Heated vegetable sauce and method for manufacturing the same

Abstract

To provide: a heated vegetable sauce having richness like an animal food in which grassy smell peculiar to a vegetable raw material is reduced, and which has fragrant flavor obtained by cooking; and a method for manufacturing the heated vegetable sauce.SOLUTION: A heated vegetable sauce includes vegetable fat, vegetable protein, sugar, and an emulsifier. The vegetable protein is composed of protein derived from vegetable except for soybean. A content of the vegetable fat is 5-30 mass%. A mass ratio of the sugar to the vegetable protein is 1.5-20.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a heated vegetable sauce using vegetable materials and a method for producing the same.

Background Art

[0002] Sources such as cream sauce are usually cooked by heating animal raw materials such as dairy products and eggs, and have a deep umami due to animal fats and animal proteins, and a characteristic appetizing flavor generated by heat cooking. On the other hand, from the viewpoints of the increasing preference for plant-based foods and measures against food allergies, sources that do not use animal raw materials or limit the use of animal raw materials are known. For example, Patent Document 1 describes a creamy food that does not use wheat and dairy raw materials and contains wet-heated soybeans, gelatinized potatoes, and fats and oils as raw materials.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In a heated vegetable sauce, generally, umami is less likely to be felt than in a normal sauce using animal raw materials. In addition, in a heated vegetable sauce, a fishy smell peculiar to vegetable raw materials is likely to be felt, and an appetizing good flavor due to heat cooking is less likely to be felt. For this reason, there is a demand for a heated vegetable sauce that has umami like animal foods and suppresses the fishy smell peculiar to vegetable raw materials and feels an appetizing flavor due to heat cooking.

[0005] In view of the above circumstances, an object of the present invention is to provide a heated vegetable sauce having umami like that of animal foods, suppressing the fishy smell peculiar to vegetable raw materials, and having a savory flavor by heat cooking, and a method for producing the same.

Means for Solving the Problems

[0006] In order to achieve the above object, the present inventors have intensively studied a heated vegetable sauce containing vegetable lipids, vegetable proteins, carbohydrates, and an emulsifier. As a result, by setting the content of vegetable lipids within a predetermined range, restricting the types of vegetable proteins, and setting the mass ratio of carbohydrates to vegetable proteins within a predetermined range, a heated vegetable sauce having umami like that of animal foods, suppressing the fishy smell peculiar to vegetable raw materials, and having a savory flavor by heat cooking was conceived, and the present invention was completed.

[0007] That is, the present invention is (1) A heated vegetable sauce containing vegetable lipids, vegetable proteins, carbohydrates, and an emulsifier, wherein the vegetable protein consists of proteins derived from plants other than soybeans, the content of the vegetable lipid is 5% by mass or more and 30% by mass or less, the mass ratio of the carbohydrate to the vegetable protein is 1.5 or more and 20 or less, a heated vegetable sauce, (2) The content of the vegetable protein is 0.5% by mass or more and 10% by mass or less, the heated vegetable sauce according to (1), (3) The content of the carbohydrate is 5% by mass or more and 20% by mass or less, the heated vegetable sauce according to (1) or (2), (4) The pH of the heated vegetable sauce is 4.5 or more and 7.5 or less, the heated vegetable sauce according to any one of (1) to (3), (5) The vegetable protein contains proteins derived from almonds, The heated vegetable sauce according to any one of (1) to (4), (6) It is a cream sauce-like sauce, (1) to (5) The heated vegetable sauce according to any one of, (7) It is a retort sauce, (1) to (6) The heated vegetable sauce according to any one of, (8) A method for producing a heated vegetable sauce containing vegetable lipids, vegetable proteins, carbohydrates, and an emulsifier, A step of mixing the vegetable lipid, the vegetable protein, the carbohydrate, and the emulsifier to prepare a mixture, A step of heating the mixture, and including, The vegetable protein consists of a protein derived from a plant other than soybeans, The content of the vegetable lipid in the heated vegetable sauce is 5% by mass or more and 30% by mass or less, In the heated vegetable sauce, the mass ratio of the carbohydrate to the vegetable protein is 1.5 or more and 20 or less, A method for producing a heated vegetable sauce, (9) The heating step includes a step of retort heating, The method for producing a heated vegetable sauce according to (8), is.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a heated vegetable sauce having the umami of animal foods, suppressing the fishy smell peculiar to vegetable raw materials, and having a fragrant flavor felt by heat cooking, and a method for producing the same.

