Tomato ketchup

Patent metadata

Field	Value
Publication number	US-9655379-B2
Application number	US-201214008698-A
Country	US
Kind code	B2
Filing date	Mar 30, 2012
Priority date	Mar 30, 2011
Publication date	May 23, 2017
Grant date	May 23, 2017

Abstract

A tomato ketchup containing the following components (A) to (C):

(A) saccharide
from 12 to 31 mass %,

(B) potassium
from 0.6 to 1.9 mass %, and

(C) sodium
from 0.1 to 1.55 mass %.

First claim

The invention claimed is:

1. A tomato ketchup comprising the following components (A) to (C):
(A) saccharide from 21 to 30% by mass,
(B) potassium from 0.6 to 1.6% by mass, and
(C) sodium from 0.2 to 1.2% by mass,
wherein the content of the potassium with respect to the content of the saccharide, a mass ratio potassium/saccharide, is from 0.021 to 0.0762, and
wherein the content of potassium x % by mass and the content of sodium y % by mass satisfy the formula (II):
−0.5 x+ 0.8 ≦y≦− 0.9 x+ 1.8, wherein x> 0 ,y> 0  (II).

2. The tomato ketchup according to claim 1 , wherein the content of sodium with respect to the content of potassium, a mass ratio sodium/potassium, is from 0.05 to 1.2.

3. The tomato ketchup according to claim 1 , wherein the tomato ketchup comprises aspartic acid, a salt thereof, or a combination thereof in an amount of from 0.13 to 1.13% by mass in terms of an aspartic acid equivalent.

4. The tomato ketchup according to claim 1 , wherein the tomato ketchup comprises at least one tomato raw material selected from the group consisting of a fresh tomato, a whole tomato, a diced tomato, tomato puree, tomato paste and tomato juice.

5. The tomato ketchup according to claim 2 , wherein the tomato ketchup comprises aspartic acid or a salt thereof, or a combination thereof in an amount of from 0.13 to 1.13% by mass in terms of an aspartic acid equivalent.

6. The tomato ketchup according to claim 1 , wherein the amount of a soluble solid content is from 25 to 50% by mass.

7. The tomato ketchup according to claim 1 , wherein a tomato raw material is blended in at a concentration of from 10 to 80% by mass.

8. The tomato ketchup according to claim 1 , wherein at least one component selected from the group consisting of a sugar, a sugar alcohol and a polysacharide is blended in at a concentration of from 10 to 40% by mass in total.

9. The tomato ketchup according to claim 1 , wherein edible vinegar is blended in at a concentration of from 1 to 30% by mass.

Assignees

• Aoyama Hiroshi
• Fujii Atsunobu
• Kaneko Yuki
• Koike Shin
• Kao Corp

Inventors

• Aoyama Hiroshi
• Fujii Atsunobu
• Kaneko Yuki
• Koike Shin

Classifications

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title

• A23L27/63 Primary

  Ketchup · CPC title

• A23L27/45

  Salt substitutes completely devoid of sodium chloride · CPC title

• A23L1/243 Primary

  Human Necessities · mapped topic