Vegetable-containing sauce

Abstract

To provide a method for producing a vegetable-containing sauce, by which the vegetable-containing sauce having a heated vegetable-like good flavor equal to or better than that of a sauce obtained by carrying out boiling cooking for a long time can be produced by the boiling cooking for a relatively short time.SOLUTION: The method for producing the vegetable-containing sauce includes a first step of stir-frying cut vegetables, a second step of producing an intermediate product containing the stir-fried vegetables and then freezing the intermediate product, and a third step of heat-treating the frozen intermediate product. In at least one of the production of the intermediate product in the second step and the heat treatment of the intermediate product in the third step, a modified starch may be used in an amount of 0.2 to 25 parts by mass, and a tomato paste may be used in an amount of 20 to 200 parts by mass in terms of straight based on 100 parts by mass of the stir-fried vegetable.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a sauce containing cooked vegetables. [Background technology]

[0002] When raw, vegetables have hard cell walls, a crisp texture, and a fresh flavor. However, when heated, the cell wall structure relaxes, giving them a viscoelastic texture. Furthermore, new components are generated through the decomposition and thermal decomposition of components by enzymes within the cells, resulting in some vegetables having a completely different flavor and taste from raw vegetables. Furthermore, when aromatic vegetables such as green onions and garlic are heated, sulfur-containing components appear, allowing for the enjoyment of a unique aroma and flavor. Due to their unique flavor and taste, heated vegetables are used in sauces such as dips, dressings, hamburger steak sauce, and pasta sauce.

[0003] In order to fully bring out the flavor and texture unique to cooked vegetables by heating raw vegetables, it is necessary to relax the structure of the vegetable's cell walls, which requires a relatively long heating period. Furthermore, simply relaxing the cell wall structure of the vegetable results in the water seeping out of the cells, diluting the flavor of the vegetable. This dilution must then be concentrated, which requires a relatively long heating period. Therefore, foods such as sauces made with cooked vegetables have the problem of relatively long cooking times. If the flavor and texture of cooked vegetables could be sufficiently achieved with shorter cooking times, it would be possible to reduce the effort and energy required for cooking. On the other hand, if vegetables are cooked for too long, the structure itself collapses, resulting in a so-called "cooked and melted" state, making it difficult to appreciate the texture. Therefore, it was previously believed that a long and tedious cooking process was required to bring out the flavor and texture characteristic of cooked vegetables in a balanced manner.

[0004] Conventionally, cooking has been carried out using pre-processed vegetables. Patent Document 1 describes that by using frozen raw onions in a pasta sauce that uses onions, rather than raw onions or fried frozen onions, a pasta sauce that clings well to the pasta and is not sticky can be obtained. Patent Document 2 describes that by drying cut onions so that their moisture content falls within a specific range and then freezing them, an excellent texture similar to that of fresh raw onions can be obtained when thawed and used. Patent Document 3 describes that by coating the surface of onions with an edible material and then freezing them, dripping is reduced upon thawing, which can be used to prevent deterioration in food quality. Patent Document 4 describes that by treating cut raw onions with hot water and then immediately flash-freezing them, a dish with firm texture, which is less likely to fall apart when cooked, and has a rich flavor can be obtained. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-155850 [Patent Document 2] Japanese Patent Application Publication No. 7-147892 [Patent Document 3] Japanese Patent Application Publication No. 6-315345 [Patent Document 4] Japanese Patent Application Laid-Open No. 2011-91 Summary of the Invention [Problem to be solved by the invention]

[0006] Although the above-mentioned conventional techniques can produce a texture equivalent to that of fresh onions, they cannot produce the good flavor specific to cooked vegetables that have been simmered for a long time. In addition, in recent years, there has been an increasing need to shorten cooking times in general, and there is a demand for a technique that can produce a flavor similar to that of long-term simmering in a short time, even for stewed vegetables, which tend to take longer to cook than other dishes.

