Natural sauces and their manufacturing methods

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 natural sauces. [Background Art]

[0002] The term "sauce" is derived from the Latin "salsus" meaning "sprinkled with salt", and is a general term for liquid or semi-fluid seasonings, including those added to food or sprinkled on food to add flavor and color to dishes. Currently, most sauce products are distributed under refrigeration or at room temperature.

[0003] On the other hand, for sauces with a high content of saccharides and dairy raw materials, such as caramel sauce, the content of saccharides is extremely high at approximately 80% to ensure microbial stability, which leads to the problem of high calorie content. In addition, the caramel reaction progresses due to heating processes such as high-temperature sterilization and high-temperature filling, and browning occurs during the cooling process in distribution, which causes problems such as increased quality variation among individual products and affects consumer preference in terms of appearance, taste and other attributes.

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

[0005] Furthermore, natural sauces that use only raw materials of natural additives such as having neutral pH, being pigment-free and free of synthetic preservatives have problems of low quality and safety, and when the saccharide content is reduced, the distribution period cannot be secured due to factors such as the growth of microorganisms.

[0006] Therefore, there is a need to develop a sauce that maintains excellent sweetness and microbial stability similar to sauces containing excessive sugars and dairy ingredients, while having a low sugar content, not undergoing browning, and using only natural ingredients. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Korean Registered Patent Publication No. 10-0520438 [Overview of the Initiative] [Problems that the invention aims to solve]

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

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

[0010] Furthermore, this application aims to provide a natural sauce produced by the method described above.

[0011] Furthermore, this application aims to provide a food composition containing the aforementioned natural sauce.

[0012] Furthermore, this application aims to provide a method for reducing browning of natural sources.

[0013] Further, the present application aims to provide a natural source comprising sucrose, liquid saccharides, sugar alcohols, natural high-intensity sweeteners and milk raw materials.

Effects of the Invention

[0014] The method for producing a natural source of the present application comprises the step of replacing sucrose and liquid saccharides with sugar alcohol and a natural high-intensity sweetener at a predetermined ratio, and performing two-stage sterilization by low-temperature long-time sterilization (LTLT) and high-temperature short-time sterilization (HTST). Accordingly, while maintaining excellent sweetness similar to that of a source excessively containing saccharides and milk raw materials and microbial stability, the resulting source is low-calorie with a reduced saccharide content compared to conventional products, does not cause browning, and can be produced using only natural raw materials, thereby providing a natural source with improved quality controllability and palatability. In certain embodiments, for example, the following items are provided: (Item 1) A step of mixing sucrose, liquid sugars, sugar alcohols, natural sweeteners and dairy ingredients in water, The steps include heating the mixture to dissolve and caramelize it, The caramelized mixture is subjected to primary sterilization by low-temperature long-time sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes, A method for producing a natural sauce, comprising the step of sterilizing the primary 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, The sucrose and liquid sugars are present in amounts of 50 to 60 parts by weight per 100 parts by weight of the entire sauce. The aforementioned sugar alcohol is present in 20 to 40 parts by weight, based on 100 parts by weight of the entire sauce. The aforementioned natural sweetener is present in amounts of 0.01 to 0.1 parts by weight per 100 parts by weight of the entire sauce. The method wherein the dairy ingredient is present in an amount of 5 to 20 parts by weight, based on 100 parts by weight of the entire sauce. (Item 2) The method according to item 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. (Item 3) The method according to item 1, wherein the aforementioned natural high-intensity sweetener is at least one selected from the group consisting of steviol glycosides, monk fruit extract, licorice extract, and thaumatin. (Item 4) The method according to item 1, further comprising the step of homogenizing the sterilized sauce. (Item 5) The method according to item 1, further comprising the step of cooling the sterilized sauce to room temperature. (Item 6) A natural sauce produced by the method described in any one of items 1-5. (Item 7) The source described in item 6 exhibits reduced browning compared to a source produced by a method that does not include the primary and secondary sterilization steps. (Item 8) The aforementioned source is the source described in item 6, wherein, after cooling to room temperature, the color change value (ΔE) of the source is 0.1 to 1 compared to the source before cooling. (Item 9) A food composition containing the natural sauces described in item 6. (Item 10) A step of mixing sucrose, liquid sugars, sugar alcohols, natural sweeteners and dairy ingredients in water, The steps include heating the mixture to dissolve and caramelize it, The caramelized mixture is subjected to primary sterilization by low-temperature long-time sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes, A method for reducing browning of a natural source, comprising the step of secondary sterilization of the primary 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, The sucrose and liquid sugars are present in amounts of 50 to 60 parts by weight per 100 parts by weight of the entire sauce. The aforementioned sugar alcohol is present in 20 to 40 parts by weight, based on 100 parts by weight of the entire sauce. The aforementioned natural sweetener is present in amounts of 0.01 to 0.1 parts by weight per 100 parts by weight of the entire sauce. The method wherein the dairy ingredient is present in an amount of 5 to 20 parts by weight, based on 100 parts by weight of the entire sauce. (Item 11) A natural sauce containing sucrose, liquid sugars, sugar alcohols, natural sweeteners and dairy ingredients, The sucrose and liquid sugars are present in amounts of 50 to 60 parts by weight per 100 parts by weight of the entire sauce. The aforementioned sugar alcohol is present in 20 to 40 parts by weight, based on 100 parts by weight of the entire sauce. The aforementioned natural sweetener is present in amounts of 0.01 to 0.1 parts by weight per 100 parts by weight of the entire sauce. The aforementioned dairy ingredients are present in amounts of 5 to 20 parts by weight, based on 100 parts by weight of the entire sauce. The aforementioned sauce is a caramelized sauce. (Item 12) The aforementioned source has a higher lightness value (L value) and yellow value (b value) and a lower red value (a value) compared to a source that does not contain sugar alcohols and natural sweeteners, as measured at room temperature, as described in item 11. [Brief explanation of the drawing]

