairy ingredients. Effect of the Invention

[0014] The method for producing a natural sauce of the present application includes a process of replacing sucrose and liquid sugars with sugar alcohols and natural high-sweeteners in a predetermined ratio, and performing two-stage sterilization using low-temperature, long-term sterilization (LTLT) and high-temperature, short-time sterilization (HTST). This allows the production of a sauce that maintains excellent sweetness and microbial stability similar to sauces that contain excessive amounts of sugar and dairy ingredients, while having a reduced amount of sugar compared to conventional products, is low in calories, does not cause browning, and is made using only natural ingredients, thereby providing a natural sauce with improved quality controllability and palatability. [Brief description of the drawings]

[0015] [Figure 1] FIG. 1 shows the results of evaluation of the microbial stability of natural syrup produced by the production method of the present application. [Diagram 2] FIG. 1 shows the results of evaluation of the microbial control level (log) of natural syrup produced by the production method of the present application. [Diagram 3] FIG. 2 shows color measurements of natural syrup produced by the production method of the present application before and after cooling. [Figure 4] FIG. 2 is a diagram showing the color difference measurement results of natural syrup produced by the production method of the present application before and after cooling. [Diagram 5] FIG. 2 is a diagram showing detailed sensory attribute evaluation results of natural syrup produced by the production method of the present application. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] These will be described in detail below. Each description and embodiment disclosed in this application is also applicable to other descriptions and embodiments. That is, all combinations of various elements disclosed in this application are included in this application. In addition, this application is not limited to the following specific description. Furthermore, many papers and patent documents are referenced throughout this specification, and citations are provided. The disclosure contents of the cited papers and patent documents are incorporated in their entirety into this specification by reference, thereby more clearly explaining the state of the art to which this application pertains and the contents of this application.

[0017] One aspect of the present application provides a method for producing a natural sauce that includes sucrose, liquid sugars, sugar alcohols, natural high-sweeteners, and dairy ingredients.

[0018] Specifically, the present invention provides a method for producing a natural sauce, the method including the steps of mixing sucrose, liquid sugars, sugar alcohols, natural high-sweeteners, and dairy ingredients with water, heating the mixture to dissolve and caramelize it, primarily sterilizing the caramelized mixture by low temperature, long time sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes, and secondarily sterilizing the primarily sterilized mixture by high temperature, short time sterilization (HTST) at a temperature range of 90°C to 100°C for 30 seconds to 3 minutes.

[0019] Generally, sauces with a high content of sugars and dairy ingredients, such as caramel sauce, have a problem of being high in calories because the sugar content is very high at about 80% to ensure microbial stability. In addition, the caramel reaction progresses during heating processes such as high-temperature sterilization and high-temperature filling, and browning occurs during the cooling process during distribution, resulting in an increase in quality deviations between products and affecting consumer preferences in terms of appearance, taste, etc.

[0020] The method for producing a natural sauce of the present application includes a process of replacing sucrose and liquid sugars with sugar alcohols and natural high-sweeteners in a predetermined ratio and performing two-stage sterilization using low temperature, long time sterilization (LTLT) and high temperature, short time sterilization (HTST). This process maintains excellent sweetness and microbial stability similar to sauces that contain excessive amounts of sugar and dairy ingredients, while providing a low-calorie sauce with reduced sugar content compared to conventional products, and does not cause browning. Since the sauce can be produced using only natural ingredients, it has the excellent effect of improving quality control and consumer preference.

[0021] In this application, sauce is a general term for liquid or semi-liquid seasonings that are added to food or sprinkled on top of food to add flavor or color to the food, and are classified in various ways, such as by the purpose of use, the ingredients used to make it, the color, the use of a base sauce, etc. Specifically, the sauce includes table sauces such as caramel sauce, Worcestershire sauce, tonkatsu sauce, anchovy sauce, chili sauce, Tabasco sauce, tomato ketchup, mayonnaise, and dressing, and cooking sauces (base sauces) such as veloute sauce, almond sauce, supreme sauce, bechamel sauce, tomato sauce, and espagnole sauce, and more specifically, sauces that contain an excess of sugars and dairy ingredients, and even more specifically, caramel sauce, but are not limited to these.