Embodiments for Carrying Out the Invention

[0009] Hereinafter, the present invention will be described in detail. In the present invention, "content" means the content in the whole heated vegetable sauce unless otherwise specified, and may be a theoretical value or an analytical value.

[0010] <Heated vegetable sauce> The heat-treated plant-based sauce of the present invention is a sauce cooked by heating using plant-based raw materials. Specifically, the heat-treated plant-based sauce of the present invention contains plant-based lipids, a predetermined plant-based protein, carbohydrates, and an emulsifier, and the content of the plant-based lipids and the mass ratio of the carbohydrates to the plant-based protein are adjusted within a predetermined range. Thereby, it is possible to obtain a heat-treated plant-based sauce that has umami like animal foods, suppresses the fishy smell peculiar to plant-based raw materials, and has a fragrant flavor by heat cooking. In the present invention, the "fragrant flavor by heat cooking" refers to the flavor derived from the Maillard reaction described later. Further, the heat-treated plant-based sauce of the present invention can be used in various dishes such as pasta, doria, gratin, lasagna, bread, meat dishes, fish dishes, and vegetable dishes, and is particularly suitable as a sauce for pasta. Examples of the types of the heat-treated plant-based sauce of the present invention include, but are not limited to, cream sauce-like sauces, demi-glace sauce-like sauces, meat sauce-like sauces, tomato-based sauces, and the like.

[0011] <Cream sauce-like sauce> The heat-treated plant-based sauce of the present invention is preferably a cream sauce-like sauce. In the present invention, the cream sauce-like sauce is a sauce that can be used as an alternative to cream sauce. Cream sauce is an emulsified sauce containing milk components such as milk and fresh cream, and includes various variations such as carbonara sauce containing cheese and corn cream sauce in addition to white cream sauce. With the cream sauce-like sauce of the present invention, it is possible to obtain umami close to that of genuine cream sauce and a fragrant flavor by heat cooking while being a plant-based food.

[0012] <Plant-based lipid> The plant-based lipid of the present invention refers to a lipid contained in at least a part of plant-based raw materials. The plant-based raw material may be a raw material consisting only of lipids (such as edible vegetable oils, etc.), or a raw material containing components other than lipids. Examples of edible vegetable oils include rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, sesame oil, palm oil, linseed oil, etc. The plant-based lipid may be used alone or in combination of two or more kinds.

[0013] <Content of plant-based lipid> In the present invention, the content of the plant-based lipid is 5% by mass or more and 30% by mass or less. By setting the content of the plant-based lipid to 5% by mass or more, richness can be imparted to the heated plant-based sauce. Also, by setting the content of the plant-based lipid to 30% by mass or less, the greasiness of the heated plant-based sauce can be suppressed, and the fishy smell can be suppressed to promote a fragrant flavor. Furthermore, from the viewpoint of imparting a deeper richness to the heated plant-based sauce, the lower limit of the content of the plant-based lipid is preferably 7% by mass or more, more preferably 10% by mass or more. Also, from the viewpoint of more surely suppressing the greasiness of the heated plant-based sauce, more surely suppressing the fishy smell, and promoting the fragrant flavor, the upper limit of the content of the plant-based lipid is preferably 25% by mass or less, more preferably 20% by mass or less. When the heated plant-based sauce contains a plurality of plant-based lipid supply raw materials, the content of the plant-based lipid is the total content of the plant-based lipids contained in these plurality of plant-based lipid supply raw materials.