[0007] Therefore, an object of the present invention is to provide a method for producing a vegetable-containing sauce that has a good flavor resembling cooked vegetables, by stewing for a relatively short time, equal to or better than that obtained by stewing for a long time. [Means for solving the problem]

[0008] The present invention provides a method for producing a vegetable-containing sauce, which comprises a first step of stir-frying cut vegetables, a second step of producing an intermediate product containing the stir-fried vegetables and then freezing the product, and a third step of heat-treating the frozen intermediate product. [Effects of the Invention]

[0009] According to the present invention, a vegetable-containing sauce can be easily produced that has a flavor similar to that of cooked vegetables (specifically, for example, the umami and sweetness of cooked vegetables) that is equal to or better than that of cooked vegetables that have been simmered for a long time, without the need for prolonged simmering. DETAILED DESCRIPTION OF THE INVENTION

[0010] In the vegetable-containing sauce produced by the present invention, the vegetables may be contained as solids (ingredients) or may be contained in a liquid, semi-solid or paste form. The vegetable-containing sauce produced by the present invention typically comprises an ingredient portion that is solid at room temperature and normal pressure, and a liquid, semi-solid, or paste-like sauce portion that is fluid at room temperature and normal pressure, and at least the ingredient portion contains vegetables as solid ingredients. The sauce portion typically has a viscosity of 0.1 to 1000 Pa s as measured at room temperature (25°C) using a rotational viscometer. The method for producing a vegetable-containing sauce of the present invention comprises the first to third steps described below.

[0011] [1st step] The first step is stir-frying cut vegetables (hereinafter also referred to as "cut vegetables"). The main purpose of cutting vegetables is to remove inedible or unattractive parts of the vegetables and to reduce them to a size suitable for eating. The size and shape of the cut vegetables are not particularly limited and can be adjusted appropriately depending on the type of vegetable-containing sauce to be produced. Examples of cut vegetables that can impart a good vegetable flavor to the sauce include those with a minimum and maximum length of about 0.5 mm to 10 cm, and in shapes such as dice, strips, clappers, and fans.

[0012] The cut vegetables may be any plant whose roots, leaves, stems, etc. are edible, and the type is not particularly limited. Examples include onions and garlic from the Liliaceae family; carrots from the Umbelliferae family; tomatoes, eggplants, and bell peppers from the Solanaceae family; and cabbage from the Brassicaceae family. One type can be used alone, or two or more types can be used in combination. Specific examples of preferred cut vegetables include aromatic vegetables such as onions, leeks, garlic, and ginger. The cut vegetables may be fresh vegetables, or frozen vegetables that have been thawed as needed.

[0013] The stir-frying performed in the first step is a cooking method in which ingredients such as vegetables are heated while being rolled over a cooking utensil such as a frying pan or a pot. Stir-frying differs from grilling in that the ingredients are rolled over during heating. Furthermore, in the stir-frying performed in the first step, oils and fats are usually used to prevent the ingredients from sticking to the cooking utensil, to distribute the ingredients on the cooking utensil to increase heating efficiency, etc. However, oils and fats do not have to be used. There are no particular restrictions on the amount of oil and fat used in stir-frying, but typically it is a relatively small amount so that only a portion (bottom) of the ingredients on the cooking utensil is immersed in oil and fat, and in this respect it differs from "frying", in which the ingredients are heated while being entirely immersed in oil and fat.

