Low-calorie hot sauce

Patent metadata

Field	Value
Publication number	US-11399557-B2
Application number	US-201816766230-A
Country	US
Kind code	B2
Filing date	Oct 29, 2018
Priority date	Nov 24, 2017
Publication date	Aug 2, 2022
Grant date	Aug 2, 2022

Abstract

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

First claim

The invention claimed is:

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

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

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

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

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

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

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

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

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

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

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

Assignees

• Samyang Corp

Inventors

• Jo A-Ra
• Kim Bong Chan
• Kim Si Young
• Park Kyung Soon
• Lim Su Youn
• Hong Se Ra

Classifications

• A23L29/256 Primary

  from seaweeds, e.g. alginates, agar or carrageenan · CPC title

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• A23L29/37

  Sugar alcohols · CPC title

• A23L33/30

  Dietetic or nutritional methods, e.g. for losing weight (A23L33/10 takes precedence) · CPC title

• A23L29/262

  Cellulose; Derivatives thereof, e.g. ethers · CPC title