[0014] <Plant-based protein> The plant protein of the present invention refers to a protein contained in at least a part of plant-derived raw materials, and is a protein derived from plants other than soybeans. In the plant protein of the present invention, the content of the protein derived from soybeans is less than 5% by mass of the total protein, preferably less than 1% by mass. That is, it is preferable that the plant protein of the present invention does not substantially contain the protein derived from soybeans. The plant-derived raw material may be a raw material consisting only of protein (for example, purified protein, etc.), or a raw material containing components other than protein. As a result of comparative studies on the flavors during heating with various plant-derived raw materials, the present inventors have found that the protein derived from soybeans is particularly likely to emit a fishy smell and is likely to impair the savory flavor felt by heat cooking. Therefore, in the present invention, by using a plant protein derived from plants other than soybeans, the fishy smell derived from the plant-derived raw material can be suppressed, and the savory flavor by heat cooking can be enhanced. The plant from which the plant protein of the present invention is derived is not particularly limited as long as it is other than soybeans. For example, seed fruits (almonds, peanuts, chia seeds, sesame seeds, peanuts, pistachios, etc.), grains (wheat, rice, corn, barley, oatmeal, etc.), vegetables (cabbage, broccoli, cauliflower, moringa, potato, sweet potato, taro, etc.), and other beans other than soybeans (broad beans, green beans, adzuki beans, pea beans, chickpeas, etc.) can be mentioned. However, since the protein of beans (seeds of leguminous plants) tends to emit a fishy smell, in the present invention, it is more preferable that the content of the protein of beans in the whole plant protein is less than 5% by mass.

[0015] <Protein derived from almonds> The plant protein of the present invention preferably contains, for example, a protein derived from almonds, and more preferably, the content ratio of the protein derived from almonds in the whole plant protein is 20% by mass or more. The protein derived from almonds has sufficient richness and less fishy smell, and thus can be suitably used for the heated plant-based sauce.

[0016] <Content of Vegetable Protein> The content of vegetable protein in the heated vegetable sauce of the present invention may be set so as to satisfy the mass ratio with the carbohydrates described later, but is preferably set within the following range. The lower limit of the content of vegetable protein is preferably 0.5% by mass or more, more preferably 1% by mass or more, from the viewpoint of imparting richness to the heated vegetable sauce. Also, the upper limit of the content of vegetable protein is preferably 10% by mass or less, more preferably 9% by mass or less, still more preferably 5%, from the viewpoint of suppressing fishy smell and maintaining the viscosity as a sauce.

[0017] <Carbohydrates> In the present invention, carbohydrates refer to those obtained by removing dietary fiber from carbohydrates. The carbohydrates of the present invention are carbohydrates contained in at least a part of the vegetable raw materials. The vegetable raw materials may be raw materials consisting only of carbohydrates or raw materials containing components other than carbohydrates. By the heated vegetable sauce of the present invention containing carbohydrates, it is possible to impart sweetness to the heated vegetable sauce to deepen the richness and generate a pleasant flavor derived from the Maillard reaction in cooperation with vegetable protein. Examples of the carbohydrates in the present invention include monosaccharides, disaccharides, oligosaccharides, polysaccharides, sugar alcohols, etc. Examples of monosaccharides include glucose, fructose, etc. Examples of disaccharides include sucrose, the main component of sugar, lactose, trehalose, maltose, etc. Oligosaccharides refer to saccharides in which monosaccharides are bound in an amount of about trisaccharide to decasaccharide. Examples include trisaccharides such as raffinose, panose, maltotriose, melezitose, and cyclodextrin in which several glucoses are cyclically bound. Examples of polysaccharides include starches, dextrins, etc. Examples of sugar alcohols include reduced starch saccharides, reduced starch syrup, aspartame, erythritol, xylitol, sorbitol, palatinose, etc. These carbohydrates may be used alone or in combination of two or more. Among these, the carbohydrates of the present invention preferably contain carbohydrates having sweetness from the viewpoint of imparting a complex taste to the heated vegetable sauce and improving the richness, and more preferably contain saccharides having ten or less sugars, sugar alcohols, etc.