[0014] The stir-frying of the vegetables (cut vegetables) in the first step can be carried out, for example, as follows: In other words, using a frying pan, pot, or the like as a cooking utensil, about 5 to 15 g of oil per 100 g of the weight of the vegetables to be stir-fried (the weight of the vegetables in the state in which they are stir-fried) is heated, and when the oil has been heated to a certain extent, the vegetables are added and stir-fried until cooked through, while stirring to prevent the vegetables from burning as much as possible. The heating temperature and cooking time when stir-frying vegetables can be adjusted appropriately taking into consideration factors that affect the doneness of the vegetables, such as the size and shape of the vegetables, and, if a processed starch described below is used, the amount of processed starch attached to the vegetables, and are not particularly limited; however, it is preferable to adjust the temperature and cooking time so that the weight of the stir-fried vegetables is approximately 60 to 95% by mass of the weight of the vegetables before stir-frying. A specific example of the heating temperature when stir-frying vegetables is a range in which the product temperature of the vegetables (temperature at the center of the vegetables) during stir-frying is 70 to 130° C. When oil or fat is used for stir-frying, the oil temperature is 110 to 180° C. A specific example of the cooking time when stir-frying vegetables (the time for which the heating temperature is maintained) is 1 to 30 minutes. When oil or fat is used in stir-frying vegetables, the oil or fat adhering to the surface of the vegetables may be removed after the stir-frying is completed using an oil drainer or oil absorbing paper.

[0015] [Second process] The second step includes producing an intermediate product containing the vegetables stir-fried in the first step, and freezing the intermediate product. The intermediate product is not the vegetable-containing sauce that is the target product of the present invention, and in order to obtain the vegetable-containing sauce, at least a heat treatment of the intermediate product (the third step) is required. That is, the intermediate product differs from the vegetable-containing sauce that is the target product in that it has not been heated at least until it becomes the target product, and is typically produced using fewer raw materials than the target product.

[0016] The intermediate product includes a form consisting only of stir-fried vegetables, i.e., a form in which the content of stir-fried vegetables in the intermediate product is 100% by mass, but typically includes stir-fried vegetables and a liquid, semi-solid, or paste-like sauce portion that has fluidity at room temperature and normal pressure, and can also be called an intermediate sauce. The content of stir-fried vegetables in the intermediate product is preferably 20 to 100 mass%, more preferably 25 to 98 mass%, even more preferably 30 to 95 mass%, and even more preferably 35 to 90 mass%, on a wet weight basis, relative to the total mass of the intermediate product. The "wet weight basis," specifically the "wet weight of stir-fried vegetables," refers to the weight of the vegetables after stir-frying, and typically refers to the weight of the stir-fried vegetables when measured in their original state (with oils and fats soaked into them) without drying them. The intermediate product (intermediate sauce) can be produced, for example, by mixing stir-fried vegetables with stock, and then adding ingredients other than the stir-fried vegetables (meat, seafood, etc.), seasonings, etc. to the mixture and heating it.

[0017] In the production of an intermediate product, it is preferable to use processed starch as a raw material in addition to stir-fried vegetables. By producing an intermediate product in the presence of processed starch, the sweetness and umami components of the vegetables, which are produced by structural relaxation of the vegetable cell walls and enzymatic decomposition or thermal decomposition, are stabilized, so that a good flavor like that of a vegetable that has been simmered for a long time can be more reliably imparted to the vegetable-containing sauce. In particular, when the production of the intermediate product includes heat treatment of stir-fried vegetables, it is preferable to use processed starch during the heat treatment.

[0018] The modified starch is not limited as long as it is a starch that is normally used for food. Modified starch is obtained by subjecting raw starch (raw starch) to treatments such as acetylation, phosphorylation, acid treatment, or phosphate cross-linking treatment, and examples of such raw starches include corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, and rice starch. Specific examples of modified starch include acetylated starch, esterified starch such as phosphorylation, etherified starch such as hydroxypropyl, oxidized starch, acid-treated starch, cross-linked starch such as phosphate cross-linking treatment, and pregelatinized starch, and these can be used alone or in combination of two or more.