[0022] In the present application, no browning phenomenon means, but is not limited to, that when a sauce produced at high temperatures through a sterilization step and / or a hot filling step in the production process is cooled to room temperature and the color of the product is then measured, i) the color change value (ΔE) of the sauce is 0.1 to 1 compared to the sauce before cooling, or ii) the lightness value (L value) and yellowness value (b value) of the color measured at room temperature are higher and the redness value (a value) is lower compared to a sauce that does not contain sugar alcohols and natural high-quality sweeteners, and / or a sauce produced by a method that does not include a step of two-stage sterilization by low temperature long time sterilization (LTLT) and high temperature short time sterilization (HTST).

[0023] Specifically, the color change value (ΔE) is calculated from the changes in the lightness value (L value), yellow value (b value), and red value (a value), and generally, if the color change value (ΔE) is less than 1, the color difference cannot be recognized.

[0024] Specifically, the sucrose and liquid sugars are contained in an amount of 50 to 60 parts by weight based on 100 parts by weight of the entire sauce, but are not limited to this amount.

[0025] The liquid sugar is at least one selected from the group consisting of liquid fructose, starch syrup, and liquid oligosaccharides, specifically liquid fructose and starch syrup, but is not limited thereto.

[0026] The sucrose and liquid sugars used in the present invention are not particularly limited, and any sucrose and liquid sugars commonly used in the present technical field or similar fields can be used. In the case of sucrose, specifically, refined white sugar can be used.

[0027] The sauce of the present application can reduce sugar by about 30% or more compared to conventional products by replacing sucrose with sugar alcohol and natural high-sweetener in a specified ratio.

[0028] Specifically, the sugar alcohol is contained in an amount of 20 to 40 parts by weight, more specifically 25 to 35 parts by weight, and even more specifically 28 to 32 parts by weight, based on 100 parts by weight of the entire composition, but is not limited to these amounts.

[0029] The sugar alcohol content in the above range can effectively replace sucrose while maintaining sweetness compared to conventional products, thereby reducing the amount of sugar. If the sugar alcohol content is less than 20 parts by weight, it becomes difficult to maintain the sweetness, and if it is more than 40 parts by weight, it shows a sweetness profile and physical properties different from those of sucrose, resulting in a decrease in palatability, causing gastrointestinal disorders, and crystallization occurs more frequently than in sucrose, which increases the possibility of precipitation in the product.

[0030] The sugar alcohol is at least one selected from the group consisting of erythritol, tagatose, xylose, arabinose, ribose, xylitol, lactitol, maltitol, and sorbitol, specifically erythritol or maltitol, but is not limited thereto.

[0031] The erythritol is a sugar alcohol known to have a sweetness profile most similar to that of white sucrose, has a sweetness level of about 70% of that of sucrose, is very low in calories at 0 to 0.2 kcal / g, and has the property of being excreted from the body, so it does not affect insulin. Therefore, it is sometimes used in diabetic diets and low-carbohydrate dietary therapy. With other sugar alcohol sweeteners, if 10 g or more is taken per day, indigestion and osmotic diarrhea may occur, so the intake amount must be controlled, but erythritol is absorbed in the small intestine immediately after intake and does not remain in the stomach, so diarrhea is less than that of other sugar alcohol sweeteners. Therefore, products containing the erythritol are useful for producing low-calorie products.

[0032] Maltitol is a polyol obtained by hydrogenating maltose, which has a lower calorie content than sucrose but has a similar sensory perception to sugar. Maltitol is highly soluble and does not precipitate in products, so products containing maltitol are useful for producing low-calorie products.

[0033] Specifically, the natural high-sweetener is contained in an amount of 0.01 to 0.1 parts by weight, more specifically 0.02 to 0.07 parts by weight, and even more specifically 0.02 to 0.06 parts by weight, based on 100 parts by weight of the entire composition, but is not limited thereto.

[0034] The natural high-sweetener content in the above range results in a sweetness similar to that of the composition using the same amount of sucrose, and can mask the unpleasant taste and odor of the composition, improving dissolving and dispersing properties.If the amount of the natural high-sweetener added is too small, the sweetness is lower than that of sucrose, so the effect of increasing the sweetness by mixing the high-sweetener cannot be obtained.On the contrary, although these sweeteners are products with improved bitterness and aftertaste, they cannot provide the same sweetness as sucrose, so if they are used in large amounts, they produce the bitterness peculiar to the high-sweetener, which is not appropriate.