[0018] <Content of Carbohydrates> The content of carbohydrates in the heat-treated vegetable sauce of the present invention may be set so as to satisfy the mass ratio with the vegetable protein described later, but it is preferably set within the following range. The lower limit of the carbohydrate content is preferably 5% by mass or more, more preferably 7% by mass or more, from the viewpoint of imparting sweetness, viscosity, etc. to the heat-treated vegetable sauce and making it easy to obtain a savory flavor by heat cooking while satisfying the mass ratio with the vegetable protein described later. Also, the upper limit of the carbohydrate content is preferably 20% by mass or less, more preferably 15% by mass or less, from the viewpoint of suppressing unnatural taste and physical properties as a sauce and generating a savory flavor by heating.

[0019] <Mass Ratio of Carbohydrates to Vegetable Protein> In the heat-treated vegetable sauce of the present invention, the mass ratio of carbohydrates to vegetable protein is 1.5 or more and 20 or less. The said mass ratio can be calculated as the ratio of the carbohydrate content to the vegetable protein content (carbohydrate content / vegetable protein content) in the heat-treated vegetable sauce. By setting the said mass ratio to 1.5 or more and 20 or less, a Maillard reaction can be generated by carbohydrates and vegetable protein during heating, and a savory flavor due to the Maillard reaction can be generated. Also, the lower limit of the said mass ratio is preferably 3.5 or more, more preferably 4.5 or more, from the viewpoint of enhancing the savory flavor due to the Maillard reaction. Also, the upper limit of the said mass ratio is preferably 18 or less, more preferably 17 or less, from the same viewpoint.

[0020] <Emulsifier> The emulsifier of the present invention is not particularly limited as long as it is not derived from animal raw materials. For example, emulsifying starches (such as sodium octenyl succinate starch), lecithin derived from plant raw materials (such as soy lecithin), synthetic emulsifiers (such as sucrose fatty acid esters, polyglycerol fatty acid esters, glycerol fatty acid esters, propylene glycol fatty acid esters, glycerol fatty acid esters, sorbitan fatty acid esters, etc.) can be mentioned. These emulsifiers may be used alone or in combination of two or more. In the heated vegetable sauce of the present invention, it is considered that the fishy smell can be suppressed by the emulsifying action of vegetable lipids, and the inhibitory action of the fragrant flavor from the vegetable lipids can be inhibited. In particular, when the heated vegetable sauce is a cream sauce-like sauce, in addition to the above-mentioned effects, a richness, viscosity, and smoothness similar to those of a genuine cream sauce can be obtained. From the viewpoint of more surely obtaining such effects, the emulsifier of the present invention preferably contains, for example, an emulsifying starch. The "emulsifier" of the present invention is generally used as an emulsifier for foods and does not include the food ingredients themselves such as vegetables, beans, seeds, and their pastes (such as onion paste, tomato paste, bean paste, almond milk, etc.).

[0021] <Content of emulsifier> From the viewpoint of stabilizing the physical properties and imparting richness and smoothness, the content of the emulsifier in the heated vegetable sauce of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, preferably 5% by mass or less, and more preferably 2% by mass or less.

[0022] <pH of heated vegetable sauce> The pH of the heated vegetable sauce of the present invention is preferably 4.5 or more and 7.5 or less, more preferably 5.0 or more and 7.0 or less. By setting the pH of the heated vegetable sauce within the above range, a heated vegetable sauce with a rich and mellow taste can be realized. The pH value of the heated vegetable sauce of the present invention is the value measured using a pH meter (for example, the desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20°C. Further, in order to adjust to such a pH, it is preferable that the heated vegetable sauce does not contain acetic acid, or the content of the organic acid containing acetic acid is 0.5% by mass or less, preferably 0.3% by mass or less, more preferably less than 0.1% by mass of the whole heated vegetable sauce.