[0019] In producing an intermediate product, the amount of processed starch used is preferably 0.2 to 25 parts by mass, more preferably 0.8 to 20 parts by mass, and even more preferably 1.4 to 15 parts by mass, per 100 parts by mass of the wet weight of the stir-fried vegetables. If the amount of processed starch used is too small, there is little point in using it, and if the amount of processed starch used is too large, the sweet and umami components of the vegetables will not diffuse easily in the sauce, and the flavor of the cooked vegetables may not be sufficiently improved.

[0020] In the production of an intermediate product, the method of using the processed starch is not particularly limited, but from the viewpoint of fully exerting the effects of the processed starch (such as the effect of stabilizing the sweetness and umami components of vegetables), it is preferable to directly attach the processed starch to the surface of stir-fried vegetables. This direct attachment of the processed starch can be achieved, for example, by a method of directly attaching the processed starch to the surface of stir-fried vegetables, or by a method of immersing stir-fried vegetables in a liquid (water, broth, etc.) containing the processed starch to rehydrate them. When the production of the intermediate product includes heat treatment of stir-fried vegetables, it is preferable to directly attach the modified starch to the surface of the stir-fried vegetables prior to the heat treatment of the stir-fried vegetables.

[0021] In the production of the intermediate product, it is preferable to use tomato paste as a raw material in addition to the stir-fried vegetables. By producing the intermediate product in the presence of tomato paste, the sourness and richness of the tomato are added to the vegetable-containing sauce, which can further enhance the umami of the vegetables. In particular, when the production of the intermediate product includes a heat treatment of the stir-fried vegetables, it is preferable to use tomato paste during the heat treatment.

[0022] Unlike stir-fried vegetables or solid vegetable ingredients that can be used as desired, tomato paste is a liquid, sol, or paste-like tomato that has fluidity at room temperature and normal pressure, and preferably does not contain any solid content that does not pass through a sieve with 2 mm openings. In the production of the intermediate product, the amount of tomato paste used is preferably 20 to 200 parts by mass, more preferably 40 to 190 parts by mass, and even more preferably 60 to 180 parts by mass, per 100 parts by mass of the wet weight of the stir-fried vegetables, calculated as straight tomato paste. If too little tomato paste is used, there is little point in using it, and if too much tomato paste is used, the acidity becomes too strong, making it difficult to obtain the flavor of the cooked vegetables.

[0023] In the second step, the intermediate product is frozen. The time from production to freezing is preferably as short as possible from the viewpoint of preventing spoilage, and the intermediate product is preferably subjected to freezing treatment as soon as possible after production. The intermediate product can be frozen by a conventional method, and may be quick-freezed or slow-freezed. The freezing temperature is not particularly limited, but the product temperature of the intermediate product is preferably -10°C or lower, more preferably -20°C or lower. The frozen intermediate product may be stored in a frozen state for a certain period of time, for example, for about 3 days to 3 months, and then used in the next third step, or may be used in the third step without being stored frozen.

[0024] [3rd step] In the third step, the intermediate product frozen in the second step is heat-treated. By carrying out the third step, the vegetable-containing sauce, which is the production target, is obtained. The third step is a production step of the vegetable-containing sauce, which includes the heat treatment of the intermediate product, and can be carried out by appropriately utilizing a known method for producing the vegetable-containing sauce. If the intermediate product does not contain the ingredient intended to be contained in the vegetable-containing sauce that is the target product of production, the ingredient can be added during the heat treatment of the intermediate product. An example of the third step is a step of producing a second intermediate product using raw materials other than the intermediate product, mixing the two intermediate products by adding the intermediate product to the second intermediate product, and heat-treating the mixture. The second intermediate product can be a liquid, semi-solid, or paste-like sauce that has fluidity at room temperature and normal pressure. Another example of the third step is a step of placing the intermediate product in a container such as a pot, and while heating the intermediate product, sequentially adding other raw materials necessary for producing the desired vegetable-containing sauce to the intermediate product.