[0035] Furthermore, the natural high-sweetener is at least one selected from the group consisting of enzyme-treated stevia, steviol glycoside, Luo Han Guo extract, licorice extract, and thaumatin, specifically enzyme-treated stevia and / or steviol glycoside, more specifically steviol glycoside, but is not limited to these.

[0036] The enzyme-treated stevia (Glucosyl-Stevia) is a product in which glucose is added to steviol glycoside using a glycosyltransferase, and is a taste-improved product that removes the bitterness and aftertaste inherent to steviol glycoside.

[0037] The steviol glycoside is one of the high-sweeteners classified as natural additives, and is a natural sweetener produced by extracting and purifying the leaves of stevia (Asteraceae plant, Stevia rebaudiana Bertoni). It is also a sweet substance with high stability against heat and pH, and its sweetness is about 200 times that of sucrose. Although steviol glycoside is much sweeter than sucrose, it has the disadvantages of having a long aftertaste and being bitter and unpleasant in addition to the sweetness.

[0038] More specifically, the steviol glycoside is stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rubusoside, dulcoside A, stevioside, or a mixture thereof, but is not limited to the above examples, and any high-sweetener used by those skilled in the art to impart sweetness may be used. More specifically, the steviol glycoside is rebaudioside A.

[0039] In the present application, "Rebaudioside A" is used interchangeably with "Rebatene." Rebaudioside A exhibits sweetness quality and sweetness lingering properties most similar to those of sucrose, and when mixed with the sugar alcohol, it does not leave a bitter aftertaste, improving the sweetness lingering properties.

[0040] It is known that the natural high-sweetener itself has a bitter taste. Therefore, by blending the sugar alcohol, specifically erythritol or maltitol, the bitterness of the natural high-sweetener itself can be reduced and the preference can be improved. Therefore, it is possible to provide a sauce that maintains excellent sweetness similar to sauces containing excess sugars and dairy ingredients while significantly reducing calories, has improved sweetness persistence, improved overall flavor persistence, and does not cause browning.

[0041] Specifically, the dairy ingredient is contained in an amount of 5 to 20 parts by weight, more specifically 8 to 15 parts by weight, and even more specifically 9 to 10 parts by weight, based on 100 parts by weight of the entire composition, but is not limited to these amounts.

[0042] Specifically, the dairy ingredient is at least one selected from the group consisting of fresh cream, skim milk powder, whole milk powder, skim condensed milk, whole condensed milk, and sweetened condensed milk, more specifically, fresh cream and skim milk powder, but is not limited thereto.

[0043] As the fresh cream, single cream having a milk fat content of 30 to 40% is generally used, or low-fat cream having a milk fat content of 3 to 10%, light cream having a milk fat content of 10 to 20%, table cream having a milk fat content of 20 to 30%, table cream which is a processed milk cream having a milk fat content of 18% or more obtained by adding food or food additives to the above-mentioned milk cream, sour cream, whipping cream, double cream having a milk fat content of 48 to 60%, or powdered milk cream (milk fat content of 50% or more) obtained by adding food or food additives to milk cream and powdering it can be used instead of the fresh cream, but is not limited thereto.

[0044] The dairy raw material used in the present invention is not particularly limited, and any dairy raw material commonly used in the present technical field or a similar field can be used.

[0045] The sauce of the present application is used in the form of a concentrated beverage base that is diluted with, for example, coffee, milk, etc., and is therefore characterized by containing an excess of sugars and dairy ingredients.

[0046] The natural sauce of the present application may further include natural stabilizers, natural flavors, etc. Furthermore, the natural sauce of the present application may further include other known ingredients that are generally used in sauces.

[0047] The method for producing the natural sauce of the present application will be specifically described in detail below.

[0048] First, sucrose, liquid sugars, sugar alcohols, natural high-sweeteners and dairy ingredients are mixed with water.

[0049] The mixture is then heated to melt and caramelize.

[0050] Specifically, but not limited to, the water is purified water, and the dissolving step is performed in a temperature range in which the caramelization reaction occurs, but not limited to this.

[0051] Next, the caramelized mixture is primarily sterilized by low temperature, long time sterilization (LTLT) at a temperature range of 60° C. to 80° C. for 30 to 60 minutes.