[0023] <Other raw materials of the heated vegetable sauce> In addition to the above-mentioned raw materials, the heated vegetable sauce of the present invention can contain appropriately selected raw materials as long as the effects of the present invention are not impaired. Specifically, the heated vegetable sauce of the present invention can contain seasonings, spices, thickeners, various extracts, coloring agents, fragrances, antioxidants, bacteriostatic agents, and other additives. Examples of seasonings include table salt, amino acids (such as sodium glutamate), and soy sauce. Examples of spices include pepper, mustard powder, ginger, and garlic. Examples of thickeners include gum substances other than starches and pectin.

[0024] <Retort sauce> The heated vegetable sauce of the present invention is preferably a retort sauce. In the present invention, the retort sauce refers to a sauce heat-treated under retort conditions exceeding 100°C. By using the heated vegetable sauce of the present invention as a retort sauce, the preservability can be enhanced by heat sterilization, and the Maillard reaction between vegetable proteins and carbohydrates can be promoted at high temperatures, thereby further improving the fragrant flavor.

[0025] <Manufacturing method of the heated vegetable sauce> The method for manufacturing a heated plant-based sauce of the present invention includes a step of preparing a mixture by mixing raw materials and a step of heating the mixture.

[0026] <Step of preparing the mixture> In this step, the above-mentioned vegetable lipid, the above-mentioned vegetable protein, the above-mentioned carbohydrate, and the above-mentioned emulsifier are mixed to prepare a mixture. Note that the mixture may contain other raw materials. The mixing method is not particularly limited, and for example, a method of stirring with a general stirrer such as a kneader or a mixer can be applied. In the mixture, the content of the vegetable lipid is, for example, 5% by mass or more and 30% by mass or less. Also, in the mixture, the mass ratio of the carbohydrate to the vegetable protein is, for example, 1.5 parts by mass or more and 20 parts by mass or less. Thereby, a heated plant-based sauce having the umami of animal foods and suppressing the fishy smell peculiar to plant raw materials and having a fragrant flavor by heat cooking can be obtained. Note that in one embodiment, after preparing the mixture and before heating, it is preferable to fill the mixture into a heat-resistant container and seal it.

[0027] <Heating step> In this step, the mixture is heated according to a conventional method. For example, the mixture is preferably heated in a state of being filled and sealed in a heat-resistant container. "Heating" in this step means heating with a central product temperature of 70°C or higher. Also, the upper limit of the heating temperature is set as appropriate, but for example, it is preferably 140°C or lower. Also, the heating time of this step is set as appropriate, but for example, it is preferably 1 minute or more and 100 minutes or less. In one embodiment, it is preferable that the heating step includes a step of retort heating and does not include a step of heating at 100°C or lower. The step of retort heating is a step of heating under retort conditions of over 100°C. Usually, in a retort sauce, for example, heating is performed at 70°C or higher and 100°C or lower, and then retort heating is further performed. On the other hand, in one embodiment of the present invention, by performing retort heating without performing heating at 100°C or lower, the fishy smell derived from plant raw materials can be suppressed, and a fragrant and good flavor can be enhanced.

[0028] <Advantages and effects of the present invention> In the heated plant-based sauce of the present invention, by setting the content of plant-based lipids to 5% by mass or more and 30% by mass or less, it is possible to impart umami to the heated plant-based sauce. Further, by setting the mass ratio of carbohydrates to plant-based protein to 1.5 or more and 20 or less, the Maillard reaction can be promoted during heating, and a pleasant and good flavor can be generated. Furthermore, since the plant-based protein is composed of proteins derived from plants other than soybeans, it is possible to suppress the fishy smell that easily occurs from the heated plant-based raw materials. As a result, the pleasant flavor can be brought out without being inhibited by the fishy smell. In addition, by containing an emulsifier with the content of plant-based lipids being 30% by mass or less, an appropriate amount of lipids can be emulsified, and it is considered that the generation of fishy smell and the inhibitory effect on the generation of pleasant flavor due to excessive lipids can also be suppressed. As described above, according to the present invention, by the cooperation of each element of plant-based lipids, plant-based proteins, carbohydrates, and emulsifiers, a heated plant-based sauce having umami like animal-based foods, suppressing the fishy smell peculiar to plant-based raw materials, and having a pleasant flavor by heat cooking can be obtained.