[0025] In the heat treatment of the intermediate product in the third step, it is preferable to use processed starch as a raw material in addition to the stir-fried vegetables. The reason for using processed starch in the production of the intermediate product in the second step is the same as that described above. The type, amount, and method of using the processed starch in the third step may be the same as those in the second step. As an example of the method of using the processed starch in the third step, as described above, when a second intermediate product is produced using raw materials other than the intermediate product, the processed starch is used in the production of the second intermediate product. Another example of a method for using the processed starch in the third step is a method in which the processed starch is added to an intermediate product, and while the intermediate product is being heat-treated, other raw materials necessary for producing the desired vegetable-containing sauce are sequentially added to the intermediate product.

[0026] In the heat treatment of the intermediate product in the third step, it is preferable to use tomato paste as an ingredient in addition to the stir-fried vegetables. The reason for this is the same as the reason for using tomato paste in the production of the intermediate product in the second step, as described above. The amount of tomato paste used in the third step may be the same as that in the second step.

[0027] According to the production method of the present invention, which includes the above-described first to third steps, a vegetable-containing sauce with a good flavor and sweetness of vegetables, as if it had been stewed for a long time, can be easily produced without the need for prolonged stewing. In particular, in the present invention, the stir-frying of cut vegetables in the first step and the freezing of the intermediate product containing the stir-fried vegetables in the second step moderately relax the structure of the vegetable cell walls and cause enzymatic decomposition or thermal decomposition, resulting in the generation of new components related to taste and aroma. Therefore, a flavor, specifically, umami and sweetness, reminiscent of vegetables stewed for a long time can be obtained without the need for the conventional long-term heat treatment in the subsequent third step. Thus, the freezing of the intermediate product in the second step promotes structural relaxation of the vegetable cell walls, thereby fully bringing out the flavor of the vegetables. Since maintaining the intermediate product frozen for a certain period of time allows for further structural relaxation of the vegetable cell walls, it is preferable to store the intermediate product frozen in the second step for a certain period of time (e.g., about 3 days to 3 months) before using it in the third step.

[0028] In addition to steps 1 to 3, the production method of the present invention may further include a step of heat sterilizing or freezing the sauce (vegetable-containing sauce) produced in step 3 after packaging it in a container (hereinafter also referred to as "step 4"). The vegetable-containing sauce produced through step 4 is typically a packaged vegetable-containing sauce sealed in a container. "Sealed" here refers to a form in which the contents (vegetable-containing sauce) are packaged in a state in which all solids, liquids, and gases are prevented from mixing with or leaking out of the contents. The vegetable-containing sauce (packaged vegetable-containing sauce) produced by the production method of the present invention including steps 1 to 4 can be stored at room temperature, refrigerated, or frozen, and is excellent in handleability, transportability, and storage stability, making it suitable for market distribution.

[0029] The container used to store the sauce in the fourth step is not particularly limited as long as it has a form that allows the contents to be sealed, and for example, a bag or molded body made of plastic, glass, metal, or a combination thereof can be used, more specifically, plastic containers, bottles, cans, pouch containers, etc. When the vegetable-containing sauce is sealed and packaged in a container, it may be packaged in a degassed state to prevent gas from being trapped inside the container, or may be subjected to a gas replacement process such as filling with an inert gas.

[0030] The heat sterilization and freezing in the fourth step can each be carried out according to a conventional method. An example of heat sterilization is retort sterilization. The conditions (heating temperature, heating time) for retort sterilization can be those commonly used in this technical field, and one example is conditions in which the product temperature of the heated object (vegetable-containing sauce) is maintained at 100 to 140°C for 5 to 60 minutes. Heat sterilization under such conditions effectively kills microorganisms that cause food spoilage and deterioration while maintaining the appearance, flavor, and texture of the vegetable-containing sauce, enabling long-term storage.