[0052] If the above-mentioned pretreatment sterilization step is performed at a temperature below 60°C, heat-resistant microorganisms such as fungi cannot be controlled and sterilization is insufficient. If the pretreatment sterilization step is performed at a temperature above 80°C, the heating takes a long time, making the production process less efficient. In addition, there is a problem that browning will progress if heat-resistant dairy ingredients and sugars are exposed to temperatures above 80°C for a long period of time, such as 30 to 60 minutes.

[0053] Next, the mixture that has been primarily sterilized is secondarily sterilized by high temperature short time sterilization (HTST) at a temperature range of 90° C. to 100° C. for 30 seconds to 3 minutes.

[0054] In one embodiment of the present application, it was confirmed that sequential low temperature, long time pasteurization (LTLT) and high temperature, short time pasteurization maintains excellent sweetness and microbial stability similar to sauces containing excess sugars and dairy ingredients.

[0055] Optionally, the method then further includes, but is not limited to, homogenizing the pasteurized sauce to produce a sauce.

[0056] Optionally, the method further includes, but is not limited to, cooling the sterilized sauce to room temperature, for example, but not limited to, the cooling step being a step associated with a distribution process.

[0057] Generally, sauces, particularly sauces containing excessive amounts of sugars and dairy ingredients, are filled at high temperature and then distributed at refrigerated or room temperature, and therefore have the problem of browning occurring when cooled to refrigerated or room temperature during distribution after packaging, resulting in an increase in quality deviations such as differences in color and taste depending on the product, and a decrease in quality controllability and consumer preference.

[0058] In addition, in sauces that are made from natural additives, preservatives are added to ensure quality stability and microbial safety, but most of them use synthetic preservatives such as potassium sorbate, which does not meet the demand of consumers who prefer natural additives / ingredients.

[0059] The method for producing a natural sauce of the present application includes a process of replacing sucrose and liquid sugars with sugar alcohols and natural high-sweeteners in a predetermined ratio and performing two-stage sterilization using low temperature, long time sterilization (LTLT) and high temperature, short time sterilization (HTST). This process maintains excellent sweetness and microbial stability similar to sauces that contain excessive amounts of sugar and dairy ingredients, while providing a low-calorie sauce with reduced sugar content compared to conventional products, and does not cause browning. Since the sauce can be produced using only natural ingredients, it has the excellent effect of improving quality control and consumer preference.

[0060] Another aspect of the present application provides a natural sauce produced by the above process.

[0061] The methods and natural sources are described above.

[0062] Specifically, the sauce has reduced browning compared to a sauce produced by a method that does not include the primary and secondary sterilization steps, but is not limited thereto.

[0063] In this application, the term "reduction" includes all of the following concepts: reduction in browning or absence of browning compared to a sauce produced by a method that does not include the first and second sterilization steps. The term "reduction" is used interchangeably with terms such as "weakness," "reduction," and "attenuation."

[0064] Specifically, the sauce has a color change value (ΔE) of 0.1 to 1 after being cooled to room temperature compared to the sauce before cooling, but is not limited thereto.

[0065] Yet another aspect of the present application provides a food composition comprising said natural source.

[0066] The natural sources are as described above.

[0067] Specifically, the food composition may further comprise water, coffee or milk in addition to the natural source.

[0068] When the sauce of the present application is used in a food composition, the sauce may be added as it is or may be used together with other food compositions or ingredients, and may be used appropriately in a conventional manner. The amount of the active ingredient to be mixed is appropriately determined taking into consideration the taste and aroma of the food, the purpose of use, health, etc. Examples of the food composition of the present application include, but are not limited to, various sauces, ketchup, dressings, soft drinks, tea, energy drinks, alcoholic drinks, vitamin complexes, soups, dairy products, candies, chocolates, etc., and any composition that can be used to produce food by containing the sauce can be freely used.

[0069] Yet another aspect of the present application provides a method for reducing browning of a natural source.

[0070] The natural sources and browning are described above.

[0071] Specifically, the present invention provides a method for reducing browning of natural sauces, the method including the steps of mixing sucrose, liquid sugars, sugar alcohols, natural high-sweeteners, and dairy ingredients with water, heating the mixture to dissolve and caramelize it, primarily sterilizing the caramelized mixture by low temperature, long time sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes, and secondarily sterilizing the primarily sterilized mixture by high temperature, short time sterilization (HTST) at a temperature range of 90°C to 100°C for 30 seconds to 3 minutes.