[0015] [Figure 1] This figure shows the evaluation results of the microbial stability of natural syrup produced by the manufacturing method of this invention. [Figure 2] This figure shows the evaluation results of the microbial control level (log) of natural syrup produced by the manufacturing method of this invention. [Figure 3] This figure shows the color measurement results of natural syrup produced by the manufacturing method of this invention before and after cooling. [Figure 4] This figure shows the results of measuring the color difference of natural syrup produced by the manufacturing method of this invention before and after cooling. [Figure 5] This figure shows the detailed sensory attribute evaluation results of natural syrup produced by the manufacturing method of this invention. [Modes for carrying out the invention]

[0016] These will be explained in detail below. Note that each description and embodiment disclosed in this application applies to other descriptions and embodiments. That is, any combination of the various elements disclosed in this application is included. Furthermore, this application is not limited to the following specific descriptions. In addition, numerous papers and patent documents are referenced throughout this specification, and their citations are indicated. The disclosures of the cited papers and patent documents are incorporated in their entirety as references in this specification, thereby more clearly explaining the level of the art to which this application belongs and the content of this application.

[0017] One aspect of this application provides a method for producing a natural sauce containing sucrose, liquid sugars, sugar alcohols, natural sweeteners, and dairy ingredients.

[0018] Specifically, the present invention provides a method for producing natural sauces, comprising the steps of: mixing sucrose, liquid sugars, sugar alcohols, natural high-intensity sweeteners and dairy ingredients in water; heating the mixture to dissolve and caramelize it; primary sterilization of 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 secondary sterilization of the primary 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 sugar and dairy content, such as caramel sauce, have a very high sugar content of about 80% to ensure microbial stability, which results in a high calorie content. Furthermore, heating processes such as high-temperature sterilization and high-temperature filling promote caramelization, and browning occurs during the cooling process in distribution. This increases the quality variation between individual products, affecting consumer preferences in terms of appearance and taste.