[0031] In step 4, when the vegetable-containing sauce produced in step 3 is placed in a container, other foods may be placed in the container together with the sauce. Examples of such other foods include staple foods such as rice, noodles, and bread; side dishes such as hamburger steaks, croquettes, and grilled fish; and side dishes such as salads and fish sauces. In this way, by packing the vegetable-containing sauce together with other foods in a container and sterilizing or freezing it, it is possible to provide foods that can be eaten immediately after opening or after reheating.

[0032] The vegetable-containing sauce produced by the production method of the present invention is typically eaten together with other ingredients or dishes, but it can also be eaten alone. The present invention is applicable to various vegetable-containing sauces, including, for example, meat sauce, white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, soy sauce sauce, and other Japanese-style sauces. The vegetable-containing sauce produced by the production method of the present invention is suitable for use in, for example, pasta dishes, rice dishes, fillings, and garnish sauces, and is particularly suitable as a pasta sauce or risotto sauce. [Example]

[0033] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0034] Example 1 A raw onion was peeled and cut into 8mm cubes. 15g of salad oil was added to a pot and heated. Once heated, 200g of chopped onion was added and cooked for 6 minutes while stirring with a wooden spatula to turn the onion around (Step 1). The chopped onion was then removed from the pot and its mass was measured. A bouillon liquid was prepared by suspending solid bouillon in the usual way, and 60 g of cut onions that had been fried and cooked were mixed with 40 g of the bouillon liquid, and the mixture was heated in a pot over low heat for 5 minutes, and the evaporated water was replenished with water to make a total of 100 g to produce an intermediate sauce.The intermediate sauce was then placed in a polyethylene bag, sealed, and frozen in a freezer at -80°C (step 2). Olive oil was added to a pot, and 150 g of ground beef was added and thoroughly fried while breaking it up. 100 g of diced tomato pulp and 50 g of water were added to the contents of the pot, and the contents were heated while stirring to avoid crushing the tomato pulp until boiling. Once boiling, the intermediate sauce produced in step 2 was added, and the heat was adjusted so as not to boil. The mixture was cooked for 20 minutes while adjusting the flavor with seasonings, and finally a meat sauce (vegetable-containing sauce) containing 60 g (15% by mass) of fried cut onions in 400 g of sauce was produced (step 3). The intermediate sauce used in step 3 had been frozen and stored in a freezer for one week, and was naturally thawed at room temperature and pressure before use in step 3.

[0035] Example 2 Cut onions were fried and cooked in the same manner as in Example 1 (first step). A bouillon liquid was prepared by suspending solid bouillon in the usual way, and 60 g of the chopped onions from the first step was mixed with 40 g of the bouillon liquid and heated in a pot for 2 minutes. 100 g of tomato paste (straight) was added and heated over low heat for another 5 minutes. The evaporated water was replaced with water to make a total of 200 g, producing an intermediate sauce. The intermediate sauce was then placed in a polyethylene bag, sealed, and frozen in a freezer at -80°C (second step). Olive oil was added to a pot, and 150 g of ground beef was added and fried thoroughly while breaking it up. 50 g of water was added, and once boiling, the intermediate sauce produced in step 2 was added. The heat was adjusted so as not to boil, and the mixture was cooked for 20 minutes while adjusting the taste with seasonings. Finally, a meat sauce (vegetable-containing sauce) containing 60 g (15% by mass) of stir-fried diced onion and 100 g (straight tomato paste) (167 parts by mass of straight tomato paste per 100 parts by mass of stir-fried diced onion) was produced in 400 g of sauce (step 3). The intermediate sauce used in step 3 had been frozen for one week and was thawed naturally at room temperature and pressure before use in step 3.

[0036] Example 3 A meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1, except that 100 g of tomato paste (straight) was used instead of tomato pulp in the third step.

[0037] Comparative Example 1 A meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1, except that in the second step, the intermediate sauce was not frozen but was refrigerated and stored in a refrigerator at an internal temperature of 5°C for one week.