[0072] Specifically, the sucrose and liquid sugars are contained in an amount of 50 to 60 parts by weight based on 100 parts by weight of the entire sauce, the sugar alcohol is contained in an amount of 20 to 40 parts by weight based on 100 parts by weight of the entire sauce, the natural high-sweetener is contained in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire sauce, and the dairy ingredients are contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the entire sauce, but are not limited to these.

[0073] The method for reducing browning of the natural sauce can be used to produce a sauce with increased brightness, so that the sauce of the present application is used as a sauce brightness increaser.

[0074] Yet another aspect of the present application provides natural sources including sucrose, liquid sugars, sugar alcohols, natural high-sweeteners and dairy ingredients.

[0075] The natural sources are as described above.

[0076] Specifically, the sucrose and liquid sugars are contained in an amount of 50 to 60 parts by weight based on 100 parts by weight of the entire sauce, the sugar alcohol is contained in an amount of 20 to 40 parts by weight based on 100 parts by weight of the entire sauce, the natural high-sweetener is contained in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire sauce, the dairy ingredients are contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the entire sauce, and the sauce is caramelized, but is not limited to these.

[0077] Specifically, the sauce has a higher lightness value (L value) and yellowness value (b value) and a lower redness value (a value) measured at room temperature compared to a sauce that does not contain sugar alcohols and natural high-intensity sweeteners, but is not limited to this. EXAMPLES

[0078] The present application will be described in more detail below with reference to examples. However, these examples are merely preferred embodiments illustrating the present application, and the present application is not limited thereto. Note that technical matters not described in this specification are fully understood and easily implemented by a skilled engineer in the technical field of the present application or a similar technical field.

[0079] Production example: Production of natural sauce Using the composition shown in Table 1, caramel sauces of the comparative example and examples 1 to 6 were prepared.

[0080] [Table 1]

[0081] Specifically, in the examples, all the raw materials (refined sugar, liquid fructose, starch syrup, sugar alcohol (erythritol, xylitol or maltitol), levathyne, skim milk powder and fresh cream) were added to purified water and mixed, and then heated to a temperature of 30°C to 50°C to dissolve and caramelize.

[0082] Next, the mixture was primarily sterilized using low temperature, long time sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes, and then the mixture that had been primarily sterilized was secondarily sterilized using high temperature, short time sterilization (HTST) at a temperature range of 90°C to 100°C for 30 seconds to 3 minutes.

[0083] Specifically, primary sterilization was performed at 60°C for 30 minutes, and then the temperature was raised to 80°C (requiring approximately 25 minutes) for secondary sterilization. In the secondary sterilization, a tube sterilizer was used to sterilize at a temperature of 95°C ± 5°C for 30 seconds to 1 minute 40 seconds, and if the temperature was not reached, the sterilization was performed for a total time of less than 3 minutes, including the time for returning and passing the product again.

[0084] Next, once sterilization was complete, the mixture was homogenized at 3000 rpm in a homogenizer to produce caramel sauce, which was then placed in the same container and stored at room temperature (approximately 25°C) before being used in the experiment.

[0085] The caramel sauces of the examples were prepared so as to contain 20 to 30% sugar alcohol and 50 to 60% sugars other than sugar alcohol (refined white sugar, liquid fructose, and starch syrup). These were named Example 1 to Example 6, respectively.

[0086] On the other hand, in the comparative example, the caramel sauce was produced in the same manner as in the example, except that the sterilization was performed at a temperature range of 90°C to 100°C for 30 minutes to 1 hour.

[0087] Specifically, in the sterilization step, the dissolving solution was heated from 30°C to 50°C to 90°C (requiring approximately 40 minutes), sterilized at 90°C for 30 minutes, and then heated to 95°C (requiring approximately 5 minutes) before the homogenization step was carried out.

[0088] The caramel sauce of the comparative example did not contain sugar alcohol, and contained 80% or more of sugars other than sugar alcohol (refined white sugar, liquid fructose, and starch syrup). This was named the comparative example.

[0089] Experimental Example 1: Evaluation of sweetness and sugar reduction rate The theoretical sweetness and sugar reduction rate (%) of the caramel sauces of the Comparative Example and Examples 1 to 6 were calculated, and the results are shown in Table 2.