[0020] The present invention relates to a method for producing natural sauces, which involves substituting sucrose and liquid sugars with sugar alcohols and natural high-intensity sweeteners in a predetermined ratio, and performing a two-stage sterilization process using low-temperature long-time pasteurization (LTLT) and high-temperature short-time pasteurization (HTST). This method maintains excellent sweetness and microbial stability similar to sauces containing excessive amounts of sugars and dairy ingredients, while reducing sugar content compared to conventional products, resulting in lower calories, no browning, and the production of sauces using only natural ingredients. This method offers the excellent advantages of improving quality control and consumer preference.

[0021] In this application, "sauce" refers to a general term for liquid or semi-liquid condiments used to flavor or color food, such as those added to food or sprinkled on top. These can be classified in various ways, including their intended use, the ingredients used, their color, and the use of a base sauce. Specifically, the term "sauce" includes table sauces such as caramel sauce, Worcestershire sauce, tonkatsu sauce, anchovy sauce, chili sauce, Tabasco sauce, tomato ketchup, mayonnaise, and dressings, as well as cooking sauces (base sauces) such as velouté sauce, almond sauce, supreme sauce, béchamel sauce, tomato sauce, and Espagnole sauce. More specifically, it refers to sauces containing an excessive amount of sugars and dairy ingredients, and even more specifically, caramel sauce, but is not limited to these.

[0022] In this application, the absence of browning means, but is not limited to, that when a sauce manufactured at high temperature by a sterilization step and / or high-temperature filling step in the manufacturing 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 yellow value (b value) of the color measured at room temperature are higher and the red value (a value) is lower compared to a sauce that does not contain sugar alcohols and natural sweeteners, and / or a sauce manufactured by a method that does not involve a two-stage sterilization process using low-temperature long-time sterilization (LTLT) and high-temperature short-time sterilization (HTST).

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

[0024] Specifically, the sucrose and liquid sugars are included in amounts of 50 to 60 parts by weight per 100 parts by weight of the entire sauce, but are not limited to this.

[0025] The aforementioned liquid sugars are at least one selected from the group consisting of liquid fructose, starch syrup, and liquid oligosaccharides, specifically liquid fructose and starch syrup, but are not limited to these.

[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 art or similar fields may be used. Specifically, refined sugar can be used as the sucrose.

[0027] The source of this application can reduce sugars by approximately 30% or more compared to conventional products by replacing sucrose with sugar alcohols and natural high-strength sweeteners in a predetermined ratio.

[0028] Specifically, the sugar alcohol is present in amounts 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 inclusion of the sugar alcohol within the above range allows for an effective substitution of sucrose while maintaining sweetness compared to conventional products, thereby reducing the amount of sugars. If the sugar alcohol is included in amounts less than 20 parts by weight, it becomes difficult to maintain sweetness, and if it is included in amounts more than 40 parts by weight, it exhibits a different sweetness profile and physical properties than sucrose, resulting in decreased palatability, gastrointestinal problems, and a higher likelihood of crystallization compared to sucrose, thus increasing the possibility of precipitation in the product.

[0030] Furthermore, 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 to these.

[0031] Erythritol is a sugar alcohol known to exhibit a sweetness profile most similar to that of white sucrose, possessing approximately 70% of the sweetness level of sucrose, being very low in calories (0-0.2 kcal / g), and being excreted from the body, thus not affecting insulin. Therefore, it is sometimes used in diabetic diets and low-carbohydrate diets. While other sugar alcohol sweeteners can cause indigestion and osmotic diarrhea if consumed in amounts exceeding 10g per day, requiring dosage adjustment, erythritol is absorbed quickly in the small intestine after ingestion and does not remain in the stomach, resulting in less diarrhea compared to other sugar alcohol sweeteners. Therefore, products containing erythritol are useful in the manufacture of low-calorie products.