[0038] Comparative Example 2 A raw onion was peeled and cut into 8 mm cubes. 2 L of water was placed in a pot and heated. Once boiling, the cut onion was added and cooked for 6 minutes while stirring with a wooden spatula (first step). The cut onion was then removed from the pot and spread on kitchen paper to remove excess water, after which its mass was measured. A meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1, except for the above points.

[0039] Comparative Example 3 A meat sauce (vegetable-containing sauce) was produced in the same manner as in Comparative Example 2, except that in the second step, the intermediate sauce was not frozen but was refrigerated and stored in a refrigerator at an internal temperature of 5°C for one week.

[0040] Comparative Example 4 A raw onion was peeled and cut into 8 mm cubes. The cut onion was spread into a thin sheet on a plate and dried in a thermostatic chamber at an internal temperature of 80°C for 30 minutes (first step). The cut onion was removed from the thermostatic chamber and its mass was measured. Except for the above, a meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1.

[0041] Comparative Example 5 A meat sauce (vegetable-containing sauce) was produced in the same manner as in Comparative Example 4, except that in the second step, the intermediate sauce was not frozen but was refrigerated and stored in a refrigerator at an internal temperature of 5°C for one week.

[0042] [Reference examples 1-3] The meat sauce was prepared in a conventional manner. Specifically, 15 g of salad oil was placed in a pot and heated. Once heated, 200 g of onions cut into 8 mm cubes were added and fried for 6 minutes, after which the fried onions were removed. Olive oil was added to a pot, 150 g of ground beef was added, and the meat was fried thoroughly while breaking up the meat. 60 g of the fried onions were mixed with 40 g of a bouillon solution prepared by suspending bouillon solids in a conventional manner. Once the mixture reached a boil, 150 g of canned whole tomatoes (including the juice) were added. The mixture was heated while crushing the tomatoes, and the mixture was heated for 20 minutes while adjusting the heat to avoid boiling. The mixture was heated at the same heat as in the third step of Example 1. In addition, a meat sauce was produced in the same manner as in Reference Example 1 (Reference Example 2), except that in the heating step of the mixture of cut onions and bouillon liquid, the pot containing the mixture was covered and heated over low heat (lower than the heat used in Reference Example 1) for 3 hours. In addition, a meat sauce was produced in the same manner as in Reference Example 1 (Reference Example 3), except that in the heating step of the mixture of cut onions and bouillon liquid, the pot containing the mixture was covered and heated over very low heat (lower than the heat used in Reference Example 2) for 10 hours.

[0043] Examples 4 to 11 In the second step, an intermediate sauce was produced using the processed starch. Specifically, a bouillon liquid prepared by suspending solid bouillon in a conventional manner was mixed with phosphate cross-linked tapioca starch as the processed starch at the content shown in Table 2 below, and 40 g of this mixture was mixed with 60 g of cut onions after stir-frying, heated in a pot over low heat for 5 minutes, and the evaporated water was replenished with water to a total amount of 100 g to produce the intermediate sauce. Except for the above points, a meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1.

[0044] Examples 12 to 19 In the third step, a meat sauce using the processed starch was produced. Specifically, olive oil was added to a pot, and 150 g of ground beef was added and thoroughly fried while breaking it up. 100 g of diced tomato pulp and 50 g of water were added to the contents of the pot, and the contents were heated until boiling without crushing the tomato pulp. Once boiling, phosphate cross-linked tapioca starch was mixed in as a processed starch to achieve the content shown in Table 3 below, and the intermediate sauce produced in the second step was added. The heat was adjusted to prevent boiling, and the mixture was cooked for 20 minutes while adjusting the flavor with seasonings. Apart from the above, a meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 1.

[0045] Examples 20 to 22 Meat sauce (vegetable-containing sauce) was produced in the same manner as in Example 15, except that in the third step, the starch shown in Table 4 below was used instead of the phosphate cross-linked tapioca starch.