[0090] [Table 2]

[0091] As a result, as shown in Table 2, the comparative example had a theoretical sweetness of 70, a theoretical sugar content of 71.04, and a Brix of 73, while the caramel sauces of Examples 1 to 6 had a theoretical sweetness of 67 to 70%, a theoretical sugar content of 47 to 49, and a Brix of 73. It was therefore confirmed that the caramel sauces of Examples 1 to 6 theoretically maintained the same level of sweetness while reducing sugars by approximately 30% or more compared to conventional products.

[0092] Next, in order to confirm whether or not it is possible to actually reduce sugars by about 30% or more compared to a conventional product (comparative example), a nutritional analysis was carried out on Example 2 as a representative example.

[0093] Specifically, a nutrient analysis of Example 2, which was designed to theoretically reduce 33.78% of sugar based on 100% sugar in the comparative example, was requested to be carried out by a certified organization.

[0094] [Table 3]

[0095] As a result, as shown in Table 3, it was confirmed that the sugar content was reduced by 33.32%, which is the same as the theoretical value, and that the sugar content was essentially reduced by more than 30% compared to conventional products while maintaining the same level of sweetness.

[0096] Experimental example 2: Differential discrimination study A study was carried out to distinguish the differences between the caramel sauces of Examples 2 and 6, which have excellent theoretical sweetness and sugar reduction rates (%) as confirmed in Experimental Example 1, and a commercially available caramel sauce (Comparative Example), to confirm whether the caramel sauces of Examples 2 and 6 actually exhibit a sensory sensation similar to that of conventional products while reducing the sugar content.

[0097] Specifically, a triangle test was conducted under the following conditions: -Survey products: Commercially available caramel sauce (comparison example) vs. Caramel sauces of Examples 1 to 6 Survey sample: N=12, 3 sets per person (ABB / ABA / AAB) Presentation method: Applied to caramel latte (caramel sauce + steamed milk) Sensory test judgment: A significance test table (p=1 / 3) was used 36 times in total, and a significant difference was determined to exist if the correct answer was given 20 or more times.

[0098] [Table 4]

[0099] [Table 5]

[0100] As a result, as shown in Tables 4 and 5, it was confirmed that there was no significant difference between Examples 2 and 6 containing erythritol and levaten (Example 2) and maltitol and levaten (Example 6) and the conventional products.

[0101] Experimental Example 3: Evaluation of microbial stability In Experimental Example 2, it was confirmed that Examples 2 and 6 had a sensory similar to that of the conventional product, so it was decided to confirm whether they maintained a microbial stability similar to that of the conventional product (Comparative Example).

[0102] Specifically, the samples of Comparative Example, Example 2, and Example 6 were diluted with sterilized water to 1 / 10, and the general bacteria and fungi were measured according to the general testing method of the Food Code. Using 3M medium, each was repeated three times and the average value was reflected. Pre-sterilization sample: A sample immediately before sterilization after raw material mixing and specification measurement have been completed. Post-sterilization sample: A sample that has been sterilized, homogenized, and filled.

[0103] [Table 6]

[0104] As a result, as shown in Figures 1 and 2 and Table 6, it was confirmed that microorganisms could be controlled to a level of 1 to 1.5 log in Examples 2 and 6. Therefore, it was confirmed that a level of microbial stability similar to that of the conventional product (Comparative Example) was maintained.

[0105] Experimental Example 4: Color Difference Measurement In Experimental Examples 2 and 3, it was confirmed that Examples 2 and 6 had similar sensory and microbial stability to the conventional products, so it was decided to confirm whether or not browning occurred in the conventional product (Comparative Example) and in Examples 2 and 6.

[0106] Specifically, in order to confirm the color change immediately after hot filling and when cooling of the product temperature was completed (room temperature, 2 days) in the comparative example, examples 2 and 6, a color difference meter (Minolta CR300) was used to measure L (lightness), a (redness), b (yellowness), and ΔE (color change value).

[0107] [Table 7]

[0108] As a result, as shown in Figures 3, 4 and Table 7, in Examples 2 and 6, the sauce color change value (ΔE) was about 0.8 compared to the sauce before cooling. Generally, if the color change value (ΔE) is less than 1, the color difference cannot be recognized. This means that the sauce produced by the method of the present application does not brown even when cooled to room temperature during distribution.

[0109] In contrast, in the comparative example, the color change value (ΔE) was about 2, so it was confirmed that browning occurred when the product was cooled to room temperature during distribution.