[0032] The aforementioned maltitol is a polyol obtained by hydrogenating maltose, which has lower calories than sucrose but possesses sensory receptor properties similar to sugar. Maltitol has excellent solubility and does not precipitate in the product, so products containing maltitol are useful in the manufacture of low-calorie products.

[0033] Specifically, the natural sweetener is included in amounts 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 to these amounts.

[0034] When the aforementioned natural high-intensity sweetener is included within the above range, the composition will have a sweetness level similar to that of a product using the same amount of sucrose, masking off-flavors and odors, and improving solubility and dispersibility. If the amount of the aforementioned natural high-intensity sweetener added is too small, the sweetness level will be lower than that of sucrose, so the effect of increasing the sweetness level by mixing in a high-intensity sweetener will not be obtained. Conversely, although these sweeteners are products with improved bitterness and aftertaste, they cannot provide the exact same sweetness as sucrose, so using too much will result in the bitterness characteristic of high-intensity sweeteners, which is problematic.

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

[0036] The aforementioned enzyme-treated stevia (Glucosyl-Stevia) is produced by adding glucose to stevioside using a glycosyltransferase, resulting in a taste-improved product that eliminates the bitterness and aftertaste inherent to stevioside.

[0037] The aforementioned steviol glycoside is a highly sweetening agent classified as a natural additive, and is a natural sweetener produced by extracting and purifying the leaves of stevia (a plant in the Asteraceae family, Stevia rebaudiana Bertoni). It is also a sweetening substance that is highly stable against heat and pH, and its sweetness is about 200 times that of sucrose. However, although steviol glycoside is much sweeter than sucrose, it has the drawback of a long-lasting aftertaste, and in addition to sweetness, it can have bitterness and unpleasantness.

[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. Any high-intensity sweetener used by those skilled in the art to impart sweetness may be used. More specifically, it is rebaudioside A.

[0039] In this application, "Rebaudioside A" is used interchangeably with "Levaten." Rebaudioside A exhibits a sweetness and sweetness persistence most similar to sucrose, and when mixed with the sugar alcohol, it leaves no bitter aftertaste, thus improving sweetness persistence.

[0040] The aforementioned natural sweeteners are known to have a bitter taste. Therefore, by incorporating the aforementioned sugar alcohols, specifically erythritol or maltitol, the bitterness of the natural sweeteners themselves can be reduced, improving palatability. As a result, it is possible to provide a sauce that maintains an excellent sweetness quality similar to sauces containing excessive amounts of sugars and dairy ingredients, while significantly reducing calories, improving sweetness persistence, overall flavor persistence, and preventing browning.

[0041] Specifically, the milk raw material is included in amounts 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 raw material is at least one selected from the group consisting of fresh cream, skim milk powder, whole milk powder, condensed skim milk, condensed whole milk, and sweetened condensed milk, more specifically fresh cream and skim milk powder, but is not limited to these.

[0043] Generally, the fresh cream used is single cream with a milk fat content of 30-40%, or low-fat cream (extra light cream) with a milk fat content of 3-10%, light cream with a milk fat content of 10-20%, table cream with a milk fat content of 20-30%, processed table cream with a milk fat content of 18% or more obtained by adding food or food additives to the aforementioned milk cream, sour cream, whipping cream, double cream with a milk fat content of 48-60%, or powdered milk cream (with a milk fat content of 50% or more) obtained by adding food or food additives to milk cream and turning it into a powder, but is not limited to these.

[0044] The dairy raw materials used in the present invention are not particularly limited, and dairy raw materials commonly used in the art or similar fields can be used.

[0045] The source of this application is used in the form of a concentrated beverage base that is diluted with, for example, coffee or milk before consumption. Therefore, it is characterized by containing an excessive amount of sugars and dairy ingredients.

[0046] Furthermore, the natural sauce of this application may further contain natural stabilizers, natural flavorings, etc. In addition, the natural sauce of this application may further contain other known materials commonly used in sauces.

[0047] The method for producing the natural sauce described in this application will be explained in detail below.