Examples

[0029] Furthermore, the present invention will be described in detail based on examples, but the present invention is not limited thereto. In the following description, “%” means “% by mass”.

[0030] [Manufacture of Heated Plant-Based Sauce] Samples of heated plant-based sauces of Examples 1 to 10 and Comparative Examples 1 to 4 were prepared. As shown in Table 1, the formulations of Examples 1 to 10 contain plant-based lipids, plant-based proteins, carbohydrates, and emulsifiers, use plant-based proteins derived from plants other than soybeans, the content of plant-based lipids is 5% by mass or more and 30% by mass or less, and the mass ratio of carbohydrates to plant-based protein is 1.5 or more and 20 or less, all satisfying these conditions. On the other hand, the formulations of Comparative Examples 1 to 4 do not satisfy at least one of these conditions.

[0031] Specifically, the formulation of Example 1 contains edible vegetable oil (soybean oil), emulsifying starch (sodium octenyl succinate starch), sugar, almond protein, palm oil, and other raw materials in the formulation amounts (mass %) shown in Table 1. The formulations of Examples 2 to 3 changed the formulation amount of the edible vegetable oil with respect to the formulation of Example 1. The formulation of Example 4 changed the formulation amount of the carbohydrate with respect to the formulation of Example 1. The formulation of Example 5 changed the formulation of the edible vegetable oil with respect to the formulation of Example 1 and used oligosaccharide instead of the sugar in Example 1. The formulation of Example 6 used reduced starch syrup instead of the sugar in Example 1 and changed the formulation amount of almond protein. In the formulation of Example 6, the formulation amount of almond protein in the whole plant protein was 20% or more. The formulation of Example 7 changed the formulation amount of almond protein with respect to the formulation of Example 1. The formulation of Example 8 used rice protein instead of the almond protein in Example 1. The formulation of Example 9 used soy lecithin instead of the emulsifying starch in Example 1. The formulation of Example 10 used a synthetic emulsifier (sucrose fatty acid ester) instead of the emulsifying starch in Example 1.

[0032] The formulations of Comparative Example 1 and Comparative Example 2 changed the formulation amounts of the edible vegetable oil, sugar, and almond protein with respect to the formulation of Example 1. The formulation of Comparative Example 3 used soy protein instead of the almond protein in Example 1. The formulation of Comparative Example 4 did not use an emulsifier.

[0033] First, the raw materials shown in Table 1 were put into a kneader and stirred and mixed to prepare a mixture. At this time, no heat treatment was performed. Subsequently, the mixture of each sample was filled into a heat-resistant pouch and sealed, and heat treatment was performed at a central product temperature of 121°C or higher for about 8 minutes using a retort sterilizer. Thereby, the samples of Examples 1 to 10 and Comparative Examples 1 to 4 were prepared. When the pH was measured by opening the bag of each prepared sample, it was in the range of 5.0 to 7.0 as shown in Table 1.

[0034] From the blending amounts of each raw material in each sample, the mass ratio of carbohydrates to plant protein and the lipid content were calculated based on theoretical values. The results are shown in Table 1.

[0035]

Table 1

[0036] [Sensory Evaluation] The heat-resistant pouches were opened, and three or more trained professional panelists ate each sample and scored the umami and the flavor felt during eating of each sample based on the evaluation criteria shown below. Regarding the flavor, an evaluation was made on the fishy smell peculiar to plant-based foods and an evaluation was made on the appetizing flavor due to heat cooking. The scores for each evaluation item of each sample were determined by consensus among all panelists using the open panel method. The results are shown in Table 1. Note that for each evaluation item, 1 point was set as a failure.