[0046] Example 23 Demi-glace sauce was prepared using the intermediate sauce prepared in the same manner as in Example 1, as follows: 30 g of flour was added to a pot, and the mixture was sautéed over medium heat until browned. 20 g of butter was added to thin the mixture, and then 100 g of the intermediate sauce, 150 g of water, and 5 g of phosphate cross-linked tapioca starch were added and heated until boiling. While adjusting the heat to prevent boiling, 40 g of medium-thick sauce and 50 g of red wine were added and simmered for 20 minutes. Finally, seasonings and water were added to adjust the flavor, and a demi-glace sauce (vegetable-containing sauce) containing 60 g (15% by mass) of fried diced onions was finally prepared in 400 g of sauce (Step 3).

[0047] Examples 24 to 32 A demi-glace sauce (vegetable-containing sauce) was produced in the same manner as in Example 23, except that in the third step, instead of 150 g of water, a mixture of water and tomato puree (tomato paste) was used in the amount (straight equivalent) shown in Table 5 below.

[0048] [Test example] The vegetable-containing sauces (meat sauce or demi-glace sauce) of each Example, Comparative Example, and Reference Example were tasted by 10 expert panelists (those with 5 or more years of experience in evaluating the taste and texture of vegetable-containing sauces), and the flavor of the vegetable-containing sauces was evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 5 below as the average scores of the 10 panelists.

[0049] <Evaluation criteria for flavor of vegetable-containing sauces> 5 points: The umami and sweetness of the cooked onion can be fully felt, and it is extremely good. 4 points: The umami and sweetness of the cooked onion can be felt, and it is good. 3 points: The umami and sweetness of cooked onions can be felt slightly, and it is quite good. 2 points: The umami and sweetness of the cooked onion was barely noticeable, so it was poor quality. 1 point: The umami and sweetness of the cooked onion were completely absent, and it had a fishy smell, making it extremely poor quality.

[0050] [Table 1]

[0051] As shown in Table 1, in Examples 1 to 3, the intermediate sauce was produced using fried cut onions and then frozen and stored, and therefore the flavor of the meat sauce (sweetness and umami of cooked vegetables) was superior to that of the Comparative Examples and Reference Examples, which did not include such a step. Examples 2 and 3, which used tomato paste in the second or third step, were particularly excellent. Comparison of Example 1 with Comparative Examples 2 to 5 reveals that stir-frying is an effective method for pre-treating cut vegetables before producing an intermediate sauce. Comparing Example 1 and Comparative Example 1, it is clear that freezing is an effective method for storing the intermediate sauce. Reference Examples 1 to 3 are based on typical meat sauce manufacturing methods. According to the manufacturing method of Example 1, it is clear that a flavor equivalent to or better than that obtained when the intermediate sauce is heated for 10 hours (Reference Example 3) can be obtained by heating the intermediate sauce for only about 20 minutes.

[0052] [Table 2]

[0053] [Table 3]

[0054] [Table 4]

[0055] [Table 5]

Claims

1. A first step of stir-frying cut vegetables; A second step of producing an intermediate product containing the stir-fried vegetables and then freezing it; and a third step of heat-treating the frozen intermediate product.

2. 2. The method for producing a vegetable-containing sauce according to claim 1, wherein 0.2 to 25 parts by mass of processed starch is used per 100 parts by mass of the stir-fried vegetables in at least one of the production of the intermediate product in the second step and the heat treatment of the intermediate product in the third step.

3. 3. The method for producing a vegetable-containing sauce according to claim 1, wherein 20 to 200 parts by mass of tomato paste is used in a straight conversion relative to 100 parts by mass of the stir-fried vegetables in at least one of the production of the intermediate product in the second step and the heat treatment of the intermediate product in the third step.

4. The method for producing a vegetable-containing sauce according to any one of claims 1 to 3, further comprising a step of heat sterilizing or freezing the sauce produced in the third step after placing it in a container.

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