[0110] Experimental example 5: Detailed sensory attribute evaluation In Experimental Examples 2 to 4, it was confirmed that Examples 2 and 6 exhibited similar sensory and microbial stability to conventional products while not causing browning, and a detailed sensory attribute evaluation was carried out against the conventional product (general-purpose commercially available caramel sauce).

[0111] Specifically, the products of Examples 2 and 6 were compared with a conventional product (a general-purpose commercially available caramel sauce) in six categories: color, sweetness, sweetness duration, caramel flavor (aroma), mouthfeel, and body.

[0112] As a result, as shown in Figure 5, it was confirmed that Examples 2 and 6 exhibited detailed sensory attributes similar to those of the Comparative Example. In particular, it was confirmed that the sweetness persistence was superior to that of the Comparative Example.

[0113] From the above description, a person skilled in the art to which the present application pertains will understand that the present application can be implemented in other specific forms without changing its technical ideas or essential features. It should be understood that the above examples are merely illustrative and not limiting. This application should be interpreted as including all modifications or alterations derived from the meaning and scope of the claims and their equivalent concepts, rather than the specification.

Claims

1. mixing sucrose, liquid sugars, sugar alcohols, natural high-sweeteners and dairy ingredients in water; heating the mixture to dissolve and caramelize; The caramelized mixture is primarily sterilized by low temperature long term sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes; and subjecting the mixture subjected to the first sterilization to a second sterilization step at a temperature range of 90° C. to 100° C. for 30 seconds to 3 minutes by a high temperature, short time sterilization (HTST) method, The sucrose and liquid sugar are contained in an amount of 50 to 60 parts by weight based on 100 parts by weight of the entire sauce, The sugar alcohol is contained in an amount of 20 to 40 parts by weight based on 100 parts by weight of the entire sauce, The natural high-sweetener is contained in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire sauce, The method according to the present invention, wherein the dairy ingredient is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the entire sauce.

2. 2. The method of claim 1, wherein the sugar alcohol is at least one selected from the group consisting of erythritol, tagatose, xylose, arabinose, ribose, xylitol, lactitol, maltitol and sorbitol.

3. 2. The method according to claim 1, wherein the natural high-sweetener is at least one selected from the group consisting of steviol glycoside, swingle extract, licorice extract and thaumatin.

4. The method of claim 1 further comprising the step of homogenizing the pasteurized sauce.

5. 10. The method of claim 1, further comprising the step of cooling the sterilized sauce to room temperature.

6. A natural sauce produced by the method according to any one of claims 1 to 5.

7. The sauce of claim 6, wherein the sauce exhibits reduced browning compared to a sauce produced by a process that does not include the primary and secondary pasteurization steps.

8. The sauce according to claim 6, wherein the sauce has a color change value (ΔE) of 0.1 to 1 after cooling to room temperature compared to the sauce before cooling.

9. A food composition comprising the natural sauce of claim 6.

10. mixing sucrose, liquid sugars, sugar alcohols, natural high-sweeteners and dairy ingredients in water; heating the mixture to dissolve and caramelize; The caramelized mixture is primarily sterilized by low temperature long term sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes; and subjecting the primary sterilized mixture to secondary sterilization at a temperature range of 90° C. to 100° C. for 30 seconds to 3 minutes by high temperature, short time sterilization (HTST), The sucrose and liquid sugar are contained in an amount of 50 to 60 parts by weight based on 100 parts by weight of the entire sauce, The sugar alcohol is contained in an amount of 20 to 40 parts by weight based on 100 parts by weight of the entire sauce, The natural high-sweetener is contained in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire sauce, The method according to the present invention, wherein the dairy ingredient is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the entire sauce.

11. A natural source comprising sucrose, liquid sugars, sugar alcohols, natural high-sweeteners and dairy ingredients, The sucrose and liquid sugar are contained in an amount of 50 to 60 parts by weight based on 100 parts by weight of the entire sauce, The sugar alcohol is contained in an amount of 20 to 40 parts by weight based on 100 parts by weight of the entire sauce, The natural high-sweetener is contained in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire sauce, The dairy ingredient is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the entire sauce, The sauce is caramelized.

12. The sauce according to claim 11, wherein the sauce has a higher lightness value (L value) and yellowness value (b value) and a lower redness value (a value) measured at room temperature compared to a sauce that does not contain sugar alcohols and natural high-intensity sweeteners.

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