[0037] (Evaluation Criteria for Umami) 5 points: A very strong umami like that of a sauce using animal-based foods was felt. 4 points: A strong umami like that of a sauce using animal-based foods was felt. 3 points: A sufficient umami like that of a sauce using animal-based foods was felt. 2 points: A slight umami like that of a sauce using animal-based foods was felt. 1 point: No umami like that of a sauce using animal-based foods was felt. (Evaluation Criteria for the Fishy Smell Peculiar to Plant-Based Foods) 5 points: No fishy smell peculiar to plant-based foods was felt at all. 4 points: Almost no fishy smell peculiar to plant-based foods was felt. 3 points: A slight fishy smell peculiar to plant-based foods was felt. 2 points: The fishy smell peculiar to plant-based foods was felt, but it was within an acceptable range. 1 point: A strong fishy smell peculiar to plant-based foods was felt. (Evaluation of the Appetizing Flavor due to Heat Cooking) 5 points: A very strong and fragrant flavor like that of a sauce made from animal-based foods was strongly felt. 4 points: A fragrant flavor like that of a sauce made from animal-based foods was strongly felt. 3 points: A fragrant flavor like that of a sauce made from animal-based foods was sufficiently felt. 2 points: A slightly fragrant flavor like that of a sauce made from animal-based foods was felt. 1 point: A fragrant flavor like that of a sauce made from animal-based foods was not felt.

[0038] As shown in Table 1, in the samples of Examples 1 to 10, richness and a fragrant flavor were felt, and fishy odor was hardly felt, and all evaluation items were 2 points or more. On the other hand, in the samples of Comparative Examples 1 to 4, at least one evaluation item was 1 point.

[0039] [Summary of Examples] As described above, a heated vegetable-based sauce that contains vegetable lipids, vegetable proteins, carbohydrates, and an emulsifier, uses vegetable proteins derived from plants excluding soybeans, has a vegetable lipid content of 5% by mass or more and 30% by mass or less, and satisfies the condition that the mass ratio of carbohydrates to vegetable proteins is 1.5 or more and 20 or less, was preferred as it had a rich and fragrant flavor and hardly had a fishy odor.

Claims

1. A heated vegetable sauce containing vegetable lipid, vegetable protein, carbohydrate, and an emulsifier, wherein the vegetable protein consists of proteins derived from plants other than soybeans, the content of the vegetable lipid is 5% by mass or more and 30% by mass or less, the mass ratio of the carbohydrate to the vegetable protein is 1.5 or more and 20 or less, a heated vegetable sauce.

2. the content of the vegetable protein is 0.5% by mass or more and 10% by mass or less, the heated vegetable sauce according to Claim 1.

3. the content of the carbohydrate is 5% by mass or more and 20% by mass or less, the heated vegetable sauce according to Claim 1.

4. the pH of the heated vegetable sauce is 4.5 or more and 7.5 or less, the heated vegetable sauce according to Claim 1.

5. the vegetable protein contains proteins derived from almonds, the heated vegetable sauce according to Claim 1.

6. a cream sauce-like sauce, the heated vegetable sauce according to Claim 1.

7. a retort sauce, the heated vegetable sauce according to any one of Claims 1 to 6.

8. A method for producing a heated vegetable sauce containing vegetable lipid, vegetable protein, carbohydrate, and an emulsifier, comprising a step of mixing the vegetable lipid, the vegetable protein, the carbohydrate, and the emulsifier to prepare a mixture, and a step of heating the mixture, wherein the vegetable protein consists of proteins derived from plants other than soybeans, the content of the vegetable lipid in the heated vegetable sauce is 5% by mass or more and 30% by mass or less, the mass ratio of the carbohydrate to the vegetable protein in the heated vegetable sauce is 1.5 or more and 20 or less, a method for producing a heated vegetable sauce.

9. the heating step includes a step of retort heating, the method for producing a heated vegetable sauce according to Claim 8.

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