TOMATO SEASONING, METHOD FOR PRODUCING TOMATO SEASONING, AND METHOD FOR SUPPRESSING BOTH REDUCTION OF ANTIBACTERIAL PROPERTY OF TOMATO SEASONING AND REDUCTION OF SWEETNESS AT THE SAME TIME

摘要

To suppress both reduction of antibacterial property of tomato seasoning with reduced energy and reduction of sweetness at the same time.SOLUTION: The inventors of the present invention have intensively and extensively studied to discover blending of organic acid calcium in tomato seasoning with reduced energy. More specifically, blending of organic acid calcium in tomato seasoning having the energy of 70 kcal or less and the salt content of 1.8% or less. Thus, reduction of antibacterial property and reduction of sweetness can be suppressed simultaneously.SELECTED DRAWING: None