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

[0049] Next, the mixture is heated to dissolve and caramelize it.

[0050] Specifically, the water is purified water, but is not limited to that, and the dissolution step described above is carried out within the temperature range in which the caramelization reaction occurs, but is not limited to that.

[0051] Next, the caramelized mixture is subjected to primary sterilization 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 aforementioned pre-treatment sterilization step is performed at a temperature below 60°C, heat-resistant microorganisms such as fungi cannot be controlled, resulting in insufficient sterilization. If it is performed at a temperature above 80°C, heating takes a long time, reducing the efficiency of the manufacturing process. Furthermore, prolonged exposure of heat-resistant dairy ingredients and sugars to temperatures above 80°C for 30 to 60 minutes causes browning.

[0053] Next, the mixture that has been sterilized in the primary stage is subjected to secondary sterilization using the high-temperature short-time sterilization method (HTST) at a temperature range of 90°C to 100°C for 30 seconds to 3 minutes.

[0054] In one embodiment of this application, it was confirmed that sequentially performing low-temperature long-time pasteurization (LTLT) and high-temperature short-time pasteurization maintains excellent sweetness and microbial stability similar to that of a sauce containing excess sugars and dairy ingredients.

[0055] Next, the process further includes, but is not limited to, a step of selectively homogenizing the sterilized sauce to produce a sauce.

[0056] Next, the process may further include, but is not limited to, a step of selectively cooling the sterilized source to room temperature. For example, the cooling step may be a step that occurs during the distribution process, but is not limited to that.

[0057] Generally, sauces, specifically those containing excessive amounts of sugars and dairy ingredients, are refrigerated or distributed at room temperature after being filled at high temperatures. This leads to a problem where browning progresses as the product cools to room temperature or refrigeration during distribution after packaging. Consequently, quality variations such as differences in color and taste between products increase, resulting in problems with quality control and decreased consumer preference.

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

[0059] The present invention relates to a method for producing natural sauces, which involves substituting sucrose and liquid sugars with sugar alcohols and natural high-intensity sweeteners in a predetermined ratio, and performing a two-stage sterilization process using low-temperature long-time pasteurization (LTLT) and high-temperature short-time pasteurization (HTST). This method maintains excellent sweetness and microbial stability similar to sauces containing excessive amounts of sugars and dairy ingredients, while reducing sugar content compared to conventional products, resulting in lower calories, no browning, and the production of sauces using only natural ingredients. This method offers the excellent advantages of improving quality control and consumer preference.

[0060] Another aspect of this application provides a natural source produced by the method described above.

[0061] The aforementioned method and natural source are as described above.

[0062] Specifically, the aforementioned source exhibits reduced browning compared to a source produced by a method that does not include the primary and secondary sterilization steps, but is not limited to this.

[0063] In this application, "reduction" encompasses all concepts, including reduced browning or no browning at all, compared to a source produced by a method that does not include primary and secondary sterilization steps. The aforementioned reduction may be used interchangeably with terms such as weakness, reduce, and attenuation.

[0064] Specifically, the source is one in which, after being cooled to room temperature, the color change value (ΔE) of the source is between 0.1 and 1 compared to the source before cooling, but is not limited to this.

[0065] A further aspect of this application provides a food composition comprising the natural sauce.

[0066] The aforementioned natural sauce is as described above.

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

[0068] When using the sauce of this application in a food composition, the sauce may be added as is, or used together with other food compositions or ingredients, and may be used appropriately in the usual manner. The amount of active ingredients mixed is determined appropriately considering the taste and aroma of the food, the purpose of use, health, etc. Examples of food compositions of this application include, but are not limited to, various sauces, ketchup, dressings, soft drinks, tea, energy drinks, alcoholic beverages, vitamin complexes, soups, dairy products, candies, chocolates, etc. Any composition that can be used to manufacture food containing the sauce can be freely used.

[0069] Further aspects of this application provide a method for reducing browning of natural sources.

[0070] The aforementioned natural sauce and browning are as described above.

[0071] Specifically, the present invention provides a method for reducing browning of natural sauces, comprising the steps of: mixing sucrose, liquid sugars, sugar alcohols, natural sweeteners and dairy ingredients in water; heating the mixture to dissolve and caramelize it; primary 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 secondary sterilizing the primary 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 present in amounts of 50 to 60 parts by weight per 100 parts by weight of the entire sauce; the sugar alcohols are present in amounts of 20 to 40 parts by weight per 100 parts by weight of the entire sauce; the natural sweeteners are present in amounts of 0.01 to 0.1 parts by weight per 100 parts by weight of the entire sauce; and the dairy ingredients are present in amounts of 5 to 20 parts by weight per 100 parts by weight of the entire sauce, but are not limited to these.

[0073] Since the method for reducing browning of the aforementioned natural sauce can be used to produce a sauce with increased brightness, the sauce of this application can be used as a brightness enhancer for sauces.

[0074] Further embodiments of this application provide natural sources comprising sucrose, liquid sugars, sugar alcohols, natural sweeteners, and dairy ingredients.

[0075] The aforementioned natural sauce is as described above.

[0076] Specifically, the sucrose and liquid sugars are present in amounts of 50 to 60 parts by weight per 100 parts by weight of the entire sauce, the sugar alcohols are present in amounts of 20 to 40 parts by weight per 100 parts by weight of the entire sauce, the natural sweeteners are present in amounts of 0.01 to 0.1 parts by weight per 100 parts by weight of the entire sauce, and the dairy ingredients are present in amounts of 5 to 20 parts by weight per 100 parts by weight of the entire sauce. The sauce is caramelized, but is not limited to these ingredients.

[0077] Specifically, the aforementioned sauce has a higher lightness value (L value) and yellow value (b value) and a lower red value (a value) compared to a sauce that does not contain sugar alcohols and natural sweeteners, as measured at room temperature, 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 application is not limited thereto. Technical matters not described herein can be fully understood and readily implemented by a skilled technician in the art of this application or a similar art.

[0079] Manufacturing example: Manufacturing of natural sauces The caramel sauces for the comparative example and Examples 1-6 were prepared using the configurations shown in Table 1.

[0080] [Table 1]

[0081] Specifically, in the examples, all the raw materials (refined sugar, liquid fructose, starch syrup, sugar alcohol (erythritol, xylitol, or maltitol), levaten, 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 them.

[0082] Next, the mixture was subjected to primary sterilization using low-temperature long-time sterilization (LTLT) at a temperature range of 60°C to 80°C for 30 to 60 minutes. Subsequently, the mixture that had been subjected to primary sterilization was subjected to secondary sterilization 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 a temperature of 60°C for 30 minutes, followed by secondary sterilization by raising the temperature to 80°C (approximately 25 minutes). For secondary sterilization, a tube-type sterilizer was used to sterilize at a temperature of 95°C ± 5°C for 30 seconds to 1 minute 40 seconds, with a total sterilization time of less than 3 minutes, including time for return and re-passage if the temperature was not reached.

[0084] Next, after sterilization was complete, the mixture was homogenized at 3000 rpm in a homomixer to produce caramel sauce. This sauce 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 prepared in the examples contained 20-30% sugar alcohols and 50-60% sugars other than sugar alcohols (refined sugar, liquid fructose, and corn syrup). These were named Examples 1 to 6, respectively.

[0086] On the other hand, in the comparative example, the product was prepared with the same configuration as a commercially available general-purpose product. Furthermore, the caramel sauce was prepared in the same manner as in the example, except that it was sterilized at a temperature range of 90°C to 100°C for 30 minutes to 1 hour.

[0087] Specifically, in the sterilization process, the dissolution solution, initially at a temperature of 30°C to 50°C, was heated to 90°C (taking approximately 40 minutes), sterilized at 90°C for 30 minutes, and then heated to 95°C (taking approximately 5 minutes) before the homogenization step was performed.

[0088] The caramel sauce prepared as the comparative example did not contain sugar alcohols and was made to contain 80% or more of sugars other than sugar alcohols (refined sugar, liquid fructose, and corn syrup). This was named the comparative example.

[0089] Experimental Example 1: Evaluation of sweetness level and sugar reduction rate Table 2 shows the results of calculating the theoretical sweetness and sugar reduction rate (%) of the caramel sauces of the comparative examples and Examples 1 to 6.

[0090] [Table 2]

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

[0092] Next, in order to confirm whether it was actually possible to reduce sugar content by approximately 30% or more compared to the conventional product (comparative example), a nutritional component analysis was performed on Example 2 as a representative example.

[0093] Specifically, we commissioned an accredited institution to perform a nutritional analysis of Example 2, which was designed to theoretically reduce sugar content by 33.78% compared to the comparative example (100%).

[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 comparable to the theoretical value. This confirms that the sweetness level is maintained at a similar level while reducing sugar content by more than 30% compared to conventional products.

[0096] Experimental Example 2: Difference Recognition Survey In this study, we investigated the differences between the caramel sauces of Examples 2 and 6, which demonstrated superior theoretical sweetness and sugar reduction rates (%) as confirmed in Experimental Example 1, and a commercially available caramel sauce (comparative example). We aimed to confirm whether the caramel sauces of Examples 2 and 6 actually exhibited similar sensory characteristics to conventional products despite the reduced sugar content.

[0097] Specifically, a Triangle test was conducted. The conditions were as follows: • Products investigated: Commercially available caramel sauce (comparative example) vs. Caramel sauces from Examples 1-6 • Survey sample: N=12, 3 sets administered per person (ABB / ABA / AAB) • How to serve: Apply to a caramel latte (caramel sauce + steamed milk) • Sensory evaluation: A total of 36 tests were conducted using a significance test table (p=1 / 3), and a statistically significant difference was determined if the correct answer was obtained 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 the conventional product and the products in Examples 2 and 6, which included erythritol and levatene (Example 2) and maltitol and levatene (Example 6).

[0101] Experimental Example 3: Evaluation of Microbial Stability In Examples 2 and 6, which were confirmed to exhibit similar sensory characteristics to the conventional product in Experimental Example 2, we decided to confirm whether they maintained similar microbial stability to the conventional product (comparative example).

[0102] Specifically, the samples from the comparative example and Examples 2 and 6 were diluted to 1 / 10 in sterile water, and general bacteria and fungi were measured according to the general test methods of the Food Safety Standards. Each test was repeated three times using 3M medium, and the average value was used. Sample before sterilization: A sample immediately before sterilization, after raw material mixing and specification measurement have been completed. Sterilized sample: A sample after all sterilization, homogenization, and packing processes have been completed.

[0103] [Table 6]

[0104] As a result, as shown in Figures 1 and 2 and Table 6, it was confirmed that the 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) could be maintained.

[0105] Experiment Example 4: Measurement of Color Difference In Experimental Examples 2 and 3, it was confirmed that Examples 2 and 6 exhibited similar sensory and microbial stability to the conventional product. Therefore, we decided to check whether or not browning occurred in Examples 2 and 6, as well as in the conventional product (comparative example).

[0106] Specifically, to confirm the color changes of the comparative example and Examples 2 and 6 immediately after high-temperature filling and after the product temperature had cooled (room temperature, 2 days later), a colorimeter (Minolta CR300) was used to measure L (brightness), a (red), b (yellow), and ΔE (color change value).

[0107] [Table 7]

[0108] As a result, as shown in Figures 3, 4 and Table 7, it was confirmed that in Examples 2 and 6, the source color change value (ΔE) was approximately 0.8 compared to the source before cooling. Generally, if the color change value (ΔE) is less than 1, the color difference cannot be perceived. Therefore, this means that the source produced by the method of this application does not undergo browning even when cooled to room temperature during distribution.

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

[0110] Experiment Example 5: Detailed Sensory Attribute Evaluation Detailed sensory attribute evaluations were conducted for Examples 2 and 6, which showed similar sensory and microbial stability to conventional products in Experimental Examples 2 to 4, while confirming that no browning occurred, and for conventional products (general-purpose commercially available caramel sauce).

[0111] Specifically, the products of Example 2 and Example 6 were compared with a conventional product (a general-purpose commercially available caramel sauce) in six categories: color, sweetness, sweetness persistence, 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 explanation, a person skilled in the art to which this application pertains will understand that this application can be implemented in other specific forms without altering its technical idea or essential features. It should be understood that the above embodiments are merely illustrative and not limiting. This application should be interpreted as including all modified or altered forms derived from the meaning and scope of the claims and their equivalent concepts, rather than the specification.

Claims

1. A step of producing a mixture by mixing sucrose, liquid sugars, sugar alcohols, natural high-strength sweeteners and dairy ingredients with water, The sucrose and liquid sugars are included in an amount of 50 to 60 parts by weight, the sugar alcohol is included in an amount of 20 to 40 parts by weight, the natural sweetener is included in an amount of 0.01 to 0.1 parts by weight, and the dairy raw material is included in an amount of 5 to 20 parts by weight, step, The steps include heating the mixture to dissolve and caramelize it, The caramelized mixture is subjected to primary sterilization by a low-temperature, long-duration (LTLT) sterilization method at a temperature range of 60°C to 80°C for 30 to 60 minutes. A method for producing a natural sauce, comprising the step of sterilizing the primary sterilized mixture a secondary sterilization by high-temperature short-time (HTST) sterilization method at a temperature range of 90°C to 100°C for 30 seconds to 3 minutes.

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

4. The method according to claim 1, further comprising the step of homogenizing the secondary sterilized sauce.

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

6. A step of producing a mixture by mixing sucrose, liquid sugars, sugar alcohols, natural high-strength sweeteners and dairy ingredients with water, The sucrose and liquid sugars are included in an amount of 50 to 60 parts by weight, the sugar alcohol is included in an amount of 20 to 40 parts by weight, the natural sweetener is included in an amount of 0.01 to 0.1 parts by weight, and the dairy raw material is included in an amount of 5 to 20 parts by weight, step, The steps include heating the mixture to dissolve and caramelize it, The caramelized mixture is subjected to primary sterilization by a low-temperature, long-duration (LTLT) sterilization method at a temperature range of 60°C to 80°C for 30 to 60 minutes. A method for reducing browning of a natural source, comprising the step of secondary sterilizing the primary sterilized mixture by high-temperature short-time (HTST) sterilization at a temperature range of 90°C to 100°C for 30 seconds to 3 minutes.

7. A natural sauce containing sucrose, liquid sugars, sugar alcohols, natural sweeteners and dairy ingredients, The sucrose and liquid sugars are included in an amount of 50 to 60 parts by weight. The sugar alcohol is present in an amount of 20 to 40 parts by weight. The aforementioned natural high-intensity sweetener is included in an amount of 0.01 to 0.1 parts by weight. The aforementioned dairy ingredients are included in an amount of 5 to 20 parts by weight. The aforementioned natural sauce is caramelized, primarily sterilized using the low-temperature long-time (LTLT) sterilization method at a temperature range of 60°C to 80°C for 30 to 60 minutes, and then primarily sterilized using the high-temperature short-time (HTST) sterilization method at a temperature range of 90°C to 100°C for 30 seconds to 3 minutes.

8. The natural sauce according to claim 7, wherein the natural sauce has a higher lightness value (L value) and yellow value (b value) and a lower red value (a value) when measured at room temperature compared to a sauce that does not contain sugar alcohols and natural sweeteners.

9. A food composition comprising the natural sauce described in claim 7.

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